Deliciously Flaky Buttermilk Biscuits

This may have been the first time I have ever made biscuits....I really can't remember. Anyway, Ben is not a big eater of baked goods but he couldn't stop talking about how good these were - that's really saying something coming from him! The great thing about these is you can make them on short notice. They tasted great with a little butter and honey. Another great recipe from http://sisterscafe.blogspot.com.


Deliciously Flaky Buttermilk Biscuits


2 cups all-purpose flour (9 ounces)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
3 tablespoons honey


1. Preheat oven to 400°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Chill 10 minutes.

3. Combine buttermilk and honey, stirring with a whisk until well blended. Add buttermilk mixture to flour mixture; stir just until moist.

4. Turn dough out onto a lightly floured surface; knead lightly 4 times. Roll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds (as if folding a piece of paper to fit into an envelope). Reroll dough into a (1/2-inch-thick) 9 x 5–inch rectangle; dust top of dough with flour. Fold dough crosswise into thirds; gently roll or pat to a 3/4-inch thickness. Cut dough with a 1 3/4-inch biscuit cutter to form 14 dough rounds. Place dough rounds, 1 inch apart, on a baking sheet lined with parchment paper. Bake at 400° for 12 minutes or until golden. Remove from pan; cool 2 minutes on wire racks. Serve warm.

Caramel Brownies

So lately I am trying to eat healthier than I have in the past. I am trying to use more natural ingredients and less processed foods when I cook/bake. However, I've always had a big sweet tooth! It is one of my weaknesses and not something I am ready to let go of yet. So for now, I'll continue to make fattening desserts because they taste so good! I got this recipe from my friend Robyn, shortly after Ben & I were married. It always gets rave reviews and it is so easy!

Caramel Brownies

7 Tbsp margarine melted (I use butter.)
1/3 cup evaporated milk
1 German Chocolate Cake mix (I usually use Betty Crocker.)

Mix together and put half in a greased 9X13 pan. Bake at 325 for 7-8 minutes.

45-50 caramels (I use the Kraft brand.)
1/2 cup evaporated milk

Melt together 1-2 minutes in microwave, then stir and repeat. Do this until caramel is all melted and mixed together with milk.

After cake comes out of oven, sprinkle with 1 cup semi-sweet chocolate chips. Pour caramel mixture over top and drop remaining cake batter by spoonfuls on top of caramel. Return to oven for 18 minutes.

Blueberry Lemon Muffins

Another goodie from http://sisterscafe.blogspot.com. Can you tell I love this blog? This is the sisters' grandma's recipe and I love the combination of blueberry and lemon. (BTW, I substituted butter in mine too.)


Blueberry Lemon Muffins


2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
zest of one lemon
1 egg
1 cup milk
1/2 cup shortening (or butter*)
1 cup frozen blueberries

Topping (this makes extra - you can try cutting it down if you want):
1/2 cup butter, melted
1 Tb lemon juice
1/2 cup sugar


Mix dry ingredients and set aside. Beat eggs, milk and shortening. Stir in blueberries. Add dry ingredients and stir gently to combine. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12 muffins.
*I substitute butter because I love the taste! It works great either way.

Fruit Smoothie

I have been on a big smoothie kick lately. It's a great way to eat healthy foods in an appetizing way - especially to my kids. They get excited as we add each ingredient, including some things they won't normally eat plain. Today we made our best one yet (pictured above).


Fruit Smoothie


Spinach leaves
Banana
Mango
Kiwi
Fresh Squeezed Lemon Juice
Frozen Strawberries
Frozen Blueberries


I always start by putting a couple of handfuls of spinach into the blender. I blend this with 1/2 - 1 cup of water. Then today I added juice from half of a lemon, a whole kiwi, half of a mango, half of a banana and a cup or so of frozen blueberries. I blended these and last, I added about 8-10 frozen strawberries. I love that it's sweet enough as is without having to add a granual of sugar! You can really add whatever fruits you have on hand and probably other vegetables....I plan to experiment with other ingredients. My kids think it's the greatest and it's good for us! BTW, the blueberries make it this appetizing color....otherwise I think it would be green.

Pineapple Meatballs

This freezes well and makes a lot of sauce so you could half it or add quite a few more meatballs to it if you want.

Pineapple Meatballs

1 recipe basic meatballs (I use Costco frozen meatballs.)

3/4 cup BBQ sauce

3/4 cup orange juice

1/2 cup packed brown sugar

2 T cornstarch

1 can crushed pineapple

Arrange meatballs in greased baking dish. Mix remaining ingredients. Pour over meatballs. Bake covered for 45 minutes at 350. Remove from oven and allow to cool. Serve over rice. Easy!

Apple Muffins

Another one from the wonderful food blog sisterscafe.blogspot.com. They have so many great muffin recipes and I've been on a muffin kick lately. This is another one that is actually quite healthy.

Apple Muffins

1/4 cup packed brown sugar

1/2 cup chopped pecans (I had to omit due to nut allergies in our home.)

1 tsp ground cinnamon

1 cup all purpose flour

1 cup whole wheat flour

1 tsp baking soda

1/2 tsp salt

3/4 cup packed brown sugar

1/4 cup canola oil

2 large eggs

1 cup natural apple sauce

1 tsp vanilla extract

3/4 cup lowfat buttermilk

1 Golden Delicious apple, peeled, cored & cut into 1/4" pieces (Any apple would probably work - I used what I had in the fridge and I used two of them.)

Preheat oven to 400. Coat muffin pan with cooking spray or fill tin with liners.

In a small bowl combine 1/4 cup brown sugar with pecans and cinnamon. Set aside.

In a medium bowl whisk together the all purpose flour and whole wheat flour, baking soda and salt.

In a large bowl combine 3/4 cup brown sugar and oil. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla.

Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk until just combined. Gently stir in apple chunks.

Pour batter into prepared muffin pan and sprinkle with pecan mixture. Tap pan on counter a few times to remove any air bubbles. Bake for approximately 15 minutes. Makes 20 muffins.

Ghirardelli Chocolate Chip Cookies

This is the chocolate chip cookie recipe I grew up on. However, my friend Kim made these for a gathering we had several years later and there was something different about them - they were better. I found out the secret - shortening. Instead of using all butter, you use 1/2 cup shortening and 1/2 cup butter. It makes a big difference. Another secret - don't over mix.

Ghirardelli Chocolate Chip Cookies

1 cup margarine (I use 1/2 cup butter & 1/2 cup shortening.)
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
2 tsp. vanilla (I only use one.)
2 1/4 cups unsifted flour (I use 2 1/2.)
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips (I use semi-sweet.)
Stir flour with baking soda and salt and set aside. In large mixing bowl, cream butter and shortening with sugars. Add eggs and vanilla. Gradually blend dry ingredients with wet. Stir in chocolate chips. Bake at 350 for approximately 10 minutes.