Simple Biscuits

I love hot, soft, fresh biscuits that melt in your mouth. These simple biscuits are great with homemade jam & butter, sausage gravy or fried chicken.

Here's how ya do it--

• 2 cups of flour
• 1 tablespoon of baking powder
• 1 teaspoon of salt
• 1 stick (1/2 cup) of frozen butter--it's easiest if you freeze the butter the night before then grate it
  
• 1 c milk

Mix together lightly, roll out and slice into triangles or your favorite shape.
Cook in oven in Preheated Oven at 400 degrees for about 10 minutes.

Grandma's Caramels

These Caramels are super easy to make and so fun. After they cool, I like to cut them into little squares, wrap with wax paper and tie with a pretty ribbon.

Here's how ya do it--

• 2 Cups White Sugar
• 2 Cups of Heavy Cream
• 1 teaspoon Vanilla
  
• 1 1/2 Cups Karo Syrup
• 1 Cup Butter

Mix sugar, butter and 1 cup cream. Bring to a boil-add other cup of cream slowly-keep boiling. Reduce heat and continue at a slow/low boil till candy thermometer reads 240 degrees or soft ball stage (approx 10 minutes). Remove from heat and stop boiling. Add vanilla-pour into greased 9x13 pan and let cool. When cool, cut into squares and wrap in wax paper.

Chicken Pot Pie

Chicken Pot Pie is one of those fantastic comfort foods. It's great on a snow day or quick and easy after a long days work.

Here's how ya do it-

1 lb of cooked chicken breast--usually 4 breasts or a can from Costco
1 bag (16 oz) mixed vegetables
2 cans of cream of chicken soup
a pinch of fresh black pepper, seasoning salt, garlic powder & onion powder

Mix well in a bowl. Set aside.

1 Cup of Original Bisquick
1/2 Cup of Milk
1 Egg

Stir together.

In a greased 9x13 pan, spread the chicken/veggie mix. Top with Bisquick. Bake in a preheated 400 Degree oven for about 30-35 minutes or until crust is golden brown.

Honey Lime Enchiladas

My aunt Jennifer & I made these a few months ago, and they were absolutely wonderful! Like I've said before, I LOVE enchiladas. The chicken alone would be good, but it's even better in the enchiladas! I typically serve this with my homemade Spanish rice or green salad. Hope you enjoy them as much as we did!


Here's how ya do it--

• 1/2 cup honey
• 1/3 cup lime juice
  
• 1 Tablespoon chili powder
• 2 large cloves of garlic, finely minced
• 1 lb boneless skinless chicken breasts (about 4 breasts)

• 12 corn tortillas
• 2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
• 1 14-oz can of green enchilada sauce (mild or medium, to your taste)
• 1/2 to 3/4 cup of heavy cream

• nonstick cooking spray or oil

Preheat oven to 350 degrees F.

In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the raw chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator. Then BBQ until cooked, and shred

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use. You can also just warm these in the microwave if you need to save time.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.

Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.

Snickerdoodles

This simple cookie recipe is a crowd pleaser. They are delicious rolled in cinnamon sugar or plain. This recipe makes about 72 or more cookies! Enjoy!

Here's how ya do it--

• 2 C Shortening/Butter--if you use butter make sure it's softened, sometimes I use half butter/half crisco
• 3 C White Sugar 4 Eggs--beaten well
• 5 ½ C. flour 2 teas. Baking Soda
• 1 Tablespoon & 1 Teaspoon Cream of Tarter
• 1 teas. Salt

• 2 tablespoons white sugar
• 1 tablespoon cinnamon

Cream Butter & Sugar. Add Eggs. Mix. Add Dry Ingredients to form dough. Roll dough in a Cinnamon/Sugar mix. Bake in preheated oven @ 375 degrees for 8-10 minutes.

Mandarin Orange Chicken Salad

This salad is so refreshing. It's great for dinner, lunch or as a side dish. You can make it without the chicken breast or you can replace the chicken breast with chopped bacon. Enjoy!

Here's how ya do it--

• 1 lb of cooked chicken breast-cubed

• 2 tablespoons of white wine vinegar
• 3 tablespoons honey
• 3/4 teaspoon dry mustard
• 1/2 teaspoon celery seasoning
• 1/2 teaspoon ground paprika
• 1/4 cup olive oil

• 1 head romaine leaf lettuce, torn into bite-size pieces
• 2 (15 ounce) can mandarin oranges, drained
• 1 bunch green onion, diced
• 1 cup candied almonds
• a large handful of dried cranberries
  

DIRECTIONS

1. To make the dressing, thoroughly blend the vinegar, honey, dry mustard, celery salt, paprika, and olive oil. Best when made a few hours before hand and served cold.
   
2. Place lettuce, oranges, dried cranberries, green onion, chicken, and almonds in a serving bowl. Toss with dressing and serve.

