Posts Tagged ‘ cheese ’

We didn’t grew up eating biscuits very often, so they are not something I make from scratch.  When my hubby wants biscuits and gravy, he is happy when I pop open a can of store-brand biscuits – the homemade gravy more than makes up for it!

I stumbled across a copycat recipe for the Cheddar Bay Biscuits that Red Lobster serves.  I doctored up the recipe a bit, as I always do, and they were great – and so very easy.  I’ve since made them in a variety of ways, substituting the cheese and parsley with different types of cheeses and spices.  I’ve made them with parmesan and oregano for an Italian flair!  They have a nice kick when made with hot pepper jack cheese and cilantro!  The recipe calls for Bisquick, but I have had good luck with both Krusteaz and Aunt Jemima buttermilk pancake mixes.

  • 2 cups Bisquick
  • 3/4 cup milk
  • 3/4 cup cheddar cheese, shredded
  • 1/3 cup butter, melted
  • 1/2 tsp garlic powder
  • 1 tsp dried parsley

Preheat the oven to 450.   Mix together biscuit mix, milk and cheese until a soft dough forms; beat vigorously for about 30 seconds.  Dough will be thick.  Drop by spoonfuls onto ungreased baking sheet. 

Mix melted butter, garlic and parsley together.  Brush 1/2 of the butter mixture onto the biscuit mounds. 

Bake for 8-10 minutes, until golden brown.  Immediately brush remaining 1/2 of butter mixture over the biscuits.  Serve hot.  Makes about 12, depending on size of spoonfuls you use!

Mangia bene!

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admin September 19th, 2008      No Comments »

My husband just fell in love with me all over again!  We love jalapeno poppers, but I have never attempted to make them until last weekend.  WOW!  They were great!  This is what I used:

  • 10 peppers (nice large sized, with stem still on)
  • 3/4 cup Monterey Jack Pepper cheese, grated
  • 5-6 shakes Tabasco sauce
  • 4 eggs
  • I cup breadcrumbs
  • 1 tbsp oregano
  • 1 tsp garlic powder
  • salt & pepper to taste
  • about 2 cups of oil for frying

I made a “T-cut” into each pepper, taking care to not cut all the way through – just enough to open the pepper to clean out the seeds

Mix together the cheese and Tabasco sauce.  Fill the opening in each pepper with cheese mixture and press shut.

Mix together breadcrumbs, oregano, garlic powder, salt and pepper.  Beat eggs til well blended.  Heat the oil to 320-330 degrees.

Dip the stuffed chilies into the egg, then dip in the breadcrumb mixture.  Repeat to coat each pepper twice.  Place in the hot oil.  Brown on all sides – about 5 minutes.  Drain on paper towels.  Cool slightly.

I served it with apricot jam mixed with jalapeno pepper jelly.  A spicy hot/sweet treat!

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admin September 13th, 2008      2 Comments »

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