BRIE BITES

24 Philo Shells
24 tsp Jam (any flavor or try honey or brown sugar)
6oz Brie cut into 24 equal pieces


Spread shells on a baking sheet
Fill with brie
Top with jam, fruit, honey or sweetener


Bake at 350 for 10 minutes

CHEESE ENCHILADAS

12 corn tortillas

28oz Enchilada Sauce or 1 batch It’s a 10 Enchilada Sauce (under sauces on blog)

4 cups grated cheese

Heat oven to 350 degrees.

Put approximately ¾ cups enchilada sauce in the bottom of a 9x13 baking dish.

Warm 6 tortillas at a time for 45 seconds, wrapped in a damp towel in the microwave to make them pliable. Keep them in the damp towel while assembling.

Dip 1 tortilla in sauce, put ¼ cup cheese on tortilla, roll up and put seam side down in baking dish. Repeat with remaining tortillas.

Pour all remaining enchilada sauce over top of the finished enchiladas and top with remaining cheese.

Bake 25 minutes covered. Uncover and bake an additional 5 minutes.

These can be made ahead of time and either frozen or just kept in fridge until ready to cook. To cook frozen enchilada, thaw overnight in fridge before cooking.

BEER CAN CHICKEN

Remove bag of giblets
Rinse & pat dry
Inject if desired
Rub with olive oil and spice rub of choice
Put on can
Smoke at 425, 60-90 minutes until 165degrees internal.

Good Rub:
1 tsp each: paprika, brown sugar, tarragon
1/3 tsp each: salt, pepper, garlic powder
Pinch: chili powder

Butter injection
1/2 cup melted butter
1-2 TBL seasoning

CORN FLAKE RANCH CHICKEN

4-6 chicken breasts (boneless & skinless)
1 cup crushed corn flakes
1 cup grated Parmesan (fresh or powder from green can)
1 envelope ranch dressing mix
1/4 cup melted butter

Mix corn flakes, cheese, ranch in bag.
Dip chicken in melted butter.
Shake in bag to coat.
Pour any leftover coating over chicken.
Bake 45 minutes at 350 degrees (until internal temp is 165)

SMOKED BONELESS SKINLESS CHICKEN BREASTS

Season as desired
Smoke at 250 for 1.5 hours or until 165 degrees in the thickest part of breast

BUTTERNUT SQUASH

1 Butternut squash, peeled, seeded & cut into 1” cubes
Olive oil (about 2 TBL)
2 cloves minced garlic
S&P to taste

Mix all together and roast 25 to 30 minutes at 400 degrees

MEXICIAN COWBOY CASSEROLE

2 lbs. ground beef (I use 85/15)

1 package taco seasoning

1 cloves garlic, chopped (or 1/2 tsp garlic powder)

1 can (15.25oz) whole kernel corn

1 can condensed fiesta nacho cheese soup

2 cups cheddar cheese, shredded

1/2 cup milk

1/2 cup sour cream

1 bag (2lbs.) frozen tater tots (I like to use the flat ones, not the traditional tater tots)

Before I got ready to make this casserole, I let the tater tots sit on the counter to defrost for an hour or so. The original recipe used still frozen tater tots, but I felt they get more crunchy thawed.

In a large skillet cook the beef. Add in the taco seasoning and garlic.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

WHEN MAKING A 9X13 PAN

Grease a 9×13 inch baking dish. Layer half of the tater tots on the bottom, pour the hamburger mixture over the top and then layer with the other half of the tater tots. Sprinkle with remaining 1 cup cheese and bake at 350 for 25–30 minutes, or until golden brown and crunchy.

WHEN MAKING AN 8X8 PAN

Put half the ingredients in a freezer bag and then assemble the rest in an 8x8 baking dish and bake as above.

ELOTE - MEXICIAN STREET CORN

6 ears corn, or 5 cups kernels (try and use white corn)
4 tablespoons soften butter
Zest of 1 lime
1 tbsp. lime juice
⅓ c. sour cream

¼ c. mayonnaise
1 large bag Flamin' Hot Cheetos, crushed
½ cup of crumbled cotija cheese
Hot sauce (Valentina, Tapatio or Cholula)

In a small bowl, combine the melted butter and lime zest.
In another bowl, combine lime juice, sour cream and mayo

If using full cob --
Brush butter mix on corn, grill for 10 minutes turning once.
Brush with the mayo mix, roll in cotija cheese
Drizzle with hot sauce
Roll in cheetos

If using kernels (fresh, frozen or canned) --
Mix corn with butter mix, oven roast, pan fry or microwave.
Scoop into bowls
Top with mayo mix, cheese, hot sauce and cheetos

NOTES
The finer your hot cheetos are, the more will stick on the corn.

