These little biscuits are great to make ahead on a weekend and bag up for a quick breakfast at home or work for the rest of the week.
Breakfast Biscuit Popovers
2 cups baking mix (such as Bisquick)
1 cup of shredded cheddar cheese
6 pieces of bacon (or turkey sausage), fried and crumbled
1/4 stick real butter
1/4 cup of evaporated milk (more or less)
1 Tbsp. ground pepper
1 Tbsp. salt
In bowl, mix baking mix, pepper and salt. Start adding milk slowly until it is a thick-doughy consistency. You don't want it too soupy. You need to be able to knead it. Pour out onto a floured board and knead a couple of times.
Melt butter and brush the bottoms and sides of a 12-cup cupcake pan. Roll the biscuit mix into small balls, about the size of a quarter and drop 3 of them into the bottom of each cup.
Fry bacon or turkey sausage, drain and crumble. Sprinkle evenly over the tops of the dough balls and top with 1 or 2 Tbsp. of the cheese until it is evenly distributed. Drizzle the remaining butter over the tops.
Bake at 400 degrees for about 12 to 15 minutes or until cheese is bubbly and biscuits are browning. Remove and pop out with a spoon.
Enjoy!
Once in a while I like to change up my regular beef recipes with a little BBQ sauce. I have always made my own BBQ sauce and am very picky about it. Rarely do I find one of the bottled kind that I like. Try this it is so tender and hearty!
BBQ Minute Steaks
1 pkg. 4 to 6 Minute Steaks
* I have even bought a large roast on sale and sliced it really thinly with my electric knife to make my own minute steaks
BBQ sauce
1 cup catsup
1/2 cup water
2 Tbsp. Worcestershire sauce
1 tsp. salt
1 Tbsp. ground pepper
2 Tbsp. white vinegar
1/4 cup brown sugar
Mix these ingredients together. Spray an oven-save skillet or pan with cooking spray (I use cast-iron). Place the steaks into the pan and brush the BBQ sauce onto one side of the steaks (be generous). Flip and brush the other side of the steaks.
Bake in a 375 degree oven for about 8 minutes. Remove, flip steaks and brush with more BBQ sauce. Bake another 15 to 20 minutes and remove from oven. Pour remaining BBQ sauce into a gravy boat or dish and serve along with your minute steaks.
For thicker steaks, you will need to cook these a little longer. This is also good on Pork.
Enjoy!
This Crab Salad is simply amazing. It is so easy to make. I took it to a pitch-in at work recently and it was a big hit! So, here is my recipe for:
Crab Salad
1 pkg. imitation Crab Meat
1/2 cup Miracle Whip
1 tsp. ground pepper
1 8 oz. tub whipped Cream Cheese
1/2 stalk celery, finely diced
1 green onion, finely diced (optional)
1/2 tsp. lemon juice
Chop up Crab Meat (I use my food processor and just pulse it twice). You don't want it pureed, just chopped. Place into a large bowl and add 1/2 cup Miracle Whip and 1 - 8 oz. tub of the whipped Cream Cheese. Add finely diced celery and green onion. Add pepper and 1/2 tsp. lemon juice. Fold together gently.
For best results chill for at least 4 hours or overnight so that the lemon juice marries with the other flavors. Serve with crackers or I like it on a croissant.
Enjoy!
Good morning everyone...I have been hiding out the last few days with a horrible cold. Sorry for not posting, but I simply have not been cooking. My sweet hubby has been taking care of me while I was sick.
These fantastic potato skins are something easy and something you will surely love. Give them a try.
Potato Skins
6 sm/med potatoes
4 Tbsp. softened butter
2 green onions, finely diced
1 cup Gruyere or Mozzarella cheese
1 Tbsp. seasoned salt
1 Tbsp. pepper
1/2 tsp. of cayenne pepper
Wash potatoes and pierce the skins with a fork or nice (all around the potato). Place in plastic wrap and microwave about 4 minutes. Carefully remove plastic wrap and slice potatoes in half. Using a spoon, scoop out a well in the center of each half, leaving plenty around the edges.
