Monkey Bread

We eat this every christmas. Not low in fat, but not bad if eaten once-a-year! =)
2 packages of pillsbury biscuits, cut into 1/8s and make into balls.
1C brown sugar
1/2C white sugar
1.5 sticks of butter
2T cinnamon

1. Preheat oven to 350
2. In a ziploc bag place *white* sugar & cinnamon
3. In a bowl mix butter & *brown* sugar; microwave until melted.
4. In batches of 5-7 balls/time, place them in ziploc bag & shake until covered. Place in bottom of well-greased bundt pan. Do this until all balls are covered and placed in bundt pan.
5. Pour butter/brown sugar mixture over the top of balls in pan.
6. Bake for 35min.

Green Chile Corn Muffins by P. Dean

These muffins are amazing! So good w/ just plain marinated chicken...a mexican dish...or any meal.

Ingredients
Vegetable oil cooking spray
1 1/4 cups stone-ground cornmeal
1/2 teaspoon salt
2 teaspoons baking powder
1 cup shredded sharp Cheddar
1 (8-ounce) can cream-style corn
1 cup sour cream
1 (4-ounce) can chopped green chiles
1/2 cup canola oil
2 large eggs, lightly beaten

Directions

1. Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
2. In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined.
3. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.
4. Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.

Zucchini Bread by Stacy Ford

3 eggs
1 cup oil
2 cups sugar
2 cups grated zucchini
1 tablespoon vanilla
3 cups flour (spoon in)
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon cinnamon
1 cup chopped nuts (optional)

1. Mix wet ingredients first
2. Stir in dry
3. Bake in two 8 inch greased loaf pans @ 325 for 60 to 80 minutes

Lemon Blueberry Biscuits by Aunt Chris

Makes 12 biscuits

2 c flour
1/2 C sugar
2 tsp. baking powder
1/4 C melted butter
1 tsp. grated lemon peel
1 C blueberries
1/2 tsp. baking soda
1/4 tsp. salt
8 oz. lemon yogurt
1 egg, beaten

Glaze: 1/2 C powder sugar, 1 Tlbs. lemon juice, 1/2 tsp. lemon peel

1. Mix dry ingredients.
2. Combine butter, egg , yogurt and lemon peel.
3. Mix the two together and add blueberries.
4. Drop by spoonfuls onto lightly greased cookie sheet.
5. Bake @ 400, 15-18min

Put on glaze while warm.

Green Chile Corn Muffins by Paula Dean

Vegetable oil cooking spray 1 1/4 cups stone-ground cornmeal 1/2 teaspoon salt 2 teaspoons baking powder 1 cup shredded sharp Cheddar 1 (8-ounce) can cream-style corn 1 cup sour cream 1 (4-ounce) can chopped green chiles 1/2 cup canola oil 2 large eggs, lightly beaten

Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.
Place about 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm.

Green Chile Corn Muffins by Paula Dean

YUM! Serve w/ any Mex or TexMex Dish or Good Ol Plain Chicken

Vegetable oil cooking spray 1 1/4 cups stone-ground cornmeal 1/2 teaspoon salt 2 teaspoons baking powder 1 cup shredded sharp Cheddar 1 (8-ounce) can cream-style corn 1 cup sour cream 1 (4-ounce) can chopped green chiles 1/2 cup canola oil 2 large eggs, lightly beaten

Preheat the oven to 400 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.
In a small mixing bowl, combine the cornmeal, salt and baking powder, stirring with a metal spoon. Add the cheese, corn, sour cream, and chiles. Stir until lightly combined. Add the oil and eggs and stir until everything is just combined; do not over mix. The batter will be very stiff.