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Traditions

Traditions
I love figuring out new traditions to make with my own little family. I definitely found one for General Conference on Sunday morning. My sis-in-law (SIL) Dana was telling me about how often she goes to my friend Hannah's blog and tries out her recipes. Let me just say WOW! My Aubri said while eating her sticky bun, "these are so yummy mom!" If you haven't already, you need to check out my beautiful and talented friend Hannah's blog! **If you aren't on Pinterest yet, please let me know and I'll send you an invite. Here is the recipe with my results in pictures: (hopefully it tempts you to try it!) Sticky Bun Breakfast Ring 2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 3 Tbsp. butter, melted 1/2 C. pancake syrup (any brand you like, I used Mrs. 1/3 C. packed light brown sugar 1/2 tsp. cinnamon 1/4 C. chopped pecans, optional 1/4 C. chopped almonds, optional Instructions: Spray a fluted pan with non-stick spray.

Breakfast Recipe: Giant Gooey Cinnamon Biscuits The key to breakfast baking in the summer is to keep it as brief as possible, and that's where this recipe comes in. There have been a lot of Clif bars and leftovers eaten as breakfast in my household lately, so when these appeared my husband pounced, not believing his luck. Sweet, rich cinnamon buns — summer-style! These biscuits can be whipped up in 10 minutes or less, with a handful of ingredients, and they only stay in the oven for 16 minutes, tops. So yes, breakfast baking in the summer — you can get in and out with a plateful of gooey cinnamon biscuits before your kitchen truly heats up. Giant Gooey Cinnamon Breakfast Biscuits makes 4 extra-large biscuits 2 cups all purpose flour1 tablespoon dark brown sugar2 teaspoons baking powder1/2 teaspoon salt2 cups heavy cream*, divided1/2 cup cinnamon chips3/4 cup confectioner's sugar1 teaspoon vanilla * Note: If you want to use anything other than heavy cream in this recipe, please know that you will not get optimal results.

The Gangs all Here Jalapeno Cream Cheese Crescent Poppers Note: The ingredients above make 32 little Crescent Poppers. It’s easy for a grown man to shovel about 8 of these in his mouth without thinking about it. So depending on who you’re having over, you might want to get another tube of rolls and one more cube of cream cheese. Don’t worry about the jalapenos, you will have enough for a second batch with this one can. Preheat oven 375 degrees F. Cut your cube of cream cheese and throw about 3/4 of it into a bowl. This is the type of jalapenos I can get at my local grocery store. To your bowl with your cream cheese and jalapenos, add your Tablespoon of sugar. Take your fork and mash it all up really well. This is where I like to do a little taste test. Set your bowl of cream cheese jalapenos aside for now. Open up your tube of crescent rolls and place on your cutting board. Separate them into two rectangles. With the back of your spoon, spread half of the cream cheese mixture onto one of the rectangles. Get to spreading. Get a sharp knife.

Crockpot Cube Steak and Gravy » The Post-It Place There are several meats that you can always find either on sale or marked down. That is chicken (either in drumsticks, quarters or thighs) and cube steak. The thing with cube steak is that it can be pretty tough. I make it several different ways but this is our all-time favorite. Crockpot Cube Steak and Gravy Cube steak (I used a family size pack) 2 cans (10.75 ounce size) cream of mushroom soup 1 envelope onion soup mix 3/4 cup water Salt and Pepper to taste Directions: Place all ingredients in a crock pot. I told you it wasn’ t pretty. We like it with about everything. Just don’t tell my Momma, she would have a hissie fit just thinking of me sopping something up on my plate and would berate me from here to yonder knowing I said it was ok for you to as well.

