Monkey Bread

This sounds so good....I was researching recipes for a bread maker Ben's Grandpa gave us and came across this. I know I've had it somewhere I just don't know where...

4 cans refrigerator biscuits (about 40)
1 1/2 tablespoons cinnamon
1/2 cup butter
1 cup white sugar
1 cup brown sugar, packed
1/2 cup pecans, raisins and/or coconut, if desired

Cut each biscuit into 4 pieces. Pour sugar and cinnamon into a plastic bag and mix.

Add biscuit pieces, several at a time; shake to coat well.

Place pieces in a buttered tube or Bundt pan until all are used.

Sprinkle layers with nts, raisings or coconut.

Bring brown sugar and butter to a boil in saucepan. Cool 10 minutes, then pou over tp of biscuits.

Bake at 350F for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn upside down to serve.

My suggestions: Make sure you watch as they are cooking. I used a muffin tin instead (make sure you only fill muffin holes about 1/2 way to avoid them spilling over the edge!). The 45 mins seemed to be too much and made the top biscuit pieces hard - so maybe only cook about 30 mins maybe even just 25.

Broccoli Cheese Soup

Hubby has been craving broccoli cheese soup (he NEVER used to eat it) so I found this recipe that is supposed to be a copy of Panera's which he likes. Hopefully it ends up tasting like it!

1 tablespoon melted butter
1/2 medium chopped onion
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half cream
2 cups chicken stock
1/2 lb fresh broccoli
1 cup carrot, julienned
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar cheese
salt and pepper

1. Sauté onion in butter. Set aside.
2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half.
3. Add the chicken stock. Simmer for 20 minutes.
4. Add the broccoli, carrots and onions. Cook over low heat 20-25 minutes.
5. Add salt and pepper. Can be puréed in a blender but I don't. Return to heat and add cheese. Stir in nutmeg.

My suggestions: No need to puree, it was perfect without it! Tasted pretty good but could have used a little more cheese. Not sure the nutmeg fit in well, I would have preferred it without it. Could have been slightly thicker. Overall a great recipe though!

Onion Loaf with Cheese

A co-worker of mine made this for one of our lunches and it was so delicious and sounds easy to make!

1 loaf italian bread
1 onion, sliced thinly
1 stick butter
12-15 slices of swiss cheese

Cut bread length wise and then across as many times as you would like (thicker slices are recommended though). Saute the onions in about 1 tbsp of the butter, add the rest of the butter and melt. Place the cheese slices on the bread and then pour the butter mixture overtop. Cover with foil and bake for 30 mins. Uncover and bake another 15.

Crockpot Broccoli Cheese and Rice Casserole

This is a recipe that I found this week while searching for something to make for our Holiday Party at work! I needed something easy and in a crockpot and this worked!

1 small onion, chopped

1/4 c margarine

2 c uncooked quick-cooking rice

2 c water

1 can cream of chicken soup

1/2 tsp salt

1 (5 oz) jar sharp cheese spread

2 (10 oz) pkgs frozen chopped broccoli

Combine onion, margarine, rice, water, soup, salt, cheese & broccoli to the Crock Pot. Cook on Low for 6 hours. Serves 8.

Ham and Potato Soup

Pulled this recipe off of allrecipes.com and I need to try it. It looks like it got pretty good reviews!

Direct Link: http://allrecipes.com/Recipe/Delicious-Ham-and-Potato-Soup/Detail.aspx

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Chicken Marsala

This is probably one of my FAVORITE recipes! I love the taste of this....no mushrooms though because I don't like them but it's still awesome. You can add mushrooms if you would like :)

4 boneless, skinless chicken breasts
1 cup marsala wine
1 cup chicken broth
flour
majorum
salt
pepper
1 cup onion, chopped
1 T butter
1 t corn starch
1 t cold water
Pinch of sugar

Mix salt, pepper, flour and majorum. Coat chicken breasts in mixture. Melt butter in heavy bottom skillet, lightly brown chicken breasts in butter on medium heat. Remove chicken breasts from pan, add onions and cook until soft. Add chicken back in the pan, add marsala wine and chicken broth. You may choose to add a slight bit more of each to make more sauce. Bring to a boil for 1 min, then reduce heat and cover. Cook 10 minutes. Remove chicken from the pan, if you would like you can now thicken up the sauce by mixing the corn starch and water and then adding it to the pan. You can also add the sugar now too. Allow to boil for 1 min. Add the chicken back in and cover, cook 10 more minutes.

Note: I usually wait until the end to thicken up the sauce. I do add the sugar and cook for a minute but then take the chicken out at the end and thicken it up then.

Chicken and Rice Casserole

I haven't tried this one yet but it looks super easy and sounds good!

6 skinless, boneless chicken breasts, cut into bite size pieces
2 cups milk
2 cups uncooked rice
2 cans cream of chicken soup
Salt/Pepper

Combine all ingredients except for chicken and pour into a 9x13 in casserole dish. Add chicken pieces. Cover with foil and bake 350 degrees for 90 min, stirring every 30 min until rice is done. Cook uncovered 15 mins.