March 6, 2012 If you're new here, you may want to subscribe to my RSS feed. Thanks for visiting! 
Ingredients
- Refrigerated biscuits (such as Pillsbury)
- Oil for frying
- Sugar
Directions
1. Fill electric skillet 3/4 full with oil; heat to 400 degrees. (You could also use a deep fryer, but mine takes over a gallon of oil, so I stick with the shallow electric skillet.)
 2. Carefully drop biscuits into hot oil, adding no more than 6 or so at one time. Fry for about a minute, or until nicely browned on the underside.
3. Using a slotted spatula, gently turn each biscuit to the other side. Fry for another minute or so, until second side of biscuit is nicely browned.
4. Transfer to a plate lined with paper towels; allow to cool slightly.
5. Roll warm biscuits in granulated sugar till evenly coated.
6. Serve while warm. Enjoy!
Linked to Tasty Tuesday, Tempt My Tummy Tuesday, Works for Me Wednesday, and Weekly Round-up.
February 23, 2012 
Shepherd’s Pie is a quick and easy one-dish meal. This version is a bit different than traditional recipes, due to the cheddar cheese soup. Our family especially enjoys this dish with a bit of shredded cheese added to the meat filling.
Ingredients - 1 lb. ground beef
- 1 medium onion, chopped
- 1 (16 oz.) pkg. frozen mixed vegetables
- 1/3 c. water
- 1 (11 oz.) can cheddar cheese soup
- 1/4 tsp. thyme
- Salt and pepper to taste
- 2-3 cups mashed potatoes (leftover, instant, whatever)
Instructions Cook ground beef and onion in skillet until meat is browned; drain.
Add vegetables and water. Simmer, covered, for 10-15 minutes, or until tender.
Stir in soup, thyme, salt and pepper.
Transfer to 1-1/2 qt. casserole dish. Top with mashed potatoes. Bake at 375 for 30 min. or until hot.
2.0 http://contentedathome.com/2012/02/shepherds-pie/
Find more recipes at Tempt My Tummy Tuesday and Tasty Tuesday.
February 16, 2012 
After trying several different brands of commercial pizza sauce, I decided it was worth the effort to make my own homemade version. This thick, flavorful pizza sauce is far better than any of the jarred sauces I have tried, and it couldn’t be any easier to make!
This recipe yields a big batch, approximately equivalent to twelve (12 oz.) cans or jars of pizza sauce. And the cost? About one third the price of pizza sauce at the grocery store.
Ingredients - 1 #10 can (105 oz.) tomato sauce
- 3 (12 oz.) cans tomato paste
- 1/4 c. brown sugar
- 2 Tbsp. Italian seasoning
- 2 Tbsp. oregano
- 1 Tbsp. minced onion
- 2 tsp. garlic powder
- 1 1/2 tsp. salt
Instructions Add all ingredients to large pot; whisk together until combined. Simmer over medium-low heat for 30 minutes.
Freeze as desired. 2.0 http://contentedathome.com/2012/02/perfect-pizza-sauce/
I’m sharing my Perfect Pizza Sauce at The Mommy Club, Works for Me Wednesday, Whatever Goes Wednesday, and Better Mom Mondays.
January 26, 2012 
Ingredients - 4 c. fresh broccoli florets
- 2 medium potatoes, diced
- 1-1/4 c. water
- 2 medium carrots, thinly sliced
- 1 large onion, chopped
- 4 c. milk, divided
- 2 tsp. chicken bouillon granules
- 3/4 tsp. salt
- 1/4 tsp. pepper
- 1/3 c. all-purpose flour
- 1 c. Velveeta, cubed
Instructions In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Add 3 cups milk, bouillon, salt, and pepper.
In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. 2.0 http://contentedathome.com/2012/01/broccoli-potato-chowder/
Find more recipes at Tasty Tuesday and Lynn’s Kitchen Adventures!
January 20, 2012 
Chicken and rice casserole is definitely a classic. This version with green peppers, onions, and cheese is the only one that I make for our family.
Ingredients - 1/4 c. oleo
- 1/2 c. onion, chopped
- 1/4 c. green pepper, chopped
- 1/4 c. flour
- 1 1/2 tsp. salt
- 1 can cream of chicken soup
- 1 c. chicken stock
- 3 c. cooked chicken, cubed
- 1 1/2 c. rice, cooked
- 1 c. shredded cheese (or more if desired)
Instructions Combine all ingredients. Transfer to greased casserole dish (I use 9x13).
