Sunday Breakfast.

Because we had so much leftover food, we skipped the baked oatmeal...but it is really good!! So I'll put it on here.



Baked Oatmeal

2 1/4 cups Old Fashioned Oats, uncooked
1/3 cup granulated sugar
3-1/3 cups milk
2 eggs, lightly beaten
2 teaspoons vanilla
1/3 cup firmly packed brown sugar

Heat oven to 350º F. Spray 8-inch square glass baking dish with cooking spray.

In large bowl, combine oats and granulated sugar. In medium bowl, combine milk, egg substitute and vanilla; mix well. Add to oat mixture; mix well. Pour into baking dish.

Bake 40 to 45 minutes or until center jiggles slightly. Remove from oven to cooling rack.

Sprinkle brown sugar evenly over top of oatmeal. Using back of spoon, gently spread sugar into a thin layer across entire surface of oatmeal. Return to oven; bake just until sugar melts, about 2 to 3 minutes. Set oven to broil. Broil 3 inches from heat until sugar bubbles and browns slightly, 1 to 2 minutes. (Watch carefully to prevent burning. It may be necessary to turn baking dish.) Spoon into bowls to serve. Serve with bananas, blueberries, nuts, dried fruit, warm milk etc!!



Lemon Blueberry Bread

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
3/4 cup granulated white sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1 tablespoon grated lemon zest
1/2 cup milk
1 cup fresh blueberries

Preheat oven to 350 degrees and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch).

In a separate bowl, whisk together the flour, baking powder and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made.



Mom's Zucchini Bread

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (if you like them)

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees.
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.


Enjoy!

All Church Retreat: Dinner Saturday night!

Pasta Yum!!




Spaghetti with Artichoke Hearts and Tomatoes

2 Tablespoons Olive Oil
2 Tablespoons Butter
3 cloves Garlic, Minced
1/2 whole Medium Onion, Finely Diced
1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
1 can Diced Tomatoes With Juice (14.5 Oz.)
1 cup Heavy Cream
1/2 cups Chicken Broth (More As Needed)
1/2 teaspoons Nutmeg
Salt And Pepper, to taste
1 pound Thin Spaghetti
1 cup Parmesan Cheese, Freshly Grated
2 Tablespoons Fresh Chives (or Other Herbs) Chopped

Cook spaghetti till al dente. Drain and set aside.
Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.



Homemade Marinara sauce

1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley

In a Dutch oven, cook onion, and garlic in a little olive oil over med. heat until translucent. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 T salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.


Meatballs

1 pound lean ground beef
3/4 cup seasoned breadcrumbs
1/4 cup chopped sweet onion
1 egg, lightly beaten
2 cloves garlic, chopped
3 Tablespoons Worcestershire sauce
1 Tablespoon Dijon mustard
1/2 teaspoon red pepper flakes
1/2 teaspoon Cajun seasoning

place on a broiler pan so the fat can strain. Broil 10-15 minutes. Serve with Spaghetti and marinara sauce!!



Baked Ziti with Spinach and Tomatoes

3/4 pound chicken sausages, casings removed
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce
10 ounces ziti or penne pasta (about 3 cups), freshly cooked
8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)

Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.




Scott's favorite Ceasar Salad

1 head of Romaine
6 cloves garlic
3/4 cups Mayonnaise
1 teaspoon anchovy paste
1 Tablespoon Dijon -mustard
3 Tablespoons grated Parmesan cheese (divided)
1 teaspoon Worcestershire sauce
1 Tablespoon lemon juice
Salt & pepper to taste

Mince garlic combine with the rest of the ingredients. Serve with favorite garlic croutons and extra parmesan cheese!!

Olive Garden Salad

Olive Garden Salad Dressing:
½ c. mayonnaise
1/3 c. white vinegar
1 tsp vegetable oil
2 Tb. corn syrup
2 Tb. Parmesan cheese
2 Tb. Romano cheese
¼ tsp garlic salt – or one clove garlic, minced
½ tsp Italian seasoning
½ tsp parsley flakes
1 Tb. lemon juice
Salad:
1 large head romaine lettuce
slices red onion
black olives
2-4 banana peppers
2 small tomatoes, quartered
½ c. croutons
freshly grated Parmesan cheese

Mix all dressing ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes, add a little extra sugar.(It turns out a bit runny.)
Chill one salad bowl in freezer for at least 30 minutes. Put lettuce in bowl. Place on top of lettuce red onions, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top. So good!!

Lunch Saturday Afternoon...All church retreat!!

Sloppy Joes

1 pound extra-lean ground beef
1/2 cup onion, diced
4 cloves garlic, minced
1/2 jalapeno, minced
1 red pepper, diced
1 1/2 cups tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
3/4 teaspoon salt
Freshly ground black pepper
8 whole-wheat burger buns toasted

Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.