SUGAR COOKIE BARS FOR A GROUP

1 cup butter (room temp)

2 cups sugar

4 eggs

2 tsp vanilla

5 cups flour

Pinch of salt

½ tsp baking soda

FROSTING

1 cup butter (room temp)

2 tsp vanilla or almond

3 cups powdered sugar

Pinch of salt

3 TBL milk

Sprinkles (optional)

Preheat oven to 375 degrees

Line jelly roll pan (10x1x15) with parchment paper. Grease the sides.

Beat butter until creamy.

Beat in sugar.

Beat in eggs one at a time until well mixed.

Beat in vanilla.

Whisk together the flour, salt and baking soda then gradually mix into the wet ingredients.

Dough is very very stiff.

Crumble the dough onto the prepared pan and press down firmly and evenly.

Bake for 15 minutes, until edges are slightly browned.

Let cool.

Frost & top with sprinkles.

LUNCH LADY PEANUT BUTTER BARS FOR A GROUP

 1 cup sugar

1 cup brown sugar 1 cup butter

1 tsp vanilla

2 eggs 2 ½ cups peanut butter (divided)

2 cups rolled oats (not quick) 2 cups flour

1 tsp baking soda

1 tsp salt

FROSTING:

½ cup butter

¼ cup milk

1-2 tsp vanilla

3 TBL cocoa

2-3 cups powdered sugar (2 ½ cups seems to be perfect)

1. Preheat oven to 350 degrees.

2. In a large bowl, cream the sugar, brown sugar, and butter together. Add the vanilla, eggs, and 1 cup peanut butter and stir to combine.

3. Add the remaining ingredients and mix together.

4. Spread dough on a greased jelly roll pan (18x13x1"). Bake for 15 minutes (until very light brown).

5. While hot spread the other 1 1/2 cups peanut butter on top - it helps to drop spoonfuls all over the top of the bars, then spread after the peanut butter has started to melt. DO NOT try to spread before peanut butter has melted, you’ll rip your bars apart. Also, don’t be alarmed if the peanut butter drops into the bars when dropping it on.

6. Let cool until the peanut butter has become solid again (you can throw them in the fridge so they set up faster).

7. While cooling, mix together frosting ingredients with a hand mixer and then spread on top of bars.

FREEZER PEAR SAUCE

8 Pears, peeled, cored and cut into 1" chunks

1/4 cup water

2 tsp lemon juice

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp vanilla
1 TBL brown sugar (optional)(I never add this)

CROCK POT INSTRUCTIONS
Put everything except brown sugar into a 2 qt. crock pot. Cook on low 4-5 hours, stirring every 90 minutes. Use a stick blender to make smooth or eat chunky!

Can add brown sugar but I never do!

Can easily triple this recipe in a 6qt. crock pot!




STOVE TOP INSTRUCTIONS

Put everything into large pot. Cook on medium heat until soft enough to puree, about could be anywhere from 45 minutes to 2 hours depending how soft your pears were to start. Puree up with stick blender, traditional blender or food processer.

Place in freezer containers. Let cool before placing in freezer, or you can just eat it right away. Oh, and no need for sugar, but if you like it sweet, add brown sugar after you get it all mashed and pureed up. 

SIMPLE BAKED CHICKEN PARMESAN

2.5 cups marinara sauce
1 cup mozzarella
1/2 bunch basil fresh chopped (I usually just sprinkle on dried)
4 chicken breasts, butterflied
Salt & Pepper
1.5 cup panko bread crumb
1 cup parmesan cheese fresh grated
3 tablespoons parsley
1 teaspoon dried oregano

In an 8x8 baking dish spread sauce evenly on the bottom, then layer mozzarella and basil evenly on top.

Season both sides of chicken with salt and pepper to taste, then place evenly into pan over mozzarella/basil.

In a bowl mix panko, parmesan, parsley, and oregano. Sprinkle evenly over chicken then bake at 375 °F for 1 hour.

Serve with pasta and enjoy!

