Friday, April 30, 2010

Banana Split Brownie Pizza



This is a different dessert that I probably would have never made, but after seeing Mrs. Paula Deen make it on her show I had to give it a try! Actually, my M-I-L was the first to make this dessert a year or so ago. I remember the whole family had enjoyed it, so I knew it would be a good dessert to serve to the Women’s Basketball team. I chose to make two small pizzas due to the fact that I don’t own a round rimmed baking dish and didn’t want a mess on my hands should the brownie decide to run off the side of the pan! When I first saw this recipe I thought that the flavors of brownie didn’t really mix with cream cheese and pineapple, but I was wrong! The flavors of a banana split are present in each bite. Subtle hints of pineapple mixed in the cream cheese, lots of strawberries and bananas, and of course chocolate. It was hard to resist this pizza!

Banana Split Brownie Pizza

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1 (20 oz) box fudge brownie mix

8 oz package cream cheese, softened

8 oz crushed pineapple, drained, juice reserved

2 tablespoons sugar

2 bananas, sliced and tossed in lemon juice to prevent browning

1 cup fresh strawberries, sliced

1 cup chopped nuts, optional

Chocolate syrup, for drizzling

Preheat oven to 350 degrees.

Grease a 15 inch pizza pan, or two 8 inch pie pans. Prepare the brownie mix according to box directions. Pour into prepared pan. Bake for 20 minutes, or until done. Remove from oven and cool. Beat the cream cheese, pineapple, and sugar together in a bowl. Use any reserved pineapple juice at this time, if needed, to soften the mixture to a good spreading consistency. Otherwise, dispose of or save the juice for another use. Spread the mixture over the cooled brownie crust. Arrange the banana and strawberry slices over the cream cheese mixture. Sprinkle with the chopped nuts, if desired, and drizzle with chocolate syrup. Refrigerate until ready to serve. To serve, make into pizza slices.


Wednesday, April 28, 2010

Barbecue Pulled Pork Sandwiches



So far I have shared with you the my favorite spice rub and homemade barbecue sauce for pulled pork sandwiches. Today I am going to tie everything together for the final product, the perfect sandwich. Our family loves making pulled pork sandwiches during Alabama football season,  it is almost a family tradition! Don’t be discouraged by the length of time it takes to slow-cook the pork, the end result is well worth the wait. We use a smoker to smoke the meat, but I know that is not an option for everyone, so I have included directions for cooking the meat in the oven as well. If you have any pork leftover, I highly recommend a barbecue baked potato with the leftover pulled pork and barbecue sauce….so good!

Barbecue Pulled Pork Sandwiches

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1 bone-in or boneless pork butt, around 4 pounds

Yellow mustard

Barbecue Spice Rub

Barbecue Sauce

Hamburger buns

Place the pork in a baking dish. Rub a thin layer of yellow mustard all over meat, creating a “glue” for the spice rub. Sprinkle spice rub over the mustard and massage into the meat. Continue until the pork butt is fully covered in the spice rub. Cover in foil and refrigerate overnight.

If using a smoker, preheat to 150. Place meat in smoker and let smoke for 2 hours. Take meat out of smoker, cover in foil (tight enough that the juice of the meat will not spill out) and place in a 225 degree oven. Continue cooking until the internal temperature reaches 210 degrees.

If using an oven, preheat to 225 degrees. Place meat in oven and cook until the internal temperature reaches 160 degrees. Cover pork in foil and return to the oven to cook until the internal temperature reaches 210 degrees (for about 7 to 8 hours).

Take meat out of over and let rest for 15 to 20 minutes. (I like to wrap the meat in a towel while the juices rest to keep the temperature warm). With two forks, pull meat apart until it is fully shredded.

Serve on a toasted bun with barbecue sauce drizzled on top. Great with sides such as barbecue baked beans, coleslaw, and potato salad.

