A true favorite for breakfast on the weekend, these biscuits are awesome with eggs and bacon or even some good sausage gravy! They're also wonderful with a good ol' country dinner as well!
2 cups all-purpose flour 2 teaspoons sugar 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1/2 cup shortening or lard, chilled (see Note, below) 3/4 cup plus 2 tablespoons buttermilk (or milk+ 1tsp vinegar, stir and let sit 5 minutes) Preheat oven to 425°F. Sift dry ingredients into a bowl. Cut in the shortening with a pastry blender, and add the buttermilk, blending quickly, just until dry ingredients are moistened. A sticky dough will result. Turn the dough out on a floured board. Flour your hands and knead the dough 3 or 4 times. Important: Do not overhandle the dough or you'll be eating rocks! Roll or pat to a 3/4-inch thickness, and cut with a biscuit cutter. Repeat with the scraps of dough. For soft-sided biscuits, place close together on a lightly greased baking sheet or in a lightly greased cast iron skillet (vegetable cooking spray works just fine). For biscuits that are crusty all around, place about an inch apart on a lightly greased baking sheet. Bake at 425°F for 15 to 18 minutes, or until golden brown. Makes about eight 3-inch or about a dozen 2-inch biscuits.
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I swear, this really is heaven in a pie crust! One homemade 9 inch pie crust or refrigerated prepackaged pie crust One 8 ounce package cream cheese, room temperature 3 eggs, divided 3/4 cup granulated sugar, divided 4 teaspoons vanilla, divided 1/2 cup light corn syrup 3 Tablespoons butter, melted 1/4 teaspoon salt 2 cups toasted pecan pieces Preheat oven to 350 degrees. Place your homemade or prepackaged pie crust in a 9 inch deep dish pie plate. Using a large bowl, beat the cream cheese, 1 egg, 1/4 cup sugar and 2 teaspoons vanilla together until smooth. Pour the cream cheese mixture into the bottom of the pie crust, spread out evenly, bake for 15 minutes. In another large bowl, add the remaining 2 eggs and 1/2 cup sugar. Whisk together until well combined. Add the corn syrup, butter, the remaining 2 teaspoons of vanilla and salt to the bowl. Whisk until well blended together. Sprinkle the toasted pecan pieces evenly over the baked cream cheese layer in the pie plate. Slowly pour the corn syrup mixture evenly over the pecans. Bake 35 – 40 minutes or until set in the middle. Cool completely. Refrigerate any leftovers. These are so absolutely delicious! Pure sinful bliss on your tongue!
Brownie Bars 4 ounces unsweetened chocolate 1/2 cup (1 stick) butter 3/4 cup all-purpose flour 1/4 teaspoon salt 2 large eggs l cup packed light brown sugar 2 teaspoons vanilla extract 1/2 cup chopped walnuts 1/2 cup mini semi-sweet chocolate chips Cherry Cheesecake Filling 1/2 cup (1 stick) butter 4 ounces cream cheese softened 1 teaspoon pure vanilla extract 1 1/4 cups powdered sugar 1 cup dried cherries, finely chopped Chocolate Drizzle 2 ounces semi-sweet chocolate chips 1 tablespoon whipping cream Preheat oven to 325°F (175°C). In a small saucepan, melt chocolate and butter over low heat, stirring until smooth; cool. Alternatively, melt the chocolate and butter in the microwave. Combine flour and salt in a bowl. Set aside. In mixing bowl, beat eggs until fluffy, about 1 minute. Gradually beat in brown sugar. Add cooled chocolate mixture and vanilla. Stir in flour mixture until blended. Fold in walnuts and chocolate chips. Spread batter in a buttered 13x 9-inch baking pan. Bake for 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Meanwhile, prepare the Cherry Cheesecake Filling: Cream butter and cream cheese in a bowl until light and fluffy. Gradually beat in vanilla and powdered sugar. Stir in cherries. Spread mixture evenly over brownie layer. Refrigerate until set. To make the Chocolate Drizzle, melt the chocolate chips and cream over low heat or in the microwave. Cool slightly. Dip a fork into the mixture and drizzle over the cherry cheesecake layer. Chill until firm. Cut in 2x2-inch squares. Refrigerate until serving time. These are so yummy! The rich explosion of cream cheese in the middle makes them absolutely heavenly!!
