Orangerie Events

For as long as I can remember, Chase has ranted and raved about his grandfather’s wife’s recipe for Monkey Bread.  If we ever discuss sweets and he mutters the words “You know what’s good?”, I know which dessert he’s going to reference.  It’s always Pat’s Famous Monkey Bread.

She graciously gave me the recipe last Thanksgiving and I even purchased the ingredients.  For some reason, I could never find the time or energy to bring myself to just break down and bake it.  Recently, I was perusing Pinterest (of course) and stumbled across a recipe for individual servings of monkey bread and was instantly intrigued.  Perhaps it’s my petite frame or child-like appetite, but I thoroughly enjoy smaller versions of food items.

I decided to finally attempt baking monkey bread biscuits and boy was it a hit.  I loved the idea of the individual servings which were the perfect portion size for an after dinner dessert or breakfast and also made storing a breeze.  I modified the recipe slightly from the one I found online in order to reflect more accurately the monkey bread Chase had been desiring.

This is a quick and easy dessert that you can literally throw together.  If you’re counting calories, don’t.  You’ll lose count.  My mom would conclude this blog by saying something silly like “Stop monkeying around and go bake it.”  I just love her corny sense of humor.  Complete side story.  While working at the TV station in Charlotte, I was trying anything and everything to be seen and for the powers that be to notice my seriousness about wanting to be a hard hitting news reporter.  When breaking news developed about a trailer filled with cows that had overturned on a busy highway, I recommended we use the caption “Moooove Over” for the story.  Needless to say, my journalism career (thankfully) never transpired.  I am my mother’s child.

Ingredients

1 Can of Biscuits (I used a package with ten.)
1 Package of Cream Cheese
1 Can of Sweetened Condensed Milk
Vanilla Extract
Sugar
Cinnamon
Butter

Directions
Note: The best part of this recipe is the lack of measurement cups needed.  You can literally toss the ingredients in and put as much or as little as you want.

1.  Spray your muffin pan with non-stick cooking spray.
2.  Add a dab (Very technical.) of butter to each muffin cup.  (Your discretion for how much butter.)
3.  Place 1/8 teaspoon of sugar and 1/8 teaspoon of cinnamon into each muffin cup.
4.  Add a dollop of cream cheese to each muffin cup.  (I made some with lots of cream cheese for Chase and some without for me.)
5.  Place a biscuit into each cup on top of the ingredients.
6.  Top each biscuit with 1/8 teaspoon of vanilla extract, 1/8 teaspoon of sugar, 1/8 teaspoon of cinnamon and a little butter.
7.  Bake for 10 minutes or until golden brown.
8.  While biscuits are still warm, drizzle with sweetened condensed milk. Serve, eat and magically watch your butt enlarge.

Happy Super Bowl Sunday!  I have zero interest in the game but am certainly looking forward to some yummy food and funny (fingers crossed) commercials.  If you’re heading out to a party tonight and looking for a quick snack to tote, boy are you in luck!  I have the easiest recipe for a delicious snack that will leave everyone asking you for the how to.

I acquired this Chicken Dip Recipe a few years ago at a get together with my girls and have used it countless times since then.  I typically keep beyond fabulous recipes like this one hidden but I’m feeling mighty generous today and have decided to share the secret.  I promise this will become your go-to snack or appetizer dish for family dinners, parties and showers.  And with three measly ingredients, you’ll love how quickly you can throw it together.  Enjoy!

Chicken Dip Recipe

Ingredients

1 Large Can of Canned Chicken (I prefer the Swanson brand.)

1 Stick of Softened Cream Cheese (8oz.)

1 Packet of Ranch Dressing Dip Mix

Instructions

1.  Drain the canned chicken and mix all three ingredients together.

2.  Refrigerate until time to serve.

3.  Serve with your choice of crackers or pita bites.

I ran across this recipe a few weeks ago on my quest for a quick and easy, yet ridiculously delicious chicken dish.  It’s an oven-baked chicken pretending to be fried.  It’s loaded with a flavorful crunch and totes a creamy gravy that is reminiscent of Sunday dinners at my grandma’s house.

