Classic Sugar Dumplins

Sugar & Spice Dumplins



Canola oil, for frying
2 teaspoons ground cinnamon
1/2 cup sugar
2 cans buttermilk biscuits
Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees F.

In a shallow bowl, stir together the ground cinnamon and sugar and set aside.

Tear apart pieces of each bisquit and roll in your hands to shape a ball. Fry until golden brown. Watch them, they will burn withi seconds.

Drain on paper towels and then toss in the cinnamon-sugar.

This cinnamon-sugar recipe can be used for all kinds of stuff including sopapillas. You can store what you have left in a container.

Bacon Cheeseburger Meatloaf

It's like pulling teeth to get my husband to eat meatloaf. I make it several different ways. This way and paula deen's cheeseburger meatloaf with sauce he will eat.

I will take pics once I serve it with a salad, baguette and mashed taters!

Bacon Cheeseburger Meatloaf
Ingredients
1 lb ground chuck
5 slices bacon, cooked and crumbled
1 (8 ounce) package cheddar cheese, grated
2 large eggs
1/4 cup crushed ritz crackers
1/4 cup miracle whip
1 tablespoon worcestershire sauce
1 to 2 chopped scallions
1/4 teaspoon salt
1/4 teaspoon pepper
Sprinkle of cumin, sprinkle of garlic powder
1/2 cup ketchup
1 tablespoon jack daniels mustard (or 2 of dijon), I used 2.5 or so of the jack daniels and the mustard was overpowering.

Directions

Preheat oven to 375°F.

Spray meatloaf pan with non-stick cooking spray.

In a large mixing bowl, combine all ingredients except ketchup and mustard , mixing well by hand.

In a small bowl, combine ketchup and mustard.

Stir in 1/4 cup ketchup mixture into the meat mixture.

Place meat mixture in baking dish and shape into a loaf.

Spread remaining ketchup mixture over meatloaf.

Bake for 40 minutes.

Stuffed Shells

Yum!













Stuffed Shells
1 lb ground beef or turkey
1 box of jumbo shells
1 24 oz container of ricotta cheese
1 pkg shredded mozzerella
1/2 small onion
1/2 green bell pepper
2 garlic cloves
1 egg
1 large jar of preferred spaghetti sauce
Freshly grated parmesan cheese
Italian seasoning (for filling)

Preheat oven to 400 degrees

Boil your jumbo shells for 13 mins in salted water, drain.

Brown your ground meat seasoning with seasonings of your choice. I used salt, pepper, cumin, and chilli powder. When almost browned add in your garlic, onion and bell pepper. Saute until no longer pink. Add jar of spaghetti sauce and turn heat off.

Meanwhile in seperate bowl combine ricotta, egg, 3/4 of your mozzerella cheese, couple of tbs of parmesan cheese and italian seasonings (basil, oregano and parsley) to taste as well as salt and pepper to taste.

Spoon a bit of sauce on bottom of 9x13 casserole. Using a tbs or so fill each shell and place in casserole. After each shell is filled, cover with meat sauce and sprinkle remaining mozzerella and amt of parmesan to your liking.

Bake 20 to 30 minutes until brown, bubbly and the cheese is crusty and melted.

Pioneer Woman's Beans & Cornbread

No need for a pic since she has one on her site. This is one of MY FAVORITE blogs. We had this yesterday and it was to die for!
Try it ;)

http://thepioneerwoman.com/cooking/2007/08/beans_and_cornb/

Sugar & Spice Minis!

Sugar and Spice Mini Muffins
1 3/4 c. flour
1 1/2 t. baking powder
1/2 t. salt
1/2 t. nutmeg
1/3 c. vegetable oil
3/4 c. sugar
1 egg
3/4 c. milk
Topping
2/3 c. melted butter
3/4 c. sugar
1 t. cinnamon
Preheat the oven to 350 degrees. Spray muffin cups with cooking spray.
Whisk together the first five ingredients in a mixing bowl. With a whisk beat together the sugar, oil, egg, and milk in a seperate bowl. Add the wet ingredients to the dry ingredients blending well.
Divide the mixture evenly between 36 mini muffin wells, or 12 standard size muffin wells.
Bake for 12 - 15 minutes.
While the muffins are baking melt the butter for the topping in one bowl and set aside. Mix together the cinnamon and sugar mixture and set aside. When the muffins are baked remove from the pans while they’re still hot and dip each one in the butter, and then roll in the sugar

M&M Cookies

M & M Cookies

1 cup butter, 2 sticks
1 cup light brown sugar, packed
1/2 cup white sugar
2 eggs
2 teaspoons real vanilla, I use mexican
2 3/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 packages, or about 2.5 cups of semi crushed plain m&m’s


Directions
1
Cream butter and sugars, then add eggs and vanilla. Add dry ingredients and finally add m&m’s.
2
Drop by teaspoon onto greased cookie sheet.
3
Bake at 350° for 12 minutes or lightly browned.
4
I make frozen balls of dough to take out and bake as needed.

Southwest Beef & Tater Casserole

Small pic, had to high jack it cause I forgot to take one before my family devoured the entire thing!


Southwest Beef & Taters

1 pound extra-lean ground beef
2 tablespoons olive oil
1 cup coarsely chopped onion
1 clove garlic, finely minced
1 can Rotel, undrained
1 can (about 12 to 15 ounces) corn
1 teaspoon chili powder
1/2 teaspoon salt
Dash pepper
1/2 teaspoon ground cumin
4 medium potatoes, peeled, thinly sliced, about 1 1/2 to 2 pounds
2 cups (8 ounces) shredded sharp cheddar cheese



Grease a 13 x 9 casserole with Pam
Heat oven to 375

In a large skillet, heat the olive oil over medium heat. Add the ground beef, breaking up, and the onions. Cook, stirring, until beef is browned and onion is tender. Add garlic; cook, stirring, for about 1 minute longer. Stir in the tomatoes, chili powder, salt, pepper, and cumin.
In the prepared baking dish, arrange half of the sliced potatoes, then top with half of the corn and ground beef mixture and half of the cheese. Repeat the layers, ending with the remaining cheese. Cover tightly with foil and bake for about 1 hour and 15 minutes, or until potatoes are tender.
Serves 6.

Chicken & Stuffing Casserole

Chicken & Stuffing Casserole
INGREDIENTS
3 to 4 skinless boneless chicken breasts (boiled in chicken broth)
6 ounces dry bread stuffing mix
1 (10.75 ounce) can condensed fat free cream of mushroom soup ( i find the cream of chicken too salty)
1 3/4 cups chicken broth (from boiling the chicken)
3/4 cup milk
1 small can of green chilis

Preheat oven to 375 degrees F
Layer the chicken in a 8x8 casserole pan sprayed with pam. Sprinkle stuffing mix over the chicken layer.
In a large bowl mix together the soup, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center.