Prep :10 Minutes Total : 60 Minutes Serves :8
Enjoy this impossibly easy pie made using Bisquick® mix that can be ready in an hour.
3 eggs
1-3/4 cups milk
1/4 cup butter, melted
1-1/2 teaspoons vanilla
1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Bisquick™ mix
1 Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or cooking spray.
2 In large bowl, stir together all ingredients until blended. Pour into pie plate.
3 Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Store any remaining pie covered in refrigerator.
Tips :
Any fruit can be served with this pie for extra color and flavor plus a dollop of whipped cream.
Ever wonder why there is such a difference in the price among vanilla extracts? Pure vanilla extract gets its flavor from extracting real vanilla beans and is more expensive. Imitation vanilla, on the other hand, is created from various artificial flavorings and therefore less costly.
Read coconut packages closely and you'll notice that there are two types available: flaked and shredded. Flaked coconut is cut into small pieces and is drier than shredded coconut. Either type works well in most recipes, but using shredded results in a more moist and chewy finished product.
Always read labels to make sure each recipe ingredient . Products and ingredient sources can change.
Sweet Potato Biscuits
Prep : 10 minutes Cook : 10 minutes Total : 20 minutes Make : 12 Biscuits
Follow our step-by-step, photo illustrated instructions for making these delicious Sweet Potato Biscuits from scratch. Just a hint of sweetness makes this the perfect biscuit for breakfast, lunch or dinner. Never made biscuits from scratch? We'll show you how easy it is to make these without even rolling out any dough.
⦁ 3 cups of Self-Rising Flour, sifted
⦁ ¾ cup Buttermilk
⦁ ¾ cup of Sweet Potato, baked and peeled.
⦁ ¼ cup Lard, or shortening if desired.
⦁ 2 tablespoons of Sugar
⦁ ¼ teaspoon of Cinnamon
Place sifter in a large mixing bowl.
Add flour, sugar and cinnamon. Sift together into bowl.
Create a well in the middle of the flour.
Add lard, baked sweet potato and buttermilk.
Squish wet ingredients between fingers until fairly smooth.
Stir the wet ingredients into the flour using a small circular motion. Draw the flour into the wet ingredients slowly as you continue to stir.
When the dough ball forms, flip the dough and knead it a few times, working in flour as needed until a soft, smooth dough ball is achieved. Use a light touch as you work without pressing the dough too hard.
Using one hand, lift the dough and gather a small amount of dough between fingers then, pinch it off.
Roll dough in the palms of your hand as if making a meatball.
Roll dough ball in the flour to coat evenly.
Pat the dough ball lightly in your hands to shape the biscuit. Don’t press it together hard.
Place the formed biscuit in a pan that has been lightly greased with lard.
Repeat the process until all dough is used.
Bake at 500ยบ for about 8-10 minutes or until the tops start to lightly brown.
Remove from oven, brush with butter, cover with a clean cloth and let rest.
Serve warm and enjoy.
TIP :
You can make plain biscuits the same way. Just omit the Sugar, Sweet Potato and Cinnamon. All you need is Self-Rising Flour, Lard and Buttermilk to make delicious Southern Style Biscuits.
Cornmeal Buttermilk Biscuits
8 servings (serving size: 1 biscuit)
These tender biscuits are a fitting partner for the Creamed Collard Greens with Ham. They're also a Southern tradition with any vegetable plate.
⦁ 1 cup all-purpose flour
⦁ 1/2 cup cornmeal
⦁ 1-1/2 tablespoons sugar
⦁ 2 teaspoons baking powder
⦁ 1/2 teaspoon salt
⦁ 3 tablespoons chilled butter, cut into small pieces
⦁ 1/2 cup low-fat buttermilk
1 Preheat oven to 450°.
2 Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, and salt in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.
3 Bake at 450* for about 12 to 15 minutes or until tops begin to turn brown .
Remove from oven , brush with butter cover with a paper towel and let rest .Serve warm and enjoy.
These biscuits was one of Poppa's favorite with ham hocks & collards greens , Man said he ate your biscuit .
Miss you Dad ........ NEE
Prep 20 Minutes Total 40 Minutes Serves 4
Sweet, sour, buttery and bright – these skillet pork chops get a tasty, fresh dinner on the table in no time.