FATTY

1 lb. ground sausage or beef
12-16 oz bacon slices weaved together
Filling of choice

Roll ground meat flat between 2 pieces of cling wrap
Top with filling of choice
Roll up jelly roll style
Seal the ends so all filling is completely enclosed
Wrap bacon weave around the "jelly roll" & secure with toothpicks
Smoke at 250 for about 2 1/2 hours until internal temperature is 165 degrees*

Filling options, let your creative juices flow
Cheese
Peppers
Onions
Mushrooms

*if you desire, once the roll reaches 160 degrees, brush it with BBQ sauce then continue to cook until done at 165 degrees

HOT APPLE CIDER

2 qt. Apple Cider

Juice of 2 oranges

Juice of 2 lemons (1/4 cup)

15 whole cloves (1/4 cup)

6 cinnamon sticks

1 TBL honey

1 TBL ground allspice

1 tsp ground cinnamon

3-4 TBL butter

Simmer all except butter

Strain

Stir in butter

Drink up!

ZUCCHINI BARS FOR A GROUP

2 cups flour

3/4 cup brown sugar

3/4 cup white sugar

2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

2 tsp cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 cup oil (I use vegetable)

1/2 cup applesauce

2 eggs

1 tsp vanilla

2 cups zucchini, shredded

Mix all together with your electric mixer. Bake in a greased sheet pan (jelly roll pan) at 350 degrees for 15-20 minutes.

Allow to cool completely and frost with cream cheese frosting.

Cream Cheese Frosting

1 lb powdered sugar

8 oz cream cheese softened

½ cup softened butter

Milk to consistency

Cream softened cream cheese and softened butter together, then gradually add in pwd sugar. Whip together for a minute or two, Frost on cooled cake. Serve at room temperature or chilled.

Halve the recipe and cook in a 9x13 for 20-25 minutes.

SMOKED BRISKET

Option 1 -- To get the BEST flavor and BARK

16lb Brisket (Fat trimmed to less than 1/4")

Rub with equal parts salt and pepper

Wrap in saran warp and placed in fridge over night

Smoke as directed below except after 2 hours of smoking, spray with the following spritz every 30-45 minutes until you wrap the meat.

SPRITZ

2 cups apple cider

3/4 cup cider vinegar

1/2 cup water

1/4 cup worcestershire

1/4 cup lemon juice

1/2 tsp salt

 

Option 2
12-16lb Brisket (Fat Trimmed to 1/4" to 1/2")
1/2 Cup Salt
1/2 Cup Pepper
2 Cups Beer or Beef Broth (optional. If using tin pan in step 7, you can pour liquid in at this point).
-- Rub the dry spice onto meat.
-- Let sit at room temperature for 1 hour.
-- Follow directions below.

Option 3
12-16lb Brisket (Fat Trimmed to 1/4" to 1/2")
1 tsp Salt
1 TBL Pepper
1 TBL Lemon Pepper
1 TBL Garlic Powder
1 TBL Coffee Rub (optional)
1/4 cup A1, 57 Sauce or BBQ Sauce, Diluted
2 cups Beer or Beef Broth (optional. If using tin pan in step 7, you can pour liquid in at this point).
-- Inject with diluted steak sauce of choice
-- Rub the dry spice onto meat
-- Let sit at room temperature for 1 hour
-- Follow directions below

DIRECTIONS
1. Turn smoke on (10-15 minutes) lid open
2. Close lid and preheat to 225
3. Put brisket on smoker with fat side up
4. Close lid and don’t peek!
5. Cook 4 hours until temperature reaches 160-165 degrees. If not at 160 after 4 hrs, check every 30 minutes.
6. Remove from smoker
7. Wrap in butcher paper or put in a tin pan or homemade foil packet.
8. Seal tight so it is completely encased
9 Cook 4 hours until temperature reaches 204 degrees. If not there after 4 hours, check every 30 minutes
11. Wrap in saran wrap then a towel and put in a cooler for 1-2 hours before slicing.


Always slice against the grain. Grain usually runs diagonal so it’s a good idea to cut across the point to flat to make smooth slices.

BUTTERMILK SYRUP (vanilla or coconut)

USE A 10 CUP OR LARGER SAUCE PAN!!! 

Syrup will really expand in step 4!!!

