Easy Biscuits!

These are the easiest biscuits ever! They are fluffy, moist and oh so delicious!

Ingredients:

2 cups Bisquick baking mix

1/2 cup sour cream

1/2 cup Sprite

Melted Butter

Salt

Directions:

Preheat oven to 400 degrees.

Mix Bisquick and sour cream in a medium bowl with a fork. Add Sprite and mix well.

On a floured surface; turn out mixture and pat into rectangle. Use a biscuit cutter and cut biscuits.

Lay out on ungreased cookie sheet, 2″ apart and bake for 10-12 minutes.

Melt butter and brush on baked biscuits and then sprinkle lightly with salt.

 

 

 

Ruben Sandwich with Southern Flair

Ruben Sandwich with Southern Flair

6 slices bacon; chopped

1 cup chopped onions

3 cloves garlic, minced

1 head cabbage; sliced

2 tsp. seasoned salt

2 tsp. salt

1/2 tsp. pepper

Corned beef sliced thin

Swiss or Provolone cheese slices

Rye or Pumpernickel bread

For Southern Cabbage:

In a large skillet, cook bacon pieces on medium-high heat until crispy. Remove from pan to a paper towel lined plate. Remove all but 2 Tbsp. bacon grease from pan.

Add chopped onions to pan and cook onions for 4 minutes or until soft. Add minced garlic and cook for 1 minute. Stir in cabbage. Cook and stir continuously for 4-5 minutes.

Add seasoned salt, salt and pepper. Stir to mix well with cabbage. Cover and simmer for 15-20 minutes, stirring occasionally.

Before serving, add bacon to the cooked cabbage and stir to mix well.

For Sandwich:

Butter one side of two pieces of bread. Layer one piece of bread (unbuttered side) with meat and then spoon cabbage over meat. Add cheese slices and top with another slice of bread (butter side out).

Lay in preheated frying pan or on preheat griddle. Cook until golden brown and carefully flip over to brown the other side.

Slow-Cooker Mongolian Beef

Slow-Cooker Mongolian Beef

This recipe is so easy, the flavor is full, and the meat is so tender! It has become our favorite Mongolian Beef recipe and I hope it becomes yours too.

Ingredients:

2-1/4 pounds Cube Steak; cut into  1/4″ strips

1/2 cups corn starch

2-1/2 Tbsp. Olive oil

3 cloves garlic; minced

1 cup soy sauce

1 cup water

1 cup brown sugar

1-1/2 cup grated carrots

Green onions for garnish

Directions:

Shake cube steak in a ziplock bag with cornstarch until lightly coated. (I find it easier to do in 2 batches.)

Mix olive oil, minced garlic, soy sauce, water, brown sugar, and carrots in slow cooker. Add meat. Mix to coat meat. Cover and cook on high for 2-3 hours or on low or 4-5 hours.

Serve over rice and slice green onion to garnish.

Chef’s Notes:

You can freeze your leftovers in a ziplock bag for up to 4 months.

If you want more “chew” to your meat; choose a flank steak for this meal. The cube steak is incredibly tender!

 

 

Cinnamon Crescent Rolls

Cinnamon Crescent Rolls

The taste of cinnamon rolls without all the time and fuss!

Ingredients

1 tube Original Crescent Rolls (8 count)

1/4 cup white sugar

3 Tbsp. unsalted butter, softened

2-1/2 tsp. cinnamon

Glaze:

2 Tbsp. unsalted butter, melted

1/4 cup + 2 Tbsp. confectioner’s sugar

1/2 tsp. vanilla extract

Directions:

Preheat oven to 375 degrees. Remove crescent rolls from package and lay onto large cutting board or clean counter.

Mix together; softened butter, white sugar, and cinnamon. Spread mixture equally among the 8 crescents.

Roll up tightly and lay onto ungreased baking sheet; tip side down. Bake for 10-12 minutes.

For Glaze: Mix together melted butter, confectioner’s sugar and vanilla. Spoon into pastry bag or zip lock bag and cut off small tip; pipe over warm crescent rolls.

