Wednesday, June 30, 2010

Better than Jim N Nick's Cheese Biscuits #71

Saw this last night on one of my favorite cooking blogs, Plain Chicken.  I love any kind of cheese bread or biscuits.  These especially intrigued me with the ingredients sugar and vanilla.

The case:
1 1/2 cups Bisquick
3/4 cup buttermilk
3 Tbps sugar
1/4 tsp vanilla
1 cup cheddar cheese, shredded

Preheat oven to 425.  Stir together all ingredients just until combined.  Scoop into a mini muffin pan coated with cooking spray.  Bake 12-15 minutes, until golden.  

The ruling:
I made them into regular sized biscuits and got about 10 medium sized biscuits.  I LOVE LOVE LOVE these biscuits. They are savory with just a hit of sweetness.  These ingredients come together perfectly!

The Best Sugar Cookies

I made these for the first time right before I started my blog.  They are absolutely the greatest sugar cookies I have ever had.  Yes, they require some work.  I don't typically like to bake, but these are so much fun to decorate I am willing to do the work.  Both recipes came from and I make them exactly like they're written. 

Sugar Cookies:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt

1.  In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2.  Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.

1 cup confectioners' sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring

1.  In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2.  Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

I didn't have much time tonight.  These are very time consuming.  I plan on making more tomorrow.  I'll upload pics then!

Tuesday, June 29, 2010

Crock Pot Honey Hot Wings #70

After reading 4 hot wing recipes, I have made up my own.  I had wings in the fridge and was craving something sweet, but spicy.  I didn't feel like frying, so I pretty much made up this on the whim!  I love, love my crock pot.  It is amazingly simple to use and there is hardly any clean up.  I have no idea how these are going to turn out, but I can't wait to see.

The case:
  • 20 winglettes
  • salt
  • pepper
  • cayenne pepper
  • garlic powder
  • 1 cup hot sauce
  • 1/2 cup butter
  • 1 cup honey
  • 1 garlic clove, minced
  1. Sprinkle both sides of wings with garlic powder, salt, pepper, and cayenne pepper.
  2. Broil wings for 5 minutes on each side.
  3. Meanwhile, in a medium saucepan combine butter with honey, hot sauce, and garlic.
  4. Place hot wings in bottom of crock pot and pour sauce over.  Cook on high for 2 hours or low for 4 hours.

The ruling:
I thought these were really good.  Are they the best wings ever? No, but they are still really good!  And so easy.  I would make these again.

Chicken Divan

Chicken Divan is one of my absolute favorite dishes and it's always a hit for guests!  I got this recipe from my friend, Lindsey Spencer, our senior year in high school, and I've been making it ever since.

  • 2- 10 oz pkg frozen broccoli, cooked according to direction
  • 2-3 cups cooked, shredded chicken
  • 2 cans cream of chicken soup
  • 1 cup mayonnaise
  • 1-2 teaspoons lemon juice
  • 1 - 1 1/2 teaspoons curry powder
  • 1/2 cup shredded cheddar 
  • 1 package Ritz crackers crushed mixed with 2 Tablespoons of melted butter
  1. Spray a 9 x 13 inch baking pan with cooking spray.  Put layer of cooked broccoli and cooked chicken in pan.
  2. Prepare sauce mixing cream of chicken soup, mayonnaise, lemon juice, and curry powder.  Pour sauce over broccoli and chicken.  
  3. Sprinkle cheese and Ritz over mixture.  Bake at 350 for 30-35 minutes.

Bacon Ranch Pasta Salad

I have been so crazy recently. I don't think I've tried a new recipe all month, which is unbelievable compared to how the beginning of the year was going! So, my goal is to get back into it ASAP.

Anyways, today I had some friends from North (the school I teach at) over for a book club meeting. I made a couple of oldies but goodies. The first is Bacon Ranch Pasta Salad.

