Category: Recipes

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Red Lobster Cheddar Bay Biscuits

Red Lobster Cheddar Bay Biscuits
Big Oven

Yield: 12 Servings
Ready in about 30 minutes

2 1/2 cups Bisquick baking mix
1 cup cheddar cheese; finely grated
3/4 cup whole milk
2 tablespoons butter
1/8 teaspoon garlic powder
1/4 cup butter
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley flakes
1 dash salt

1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cheddar cheese, milk, 2 tablespoons of butter that has been melted in the microwave, and 1/8 teaspoon garlic powder in a medium bowl. Mix until well-combined.

3. Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet.
4. Combine 1/4 cup butter with 1/2 teaspoon garlic powder, parsley flakes and salt. Brush this mixture over the tops of each unbaked biscuit.

5. Bake for 14 to 16 minutes or until the tops of the biscuits begin to turn light brown. Serve warm.

Posted on » by Ashley » Theme:

Nut Crescents

From Christine:

I adapted grandmas and combined it with this one: http://www.browneyedbaker.com/2009/12/09/nut-crescents/

Recipe:

INGREDIENTS:
1¼ cup walnuts, toasted
1½ cup flour
¼ teaspoon salt
1½ sticks unsalted butter, softened
½ cup powdered sugar *
1 teaspoon vanilla

*1 cup powdered sugar or granulated sugar for coating. (Traditionally uses granulated)

DIRECTIONS:
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.

2. In a food processor (I used the Ninja) combine ½ cup flour with walnuts, and pulse until the nuts are finely ground. Make sure there are very few chunks. In a medium bowl, whisk together the flour-nut mixture and the remaining 1 cup flour and the salt; set aside.

3. Beat the butter and ½ cup powdered sugar until light and fluffy, about 2 minutes. Add vanilla (here’s where I would add the lemon). Slowly add the remaining flour/nut mixture in divided doses.

4. Roll 1 tablespoon of dough into a 3-inch log. Using your fingers, shape log into a crescent. Repeat with remaining dough, placing crescents about 1 inch apart on prepared sheets. Freeze or refrigerate until crescents are very firm, about 30 minutes (IMPORTANT)

5. Bake, rotating sheets halfway through, until the edges of the cookies begin to turn golden, 16 to 18 minutes. If rolling in powdered sugar, cool first. Granulated sugar can be sprinkled immediately.

Posted on » by Ashley » Theme:

Lemon Crinkle Cookies

Lemon Crinkle Cookies
Lauren’s Latest

Makes 2-3 dozen

Ingredients:
½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.