TOPPING: 1/2 cups all-purpose flour 1/2 cup granulated sugar 1/8 teaspoon salt 3 tablespoons unsalted butter, melted MUFFINS: 2 eggs 1 cup granulated sugar 1/2 cup vegetable oil 1 tablespoon vanilla extract 1 teaspoon white vinegar 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 2 cups all purpose flour 1 cup blueberries FILLING: 4 ounces cream cheese, room temperature 3 tablespoons granulated sugar Preheat oven to 350°F. Line muffin pans with paper baking cups. Make the topping by stirring together all topping ingredients with a fork in a medium sized bowl. Set aside. Using a hand mixer, mix eggs with electric mixer about 1-2 minutes until thick and frothy. Mix in sugar and oil, beat until creamy. Add the vanilla, vinegar, baking soda, and salt and mix well. Blend in sour cream then stir in flour using a wooden spoon. (Batter may be slightly lumpy.) Gently fold in blueberries. Make the cream cheese filling: stir (or use a hand mixer) together cream cheese and sugar until smooth. Fill muffin cups with about 2 tablespoons of muffin batter. Add about 1-2 teaspoons of cream cheese to the center of each muffin, then top with another 1 tablespoon of batter. Sprinkle the crumble evenly over the top of the muffins. Bake for 15-22 minutes until a toothpick comes out clean from the center of a muffin. Cool 5 minutes in pan then remove to a rack to cool completely. Store in an airtight container for up to 3 days or freeze for up to one month. These brownies are perfect when you want something with a little extra kick to them!They're not spicy, they just have a little sweet heat!
2 ounces unsweetened baking chocolate, coarsely chopped 2 ounces semi-sweet baking chocolate, coarsely chopped 3/4 cup unsalted butter 1 3/4 cups sugar 3 eggs 1 tablespoon vanilla extract 2 tablespoons + 1/4 teaspoon unsweetened cocoa powder (I used Special Dark), divided 1 1/4 teaspoons ground cinnamon, divided 3/4 + 1/8 teaspoon ground cayenne pepper, divided 1/4 teaspoon salt 1 cup all-purpose flour 3/4 cup mini chocolate chips 1 tablespoon powdered sugar Preheat oven to 350°F. Line a 9x13” pan with foil and spray with cooking spray. Place the two baking chocolates and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, 1 teaspoon cinnamon, 3/4 teaspoon cayenne, salt, and 2 tablespoons cocoa and stir well. Add flour and stir carefully. Stir in mini chocolate chips. Spread brownie batter in prepared pan. Bake for 20-25 minutes, until a toothpick comes out with just a few crumbs stuck to it. Let them cool completely before slicing into squares. Whisk powdered sugar, 1/4 teaspoon cocoa, 1/4 teaspoon cinnamon, and a pinch (up to 1/8 teaspoon) cayenne pepper. Sprinkle over sliced brownies. I grew up on these heavenly sweet treats! They're so light, I'd easily eat a few of them without getting too stuffed. I always loved making a little hole and pouring my honey inside of them and then flipping it a few times to thoroughly coat the inside! These heavenly treats are definitely worth the effort of making them!
1 package active dry yeast 1-1/2 cups warm water (105°F to 115°F) 1 tablespoon shortening, melted 1 tablespoon sugar 4 cups all-purpose flour 1 teaspoon salt vegetable oil sifted confectioners' sugar sugar honey ground cinnamon Dissolve yeast in warm water in a large mixing bowl, and let stand 5 minutes. Stir in melted shortening and sugar. Combine flour and salt. Gradually stir the flour mixture into the yeast mixture, and mix well. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 2 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°F.), free from drafts, 1 hour or until doubled in bulk. Punch dough down and roll to 1/4-inch thickness. Cut into 2-1/2-inch squares. Pour oil to a depth of 3 inches into a frying pan (or use deep fryer). Heat oil to 375°F. Fry a few sopapillas at a time in the hot oil, lightly pressing down on them with the back of a fork, until the dough starts to puff. Release pressure, and continue frying until golden brown, turning once; drain. Sprinkle with confectioners' sugar or cinnamon sugar and serve hot, with honey. Makes about 24 pieces. This has been one of my favorite dishes for years! It's so easy and incredibly delicious!
