EMPTY TOMB ROLLS

EMPTY TOMB ROLLS

From Lora Troyer

1 10-oz Grands Crescent Rolls

8 large marshmallows

1 T. cinnamon

1/4 cup sugar

1/4 cup melted butter

Coat muffin tin with spray or butter.  

Unwrap and separate crescent rolls. 

Mix cinnamon and sugar.

Melt butter.

Dip marshmallows in butter, then roll in cinnamon/sugar mix. 

Roll each coated marshmallow in a crescent dough triangle. Shape into a ball.

Cover top with cinnamon/sugar mixture and place into muffin tin.

Bake at 375 for approximately 12-14 minutes.

ARTICHOKE DIP

 

MOM'S FAMOUS ARTICHOKE DIP

From Kaylee Reid

Preheat oven to 350 degrees.

1 (8 oz.)  block cream cheese

4 oz. mozzarella cheese, shredded

4 oz. parmesan cheese, freshly shredded

4 oz. mayonnaise

1 (15 oz.) can artichoke hearts, water packed, chopped well

4 cloves garlic

shakes of white pepper

paprika sprinkles

spinach, cooked, optional

Combine all ingredients in mixer bowl and blend until smooth. Some lumps are fine. Spinach may be added to the mixture, if desired.

Place in an 8 x 8 oven-safe dish.

Bake 15 minutes at 350.

Stir and then sprinkle paprika on top.

Bake 15 minutes more to cook through. Dip is finished when bubbling in the oven.

Serve with tortilla chips or French bread rounds.

CINNAMON BREAD

CINNAMON BREAD

From Niki Reid

Yields 2 loaves

2 cups warm water

1 T. yeast

1/4 cup sugar

2 t. salt

1/4 cup avocado oil

5 cups flour

1/2 cup powdered sugar

1 T. cinnamon

Place warm water in mixing bowl.

Sprinkle sugar and yeast over water and let stand 5 minutes.

Add flour, oil and salt.

Knead 2-5 minutes.

Let rise until doubled in size (about 1 hour).

Divide dough in half.

Roll each half out to about 9 x 15 (or wide as your bread pan x 15).

Sprinkle generously with powdered sugar and cinnamon.

Roll up tightly, place in greased pans seam side down. Note:  I usually put a little square of parchment in the bottom of the pan, also.

Let rise until nearly doubled in size (30-40 minutes).

Bake at 350 for 30 minutes or until golden.

Turn onto cooling rack for about 30 minutes before slicing.

 

BANANA BREAD BROWNIES

BANANA BREAD BROWNIES WITH BROWN BUTTER FROSTING

From Abby Reid

3 ripe bananas, mashed

2 eggs

1.5 cups sugar

1 cup sour cream or plain whole fat greek yogurt

1/2 cup butter, softened

2 t. vanilla extract

2 cups all-purpose flour

1 t. baking soda

3/4 t. salt

1/2 cup walnuts, optional

Preheat oven to 375.  Grease 13 x 9 pan.

Beat sugar, sour cream/yogurt, butter and eggs til creamy.

Add bananas and vanilla.

Add flour, baking soda, salt. Blend for 1 minute.

Stir in walnuts.

Spread batter evenly into pan. 

Bake 25 minutes or until golden brown.

BROWN BUTTER FROSTING

1/2 cup butter

3 cups powdered sugar

1.5 t. vanilla extract

3 T. milk

Heat butter in pan over medium heat. Turn off when it turns a brown color.

Whisk in powdered sugar 1 cup at a time, adding milk as it thickens. 

Add vanilla.

Pour frosting over warm banana brownies and smooth with a spatula.

Let cool before cutting & enjoy!

NIKI'S CHEESEBURGER RING

NIKI'S CHEESEBURGER RING

From Niki Reid

1 lb. ground beef

2-3 Tablespoons of Mustard

1 cup shredded Cheddar cheese (4 oz)

Dill pickle slices

2 cans (8 oz. each) Pillsbury™ refrigerated crescent dinner rolls

Shredded lettuce, chopped tomatoes, onion

Sesame Seeds

Heat oven to 375°F. 

