Tuesday, October 14, 2008

Monkey Bread


4 tubes of biscuits
granulated sugar
1-1/4 stick butter
1 cup brown sugar


Cut biscuits into 4ths. Coat with mixture of granulated sugar and cinnamon. Drop into bundt pan. Melt 1-1/4 sticks of butter and stir in brown sugar. Pour mixture over biscuits. Bake at 350 degrees for 20 minutes.

Sunday, October 5, 2008

Hawaiian Chicken


1 can (20 ounce) sliced pineapple
3 chicken breasts, split in half
1-1/2 teaspoons salt
3 tablespoons vegetable oil
4 green onions, sliced
1 green bell pepper, seeded & chunked
1/2 cup apricot-pineapple preserves
1 tablespoon soy sauce
1 tablespoon white wine vinegar


Drain pineapple. Sprinkle chicken with salt and brown in oil. Cover, cook until chicken is tender and brown. Add green onion and bell pepper to chicken. Combine preserves, soy sauce and white wine vinegar. Pour over chicken. Cook about 3 minutes, turning chicken to glaze. Remove chicken to platter. Add pineapple to sauce and heat through. Spoon over chicken.

Serves 4

**Thoughts~This is a recipe that my mom used to make quite often when I was a kid. I loved it! She would serve it with white rice. Yumm-O!**

Cheesy Smashed Potatoes


1 lb. red potatoes, cut into chunks
1 cup bite-size cauliflower florets
1/4 cup sour cream
1 cup shredded sharp cheddar cheese


Cook vegetables in boiling water for 20 minutes or until tender. Drain; return to pan.

Add sour cream; mash until light and fluffy. Stir in cheese.

Makes 6 servings (1/2 cup each)

This recipe was found in the Kraft Cheese Casseroles & More (October 28, 2008).