Garlic Cheddar Biscuits

What you will need: 
1/2 cup butter 
1/8 cup of dried chives (a little more or less to your liking) 
1 tsp minced garlic (a little more or less to your liking) 
1 3/4 cup milk (I use 2%) 
3 1/2 cups of Bisquick 
1 3/4 cups of shredded cheddar cheese 


Preheat the oven to 350 degrease. Lightly grease cookie sheet. In a sauce pan, melt butter over medium heat and add chives and garlic. Let cook for about 2 minutes. and then remove to cool. I use my stand up mixer and place Bisquick, cheese and milk and mix on low. Take the pan with the butter, chives and garlic and pour in the mixing bowl. Mix all ingredients until moistened. Spoon onto cookie sheet about 2" apart. As you can see I like to have a large size biscuit. ;) Bake for 20-25 minutes or until golden brown. Enjoy :) It makes about 18 big biscuits. Depending on the size of yours more or less.

Ocean Spray YUMMY Recipes!!!

Cherry Cordial Cookies!

Ingredients:

1 cup shortening
1 cup sugar
1 teaspoon vanilla
1 egg
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups Ocean Spray® Craisins® Cherry Juice Infused Dried Cranberries
1 1/3 cups semi-sweet chocolate bits, melted
1 1/4 cups chopped nuts

Directions:

Preheat oven to 350ºF. Grease cookie sheets.

Using an electric mixer, beat shortening and sugar together in a medium mixing bowl until light and fluffy. Add vanilla and egg; mix well.

Combine flour, baking powder and salt in a separate mixing bowl. Add to shortening mixture, mixing until a soft dough forms. Stir in dried cranberries.

Drop dough by rounded teaspoonfuls onto cookie sheets. Bake for 10 minutes or until golden brown. Transfer cookies to a wire rack; cool completely.

Dip half of each cookie into melted chocolate and then in nuts. Allow chocolate to dry completely.

Makes about 3 dozen cookies.

To get this recipe Click HERE or click below for more yummy recipes!!!!

Merry Mint Cookies

Santa's Hot Cocoa Cookies

Cute 'n "Craisy" Gingerbread People

Ginger Jewels

Polar Espresso Cookies

Berry Happy Holiday Cookies

Snowball Clusters

Deck the Hall Balls

Holiday Cheery Bars

Ginger Jingle Biscotti

Jack Frost Cookies

Betty Crocker time ~ 911

Spiced Pumpkin Nut Bread

Ingredients

• 4 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
• 2 cups packed brown sugar
• 1 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
• 4 large eggs
• 1/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup chopped nuts, divided

Directions

PREHEAT oven to 350° F. Grease two 9 x 5-inch loaf pans.

SIFT flour, pumpkin pie spice, baking powder, baking soda and salt into medium bowl. Combine pumpkin, sugar, Juicy Juice, eggs, oil and vanilla extract in large bowl; stir well. Stir in flour mixture and 3/4 cup nuts just until moistened. Spoon into prepared loaf pans. Sprinkle remaining 1/4 cup nuts over top of loaves.

BAKE for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Click HERE for more recipes!

Magic Mint Chocolate Bark



Magic Mint Chocolate Bark

Ingredients

• 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels
• 1/3 cup coarsely chopped oven roasted or toasted almonds

Directions

PREHEAT oven to 325° F. Line small baking sheet with foil or parchment paper.


POUR morsels onto prepared baking sheet. Arrange morsels so they are touching each other in a single layer (roughly an 11 x 9-inch rectangle).


BAKE for 1 to 3 minutes or until morsels are shiny. Remove from oven to wire rack. With tip of butter knife or wooden pick, immediately swirl morsels to create a swirled pattern.


SPRINKLE with nuts. Hold baking sheet 3 inches above counter and drop to settle nuts into melted morsels. Refrigerate for 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.


VARIATION: Substitute broken pretzel pieces or another nut of choice for the almonds.

Click HERE to get other recipes including this one!



Italian Minestrone Soup in the Slow Cooker

I just made this today and it was soooo easy!  Now for the taste...  I will let'cha know what my thoughts are =)  I made a double batch.

pic is from A Year of Slow Cooking....

