Inner Chef

Enjoy your kitchen, your food and your inner chef

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Easy Biscuits!

Easy Biscuits

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


2 cups Bisquick baking mix

1/2 cup sour cream

1/2 cup Sprite

Melted Butter



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.





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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.


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


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!



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Cinnamon Crescent Rolls

Cinnamon Crescent Rolls

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


1 tube Original Crescent Rolls (8 count)

1/4 cup white sugar

3 Tbsp. unsalted butter, softened

2-1/2 tsp. cinnamon


2 Tbsp. unsalted butter, melted

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

1/2 tsp. vanilla extract


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.




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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


  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.



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M and M Party Cookies

M&M’S® Party Cookies


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


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.

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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?



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


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.