Nutty Cranberry Sticky Buns

PREP: 10 Minutes  BAKE:  20 Minutes

MAKES:  18 Buns

Ingredients:

2 tubes refrigerated Buttery Crescent Rolls (8 ounces each)

1 cup dried Cranberries

1/2 cup light Brown Sugar (divided)

4 tablespoons Butter (melted)

4 tablespoons Maple Syrup

1 cup Chopped Pecans

Additional Items Needed:

Small Bowl

Olive Oil Cooking Spray

13 x 9 inch Baking Dish

Serving Platter

Easy Fan Favorite!

• Preheat oven to 375 degrees.
• Unroll Crescent Dough into two long rectangles.
• Seal seams on each. 
• Sprinkle each rectangle with the Cranberries & 4 tablespoons of Brown Sugar.

 

• Roll each up jelly-roll style (starting with the short side).
• Cut each roll into 9 slices.
• In a small bowl, combine the Butter, Maple Syrup & remaining Brown Sugar.
• Grease the baking dish.
• Spread the butter mixture on the bottom of the baking dish.
• Sprinkle with the pecans.
• Arrange each bun cut-side down on the pecans.

 

• Bake for 20 minutes or until golden brown.
• Immediately invert onto serving platter.   

 

 Delicious after dinner treat or perfect for a sweet tooth's breakfast!

 

 

 

dévorer! 

Blueberry Colada Loaf

PREP:  20 Minutes  BAKE:  40-45 Minutes  COOL:  15 Minutes

MAKES:  1 Loaf

Ingredients:

2/3 cup Butter Shortening

1 1/3 cups Sugar

4 Eggs

1 can (8 ounces) crushed Pineapple (drained)
*1/2 cup 2% Milk
1 1/2 teaspoons Lemon Juice
3 cups All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
2 cups Frozen Blueberries (do not thaw)
1/2 cup flaked Coconut

Additional Items Needed:
Large Bowl or Stand Mixer
Medium Bowl
Olive Oil Cooking Spray
8 1/2 x 4 1/2 x 2 1/2 Loaf Pan
Toothpick or Knife
Wire Rack (optional)

Bringing The Tropics to You!

• Preheat oven to 350 degrees.
• In a large bowl, or stand mixer, cream Shortening & Sugar until light & fluffy.

 

• Add Eggs, one at a time.  Beating well after each addition.

 

• Beat in the Pineapple, Milk & Lemon Juice.

 

• In a medium bowl, combine the Flour, Baking Powder, Baking Soda & Salt.

 

• Gradually beat into the creamed mixture.
• Fold in the Blueberries & Coconut.

 

• Grease the loaf pan.
• Place the mixture into the loaf pan.
• Bake for 40-45 minutes (or until knife or toothpick comes out clean).
• Cool for 15 minutes before removing from the pan to a wire rack. 

 

* If you do not use milk often, buy organic because it doesn't spoil as quickly as others.

Feel free to mix this recipe up, by using any small fruit of your choice! 

 

 
 

dévorer!

Moist Apple Muffins

Prep:  20 Minutes    Bake:  20 Minutes

Makes:  2 Dozen

Ingredients:

1/2 cup Butter (softened) + 2 tablespoons Butter(cold)

1 3/4 + 1/4 cups Light Brown Sugar (divided)

2 Eggs

1 1/3 cups Buttermilk

2 2/3 + 1/4 cups All-Purpose Flour (divided)

1 3/4 + 1/4 teaspoons Ground Cinnamon (divided)

1 teaspoon Baking Soda

1/8 teaspoon Salt

*2 cups chopped & peeled Golden Delicious Apples (about 4 small apples)

1 medium Golden Delicious Apple (peeled & cut into 24 slices)

Additional Items Needed:

Bowl or Stand Mixer

Muffin Liners

Muffin Pan (2 if available)

Olive Oil Cooking Spray

Wire Racks (optional)

Lets Make Breakfast or Dessert!

• Preheat oven to 350 degrees.
• In a bowl or stand mixer bowl, beat 1/2 cup of Butter & 1 3/4 cups of Brown Sugar until crumbly (about 2 minutes).
• Add Eggs, one at a time, beating well after each addition.
• Stir in the Buttermilk.
• Combine 2 2/3 cups of Flour, 1 3/4 teaspoons of Cinnamon, Baking Soda & Salt.
• Add the dry mixture to the butter mixture & combine just until moistened.
• Fold in chopped Apples.
• Fill the muffin pan with muffin liners.
• Lightly spray liners with olive oil.
• Fill liners 3/4 way full.
• Place a slice of Apple over each liner.

 

• In a small bowl, combine 1/3 cup of Flour, 1/4 cup of Brown Sugar & 1/4 teaspoon of ground Cinnamon,
• Cut in the cold Butter.
• Sprinkle over apples.
• Add a small scoop of remaining batter on top.
• Bake for 20-25 minutes or until a toothpick inserted comes out clean.
• Cool for 5 minutes on wire racks before removing from pan.
• Serve warm.

 

 *You can use any apple you prefer.

To reheat, only warm for 10 seconds.

dévorer!

Chicken Marsala with Gorgonzola Cheese

Prep:  10 Minutes    Cook:  30 Minutes

Yields:  4 Servings

Ingredients:

*8 Boneless Skinless Chicken Tenders

1/4 teaspoon & 1/8 teaspoon Salt (divided)

1/2 teaspoon Pepper

2 tablespoons + 1 tablespoon Olive Oil (divided)

1/2 pound sliced Baby Portobello Mushrooms

2 tablespoons minced Garlic

1 cup Marsala Wine

2/3 cup Heavy Whipping Cream

*1/3 cup + 1/4 cup crumbled Gorgonzola Cheese (divided)

2 tablespoons minced fresh Parsley

Additional Items Needed: 

Large Skillet

Meat Thermometer (optional)

Plate

Lets Get Started!

• Sprinkle Chicken with 1/4 teaspoon of Salt & Pepper.

• In a large skillet, cook Chicken in 2 tablespoons of Olive Oil over medium heat for 6-8 minutes on each side (or until thermometer reaches 170 degrees).
• Remove chicken to a plate on the stove to keep warm.
• In the same skillet, saute Mushrooms in 1 tablespoon of Olive Oil until tender.
• Add Garlic and cook 1 minute longer.

• Add Marsala Wine, stirring to loosen browned bits from the skillet.
• Bring to a boil.
• Cook until liquid is reduced by a third of original. (around 3 minutes)
• Stir in Cream & 1/8 teaspoon of Salt.
• Return to a boil & cook until slightly thickened.
• Return the Chicken to the skillet & add 1/3 cup of Gorgonzola Cheese.
• Cook until Cheese is melted.
• Sprinkle with 1/4 cup of Gorgonzola Cheese & fresh Parsley.   

* Can substitute 4 Boneless Skinless Chicken Breasts and any type of tart Cheese. 

My favorite quick and easy weeknight dinner fix! 

dévorer!