Corn Bake

1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn (drained)
1 (8 ounce) container sour cream
2 eggs
1/2 cup butter
2 tablespoons white sugar
1 (8.5 ounce) package corn muffin mix

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.



Lemon-Tarragon Chicken Salad Sandwiches

1 1/4 pounds skinless boneless chicken breast halves (about 3)

3/4 cup finely chopped celery
1/2 cup plus mayonnaise
1/8 cup finely chopped red onion
2 (or more) tablespoons chopped fresh tarragon
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
6 croissants
Raspberry Jam

Bring large saucepan of salted water to boil. Add chicken breasts; reduce heat to medium-low, cover and simmer until chicken is just cooked through, about 12 minutes. Transfer chicken to plate; cool. Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend. Shred chicken with 2 forks; stir into mayonnaise mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.) I like to add garlic powder, extra tarragon, extra lemon peel, more mayo etc....until it tastes how you want it to taste! Go easy on the garlic powder though! Cut croissants in half and spread jam on bottom of each! This brings a nice sweet balance to the tarragon and lemon!! So so so good!! Cut sandwiches in half and serve.


Watermelon and Cantaloupe Wedges with Lime-Mint Syrup

1/4 cup sugar
1/4 cup fresh lime juice (from 1 1/2 limes)
2 teaspoons finely grated lime zest (from 1 1/2 limes)
2 medium ripe cantaloupe (about 3 1/2 pounds), cut into 24 thin wedges
1 (8-pound) piece watermelon, preferably seedless, cut into 24 thin wedges
2 tablespoons fresh mint, preferably spearmint, finely chopped

In small bowl, whisk together sugar and 1/4 cup hot water until sugar is dissolved. Stir in lime juice and zest. Cover and refrigerate until cool, about 1 1/2 hours. (Syrup can be made ahead and chilled, covered, up to 3 days. Make sure your fruit wedges are nice and cold too!! As close to serving time as possible, stir mint into syrup and drizzle over melon wedges. Serve chilled.



Slightly Sweet Dill Refrigerator Pickles

1 small sweet onion, thinly sliced
2 pounds medium pickling cucumbers, scrubbed, cut into 1/4-inch-thick rounds
(next time I am going to try cutting them into wedges)
1 large bunch dill, coarsely chopped (stems included)
1 tablespoon yellow mustard seeds
2 teaspoons whole white peppercorns
1 1/2 cups apple cider vinegar
1 cup water
1 cup sugar
3 tablespoons coarse kosher salt
2 teaspoons dill seeds

Divide sliced onion between two 1-quart wide-mouth glass jars. Pack cucumber slices horizontally in jars. Top each jar with dill.

Using mortar and pestle or resealable plastic bag and mallet, crush mustard seeds and peppercorns together. Place crushed spices in medium saucepan. Add vinegar, 1 cup water, sugar, coarse salt, and dill seeds. Bring mixture to boil over medium-high heat, stirring until sugar dissolves.

Ladle mixture evenly over cucumbers. Leave jars uncovered and chill 24 hours. Cover glass pickle jars tightly with lids. DO AHEAD: Can be made 1 week ahead. Keep refrigerated.



Mrs. Fields Chocolate Chip Cookies

2 cups butter, softened
2 cups white sugar
2 cups packed brown sugar
2 teaspoons vanilla extract
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
4 eggs
4 cups all-purpose flour
5 cups rolled oats
4 cups semisweet chocolate chips
8 ounces finely grated chocolate bar
3 cups chopped walnuts

Preheat oven to 350 degrees.
Cream together butter, white sugar, and brown sugar. Add eggs (one at a time) and vanilla.
Mix together in a separate bowl: salt, baking powder, baking soda, flour and oatmeal (put small amounts of oatmeal in blender until it turns to powder. Measure out 5 cups of rolled oats. Using a blender or food processor blend until a fine powder. Blend everything together. Add: chocolate chips, grated chocolate bar, and chopped nuts (any kind).
Bake on greased cookie sheet (make golf ball sized balls) and bake about two inches apart. Bake for 8 -10 minutes. Do not over bake. They are so good when slightly under cooked!! Yum!!!

All Church Retreat Recipes from Saturday Morning. Enjoy.



Monkey Bread

3 cans Buttermilk Biscuits (the Non-flaky Ones)
1 cup Sugar
2 teaspoons Cinnamon
2 sticks Butter
½ cups Brown Sugar

Preheat the oven to 350 degrees.
Open up all three cans of biscuits and cut each biscuit into quarters.
Next, combine the white sugar with 2 teaspoons of cinnamon. Dump these into a 1 gallon zip bag and shake to mix evenly.
Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan or 9 x 13. MAKE SURE YOUR PAN IS SEALED....butter will leak out into your oven if it is not!
Melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.
Bake for about 30-40 minutes until the crust is a deep dark brown on top. When its finished cooking, remove it from the oven. If you have the willpower, allow it to cook for about 15-30 minutes before turning it over onto a plate.



