Sep 20

Cheddar Bay Biscuits

Ingredients, batter:

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

Ingredients, topping:

  • 2 Tbsp butter, melted
  • 1/2 tsp garlic powder
  • 1/4 tsp dried parsley flakes
  • pinch of salt (optional)

Preparation: Combine Bisquick with butter in a medium bowl using a pastry cutter or a large fork until the chunks of butter are about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don’t over mix.

Drop approximately 1/4-cup portions of the batter onto an ungreased cookie sheet using an ice cream scoop. (Use parchment paper if you don’t like dark bottoms on the biscuits.)

Bake for 15 to 17 minutes at 400 degrees, or until the tops of the biscuits begin to turn light brown.

While baking, prepare topping by stirring all ingredients together. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. (Some people brush the topping on the biscuits three minutes before they are done baking, and return the biscuits to the oven.)

Yield: 12 biscuits

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Posted in Breads

Jul 27

Strawberry Margarita Slush

Ingredients:

  • 10 oz fresh or frozen whole strawberries
  • 1 can (12 oz) frozen limeade concentrate
  • 1 cup water
  • 3/4 cup tequila
  • 1/4 cup triple sec
  • 4 cups lemon-lime carbonated beverage

Preparation: In blender place strawberries, limeade, water, tequila and triple sec. Blend until strawberries are chopped and mixture is blended. Pour into nonmetal freezer container. Cover container; freeze 8 hours or overnight until icy, stirring a few times after 2 hours.

To serve, stir mixture; spoon into 10 glasses. Top each serving with 1/4 cup carbonated beverage and stir till slushy. Rim the glasses with sugar.
(Triple batch fits in ice cream pail)

Yield: 8-10 servings

From the kitchen of: Kimberly Vlies

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Posted in Beverages

Apr 20

Butterfinger Delight

Ingredients:

  • 1 cup crushed butter flavored crackers (about 30 crackers)
  • 1 cup graham cracker crumbs
  • 4 Butterfinger candy bars (2.1 oz each), crushed
  • 3/4 cup butter, melted
  • 1 1/2 cups milk
  • 2 packages instant vanilla pudding mix (3.4 oz each)
  • 1 quart reduced-fat chocolate frozen yogurt, softened
  • 12 oz frozen whipped topping, thawed, divided

Preparation: Combine first four ingredients in large bowl. Set aside 1/2 cup for topping. Press remaining crumb mixture into an ungreased 13×9 pan. Chill for 5 minutes.

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until set (mixture will be thick). Stir in frozen yogurt and 1 cup whipped topping until smooth. Spread over crust.

Top with remaining whipped topping. Sprinkle with reserved crumb mixture. Chill until set.

Yield: 12-15 servings

From the kitchen of: Scrapper’s Hideaway

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Posted in Desserts

Apr 20

Spinach Lasagna

Ingredients:

  • 1 large jar spaghetti sauce
  • 1 can tomato sauce
  • 1 Tbsp olive oil
  • 1/2 medium onion, chopped
  • 1 package frozen spinach, thawed, drained
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1 tsp minced garlic
  • 1/2 cup water
  • 1 cup cottage cheese
  • 1 cup ricotta cheese
  • 2 eggs
  • 8 oz mozzarella cheese
  • 1/4 cup parmesan
  • 1/2 cup parsley
  • salt/pepper

Preparation: Heat olive oil in large skillet. Saute onion, spinach, oregano, basil, and garlic. Pour in spaghetti sauce, tomato sauce, and water; simmer 20 minutes.

In large bowl, combine cottage cheese, ricotta cheese, eggs, mozzarella cheese, parmesan, parsley, salt, and pepper.

Layer sauce, noodles, and cheese in 9×13 pan. Cover with foil and bake at 350 degrees for 55 minutes. Remove foil and bake another 15 minutes. Let stand 10 minutes before serving.

From the kitchen of: Scrapper’s Hideaway

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Posted in Main Dishes, Pasta, Vegetarian

Apr 20

Banana Streusel French Toast

Ingredients:

  • 1 loaf unsliced Italian bread, cubed
  • 1 1/3 cup mashed bananas
  • 12 oz can evaporated milk
  • 5 eggs
  • 1 Tbsp milk
  • 1 tsp cinnamon
  • 1/4 tsp. almond extract

Streusel Topping:

  • 2 cups brown sugar
  • 1 cup oatmeal
  • 1 cup Grape Nuts
  • 1 stick butter or margarine
  • 1/4 cup molasses

Preparation: Place bread cubes in a greased 9×13 pan. In a bowl, mix together all other ingredients. Pour evenly over bread. Mix all streusel topping ingredients and sprinkle it over the top of the bread mixture. Cover and refrigerate overnight.

