Monkey Muffins

Ingredients

• Leftover Bread Dough (or Refrigerated Biscuit Dough, Cut Into Thirds)
• Butter
• Sugar
• Ground Cinnamon
• Sweetened, Condensed Milk

Preparation Instructions

Preheat oven to 375 degrees.
Add 1/2 teaspoon butter to muffin tins. Sprinkle in sugar and cinnamon.
Roll dough into walnut sized balls (or cut refrigerated biscuit dough into thirds). Place three into each muffin tin.
Top with 1/2 teaspoon butter. Sprinkle on more sugar and cinnamon.
Allow dough to rise, if applicable, or just go ahead and bake for 15 minutes, or until golden and bubbly.
Remove from oven and immediately drizzle plenty of sweetened condensed milk over the top of each one. Be generous! Allow rolls to sit for a little while to absorb sweet, sticky milk.
Scoop out with a spoon and serve to hungry humans.

Tips: I typically mix the sugar and cinnamon together and then spread in the tins. I also use icing instead of the milk if I have it on hand. Although neither are necessary. Great breakfast for under 30mins from start to finish.

Recipe from Pioneer Woman

Pizza Muffins

3/4 cup flour
3/4 tsp baking powder
1/2 tsp garlic powder
3/4 cup whole milk
1 egg, lightly beaten
4 oz mozzarella cheese, shredded (about 1 cup)
2 oz  pepperoni, (about 1/2 cup) cut up a little bit..
4 oz low-fat sausage, cooked and crumbled
1/2 cup pizza sauce

Pre-heat the oven to 375°. Grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, garlic powder and baking powder; whisk in the milk and egg. Stir in the mozzarella, sausage and pepperoni; let stand for 10 minutes.
Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
Meanwhile, microwave the pizza sauce until warmed through. Serve the muffins with the pizza sauce for dipping.

Tips: Use any of your favorite pizza toppings. My oldest devoured these!

Recipe from Make Ahead Meals

Guacamole

3 avocados - peeled, pitted, and mashed

1 lime, juiced

1 teaspoon salt

1/2 cup diced onion

3 tablespoons chopped fresh cilantro

2 roma (plum) tomatoes, diced

1 teaspoon minced garlic

1 pinch ground cayenne pepper (optional)

Directions

In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

From Allrecipes.com
Nate eats this like Ian eats salsa!
Notes: I typically just scale down/adjust to taste the recipe for us each week using 1-2 avocadoes.

Cake Mix Blackberry Cobbler

EASY BLACKBERRY COBBLER6-8 cups blackberries
1/2 cup sugar (I typically use less)
1 box yellow cake mix
1 teaspoon cinnamon
2 tablespoons sugar

Combine blackberries and 1/2 cup sugar; spoon into a greased 9x13-inch baking pan.
Prepare cake mix according to package directions, but with half the water called for. Pour over fruit.

Combine cinnamon and 2 tablespoons sugar; sprinkle over batter. Bake in 350-degree oven for 25-30 minutes, or until the center of the batter is no longer shiny.

Cake Batter Ice Cream

• 1 cup whole milk, well chilled
• 3/4 cup granulated sugar (I typically use less)
• 2 cups heavy cream, well chilled
• 1 teaspoon pure vanilla extract
• 1 cup cake mix (my faves: strawberry or yellow cake)

Directions:

1. Place freezer bowl of ice cream maker into the freezer. It is better to keep it in there 24/7 that way it is always ready.
2. In a medium bowl, whisk the milk and granulated sugar until the sugar is dissolved.
3. Stir in the heavy cream and vanilla to taste.
4. Stir in cake mix, making sure there are no lumps.
5. Pour mixture into the freezer bowl and let mix until it has thickened (about 25-30 minutes).
6. Remove ice cream from freezer bowl and place into a separate container.
7. Place freezer bowl and the ice cream into the freezer to further harden.

Optional: Layer some icing or other mix-ins in while transferring to another bowl.

Stromboli

1 loaf frozen bread dough, thawed

4T oil

4T Parmesan cheese

2 eggs

1/4 t grated garlic

1 t oregano

1/8 t garlic salt

1   8 oz pkg shaved meat (I've also used leftover meat in the fridge)

1/2 pkg pepperoni

1/2 cup mozzarella cheese

Press dough into a greased 12x15 inch cookie sheet(I covered the cookie sheet with parchment paper). Combine oil, parmesan, eggs, garlic, oregano, and garlic salt. Pour over dough.  Layer meat, pepperoni and cheese down middle. Fold bread over and pinch edges to seal, putting sealed edge down.  Bake @350 degrees for 20+ minutes - until golden brown and cooked through.  Serves 6 to 8.

Notes: The oil/cheese/egg mix is plenty and it usually runs out some since I don't have have a good seal on the bread, but still yummy! Good recipe to use when you don't want to waste some leftover meats in the fridge.

