STICKY BUNS

Yummy, good and quick.

STICKY BUNS

3 rolls buttermilk biscuits

1/2 cup butter

1/2 cup vanilla ice cream

1/2 cup sugar

1/2 cup brown sugar

chopped pecans

cinnamon and sugar

Nuts and cinnamon sugar amounts to taste.

Melt butter, ice cream, sugar and brown sugar until smooth. Pour mixture into 8x10 inch glass dish. Add pecans over mixture. Section biscuits into 4's (each single biscuit). Drop into tupperware bowl with cinnamon and sugar. Cover and shake up so all pieces have sugar and cinnamon on them.

Place dough quarters on mixture. Add the leftover cinnamon and sugar on top of biscuits.

Make sure all mixture is covered by biscuits. Bake at 325 for 30 minutes. Let sit 5 minutes. Flip dish over onto plate.

Greasy Duck

This is a duck.....duhhhhhhh

I have tried duck one time and have come to the conclusion that you will NEVER find a recipe in this blog having to do with duck. I found it tough and greasy and blechhhhh. Anyway...I haven't posted here in awhile and it's about time to come up with something else scrumptious to let you know about. It will NOT, however contain duck.

Brandied Cranberry and White Chocolate Chip Cookies

Here is, without a doubt, the best tasting cookie I have ever made and eaten. I don't want to steal the recipe from the blog, so I will link it instead.

http://www.elise.com/recipes/archives/006154brandied
_cranberry_white_chocolate_chip_cookies.php


I made these for Christmas and EVERYONE loved them. I'm thinking they might be really good with dried cherries in place of the cranberries. And maybe a cherry liquor in place of the brandy??? Or maybe dried apricots/peaches with peach schnapps?? Well, you get the idea. Lots of room with these cookies to experiment and I'd bet they're delicious no matter what your flavor combination preference.

Ok....the link isn't working right. When I type it out on one line, part of it is cut off in the post and when I put it on two lines you can't copy and paste.....so.....you need to type the address out by hand to get there, but it is SOOOOOOOOOO worth it!!

Cheesecake Frosting

This is one of the yummiest frostings I have ever eaten. It goes perfectly on carrot cake or pumpkin bars. I'm planning a desert party sometime in the next few months, and this will definitely be the topping for the carrot cake I 'm making for it. Let me know what you think!

1-8 oz. pkg. of cream cheese

1 T lemon juice

2 T sour cream

2 C whipped cream (not light or fat free)

5 to 6 T confectioners sugar

Let the cream cheese come to room temperature and place in a mixing bowl with the whipped cream. Blend well. Add remaining ingredients. May use more confectioners sugar to taste.

Tequila Lime Chicken

Marinade:

1 cup water
1/3 cup teriyaki sauce
2 tablespoons lime juice
2 teaspoons minced garlic
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon tequila

Chicken:

1 lb boneless skinless chicken breasts

Dressing:
1/4 cup mayonnaise (low fat ok)
1/4 cup sour cream (low fat ok)
1 tablespoon milk (low fat ok)
2 teaspoons minced tomatoes
1 1/2 teaspoons white vinegar
1 1/2 teaspoons minced canned jalapeno peppers
1 teaspoon minced onions
1/4 teaspoon dried parsley
1/4 teaspoon hot sauce
1/8 teaspoon dried dill weed
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/8 teaspoon salt
1 dash black pepper
1 dash garlic powder

Additional Ingredients:

1 cup shredded monterey jack and cheddar cheese blend
2 cups corn chips, crumbled

Combine marinade ingredients then chicken in a medium bowl and allow to marinade for 2-3 hours.
Combinine dressing ingredients in a medium bowl, cover, and chill until needed.
Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through.
Arrange the cooked chicken in a baking pan, brush with prepared mexi-ranch dressing, and sprinkle with cheese.
Broil the chicken for 2-3 minutes, or just until the cheese has melted.
Serve the chicken over a bed of crumbled chips.
NOTES: Serve with Spanish rice and pico de gallo or salsa.


My son and I had this scrumptious chicken dish at Applebee's and we both loved it. After I got home I decided to find the recipe online and give it a try myself. I discovered this version on Recipeczaar. It has a lot of ingredients, but it is fairly simple to put together. I made mine without the jalapenos, but that's just a matter of taste. I hope you enjoy this as much as we did!

