Marvelous Recipes

When I’m in the mood for homemade biscuits but don’t want to do all the work of rolling and cutting, I turn to this simple recipe. The shape is different because they are baked in a muffin tin but the texture and flavor are pure biscuit heaven!

1 cup self-rising flour
1/2 cup milk
2 tablespoons mayonnaise

1. In a small bowl, combine the flour and milk; blend well. Stir in the mayonnaise and blend well.

2. Spoon the dough into well greased muffin tins to about 1/2 full. Bake at 400 degrees F for 15 to 20 minutes or until golden brown. Makes 6 to 9 biscuits depending on the size of the muffin tins.

Emily

This rich, decadent, make-ahead dessert from Betty Crocker will wow your family and guests alike!

CARAMEL BASE
3/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup butter
1/4 cup maple syrup
1 tablespoon instant espresso powder
1/2 cup chopped pecans
10 slices (1/2-inch thick) French Bread

CARAMEL LAYER
1/4 cup butter, melted
1/2 cup packed brown sugar
1/2 cup chopped pecans
10 slices (1/2-inch thick) French bread

CUSTARD
6 eggs
2 teaspoons vanilla
3/4 cup whipping cream
3/4 cup milk
1/4 cup granulated sugar

WHIPPED TOPPING
1/2 cup whipping cream
1 tablespoon sugar

1. Heat oven to 350 degrees F. Spray a 13×9-inch (3-quart) baking dish with nonstick cooking spray.

2. In a 2-quart saucepan, combine 3/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup butter, the maple syrup and espresso. Cook 4 to 6 minutes over medium heat until sugars dissolve and mixture is smooth; pour into baking dish. Sprinkle with 1/2 cup pecans. Top with 10 slices French bread, cutting slices in half if necessary to fit in baking dish in single layer.

3. Drizzle 1/4 cup melted butter over bread in pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup pecans; top with 10 slices French bread.

4. In a large bowl, beat custard ingredients with wire whisk; slowly pour mixture over French bread. Press down on bread with spatula so all of the bread absorbs egg mixture. Cover and refrigerate 8 to 24 hours.

5. Uncover; bake 35 to 40 minutes until puffed and lightly browned. Let stand 5 to 10 minutes before serving.

6. Meanwhile, in medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form. Serve each piece upside down with a dollop of whipped cream. Makes 8 servings.

Emily

The delicious robust flavor of pepperoni pizza in a convenient taste appealing casserole! I made this for dinner last night and my family loved it!!

8 ounces rotini or other spiral pasta, uncooked
1 pound lean ground beef
1 medium onion, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 teaspoons Italian seasoning
2 (14 ounce each) jars pizza sauce
1 egg
1/2 cup milk
1/2 cup grated Parmesan cheese
1 (3.5 ounce) package sliced pepperoni
2 cups ( 16 ounces) shredded mozzarella cheese

1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain and return to the skillet. Stir in the salt, pepper, garlic powder, Italian seasoning and pizza sauce; set aside.

2. In a medium bowl, combine the egg, milk and Parmesan cheese. Drain the pasta; toss with the egg mixture. Transfer pasta mixture to a greased 2-quart casserole. Top with the beef mixture, pepperoni and mozzarella cheese.

3. Bake at 350 degrees F. for 30 minutes or until hot and bubbly and cheese is melted. Makes 6 servings.

Emily

This recipe is from Dana Carpender’s “500 Low-Carb Recipes” cookbook. This is an extra easy-to-make recipe that delivers tender, tasty chicken that even the carb-eaters in your family are sure to enjoy!

4 tablespoons butter
1/2 cup Splenda
1/4 cup spicy brown mustard
1 teaspoon salt
1 teaspoon curry powder
1 cut-up broiler fryer (I used 4 boneless skinless chicken breasts)

1. Preheat the oven to 375 degrees F.

2. Melt the butter in a shallow roasting pan. Add the Splenda, mustard, salt and curry powder and stir until well combined.

