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Food court 6-6

With all the ball games and other activities going on this summer, how about some breads that are easy to fix and also a few quick fix desserts to go along with your quick fix meals? Seems like there’s not enough time for everything that’s going on.

Cheddar Drop Biscuits

2 cups all-purpose baking mix

1/2 cup shredded sharp cheddar cheese

3/4 cup milk

2 tablespoons butter, melted

1/2 teaspoon dried parsley, crushed

1/2 teaspoon garlic powder

Preheat oven to 450°. Combine baking mix and cheese; make a well in center of mixture. Add milk, stirring just until moistened. Drop dough by rounded tablespoonfuls, 2 inches apart, onto a baking sheet coated with cooking spray. Bake at 450° for 8 minutes or until golden. Combine butter, parsley and garlic powder, brush over warm biscuits.

Cinnamon Toast Roll-ups

1/4 cup granulated sugar

1/4 cup firmly packed light brown sugar

1/2 teaspoon ground cinnamon

1 8-ounce can refrigerated original crescent rolls

2 tablespoons butter, melted

Preheat oven to 375°. Stir together first three ingredients. Unroll crescent roll dough onto a parchment paper-lined work surface. Separate dough into triangles. Brush with melted butter and sprinkle evenly with sugar mixture. Roll up each triangle, starting with shortest side, place on a parchment paper-lined baking sheet. Bake at 375° for 10 to 12 minutes or until golden brown. Cool 1 minute on pan. Remove to wire rack to cool.

Caramel-Nut Pull Apart Bread

1 cup plus 2 tablespoons firmly packed brown sugar

1 cup chopped walnuts

3/4 cup butter, melted

3 10-ounce cans refrigerated cinnamon and sugar biscuits

Preheat oven to 350°. Combine brown sugar and walnuts in a small bowl. Stir in butter. Spoon half of sugar mixture in bottom of a lightly greased bundt pan. Cut each biscuit in half. Place half of biscuit halves alternately over sugar mixture. Spoon remaining sugar mixture evenly over biscuits in pan and top with remaining biscuit halves. Bake at 350° for 30 to 35 minutes or until browned. Invert bread onto a serving platter immediately, spooning any brown sugar sauce left in pan over bread. I used Pillsbury Hungry Jack Refrigerated Cinnamon and Sugar Biscuits.

Peanut Butter Brownie Bites

1 19.27-ounce package milk chocolate brownie mix

1/2 teaspoon vanilla extract

1 3-ounce package cream cheese

1/4 cup creamy peanut butter

1 cup chocolate coated peanut butter candies

Preheat oven to 350°. Line bottom and sides of an 8-inch square pan with aluminum foil, allowing 2 to 3 inches to extend over the sides. Lightly grease foil. Prepare brownie batter according to package directions for fudgy brownies, stirring vanilla into batter. Pour batter into prepared pan. Place cream cheese in a microwave-safe bowl. Microwave on high for 15 seconds. Add peanut butter and stir until smooth and blended. Drop peanut butter mixture by 16 rounded teaspoonfuls onto batter. Sprinkle candies over batter. Bake at 350° for 50 to 53 minutes or until a toothpick comes out with a few moist crumbs. Cool completely on a wire rack about 1 hour. Lift brownies from pan using foil side as handles. Place on a cutting board. And cut into 16 squares.

Cinnamon Streusel Muffins

1 15.2-ounce package cinnamon streusel muffin mix

1/2 cup dried apple pieces, roughly chopped

1/2 cup golden raisins

Prepare cinnamon streusel muffin mix according to package directions, stirring dried apple pieces and golden raisins into batter. Place paper baking cups in muffins pans. Spoon batter into cups, filling two-thirds full. Bake and cool muffins according to package directions. Use Betty Crocker Cinnamon Streusel Premium Muffin Mix. To chop dried fruit use scissors coated with cooking spray.

