SNICKERDOODLE BREAD
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Snickerdoodle cookies...in quick bread form! From Lil Luna.
 

2 1/2 c. flour

1 tsp. baking powder

1/2 tsp. salt

2 tsp. cinnamon

1 c. butter softened

2 c. sugar

3 eggs

1 tsp. vanilla

3/4 c. sour cream

1 pkg. cinnamon chips

3 T. sugar

3 tsp. cinnamon

Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Stir cinnamon chips and 1 T. flour together in a bowl. (This helps them to distribute evenly in the batter while baking and they don’t all sink to the bottom). Add into batter. *Spoon batter into well greased and floured pans until about 2/3 full. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan. Bake at 350 for 35-38 minutes. Allow to cool before removing from pans.

*You can make these as muffins (makes about 2 dozen) – bake at 350 for about 20 minutes,

4 mini loaves-bake at 350 for 35-38 minutes, or 2 loaf pans bake at 350 for 60-70 minutes or until it passes a toothpick test.

BUFFALO CHICKEN CALZONE
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I can't help it. Whenever I see the word "buffalo" in front of chicken, it's all I can do to resist trying it that very day. The thing I like about this recipe is that the buffalo is interchageable. You could use barbeque sauce in place of the buffalo sauce or even spaghetti sauce. You don't have to use one specific type of crust. You could make your favorite dough recipe, use pizza crust from a can, or even use frozen bread dough. Whatever floats your calzone boat!

1 can of crescent roll dough

2 c. chicken breasts, cooked and diced

1/2 c. buffalo wing sauce
1/2 c. celery, diced fine
1/8 c. onion, diced fine (optional)
2 T. blue cheese or ranch dressing
1 c. mozzarella Cheese, shredded

Preheat oven to temperature in your dough recipe. Line a baking sheet with parchment or spray with baking spray. Roll out dough onto baking pan. In a bowl, combine the chicken, hot sauce, and vegetables until coated. Top one half of dough with chicken mixture, leaving about a 1/2 inch on all sides. Drizzle with dressing and top with shredded cheese. Fold dough over and crease edges to seal. Cut 2 slits in the top of the dough. Bake for recommended baking time or until done, for crescent dough it is about 12-15 minutes at 375. Slice and serve with more dressing if desired.

CINNAMON CRESCENT ROLLS
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These are yummy and easy, what a great combo! I had to use reduced fat crescent rolls and less butter, and they were still great. Found at Jennifer Cooks.

2 cans refrigerated crescent rolls
1 stick butter, softened
1/2 c. sugar (white or brown-your choice)
1 T. cinnamon

Heat oven to 350°F. In a small bowl, combine butter, sugar and cinnamon. Stir until smooth.
Separate dough into triangles. Spread each triangle evenly with butter mixture. Roll up each triangle, starting at the widest side, as you would normally do for crescent rolls. Firmly press ends to seal. Place each cinnamon filled crescent roll onto an ungreased baking sheet. Bake at 350 for 10 to 15 minutes or until golden brown.

GLAZE:
1/2 c. powdered sugar
1 tsp. vanilla
2 T. milk

In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.

HAM AND CHEESE SLIDERS
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These delicious little sandwich recipe came from one of my favorite recipe blogs, The Girl Who Ate Everything. It is a great little comfort food and a good way to use up ham you might have left over after a holiday meal.
(Large batch)
24 dinner rolls
24 pieces ham
24 small slices Swiss cheese
1/3 c. mayonnaise
1/3 c. miracle whip
1 tsp. dijon mustard
(if you like honey mustard, you could also add a little honey to this sauce)

Poppy Seed Sauce
1 T. poppyseeds
1 1/2 T. yellow mustard
1/2 c. butter, melted
1 T. minced onion
1/2 tsp. Worcestershire sauce

In a small bowl, mix together mayonnaise, miracle whip, and mustard. Spread onto both sides of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them close together into a large baking dish or cookie sheet. In a medium bowl, whisk together poppyseeds, yellow mustard, butter, onion, and worcestershire sauce. Pour evenly over all of the sandwiches. (Just use enough to cover the tops). Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm.
Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

CINNAMON ROLL WAFFLES
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I made this recipe from Chef in Training for our Christmas morning breakfast. I have to admit though, I only made the waffles and not the cinnamon or cream cheese toppings. I am sure they are just as delicious, but you know how hectic holiday mornings can be. My family was just as happy with this Warm Buttermilk Syrup drizzled over the top!

