Recipes

Gorilla Bread

by Joy Portis on January 20, 2006

Gorilla Bread

Servings: 12 to 14 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

Ingredients

1/2 cup granulated sugar
3 teaspoon cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1   8-ounce package cream cheese
2   12-ounce cans refrigerated biscuits (10 count)
1 1/2 cup coarsely chopped walnuts

Directions

Preheat the oven to 350 degrees.  Spray a bundt pan with nonstick cooking spray.  Mix the granulated sugar and cinnamon.  In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.  Cut the cream cheese into 20 equal cubes.  Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar.  Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.  Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan.  Place half of the prepared biscuits in the pan.  Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.  Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.  Bake for 30 minutes.  Remove from the oven and cool for 5 minutes.  Place a plate on top and invert.

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Taco Soup

by Joy Portis on January 18, 2006

Ingredients

  • 2 pounds ground beef
  • 2 cups diced onions
  • 2 (15 1/2-ounce) cans pinto beans
  • 1 (15 1/2-ounce) can pink kidney beans
  • 1 (15 1/4-ounce) can whole kernel corn, drained
  • 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 (14 1/2-ounce) can tomatoes with chiles
  • 2 (4 1/2-ounce) cans diced green chiles
  • 1 (4.6-ounce) can black olives, drained and sliced, optional
  • 1/2 cup green olives, sliced, optional
  • 1 (1 1/4-ounce) package taco seasoning mix
  • 1 (1-ounce) package ranch salad dressing mix
  • Corn chips, for serving
  • Sour cream, for garnish
  • Grated cheese, for garnish
  • Chopped green onions, for garnish
  • Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

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Potato Soup

by Joy Portis on January 18, 2006

INGREDIENTS

1 Stick of Margarine

1 Medium Onion, chopped

1 8oz. French Onion Dip

2 cans Creaf of Chcken Soup

2 Soup Cans of Milk

10 Medium Potatoes, cubed & boiled

 

INSTRUCTIONS

In Dutch oven, saute onion in margarine until tender.  Add dip, soup and milk.  Stir until soup is smooth.  Add boiled potatoes.  Cook on medium heat until potatoes are done.  Can be topped with bacon, cheese or onions.

 

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Cinnamon Roll-ups

by Joy Portis on January 17, 2006

1 8oz. cream cheese (softened)
1 egg yolk (beaten)
1 1/2 sticks butter
1/4 cup sugar
1 loaf bread
1 t cinnamon

Mix cream cheese, egg yolk, 1/4 cup sugar until creamy. Trim crust from bread, and roll each slice flat with rolling pin. Spread with cream cheese mixture. Roll into a jelly roll. Place seam side down on greased cookie sheet. Freeze for 2-4 hours (or overnight, it doesn’t matter).

When you’re ready to bake them, melt your butter, and in separate bowl, mix 1 teaspoon cinnamon with 1 cup sugar. Dip roll in butter, then roll in cinnamon and sugar mixture. Place them back on the cookie sheet and bake on 400 degrees for 15 minutes.

*Sometimes, I like to cut each roll in half before baking them. It makes them bite-sized and gives you a little more bang for your buck!

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Pot Roast

by Joy Portis on January 17, 2006

Ingredients

  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 (1 ounce) package dry onion soup mix
  • 1 1/4 cups water
  • 5 1/2 pounds pot roast

Directions

  1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
  2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

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Hot Sausage Dip

by Joy Portis on January 17, 2006

  • 1 pound ground pork sausage
  • 1 1/2 cups chopped onions
  • 1 (10 ounce) can diced tomatoes with green chile peppers, drained
  • 1 (8 ounce) package cream cheese
  • 1 (16 ounce) container sour cream
  • 1 tablespoon crushed red pepper
Directions
  1. Place pork sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
  2. Drain sausage and stir in onions. Cook until slightly tender, about 2 minutes. Mix in diced tomatoes with green chile peppers. Stirring occasionally, allow the mixture to simmer approximately 15 minutes.
  3. Blend cream cheese and sour cream into the sausage mixture. Season with crushed red pepper.

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Paula Deen’s Breakfast Casserole

by Joy Portis on January 17, 2006

5 Slices thickly-sliced white bread – crusts and all, buttered & cubed.

1 pound of mild sausage, cooked, crumbled and drained.

3 cups of grated extra-sharp Cheddar cheese

4 eggs

2 cups of milk

1 teaspoon dry mustard

1 teaspoon of salt

1 teaspoon of hot sauce.

1. Spray a 1 1/2 quart casserole dish with vegetable oil cooking spray. Place the bread cubes in the casserole. Evenly distribute the sausage over the bread cubes. Sprinkle evenly with cheese. Combine the eggs, milk, mustard, sale, and hot sauce and mix well. Pour the egg mixture over the bread. Cover with plastic wrap and refrigerate overnight.

2. The next morning, remove the casserole from the fridge and allow it to sit on the counter for 15 minutes while you pre-heat the over to 350. Remove the plastic wrap, place the casserole in the over and bake for 1 hour.

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Apple Brownies

by Joy Portis on January 17, 2006

2 c. self-rising flour
2 eggs
2 c. sugar
1 c. oil
1 tsp vanilla
2-3 Tbsp apple pie spices (or use 1 tsp allspice & 1 tsp cinnamon)
2 fresh apples, chopped
1 c. nuts

Blend together.  Grease a 13″ x 9″ pan.  Bake 30-45 min in 350 degree oven.  Cool and slice.

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Sweet Potato Casserole

by Joy Portis on January 17, 2006

 

Sweet Potato BakeIngredients:

3 cups mashed sweet potatoes
1 cup sugar
1/3 cup butter, melted
2 eggs
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup heavy cream, half and half, or whole milk

Topping:
1 cup brown sugar
3 tablespoons butter, melted
1/3 cup all-purpose flour
1 cup pecans or walnuts, chopped

Mix together with fork; sprinkle over top of casserole.

Directions

Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with an electric mixer until smooth. Add cream;mix well. Pour into greased casserole dish ( 1 1/2 quarts). Add topping. Bake for 25 to 30 minutes.

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Gorilla Bread

by Joy Portis on January 17, 2006

Gorilla BreadServings: 12 to 14 servings
Prep Time: 10 min
Cook Time: 30 min
Difficulty: Easy

Ingredients

1/2 cup granulated sugar
3 teaspoon cinnamon
1/2 cup (1 stick) butter
1 cup packed brown sugar
1   8-ounce package cream cheese
2   12-ounce cans refrigerated biscuits (10 count)
1 1/2 cup coarsely chopped walnuts

Directions

 Preheat the oven to 350 degrees.  Spray a bundt pan with nonstick cooking spray.  Mix the granulated sugar and cinnamon.  In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.  Cut the cream cheese into 20 equal cubes.  Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar.  Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.  Sprinkle 1/2 cup of the nuts into the bottom of the bundt pan.  Place half of the prepared biscuits in the pan.  Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts.  Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.  Bake for 30 minutes.  Remove from the oven and cool for 5 minutes.  Place a plate on top and invert.

 

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