Granola

4 cups old fashion oats
2 1/2 cups sliced almonds
1 1/2 cups sweetened flaked coconut
1/4 salt
1/2 cup canola oil
1/2 cup honey

Line a baking sheet with foil. Oil the foil. Toss oats, almonds, coconut and salt together. Whisk oil and honey then stir into oat mixture. Spread onto pan & bake at *375 for 15 minutes stir once until slightly brown. Add in any dried fruit you want!



Spinach & cheese Crustless Quiche

1 tablespoon vegetable oil
1/4 cup onion, finely chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 cups shredded cheese (your choice)
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Preheat oven to 350 degrees. Lightly grease a pan as deep as a pie pan.
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.



Tomato, Mushroom, Bacon Crustless Quiche

1 tomato, chopped, divided
10 slices Bacon (already done)
1 cup sliced fresh mushrooms
12 eggs
1/3 cup Sour Cream
1 cup Shredded Cheddar Cheese
1 cup Shredded Mozzarella Cheese

Heat oven to 325 degrees F.
Cook bacon in large skillet until crisp. Remove bacon with slotted spoon to paper towels; reserve 1 tablespoon drippings in skillet. Add mushrooms to skillet; cook and stir 2 minutes or until tender. Remove from heat. Chop bacon. Add to skillet with onions and tomatoes; mix well.
Beat eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.
Bake 30 minutes or until center is set. Sprinkle with reserved onions and tomatoes. Let stand 5 minutes before cutting to serve.



Zucchini & Feta Crustless Quiche

3 small zucchini, coarsely chopped
1 onion, coarsely chopped
5 eggs
1/2 cup grated Parmesan cheese
1/2 cup crumbled feta cheese
1/2 teaspoon dried parsley
1/4 teaspoon salt
1 pinch ground black pepper
1 cup all-purpose flour
1 teaspoon baking powder
1 (8 ounce) package shredded mozzarella cheese
paprika for garnish

Preheat an oven to 350 degrees. Grease a quiche dish or a 9-inch pie pan, and set aside.

Place the zucchini, onion, eggs, Parmesan cheese, feta cheese, parsley, salt, and pepper into the work bowl of a food processor, and process for about 1 minute, until all the ingredients are finely chopped and blended. Add the flour and baking powder, and process 1 more minute, scraping the side of the bowl if necessary. Place the mozzarella cheese into the work bowl, and process for about 1 minute, to combine the cheese thoroughly into the mixture.
Scrape the mixture into the prepared quiche dish, sprinkle with paprika, and bake for 1 hour, or until set. The quiche is done when a knife inserted into the center comes out clean.

All Church Retreat Recipes: Friday Night.

Here's the Recipes from the All Church Retreat 2011.

Friday Night



Chicken Pot Pie

1 lb of chicken (i like rotisserie chicken, but it can be frozen too)
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1/2 teaspoon garlic powder
1 3/4 cups chicken broth
2/3 cup whole milk
2 (9 inch) unbaked pie crusts

Preheat oven to 425 degrees. In a saucepan, combine carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, garlic powder and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken and veggies in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Veggie Pot Pie
sub 1 lb chicken for zucchini or broccoli & sub chicken broth for veggie broth!



Secret Recipe Meat loaf

(I'm not a ketchup fan so I left it off the top but did add it in!!)

2 t. vegetable oil (you really only need that tiny amount - I accidentally did tablespoons once)
1 green onion, finely minced
3 cloves of garlic, minced
2 T. finely minced green bell pepper
2 T. finely grated carrot
2 beaten eggs
1 c. milk
2 t. salt
1/2 t. black pepper
1/2 t. garlic powder (try to buy fresh from bulk spice section on ALL herbs, spices and powders...it really makes a difference!!)
1/2 t. onion powder
1 1/2 lbs. hamburger
3/4 lb. sausage
1 c. bread crumbs
1/2 c. flour
1/4 c. ketchup plus an addition 1/4 c. for the top (optional)

Saute green onion, minced garlic, green pepper & carrot in oil over medium heat for a couple of mins. Combine beaten eggs, milk, salt, black pepper, garlic powder, and onion powder in a medium bowl. In a large bowl, mix breadcrumbs and flour into hamburger & sausage with your hands. Add egg & milk mixutre, sauteed veggies, and 1/4 c. ketchup and mix with hands. It seems really, really soupy at first, but it eventually starts sticking together.