1 3/4 c. flour
2 T. granulated white sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1-2 tsp. cinnamon
2 large eggs 
2 c. buttermilk
1/4 c. canola oil
1 tsp. vanilla extract

CINNAMON TOPPING
1/2 c. butter, melted  
3/4 c. brown sugar, packed
1 T. ground cinnamon

CREAM CHEESE TOPPING

4 T. butter
2 ozs. cream cheese
3/4 c. powdered sugar

To prepare waffles, in a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture. In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened, batter will be slightly lumpy. Preheat a waffle iron and spray with nonstick spray. Pour batter into waffle iron grid and close the lid. Bake until waffles are completely done- follow your waffle iron's instructions. waffles. Repeat with remaining batter. Keep waffles warm until ready to serve.
CINNAMON TOPPING
In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.
CREAM CHEESE TOPPING
In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract. When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping. Use as much or as little as you'd like. Serve immediately.

MELT-IN-YOUR-MOUTH CHEESE CRACKERS
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These are so delicious and a great party food or snack. Found at In the Kitchen With Kath (via Pinterest of course!)

Makes about 70 (1-inch square) crackers
1 1/2 c. grated sharp Cheddar cheese
1 T. shredded parmesan cheese (optional-my addition)
4 T. unsalted butter, softened and cut into pieces
3/4 c. flour, plus more for dusting
1/2 tsp. salt
1/2-1 tsp. crushed red pepper flakes
1 T. milk

Preheat oven to 350. In a food processor, combine cheeses, butter, 3/4 c. flour, salt, and red pepper flakes. Pulse until the dough is in coarse crumbs. Add the milk and process until the dough gathers together in a ball. Roll the dough out on a floured board with a rolling pin that has been floured until it is about 1/8 inch thick (as thin as you can because they puff when they bake). Cut the dough into 1-inch squares with a pizza cutter. You can put a bit of flour on the blade of the knife to keep it from sticking. Place the crackers 1/4 inch apart on parchment paper on a baking sheet. Bake for 12–15 minutes until the edges are just starting to brown. Put the baking sheet on a rack and let the crackers cool completely. Or store in a covered container to eat within a day or two.

CROCKPOT PUMPKIN BREAD PUDDING
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Another yummy comfort recipe from Taste of Home!

8 slices cinnamon bread, cut into cubes
4 eggs, beaten
2 c. milk
1 c. canned pumpkin
1/4 c. packed brown sugar
1/4 c. melted unsalted butter
1 tsp. vanilla extract
1 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 c. dried cranberries

SAUCE
(optional)
1 c. sugar
2/3 c. water
1 c. heavy whipping cream
2 tsp. vanilla
(Could also skip the sauce and use a drizzle of caramel or a dollop of whipped cream)

Place bread into a greased 3 or 4 quart crockpot. In a bowl, combine eggs, milk, pumpkin, brown sugar, butter, vanilla, cinnamon, nutmeg, and salt. Stir in cranberries. Pour mixture over bread cubes. Cover and cook on low for 3-4 hours, or until a knife inserted in the center comes out clean.
For the sauce, combine sugar and water in a saucepan. Cook until sugar is dissolved and mixture turns a golden amber color, about 20 minutes. Gradually stir in cream and mix until smooth. Remove from the heat and add vanilla. Serve warm over bread pudding.

BUFFALO CHICKEN GRILLED CHEESE SANDWICH

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I have a new online obsession. I had to check out what all the fuss was about at Pinterest, and boy am I glad I did! This is the first recipe I tried that I found on there and it was delicious! Original recipe from Closet Cooking. This spicy sandwich is sure to warm you right up!

Per sandwich:

1/4 c. cooked shredded chicken, warm
1 T. wing sauce
1/2 T. mayonnaise (optional)
1 slice cheddar or provolone cheese, room temperature
1 T. red onion, sliced or diced
1 T. crumbled blue cheese, room temperature
sandwich bread
1 T. butter

carrot and celery sticks with blue cheese dressing on the side

Combine the shredded chicken with your favorite spicy wing sauce and mayo (if using). Assemble sandwich in the following order: slice of cheese, shredded chicken, onion, blue cheese. Grill in butter and have extra napkins available!

