Monkey Bread

1 stick margarine

1 cup brown sugar (light or dark)

1 cup white sugar

2 tsp cinnamon

3 cans buttermilk biscuits

 

Preheat oven to 350.

Melt margarine and brown sugar in small pan, stirring often.

Mix white sugar and cinnamon in a large bowl.

Cut each biscuit into 4 pieces.

Stir the pieces in the sugar/cinnamon mixture until well coated.

Only do four biscuits at a time to avoid clumping.

Spray a bundt pan with baking spray.

Layer half the biscuits in the bundt pan.

Pour half of the margarine/ brown sugar sauce over them.

Add rest of biscuits and pour remainder of sauce on top.

Bake for 35 minutes.

Remove from oven.

Allow to cool for 10-15 minutes.

Invert onto serving plate.

 

There are tons of identical/very similar recipes out there. This is one that worked best for me.

Easy Cheesy Hash Brown Casserole

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5 cups frozen hash browns

2 cups frozen peppers and onions

1 cup sour cream

1 cup Price’s Pimento Cheese Mayo Spread

1 cup mozzarella cheese shreds

1/2 cup mayo

 

Microwave hash browns and peppers/onions in microwave safe bowl (sprinkle with small amount of water) until completely tender.

Drain completely, leaving in bowl.

Mix sour cream, both cheeses and mayo in separate bowl.

Combine both bowls and pour into 1 1/2 quart baking dish.

Bake at 350 for 30 minutes, stirring once half way through.

Season to taste with salt and pepper. I like Perfect Pinch Bell Pepper and Roasted Garlic.

 

Crock Pot Cheesy Creamed Spinach

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1 can cream of mushroom soup

1 cup cream cheese

2 caps Italian dressing

1/4 cup margarine, melted

1/2 tsp minced garlic

1/4 cup half and half or milk

1/2 cup cottage cheese

16 oz frozen spinach, drained and patted dry

1 can spinach, patted dry

1 can water chestnuts, chipped

1 cup mozzarella cheese

Mix first 7 ingredients, blending completely.

Fold  in last 4 ingredients.

Cook on low in  small crock pot for 4 hours.
Add 1/2 cup flour blended with hot water during last hour of cooking if needed for thickening.

Crock Pot BBQ Brisket

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“soul salt”  (garlic salt, salt, paprika, black and red pepper)

1 1/2 lb brisket

1 onion, sliced

3/4 cup BBQ sauce

1/4 cup water

1/4 tsp liquid smoke

1 tsp Worcestershire

 

 

 

Rub  generous amount of salt seasoning on both sides of brisket.

Place in crock-pot, fatty side down.

Layer sliced onion on top.

Mix last 4 ingredients and pour over brisket.

Cook on low for 8 hours.

 

Adapted from All Recipes

Pic is really dark but husband said it is delicious!

 

 

 

Crock Pot Roast Fast and Easy

1 can Cream of Mushroom with Garlic Soup

1 pkg powdered Onion Soup mix

2 TB powdered Ranch dressing mix

1 1/2 lb chuck roast

6 new potatoes

 

Put roast in medium size crock pot.

Slice new potatoes and place around roast.

Mix first 3 ingredients with one soup can of water.

Pour soup mixture over all.

Cook on low for 6-8 hours.

Bisquick Easy Veggie Pie (adapted a tiny bit from Betty Crocker)

 

 

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2 cups frozen broccoli, thawed and drained

1 cup frozen peppers and onions, thawed and drained

1 cup mozzarella cheese

1 small can chopped hot peppers, drained

1/2 cup regular Bisquick

1 cup canned milk

1/2  tsp salt

2 eggs

 

Mix first four ingredients together and pour into greased 9 inch pie pan.

Mix last four ingredients and pour over pie pan.

Bake at 400 for 35-40 minutes.

Let rest for 5-10 minutes.

Top with sour cream, chopped tomatoes, black olives, etc.

Can also substitute any veggie for broccoli and peppers/onions.

Try Veg-all, cauliflower, etc.

Just make sure amounts match (3 cups total)

Corn Casserole

 

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1 TB flour

4 TB sugar

2 heaping TB cream cheese

2 eggs, beaten

2 cups  shredded Velveeta cheese

1 can creamed corn

1 can regular corn, drained

1 stick margarine

2 cups frozen peppers and onions

 

Mix all ingredients except last 2.

Saute frozen peppers/onions in stick of butter until translucent.

Add to corn mixture.

Bake in covered glass dish at 350 for 1 hour.