Monkey Bread

Ingredients

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease a tube pan.
2. Combine the sugar and cinnamon together in a large sealable plastic bag; add the biscuit dough in batches of 6 to 8 pieces and shake to coat. Alternate layers of the chopped apple and the coated dough pieces in the prepared pan.
3. Melt the margarine in a small saucepan over medium heat; stir the brown sugar into the melted margarine. Bring to a boil; cook at a boil for 1 minute, remove from heat, and pour over the apple and biscuit layers.
4. Bake in the preheated oven until cooked through, about 35 minutes. Allow the bread to cool in the pan for 10 minutes before turning out onto a plate to serve

And then a BIG Fruit Salad.  Fresh Apple and Orange Juice and coffee

Here is the Recipe I used……

Ingredients

• 6 egg yolks
• 1 1/4 cups white sugar
• 1 1/4 cups mascarpone cheese
• 1 3/4 cups heavy whipping cream
• 2 (12 ounce) packages ladyfingers
• 1/3 cup coffee flavored liqueur
• 1 teaspoon unsweetened cocoa powder, for dusting
• 1 (1 ounce) square semisweet chocolate

Directions

1. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored.
2. Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
3. Split the lady fingers in half, and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the cream filling over the lady fingers. Repeat ladyfingers, coffee liqueur and filling layers. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight.
4. To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

*TIPS:  I don’t have a double broiler and honestly did not know what one was.  I looked online and found an article on how to make a double broiler at home.  Boil water in a large pot (Like a pot you would cook pasta in.  Then use a metal bowl that is a little bigger than the top of the pot.  Put your egg mixture in the metal bowl and stir CONSTANTLY!!!!!  while the water in the pan under is boiling

Tip #2:  The 1st time I made a recipe with Whipping Cream I put my mixer on whip.  DO NOT DO THIS.  It will turn it to a think butter like mix.  Put your hand mixer on the lowest setting.  It takes some time but the whipping cream will urn out PERFECT!!!!!!!!!!

• Heat the oven to 350°F. 
• Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• Stir 1 cup soup mixture, chicken and cheese in a large bowl.
• Divide the chicken mixture among the tortillas.  Roll up the tortillas and place in a 2-quart shallow baking dish.  Pour the remaining soup mixture over the filled tortillas. 
• Bake for 30 minutes or until the enchiladas are hot and bubbling. Top with some cheese and cook another 10 min.

*****SO EASY AND VERY YUMMY!!!!!!

This is the yummy Bean Salsa that Emily brings to Bunco!!!  I LOVE LOVE LOVE this one!!

 1 15 oz can black beans rinsed and drained
2 cups frozen shoe peg corn
1 can chick peas rinsed and drained
1 can black eyed peas (rinsed well) and drained
½ small red onion diced
1 red bell pepper (or ½ red and ½ yellow for color)
1 jalapeno pepper diced with seeds and veins removed
¼ c chopped cilantro
1t cumin
2T red wine vinegar
2T olive oil
½ t salt
¼ t black pepper
Juice of 1 lime

Combine all ingredients.  You may substitute any bean combination you like including kidney beans, pinto beans or use all black beans.

Pour the red wine into a large pitcher or bowl. Add in the Hawaiian Punch. Next add in the lemon, orange, cinnamon red hots and club soda.

Mix all together and refrigerate overnight.

When serving, pour over ice and add fresh fruit

Personally I can drink a good Merlot with anything, but that is because I LOVE Merlot!!!  Where Chris, my Husband, cannot stand anything red.  He drinks white SWEET wine, such as a Riesling.

 You will figure out quite quickly that your own tongue has its own idea of what goes well with what. Trust yourself, and eat and drink what you enjoy! 

Red wine usually takes some getting used to, but once you do it has been said it is great for your heart!!!  Don’t know if that’s true or not, but I know I will have a very healthy heart of it is!!!!

Normally you would drink light-to-dark. Champagne tends to go very well with appetizers.  White wine is usually a match for salads and lighter dishes, while red wine works perfectly with steaks and heavier meat sauces. A port is often the perfect end to a meal, sipped with a piece of chocolate cake.  (However, to me nothing is better than a really good Riesling!)

• 2 (10 ounce) cans chunk chicken, drained
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 1 bottle buffalo sauce (Probably about 1 1/2 cups)
• 1 1/2 cups shredded Cheddar cheese

Directions

Sauce Ingredients: (sounds like a lot but you prob have most in your spice rack already)
3 Tablespoons Butter
2 Tablespoons Minced Garlic (I use the mince garlic you get in a jar, normally in the salad section of store)
3 Tablespoons Marsala Wine
2 Cups Heavy Cream
1 Cup Grated Parm cheese
1/2 Cup Milk
1/4 Cup Vodka
1/4 Cup Water
1/2 teaspoon chicken bullion
1 Tablespoon cornstarch
1 Tablespoon Dijon Mustard
2 teaspoons Rosemary (dried or fresh)
1 teaspoon Thyme (dried or fresh)
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Additional Ingredients
1 LB Penne Pasta
4 Boneless SkinLess Chicken Breasts
1/2 cup (about 2 oz) prosciutto Ham ( I go to the Deli and have them cut 1 nice thick slice.  Then I dice it up here)

Putting it all together!! (Pre-heat oven to 500 degrees

To cook the Chicken…I rub both sides down with Olive Oil add a bit of salt and pepper then I grill it on my indoor grill.  Once cooked I cut it into strips (Bite size) then set it aside. 

Then start your water boiling for Pasta.  Cook per box instructions.
While pasta is cooking start on sauce

In a Large Pan melt down the butter over med low heat.  Add garlic and cook together about 5 minutes. 
Add remaining ingredients (Less Pasta, Chicken and ham)
Wisk until smooth and Parm cheese melts down.  About 10 min.  Remove from heat.

In a large Casserole Dish mix in Pasta, Chicken and prosciutto.  Add sauce and Toss together.  Top with a little shredded parm and sprinkle some paprika.  Bake at 500 degrees about 10 minutes until the top is brown and bubbly!!! 

YUMMY YUMMY!!!!!!!

Amanda’s Shrimp Scampi ~ This is a recipe I have had for YEARS and I have never changed it!  It ROCKS.  I only make it every so often…..when you see the recipe you will know why!!!

Ingredients:
4 Sticks of Butter
Garlic Salt
Minced Garlic
1 1/2 Cups White Wine (I use anything I have left in the refrigerator)
Chives (Optional)
deveined and peeled shrimp (without heads)
You want about 6oz of shrimp per person (For 6 people I had 4 pounds and we had some left over)

Prepare:
Add Shrimp to a large casserole dish
In a sauce pan melt butter down, add about a tablespoon of minced garlic, and add garlic salt to taste.  (For me once I get what I think is too much I add more.)  Then add your white wine.  Stir for a minute.  Add to shrimp.  Broil until shrimp are pink.  DOES NOT TAKE LONG!!!  Stir shrimp around and make sure ALL shrimp is cooked through.

 For the rest of this meal see Pasta Rustika.  The Grenata saice from that recipe is what I used on the linguine.  I also served it with a great Salad