In 10-inch nonstick skillet, cook beef until no longer pink. 

Add 2-3 Tablespoons of mustard.

Unroll both cans of dough; separate into 16 triangles. 

Take the triangles and lay them around the edge of a round pizza pan with the points hanging over the edge and the other ends facing the center. They will form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.

Spoon beef mixture on the half of each triangle closest to center of ring. 

Top with shredded cheese and pickles. 

Bring each triangle tip up over filling, tucking dough under center layer of dough to secure it. 

Repeat around ring until entire filling is enclosed (some filling might show a little).

Brush top with an egg wash and sprinkle with sesame seeds.

Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. 

Cool 5 to 10 minutes before cutting into serving slices.

Serve with choice of toppings…diced onion, shredded lettuce, diced tomatoes.

FRENCH BREAD AND AVOCADO TOAST

FRENCH BREAD AND AVOCADO TOAST
 From Niki Reid

FRENCH BREAD

1.15 cup warm water (1 cup plus 2 T. and 1 t.  warm water)

1 T. sugar

1/2 T. active dry yeast

1 T. avocado oil

2 and 1/2 or 3 cups flour

Combine water, sugar and yeast. Let sit for 3-5 minutes. 

Add salt, oil and 2 cups flour gradually.

Knead for 3-5 minutes.

Add additional 1/4 cup flour at a time until dough doesn't leave a lot of residue on hands.

Allow dough to rise for about an hour.

Flatten dough then roll long-ways, pressing out air bubbles and seams.

Pinch each end to seal the loaf.

Arrange seam side down on parchment-lined baking sheet.

Gash top of loaf 3-4 times.

Cover with pastry towel and let rise for about an hour. 

Preheat oven to 375 degrees and use rack in center of oven.

TIP FOR CRISPIER CRUST: 

Place baking sheet in the oven and immediately throw 2-3 ice cubes on the bottom of the oven. Close the door quickly.

Bake 25-35 minutes until golden.

Optional: slather loaf in butter!

AVOCADO TOAST

Slice loaf long-ways and drizzle with avocado oil.

Place back in the still hot oven for 5-10 minutes.

Mash 1-2 avocados and season with salt and pepper.

Spread avocado on toasted loaf.

Sprinkle with additional salt and pepper, to taste.

We also add red pepper flakes on top.

HEALTHY COOKIE DOUGH DIP/DESSERT HUMMUS

HEALTHY COOKIE DOUGH DIP/DESSERT HUMMUS

From Lora Troyer

1 can garbanzo beans, drained and rinsed
1/8 t. salt, heaping
1/8 t. baking soda, plus a tiny bit more
1 T. plus 1 t. vanilla
1/4 cup coconut oil
1 1/4 cup pitted dates
1/3 cup chocolate chips
2 T. oats
flax seed, optional

In a bowl cover the dates with 1/2 cup water and let this sit for 8 hours or longer.

Add all ingredients, including dates and soaking liquid - except chocolate chips - to a food processor and process until very smooth, about 2 minutes.

Refrigerate before enjoying.

Sprinkle in chocolate chips.

Lora's note:  This can be served as a dip with graham crackers and pretzels, as a spread on pancakes or waffles or bananas, or eaten with a spoon!

PUMPKIN CINNAMON STREUSEL PANCAKES

PUMPKIN CINNAMON STREUSEL PANCAKES

From Rachel (Reid) Brown

Make the cinnamon streusel:

1/2 cup all purpose flour

1/2 cup brown sugar, packed

1 t. ground cinnamon

6 T. unsalted butter, cut into chunks

Set aside.

