Sticky Bun Breakfast Ring

1 Tube Pillsbury Grand Buttermilk biscuits or 2 small tubes
3 Tbsp. butter, melted
1/2 cup syrup
1/3 cup brown sugar
1/2 tsp cinnamon
1/4 cup chopped pecans, opt
1/4 cup chopped almonds, opt

Spray a bundt pan with nonstick spray.  Combine melted butter and syrup in a small bowl, set aside.  In another bowl combine brown sugar, cinnamon and nuts.  Place half syrup mixture in bottom of pan.  Sprinkle half brown sugar mixture on top.  Lay biscuits overlapping to form a ring. Top with remaining syrup and sugar mixtures. 

Bake at 375 for 29 minutes or until golden brown.  Cool for1 minute then invert onto a serving dish.  Make sure there are sides to hold in the syrup.

Buttermilk Syrup

1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter
2 Tbsp. corn syrup
1 tsp baking soda
2 tsp Vanilla

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and soda.  Bring to a boil and cook for 7 minutes.  Remove from heat and stir in vanilla.

Crepes

2 large eggs
1 1/4 cups milk
1 cup all-purpose flour
2Tbsp Vegetable oil or melted butter
1/4 tsp. salt

In blender or large bowl using electric mixer, combine the eggs, milk, flour, oil (or butter) and salt.  Blend on high until well blended.  Cover and chill in fridge at least 1 hour or up to 24 hours.  Heat 10 inch nonstick skillet over medium heat for 2-4 minutes.  Spray bottom and sides of skillet with cooking spray.  Skillet should sizzle like crazy.  Whisk to recombine batter then measure about 1/3 cup of batter.  Tilt the skillet off the heat and pour batter to one side immediately twirling the skillet to coat the bottom with batter.  Cook about 1 minute.  Flip and cook about 30 seconds.  Transfer to a wire rack.  Spray pan with cooking spray every 2-3 crepes.  Can be placed on a baking sheet and lightly covered with foil and placed in a 200 degree oven to stay warm while you finish cooking crepes.

Macaroni and Cheese

This is another great Macarioni and Cheese recipe. This is a recipe from Ina Garten.

Macaroni and Cheese

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Best Buttermilk Pancakes

The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth. If serving these pancakes with bacon, reserve half a teaspoon of bacon drippings to grease the griddle instead of butter. Recipe from Martha Stewart.

Best Buttermilk Pancakes

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 large eggs, lightly beaten
3 cups buttermilk
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle

Heat griddle to 375 degrees. Whisk together flour, baking powder, baking soda, salt, and sugar in a medium bowl. Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.

Heat oven to 175 degrees. Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Using a pastry brush, brush remaining 1/2 teaspoon of butter or reserved bacon fat onto griddle. Wipe off excess.

Using a 4-ounce ladle, about 1/2 cup, pour pancake batter, in pools 2 inches away from one other. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.

Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.

Make-Ahead Crispy, Buttery Garlic Bread‏

12 Tablespoons butter, softened
4 garlic cloves, very finely minced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
12 (1-inch) slices Italian or French bread

Using a fork, beat butter, garlic, sugar, salt and pepper in small bowl until combined. Spread butter mixture evenly over both sides of bread.

Freeze the slices on a large baking sheet or plate until firm, about 15 minutes. Transfer the slices to a Ziploc bag and freeze for up to one month.

To serve, preheat oven to 425 degrees. Arrange bread on baking sheet and bake about 10 minutes until golden brown. Flip and bake until golden brown on the second side, 6-7 minutes more.

To serve the bread immediately instead of freezing, bake buttered bread on baking sheet at 425 degrees for 8 minutes then flip and bake 5 more minutes.

Chicken and Zucchini Casserole

Chicken and Zucchini Casserole

2 cups cubed cooked chicken

2 cups (3-4) diced zucchini

1 medium onion, chopped

1 package chicken stove stop stuffing

1/2 cup melted butter

1 can cream of chicken soup

1 cup sour cream

1/2 cup chicken broth

Preheat oven to 350 degrees. Steam zucchini and onion until tender, drain well. Mix lightly with chicken, sour cream, soup, broth, butter, and stuffing. Put in 9x13 pan and bake for 30-35 minutes or until golden brown.