Step 1:  Melt

     1.25 cups sugar

     1.5 cubes butter (12 TBL)

     3 TBL light corn syrup

Step 2: Add

     1.5 cups buttermilk

Step 3: Bring to boil. Boil for 1 minute

Step 4: Remove from heat, add and stir

     2-3 tsp vanilla or coconut extract

     1.5 tsp baking soda

CINNAMON VANILLA BUTTERMILK PANCAKES

2 cups all-purpose flour

3 Tbsp white sugar 

1 1/2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

2 cups buttermilk (if batter is too thick, add more buttermilk or milk to thin)

1 1/2 tsp vanilla extract

1 egg

1/4 cup melted butter, cooled slightly

1. Mix dry ingredients together (flour, sugar, baking powder, baking soda, salt, cinnamon)

2. In separate bowl mix wet ingredients (buttermilk, vanilla, egg and melted butter)

3. Mix dry ingredients into wet ingredients until just moistened. 

DO NOT OVERMIX

4. If batter is too thick, add more buttermilk or milk until desired consistency.

PEANUT BUTTER BALL ENERGY BITES

1½ cups old fashion oat flakes

½ cup peanut butter

⅓ cup honey

½ cup mini M&M's*

½ tsp vanilla

*can also use mini chocolate chips, mini Reese’s Pieces or a combination of them.

Mix all together. Makes 16 balls.


Balmer's Peanut butter ball recipe
1 Cup quick Oats...
3/4cup Natural crunchy peanut butter
1/2 Cup GROUND dark chocolate (freeze before chopping or grating)
1/2 cup Ground flax seed
2 tbs. Local sourced honey

SMOKED BURGERS

Cook to internal temp of 160 degrees

GRILLED
Smoke 4-5 minutes to establish fire
Close lid and preheat to 425 degrees
Depending on thickness of burger, cook 5-8 minutes per side.


SLOW SMOKED
2 lbs. beef
1 TBL Worcestershire
2 TBL seasoning
Mix and make 8 patties

Establish fire with lid open
Put patties on grill
Close lid
Smoke 2 hours without raising temp.
DO NOT FLIP

SLIME

6oz White School Glue

1 TBL + 1 tsp Baking soda

1.5 TBL Saline Solution

Liquid Food color

Mix all together.  If too sticky, add a little saline at a time until it bonds together,

Store in an airtight container in a little bit of water to prevent it from drying out.

SMOKED MAC 'N' CHEESE

2 Cups Uncooked Macaroni (8oz)
1/2 Stick Of Butter, Cut Into Small Cubes
3 Cups Milk
2 Cups Heavy Cream
16oz Cheese (Sharp Cheddar Is My Favorite But I’ve Also Done 8oz Sharp & 8oz Co-Jack)

4oz Velveeta
Salt & Pepper To Taste


Mix All Together In 9x13ish Size Pan
Smoke At 225 Degrees For 2 Hours


If You Like It Really Cheesy, You Can Sprinkle Top With More Cheese And Put Under Broiler To Brown Top.

SMOKED RIBS

Your Favorite Dry Rub

Your Favorite BBQ Sauce

1.  Cut Rack In Half And Remove The Membrane From Back Of Ribs

2.  Rub Generously With Dry Rub

3.  Smoke At 225 Degrees

     Baby Backs – 2 Hours

     Short Ribs – 3 Hours

4.  Put In A Pan And Wrap Tight with Foil.
     (Can Add A Little Apple Juice In Bottom Of Pan If Desired)

5.  Smoke At 225 Degrees For 2 Hours

6.  Remove From Pan, Baste With BBQ Sauce

7.  Smoke At 225 Degrees For 1 Hour.

SMOKED JALAPENO POPPERS

8oz Cream Cheese

8oz Shredded Co-Jack

2-4 TBL Hot Sauce (Tabasco Or Franks)

1 Tsp Black Pepper

12 Fresh Jalapeno Peppers

12 Slices Bacon, Cut In Half

24 Toothpicks

Cut Peppers In Half, Take Out Seeds And Membrane

Mix All But Bacon & Halved Peppers

Stuff The Peppers With The Cheese Mix

Wrap With Bacon And Secure With Toothpick

Smoke At 250 Degrees For 1.5 – 2 Hours.

