RASPBERRY FILLED CINNAMON BITES

 

These little nuggets are just sheer breakfast joy!  I have been making these for my kids ever since they were in preschool and they have not grown out of them yet....still one of their favorites!

I am pretty sure that Christopher brought this little recipe home from preschool like 20+ years ago.  It is not the healthiest thing to eat but it sure is the YUMMIEST thing to eat.  I absolutely love them and could eat a dozen of them at a time!  I cannot describe how wonderful the combination of flavors are in this recipe and, to top it off, they are so easy and quick to make. 

I actually make these just to blog them.  I am trying to cut back on my sugar and my husband only ate two so I was left with quite a few.  My daughter and son-in-law came over to eat and saw those on the counter and their eyes nearly popped out of their heads! Ha!  They both grabbed one before we even sat down to eat!  So, believe me when I say these are REALLY, REALLY scrumptious!  And...the smell when they are baking is heavenly!  Go get your ingredients....this one is worth it!

RASPBERRY FILLED CINNAMON BITES

1 can Buttermilk Biscuits, 8 biscuits
1/2 stick Butter, melted
1/2 cup sugar
1 tablespoon cinnamon
Raspberry Preserves

Preheat oven to 350 degrees.

Combine sugar and cinnamon in a small bowl.

 

Cut each biscuit in half. 

 

 

Roll each half into a ball

 

Dip the ball in butter and then roll in cinnamon sugar mixture.

 

Place in a muffin pan.

 

Bake for 13-15 minutes.

Immediately make an indention in each biscuit right out of the oven.

If you do not have one of these little devices...you can use anything that is the size of a half dollar to make the indention.

Remove from pan and place on a serving plate.

Place a dollop of raspberry preserves in the center of each.

Makes 16  (Too bad they don't make a 16 hole muffin pan!)

ENJOY!

 

CLICK HERE FOR PRINTABLE RECIPE

PEACH-BERRY PIE

Well, it started with the peaches above. 

I bought an entire case of Georgia peaches last week with the intent of learning how to make peach preserves!

This is what I have left!  Obviously, not enough for preserves but definitely enough for a pie or cobbler!! 

I wanted to try a new recipe using my peaches, so I went on the website allrecipes.com and found one that had great reviews.  It was really so simple and quick to throw together.  It is a perfect recipe to impress your guests.  I have a confession to make, I have never made a pie crust.  Eeeek!!  Another confession....I used pre-made crusts for this recipe.   I do want to get around to making a homemade pie crust.  I am told it is pretty easy!  I'll leave that for another day and another blog.

Today, it was Peach-Berry Pie and it did not disappoint.  My son-in-law doesn't even like peaches and when he saw it and smelled it, he scooped up a big serving with ice cream and licked the bowl clean...haha!  I think you will like it too!

PEACH-BERRY PIE

4 cups of fresh Peaches, peeled, pitted, and diced
1 cup of fresh Raspberries
3/4 cup Sugar
3 tablespoons all-purpose Flour
1 teaspoon Cinnamon
2 (9-inch) Pie Crusts
2 tablespoons butter, softened and cut into pieces
1 tablespoon coarse granulated Sugar

Preheat oven to 400 degrees

Place peaches and berries in a colander for about 15 minutes to drain any excess fluid.

Transfer fruit to a large bowl.

 

 

Combine sugar, flour and cinnamon in a small bowl.

 

 

Pour the dry mixture over the fruit and gently toss.

 

 

 

Transfer to pie crust.

 

 

 

Dot with butter, and top with remaining crust.

 

 

 

Cut vents in top crust, and sprinkle with coarse sugar.

 

 

 

Bake 45 minutes in the preheated oven, until crust is golden brown.

 

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE

This is not the best picture of a really tasty sandwich but I wanted to share it with you all since I decided to make them tonight.  We went to Destin, Florida for a family vacation a couple of weeks ago and my sister in law Judy made these yummy little chicken croquettes for her grandchildren.  The entire beach house smelled divine and so I snuck a bite!  Oh my goodness...they were soooo good!!!  The onion and garlic smell amazing when they were cooking!  I've been thinking about making these little babies ever since I got back.  I literally threw these together, cooked, and had them on the table in less than 30 minutes.

The drink you see is pomegranate lemonade with a splash of sugar-free raspberry syrup.  It is a wonderful thirst quencher and pomegranate juice is loaded with nutrients and antioxidants....I feel healthier just talking about it!

JUDY'S CHICKEN CROQUETTES

1/4 of a medium onion

   2 garlic cloves

1/4 cup Parmesan cheese, grated

1 large egg

1-7ounce package of Premium Chunk White Chicken, shredded

Panko Bread Crumbs

In a food processor, process egg, onion, garlic, and parmesan cheese until liquified.  Pour into a bowl and add the chicken (I put the chicken in the food processor and pulsed it a few times to mince) and enough Panko bread crumbs to make it the consistency of a crab cake.  I would say start with 1/4 cup and add more, if needed.  Mix all ingredients well and form into 3 croquettes.  Coat each croquette with panko bread crumbs.  They tend to be a little fragile before cooking so use a light hand when transferring them into the frying pan.

In a medium fry pan, heat olive oil or coconut oil (whatever your preference) and fry the patties until golden brown on both sides.  Serve while hot!

POMEGRANATE LEMONADE

Crystal Light Lemonade

2 cups of Pomegranate Juice

Sugar-Free Raspberry Syrup (like is used with coffees and teas)

Mix a 2 quart lemonade pouch with 1-3/4 quarts (7 cups) of water.  Add pomegranate juice and stir well in a pitcher. 

Pour a couple of tablespoons of Sugar-Free Raspberry Syrup to a glass, add ice, pour in some of the lemonade mixture and stir.  Add a pretty straw and enjoy!