This recipe is actually supposed to be for homemade biscuits, but I have adapted it to be donut holes. You can make this same recipe using canned biscuits if you have them. :)
For homemade biscuits:
2 cups flour (sifted)
5 tablespoons butter
2 tsp baking powder
1 tsp baking soda
1/4 cup sugar
1/2 tsp salt
3/4 cup milk
Cinnamon
Sugar
Cream Cheese
For homemade biscuits:
Sift flour into a large bowl. Add baking powder, baking soda, salt, and sugar. Cut in butter 1 tablespoon at a time until mixture is like coarse sand and pebbles.
Add in milk slowly until the mixture becomes a soft dough and mixed well.
Flour a cutting board or counter and knead the dough for about 1 minute.
Roll the dough out flat about 1/2 inch thick. If you are making regular biscuits, use a biscuit cutter or a circle cookie cutter to make biscuits. For the donut holes, I rolled the dough out flat about 1/4 inch thick, and then used a pizza cutter to slice it into strips, and then into strips again the opposite way, making 1inch by 1 inch squares. Take each square, roll it into a ball.
For canned biscuits:
Remove biscuits from can and quarter each biscuit into 4 pieces. Roll the pieces into balls.
In a small bowl, combine cinnamon and sugar about half and half.
Roll each ball in the mixture until coated and place on a cookie sheet (coated with cooking spray)
Bake at 400 for about 12 minutes.
Drizzle with cream cheese icing recipe below, or dip them.
1/2 block cream cheese- softened (20 secs in microwave)
1/4 cup sugar
teaspoon cinnamon
Monday, December 12, 2011
Wednesday, November 23, 2011
Idiot Proof Sugar Cookies
These are by far the simplest sugar cookies I have ever made, and SO delicious!
All you need:
1 1/2 cups butter (softened but not melted)
1 1/2 cups sugar
1 tablespoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
3 cups All Purpose Flour
In mixing bowl- cream butter and sugar. Add vanilla.
Add in baking soda and salt, and then gradually add in flour one cup at a time until mixed well.
Take the dough and divide into two sections. Roll into two 8 inch logs and wrap and place in the fridge for 4 hours. Then you simply slice them into 1/4 inch slices and place on an ungreased baking sheet.
If you wish to use cookie cutters, Pat out the rolls prior to putting in the fridge, and then starting at one end, roll them up into a log. Then after they get cold (about an hour), unroll the log and cut into whatever shapes you would like.
If you do not wish to slice or cut, you can simply drop the dough by rounded spoonfuls onto an ungreased cookie sheet without refrigeration.
Bake at 350 for about 10 minutes or until set. Do not brown. Let cool on a wire rack or cutting board.
These cookies need no icing, but you can use a simple confectioners sugar icing or a glaze recipe posted below if you want to ice them.
Enjoy!
Icing:
4 cups confectioners' sugar
1/2 cup shortening
5 tablespoons milk
1 teaspoon vanilla extract
food coloring
Glaze: (which is what I prefer)
1 cup confectioners' sugar
1 tablespoon light corn syrup
2 tablespoons water
10 drops food coloring
All you need:
1 1/2 cups butter (softened but not melted)
1 1/2 cups sugar
1 tablespoon vanilla
1 teaspoon baking soda
1/2 teaspoon salt
3 cups All Purpose Flour
In mixing bowl- cream butter and sugar. Add vanilla.
Add in baking soda and salt, and then gradually add in flour one cup at a time until mixed well.
Take the dough and divide into two sections. Roll into two 8 inch logs and wrap and place in the fridge for 4 hours. Then you simply slice them into 1/4 inch slices and place on an ungreased baking sheet.
If you wish to use cookie cutters, Pat out the rolls prior to putting in the fridge, and then starting at one end, roll them up into a log. Then after they get cold (about an hour), unroll the log and cut into whatever shapes you would like.
If you do not wish to slice or cut, you can simply drop the dough by rounded spoonfuls onto an ungreased cookie sheet without refrigeration.
