What's not to love about butter and sugar. This is not one of those good for you meals, but it's awesome for Christmas breakfast. Found the recipe while I was packing up the house and had to add it here.
1/2 c. sugar
1 t. cinnamon
2 cans Pillsbury Grands Homestyle
1/2 c. raisins
1/2 c. walnuts
1 c. firmly packed brown sugar
3/4 c. butter melted
1. Heat oven to 350 degrees. Lightly grease 12 in fluted tube pan.
2. In large plastic food storage bag, mix sugar and cinnamon. Seperate dough into 16 biscuits, cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among pieces.
3. Mix brown sugar and butter; pour over biscuit pieces.
4. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.
Friday, December 9, 2011
Potato, Spinach, and Tomato Soup
from Rachel Ray
3 cloves finely chopped garlic
1 large onion, chopped
2 T. EV olive oil
2 quarts chicken broth
3 lbs potatoes, peeled and thinly sliced
1 lb fresh triple washed spinach, stems picked and coarsely chopped
1/4 t. nutmeg
salt and pepper
1 (28 oz) can chunky-style crushed tomatoes or diced tomatoes in puree
1/2 c. grated Parm-Regg or Romano cheese
In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to taste. Stir in tomatoes, and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into soup and serve.
3 cloves finely chopped garlic
1 large onion, chopped
2 T. EV olive oil
2 quarts chicken broth
3 lbs potatoes, peeled and thinly sliced
1 lb fresh triple washed spinach, stems picked and coarsely chopped
1/4 t. nutmeg
salt and pepper
1 (28 oz) can chunky-style crushed tomatoes or diced tomatoes in puree
1/2 c. grated Parm-Regg or Romano cheese
In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add broth and bring liquid to boil. As you slice potatoes, add them carefully to the broth. Cook potatoes 20 minutes, stirring occasionally. The potatoes will begin to break up and thicken broth as the soup cooks. Stir in spinach in bunches as it wilts into soup. Season soup with nutmeg, salt and pepper, to taste. Stir in tomatoes, and heat through, 1 or 2 minutes. Remove pot from the stove to a trivet. Stir grated cheese into soup and serve.
Applesauce Spice Muffins
1 3/4 cups flour
1 t. baking powder
1/4 t. salt
2 t. pumpkin pie spice
1 1/2 c. Granola cereal
1/4 c. firmly packed brown sugar
1/3 c. milk
3/4 c. unsweetened applesauce
2 eggs
3 T. vegetable oil
1 t. vanilla
1/4 t. cinnamon
2 T. sugar
1. In mixing bowl, combine flour, baking powder, salt, and spice. Set aside.
2. In large bowl, combine granola, brown sugar, milk, applesauce. Add egg whites, oil and vanilla to cereal mixture. Mix well. Stir in flour mixture only until combined. Spoon batter evenly into twelve, 2 1/2 inch muffin-pan cups coated with cooking spray. Sprinkly cinnamon sugar topping.
3. Bake at 400 degrees for 20 minutes or until lightly browned. Serve warm.
1 t. baking powder
1/4 t. salt
2 t. pumpkin pie spice
1 1/2 c. Granola cereal
1/4 c. firmly packed brown sugar
1/3 c. milk
3/4 c. unsweetened applesauce
2 eggs
3 T. vegetable oil
1 t. vanilla
1/4 t. cinnamon
2 T. sugar
1. In mixing bowl, combine flour, baking powder, salt, and spice. Set aside.
2. In large bowl, combine granola, brown sugar, milk, applesauce. Add egg whites, oil and vanilla to cereal mixture. Mix well. Stir in flour mixture only until combined. Spoon batter evenly into twelve, 2 1/2 inch muffin-pan cups coated with cooking spray. Sprinkly cinnamon sugar topping.
3. Bake at 400 degrees for 20 minutes or until lightly browned. Serve warm.
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