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August 8, 2013
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What to Do with Canned Biscuits (Recipes)

Beef Stew and Dumplings

1 (1-1/2 lb.) can beef stew
1 pkg. prepared biscuits (10 count)

Place stew in 3 quart saucepan. Rinse with 1/4 cup water. Blend. Bring to a boil over medium heat. Place biscuits on simmering stew; cover tightly. Turn heat to low; simmer 10 to 20 minutes. Serve immediately.
Yield 4 servings.

I use any of the canned chunky soups or Progresso soups. I use the 5 count can biscuits for the smaller cans of chunky soup. On of my favorites is pepper steak soup with biscuits for dumplings but any of the chunky soups will work just as well.
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Reuben Rolls

1 (10 count) can biscuits
1 (8 oz.) can sauerkraut
1/4 c. Thousand Island dressing
10 thin slices corned beef
10 (1/2-inch) strips Swiss cheese

Flatten biscuits individually. Snip sauerkraut with scissors. Place 1 1/2 tablespoons sauerkraut on each biscuit. Top with 1 teaspoon Thousand Island dressing, corned beef and 1 cheese strip. Roll up like jelly rolls.
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Reuben Biscuit Triangles

1 (16 oz.) can sauerkraut, drained and cut up
1 (12 oz.) can corned beef, flaked
1/2 c. shredded Monterey Jack cheese
1/2 c. bottled taco sauce
2 tbsp. sliced green onion
1/2 tsp. caraway seed
2 pkg. refrigerated biscuits

In bowl combine sauerkraut, corned beef, cheese, taco sauce, green onion and caraway seed. On a lightly floured surface roll and stretch each biscuit to a 4 inch circle. Moisten edges with water. Place a generous 3 tablespoon corned beef mix on each circle. Fold up 3 sides to form a triangle, pinch edges to seal. Bake on lightly greased baking sheet in 400 degree oven for 10 minutes. (Can be frozen, if so, bake at 400 degrees for 10 minutes.)
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Muffin Tin Ham Biscuits

2-1/4 oz. (can) deviled ham
1/2 c. shredded cheddar cheese
1/2 tsp. mustard
1 pkg. (10) refrigerated biscuits

In a small bowl combine ham, cheese and mustard; set aside. Separate biscuits, pat or roll into 4" circles. Spread each circle with about 1 tablespoon of ham mixture. Roll up jelly roll style. Grease muffin pan. Place two rolled up biscuits, side by side in each muffin cup, curving into "U" shape. Cook at 350 degrees about 15 minutes.
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Cherry Pizza

5 canned refrigerated biscuits
1 lb. can cherries, no seeds
1/4 c. sugar or 1/4 c. brown sugar, packed
1/4 c. flour
2 tbsp. butter or margarine

Put biscuits in baking pan and mash them down to about 1/4" thick. Use your fingers to make a rim on the crust. This will keep the fruit on the crust. Drain juice from cherries and add on top of the biscuits. Put sugar in a small bowl. Add flour and butter. Mix with a fork until it looks crumbly. Sprinkle over the fruit. Bake in a preheated oven at 350 degrees for about 15 minutes. Bake until crust is brown.
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Cinnamon Pineapple Biscuits

1 (8 oz.) can crushed pineapple, drained
1/2 c. firmly packed brown sugar
1/4 c. butter or margarine, softened
1 tsp. ground cinnamon
1 (10 oz.) pkg. refrigerated biscuits

Combine first 4 ingredients in a bowl, mix well. Spoon mixture evenly into 10 greased cups of a 12 cup muffin pan. Place 1 biscuit in each cup. Bake at 425 degrees for about 10 minutes. Cool 5 minutes. Invert pan on plate. Serve warm.
Yield: 10 servings.
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Corn Cob Dumplings

6 cobs of corn
1 stick butter
1/2 can biscuits (5 biscuits) or small can
Salt and pepper to taste

Cover ears of corn with water. Boil until tender. Scrape off cob and put scrapings in boiling water. Roll biscuits into 1 inch squares and drop into corn broth. Add salt and pepper to taste.
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Pea Dumplings

1 (14 ounce) can English peas
3 c. milk
3 tbsp. butter
Salt & pepper to taste
1 can (10 count) biscuits, cut into fourths

In large saucepan, combine peas, milk and butter; heat almost to boil. Drop dumpling into mixture. Add salt and pepper. Reduce heat and cook 30 minutes.
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Vegetable Dumplings

3 medium white potatoes
1 can buttermilk biscuits (10 count)
1 (14 ounce) can sweet peas
1 sm. onion

Peel potatoes and slice very thin in large pot with the onion. Fill pot about 1/2 full of water and simmer until very tender. Roll out the biscuits and cut into thin strips. Bring potatoes and onions to a rapid boil. Drop strips of biscuits into the pot and make sure to keep turning them under the water. Continue with this until the water thickens. Reduce heat and simmer until the liquid forms a creamy sauce, about 5 minutes. Add salt and pepper to taste
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Pineapple Monkey Bread

1 (20 oz.) can crushed pineapple, drained
1/4 c. butter
1/2 c. packed brown sugar
1/2 c. cherry preserves
1/2 tsp. almond extract
1/2 tsp. cinnamon
3 cans flaked biscuits (total of 30)

