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 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
3 eggs

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

1 comment:

  1. Thanks for participating in Vintage Recipe Thursday, Marcia. Our young son loves Red Lobster too and we all love those cheddar biscuits so I'm looking forward to surprising our son with these biscuits on our dinner table. :-)