Tuesday, April 27, 2010

Homemade Barbecue Sauce



There are some recipes where bottled barbecue sauces work great. There are other recipes that require something a little more special. Today I am sharing with you my family’s favorite sauce, perfect for pulled pork sandwiches. There are so many recipes out there for barbecue sauces. I prefer a ketchup based sauce. My husband insists on lots of apple cider vinegar and molasses. We have added and perfected this recipe enough that we are both satisfied with the end result. Each person’s taste buds are a little different, so you will probably have some adjustments of your own, but give our version a try, I think you’ll like it!

Homemade Barbecue Sauce

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2 cups ketchup

1/4 cup molasses

2 to 4 tablespoons apple cider vinegar

2/3 cup dark brown sugar

1/2 to 1 tablespoon freshly ground black pepper (depending on how spicy you prefer)

1/2 teaspoon cayenne pepper

1 teaspoon garlic, minced

1 tablespoon Worcestershire sauce

1 tablespoons lemon juice

1/2 teaspoon Tabasco

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 15 to 20 minutes.

Yields around 3 cups.

Source adapted from: downhomewiththeneelys

Monday, April 26, 2010

Barbecue Spice Rub



For those of you who might of wondered where I disappeared to last week…I’m back. I didn’t go anywhere or do anything last week, but that was exactly what I needed. I have hit a wall lately, lacking motivation with my MBA classes and stretching myself too thin with the many, many tasks that keep building up. So after some deep breaths, I am back and have some great recipes to share with you. A few weeks ago I helped cater an event for my in-laws, who had about 30 members of  the Women's basketball team over for dinner. We were celebrating their conference victory, NCAA-Division II! The menu was as follows:

Main Dish and Sides:

Barbecue Pulled Pork and Pulled Chicken Sandwiches

Homemade Barbecue Sauce

Barbecue Baked Beans


Potato Salad


Sugar Cookie Bars

Banana Split Brownie Pizza

This week I thought I would share with everyone my favorite spice rub, my favorite BBQ sauce, and my method for making perfect pulled pork sandwiches. Today is all about the spice rub. Everyone has their reasons for liking a certain spice or sauce. It is hard to pinpoint why this particular rub works so well, but sometimes it just does. Although it may look like a lot of ingredients, most are pantry staples that you already have on hand. The great thing about this recipe is it makes a lot, so I always have some on hand.The rub works great with pork, chicken, or even fish.

Barbecue Spice Rub

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1 cup dark brown sugar

1/2 cup paprika

2  tablespoons freshly ground black pepper

2 tablespoons kosher salt

2 tablespoon chili powder

2 tablespoons garlic powder

2 tablespoons onion powder

1 teaspoon cayenne pepper

Combine all ingredients, making sure to work out any lumps. Store in an airtight container.

To Use: Place a small amount of mustard on the meat, creating a thin layer. You want the mustard to act as the glue for your spice rub. Sprinkle on the spice rub all over meat and rub, making sure to massage the rub into the meat.

Source adapted from:

Thursday, April 15, 2010

Ginger Scones



So I’ve already told you before that our household loves ginger. I enjoy it most in marinades, or in recipes where it is used for small, subtle punches of flavor. I knew my family would love ginger scones, but I was a little worried that the candied ginger would be too strong of a flavor profile for me. I am glad I went ahead and tried the scones. They were fabulous. My favorite way to eat them was with a little bit of butter and some raspberry jam. While I won’t be snacking on the leftover candied ginger, which oddly enough I don’t like by itself…I will be using it make the scones again!

Ginger Scones

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2 1/4 cups unbleached all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1 teaspoon lemon zest

1 1/2 sticks unsalted butter, cut into 1 inch cubes and frozen

4 1/2 oz candied ginger, finely chopped into 1/4 inch pieces to equal 2/3 cup

3/4 cup heavy cream, plus extra for brushing the tops of the scones

Adjust the oven rack to the middle position and preheat the oven to 400 degrees.

In the bowl of a food processor fitted with the steel blade or in a bowl of an electric mixer attachment, combine the flour, sugar, and baking powder, and pulse or mix on low to incorporate. Add the lemon zest and butter, and pulse on and off, or mix on low, until the mixture is pale yellow and the consistency of fine meal.

Transfer the mixture to a large bowl and stir in the ginger. Make a well in the center and pour in the cream. Using one hand, draw in the dry ingredients, mixing until just combined. (Do not over mix.)