Bake at 350 for about 10 minutes or until set. Do not brown. Let cool on a wire rack or cutting board.
These cookies need no icing, but you can use a simple confectioners sugar icing or a glaze recipe posted below if you want to ice them.
Enjoy!
Icing:
4 cups confectioners' sugar
1/2 cup shortening
5 tablespoons milk
1 teaspoon vanilla extract
food coloring
Glaze: (which is what I prefer)
1 cup confectioners' sugar
1 tablespoon light corn syrup
2 tablespoons water
10 drops food coloring
My Bestie Callie's Cheesecake Recipe
Callie sent me her family's famous cheesecake recipe, so I decided to share it with you!
Crust: (9" pan)
1 cup graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar
Blender:
2 eggs
1 1/2 cups sour cream
2 teaspoons vanilla
Mix for 2 minutes and then add
1 pound cream cheese (softened)
Add 2 tablespoons melted butter and 1/4 cup sugar
Pour in crust
Bake at 350 for 45 minutes and then broil the crust until lightly browned.
Enjoy!
Crust: (9" pan)
1 cup graham cracker crumbs
1/4 cup melted butter
1/4 cup sugar
Blender:
2 eggs
1 1/2 cups sour cream
2 teaspoons vanilla
Mix for 2 minutes and then add
1 pound cream cheese (softened)
Add 2 tablespoons melted butter and 1/4 cup sugar
Pour in crust
Bake at 350 for 45 minutes and then broil the crust until lightly browned.
Enjoy!
Tuesday, November 15, 2011
Creamy Spinach Chicken Bake
- 2 cups diced boneless skinless chicken breasts (I used 3 boneless skinless chicken breasts) 1 10 oz package of frozen spinach 1/2 cup of Sour Cream (you can use fat free) 1/2 cup Mayo (or light) 1/4 Mozzarella cheese 1 cup Parmesean Cheese 2 tsp garlic powder
Cook chicken either on the grill or in a small skillet with a drizzle of extra virgin oil and season. I used garlic and herb seasoning. Cook chicken covered until done and skin is browned. Let cool and then chop into small pieces.
While chicken is cooking, combine mayo, cheeses, sour cream, and garlic powder. Set aside.
Microwave spinach until thawed. Drain between paper towels until no moisture is left.
Mix the spinach in well with the chicken pieces.
In a small casserole dish, spread half the cheese mixture in the bottom.
Layer the chicken and spinach mix over the cheese, and then top with the remaining cheese.
Bake at 350 for about 45 minutes, or until top is browned, bubbly and cheesy.
Serve with rolls.
Enjoy!
Wednesday, November 2, 2011
Sopapilla Cheesecakes! So quick and delish!
What you need:
2 can of crescent rolls
2 blocks cream cheese
1/4 cup sugar
1 tsp vanilla
2 tablespoons melted butter
cinnamon and sugar
Pumpkin Spice (optional)
This is SO easy!
Soften your cream cheese at room temp, or in the microwave for 15seconds. In a bowl, mix together cream cheese, sugar, vanilla, and pumpkin spice.
Spread one can of the crescent rolls out in the bottom of a 13x9 baking pan. Press it down to connect all the triangles and create one solid crust.
Spread the cream cheese mixture over the crust.
Unroll and spread remaining crescent rolls over the top.
Spoon melted butter over top crust and sprinkle with cinnamon and sugar.
Bake at 350 for about 20-30 minutes or until crust is browned.
Serve with vanilla bean ice cream!
I halved my recipe because I only had one can of rolls and one block of cream cheese (and I only used half the block of cream cheese cause I wanted to use the other half to stuff chicken breasts haha!) I used 4 crescent rolls on the bottom and 4 on top and used a square 9x9 pan instead of 13x9.
Enjoy!
2 can of crescent rolls
2 blocks cream cheese
1/4 cup sugar
1 tsp vanilla
2 tablespoons melted butter
cinnamon and sugar
Pumpkin Spice (optional)
This is SO easy!
