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Cheesy Florentine Biscuit Cups

Cheesy Florentine Biscuit Cups
March 22, 2011 1:37 pm · Posted by Lauren G I looove refrigerated Pillsbury biscuits, mostly because I like popping open the can, but they're also delicious and easy to make. I wanted something different than just your everyday biscuit, so I looked up some recipes on the Pillsbury website. I had most of the ingredients on hand (with a few substitutions) so I chose this one. 2 tablespoons unsalted or salted butter 1 box (9 oz) frozen chopped spinach 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (16.3 oz) Pillsbury® Grands! 4 oz thick-cut slices Canadian bacon, cut into 1/4-inch cubes (I used ham lunchmeat) 4 eggs 2 cups shredded mild Cheddar cheese (8 oz) Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Separate dough into 12 biscuits by peeling apart the layers. Break eggs into bowl and beat with a fork to mix whites and yolks evenly. Bake 15-20 minutes or centers feel firm when touched and biscuits are golden brown. Related:  Sides and Snacks

Homemade Pork Buns! « I made that! Dear Pork, We meet again. This time things got intense. As per usual I was dabbling in vegetarianism, reading books like “Animal Factory” and “Eating Animals” and having thoughts like “I just can’t keep eating meat”. Then I bought a groupon for Barnes and Noble. Dammit, I blame it on them. First I marinated you in a magical sauce with all kinds of delicousness: five spice powder, hoisin sauce, honey, soy sauce and much more. Then I laid you on a rack to go in the oven. And roasted you until you were all glossy and charred and happy looking. From there I took it a step further. While you waited patiently, I made a dough, a dough not too different from my favorite hamburger bun dough. And then I encased you in that dough, giggling with every pleat. You made adorable dumplings. I let your dough rise until soft, and then I roasted you again. PORK BUNS RECIPE (Andrea Nguyen): Char Siu Pork: 1 lb bonelss pork shoulder 1 big clove garlic 1 1/2 TBSP sugar 1/4 + 1/8 tsp five spice powder 1 1/2 TBSP honey

Coca-Cola Cupcakes I don’t drink coca-cola. But I do eat it. Weird. Yeah, I dunno. It’s way better eaten. There’s some dark and white sugar cooked with dark dutch processed cocoa powder…and a can of coke! There’s some the ol’ that pouring into this and this pouring into that. There’s some mixing. Take a little PAM and spray the liners–this is a sticky cupcake batter. UPDATED TIP ALERT: A few of you tried this recipe and sprayed them and the cupcake still stuck. These cupcakes are chocolately, decadent, rich and kind of amaze. This frosting isn’t frosting–it’s just whipped cream. And guess what? Next, cherries on top! P.S. Coca-Cola Cupcakes Recipe adapted from Baked: The New Frontier Yields 15 cupcakes Print this recipe! Cupcakes: 2 cups Coca-cola (do not use diet!) Whipped Cream Frosting: 1 1/2 cups of heavy whipping cream 4 tablespoons of powdered sugar 1/2 teaspoon of vanilla extract Maraschino cherries (for topping) Preheat the oven to 325 degrees F.

recipe: sweet & sour chicken I was ridiculously excited when I came across this recipe for homemade sweet and sour chicken. You guys, it is SO GOOD. It’s a little involved with several steps (coating chicken, frying a little bit, then baking) but it is all worth it. Trust me. Start with a plate of chicken breast, cut into chunks. Mix up your sauce: ketchup, sugar, vinegar, soy sauce, and garlic powder. Dip the chicken into cornstarch and then in beaten egg. Transfer the chicken to a baking dish and coat all the pieces with the sauce. Bake that for about an hour, turning the pieces once or twice. Serve it all together and enjoy! Sweet and Sour ChickenIngredients 3-4 boneless, skinless chicken breasts Salt and pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oilFor the sauce (1 batch) 2/3 cup sugar 1/2 cup ketchup 1 cup vinegar 2 tablespoon soy sauce 1 teaspoon garlic powderPreparation Cut boneless chicken breasts into chunks, season with salt and pepper.

