Mini Pumpkin Pie Croissants

Posted on June 13, 2013 by tazscott

MINI FALL PUMPKIN PIE CROISSANTS

These start with 2 tubes of Pillsbury refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous teaspoon of this luscious cream cheese pumpkin pie filling:

4 oz. (1/2 block) of softened cream cheese
1 cup of canned pumpkin (not pumpkin pie filling)
1 – 2 T pumpkin pie spice (adjust to taste)
3 – 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter)

Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!

Bake at 375* for about 13-15 minutes (this time is for on a baking stone) – you want them to be lightly browned and the dough baked through.

Posted in Breads, Holiday, Pies | Leave a comment

Potato Soup

Posted on June 12, 2013 by tazscott

Potato soup recipe

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bouillon cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream
***For garnish:***
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three.

Posted in Soups | Leave a comment

Slow-Cooker Chicken Dumplings

Posted on June 11, 2013 by tazscott

***Slow Cooker Chicken and Dumplings***

Ingredients

2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions

1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

Posted in Soups | Leave a comment

Chocolate Candy Bar

Posted on June 9, 2013 by tazscott

Bottom Chocolate Layer
1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup peanut butter
Melt milk chocolate chips, butterscotch chips and peanut butter in a pan over low heat; stirring constantly. Pour mixture into a 9 x 13″ baking pan lightly coated with nonstick spray or lined with plastic wrap which is long enough to drape over sides of the pan. Spread mixture and place in the refrigerator for 30 minutes.

Nougat Layer
4 tablespoons butter
3/4 cup sugar
1/4 cup light brown sugar
1/4 cup evaporated milk
1-1/2 cups marshmallow creme
1/3 cup peanut butter
1-1/2 cups chopped salted peanuts (optional)
Melt butter over medium heat in pan; add sugars and evaporated milk; bring to a boil, and cook additional 5 minutes while stirring. Remove from the heat and add marshmallow creme and peanut butter. Pour over the bottom layer and gently spread mixture. If you use peanuts, scatter across the top. Place in the refrigerator for 15 – 30 minutes.

Caramel Layer
1 (14-ounce package) caramel candy
1/4 cup cream
1 tablespoon butter
Place the unwrapped caramel candy, butter, and cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Pour in the pan and quickly spread over nougat layer. Place in the refrigerator for 15 – 30 minutes.

Top Chocolate Layer
1 cup milk chocolate chips (or half semi-sweet)
1/3 cup butterscotch chips
1/3 cup creamy peanut butter
Melt milk chocolate chips, butterscotch chips, and peanut butter in a pan over low heat, stirring consistently. Pour over the caramel layer and spread. Place in the refrigerator for at least 1 hour before cutting into squares. Store in an air-tight container.

Posted in Candy | Leave a comment

Homemade Lemon Ice Cream

Posted on June 1, 2013 by tazscott

Homemade Lemon Ice Cream

Ingredients
9 tablespoons fresh squeezed lemon juice
2 teaspoons finely grated lemon zest
1 cup sugar
1 cup whole milk
1 cup heavy cream
1/8 teaspoon salt

Directions
1. Combine lemon juice, lemon zest,and sugar in a mixing bowl.

2. Gradually stir in milk, heavy cream and salt.

3. Pour into an 8 inch glass baking dish, cover and freeze until firm. Remove ice cream one half at a time and run through a food processor until nearly smooth. pour into a plastic bowl, with lid. Top ice cream mixture with plastic wrap and seal with lid to bowl.

4. Keep for up to a week.

Posted in Desserts | Leave a comment

Crustless Bacon and Swiss Quiche

Posted on May 31, 2013 by tazscott

Crustless Bacon and Swiss Quiche (Low Carb)

1 lb bacon
1 large onion, chopped
1 Bell Pepper ( I used a few mini ones)
1 C Mushrooms
2 tablespoons butter, divided
1 teaspoon olive oil
10 ounces frozen spinach, thawed
6 ounces swiss cheese, shredded
6 eggs
1/2 cup heavy whipping cream
salt
pepper
Directions:

Chop bacon and cook thoroughly.
While bacon cooks, chop onion and shred cheese.
Put bacon onto a paper towel to absorb excess oil.
Add chopped onion, mushroom, and bell pepper and stir to coat in bacon grease.
When onion turns glossy, add thawed spinach, bacon, and stir to mix. Heat about 5 minutes,
then remove from heat to cool.
Stir together eggs, salt, pepper & heavy whipping cream in a medium bowl.
Add in cheese, onion/spinach mixture, and bacon. Stir thoroughly to mix.
Butter a glass pie plate or quiche dish, pour mix in, and pat evenly with a fork.
Bake in 350 degrees F. oven 25-30 minutes, or until a knife inserted in the center comes out clean.
Let rest 5 minutes before cutting & serving.

Posted in Breakfast, Eggs | Leave a comment

7-Up Biscuits

Posted on May 30, 2013 by tazscott

7 Up Biscuits

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix bisquick, sour cream and 7 up. Melt butter in bottom of cookie sheet pan, and put shaped biscuits in, then Bake at 425 until golden

Posted in Breads, Rolls and Biscuits | Leave a comment

Orange Zucchini Bread

Posted on May 12, 2013 by tazscott

Orange Zucchini Bread

Ingredients:
Makes 2 loaves (freezes beautifully sans glaze)

3 cups flour
2 cups zucchini
1 teaspoon salt, scant
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup granulated sugar
1/2 cup applesauce, or egg substitute
1/3 cup vegetable oil
zest of one orange
1/2 teaspoon vanilla
1 tablespoon orange juice
1/3 cup walnuts or raisins

Glaze:
1/2 cup powdered sugar
2 tablespoon orange juice
1/4 teaspoon zest

Preparation:
1. Preheat the oven to 350. Grease two loaf pans.
2. Wash and dry the zucchini. Using a box grater grate 2 cups worth and set aside.
3. Sift the flour, salt, baking powder and baking soda. Mix well with a whisk and make a well in the center of the mixture.
4. Wash and zest the orange.
5. In another cup mix the egg substitute (or applesauce), orange zest, juice, vanilla, oil and sugar until combined. Add to the flour mixture, folding gently until combined.
6. Fold in the zucchini (and walnuts or raisins if you are using them) and split the batter between the two greased loaf pans.
7. Bake for 40 minutes or until golden and a tooth pick inserted in the center of the bread comes out clean.
8. Prepare the glaze: Mix the remaining orange juice and 1/2 cup of powdered sugar in a small bowl. Add the remaining zest and stir until smooth and combined.
8. Cool the bread for 10 minutes in the pans. Then, run the blade of knife around the loaf to gently separate it from the sides of the pan. Invert the loaves and the bread should slide out. Place on a wire rack with a large pan or plate below it to finish cooling.
9. While the bread is still hot spoon half of the glaze onto the top of each loaf. It will almost immediately drip down the sides of the loaf. Cool completely before serving.

Posted in Breads | Leave a comment

French Toast Bake

Posted on May 12, 2013 by tazscott

French Toast Bake

Ingredients
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling

Directions
1. Melt butter in microwave & add brown sugar….stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan….spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup

Posted in Breads, Breakfast | Leave a comment

Banana Bread with Honey & Applesauce

Posted on February 18, 2013 by tazscott

Banana Bread with honey & applesauce vs. sugar & oil.

Ingredients

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Directions

Preheat oven to 350 F. Lightly grease a 9×5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then wrap in foil & rack to cool.

Posted in Breads | Leave a comment