1 tablespoon vegetable oil 1 white onion, diced 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 1 (10 ounce) can diced tomatoes with green chile peppers (such as Rotel)) 1 cup chicken broth 2 tablespoons sour cream 2 teaspoons ground cumin 1 teaspoon chile powder 1 cooked chicken, torn into shreds or cut into chunks 8 ounces shredded Cheddar cheese 10 flour tortillas Preheat oven to 350 degrees. Heat oil in a large skillet over high heat. Saute onion until warmed through and somewhat soft. Combine onion, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin and chile powder together in a large bowl and stir until sauce is well-combined. Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese. Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more. Remove and let sit for about 5 minutes and then cut and serve!
Schism
by Britt Holewinski Genre: YA, Dystopian About the Book
SCHISM is the first book in a new dystopian trilogy by a truly unique author. It tells a tale of survival, of good versus evil, and of constructing a future with only memories of childhood.
A virus, created by the smartest minds in the United States government, which is meant to target male adults in times of war, is accidentally released before testing is complete. Within weeks six billion people are eliminated from the world. The only survivors are prepubescent children. Five years after this catastrophic event, a young girl named Andy Christensen and her two friends are forced to leave their home in Bermuda and return to the North American continent. There, they discover that America is wild and chaotic, and people have instituted a “survival of the fittest” mentality. Andy and her friends soon band together with fellow survivors in search for a new place to call home. My Thoughts
Wow! This is the best book I've read this year so far! I was completely captivated from beginning to end and found it so hard to put down. The writing is excellent, the plots are well thought out and the characters are absolutely believable. The complexities of the characters and society are so realistic, it felt like I was reading a true story memoir. With plenty of action, a hint of romance and well versed dialogue, I didn't experience a single dull moment in Schism!While it does have vague references to drugs and sex, there's no explicit scenes or anything that I found offensive. This is an absolute perfect read for young adults, adults and anybody who likes dystopian literature. I absolutely enjoyed reading Schism and am anxiously awaiting for the sequel!Schism has made my top 5 list of best books that I've ever had the pleasure to read!
About Britt Holewinski
http://brittholewinski.com/
Britt Holewinski is originally from Boston, Massachusetts, but during her childhood she lived in six different houses across the country, which inspired her to write about characters who must continually adapt to new situations and locations. She attended the University of Notre Dame and Pennsylvania State University, where she received her Bachelor’s and Master’s degrees in Mechanical Engineering. In her spare time, Britt loves to go hiking along the Potomac River, learn French, and visit the Revolutionary and Civil War sites in Virginia and Maryland. She has been living in the Washington DC area for the last twelve years.SCHISM is her first novel. What inspired Britt Holewinski to write SCHISM? I began writing this novel in January 1995. I was a junior in high school and I had just finished reading Lord of the Flies. Months earlier, I had watched a miniseries of Stephen King’s The Stand on television, and I became fascinated by the idea of weaving together the two plot lines: a world run by children after being the only survivors of a global plague. Though only seventeen, I was determined to write a book and began a first draft. I wrote nearly two hundred pages and then college, graduate school, and my career stalled further progress on the story. In the intervening years, I tried to write as often as possible, sometimes on my laptop but more often in large spiral notebooks—random scenes written out of order that I knew I wanted to include in the final version. Finally, not long after finishing my year-long tour in Afghanistan, I decided to take time off from my job to focus on writing the book, and in December 2011, I finished the first draft. Many of my own personal experiences are reflected throughout the story. Watching The Stand was the impetus for writing about a global virus. However, as I began my career and worked closely with the US military overseas, I had several discussions about how cautious the military must be to ensure that women and children are not harmed during air or ground raids on enemy targets. These discussions gave me the inspiration to define the virus in the book as one developed to be lethal only to adult males, thereby eliminating the need to worry about innocent civilian casualties. Of course, the virus was accidentally and prematurely released at the start of the