No I am not having this tonight BUT it will be in my things to cook soon!  This is perfect for the cooler temps that are soon upon us.  I just love homemade soup that's NOT from a can.  Also you can find the recipe HERE and she is hosting a giveaway for Chime.
Enjoy =)

Simple Fall Cake Pops

I have never tried to make cake pops before.  I would love to make them and see really how easy it is.  The title got me "Simple Fall Cake Pops".  Simple is what I like!  If you attempt to make these let me know how fun, easy, good these are..
Click HERE to read on...

Thanks HOME made simple

Pumpkin Cookies

photo by Very Best Baking

INGREDIENTS
1 cup white sugar
1 egg
1 cup shortening
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
1 cup canned pumpkin
White cookie icing

INSTRUCTIONS

1. Preheat oven to 350°F. Grease cookie sheets.
2. In a large bowl, mix sugar, egg, shortening, and vanilla.
3. Sift together flour, baking soda, baking powder, salt, and cinnamon. Stir into the creamed mixture, then stir in the pumpkin.
4. Spoon dough onto the cookie sheets.
5. Bake for 12 minutes then let the cookies cool on cooling racks. When cool, write your guests' first initial onto each cookie with white icing.

Thanks Home Made Simple

Finger Cookies

Maybe not MY fav. but the kids will like it?
Click HERE to get the recipe!

Lasagna Pasta Pies

INGREDIENTS

1cup uncooked rotini pasta

1lb ground Italian sausage

1 1/2cups tomato pasta sauce

3/4cup ricotta cheese

1can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits

1cup shredded mozzarella cheese (4 oz)

 

DIRECTIONS

1 Heat oven to 350°F. Cook and drain pasta as directed on package. Meanwhile, in skillet, cook Italian sausage until no longer pink; drain. Stir in pasta sauce, ricotta cheese and pasta; cook 1 minute.

 

2 Separate dough into 8 biscuits; press each biscuit to 5 1/2-inch round. Firmly press 1 biscuit in bottom and up side of each of 8 ungreased jumbo muffin cups, forming 1/4-inch rim. Fill with sausage mixture; sprinkle with mozzarella cheese.

3 Bake 28 to 32 minutes or until golden brown. Cool 1 minute; remove from pan.

 

Thanks Pillsbury

Turkey & Black Bean Burritos

1 Tbsp Canola Oil
1 lb ground Turkey Breast
1 c canned Black Beans rinsed and drained
1 c finely chopped Red Pepper (I used Yellow because that's what I had on hand.  It was sooo good!)
1/2 c finely chopped Red Onion
1/4 c BBQ Sauce  (I know it does not sound right BUT it IS)
4 tsp fresh Lime Juice (I had the one in the bottle and it was fine)
1 tsp Chili Powder
1 tsp Ground Cumin
Salt as needed (I omitted)
4 (12-in) Whole Wheat flour tortillas (Ok...Again I used what was on hand and we had flour)
1 c Mixed Greens
1/2 c Low-Fat Cheddar Cheese (I used regular Cheddar Cheese)

In a skillet, heat oil on med. until hot.  Add turkey, onion, pepper and cook till turkey is done.  Add BBQ sauce, lime juice, chili powder, cumin and salt to taste (1/4)  Cook 5-7 min.

To serve place turkey mixture in a tortilla top with greens and cheese.  Serve with hot sauce.
This is not you regular taco but is has a little hint of sweetness to it.  These Turkey & Black Bean Burritos was a hit at my house.  Hope you try it out and leave me a comment of what you think.  Enjoy!  =)
Pics to come

Taco Soup

First off I don't know where I got this recipe.  If it's your recipe let me know and I will give you credit! 

