JenOni

recipe

Monkey Bread for Dessert with the Perfect Recipe

monkey bread

For desserts, I always check Pinterest for “the best of ______”. I tried Monkey Bread years ago and I was not overly impressed with it. It was so long ago I do not remember if it was the brand of biscuits used or the ratio of brown sugar and butter. The best Monkey Bread I had was at the shore during a summer getaway. This dessert must have the caramelized topping and moist center to wow me.

This recipe was perfect. I used 2 cans of Pillsbury flaky biscuits. My bundt pan is metal and heavy so I adjusted the temperature to 325F.

The recipe is simple and you probably have everything on the shelf except for the biscuit dough. You will need 2 cans of biscuit dough, sugar, cinnamon, butter, and brown sugar. You can find the recipe on the link below.

Thank you to The Diary of a Real Housewife for this yummy recipe.

Recipe

  1. Greased the bundt pan
monkey bread

2. Cut each biscut in fourths, added to a freezer bag with sugar and cinnamon,

monkey bread



3. Melted 2 sticks of butter with brown sugar

monkey bread

4. After layering biscuit dough and butter/brown sugar

monkey bread

5. Simple Delicious, definitely our go-to recipe for monkey bread.

monkey bread

Carribean Chicken Recipe and Using a Cooking Thermometer

The recipe is courtesy of KaTom Food Services and the cooking thermometer was received free of charge, all opinions shared are my own.

New recipes are fun to try especially when I use new ingredients. This recipe uses an herb, spices, jalapeno pepper, green onions. I decided to marinate the chicken thighs overnight. When I simmered the thighs the flavors smelled delicious.

Yield: 4 servings

Prep time: 10 minutes (plus 2-hour marination)

Cook time: 15 minutes

This marinade – which has a little bit of heat blended with just the right amount of sweet, savory, and aromatic spices – is absolutely fabulous for summer meals. Just the thought of this Carribean dish evokes images of tropical beaches, cool ocean breezes, and icy rum-infused cocktails (we’ll save those for another recipe!). Since it isn’t weighed down by heavy ingredients, this island indulgence is guilt-free and easy to prepare.

Ingredients:

  • 4 (4 ounce) boneless, skinless chicken breasts or thighs

For the Marinade:

  • 4 medium green onions, sliced
  • 1-2 jalapeno chilis, seeded and chopped (for additional heat, leave seeds in)
  • 1⁄3 cup lemon juice
  • 1⁄4 cup honey, warmed slightly to soften
  • 2 teaspoons dried thyme
  • 2 teaspoons olive oil
  • 1⁄4 teaspoon ground allspice
  • 1⁄4 teaspoon ground nutmeg
  • Salt and pepper to taste

The rest of the recipe can be found Carribean Chicken Recipe

thyme, green onions, allspice, nutmeg, jalepeno (seeded and chopped)

lemon juice, honey slightly warmed, and EVOO

Marinated for 24 hours

Medium Heat, Cast Iron Skillet with EVOO
Skinless, Boneless Thighs

Cooking Thermometer

I served the chicken with rice and spinach. The chicken was very moist and full of flavor from the spices. Next, time I will leave in seeds for jalapeno pepper to give it a little heat.

Spring Dessert- No Bake Oreo Cheesecake with this Easy Recipe

Just in time for National Oreo Cookie Day! Are you looking for a yummy spring dessert? Well, look no further because this requires no oven and only five ingredients.   It is the Oreo No Bake Cheesecake.   It is kid approved in my home and literally vanishes within hours!  It’s so easy you may have your kids make it by themselves.    If you have a potluck or July 4th bbq it is a perfect dessert.   How can you go wrong with a dessert that has cream cheese and Oreos.    I real time saver was purchasing the Oreo pie crust vs. making the pie crust.    This is the recipe shared with me.   Enjoy my pictures. Happy Making!!!!!

If you have a potluck or  bbq it is a perfect dessert.   How can you go wrong with cream cheese and Oreos?    A real time saver was purchasing the Oreo pie crust vs. making the pie crust.    Below is the recipe shared by one of my friends.   Click link below to see full recipe.   Enjoy my pictures.  Happy Making!!!!!

Dessert NobakeOreocheesecake

Spring Dessert: No Bake Oreo Cheesecake

    • 8 ounces cream cheese, softened
    • 1/4 cup granulated sugar
  • 1 teaspoon vanilla

You can find the remaining recipe from link below.

recipe credit 

Dessert NoBakeOreoCheesecakeChop

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Superbowl Recipe – Yummy Hoagie Dip, Best Dip for a Party

*The recipe below is if you prepare the day before serving.

