Hot Broccoli Cheese Dip

Hot Broccoli Cheese Dip
This is another wonderful dip to serve at a holiday gathering or potluck, this one will really go fast!
Serve with Crackers

3/4 cup butter
3 stalks celery, thinly sliced
1 onion, chopped
1 4-oz can sliced mushrooms, drained
3 Tbsp. flour
1 10 3/4-oz can cream of celery soup
1 cup shredded cheddar cheese
1 10-oz package chopped broccoli

In a small skillet, melt the butter and sauté the celery, onion and mushrooms. Stir in the flour. Place into a lightly greased slow cooker and stir in remaining ingredients. Cover cook on High, stirring about every 15 minutes until the cheese is melted. Turn to Low for 2 to 4 hours or until ready to serve.

Chicken Fried Portobello Mushroom with Mashed Potatoes and Gravy

Chicken Fried Portobello Mushroom with Mashed Potatoes and Gravy

4 portobello mushrooms
1/4 cup milk
4 eggs, beaten
Salt and pepper
1 cup flour
1 cup coarsely ground bread crumbs
1 tablespoon thyme
1/2 pound melted butter
Mashed Potatoes, recipe follows
Cream Gravy, recipe follows

Stem and brush off surface debris from mushrooms. Whisk milk and eggs
until incorporated. Add salt and pepper. Mix flour, bread crumbs, thyme,
and additional salt and pepper
Heat butter in skillet. Dredge mushroom in egg wash, then in crumb
mixture. Fry mushroom until golden brown on both sides. Serve with
Mashed Potatoes and Gravy.

Mashed Potatoes:

5 baking potatoes like russets, unpeeled
1/4 pound butter
1/4 cup heavy cream
Salt and pepper

Boil potatoes until fork tender. Drain well. Add remaining ingredients
and mash well.

Cream Gravy:

2 tablespoons butter
2 tablespoons flour
2 cups heavy cream
Salt and pepper

Make the roux by melting butter in a saucepan. Add flour and stir until
incorporated. Add heavy cream and stir well until simmering. Remove from
heat and season with salt and pepper.

Symposium Mediterranean Restaurant Portobello Soup

Symposium Mediterranean Restaurant Portobello Soup

Source: Symposium Mediterranean Restaurant, Lancaster, Pennsylvania

Serves 6

1/4 pound butter
1 medium Spanish onion, diced
1 1/2 cups portobello mushrooms, sliced
1 bunch fresh tarragon, chopped
1/2 cup dry vermouth
2 tablespoons flour
1 quart heavy cream *
1 cup crumbled Gorgonzola or blue cheese
Salt and pepper, to taste

Melt butter in a 3-quart pan, and sauté onions until translucent. Add
portobellos and cook for 4 to 5 minutes, until soft. Add tarragon and
vermouth and
boil for 2 minutes. Lower heat and stir in flour until smooth. Stir in
heavy
cream and bring to a simmer. (Do not boil, or cream will overflow.)
Simmer for 5
to 10 minutes until soup begins to thicken, stirring every few minutes to
prevent burning. Add Gorgonzola and stir until smooth. Add salt and
pepper to
taste.

* For a low-fat version, substitute half-and-half or milk for heavy cream,
but increase amount of flour

Portobello Mushroom Nachos

Portobello Mushroom Nachos

9-ounces Portobello mushrooms, stems removed, sliced 1/4-inch thick
1/2 cup TABASCO® brand Green Pepper Sauce
2 (8-inch) whole wheat tortillas, cut into 6 wedges
non-stick spray, as needed
8-ounce can white beans, drained
1/4 cup diced, sautéed bell peppers
1/4 cup Cotija cheese, crumbled

Preheat oven to 350-degrees. Marinate sliced mushrooms in 1/4 cup
TABASCO® Green Sauce for 30 minutes.
Place the tortilla wedges on a baking sheet and coat with non-stick spray.
Bake tortillas for 8 to 10 minutes or until golden and set aside.
Combine the remaining TABASCO® Green Sauce and white beans in food
processor and purée until smooth.
Spread 1 tablespoon bean purée on each tortilla wedge and top with 1
teaspoon peppers.
Add 3/4 of an ounce marinated mushrooms to each wedge and sprinkle with
1 teaspoon cheese.
Bake wedges for 5 to 10 minutes until lightly browned and cheese melts.
Serve immediately.

