Friday, February 10, 2017

Buffalo Chicken Monkey Bread


2 cans (7.5 oz each) Pillsbury™ Country Style® refrigerated biscuits
2 cups shredded cooked chicken breast
3/4 cup buffalo wing sauce
1/4 cup blue cheese crumbles (1 oz)
2 tablespoons ranch dressing
1/4 cup butter, melted
Additional ranch dressing for dipping


    1. Heat oven to 375°F. Lightly spray 12-cup fluted tube cake pan with cooking spray.
    2. In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
    3. Separate each can of dough into 10 biscuits. Cut 4 biscuits into quarters to make a total of 16 pieces. With hands, press and stretch each piece slightly to make dough round. Place small chunk of blue cheese (about 1 teaspoon) in center of each round. Enclose cheese by bringing sides of dough up and over; pinch dough to seal and enclose cheese.
    4. With remaining 16 biscuits, press and stretch each into larger rounds. Place 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken.
    5. Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce. Dip each ball of dough into melted butter; layer balls in pan.
    6. Bake 15 to 20 minutes or until tops of balls are golden brown. Cool in pan slightly, about 5 minutes. Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan. 
    7. Serve bread with additional ranch dressing for dipping.

Wednesday, February 8, 2017

Belgian Beef Stew

Not sure the beer couldn't be a red wine. 


  • 2 lbs chuck roast, cut into 2-inch pieces
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 T all-purpose flour
  • 1 T olive oil
  • 1 T butter, unsalted
  • 1 1/2 C pearl onions, peeled
  • 2 lg carrots, peeled and cut into 1/2-inch slices
  • 4 C low sodium beef broth, divided
  • 1 T light brown sugar, packed
  • 1 T tomato paste
  • 1 (2.6 oz) package beef demi-glace
  • 1 1/2 C Oud Bruin-style beer
  • 2 C small red potatoes, cut in half
  • 8 oz button mushrooms, cut in half
  • 2 tsp fresh thyme, chopped
  • 1 T flat leaf parsley, minced
  • 2 tsp cider vinegar, optional


Season beef with salt and pepper and dust with flour.
Heat olive oil in a Dutch oven or a large, heavy saucepan over medium high heat.
Add beef in batches; sear on all sides.
Transfer to a plate and set aside.
Add butter and reduce heat to medium.
Add onions and carrots and sauté until lightly golden, about 6 minutes.
Whisk together 1 C of beef broth with brown sugar, tomato paste and demi-glace.
Add to vegetables, stirring to combine.
Add beer and bring to a boil over high heat.
Reduce heat and simmer for 20 minutes.
Return beef to pan along with potatoes, mushrooms, thyme and remaining beef broth.
Cover and simmer for 1 1/2 to 2 hours, or until beef is very tender.
Before serving, stir in parsley and cider vinegar to taste.

Sunday, February 5, 2017

Bacon Cheeseburger Pasta

AKA Hamburger Helper
This can be done with a Hamburger Helper box.  Copied this recipe here to help punch up the contents of the box.


10 ounces of uncooked elbow macaroni.
8 slices of diced bacon.
1 1/2 lbs of ground beef.
2 sliced onions.
2 tbsps of chili powder.
1 tsp of salt.
1 tsp of pepper.
1 (14 ounce) can of chopped tomatoes.
1/2 cup of tomato sauce.
1/2 stick of salted butter.
1 cup of shredded cheddar cheese.
1/2 cup of freshly grated parmesan cheese.


Cook the macaroni according to the package instructions and drain it.

Replace the pasta in the pot and mix in 1/2 stick of the butter.

Cook the bacon in a large skillet until crispy then mix in the ground
beef and onions and cook.

Mix in the chili powder, salt and pepper and cook for 5 more minutes.

Mix in the tomato sauce and chopped tomatoes until well combined
then stir in the warm macaroni with the shredded cheese and
parmesan cheese.

Cook the mixture over low heat

Cracker Barrel’s Hash Browns Casserole


2 lbs of frozen hash browns.
1/2 cup of melted margarine or butter.
1 (10 1/4 ounce) can cream of chicken soup.
1 Pint of sour cream.
1/2 cup of peeled and chopped onion.
2 cups of grated cheddar cheese.
1 tsp of salt.
1/4 tsp of pepper.


Mix all the ingredients together in a large bowl
Transfer to a sprayed 11×14 baking dish.
In a preheated oven to 350 degreed bake for 45 minutes