3. Roll the chicken pieces in the butter mixture until coated, then arrange them skin side up (meaty side-up if using chicken breasts) in the pan. Bake for 1 hour.

Yield: 4 servings, each with 5 grams of carbohydrates, a trace of fiber and 44 grams of protein.

Emily

Your family will love this tender chicken topped with creamy Swiss cheese and seasoned stuffing mix! You’ll love how quick-and-easy it is to make!

4 boneless skinless chicken breasts
8 Swiss cheese slices
1 (10.5 oz) can condensed cream of chicken soup
1/4 cup white wine or apple juice
1/4 cup butter or margarine, melted
1 cup herb seasoned stuffing mix, crushed

Spray a 13×9-inch baking dish with cooking spray. Place chicken breasts in bottom of prepared pan. Cover with cheese slices.

In a small bowl, combine the soup and white wine or apple juice; mix well. Pour or spoon mixture over chicken.

In a separate small bowl, combine the melted butter and stuffing mix; sprinkle over soup mixture. Bake at 325 degrees F for 35 to 40 minutes or until meat is no longer pink. Makes 4 servings.

Emily

A hearty, wholesome and delicious  breakfast to start your busy day!

4 cups milk
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 tablespoon butter or margarine
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups old-fashioned oats
2 cups peeled, chopped apples
1 cup chopped walnuts
1 cup raisins

Heat the milk, brown sugar, granulated sugar, butter, salt, cinnamon and nutmeg in a large saucepan over medium-high heat. Do not boil.

Gently stir in the remaining ingredients. Spoon into a greased 2-quart baking dish. Cover and bake at 350 degrees F for 45 minutes. Makes 6 to 8 servings.

Emily

This tender spiced chicken with flavorful vegetables is sure to please your hungry family!

2 teaspoons dried basil leaves
1 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon coarse ground black pepper
2 tablespoons olive or canola oil
6 (4 oz each) boneless, skinless chicken breasts halves
6 small potatoes, peeled, cut into fourths
1 medium onion, cut into wedges
2 celery ribs, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium tomato, chopped

1. In a large bowl, combine the basil, seasoned salt, garlic powder, pepper and oil. Brush approximately half the mixture on the chicken. Add all the remaining ingredients to the remaining oil mixture in bowl; toss to coat.

2. Transfer vegetables to a 13×9-inch baking dish sprayed with cooking spray. Place chicken over vegetables. Bake, uncovered, at 400 degrees F for 45 to 50 minutes or until the vegetables are tender and chicken is no longer pink when centers of thickest pieces are cut. Serve with pan juices. Makes 6 servings.

Emily

A cheesy, delicious, all-in-one meal. Serve with cut up fresh fruit for a tasty breakfast or brunch!

1 (1 pound) loaf French bread, cut into 1/2-inch slices
2 tablespoons Dijon mustard
8 ounces thinly sliced cooked ham
8 ounces sliced  Swiss cheese
4 large eggs
2 cups milk
1/3 cup grated Parmesan cheese
1/3 cup plain bread crumbs
2-1/2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
4 tablespoons butter or margarine, melted

1. Arrange 1/2 the bread slices in bottom of an ungreased 13×9-inch baking dish, overlapping as needed. Brush with mustard; top evenly with ham and  Swiss cheese, overlapping as needed. Arrange remaining bread slices over the first layer to make sandwiches.

2. In a medium bowl, beat eggs and milk with a wire whisk until well blended. Carefully pour over the sandwiches. Cover and refrigerate at least 1 hour but no more than 12 hours.

3. In a small bowl, combine Parmesan cheese, bread crumbs, parsley, salt, pepper and melted butter or margarine. Uncover casserole; sprinkle with crumb topping.

4. Bake at 375 degrees F for 30 to 35 minutes or until sandwiches are golden brown and puffed. Makes 10 servings.

Emily