easy and amazing biscuits

This is another Cooks Country hit. I love to have biscuits for dinner every once in awhile. Throw some butter and honey or butter and jam on a hot biscuit and I am in heaven. And so are the kids. Win win, right! Well the recipe I used to use had to be rolled out and cut. They were huge, beautiful biscuits.... But bland. I got my Cooks Country magazie the other day and thought I would give these a go. So good!! And EASY!!!!  I used the large scoop from Pampered Chef to drop them on the cookie sheet with the Sil-Eco on it. So easy. You must try them!

Cooks Country Soft and TenderBiscuits
2 cups all-purpose flour
1 TBS sugar
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup whole milk
3/4 cup mayonnaise (full fat)

1. Preheat oven to 450 and make sure the oven rack is in the middle of the oven.
Line a bakingsheet with parchment or a silicone mat (i have one I love called Sil-Eco on Amazon). Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk milk and mayo together in a separate bowl. Stir milj mixture into flour mixture until just combined.
2. In this step CC has you use a greased 1/4 cup measure. I used a heaping large scoop which I thought was easier. Anyway, drop scoops of dough onto prepared baking sheets. Bake until tops are golden about 12 to 14 minutes, rotating sheet halfway through baking (I forgot this step and they were still fine). Transfer to wire cooling rack and let cool 5 minutes  (or not). Serve.

Thai Peanut Chicken

This recipe is from Pillsbury Slow Cooker Recipes which a great book. I changed it slightly as you will see. It feeds about 4-6 adults

Thai Peanut Chicken

8 bone in chicken thighs, about 2 LBS (4 small/med size chicken breasts)
3/4 cup hot chunky salsa (1 cup medium)
1/4 cup peanutbutter (1/2 cup, chunky if you have it)
2 TBS lime juice
1 TBS soy sauce
1 tsp grated ginger (1/4 tsp ground if in a pinch)
1/4 cup chopped peanuts
Chopped cilantro

1. Place chicken in slow cooker.  In a bowl combine salsa, peanut butter, lime juice, soy sauce, and ginger.  Mix well.  Pour over chicken (could place chicken and mixture in a freezer bag and freeze to cook later.  Add a couple hours to cook time if frozen)

2. Cover and cook on low for 8-9 hours. 

3.  Shred chicken (the recipe says to take it out and shred, but I just use two forks and shred it right in the crock.  It is usually so tender it just falls apart).  If you use dark meat, you will probably need to skim the fat.  Otherwise, mix chicken and sauce and serve over rice.

Chocolate Peanutbutter Oatmeal Bars

Chocolate Peanutbutter Oatmeal Bars

Mix well
14oz sweetened condensed milk
1/2 cup peanutbutter (we used crunchy)
In a separate bowl sift
1 cup flour
1/2 tsp salt
1/2 tsp baking soda
Stir in
2 cups quick cooking oats
1 cup brown sugar
Cut in
3/4 cup butter, softened

In a greased 9x13 press down 1/2 oat mixture. Top with peanutbutter mixture. Top with chocolate chips. Top with oat mixture.
Bake 350 for 20 minutes or a little more. Do not over bake.

Quick and really yummy.

Chocolate Chocolate Chip Cookies (made with beans!)

Since I don't have a food processor (such a sad thing) I used a potato masher for the beans.  It worked out just fine although a food processor would be ideal.  You will have to use a little water to get the beans to a mashed potato consistency.  They are cake-like and yummy.

Chocolate Chocoate chip cookies using beans

2 cups flour

1 tsp baking soda

1/4 tsp salt

1 stick butter, room temperature

1/2 cup pureed great northern beans (or other white bean)

1/4 white sugar

3/4 brown sugar

1 3.5oz package sugar free chocolate pudding mix (or regular I just had this and saw no other use for it! Could also use vanilla and use vanilla extract instead of almond)

1 tsp almond extract

2 large eggs

chocolate chips

nuts (optional)

preheat oven to 350

In a separate bowl, sift together flour, baking soda, and salt.

In a stand mixer, cream together butter, pureed beans, and sugars until fluffy.  Beat in pudding mix. 

Add eggs one at a time.  Add extract.  Fold chocolate chips.  Using a medium scoop, place on a baking sheet and bake for 10-12 minutes.   

Carrot Chowder

Someone posted a recipe for Carrot Chowder on a fb group I am a part of that looked interesting.  I played with it and created this yummy Chowder.  We served it with Cook's Illustrated Croissant rolls (which I will have to post - so good!) we had in the freezer.  Yum!  The kids really liked it. 

Carrot Chowder

1/2 stick butter
2 stalks celery, chopped
1/2 large onion, chopped
2-4 cloves garlic, chopped
1 LBS bag carrots, chopped about 2 1/2 to 3 cups
1 QT V8 juice (the tomato kind)
1 1/2 cup water
1 LBS ground hamburger, cooked (or ground turkey, ground chicken, or smoked sausage - or omit for a vegetarian dish)
1/2 green pepper, chopped
1/2 tsp ground pepper
1/2 tsp marjoram
1/2 tsp salt
2 can cream chicken or cream celery soup
2 cups uncooked barley

In a large stock pot with a lid, melt butter on medium heat.  Add celery, onion, garlic, and carrots.  Cook until tender, stirring often (may need to turn up the temperature and add a little of the water - you don't want them to burn).  Add water and V8.  Using an immersion blender, blend the vegetable mixture (this is optional, but I like the texture).  Add ground beef, green peppers, spices, cream soups, and barley.  Bring to a boil.  Reduce to a simmer, cover, and cook for 2 hours, stirring occasionally. 

