Katie’s Kitchen

Katie Ryan's Cooking Blog

Start your weekend off right with the Wake up Crew’s recipe of the week! Every Friday morning during the Free Country Wake Up Crew on WFRE Katie Ryan will feature a new recipe you can make at home!


{Katie’s Kitchen} McCutcheon’s Peach Praline Monkey Bread

Brought to you by McCutcheon’s Apple Products

I was told that I HAD to try the Peach Praline Monkey Bread recipe from McCutcheon’s Apple Products, and I’m so glad I did!!!

As much as I love to eat Monkey Bread…I’ve never made it before, so this was a lot of fun! The recipe is easy and I already had most ingredients in my kitchen, BUT the secret ingredient…is the delicious, sweet peach preserves that will make you kitchen smell SO good!!!

The recipe is easy, and you can find it here on McCutcheon’s website…or follow below.

  1. Grease a bundt mold and set aside. (Yes, I used a bread pan. Which you can do. But note that if you do, halve the recipe.
  2. Pop open the cans of dough and quarter the biscuits .
  3. In a bowl combine the granulated sugar with the cinnamon, toss in the quarter dough pieces, and cover with plastic wrap. Shake the bowl until the biscuit pieces are coated in the sugar and cinnamon combination. (You may need to shake and then break up the dough so that all sides are evenly coated)
  4. Transfer the coated dough balls to the baking dish and sprinkles the pecan pieces on top
  5. In a small microwave safe bowl combine the butter, Peach Preserves, and brown sugar. Melt the mixture until the sugar dissolves.
  6. Pour the Peach mixture over the dough in the baking dish, making sure to cover the whole top
  7. Bake at 350 for 25 minutes or until the bread is golden brown on top and the biscuits have set.
  8. Remove from the over and dollop more Peach Preserves over the hot bread…use as much as you want here! Go Crazy.
  9. Remove from the mold, by flipping it over onto a plate. Or, if you can’t wait, eat it right out of the pan!


  • 2 tubes of canned biscuits (for example Pillsbury Grands)
  • 1/2 cup granulated sugar
  • 1 tsp cinnamon
  • 1/2 cup chopped pecans
  • 1/2 cup finely packed brown sugar
  • 3/4 cup butter
  • 1/2 cup McCutcheon’s Peach Preserves

{Katie’s Kitchen} Cheesy Egg and Bacon Crescent Rolls

Brought to you by McCutcheons Apple Products

This breakfast recipe is so good and cheesy!

First, unroll crescent roll dough and separate into triangles.

Then, place half a slice of cheese on the wide end, then a piece of scrambled egg, then a slice of bacon or sausage on top.

Roll up your dough over the egg,cheese and bacon- stretching the end tip as necessary to allow it to go on the bottom.

Place onto an ungreased cookie sheet and bake at 350*F for 12-15 minutes. Done!



Ingredients – I got the recipe here

  • 1 roll refrigerated crescent rolls
  • 4 large eggs scrambled
  • 8 slices bacon cooked and cut in half or cooked sausage links
  • 4 slices American cheese can also use shredded

{Katie’s Kitchen} Spatchcock Chicken

Brought to you by McCutcheon’s Apple Products

I have never cooked a whole chicken before, but my MIL got us one from Weis and I was excited to try it out for dinner!

I was looking for recipes and found this interesting one-pan chicken recipe that I wanted to try. There is some prep work that goes into making the chicken lay flat, but the juiciness of the chicken is so worth the work!

I started out by taking my 2.5 lb chicken and letting it sit at room temperature for 30 minutes. (You can use up to a 4lb chicken for this, too).

How to prep the chicken according to Natashia’s Kitchen : (she shares pictures if you need a visual)

“Place chicken breast-side down with the wings/ neck facing towards you. Use kitchen shears to cut through the ribs right next to the spine on both sides to remove spine.** Open the rib cage and use a heavy chefs knife to score down the sternum. This will help to pop out the breast bone and flatten the chicken. Season under the chicken with about 1/2 tsp salt and a pinch of black pepper.”

Once you have the chicken prepped, flip it back over and lay it on parchment paper on a large baking sheet and press it down to lay flat.

Pre-heat the oven to 425 degrees and prepare your vegetables – I used carrots, potatoes, Brussel sprouts.

In a small bowl-  mix unsalted butter softened, olive oil,  parsley finely chopped, 2 garlic cloves minced, lemon zest,  lemon juice,salt and black pepper. Then, mash together with a fork for a couple of minutes until most of the lemon juice is incorporated into the butter.

Then, Spread about 2/3 of your butter mixture under the chicken skin and and dot or spread remaining butter all over the outside of the chicken.

Place your vegetables all around the chicken and drizzle with olive oil then season with salt and pepper.

Bake your chicken and veggies uncovered at 425˚F for 45 min or until instant read thermometer reads 160˚F when inserted into thickest part of chicken breast**. Remove form oven and rest uncovered 10 minutes on a cutting board before serving.

Note- my chicken took longer…about 1 hr 10 mins.

Ingredients by Natashia’s Kitchen 

Ingredients for Spatchcock Chicken Recipe:

  • 4 1/4 lb whole chicken *
  • 1/2 tsp salt (we used sea salt)
  • 1/8 tsp black pepper

Ingredients for Flavored Butter:

  • 4 Tbsp unsalted butter softened
  • 1 Tbsp olive oil plus more to drizzle
  • 1 Tbsp parsley finely chopped
  • 2 garlic cloves minced
  • 1/2 tsp lemon zest
  • 1 Tbsp lemon juice
  • 1 tsp salt plus more for vegetables
  • 1/8 tsp black pepper

Ingredients for 1-Pan Chicken Dinner:

  • 2 lbs medium red potatoes scrubbed and quartered
  • 3 medium carrots peeled and quartered
  • 8 oz Brussels sprouts trimmed and halved


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