Cheesy Garlic Buttermilk Biscuits

2 cups all-purpose flour

1 tbl baking powder

¾ tsp salt

½ tsp baking soda

5 tbl chilled vegetable shortening

½ cup grated cheddar cheese

1 cup buttermilk

¼ cup butter

¼ tsp salt

¼ tsp dried parsley                     

 

1. Preheat oven to 425 F.
2. In a large bowl sift together the flour, baking powder, salt, and baking soda.
3. Add the vegetable shortening. Use a pastry blender to cut shortening into flour mixture until pea-sized crumbs form.
4. Mix in the grated cheddar cheese. Combine with a spoon. DO NOT CONTINUE TO USE THE PASTRY BLENDER
5. Add the buttermilk, tossing with a fork until a soft dough forms.
6. Turn dough onto lightly floured cutting board and form into a ball.
7. Knead the dough lightly for a few times until the dough smoothes out.
8. Using a rolling pin, roll the dough out into ¾” thick circle.
9. Using a biscuit cutter, cut out biscuits
10. Place biscuits 2 inches apart on an ungreased baking sheet that is lined with parchment paper.
11. Gather dough trimmings, and roll out another ¾” circle to cut more biscuits. Repeat this process only one time.
12. Bake until golden brown, about 12-15 minutes. Place on cooling rack to cool slightly
13. Melt the butter, add the garlic salt and dried parsley to the butter
14. Brush or spoon butter mixture over top the warm biscuits.

Buttermilk biscuits

 

3 cups all-purpose flour – plus extra for dusting

2 ½ Tbsp sugar

1 ½ Tbsp baking powder

1 tsp salt

8 Tbsp (1 stick) cold unsalted butter, diced

2/3 cup buttermilk

½ cup whole or low-fat milk plus extra for brushing

 

Directions:

1.       Preheat the oven to 425°F.

2.      Blend or sift together the flour, sugar, baking powder, and salt.  Cut the butter into the flour until it forms pea-sized pieces.  Add the buttermilk and the milk.  Mix just to combine the ingredients.

3.      Roll the dough out to a 1-inch thickness on a lightly floured work surface, fold in half, turn, and repeat 3 or 4 times for a final thickness of 1 inch.  Cut the dough into rounds using a 3-inch cutter, rerolling and cutting the scraps until you have 12 rounds.

4.      Place the biscuits on an ungreased baking sheet.  Brush the tops with a little milk to make the tops shiny, if desired.  Bake until golden brown, 10-15 minutes.  Let cool on wire rack.

Cheesecake

 

12 vanilla wafers

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

1 teaspoon vanilla extract

2 eggs

3/4 cup cherry pie filling

 

 

Directions

1.      Preheat oven to 350°F. Place 1 wafer in bottom of each of 12 paper-lined medium muffin pan cups; set aside.

2.      Beat cream cheese and sugar in small bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, mixing just until blended after each addition. Spoon evenly into prepared muffin cups, filling each cup 2/3 full.

3.      Bake 30 minutes. Turn off oven; open oven door slightly. Let stand in oven 30 minutes. Remove from oven; cool completely. Top with pie filling. Refrigerate at least 1 hour before serving. Store leftover cheesecakes in refrigerator.

Apple Pie

Crust

1 ¼ Cups Flour

¼ Teaspoon Salt

1/3 Cup                 Shortening

4 to 5 Tablespoons cold water

1. In a medium bowl stir together flour and salt. Sift into another bowl
2. Using a pastry blender, cut shortening with the flour, cut until pieces are pea size.
3. Sprinkle 1 tablespoon of water over portion of flour mixture. Mix, and repeat until entire all water is evenly incorporated into mixture.
4. Form dough into small ball
5. Lightly flour counter. With your hands slightly flatten dough.
6. Using a lightly floured pin, roll out dough from center until it is about 12” wide and 1/8” thick
7. To transfer pastry to pan, wrap pastry around pin, unroll pastry onto 9” pan. Ease the pastry into pan, carefully pressing into corners
8. Flute the top of the crust. Line top of pastry with foil. Place empty pan on top to prevent shrinking of crust.
9. Bake at 450 degrees for 8 minutes
10. Remove to cooling rack

 

Filling

3 large Granny Smith apples - peeled, cored and sliced

1/2 cup white sugar

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

2 tablespoons lemon juice

1/2 cup white sugar

1/2 cup all-purpose flour

4 ounces butter

1 recipe pastry for a 9 inch single crust pie UNBAKED

1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine 1/2 cup sugar, 2 tablespoons flour, and cinnamon. Pour over apples in crust. Sprinkle lemon juice on top.
3. Cut 1/2 cup sugar, 1/2 cup flour, and 4 ounces butter or margarine together, and top pie with the mixture.
4. Take two 15 inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
5. Bake in preheated oven for about 30-45 minutes.
6. Remove from oven, split parchment open and cool pie on wire rack.
7. DO NOT open parchment covering while baking

Fruit Pizza

Pizza Crust

1 ½ c flour

½ c sugar

¾ tsp baking powder

¼ tsp salt

½ c margarine

1 egg

1 tbsp milk

½ tsp vanilla

 

1. Preheat oven to 400 degrees. 
2. Mix flour sugar, baking powder and salt in a large mixing bowl. 
3. Cut in margarine until particles are fine.
4. Add egg, milk, and vanilla and blend thoroughly.
5. Press into pizza pan with hand until completely covers the pan.
6. Bake until lightly golden brown, about 10 min.

 

Pizza Filling

1 c cool whip

4 oz cream cheese

¼ c powdered sugar

Assorted fresh fruits

 

1. Mix these ingredients in a bowl using a mixing spoon.
2. Spread on top of the cookie crust.
3. Clean fruit and arrange fruit slices attractively over the filling.

Bubble Pizza

Bubble Bread Pizza

Ingredients:

1 package refrigerated biscuits

1/2 cup pizza sauce

1 cup shredded mozzarella cheese

Directions:

1.     Preheat oven to 400°.

2.     Grease a 8X8 Pan.

3.     Cut each biscuit into 4 pieces.

4.     Place 1/2 cup of sauce into medium bowl.

5.     Add biscuit pieces. Toss to coat them.

6.     Arrange dough pieces in pan

7.     Sprinkle with 1 cup of mozzarella cheese.

8.     Bake for 15 minutes at 400°.

Ramen Stir Fry

2 pkg. Ramen Noodles (+ seasoning packet)

      1 chicken breast

      2 c. water (You may need more or less depending on how much is already in the vegetables)

      1 1/2 c. mixed frozen vegetables

 

1.  Crunch up the Ramen Noodles inside original packages.  DO NOT OPEN THE PACKAGES TO DO THIS!  Set aside until ready to use. 

2.  Chop the chicken breast into bite sized pieces.  In a frying pan, cook the chicken.  Keep warm and set aside.

3.  Place frozen vegetables into the fry pan that was used to cook the chicken.  Cook until vegetables are tender and cooked through. Now add the cooked chicken.

4.  Remove seasoning packet from Ramen Noodles and mix into 1/2 c. of water.  Add water to fry pan.

5.  Add Ramen Noodles to frying pan.  Stir with wooden spoon.  Cook until noodles are tender.  Add more water if needed to prevent the noodles from sticking to the pan.

6.  Serve warm and enjoy!