Had I not been sportin’ an oversized sweatshirt and Pink sweatpants that made me look like a 12-year-old wearing Depends, I would have totally posted a picture of me prepping this dish.  Chase is so lucky to come home to someone dressed so sexily.  Of course, considering our thermostat remains set at 63 in an effort to preserve energy and save money, layers are required in order to avoid hypothermia.  Point of that tangent – the picture below is iPhone quality so don’t judge.  You can totally judge the bakeware because I know it rocks.  If you haven’t invested in the Rachael Ray Bubble & Brown Bakeware, you’re really missing out.  Despite being hip because it’s a burst of color in a boring collection of black and silver pots and pans, it’s so practical because you can bake in it, serve in it and then toss it in the dishwasher.

I varied the recipe only slightly by sprinkling the chicken with salt, pepper and poultry seasoning before taking it on a dip through the flour, soup and stuffing.  It’s a fabulous dish that’s easy to prepare and received the stamp of approval from the hubs and the four-legged sous chef.  I’d love to hear about your experience making or tweaking the recipe!

Easy Chicken Crunch

Ingredients

1 (10.75 ounce) can Campbell’s® Condensed Cream of Chicken Soup

1/2 Cup Milk 4 Skinless, Boneless Chicken Breasts (Tenderloins work too!)

2 Tablespoons All-Purpose Flour 1 1/2 Cups Pepperidge Farm® Herb Seasoned Stuffing, Finely Crushed

2 Tablespoons Butter or Margarine, Melted

Directions

1. Mix 1/3 cup soup and 1/4 cup milk in shallow dish.  Coat chicken with flour.  Dip into soup mixture.  Coat with stuffing.

2. Place chicken on baking sheet.  Drizzle with butter.  Bake at 400 degrees for 20 minutes or until done.

3. Mix remaining soup and milk in saucepan. Heat through. Serve with chicken.

I’m a recipe hoarder.  I take some kind of sick pleasure from stockpiling delicious recipes and cringe when anyone other than my mom asks for one.  It’s not as though I invented the recipe but I certainly do claim it as if I did.  Proof?  Ask my best friend how long it took me to give her my infamous “Pumpkin Pound Cake” recipe.

In my journey of self-discovery, I’m attempting to be a more selfless individual and am realizing that had friends and family not shared those recipes with me, I would have never cooked such amazing dishes.  I’m applying the kindergarten philosophy of sharing so that others can provide that hit of the party dish.  I can’t hog the title forever.

I recently attended a cook-out where a dear friend prepared the most perfect summer dessert.  I didn’t want to be one of those people that bug me, so I kept quiet without asking for the details.  All it took was the look of satisfaction on Chase’s face for her to start rattling off the ingredients and instructions.  I was impressed and inspired by her immediate willingness to share the recipe so I’m taking it a step further and sharing it with you.

I realize I may be really late for the “Dump Cake” party, but this cake/pie/cookie combo is delicious.  The best part?  Scottie could make it if I could only trust him to not inhale the ingredients like he does his dog food every day.  I’ve only made it using blueberries but you’re welcome to try strawberries, peaches or any other sweet summer fruit.

Before I try a new recipe, I always do the necessary research of reading the mistakes and advice from previous experimenters.  I decided to half the recipe which is fine, but I should have also used a pan half the size of what it called for.  Mine turned out a bit too thin for my liking and required a lot more butter than usual in order to turn the cake mix into a crust.  Other than that, I wouldn’t have changed a thing.  Except for my appearance in the below picture.  It’s my weekend skank-bun hairdo and is certainly not flattering.

I understand I am technically sharing a hand-me-down recipe and promise that once I hit the pivotal milestone of my recipe-hoarding therapy, I’ll share those recipes I presently have locked and guarded in my kitchen cabinet.

Blueberry Dump Cake

Ingredients

1. 1 Package (18.25 ounce) Yellow Cake Mix
2. 4 Cups Fresh Blueberries
3. 1/2 Cup White Sugar
4. 1/2 Cup Butter
5. 1 Teaspoon Ground Cinnamon

Directions

1. Preheat oven to 350 degrees
2. Mix berries, sugar and cinnamon in the bottom of a 9 x 13 inch pan.  Cover berries with dry cake mix.  Place butter in pieces evenly on the top of the cake.
3. Bake for 30 minutes, or until light brown.  Serve warm or cold.  Top with ice cream for an extra treat!