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May 6, 2011

Monkey Bread From Biscuits | Country Cooking Recipes

Biscuit Monkey Bread

1 can butter flake biscuits

1/3 c. sugar

1/2 tsp. cinnamon


1/4 c. butter

2 Tbsp. sugar

1/2 tsp. vanilla

Grease a small loaf pan. Mix cinnamon and sugar in Ziploc bag. Cut each biscuit into 4 pieces and toss in cinnamon sugar mixture (use kitchen scissors to cut biscuits). Put biscuits in pan. Heat glaze ingredients and pour over biscuits. Bake for 25 minutes or until brown at 350°

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Turkey giblets and neck

1 cup dry white wine

1 onion, large, sliced

3 cups gluten-free chicken broth or water

1/4 cup celery leaves

1/2 cup carrots, sliced


Cut the turkey neck and heart in half. If using the liver, refrigerate until ready to use it. Place the giblets in a medium saucepan. Add the onion, celery leaves, carrots, wine and chicken broth. Bring mixture to a boil, lower the heat and simmer uncovered for 2 to 2 1/2 hours or until the gizzard is tender. If using the liver, add it during the last half hour of cooking. Strain all, pressing on the vegetables, reserve the broth. Chop the giblets, liver and meat from the neck (optional).