Homeade Grands-type Biscuits

I really like this biscuit recipe from allrecipes.com. I've used it a variety of different ways, i.e., pigs in blanket, biscuits and gravy, biscuits on top of chili or chicken ala king. It hasn't failed me yet. In this picture that I took and posted here, I made these biscuits last night and we had them with soup. I had doubled the recipe for our family and I added half shortening and half butter. They turned out flaky with a nice buttery taste. I hope you'll like them.

Coconut Almond Macaroons

These are tasty and the drizzled chocolate on top makes a nice presentation!

http://www.odense.com/index.php?page=recipe&id=58

Summer Squash Casserole

So I didn't get a picture when I made it the other day. But this is one of my families favorite Summer dinner. If you like squash you will love this recipe. Even Paige was enjoying it! Try it out! YUMMY!! (oooh, just talking about it makes me want to make it again!)

Summer Squash Casserole

2 lbs. summer squash, sliced

¼ c. onion, chopped

1 can cream of chicken soup

½ can cheddar cheese soup

1 c. sour cream

1 c. shredded carrots

½ c. melted butter

1 package stovetop stuffing mix

Cook squash and onion in boiling water for 5 minutes. Drain. Mix soup, sour cream, carrots, squash, and onions together in large bowl. Combine stuffing and butter together. Spread half of stuffing in baking dish. Spread squash mixture over top. Top with remaining stuffing. Cook for 25-30 minutes at 350.

Jalapeno Bacon Wraps

Seeing that football season is upon us, and because I like to eat yummy, spicy treats, I present the Jalapeno Bacon Wrap.  This is always a people pleaser for any game or event.  Although they are not intended for those who are afraid of a little heat (and bacon).  

Ingredients: 

1 lb bacon

2 chicken breasts (boneless, skinless)

1 can jalapeno chilis, whole or halved (halved seems to be less spicy)

skewers

Preparation:

Put bacon in the freezer for a bit so that it will harden and be easier to work with, do not completely freeze.  Cut chicken into long strips, about 1/3 to 1/2 inch in width.  After bacon is partially frozen, cut in half length wise.  Take one 1/2 strip of bacon, one strip of chicken and one jalapeno (halved, with seeds and stem removed if applicable), wrap jalapeno with chicken and bacon (bacon on the outside) as tight as possible and secure with skewer.  Skewer can hold up to 5 wraps.  Place into preheated oven at 400 degrees for about 30 minutes, or until desired doneness of bacon.  Let cool for a couple minutes, serve and enjoy.  

Cucumber Cream Cheese Dip (optional):

For those who wish for a cooling agent here is a simple option.  Although you can substitute with ranch or blue cheese dressing.  

1/3 cup english cucumber (the no-seed kind), peeled and sliced

1/2 cup cream cheese

salt to taste

Put ingredients in food processor and mix until desired consistency.  Keep cool.

Cake Mix Brownies

Ok, so I don't have a picture but these are tasty and soo easy! I don't even like chocolate cake, but these are just the right combination of brownie meets cake. 

P.S. You may need a glass of milk to wash these down-they are rich.

What you need: 

1 small box of chocolate instant pudding (I think it is 1.7 oz.?)

1 box of cake mix-some kind of chocolate variety

1 bag of chocolate chips

2 cups of milk

Just mix the pudding mix and milk together, then add cake mix (do not add ingredients listed on cake box, just cake mix). Mix until creamy, then stir in 1/2 a bag of chocolate chips. 

Bake at 350 for 30 minutes in a greased cake pan, then sprinkle the rest of chocolate chips on top! Let it chill and enjoy!

You can also try this same recipe using lemon, or other varieties-I haven't tried it, but I imagine it would work the same!

Simple Banana Cupcakes

These little babies are so simple and tasty, I have to refrain from whipping a batch up almost daily. They were a big hit at a baby shower I recently threw, and I think they will be a keeper on my "party menu" for a long time. It's really only a simple banana bread with a basic butter cream. Just a good combo. (I'm sure you could substitute any banana bread recipe you'd like).

Cupcakes:

1/2 C butter
1 C sugar
1 C mashed bananas
1 egg, beaten
1 1/2 C flour
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla

Mix ingredients, fill muffin tins (lined with cupcake liner) 1/3 to 1/2 full. Bake at 350 degrees for 15 to 17 minutes. Yield 18 to 21 cupcakes.

Frosting (will frost about 2 batches of cupcakes):

1/2 C shortening
1/2 C butter
1 tsp vanilla (clear: only for color purposes)
4 C powdered sugar
2 T milk (more or less depending on desired texture)
Add: butter flavor (1 tsp)
or almond (< 1/2 tsp)
or lemon (< 1/2 tsp)

Flourless Chocolate Cake with Chocolate Glaze

We had guests over for dinner and they made this because it is gluten-free. It's incredible, very fudge-y. They got the recipe at Epicurious.

Serves 10 to 12.

For cake
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces

6 large eggs, separated
12 tablespoons sugar
2 teaspoons vanilla extract

For glaze
1/2 cup whipping cream
1/2 cup dark corn syrup
9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Chocolate shavings or Gold-brushed Chocolate Leaves

Make cake:
Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall). Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.
Make glaze:
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings or leaves. Serve at room temperature.