The book says, "Get in there and squish it all around for a while. Enjoy yourself."

Press the mixture into a large loaf pan (it completely fills my bread pan, level with the top). Bake @ 350 for 30 mins. then spread 1/4 c. ketchup on top & bake for another hour. Let it sit for a bit before serving.

My mom says "The first time I made it, the ketchup on top was fine. Then I used a different oven (I made it at school for a potluck one night) & the ketchup burned. When I made it for you guys, I baked it 45 mins. without the ketchup & 45 mins. with the ketchup."



Turkey & Quiona Meat loaf

1/4 cup quinoa
1/2 cup water
1 teaspoon olive oil
1 small onion, chopped
1 large clove garlic, chopped
1 (20 ounce) package ground turkey
1 tablespoon tomato paste
1 tablespoon hot pepper sauce
2 tablespoons Worcestershire sauce
1 egg
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon water

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
Preheat an oven to 350 degrees
Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.
Stir the turkey, cooked quinoa, onions, tomato paste, hot sauce, 2 tablespoons Worcestershire, egg, salt, and pepper in a large bowl until well combined. The mixture will be very moist. Shape into a loaf on a foil lined baking sheet. Combine the brown sugar, 2 teaspoons Worcestershire, and 1 teaspoon water in a small bowl. Rub the paste over the top of the meatloaf.
Bake in the preheated oven until no longer pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees. Let the meatloaf cool for 10 minutes before slicing and serving.



Green Beans

We roasted the green beans at 500 degrees. They were dressed with olive oil, almonds and a little garlic salt. Yum.




Bacon, Lettuce, And Cherry Tomato Salad With Aioli Dressing

5 ounces applewood-smoked bacon (about 6 slices)
12 cups torn romaine lettuce (from 1 large head; about 13 ounces)
8 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes, halved
1 garlic clove, minced
3 tablespoons mayonnaise
1 1/2 tablespoons white-wine vinegar

Cook bacon in large skillet over medium heat until crisp; transfer to paper towels. Crumble bacon coarsely. Pour off all but 1 tablespoon drippings from skillet; reserve skillet.
Place lettuce and tomatoes in large serving bowl. Heat bacon drippings in skillet over medium heat. Add garlic, then mayonnaise and vinegar; whisk until blended, 30 to 40 seconds. Season dressing to taste with salt and pepper. Pour over lettuce and tomatoes and toss to coat. Sprinkle bacon over. Serve immediately.




Red Lobster Biscuits

2 1/2 c. Bisquick
4 T. cold butter
1 heaping c. grated cheddar cheese
3/4 c. whole milk (I DO USE WHOLE MILK)
1/4 t. garlic powder

BRUSH ON TOP:

4 T. melted butter
1 t. garlic powder
1/2 t. dried parsley flakes
pinch of salt

Cut the butter into the Bisquick til it's about the size of peas. Add cheese, milk & 1/2 t. garlic. Mix by hand
(I use a wooden spoon) - Don't overmix!!

Drop approx. 1/4 c. of dough onto ungreased cookie sheet. Bake 15 - 17 mins. @ 400. When the biscuits are done, melt the butter in the microwave & stir in garlic, parsley & salt. Brush on tops. Makes one dozen.


Enjoy!!

Sometime in February.

Everyone swears I have made sloppy joes for the staff before, but never have....i promise! But it got me thinking that I should...so i did! I served them with a fancy applesauce and dressed up canned baked beans!!! I wasn't a huge fan of the applesauce, so I am just posting the joes and the beans...enjoy!



Sloppy Joes

1 pound extra-lean ground beef
1/2 cup onion, finely diced
4 cloves garlic, minced
1/2 jalapeno, minced
1/2 red pepper, finely diced
1 1/2 cups tomato sauce
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon mustard powder
3/4 teaspoon salt
Freshly ground black pepper
8 whole-wheat burger buns toasted

Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.




Baked Bean Casserole

1 tablespoon butter
1 small onion, diced
1/2 pound bacon
1 (28 ounce) can baked beans
2 teaspoons Worcestershire sauce
1 tablespoon ketchup
1 teaspoon prepared yellow mustard
1 cup brown sugar, divided

Preheat an oven to 400 degrees.
Melt the butter in a skillet over low heat. Cook and stir until the onion has softened and turned translucent, 10 to 15 minutes. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cut bacon into bite-sized pieces and set aside. Combine the baked beans, Worcestershire sauce, ketchup, mustard, and onions in a 2-quart casserole dish. Stir in 2/3 of the cooked bacon and 1/4 of the brown sugar until evenly mixed. Cover the bean mixture with the remaining bacon, and sprinkle with the remaining brown sugar. Bake in the preheated oven until hot and bubbly, about 45 minutes.

Yum!!