Flakey Buttermilk Biscuits

I have been searching for years for that one great biscuit recipe and I found it a couple of months ago over at the Recipe Shoebox.Now these biscuits are made with butter and let me tell you they are awesome. None of that shortening flavor you get with ones made with shortening. Now I have tried to make these with shortening just for food storage purposes and they are fine but if you want a real yummy flakey buttery biscuit give this recipe a try and follow the directions to a T. You will not be disappointed I promise!!!

Flakey Buttermilk Biscuits

2 cups flour
2-1/2 tsp. baking powder
1/2 tsp. salt
5 Tbs. chilled butter, cut into small pieces
3/4 cup buttermilk
3 Tbs. honey


Preheat oven to 375 degrees. Combine flour, baking powder, and salt in large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes. In a small bowl, combine buttermilk and honey, stirring with a whisk until well-blended. Add buttermilk mixture to flour mixture; stir just until moist.
Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a 1/2-inch thick 9x5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a 1/2-inch thick 9x5-inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds again; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1-3/4-inch biscuit cutter to form 10 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper or you can just grease the cookie sheet with Pam. Bake at 375 degrees for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm. Enjoy!

Note:I always double the recipe for my family of 5 I find that it doesn't always make ten biscuits like the recipe says because we like ours a little bit fatter!!!
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Thai Coconut Curry Noodles

If you want something yummy and fast to cook for dinner let me introduce you to these yummy Thai noodles. They came together in less than a half hour from start to finish. My kids as well as my husband and I gobbled these up in a hurry. Once again my picture is less than stellar but I am sure you are use to my bad photography skills by now. One of these days I will be better at it but for now just trust me these noodles are yummy.


Thai Coconut Curry Noodles

1 lb. linguini
1(12oz) package of frozen stir fry veggies or 6 oz broccoli and 6 oz julienned carrots(i had 12 oz of broccoli slaw mix that had julienned carrots, cabbage and broccoli in it so that is what I used)
1/2 c. sliced green onions
1 red, yellow, or orange bell pepper, thinly sliced(I used a handful of mini sweet peppers)
1 tsp dried ginger or 1 T. minced fresh ginger
2 T. minced garlic
3 T. red curry paste
Juice of 1 lime
3 T. olive oil
1 can coconut milk
2 T. soy sauce
4 T. sweet chili sauce(can find at walmart in asian section-i used the Mae Ploy brand)
Salt and pepper to taste
Sesame Seed for garnish

Cook past according to the package directions. In a small mixing bowl, whisk together the coconut milk, soy sauce, sweet chili sauce, curry paste, and lime juice. In a large skillet, heat the oil over medium high heat. Add the green onions, ginger, garlic, and red peppers and cook until veggies are tender and garlic is fragrant. Add the veggies you are using whether frozen or the broccoli and carrrots or the broccoli slaw. Cook until those veggies are heated through and crisp tender. Then add the coconut mixture and cook until it begins to boil. Boil for a few minutes stirring often. Then add cook noodles to sauce and veggies and mix well. Serve with extra limes and sesame seeds if desired.

Note:use whatever combination of veggies you like. I chose the broccoli slaw because I had it on hand and knew it would cook up quickly because the veggies were cut small. Next time I am going to try some broccoli flourets and see which I like better. Be creative use what your family will eat!!!YOu don't always have to stick strictly to a recipe change it up to fit your family's likes!!!

Chicken in Basil Cream Sauce

So the other day I wanted to try something different from the normal parmesan breaded chicken that we usually have with baked potatoes. I found this recipe awhile back and have been meaning to try it out. It was very tasty and was given a thumbs up by my hubby and family. Now I know some of you will freak out to see that you cook the chicken in butter and that you use cream for the sauce but believe me these add to the flavor of the chicken. YOu an substitute olive oil for the butter if you would like but I don't reccomend using anything other than cream for the sauce. And a little bit of sauce so a long way. My belief in food and such is everything in moderation not getting completely rid of everything you just need moderation!!! Anyway, if you need a new way to have chicken give this recipe a try!!! Awesome chicken with pasta as well Just add a little of the cream sauce to the pasta!!!