Makes 2 servings.

Source : http://www.tabasco. com

Deep Dish Taco Squares

Deep Dish Taco Squares

2 cups Bisquick mix
1 pound ground beef
2 tablespoons chopped onion
8 ounces sour cream
1/3 cup mayonnaise
1/2 cup cold water
1 chopped green pepper
8 ounce can tomato sauce
1 cup shredded cheese

Combine mix and water, stirring until blended. Press into greased 12 x
8 x 2 inch baking dish. Bake at 375F for 9 minutes. Cook beef, green
pepper and onion until meat is brown; drain. Stir in tomato sauce;
spoon over crust. Combine sour cream, cheese and mayonnaise. Spoon
over meat mixture. Sprinkle with paprika. Bake uncovered for another
25 minutes. Serves 6 to 8.

Oatmeal Packets

This one is very frugal!!!

Oatmeal Packets

Source: Make Your Own Groceries by Daphne Metaxas Hartwig

Servings: 8
3 cups quick-cooking oats, divided
Salt
8 plastic sandwich bags

Put 1/2 cup oats in a blender and whirl at high speed until powdery;
reserve in a small bowl and repeat procedure with an additional 1/2
cups oats. If you're using a food processor, powder the 1 cup of oats
in one motion.

Into each sandwich bag put 1/4 cup unpowdered oats, 2 tablespoons
powdered oats, and a scant 1/4 teaspoon salt. Store in a box or
airtight container.

To serve: Empty packet into a bowl. Add 3/4 cup boiling water; stir
and let stand for 2 minutes. For thicker oatmeal, use less water; for
thinner, use more water.

Apple-Cinnamon:
To each packet add 1 tablespoon sugar, 1/4 teaspoon cinnamon, and 2
tablespoons chopped dried apples.

Sweetened:
To each packet add 1 tablespoon sugar.

Cinnamon Spice:
To each packet add 1 tablespoon sugar, 1/4 teaspoon cinnamon, and a
scant 1/8 teaspoon nutmeg.

Raisins and Brown Sugar:
To each packet add 1 tablespoon packed brown sugar and 1 tablespoon
raisins.

Wheat Germ:
To each packet add 2 tablespoons any kind of wheat germ.

Fruit and Cream:
To each packet add 1 tablespoon dry milk and 2 tablespoons dried fruit.

PUMPKIN POUND CAKE

PUMPKIN POUND CAKE

3 c. sifted flour
1 1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. soda
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. allspice
1 c. shortening
2 3/4 c. sugar
3 eggs
1 tsp. vanilla
1 can (1 lb.) pumpkin
1 c. pecans

May substitute 3 teaspoons pumpkin pie spice.

GLAZE:

1/2 c. confectioners' sugar
1 tbsp. water

Line bottom of 10 inch tube pan with waxed paper. Sift together the
salt, flour, soda, baking powder and spices. Cream shortening;
gradually add sugar, creaming until light. Add eggs, one at a time,
beating well after each addition. Stir in vanilla.

Add flour mixture to creamed mixture alternately with pumpkin, beating
after each addition. Stir in pecans. Pour into tube pan and bake in
350 degree oven for 1 1/2 hours. Pour glaze over top while still warm.

MALLOW SWEET POTATO BALLS

MALLOW SWEET POTATO BALLS
3 c. mashed sweet potatoes
salt and pepper to taste
3 Tbsp. butter, melted
8 marshmallows
1 egg
1 Tbsp. cold water
crushed cornflakes

Season mashed sweet potatoes and add melted butter. Mold sweet
potatoes around the marshmallows forming 8 balls
with a marshmallow in the center of each. Beat egg and add cold water.
Dip sweet potato balls in egg and then in the
crushed cornflakes. Place in a greased pan and bake until crisp at 350
degrees for 20 minutes.

