Archive for August 2009


Surprise Pull Apart Bread


I made this for the twins’ birthday breakfast this year and it was a huge hit. Cream cheese, cinnamon, pecans, gooey sauce, what could beat that?

Surprise Pull Apart Bread

1 cup chopped pecans
1/2 (1 stick) melted butter
1/3 c maple syrup
1 tube (14 oz) refrigerated buttermilk biscuits
1/2 c sugar
1 tsp cinnamon
1 package (8 oz) cream cheese

Sprinkle pecans into a greased 10-inch bundt cake pan. In a small bowl, mix 2 Tb butter and maple syrup until well blended, pour over pecans in pan. Set aside.

Separate biscuits and cut in half (create a half circle). Then cut in half horizontally (slice through the center to get two half circles) – you should have about 32 pieces. Flatten each cut biscuits a bit with your fingers. Place remaining melted butter in a shallow bowl. In another shallow bowl, mix sugar and cinnamon.

Cut cream cheese into 32 cubes and roll in sugar mixture. Place one cube in center of each piece of dough, and fold up dough around cream cheese to seal tightly. Dip one side of each biscuit in the butter, than in the sugar mixture. Place in bundt pan sugar-side up.

Pour remaining butter over top and sprinkle with remaining sugar mixture. Bake at 375 degrees for 30 minutes or until golden brown. Invert onto a serving platter and serve warm.

cream cheese surprise!

cream cheese surprise!


Beefy Macaroni


I love Paula Deen. I know a lot of her dishes are fatty, loaded with cheese and butter, but as an every once-in-a-while kind of meal they’re not so bad, and it’s not like we eat the whole thing in one sitting anyway. Also, it’s easy enough to cut the butter and cheese down a bit!

One of my favorite meals is her Beefy Mac and Cheese:

Beefy Macaroni
from Paula Deen

1-pound box [large] elbow macaroni
2 tablespoons vegetable oil

2 cups chopped green bell pepper
2 cups chopped onion
1 tablespoon chopped garlic
2 pounds lean ground beef
3 cups canned crushed tomatoes
Salt and pepper
1 teaspoon each dried basil, ground cumin, and dried oregano
2 to 3 cups grated Cheddar

Heat the oven to 350 degrees F.

Cook the macaroni according to package directions; drain and set aside. Heat the oil in a skillet; add the peppers, onion, and garlic, and saute until soft. Add the ground beef and saute until browned. Add the tomatoes, salt and pepper, to taste, and the basil, cumin, and oregano. In a large bowl, combine the macaroni and the beef mixture. Spread this mixture into a 9 by 13-inch baking dish. Top with the cheese and bake for 20 to 25 minutes, or until the cheese is lightly browned and bubbly.


Caribbean Lime Cooler Cookies

Caribbean Lime Cooler Cookies

Caribbean Lime Cooler Cookies

These are a yummy, tangy cookie, perfect for a summer afternoon!

Caribbean Lime Coolers
from Betty Crocker

1 pouch (1 lb 1.5 oz) sugar cookie mix
1/2 cup shredded coconut

1 Tb grated lime peel (about 1 lime)
3 Tb lime juice
6 Tb butter or margarine, melted
1 egg

1/4 cup powdered sugar

Heat oven to 350°F. In large bowl, stir cookie mix, coconut, lime peel, lime juice, butter and egg until soft dough forms.

Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely, about 15 minutes.

With small strainer, sift powdered sugar over cooled cookies. Store covered at room temperature.