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Sunday, August 21, 2016

Maple Bacon Monkey Bread


I saw a post earlier using biscuit dough, maple syrup and bacon to make a wonderful looking Maple-Bacon Biscuit Bake. I thought, "I'll turn that into monkey bread." Yeah! I know a few spots got a little to browned, but that's because I had the oven on 400 instead of 350. It yours starts to brown to quickly, lay a piece of aluminum foil over it. Don't cover it tightly, just lay a piece over the top.


Syrup:

1/2 pound bacon, cooked until medium-brown
1/3 cup brown sugar
1/4 cup All-Purpose Flour
1/2 cup maple syrup
2 tablespoons melted butter


Bread:
4 tubes refrigerator biscuits
1/2 cup Sugar

Preheat oven to 350 degrees.
Chop the cooked bacon into 1/2" pieces. Combine the bacon with the remaining syrup ingredients, stirring until well combined. Set aside. Cut biscuits into fours and roll into balls. Roll biscuits in sugar. Butter or spray a loaf pan. Stack biscuits into loaf pan. Pour syrup over biscuits and bake at 350 for 40 to 50 minutes. When partly cool, turn out onto serving platter. To serve, let each person pull pieces off.










Monday, June 20, 2016

Green Beans with Garlic and Lemon Butter

For the first time since I was a child, I have Blue Lake Green Beans in my garden! Yesterday, I went out and picked enough for supper! I only have five plants, but they are loaded and doing well! I wanted to cook them in a unique way, something other than boiled with salt and pepper. I sauted them in butter. I added garlic, a touch of lemon, and finished them off by steaming them in chicken broth. Even my teenage son said, "Those are pretty good!"


Green Beans
1 tbsp butter
1 tsp garlic
1 tsp lemon juice
1/4 cup chicken broth

Saute green beans in butter. Add garlic and lemon juice and cook until the lemon juice is absorbed or cooked off. Turn heat to medium/medium high and add chicken broth. Cover pan and let steam until the beans are tender. (or until they are your desired texture.) Add salt and Pepper to taste. 



Sunday, June 19, 2016

Red Velvet Crinkle Cookies

I wanted to do something different with the cake mix I had on hand. I researched how to turn cake mixes into cookie dough. I decided to turn them into crinkle cookies. They are very easy and pretty!


1 box Duncan Hines Red Velvet Cake Mix
2 eggs
1/3 cup Oil
Powdered Sugar

Preheat oven to 350 degrees.
Combine cake mix, eggs and 1/3 cup vegetable oil using a hand mixer or wooden spoon.

Form teaspoon size balls or scoop with a cookie scoop and roll in powdered sugar. Place on an ungreased cookie sheet or baking pan about 2 inches apart. Cook for 10-12 minutes.



Tuesday, June 14, 2016

Homemade Fajita Seasoning & Southern Bite's Fajita Chicken Casserole

My foodie friend Stacey over at Southern Bite shared a recipe for Fajita Chicken Casserole back in February, and I like many people pinned it and forgot about it. I was looking for something different to cook for Tuesday's Casserole Day last week, and I remembered his casserole. I quickly got word out that this one was on the menu! It smells heavenly as it cooks and tastes delicious! Click on the link above for his recipe and gorgeous photographs of this yummy casserole! Also, check out my recipe for homemade fajita seasoning mix below! It is super simple and might save you a dollar or two!

Mine is not as pretty as his, but boy howdy is it good!!!
I admit that I do not follow direction well,
but I do play well with others! LOL
I misread the recipe and used regular rice that I had cooked,
so I had to change things up. 
Follow his direction, and you will be fine!

My seasoning mix!

Homemade Fajita Seasoning

¼ cup Chili Powder
2 tablespoons Kosher Salt
2 tablespoons Paprika
1 tablespoon Onion Powder
1 tablespoon Garlic Powder
1 teaspoon Cayenne Powder
1 tablespoon Cumin Powder

Mix in a bowl, and store in an airtight container until ready to use. Use about 1 teaspoon, or to taste, per chicken breast or steak when making fajitas.





Thursday, June 2, 2016

Chicken Wing Drummettes

It is that time of year! Time for graduation, end of the school year parties, bring on summer parties and picnics! These chicken drummettes are a favorite for kids of all ages


6-8 chicken drummettes 
2 eggs
1 1/2 cups buttermilk

1 Tablespoon Hot Sauce
2 cups all-purpose flour

2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon cayenne pepper, or to taste
Oil for frying

Make an egg wash by beating the eggs, buttermilk and hot sauce together in a shallow dish. Mix flour and spices in another shallow dish. Dip drummettes in egg wash then dredge in the flour mixture. For a thicker crust on the chicken, repeat that step again... egg then flour. In a heavy skillet, heat about 1/2 inch to 3/4 inch of oil to 365 degrees. (Or heat a deep fryer to 365 degrees) Place chicken in hot oil. (If the oil is not up to temp, the coating will not stick. Do not crowd the chicken in the pan or it will boil in the oil and not fry crispy.) Fry for about 5 minutes per side or until golden brown and no longer pink inside.



Sunday, May 29, 2016

Vidalia Onion Rings

Well, this has been a challenging week. My laptop screen got cracked and nobody knows how it happened. OK! I ordered a new laptop and it should be here Wednesday. In the meantime, I am working through the cracks in the screen. I got to show the hubby something and didn't realize the camera was still attached to the USB. Down the camera goes to the floor! Long story short? Camera doesn't work now! My son took the pictures for this post. Not my usual look and angles... thanks for helping Mama out Elliott!


I used some of the Vidalia Onions that I got a couple of weeks ago! I cut thick slices and dredged them in flour. I made a tempura batter (click for the link). Heat the oil to 350 degrees. Dip the floured onion rings in the batter and completely coat. Let them drip off a bit. Drop into hot oil. when brown on the bottom, flip with a couple of wooden skewers and brown the other side. (Like a donuts) Drain on paper towels. Season and serve with your favorite sauce!





Friday, May 20, 2016

Strawberry Jam 3 Ways!

My friend Mary at All Things Food~Cooking with Mary and Friends brought me two gallons of strawberries the other day from Willard Farms. They are beautiful, fragrant and delicious! I decided to make three different types of jam. One regular batch of Strawberry Jam. One batch of Strawberry Jalapeno and one batch of Strawberry Basil Jam.




I washed and trimmed the stems of one gallon of strawberries. That yielded about 6 cups of chopped strawberries. It would have been a little more, but my hubby and son kept sneaking strawberries from the bucket! LOL

Strawberry Jam Base:

6 cups chopped strawberries
8 cups sugar (more or less depending on the sweetness of the berries)
1 pkg Sure-Jell fruit pectin

Add the strawberries to a large pot and mash a little with a large spoon or potato masher. When some juice has been extracted, add the pectin and stir to dissolve. Bring to a boil and add the sugar. Bring back to a rolling boil for at least one minute. I cooked mine a bit longer. Remove from heat. At this point I added the jam to 4 half pint jars.

For Strawberry Jalapeno:
Add 1~2 tablespoons chopped jalapenos to each of three jars, and add the jam leaving 1/4" head space.

For Strawberry Basil:
Add 1/4 - 1/2 teaspoon dried basil according to taste in each of three jars or tear or mince fresh basil and add to jars.

Process jars in a hot water bath for ten minutes. (according to manufacturer's directions) Or if you are not sure how to or need a good reference when canning check out Ball's Step-by-Step Guide.