Magic Marshmallow Crescent Puffs December 29, 2008

I made these for breakfast this morning, and besides the stale marshmallow that didnt melt all the way in the center, they were very yummy!!! I got these out of our church cookbook

 

Magic marshmallow Crescent Puffs:

1/4 c sugar
1 T. cinnamon
2 Can pillsbury refrigerated quick crescent dinner rolls
16 large marshmallows
1/4 cup butter, melted
1/4 cup chopped nuts (I left these out)

Preheat oven to 375 degrees. Cobine sugar with cinnamon. Seperate crescent dough into 16 triangles. Dip a mrshmallow in melted butter; roll in cinnamon sugar mixture. Wrap a dough triangle around each marshmallow, completely covering the marshmallow and squeezing edgges of dough tightly sealed. Dip one side in melted butter and place that side down in muffin tin. Repeat with remaining marshmallows. Place pan on cookie sheet during baking(sometimes they overflow) and bake for 10-15 minutes, until golden brown. Romove from pans and drizzle with following glaze that was made while baking.

Glaze:
1/2 cup powdered sugar
1/2 tsp. vanilla
2-3 tsp. milk (I use 3)

Enjoy!!!

Christmas Day Brunch December 25, 2008

Today we did brunch for my parents and the 4 of us. It was a huge hit!

 

I made my dads famous waffles, bacon, and the Pioneer Woman’s Sleepin’ in Omelette (modified).

 

For the waffles:

2 Cups Bisquick

1 can club soda

2 eggs

1/3 cup oil

Beat together and pour into heated waffle iron! Very light and fluffy waffles that everyone loved!!!

 

And for the Sleepin’ in Omelette (http://thepioneerwoman.com/cooking/2008/05/sleepin-in-omlette/):

6 onion Rolls

1 cup grated cheddar cheese

1 1/2 sticks butter (I used 1/2 stick)

1 8 oz package cream cheese (I used 4 oz)

10 eggs

2 cups milk

1/2 teaspoon dry mustard (I left this out because my husband HATES anything mustard)

dash of cayenne pepper

1/2 teaspoon salt

1 teaspoon chopped chives

 

Generously butter a 9×13 baking dish(I sprayed with butter flavor cooking spray). Tear onion rolls into 1/2 inch chunks and place them at the bottom of the baking dish. Sprinkle cheddar cheese and then tear small chunks of cream cheese and place in dish. Cut the butter into pats and place over the top.

Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.

 

The next morning, bake at 325 degrees, covered, for 45 minutes(I baked for 40 minutes). Remove foil and continue baking at 350 for 10-15 minutes. (I did 10 minutes).

This was a huge hit and everyone thought it was one of the best they have had! I cut down on the butter and cream cheese because some of the reviews I had read said it was too rich… and I think I made the right choice! It was delish!!!!

Barbecue Muffins December 24, 2008

I got a new cookbook for my birthday that I am completely in love with! It is the Southern Living Busy Moms Weeknight Favorites….. and it is AMAZING!!!!! I made my first dish from it tonight, and it was a HUGE hit! And the best part is… it only took 30 minutes start to finish!!!

Barbecue Muffins:
1 (12oz can) refrigerated buttermilk biscuits (I used Grands)
1/2 lb. lean ground beef ( I used 93/7)
1/4 cup katchup
1 1/2 Tbsp brown sugar
1 1/2 tsp apple cider vinegar(oops I used TBSP)
1/4 tsp chili powder

1/2 cup shredded cheddar cheese

Directions:

1) Preheat oven to 375 degrees. Separate biscuits; pat or roll into 5 inch circles and spread into greased muffin tin.

2) Brown ground beef in a large skillet, stirring until it crumbles and is no longer pink. Drain and pat dry with a paper towel. Wipe skillet clean. Return beef to skillet; stir in ketchup and next 3 ingredients. Spoon into muffin cups.

3. Bake at 375 degrees for 15 minutes. Sprikle cheese on top and bake another 5 minutes. Cool in pan 5 minutes.

Nana’s Sugar Cookies December 24, 2008

These are cookies my Nana made when we were little and I never forgot them! I finally broke down and got her to give me the recipe and I have never met anyone who didn’t love them! They are light and crispy and super yummy… but, definately not cookies that can be rolled out

Nana’s Sugar Cookies

1 cup Butter

1 cup Oil

1 Cup Sugar

1 Cup Powder Sugar

1 tsp vanilla

2 eggs

1 tsp Baking Soda

4 cups Flour

1 tsp Cream of Tartar

1 tsp salt

Directions:

- Cream together butter, oil and sugar.

-Add in powder sugar, vanilla, eggs.

-Sift together BS, flour, cream of tartar, salt and add into mix.

-Chill for at least 30 minutes in freezer.

- Roll into balls and roll in sugar. Place on cookie sheet and flatten.

- Bake in a preheated 350 degree oven for 7-9 minutes until edges are a golden brown

 

Icing I used tonight:

2/3 cup butter, softened

4 cups confectioners’ sugar

2 tablespoons milk

1 teaspoon vailla

food coloring ( I divided mixed icing into 3 bowls and then added in 3 different colors)

 

These are the cookies my 4 year old made for Santa:

 

 And these are the ones my 9 year old son made!

 

And these are mine that I quickly did so I could have the kitchen clean when Phillip comes home!

Dec/Jan WC Recipe Exchange! December 23, 2008

I was so excited to get to participate in this exchange! I am always looking for new ideas and this one fits my family perfectly! This was totally delish and I have already passed it on to my mom and sister!

Slow Cooker Root Beer BBQ Pulled Pork Sandwiches
2 lbs pork roast ( I used Pork Tenderloin)
1 12 oz can of your favorite root beer (we used Hansons) (I used A&W)
1 bottle BBQ sauce (we used Geno’s) (Iused Dr. Pepper BBQ sauce)

Put pork roast in slow cooker and add can of root beer. Cook on low for 5-7 hours. Shred pork and add in favorite BBQ sauce. Mix and serve on buns (we toast our buns). 
 

This seriously is a new family favorite and my husband said it is the best thing I have made in the crockpot yet! (he is scared of crockpot cooking for some reason)