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.