Halloween - this is a really bright orange color which would be fun to serve for Halloween dinner.  Pack in the veggies before the candy!

Tuna Melt Mac and Cheese

The inspiration for this came from a Rachael Ray show I watched a couple days ago.  Here is her original recipe, and I will say what I did differently in (parentheses).  It was very yummy - actually exceeded my expectations.  Although it is fat and calorie laden, you could lighten it up a little by using low fat ingredients adn whole grain pasta and breadcrumbs. 

Tuna Melt Mac 'n' Cheese

Ingredients

• Salt
• 1 pound hollow cavatappi or elbows with lines, or macaroni with lines
• About 3 tablespoons EVOO, plus extra for drizzling
• 12 ounces line-caught canned tuna, drained (3 cans regular tuna - 15oz)
• 1/2 cup finely chopped fresh herbs, such as dill, parsley and tarragon (a little dried parsley)
• 1/2 cup finely chopped red onion or scallions, whites and greens (yellow onion)
• 2 tablespoons Dijon mustard (1 1/2 TBS spicy brown mustard)
• 1 to 2 small ribs celery, finely chopped
• 1 lemon, juiced (left out)
• Freshly ground black pepper
• 1 stick butter (plus 4 TBS - 6TBS total for the sauce, 4TBS total for bread crumbs)
• 3 tablespoons flour (increased sauce by 50% so 4 1/2TBS flour)
• About 2 1/2 cups whole milk (3 1/4 cup milk)
• 2 cups grated white Cheddar or gruyere cheese (1 block extra sharp cheddar, and 1/2 block Colby Jack which a little Monterrey Jack shredded in there too)
• 1 1/2 cups homemade breadcrumbs or panko (about 1 1/2 sleeves worth crackers crushed - Ritz and Toll House - used up what I had)
• 1/2 cup grated Parm (omitted)

Directions

Bring a large pot of water to boil for the pasta. Salt the water and cook the pasta to less than al dente, 5 to 6 minutes. Drain and drizzle with a touch of oil to keep the pasta loose. (I put the pasta back in the large pot, then used it to combine everything else before putting it in a 9x13)

In a large bowl, flake the tuna and add the herbs (reserving a tablespoon or 2 (4) for breadcrumbs), onions, mustard, celery, lemon juice, EVOO and some salt and pepper. Add the pasta and combine well. Transfer to a baking dish or large casserole dish. (put everything into the large pot with the cooked pasta)

In a medium saucepot, melt 4 (6) tablespoons of butter. Whisk in the flour and cook 1 minute. Then whisk in the milk and season with salt and pepper, thicken to coat the back of a spoon. Stir in the Cheddar (all cheese) in a figure-eight motion. Pour the sauce evenly over the pasta and tuna. Gently combine with a spoon to settle the sauce (this is why I used the big pot - stir to well coated). Cool and store for a make-ahead meal. (could freeze)

Melt the remaining 4 tablespoons of butter in a small pan and add the breadcrumbs and reserved herbs (omitted herbs), toss to evenly distribute the butter, remove from heat and transfer to airtight container.

To prepare, preheat the oven to 400 degrees F and bring the casserole to room temperature. Top the casserole with breadcrumbs and Parm cheese (omitted Parm). Bake until golden and hot through (about 30-40 minutes, make sure the breadcrumbs don't burn - cover with foil if necessary).

French Chicken Broccoli Supreme

A friend made this for me as a freezer meal when my baby was born.  We loved it!

1LBS fresh broccoli, broken into pieces and steamed 2 minutes
3 cups cooked shredded or diced chicken
3 cups grated cheddar cheese, divided
3 cups cooked rice
2 sleeves Ritz crackers
1 stick melted butter
1 TBS poppy seeds

sauce:
1/3 cup butter, melted
1/4 cup cornstarch, dissolved in 1/2 cup cold water
1/3 cup chicken broth
1/4 tsp salt
1/4 tsp pepper
2 cups milk
1 1/2 cups of the cheddar from above

Directions:

In a greased 9x13, layer rice, broccoli, and chicken.  Set aside.  In a saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk.  Stir well, and continue stirring until sauce thickens.  Turn heat down to low and add 1 1/2 cups grated cheddar cheese.  Stir until melted.  Pour over the chicken and broccoli.  Top with 1 1/2 cups grated cheddar cheese.

Melt the cutter and add poppy seeds, stir well.  Crush Ritz crackers.  Add to melted butter.  Sprinkle over the grated cheese.

To eat Immediately:
Bake at 350 for about 30 minutes or until hot and bubbly.

For the Freezer (before baking):
Top with plastic wrap and foil and freeze.  Thaw before cooking.