Chicken Roll Ups I have a great, easy and delicious new recipe to share with you! One of my favorite things to do in my limited free time is to search food blogs and food websites. I kept seeing recipes similar to the one I'm going to share but I didn't like half of the ingredients, and the ones I did like, Chris didn't. First, I boiled 2 chicken breasts. Meanwhile, I let a block of cream cheese thaw out. I mixed the cream cheese with 1 1/2 cups of cheddar and 1 cup of Monterey jack and some salt and pepper. Once the chicken was cooked, Chris shredded it for me with his hands of steel, and we mixed it into the cheese mixture. Then I put the mixture on big, buttery, flakey crescent rolls. And rolled them up. Finally, bake them at 350 for 20-25 minutes! 1 pkg cream cheese (8oz)1 pkg crescent rolls (6 ct) (note, you can also use TWO packages of regular sized crescents)2 shredded, cooked chicken breasts1.5 C grated chedder cheese 1 C grated Monterey Jack1/4 t salt1/4 t pepperbread crumbs1/4 stick melted butter

Homemade Calzone I wanted to make something to take on the road, but the contents of the refrigerator were saying PIZZA. Hmmm... pizza is not so portable. Then I remembered CALZONE! Calzone is basically the same as pizza but with a much prettier appearance. Roll pizza dough into a rectangle the length of your baking sheet. Put sauce on the center half of the dough. Just like pizza, add your toppings (our favorites are pepperoni, olives, and mushrooms). Then add cheese. Now comes the special part. This is what it looks like when all the cuts are made. Then "wrap the baby." Here is the calzone ready to bake. Uh oh... don't do what I did. For the second one, I remembered to start with my rectangle of dough ON a baking sheet. By the way, the same dough wrapping technique can be used for sweet fillings too.

A Mingling of Tastes: Lemon Lovers' Lemon Bars These are the lemon bars I’ve been craving! I always loved my mom’s recipe, which is virtually identical to the one in my red Betty Crocker cookbook. However, as my tastes and preferences have changed, I outgrew the classic. Some people like the shortbread layer and the lemon curd layer of a lemon bar to be roughly equal in size. Looking for a method for lemon bars with a thicker lemon layer, I stumbled on Smitten Kitchen’s version of Ina Garten’s lemon bars. I also used this recipe on Cookie Madness for inspiration, which uses comparatively little sugar and must make a wonderfully tart bar. I’m sending this post to Helen of Tartelette, who is hosting Sugar High Friday this month. Lemon Lovers’ Lemon BarsThe lemon sugar must be made one day ahead--see step one of the recipe. For crust: 3/4 cups all-purpose flour 1/4 cup powdered sugar 1/4 teaspoon salt 6 tablespoons unsalted butter, cut into chunks and chilled 1. 2. 3.

Cinnamon Roll Pulls I've been seeing a lot of different versions of this bread floating around the internet. All of the versions I've seen are savory and use lots of cheese. While I love a good cheesy bread, I decided to go in a different direction and make a sweet version. I settled on a cinnamon roll version. This bread is SO addictive. Cinnamon Roll Pulls(Printable Recipe) 1 unsliced round loaf sourdough bread 1/2 cup butter, softened 1/4 cup powdered sugar 1/4 cup honey 1 tsp pure vanilla extract 1 cup sugar 1 1/4 tsp cinnamon 1 cup powdered sugar 1-2 Tbsp milk Preheat oven to 350 degrees. To make Vanilla Honey Butter: Whip butter and 1/4 cup powdered sugar together until smooth; stir in honey and vanilla. Cut the bread lengthwise into 1/2" slices, without cutting through the bottom crust. Wrap in foil; place on a baking sheet.

Three Cheese Chicken Alfredo Bake Everyday Southern Living tweets a dinner idea. A few days ago they tweeted about a Three Cheese Pasta Bake for dinner. I checked out the recipe and thought it sounded fantastic! I decided to give it a try - with a few changes. The original recipe used ziti. I didn't have any ziti; I only had elbow macaroni. Three Cheese Chicken Alfredo Bakeadapted from myrecipes.com(Printable Recipe) 1 (16-ounce) package penne or elbow macaroni 2 (10-ounce) containers refrigerated Alfredo sauce 1 (8-ounce) container sour cream 1 (15-ounce) container ricotta cheese 2 garlic clove, minced 3 cups cooked chicken, chopped 2 large eggs, lightly beaten 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh parsley 2 cups mozzarella cheese Prepare pasta according to package directions; drain and return to pot.