Calypso Rice

Calypso Rice

1 tablespoon olive oil
1 cup long grain white rice
2 tablespoons honey
1 clove garlic, finely chopped
1 teaspoon salt
1/2 teaspoon dried thyme, crushed
1 14 1/2 ounce can chicken broth
1/4 teaspoon Tabasco sauce
2 cups finely chopped mustard greens
1 cup chopped yellow summer squash
1/2 cup chopped fresh tomatoes

In a large saucepan with tight fitting lid, heat oil over medium high
heat. Add rice; cook and stir 3 minutes or until rice begins to brown.
Add honey, garlic, salt and thyme; cook and stir 1 minute. Add broth,
Tabasco, greens, squash and tomatoes. Bring to a boil; cover and
reduce heat to low. Simmer 15 to 20 minutes or until most of liquid is
absorbed. Remove from heat; let stand 5 minutes. Fluff with fork to
serve. Serves 4.

FRESH APPLE DESSERT

FRESH APPLE DESSERT

1 pkg. Betty Crocker Super Moist yellow cake mix
1/2 c. butter, softened
1/4 c. packed brown sugar
1 tsp. ground cinnamon
2 lg. cooking apples or firm pears, pared and thinly sliced
1 c. sour cream or low-fat sour cream
1 egg or 1/4 c. frozen, thawed, cholesterol- free egg product

Heat oven to 350 degrees. Mix cake mix (dry), butter, brown sugar, and
cinnamon until crumbly. Reserve 2/3 cup crumbly mixture. Press
remaining crumbly mixture in bottom of ungreased rectangular pan, 13 x
9 x 2 inches. Arrange apple slices on mixture in pan. Beat sour cream
and egg until blended. Spread over apples. Sprinkle with reserved
crumbly mixture. Bake 25 to 30 minutes or until topping is light
golden brown. Cool. 16 servings.

Papaya and Baby Spinach Macadamia Nut Salad with Chilli Jumbo Prawns

Papaya and Baby Spinach Macadamia Nut Salad with Chilli Jumbo Prawns

4 cups baby spinach
1 papaya, peeled, seeded, sliced
12 jumbo prawns, deveined
1 lime, juiced
1 tablespoon hot chilli paste
sea salt and fresh cracked pepper
1/2 cup macadamia nuts
4 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/4 cup white wine
1/2 red onion, sliced fine
1/2 cup grape tomatoes

In a large bowl place spinach, onions, macadamia nuts, grape tomatoes
and papaya. Season, drizzle olive oil and red wine vinegar. Toss
gently; add vinaigrette just before serving. Meanwhile place prawns in
a bowl, season, add chilli paste and fresh lime juice. Toss.Heat a
skillet, add a touch of olive oil. Add prawns and sear for
approximately 2 minutes or until the prawns have turned color and
firmed up. Add white wine and reduce for 1 minute. Simply portion baby
spinach salad onto 4 plates and garnish with 3 chilli infused jumbo
prawns. Serves 4.

Honey and Oats Bread

From the ABM-recipes Yahoo Group I don't have my bread machine any more, but there's no reason I couldn't use my KA mixer!

Honey and Oats Bread
This recipe was sent to us by, James Patelli (jpatelli@digital. net).
James wrote: This is one of my favorite, with a great aroma, but more important a great taste.

1 cup milk
1 large egg
3 tablespoons honey
2 tablespoons sweet butter
1 cup rolled oats
2-3/4 cups bread flour
1-1/2 teaspoons salt
1-1/2 teaspoons active dry yeast or(1 package yeast)

Note: Put all the ingredients in the inner pan in the order listed, or in the reverse order if the manual for your machine specifies dry ingredients first and liquids last. Select Basic Wheat cycle, Light setting (or the equivalent setting for your machine). Push Start.

(Makes 1-1/2 lb. loaf)

Breakfast & Hot Drink Recipes - Links

Lime French Toast

Mexican Style Breakfast Eggs

Hot Drinks for cold winter days and nights

GREEK CHICKEN WITH POTATOES

GREEK CHICKEN WITH POTATOES

6 med. potatoes
1 tsp. salt
1/4 tsp. pepper (or to taste)
1 tsp. garlic salt
2 tsp. oregano
1/2 c. lemon juice

CHICKEN:

1 (3 lb.) fryer chicken
3/4 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
3/4 tsp. garlic salt
1/4 c. oil or butter, melted
1/4 c. lemon juice

Pare and quarter potatoes. Place in bowl and toss with ingredients
through 1/2 cup lemon juice. Let marinate while chicken roasts, mixing
often so potatoes do not turn brown.

