Buttermilk Cheddar Biscuits

I have been craving these biscuits for about a month now, and tonight I gave into the crazy-pregnant-woman hormones and made them. Don't pay any attention to how much butter is in the recipe. They're worth making. (Recipe from Ina Garten's Back to Basics.)



Buttermilk Cheddar Biscuits

All-purpose flour
1 Tbs. baking powder
1 1/2 tsp. kosher salt (omit if you are using salted butter)
12 Tbs. (1 1/2 sticks) cold unsalted butter, diced
1/2 c. cold buttermilk, shaken
1 cold extra-large egg
1 c. grated extra-sharp Cheddar
1 egg beaten with 1 Tbs. water or milk

Preheat oven to 425 degrees.

Place 2 cups flour, the baking powder and salt (if using) in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.

Combine the buttermilk and egg in a small glass measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with a small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.

Dump out onto a well-floured board and knead lightly about six times. Roll the dough into a rectangle about 5x10 inches. With a sharp, floured knife cut the dough into desired sizes. Transfer to a baking sheet lined with parchment paper. Brush the tops with the egg wash, sprinkle lightly with sea salt (I used kosher salt), and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm. (Try not to eat them all in one sitting. I like to use the leftover biscuits the next morning for egg breakfast sandwiches.)

A note on the salt: I made these using salted butter and included the salt the first time I made the recipe. Way, way too salty. Be sure to leave the salt out unless you are using unsalted butter.

Cobb Salad Wraps

I'm always looking for good salad and sandwich recipes this time of year. It's just too hot to turn on the oven. This recipe is from the "Best of Country: Salads and Sandwiches" cookbook.

Cobb Salad Wraps

1/2 lb. boneless skinless chicken breasts, cooked and shredded
1/2 c. chopped avocado
4 bacon strips, cooked and crumbled
1 celery rib, thinly sliced
1 green onion, sliced
2 Tbs. chopped ripe olives
2 Tbs. crumbled blue cheese
2 Tbs. lemon juice
1 Tbs. honey
1 1/2 Tbs. Dijon mustard
1 garlic clove, minced
1/4 tsp. dill weed
1/4 tsp. salt
1/8 tsp. pepper
1 Tbs. olive oil
4 romaine lettuce leaves, torn
4 whole wheat tortillas, warmed
1 medium tomato, chopped

In a small bowl, combine the chicken, avocado, bacon, celery, onion, olives and cheese. In another small bowl, combine the lemon juice, honey, mustard, garlic, dill weed, salt and pepper. Whisk in the oil. Pour over the chicken mixture; toss to coat. Place romaine on each tortilla; top with 2/3 cup chicken mixture. Sprinkle with tomatoes; roll up. Yield: 4 servings.

Guacamole

I forgot to take a picture of this, but I made it when Erin's family was here visiting. I love guacamole, but mine usually consists of avocados, salt, and lime. Boring. This one is much better.

Guacamole
(from allrecipes.com)

3 avocados - peeled, pitted and mashed
1 lime, juiced
1 tsp. salt
1/2 c. diced onion
3 Tbs. chopped fresh cilantro
2 Roma tomatoes, diced
1 tsp. minced garlic
1 pinch ground cayenne pepper (optional)

In a medium bowl, mash together the avocados, lime juice and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor.

Apple Dumplings

This recipe seems to be floating all over the Internet -- probably because it's so good that people want to shout it from the rooftops! I love it because it tastes like something that was labor intensive to make and yet it is so not that. This recipe is quick to put together and makes for a delicious dessert. You also might be able to get away with it for a sweet breakfast.

Ingredients:

2 medium Granny Smith apples

2 cans crescent rolls

2 sticks butter

1 1/2 cup sugar

1 teaspoon vanilla

12 oz Sprite

cinnamon

Directions:

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray. Peel apples, core, and cut each one into eight wedges (16 total wedges). Open a can of crescent roll dough and carefully separate along the perforations. Place one apple wedge on each piece of dough and wrap it up. Place in pan and repeat with remaining can of dough and apples. Set aside.