Quick Pickles

Adapted from Rachael Ray's recipe

• 1/2 cup cider vinegar
• 2 rounded teaspoons sugar
• 1 teaspoon mustard seed
• 1 teaspoon salt
• 1-2 clove cracked garlic
• 1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped
• 1 bay leaf
• 4 kirby cucumbers, cut into 1-inch slices on an angle (I've used several different types of cucumbers too.)

Directions

Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving.

Cranberry Orange Muffins

Adapted from America's Test Kitchen

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons unsalted butter, melted

1 cup sugar

2 large eggs

1 1/2 cups yogurt  (or sour cream works)

1c cranberries, I like dried

1 orange zested

1/2-1orange freshly squeezed

 

  

1. Adjust oven rack to lower middle position and heat oven to 375°F Mix flour, baking powder, baking soda, sugar, and salt in medium bowl; set aside.

2 Mix eggs and yogurt. Add to the dry indgredients until just mixed with a spatula.

3. Add butter, cranberries, orange zest, and juice. Mix with spatula

4.Spray twelve-cup muffin tin (or more) with vegetable cooking spray with flour 

5.Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin.

I like to use mini muffin tins too and bake about 20min.

Can be frozen too.

Yogurt Pops

2c yogurt - any type you like - we like raspberry fruit on the bottom
2c fruit - either fresh or frozen
1/2c-3/4c confectionary sugar

Mix in blender. Pour into molds (popsicle molds, ice trays with sticks, small paper cups with sticks etc)
Freeze.  Eat.

Fun to make with the kids, yummy, and pretty nutrious - bonus.

Baked Chicken Nuggets

Ingredients

• 3 skinless, boneless chicken breasts
• 1 cup Italian seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1 tablespoon dried basil
• 1/2 cup butter, melted

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut chicken breasts into 1 1/2-inch sized pieces. In a medium bowl, mix together the bread crumbs, cheese, salt, thyme and basil. Mix well. Put melted butter in a bowl or dish for dipping.
3. Dip chicken pieces into the melted butter first, then coat with the breadcrumb mixture. Place the well-coated chicken pieces on a lightly greased cookie sheet in a single layer, and bake in the preheated oven for 20 minutes.

Recipe is from Allrecipes.com

Classic Pancakes

• 2 cups milk
• 1 tablespoon lemon juice
• 1 large egg
• 3 tablespoons melted butter
• 2 cups flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

 Recipe is from American Test Kitchen.

Notes: This is our current favorite pancake recipe. Better than you'll ever get from a box!

1. Whisk milk and lemon juice in a medium bowl and set aside to let thicken. (unless you have buttermilke use that instead of lemon and milk)
2.  In a separate bowl, whisk dry ingredients together - flour, sugar, baking powder, baking soda, salt.
3.  Whisk the egg and melted butter into the milk mixture.
4.  Create a little "well" in the center of dry ingredient bowl and pour the milky mixture in the center.
5.  Whisk gently until just combined, there should still be lumps.
6.  Heat a pan or griddle to medium heat and coat with butter or vegetable oil (we like spray).
7.  Pour pancake mixture by 1/4 cups and heat until large bubbles come to the top (about 1-2 minutes).
8.  Flip the pancake and wait another 1-2 minutes.

Artichoke and Goat Cheese Strata

To make ahead, prepare through step 2, cover, and chill. Before baking, let bread mixture stand at room temperature 10 minutes while the oven preheats. Then assemble and bake. The cook time will increase by about 10 minutes. Garnish with parsley.

Total: 1 hour, 39 minutes
Yield: 6 servings

Ingredients

• 1  teaspoon  olive oil
• 1/2  cup  finely chopped shallots (about 1 large)
• 1  (10-ounce) package frozen artichoke hearts, thawed
• 2  garlic cloves, minced
• 1/2  teaspoon  dried herbes de Provence
• 1 3/4  cups  1% low-fat milk
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  salt
• 4  large eggs
• 1/3  cup  (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese
• 1/2  (1-pound) loaf country-style white bread, cut into 1-inch cubes (about 5 cups)
• Cooking spray
• 3/4  cup  (3 ounces) crumbled goat cheese, divided

Preparation

1. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.
2. Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.
3. Preheat oven to 375°.
4. Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.

Recipe is from Cooking Light Magazine.

Notes: This is quickly becoming one of our favorite comfort foods this winter. There's lots of possibilities for substitutions and additions (ie chicken), but I think it is best the way it's written, but feel free to substitute with what you have on hand.

Grape Salad

Ingredients:

• 2 lbs green seedless grapes
• 2 lbs red seedless grapes
• 8 ounces sour cream
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract, to taste

Topping Ingredients:

• 1 cup brown sugar, packed, to taste
• 1 cup crushed pecans, to taste Directions:

Procedure:

1 Wash and stem grapes. (Can cut the grapes in half)

2 Set aside.

3 Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.

4 Stir grapes into mixture, and pour in large serving bowl.

5 For topping: Combine brown sugar, and crushed pecans.

6 Sprinkle over top of grapes to cover completely.

7 Chill overnight.

Notes: Recipe is from my mom who got it from one of her friends. Takes a bit of time with the grapes, but that is the only time consuming part.

