Apple Pull Apart Bread

Ingredients

For Apple Pie Pull Apart Bread:
	Nonstick cooking spray
⅓	cup granulated sugar
1	teaspoon ground cinnamon
¼	teaspoon ground nutmeg
1	(16 oz.) tube Pillsbury Grands Flaky Layers Biscuits
1	medium apple, cored and thinly sliced
For Vanilla Glaze:
1	cup powdered sugar
1½	tablespoons milk, any kind
¼	teaspoon vanilla extract

Directions

For Apple Pie Pull Apart Bread: Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and spray lightly with nonstick cooking spray. Mix sugar, cinnamon and nutmeg in a shallow dish and set aside. Remove biscuits from tube and slice each in half, creating 16 rounds. Coat each round and each apple slice with the cinnamon-sugar mixture and layer in the loaf pan, alternating biscuit rounds with apple slices. Begin and end with the biscuit rounds. Bake for 35-40 minutes, or until bread is fully baked throughout. For Vanilla Glaze: Mix all ingredients in a medium bowl and drizzle over warm bread.

How to make a Roux

How to Make a Roux

By The Paula Deen Test Kitchen

Making a roux is not difficult. It may sound super French and fancy (pronounced ROO) yet it’s a simple cooking technique that involves just a bit of patience and some basic cooking know how.

In simple terms a roux is equal parts cooked fat and flour. It’s used to thicken soups, stews and sauces; and in the south (and particularly New Orleans) it’s famously used in Gumbo and Etoufee. You can use any kind of cooking oil, butter, or bacon fat to make a roux. It just depends on what you are making and what kind of flavor you want to give your dish.

Step 1: Heat your oil or butter in a heavy bottomed skillet or Dutch oven over medium heat.

Step 2: Once hot, evenly sprinkle the flour over the oil.

Step 3: Start whisking or stirring the flour over medium heat. It will clump up slightly at first, but will loosen as it heats.

Step 4: Loosened roux.

Step 5: Keep your heat on medium and continue stirring for about 5-7 minutes.  At this point the raw taste of four has been cooked out and the roux is at its optimal thickening ability. This is called a blonde roux. If you are were making a white sauce (or béchamel- another fancy word) you would whisk in the milk now. A béchamel is often the base to stovetop macaroni and cheese. This is also a good color or stage if you’re making a pan gravy.

Step 6: If you keep on cooking and stirring your roux, it will get darker (as pictured here). The roux will still be able to thicken a soup or sauce- but not as much as the blonde roux. It will give your final dish a nice slightly nutty flavor.

Step 7: This dark roux is a nice milk chocolate color. This is the stage where people will make gumbo or other Cajun specialties like etouffee. It not only adds a very rich flavor but it’s what gives the gumbo that nice deep color. At this point roux does not have a lot of thickening power, which is why Cajun and Creole cooks will add file powder at the end of cooking.

   

So just remember to cook on medium heat and to keep stirring. You’ll have your own pot of Gumbo in no time!

Meatball Bubble Biscuits

Wrap refrigerated biscuits around purchased meatballs for a super-easy, crowd-pleasing appetizer.

(81)

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• prep time15 min
• total time40 min
• ingredients7
• servings20

Ingredients

1

can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk or flaky biscuits

10

frozen cooked Italian-style meatballs (about 5 oz), thawed, each cut in half

2

sticks (1 oz each) string cheese, each cut into 10 pieces

1

tablespoon grated Parmesan cheese

1/2

teaspoon Italian seasoning

1/4

teaspoon garlic powder

1

cup marinara sauce, heated

1Heat oven to 375°F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3-inch round.

2Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8- or 9-inch round cake pan, place seam side down in single layer.

3Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.

4Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping.

The size of purchased meatballs varies. We used meatballs that weighed about 1/2 oz each for this recipe.

Breakfast Cheese Danish

What goes better with that hot cup of coffee than a fresh ...warm out of the oven...cheese danish? This recipe comes from Kitchen Girl and they are so easy to make and so delicious!

Breakfast Cheese Danish 

2 cans ready to use refrigerated crescent rolls

2 (8-ounce each) packages cream cheese

1 cup sugar

1 teaspoon vanilla extract

1 egg

1 egg white

Glaze:

1/2 cup powdered sugar

2 Tablespoons milk

1/2 teaspoon vanilla extract

Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Cleaning Fruit Chemical Free

Pumpkin Dump Cake - If You LOVE pumpkin!

Pumpkin Dump Cake

Ingredients

1 15 oz can Pumpkin Puree

1 10 oz can Evaporated Milk

1 cup light brown sugar

3 eggs (slightly beaten)

3 tsp pumpkin pie spice

1 box yellow cake mix

1 cup (2 sticks) butter melted

1 cup coarsely crushed graham crackers or pecans (walnuts are good too)

1/2 cup toffee bits (optional)

How to Make

Preheat oven to 350

Spray a 9×13 baking pan lightly with cooking/baking spray

In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.

Pour into your prepared pan.

Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.

Pour your melted butter evenly on top.

Bake for 45-50 minutes until center is set and edges are lightly browned.

Notes

serve with ice cream or whipped cream

FALL DIP

{Cool Whip, vanilla pudding mix, and a can of pumpkin}

You use 16 oz of cool whip, 3 small boxes instant vanilla pudding *** dry mix only*** DON'T make the pudding*** , one small can of pumpkin. Mix everything together and then add some pumpkin pie spice. Serve with graham crackers. SOOO soooo good!!!