Cinnamon Roll Biscuits

Ingredients:

• 4 1/2 cups Homemade Baking Mix
• 1 1/3 cup milk
• 2 Tablespoons butter
• 1/4 cup brown sugar or raw sugar
• 2 Tablespoons cinnamon

Homemade Baking Mix

• 10 cups flour (I used freshly-ground whole-wheat. Doreen suggested doing half white and half whole-wheat.)
• 8 Tablespoons baking powder
• 1 teaspoon cream of tartar
• 1 1/4 cup powdered milk
• 1 Tablespoon salt
• 1/4 cup sugar or turbinado
• 2 1/4 cup coconut oil or shortening

Mix all dry ingredients together in a large bowl. Cut in shortening or cold coconut oil until you have fine crumbs. Store in a tightly covered container in a cool place (if you use freshly-ground flour, store in the freezer). Use in place of Bisquick.

Glaze (I made a little extra since we like lots of glaze around here!)

• 1 1/2 cups powdered sugar
• 2-3 Tablespoons milk

Combine Baking Mix and milk. Turn onto a well-floured surface and knead at least ten times (the dough will be sticky). Roll dough out into a rectangle.

Melt butter and brush over rolled out dough. Mix together cinnamon and sugar and sprinkle over melted butter. Roll up and cut into 12 rolls.

Place in a greased baking pan and bake at 400 degrees for 10-15 minutes.

Mix glaze ingredients together and drizzle over Cinnamon Roll Biscuits as soon as they come out of the oven. Serve warm.

Zucchini Muffins (Aimee)

 

"For those of you who prefer to use oil over butter, be my guest (use 1 cup vegetable oil instead of the butter) but I have to tell you, I've made these both ways, and the butter version just tastes better."

Ingredients

• 3 cups grated fresh zucchini
• 2/3 cup melted unsalted butter
• 1 1/3 cup sugar
• 2 eggs, beaten
• 2 teaspoons vanilla
• 2 teaspoons baking soda
• Pinch salt
• 3 cups all-purpose flour
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 cup walnuts (optional)
• 1 cup raisins or dried cranberries (optional)

Directions

You don't need a mixer for this recipe.

1 Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. 

Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl, mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.

2 Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. 

Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes. 

Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I got about 14 muffins from this batch, and that included filling the muffin cups up as far as they could possibly go (above the surface of the muffin tin). 

Chicken Fajita Tortilla Soup (Brenna)

"I made this last night and everyone liked it. I didn't put the jalapeno, but it was still good and very easy to make." - Brenna

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 packages chicken tenders, 1 1/2 to 2 pounds
• 1 tablespoon coriander, a palm full
• 2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs
• Salt and freshly ground black pepper
• 1 large onion, quartered and thinly sliced
• 1 large bell pepper, quartered and thinly sliced
• 1 jalapeno, seeded and thinly sliced
• 1 (28-ounce) can fire roasted diced tomatoes
• 1 quart chicken stock
• 1 bag white corn tortilla chips
• 1 cup shredded pepper Jack or sharp white Cheddar
• 1 ripe avocado, diced
• 1 lime, juiced
• 4 scallions, chopped
• Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped

Directions

Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.

While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.

 

Father's Day Breakfast

This Father's Day was a huge success! The kids and I made the YUMMY "Easy Potato and Bacon Breakfast Casserole" for Daddy. I don't know what Daddy loved more the breakfast or that he was able to eat his breakfast in bed. If you haven't tried this recipe you need too. It is so good! I hope you and your family had a great Father's day. 

Squash Casserole (Aimee)

If you planted a garden this summer and already have a ton of squash, here is a great recipe. This would be great for summer parties. :) 

Prep Time: 10 mins
Total Time: 40 mins

Ingredients:

10-12 yellow squash / zucchini (or mix)- I had pretty big ones
1 onion
8 tablespoons butter
2 eggs beaten
2 cups shredded cheddar cheese

Directions:

1 Preheat Oven to 350°F.
2 Chop yellow squash and onion into small, uniform pieces.
3 Add the squash and onion to a LARGE saute pan and cook in the butter over medium heat until al dente (I like it not mushy)
4 Season cooked mixture to taste with salt / pepper/ garlic
Remove pan from heat
5 Beat the eggs with a fork and add it to the squash mixture.
6 Add one and a quarter cup of shredded cheese to the mixture and stir until melted and mixed
7 Pour mixture into casserole dish and top with remaining cheese.
8 Bake for 30 min or until cheese lightly browned.

Berry Cobbler Recipe (Our Best Bites)

http://www.ourbestbites.com/2011/06/berry-cobbler/

I can't get enough of this site! They keep posting all these great recipes. I am excited to try this cobbler. What a great summer dessert!

Ingredients:

3 c. all-purpose flour, lightly spooned into the measuring cup and leveled with a knife
1/4 tsp. table salt
2 1/2 Tbsp. baking powder
1 1/4 c. sugar
1/2 c. (1 stick) salted butter
2 eggs
1 c. heavy cream
zest of one lemon or orange (optional)
4 c. berries (I like blueberries and/or blackberries)
1/2 c. brown sugar

Streusel Topping:

1/2 c. sugar
1/4 c. + 1 Tbsp. flour
1 tsp. cinnamon
4 Tbsp. butter at room temperature

Directions:

Preheat oven to 350. Lightly grease a 9×13″ baking dish and set aside.

In a large mixing bowl, whisk together the flour, salt, baking powder, sugar, and citrus zest. Set aside.

Using a cheese grater, grate 1 cold stick of butter. Lightly toss the butter with flour mixture until it’s mixed evenly and crumbly (don’t over-mix here). Add in the cream and mix until combined; the mixture should be quite sticky and a little lumpy (kind of like biscuit dough). Lightly press about 1 1/2 c. of the dough mixture into the bottom of the prepared pan and set it aside.

Toss the berries with the brown sugar and spread it over the prepared “crust.” Drop the remaining dough over the berries and set aside.

Whisk together the sugar, flour, and cinnamon for the struesel topping. Cut in the butter until the mixture is crumbly. Sprinkle over the dough and bake for 45-55 minutes or until the top is golden brown and the crust is cooked through. Serve warm with sweetened whipped cream or vanilla ice cream.

Caramel Fruit Dip (Our Best Bites)

This looks so good. I can't wait to try this. I love fruit, fruit dip and toffee!!! A lot of yummy goodness in this recipe. :)

Ingredients:

1 8-oz. package cream cheese (you can use light cream cheese)

3/4 c. brown sugar

1 1/2 tsp vanilla (you can add more to taste)

Toffee bits

Instructions:

Allow cream cheese to reach room temperature. With an electric mixer, combine cream cheese, brown sugar, and vanilla. When ready to serve, stir in about 1/2 a bag of toffee bits. Serve with fruit.