- 4 cups all-purpose flour
- 4 tablespoons white sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 3/4 cup butter, softened and melted ** See directions below
- 1 and 1/4 cup buttermilk
- Preheat oven to 375 degrees
- Lightly grease a large baking sheet.
- In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and ½ c. butter. Stir in 1 cup of buttermilk and egg.
- Turn dough out onto a lightly floured surface and knead slightly.
- Form dough into a round and place on prepared baking sheet.
- In a small bowl, combine ¼ cup butter (melted) with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf.
- Bake 45 to 50 minutes ***Note: start to check for doneness after 30 minutes
St. Patrick’s Day is just around the corner, so why not get started with this delicious drink that I created? I call it the Lucky Irishman. It is delicious and sweet!
- 1 scoop Vanilla Ice Cream
- 1 splash Milk
- 1 oz Vanilla Vodka
- .5 oz Green Creme de Menthe
- Sanding Sugar for garnish
- Put all wet ingredients into blender, and blend until combined. You can vary the amount of alcohol to your liking.
- Garnish glass ( I used a champagne flute) with sanding sugar and pour into glass
- 1 pkg ground chicken
- 1 pkg chicken or pork sausage (casing removed)
- 2 yellow onions, diced
- 2 green peppers, diced
- 1 jalapeno pepper, diced
- 1 16 oz can green chilies in sauce
- 1 large can cannellini beans, drained
- 1 large can small white beans, drained
- In a large pot, sauté onions until translucent.
- Add the ground chicken and sausage and brown.
- Add the peppers and sweat until tender.
- Add the remaining ingredients and 2 cups of water.
- Simmer for 2-3 hours, covered.
- 1 box Red Velvet Cake Mix
- 3 eggs
- ½ c. vegetable oil
- 1 container Cream Cheese frosting
- 1 bag milk chocolate chips
- Sprinkles for decorating
- Bake the red velvet cake mix as instructed for a 13×9 inch pan.
- Crumble cooled cake in bowl.
- Add cream cheese frosting and mix well.
- Form 1 inch balls from this mixture.
- Refrigerate 1 hour.
- Melt chocolate chips in microwave at 30-second intervals until smooth.
- Roll cake balls in chocolate and set on wax paper lined bake sheet.
- Decorate with Sprinkles before chocolate is set.
- Refrigerate for 1 hour.
Happy Super Bowl Sunday!
Who else is Food Network obsessed? I find myself watching this channel and these shows all the time. Not only do I watch the Food Network, but also read their magazines and cookbooks too. It is a slight obsession… well maybe more than slight.
With the new year just beginning, many of us have made resolutions to try and eat healthier. Gorton’s has made that even easier with their Grilled Fish options. They have Grilled Tilapia, Shrimp, Salmon, Haddock and Fillets in a variety of different seasonings. Did you know that Gorton’s has 11 frozen varieties? I have to say I was impressed.
I have been a HUGE fan of the Gorton’s Shrimp Scampi for years. We usually have a couple of boxes on hand, ready to go. We tend to prepare it with rice but there are so many recipes at Gorton’s you can choose from. I found one that puts the Shrimp Scampi in a puffed pastry dough… mmm .
Here is the recipe…
1 medium onion
5 or 6 pieces thick cut bacon
2 pounds brussel sprouts
1/2 cup chicken broth
- Dice up one medium onion and sauté in a pan with a small drop of vegetable oil.
- Chop up 5 or 6 slices of bacon and add them to the onions once that have turned translucent. (About 5-10 minutes)
- Cook the back with the onions until the bacon is cooked through.
- Meanwhile, wash the brussel sprouts (cut off stems) and cut in half.
- Add the sprouts to the bacon and onion mixture.
- Add a 1/2 cup of chicken broth.
- Cover the pan and steam the brussel sprout mixture for about 10 minutes or until the sprouts are tender.
- Salt and pepper to taste (I use a lot of pepper!)
If you love rice pudding, then this recipe is for you. This rice pudding comes out creamy and delicious. You may want to make two batches! This will be the recipe that if you take it to a dinner, party, or potluck everyone will want the recipe. But be warned once you make it and take it, it will be requested that you bring it again and again for years to come!
- Soak 1 cup Carolina rice for 2 hours.
- Bring to a boil (almost) 1 quart whole milk.
- Add rice (which has been rinsed and drained)
- Lower heat, cover and simmer for about 25 minutes… Until rice is tender.
- In another bowl mix 1/2 cup sugar, 2 eggs, and 3/4 of a can of Carnation evaporated milk.
- Add mixture to rice.
- Bring the whole mixture back to a boil.
- Add the remaining evaporated milk.
- Remove from heat and add 3 tsp. vanilla extract.
- Stir and put into a serving bowl.
- Cool and refrigerate for at least 2 hours.
- Serve with whip cream!