Wednesday, June 29, 2016

Biscuit Cinnamon Rolls

It's no secret that cinnamon rolls are one of my absolute favorite things. There used to be a restaurant near my old office in my hometown that made the most fantastic breakfast biscuits. I mean they were to die for. The only thing better than their cheddar biscuit with bacon and egg was their cinnamon rolls made from their biscuit dough.  Oh my word.  The owner decided to retire and I remember going daily for the two weeks leading up to them closing. It was SO SAD. So these cinnamon rolls from Cookies and Cups remind me of those beloved cinnamon rolls from The Biscuit House.

Cinnamon Mixture
1/2 cup butter (melted)
1/2 cup light brown sugar
1 tsp cinnamon

Biscuit Dough
1/2 cup cold butter (cut into small cubes)
2 1/2 cups self rising flour
1 cup cold buttermilk

1 cup powdered sugar
1/2 tsp vanilla extract
3 tbsp heavy cream

Heat oven to 450. Spray a 9 inch pie plate with nonstick spray. In a medium size mixing bowl combine the melted butter, light brown sugar and cinnamon until smooth.  In a large bowl cut the cold butter into the self rising flour until it resembles course sand. Stir in the buttermilk until it becomes a dough.  Flour a surface and roll the dough out into a rectangle shape about 12x15. Spread the cinnamon mixture evenly over the dough leaving a little edge free of filling. Roll the dough up and slice into 1 inch pieces. Pace in a greased pie plate and bake for 13-15 minute or until golden brown.  While the cinnamon rolls are baking whisk together the powdered sugar, vanilla extract and heavy cream together. Once the cinnamon rolls are out of the oven and have cooled for 10 minutes then drizzle with the glaze. Serve warm. 

Monday, June 27, 2016

Copycat Zax Sauce

When I was making the nuggets I knew I wanted to make some kind of yummy dipping sauce for them. When I came across this Zax Sauce recipe I just had to try it. I love Zax Sauce but unfortunately we don't have a Zaxby's close to us so I only get it on road trips or when we are back in our hometown.  I thought this Zax Sauce recipe was dead on, it comes together the longer it sits so try making it at least 6-8 hours before you want to eat it. This recipe is adapted from Domestic Superhero.

1/2 cup mayonnaise
1/4 cup ketchup
1/2 tsp garlic powder
3/4 tsp worcestershire sauce
1 tsp black pepper

In a bowl combine the mayonnaise and ketchup. Stir in the garlic powder, worchestershire sauce and black pepper. Cover and refrigerate until you are ready to use.

Homemade Buttermilk Chicken Nuggets

I've been wanting to make chicken nuggets at home for forever. I kept thinking they would be more complicated or time consuming than they actually were. We loved these chicken nuggets and thought they cooked beautifully. This recipe is adapted from The Comfort of Cooking.

1 cup buttermilk
1 tsp salt
1/4 tsp black pepper
3 boneless skinless chicken breasts
4 cups canola oil
1 cup flour
1/2 tsp garlic powder
1/4 tsp paprika

Cut the chicken into 1 inch pieces. Place the chicken into a ziplock bag and add the buttermilk, salt and pepper. Place in the refrigerator for 30 minutes to 1 day.  Pour oil into a large pot and heat over medium high heat. In a shallow pan mix together the flour, garlic powder and paprika.  Take a few pieces of chicken and toss it in the flour mixture, then dip back in the buttermilk then again the flour then place in the oil.  Let cook for 4-5 minutes or until the nuggets are cooked through and brown. Continue to fry the nuggets, 7-8 pieces at a time, then remove and let drain on a paper towel covered plate. Serve warm. 

Friday, June 24, 2016

Yogurt Cream and Berries

I've been making this for years.  It's so delicious, during the summer when the berries are beautiful and so tasty I have to keep myself from making this weekly. I mean it's a Pioneer Woman recipe so you know it's gotta be amazing!

