Cheddar Bay Biscuits

Cheddar Bay Biscuits
Makes Aprox 12 Biscuits
Preheat to 400 degrees

2 1/2 Cups Bisquick
4 Tbsp Cold Butter
1 heaping Cup of Cheddar Cheese
3/4 Cup Milk
1/4 Tsp Garlic Powder

In a mixing bowl put Bisquick together with the cold butter cut into tiny pieces and with either a fork or a pastry cutter blend the butter into the bisquick. Add the cheese  and garlic poweder into the mixture stir in then add milk mixing it all until it is moist. Drop onto a cookie sheet, (I like to line mine with parchment paper).

Bake 15 to 17 Minutes.

Topping (prepare while biscuits are baking)

2 Tbsp Butter
1/2 Tsp garlic powder
1/4 Tsp dried parsley

Melt the Butter then add garlic powder, and dried parsley and blend.  Brush on top of Biscuits once they come out of the oven.

ENJOY!!!!!

Peach Crisp!!!!

Peach Crisp with Maple Cream topping:

 5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)

1 cup Flour

1/2 cup Sugar

1/2 cup Light Brown Sugar, Firmly Packed

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Ground Nutmeg

1/4 teaspoon Salt

1 stick Butter (1/2 Cup)

1/2 whole Lemon

7 Tablespoons Real Maple Syrup, Divided

1-1/2 cup Whipping Cream

3 Tablespoons Light Corn Syrup

Preparation Instructions

In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.
Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.
Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.
Maple Cream Sauce:
Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.

Posted by Ree | The Pioneer Woman on July 9 2007

Got this recipe from Pioneer Woman and can't wait to finish it in the morning!!!!

Lunch Lady Brownies

Lunch Lady Brownies

1 cup of Butter                                                                                                                                                     1/2 cup of Cocoa
2 cups of Flour
2 cups of Sugar
4 Eggs                                                                                                                                                     4 teaspoons of Vanilla

1 cup of Chopped Nuts (optional)

Melt the Butter in the microwave and put into my mixing bowl, then I add cocoa and mix together until smooth. Add flour, and sugar. Beat together and then add eggs, vanilla, and nuts. Mix until combined. Do not over stir. Pour into greased, floured  9x13 baking pan*. 

This batter will not be runny like a cake mix. You might have to spread it out over your pan with a rubber spatula.

Bake 20-25 minutes @350 F or until done. I would check at it at 20 minutes.

Wait only about 10 minutes to frost brownies.

Frost them while they are warm (not hot).

The Chocolate Icing Recipe:

To make while the brownies bake

1/4 cup of softened Butter
1/4 cup of canned Milk (regular milk is fine)
1/4 cup of Cocoa
3 cups of Powdered Sugar
Dash of Salt

Blend together and Frost while they are warm so it spreads evenly and gets melty with the warm brownies. Cut when totally cooled is easier to cut that way.