5 Minute Cinnamon Sugar Waffle Bites

Ingredients 

7 1/2 oz. refrigerated flaky biscuit dough

2 tbsp. butter, melted

1/4 C. granulated sugar

1 tsp. cinnamon

Directions

1) Preheat your waffle iron to medium. Place one refrigerated biscuit on each quarter of the waffle iron. 

2) Let the biscuit dough cook for about 3 minutes. It will be golden and waffle shaped when done. 

3) Brush both sides of the cooked waffle bite with melted butter. 

4) Mix together the cinnamon sugar in a shallow dish and sprinkle it all over the buttered bite. Serve warm!. 

Prep: 2 minutes

cook: 3 minutes

total : 5 minutes

Serves: 8 bites

This is one of those recipes where you may need to double or triple the ingredients. So you have more. You can also freeze any left overs for the next morning. You can choose to leave the bites in one piece or depending on how your waffle iron is you can cut one into 4 smaller bites. 

 

Crockpot Hawaiian BBQ Chicken

Ingredients

3-4 boneless , skinless chicken breasts

1 can of crushed pineapple

1 bottle of sweet BBQ sauce

Directions

1) Add chicken to your crockpot.

2) Empty bottle of BBQ sauce directly on chicken, making sure they are totally covered.

3) Dump the can of crushed pineapple directly in the pot. 

4) Slow cook on low for 8 hours or on high for 4-6 hours for soft pull apart fork tender chicken. 

Prep: 5 minutes

Cook: 4-8 hours 

total: 8 hours 5 minutes

Serves: 4

If your chicken is cooked and you are ready to serve and feel the sauce is too runny, you can take a tablespoon of cornstarch with a little bit of water and stir together and then add that to the liquid in the crockpot and stir together. Set the crockpot for 10 minutes and it will thicken up.  

 

Glazed Carrots

Ingredients

16 oz bag of baby carrots

1/2 C water

1 1/2 tbsp butter

1 1/2 tbsp brown sugar

salt and pepper to taste

Directions

1) Bring carrots, water, butter and brown sugar to a boil in a pan over medium-high heat. 

2) Turn to low and simmer for approximately 6 minutes. 

3) Turn back to high and cook until all the water is evaporated and carrots are tender. Another 5-6 minutes.

4) Remove from heat. Salt and pepper. Enjoy!

Prep: 5 minutes

Cook: 20 minutes

total: 25 minutes

serves: 4 

 

Cinnamon Roll French Toast Casserole

 

Ingredients

2 cans cinnamon rolls

1/2 C butter, melted

1/3 C. sugar

2 eggs

3/4 C heavy whipping cream (half & half works too)

3 tsp. cinnamon

1/4 tsp. nutmeg

2 tsp. vanilla extract

1/2 C chopped pecans (optional) 

Icing from cinnamon rolls

Directions

1) In a large glass bowl, melt butter with sugar.

2) Beat in eggs, cream, cinnamon, nutmeg and vanilla. 

3) Open canned cinnamon rolls, slice each cinnamon roll into fourths. Place cinnamon roll pieces into the bowl of egg mixture and toss to thoroughly coat. Then pour the pieces, coated in egg mixture, into a greased 9 x 12 casserole dish and spread out evenly. Use  any leftover egg mixture to coat casserole.

4) Sprinkle with pecans (if using) and then bake at 350 degrees on a low rack for 35-40 minutes or until brown. 

5) Remove casserole from oven. Warm icing from cinnamon rolls in the microwave for 15 seconds; pour evenly over bake. 

Prep: 10 minutes

cook: 40 minutes

total : 50 minutes

serves: 6-8 

You can prepare this the night before (minus the pecans). Cover it and stick it in the fridge, then the next morning take it out (add pecans is using) and bake. 

Sticky Ginger Soy Glazed Chicken

Ingredients 

Marinade

1/4 C. brown sugar

3 Tbsp. soy sauce

2 cloves garlic 

1 tbsp. fresh ginger, grated

freshly cracked pepper

1 tbsp. cooking oil

Chicken

8 boneless , skinless chicken thighs 

1/2 tbsp. cooking oil

Garnishes (optional) 

2 green onions

1 tsp. sesame seeds

Directions

1) Mince the garlic and grate the ginger using a fine holed cheese grater or box grater. In a small bowl stir together the brown sugar, soy sauce, garlic, ginger, some freshly cracked pepper (about 15 cranks of a pepper mill) , and cooking oil. Place the chicken thighs in a shallow dish or a gallon size zip lock bag. Pour the marinade over the chicken and turn to coat. Cover the chicken and marinade for at least 30 minutes or up to a day (refrigerated). 

2) When ready to cook the chicken, heat a large skillet over medium flame. Once hot, add 1/2 tbsp cooking oil and swirl to coat bottom of the skillet. Add half the chicken pieces and let cook until well browned on each side and cooked through. Remove the cooked chicken to a clean plate, then repeat with the second batch. 

3) Once all the chicken has been removed from the skillet, pour the leftover marinade into the skillet and allow it to come to a boil. Whisk the marinade as it boils to dissolve any browned bits from the skillet. Let it continue to boil until it reduces to a thick glaze. Turn the heat off, add the cooked chicken back to the skillet, and dredge it in the thick glaze. Garnish with sliced green onions and sesame seeds if desired. 

Prep:  40 minutes

Cook: 20 minutes

total: 1 hour 

Serves: 8 

* It is safe to cook used marinades as long as they come to a full boil. This thoroughly cooks the marinade, just like the raw chicken that was in it, to kill bacteria. The used marinade should be cooked immediately and should not be stored uncooked for later use. If concerned about cooking used marinade, double the recipe and use half for the chicken and reduce the other half in a small sauce pan before brushing it on to the chicken.