1 1/2 cup plain yogurt
1 1/4 cup heavy cream
3/4 cup brown sugar
berries of choice

Grab a bowl that you can cover and put in the refrigerator.  Add the plain yogurt to the bowl then whisk in the heavy cream until it is smooth. Sprinkle the brown sugar over the top, do not stir, do not mix, just let the brown sugar sit on top. Cover the bowl with a lid or plastic wrap and place in the refrigerator for a minimum of 4 hours. Once the brown sugar has absorbed into the creamy mixture, whisk, it together making sure you get all the goodness at the bottom of the bowl.  Pour over berries and enjoy. 

Wednesday, June 22, 2016

Dill Potato Salad

I was making this for a cookout with friends and ended up just kinda doing my own thing. I read so many potato salad recipes but none sounded just like what I was going for.  This actually turned out so so well! No one else in my family eats potato salad sadly, otherwise I would be making this all of the time!

5 lbs red potatoes (cooked and cut into quarters)
8 green onions (chopped)
1 1/2 cup mayonnaise
2 tbsp pickle juice
1 1/2 tsp garlic salt
1/2 tsp black pepper
1 1/2 tbsp dried dill

After the potatoes are boiled and cooked place them in a mixing bowl. In a separate bowl combine the mayonnaise, pickle juice, garlic salt, green onions, black pepper and dried dill. Stir well then pour over the potatoes and stir. Refrigerate for a minimum of 6 hours before serving.

Monday, June 20, 2016

Chicken Souvlaki Kabobs

Is there anything better than grilling in the summer? I think not! This recipe was a hit with all of my people. Every bite was eaten and there was great disappointment when it was all gone. This recipe was adapted from Oh Sweet Basil.

4 chicken breast cut into pieces
zest of 2 lemons
1/4 cup fresh lemon juice
1/3 cup olive oil
3 garlic cloves (minced)
1 tsp sugar
2 tbsp fresh oregano (chopped)
1 tbsp parsley (chopped)
2 tsp salt
3 bell peppers (i used red, yellow and orange)

Whisk together the lemon juice, olive oil, lemon zest, garlic, sguar, oregano, parsley and salt. Pour over the chicken and marinate for 2 hours. Cut the bell peppers into 1 inch pieces. Skewer the bell peppers on the end then add the chicken and finish with the bell peppers.  Grill over medium heat, turning often. About 12-15 minutes or until the chicken is cooked through. 

Wednesday, June 15, 2016

Southern Banana Pudding

So this might not look like much but it's kinda the best thing ever. Growing up in the south Banana Pudding was a staple at family get togethers, BBQ restaurants, cook outs, you name it.  I personally love my mom's recipe...well because she's my mom and it's the best.

2 (3oz) packages instants vanilla pudding
3 cups milk
8 oz sour cream
1 (12oz) container cool whip
1 (13oz) box nilla wafers
6 large bananas (sliced)

Combine the vanilla pudding, milk and sour cream, let it thicken a bit. Fold in the cool whip. In the bottom of a 9x13 pan layer the nilla wafers, half of the bananas then half of the pudding mixture. Do one more layer with the remaining nilla wafers, banana slices and pudding. Cover and refrigerate overnight.

Monday, June 13, 2016

Potato Mozzarella and Bacon Quiche

I made this the other night and honestly didn't have super high expectations of it but everyone in my family flipped over it. The whole thing was gone in 20 minutes. This recipe is adapted from Cinnamon Spice and Everything Nice.

1 pie crust
2 baking potatoes (baked and diced)
1 cup mozzarella
1/4 cup parmesan cheese
6 piece bacon (cooked and crumbled)
5 eggs
salt and pepper to taste

Heat oven to 350.  Place the pie crust in the bottom of a pie pan and prick with a fork.  Bake for 4-6 minutes. Remove from oven.  Place 1/2 the chopped potato in the bottom of the crush, top with 1/2 bacon, 1/2 mozzarella cheese then parmesan cheese. Season with salt and pepper then add the remaining potato, bacon and cheese.  Whisk together the eggs and milk then pour over the crust.  Bake for 30-40 minutes. Remove and let cook for 5 minutes before slicing.