Rub inside and outside of chicken with salt, pepper, oregano and
garlic salt. Place chicken, breast side up, in roasting pan and
drizzle oil and lemon juice over bird. Roast, uncovered, in preheated,
375 degree oven for 15 minutes. Remove from oven, take chicken out of
roaster, place potatoes and marinade on bottom of roasting pan and put
chicken back on top. Continue roasting another 30 to 45 minutes,
basting occasionally, until breast is golden brown.

When chicken is browned on breast side, turn back side up and roast,
uncovered, basting occasionally, for another 1/2 hour. When chicken is
done, remove from pan and keep warm until served. Serves 4.

Oatmeal Cake

I googled "Raw Oatmeal" and looks like your local whole organic food shops might carry it. It' hasn't been steamed to be preserved, so it can go rancid, so I wouldn't buy more than I need at a time.

Oatmeal Cake

1 1/4 cups boiling water
1 cup raw oatmeal
1/2 cup (1 stick) butter or margarine
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 1/4 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon

Mix together water, oatmeal and butter or margarine in a bowl and let
stand for 20 minutes. Add remaining ingredients and bake at 350
degrees F for about 35 minutes in a 13 x 9-inch pan.

Frosting:
3/4 cup granulated sugar
1/4 cup cream or milk
1/2 teaspoon vanilla extract
1/2 cup (1 stick) butter or margarine
1 cup pecans, chopped
1 cup coconut

Mix ingredients together and bring to a boil. Spread over cake while
still warm. Put under broiler for a few minutes.

Source: AAA

Woot!

At least for now, my email "food" file is under 300 messages, most of them have been archived for ages!

I have 2 batches of dough going right now. The first is white bread from Jersey Girl Cooks. Second, is a pizza crust from All Recipes I am using the overnight in the fridge method. I'll post the results tomorrow after they've been baked.

I also made stuffed shells for Valentine's Day dinner. I made enough to put a second dish in the freezer, all ready to go in the oven. I added some pre-made meatballs to the freezer meal. Hubby sliced some beef tenderloin & wrapped it with bacon & then made a sauce, I'll have to get the recipe out of him...

The stuffed shells were easy, I put spinach in them, cuz that's how I roll but you don't have too. This is sort of the recipe I followed, I'm going off the top of my head...

1 box jumbo shells, cooked
1 jar spaghetti sauce (I had an extra large jar for the 2 meals)
1 2 pound container of ricotta cheese
1 8 oz bag of shredded mozzarella cheese
3 eggs
about a cup of food processed spinach leaves
1 spinach leaf for each shell (optional)
1/2 c Parmesan cheese (I forgot to add it to the mix)

Mix the ricotta, eggs, shredded spinach & Parmesan cheese together.

Pre heat oven to 375 degrees. Spread enough spaghetti sauce on bottom of a large casserole dish to cover the bottom. Place a leaf in a shell & top with a large spoonful of the cheese mixture, then place cut side up in the casserole dish. Repeat until dish is full. Top with sauce & shredded mozzarella cheese. Bake 45 to 55 minutes.

Tomato Mozzarella Bread

From the ABM-recipes Yahoo Group

This is a very good bread. The tomato adds a different texture to this
bread. I used the dough cycle and then baked in a 375° oven for about 30 to
35 minutes. This was posted on another list by John Ross.

Tomato Mozzarella Bread
1 1/2 lb. loaf

1 1/2 cups water
3 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 tablespoons butter
1 1/2 cups shredded mozzarella cheese
1 1/2 tablespoons sundried tomatoes, chopped into bits
3 tablespoons dried onion flakes
1 1/2 teaspoons basil minced
3 cups bread flour
1 1/2 tablespoons powdered milk
3 teaspoons yeast

Place all ingredients in your machines fully assembled pan and in the order
specified by your machines manufacturer. Select the Basic or White cycle
and press start. After the first 10 minutes of kneading check the dough and
make any necessary adjustments.

