I got this recipe on the Red Lobster website when we were first married and it is a family favorite!! It really does come out the exact same as the ones they serve!! LOVE THEM...and SO EASY!!!
Red Lobster Biscuits
2 c. Bisquick
2/3 c. milk
1/2 c. cheddar cheese
1/4 c. margarine or butter-- melted
1/4 tsp. garlic powder
Mix bisquick, milk, and cheese---beat vigorouskly for 30 sec
Bake @ 450 degrees for 8-10 minutes or until golden brown on ungreased sheet
Brush butter/garlic powder mixture over warm biscuits
Serve & Enjoy!!!!!
Oct 19, 2011
Nov 16, 2010
pumpkin chocolate chip cookies - EASY
This is the easiest recipe you will find for Pumpkin Chocolate Chip Cookies. I have a tastier recipe, but in the interest of time, which is oh so valuable, I use this one instead. Still a good cookie, nonetheless.
Ingredients:
1 box spice cake, 1 can pumpkin, 1 bag chocolate chips
Mix everything together:
Place spoonfuls of dough on greased cookie sheet:
Bake @ 350 for 10-12 minutes
Enjoy with a cold glass of milk!
Nov 21, 2009
French Onion Soup
2 lbs Marrow bones (not soup bones)
2 tsp olive oil
2 large onions
2 cloves garlic
1/4 tsp sugar
1/2 tsp thyme
1/2 cup red cooking wine
salt & pepper
8 slices good crusty french bread (not the soft spongy $1/loaf kind)
1/2 lb your favorite white cheese
First, coat the marrow bones in olive oil, both sides. Arrange them in a shallow roasting pan, salt and pepper lightly. Roast in a 400F oven for 45 minutes, turning them over half way through the roasting time. You might also roast some carrots and onions with the marrow bones.
Scrape everything out of the roasting pan into a large stock pot, including any carmelized, blackened or gooey bits, and all of the grease and oil. Cover the bones etc. with two quarts of water, and simmer gently (not a hard boil) for an hour or more. You may need to add another cup of water as it steams off.
Once you have your stock, remove all the large chunks and bones with a big spoon, and then strain the stock through a fine sieve. Let it cool a bit, and spoon off most of the fat. You may want to save the fat for other uses.
Chop your onions fine, and saute over medium heat in olive oil or reserved fat from the stock. After ten minutes or so, sprinkle with 1/4 tsp sugar and continue. Through the course of 20-30 minutes of sauteing the onions should brown nicely but not burn. Crush garlic and saute 1 minute as onions are finishing up.
Add the onions to the stock. Also add 1/2 tsp thyme and 1/2 cup red cooking wine, and salt and pepper to taste. If your beef stock isn't to your satisfaction, you could also add other adjuncts to it (i.e. crappy fake beef boullion) Simmer 1/2 hour until flavors are nicely blended. Taste the soup and make final ammendments to flavor. You may need to add more water if it is too strong, or more salt and pepper if it is lacking.
To serve, toast the bread on both sides. Slice your cheese (I like brie or chevre, though provolone is nice too, or grueyere) and layer over the toast. Toast it again under a broiler until the cheese is gooey. Ladle the soup into bowls and float the toasts on top.
2 tsp olive oil
2 large onions
2 cloves garlic
1/4 tsp sugar
1/2 tsp thyme
1/2 cup red cooking wine
salt & pepper
8 slices good crusty french bread (not the soft spongy $1/loaf kind)
1/2 lb your favorite white cheese
First, coat the marrow bones in olive oil, both sides. Arrange them in a shallow roasting pan, salt and pepper lightly. Roast in a 400F oven for 45 minutes, turning them over half way through the roasting time. You might also roast some carrots and onions with the marrow bones.
Scrape everything out of the roasting pan into a large stock pot, including any carmelized, blackened or gooey bits, and all of the grease and oil. Cover the bones etc. with two quarts of water, and simmer gently (not a hard boil) for an hour or more. You may need to add another cup of water as it steams off.
Once you have your stock, remove all the large chunks and bones with a big spoon, and then strain the stock through a fine sieve. Let it cool a bit, and spoon off most of the fat. You may want to save the fat for other uses.
Chop your onions fine, and saute over medium heat in olive oil or reserved fat from the stock. After ten minutes or so, sprinkle with 1/4 tsp sugar and continue. Through the course of 20-30 minutes of sauteing the onions should brown nicely but not burn. Crush garlic and saute 1 minute as onions are finishing up.
Add the onions to the stock. Also add 1/2 tsp thyme and 1/2 cup red cooking wine, and salt and pepper to taste. If your beef stock isn't to your satisfaction, you could also add other adjuncts to it (i.e. crappy fake beef boullion) Simmer 1/2 hour until flavors are nicely blended. Taste the soup and make final ammendments to flavor. You may need to add more water if it is too strong, or more salt and pepper if it is lacking.