Creamy Green Chili Chicken Enchiladas

Oh Enchiladas! I could eat enchiladas every day if I could--creamy enchiladas, green chili enchiladas, honey lime enchiladas, or red enchiladas. They are all delicious! This is a family recipe with my own little spin. Enjoy!

Here's how ya do it-

Preheat Oven to 375.

1 lb of chicken breast-raw, cubed--typically 4 breasts
1/4 c sliced onion
a pinch of fresh garlic
a pinch or 2 of seasoning salt
a pinch or 2 of fresh ground pepper
a pinch of cayenne pepper

Place in a well oiled pan, and saute til the chicken is no longer pink. Set aside.

1 C Sour Cream
1/2 block (4 oz) Softened Cream Cheese
1-2 Cans of Campbell's Cream of Chicken Soup
1 can of diced green chilis OR 1 small can of green chili enchilada sauce
1/2 C diced black olives

Mix together. Fold in Chicken & 2 C Cheddar Cheese to the cream mixture.

Grease a Round Casserole dish, and layer your chicken enchilada cream & tortillas. Then Top with more cheddar cheese. Bake until middle is hot, and cheese is melted! ENJOY!

Cheesecake

Who doesn't love Cheesecake? I love cheesecake! Cheesecake can be intimidating to make but honestly, it's so easy! Just remember to make sure that your cream cheese is at room temp, and don't over beat your batter. And NEVER peek while it's baking--just be patient! Here's how you do it--

• 15 graham crackers, crushed--I just stick them in the food processor and let it do it's job
  
• 3 tablespoons butter, melted
• 2 tablespoons of white sugar

• 4 (8 ounce) packages Philadelphia Cream Cheese--Must be at Room Temp.--either let it set out for a few hours or cut into squares and microwave on low for 30-45 seconds
  
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream--room temp
  
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose WHITE flour--don't use wheat
  

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs and sugar with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. DON'T OVER BEAT! Pour filling into prepared crust. It's okay to taste it, it's good!
   
4. Bake in preheated oven for 1 hour. NO PEEKING! Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
5. Top with fresh fruit or drizzle Strawberry Sauce, Berry Sauce or Hot Fudge over the top and ENJOY!
   

Baked Herb Egg Souffle

I learned to make Baked Herb Eggs while working at the B&B. This is one of my favorite breakfast dishes. It's DELICIOUS! I have since changed the recipe just a little. I hope that you'll enjoy it as much as I do!

Here's how you do it--

1 egg-beaten well
1 tablespoon plain yogurt
3 tablespoon cheddar cheese
small dollop of softened cream cheese
2 slices ham
1 teaspoon fresh chives/green onions
pinch of parsley
pinch of dried mustard
pinch of black pepper

Directions--

Pre-Heat Oven to 350 Degrees. Spray one individual ramekin dish with Pam. Line with one or two slices of ham. In separate bowl, combine egg, yogurt, cheese, and herbs. Spoon into Ramekin Dish on top of ham. Sprinkle with more cheddar cheese. Bake on a cookie sheet for 30 minutes or until Souffle pops.

The Easiest Cinnamon Rolls

I made these Cinnamon Rolls for the first time 2 years ago. They are so easy, and quite tasty. If you don't feel like the traditional cinnamon roll, these can also be made into Orange or Lemon Rolls.



Here's how you do it--

• 2 (.25 ounce) packages active dry yeast
• 2 1/2 cups warm water (110 degrees F/45 degrees C--I usually warm the water in the microwave for about a minute or so)
  
• 1 (18 ounce) box of white vanilla cake mix--you can also use a yellow or butter cake mix
  
• 1 teaspoon salt
• 1 large splash of vanilla extract
• 4 1/2 cups all-purpose flour--white or wheat--both are good
  

• 1/2 cup butter, softened
• 3/4 cup white sugar
• 2 teaspoons ground cinnamon--if making Orange or Lemon Rolls leave out the cinnamon, and add a little zest and juice
  

• 3 cups powdered sugar
• 1/3 cup butter, softened
• 1 1/2 teaspoons vanilla extract--if making O/L Rolls, also add a little zest & juice
  
• 1 1/2 tablespoons milk

DIRECTIONS

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with the cake mix, salt and vanilla; stir well to combine. Stir in the flour; beat well. Cover bowl and let rise in a warm place for 1 hour.
3. Deflate dough and turn it out onto a well floured surface. Roll dough out into a rectangle and spread with butter. Sprinkle with cinnamon and sugar. Roll up dough and cut into 3/4 inch thick rolls. Place rolls in two lightly greased 9x13 inch baking pans. Cover and let rise until doubled, about 45 minutes.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Bake rolls in preheated oven for 15 to 20 minutes. While rolls are baking, prepare the frosting. In a medium bowl, stir together confectioners' sugar, 1/3 cup butter, vanilla and milk. Let rolls cool slightly then spread with frosting.
6. ENJOY!!!