Biscuit Dough Powdered Donuts

This recipe comes with a warning: You will find yourself dreaming of ways to somehow make and eat these, a whole recipe of them, without your family members finding out.  I haven't figured out how yet, let me know if you have any ideas.

A can, or 2, 5, 8, of those tiny baby biscuits (usually 10 per can).
oil
powdered sugar or icing


Flatten a biscuit on your hand and tear a small hole in the center.

Place in hot oil (between 4 and 6 on my burner).  When you can tell the oil side is becoming toasty (around the edges) flip the donut.  You do not want them to be dark-at all!

Place yummy donuts on paper towels.

Variation of colors: the middle one on the left column is way too brown.  I think the perfect one is the bottom right corner :)

 Cover in powdered sugar or your favorite icings.

Incandescently perfect.

Mexican Chicken Alfredo

The alfredo sauce is what makes this pasta!  I've tried many mexican pastas hoping they would be delicious but they usually aren't creamy enough-this one is perfect!

1-16 oz. package of spiral pasta
2-3 pieces of cubed chicken breast
1/2 a medium, chopped onion
1 Tbsp. canola oil
2 jars (15 oz. each) alfredo sauce
1 C grated Parmesean cheese
1 C medium salsa
1/4 C milk
2 tsp. taco seasoning

Cook pasta.  Meanwhile, in a large skillet over medium heat, cook chicken and onion in oil.  When chicken is no longer pink stir in alfredo sauce.  Bring to a boil.  Stir in cheese, salsa, milk and taco seasoning.

Drain pasta and toss with chicken mixture.

You can divide the recipe into 2-8 in. square dishes and freeze one up to 3 months.  Cover and bake the remaining casserole at 350 for 30 minutes or until bubbly.  For the frozen casserole, thaw overnight then let it thaw at room temperature for 30 minutes.  Cover and bake at 350 for 50-60 minutes.

I combined the whole recipe and cooked it in a 9x13 for 35 minutes and I thought it was fine since the chicken was completely cooked.  YUM!

Now this doesn't look very good, my yellow plates and the dish wash everything out-don't go by the picture!!!

Homemade Funnel Cakes

These taste just like the delicious treats you'll find overpriced at the fair!

oil
3 eggs
1/4 C sugar
2 C whole milk
3 2/3 C all purpose flour
1/2 tsp salt
2 tsp baking powder
powdered sugar

On low heat, cook your oil.  It is best to start out with a lower temp oil (I set my burner between 4 and 6) and figure out how quickly you can work with your cakes.  The oil will continue to heat up no matter what temp you leave it on, you will have to gain speed as you go.

Beat your eggs and sugar, then slowly add milk.  Throw in your dry ingredients and mix thoroughly.  Unless you're fancy, use a gallon ziploc bag to squeeze out your batter.  Clip your corner fairly small and widen it as needed.  You want the batter to come out more slow than quick so you're able to get "streams" more thin than thick.  Make sense?  You'll learn as you go...

This is waaay too thick.  The hole in my bag corner was too big.

I think it is best to make smaller cakes, don't try to attempt the size you buy at the fair; otherwise, you'll end up splashing hot oil all over yourself and breaking your cakes!

When you see the toasty brown color creeping up the edges of your streams you can flip your cakes.  They cook quickly!

Once a light, toasty brown, set on some paper towels, add your favorite toppings and enjoy!

I found this original recipe on food.com, recipe number 8445.

Pecan Caramels

2 tsp. plus 1 C butter, divided
1 1/4 C sugar
1 1/4 C packed brown sugar
1 C dark corn syrup
2 C heavy whipping cream, divided
1 bag of chopped pecans
1 tsp. vanilla

Line a 9x13 in. pan with foil, grease foil with 2 tsp of butter and set aside.

In a large, heavy saucepan, combine sugars, corn syrup, 1 C cream and the remaining butter.

Cook and stir over medium heat until sugar is dissolved.  Bring to a boil.  Slowly stir in the remaining cream.  Cook without stirring until a candy thermometer reads 245.

It is best to have a thermometer that will hang off the side of your pan without touching the pan (you can adjust the depth of your thermometer as well).  

Remove from ehat and stir in pecans and vanilla.  Pour into your prepared pan and let stand until firm.  Lift the candy out with the foil then discard foil.  You can go ahead and cut it or, I found it easier to chill in the refrigerator then cut with a butcher's knife when the candy is harder.  You can then wrap with wax paper and either devour yourself or give away as a gift :)

Comatose Cookies and Cream Cupcakes

Ladies and gentlemen, the Comatose Cookies and Cream Cupcake. WARNING: May require insulin. Do not feed to young children after 8PM.

THE CUPCAKES (What You'll Need):
1 box of chocolate brownie mix
All additional ingredients required on brownie box
1 extra egg
15-20 oreos

1. Prepare mix according to instructions on box.
2. Spoon mixture into muffin cups.
3. Break oreos into halves (or smaller) and insert into the cups, covering with the mix to make a special surprise!


THE ICING (What You'll Need):
1 tub of Whipped Cream Cheese icing (or make your own from scratch)
1 row of oreos

1. Put oreos in a ziploc bag and crush them up. If you have a blender or food processor, use that. The finer the oreo mix, the better.
2. Mix crushed oreos and icing until smooth.

3. Cut a small corner off of a ziploc bag. Place the bag (corner cut down) inside a glass and spoon the icing mixture in. Twist the top of the bag so you can squeeze the icing out.


4. Squeeze a dollop of icing onto each cupcake.
5. Top with an oreo half or a mini oreo! (You can usually find a cup of the mini oreos by the checkout line at the grocery store for just $1.00!)


Enjoy!

Pesto, Chicken Pasta

How do I turn the picture?

Yummy dinner tonight

-Baked Chicken night before with Nature Seasoning

-Cooked Rigatoni Pasta

-Made Pesto with food processor (basil, olive oil and pine nuts)

- Sauteed onion in skillet and combined pasta, pesto and chicken

-Garnished with freshly grated Parmesan and tomatoes

- Served with steamed carrots and squash

Super Easy!!!

Spinach Lasagna Roll-ups

These have been all across my pinterest page and I had all of the ingredients on hand so I tried them tonight. This picture is of them un-cooked, but they turned out great.

• 12 uncooked lasagna noodles
• 2 eggs, lightly beaten
• 2-1/2 cups ricotta cheese
• 2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon ground nutmeg
• 1 jar (26 ounces) meatless spaghetti sauce