Cinnamon Pull Apart Bread

We made this for General Conference and it was really good. Here is my recipe. I decided to not do the butter and syrup but to use just over a half a cup of of the Taste of Home buttermilk syrup...it would make it perfect. Make sure you use Grands and not the flaky ones....I hear those suck. 

Sticky Bun Breakfast Ring

1 tube Pillsbury Grands buttermilk biscuits 

*3 Tbsp. butter, melted

*1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)

*Or see Buttermilk Syrup recipe

1/3 C. packed brown sugar

1/2 tsp. cinnamon

1/4 C. chopped pecans, optional

1/4 C. chopped almonds, optional

• BUTTERMILK SYRUP:
• 1-1/2 cups sugar
• 3/4 cup buttermilk
• 1/2 cup butter
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract
• Confectioners' sugar

Instructions:

Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!

5/5

Blueberry/Cranberry Sauce

We found this recipe on Allrecipes a while back and have LOVED this sauce on anything pancakes, waffles, crepes, and french toast. It's also good on ice cream too. It doesn't make too much either. I think it's less than 3 cups total. Today we had some leftover fresh cranberries and decided to use those instead of blueberries. DELICIOUS! 6/5

Ingredients

• 2 cups fresh or frozen blueberries/ cranberries or other berries (we have done blueberry and cranberry)
• 1/4 cup water
• 1 cup orange juice
• 3/4 cup white sugar
• 1/4 cup cold water
• 3 tablespoons cornstarch
• 1/2 teaspoon almond extract
• 1/8 teaspoon ground cinnamon

Directions

1. In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
2. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

Mashed Potato Casserole

• 8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
• 1 cup CARNATION Evaporated Milk
• 1/2 cup sour cream
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 cups (8-oz. pkg.) shredded cheddar cheese, divided
• 6 slices cooked bacon, crumbled, divided
• Sliced green onions (optional)

Place potatoes in large saucepan.  Cover with water; bring to a boil.  Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

Preheat oven to 350ºF.  Grease 3-quart casserole dish.

Return potatoes to saucepan; add evaporated milk, sour cream, salt and pepper.  Beat with hand held mixer or mash by hand until smooth.  Stir in 1 1/2 cups cheese and half of bacon.  Spoon mixture into prepared casserole dish.

Bake for 20 to 25 minutes or until heated through.  Top with remaining 1/2 cup cheese, remaining bacon and green onions.  Bake for an additional 3 minutes or until cheese is melted.  Makes 16 servings.

COOK'S TIP

This casserole can be assembled ahead of time and refrigerated.  Cover with foil and bake at 350ºF for 40 to 45 minutes or until heated.  Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

*Made this for a Relief Society activity. So easy and absolutely delish! 5/5

Zucchini Pancakes

This lady is a pancake genius! I was hesitant to try these but these are like fancy pancake house good pancakes. If you've ever been to Schmity's in Idaho Falls, they're like that. 

Sweet Zucchini Pancakes; serves 2 (5-6 pancakes)

• 1/2 cup all purpose flour
• 3 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup greek yogurt (I used sour cream..tastes the same)
• 2 tablespoons melted butter
• 1/4 cup water or milk (I used a slosh just enough to make them pancake consistency)
• 1 mid sized not Mormon sized zucchini, grated

1. Preheat a nonstick skillet or griddle to medium-high heat (350 degrees).  These pancakes are a little picky about temperature.
2. Whisk dry ingredients together (flour through salt) and set aside.
3. In a separate bowl, whisk egg, yogurt, and melted butter together.   Combine dry and wet ingredients together and mix until just combined.  Fold in grated zucchini.  (OPTIONAL: if the batter is too thick, add water or milk a little at a time, until the batter consistency reaches the desired thickness.  For me, 1/4 cup was enough to thin the batter but keep them nice and fluffy, but you might not need it at all depending on how thick you like your pancakes.)
4. Scoop 1/3 cup of batter onto the griddle and gently spread the batter if necessary.  When you see bubbles rising around the edges, flip the pancakes.  I found that some of the pancakes took as long as 10 minutes to cook (5 minutes per side).  Top with butter and maple syrup!

Quick & Easy Dinner Muffins

These are sooooo good. I found the recipe online after trying to find a quick biscuit like roll without mayonaise since I couldn't trick B into thinking there was no mayonaise in the other recipe I liked. Here is this one:


1 stick butter or 1/4 cup +2TBSP. olive oil
2 c. Bisquick
1 (8 oz.) sour cream

Melt butter, mix with sour cream, add Bisquick Spoon into ungreased muffin tin (fill tin half full) and bake at 425 degrees about 12 minutes. Yields 1 dozen.

I usually cut the recipe in half and put the melted butter into the sour cream and then mix. I like it that way better.

FYI

So I finally broke down and got a pinterest. I pin the recipes I want to try and put them on here when I like them and want to remember them. If you want to see pinterest check out my page! www.pinterest.com/gayleldye

Homemade Popcorn

We LOVE this recipe! We use canola oil instead of coconut and salt it with just salt or other popcorn seasonings.

Ingredients:
3 tablespoons of Coconut Oil* (or any oil of your choice)
*I love Coconut Oil as it gives the popcorn a slightly sweet taste!
1/2 cup of Popcorn Kernels (We like the Walmart brand not Winco)
Salt to taste

Put 3 tablespoons of oil and then half a cup of popcorn kernels in a large pan. Put the lid on the pan. Once you hear a kernel pop start shaking the pan over the burner. Shake and let a little of hot air out the back by opening the lid.  Shake until you hear no more popping. Add salt and toppings and enjoy!