Soften your cream cheese at room temp, or in the microwave for 15seconds. In a bowl, mix together cream cheese, sugar, vanilla, and pumpkin spice.
Spread one can of the crescent rolls out in the bottom of a 13x9 baking pan. Press it down to connect all the triangles and create one solid crust.
Spread the cream cheese mixture over the crust.
Unroll and spread remaining crescent rolls over the top.
Spoon melted butter over top crust and sprinkle with cinnamon and sugar.
Bake at 350 for about 20-30 minutes or until crust is browned.
Serve with vanilla bean ice cream!
I halved my recipe because I only had one can of rolls and one block of cream cheese (and I only used half the block of cream cheese cause I wanted to use the other half to stuff chicken breasts haha!) I used 4 crescent rolls on the bottom and 4 on top and used a square 9x9 pan instead of 13x9.
Enjoy!
Wednesday, October 19, 2011
Foil-Pack Chicken and Broccoli
Saw this on a friend's blog today and it looked yummy, so I thought I'd share. Might make this one night this week!
Source: TheBigOven
Ingredients
1 packageStuffing mix; chicken flavor
1 1/4 cupWater
24 ounceBoneless skinless chicken breast; 6oz each
4 cupsBroccoli Florets
1 cupShredded chedar cheese
4 slicesCooked bacon; crumbled
4 tablespoons Ranch dressing
Source: TheBigOven
Ingredients
1 packageStuffing mix; chicken flavor
1 1/4 cupWater
24 ounceBoneless skinless chicken breast; 6oz each
4 cupsBroccoli Florets
1 cupShredded chedar cheese
4 slicesCooked bacon; crumbled
4 tablespoons Ranch dressing
How to Prepare Foil-Pack Chicken and Broccoli Dinner
Oven to 400Top stuffing with a 6oz. chicken breast half.
Combine stuffing mix and water.
Spray 4 large sheets of heavy-duty foil with oil.
Top chicken with 1 c. broccoli.
Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled.
Drizzle with 1 T. ranch dressing
Bring up foil sides and fold to seal, leaving room for heat circulation inside
Place packets on a cookie sheet and bake 25-30 mins
Remove packets and let stand 5 mins
Cut sits in foil for steam before opening.
Spoon 1/4 of the stuffing mixture onto the center of each foil sheet.
Oven to 400Top stuffing with a 6oz. chicken breast half.
Combine stuffing mix and water.
Spray 4 large sheets of heavy-duty foil with oil.
Top chicken with 1 c. broccoli.
Sprinkle with 1/4 of the cheese and 1 slice of bacon, crumbled.
Drizzle with 1 T. ranch dressing
Bring up foil sides and fold to seal, leaving room for heat circulation inside
Place packets on a cookie sheet and bake 25-30 mins
Remove packets and let stand 5 mins
Cut sits in foil for steam before opening.
Spoon 1/4 of the stuffing mixture onto the center of each foil sheet.
Enjoy!
Homemade Frozen Yogurt
this is a complete accident recipe because I bought a big tub of PLAIN yogurt instead of the vanilla I usually buy.
Took the big tub of plain yogurt, dumped it in the blender with one small jar of strawberry jam (homemade from my mother in law, but you could use smuckers haha). Added in one banana, and blended. Poured it back in the original container, stuck it in the freezer, and froze overnight or until almost solid. Yum!
You could do this with any flavor of jam or jelly OR use fresh fruit, but you need a lot more. Peach, cherry, blueberry, or you can add chocolate flavoring to make it more like chocolate ice cream.
Enjoy!
Took the big tub of plain yogurt, dumped it in the blender with one small jar of strawberry jam (homemade from my mother in law, but you could use smuckers haha). Added in one banana, and blended. Poured it back in the original container, stuck it in the freezer, and froze overnight or until almost solid. Yum!
You could do this with any flavor of jam or jelly OR use fresh fruit, but you need a lot more. Peach, cherry, blueberry, or you can add chocolate flavoring to make it more like chocolate ice cream.
Enjoy!
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