  • 1 lb rotini pasta, tri-colored or regular
  • 8 slices bacon
  • 1 cup mayonnaise
  • 1 package dry ranch salad dressing mix
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon garlic pepper
  • 1/2 cup milk, or as needed
  • 1/2 cup grape tomatoes, cut into halves or fourths
  • 1 can sliced black olives (optional, I don't use)
  • 1 cup shredded cheddar
  1. Bring a large pot of salted water to a boil.  Cook pasta according to directions.
  2. Cook bacon and chop.
  3. Wash grapes and chop.
  4. Mix mayonnaise, ranch, garlic powder, garlic pepper.  Stir in milk.
  5. Place pasta, tomatoes, and bacon in a large bowl; toss.  Gently stir in ranch mixture.  Cover and chill at least 1 hour.  Toss with additional milk if salad seems a little dry.

Tuesday, June 15, 2010

Mexican Rice

I've tried a lot of rice dishes, but this is by far my all-time favorite.  It is very similar to a local Mexican restaurant's rice.

  • 12 ounces tomatoes, very ripe and cored
  • 1/2 medium white onion
  • 3 medium jalapenos
  • 2 cups long grain white rice
  • 1/3 cup canola oil
  • 4 minced garlic cloves
  • 2 cups chicken broth
  • 1 tablespoon tomato paste (may omit if using canned tomatoes)
  • 1 1/2 teaspoons salt
  • 1/2 cup fresh cilantro, minced
  • 1 lime
  1. Adjust rack to middle position and preheat oven to 350.
  2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
  3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
  4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
  5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes.  Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
  6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
  7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
  8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.
  9. Stir well after 15 minutes.
  10. When finished, stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

    Printable Mexican Rice Recipe

    Friday, June 4, 2010

    Chocolate Cobbler

    Chocolate Cobbler is one of my favorite desserts of all time!  And I don't normally even like chocolate!  This recipe only makes an 8x8 inch pyrex, so I usually double it!

    · 6 Tablespoons butter
    · 1 cup self-rising flour
    · ¾ cup sugar
    · 1 ½ Tablespoons cocoa powder
    · ½ cup milk
    · 1 teaspoon vanilla
    · 1 cup sugar
    · ¼ cup cocoa powder
    · 1 ¼ cup boiling water

    1. Preheat oven to 350°. Melt butter in 8x8 baking dish while the oven preheats.
    2. Stir together flour, ¾ cup sugar, and 1 ½ Tablespoons cocoa.
    3. Stir in milk and vanilla until smooth.
    4. Spoon batter over the melted butter in dish.
    5. Stir together 1 cup sugar and ¼ cup cocoa. Sprinkle over batter.
    6. Slowly pour boiling water over the top of mixture. Bake for 30 minutes. Allow a couple of minutes to cool before serving.

    Printable Brownie Cobbler Recipe

    Thursday, June 3, 2010

    Jalapeno Popper Dip

    I made this on the spur of the moment for a Mexican recipe exchange.  It had tons of great reviews on  After reading all the reviews, I changed it up a bit.  Now it is one of our favorite dips!  I know the ingredients sound weird and it isn't the prettiest, but the final taste is delicious!

    • 2 8 oz packages cream cheese, softened
    • 1/2 cup sour cream
    • 1/2 cup mayonnaise
    • 4 oz can green chilies
    • 2 oz can chopped jalapenos 
    • 1/2 Parmesan cheese
    • 1/2 cup Panko bread crumbs
    • Tortilla chips for dipping.
    1. Mix together cream cheese, sour cream, and mayo.
    2. Blend green chilies and jalapenos into a food processor,if desired, and mix with cream cheese mixture. Or add straight to cream cheese mixture. 
    3. Spread dip in the bottom of a 9x13 inch baking dish.
    4. Mix Parmesan and Panko bread crumbs.  Sprinkle over cream cheese mixture.
    5. Bake at 350 for 25 minutes.  Serve with tortilla chips.
     Printable Jalapeno Popper Dip Recipe