In medium sauce pan melt butter; add sugar and vanilla. Stir to combine. Pour butter sugar mixture over the apples. Then pour the Sprite over top of that. Sprinkle with cinnamon and bake for 40 minutes.

When dumplings are done serve with ice cream and a ladle full of sauce. Serves 8.

Frosted Butterscotch Cookies

I love all cookies, Chad on the other hand is very picky when it comes to desserts. These cookies are a winner in his book because he had me make three batches in one week. These cookies are addicting, if your not a butterscotch fan don't worry they don't contain butterscotch, it is the frosting that makes them taste so good.

Frosted Butterscotch Cookies

Ingredients

* 2-1/2 cups all-purpose flour
* 1/2 teaspoon salt
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1-1/2 cups packed brown sugar
* 1/2 cup shortening
* 2 eggs
* 1 teaspoon vanilla
* 1 8-ounce carton dairy sour cream
* 2/3 cup chopped walnuts
* 1/2 cup butter (no substitutes)
* 3-1/2 cups sifted powdered sugar
* 5 teaspoons boiling water
* 1-1/2 teaspoons vanilla
* Chopped walnuts or walnut halves (optional)

Directions

1. Preheat oven to 375 degrees F. Grease cookie sheets. Set aside.

2. In a medium mixing bowl stir together flour, salt, baking soda, and baking powder. Set aside. In large mixing bowl beat the brown sugar and shortening with an electric mixer on medium speed until well mixed. Add eggs and 1 teaspoon vanilla. Beat until well mixed. Add flour mixture and sour cream alternately to beaten mixture, beating after each addition. Stir in the 2/3 cup nuts.

3. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake for 10 to 12 minutes or until edges are lightly browned. Transfer to a wire rack and let cool.

4. To make frosting, in a medium saucepan heat and stir 1/2 cup butter (no substitutes) over medium-low heat until golden brown. (Do not scorch.) Remove from heat. Stir in powdered sugar, boiling water, and 1-1/2 teaspoons vanilla. Beat until frosting is easy to spread. Immediately spread on cooled cookies. If frosting begins to set up, stir in a small amount of additional boiling water. If desired, top with additional chopped walnuts or walnut halves. Makes about 60 cookies.

Make-ahead tip: Up to 1 day ahead, prepare and bake cookies. Frost cooled cookies; let frosting set. Place cookies in an airtight container with waxed paper between layers; store at room temperature.

Feta-Stuffed Chicken

This is a great chicken recipe, and best of all it is super fast. If you stuff the chicken before church it makes a quick Sunday lunch.

Feta-Stuffed Chicken

* 1 tablespoon snipped dried tomatoes (not oil-packed)
* 4 skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)
* 1/4 cup crumbled feta cheese (1 ounce)
* 2 tablespoons softened fat-free cream cheese (1 ounce)
* 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
* 1/8 teaspoon ground black pepper
* 1 teaspoon olive oil or cooking oil
* Fresh basil sprigs (optional)

Directions

1. Place tomatoes in a small bowl. Pour enough boiling water over the tomatoes to cover. Let stand for 10 minutes. Drain and pat dry; set aside. Meanwhile, using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside. In a small bowl, combine feta, cream cheese, the snipped or dried basil, and tomatoes. Spoon about 1 rounded tablespoon into each pocket. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper.

2. In a large nonstick skillet, cook chicken in hot oil over medium-high heat for 12 to 14 minutes or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Serve warm. If desired, garnish with basil sprigs. Makes 4 servings.

Homemade Oreo Cookies

Devil's food cake mix
2 eggs
1/2 cup shortening

Mix. Roll into small balls and cook at 350 for 8 min.

Frosting:
8 oz cream cheese
1/2 cube butter
2 tsp vanilla
2-4 cups powdered sugar

Mix until smooth. Frost backs of cooled cookies and place together to make a sandwich cookie.