My husband has been bugging me about this recipe..HE LOVES IT!  ok...so that's cool...BUT I COULDN'T FIND THE RECIPE NO WHERE!!!!!  So my husband goes in search mode.  He would look through every recipe book, bucket, door that I would possibly have recipes stored and say "Where did you put it?".. And everyday he would ask "Did you find the Taco Soup recipe?"   I would say "Nope"...So now that it's Saturday and we had no place to go I was determined to find the TACO SOUP recipe!  Within 5 min. of looking I FOUND IT!!!  Now I am going to cook it tomorrow....LOL!  I don't have any ground beef, what am I to do?  He will probably make a special trip to the store to get some ground beef.  Well see.  So now I have it typed up on this post and never loose it again!  =)))

1 lb ground beef
1/2 c onion, chopped
1 (28oz) can whole tomatoes, with juice
1 (14oz) can kidney beans, with juice
1 (17oz) can corn, with juice
1 (8oz) can tomato sauce
1 pkg. taco seasoning
1-2 c water
salt and pepper to taste

Brown beef and then drain.  Add onions and cook until onions are tender.  Add remaining ingredients and simmer for 15 min.  May serve with sour cream, shredded cheese, and corn chips.  ENJOY!!

Microwave Coffee Cup Scramble

Microwave Coffee Cup Scramble

Prep Time:  1 Minute
Cook Time:  45-60 seconds
Makes:  1 Serving

2 Eggs, 2 T. milk, 2 T. shredded Cheddar Cheese, Salt & Pepper

1.    Coat 12-oz. microwave-safe coffee mug with cooking spray; Add eggs & milk; beat until blended.
2.    Microwave on High 45 seconds; stir.  Microwave until eggs are almost set, 30-45 sec. longer.
3.    Top with cheese; season with salt & pepper! 

YUM! 
I have never tried this before...  We shall see.....Thanks Elaine

Italian Chicken Soup

Cold weather is comming.  (I hope) Italian Chicken Soup ~ This looks soooooooooooo Good!!  I so LOVE to cook!  This one is up on my list.  Check out her web. site to view full recipe...You won't be sorry.

Apple ~ Banana Bread

Makes 2 loaves

1 c Shortening
2 c Sugar
4 Eggs
2 c peeled & finely Chopped Apples (2)
2 c Mashed Bananas (4 (Make sure bananas are very ripe-even over ripe is best!)
3 c All-Purpose Flour
1 tsp Cinnimon
2 tsp Baking Soda
1 tsp Salt
(I do all of the mixing in my Kitchen-Aid mixer)

Grease and Flour 2 Loaf Pans. Pre heat oven to 350*.
Cream shortening; gradually add sugar, beat well. Add eggs one at a time, beating well after each addition. Stir in mashed bananas & chopped apple. Combine flour, cinnimon, soda, salt; add to creamed mixture, stirring just enough to blend.
Spoon into greased & floured loaf pans. Bake @ 350* for 1 hr. or until toothpick inserted in center comes out clean.  
I added a topping of 3/4c Powder Sugar
                                a FEW drops of Milk
                                about 1/2 tsp or less of Cinnimon
                                Mix and smear on top of bread (you can add more or less topping to your likeing)
Enjoy!
Thank you Naomi
You can always freeze a loaf for up to a month.  This stuff just won't last that long in my house. As usual I make this the day before and just warm it in the micro. This is a great breakfast with juice or coffee while clipping your coupons ;)

Lemon Raspberry Muffins

The bright flavor of lemon complements any berry. These raspberry muffins get extra intense lemon flavor from lemon sugar, which is used to sprinkle the muffin tins and tops, and in the batter. Freezing the raspberries slightly helps maintain their shape during baking.

INGREDIENTS

• 1 cup granulated sugar
• 1 Tbsp. plus 1 teaspoon finely chopped lemon zest, divided
• 2 1/2 cup all-pourpose flour, divided
• 2 tsp. baking powder
• 1 1/2 tsp. salt
• 1/2 cup (1 stick) unsalted butter, chilled and cut into small pieces
• 1 cup buttermilk
• 2 large eggs
• 1 tsp. vanilla extract
• 2 pkg. (6 ounces or 1 1/3 cups each) Driscoll's Raspberries slightly frozen

