Thursday, December 30, 2010

Bite-Size Cinnamon-Pecan Twirls

1/2 cup chopped pecans
1/4 cup butter
1/4 cup firmly packed light brown sugar
2 Tbsp. corn syrup
1 tsp. ground cinnamon, divided
1 (8oz) can refrigerated-crescent rolls
1 1/2 tsp. granulated sugar

Preheat oven to 375. Bake pecans and butter in a lightly greased 8 inch round cake pan 2 minutes. Remove from oven, and stir in brown sugar, corn syrup, and 1/2 tsp. cinnamon; spread mixture over bottom of pan.
Unroll crescent roll dough, and separate into 4 rectangles, pressing perforations to seal. Stir together granulated sugar and remaining 1/2 tsp. cinnamon; sprinkle over rectangles. Roll up each rectangle tightly, starting at 1 long side; press edges to seal. Cut each log into 5 slices; place slices, cut side down, in prepared pan. (Space slices equally in pan; slices will not touch.)
Bake at 375 for 14 to 16 minutes or until center rolls are golden brown and done. Remove from oven, and immediately invert pan onto a serving plate. Spoon any topping in pan over rolls.

Cinnamon-Pecan Rolls

1 cup chopped pecans
1 (16oz) package hot roll mix
1/2 cup butter, softened
1 cup firmly packed light brown sugar
2 tsp. ground cinnamon
1 cup powdered sugar
2 Tbsp. milk
1 tsp. vanilla extract

Preheat oven to 350. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through.
Prepare hot roll dough as directed on back of package: let dough stand 5 minutes. Roll dough into a 15x10 inch rectangle; spread with softened butter. Sprinkle pecans over brown sugar mixture. Roll up tightly, starting at one long end; cut into 12 inch slices. Place rolls, cut side down, in lightly greased 12 inch cast iron skillet or 13x9 inch pan. Cover loosely with plastic wrap and a cloth towel; let rise in a warm place free from drafts, 30 minutes or until doubled in bilk.
Preheat oven to 375. uncover rolls, and bake for 20 to 25 minutes or until center rolls are golden brown and done. Let cook on a wire rack 10 minutes. Stir together powdered sugar, milk, andvanilla; drizzle over rolls.

note: Pillsbury Specialty Mix Hot Roll Mix was tested in this amazing Southern Living recipe. These are wonderful!!!!!

Sunday, December 12, 2010

Hash Brown Bake

4 cups frozen shredded potatoes
1/2 cup butter, melted
1/2 cup Parmesan cheese
1 small onion, diced
2 cups ham, diced
2 cups cheddar cheese, shredded
8 eggs
1 cup milk
1 clove garlic, minced
salt and pepper to taste

Thaw potatoes and blot with paper towel to remove any excess moisture. Press potatoes into bottom of greased 9x13 inch baking dish. Drizzle with butter and sprinkle with Parmesan cheese. Bake at 425 for 25 minutes. Cool on wire rack 10 minutes. Mix onion, ham, and cheddar cheese and spread mixture over potatoes. Combine eggs, milk, garlic, salt, and pepper; pour ham over mixture. Bake at 350 for 30 minutes or until set. Let stand 10 minutes before serving.

Creamed Crock Pot Corn

1 (16 ounce) package frozen corn
1 (8 ounce) package cream corn
2 tablespoons butter
Sugar, salt, pepper, and garlic powder to taste.

Combine all ingredients and cook on low for approximately 2 hours.

Hot Crab Dip

2 (8oz) packages cream cheese
1 (8oz) carton sour cream
4 tablespoons mayonnaise
1/2 lemon juice
1 teaspoon dry mustard
1 cup cheddar cheese, shredded
dash of onion salt
dash paprika
1 pound crab

Preheat oven to 325. Mix all ingredients except crab and 1/3 cup cheese in food processor. Fold in crab. Put 1/3 cup cheese on top. Bake 30 to 40 minutes.

Christal's Crock Pot Roast

3 to 4 pound chuck roast
1 Package Lipton Onion Soup
1 Bottle Italian Dressing
1 Bottle of Pepperoncini Peppers

Place roast in crock pot, cover with Italian Dressing, add Lipton Onion Soup and drain Peppers and place on top. Cook on low for 10 to 12 hours. Serve with rice and / or hot crusty bread.

Good Stuff!!!

Tuesday, December 7, 2010

Mina's Pumpkin Muffins

1 Duncan Hines Spice Cake Mix (just the mix--don't follow instructions on box)
1 Libby's canned pumpkin (15oz)
1 cup raisins (optional)
1/2 cup water

Mix all ingredients and put in greased muffin pan or cupcake liners
Bake at 325 for 10-15 minutes

Monday, December 6, 2010

Ham, Sausage or Bacon Quiche

1 9in. pie crust
1 cup half and half
2 eggs
1 cup diced ham, bacon, or cooked ground sausage (drained)
1 cup grated Cheddar cheese
1/2 cup chopped onions (optional)
salt and pepper to taste

Prick bottom of pie crust and pre-bake for 5 minutes in 400 degree oven. In a small bowl, lightly beat eggs and half and half. Add dash of salt and pepper. Sprinkle ham or sausage, cheese and onions in pie crust. Pour egg mixture into pie crust until all filling is covered. Bake at 400 for 30 minutes or until the top is nicely browned and filling is set.

This is one of my favorite easy recipes. I fix a ham and sausage quiche every Christmas morning along with hot grits. I buy cooked ham in the deli and have them slice it a little thick then I cube it and cook until brown before adding it to the mixture. You can also make this the night before so all you have to do is put it into the oven the next morning.