Sugar Crumb Crispies

This is the recipe for the new, delicious breakfast item we had on Saturday morning. Of course we found this on Pinterest, but credit goes to:

http://www.chef-in-training.com/2011/09/sugar-crumb-crispy.html

Thanks to her we have an awesome new goody on our menu :)

Sugar Crumb Crispies

• 1/4 cup butter *make sure butter is cold*

• 1/4 cup sugar

• 1/4 cup brown sugar

• 1/4 tsp cinnamon

• dash of salt

• 1/2 cup flour

• 1 can Pillsbury Cresent Rolls

Preheat oven to 400 degrees F

Cut in butter to sugars, cinnamon, and salt and flour to form crumbs.

On an ungreased cookie sheet, separate crescent roll dough into 8 triangles. Sprinkle crumbs on top.

Bake at 400 degrees F for 8-12 minutes.

After they were cooked and cooled I cut them into smaller triangles but you can leave them big too!

GLAZE

• 1/2 cup powdered sugar *I like my glaze thicker, so if the glaze is too runny, just add more powdered sugar to get yours to the desired consistency.*

• 1 Tbsp. softened butter

• 1-1/4 tsp. vanilla

• 1 to 1-1/2 Tbsp. milk

Blend together and drizzle over Sugar Crumb Crispies

Enjoy!

Corn Dip

Well it seems that my friend & coworker's Corn Dip has become an SSR staple. Several of you have asked for the recipe, so here it is.

2 cans shoe peg corn

1 can Rotel tomatoes

1 sm can chopped green chiles

Drain all of these ingredients really well. Mix with 1 cup shredded cheddar cheese, 1/2 cup sour cream & 1/2 cup mayonnaise. Refrigerate until serving. Serve with fritos or tortilla chips. Tastes good for several days.

Famous Retreat Cookies!!!!

At last, Teri has decided to reveal her secret Oatmeal Pecan cookie recipe made famous by our Retreats! (ti's really not secret, but that sounds good, LOL!!!)


Oatmeal Pecan Cookies
1 cup butter Crisco
1 cup granulated sugar
1 cup light brown sugar
1 tbsp. vanilla
2 eggs, unbeaten
1 2/3 cup flour
1 tsp soda
1/2 tsp salt 2 cups quick oatmeal
1 1/2-2 cups chopped pecans
Mix together the shortening, sugars vanilla and eggs. Sift together the flour, soda and salt, then add to first mixture. Fold in oats and nuts. All nuts and oats should be thoroughly moistened. Mixture will be stiff. Place balls made with tablespoon on cookie sheet. Bake 10-15 minutes at 350.
I double this for retreats and we STILL run out!!

More Retreat Recipes

Several of you asked for our pasta salad, oatmeal pecan cookies and cobbler recipes at the last two retreats. As soon as Teri tells me what ingredients she changes for the cookies, I'll post that. In the meantime here are the other two:

Pasta Salad

1 box of garden rotini pasta, cooked & drained
1 cucumber, peeled & diced
1/2 small container of cherry tomatoes, cut each tomato in half
1/2 purple onion, diced
1 bottle of Zesty italian dressing (must be Zesty to get good flavor, but you can use Zesty Light)
Toss all of this together and add 1 - 2 Tablespoons of McCormicks Salad Supreme and toss again.

You can easily double the recipe like we do for the retreat.

Mam's Easy Cobbler

1/2 cup sugar 1 tsp baking soda
2/3 c self rising flour butter the size of an egg (yes that what my Grandmother said!)
1/2 cup milk


You will need approximately 30 ounces of sweetened hot fruit. For peach, use a 29 oz can of peaches & for the strawberry we used frozen strawberries and just measure it out. Add sugar to fruit (to taste) & heat over medium heat until good & hot.

In a medium size casserole dish, combine all the dry ingredients. Melt butter & let cool and then mix milk & melted butter into the dry ingredients. Pour hot fruit over this mixture (DO NOT STIR) Bake @ 350 for about 30 minutes or until top is good & brown.

We just double the recipe for the retreat.

Retreat Recipes

After the last retreat several of you asked for some of our recipes. Below are two of our favorites.


Breakfast Quiche
This recipe makes 2 quiche.
1 lb sausage
2 cups shredded cheddar cheese
2 deep dish pie shells
1 lg can pet milk
6 eggs
1 Tbsp. self rising flour
Brown sausage & drain. Put half in each pie shell. Put 1 cup of cheese of top of each. Mix pet milk, eggs & flour together & pour half over each. Bake @ 325 for about 30 - 45 minutes. (Don’t thaw pie shells 1st & bake them on a cookie sheet) Just watch to see when it’s done.
I have made this using Jimmy Dean low fat sausage, 2% cheese & fat free pet milk & it’s just as good.

Monkey Bread
4 cans of biscuits (10/can)
½ cup sugar
2 Tbsp cinnamon
1 ½ sticks butter
1 ½ cups brown sugar
1 Tbsp cinnamon
Mix ½ cup sugar & 2 Tbsp cinnamon in a bowl or ziploc bag. Cut each biscuits in fourths. (Use a pizza cutter!) Put a few pieces in the mix & coat well. Drop in a well greased bundt pan to form a layer from each can of biscuits. After using 2 cans, mix the butter, brown sugar & cinnamon in a saucepan; heat & pour ½ on top of the layer. Continue with the other 2 cans of biscuits & then pour the remaining liquid on top. (If you want pecans, just put some on each layer with the liquid
mixture) Bake @ 350 for about 30 minutes.