Wash and dry your hands and dust them with flour. Turn the dough onto a lightly floured work surface and gently knead a few times to gather it into a ball. Roll or pat the dough into a circle about 3/4 inch thick. Cut out the circles, cutting as closely together as possible and keeping the trimmings intact. Gather the scraps, pat and press the pieces back together, and cut out the remaining dough. Place the scones 1 inch apart on a parchment-lined baking sheet. (I formed mine into squares to save some time.)

Brush the tops with the remaining cream. Bake for 12 to 16 minutes, until the surface cracks and they are slightly browned.

Source adapted from: The Food Librarian, originally from Nancy Silverton’s Pastries from La Brea Bakery

Wednesday, April 14, 2010

Pasta Toss



In order to make this dish, you should be able to answer the following questions:

What is your favorite salad dressing?

What are your favorite vegetables?

What is your favorite kind of pasta noodle?

This is an ode to my old employer and my favorite meal from their cafeteria. This dish is a perfect weeknight meal to make when you have leftover vegetables and don’t know what to use them for or just what to make something simply to eat and enjoy . Using staple pantry ingredients such as  pasta and salad dressing you can make pasta toss in a snap. I like to make this dish to order, letting each person choose their vegetables and dressing. My personal favorite combination is broccoli, carrots, grilled chicken, pepperoni, penne pasta, and cheddar cheese tossed with honey mustard dressing. Serve with warm croissants and it will make everyone happy!

Pasta Toss

Vegetables of choice: carrots, broccoli, peppers, artichokes, etc.

Protein: grilled chicken, pepperoni

Cooked pasta of choice

Dressing: Italian, Honey Mustard, Ranch, etc.

Other toppings: cheddar cheese, parmesan cheese

Using separate bowls for each salad dressing, combine pasta, vegetables of choice, chicken, pepperoni, and toss with desired dressing. Transfer to bowls for serving.

Tuesday, April 13, 2010




The weather here still can't make up its mind, so I am back to cooking inside instead of out on the grill. One of my favorite people on the Food Network is Anne Burrell. I love her personality and think she would be a blast to spend the day with! For those who haven't seen her show it is called, Secrets of a Restaurant Chef and after seeing the episode for Fish and Chips, I knew we (the recipe and I) were destined for each other! My husband and I traveled to Boston last year for an extended weekend stay. For whatever reason, I ordered Fish and Chips at every restaurant we went to. This was the first time I've had Fish and Chips since that trip, but I think I would have to give Anne's recipe the edge as far as the tastiest fish batter goes. Our grocery store did not have haddock, so I used substituted with Cod. The beer batter was so good and the fish was nice and flaky. I can not wait to make it again.


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3 quarts vegetable or peanut oil, for frying

4 large russet potatoes, peeled and cut lengthwise into 1/4-inch wide sticks

2 cups all purpose flour

2 teaspoons Old Bay

1 teaspoon baking soda

pinch of Kosher salt

1 bottle cold beer

2 lbs haddock fillets, skinned and cut diagonally into 1 1/2 inch wide strips, 5 to 6 inches long

Heat the oil in a large deep pot over medium heat. Bring the oil to 325 degrees. Regulate the temperature using a thermometer. Keep the potato sticks in a bowl of water to prevent browning before frying. Remove to paper towels and dry well before placing in oil. Working in batches, fry the potatoes until they are cooked through and tender but have no color, about 4 to 5 minutes. Be sure the fries have plenty of room and gently swish them around as they are cooking. Remove them from the oil and put tem immediately on a paper towel lined baking sheet.

Preheat the oven to 300 degrees and raise the temperature of the cooking oil to 375 degrees.

In a medium bowl, combine the flour, Old Bay, baking soda, and pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When the oil is preheated to the correct temperature, dip the fish fillets in the batter mixture. Coat the fish generously. When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the batter to start puffing and then gently slide in into the oil. Fry the fish until they are golden brown and crispy, about 5 minutes turning the fish over during the cooking time. When the fish are done, remove from the oil and put immediately on paper towels to blot the excess oil. Arrange the fish on a baking sheet with a cooking rack. Hold the fish in the preheated oven until serving. Work in batches and be sure not to crowd the oil.

