Friday, May 4, 2012

7-Up Biscuits

I'm sure almost everyone has seen this recipe floating around because it is very popular, but have you tried them? If you make these, I can pretty much guarantee you will never use another biscuit recipe ever again. Unless of course you  don't like easy and delicious. These are unbelievable. First of all, they take maybe five minutes to put together because there is no rolling and cutting. Yay! Second of all, I've never tasted better. They are super moist, probably more dense than a truly from-scratch variety but really, for an at home quick version you can not go wrong. Trust me, I am terrible at bread so if I can do these, so can you. No need to use 7-UP. Sprite or a generic will work just fine. I have also turned these into cheddar garlic biscuits (like Red Lobster) by just throwing shredded sharp cheddar and garlic powder into the mix. Yum! The only downside is that they are so addicting!

What You Need:
2 cups Bisquick
1/2 cup 7-Up {or other}
1/2 cup sour cream
1/4 cup melted butter

Preheat oven to 450 degrees. Mix together sour cream and Bisquick. Add 7-Up and mix. Makes a very soft dough. Put the melted butter in the bottom of a square 9x9 baking pan.  Sprinkle some Bisquick onto your counter surface and shape your dough into a rough square, then place on top of the butter in the baking pan. Bake 13-15 minutes. Enjoy!

Monday, March 5, 2012

Oatmeal Carmelitas

This is a recipe I found on Pinterest, the most addicting yet useful place in the world. Maybe this is a common recipe that many are familiar with, as I found many results on a Google search. However I had never heard of them or tried them. I was surprised how quickly and easily these come together. In the end you will have a rich, gooey bar full of caramel, chocolate and crunchy oat crust. The best part are all of the edges, where the caramel is hardened. Yum! These would be perfect to take to get-togethers, new moms, etc, as they are perfect at room temperature. Delicious and come together in about 10 minutes! Can't ask for more than that!

What You Need:
32 caramels, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces chocolate chips (around 3/4 cup)

Preheat oven to 350 degrees and prepare an 8x8 baking pan. In a large bowl, combine melted butter, sugar, flour, oats and baking soda. Press one half of the oat mixture into the bottom of your baking pan. Bake for 10 minutes. While this is baking, melt the caramels and heavy cream together. In an oven safe bowl, microwave in one minute increments and stir until caramels are melted and mixture is smooth. Or, use a double boiler and stir continuously. Once your oat mixture has baked 10 minutes, remove from the oven. Sprinkle the chocolate chips over the crust. Pour the caramel mixture over the chocolate. Sprinkle the second half of the oat mixture over the top of the caramel. Return to the oven and bake another 15 minutes. Let cool completely and serve at room temperature. Enjoy!

Tuesday, January 24, 2012

French Onion Soup

NOTE: Do NOT click on the words that show up as links. I did not link them and do not know if they are safe or how to prevent this from happening. Sorry!

Its taken me awhile to find a from-scratch recipe for this that I thought was really worth it. You can always find good versions of it in restaurants, but I really prefer to make soup at home. I finally combined enough recipes and tweaked enough to find a version I wanted to share!  So simple and such a great cold weather meal!

What You Need:

  • 1/2 cup unsalted butter
  • 4 onions, sliced
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • salt & pepper
  • 1 cup red wine or cooking sherry
  • 3 tablespoons flour
  • 2 quarts beef stock
  • 1 baguette, sliced
  • 1/2 pound grated Gruyere {swiss would also work}
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized. Use a good amount of salt to season and sweat the onions.  I let mine cook very low and slow, probably for a good hour.  Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry.  Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef stock and bring the soup back to a simmer. Season to taste with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes. Or, ladle soup into oven safe bowls or ramekins and float the baguette slices right in the soup, top with cheese, and place under the broiler.

Friday, January 13, 2012

Rolo Stuffed Chocolate Chip Cookies

Today I am sharing my declared favorite cookie recipe ever. Even without the Rolo, this chocolate chip cookie recipe is the best on its own. The recipe comes from one of my favorite websites, My Baking Addiction. Keep in mind you will have to plan ahead as the Rolos need to be frozen at least 2 hours ahead. This recipe has a couple of fun jobs for kids. My little boy likes to do all the unwrapping and steal a few Rolos. He also likes to "stuff" the cookies.

 This dough also freezes really well. I keep a batch in my freezer (because this recipe makes a ton of dough) and you can pull out as many as you need at a time. I know everyone has made resolutions to eat healthier and lose weight but we all need a treat once in awhile and this will make every calorie worth it, I promise!

Photo Used from MBA

What You Need:
1.5 cups butter, softened
1 cup sugar
1 cup brown sugar
1 tablespoon vanilla
2 eggs
3 3/4 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
3/4 cup chopped pecans {Optional}
30 Rolos, frozen at least 2 hours

Heat oven to 350. Beat butter and sugars, vanilla and eggs until light and fluffy. Mix in flour, baking soda and salt. Mix in chocolate chips and pecans, if using.

Measure dough using a medium cookie scoop. {About 1.5 tablespoons}. Roll into a ball and flatten with the palm of your hand. Place a frozen Rolo in the center of the flattened dough balls and wrap the dough back around the Rolo, re-rolling into a ball.

Place dough balls back into the freezer for 15-20 minutes before baking or to store until ready. Bake 11-13 minutes or until light brown. Centers will be soft. Cool and remove from cookie sheet to a cooling rack.

Note: I bake these straight from the freezer and they take an exact 13 minutes in my oven. NO need to thaw.