Red Lobster's Cheddar Biscuits

If you love Red Lobster's Biscuits, you are going to love-love this recipe. I've tried the Bisquick Garlic-Cheese Mix and it is good; but this recipe is so light and airy! It is as close as I have ever come to Red Lobster's Recipe...

2 1/2 cups Bisquick baking mix
3/4 cup cold milk
4 Tbsp cold butter (1/2 stick)
1/4 tsp garlic powder
1 heaping cup grated sharp cheddar

Preheat oven to 400 degrees. Combine Bisquick and cold butter in a medium bowl. Using a pastry cutter or fork mix until butter is in chunks the size of peas. Add cheese, milk and garlic powder. Mix until combined, but do not over mix. The dough will be sticky. Drop 1/4 cup portions onto a cookie sheet. (an ice cream scoop is perfect for this) Bake for 15-17 minutes or until tops of biscuits turn light brown.
While biscuits are baking, melt 2 Tbsp Butter. Add 1/2 tsp garlic powder, 1/4 tsp parsley flakes and salt to taste. (I used Garlic Salt with parsley flakes from 'Fresh Finds')

Lodge Logic Biscuit Pan - Lodge Logic (Google Affiliate Ad)

Quick Doughnuts Recipe

Ok... So, if you didn't go for the Watermelon Salad, maybe you'll try this 'Quick Doughnut' recipe:

2 cans refrigerated Biscuits

Using a small cookie cutter (or doughnut cutter if you have one), cut out center of each biscuit. Deep fry at 375 degrees for 2 minutes on each side. Also fry centers. Drain and dry on paper towels.

Glaze:
2 cups 10X sugar
2 teaspoons cinnamon
5 to 7 tablespoons heavy cream or evaporated milk
1/4 teaspoon salt

Mix well. Dip hot doughnuts in glaze. Cool on wire rack. Yields 20 doughnuts and 20 rounds.

Watermelon Salad

This is a refreshing simple summer salad. It may sound a little odd, but give it a try.

3 cups chopped watermelon
1 cup chopped cucumbers
1/2 cup crumbled Mild Feta Cheese
2 Tbsp. Balsamic Vinaigrette Dressing
Garnish with fresh Basil leaves and thinly sliced red Onion

Combine and serve immediately.

Mama's Macaroni and Cheese Casserole

Edmond Gray was, too say the least, an unusual man. Some thought that he was abrasive and cold. He was an old Navy man. For those who knew him, there was much more to him. Edmond was Mama’s favorite cousin. In November before Mama died, she wrote in her date book:

"Billy & I drove to the beach in the grey 220SEL. Edmond & Pat came down. We went to Shoneys for supper. Edmond and I stayed up until 2am!"
To me, this said a lot. If you knew Edmond, he didn’t spend that much time talking to anybody. One day, I got a splinter in my finger. I came to the table where they were drinking coffee and displayed my finger. Edmond looked at it, then me and said, “If you’re looking for sympathy, I can tell you where to find it. It’s in the dictionary between sh*t and syphilis!”

Edmond and his family came down one weekend for a visit. Mama, as always, had fixed a big meal. She went to the oven to get the casserole out, and it slipped or the dish broke. The casserole flipped onto Mama’s forearm. She screamed and Edmond came running. He was an EMT at one time. He smeared butter on her arm and wrapped it in an ace bandage. Mama called Dr. Perry and asked him about it. He told her to come in and see him on Monday morning, but to expect some scaring because that would be a 2nd to 3rd degree burn. A casserole with cheese at 375 degrees could do a lot of damage to the tender skin on the forearm. Mama went to see him on Monday and he asked about the bandage and Mama told him about Edmond. With eyebrows scrunched together, Dr. Perry unwrapped her arm carefully. He stood there staring and said “Judy, if you burnt this arm, I can’t tell it!” There was not a mark on her arm.
 
In memory of Edmond, I'm posting Mama's Mac-n-Cheese recipe.

1 cup Macaroni, uncooked
2 Eggs, beaten
2 cups, Milk
½ pound, Cheddar Cheese
Salt & Pepper
2 T Butter

Cook macaroni, drain. Combine eggs and milk in a large bowl. Stir in macaroni, cheese and seasonings. Spoon mixture into a casserole dish that has been sprayed with oil. Dot with butter and bake at 325 degrees for 40 to 60 minutes or until set. You can try the knife method. Stick a knife in the center. It should come out clean. Mainly just check that it's not watery.

This was the only picture I could get... It's like a feeding frenzy when you serve this mac-n-cheese!

Note: Add a little extra cheese on top, if you like the ‘Crunchy Cheese Top’.

Meatloaf

Good down home cooking... just about every household has it's own meatloaf recipes. The possibilities are endless. This is a good basic recipe with a twist at the end. Yeah, I know I can never leave well enough alone!

2 pounds ground chuck

2 eggs

1/4 cup ketchup

1 tablespoon mustard

2 tablespoons worcestershire sauce

1 (1 ounce) package dry onion soup mix

1/4 cup grated parmesan cheese

1 cup Italian-style dried breadcrumbs

salt, pepper and garlic powder to taste

Mix ingredients and place in 8x8 pan or casserole dish. Bake at 350 degrees for 45-55 minutes.

**For an added kick, remove meatloaf from oven at 40 minutes... top with bacon and brush with 8oz can of tomato sauce. Return to oven for 15 minutes or until bacon is done.

Lit'l Smokies from Hillshire Farms... Go Meat!

Sorry, I could not resist... It never fails. Every time I cater an event, these little things find there way onto the table in some form or fashion. Lit'l Smokies can sometimes be found in different flavors, including cheddar or chipotle pepper, and different recipes such as Pigs in a Blanket. They are generally made of beef and/or pork and have a smoked flavor. However, this recipe is the go to recipe for these little gems!

1 lb. Little Smokies (sausage)

1 c. grape jelly
1 c. BBQ sauce
3 tbsp. Worcestershire sauce
1 tbsp. mustard

Mix ingredients in crock pot. Cook on high for 2 hours, stirring occasionally; then reduce to low and simmer. A great party snack for any occasion.

Chicken Cordon Bleu Casserole

Do you like the flavor of Chicken Cordon Bleu, but the thought of all that work just does not appeal to you? Well, this is a recipe for you! All the flavor of the original dish with very little effort, and you still come out of the kitchen looking like a master chef!

Chicken Cordon Bleu Casserole

6 Chicken Breasts, boneless skinless*
6 Ham Slices
6 Swiss Cheese Slices

1 (10.75 oz) can Cream of Chicken Soup
1 cup Sour Cream
½ cup White Wine or White Grape Juice
1 tsp Garlic Powder
1 tsp Parsley
1 tsp Pepper
Salt, to taste
1 (6oz) Dry Stuffing Mix (Chicken or Cornbread Flavor)

Preheat oven to 350 degrees.
Place chicken breasts in greased pan. Top with ham slices and then cheese slices. In a bowl, combine soup, sour cream, wine, garlic, parsley and salt and pepper. Mix well and pour mixture over chicken. Top with stuffing mix. Bake 30 min or until chicken is cooked through and juices run clear.


*I like to cook my chicken and diced (also dice the ham) it when making a big casserole. It is easier to serve and the casseroles serve more people than a per piece dish.