Cover and bake at 350 for 40 minutes; uncover during last 10 minutes if desired. 2.0 http://contentedathome.com/2012/01/cheesy-chicken-and-rice/
December 21, 2011 
English Tassies (the walnut version of Pecan Tassies) are one of my favorite Christmas treats. With a rich, nutty filling and a flaky crust, these tassies make a memorable addition to Christmas cookie trays.
Ingredients - 1/2 c. margarine
- 3 oz. cream cheese
- 1 c. flour
- 1 1/2 c. brown sugar
- 2 eggs
- 2 Tbsp. melted margarine or butter
- 1 c. chopped walnuts
Instructions Combine first three ingredients, using a fork or pastry blender. Mix well. Form into 24 balls. Shape balls into crusts in mini-muffin pan.
Mix remaining four ingredients. Using a small scoop, fill each crust, being careful not to overfill.
Bake at 350 degrees for 20-25 minutes. Gently lift tassies from pan with a spoon; cool on cooling rack. 2.0 http://contentedathome.com/2011/12/english-tassies/
December 15, 2011 
The recipe for these Date Nut Pinwheels was handed down to me by my mother, who received it from her mother-in-law (my paternal grandmother). Growing up, they were one of my family’s traditional Christmas cookies; now my children look forward to them each Christmas.
Although they may appear difficult or time-consuming to make, they are actually rather simple. Not an experienced baker? Here are a few photos and tips to get you started:
Start off by preparing the dough and the filling, following the recipe below.
After chilling the dough, divide it into two equal portions. On a floured silpat or waxed paper, roll or press one portion of dough into a 9×12-inch rectangle. I like to use my hands, coated with a bit of flour, to gently press the dough to the right size. (1)
Next, spread half of the cooled filling over the pressed-out dough. This is perhaps the trickiest part of making Date Nut Pinwheels–be careful not to tear or “stretch” the dough while spreading the filling! I prefer to use floured fingertips to very gently spread the filling (2) to within half an inch of the edge of the dough. (3)
Then, starting with a long side, begin rolling into a log. (4) The ends may be a bit uneven; just tuck them in to seal in the filling. Wrap in plastic wrap, then in aluminum foil.
Repeat with the second half of the dough and filling. Freeze overnight, or until you are ready to bake them. Lots of convenience here!
When you are ready to bake, slice the frozen cookies about 1/4 to 1/3 of an inch thick. (5) If the slices aren’t quite round, it just takes a second to reshape them after slicing.
Bake and enjoy!
Ingredients - FILLING:
- 1 (7 oz.) pkg. dates. chopped
- 1/3 c. water
- 1/4 c. sugar
- 1 c. chopped walnuts
- DOUGH:
- 1/2 c. margarine
- 1 egg
- 1/2 c. brown sugar
- 1/2 c. sugar
- 1/2 tsp. vanilla
- 1/8 tsp. salt
- 2 c. flour
- 1/4 tsp. baking soda
Instructions FILLING:
Simmer dates, water, and sugar for 5 minutes. Add walnuts. Cool.
DOUGH:
Mix dough together; refrigerate until thoroughly chilled.
Roll half on floured wax paper into 9x12 rectangle. Spread with filling and roll, starting from a long side. Repeat with remaining dough. Wrap cookie rolls in aluminum foil; freeze overnight.
Slice frozen cookie rolls into ¼ in. thick slices. Place on cookie sheet and bake at 350 for 10 minutes.
2.0 http://contentedathome.com/2011/12/date-nut-pinwheels/
Find more Christmas cookie recipes at the Virtual Cookie Swap and the Ultimate Recipe Swap!
December 6, 2011 
Make-Ahead Manicotti is another one of our family’s favorite meals! While this dish may appear difficult to prepare, it is actually quite simple when using uncooked pasta. In addition, the manicotti can be filled in the morning and refrigerated until baking time, preventing a last-minute rush in the kitchen.