Drain pineapple. In saucepan melt butter; stir in brown sugar, cherry preserves, almond extract and cinnamon until blended. Add drained pineapple. Spoon half of mixture into greased, large bundt pan. Arrange 1 1/2 cans of biscuits on edge on top of fruit mixture. Layer remaining fruit mixture over biscuits. Top with remaining biscuits. Bake at 375 degrees for 35 minutes or until tests done. Cool in pan 5 minutes. Turn out on plate to finish cooling.
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Baked Apple Dumplings

1 stick butter
5 apples, sliced
10 count can biscuits
2 c. sugar
2 c. water
1-1/2 tsp. vanilla
Pinch of salt

Roll out biscuits the size of saucers. Put half of each apple in biscuit; sprinkle with sugar and cinnamon. Pull biscuit, pinch together. Repeat for each biscuit. Boil 5 minutes 2 cups water, 2 cups margarine, salt and vanilla. Pour over dumplings. Bake for 40 minutes at 375 degrees.
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Berry Dumplings

1 pt. strawberries or blackberries
1 c. sugar
1 stick butter
1 (10 count) can biscuits

Take fruit and sugar, bring to boil. Add butter. Tear biscuit dough in small pieces and drop in boiling mixture. Continue to boil until dough is done.
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Baked Banana Biscuit Fritters

3 ripe bananas
1 can (10 count) Biscuits
Cinnamon and sugar in a shaker

Pat biscuits into flat rounds 3 inches wide. Put sliced bananas on half, sprinkle sugar mixture. Fold over and crimp like pie crust with a fork. Prick on top 3 or 4 times. Sprinkle with cinnamon sugar. Bake at 400 degrees 10 minutes.
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Rum Balls
Here are more recipes using rum that Marcie WI may want to try. The second recipe is from a 2005 or 2006 newsletter, but I regret I no longer know who submitted it. if you don't want to use hamburger buns in the recipe, use day old bread of your choice.
Robbie IN

Rum Balls

1 C. semisweet chocolate pieces
1/2 C. sugar
1/3 C. rum
2 Tbs. light corn syrup
2 C. crushed vanilla wafers (44 wafers)
1 C. ground walnuts or pecans
Sugar or powdered sugar

In a saucepan melt chocolate pieces over low heat. Remove from heat. Stir in sugar, rum and corn syrup. Fold in vanilla wafers and nuts. Shape mixture into 1-inch balls, using 2 teaspoons mixture for each. Roll in additional sugar or powdered sugar. Store in an airtight container for several days. Makes 4 dozen balls.
Robbie IN

Mulate's Homemade Bread Pudding with Butter Rum Sauce

6 large eggs
1 tsp vanilla
2 cups whole milk
2 cups half-and-half
1 cup granulated sugar
6 hamburger buns (without sesame seeds - my comment)
1/2 cup raisins

Preheat oven to 350°. In a large mixing bowl, whip eggs, and then add the vanilla, milk and half-and-half. Mix well. Grease a 13 x 9 x 2-inch Pyrex baking dish. Break hamburger buns into pieces and place in the greased baking dish. Sprinkle the raisins evenly throughout the bun pieces. Pour the egg mixture over the buns. Using your fingers, make sure that all bun pieces are soaked with the egg mixture. Bake in the preheated oven for approximately 45 minutes.

If you prefer a firmer mixture, chill for about 2 hours, then reheat for serving.

Butter Rum Sauce

1/2 stick butter (1/8 lb)
1/4 cup granulated sugar
1/2 cup half-and-half
1/2 cup rum

Melt the butter in a saucepan. Add sugar and cook over medium heat for 3 minutes, stirring often. Add the half-and-half and rum and cook for an additional

5 minutes or until the rum sauce is slightly thickened. Serve warm over the bread pudding. Yield: 8 to 10 servings.

Cook's Note: While the recipe doesn't specifically indicate, all of the other recipes for bread pudding that I've ever seen have used stale bread. Therefore

I'd recommend when making this recipe that the hamburger buns be one or more days old.
Robbie IN
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Crockpot Tex Mex Chicken
Serves 6

1 pound boneless, skinless chicken thighs, visible fat removed, rinsed, and patted dry

1 (16-ounce) package frozen onion and pepper strips, thawed
1/4 cup water
1 (10-ounce) can diced tomatoes and green chilies
1 teaspoon ground cumin

Coat a medium non stick skillet with cooking spray. Heat over medium-high heat.

Add thighs and brown on one side, reduce heat to medium, and brown other side; spray as needed. Remove from skillet.

Add onions and peppers to skillet and cook until just tender.

Transfer onions and peppers to 4- to 5-quart slow cooker and arrange thighs on top. Pour in 1/4 cup water and tomatoes.

Cook on LOW 4 hours and stir in cumin. Cook an additional 30 minutes, or until thighs are very tender.
bill, Alb.
Servings 6
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Dipped Grapes

1 package of caramels
3 tsp. of cream ( I used liquid coffee creamer)
2/3 cup of chopped peanuts
green grapes

Wash grapes and make sure they are dry before dipping. Melt caramels and cream in microwave till smooth. Use toothpicks to dip grapes in caramel and then in the chopped peanuts. These are so good!!!
Sharon from Iowa
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Lubbock TX 79416
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