Valentine Cookie Bouquet

Valentine Cookie Bouquet


From Taste of Home

"I always try to do something special with my fair entries. This cookie bouquet was a blue-ribbon winner," says Marlene Gates, Sun City, Arizona. "It is a great gift for a loved one or makes a nice Valentine's Day centerpiece."
INGREDIENTS

* 1 cup butter (no substitutes), softened
* 1 cup sugar
* 1/4 cup milk
* 1 egg
* 1 teaspoon vanilla extract
* 2-3/4 cups all-purpose flour
* 1/2 cup baking cocoa
* 3/4 teaspoon baking powder
* 1/4 teaspoon baking soda
* 24 long wooden skewers
* FROSTING:
* 1/2 cup butter, softened
* 2 cups confectioners' sugar
* 2 to 3 tablespoons maraschino cherry juice

DIRECTIONS

In a large mixing bowl, cream butter and sugar. Beat in the milk, egg and vanilla. Combine the flour, cocoa, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle.
On a lightly floured surface, roll out half of the dough to 1/8-in. thickness. Cut out with a floured 3-in. heart-shaped cookie cutter. Place 1 in. apart on ungreased baking sheets.
Place skewers on top of each cookie with one end of each skewer about 1 in. from top of each heart. Gently press into the dough. Place a little extra dough over each skewer; press into cookie to secure. Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.
Roll out remaining dough on a lightly floured surface. Cut out with a floured 3-in. heart-shaped cookie cutter. Cut out centers with a 1-in. heart-shaped cookie cutter. Bake at 350° for 8-10 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.
In a mixing bowl, combine butter, confectioners' sugar and enough cherry juice to achieve spreading consistency. Gently spread frosting over cookies with skewers; top with cookies with cutout centers. Yield: 2 dozen.

Off topic - vehicle shopping

Since my FORD Windstar has been in the shop for the third time since Christmas I am seriously looking at replacing it, as well as acquiring a 2nd vehicle. We had two vehicles until this summer when the transmission went on our "beat up" car. We are going to take a look at the ford trucks available in our area. Really any truck, we always seem to need to haul something, especially in the winter.

Specifically I'd be looking at a ford 4x4. You really can't be with out a 4 wheel drive here, at least 1 vehicle should be. I'd really love to have a plow package installed, so we can take care of our own driveway. My brother does a good job, but he doesn't do it for free!

I'm not a fan of only ford trucks, really almost any truck would do! I'd love it to have 4 doors, that would be great with the kids.

I am not a brand snob, ford is what my current car is. I'd consider lots of different makes & models. I plan on doing a LOT of homework & making a very educated decision before we purchase!

My True Love Cake

My True Love Cake


My True Love Cake

From Taste of Home

"Like my mother and grandmother, I have special recipe for every occasion," notes Beverly Coyde of Gasport, New York. "For Valentine's Day - one of my favorite holidays - this beautiful cake is an outstanding treat."
SERVINGS
12
CATEGORY
Dessert
METHOD
Baked
PREP
30 min.
COOK
20 min.
TOTAL
50 min.
INGREDIENTS

* 1/2 cup butter, softened
* 2 cups sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 3 tablespoons plus 1-1/2 teaspoons baking cocoa
* 1 teaspoon baking soda
* 1/2 cup buttermilk
* 1 cup water
* 1/2 cup vegetable oil
* FILLING:
* 2 packages (8 ounces each) cream cheese, softened
* 2/3 cup sugar
* 1/4 cup heavy whipping cream
* 1/4 teaspoon almond extract
* 1 can (21 ounces) cherry pie filling, divided

DIRECTIONS

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; add to creamed mixture alternately with buttermilk. Beat in water and oil until smooth.
Pour into two greased and floured 9-in. heart-shaped baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a mixing bowl, beat cream cheese and sugar until fluffy. Beat in cream and extract. Place one cake on a serving plate; spread with half of cream cheese mixture. Refrigerate for 10 minutes. Top with 1 cup pie filling and second cake; spread with remaining cream cheese mixture. Make a heart-shaped indentation in center of cake; fill with remaining pie filling. Refrigerate until serving. Yield: 12 servings.

Chocolate Coma Cookies

Chocolate Coma Cookies

Makes 6 dozen.

I 1/2'd the recipe but they are so good I wish I hadn't.

1 cup blanched slivered almonds
1/2 cup VE Bittersweet Chocolate chips
1.5 cups VE Dark Chocolate
1 cup dried tart cherries (I substituted Craisins)
2 cups rolled oats
2 cups flour
1 tsp VE baking powder
1 tsp baking soda
1 tsp VE Sea Salt
1 cup butter, softened
1 cup packed dark brown sugar
1 cup white sugar
2 eggs
1.5 tsp VE Vanilla.