DEVILED EGGS -- 3 WAYS

CLASSIC

6 hardboiled, peeled & sliced in half, yolks removed

2 tablespoons mayonnaise

1 scant tablespoon mustard

1 teaspoon Worcestershire sauce

salt & pepper, to taste

Ground paprika for dusting

Optional: chives, green onion or parsley

SPICY

6 eggs

2 tsp Dijon mustard

2 tsp mayonnaise

1/4 teaspoon Worcestershire sauce

1/4 teaspoon hot pepper sauce, or to taste (Franks is our favorite but Tabasco is also good)

1 pinch salt and black pepper

Ground paprika, for dusting

Optional: pickled jalapeno slice or black olive cut in half horizontally

BACON CHEDDAR

6 eggs

1/4 cup mayonnaise

1 1/2 tsp mustard

2 slices bacon, cooked and crumbled

1 TBL finely shredded cheddar cheese

Ground paprika for dusting

Optional: small triangle of cheese or bacon piece inserted upright.

1. Peel each egg and cut in half lengthwise, remove the yolks, and place the bowl with remaining ingredients. Stir the mixture until smooth and thoroughly combined.

2. Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off.

3. Dust each egg with paprika, and top with optional topping if desired.

4. Refrigerate until chilled, 20 to 30 minutes, and serve cold.

BEST PASTA SALAD EVER OR “DILL PICKLE” PASTA SALAD

THIS REALLY IS THE GREATEST PASTA SALAD EVER!!!!

SALAD:

1/2 lb dry shell pasta (about 3 cups)

1/2 cup pickle juice

3/4 cup sliced pickles

2/3 cup cheddar cheese, diced

1/2 cup frozen peas (optional)

DRESSING:

2 tsp minced dry onion (or 3 TBL fine diced fresh onion)

1 tsp dried dill (or 1 tablespoons fresh dill)

2/3 cup mayonnaise

1/3 cup sour cream

1/8 tsp cayenne pepper

4 tablespoons pickle juice

seasoning salt & pepper to taste

1. Boil pasta al dente according to package directions. Run under cold water to stop cooking.

2. Toss cold pasta with ½ cup of pickle juice and set aside for about 5 minutes. Drain & discard pickle juice.

3. Combine all dressing ingredients and mix well.

4. Toss together, dressing, pasta and salad ingredients in a large bowl. Refrigerate at least 1 hour before serving.

RESERECTION ROLLS

12 Rhoades rolls, (take out of freezer 1 hour before you’re ready to make)

4 TB sugar

1 tsp cinnamon

12 large marshmallows

1/4 cup butter, melted

Combine sugar and cinnamon in a small bowl and set aside

Roll marshmallow in butter

Roll in cinnamon sugar mix

Press each portion into a flat circle

Place1 large marshmallow in the center of each roll

Pinch roll dough very firmly around the marshmallow. Roll each into a seamless, or nearly seamless, ball with your hands.

Put each roll into 1 cup of muffin tin

Brush rolls with remaining melted butter. Sprinkle remaining cinnamon/sugar mixture over rolls.

Cover rolls with plastic wrap and put in the fridge overnight.

On Sunday morning, preheat oven to 350°.

Take rolls out of fridge and bake for 15 minutes until rolls are golden brown. Be careful not to overbake. (These may also be baked without sitting overnight. After wrapping the marshmallow in them, let them rise for about an hour or so and then bake them as usual.)

Symbolism:

Marshmallow – Body of Jesus

Butter – Oils for Embalming

Cinnamon/Sugar – Spices used to anoint body

Roll – Wrapping of Jesus’ body

Oven – Tomb

Hollow roll – Empty tomb after Jesus has risen

GLAZED HAM

If baking, follow directions on package

Crock-Pot Method:

WITH SPICE OR GLAZE PACKET

10lb. spiral ham

20oz Crushed Pineapple with juice, don't drain

1 ½ cups brown sugar

1 cup ginger ale

Put 1 cup brown sugar on bottom of crock pot

Cut ham off bone and place slices sitting up-right on brown sugar

Sprinkle with ½ cup brown sugar

Drizzle with glaze packet that came with ham (if spice packet, make glaze 1st

Pour pineapple over top

Pour ginger ale over top

Cook on low 4-5 hours.

To thicken sauce/drippings, pour into sauce pan with cornstarch slurry and cook to desired thickness.

WITHOUT SPICE/GLAZE PACKET

10lb sl

iced ham

20oz Cruched pineapple with juice, don't drain

1 cup brown sugar

1/4 tsp ground clove

1/4 cup honey

4 TBL butter

Place ham into crock pot.  

Mix remaining ingredients.

Pour over ham.

