Easy Peasy Biscuit Cinnamon Rolls

Is there anyone who doesn’t love cinnamon rolls? I haven’t met any of them if there are. But…sometimes you just don’t have the time to mix up yeast dough and let it rise twice. So when you want “yummy in a hurry”, biscuit cinnamon rolls are fast, easy and even though they don’t taste like yeast rolls, they are really good! Sometimes I make my own biscuits from scratch but sometimes even that takes to long so I use biscuit mix (like Bisquick or Pioneer). This batch was made with Pioneer (my favorite biscuit mix and available at Walmart). Now that they are done I’m not hungry for one right now – too much tasting of the frosting I guess – Well I had to make sure it was the right consistency and who can resist cream cheese frosting??? The best thing about these is that you can easily change anything about them and tailor them to your personal taste. You can use more or less sugar in the dough, more or less cinnamon and sugar in your filling, add nuts or raisins if you want and make your frosting thicker or thinner, put on more or less, whatever. Have fun with them and enjoy!!

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Stuffed Pepper Soup

Stuffed Pepper Soup

I was surfing around the web today looking at recipes and spotted one for a stuffed pepper soup. That reminded me of a favorite recipe of mine that I haven’t made for a long time. After some searching I found my recipe and it was very similar to the one I had seen. Since it’s a windy cold day here in Idaho it seemed the perfect time to mix up a pot of the soup. For some reason the whole house just feels warmer and cozier with a pot of soup simmering on the stove. I have always loved stuffed bell peppers but since I live alone I really don’t go to the work of making stuffed peppers for one. This soup on the other hand reheats great and can be frozen in individual servings for whenever a quick meal is needed.

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Pineapple Upside Down Cake

One of my favorite cakes is pineapple upside down cake. Not only are they delicious but they are also easy to make and look great. This recipe can be made in a cast iron skillet, in a 13″x9″ baking dish or as a layer cake with 2 layers, so it’s very versatile and makes a very moist cake. I generally make mine in a 13″x9″ baking pan so I will put those directions first and then the other recipes following so don’t let the long directions bother you – it’s not difficult to make and the flavor is well worth it. The coconut and pecans are not something you see in many pineapple upside down cake recipes but it really gives that little something extra to the cake!

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Summer Squash Casseroles

Here in southern Idaho we have had a very mild winter and the last week or so it has felt positively springlike. Makes me want to get outside and that makes me think of gardening. One of the things that grow best in my garden, no matter what the weather, is squash. I started looking through my cookbooks and found 2 of my favorite squash casserole recipes so decided to post them. This recipe can be made with both zucchini and yellow, or crookneck, squash or with all of either, depending on what is available. Yum, can’t wait for summer!!

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Banana Pie Squares

I have always loved banana pudding and banana cream pie. This recipe is a combination of both and one of my favorites. Of course, it has cream cheese in it and in my book cream cheese makes just about anything better! These squares have a vanilla wafer crust, a layer of cream cheese, a layer of bananas and a layer of pudding and is topped with whipped topping. It’s yummy and easy to make. I make mine in a 11″x7″ baking dish but it can be made in a 13″x9″ by increasing the ingredients slightly and I will also list the ingredients for the larger size. Unfortunately since I live alone, if I make the larger size I will eat the larger size, and then first thing I know I’m the larger size. If you love bananas and cream cheese I hope you find this recipe a winner – I DO!

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Peanut Butter Mallo Cookies

I saw this recipe on the Just a Pinch Recipe Club site and just had to give them a try. I couldn’t imagine what Ritz crackers, peanut butter and marshmallow cream would taste like, but I was very pleased, they are very GOOD! The recipe calls for dipping in melted chocolate. I’ve used melted chocolate in recipes or to decorate desserts before but have never dipped things in melted chocolate but I thought “how hard can it be?” Well…..it can be harder and messier than I had thought. But it was well worth it as these are really tasty.

I would recommend melting the chocolate in a double boiler and leaving over hot water while you are working with these OR melt in the microwave in a narrow bottom bowl or 2 cup glass measuring cup. I used a bowl with a fairly wide bottom and it was hard to get the cookies covered and the chocolate tended to harden around the edges before I was done. I also found that using a metal tongs to dip and then remove them worked for me.

The nice thing about this recipe is that you can make however many cookies you want. I used 1 sleeve of Ritz crackers and 1/2 a package of chocolate bark and got 17 cookies. So, make a few or make a lot. I think you’ll like them if you like chocolate and peanut butter!

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