Spicy Chicken Tortilla Roll-Ups When looking for an appetizer one of the key requirements is often that it can be prepared in advance. No one wants to be stuck in the kitchen throughout their party and no one wants their guests to be eating cold food that should be hot. This recipe meets both of these criteria. And best of all, they are always a big hit. Spicy Chicken Tortilla Roll-UpsAdapted from Sing For Your Supper 1.5 lbs boneless, skinless chicken breasts1 can Ro-tel diced tomatoes, drained12 oz cream cheese, softened1 cup shredded cheddar or monterey jack cheese1 clove garlic, minced3 tsp ancho chili powder1 tsp cumin1/2 tsp cayenne pepper1/2 tsp garlic salt (I like Lawry's)1/4 cup cilantro, chopped6 scallions, white and green parts, chopped6-8 large flour tortillas Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder. In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions.

Red Velvet Love For YOU! Well my friends I am finally back home! We arrived late last night, exhausted but safe and sound. Thank you to all of you who left comments and emailed me privately to encourage me to keep my head up and stay positive and to not be bothered by petty anonymous commenters. Red Velvet Cream Cheese Cupcakes- ah! This cake is made with sour cream, which is unlike any red velvet cake I've ever made, but it worked. Red Velvet Cream Cheese Cupcakes from Cookie Madness via My Baking Adventures Filling: 4 ounces cream cheese, softened 2 tablespoons granulated sugar 1 ½ tablespoons lightly beaten egg (break egg, mix with fork, measure) 1/4 teaspoon vanilla Batter: 1 cup plus 2 tablespoons all purpose flour 2 teaspoons unsweetened natural cocoa powder 1/2 teaspoon baking soda 1/4 plus 1/8 teaspoon salt 1/2 cup vegetable oil 2/3 cup granulated sugar 1 teaspoon vinegar 1 large egg 1 tablespoon red food coloring 3/4 teaspoons vanilla 3 tablespoons sour cream Preheat oven to 350 degrees F.

a Latte' with Ott, A: crock pOTT recipe: Egg Brunch Casserole When I found this recipe I was so amazed and excited at the same time. Why hadn't I ever thought of this before??? A recipe for a breakfast casserole that you put in your crock pot. Genius!! Simply put all the ingredients in your crock pot before you go to bed a wake up to a perfectly cooked breakfast casserole. This is great for when you are hosting house guest or when you just want a lazy morning. Here is a recipe card with all the ingredients.

Paula Deen (Easy) Crock Pot Potato Soup It was rainy and cold here in East Tennessee this past weekend. All day Saturday we were bundled up, out and about at t-ball games, among other things, and all I wanted to do was go home, cuddle up by the fire and eat a warm bowl of soup. It was just that kind of day. I had seen this Crock Pot Potato Soup recipe floating around Pinterest and I finally had the chance to try it out. Recipe Courtesy of Laura Browe at Twirl Ingredients: 1 (30 oz.) bag frozen hash-brown potatoes (I use the squared, southern style) 2 (14 oz.) cans chicken broth 1 (10.75 oz.) can cream of chicken soup 1/2c chopped onion 1/3 tsp. ground black pepper 1 (8oz) package cream cheese (softened) Garnish: minced green onion Directions: 1. 2. 3. 4. I actually used 1 tbsp. of onion powder instead of the chopped onion (because I am too lazy to chop onions). You could even have a "toppings bar" at your party, letting your guests choose from all sorts of toppings for their soup...shredded cheese, chives, bacon bits, sour cream, etc.

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