Again, working in batches, fry the fries a second time at 375 degrees, until they are golden brown and crispy. Remove them from the oil, immediately put them on paper towels and toss with kosher salt. Transfer the fish to a serving platter and serve with the fries.


Friday, April 9, 2010

Strawberry Champagne Cupcakes



This is the last of the recipes I will be posting from the Baby Shower I helped host. I will be the first to admit, this dessert does not scream baby shower, but it does scream ultra girly and fun and since all of the guest were ladies, I knew they would be perfect! Since I was in class the majority of the day before the shower I knew I couldn’t make a cake that was really detailed, so I thought this we be a good alternative. Who doesn’t like a chocolate covered strawberry AND a cupcake?!? The cupcake itself is a chiffon cake, which is another first for me. I have previously never made a chiffon cake.  I will be the first to admit, I think I like regular cake batter more. Chiffon cake seems to be more of a sponge cake with an almost bubble crumb. If I make this again I would probably use a regular, vanilla cupcake batter, but if you’ve had chiffon cake before and enjoy it, use the recipe below.

Strawberry Champagne Cupcakes

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For the chocolate-covered strawberries:

24 fresh whole strawberries

6 oz semisweet chocolate, coarsely chopped

For the cupcakes:

2 1/4 cups cake flour

1 tablespoon baking powder

1/2 teaspoon salt

7 large egg whites

7 large egg yolks

1 1/2 cups sugar, divided

5 tablespoons vegetable oil

1 1/2 teaspoon vanilla extract

3/4 cup champagne

For the ganache:

4 oz bittersweet chocolate, finely chopped

1/2 cup plus 1 tablespoon heavy cream

2 tablespoons unsalted butter, at room temperature

To make the chocolate-covered strawberries:

Wash and dry the berries thoroughly. Place on a paper-towel lined plate to dry.

Line a baking sheet with wax paper. Place the chopped semisweet chocolate over a double boiler until melted. Dip the strawberries into the chocolate, coating the lower part evenly with the melted chocolate. Place on baking sheet and into refrigerator to set.

For the cupcakes:

Preheat the oven to 325 degrees. Place paper liners in cupcake pans.

Combine cake flour, baking powder and salt in a small bowl; set aside. In the clean, dry bowl for a stand mixer fitted with the whisk attachment, beat the egg whites until they become foamy. Add 2 tablespoons of sugar, increase the speed to medium-high and beat until stiff peaks form. Transfer the beaten egg whites to a separate bowl and set aside.

Rinse and dry the mixer bowl and return it to the mixer base, fitted with the paddle attachment. Add the egg yolks, the remaining sugar, vegetable oil and vanilla extract to the mixing bowl; mix until well-combined. Add in half of the dry ingredients and mix on low speed just until incorporated. Mix in the champagne, and then the remaining dry ingredients just until incorporated.

Fold in about one third of the egg whites with a rubber spatula to lighten the batter. Gently fold in the remaining egg whites, being careful not to deflate the batter. Divide the batter between the cupcake liners, filling them about 3/4 full. Bake for 13 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden. Allow to cool in the pans 10 minutes, then transfer to a wire rack to cool completely

To make the Ganache:

Place the chocolate in a heatproof bowl. Place the cream in a saucepan and bring to a boil. Pour half the cream over the chocolate and let stand 30 seconds. Working with a whisk or rubber spatula, gently stir the chocolate and cream together in small circles, starting at the center of the bowl and working your way out in increasingly larger concentric circles. Pour in the remainder of the cream and blend it into the chocolate, using the same circular motions. When the ganache is smooth and shiny, stir in the butter one piece at a time. Do not over mix. Let the ganache sit a few minutes, until it has thickened to an appropriate consistency for dipping the tops of the cupcakes.

To assemble Cupcakes:

Dip the top of each cupcake in the ganache. Immediately top with a chocolate-covered strawberry. Once all the cupcakes have been assembled, transfer them to the refrigerator to help set the ganache. Serve at room temperature.