Ice Cream Sandwich Cake

Ingredients:

20 ice cream sandwiches (regular, sugar free, strawberry or neopolitan)

1 8 oz. container frozen whipped topping (such as Cool Whip), thawed

sprinkles or crumbled candy bar or cookies

Preparation:

Cut one ice cream sandwich in half. Place one whole ice cream sandwich and one half of an ice cream sandwich side by side across the short end of a 9 x 13 pan.

Next to those ice cream sandwiches, arrange 8 more ice cream sandwiches lengthwise, to cover the bottom of the pan.
Top with half of the whipped topping.
Repeat layers: ice cream sandwiches,whipped topping. Scatter sprinkles, cookies etc. over top.
Freeze, uncovered 2 hours. Cover with foil and freeze another hour.

Notes: Recipe is from my mom and is great for those who are watching their fat and sugar intake. It's one of family favorites because it is so easy. If you want more chocolate you can put a layer of hot fudge sauce on the ice cream sandwiches before the whipped topping.

Fruit Pizza

1 (18 ounce) package refrigerated sugar cookie dough

1 (8 ounce) package cream cheese

1/2 cup white sugar

2 teaspoons vanilla extract

Assorted fruit (blueberries, strawberries, kiwi etc)

Preheat oven to 350 degrees F (175 degrees C). Slice cookie dough and arrange on greased pizza pan, overlapping edges. Press dough flat into pan. Bake for 10 to 12 minutes. Allow to cool.

In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust. Arrange desired fruit on top of filling, and chill.

Notes: One of my favorite time desserts.

Beef Pasta Bake

2c bowtie pasta, uncooked
1lb ground beef
1 onion (opt)
2cloves garlic, chopped
1/2t garlic salt
3c spaghetti sauce
6oz cream cheese, cubed (I just use the whole 8 oz though)
2/3c milk
1/2c sour cream
1 green bell pepper, chopped
3/4c grated parmesan cheese, divided

Cook bowtie pasta according to package directions; drain and set aside. Brown beef, onion, and garlic until beef is no longer pink; drain. Add spaghetti sauce and garlic salt; simmer for 10 min. In a separate bowl, combine cream cheese and milk. Microwave 1-2minutes on high, stirring once. Stir with whisk until blended. Stir in sour cream, green pepper, and 1/2c parmesan cheese. Place cream cheese mixture in greased 9x9 (or close too) casserole dish. Spread cooked pasta on top of the cream cheese mixture. Top with beef mixture and remaining Parmesan cheese. Heat at 350 for 25-30min.

Notes: This has boiled over a little bit so I usually put a cookie sheet underneath. This is good reheated too. Definitely a weekend meal for us since it is a bit more time consuming. It can be frozen though prior to heating it in the oven. Just line your casserole dish with aluminum foil and plastic wrap and then put the ingredients in there.

Stromboli

1 loaf frozen bread dough, thawed and slightly risen,
4c shredded mozzarella cheese
1/2t dried oregano
1/2t dried basil
1/2t garlic powder
1 egg, beaten slightly

Pizza topping of your choice such as:
sausage, cooked, spinach, chicken, pepperoni, onions, peppers etc...

Roll bread dough into 14x12 inch rectangle. Add any pizza toppings. Sprinkle cheese over toppings,then oregano, basil, and garlic powder. Roll dough into a log and seal all edges. Place seam-side down on a greased cookie sheet. Brush with beaten egg. Bake at 350 for ~40-45min.
Slice and serve with marinara sauce.

Recipe is from Don't Panic more Dinner's in the Freezer.

Cheeseburger Pie

1lb ground beef, cooked, 1t salt
1/2t oregano
1/4t pepper
1/2c bread crumbs
1/4c onions chopped
1/4c green pepper, chopped
1/2c tomato sauce

Topping:
1 egg
1/4c milk
1/2t salt
1/2t dry mustard
1/2t  Worcestershire sauce
8oz shredded sharp cheese

9inch pie crust

Preheat oven to 425. Mix everything above topping. Put mixture into pie crust. Then mix all the topping ingredients. Pour on top of meat mixture. cook for 30min.

Recipe is from A Taste of Farm Bureau cookbook. It's good reheated too.

Creamcheese filled Strawberries

Ingredients:
1 container whole strawberries
4 oz. cream cheese, softened (half of a brick)
1 tsp. good vanilla or 1 tsp fresh lemon juice
1/4 cup confectioners sugar (aka powdered sugar - adjust to taste)

Directions:
Combine cream cheese, vanilla or lemon (which ever one you are using), and sugar. Mix to combine and refrigerate until ready to use.
Carefully wash strawberries and pat dry with paper towels. Remove the stems from the berries.
Using a small paring knife, core the center of each berry being careful to leave the bottom intact. Fill a plastic baggie (or icing tool) with the cream cheese filling. Fill each berry with the cream cheese filling.
Notes: Recipe is adapted from my MIL. Super easy and yummy. Adjust the ingredients to your tastes.