Bake at 350 degrees for 40-45 minutes. Let stand 10 minutes before serving.

Serve with maple syrup and whipped cream.

From the kitchen of: Scrapper’s Hideaway

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Posted in Breads, Breakfasts

Apr 20

Chicken Salad Deluxe

Ingredients:

  • 1 1/4 cup buttermilk ranch dressing
  • 1/2 cup mayo
  • 3 Tbsp half and half
  • 1 cup grapes, each cut in half
  • 1/2 cup slivered almonds
  • 4 chicken breasts (cooked and chopped)
  • 16 oz box bowtie pasta, cooked, drained, and rinsed
  • 1 cup chopped celery
  • salt/pepper

Preparation: Mix first three ingredients and let sit for one hour. Mix all other ingredients in large bowl, add dressing to noodles about 1/2 hour before serving.

From the kitchen of: Scrapper’s Hideaway

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Posted in Appetizers, Salads, Side Dishes

Apr 20

Tomato Tart

Ingredients:

  • 1 sheet frozen puff pastry, thawed
  • 3/4 cup shredded mozzarella
  • 3/4 cup shredded provolone
  • 4 thinly-sliced plum tomatoes
  • 1/4 cup minced basil
  • 1/4 cup parmesan
  • salt/pepper

Preparation: Unfold pastry sheet on a lightly floured surface. Roll into a 12-inch square; transfer to a parchment paper-lined baking sheet. Prick with fork.

Combine mozzarella, provolone, and basil, and sprinkle over the pastry to within 1 inch of the edges. Arrange the tomato slices over the cheese. Season with salt and pepper; sprinkle with parmesan and minced basil.

Bake at 400 degrees for 15-20 minutes or until golden brown. Cool for 5 minutes.

Allow to cool. Break into pieces.

From the kitchen of: Scrapper’s Hideaway

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Posted in Appetizers, Side Dishes

Mar 24

Chip-Nut Toffee

Ingredients:

  • 1/2 cup chopped nuts (pecans suggested)
  • 3/4 cup brown sugar
  • 1/2 cup butter
  • 1 cup semi-sweet chocolate chips

Preparation: Lightly butter 9″ square pan. Place nuts in bottom of pan.

Combine brown sugar and butter in large sauce pan. Bring to a rolling boil over medium heat, stirring constantly. Bring to 270 degrees on a candy thermometer – OR – boil for five minutes. Pour over nuts immediately.

Sprinkle chocolate chips on top and cover with tin foil for two minutes to soften the chocolate from the heat of the toffee. Spread chocolate evenly.

Allow to cool. Break into pieces.

Yield: 1 lb

From the kitchen of: Karil Van Boxel

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Posted in Candies, Desserts

Mar 24

Apple Butter

Ingredients:

  • 12-14 apples (preferably Jonathan or winesap)
  • 2 cups apple juice
  • sugar
  • cinnamon
  • allspice
  • cloves
  • 1/2 cup sauterne (optional)

Preparation: Wash, core, and quarter apples (do not peel). Combine apples and apple juice in lightly oiled crock pot. Cover and cook on low for 10-18 hours or on high for 2-4 hours.

When fruit is tender, put through a food mill to remove peel. Measure cooked fruit and return to crock pot.

For each pint of sieved cooked fruit, add: 1 cup sugar, 1 tsp cinnamon, 1/2 tsp allspice, 1/2 tsp cloves. Stir well.

Cover and cook on high for 6-8 hours, stirring about every 2 hours. Remove cover after 3 hours to allow fruit and juice to cook down. Add sauterne (optional) for the last hour of cooking.

Spoon into hot sterilized jars and process according to standard canning methods.

Yield: About 5 half-pint jars.

From the kitchen of: Bonnie de Arteaga

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Posted in Canning

Mar 24

Grandma Bieri’s Salad Dressing

Ingredients:

  • 1/4 cup oil
  • 2 Tbsp vinegar
  • 1 tsp sugar
  • salt & pepper
  • chopped onions

Preparation: Mix all ingredients. Toss with greens, tomatoes, and cucumbers.

From the kitchen of: Grandma Joey Bieri

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Posted in Salads

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