Source adapted from: Annie’s Eats, originally from Baking Bites and Baking: From My Home to Yours by Dorie Greenspan

Thursday, April 8, 2010

Chicken Salad



Everyone has their favorite chicken salad recipe…and this is mine. I like it because it includes red grapes. I like it because it uses dried tarragon, which is an excellent flavor combo. I like it because it includes less than 5 ingredients. I like it because I just do! My husband always request this for our lunches during the warmer months and it always seems to be the perfect meal. I served the salad at the baby shower on crackers, but I have also used croissants or regular bread for serving. This salad is simple to throw together and yet so satisfying!

Chicken Salad

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3/4 cup mayonnaise, miracle whip, or your preferred substitute

1 teaspoon dried tarragon leaves

4 boneless, skinless chicken breast, cooked and shredded

2 cups red seedless grapes

Mix dressing and tarragon in large bowl. Add chicken and grapes, mix lightly to combine ingredients.

Refrigerate several hours or until chilled.

Wednesday, April 7, 2010

Sugar Cookies with Royal Icing



I have shared before my favorite sugar cookie, Dorie Greenspan’s All-Occasion sugar cookie, but I haven’t said much about how to make and use royal icing to decorate the cookies. I had so much fun making these sugar cookies for the baby shower. I know there are actual onesie cookie cutters out there, but due to my lack of planning I didn’t have time to order one before the shower, so I improvised and didn’t have to purchase a thing! These cookies are an all around win for me…they are super fun to make and decorate and good to eat too! Royal icing uses an ingredient called meringue powder. I was unfamiliar with this ingredient until my Wilton cake courses. The powder can be found at many craft stores such as Hobby Lobby, Michaels, and/or AC Moore. Since I was in a time crunch, I didn’t get to take pictures of the process, but I do know of a good tutorial, so if you are a picture person click here.

Royal Icing

4 cups powdered sugar

2 tablespoons meringue powder

6 tablespoons water

Mix all ingredients on low speed until incorporated. Add more water of icing is too stiff. If you are going to color the icing, divide the icing into a separate container for each color.

Place icing into piping bag and outline the cookies with desired colored icing. Let icing dry before moving to the next step.

Using desired color for filling, start adding more water into the icing, until it reaches an almost liquid consistency. Squeeze icing onto cookie and use a toothpick to distribute the icing evenly, making sure all areas are covered. Let icing dry before adding any additional detail to the cookies.

Tuesday, April 6, 2010

Garlic and Brie Dip



This is one of the recipes from the baby shower menu I chose to share with you this week. The dip is smooth and creamy, filled with some of my favorites: roasted garlic, brie, and cream cheese. One thing I love about this dip is I would honestly rather enjoy it with vegetables like asparagus and zucchini  as opposed to other dips that are perfect with a potato chip! Crackers also go really nice with it. I love the idea of serving the dip straight from an artichoke! How cute is that?!? The hardest part for me was making a straight cut at the stem off the artichoke, mine was a little tilted, but not enough for the dip to fall out!

Cold Garlic and Brie Dip

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2 heads garlic

1 tablespoon olive oil

8 oz package cream cheese, softened

1 cup sour cream

5 oz package crème de Brie

1 tablespoon Worcestershire sauce

2 teaspoons lemon zest

1 teaspoon kosher salt

1 fresh artichoke – for presentation

Blanched asparagus and zucchini, crackers for serving

Preheat oven to 400 degrees.

Remove white papery skin from garlic heads (do not peel or separate cloves). Cut off top 1/4 inch of heads to expose cloves, leaving root ends intact. Place garlic heads, cut sides up, on a 6-inch square of heavy-duty aluminum foil. Drizzle each evenly with olive oil. Bring corners of foil up and over garlic, sealing tightly. Bake for 45 minutes, or until garlic is soft. Remove foil. Squeeze garlic to extract pulp; discard skins.

In the work bowl of a food processor, combine garlic pulp, cream cheese, sour cream, crème de Brie, Worcestershire, zest, and salt. Process until mixture is smooth. Cover, and chill for at least 4 hours.