Cook on low 5 hours.

To thicken sauce/drippings, pour into sauce pan with a cornstarch slurry and cook to desired thickness.

PRIME RIB ROAST

4-5lb. Prime Rib Roast (have butcher cut bones off and tie them back on)
2 Cups A1 Sauce
4 Cups Rock or Kosher Salt
Inject Garlic Marinade (optional)


2 TBL horseradish
1 cup whipping cream


2 hours prior to cooking, inject with marinade, or just set out to bring to room temperature.


When ready to cook, pre-heat oven to 450 degrees.


Put a thin layer of rock salt (about the size of the roast) on a foil lined roasting pan.


Liberally coat the roast with A1 so that the entire roast is covered. set the top of the roast down into the salt, pressing down to embed the salt into the A1. Completely cover the remainder of the roast with the rock salt, pressing it into the A1.


Cook for 30 minutes, then turn oven temperature down to 375 Degrees.


Place roast rib side down on roasting pan.


Cook for 1 hour, or until the internal temperature of the roast is between 145-160 degrees F.  (if you pull out at 145, you end up with medium-rare, if you pull out at 160, you end up with medium)


Let the roast stand for 20-30 minutes to let the juices re-distribute.

The roast will be encased in a “shell of salt”. Just hit it with the back of a knife and it will come right off.


While roast is resting, whip the cream and fold in the sour cream.


Save the bones for yummy prime rib soup!!!

GARLIC CHEESY PULL-APART BREAD

12 frozen Rhoades rolls or a 1 lb frozen loaf

6 TBL butter

¾ cup parmesan (divided in half)

½ cup grated cheddar (divided in half)

¾ tsp parsley flakes

1 tsp garlic powder

1/4 tsp + 1/8 tsp salt

1/4 tsp + 1/8 tsp Italian seasoning

1/4 tsp + 1/8 tsp Onion powder

Let dough thaw for about 45 minutes. Cut into 24 equal parts.

In a medium to large bowl, melt the butter, mix in the seasonings. Put the 24 dough pieces in the bowl and gently mix to completely coat.

Sprinkle ½ of each cheese over the coated dough balls. Gently mix to evenly coat.

Spray non-stick spray in a 9” spring-form pan. Line the bottom of the pan with the coated dough balls.

Top with the remaining cheese.

Let rise for 2 hours.

Bake at 350 degrees for 20-25 minutes until center is done.

*you may want to put the spring form pan on a pan or piece of foil to prevent butter leaking out.

 

BUTTERMILK BISCUITS & GRAVY

Buttermilk Biscuits (makes 8)

6 Tbsp butter (grate it then freeze)

2 cups all purpose flour

1 Tbsp sugar

1/4 tsp baking soda

1 Tbsp baking powder

1 tsp salt

1 cup buttermilk

2 Tbsp melted butter

1. Preheat oven to 450 degrees.

2. Sift together flour, sugar, baking soda, baking powder and salt.

3. Add the butter and combine, until it looks like coarse crumbs (use food processor, a pastry cutter or 2 forks in a large bowl).

4. Stir until dough is mixed and combined, it will be slightly sticky/tacky. If it's still really sticky, add a bit more flour!

5. Divide dough into 8 equal sections. Roll into a ball then pat into a disk.

6. Place the biscuits on a parchment paper lined baking sheet, almost touching each other, and bake at 450 degrees for 12-15* minutes until browned.

7. After the biscuits are baked, brush tops with melted butter.

*13 minutes was perfect on my airbake pans

Creamy Sausage Gravy

1 lb sausage

2 TBL oil or butter

1/3 cup flour

1/2 tsp seasoned salt

1/4 tsp ground thyme (or 1/8+1/16 tsp dried thyme)

3/4-1 tsp black pepper

3-4 cups whole milk

1. Brown sausage in a large skillet over medium high heat, crumbling as it browns.

2. Add oil or butter.

3. Reduce the heat to medium low and add in the flour and seasonings, stirring to combine. Cook for about 1 minute.

4. Pour in the milk, stirring frequently, until it thickens to your desired consistency.

OVERNIGHT PANCAKES

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg, beaten
2 cups buttermilk


Sift together: flour, sugar salt, soda and baking powder. Blend beaten egg and buttermilk. Gradually beat flour mixture into egg mixture. Cover well, store overnight. In the morning stir well (add a little more milk if the batter is too thick).