Instructions

1. Toss sugar with 1 tablespoon lemon zest, rubbing it between fingers to release the oils. Let sit at least 1 hour and up to 1 day before sifting to remove zest pieces. Remove 1/4 cup and set reamaining aside.
2. Preheat oven to 400°F. Butter a muffin pan and liberally sprinkle cups with lemon sugar from 1/4 cup. Save remaining mixture for topping muffins.
3. Sift 2-1/4 cups flour, baking powder, salt and remaining 3/4 cup lemon sugar together in a large bowl.
4. Add butter to flour mixture and cut in with a pastry blender or two knives. (You can also use an electric stand mixer fitted with the paddle attachment on low speed.) Stop mixing when the butter pieces are pea-sized and smaller.
5. Whisk buttermilk, eggs and vanilla together in a small bowl. Add buttermilk mixture to flour mixture stirring just until combined. The batter will be lumpy.
6. Measure out 1 3/4 cups raspberries and save any leftover berries for another use, such as a smoothie or yogurt topping.
7. Toss 1 3/4 cups berries with remaining 1/4 cup flour and gently fold into batter. Fill muffin tins to the top and sprinkle with a generous amount of remaining lemon sugar.
8. Bake 15 minutes and rotate pan. Bake 10 to 15 minutes longer or until muffins spring back when lightly pressed in the center and/or a cake tester inserted in the center comes out clean. Jumbo muffins will take approximately 5 minutes longer.

Blueberry Mango Energy Smoothie

The flavors of blueberry and mango blend into a delicious and healthy breakfast recipe. Firm, soft, or silken tofu all blend smoothly and add protein and calcium. Wheat germ adds fiber, vitamin E and folic acid, and blends well with the smoothie ingredients.

INGREDIENTS

• 1 pkg. (6 ounces) Driscoll's Blueberries
• 1 cup frozen mango chunks (4 ounces)
• 2/3 cup orange juice
• 2 oz. tofu (about 2-inch cube)
• 2 Tbsp. wheat germ
• Ice

Instructions

1. Place blueberries, mango chunks, orange juice, tofu and wheat germ in a blender and blend unti; fruit is pureed.
2. Add 3 to 4 ice cubes and blend until smooth.
3. Serve cold.

Chocolate Surprise Cookies

These cookies are light on the outside and BAM on the inside!
Very yummy with a glass of milk.  mmmmm!

Ingredients:

3/4 c (1 1/2 sticks) butter, softened
1/3 c firmly packed light brown sugar
1 1/2 tsp vanilla extract
1 1/2 c all purpose flour
1/8 tsp cinnamon
25 solid chocolate candies  Hershey's Dark Chocolate
1 1/2 TBS confectioners sugar
3/4 tsp unsweetened cocoa powder

STEP BY STEP
1. Preheat oven to 350* . Combine the butter and brown sugar in a medium bowl.  Beat with an electric mixer set on medium speed until light and fluffy.  Add the vanilla.  Combine the flour and cinnamon in another medium bowl.  Add the flour mixture to the butter mixture.  Mix well.

2. Shape the dough into 25 ~ 1-inch balls.  Flatten each ball into a 2-inch round.  Place the rounds 1 inch apart on 2 ungreased baking sheets.  Place 1 chocolate candy in the center of each round.  Enclose the candy with the dough, making sure the candy is completely sealed in the dough.  Bake until golden brown, about 15 min.

3. Combine the confectioners' sugar and cocoa in a small bowl.  Sprinkle over the hot cookies.  Cool the cookies on the baking sheets for 10 min., then transfer to wire racks to cool completely.

Work quickly other wise you will have a skicky, mess.





Confectioners' sugar and cocoa Sprinkle over the hot cookies.
I did double the recipe for my family. 
Thank you Great American Home Baking



Blueberry Cornmeal Crumble Bars

Blueberries and corn are brilliant together. These blueberry bars incorporate the sweet crunch of cornmeal in the crust and topping along with the bright, tart notes that come from adding fresh lemon juice and zest to the blueberry filling.