Sausage Gravy

Sausage Gravy

INGREDIENTS
1 pound sage-flavored bulk pork sausage
2 tablespoons finely chopped onion
6 tablespoons all-purpose flour
1 quart milk
1/2 teaspoon poultry seasoning
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Dash Worcestershire sauce
Dash hot pepper sauce
Biscuits

DIRECTIONS
Crumble sausage into a large saucepan; cook over medium-low heat. Add onion; cook and stir until transparent. Drain, discarding all but 2 tablespoons of drippings. Stir in flour; cook over medium-low heat about 6 minutes or until mixture bubbles and turns golden. Stir in milk. Add seasonings; cook, stirring, until thickened. To serve, slice biscuits and spoon gravy over halves. Yield: 4-6 servings.


I found this recipe in a "Taste Of Home" magazine several years ago and it quickly became a family favorite. The addition of nutmeg, worcestershire sauce and hot sauce all blend together to make a truly scrumptious gravy. Over fresh, hot bisquits? Nothing better!! A good sausage gravy is worth its weight in gold. I think this one is the whole mine. :)

Sunkist Orange and Carrot Cake

I found this recipe on the Sunkist website. I have to admit that I haven't tried it yet, but I absolutely LOVE carrot cake and this sounds like a real winner. I really liked the crate labels the site showcased. Like the one above. They're just fun. Enjoy!

Fresh Orange and Carrot Cake

1 Sunkist® orange , unpeeled
1 ½ cups sugar
1 cup vegetable oil
4 eggs
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. ground cinnamon
2 tsp. ground nutmeg
¼ tsp. salt
2 cups shredded carrots
½ cup chopped walnuts
½ cup raisins

Fresh Orange Cream Cheese Spread (below) or Fresh Orange Ice Cream (below)
FRESH ORANGE CREAM CHEESE SPREAD
8 oz. cream cheese, softened
1 cup confectioners' sugar
1 Sunkist® orange -grated peel
1 cup heavy cream or whipping cream, whipped
FRESH ORANGE ICE CREAM
1 quart vanilla ice cream, softened
1 Sunkist® orange - grated peel
To make one portion:
Trim a thin slice from each end of the orange; cut the fruit in half lengthwise.
With a shallow "V" shape cut remove the white center core.
Cut the halves into small chunks.
In a blender or food processor, purée the orange chunks to yield 2/3cup.
In a large bowl, combine the sugar and oil.
Beat in the eggs one at a time.
Sift together the dry ingredients and gradually add them to the egg mixture.
Stir in orange purée, carrots, walnuts, and raisins.
Pour the batter into a greased 13 x 9 x 2-inch baking pan.
Bake at 350o F for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool on a wire rack.
Frost with Fresh Orange Cream Cheese Spread or serve with Fresh Orange Ice Cream.

ORANGE CARROT CAKE ROLLS: (Each cake makes 8 to 12 servings)
Prepare the batter as above. Line two 15-1/2 x 10-1/2 x 1-inch jellyroll pans with greased aluminum foil. Divide the batter equally (about 3 cups each) between the prepared pans. Bake, one at a time, at 350o F for 25 minutes. Cool for 5 minutes. Invert each cake onto a large, wax paper- lined cookie Invert sheet; carefully remove the foil. Roll up each cake with wax paper from the narrow end; cool completely on wire racks. Unroll one cake and spread with Fresh Orange Cream Cheese Spread. Reroll without the wax paper and refrigerate. Unroll second cake and spread with softened Fresh Orange Ice Cream. Reroll without wax paper and freeze. To serve, sprinkle cakes with confectioners' sugar and garnish with orange half-cartwheel slices, if desired.
HALF-AND-HALF VARIATION
Bake half the cake batter in a jellyroll pan as above. Bake the remaining batter in a greased 8- or 9-inch square baking pan at 350o F for 40 minutes, or until a toothpick inserted in the center comes out clean.
FRESH ORANGE CREAM CHEESE SPREAD
Makes about 3 cups. In a bowl, combine the cream cheese, sugar, and orange peel. Fold in the whipped cream and chill.
FRESH ORANGE ICE CREAM
Makes about 4 cups. In a bowl, combine the ice cream and orange peel. Return to the freezer
Makes 12 servings