Apple Monkey Bread Pie

I'm always trying to think of things to make for the kids in the morning that doesn't have a super high sugar level. I completely made this up this morning and it turned out pretty delish! Kids are still chowing as I type! This is a smaller version of monkey bread in the big bundt pan, we never seem to eat it all so this was perfect size for the 3 of us this morning.

1 Can of flaky butter biscuits
3 tsp. of apple pie spice
1 T of cinnamon
1/4 C Sugar
1 stick of butter or margarine, melted
1 Apple (Gala is what I used and would recommend. I ended up using only a half of it but you can put as much as you want if you want it more appley.)

Preheat oven to 350.

Cut biscuit pieces into 4's. Chop apple up into fairly small pieces so they will cook softly. In a medium bowl, combine all ingredients and mix well. Top with extra butter pieces if desired and extra cinnamon and sugar.

Pour into a 9" cake pan or pan around the same size. Bake for 20-25 minutes.

Posts

It's been a while since my last post but I haven't stopped cooking. Life has gotten in the way but I have definitely not given up on this blog! I just have two to update now.

I'll be able to update this blog more frequently if I don't feel like I have to take pictures of everything so I may just do that. Let's face it, I'm not posting excellent pictures anyway. lol If I'm putting a recipe up, it's because I've tried it and recommend it.

Hope you all are having a wonderful year, I know I am! :-)

Sausage and Corn casserole

1 lb. Sausage

15 oz can cream style corn

8 oz sour cream

8-1/2 oz package corn bread mix

2 eggs

1/4 C red, green or jalepeno pepper (optional)

Preheat oven to 350.  In a skillet, crumble and cook sausage until brown.  Drain on paper towels. In a bowl, combine all ingredients except sausage.  Stir until eggs are thoroughly mixed.  Stir in sausage.  Pour mixture into a greased 2 qt. casserole (loaf pan).  Bake 60-70 minutes until golden brown.

**I have made this twice and omitted the peppers both times so I'm not sure what it would be like with them.

**Original recipe from Stephanie Patterson

Chicken Puffs

This is a horrible picture but these were tasty! I love trying new recipes and this was definitely worth it! This filling is also really good on toast! Mine didn't turn out as pretty as I would like so I hope yours do.

Ingredients

2 skinless, boneless chicken breast halves - cubed

3 tablespoons chopped onion

3 cloves garlic, peeled and minced

3/4 (8 ounce) package cream cheese

6 tablespoons butter

3 (10 ounce) cans refrigerated crescent roll dough

Directions

In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.

In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.

Preheat oven to 325 degrees F (165 degrees C).

Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.

Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

Meatball Sub Casserole

Ingredients:
1/3 Cup of chopped onions
1/4 Cup of seasoned bread crumbs (I used roasted garlic)
3 Tbs. shredded asiago cheese (original recipe called for grated parmesan)
1 lb. ground beef
1 loaf of italian bread (I used italian bread with cheese)
8 oz. cream cheese, softened
1/2 Cup mayonnaise
1 tsp. Italian seasoning
1/4 tsp. pepper
2 Cups shredded mozzarella cheese, divided
1 Jar (28 oz) of spaghetti sauce
1 Cup water
2 garlic cloves, minced

Directions:
In a bowl, combine onions, crumbs, and asiago (parmesan). Add beef and mix well. Shape into 1-in. balls; place on a rack in a shallow baking pan. Bake at 400 for 15 minutes or until no longer pink. Meanwhile, rip italian bread into 2-in. pieces. Arrange bread pieces in a single layer in an ungreased 13X9 baking dish (all of the loaf may not be used).

Combine cream cheese, mayo, Italian seasoning, and pepper; spread over the bread. Sprinkle with 1/2 Cup of mozzarella. Combine sauce, water, and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered at 350 for 30 minutes or until heated thoroughly.

Side note: Do not use reduced fat or fat-free mayo.

**Recipe in part from Taste of Home.