To serve, toast the bread on both sides. Slice your cheese (I like brie or chevre, though provolone is nice too, or grueyere) and layer over the toast. Toast it again under a broiler until the cheese is gooey. Ladle the soup into bowls and float the toasts on top.
Jul 14, 2009
Salsa
Black Bean Salsa
Serves 4
1 can corn- Drained
1can black beans- rinsed and drained
1 lg tomato chopped
1 avocado- chopped
1pkg dry Good Seasons Italian dressing mix (made to directions on pkg)
Mix all together gently- serve with tortilla chips
Fresh Tomato Salsa
Serves 4
3 tomatoes chopped
1/2 cup onion- finely diced
3 serrano chilies-finely chopped
1/2 cup cilantro- chopped
1tsp. salt
2tsp. lime juice
Put all ingredients in medium bowl, stir together, and chill for 1 hour before serving.
Serves 4
1 can corn- Drained
1can black beans- rinsed and drained
1 lg tomato chopped
1 avocado- chopped
1pkg dry Good Seasons Italian dressing mix (made to directions on pkg)
Mix all together gently- serve with tortilla chips
Fresh Tomato Salsa
Serves 4
3 tomatoes chopped
1/2 cup onion- finely diced
3 serrano chilies-finely chopped
1/2 cup cilantro- chopped
1tsp. salt
2tsp. lime juice
Put all ingredients in medium bowl, stir together, and chill for 1 hour before serving.
Jan 28, 2009
cheesy potato soup
8-10 medium red potatoes
small bag of baby carrots
water to cover potatoes and carrots
1 green pepper
1 large onion
2 cloves garlic, minced
1 cup milk
3 tbs of flour
1/3 package Velveeta, cut into 1" cubes
1 tsp celery seed
salt and pepper to taste
Quarter and cut potatoes into small pieces.You can peel them or scrub and leave skin on. You may leave the skin on for red or new potatoes, and peel if using others. Cut carrots into slices.
Place potatoes and carrots in large pot and cover with water; add salt. Boil, covered until tender.
While potatoes are boiling, onion, garlic, and green pepper in another large pot and sauté until green peppers are tender, and onions are clear.
Add celery seed, salt, and ground pepper and sauté for 1 more minute.
Add sautéd ingredients to undrained boiled potatoes. Turn heat to medium.
Add Velveeta and stir soup until cheese melts. Add milk and flour together. Add milk mixture stirring constantly, heat until soup is hot and thick.
Be careful not to burn it.
Makes a great pot of potato soup!
small bag of baby carrots
water to cover potatoes and carrots
1 green pepper
1 large onion
2 cloves garlic, minced
1 cup milk
3 tbs of flour
1/3 package Velveeta, cut into 1" cubes
1 tsp celery seed
salt and pepper to taste
Quarter and cut potatoes into small pieces.You can peel them or scrub and leave skin on. You may leave the skin on for red or new potatoes, and peel if using others. Cut carrots into slices.
Place potatoes and carrots in large pot and cover with water; add salt. Boil, covered until tender.
While potatoes are boiling, onion, garlic, and green pepper in another large pot and sauté until green peppers are tender, and onions are clear.
Add celery seed, salt, and ground pepper and sauté for 1 more minute.
Add sautéd ingredients to undrained boiled potatoes. Turn heat to medium.
Add Velveeta and stir soup until cheese melts. Add milk and flour together. Add milk mixture stirring constantly, heat until soup is hot and thick.
Be careful not to burn it.
Makes a great pot of potato soup!
Jan 25, 2009
Lasagna Soup
I think this is the first time I have contributed to this blog. We have been living with my in-laws so I don't cook much, but we are moving out next week and I am in need of some new recipes! I'm glad I have this as a resource!
I got this recipe from Family Fun magazine. It is so good and it really tastes like lasagna!
Lasagna Soup
2 teaspoons olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta or cottage cheese
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
I got this recipe from Family Fun magazine. It is so good and it really tastes like lasagna!
Lasagna Soup
2 teaspoons olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta or cottage cheese
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.
Jan 17, 2009
Chocolate Peanut Butter Ritz Cookies
I got this recipe my from my aunt Sue. These are so easy to make and they taste amazing! I can never eat just one. :) I promise you will love these!
Peanut butter
Ritz crackers
Melting chocolate
About half as much white melting chocolate as the other
( I use milk chocolate and white chocolate chips melted with a little bit of shortening)
Spread peanut butter on crackers and top with more crackers to make cookie sandwiches. Melt chocolates together. Dip crackers in chocolate with fork and set on a cookie sheet lined with wax paper. Put in the fridge for 10-20 minutes or until set. Sometimes I dip these in milk chocolate but I like them better dipped in both chocolates melted together. Enjoy!
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