Flaky Buttermilk Biscuits

Found on The Sisters' Cafe

"...They turned out so well for me this time because I broke my pastry blender so I had to cut the butter into the flour with two knives. I was so bugged with the tediousness of it that I thought I quit a little early since the butter seemed to be in kind of big chunks! Obviously it was just right and to be honest I think I usually cut it in way too much... ok I admit it, I definitely do! I remember Mom telling me often "oh honey, that's a little too much but it's ok - I'm sure it will still be delicious"!! :) So learn from my mistakes and don't cut the butter in too much. Also minimize how much you handle the dough, otherwise you'll end up with tough biscuits!"
My poor square little biscuits... I need a round biscuit cutter!!

2 cups all-purpose flour (9 ounces)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
3 tablespoons honey

1. Preheat oven to 400°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.
3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.
4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Chicken Cordon Bleu Bundles

Found on Taste The Joy

This is an original recipe created by me. The idea came from pigs in a blanket. An adult version with chicken cordon bleu instead of hot dogs!

1 tube Grands! Flaky Layers Buttermilk Biscuits
8 chicken tenders {if you want even easier, you could buy those crispy chicken strips and cook them in the oven instead}
8 pieces thinly sliced, cooked ham
8 slices swiss cheese
In a skillet add 1-2 TBS oil. Place chicken tenders in the oil and sprinkle with lemon pepper. Cook on medium-high heat till done and juices run clear. {I used a lid to keep oil from splattering}
Roll biscuits out in a rectangle. Place one slice ham, one slice cheese and one chicken tender on top of each.Fold ends and edges and pinch to seal. Place on a greased baking sheet and cook at 350 for approximately 20 minutes. Serve with dipping sauce:
1/4 C mayonaisse
1 TBS honey
1/4 C Smuckers Simply Fruit Apricot Spread
1/2 - 1 TBS mustard
1 TBS sour cream
1/4 tsp poppy seeds

Fudge Oatmeal Bars

Found on Taste The Joy

1 C butter
2 C brown sugar
2 eggs
2 tsp vanilla
2 ½ C flour
1 tsp soda
½ tsp salt
3 C oats
Mix. Put 2/3 in 9x13 pan. Spread filling over top. Sprinkle rest of batter on top. Bake at 350 for 20 minutes.
Filling:
12 oz pkg semi-sweet chocolate chips
1 can sweetened condensed milk
2 TBS butter
Melt. Add:
1 C nuts (opt)
2 tsp vanilla

Italian Mini-Meat Loaves

Found on Eat it Up

Ingredients:

1& 1/3 lb. ground sirloin (I used ground turkey)

1 large egg, beaten

2/3 cup Italian bread crumbs

1/4 grated Parmesan cheese

1/2 small onion, finely chopped

4 cloves garlic, chopped

3 tablespoons tomato paste

salt and pepper

olive oil

1.Place meat in a bowl and make a well in meat. Fill well with egg, bread crumbs, 1/4cup cheese, onion, garlic, tomato paste, salt and pepper.
2.Mix all together and form into loafs. (You can make them small or big as you like. This recipe will make 4-6 depending on size). Make loafs about 1 inch thick. Coat loafs with a bit of olive oil and arrange on sprayed baking sheet.
3.Roast for 18-20 minutes on 425 degrees.

Cereal Crunch

Found on My Favorite Recipes

Cereal Crunch

Cereal and Nut Mixture

• 7 cups Golden Graham cereal
• 8 cups Rice Chex cereal (I used rice Cripix and it worked fine)
• 3 cups flake coconut
• 1 cup chopped or slivered almonds

Sauce

• 1 cup white Karo syrup
• 1 cup sugar
• 1/2 cup butter
• 1 tsp. vanilla

--Bring sauce ingredients to boil, cook for 5 minutes. Pour over cereal and nut mixture. Stir until covered, then spread on wax paper to cool. make sure to not boil sauce more than 5 minutes or it will be too crunchy.

Crockpot Chicken Tortilla Soup

Found at The Sister's Cafe

4 chicken breast halves (I've used 3 big ones and had it turn out great)
2 15-oz cans black beans, drained
2 15-oz cans Mexican stewed tomatoes
1 cup MEDIUM salsa (not mild)
1 4-oz can chopped green chilies
1 14 ½-oz can tomato sauce
Tortilla chips, not optional :)
2 cups grated cheddar cheese (I prefer sharp)

Combine all ingredients except chips and cheese in large slow cooker. Cover and cook on low 8 hours. Just before serving, remove chicken breasts and slice or shred into bite-sized pieces. Stir into soup. To serve, put a handful of chips in each individual soup bowl. Ladle soup over chips. Top with cheese.

Fudge Crinkles

Found on The Sister's Cafe

1 box Devils Food cake mix

2 eggs

1/2 cup canola oil

powdered sugar

Preheat oven to 350 degrees. Mix together first 3 ingredients. Dust hands with powdered sugar then roll dough into 1 inch balls. Roll in powdered sugar and place on greased cookie sheet (or silpat, ungreased of course). Bake 8-10 minutes. Don't overbake! They should puff up during baking and flatten with cooling.