 

 

 

Ravioli in Red Cream Sauce

Ravioli in Red Cream Sauce

Kosher salt

1 pound frozen meat-filled ravioli

2 Tbsp. unsalted butter

12 oz. mushrooms, thick sliced

2 medium shallots, sliced

2 tsp. paprika

2 tsp. chopped fresh thyme

Freshly ground pepper

2 Tbsp. tomato paste

1 cup beef broth

1/2 cup heavy cream

1/4 reserved pasta water

Instructions:

1. Bring a large pot of salted water to a boil and cook ravioli as directed on package; reserving 1/4 of liquid when pasta is done. Drain pasta.
2. Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms and shallots and cook; stirring occasionally until softened; about 4-5 minutes. Increase heat to medium-high and cook mushroom mixture for 1-2 minutes, just until mushrooms begin to brown. Add the paprika, thyme, 1/4 tsp. Kosher salt and about 1/8 tsp. pepper. Turn heat back to medium. Stir to combine.
3. Move the mushroom mixture to the side of the skillet and add the tomato paste to the center; cook, stirring until slightly darkened; about 1 minute. Stir the mushrooms into the tomato paste and then add beef broth and heavy cream. Stir until well combined and simmer until slightly thickened; about 2 minutes. Add reserved pasta water. Simmer 3-5 minutes, stirring occasionally.
4. Add ravioli to the sauce and gently toss.

 

Chef’s Note: This recipe can be used to meat-filled tortellini also.

 

 

M and M Party Cookies

M&M’S® Party Cookies

Ingredients

1 cup shortening
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoons vanilla
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 cup M&M’S® Milk Chocolate Candies

Direction

Heat oven to 375°F.

Beat sugars and shortening until light and fluffy.

Blend in eggs and vanilla. Stir in flour, baking soda and salt. Mix well.

Stir in 2/3 cup M&M’S® Milk Chocolate Candies. Drop dough by rounded teaspoons onto ungreased cookie sheet. Press several additional M&M’S® Milk Chocolate Candies into each cookie. Bake for 9-12 minutes or until golden brown.
MAKES ABOUT 5 DOZEN 2 INCH COOKIES.

Peanut Butter Blossoms

Peanut Butter Blossoms

I loved making these cookies, mainly for the Hershey Kisses. Opening each one and inhaling the aroma of sweet milk chocolate. Then…oops; one hits the floor (can’t use that one), oops…this one doesn’t look quite perfect enough (can’t use that one), oops…this one isn’t tall enough (can’t use that one)… Can you guess where those “can’t use” Hershey Kisses went?

 

Ingredients:

48 HERSHEY’S KISSES Brand Milk Chocolates

1/2 cup shortening

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 egg

2 tablespoons milk

1 teaspoon vanilla extract

1-3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

Granulated sugar for rolling cookies

Instructions:

Heat oven to 375°F. Remove wrappers from chocolates.

Beat shortening and sugars in bowl; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; add to mixture.

Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

 

 

Apple Cider Donut Cake

This cake is light and fluffy with a delicate apple cider flavor.

Ingredients

Apple Cider Mixture

1 large or 2 small apples  (Granny Smith is recommended; use anything with a lot of tart flavor)

1 1/2 cup apple cider

1/2 cup milk

Cake Batter

2 1/2 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon nutmeg (freshly grated is best!)

8 tablespoons unsalted butter (1 stick), softened

3/4 cup white sugar

1/2 cup brown sugar

3 eggs (room temperature)

1/4 cup vegetable oil

1 teaspoon vanilla

Cinnamon Sugar Topping

6 Tablespoons white sugar

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon salt

Instructions

Apple Cider Mixture

1. Peel, core, and chop your apples. Combine with apple cider in a saucepan. Bring to a boil, then simmer over medium heat for 10-12 minutes,  or until apples are tender. The mixture will foam up when it boils. Cool for 5 minutes, then puree, preferably with an immersion blender, although a blender or food processor will do.

2. Combine 1 cup of apple mixture with milk; this allows the milk to curdle, like buttermilk. (You will have a little apple puree leftover.)

