Tuesday, May 29, 2012

Monkey Bread Rolls

I got this recipe out of a magazine a few weeks ago and was so excited to try it!  I LOVE monkey bread and thought this would be a fun take on it.  It was!!  These were so easy to make and so good!!  Definitely give them a try.
Monkey Bread Rolls
1/2 of a 34.5 ounce package frozen cinnamon sweet roll dough (6 rolls) - I could not find this in our frozen food section, so I just used a can of refrigerated cinnamon rolls and they worked perfectly
1/3 cup chopped pecans
1/4 cup butter or margarine, melted
1/2 cup sugar
1/4 cup caramel-flavor ice cream topping
1 tablespoon maple-flavor syrup
Place frozen rolls about 2 inches apart on a large greased baking sheet.  Cover with plastic wrap.  Refrigerate overnight to let dough thaw and begin to rise.  (I didn't do any of this because I used the refrigerated cinnamon rolls...MUCH easier!)
Preheat oven to 350.  Generously grease twelve muffin cups.  Divide pecans evenly among muffin cups; set aside.  Cut each roll into four pieces.  Dip each roll piece in melted butter, then roll in sugar.  Place two dough pieces into each muffin cup.  Drizzle rolls with any remaining butter; sprinkle with any remaining sugar.  In a small bowl stir together ice cream topping and syrup; drizzle over rolls.  (If you use the canned rolls, you will have some leftover.  I think I will buy two cans next time and put 3 pieces in each muffin cup...there is definitely room and I think it would have made for a more gooey center.)
 Bake for about 20 minutes or until rolls are golden brown.  (Check them early...I think mine could have been taken out before 20 minutes was up.) Cool in muffin cups for 1 minute.  Invert onto a large platter.  Cool slightly.  Serve Warm.

YUMMY!!  How good do these look??  They were delish!  Please don't let the directions scare you...these are really easy...it just takes a bit of explaining!  Enjoy!  :)

Tuesday, May 22, 2012

Creamy Mushroom Chicken

You may already  have this recipe, but just in case you don't, you NEED it!  My friend Meredith shared this with me several years ago and it definitely stays on our monthly rotation of meals.  It is crazy easy and delish!
Creamy Mushroom Chicken
4 chicken breasts
1 can cream of mushroom soup
1 block of cream cheese, cubed
1 can of chopped green chilies
1 package of dry Italian Dressing mix
1 cup milk
Place all ingredients in the crockpot and cook on low for 6 hours.  See...doesn't get much easier than that!
SO, so good!!  I always serve this over rice.  Enjoy!  :)

Tuesday, May 15, 2012

Lemony Grilled Salmon Fillets with Dill Sauce

I LOVE salmon.  I frequently order it out, but as I've said before am not always successful when cooking fish.  I'm either getting better at it, or choosing better recipes because this dish from Taste of Home is FABULOUS!!!  It was crazy easy and got rave reviews by my husband, myself, and even my 4 1/2 year old!  Give this one a try!!
Lemony Grilled Salmon Fillets with Dill Sauce
2 medium lemons
4 salmon fillets (6 oz. each) - I only did 2
Lemon-Dill Sauce
1 1/2 tsp. cornstarch
1/2 cup water
1/3 cup lemon juice
4 tsp. butter
3 lemon slices, quartered
1 Tbsp. snipped fresh dill
1/4 tsp salt
Dash cayenne pepper
Trim both ends from lemons; cut lemons into thick slices.  Moisten a paper towel with cooking oil; use long-handled tongs to lightly coat grill rack.  Grill salmon and lemon slices, covered over high heat, or broil 3-4 inches from heat for 3-5 minutes on each side or until the fish flakes easily with a fork and lemons are lightly browned.
For sauce, in a small saucepan, combine the cornstarch, water, lemon juice; add butter. Cook and stir over medium heat until thickened and bubbly.  Remove from the heat; stir in quartered lemon slices and seasonings.  Serve with salmon and grilled lemon slices.  (I drizzled the sauce over the top before serving.)

Seriously, how good does this look?!?  It was FANTASTIC!!  Enjoy!  :)

Tuesday, May 8, 2012

Catfish Po' Boys

I got this recipe from my Dad a few weeks ago and decided to give it a try.  I'm always a little hesitant about making fish because I expect it to taste like I got it in a restaurant and I often fall short.  However, this one was GREAT!  It is super easy and quick too!!
Catfish Po' Boys
2 tbsp reduced-fat mayonnaise (I used olive oil mayonnaise...my favorite!)
1 tbsp lemon juice plus 1 tsp zest
1 tsp lime zest
1 clove garlic, finely chopped
Dash of cayenne pepper
1/4 cup cornmeal
1 tbsp Old Bay seasoning
4 catfish or founder fillets (about 4 oz each)
4 soft hearty white rolls, split in half
1 ripe tomato, thinly sliced
4 pieces of Bibb lettuce (I forgot this, but it would have been great!!)
Heat broiler.  Coat a broiler pan with nonstick cooking spray.  In a small bowl, stir together mayonnaise, lemon juice, zests, garlic and cayenne until smooth.  In a shallow glass dish, whisk together cornmeal and Old Bay seasoning.  Coat fillets with nonstick cooking spray and dredge in cornmeal.  Place on prepared broiler pan and broil, 4 inches from heat, for 7-8 minutes or until fish flakes easily.
 To assemble, pull out some of the soft center of the rolls and discard.  Cover both sides of the rolls with the mayonnaise mixture and fill with a fish fillet, tomato slices and lettuce.  Don't forget the lettuce like I did!!  (I think some pickles might be good too.)

These were SO GOOD!!  Enjoy!  :)

Wednesday, May 2, 2012

Saucy Penne & Three Cheese Bake

I had to take dinner to a friend a few weeks ago and remembered this recipe. I got this recipe at my bridal shower 11 years ago! I hadn't made it in a while, and I am now so happy to have rediscovered it! It is the perfect meal to take to someone or the perfect meal to have at home if you are wanting lasagna without the fuss!


Saucy Penne & Three Cheese Bake

1/2 pound cooked Penne Pasta

1/2 pound lean ground beef

1 26 ounce jar spicy tomato sauce (I don't always use spicy tomato sauce...it depends on what you are in the mood for.)

1 15 ounce container of Ricotta cheese

8 ounces shredded mozzarella cheese (divided into 2 cups)

1/4 cup grated Parmesan cheese

1 egg

Preheat oven to 350. In saucepan over medium heat, brown ground beef and drain off the fat. Add pasta sauce. In medium bowl, combine Ricotta, one cup of mozzarella, parmesan, and egg. In a lightly greased pan, layer cooked penne pasta and meat/sauce mixture.

Then, layer cheese mixture.
Finally, sprinkle remaining mozzarella cheese over the top.

Bake 35-40 minutes or until hot and bubbly.

Yum! So easy and so good. Enjoy! :)