Place a dollop of softened butter (not even a tsp.) in each potato. In a small bowl, mix seasoned salt, pepper and cayenne. Using fingers, sprinkle a little on top of each potato. Add about 1 heaping Tbsp. of cheese to each potato half and then sprinkle the green onions on top. Place onto a sprayed or lined cookie sheet (I put them in my cast-ironed skillet) and bake for about 10 minutes in a 375 degree oven, or until cheese is bubbly and starting to brown slightly.
Remove, top with sour cream and serve. These would be a great Super Bowl snack!
Enjoy!
Renee Cervantes lives in Terre Haute Indiana with her husband Chris. Chris and Renee both love to cook and love creating new recipes. Renee's daughter, Lanee, is vegetarian, so she is always looking to develop new, healthy, meat-free recipes like this one that can be meatless or you can add meat.
Savory Cabbage and Potatoes
2 - 30 oz. containers of vegetable broth
1 Tbsp. minced garlic
1 stick of butter
1/2 tsp. anchovy paste
4-5 potatoes, cut into small pieces and boiled with 2 tsp. salt (retain 2 cups of the salted potato water)
1 head of cabbage (chop as desired)
1 green bell pepper, chopped (optional)
Salt & Pepper to taste
Turkey Ham
2 Tbsp. butter
1 tsp. garlic
(saute' for the non-vegetarians in the house)
Boil potatoes until soft. Meanwhile allow broth, butter and garlic to simmer. When the potatoes are ready, add them to the cabbage and bell pepper. Add 2 cups of the reserved potato water.
Cook on low for approximately 30 minutes. Meanwhile, sauté some turkey ham, cut into chunks, with the butter and garlic. They added this separately since her daughter is a vegetarian. This way it serves vegetarian and meat lovers.
Very flavorful and filling. Enjoy!
Chicken Fried Steak has always been a comfort food for most of the people I know. My daughter absolutely loves it! I don't make it often, but it is always a big hit.
Chicken Fried Steak
4 thin minute steaks (or thin slices of round steak)
3 eggs beaten in a bowl with 4 Tbsp. milk
1 Tbsp. ground pepper
1 tsp. hot sauce (optional)
1 Tbsp. salt
2 cups flour
4 Tbsp. vegetable oil
In bowl 1, 1 cup of flour
In bowl 2, beat eggs, hot sauce and milk together.
In bowl 3, add 2 cups of flour, salt and pepper and mix
Lay out steaks on a good cutting board and pound with a meat mallet or rolling pin to thin out and tenderize the meat.
Add 4 Tbsp. vegetable oil (more or less as needed) to a skillet and bring up heat to medium heat.
Dip the meat in the flour only of bowl 1, coating both sides. Dip it into bowl 2 with the eggs and milk, coating both sides. Dip it in bowl 3, coating both sides.
Place on hot skillet or griddle. Cook on one side until it is browned and then flip over to finish cooking the other side. (Don't flip too many times or you will lose your breading). Set aside as they come out of the skillet while you make the gravy.
Gravy:
Use same pan that you fried the meat in. Add more vegetable oil if necessary. You should have about 2 to 3 Tbsp. in the pan. Add 2 heaping Tbsp. flour and whisk immediately. Once it starts to thicken, add your milk/water mixture below.
In a bowl, combine 1 can evaporated milk + 1 cup of water. Add salt & pepper to taste. Pour into the skillet and continue to whisk until it thickens. If your gravy doesn't thicken as you would like, combine 1/4 cup water and 2 heaping Tbsp. cornstarch. Slowly drizzle it in until your gravy starts to thicken to the consistency you want.
Lay steak on plate and top with gravy. I always serve this with mashed potatoes.
Enjoy!
This recipe is very easy and very good. Once it is finished baking, you can slice it and almost eat it like a sandwich. Great served with some thick steak fries!
Hamburger Roll-Up
2 packages Crescent Rolls
3 Tbsp. melted real butter
3 cups shredded mozzarella cheese
1 lb. lean ground beef
1/2 white onion, sliced in thin strips or diced
2 Tbsp. Taco Seasoning
1 tsp. Basil
1 Tbsp. ground pepper
In skillet, brown ground beef with onion. Add taco seasoning, basil and ground pepper. Drain to remove any grease.
