Monkey Bread


monkey bread

 

1/2  cup granulated sugar                                       

1 teaspoon cinnamon

2 cans refrigerated buttermilk biscuits                                       

1/2 cup chopped walnuts, if desired                                       
1/2 cup raisins, if desired                                       
1 cup firmly packed brown sugar                                   
3/4 cup butter or margarine, melted                                       
Directions
  1. Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
  2. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.
  3. In small bowl, mix brown sugar and butter; pour over biscuit pieces.
  4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Easy Cheesy Chicken Quesadilla


This is a super easy fast meal…perfect for football watching!

easy cheesy chicken quesadilla

1 13 oz can chicken breast, drained

1 can Rotel tomatoes, drained

2 cups shredded cheese

6 tortillas

1. Mix chicken, tomatoes and 1 cup cheese in a mcrowave safe bowl. Microwave for 2 minutes. Mix well, breaking up chicken chunks.

2. Heat a flat griddle. Place one tortilla on the griddle and heat for 30 seconds. Flip the tortilla and sprinkle 1/6 of the cheese over the hot tortilla.

3. Add 1/6 of the chicken mixture and fold the tortilla in half. Remove from the griddle to a plate.

4. Repeat.

This would be good with beans on the side and sour cream!

Baked Shrimp in Tomato Feta Sauce


Baked Shrimp in Tomato Feta Sauce

Ingredients

  • 1 Tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 14.5-ounce cans of diced tomatoes
  • 1/4 cup minced fresh parsley
  • 1 Tbsp minced fresh dill or 1 teaspoon dried dill
  • 1 to 1 1/4 pounds medium sized raw shrimp, peeled and deveined (can leave tails on), thaw if frozen
  • Pinch of salt, more to taste
  • Pinch black pepper, more to taste
  • 3 ounces feta cheese (about 2/3 cup, crumbled)

 

Method

1 Preheat oven to 425°F. Heat oil in a large, oven-proof skillet on medium high heat. Add the onions and cook until softened, 3-5 minutes. Add the garlic and cook until fragrant, about 30 seconds more.

2 Add the tomatoes and bring to a simmer, reduce heat and let simmer for 5-10 minutes, until the juices thicken a bit.

3 Remove from heat. Stir in the herbs, shrimp, feta cheese, and salt and pepper to taste. Place pan in oven and bake, uncovered, until shrimp are cooked through, about 10-12 minutes.

Serve immediately. Serve with crusty French or Italian loaf bread, pasta, or rice.

Serves 4.

Mile High Peanut Butter Pie


Mile High Peanut Butter Pie

Ingredients
 
1 graham cracker pie crust
1 (8 ounce) packages softened cream cheese
1 (8 ounce) cans sweetened condensed milk
1 cup peanut butter
1 cup Cool Whip

Directions

  1. Beat cream cheese until softened, add in sweetened condensed milk. Beat until smooth. Add in the peanut butter, beat until thoroughly blended. Gently fold in the cool whip. Pour pie filling into your graham cracker crust. Refrigerate for at least 2 hours. May top with additional cool whip and chocolate shavings or chopped peanuts.