If using an artichoke for presentation, trim stem of the artichoke so bottom is level. Cut out center core of artichoke. Spread outer leaves apart and place  a small bowl in center of leaves. Spoon dip into bowl. Serve with asparagus, zucchini, and crackers, if desired.

Source: Cooking with Paula Deen, May/June 2009

Monday, April 5, 2010

Baby Shower Menu



On Friday I briefly mentioned a Baby Shower that I helped throw for my dear friend Mandy. I had so much fun planning and throwing her another baby shower. Sometimes I feel that I never get a chance to let my creative, crafty juices flow with work, school, and life in general so this was a fun little project that gave me a happy boost! This week I decided I would share with you some recipes that I made for the shower. Each dish can be enjoyed at any time – special occasion or not.

Here was the menu:

Garlic and Brie Dip

Chicken Salad on crackers

Fruit and cheese platters

Various sandwiches

Banana Bread Sandwiches

Lemon Blossoms

Sugar Cookies

Strawberry Champagne Cupcakes

Stay tuned for the recipes above, I will be posting them throughout the week! I will leave you with a picture of Mandy, big sister Madison, and me... all we are missing is Baby Elise, which we hope will make her appearance into the world this week!

Mandy, Madison and Kim at Baby Shower

Friday, April 2, 2010

Lemon Blossoms



Spring is in the air and so is my craving for all things lemon. I almost wanted to change the name of this dessert from Lemon Blossoms to Lemon Poppers because that is exactly what ends up happening. They are the perfect, bite-size snack you just want to pop in your mouth over and over! I made these over the weekend for a baby shower (more to come on that next week) and they were so good. I have only previously made them on one other occasion, but with my lemon craving, I had been thinking about them nonstop! This is a simple recipe that uses a boxed cake mix and a few other ingredients. After the mini cakes have baked, they take a nice dip in a lemon icing for more lemon flavored goodness! If you are still trying to plan out your Easter menu, consider adding this recipe as a dessert, you won't be disappointed!

Have a wonderful Easter holiday!

Lemon Blossoms

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18.5 oz package yellow cake mix

3.5 oz package instant lemon pudding mix

4 large eggs

3/4 cup vegetable oil

3/4 cup water

For the Glaze:

4 cups confectioners’ sugar

1/3 cup fresh lemon juice

1 lemon, zested

3 tablespoons vegetable oil

3 tablespoons water

Preheat oven to 350 degrees.

Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs, oil and water and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.

To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they’re still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Source adapted from:

Thursday, April 1, 2010

Cheddar Bay Biscuits



I haven't made a confession in the past few weeks, so I guess today I am due for one! Do you remember me telling you about a month ago that we lost power and had to move in to a hotel for a couple of nights?!? Well for one of our meals, we ventured out to Red Lobster. This was my very first Red Lobster experience. Yes, that's right, in all my 25 years of life I had never been to Red Lobster. So I bet you can't guess my favorite part of the meal...the Cheddar Bay Biscuits! In fact, I liked them so much, the waiter hooked me up with 2 bags full of them to take home. Once we finally made it back home I started to flip through one of my cookbooks and was happy to find a similar recipe. I chose to make the biscuits to go with the baked shrimp scampi I posted about yesterday. I am happy to report the biscuits tasted like the real thing. Filled with white cheddar cheese, garlic, and of course butter, I was one happy girl!

Cheddar Bay Biscuits

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For the Biscuits:

2 1/2 cups Bisquick baking mix

4 tablespoons cold butter

1 heaping cup grated Cheddar cheese

3/4 cup cold milk

1/4 teaspoon garlic powder

For the Topping:

2 tablespoons butter, melted

1/2 teaspoon garlic powder

1/4 teaspoon dried parsley flakes

pinch of salt

Preheat the oven to 400 degrees.

Combine bisquick with cold butter in a medium bowl using a pastry cutter or a large fork . There should be small chunks of butter in the mix around pea size. Add cheddar cheese, milk, and 1/4 teaspoon garlic. Mix by hand until combined, but don’t over mix.

Drop approximately 1/4 cup 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.

Source adapted from: Top Secret Restaurant Recipes 2 by Todd Wilbur, 2007