1/2 cup milk

Friday, June 10, 2016

Crescent Taco Squares

This was one of those recipes were I marked a recipe without fully reading it and decided to make it then realized my people probably weren't going to like it so I completely changed it and made it my own. Super easy! And totally delicious. There wasn't a single bite left!

1 roll crescent rolls
1 lb ground beef
1/3 cup water
1 pkg taco seasoning
1 cup colby jack cheese
sour cream

Heat oven to 425.  Grease an 8x8 baking dish and set to the side. Open the crescent rolls and divide in half. Press one half into the bottom of the baking dish.  Brown the ground beef and drain the grease off. Stir in 1/3 cup of water and mix in the taco seasoning. Pour the taco meat over the crescent rolls. Top with cheese. Place the remaining crescent rolls over the top  and seal the edges. Cook for 10-15 minutes or until the crescents are starting to brown.

Wednesday, June 8, 2016

Crock Pot Summer Corn Chowder

One of the best parts about summer is the fresh corn! It's so sweet and creamy and just has the best flavor, if you get it from the right places. And it's so cheap! This recipe from Baked by Rachel was excellent and a new summer favorite, it's slightly adapted for our taste!

1 cup onion (chopped)
1/2 cup red pepper (diced)
1/4 cup celery (diced)
2 cloves garlic (minced)
4 cups fresh corn kernels
4 cups potatoes (peeled and diced)
2 tsp salt
1 tsp pepper
1 tsp dried thyme
3 cups chicken broth
1 cup heavy cream
3 tbsp flour
6 sliced bacon (cooked and chopped)
green onions

Puree 1 cup corn with 1 cup chicken broth and set to the side. Mix together onion, red pepper, celery, garlic, remaining corn, potatoes, salt, pepper, dried thyme and remaining chicken broth into the crock pot and stir together. Pour the pureed corn mixture over the top. Cook on low for 8 hours.  After 7 1/2 hours whisk together the heavy cream and flour then pour into the crock pot. Cook for the remaining 30 minutes. Stir in half of the bacon and serve with extra crumbled bacon and green onions on top.

Monday, June 6, 2016

Cherry Pie Bars

When I saw this recipe Cupcake Diaries I had to make it!  These cherry pie bars were good!  I say splurge on a good brand of cherry pie filling which will just make them that much better.

1/2 cup butter (softened)
1 cup sugar
2 eggs
1/2 tsp salt
1 tsp vanilla
1/2 tsp baking powder
2 cups flour
1 (21oz) can cherry pie filling
2 tbsp milk
1/2 cup powdered sugar

Heat oven to 350.  Line a 8x8 baking dish with foil then generously spray and set aside. In a bowl, cream together the butter and sugar with an electric mixer. Add the eggs one at a time then mix in the vanilla and salt.  In a separate mixing bowl whisk together the flour and baking powder.  Slowly mix the flour into the butter mixture. Remove 3/4 cup of the dough then press the remaining dough into the bottom of the baking dish. Spread the cherry pie filling over the top of the crust. Drop the 3/4 cup of dough over the top. Bake for 50-55 minutes. Remove from oven and cool.  Whisk together the milk and powdered sugar then drizzle over the top of the cooled cherry pie bars.

Wednesday, June 1, 2016

Lemon Chicken

My oldest absolutely loves "chicken on the bone" as he says.  I bought some chicken thighs and threw them in the freezer and finally decided to try out this recipe. Everyone devoured the chicken and next time I will have to make more!

3-4 lbs bone in skin on chicken thighs
4 tsp lemon zest
1/3 cup lemon juice
2 tsp minced garlic
2 tsp thyme
1/2 tsp rosemary
1 tsp salt
1 tsp black pepper
4 tsp melted butter
2 lemons cut into wedges

Whisk together the lemon zest, lemon juice, minced garlic, thyme, rosemary, salt and pepper. Place the chicken in a bag and pour the marinade over top then place in the refrigerator for 2 hours. Heat the oven to 425. Place the chicken in a baking dish then brush with melted butter. Set the extra marinade to the side.  Cook in the oven for 20 minutes then remove and baste with the marinade. Place back in the oven for 20-25 more minutes or until the chicken is cooked through and the skin has started to brown. Remove from oven and serve.