Cake

1. Combine flour, baking powder and soda, salt, and nutmeg in a mixing bowl. Set aside.

2. Cream butter with sugar and brown sugar in stand mixer on medium speed using the paddle attachment for 3 minutes, until light and fluffy. Add eggs, one by one. Add oil and vanilla, and mix for another minute, until well incorporated.

3. Alternate adding the flour and apple mixtures in batches, beginning and ending with the flour mixture. Scrape the bottom and sides of the mixing bowl to make sure butter and sugar isn’t sticking.  Mix for 10 more seconds to make sure everything is light and airy.

4. Pour batter into a generously greased Bundt cake pan and bake at 350F for 35-50 minutes. My cake took about 40 minutes.

5. Cool cake in the pan for 10 minutes, then invert onto cake platter.

Cinnamon Sugar

1. Combine sugar, cinnamon, nutmeg, and salt. Coat cake with cinnamon sugar. I used my hand as a cup to help put the cinnamon sugar mixture up the sides of the cake; using a spoon to sprinkle the mixture on top and aiding to put the mixture on the sides.

   Cool for at least 30 minutes before cutting. Use a very sharp knife and even strokes if cutting while still warm.

   Do not cover until completely cooled.

   

Product Review: SMASH MALLOWS!

Recently I went to Michigan to visit my family and my sister was nice enough to not only introduce me to an amazing marshmallow, but give them to me as well!

Now, these are not your everyday regular white puffy marshmallow, oh  no! These are marshmallows 2.0!!! These are marshmallows made for people who love flavor, who love marshmallows, who want more than the puffy and sticky substance of those white things from the grocery store.  These are a piece of Heaven!

Smash Mallows come in several flavors and as soon as you open the bag the aroma intoxicating. What you smell is what you will taste! My favorite so far? ALL OF THEM that I tasted. The Root Beer float tastes like a root beer float, the Strawberries and Cream tastes likes fresh strawberries!

I cut up a Mint Chocolate Chip Smash Mallow this morning and tossed it in my hot cocoa. It made my cocoa a bit sweeter and the mint chip flavor was perfect; not over powering.

Smash Mallow has a site online and you can find them in stores (Wal-Mart and even Menard’s). Their website tells you what stores in your area carries them.

Please give these a try. You will not be sorry!!!

Banana Bread Muffin Cupcakes

Banana Bread Muffin Cupcakes

Makes: 12

Muffins

2 large eggs

¾ cup sugar

3 ripe bananas

¼ cup sour cream + 1 tsp. white vinegar

¼ cup oil

½ tsp. vanilla extract

1 ½ cups all-purpose flour

½ tsp. cinnamon

½ tsp. baking soda

1 tsp. baking powder

Cream cheese frosting

12 oz. (1 ½ packs) cream cheese, room temperature

1 cup powdered sugar (use more is needed to taste)

2 Tbsp. unsalted butter, room temperature

¼ tsp. vanilla

2 tsp. fresh lemon juice

Directions

Preheat oven to 355°F.

Line muffin pan with cupcake liners and coat with baking spray.

In a bowl, combine flour, cinnamon, baking soda and baking powder. Set aside.

In a large bowl, on medium speed, beat sugar and eggs about 2 minutes.

In a small bowl, combine the sour cream and vinegar, stir until well combined.

With a fork, mash the bananas. Add bananas, sour cream mixture, oil and vanilla to sugar/egg bowl. Mix until incorporated.

Add the flour mixture and mix until fully incorporated.

Divide the batter evenly between the cupcake cups.

Bake at 355°F for 18-22 minutes or until toothpick comes out clean.

Meanwhile, prepare the cream cheese frosting. In a bowl, beat cream cheese with butter. Add powdered sugar, lemon, and vanilla; mix until combined. Refrigerate until ready for use.

Cool muffins completely.

Pipe frosting onto muffins.

Store cupcakes in an airtight container.

Chef’s Notes: Don’t expect the icing to be sweet. You may want to taste it and add more sugar to it. I added about 1/8 cup more sugar for my personal use than normal. The lemon really adds such a great flavor to the cupcake and icing!