Monkey Bread November 23, 2011

 

 

 

 

 

 

Ingredients:

• 24 Frozen Rhodes Rolls (dinner rolls)
• 1 cup brown sugar
• 1 box butterscotch cook & serve dry pudding mix not instant
• 1/4 cup sugar
• 1 tsp cinnamon
• 1 stick butter, (not margarine)
• pecans or walnuts, chopped, optional

Directions:

Right before going to bed, sprinkle pecans or walnuts into a greased Bundt pan, then put 24 frozen Rhodes Rolls into pan.

Mix brown sugar and dry pudding mix together and sprinkle over frozen rolls. Mix sugar and cinnamon and sprinkle on top of that.

Melt butter and slowly pour over rolls in Bundt pan, trying to cover all of the sugar.

Cover with a cloth and Leave on counter overnight and when you get up, the rolls should have risen nicely and you will put Bundt pan t in a preheated 350°F oven and bake for 30 minutes.

Blueberry Coffee Cake July 25, 2011

 

 

 

 

 

 

 

 

 

 

 

CAKE INGREDIENTS:
2 cups flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. grated lemon peel
1/2 cup butter, softened
1 cup milk
2 eggs slightly beaten
1 tsp. vanilla
2 cups fresh or frozen blueberries

ICING:
1 cup powdered sugar
1/4 tsp. almond extract
3-5 tsp. milk

DIRECTIONS:
Heat oven to 375. Grease a 13×9 inch pan. In large bowl, combine flour, sugar, baking powder, salt and lemon peel. Using pastry blender or fork, cut in butter. Add milk, eggs and vanilla. Stir well. Pour 3/4 batter into greased pan.

Top with blueberries. Spoon remaining batter over blueberries. Bake for 35 minutes. Cool 30 minutes. In small bowl , blend icing ingredients. Drizzle over warm cake.

Blueberry-recipes.com

My attempt at freezer cooking July 13, 2011

Ok, I thought I was going to do freezer cooking today, but it didn’t quite work out that way. It was more like cooking ahead/what we will eat now.

I had a couple of things work against me. 1. I decided to get started right at the time I needed to make lunch for the family. So I was fixing lunch for the youngest 2 while my oldest and my husband were fixing theirs and starting my cooking ahead. 2. I follow Money Saving Mom (www.moneysavingmom.com) and she used to do a whole day of freezer cooking, but has recently gone to cooking 1 hour a week for the freezer. This sounded manageable, so I thought I would give it a try. However, I did not prep anything ahead of time. I printed off some of her recipes that sounded good jumped in. 3. In the middle of this, I decided to prep tonight’s dinner and tomorrow night’s dinner, too. 

Learned my lessons. I will not start at a meal time. I will plan ahead and I will only do freezer cooking or meal prep, not both.

But here is what I got done:

1 Meal’s worth of Chicken & Bows (http://wp.me/pQCuj-1f) to put in the freezer.

1 Loaf of Banana Chocolate Chip bread. I was going to slice and freeze the slices, but the family loves it, so I don’t think it will make it to the freezer. (Next time, I’ll double it and freeze one.)

1 Meal’s worth of Quick Chicken Pad Thai (tonight’s dinner, yes I have totally rearranged this week’s menu. I’m making everything, but it has changed days.)

Prepped Chicken for Pretzel chicken tomorrow.

 

Money Saving Mom has quite a few breakfast items that I will try next. I think they’ll be great to try while on summer break. The ones we like, I’ll do once school starts back up since my kids all get up at different times, having things to fix individually is helpful.

So, I’m going to use the tools she has on her site and plan ahead. Then the following week, I think I will do some Pampered Chef power cooking to get some freezer meals put away. Those come in handy when life is crazy around here.

Citrus Macadamia Nut Bread April 15, 2011

Ingredients:

2 1/2 cups flour

1 cup sugar

1 cup prepared orange juice

1/2 cup vegetable oil

1 Tbsp lemon zest

1 Tbsp lime zest

2 tsp baking powder

1/2 tsp salt

2 eggs, beaten

1/2 cup coarsely chopped macadamia nuts

Powdered sugar, optional

Heat oven to 350. Grease the bottom only of 9X5 loaf pan with shortening.

In large bowl, mix all ingredients except the nuts & powdered sugar with a spoon until moistened. (Do not overmix.) Fold in nuts. Pour into pan.

Bake 50-60 min or until toothpick inserted in center comes out clean.

Cool bread in pan 10 min. Loosen sides of bread from pan; remove from pan to cooling rack. Cool completely, about 1 hour. Sprinkle with powdered sugar before slicing.

Betty Crocker, cookbook app for Droid

Lemon-Blueberry Muffins June 30, 2010

1/2 cup butter, softened

1 cup sugar

2 eggs

1/2 cup 2% milk (I used soy so Caitlin could eat it)

2 TBSP lemon juice

2 tsp grated lemon peel

2 cups all-purpose flour

2 tsp baking powder

dash salt

2 cups fresh or frozen blueberries (if you use frozen, do not thaw so they won’t discolor your batter. I did, and they still look good, but that was in the recipe, so thought I would share.)

Glaze:

1 1/2 cups powder sugar

2 TBSP lemon juice

1 tsp butter, melted

1/4 tsp vanilla

In a large bowl, cream butter & sugar until light & fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk, lemon juice & peel. Combine flour, baking powder and salt; add to creamed mixture just until moistened. Fold in blueberries.

Fill paper-lined muffin cups 3/4 full. Bake at 400 for 25-30 min or until a toothpick inserted in muffin comes out clean. Cool for 5 min before removing from pan to a wire rack.

In a small bowl, combine powder sugar, lemon juice, butter and vanilla; drizzle over warm muffins. (hints: 1. Put a piece of wax paper or a large cutting board under the wire rack when you glaze the muffins. It catches the mess. 2. My glaze was very thick and clumpy. If that happens, add a LITTLE liquid at a time and stir until you get the consistency you want. I added a little more lemon juice and milk. It was very good.)

I topped the muffins after I glazed them with Pampered Chef Sweet Lemon Sprinkles. It just added a little more lemon to them. They were delicious!

Taste of Home, Simple & Delicious May 2010