GARLIC PARMESAN ORZO
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I found this recipe in my Taste of Home magazine. My family went crazy for it! If you haven't tried Orzo before, it's a small little pasta that reminds you of rice. A great little side dish!

2 c. dry orzo
1 tsp. chicken bouillion granules+ water OR chicken broth (can use just water-this just gives it tons of flavor)
1/4-1/2 c. butter (I used 1/4 cup)
1 T. minced garlic
1/4 c. milk
1 tsp. lemon juice
1 T. parsley
1/2 c. grated parmesan cheese
salt and pepper to taste

Cook orzo to package directions in chicken broth (if desired) or until al dente, about 10 minutes. Drain. Meanwhile, in a pan, melt butter and saute garlic slightly. Add milk, lemon juice, parsley, and parmesan cheese. Add cooked orzo and stir to combine. Add salt and pepper if needed.

SLOW COOKER CHICKEN CAESAR SANDWICHES
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You can feel Fall in the air! Time to dust off the crockpot. Recipe found at The Girl Who Ate Everything.

2 lbs. boneless skinless chicken thighs or split breasts
1/2 to 1 c. of your favorite Caesar dressing (I like Cardini's)
1/2 c. shredded Parmesan cheese
1/4 c. fresh chopped parsley or about 2 tsp. of dried parsley
1/2 tsp. ground pepper
2 c. shredded romaine lettuce
Other toppings, optional such as: sliced tomatoes, diced avocados, etc.
12 slider buns or 4-6 regular sized hamburger buns

Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours. Remove chicken from cooker using a slotted spoon and drain the water from the slow cooker. Place chicken on a cutting board and pull chicken into shreds, discarding any fat. Place chicken back in the cooker and pour dressing, Parmesan cheese, parsley, and pepper over the top. I really make sure that I discard any fat pieces so by the time I was done I only used about 1/2 cup of dressing but you make need more if you have more chicken. Stir until mixed evenly. Cover and cook on high heat for 30 minutes or until mixture is hot. Spoon 1/4 cup mixture onto each slider bun if you are making sliders or more for regular sized buns. Top with extra shredded Parmesan cheese and lettuce to serve.

HOMEMADE GRANOLA BARS
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The great thing about this recipe is that it can be customized to what you like or what you already have on hand. Great for taking on car trips, after school snacks, or your summer activities. (You might want to leave out the chocolate and add more dried fruit if you plan on taking them somewhere that the heat will melt the chocolate!)

½ cup dry roasted salted peanuts
½ cup roasted sunflower seeds OR other chopped nuts
1 cup raisins, dates, OR other chopped dried fruit

1 cup chocolate chips

2 cups rolled or instant oats

2 cups toasted rice cereal (such as Rice Krispies or Kix)

¼ cup wheat germ (optional)

½ cup creamy or crunchy peanut butter

½ cup packed brown sugar

¼ cup light corn syrup

¼ cup honey

1 teaspoon vanilla

Coat a 9x13 pan with cooking spray. Combine nuts, sunflower seeds, dried fruits, chocolate chips, oats, cereal, and wheat germ (if using) in a large bowl. Combine peanut butter, brown sugar, corn syrup, and honey in a medium sized bowl; microwave until bubbling, 1 - 2 minutes. Add vanilla and stir until blended. Pour the peanut butter mixture over the dry ingredients and stir until coated. Transfer mixture to greased 9x13 pan and press down firmly. (It helps to spray your fingers with cooking spray.) Let stand for 1 hour to harden. Cut into bars.

To store, you can wrap each in plastic wrap or put in ziplock bags and keep at room temperature for up to 1 week or freeze up to 1 month. Thaw at room temperature.