Spray a large cookie sheet with cooking spray. Open 1 pkg. of the Crescent Rolls and form them into a large rectangle, pressing edges together. Spread out thinly, using buttered fingers or rolling pin.
Place the ground beef mixture down the center of the Crescent Rolls long ways. Layer 2 of the 3 cups of mozzarella cheese along the top of the ground beef. On a separate buttered board, do the same thing with the other package of Crescent Rolls and lay it on top. Bring the sides of the bottom layer up to meet the top layer and press the sides together. Should make a large log (see picture).
Brush top of bread with melted butter and sprinkle with the last cup of mozzarella cheese. Bake in a 350 degree oven until bread is browned and cheese is melted, approximately 15 minutes, depending on your oven.
Remove. Slice with a bread knife cross ways to make sandwiches. Serve
Enjoy!
So, this picture doesn't do this soup justice....but hey, it's yummy, so try it. I took my left-over Chicken Fettuccini and turned it into this fabulous soup.
Chicken Fettuccini Alfredo Soup
1 potato - peeled, cut into small cubes and boiled until almost done
2 cups left-over Chicken Fettuccini Alfredo (see previous recipe 1-15-2016)
1 can evaporated milk
2 cups of water
1 Tbsp. ground pepper
1 Tbsp. real butter
1/4 onion, finely diced (optional)
Parmesan Cheese for topping
thickening: 1/4 cup water and 2 heaping Tbsp. cornstarch
Boil potato in the microwave until almost done, but a little tough still. In stock pot, add butter, left-over Chicken Fettuccini Alfredo Soup, evaporated milk, water, onion and pepper. Stir together.
Bring soup to a gentle boil. Beat together 1/4 cup water and 2 heaping Tbsp. cornstarch. Quickly add it to the pot and immediately turn off the heat. Stir quickly because it will thicken rather fast.
Serve topped with a couple Tbsp. of fresh grated Parmesan Cheese.
Note, if you left your fettuccini in the previous recipe whole, I suggest chopping up the left-over noodles before you add them to the soup. Just makes it easier to eat.
Enjoy!
I love tacos....absolutely, no question about it. These Chicken Tacos are so tasty and a change from regular burger tacos. Give them a try!
Chicken Tacos
2 chicken breasts, skinless, cut into very small chunks
2 Tbsp. Taco Seasoning
5 to 6 hard taco shells (or soft, your choice)
2 Tbsp. water
1 tsp. ground pepper
1/2 tsp. cayenne (optional)
1 Tbsp. real butter
2 cups thinly chopped lettuce
2 cups mild shredded cheddar cheese
Sour Cream
Cut up chicken breasts and sauté in butter until they are done (about 8 minutes). Add taco seasoning, water, ground pepper and cayenne (optional). Saute' another minute or two just to bring the seasonings all together. Remove from heat.
Thinly chop lettuce and shred about 2 cups of mild cheddar cheese.
Heat 5 to 6 hard taco shells in the microwave for 1 1/2 minutes just to hot. Remove and put chicken in the bottom. Add cheese and lettuce. Top with Sour cream and serve.
Enjoy!
I love those French fried onions in the can. I put them on salads, eat them with steak, etc. I love em. So I thought, hey I can probably make these myself and they would taste even better. Well, I was right. I hope you enjoy this recipe for:
French Fried Onions
1 whole onion, sliced as thinly as possible.
2 cups baking mix (like Bisquick or Jiffy)
Sea Salt for seasoning
2 cups milk
Separate milk and baking mix into two separate bowls. Heat vegetable oil in a pan, making sure it is about 3" deep for deep frying, over medium heat. To test the oil to see if it is ready, drop a pinch of the baking mix into the pan. It will sizzle if the oil is ready.
Separate the onions into thin strips and coat them in the milk. Immediately drop them into the baking mix, coating them well and shake them off a bit. Drop them into the oil.
These fry pretty fast, so toss them once or twice and they will begin to brown. Remove them and drain on a paper towel. Sprinkle immediately with Sea Salt while they are hot.
These are great on a sandwich, with a steak, on top of a baked potato, or just to enjoy!
mmmm mmmm Enjoy!
