Monkey Bread

20-22 frozen Rhodes white dinner rolls (do not use Texas white dinner rolls)
1- 1/2 cup chopped pecans
Butter to grease the pan

2 small packages Cook and Serve butterscotch pudding and pie filling (do not use instant pudding)

1/4 cup packed brown sugar
1 teaspoons ground cinnamon

1/4 cup butter, melted

Sprinkle the pecans in a buttered Bundt cake pan.

Make one layer of dinner rolls. They do not have to touch each other. Then, on top of that layer, put another layer of rolls.

Sprinkle the pudding over the rolls. Then, sprinkle the cinnamon-sugar mixture over the pudding. Finally, drizzle with the melted butter.

Cover the pan with an oiled plastic film. Leave in the kitchen counter overnight. Do not place in the fridge.
The next day, remove the plastic film. Bake in a preheated 350 F for 28-35 minutes. If the top browns so quickly, cover with aluminum foil. Insert a toothpick to check for doneness.

Once it is ready, invert into a platter leaving the baking pan upside-down to let the syrup and pecans drizzle over the bread. Remove the baking pan; use a spatula to get some of the syrup and pecans stuck on the bottom of pan.

Anzac Biscuits

Katrina woodman

www.taste.com.au

I had these cookies while living in Australia. I have tried so many recipes I have found in cookbooks and even online and this is THE BEST and tastes exactly the same as the ones I had in Perth many years ago.


1 cup plain flour
1 cup rolled oats
1 cup desiccated coconut
3/4 cup caster sugar (I use granulated sugar)
1 teaspoon finely grated lemon rind
125 grams butter
2 tablespoons golden syrup
1 teaspoon bicarbonate of soda
1 tablespoon boiling water

Preheat oven to 180 C. Line 2 baking sheets with baking paper; sift flour; add oats, coconut, sugar and lemon rind. Stir to combine. Make a well in center.

Place butter and golden syrup in a microwave-safe bowl, Microwave on HIGH for 30 seconds until butter has melted. Stir to combine.

Combine bicarbonate and water in a bowl. Add to butter mixture. Stir to combine. Roll levels teaspoons of mixture into balls. Place 3 centimeters apart, slightly flatten on prepared trays. Bake 13-15 minutes swapping trays halfway during cooking or until golden. Let stand on trays for 5 minutes. Transfer to a wire rack to cool completely. Serve.

Makes 24 cookies

Note: I only baked the cookies for 10 minutes.

Fudge Brownie PIe

101 Homestyle Favorites, Gooseberry Patch

www.gooseberrypatch.com

1 cup sugar
1/2 cup margarine or butter, melted
2 eggs, beaten
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped walnuts

Garnish:

Vanilla ice cream (we used mint chocolate chip ice cream and chocolate syrup for drizzling)

Bear sugar and margarine or butter together. Add eggs; mix well. Stir in flour, cocoa and salt; mix in vanilla and nuts. Pour into a greased and floured 9" pie plate; bake at 350 degrees for 25-30 minutes ( I did 25).
Cut into wedges; top with scoops of ice cream.

Serves 6-8


                                                                                                 Flo Burtnett
                                                                           
                                                                                                 Gage, Oklahoma

Cristina's Ham and White bean soup

1 ham bone
1 small onion finely chopped
2 celery sticks chopped
2 carrots, peeled and thickly sliced
2 big garlic cloves, minced
8 cups low-sodium chicken broth
1 can (14.5 oz) stewed tomatoes, undrained and chopped
1/4-1/2 teaspoon chili powder

1/4 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried parsley flakes
2 cans cannellini beans, rinsed and drained
1 can butter beans, rinsed and drained
1 cup fully cooked cubed ham
1 tablespoon red wine vinegar

In a big slow-cooker, pour the chicken broth, ham bone, onion, garlic, celery, carrots, tomatoes and chili powder.  Cook on high for 4 hours. Remove the ham bone; cool down and chopped the meat, discard the bone. Using a ladle remove the fat from the surface and place it in a cup. Freeze to remove the hard fat, save the liquid that is at the bottom of the cup and put it back in the slow-cooker along with the chopped ham. Add the remaining ingredients. Cook on low for 2 hours.

Makes 6-8 servings

Chicken-Spinach casserole

1 big chicken skinless boneless chicken breast, cut into cubes
Salt and black pepper to taste
1 tablespoon butter
1 tablespoon olive oil

Alfredo sauce:

2 tablespoons butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
1/4 cup chopped yellow onion
2 cloves of garlic, minced
1 cup whipping cream
2 cups fat-free milk
3 tablespoons fat-free cream cheese
1/4 teaspoon Italian seasoning
1/4 teaspoon dried parsley flakes
1/4-1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon chicken bouillon granules
2/3 cup Mozzarella cheese
4 cups loosely packed spinach leaves, coarsely chopped

3 cups penne pasta, cooked in salted water, rinsed and drained
1 cup Italian cheese blend or mozzarella
Italian seasoning


In a large skillet melt the butter and oil and cook the chicken cubes that have been previously seasoned with salt and pepper. Cook on medium heat until brown on all sides. Remove to a plate.

In the same skillet, melt the butter, oil and once it is hot, cook the onions until tender on low heat; dd the garlic and cook for 1 minute. Stir in the flour and whisk for 2 minutes. Add the milk, salt, pepper, parsley, Italian seasoning and chicken bouillon granules and cook on low speed whisking constantly to avoid lumps. Add the cream cheese and melt well. Let the mixture boil at medium-low heat until bubbly. Stir in the whipping cream and heat on low heat, Remove from the heat and stir in the 2/3 cup cheese and stir until smooth. At this point mix the spinach into the sauce and combine well.

Pour this sauce into the cooked drained pasta and add the chicken as well. add more salt and pepper if needed. Pour the mixture into a spray baking pan and sprinkle with 1 cup Italian cheese blend or mozzarella and some Italian seasoning.

Bake in a preheated 325 F for 25-30 minutes.

Serve immediately.

Makes 4-6 servings

Simple Pumpkin Waffles

Savory Nothings

www.savorynothings.com

Dry ingredients:

2 cups all-purpose flour
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/2 teaspoon nutmeg

Wet ingredients:

3 eggs
1 1/3 cups milk
1/4 cup maple syrup
3 tablespoons butter, melted
1 cup pumpkin puree

In a large bowl, stir together the dry ingredients. In a measuring cup mix the wet ingredients. Then, stir in the pumpkin.

Add the wet ingredients to the dry ingredients and stir until combined.

Bake the waffles in your waffle iron according to the manufacturer's instructions.

Serves 12-16

Note: I like to add chopped pecans to the batter.

Best Banana Muffins

Cream:

1/2 cup butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla

Add:

4 very ripe bananas, mashed

In a bowl combine:

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Add the dry ingredients to the wet ingredients and combine just until smooth.

Stir in:

1 cup chopped pecans or walnuts.

Divide the batter evenly among 24 muffins cups previously greased and floured or 24 muffin cups lined with baking cups.

Bake in a preheated 350 F oven for 18-20  minutes or until a toothpick inserted in the center of a muffin comes out clean.

Makes 24