SUPERBOWL RECIPE – HOAGIE DIP

Superbowlrecipehoagiedip

INGREDIENTS

    • 1/2 pound cooked ham
    • 1 teaspoon oregano
    • 1 teaspoon Italian Seasoning
    • 2 tablespoons mayonnaise
    • 1 small, onion
    • 2 medium tomatoes, remove seeds
    • 1/2 head of lettuce
    • 1/2 pound provolone cheese
    • 1/2 pound hard salami
  • 2 French baguettes, sliced
  • INSTRUCTION: Chop ham, salami, and provolone cheese into small pieces. Set in a large bowl.Dice tomatoes and remove seeds to eliminate excess water in the dip. Store in a storage bag and refrigerate.
  • Add chopped lettuce. Add mayonnaise, oregano, and Italian seasoning. Mix well and store in a refrigerator
          1. Mince onion. Store in a storage bag and refrigerate
          2. Before serving, add the onion and tomatoes. If needed, add additional mayonnaise. Sprinkle top with additional oregano and Italian seasoning according to your taste.

Superbowl

Superbowl

Carrot Cake with Cream Cheese Frosting for Holiday Dessert

Carrot Cake – Thanksgiving Dessert

Carrot Cake

For this carrot cake recipe, it was a real winner for Thanksgiving.  I found this recipe at AllRecipes.com.   This is one of my go-to sites for recipes.   A few tweaks to the recipes I omitted the coconut.  I love carrot cake however I am not a fan of extra ingredients like coconut and raisins.    The finale  of  the cream cheese frosting  which is absolutely delicious.

The recipe is as follows:

Ingredients

  • 2 cups white sugar
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup buttermilk
  • 2 cups grated carrots
  • 1 cup flaked coconut
  • 1 (15 ounces) can crushed pineapple, drained
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons salt
  • 1 cup chopped walnuts
  • 1/2 cup butter
  • 1 (8 ounces) package cream cheese
  • 1 teaspoon vanilla extract
  • 4 cups confectioners’ sugar

Click the link above for the rest of the recipe.   As you can see  I covered the remainder of my walnuts around the cake.   A baking confession:  After I poured the cake batter in my three cake pans I forgot to shake the pans to evenly spread the cake batter.  Once the baking time was over I realized that two of my three cake pans were uneven.   Frosting hides blunders and the walnuts was a nice added touch.     I hope you enjoy as much my family!!! This is now my go-to recipe for CARROT CAKE!

 

Carrot Cake

 

Holiday Cookie Baking Tradition in time for Christmas Day

*this post contains affiliate links, I will receive commission if you click and purchase*

Holiday Cookie Tradition

Every year cookie baking is our holiday tradition before Christmas day.   I have the kids pick out their favorite recipe and the baking begins.   Baking is therapeutic and I enjoy it during the holiday season.   This year I only baked three varieties that included our favorite chewy chocolate chip, vanishing oatmeal raisin and a new sugar cookie recipe.  Last year,   I started substituting sea salt in all of my cookie recipes.   We love the combination of extra salty and sweet.    This was a very easy recipe and no refrigeration is required.

I found that after rolling cookies in sugar to try and keep the cookies slightly round.  When I pressed down the dough the batch was flat.

 

I found the recipe on Pinterest, from AddAPinch.com:

Sugar Cookies

  • 1 cup (2 sticks) butter, softened
  • 1½ cups granulated sugar
  • 1 egg
  • 2¼ cups all-purpose flour
  • ½ teaspoon baking powder

 

Recipe Credit here

 

 

 

 

 

Recipe: Blue Apron, Spiced Chicken Souvlaki from Blue Apron

 

Disclaimer: this is a nonsponsored post.  All opinions shared are my own.

*this post includes an affiliate link which means I will receive a commission if you click and sign up for the service*

 

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This is the recipe for my Meal #2 with Blue Apron.   It was very tasty and full of flavor with the added spices.   The potatoes were a nice addition to the main course however I think it was too many carbohydrates for one meal.   My only issue with the meals is the fact they are for 4 servings.   I wish there was a meal plan for 2 servings.   If I have leftovers I only like them for two days maximum.   I was able to stretch the meal by taking it for lunch

Ingredients

  • 12 Boneless, Skinless Chicken Thighs
  • 4 Pocketless Pitas
  • 1/2 cup greek yogurt
  • 3 cloves of garlic
  • 1 lemon
  • 1 pound of russet potatoes
  • 1 Romaine Heart
  • 1 Red Onion
  • 1 Bunch Mint
  • 2 Tablespoons Tahini
  • 2 Tablespoons Za’atar