Ingredients - 1 (8 oz.) pkg. manicotti, uncooked
- 15 oz. ricotta cheese
- 8 oz. mozarella cheese
- 1/4 c. Parmesan cheese
- 1 egg, beaten
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 3 c. spaghetti sauce
- 1-1/4 c. water
- Additional mozarella cheese for topping, if desired
Instructions For filling, mix together cheeses, egg, salt, and pepper. Fill uncooked manicotti with cheese mixture and place in greased 9x13 pan. May be refrigerated overnight or baked immediately.
To bake, pre-heat oven to 400. (If your manicotti has been refrigerated, be sure to remove it from the refrigerator about an hour before baking time.)
In a saucepan, stir spaghetti sauce and water together; bring to a boil. Pour over manicotti. Cover with foil and bake for 40 minutes.
Remove foil and top manicotti with additional mozarella cheese, if desired; bake for 5-10 minutes more. Serve with additional spaghetti sauce, if desired.
Note: Sometimes if the manicotti has been refrigerated overnight, the shell will crack when the hot sauce is poured over. This is not usually a problem, because the filling helps hold the shell in place, and the mozarella cheese topping covers any visible imperfection. 2.0 http://contentedathome.com/2011/12/make-ahead-manicotti/
Find more recipes: Melt in Your Mouth Monday, Tasty Tuesday, Tempt My Tummy Tuesday
November 29, 2011 
I first tried this chocolate cake recipe in my eighth-grade home ec class. When I took the cake home to my family, it was an instant hit. This cake is moist and dense, with a rich chocolate flavor. As an added bonus, it is very quick and simple to stir up–no mixer required!
Ingredients - 1 2/3 c. flour
- 1 c. brown sugar
- 1/4 c. cocoa
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. water
- 1/3 c. oil
- 1 tsp. vinegar
- 1 tsp. vanilla
- Chocolate chips (optional)
Instructions Stir together dry ingredients. Add water, oil, vinegar, and vanilla; stir until combined.
Pour into ungreased 8x8-in. pan. Sprinkle with chocolate chips, if desired.
Bake at 350 degrees for 35-40 min. 2.0 http://contentedathome.com/2011/11/chocolate-snack-cake/
Find more recipes: Melt in Your Mouth Monday, Tasty Tuesday, Tempt My Tummy Tuesday, Tuesdays at the Table, Tasty Tuesday, Totally Tasty Tuesdays, Tasty Tuesdays, and Try a New Recipe Tuesday
November 22, 2011 
Apple dumplings are my family’s favorite apple treat. While searching for that “perfect” recipe this fall, I found that there are very few recipes out there for genuine, old-fashioned apple dumplings. After trying a couple new recipes with less-than-perfect results, I decided to come up with my own. So here you have it–my favorite apple dumplings!
Ingredients Dough:
- 2 c. flour
- 3/4 tsp. salt
- 2/3 c. shortening
- 6-7 Tbsp. cold water
Syrup:
- 1 1/2 c. water
- 1 1/2 c. sugar
- 1/2 tsp. cinnamon
- 3 Tbsp. butter or margarine
Filling:
- 6 medium apples, peeled and cored
- 1/2 c. sugar
- 1 tsp. cinnamon
Instructions For dough, combine dry ingredients in bowl; cut in shortening until mixture resembles coarse crumbs. Add water 1-2 Tbsp. at a time, stirring just until dough is moistened and forms a ball. Wrap in plastic wrap and chill for at least 1 hour.
In saucepan, combine sugar, water, and cinnamon for syrup and bring to a boil; remove from heat and add butter or margarine.Set aside.
In a small bowl, combine sugar and cinnamon for filling.
On lightly floured surface, roll dough into 18x12inch rectangle. Cut into six 6-inch squares.
Place an apple in the center of each square; fill center with approximately 1 1/2 Tbsp. sugar-cinnamon mixture. Moisten edges of squares; fold corners to center and pinch edges together.
Place in greased 9x13 baking pan. Pour syrup over dumplings.
Bake in preheated 375 degree oven for 45-50 minutes, or until apples are tender and dumplings are lightly browned. 2.0 http://contentedathome.com/2011/11/apple-dumplings/
Find more recipes: Melt in Your Mouth Monday, Tasty Tuesday, Tempt My Tummy Tuesday, Tuesdays at the Table, Tasty Tuesday, Totally Tasty Tuesdays, Tasty Tuesdays, Twisted Thursday
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