Thursday, May 7, 2009
Three Delicious Try-Out Recipes
I found three great-sounding recipes for us to try from my clippings box. My brother, Greg's favorite place to eat for his birthday is Red Lobster; he loves their Cheddar Bay Biscuits. Here's a recipe that sounds similar, but guess what, you use Bisquick! I love how using a baking mix can speed up the process! I found it on an advertising hand-out from City National Bank and Trust of Oklahoma.
Theresa's Cheddar Biscuits
2 1/2 C Bisquick Baking Mix
4 TBSP (1/2 stick cold butter)
1 C grated cheddar cheese
3/4 C cold whole milk
1/4 tsp garlic powder
Preheat oven to 400 degrees. Combine Bisquick w/ cold butter in a medium bowl using a large fork until butter is about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don't over mix. Drop by 1/4 C portion (ice cream scoop) onto an ungreased cookie sheet. Bake for 15 to 17 min. or until the tops begin to turn light brown.
Brush on top:
2 TBSP butter, melted
1/2 tsp garlic powder
1/4 tsp dried parsley flakes
pinch of salt
Melt butter in the microwave; stir in seasonings. Using a spoon, our butter over the tops of biscuits.
I'm thinking that this next recipe would be a great way to use up leftover cornbread...is there ever any leftover at your house? If I have cornbread and beans for dinner. I usually eat the leftovers for lunches 'til they're gone (with chopped onions!). I love it.
Mississippi Corn Bread Salad
One 8 1/2 oz. pkg. corn muffin mix
10 slices bacon crisp-cooked
3 large tomatoes, chopped (3 C)
Two 15 oz. cans pinto beans, rinsed and drained
Two 15 oz. cans whole kernel corn, drained
1 C chopped red and green sweet peppers
1/2 C chopped green onions
1 C mayo or salad dressing
One 8 oz. carton dairy sour cream
One 1 oz. pkg. ranch salad dressing mix
2 C shredded cheddar cheese (8 oz.)
Prepare muffin mix; cool and then crumble. You should have about 5 C.
Crumble bacon. Set crumbs and bacon aside.
In a large bowl, stir together tomatoes, beans, corn, sweet pappers, and onions; set aside.
For dressing, in a small mixing bowl, stir together mayo, sour cream, and salad dressing mix; set aside.
In a 3 to4 qt. glass serving bowl, layer half the crumbled cornbread, bean mixture, bacon and cheese. Spread w/ dressing mixture. Repeat layers. Cover and chill for 3 to 24 hours. Makes 18 to 20 servings.
I think this would be great for family reunions, picnics and cookouts this summer when you have a crowd. I'm thinking of taking it to the next Sunday lunch after church.
Here's a twist on one of my favorite kinds of cake; it looks like it came from a women's magazine from years ago:
Pineapple Right-Side-Up Cake
2 TBSP margarine or butter
1/2 C firmly-packed brown sugar
8 1/4 oz. can pineapple slices, drained
6 maraschino cherries
1 pkg. Pillsbury Plus Yellow (Butter) Cake Mix
1 C water
1 C oil
Heat oven to 350 degrees. Grease and flour 12-C fluted tube pan. In small saucepan, melt margarine; stir in brown sugar until well-mixed. Press brown sugar mixture into the bottom of prepared pan.
Cut pineapple slices in half; Place 6 halves on top of the brown sugar to form a ring. Cut each of the remaining pineapple halves into 3 pieces. Place 1 piece between each pineapple half. Place cherry in center of each pineapple half.
In large bowl, blend cake mix, water, oil and eggs at low speed until moistened. Beat 2 min. at highest speed. Pour into prepared pan. Bake at 350 degrees for 40 to 50 min. or until toothpick inserted comes out clean. Immediately invert onto cooling rack; cool completely. 16 servings (8 if you have boys in the house!)
Have a great Thursday!
I'll be posting these at Vintage Recipe Thursday at Joy@JoyofDesserts and also at LifeasMom recipe swap today