Using a 1/4 cup of batter you will yield 20 pancakes!

BROCCOLI CHEESE SOUP (PANERA KOPY-KAT)

CROCK POT

Place in the crock --

6 cups chopped broccoli

4 TBL butter

3/4 cup finely diced onion

3/4 c finely diced celery

3/4 cup finely diced carrots

3 tsp minced garlic

1.5 tsp black pepper

Make a slurry--

6 cups chicken broth

3/4 cup corn starch

Mix well and pour over veggies

Cook on low 6 hours

Add--

1.5 cups milk or heavy cream

6 cups of fresh grated sharp cheddar

Cook for another 30 minutes

STOVE TOP

4 tablespoons butter

1 cup yellow onion, diced small

1 cup carrots, peeled and diced small

1 celery stalks, diced small

2 cloves garlic, minced

1/2 teaspoon each of salt and pepper

1/4 cup flour
1/8 tsp nutmeg

2 cups milk

2 cups chicken stock 

2 cups broccoli florets

2 cups shredded sharp cheddar cheese (8oz)

1. Melt the butter in a soup pot on medium. Add onions carrots, celery, garlic, salt and pepper and cook until veggies are soft and fragrant, about 5 minutes.

2. Add flour and nutmeg.  Stir until veggies are coated and cook for 5 minutes to get raw flour taste out. Slowly add the milk, while whisking to avoid lumps.  Cook until slightly thickened.  Add the chicken stock and broccoli.  Cover and simmer over medium-low heat for 20-25 minutes.

3. Remove from heat and add the cheese.  Stir until cheese is melted and serve hot!

CHOCOLATE COVERED STRAWBERRIES

1lb. tub of strawberries (approx. 20)

1/2 cup semi-sweet chocolate chips

1 tsp. shortening or oil

SOUR CREAM CHICKEN ENCHILADAS

SERVES 4

8 flour tortillas (taco sized)

2 cups shredded chicken

8 oz grated monterey jack (divided)

3 oz grated cheddar (I like sharp)

8 oz cream cheese (divided)

3 TBL butter

3 TBL flour

2 cups chicken broth

½ cup sour cream

4 oz diced green chilies

FILLING:

Mix together the chicken, 3 oz of jack cheese, 3 oz cheddar cheese, 3 oz cream cheese.

SAUCE:

Melt the butter in sauce pan. Whisk in flour and cook for a couple minutes. Add in chicken broth. Whisk until smooth, thick and bubbly. Whisk in 5 oz cream cheese until melted.

Remove from heat and stir in sour cream and green chilies.

ASSEMBLE:

Spray a 9x13 pan. Place 1 cup of the finished sauce in the bottom of the pan.
Place ¼ cup filling on each tortilla, roll and place in pan on top of sauce.

Put ¼ cup sauce over each tortilla. If you have extra, just pour it on top.

Cover with 5 oz of monetery jack cheese.

Cover pan with foil.

Bake at 350 degrees for 30 minutes.

Uncover and bake 10 more minutes.

BRISKET STUFFED MAC 'N' CHEESE

16 Jumbo Pasta Shells

1 ½ Cups Leftover Brisket

½ Cup Cottage Cheese (Optional)

2 TBL Butter

2 TBL Flour

1 Cup Of Milk (May Need More, To Thin Sauce Later)

1 tsp Dijon Mustard

1 tsp Worcestershire

¼ tsp Salt

¼ tsp Pepper

6 Oz. Shredded Cheddar

1.  Cook Shells To Package Directions (Usually About 10 Minutes)

2.  Mix Brisket And Cottage Cheese Together

3.  Stuff Brisket/Cheese Mix Into Shells. Place Into A 9x9 Greased Pan.

TO MAKE CHEESE SAUCE:

1.  Cook Butter And Flour Together For A Couple Minutes To Get Raw Flour Taste Out.

2.  Whisk In Milk. Cook For About 5 Minutes To Thicken.

3.  Remove From Heat And Stir In The Remaining Ingredients Until Cheese Is Melted.  (If Sauce Is Too Thick, You Can Thin With Milk A Little At A Time)

4.  Pour Sauce Over Stuffed Noodles. Cover With Foil.

5.  Bake In 350 Degree Oven For 25-30 Minutes.

***If You Like It Really Cheesy, You Can Remove Foil, Sprinkle With More Cheese And Put Back In Oven Until Melted!