Instructions

  1. Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the potatoes lengthwise; cut each half into 3 equal-sized wedges. Pick the mint leaves off the stems; discard the stems. Quarter and deseed the lemon. Peel, halve and thinly slice the onion. Peel and mince the garlic. Cut off and discard the root end of the lettuce; thinly slice the leaves crosswise.
  2. Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange the seasoned potatoes in a single, even layer, skin sides down. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
  3. While the potatoes roast, in a medium bowl, combine the yogurt, tahini, half the mint (tearing just before adding) and the juice of all 4 lemon wedges; season with salt and pepper to taste
  4. While the potatoes continue to roast, pat the chicken dry with paper towels; season with salt, pepper and the za’atar on both sides. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the seasoned chicken. Cook 4 to 6 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.
  5. While the potatoes continue to roast, add the garlic and onion to the pan of reserved fond; season with salt and pepper. (If the pan seems dry, add up to 2 teaspoons of olive oil.) Cook on medium-high, stirring frequently and scraping up any fond from the bottom of the pan, 2 to 4 minutes, or until browned and softened. Remove from heat and season with salt and pepper to taste.
  6. While the garlic and onion cook, carefully place the pitas directly on the oven rack. Toast 2 to 3 minutes, or until warm and pliable. Remove from the oven and transfer to a serving dish. Transfer the cooked chicken to a cutting board and thinly slice. Divide the lettuce, sliced chicken and cooked garlic and onion between the toasted pitas. Serve with the roasted potatoes and tahini-yogurt sauce on the side. Garnish with the remaining mint. Enjoy!

Recipe credit: Blue Apron, Spiced Chicken Souvlaki 

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Hershey’s Ultimate Chocolate Brownie Recipe for all the Chocaholics

Chocolate Overload

Brownies are the best for dessert.  The only thing sweeter is adding a scoop of vanilla bean ice cream.    I started baking when I was ten and it has become a hobby for stress relief.     If you’re a chocolate lover like me, you will love these brownies.   These brownies are chocolate overload with chocolate chips, chocolate buttercream frosting, and more chocolate chips.  I am now convinced that homemade from a recipe is far better than a box mix any day.   My brownies have to be fudgy from the first bite and not like cake.   The recipe credit is from Hersheys.com.   If you are looking for a recipe using chocolate this is my go to site.

INGREDIENTS

  • Additional HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips (optional)
  • 3/4 cup HERSHEY’S Cocoa
  • 1/2 teaspoon baking soda
  • 2/3 cup butter or margarine , melted and divided
  • 1/2 cup water boiling

The rest of recipe can be found here

BrowniesHershey'sCocoa

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Chocolate Buttercream Frosting

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More Chips….

chocolate overload

 

chocolate overload

Snickerdoodles – Holiday Baking with Butter and Cinnamon Sugar

Snickerdoodles


 SnickerdoodlesHolidayBaking

This was my first time baking Snickerdoodles.  My 10yo had them at a school event so she insisted I bake for our Christmas cookie list.   I never tried a Snickerdoodle so this new for me.   I scoured Pinterest for a recipe and found multiple recipes most required cream of tarter.   Finally, I found a recipe that did not have cream of tartar as an ingredient.   This led to me researching the need for cream of tartar and found it is leavening agent when combined with baking powder.   I would say a snickerdoodle is a butter cookie rolled in cinnamon sugar.  My 10 yo gave these two thumbs up!

Thanks to WannaComeWith for this simple recipe:

Ingredients:

2-3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon coarse salt

1 cup unsalted butter, at room temperature

1-1/2 cups sugar

2 large eggs

FOR COATING

2 tablespoons sugar

2 teaspoons ground cinnamon

Here is the link for the rest of the http://wannacomewith.com/2013/03/snickerdoodles/recipe, Happy Baking!

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Cinnamon Sugar

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SnickerdoodlesHolidayBaking

Apples – Fall Recipe for a Yummy Apple Bread

 

Apples

Apples

Apple Bread Recipe

Why do I love Pinterest?  It is a visual smorgasbord of everything you can think of eating or making in your kitchen.  This is another hit from Pinterest one of the best new Apple Bread Recipe I  tried.   It is definitely moist and the crumb topping is the best part of the recipe.

1 cup sugar
½ cup butter softened
2 eggs
2 tablespoons sour cream
2 cups flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2 cups apples, peeled and finely chopped
Topping ingredients:

4 tablespoons butter, softened (room temperature)
4 tablespoons sugar

Click the link above to get the full recipe!  I hope you enjoy!