In nonstick pan toast the almonds over med-low heat until just browned
(5-10 mins). Cool. Sift together flour, baking powder, baking soda and
salt. Add Oats. Set Aside.

In large mixing bowl beat butter until creamy. Add sugars and beat
until light and fluffy, about 4 mins. Add eggs and vanilla, beat until
well combined (1 minute). Add flour mixture and beat at low speed
until well combined, less than a minute. Add chocolate, almonds &
cherries. Using a sturdy spoon mix well by hand, until thoroughly
incorporated. Using a 1 Tbsp scoop spoon out cookies onto sheets,
about 12 to one parchment covered bun pan. Bake 12-14 mins @ 350 until
they have flattened slightly & are light brown. Cool on sheets 2
minutes, then transfer to racks to cool completely.

My Source: Epicure

Cracker Barrel Fried Apples

Cracker Barrel Fried Apples

Serving Size : 6


2 cups Apple juice
4 large Golden Delicious apples with -- peel, 1/2" wedges
1/2 cup Apple juice
3 tablespoons Cornstarch
1 teaspoon Apple pie spice
4 tablespoons Sugar

Combine apple juice and apples in a medium skillet.
Simmer gently and turn apples often with spatula until fork tender but
not mushy.
Remove with a slotted spoon to oven dish. In blender pur 1/2 c apple
juice,
cornstarch, spice and sugar.
Blend a few seconds until smooth.
Stir into hot juice in skillet and cook, stirring constantly on
med-high until it bubbles and becomes thickened and smooth. Turn heat
off. Pour over apples.

Serve warm as side dish or dessert.
Refrigerate to use in a few days or freeze.

Black Forest Breakfast

Black Forest Breakfast

Ingredients

* 1 whole wheat toaster waffle
* 1 tablespoon cranberry relish
* 3 slices deli turkey

Directions

Prepare waffle according to package directions. Spread cranberry
relish on waffle, top with turkey, cut in half, and stack.
* Prep Time: 5 mins
* Cook Time: 5 mins
* Total Time: 10 mins
* Serves: 1

MY Source: Prevention (recipe, comments and notes)

CRANBERRY ROAST CHICKEN AND SWEET POTATOES

CRANBERRY ROAST CHICKEN AND SWEET POTATOES

quick & easy

INGREDIENTS:

1 pound sweet potatoes, thinly sliced
4 bone-in chicken breast halves (about 2 1/4 lbs.)
1 16-ounce can Ocean Spray® Whole Berry or Jellied Cranberry Sauce
1/4 cup olive or vegetable oil
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS:

Preheat oven to 375ºF.

Rinse potatoes; pat dry. Place potatoes evenly in
a 13 x 9-inch baking pan. Place chicken on top.
Whisk remaining ingredients together in a medium
mixing bowl. Pour mixture evenly over chicken and potatoes.

Bake uncovered for 50 minutes or until chicken is
cooked throughout and potatoes are tender.

Makes 4 servings.


MY SOURCE: OCEAN SPRAY

VERSION OF RED LOBSTER CHEDDAR BAY BISCUITS

VERSION OF RED LOBSTER CHEDDAR BAY BISCUITS

1 1/2 cups Bisquick baking mix
4 tablespoons cold butter (1/2 stick)
1 heaping cup grated Cheddar cheese
3/4 cup cold whole milk
1/4 teaspoon garlic powder

To brush on top:

2 tablespoons butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes
pinch salt

Preheat your oven to 400 degrees.

Combine Bisquick with cold butter in a medium bowl using a pastry
cutter or a large fork. You don't want to mix too thoroughly.

There should be small chunks of butter in there that are about the
size of peas. Add Cheddar cheese, milk and 1/4 teaspoon garlic. Mix
by hand until combined, but don't over mix.

Drop approximately 1/4-cup portions of the dough onto an ungreased
cookie sheet using an ice cream scoop. Bake for 15 to 17 minutes or
until the tops of the biscuits begin to turn light brown.

When you take the biscuits out of the oven, melt 2 tablespoons butter
in a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder
and the dried parsley flakes.

Use a brush to spread this garlic butter over the tops of all the
biscuits. Use up all of the butter.

Makes a dozen biscuits.