Cinnamon-Apple Breakfast Buns

1 12.4-ounce can refrigerated cinnamon rolls

1 1.62-ounce package instant cinnamon and spice oatmeal

1/4 cup firmly packed brown sugar

1/4 cup chopped pecans

1/4 teaspoon ground cinnamon

Dash of ground nutmeg

1 tablespoon butter, melted

1 Granny Smith apple, peeled, cored and cut into 8 rings

Preheat oven to 400°. Separate cinnamon rolls and place in a lightly greased 8- or 9-inch round cake pan, set icing aside. Bake rolls according to package directions. Meanwhile, stir together oatmeal and next five ingredients. Place 1 apple ring on each cinnamon roll, sprinkle mixture evenly over cinnamon rolls. Bake at 400° for 20 to 22 minutes. Remove top to icing. Microwave icing at low for 20 seconds, drizzle evenly over rolls.

Brownie Buttons

1 16.5-ounce refrigerated roll triple chocolate chunk brownie batter

1 bag of assorted miniature peanut butter cup candies and chocolate coated caramels

Preheat oven to 350°. Spray miniature (1 3/4 inch) muffin pans with cooking spray or line pans with paper liners and spray liners with cooking spray. Spoon brownie batter evenly into each cup, filling almost full. Bake at 350° for 19 to 20 minutes. Cool in pans 3 to 4 minutes, and then gently press a miniature candy into each baked brownie until the top of candy is level with top of brownie. Cool 10 minutes in pan. Gently twist each brownie to remove from pan. Cool on a wire rack. Use Pillsbury Refrigerated Roll Triple Chocolate Chunk Brownie Batter and Rolo Candies.

Bayou Brownies

1 cup chopped pecans

1/2 cup butter, melted

3 large eggs, divided

1 18.25-ounce package yellow cake mix

1 8-ounce package cream cheese, softened

1 16-ounce package powdered sugar

Preheat oven to 325°. Combine pecans, butter, 1 egg and cake mix, stirring until well blended. Press into bottom of a lightly greased 13-by-9-inch pan. Beat remaining 2 eggs, cream cheese and powdered sugar at medium speed with an electric mixer until smooth. Pour over cake mix layer. Bake at 325° for 40 minutes or until set. Cool in pan on a wire rack. Cut into squares. Store in refrigerator.

Sour Cream Corn Sticks

3 large eggs, lightly beaten

1 cup self-rising cornmeal mix

1 8 3/4-ounce can cream style corn

1 8-ounce carton sour cream

1/4 cup vegetable oil

Preheat oven to 400°. Heat lightly greased cast iron corn stick pans in oven for 5 minutes. Combine all ingredients, stirring just until cornmeal is moistened. Remove cast iron pans from oven and spoon batter into hot pans. Bake at 400° for 16 to 18 minutes or until golden.

Raisin-Oatmeal Cookies

1/2 cup golden raisins

1/3 cup hot water

1 17.5-ounce package oatmeal cookie mix

1/3 cup butter, softened

1 large egg

1 tablespoon vanilla extract

Preheat oven to 375°. Combine raisins and 1/3 cup hot water. Let stand 5 minutes. Drain. Stir together, cookie mix and next 3 ingredients. Add raisins and stir until blended. Dough will be stiff. Drop dough by tablespoonfuls 2 inches apart onto lightly greased baking sheets. Bake in batches at 375° for 10 minutes or until golden brown. Cool on baking sheets on wire rack 1 minute.

Broccoli Cornbread Muffins

1 8 1/2-ounce package corn muffin mix

1 10-ounce package frozen chopped broccoli, thawed and drained

1 cup (4 ounces) shredded cheddar cheese

1 small onion, chopped

2 large eggs

1/2 cup butter, melted

Preheat oven to 325°. Combine first four ingredients in a large bowl. Make a well in center of mixture. Stir together eggs and butter, blending well. Add to broccoli, mixture, stirring just until dry ingredients are moistened. Spoon into lightly greased mini muffin pans, filling three fourths full. Bake at 325° for 15 to 20 minutes or until golden. Let stand 2 to 3 minutes before removing from pans.

Corn Spoon Bread

1 8 1/2-ounce package corn muffin mix

1 8 1/4-ounce can cream style corn

1 8-ounce container sour cream

1/2 cup butter, melted

2 large eggs

Preheat oven to 350°. Stir together all ingredients and pour into a lightly greased 11-by-7-inch baking dish. Bake at 350° for 35 minutes or until golden. I used Jiffy corn muffin mix.

If you have any recipes you would like to share, you can reach me at judyd2313@frontier.com. Happy cooking!

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