Cinnamon Pull-Apart Bread

Shake things up with this ooey-gooey, cinnamon-flavored coffee cake, deliciously drizzled with a buttery brown sugar topping that complements a cup of fresh java!

Cinnamon Pull-Apart Bread

INGREDIENTS:

• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
• 1 cup packed brown sugar
• 3/4 cup butter or margarine, melted

DIRECTIONS:

1. Heat oven to 350°F. Lightly grease 12-cup fluted tube cake pan.
2. In large plastic food-storage bag, mix granulated sugar and cinnamon. Separate dough into a total of 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces.
3. Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

High Altitude (3500-6500 ft): Heat oven to 375°F. Bake 33 to 37 minutes.

Prep Time: 25 Min
Total Time: 1 Hr 5 Min
Makes: 12 servings

Now Go and make your favorite Cup of Java and Enjoy!!!!!!!!!

Almost Better Than Sex Cake

Here we go again, this is for those of you that love your chocolate. Give it a try and let us know if you think if it is almost better than sex.

Description:
sweet cake

Almost Better Than Sex Cake

By Becca Stinson

Ingredients:

1 box of chocolate cake mix (you'll need the ingredients that cake mix calls for)
1 bag of chocolate chips
1 jar of caramel (size up to you)
1 tub of cool whip
1 bag of crushed up heath bars/or king size heath bar

Directions:

1. follow cake mix directions when done beating batter add chocolate chips now bake the cake
2. when cake is done baking let cool for about an hour
3. poke holes all over cake
4. then pour the caramel on top of cake, when done add cool whip on top, then sprinkle the crushed heath bar over cake

now enjoy and you will

Prep Time: 10 Min
Cook Time: 30 Min
Total Time: 40 Min

Here are some more recommendations:

1. Fold in 1/2 cup of caramel ice cream topping into the cool whip and it makes a sort of icing for the cake.
2. The rest of the jar is mixed with sweet condensed milk and poured over cake after poking holes with wooden spoon.
3. Try putting chopped walnuts or pecans in the cake mix and over the topping.

EggNog French Toast

Here is a twist on French Toast, I hope that you enjoy.

Description:
An easy holiday breakfast for busy families

EggNog French Toast
By Shelba

Ingredients:
1 quart of any brand eggnog
1 loaf of Texas Toast
powdered sugar to taste
butter
syrup if desired

Directions:
Dip the Texas Toast into the eggnog pick up toast with tongs to drain excess. Cook at 200 degrees on lightly buttered griddle. Flip over as one side cooks. Once done shower with powdered sugar, butter, and syrup if desired. Enjoy.

Prep Time: 5 Min
Cook Time: 10 Min
Total Time: 15 Min
Servings: 6

Strawberry Truffles for Robin

Strawberry Truffles

The following recipe is for a friend that likes chocolate and strawberries, I hope that she make some soon and save's me some.

NOTE: The is a simple recipe, for those of you that don't have a double boiler you can use the microwave to melt the chocolate.

1. 8 oz. cream cheese at room temperature
2. 5 oz. white chocolate
3. 4 cups confectioner's sugar
4. 1 tsp. grated fresh ginger root
5. 18 medium fresh strawberries
6. 1/4 cup finely minced crystallized ginger (get it in a gourmet food store or well stocked supermarket) 1/2 cup toasted coconut
7. 1/2 cup finely chopped pistachio nuts

Makes about 18 truffles

Melt white chocolate in the top of a double boiler, let cool. Beat together the cream cheese, sugar and ginger root until smooth. Add melted white chocolate and mix well. Chill for at least 1 hour or until easy to handle. Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit. Pat strawberry dry. Put a little crystallized ginger into each strawberry. Shape the cheese mixture around the fruit. Coat one end in the toasted coconut, the other in the pistachio nuts.

Place truffles in candy cups and chill until serving time.

Bon ape-tit: If you come up with a different combination that you like, then please leave a comment so that we can share with everyone.

If you have any suggestions for recipes that you would like to see let me know and I will do my best to find it, or if you have a favorite recipe that you would like me to post, then send me an email with the recipe and your contact information.

I will be posting more recipes for the holiday's, so make sure to stop back often.

Game Day Chicken Wings

Here we are again, another game day (Let's Go Steelers!!!!!! and let's not forget the Skins Beat the Ravens!!!!!!!!!). We all get hungry when watching the game, so here is a good and tasty snack.

But first here is some history behind the recipe:

Chicken wings that have been baked or fried and coated with a signature spicy hot sauce and served with blue cheese dressing and celery sticks have become known all over the world as Buffalo Wings. They have nothing to do with a buffalo but have a lot to do with a restaurant in Buffalo, New York, called the Anchor Bar.

They are a tribute to American ingenuity. They use a part of the chicken that was often used for chicken soup or thrown away. They are a tribute also to the "serendipity" that is also a part of our heritage, in that the dish seems to have not been planned but just sort of happened, like lots of things we have in American culture. Although like most dishes there is some question over its true origin, this story is for the most part undisputed. Theresa Bellisimo seems to have stumbled upon this combination quite by accident.

Now for the tasty snack:

Original Anchor Bar Recipe

Here is the original recipe created by Ms. Teresa Bellissimo, owner of the Anchor Bar and Restaurant, in Buffalo, NY. It is taken from Totally Hot! The Ultimate Hot Pepper Cookbook.

• 4 to 5 Lbs Chicken wings
• Freshly ground black pepper
• Salt (if desired)
• 4 C Vegetable Oil
• 4 Tbs butter or margarine (1/2 stick)
• 5 Tbs Louisiana-brand hot sauce or Tabasco sauce
• 1 Tbs white wine vinegar

1. Chop off the tip of each chicken wing, and discard it. Chop the wing in half (cutting at the joint) to make 2 pieces. Grind on fresh black pepper and sprinkle with salt if desired.
2. Heat the oil over high heat in a deep skillet, Dutch oven, or deep-fatfryer until it starts to pop and sizzle (around 400 degrees F). Add half the chicken wings and cook until they're golden and crisp, stirring or shaking occasionally. When done, remove them to drain on paper towels and cook the remaining wings.
3. Melt the butter or margarine over medium heat in a heavy saucepan, add the hot sauce and the 1 tablespoon of vinegar. Stir well and remove from the flame immediately.
4. Place the chicken on a warm serving platter, pour the sauce on top, and serve.
   

Just remember when you serve these you are displaying the country's colors with red chicken, and the white and blue that the blue cheese dressing represents. (Perhaps here we should give credit to the French, for inventing Blue Cheese, and to the Spanish-Americans for the Tabasco sauce! Another great example of our multi-cultured country!)

This is a good hands-on meal and one that is truly satisfying. Enjoy these "Wings of the free" as you watch a ball game or share good conversation ...and give a toast to democracy and the American dream.

To order the sauce from the Anchor Bar go here
http://www.buffalowings.com/