4 bone-in pork rib chops (2 lb)
1 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter
1 cup thinly sliced sweet onion
1 cup fresh or frozen (thawed) whole kernel sweet corn
1/4 cup whiskey
1 tablespoon fresh lemon juice
1/4 cup shredded fresh basil leaves
1 Rub pork chops with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Add pork; cook 6 to 7 minutes or until browned on first side. Turn pork; reduce heat to medium, and continue to cook 4 to 5 minutes longer or until pork is no longer pink in center (at least 145°F). Transfer to plate; cover with foil to keep warm.
2 In same skillet, melt remaining 1 tablespoon butter over medium-high heat. Add onion and corn; cook 3 to 4 minutes or until onion softens and begins to brown.
3 Remove from heat; add whiskey, and return to heat. Cook 1 to 2 minutes over medium-high heat until whiskey evaporates. Stir in lemon juice.
4 Pour corn mixture over pork. Sprinkle with basil.
Tips :
You can use bourbon, but Irish whiskey would be delicious as well.
Feel free to sub different types of pork chops in this recipe. Just be sure to adjust the cooking time accordingly, depending on thickness, so pork reaches an internal temperature of 145°F.
Prep : 25 MINUTES Total :6 HOURS 30 MINUTES SERVES : 4
1 whole roasting chicken (3 1/2 - 4 1/2 pounds)
1 large onion, chopped SAVE $
1 pound baby Yukon Gold potatoes
4 whole peeled carrots, chopped
1 whole lemon (reserve zest)
4 tablespoons room temperature butter
2 cloves minced garlic
2 teaspoons chopped fresh rosemary
2 teaspoons fresh thyme
2 teaspoons salt
1 teaspoon freshly ground pepper
1 Place onions, potatoes and carrots in the bottom of the slow cooker. Season with salt and pepper.
2 Clean and dry chicken. Zest lemon and reserve. Quarter lemon, and place in the cavity. Place chicken on top of vegetables.
3 In a small bowl, combine butter, garlic, rosemary, thyme and lemon zest. Season with salt and pepper.
4 Use hands to coat the chicken in the butter mixture. Season with additional salt and pepper.
5 Cook chicken on LOW for 4-8 hours. The cooking time depends on how large your chicken is. Cook until an internal temperature reaches 160°F in the leg and the juices run clear.
6 Take the chicken out of the slow cooker and place in an oven-proof 9x13-inch pan. Brown the chicken under the broiler for 4-5 minutes or until the skin is brown and crispy.
Prep : 20 Minutes Cook 40 Minutes Serves 2
Chicken parmesan for two , in one speedy skillet with zero fuss ---how can you lose ? This is the ultimate weekend where there will be no leftovers .
Chicken
2 tablespoons butter
1/4 cup Progresso™ Italian style panko crispy bread crumbs
2 boneless skinless chicken breasts (6 oz each)
1/2 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1-1/2 cups Muir Glen™ organic tomato basil pasta sauce (from 25.5-oz jar)
1/2 cup water
1 cup uncooked penne pasta
1/2 cup shredded mozzarella cheese (2 oz)
1/4 cup grated Parmesan cheese
2 tablespoons thinly sliced fresh basil leaves
1 In 10-inch skillet, melt 1 tablespoon of the butter over medium heat. Add bread crumbs; stir to coat in butter. Cook 2 to 3 minutes, stirring frequently, until toasted. Transfer to small bowl; set aside. Wipe out skillet.
2 Rub chicken with Italian seasoning, pepper flakes and salt. In same skillet, melt remaining 1 tablespoon butter over medium heat. Add chicken breasts; cook 5 to 7 minutes, turning once, until chicken is golden brown on both sides. Using tongs, transfer to plate.
3 Carefully add pasta sauce and water to skillet; stir in pasta, and heat to simmering over medium heat. Top with chicken; cover. Reduce heat to low; cook 14 to 17 minutes or until pasta is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove from heat.
4 Top chicken with cheeses. Cover and let stand about 2 minutes or until cheese is melted. Sprinkle with bread crumb mixture. Sprinkle with basil.
Tips:
Move chicken around in skillet on both sides to fully coat in butter.
Be careful when adding pasta sauce and water to hot skillet. Pour liquids away from you when adding them to a hot skillet.
