Cheddar & Bacon Biscuits

Cheddar & Bacon Biscuits

2 1/2 cups all purpose flour
2 tablespoons sugar
1 tablespoon baking soda
3/4 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and diced
4 ounces extra sharp cheddar (shredded or finely diced)
1/4 cup cooked and crumbled bacon
2 tablespoons green onions, thinly sliced
1 large egg
1 1/4 cups buttermilk

 

Preheat oven to 400 degrees and prepare a muffin pan by greasing each well. (Alternately, you can line the muffin pan with paper liners.) Set aside.

Combine the dry ingredients in the bowl of a food processor and pulse 2-33 times to blend. Add the cold butter and process for 10-15 seconds.

Add the cheese, bacon and green onions and pulse again. Add the egg and buttermilk and process for another 10-20 seconds until a soft dough forms.

Spoon batter (or use a scoop) into the muffin pan. Bake in the preheated oven for 20 minutes or until lightly browned and a toothpick comes out almost clean (with a few crumbs attached.) Serve warm.

 

 

Blueberry Scones

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons unsalted butter
3/4 cup blueberries
1 1/4 cups heavy cream
2 tablespoons demerara sugar (Sugar in the Raw )


In a large mixing bowl, combine flour, 1/4 cup sugar, baking power, and salt. Cut butter into dry ingredients. Stir in blueberries.

Add heavy cream and stir by hand just until dough forms. Dough will be soft and sticky. Cover and refrigerate at least 2 hours or overnight.

Preheat oven to 350 degrees F.

Turn dough out onto a lightly floured surface and knead gently until dough just holds together. Press dough into a 8 to 9-inch circle, about 1 inch thick. Cut into 6 wedges. Place scones on baking sheet and sprinkle scones with demerara sugar.

Bake 15-20 minutes at 350degrees or until scones are a light golden brown on top. 

* I baked them a little longer than posted above.  It depends on how thick they are.

CHEESE MEXICAN ENCHILADAS

CHEESE MEXICAN ENCHILADAS

1 dozen corn tortillas 1 (6 oz.) can diced olives 2 (1.62 oz.) pkgs. enchilada sauce mix 2 (5 oz.) cans tomato paste   Heat oven to 350 degrees. Begin by preparing the cheese and onion filling. Grate cheese separately and place in separate containers. Chop onions until they are very fine and place them aside as well.To prepare the tortillas, heat skillet with a little oil until hot. Place one tortilla at a time until they are soft and then place them aside on a paper towel and keep warm. To prepare the sauce, combine the two mixes, 2 cans of tomato paste, and 6 cups of warm water in a saucepan. Blend thoroughly. Bring to a boil, reduce heat and simmer uncovered for 15 minutes, stirring occasionally. Keep warm. FILLING: 1 lb. Jack cheese 1 lb. med. sharp cheddar 1 lg. onion   Making the enchiladas: Begin by dipping the tortillas in the enchilada sauce. Fill with the two types of cheese and a little bit of onion. Roll the tortilla and place in an 8 x 12 baking dish. When finished, place the remaining cheese over the top of the rolled tortillas.   Sprinkle the diced onion over the top. Generously place the remaining enchilada sauce over the entire contents. Place in oven at 350 degrees for 25 minutes or until bubbly. Serve with Spanish rice and beans.

Laura's Carrot Cake

CARROT CAKE

Ingredients
Butter, for pans
2 cups all-purpose flour, plus more for pans
2 cups sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 1/2 cups vegetable oil
3 cups grated carrots
1 1/2 cups chopped pecans or walnuts

Directions
Frosting:

2 (8-ounce) packages cream cheese, room temperature
1 stick salted butter, room temperature
1 (16-ounce) box powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.

Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 minutes. Remove from pans, place on waxed paper and allow to cool completely before frosting.

For the frosting:

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts. Spread frosting on top of each cake layer. Stack the cakes on a serving plate and serve.

The longer this chills, the better it serves as well -
*Thanks Laura for the recipe

Red, White and Blueberry Cheesecake Bars

 

Red, White and Blueberry Cheesecake Bars

Yield: 16 servings

Prep Time: 15 min

Cook Time: 35 min

Nice lower fat option for weight watchers...

Ingredients:

1 1/2 cups graham cracker crumbs
1/2 stick (4 Tablespoons) butter, melted
1 1/2 packages (12 ounces) reduced-fat cream cheese
3/4 cup granulated sugar
1/4 cup 1% milk
2 Tablespoons cornstarch
2 Tablespoons fresh lemon juice
zest of one lemon
3 large eggs
1 cup fresh raspberries (more or less, as desired)
3/4 cup fresh blueberries (more or less, as desired)

Directions:

1. Preheat oven to 350°F. Line an 8x8-inch pan with aluminum foil. Spray lightly with cooking spray.
2. In a small bowl, mix crumbs and melted butter. Press mixture firmly into the bottom of the prepared pan.
3. In a food processor (or with an electric mixer) blend cream cheese, eggs, milk, sugar, cornstarch, lemon juice, and lemon zest just until smooth. Do not over-beat.
4. Pour the cream cheese mixture on top of the crumb crust. Scatter raspberries and blueberries on top.
5. Bake 35 to 40 minutes, or until touch to center feels slightly firm and set.
6. Cool completely before cutting. Use foil to lift cheesecake out of pan and onto a cutting board. Use a thin, sharp knife to cut into clean-looking bars (wiping blade clean with a paper towel between cuts). Refrigerate until ready to serve.

Lemon Glazed Nectar Cake

LEMON GLAZED NECTAR CAKE

Read more about it at www.cooks.com/rec/view/0,186,147171-233204,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 1 pkg. lemon cake mix 1/2 c. sugar 4 eggs 1/2 c. vegetable oil 1 c. apricot nectar Lemon Glaze Mix cake mix and sugar. Blend in eggs, oil and apricot nectar; beat 6 minutes at medium speed. Pour batter into greased and floured 10 inch tube or bundt pan. Bake in 350 degree oven for about 50 minutes.Cool on cake rack 10 minutes. Remove from pan onto a cake rack. Place rack on waxed paper. LEMON GLAZE: Combine 1/4 cup lemon juice and 1 3/4 cups confectioners' sugar; beat until smooth. Pour over hot cake, allowing icing to drizzle down sides.