Pancake batter:  

3/4 cup all purpose flour

1/2 cup whole wheat flour

2 T. light brown sugar

2 t. baking powder

1/4 t. salt

1 t. ground cinnamon

1/4 t. nutmeg

1/8 t. ground ginger

1/8 t. ground cloves

1 cup milk

1/2 cup canned pumpkin (not pumpkin pie filling)

1 large egg

2 T. canola oil

1 t. vanilla extract

Instructions:

First, make the cinnamon streusel.  In medium bowl, combine flour, brown sugar, cinnamon, and butter.  

Mix streusel mixture together with your hands or a fork til crumbly.  Set aside.

Now make the pancakes:

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves.  Set aside.

In a medium bowl, whisk together milk, egg, pumpkin, canola oil and vanilla extract.  Add wet ingredients to the flour mixture and whisk until combined.

Heat a griddle or pan to medium-low. Coat with cooking spray.  Drop 1/3 cup of batter onto heated skillet.  Add 2 T. of cinnamon streusel.  Cook on the first side until bubbles begin to form, about 2-3 minutes.  Carefully flip pancake over and cover generously with cinnamon streusel. Cook another 2-3 minutes or until golden brown. 

Continue this process to make the rest of the pancakes.

Serve warm with maple syrup and butter.

Note from Rachel:   for another variation:  skip all of the streusel and add dark chocolate chips to the pancake batter. We LOVE pumpkin-chocolate-chip pancakes!!

PUMPKIN CINNAMON STREUSEL PANCAKES

PUMPKIN CINNAMON STREUSEL PANCAKES

From Rachel (Reid) Brown

Make the cinnamon streusel:

1/2 cup all-purpose flour

1/2 cup brown sugar, packed

1 t. ground cinnamon

6 T. unsalted butter, cut into chunks

In medium bowl, combine flour, brown sugar, cinnamon, butter.

Mix streusel mixture together with your hands or a fork til crumbly. 

Set aside.

Make the pancake batter:

3/4 cup all- purpose flour

1/2 cup whole wheat flour

2 T. light brown sugar

2 t. baking powder

1/4 t. salt

1 t. ground cinnamon

1/4 t. nutmeg

1/8 t. ground ginger

1/8 t. ground cloves

1 cup milk

1/2 cup canned pumpkin (not pumpkin pie filling)

1 large egg

2 T. canola oil

1 t. vanilla extract

In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.

In a medium bowl, whisk together milk, egg, pumpkin, canola oil and vanilla extract. 

Add wet ingredients to the flour mixture and whisk until combined.

Heat a griddle or pan to medium low. Coat with cooking spray.

Drop 1/3 cup of batter onto heated skillet.  Add 2 T. of cinnamon streusel.

Cook on the first side until bubbles begin to form, about 2-3 minutes.  

Carefully flip pancake over and cover generously with cinnamon streusel. Cook another 2-3 minutes or until golden brown.

Continue this process to make the rest of the pancakes.

Serve warm with maple syrup and butter.

Rachel’s Note:  for a variation - skip all of the cinnamon streusel ingredients and add dark chocolate chips to the pancake batter.  We LOVE pumpkin-chocolate chip pancakes!!

CREAM CHEESE DANISH

CREAM CHEESE DANISH

From Roy Reid (From Janice Kidd)

2 pkgs. refrigerated crescent rolls, "butter flake" variety preferred
2 pkgs. (8 oz.) brick cream cheese, at room temperature
1 cup white sugar
1 large egg
1 t. vanilla

Topping:
1/3-1/2 cup butter, melted (3/4 to 1 stick)
1/2 cup brown sugar
1 t. cinnamon
1 cup chopped pecans

Preheat oven to 350 degrees. Grease a 9 x 13 baking dish.

Press one pkg. of crescent rolls evenly into the bottom of the pan, pressing seams together. You may need to cut off about 1 inch of the end.

Mix until smooth the cream cheese, sugar, egg, and vanilla.

Spread cream cheese mixture evenly over the crescent roll layer in the dish.