INGREDIENTS

Blueberry Filling

• 3 pkg. (6 ounces of 1 1/4 cup each) Driscoll's Blueberries
• 1/2 cup granulated sugar
• 1 Tbsp. cornstarch
• 1 Tbsp. lemon juice
• Pinch salt
• 1/2 tsp. finely chopped lemon zest

Cornmeal Crust and Topping

• 1 1/2 cup all-purpose flour
• 1 cup finely ground cornmeal
• 3/4 tsp. salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 tsp. vanilla

Instructions

1. Combine blueberries, sugar, cornstarch, lemon juice and salt in a 2-quart non-reactive saucepan over medium heat. Stir until mixture comes to a boil, reduce heat and continue to simmer stirring constantly until fruit thickens slightly. Remove from heat and add lemon zest.
2. Preheat oven to 350°F. Butter or grease a 9-inch square pan.
3. Stir together flour, cornmeal and salt and set aside.
4. Cream butter and sugar in the bowl of an electric stand mixer fitted with the paddle attachment until mixture is light and fluffy, and becomes pale in color. Add vanilla mixing quickly to incorporate.
5. Add dry ingredients on low speed being careful to scrape the sides of bowl several times. Stop mixing when ingredients are fully incorporated but dough is still crumbly. This happens quickly; the mixture will look dry and floury one minute, then little clumps will suddenly appear.
6. Evenly distribute slightly less than half of the crumbly dough (2 cups) over bottom of prepared pan and press lightly to hold in place. Put the remaining dough in the refrigerator.
7. Bake crust for 25 minutes, or until lightly toasty brown.
8. Spread 1-1/2 cups blueberry jam filling over crust and cover with remaining dough. An even covering will produce a crust that covers the jam almost entirely, letting it peak through here and there.
9. Bake until top crust is golden brown, about 40 minutes, rotating the pan halfway through the baking time. Remove from oven and cool on a rack for 10 minutes before running a knife around the edge of the pan to prevent the bars from sticking. Cool completely and cut into bars.

Strawberry Whole Grain Crumble Bars

Incorporate whole grains into your baking with these delicious jammy strawberry bars. They have a nutty whole wheat crust and oat crumble topping. Try with barley flakes (which look like rolled oats) and barley flour for an alternative grain. They're available in the bulk section of some grocery stores.

INGREDIENTS

Strawberry Filling

• 1 pkg. (16 ounces or 3 cups) Driscoll's Strawberries
• 1/2 cup granulated sugar
• 2 Tbsp. cornstarch
• 2 tsp. leamon juice
• Pinch salt

Crust

• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/3 cup brown sugar
• 1/2 tsp. salt
• 1/2 cup (1 stick) unsalted butter, melted and cooled
• 1 tsp. vanilla extract

Crumble Topping

• 1 cup old-fashioned rolled oats
• 1/4 cup plus 2 tablespoons all-purpose flour
• 1/4 cup whole wheat flour
• 1/4 cup brown sugar
• 2 Tbsp. granulated sugar
• 1 tsp. salt
• 6 Tbsp. unsalted butter, melted

Instructions

Topping

1. Preheat oven to 300°F.
   
   Place rolled oats, all purpose flour, whole wheat flour, brown sugar, granulated sugar and salt in the bowl of a food processor and process until oats are partially ground. Transfer mixture to a large bowl and drizzle with melted butter using your hands to combine and make small clumps.

Filling

1. Combine strawberries, sugar, cornstarch, lemon juice and salt in a 2-quart non-reactive saucepan over medium heat. Stir until mixture comes to a boil, reduce heat and continue to simmer stirring constantly until fruit thickens slightly. Remove from heat.

Assembly

1. Bake frozen crust 40 to 45 minutes or until golden brown and firm to the touch. Remove from oven and increase temperature to 350°F.
2. Spread 1 1/2 cups strawberry filling over crust and sprinkle evenly with crumble topping creating larger clumps if desired.
3. Bake about 50 minutes or until golden brown, rotating the pan halfway through the baking time. Remove from oven and cool on a rack 10 minutes. Run a knife around the edge of the pan to prevent the bars from sticking. Cool completely and cut into bars.

Crust

1. Butter or grease a 9-inch square pan.
   
   Stir together all-purpose flour, whole wheat flour, brown sugar and salt in a large bowl using a fork to combine and remove any lumps. Add melted butter and vanilla and stir until thoroughly combined. Butter or grease a 9-inch square pan.
2. Press dough evenly into prepared pan and freeze 30 minutes