Olive Garden Salad Dressing. I think one of my favorite things to do is to recreate my favorite restaurant meals at home. Sometimes I get a really good end result, sometimes it is total yuck. Ok, lots of times, it is kinda yucky. But the process itself is enjoyable for me. Now, if you follow my blog, then you know I always say that even though recipes can sometimes come close to those restaurant favorites, I will never say it tastes exactly like what you get in the restaurant. Because many times, we just don't have access to certain ingredients that the restaurants do but we can sometimes get the taste pretty darn close.
And also, there is just something about eating out that makes food taste better sometimes. First of all, you didn't have to cook it. Ingredients: 1 packet Good Seasonings Italian Dressing (Ingredients needed to make dressing; oil, water, vinegar) ½ tsp. dried Italian Seasoning ½ tsp. table salt ¼ tsp. black pepper ½ tsp. sugar ¼ tsp. garlic powder ½ tbsp. mayonnaise (no Miracle Whip, please) ¼ cup olive oil. 7UP Biscuits Recipe. If you like this recipe then PIN IT on Pinterest Everyday at 5 pm PST/ 8 pm EST Budget Savvy Diva posts a NEW RECIPE Make sure to follow Budget Savvy Diva on Facebook Find Copy Cat Restaurant Recipes HERE Find Crock Pot Recipes HERE Find Gluten Free Recipes HERE Find more Recipes HERE These.Biscuits.Are.Addicting. If you make these your family will gobble them up faster then you can make them – but they are so simple to make you can whip them up in a flash!
Enjoy What You Need 2 cups Bisquick 1/2 cup 7-up 1/2 cup sour cream 1/4 cup melted butter ( or margarine) 1/2 Teaspoon of Garlic Powder What To Do Preheat Oven To 450 Mix sour cream and Bisquick together, then add 7UP. It should look like - On a flat surface cover with a small amount of Bisquick and pat the dough out. It should look like Cut the dough into 9 equal pieces. Place half of the melted butter into a 9×9 inch pan. Bake till golden brown – 15 minutes. 7UP Biscuits Sara @ Budget Savvy Diva : Side Other recipes you'll love: Garlic Parmesan pull-apart Bread Tutorial. This recipe is actually from my Pampered Chef consultant, Reesa Boudreaux! It was one of the recipes she demonstrated at a party I hosted a few months back. Super simple and quick! Garlic Parmesan pull-apart Bread Ingredients 1 can of refrigerated Grands biscuits (not the flaky layers) 1/2 stick of butter 3 cloves of garlic, minced 1/2 cup grated Parmesan cheese 1 tsp Italian Seasoning (I omitted) Step 1 Preheat the oven to 350 degrees.
Step 2 While the butter melts, cut the Grands biscuits into quarters. Step 3 Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl. Step 4. Crock pot potato soup. Do y’all like Outback Steakhouse?!?! I LOVE IT!!! My favorite combo is the 8oz. sirloin, medium rare, with a side caesar salad and baked potato…fully loaded.
Mmmmm. Dang…I’m hungry! 1 30oz. bag of frozen, shredded hash browns {I used Ore Ida} 3 14oz. cans of chicken broth 1 can of cream of chicken soup 1/2 cup onion, chopped 1/4 tsp. ground pepper 1 pkg. cream cheese {don’t use fat free. As the Pioneer Woman would say, here are the “cast of characters”. Not too shabby, eh?! In a crockpot, combine everything EXCEPT for the cream cheese.
Seriously y’all. Grandma's Green Bean Casserole Recipe. Extreme Personal Measures: {7 UP Biscuits} Bacon Wrapped Green Beans! Leave it to me to take something healthy and ruin it. Not that adding bacon is ruining it, it's just that whole pesky eating in moderation thing. Which my husband did not practice when eating these. It's not my fault...I have all these green beans coming in from the garden, and How Sweet It Is posted Green Bean Bacon Bundles.
What's a girl to do? Green Bean Bacon Bundles from How Sweet It Ismakes about 10-12 bundles *I made 14 1 pound fresh green beans 10-12 slices of thick-cut bacon *I used regular bacon 2 tablespoons butter 1 tablespoon brown sugar 2 cloves of garlic, minced *I only used one 1/4 teaspoon salt 1/4 teaspoon pepper Preheat oven to 400 degrees F. Wash and thoroughly dry green beans, then season with salt and pepper. Heat a small saucepan over low heat. Verdict? The only thing for me is that I baked them in a casserole dish, and the beans cooked in all that grease. These were definitely a winner with the hubs, not so much with the kids. Recipe for Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. (Todays pick for A Month of Daily Phase One Recipes is these delicious Roasted Green Beans with Mushrooms, Balsamic, and Parmesan. You might think of green beans as a summertime vegetable, but I first made these in January 2009, and since then this has become the most-pinned recipe from my blog on Pinterest.
Apparently a lot of people like green beans! And these beans are so delicious, you won't even think about Phase One while you're eating them.) Back in the days when most of my exposure to green beans meant the ones that came from a can, I wasn't too much of a green bean fan. Then Costco started carrying these lovely thin French beans, and I fell in love with green beans. They're expensive compared to most vegetables, so this is definitely something to make for a special dinner at my house, although the day I roasted the beans for this recipe I ate a big plate of green beans for lunch!
Cut mushrooms into slices that are about 1/2 inch thick. To seal the bag and keep the rest fresh. Scalloped Hasselback Potatoes. “Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream.
I can think of no better place to exist, actually. So when I came across TK member Shelbi Keith’s recipe for Scalloped Hasselback Potatoes, I knew we were going to become fast friends. The first players up are: a few Russet potatoes (I’m sure other varieties will work equally as well), Parmigiano-Reggiano and butter. Start by scrubbing your potatoes good and clean. Then, using a sharp knife, make slices across the potato, being sure to stop before you reach its bottom. Cut up your butter. Then do the same with the Parmigiano-Reggiano. Description.