Place the rolled out contents of the second pkg. of crescent rolls on top of the cream cheese mixture.  Press the seams together if possible.  As above, you may need to cut off a portion of the crescent rolls to make it fit the dish.

Add sugar, cinnamon, and pecans to melted butter and spread evenly over the top of the crescent rolls.

Bake until browned at 350 degrees for 20-30 minutes.  Watch carefully.

If serving warm, just use a spoon. Cool if you prefer to cut into bars before serving.

Janice Kidd's note:  Reduced fat cream cheese is fine. This is a great dish for carry-in meals because it is terrific warm, very good at room temperature, and leftovers are not half bad cold straight from the fridge.  I tasted this at a brunch for a Bible study group. I was one of the crowd clamoring for the recipe and was delighted it was so easy to prepare once I got over obsessing about putting the crescent rolls down 'perfectly.'  

LAYERED GREEN PEA SALAD

LAYERED GREEN PEA SALAD

From Angie Reid (Dad's Sunday dinners)

1 small head of lettuce, washed and dried
1 bag frozen peas
1 small red onion, finely chopped
1 can water chestnuts
1  1/4 cup mayonnaise
2 T. sugar
6 slices bacon, cooked, crumbled
1  1/2 cups shredded cheddar cheese

In a 9 x 13 dish, make layers - half the lettuce, then 1/2 the peas, then onion, 
then peas. Top with remaining lettuce.

Mix the dressing - mayo and sugar - and spread over the salad.  

Garnish with crumbled bacon.  Top with cheddar cheese.

Cover.

Refrigerate 8 hours or overnight. Serves 6.

BAKED CHEESE SQUARES

BAKED CHEESE SQUARES

From Angie Reid  (From Aunt Tammy Flowers)

9 eggs
1/2 t. salt
1  1/2 lbs. shredded cheddar cheese
1 can Green chiles

Mix together.

Bake in greased 9 x 13 pan at 350 degrees for 25 minutes.

JIFFY CAKE DESSERT

JIFFY CAKE DESSERT

From Lucy Reid (Aunt Clara Willoughby)

Prepare 1 small Jiffy Cake mix as directed on box.

Pour in 9 x 13 pan.

Bake 350 degrees for 18-20 minutes. Cool well.

Mix 2 packages Instant Vanilla Pudding with 3 cups milk.

Add 1 (8 oz.) pkg. cream cheese.

Spread over cake.

Now spread on 1 (20 oz.) can crushed pineapple, well drained.

Cover with 9 oz. container of Cool Whip.

Chill or will freeze well.

DO-NOTHING CAKE

DO-NOTHING CAKE

From Lucy Reid (Grandma Stevenson)

2 cups flour
2 cups sugar
2 eggs
1 t. soda
1/2 t. salt
1 t. vanilla
1 large can (20 oz.) pineapple, undrained

Beat all together.  

Bake in a 9 x 13 pan at 350 degrees for 40 minutes (325 for glass dish).

Cake Topping:

In saucepan, mix: 
1 stick butter
1 cup sugar
2/3 cup canned milk

Cook over medium heat for 5 minutes.

Add: 
1 cup coconut
1 cup nuts

Spread on top of cake.  Put under broiler until brown (watch carefully).

CINNASTIX PIZZA STICKS WITH DIPPING SAUCE

CINNASTIX PIZZA STICKS (DOMINO'S COPYCAT) WITH DIPPING SAUCE

From Lucy Reid

3 cups all-purpose flour
2  1/4 t. active dry yeast
2 T. canola oil
1/2 t. salt
1 T. white sugar
1 cup warm water (110 degrees F.)
2 T. unsalted butter, melted
1/2 cup sugar
2 T. cinnamon
4 cups powdered sugar
3 T. milk
2 t. vanilla

To make the dough:
Add the flour, salt, sugar and yeast into a large bowl.

Add in the canola oil and warm water.