Chicken in Basil Cream Sauce
2-3 eggs, beaten
1 cup Italian bread crumbs
1 cup parmesan cheese
salt and pepper
4 chicken breast cute into halves(8 pieces) and flattened with meat mallet
1/4 cup butter or use olive oil or use half butter half oil(that is what i did)
1 cup chicken broth
2 cups heavy cream
1 tsp dried basil
1/4 tsp pepper
1/2 tsp salt
1 cup grated parmesan cheese

Liberally salt and pepper each side of the flatened out chicken.Place eggs in a shallow dish.Mix bread crumbs and 1 cup parm cheese in another shallow dish. Dipe each piece of chicken in the eggs and then the bread crumb mixture and set on a cookie sheet. IN a skillet over medium heat melt the butter or heat the oil and cook chicken in it until browned on both sides and cooked through. Remove from the skillet and keep warm in the oven. I had to do my chicken in batches because all didn't fit in my skillet at once. After you cook the chicken add the chicken broth to the skillet and stir with a wooden spoon to loosen up all the browned bits from the pan. Stir in the cream, basil, and salt and pepper and bring to a boil. Turn heat to low and whisk in the other cup parmesan cheese. Sauce will be thin. Pour over chicken and serve with pasta, rice or a baked potatoe.

Heath Bar Blondies

If you love blondies then do I have a recipe for you. These blondies were awesome. Loaded with chocolate, tofee, and nuts. I mean what's not to love about that. Just look at the picture!!! If you are craving something sweet go give these babies a try!!!

Heath Bar Blondies (makes a 9x13 and 8x8 inch pan)
3 sticks butter
3 cups packed dark brown sugar
3 eggs
1 1/2 tsp salt
1 T. vanilla
3 cups flour
1 1/2 cup heath or skor bar crumbles
1 cup chopped pecans, walnuts or almonds(I finely chopped mine

Preheat oven to 350 and grease your pans. Brown the butter by melting it over medium heat in a skillt on the stove until it becomes a golden caramel color. Be careful not to burn the butter. You only want to brown it. This will take several minutes and it is easiest to keep swirling the pan with your hand while it browns.

Pour the browned butter into the bowl of your mixer and add the brown sugar. Beat for about 4 minutes, until creamy. Add the eggs and beat again. Then add the flour, salt and vanilla. Beat until combined. Fold in the heath bar bits and chopped nuts. Spread out mixture in your prepared pans and bake for 25 minutes, or until edges begin to pull away from the side of the pan. Let cool before slicing into squarees.

Note: You can easily cut this recipe down. If you want to do a 9x13 pan only than decrease recipe by 1/3 and if you want just a 8x8 pan decrease the recipe by 2/3.

Recipe source:www.eatliverun.com

Bourbon Chicken(no actual bourbon used)

Please disregard the yellow tint of my photo. It was dark already outside and inside lighting in my kitchen is horrible for picture taking. We love anything chinese in this house even my kids go crazy for it. If and when we go out for dinner(occasionally) they always seem to request chinese. So when I saw this recipe over on Jamie Cooks it Up website I knew I had to give this a try. Now for those of you, like me ,who do not drink any kind of alcohol this chicken is great because most bouron chicken has bourbon in it but this does not. I love how quick and easy this meal came together and it was delicious. My hubby and I had to put so Siracha chili sauce on to make it spicy because that is how we roll. I would have put it in the actual sauce but I wanted my little little ones to be able to eat it to. Anyway, if you like chinese food give this chicken try!!!


Bourbon Chicken
5 large chicken breasts, cut into 1-2 inch pieces
1 T. kosher salt
1 tsp pepper
1-2 T. sesame oil
2 T. olive oil
2 T. garlic, minced
1/2 cup apple or pineapple juice
2/3 cup brown sugar
4 T. ketchup
2 T. apple cider vinegar
1 cup water
2/3 cup soy sauce
1/4 tsp red pepper flakes(will not make it too spicy)
2 T. Cornstarch
Siracha Chili Sauce(optional)

Mix your diced chicken with salt, pepper, and sesame oil and refrigerate for 1 hour. Heat up a large skillet over medium high heat. Once it is hot add the olive oil. Add your chicken pieces and let them cook, stirring only occasionally. The chicken will start to get a bit juicy and bubbly. Put the lid on the pan and drain the juice off the chicken and discard. Continue cooking the chicken until the chicken starts to get a nice brown color to some of the pieces. While the chicken is browning, in a medium size bowl combine, the garlic, apple juice, brown sugar, ketchup, vinegar, water, soy sauce, red pepper flakes, and cornstarch. Whisk until the cornstarch is dissolved and all ingredients are well combined. When .your chicken is nice and browned. Pour the sauce over the chicken. stir it around to cover all the chicken pieces. Bring to a boil, reduce heat and simmer, coverd with lid vented to let steam escape, for 20 minutes. Stir a couple of time during that period. Serve over white or brown rice with steamed veggies. Also add some Siracha chili sauce if you like it spicy( you can find this in any store in the asian section).

