Marvelous Recipes

A delightful coffee cake that will keep your family home for breakfast!

1/2 cup orange marmalade
1/4 cup raisins
3 cups all-purpose baking mix (Bisquick)
3/4 cup sour cream
1/4 cup milk
1/4 teaspoon vanilla extract
1/4 cup butter or margarine, melted
Brown Sugar Topping (recipe below)

1. In a small bowl, combine marmalade and raisins; set aside. In a medium bowl, mix together the baking mix, sour cream and milk until a soft dough forms. Beat vigorously for 30 seconds. Transfer dough to a lightly floured surface and gently smooth into a ball. Knead 10 times; divide into 12 parts.

2. Shape each part into a 3-1/2-inch round. Place 1 teaspoon marmalade mixture in center of each round. Bring the edges together and pinch to seal. Dip bottom of each piece into melted butter or margarine, then into Brown Sugar Topping (recipe below).

3. Arrange 7 pieces, coated sides up, evenly spaced in bottom of a well-greased 9×1-1/2-inch round cake pan. Place remaining pieces on top; bake at 400 degrees F for 25 minutes or until golden brown. Cool 5 minutes before serving. Makes 6 to 8 servings.

Brown Sugar Topping:
3 tablespoons baking mix
3 tablespoons packed brown sugar
3 tablespoons quick-cooking oats

In a small bowl, combine all the ingredients until crumbly.

Emily

Your family is sure to enjoy this spicy and tasty meat-and-potato dish!

1-1/2 pounds boneless skinless chicken breast, cut into 1-inch strips
1/3 cup buffalo wing sauce
6 cups frozen southern-style hash brown potatoes, thawed
1 cup ranch dressing
3/4 cup shredded Cheddar cheese
1 (10 oz) can condensed cream of celery soup
1/4 cup chopped sweet onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely crushed corn flakes
2 tablespoons butter or margarine, melted

1. In a medium bowl, stir together chicken strips and wing sauce to coat; set aside.

2. In a large bowl, stir together the potatoes, ranch dressing, cheese, soup, onion, salt and pepper; blend well. Spoon into a 13×9-inch baking dish sprayed with cooking spray. Arrange chicken strips over potato mixture.

3. In a small bowl, combine crushed corn flakes and butter or margarine. Sprinkle over chicken strips.

4. Cover with foil and bake at 350 degrees F for 30 minutes. Uncover and bake 20 to 25 minutes longer or until the potatoes are tender and chicken is no longer pink when centers of thickest pieces are cut. Makes 6 servings.

Emily