Cinnamon and Sugar Muffins On Simple Daily Recipes It really doesn't matter what time it is when you sink your teeth into these moist muffins. I started out making them for breakfast, but the family kept making snacks and dessert out of them. The muffins barely made it to the end of the day. wet ingredients 3/4 cup non-dairy milk (soy, almond, coconut, etc.) 1/2 cup applesauce 1 tablespoon distilled vinegar dry ingredients 2 cups flour 2/3 cups sugar 3 teaspoons baking powder 1 teaspoon salt cinnamon-sugar topping 1/2 cup melted butter in one bowl 1/2 cup sugar with 1 teaspoon cinnamon in another bowl Heat oven to 400ºF. Beat milk, applesauce and vinegar in a medium bowl. Use a large cookie dough scooper to fill muffin cups 2/3 full. Store cooled muffins in a container with a loose fitting lid and enjoy them later on in your day.

Cooking on a Himalayan Salt?Plate How would you like a piece of cookware that is 300 million years old? These Himalayan Salt Plates are cut from ancient salt deposits and are considered the purest form of salt. They are becoming very popular right now to cook on and for good reason - they impart a rich flavor to anything you cook on them and not just a salty flavor. The plates contain mineral deposits that add a richness that you can't get with just salt. There are a few ways you can use your salt plates. You can either cook on them, chill them, or serve foods on them at room temperature. Cooking asparagus, thinly sliced beef and snap peas On a trip to Oregon last year, I stopped by The Meadow and picked up a salt plate from Mark Bitterman. Salt Plates at The Meadow in Portland, Oregon I have cooked several things on my salt plate and the possibilities are endless. Mozarella slices with a little olive oil and basil leaves When preparing food for cooking on the salt plate, don't even season it. Have fun!

Baked Mashed Potatoes with a Creamy Gruyere Topping My friend Donna Natale Mason…what can I say other than that Texas is not nearly as colorful without her? She is a vibrant, loud, gorgeous bit of Texas stomping through the snow in Indiana in red cowboy boots. We were debutantes together in Wichita Falls and she keeps threatening to come back to Texas and have a get together where we all wear our (very small sized yet shockingly poufy) deb dresses and eat lots of food and tell raunchy jokes. In the meantime she has given me a very decadent, yet simple recipe that is dear to her heart. You know I have a soft spot for recipes that are truly an embodiment of love. This is part of the note that Donna sent to me: “My sweet Momma made these for me when I was pregnant with my daughter, Molly in 2005. Hence, I call these Donna’s Good Luck Potatoes. My only other comment on mashed potatoes is that it is important to mash in the butter before you add the milk. Scrub the potatoes and poke several holes in each with a fork. Notes: In closing:

Greek Nachos Whole Wheat Pitas This is an incredible Pita tutorial from The Fresh Loaf (much more detailed than mine) 2 cups flour 1 cup whole wheat flour 1 1/2 teaspoons salt 1 Tbl honey 1 packet yeast (or 2 1/2 tsp.) 1 1/4 to 1 1/2 cups water, roughly at room temperature 2 tablespoons olive oil Method Combine the yeast, flour, salt and honey. Preheat the oven to 400*. If you have a baking stone (recommended) place that in the oven at this point as well. Broccoli Bites for Kids File this under the Onion Soup Mix Recipe category, though there is no Lipton onion soup mix in site. I may even serve these at my next dinner party, they were that good! While babysitting for my 6 year old picky eater niece, I had to come up with a good lunch that would be fun for the two of us to make together. She is not a big broccoli fan (or any vegetable fan), but I told her we would add melted gooey cheese and form the patties with our hands. Please don't laugh when you read this recipe, it is terrific and easy. I made it my own by adding homemade breadcrumbs and fresh chopped steamed broccoli along with lowfat mozzarella cheese mixed with the cheddar. Broccoli Cheese Bites (adapted from My Tasty Treasures & WholeSomeBabyFood.com): 16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli) 1 1/2 cup of grated cheddar cheese 3 eggs salt & pepper 1 cup of seasoned Italian breadcrumbs Mix all the ingredients together in a large bowl.

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