These muffins look, smell and taste soooo good! They are best eaten fresh from the oven. This recipe comes from Pampered Chef (2003)
INGREDIENTS
1/4 cup pecan halves (chopped)
2/3 cup sugar
1 Tablespoon cinnamon
2 packages refrigerated dinner rolls (11.3 ounces)
1/3 cup butter
1 Tablespoon all purpose flour
DIRECTIONS
Pre heat oven to 375 degrees. Combine pecans, sugar and cinnamon in a small bowl. Separate rolls cutting each roll into four to six pieces. place half of the dough pieces and two tablespoons of the butter in a bowl tossing to coat. Sprinkle 1/4 cup of the sugar mix tossing to coat. Divide the dough pieces into six muffin cups. Repeat with the remaining dough, 2 tablespoons of butter and the sugar mixture. Add the flour to remaining sugar mixture, add remaining butter and mix until crumbly.
Place crumb mixture over each of the muffins and bake 20-25 minutes or until deep golden brown. Remove from oven, cool in pan for five minutes. Serve warm and Enjoy!
We just love smashed potatoes! I typically follow the Ree Drummond (pioneer woman) method. I like to change up the herbs and spices. This is a favorite, but you can change it up any way you like!
INGREDIENTS
Small red potatoes (similar in size if possible)
Herbs (I used dry Italian seasonings)
Olive oil
Salt
Pepper
DIRECTIONS
Pre heat oven to 450 degrees. Bring water to a boil and add salt. Put your potatoes in the boiling water and boil until they are fork tender, mine took about 17 minutes. Take potatoes off the heat and drain.
On a baking sheet drizzle olive oil over the sheet and add the potatoes. “smash” the potatoes down with a potato masher or the bottom of a cup. Season potatoes with salt, pepper and seasonings. Drizzle with more olive oil. Bake for 20-25 minutes.
Enjoy!
As you could guess by the title this recipe came about during Halloween due to the amount of garlic in the recipe. It is requested MANY times through the year… not just during Halloween. This week is Robby’s birthday and as you can guess this was his dinner request. I have been making this for a very long time and is always a favorite.
INGREDIENTS
2 whole garlic heads
Olive oil
1 pound Jimmy Dean hot sausage
1 teaspoon fresh rosemary
2 Tablespoons butter
1/3 cup flour
5 cups 1 % milk
1 cup fresh Parmesan
1 cup Gruyere cheese
dash of nutmeg
salt
pepper
1 pound uncooked penne pasta
DIRECTIONS
Pre heat oven to 350 degrees. Slice the top of the garlic heads off, drizzle with olive oil. Wrap garlic in foil and bake for one hour. Cool ten minutes, separate cloves and squeeze garlic into a small bowl. Set aside. Increase oven temperature to 400 degrees
Cook pasta until al dante. Brown sausage in a LARGE saucepan over medium heat, stirring to crumble. Once cooked through. remove sausage from pan and stir in rosemary. In the same pan melt butter over medium heat, add flour to the butter stirring with a whisk. Gradually add the milk whisking until slightly thick. (about 10 minutes). Stir in roasted garlic, cheeses, nutmeg, salt and pepper. Mix sausage, pasta and cheese sauce together and place in a 13×9 pan and bake for 15 minutes until bubbly.
Take out of oven and let rest for five minutes. The sauce will thicken as it sits.
Enjoy!
Ever since I made the hot cheesy party ring I have wanted to make a sandwich using the same bread and ring So after some thought here it is! IT IS easy and full of flavor. I will say that the next time I make it I will make it in the traditional loaf method as directed on the french bread dough instructions. BUT… I will make not one… but TWO! 🙂
INGREDIENTS
1 tube refrigerated french bread dough
1 teaspoon melted butter
Dry Italian seasoning
3 slices mild cheddar cheese (sliced in half)
1/2 red onion, thinly sliced
1 tomato sliced
1 cup shredded romaine lettuce
12 pieces hot Calabrese
12 pieces hot Capocollo
12 pieces Pepper Salami
1/2 cup robusto Italian dressing (or any Italian dressing you have on hand)
DIRECTIONS
Preheat the oven to 350 degrees. Take the dough out of the tube and connect the ends of the dough making a ring. Stretch slightly. Place dough in prepared bundt pan. Brush the melted butter on the top of the dough and add your dry Italian seasonings on top of the butter. Bake the dough for 26-30 minutes or until the dough is brown and cooked through. Take out of the oven and cool completely on a cooling rack.
Slice dough horizontally and start to layer the sandwich. Place the cheese on the bottom of the bread then layer all of the meat. On top of the meat add the shredded lettuce and then about 2 tablespoons of the italian dressing. Continue layer with the onion and tomato.
On the cut side of the TOP of the bread, spread the rest of the Italian dressing. Place the top of the bread on the sandwich, slice and enjoy!
This is a great and easy recipe that can be made ahead. Wonderful for all of your Summer BBQ’s coming up! Robby, and a friend of his, just had this for an afternoon snack! They both gave it a big thumbs up!
INGREDIENTS
3/4 cup milk (I used 1%)
1/2 cup low-fat sour cream
1 package (3.4 ounces) instant vanilla pudding
1 can (8 ounces) crushed pineapple, UNDRAINED
1/2 cup sweetened flaked coconut (toasted and divided)
1 lime
Assorted cut up fruit
DIRECTIONS
To toast coconut, place coconut on a baking sheet and toast in a 350 degree oven for 3-4 minutes watching close… as it can burn quickly. Combine milk, sour cream and pudding in a medium bowl and mix until well combined. Stir in pineapple with all the juices and 1/3 cup of the coconut. Zest teaspoon of the lime and add. Add one teaspoon of lime juice and stir. Cover and refrigerate for at least 30 minutes before serving. Just before serving sprinkle with remaining coconut.
Enjoy,
This recipe is from the Pampered Chef
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