BANANA CHOCOLATE CHIP MUFFINS

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1 1/2 c. flour

2 tsp. baking powder

1/4 tsp. salt
1/2 c. sugar
1 egg
1/2 c. milk
1/4 c. vegetable oil
1 tsp. vanilla
3/4 c. mashed banana (about 1 1/2 bananas)

1/2 c. mini chocolate chips

Preheat oven to 400. Sift together the flour, baking powder, and salt. Mix sugar, egg milk, oil, and vanilla. Add dry mixture and stir just until combined. Stir in bananas and chocolate chips. Bake for 20-25 minutes in muffin tin.

HAM AND CHEESE RIGATONI

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3 T. butter, divided

1/4 c. fine dry breadcrumbs (I used Panko)

8 oz. rigatoni pasta (or other shape)

2 T. all purpose flour
2 c. milk
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
4 oz. cooked ham, cubed
1/2 c-1 c. green vegetable such as cooked spinach, broccoli, or peas (optional)
4 oz. mozzarella cheese, shredded*
2 oz. provolone cheese, shredded*
2 oz. fontina cheese, shredded*
1/4 c. parmesan cheese, grated*
*I was lucky to have a combo of these cheeses in one bag that I used for this recipe. Gotta love Tillamook!

Melt 1 T. butter. Add breadcrumbs, and toss well. Set aside. Cook pasta according to package directions. Set aside, and keep warm. Melt remaining 2 T. butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt, pepper, and nutmeg. Add ham, vegetable if using, and cheeses, stirring until cheeses melt. Add cooked pasta to cheese mixture and stir to combine. Pour into a buttered 2 quart baking dish. Cover and bake at for 20-25 minutes or until bubbly. Uncover and sprinkle with breadcrumb mixture. Bake 5 additional minutes or until golden.

I used this sauce recipe but if you are in a hurry, this is a good time saver.

STRAWBERRIES AND CREAM MUFFINS

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I found this Nigella Lawson recipe in People Magazine as a recipe to prepare to watch the Royal Wedding. I probably won't be doing that, but we will be making these again and again. So good, they don't need a thing on them.

1 c. fresh strawberrries, diced
1 tsp. lemon juice
1 c. flour
1/2 c. sugar
1/4 tsp. salt
1 tsp. baking powder
1/4 c. oil
1/3 c. sour cream
1 egg
1 tsp. vanilla extract
1/4 tsp. lemon extract (optional)

Preheat oven to 400. Prepare muffin pan with paper liners or nonstick spray. Place diced strawberries into a bowl and drizzle with lemon juice. Stir to combine. In another bowl, combine flour, sugar, salt, and baking powder. Combine oil, sour cream, egg, and extracts together. Add to dry ingredients. Fold in strawberries just until combined. Spoon into muffin tin and bake for 12-14 minutes or until lightly browned. Allow to sit 5-10 minutes before enjoying. Note: this recipe is for 24 mini muffins. If making regular sized muffins, it won't quite make a dozen. Adjust cooking time if making larger muffins.

GARLIC CHEDDAR BISCUITS

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We love Red Lobster and we love their Cheddar Bay Garlic Biscuits. These are close to those and are a super yummy side to a meal.

2 1/2 c.baking mix such as Bisquick

4 T. cold butter
1 c. shredded cheddar cheese
3/4 c. milk
1/4 tsp. garlic powder

Butter glaze:
1T. melted butter
1/2 tsp. garlic powder
1 tsp. dried parsley

Preheat oven to 400. Combine Bisquick and butter with a pastry cutter or two forks. Mix until the butter is about the size of peas. Add cheese, milk, and garlic powder. Combine together gently just until combined. Drop by 1/4 c. portions onto a lightly greased cookie sheet. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. Immediately brush with butter glaze. I got 15 biscuits from this recipe.

CARROT CAKE MUFFINS

WW FRIENDLY

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I came up with these after figuring how many points are in a regular-size innocent little muffin-not to mention how many are in those JUMBO ones! I made a weight watcher friendly cake using just a cake mix and can of crushed pineapple so I thought...why not muffins, too!

1 spice cake mix
1 1/2 c. crushed pineapple, undrained
1 c. shredded carrot
1/2 c. raisins
2 egg whites
1 tsp. cinnamon
1 tsp. cloves

Preheat oven to 350 and line muffin tin with paper liners or nonstick spray. Combine dry cake mix, undrained crushed pineapple, carrot, raisins, egg whites, and spices. Stir just until combined. Spoon into muffin tin. Bake 15-20 minutes.

