Chicken and cheddar biscuits

This is from Taste of Home.


1/3 c butter, cubed
1 large onion, chopped
2 celery ribs, chopped
2 medium carrots, chopped
2 cloves garlic, minced
1/2 c flour
1 t salt
1/2 t pepper
4 c chicken broth
5 c cooked chicken, cubed
3 c biscuit mix
3/4 c milk
1 c shredded cheddar cheese

Preheat oven to 425.

Saute onion, celery and carrots in butter about 3-5 minutes.  Add garlic; cook and stir 1 minute longer.  Stir in flour, salt and pepper until blended; gradually whisk in broth.  Bring to a boil, stirring constantly.  Cook and stir over medium heat 4-6 minutes or until thickened.  Add chicken.

Transfer to a greased 9 x 13" baking dish.  Bake, uncovered, 20 minutes.  

Meanwhile, combine biscuit mix and milk just until moistened.  Turn onto a lightly floured surface and knead gently 8-10 times.  Roll into a 12 x 8" rectangle.  Sprinkle with cheese.  Roll up jelly roll style; pinch seam to seal.  Cut crosswise into 1" thick slices.  Place on top of hot chicken mixture.  Bake, uncovered, 15-20 minutes or until biscuits are golden brown.

Honey sage cornbread

Preheat oven to 350.

Grease or spray a 9 x 5" loaf pan.

1 1/2 c flour

1 1/4 c yellow cornmeal

1/2 t baking powder

1/2 t baking soda 

1/2 t salt

3/4 c honey

2 eggs

1/2 c olive oil

1 c buttermilk

1 c frozen corn

1 T fresh sage, chopped

Mix dry ingredients.  Mix liquid ingredients.  

Mix egg mixture, corn and sage into dry ingredients.  Stir to combine.  Pour into greased pan.  Bake 1 hour.  Drizzle with additional honey and serve.

Salt and vinegar chicken wings

10 chicken wings

3 T white vinegar

2 T Old Bay seasoning

1/2 t salt

Coat the wings with Old Bay seasoning (I shake them in a sealed plastic bag).  Line on a baking sheet and bake at 400 for 50 minutes, turning after 25 minutes.  Mix vinegar and salt in a large bowl.  Toss wings in vinegar mixture, to coat, and serve.

This is from Casa de Crews on Facebook.  Fantastic!

Creamy garlic parmesan mushrooms

2 T butter
1 T olive oil
8 ounces mushrooms (whole if tiny, sliced if large)
2 cloves garlic, minced
1/2 c heavy cream
1/4 c grated parmesan cheese
2 ounces cream cheese, softened
1 t Italian seasoning
1/2 t salt
1/2 t pepper

Heat butter and olive oil; add mushrooms and garlic and saute until tender.

Add cream, parmesan, cream cheese, Italian seasoning, salt and pepper.  Stir with the mushrooms and heat until sauce is bubbly and smooth.

Garnish with fresh parsley.

Serve immediately.

From 77recipes.com

Breakfast casserole

1 pound breakfast sausage, browned and crumbled (I use the homemade recipe posted 3/12/17)
2 c milk
8 eggs
1 t seasoned salt
1 t pepper
2 c shredded cheddar cheese
1 onion, chopped
3 red potatoes, cooked and sliced thin

Preheat oven to 350.  Mix milk, eggs, seasoned salt and pepper until well blended.  Add cheese and onion and mix well.

Layer potatoes in the bottom of a greased 9 x 12 casserole.  Cover with sausage.  Pour milk mixture on top.

Bake, covered with foil, about 35 minutes.  Bake uncovered an additional 30 minutes, until eggs are set.

Modified a little from recipe on Allrecipes.com

Honey balsamic brussels sprouts

A recipe for those of us who hate brussels sprouts!

1 1/2 pounds brussels sprouts
3 T olive oil, divided
3/4 t kosher salt
1/2 t pepper
2 T balsamic vinegar
2 t honey

Preheat oven to 425.

Trim off outer leaves, cut the bottoms off, and slice sprouts lengthwise.  Toss with 2 T olive oil, salt and pepper.

Roast on a baking sheet about 20 minutes, until tender and caramelized.

Return sprouts to the bowl and add remaining olive oil, balsamic vinegar and honey.  Toss to coat evenly.

Twice baked sweet potatoes (by special request!)

* Exported from TheRecipeManager *

Sweet potatoes:  twice baked sweet potatoes

Source:   Taste of Home, 10/10

Website:  tasteofhome.com

Origin:  

Category: Side Dish

Type:     Vegetable

Difficulty: 2

Seasonality: [X] Winter [ ] Spring [ ] Summer [X] Fall

Qty Measure Ingredient

------------------------------------------------------------

2 Medium sweet potatoes

2 oz cream cheese, softened

2 Tablespoon sour cream

1 Tablespoon Butter

1/4 Teaspoon Salt

2 Tablespoon brown sugar

1/2 Teaspoon Cinnamon

Instructions: Scrub potatoes; pierce with a knife.  Bake 50-60 minutes at 425.  Cut a thin slice off the top; scoop out the pulp and mash.  Add cream cheese, sour cream, butter and salt.  Mix well.

Spoon mixture into potato shells.  Sprinkle with brown sugar and cinnamon.  Bake at 425 for 10-15 minutes longer.

Serves: 2

Serving Size: 1

Yields:

Prep Time: 5 min

Idle Time:

Cook Time: 1 hr  15 min

Total Time: 1 hr  20 min