Ingredients for Biscuits
- 4 cups of all purpose flour
- 5 teaspoons baking powder
- 2 teaspoons sugar
- 0.5 teaspoon salt
- 0.5 teaspoon baking soda
- 1 teaspoon garlic powder
- 2 cups milk
- ½ cup butter and then a bit more if the dough needs it
- 1 heaping cup of shredded cheddar cheese
Ingredients for Garlic Butter Glaze
- ½ cup of butter, melted
- 2 teaspoons dried parsley
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Preheat the oven to 450 and line a baking sheet with parchment paper.
- Mix together flour, baking powder, baking soda, sugar, and salt. Once mixed, cut in the butter until crumbly.
- Then, stir in the milk and cheddar cheese.
- Drop the dough by heaping spoonfuls onto the parchment lined pan. Bake for 10-12 minutes or until lightly browned.
- While the biscuits are baking, combine the melted butter, parsley, Italian seasoning, and garlic powder.
- Once out of the oven let the biscuit cool for 3 minutes and then brush the warm biscuits with the garlic butter glaze.
Cheesy Potato Casserole
- 3 pounds of diced potatoes
- ¼ cup butter, melted
- 1 cup sour cream (8 ounce container is exactly 1 cup)
- 1 cup cream of chicken soup
- ¼ cup chopped green onions
- 2 cups cheese, divided
- Preheat the oven to 375 degrees and grease a 9×13 inch baking dish.
- Cut potatoes into small cubes and place in a saucepan with cold water. Simmer for 12-14 minutes or until fork tender and then drain and allow to cool slightly.
- Melt butter in a bowl then add sour cream, cream of chicken soup, green onions, and 1.5 cups of the cheese and mix together.
- Add in the potatoes and toss to combine.
- Spread in the prepared baking pan and top with the remaining cheese. Then, bake for 30 minutes or until browned and bubbly.
Broccoli and Cheese Soup
- 5 TBSP butter, divided
- 1 yellow onion, small dice
- 1 clove garlic, finely minced
- ¼ cup all purpose flour
- 2 cups vegetable stock
- 2 cups half and half
- 3 cups broccoli florets, diced into bite sized pieces
- 2 carrots, sliced into thin rounds
- ¾ tsp salt
- ¾ tsp pepper
- ½ tsp smoked paprika
- ½ dry mustard
- Pinch of cayenne pepper
- 8 ounces extra sharp cheddar cheese
- In a small saucepan, add 1 TBSP of butter, the diced onion, and saute over medium heat until the onion is translucent and slightly browned. Add garlic and cook for 30 seconds stirring constantly so that it doesn’t burn. Remove from heat and set the pan aside.
- In a large heavy bottom pot add 4 TBSP of butter, flour, and cook over medium heat for 3-5 minutes, whisking constantly, until flour is thickened.
- Slowly add vegetable stock, whisking constantly.
- Slowly add the half and half, whisking constantly.
- Allow mixture to simmer over low heat for about 15-20 minutes. Whisk intermittently to re-incorporate the “skin” that inevitably forms, this is normal.
- While the mixture is simmering, chop the broccoli, carrots, onions, garlic, salt, pepper, paprika, dry mustard, and cayenne. Stir to combine.
- Allow soup to simmer for another 15-20 minutes. Stirring intermittently to re-incorporate the “skin”.
- After simmering, add the cheese stirring until it has melted completely.
Chicken Bacon Mac and Cheese
- 3 cups elbow macaroni
- 12 slices of bacon
- 2 pounds of chicken
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- 1 green bell pepper, diced
- 1 medium onion, diced
- 2 TBSP minced garlic
- 3 TBSP butter
- ⅓ cup all purpose flour
- 3 cups milk
- 1 package dry ranch mix
- 8 ounces cream cheese, room temperature
- 3 cups shredded cheese
- 1 can cream of chicken soup
- Preheat oven to 400 degrees
- Mix salt, pepper, and paprika and coat chicken with spice mixture. Place chicken in the oven and bake for 22-26 minutes. Cut up chicken and set aside for use later in the recipe.
- Adjust oven temperature to 375 degrees.
- Cook macaroni as directed on the package and drain for use later.
- While pasta is cooking, cook the bacon until crispy. Once cooked and cooled, break into small pieces and set aside for use later.
- Add diced onions, bell pepper, and minced garlic to a skillet and cook until soft and tender which should take approximately 3-5 minutes. Remove from skillet and set aside.
- In the same skillet, on a medium heat melt 3 TBSPof butter then stir in the four with a whisk until it forms a paste.
- Then, gradually stir in the milk using the whisk.
- Add the dry ranch mix packet and stir until combined.
- Add in the condensed cream of chicken soup and cream cheese and stir until combined.
- Then, add 3 cups of shredded cheese and stir until combined and remove from heat.
- In a large bowl, combine cooked pasta, cubed chicken, cooked veggies, and cheese mixture. Stir well to combine and transfer to a 9×13 inch pan.
- Top with cooked crumbled bacon and 1 cup shredded cheese and bake for 20-30 minutes or until mixture is bubbly and cheese is fully melty.
Mushroom and Goat Cheese Empanadas
- 2 TBSP butter
- 1 large shallot, finely chopped
- 8 ounces baby portabella
- 2 minced garlic cloves
- 1 teaspoon thyme
- ½ teaspoon rosemary
- ⅓ cup sherry
- 2 ounces cream cheese, room temperature
- 2 ounces goat cheese, room temperature
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Refrigerated pie crust
- Preheat the oven to 350 degrees.
- In a large skillet over medium high heat melt butter then add the shallot. Cook for about 1 minute stirring often until slightly transparent and fragrant.
- Then, add the mushrooms and cook until tender for about 8 minutes.
- Now add the thyme, rosemary, and garlic stirring often and cook for about 1 minute.
- Then, add the sherry and cook until the liquid nearly all evaporated which should take about 2 minutes.
- Remove skillet from heat and let cool for 10 minutes or so and then add the cream cheese, goat cheese, salt, and pepper, and stir until combined.
- Now take the pie crust and, using a cookie cutter, cut circles out of the crust (the size of the circle will determine how big your empanada is and depends entirely upon you…no wrong answer).
- Place a circle into the palm of your hand and scoop a dollop of the mushroom filling into the center of the circle. Now pinch the edge of the circle together until you have a half circle. You will need to crimp the edge with a fork to keep the filling from coming out when baked.
- When you have made all of you empanadas, place them on a parchment lined baking sheet and put them in the oven for roughly 20-30 minutes or until golden brown.