Cajun Pasta

Pasta-what more can I say? Who doesn't love a big 'ol plate of pasta? My hubby loves anything spicy and loves his pasta sauce to have a little kick to it. I came across this recipe somewhere(i can't remember where) and knew my hubby would love it. It did not dissappoint. It was really yummy!! If you love a little kick in your food than give this a try and please don't judge it by the picture it is way yummier than it looks.

Cajun Pasta

2 T. olive oil
2 T. butter
1 large onion, yellow or red chopped
2 T. garlic, minced
1 large red, yellow, or orange bell peppers or 10 sweet mini ones, chopped
1 T. cajun seasoning
1-2 tsp salt
1/2 tsp pepper
2 cups chicken broth
1(28 oz) can petite diced tomatoes, partially drained(just dump off a little of the liquid)
1 cup heavy cream(or half and half)

Heat the olive oil and butter in a pot over medium heat. Add the onion, peppers, and garlic and cook until veggies are tender. Add the seasonings, tomatoes, and chicken broth and bring to a boil. Turn down the heat and simmer for at least 20 minutes. Add the cream and heat through. Serve over you choice of pasta with bread and salad!!! Yum!!!

Note:if you have picky eaters who don't like chunks in their sauce you can puree the sauce in a blender and then serve it over the pasta as well!!!

Cinnamon Rolls

Oh how I love a warm cinnamon roll dripping with cream cheese frosting. Brings me back to my childhood. My mom use to always make them for us and she by far made the best cinnamon rolls ever. I have tried for a few years to master them and I can finally say that I have. These are too die for and I even got the thumbs up from my hubby, whose mother also makes a wonderful cinnamon roll. He is hard to please when it comes to them because he does not like them too gooey or undercooked as he calls it in the middle. Anyway, this recipes take a while for the rising process but believe me is well worth it. YOu will love every bite.


Cinnamon Rolls
1/4 cup warm water
1 T. yeast
1/2 cup sugar, plus 1 tsp
1 cup whole milk(no substitutes)
1/2 cup butter, melted (no substitutes)
1 large egg (room temp)
1 tsp vanilla
4 1/2 cups flour
Filling:
1 stick softened butter
1 -1 1/2 brown sugar
5 T. cinnamon

Add yeast to water with the 1 tsp sugar and let sit for 10 minutes or until yeast is bubbly and foamy. Add in all the other ingredients in the order given and knead till a soft dough is formed. Grease a bowl put dough in a let raise for 1 hour or until doubled in size. Punch down the dough and roll out to 15x24 inch rectangle. Spread the stick of butter over the dough leaving once inch along the 24 inch side free of butter(because this is where you will seal the dough up)Sprinkle with the brown sugar and cinnamon over the buttered dough. Roll it up tightly.Seal the roll with the clean edge of dough. Cut into 15 rolls. Place in greased pans. Cover and let raise for 1 hour. Bake at 325 for 20-25 minutes or until golden brown. Frost with powdered sugar glaze or with Cream cheese frosting.
Frosting:
1 (8 oz. ) pkg. cream cheese
1/2 cup butter
3 cups powdered sugar
1 tsp vanilla
enough milk to reach desired consistency. More milk if you like it more like a glaze and less if you like it thick.

Spread all over the warm cinnamon rolls. ENjoy!!!

Stuffing

So I know we just had Thanksgiving and that many of you prefer the easy route of making stuffing from a box but we also have stuffing Christmas day so I thought I would post my recipe for stuffing. Now believe me this stuffing is way better than anything you can get from a box and it is all homemade (well except the veggies). Now you can take a short cut and use already made stuffing cubes or day old french bread from the store and it will be great but if you have time use one of your favorite white bread recipes and make bread a few days before and make it with that. I got many rave reviews and even one comment from a friend that he could never eat any other stuffing again. Now I am not trying to toot my own horn I am just trying to get you to go make this stuffing and get you away from the boxed stuff!!!