Roll the dough out into a 13x6 dough rectangle.  Add to baking sheet that has been lined with foil or sprayed with oil

Brush with melted butter.

Add the cinnamon to the sugar and mix.

Sprinkle half the mixture over the dough.

Bake at 375 degrees for 10-12 minutes, or until browned. 

Remove from oven and immediately sprinkle the remaining cinnamon/sugar mixture. 

Cut into 1 inch strips.


Sweet Dipping Sauce:
Add the powdered sugar, milk and vanilla together and mix.

Microwave for 5 seconds to warm.

Lucy's note:  Sweet Cinnamon Stix (Pizza Sticks) like the ones from Domino's...but better because of real butter and the sweet vanilla dipping sauce!

Makes 24 slices

BUTTERMILK-BLUEBERRY BREAKFAST CAKE

BUTTERMILK-BLUEBERRY BREAKFAST CAKE

From Lucy Reid

1/2 cup unsalted butter, room temperature
2 t. lemon zest (or more)
3/4 cup sugar plus 2 T. sugar, divided
1 egg, room temperature
1 t. vanilla
2 cups flour, divided
2 t. baking powder
1 t. kosher salt (or 3/4 t. table salt)
2 cups fresh blueberries
1/2 cup buttermilk

Preheat oven to 350 degrees.

Cream butter with lemon zest and sugar (minus 1 T.), until light and fluffy.

Add the egg and vanilla and beat until combined.

Meanwhile, toss the blueberries with 1/4 cup of the flour; then whisk together the remaining flour, baking powder, and salt.

Add the flour mixture to the butter mixture a little at a time, alternating with the buttermilk; fold in the blueberries.

Grease a 9-inch square baking pan with butter or coat with non-stick spray.

Spread batter into pan.

Sprinkle batter with remaining tablespoon of sugar.

Bake for 35-45 minutes.  Check with a toothpick for doneness.

Let cool at least 15 minutes before serving.

MONKEY BREAD

MONKEY BREAD

From Ada Myers Parks

Preheat oven to 350 degrees.

3 pkgs. commercial biscuits. Cut each biscuit in 4 pieces.

In a bag place:
1/3 cup white sugar
1/4 t. cinnamon

Shake the biscuits into the bag.

Oil a tube pan and place biscuits in all around.

On the stove, melt: 
1  1/2 stick butter
1 cup brown sugar
1 t. cinnamon

Pour slowly over biscuits.

Bake at 350 degrees for 25 minutes.

Cool for 10 minutes.  

Invert pan to release bread onto a plate.

Pull the pieces apart and enjoy!

GREEN CHILES QUICHE

GREEN CHILES QUICHE

From Lyn Sewell

1/2 cup butter
10-11 eggs
1/2 cup flour
1 t. baking powder
8 oz. canned chiles
1 pt. cottage cheese, small curd
1 lb. Monterey Jack cheese, grated

Melt butter, set aside. 

Beat eggs well (or whip with Braun mixer). 

Add flour, cottage cheese, baking powder, and chiles; mix well.

Add melted butter and blend.

Pour into 9 x 13 greased baking dish.

Add grated cheese. Use fork to press cheese into egg mixture.

Bake at 400 for 15 minutes - then turn oven to 350 for 35-40 minutes or until firm.

SALLY'S SAUSAGES

SALLY’S SAUSAGES

From Lucy Reid (recipe from Susan  Wilkin) 1 stick butter 2/3 cup brown sugar 2/3 cup chopped pecans 1 lb. cocktail wieners or sausages 2 tubes crescent rolls
Combine butter, sugar, and pecans.   Heat until fluid and mixed.   Divide between 2-8 ½ x 11 inch dishes or 2-9 x 13 inch dishes.   Cut each crescent roll into 3 triangles.   Roll sausage in each and place in dish.   Bake at 375 degrees for 20 minutes.  Makes 48. Recipe Note:  Can easily make half the recipe.