novel, resulting in billions of deaths. In September 2000, I was about to begin graduate school at UCLA. I had come to Los Angeles three months earlier and immediately felt out of place, especially after a rock cracked my windshield while driving into the city the day I arrived. As the summer passed, the nagging feeling that I was supposed to be somewhere else had worn me down, and by the time autumn came, I decided to move back east and transferred my enrollment to Penn State. I packed my car and drove three hours until I reached Barstow and finally stopped. The drive from LA that night inspired one of my favorite scenes in the novel: when Andy and Ben escape from the Coliseum and drive off into the night through the California desert. (QUOTED FROM HER WEBSITE) Find Schism Here
And Now, a Special Giveaway! These Easy Garlic Cheese Bombs are so easy to make and so incredibly delicious! I suggest making a double batch since they're going to disappear faster than cabbage at a groundhog's convention! LOL
1 tube of biscuits (10 count); I used regular size 3 oz. mozzarella cheese, in brick ¼ cup salted butter, melted 2 teaspoons dry Ranch seasoning mix 2 teaspoons garlic powder or 3 teaspoons minced garlic Preheat oven to 400 degrees F. Line a baking sheet with silicone baking mat or parchment paper. Set aside. Cube cheese into ¾" pieces. Open biscuits and place on cutting board. Place one piece of mozzarella cheese in the middle of each biscuits. Pinch seams to close the cheese inside and form rolls. Place rolls on baking sheet, spacing them about 2" apart. Mix melted butter with garlic and Ranch seasoning. Brush rolls with butter. Bake cheese bombs for 13 to 15 minutes OR until golden brown on top. When done, brush rolls with remaining butter and let cool for 5 minutes. Serve warm with a side or marinara sauce for dipping. Wow your guests St. Patrick's Day with this beautiful Mint Chip Cake Roll!
FOR THE FROSTING: 2 cups milk chocolate chips 1 1/4 cups heavy cream 1/2 teaspoon vanilla extract 1/4 teaspoon peppermint extract 1/4 cup mini chocolate chips or Andes Creme de Menthe Baking Chips for garnish FOR THE CAKE 3 eggs 3/4 cup granulated sugar 2 teaspoons brewed coffee (or water) 1 teaspoon vanilla extract 1/4 cup usweetened cocoa powder 1/4 teaspoon salt 1 teaspoon baking powder 3/4 cup all purpose flour Powdered sugar, to aid in rolling FOR THE FILLING: 1 cup heavy whipping cream 4 tablespoons powdered sugar 1/2-3/4 teaspoons peppermint extract (taste after 1/2 teaspoon) 6 drops green food coloring 1/3 cup mini chocolate chips or Andes Creme de Menthe Baking Chips Make the Frosting: Place chocolate chips in a medium bowl. Heat the cream in a small saucepan over low heat until it just starts to bubble around the edges. Pour cream over chocolate chips, let sit for 30 seconds, then whisk until smooth. Add extracts and stir. Refrigerate until thick, several hours. The frosting is more of a glaze; it will not harden like a true ganache. Once it cools in refrigerator, cover with plastic wrap and stir it occasionally until ready to frost cake. You can make the frosting the day before. Make the Cake: Preheat oven to 350°F. Line a jelly roll (10x15”) pan with foil and spray with cooking spray (I like to use the spray with flour). Beat eggs at high speed for 3 minutes, until frothy and dark yellow. Beat in sugar, coffee, and vanilla extract. Whisk together cocoa, salt, baking powder, and flour. Stir into wet ingredients just until blended. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10). While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about 1/4 cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully. Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour. Make the Filling: Beat heavy cream in an electric mixer fitted with the whisk attachment. (You can also use a hand mixer, but it will take longer.) Slowly add in powdered sugar during beating, one tablespoon at at time. Add 1/2 teaspoon of peppermint extract. Beat until whipped cream forms. Add up to 1/4 teaspoon more of peppermint extract to taste. Stir in food coloring. Assemble Cake: Once the cake has cooled, unroll it carefully. Spread the filling on the cake, leaving 1” without filling at either end. Sprinkle with mini chocolate chips or mint baking chips and re-roll cake. Cover with plastic wrap and chill for at least one hour before frosting. Place cake roll on a wire rack set over a cookie sheet (with sides). Pour chocolate ganache glaze evenly over the cake, making sure it covers the ends and sides of the cake. Transfer to serving plate and top with mini chocolate chips or mint baking chips for garnish. Chill at least one hour before serving. Store leftovers in refrigerator, loosely covered. Note: You'll have leftover frosting. Eat it with a spoon, or make it into hot chocolate! Note: The cake should stay chilled until right before serving or the whipped cream filling will get warm and it will be hard to slice. |
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