Cinnamon Sugar Fruit Biscuits

Holy crap, these biscuits are to-die-for!  I loved them way more than I thought I would.  The recipe starts with canned biscuits that are dipped in butter and rolled in cinnamon and sugar and then topped with jam and baked.  I used my Mom's homemade strawberry jam which has been my favorite jam my entire life.  The end result is the softest, most tender, flaky biscuit with a crispy coating of sweet cinnamon and sugar and a fresh bright flavor from the jam.

I took one bite and knew this recipe is a keeper and will be made frequently from now on.  Even the hubby gave them a huge thumbs up and said they are so good.  You can use any flavor of jam you prefer.  I have a delicious recipe for Less-Sugar Peach Freezer Jam that would be delicious, but I sure love how the pretty red color of the strawberry jam stands out.

These are perfect to make for Mother's Day and easy enough the kids could help.  

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Cinnamon Sugar Fruit Biscuits
adapted from: Taste of Home
(Printable Recipe)

1 (16 oz.) can Jumbo Biscuits (8 per can)
1/2 c. sugar
1 Tbl. ground cinnamon
1/4 c. unsalted butter, melted
strawberry jam (or your favorite jam)

Preheat oven to 375 degrees.  In a small bowl, combine cinnamon and sugar.  In a separate small bowl, melt the butter.  Dip top and sides of each biscuit in butter and then in the cinnamon and sugar mixture.  Place on an ungreased baking sheet.  Make a deep indent with your thumb in the center of each biscuit and fill with 1 - 1 1/2 tsp. jam.

Bake in preheated oven for about 15 minutes or until golden brown.  Remove from oven and place biscuits on a serving platter, using a spatula.  Allow to cool for about 10 minutes before serving (jam will be hot).

Chewy Brownies with Malted Robin Egg Frosting

No matter how hard I try, I can't resist buying at least one bag of Robin Eggs each Easter.  I love the texture and flavor.  I have always been a fan of chocolate malt flavor . . . milkshakes, candy, cupcakes - you name it and I will love it.  I decided to crush up some of those delicious little candies and add them to my buttercream frosting.  It was a great decision.  I prefer the flavor best after day one.  The malt flavor really develops overnight. 

 I spread this colorful speckled frosting over my Mom's chewy brownies.  If you don't want to make brownies from scratch, you can always used a box mix.  I was actually planning to use a box mix, but the grocery store was out of my favorite one, so I decided homemade brownies was the way to go.  These homemade brownies are so soft and chewy and full of chocolate flavor.  I hope you all give these fun and festive brownies a try.

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Robin Eggs Malted Milkshake

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Chewy Brownies with Malted Robin Egg Frosting
From: Mom
(Printable Recipe)

1 c. (2 sticks) unsalted butter, melted and slightly cooled
1/2 c. unsweetened cocoa powder
4 large eggs
2 c. sugar
2 tsp. vanilla extract
1/2 tsp. salt
2 c. all-purpose flour

Preheat oven to 350 degrees.  In a large bowl, whisk together the melted butter and cocoa powder.  Whisk in the eggs, one at a time.  Add the sugar, vanilla and salt and mix until combined.  Stir in one cup of flour at at time.  Batter will be very thick and you might think it won't come together, but it will.  Spread batter into a greased 9x13-inch pan.  Bake for 25 minutes.  Remove from oven, cool completely and then top with frosting.  

Malted Robin Egg Frosting
1/2 c. (1 stick) unsalted butter, room temperature
pinch of salt
2 1/2 c. powdered sugar
1-2 Tbl. milk
2 tsp. vanilla extract
1 c. mini Robin Eggs, crushed

Using a hand mixer, beat butter and salt in a medium bowl until fluffy.  Add powdered sugar, one cup at a time, beating after each addition, adding milk as needed until desired consistency is reached.  Mix in the vanilla.  Add the crushed Robin Eggs and mix until combined.  Spread over cooled brownies.  Slice and serve. 

Roasted Red Pepper Chicken Alfredo

This veggie-loaded Alfredo is such a hearty and delicious dinner.  I used jarred Alfredo sauce, frozen broccoli, canned corn and jarred roasted red peppers, so it's a super delicious and easy shortcut recipe.  You can even use rotisserie chicken too, if you want.

This was instantly a hit and I have already made it 4 times.  If you want it to be more saucy, add less pasta or if you want it less saucy, add more pasta.  It would also be great with other veggies too, like spinach, asparagus or cauliflower just to name a few.  

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Creamy Roasted Red Pepper Macaroni

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Roasted Red Pepper Chicken Alfredo 
From: Jenn@eatcakefordinner
(Printable Recipe)

2 1/2 - 3 c. uncooked pasta (I like bow-tie and radiatore) 
1 (14 oz.) bag frozen broccoli florets
1 (15 - 17 oz.) jar Alfredo sauce
1/2 c. chopped jarred roasted red peppers, patted dry
2 chicken breasts, cooked and cubed
1 (11 oz.) can Mexicorn (corn and peppers), drained
1/4 c. milk
salt and pepper, to taste

Cook pasta according to package directions.  Just before the pasta is done cooking, add the frozen broccoli and allow to cook for a minute or two.  Meanwhile, in a large skillet over medium heat, combine the Alfredo sauce, chopped red peppers, cooked chicken, corn and milk.  Heat until everything is warmed through.  When pasta is finished cooking, drain, and add to sauce mixture. Stir until everything is coated in sauce. Season with salt and pepper, to taste.  Serves 5-6.

Jenn's Notes: If you like it saucier, add less pasta.  The package size might vary with the broccoli, Alfredo and Mexicorn depending on what store you go to.  Similar sizes will work fine.