Stove Top Tamale Pie1 1/2 pounds ground beef 2 packages McCormick® Taco Seasoning Mix 2 cans (8 ounces each) tomato sauce 1 package (8 ounces) corn muffin mix
1 can (16 ounces) kidney beans, undrained
1 cup shredded Cheddar cheese
1/4 cup sliced green onions
1/2 cup water
Brown ground beef in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix, tomato sauce and beans. Bring to boil. Reduce heat to low; cover and simmer 10 minutes.
Meanwhile, prepare corn muffin mix as directed on package. Drop small spoonfuls of batter over meat mixture. Cover. Cook on medium-low heat 15 minutes or until corn bread is cooked through. Sprinkle with cheese and green onions. Cover. Cook on low heat until cheese is melted.
Recipe from:http://www.mccormick.com/Recipes/Main-Dishes/Stove-Top-Tamale-Pie
Buttermilk Biscuits2 cups all-purpose flour
1/4 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, very cold from the freezer
1 cup cold buttermilk
Preheat your oven to 450. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into chunks and cut into the flour until it resembles course meal. Add the buttermilk and mix just until combined. At this point if it appears on the dry side, add a bit more buttermilk. It should be very wet.
Turn the dough out onto a floured board. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick. Use a round cutter to cut into rounds.
Place the biscuits on a cookie sheet touching each other. Bake for about 10-12 minutes or until they are a beautiful light golden brown on top and bottom. Do not over bake.
Hints: You want your ingredients to stay cold so you want to handle it as little as possible or you will have tough biscuits. So work quickly. If you use a food processor the ingredients stay colder and there's less chance of over mixing. You also must pat the dough out with your hands, lightly. Don't roll these with a rolling pin or you will have tough biscuits.
You can also make them up and freeze them on a cookie sheet. Once they are frozen, drop them into a ziploc bag or container for up to one month. Then just bake frozen biscuits as you need them in the oven at 450 degrees for 20 minutes.
Toasted Coconut Pound Cake3/4 cup unsalted butter, room temperature, plus more for pan2 cups all-purpose flour (spooned and leveled), plus more for pan1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup plus 2 tablespoons buttermilk, divided
1 1/2 cups sweetened shredded coconut, toasted, divided
1 cup confectioners' sugar
Preheat oven to 350 degrees. Grease and flour a loaf pan. Whisk together flour, baking powder, and salt. In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.
Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan the remove cake from pan and let cool completely on rack.
Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.
Hash brown Egg Nests
1 bag of fresh hash brown potatoes or a frozen box of Betty Crocker® Seasoned Skillets® hash brown potatoes
6 eggs
1 teaspoon salt
1/2 teaspoon pepper
Heat oven to 400 degrees. Spray 6 regular-size muffin cups with cooking spray. Make potatoes as directed on bag or box. When done, place in medium bowl.. Divide mixture evenly among muffin cups. Bake about 15 minutes or until starting to turn golden brown on edges. Reduce oven temperature to 350°F.
Crack 1 egg over each muffin cup. Sprinkle with salt and pepper. Bake at 350°F about 18-20 minutes or until egg whites and yolks are firm, not runny. Cool 5 minutes before removing from muffin cups.
Nothing is as Good and Comforting as a Good'ol hot dog, here's a great way to Dress up your Hot Dog .
Hot Dog Crescent Rolls
2 hot dogs
2 slices Colby Jack cheese cut into thirds (or your favorite)
1 can (8 oz) refrigerated crescent dinner rolls
Heat oven to 350 degrees. Separate dough into triangles. Lay hot dog on
narrow end and start to roll. Stop and lay one piece of cheese on dough under hotdog. Continue to roll and lay another piece of cheese as you continue to roll hot dog to the end of the dough. Place seam side up on ungreased baking sheet. Bake 12-15 mintues until golden brown.
Recipe from: welcome Home
Apple Cinnamon Loaf
1/3 cup brown sugar (not packed)
1 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped
Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. Mix brown sugar and cinnamon together in a bowl and set aside. Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
Combine flour and baking powder together in another bowl; stir into creamed butter mixture. Mix milk into batter until smooth. Pour half the batter into the prepared loaf pan. Next add half the apples and half the brown sugar cinnamon mixture. Lightly pat apple mixture into batter.
Pour the remaining batter over apple layer; top with remaining apples and add more brown sugar/cinnamon mixture. Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.
How easy is this Dessert? A pie that makes its own crust!
Amazing Coconut Pie
2 cups milk...
3/4 cup sugar
1/2 cup all-purpose baking mix, like Bisquick
4 eggs
1/4 cup (half a stick) butter, softened
1 teaspoon vanilla
1 1/3 cups Baker's Angel Flake Coconut (sweetened)
Place milk, sugar, baking mix, eggs, butter and vanilla in blender; cover. Blend on LOW speed for 3 minutes. pour into a greased 9-inch pie plate. Sprinkle with coconut.
Bake at 350 degrees for 40 minutes or until center of pie is set and top is golden brown. (It took me closer to 50-55 minutes). Serve warm or cool on a wire rack. Store leftover pie in refrigerator.