MOUNTAIN DEW APPLE DUMPLINGS

The Pioneer Woman

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I made these for Christmas eve dinner one year and my father in law raved over them. Serve warm with vanilla ice cream. *My modifications are noted.

2 (8-count) cans refrigerated crescent rolls *I used reduced-fat
4 tart apples, sliced into 16 wedges (you can peel them if you like) *I cubed them instead to make it easier for the little guys
1/2 c. butter, melted
1 1/2 c. sugar *(I used 1 cup)
1 tsp. cinnamon
1 (12-ounce) can Mountain Dew or other lemon-lime flavored soda

Heat oven to 350°F. Spray 9 X 13 dish with cooking spray. Separate dough into 16 triangles. Place apple quarter on shortest side of each triangle. Roll up each, starting at shortest side, and rolling to opposite point. Place point side down in prepared pan. *Or, place about 1T. of chopped apple on the large end of triangle and roll and seal them up to the best of your ability. It doesn't matter how pretty they are when they taste so darn good no matter what they look like! In small bowl, stir together melted butter, sugar and cinnamon; spoon evenly over dumplings. Pour soda pop over all. Bake at 350°F. for 35 to 45 minutes or until apples are tender and dumplings are browned. Serve warm with the sauce it creates. Makes 16 dumplings. (I halve this recipe for our family of 5).

BLUEBERRY BREAKFAST CAKES

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We had to rename this Allrecipes recipe from pancakes to just cakes because they are not like the traditional pancake you might be used to. These call for no flour, and are dense, hearty, and chewy. They remind me of an oatmeal cookie! This recipe calls for coconut oil which is the new "superfood" I am trying, (You can read the health benefits of coconut oil here. You could easily replace it with regular cooking oil.

2 cups oatmeal (I used old fashioned but it originally calls for quick cooking)
1 tsp. ground cinnamon
1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. honey
4 egg whites
1/4 c. milk

1/4 c. coconut oil, melted

1 tsp. vanilla extract

1 c. fresh blueberries or frozen blueberries

Combine oats, cinnamon, baking powder, and salt in a bowl; set aside. Mix honey, egg whites, milk, coconut oil, vanilla extract in a separate bowl. Stir the oat mixture into the egg mixture and mix to combine.

Heat a lightly sprayed griddle over medium high heat. Drop batter by 1/4 cups full onto the griddle and top with blueberries. Cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

This is extra yummy served with Warm Buttermilk Syrup!

COWBOY BISCUITS
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I really like these refrigerater dough biscuits because they remind
me of a yummy fried scone without being fried.

4 c. flour
1/3 c. sugar
4 tsp. baking powder
1 tsp. salt
2 1/2 c. buttermilk
2/3 c. oil
1 pkg. yeast, dissolved in
3 T. warm water
1 c. additional flour

Sift dry ingredients into a bowl. (I like using a tupperware type bowl with a tight fitting lid). Make a well in the dry ingredients and add buttermilk, oil, and yeast/water mixture. Stir to combine. Add in additional cup of flour and stir to make a sticky dough. Cover tightly and refrigerate for 3 hours before first use*. Spoon off servings into a greased pan. Bake at 400 for 10-12 minutes or until lightly browned. Serve with honey butter or jam.
*Dough will keep in the fridge for up to 6 days. I don't allow the dough to rise before baking to result in a denser biscuit. If a lighter texture is desired, allow to rise first.

EMERIL'S GARLIC BREAD

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1/2 c.butter, softened
1 T. minced parsley
2 tsp. chopped garlic (I was in a hurry and just used dry granulated garlic)
1 tsp. Emeril's Essence or Creole seasoning (I did not use)
1 tsp. lemon juice
1/8 tsp. salt
1 loaf French or Italian bread,  cut in 1/2 lengthwise

Preheat the oven to 350 degrees F. Line a large baking sheet with aluminum foil. In a bowl, cream together the butter, parsley, garlic, Essence, lemon juice, and salt. Spread the mixture evenly over the cut sides of the bread. Place the bread on the prepared baking sheet and bake until golden brown and just crisp, 12 to 15 minutes. Serve hot.