Monthly Archives: November 2015

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Red Lobster Cheddar Bay Biscuits

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Red Lobster Cheddar Bay Biscuits

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Ingredients
  

  • 2 cup Bisquick Baking Mix
  • 1/2 cup Cold Water
  • 3/4 cup Shredded Sharp Cheddar Cheese
  • 1/4 cup Butter
  • 1 tsp Dried Parsley
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Italian Seasoning

Instructions
 

  • Preheat oven to 450.
  • Combine baking mix, water and grated cheese in a bowl. Roll out on a lightly floured surface, until 1 inch thick.
  • Cut biscuits, and place on an ungreased pan.
  • Melt butter and spices together.
  • Brush the biscuits with the butter and bake for 8 to 10 minutes.
Uncategorized

Pumpkin Cheese Ball

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Pumpkin Cheese Ball

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Ingredients
  

  • 16 oz Room-Temperature Cream Cheese
  • 1 1/2 cup Shredded Cheddar
  • 3 tbsp Minced Onion
  • 2 tbsp Salsa
  • 2 tsp Ground Cumin
  • 1 tsp Minced Jalapeno
  • 1 ea Bell Pepper stem garnish

Instructions
 

  • With a mixer, blend cream cheese with shredded cheddar, onion, salsa, cumin and minced jalapeno.
  • Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball
  • Chill at least 2 hours.
  • To serve, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.
Appetizers

Chili Con Queso

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Chili Con Queso

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Ingredients
  

  • 1 large Onion Chopped
  • 1 cup Green Chillies Chopped
  • 3/4 cup Heavy Cream
  • 2 tbsp Butter
  • 2 medium Tomatoes chopped
  • 8 ounce Cream Cheese

Instructions
 

  • Cook onion in butter add tomatoes chili and salt and pepper to taste.
  • Cook 15 minutes add cheese melt stir in cream and keep warm. Serve over chips.

Notes

Chris Smelker 1974
Appetizers

Cheese Ball

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Cheese Ball

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Ingredients
  

  • 1/2 tsp Garlic Salt
  • 1/4 cup Green Pepper Chopped
  • 12 ounce Blue Cheese
  • 8 ounce Cream Cheese
  • Pimento chopped

Instructions
 

  • Mix form into ball and roll in finely chopped nuts.
  • May also mix one jar American or bacon cream cheese with the cream cheese and roll in nuts or bacon bits.
Sauces

Leadville Barbecue Sauce

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Leadville Barbecue Sauce

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Ingredients
  

  • 2 tsp Yellow Mustard
  • 1/3 tsp Chinese Hot Mustard Powder
  • 1 clove Garlic
  • 2 cup Ketchup
  • 1 cup Brown Sugar
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp Cider Vinegar
  • 2 tbsp HOT Picante Sauce
  • 1/2 ea Lemon juiced
  • 1/2 ea Onion minced
  • 2 drop Liquid Smoke
  • Salt & Pepper to taste

Instructions
 

  • Mix all ingredients and heat for five minutes over low heat. Store in refrigerator in covered container.
Appetizers

Flower Pot Cheese

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Flower Pot Cheese

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Ingredients
  

  • 1 tbsp Diced Green Onions
  • 1 tsp Tumeric
  • 1 tsp Celery Salt
  • 1/8 tsp Dry Mustard
  • 1/8 tsp Mace
  • 1/8 tsp Ground Cardamom
  • 1/8 tsp Ginger
  • 1/8 tsp Paprika
  • 3 oz Cream Cheese softened
  • 6 oz Sharp Cheddar Cheese grated
  • 3 ea Bay Leaves
  • 1 ea Parsley finely chopped

Instructions
 

  • Combine all ingredients except bay leaves in mixer.
  • Combine the ingredients until completely smooth.
  • Place one bay leaf in the bottom of a 5 Rubbermaid plant helpers pot to cover the opening.
  • Pack with the cheese mix.
  • Cover and refrigerate until 20 minutes before service.
  • Place the remaining bay leaves on top of cheese with leaves pointing upward as though growing in the pot. Serve with crackers.
  • This will keep in the refrigerator for two weeks.
Candy & Snacks

Peanut Brittle

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Peanut Brittle

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Ingredients
  

  • 1 cup Sugar
  • 1/2 cup Light Corn Syrup
  • 1 cup Roasted Salted Peanuts (May Substitute Almonds Or Cashews For The Peanuts).
  • 1 tsp Butter
  • 1 tsp Vanilla
  • 1 tsp Baking Soda

Instructions
 

  • In 1 1/2 quart casserole, combine sugar and syrup.
  • Microwave on high for 3 minutes.
  • Add peanuts. (May Substitute Almonds Or Cashews For The Peanuts).
  • Microwave on high 4-5 minutes, until mixture is light brown, stirring every 2 minutes.
  • Add butter and vanilla; stir well.
  • Add baking soda and gently stir until light and foamy.
  • Pour mixture onto lightly greased cookie sheet.
  • Let cool 30 minutes to 1 hour. When cool, break into small Pieces.
Candy & Snacks

Peanut Butter Fudge

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Peanut Butter Fudge

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Ingredients
  

  • 1 lb Powdered Sugar
  • 1 tbsp Karo Syrup
  • 1 can Evaporated Milk
  • 4 square Dark Chocolate

Instructions
 

  • Cook VERY slowly (bring to a boil, then turn down heat, never let it boil fast) in heavy saucepan for AT LEAST 2 hours uncovered, stirring once in a while, until mixture forms a firm ball in cold water.
  • When done, add 1 jar of marshmallow cream and 1 cup Peanut Butter.
  • Beat Until Well Mixed Then Pour In Buttered 8X10 Pan.
Desserts

Homemade Ice Cream

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Dad found this recipe on the back of the Morton Ice Cream Salt box.

Homemade Ice Cream

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Ingredients
  

  • 3 cup Sugar
  • 1/4 tsp Kosher Salt
  • 1 - 1 1/2 cup Whole Milk
  • 1 tbsp Lemon Juice
  • 1/2 gallon Heavy Whipping Cream
  • 3 tbsp Vanilla

Instructions
 

  • Mix ingredients well. Pour in canister and place in ice cream maker. Fill with ice cream salt and ice.  Use lots of salt on the ice, probably one third of a box of ice cream salt.
  • If you make a second batch using the same ice it will freeze 5 or 6 minutes faster than the first batch.
  • Chocolate: melt 6 unsweetened chocolate squares in 1 cup Of The Milk. Stir Into Cream.
  • Mint Chip: 1 cup mint extract, 4 drops green food coloring, 3 cup Miniature Semi-Sweet Chocolate Chips.