Stuffing(makes 1-9x13 and 1-8x8pan)
2 loaves french bread, cut into 1/2 inch cubes(about 15 cups bread cubes)
1 stick butter, plus more for top when baking
1 T. olive oil
8 stalks celery, diced small
2 onions, diced small
1-2 T. minced garlic(I use a lot because if you haven't already noticed we love garlic)
3-4 cups chicken broth(depending on how moist you like it)
1 tsp poultry seasoning
2 T. dried parsley or 6 T fresh parsley chopped
2 tsp dried sage
1 tsp thyme
1 tsp pepper
1 tsp salt

Preheat oven to 350 degrees. Spread bread cubes in a single layer on rimmed baking sheets. Toast in oven until golden about 20 minutes, tossing once during that time. Melt the butter with the oil in a large skillet over medium heat, add the celery, onions, garlic, pinch of salt and cook until veggies are soft. Mix the toasted bread crumbs with the veggies. Stir in the seasonings and chicken broth. Taste to see if it needs more salt. Then place in greased pans. Put pats of butter over the top of each pan. Cover with foil and bakd for 25 minutes , an uncover and bake for 10-15 minutes more or until your desired crispyness is reached. I like mine crispy but a lot of people like their moist so cook it less if you like it moist. Enjoy!!

Note: you can also stuff a turkey with it. Just stuff it inside the turkey right after you mix everything together instead of baking it.

Cream Cheese Veggie Soup

I have seen this soup on many other cooking blogs and have had it bookmarked to make for awhile and finally did. Now that it is getting cold here. It snowed yesterday(didn't stick)but none the less it cooled it off. There is nothing better than a warm comforting soup on a cold day. This soup was awesome and so easy to make. It came together quickly. Go make this soup you will be thankful you did.

Cream Cheese Veggie Soup
2 T. butter
1 onion, chopped
2-3 stalks, celery chopped
3 carrots, chopped
2 T. minced garlic
1-2 lbs. small red potatoes(I left the skins on. if using other potatoes peel and chop)
4 cups or 32 oz box of chicken stock
1 cup milk(any kind skim 1% 2% or whole milk)
4 T. flour
1 (8 oz) pkg. regular or light cream cheese(i used light)needs to be really soft I just microwave mine for about 20-30 seconds
1 lb. chicken, cooked and shredded or 1 lb smoked sausage( like hillshire farms cut and fried till brown one each side)I used smoked sausage was yummy!!!or can leave meat out and make it vegetarian if you want.
Salt and pepper to taste
1 T. parsley
1 cup frozen corn

In a large pot melt the butter, add the onions, celery, carrots, and garlic and saute until for about 5 minutes till the veggies start to get tender. Add the chicken broth and bring to a boil. Add the potatoes, bring back to a boil, reduce the heat and simmer until the veggies are tender. In a separate bowl, whisk the milk and flour until smooth. While stirring the soup, pour the milk/flour mixture into the soup and cook until soup begins to thicken. Add the salt, pepper,and parsley. Add the very soft cream cheese into pot in little clumps and cook stirring until melted into the soup. Add the chicken or smoked sausage and frozen corn and heat through. Serve warm with rolls or crusty bread.

Caramel Truffles

Well the holiday season is in full swing and we all know what that means. Goodies, goodies, and more goodies. If you are needed a new idea for something to add to your holiday fare or candy/cookie plates you give out to friends and neighbors than look no further. These awesome truffles are easy to make and taste delicious. If you love truffles you must give these babies a try and believe me those you give them to will love you for it!!!

Caramel Truffles

26 caramels(store bought or homemade)

1 cup milk chocolate chips

1/4 cup heavy whipping cream

1 1/3 cups more milk chocolate chips(or if you are a dark chocolate fan use that)

1 T. shortening

Line a 8 inch square pan with plastic wrap, set aside. In a microwave safe bowl combine the caramels, 1 cup chocolate chips, and cream. Microwave on high 1 minute, then stir. Continue microwaving , stirring every 15 seconds until melted and smooth. Spread in the prepared pan and refrigerate until firm. Cut into 30 pieces and roll into 1 inch balls. Refrigerate for 1 hour. (or speed the process up by sticking them in the freezer) Melt the remaining chocolate chips and shortening together until smooth. Dip each ball in the chocolate. place on a cookie sheet or plate and refrigerate until firm. Eat and enjoy!!!