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

CHILI-TACO SOUP

I first had this soup at Bible Study Fellowship years and years ago.  Every month, the ladies in my group would get together and have a luncheon.  The lady that made this actually made it in a crock pot.  I didn't ask but I am sure she browned the meat, put it in the crock pot,  and then threw the other ingredients in with it.  I don't know but it was absolutely delicious. 

However, I am a recipe tweaker!  So, when I made this soup today, I decided I would write down exactly what I did different.  Wow...I made 11 changes.  That is the good thing about a soup like this, you can make it however you and/or your family like it.

I added Chicken Broth in place of 2 cups of water. I added granulated garlic to the ground meat while it was browning along with about a teaspoon of salt.  I increased the amount of green onions, onions, and peppers.  I added frozen corn instead of canned, green chiles, steak seasoning, cumin and garlic salt.  I just kept tasting and adding until I got it just like I wanted it.  I would suggest that you do the same when it comes to the salt.  The rule is you can always add but you cannot take away.  Which reminds me of the time (one of the only times) my husband decided to cook. He made a stew and put way too much salt so he decided to fix it with sugar....the kids still remember that disaster! Ha!  He tried...what can I say?!

This is such a great soup to make and freeze.  It is so nice, on those days that you don't have time to cook or don't want to cook, to be able to just pull something out of the freezer that you have made.

I know it is still HOT outside but I am the type person that could eat soup all year long.  Hence, my love of Olive Garden's Unlimited Soup and Salad!  Here is the recipe...let me know what you think!

 

CHILI-TACO SOUP

2 lbs. Ground Sirloin
1-1/2 tablespoons Granulated Garlic
1 teaspoon Salt
1/2 cup Green Onion, chopped
1/2 cup Onion, chopped
1/2 cup Green Bell Pepper, chopped
3-4 large Garlic Cloves, minced
2 cans Campbell's Chicken Broth
1 tablespoon Chili Powder
1 package Taco Seasoning
(1) 14.5 ounce can Petite Diced Tomatoes
2 cans Ranch Style Beans with or without Jalapenos
(1) 16 ounce package Whole Kernel Corn
2 cups Water
(2) 4 ounce cans Diced Green Chiles
1 teaspoon Cumin
1 teaspoon Garlic Salt
1 teaspoon Steak Seasoning
Fresh Ground Pepper

Brown the ground sirloin and sprinkle with granulated garlic and salt.  Add the chopped veggies and cook until meat is done.  Add 1 can of Chicken Broth, cover and simmer on low for 15 minutes.  Remove lid and add the remaining ingredients.  Turn up the heat and bring to a  boil then decrease the heat to low.  Simmer another 20 minutes, or longer if you have the time. 

Serve in bowls with shredded cheese of your choice, tortilla chips, green onions, sour cream and/or chopped avocados.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE