Savory Cheddar Buttermilk Biscuits

Savory Cheddar Buttermilk Biscuits

These biscuits are so easy to make and taste so delicious too.

Your friends and family will think you worked all day making these.

Super Moist on the inside but little crisp on the outside.

I decided to go with a savory taste for this recipe, but they

can be made without the herbs.

Ingredients:
16 ozs Gluten-Free Bisquick Mix
2-4 TBS sugar
4 TBS melted butter
2 cups buttermilk
1 large egg, beaten
2 TBS Romano cheese (or parmesan)
1 tsp garlic powder
2 TBS fresh parsley chopped extra fine
1/8 tsp salt
1 cup shredded cheddar cheese

Directions:
1.  Preheat the oven to 375
2.  In large mixing bowl add all ingredients, except shredded cheddar.  Mix well
3.  Add cheddar cheese and fold into batter.
4.  With large scoop (approx 2 - 2 1/2 inch) form 2 inches apart on a large greased baking sheet.
5.  Bake for 20-25 mins

Note:  Recipe makes 18 biscuits.  You can divide the recipe in half.  Cool the biscuits, store them in zip lock bags, and place them in the refrigerator.

Extra Ingredients:  Rosemary, chives, scallions, cilantro, feta instead of Cheddar cheese

Bacon fat is a nice addition.  Substitute half of the butter for bacon fat.

Chocolate Mascarpone Cake with Raspberry Mascarpone Filling

Cake Ingredients:
3 cups flour
1/3 cup dark cocoa powder
1  1/2 tsp baking soda
2  1/4 tsp baking powder
4 eggs
1 1/2 cups sugar
1 1/2 tsp vanilla
1/2 cup mascarpone cheese, softened
2 cups water
1/3 cup oil

Directions:
1.  Sift flour, cocoa, baking soda and baking powder into bowl.
2.  In separate bowl beat eggs and sugar until combine.  Add vanilla, mascarpone cheese, water and oil.  Beat for 1 min.  Add wet ingredients to dry ingredients.  Beat until mixed, approx. 1-2 mins.
3.  Pour batter, evenly into greased 6-8 inch round baking pans.  Note:  If you use smaller pans you will have batter left over.
4.  Bake for in preheated 350 degree oven for 25 - 30 mins or until done.  Remove from oven when done and let cool on racks.



Raspberry Mascarpone Filling:
1/2 cup raspberries, pureed
1/2 heavy whipping cream
8 ozs mascarpone cheese, softened
2 cups powered sugar
1 tsp vanilla extract

Directions For Filling:
1.  Puree raspberries in small food processor.  Put aside
2.  In medium size bowl add cream.  Beat on high for approx. 3-4 mins or until stiff peaks form.
3.  Add mascarpone cheese.  Beat until blended, approx 1 mins.
4.  Add raspberry puree, sugar and vanilla.  Beat until well, approx. 1-2 mins.




Chocolate Glaze:
1 cup chocolate candy melts or morsels
4 TBS heavy cream
1 tsp vanilla

Directions For Glaze:
1.  Melt chocolate in microwave safe bowl for 45 - 60 seconds.  Stir well.  Add remaining ingredients and microwave for additional 15 seconds.  Stir well.  Glaze should be shinny and runny for easy pouring.


To Assemble Cake:
1.  Place one cake on cake plate.  Carefully spread 1/3 of the filling on top.  Place another cake on top of filling, creating layers.  Repeat process until all cake and filling are used up.
2.  Pour chocolate glaze over top cake, allowing to dribble down along sides.
Garnish cake with 1 pint of fresh raspberries and mint leaves.

Serves 8

Blackberry Bacon Grilled Cheese

Ingredients:

8 slices of 7 Ancient Grains Bread

1 stick butter, softened

1 cup fresh blackberries

16 slices Fontina Cheese (8 ozs)

¼ cup basil, chopped

4 slices bacon, cut in half

Directions:

1. Butter one side of each slice of bread. Place bread, buttered side down, in hot non stick skillet (med/high heat).

2. Add 4 - 5 blackberries on each slice.

3. Add two slices of fontina cheese (or other good melting cheese) on top of blackberries.

4. Add approx. 1 tsp chopped basil on top of cheese.

5. Add two small pieces of bacon

6. Add more blackberries

7. Add two more slices of cheese, then top with additional slice of bread (buttered side up).

8. Grill until golden brown, approx. 3-4 mins. Flip and brown remaining side.

Makes 4 Sandwiches

Additional Flavor Idea: Sautéed Onions

Sloppy Joes with Homemade Cole Slaw

What is a Sloppy Joe?

After doing a little research I found out that this popular American creation

has many different names, such as Sloppy Janes, Gulash, Slushburgers and Wimpies.

A Sloppy Joe also can be made with a variety of different ingredients.

The one thing we can all say is, it is most famous for being "sloppy", on a bun. 

Sloppy Joes are known to have possibly been created by a cook named "Joe", from

Sioux City, Iowa.  This loose meat sandwich has a combination of tomato sauce and spices

added to it, making it popular among adults and children, of all ages.

From school caferterias to home kitchens, these sandwiches are

hardy, easy and very inexpensive to make, and will feed a crowd.

You can use a variety of different meats, if you did not want to use the 

traditional ground beef.  You can also switch it up and use your favorite vegetable 

protein and turn them into meatless Sloppy Joes.  For your convenience, you can 

also use store bought canned product which includes, most of the ingredients already.

My spin on the Sloppy Joe, is an Asian bbq tangy flavor. with a little bite.

You can use your favorite bbq sauce and just saute the Asian ingredients, into your meat.

Top your sandwich with my simple slaw recipe, found below.

Don't buy that expensive slaw dressing, when you can make it at home.

Be creative and have fun!  You know what your family likes, so add it in.

Since there are many different names for this popular sandwich, I decided to give my

new creation a name.  She is now called "Sloppy Mama".  

What do you call them, in your area?

Sloppy Joe Ingredients:

2 TBS olive oil

2 lbs ground beef (80/20)

1/2 cup green bell peppers, diced

1/2 cup sweet onion, diced

2 cloves garlic, minced 

1 TBS fresh ginger, minced

1 TBS lemongrass, ground (or 1 TBS fresh lemon zest)

1/4 tsp red pepper flakes, optional

2 TBS brown sugar
2 TBS Worchestershire sauce
2 TBS tomato paste

salt and pepper, to taste

1 cup bbq sauce

4 - 8 Hamburger Buns

Directions:

1.  Heat oil in large skillet over med/high heat.

2.  Add ground beef.  Saute until browned (approx 10 mins) Season with salt and pepper.  Remove from skillet and put aside, leaving grease in skillet.

3.  Saute peppers, onions, garlic, ginger, lemongrass and pepper flakes.  Saute until veggies are soft. (approx. 10 mins).  Add sugar, Worchestershire and tomato paste. Stir until completely incorporated.  Season with salt and pepper.  

4.  Add beef back to skillet.  Add bbq sauce and stir.  Simmer for 15-20 mins.  Add additional bbq sauce, if needed.

Cole Slaw Ingredients:

16 ozs cabbage mix, shredded

1/2 cup mayo

2 TBS sugar, or other substitute

1/4 cup red onion, diced

2 TBS cider vinegar

1/4 cup fresh parsley, chopped fine

1 TBS celery seed

salt and pepper, to taste

Directions:

1.  Add all ingredients (except cabbage) to medium size mixing bowl.  Stir well.

2.  Add cabbage to bowl.  Toss cabbage to incorporate dressing.  Cover and chill until ready to use.

Reuben Hot Dog

Reuben Hot Dog

Invited to a friend's summer beach house?  

Or how about a backyard bbq?  What do I make that will be easy to prepare,

 filling, creative, affordable, and loved by all?  

Well, I had to start with the traditional "All Time" favorite, 

the hot dog.  Yes, these are always a super idea for all,

but I was looking for something a little bit more.

Then it hit me.....Reuben Hot Dog.

Now you ask, "what is a Reuben Hot Dog"?

Well, same ingredients as a classic Reuben Corned Beef Sandwich, 

with the addition of a hot dog and cheaper.

With very little planning, these were a perfect idea.

Simply, wrap one slice of corned beef around each hot dog.  

Then store in zip lock bag until ready to leave for our outing.

I prepared the sautéed onions and sauerkraut and stored them in a separate container.

I made the Thousand Island Dressing the night before, to save time.

Build your Reuben Hot Dog just minutes before you are ready to eat.

Grill and enjoy watching everyone devour these hearty dogs, in no time. 

I hit the bullseye with this one, and so will you.

Thousand Island Dressing:  

We are all familiar with the well-known salad dressing.....BUT,

Where did this name come from?  Who was the first to create it?

There are many conflicting stories, as to who and where this dressing came from.

One thing for sure is that it was created in the area, it was first made.

The beautiful Thousand Islands is located between the Northern New York region 

and Southern Ontario, Canada.  

I had the opportunity to drive through this area twice, while

traveling to Ontario, to visit my husband's Grandparents.  The islands were just 

breathtaking.  It is only fitting, that such a beautiful area's name would be used, for this wonderful versatile dressing.

Reuben Hot Dog Ingredients:
8 hot dogs, buttered
8 Three Bakers Hot Dog Buns
8 slices swiss cheese
8 sliced corned beef
1 recipe Thousand Island Dressing (see recipe below)


Sauerkraut:
1 lb 11 oz can sauerkraut, rinsed and patted dry
2 TBS butter
2 TBS olive oil
1 large sweet onion, sliced
1/2 tsp garlic, minced
1 TBS mustard
1/2 tsp ground coriander
 2 TBS honey, optional
1 TBS peppercorns
salt, to taste
scallions for garnish, optional


Directions for Sautéed Sauerkraut:
1.  Rinse and drain the sauerkraut.  Pat dry.
2.  Heat a large skillet on medium-high heat.  Add oil and butter
3.  Add onions and cook until soft.  Approx. 5-8 mins, Stir.
4.  Add sauerkraut and remaining ingredients.  Stir and cook for additional 5 mins.

To assemble Hot Dog:

1.  Heat grill to med/high heat.
2.  Butter outside of rolls
3.  Place cheese inside the roll,
4.  Roll one slice of corned beef around each hot dog.  Place inside the bun.
5.  Top dog with sauerkraut.
6.  Place hot dogs on a baking sheet or in an aluminum pan.  Place on grill and cook for approx. 10 mins., or until done.  Top with dressing and scallions

Thousand Island Dressing:
1/2 cup mayo
2 TBS ketchup ( I used ketchup sweetened with honey)
1 TBS local organic honey
2 TBS dill pickle relish
1/4 tsp garlic, minced
2 tsp finely diced onion
2 tsp cider vinegar
3-4 dashes of hot sauce, optional (but recommended)
salt, to taste

Directions:
1.  Add all ingredients to a medium-size food processor or blender.  Pulse until blended well.  Add to container and chill until ready to use.

1.  Preheat Grill on high.
2.  Butter outside of hot dog buns
3.  Place a slice of Swiss

Granola Custard Triffle with Fresh Fruit

What is a Trifle?
A Trifle is a dessert with layers of cream and fruit with a sponge cake or some
other form of cake or cookie, such as a ladyfinger.

It was so much fun to create this exciting dessert.  I was thinking, "how
great it would be if I were to create a granola, but also incorporate
tiny cubes of raisin bread".  This way, the bread could replace the cake, giving
the trifle a nice tasty crunch, when baked.
Adding the oats and almonds gives this recipe a nutty chewing effect, which you
would be expecting to find.  The slightly sweet flavors
 from the honey and sweet and savory from the pungent taste
and aroma of the cinnamon, brings this dessert to a new level.
Can you just taste it now?

Make this recipe ahead of time and chill.  You will be
pleasantly surprised how amazing this is.

This recipe can also be assembled into individual dessert bowl.
No time to make the custard?
Make this dessert with layers of your favorite yogurt.

Italian Custard Ingredients:

3/4 cups sugar

6 egg yolks

2/3 cups whipping cream

2 (8) ozs mascarpone cheese

2 TBS marsala wine

Directions:

1.  In medium size saucepan mix together sugar, yolks and cream.  Place on medium heat and stir continuously until starts to thicken (approx 5 mins).  Remove from heat and add to separate bowl.  Let cool for approx 15 mins.
2.  Add the mascarpone cheese and Marsala Wine and stir until incorporated.  Use electric mixer, if needed.  Cover 

Note: Custard may also be made in double boiler.

Granola Ingredients:

8 slices Three Bakers Raisin Bread

1 cup gluten free oats

6 TBS butter, melted

1/2 cup honey, I use local raw 

1 TBS cinnamon

1 TBS vanilla

1/3 cup sliced almonds

pinch salt

Granola Directions:

1.  Make small stacks of bread.  Slice into 1/4 inch slices.  Turn bread and slice opposite direction, making 1/4 inch cubes.  Place in bowl.

2.  Add all other ingredients to bowl.  Toss well making sure all bread and oats are coated.

3.  Place on large baking sheet.  Bake in pre-heated 350 degree oven for approx 13-15 mins.  Bread should be slightly toasted.  Remove and cool

Note:  Do not cover while still warm, if making ahead of time.  Let it dry out.

Fruit:

1 pint raspberries

4 ripe bananas

2 cups peaches, ripe

5 kiwi, ripe

Or any other type of fresh fruit

To Layer Triffle:

In large Triffle Bowl add approx 1/4 of the granola to bottom.  Add 1/4 of the custard on top of granola.  Add one variety of fruit across the custard.  Repeat these directions for remaining ingredients.  

Note:  Recipe may also be made with your favorite yogurt.  

Italian Meatloaf

SUMMERTIME FUN

Summertime is filled with lots of fun things to do, but requires some planning.

Do you have a long weekend planned to visit family or friends?
Have you been wanting to just relax by a cozy campfire, listening to the crackling, popping and
sizzling noises?
Or how about that trip to the beach to build sandcastles, the kids have been bugging you about?
Maybe you just want to take a nice ride through the mountains, to appreciate the majestic views.
The one thing in common is, we all need to eat, right?  We want to spend more time enjoying the summer rather than cooking.

Here is a great summertime meal that can be turned into sandwiches, so many different ways.
Bake this meatloaf and take it along with your favorite variety of Three Bakers Bread.

I had so much fun creating, all these different sandwiches.  I was thinking, that each person has
different tastes.  I had to create ideas that everyone would enjoy.  They had to be simple and also
easy to prepare.  For instance, a slice of meatloaf can be heated in a skillet, topped with cheese and then covered for easy melting.  Onions and mushrooms can be prepped at home and packed in
little baggies.  Makes for easy sautéing, even over a campfire or gas grill.  Or, simply just bring
along a bottle of your favorite bbq sauce.  You know what your family likes, top it!




ITALIAN MEATLOAF

Meatloaf Ingredients:
6 slices Three Bakers 7 Ancient Grain Bread
1/2 cup milk
2 eggs, large
1/4 cup ricotta cheese
1/2 cup sweet onions, chopped fine
1/2 cup red bell pepper, chopped fine
1/3 cup grated cheese (I use Pecorino Romano)
1/2 cup each fresh parsley and basil, chopped fine
2 large garlic cloves, minced
salt and pepper, to taste
2 lbs ground beef, or other ground meat

Additional Topping Ideas:
BBQ Sauce
Cooked Egg
Avocado
Mozzarella Cheese
Arugula
Sautéed Onions and Mushrooms
Raw Red Onion

Directions:
1.  In large bowl add bread (broken up into small pieces.  Add milk and mix together.  Let sit for 15 mins for bread to absorb milk.
2.  Add remaining ingredients, except meat.  Fold together until all ingredients are well blended.
3.  Add meat.  Fold until well blended.
4.  Add greased baling dish.  (13 x 9 inch).  Bake in pre-heated 350 degree oven for approx. 45 mins, or until done.

Kid's Rainbow Sandwiches

It's that time of year again.

Yes, it is "Back to School" time.  The summer fun is just about over.
Running down the check list of buying school supplies, shopping for new
clothes and shoes,  meeting new teachers and picking up schedules.  Yes the chores seem
endless.  But now, another question arises.....Lunch?  How can I make lunchtime fun?
What are the kids going to want to see in their lunch boxes?  You will be
one proud parent when they show off these delicious, colorful
rainbow sandwiches, to their friends.

For these rainbow sandwiches I used three different types of jelly, (grape, apple and strawberry).
You can also make these sandwiches with added cream cheese, peanut butter or other
favorite spread.  Save yourself some time and make these the night before.  They will not get soggy.
Go ahead and fill them up, with a treat, they will be begging you to make.
If your child is a veggie lover, you can layer his/hers favorite ingredients also.
Nothing spells "love" more than a rainbow sandwich, to brighten their days.

Also included are Three Bakers Cheddar Cheese Snackers flavored with taco seasoning.
(Recipe below)


Rainbow Sandwiches:
3 slices Three Bakers White Bread, crusts removed (optional)
1 TBS each of jelly (grape, apple and strawberry)

Directions:
1.  Spread 1 TBS of each jelly onto each slice of bread.  Stack on top of each other to form a sandwich.
2.  Cut off crusts.
3.  Slice diagonally, making triangle shape.


Taco Cheddar Cheese Snackers
1 bag Three Bakers Cheddar Cheese Snacker
2 TBS Taco seasoning

Directions:
1.  Add snackers to microwave safe bowl.  Heat for 1 minute.  Remove
2.  Add taco seasoning.  Toss

Pizza Nachos

Pizza or Nachos?  Who needs to choose.....make both!

School has begun, and the kids have been working so hard.
Want to make them an extra fun and easy snack?  They will be so surprised
when they see this yummy snack sitting on the table, when they get home.
Yes, Pizza Nachos!  What child doesn't love pizza?  I took these Three Bakers
pizza crusts and cut them into pieces, then slightly baked them.
Top them with just about any of their favorite ingredients. I promise, they will love them.

These pizza nachos can also be made for dinner, that the whole family can enjoy.
 Add some grilled chicken, beef, sausage or tofu.

Need a breakfast idea?  Yes, Scrambled Egg Pizza Nachos......Let's not stop there.
Get those creative ideas flowing!

Ingredients:
1 package (2 round crusts) Three Bakers Pizza Crust, cut

Toppings:
Pizza sauce
Mozzarella cheese
Shredded Mexican Blend Cheese
Bacon
Pepperoni
olives
jalapeños, optional
diced tomatoes
green onions
chicken
beef
sausage
tofu

Directions:
1.  Cut pizza crusts into desired sized pieces.  Place on baking sheet, allowing space between each piece.  Bake in pre-heated 350 degree oven, for approx. 8-10 mins.  Remove from oven
2.  Arrange pieces closer together.  Top with favorite pizza sauce.  Then add favorite toppings.
3.  Bake for approx. 10 additional mins.

Mexican Taco Jars

MEXICAN TACO JARS

SUMMER TIME ON THE BEACH. 

What do you make and bring along, for family or friends 

to eat on the beach, for summer time fun?

I wanted something easy, fun and cute that everyone would enjoy.

I had this terrific idea to pack chicken tacos, into little jars and serve on ice.

You can prepare and pack these the night before, to save time. 

 In the morning, just grab and go!

These great tasting , whole grain pizza crusts are slightly thicker than tortilla shells.  

 They hold up great baked, and packed between all these delicious ingredients,

 and do not get soggy, after sitting for a long time.  

I packed each crust between the drier ingredients like chicken and lettuce, but

you may pack the ingredients in any order you desire....

Regardless of the arrangement, they will taste great. 

Pack on ice to keep cold.  Bring on road trips, camping trips and/or boat trips also.

Note: Some places might prohibit glass.  These may also be made in plastic.

SECOND SURPRISE!  Orange Spritzers

Keep everyone hydrated, in the hot summertime heat.

Make these fun refreshing little drinks, to satisfy thirst.

I made these drinks non-alcoholic 

but you can switch them up anyway you choose. 

Mexican Taco Ingredients

6 (8 oz) canning jars, with lids

1 pk Three Bakers Pizza Crusts

1 (2 inch) round cookie cutter

2 cups shredded or chopped chicken breast, cooked

2 TBS taco seasoning

2 cups shredded lettuce

1 cup salsa

1 cup sour cream

1 cup shredded cheddar cheese

1 cup diced tomatoes

Directions:

1.  Cut 24 circles with cookies cutter.  Place on baking sheet.  Bake for 4-5 mins @ 350 degrees

2.  In small mixing bowl, toss cooked chicken with taco seasoning.

3.  Place one baked pizza crust in bottom of each jar.  Add two ingredients, one at a time, with baked pizza crusts between the layers and also leaving one for top, before sealing.  

Note:  Each pizza crust will make 12 cut outs, if cut closely together.  

Orange Spritzer in Jars

6 (8 oz) canning jars, with lids

Orange Juice, pulp free

Sparkling Water

Directions:

1.  Add ice to each jar

2.  Fill each jar 3/4 of the way with o.j.

3.  Add sparkling water to fill to rim.

4.  Shake and serve cold.

This spritzers can also be made into a slushy.  

Other optional additions

Champaign  

wine

liquor  

Vegetable Juice

Fresh fruit or Veggies

Coconut Cream Pie with Graham Cracker Crust

COCONUT CREAM PIE WITH GRAHAM CRACKERS CRUST

Coconut Cream Pie with Graham Cracker Crust

What a delight it was to make this scrumptious pie.  

It has been years since I made a coconut cream pie.  I remember it being my 

husband's ultimate favorite.  He would almost want to help me make it when

he found out it was on the menu for dessert that evening.  Well, I did say "almost", 

but he certainly had no problem polishing off, the plate.

Being gluten free, I didn't want to mess with a dough crust, which

I have always used.  I knew Three Bakers made delicious

graham cracker snackers, so I would just use these, for my recipe.

I wanted to put a little twist to the crust.  I have been using more local

raw honey in my recipes.  For my first attempt I wanted to substitute 

the honey instead of the white sugar.  After baking the crust, it was so soft

and almost resembled a dough crust, but darker.  The true test was waiting

for it to cool and after chilling overnight.

Since I felt I was on to something good, I decided to experiment with other 

ingredients.  I used organic coconut, which isn't sweetened like regular flake

coconut.  I also used coconut milk instead of the half and half or milk.  

This really enhanced the coconut cream flavor, greatly but still keeping it light.  

Now, to put the pie together, chill and complete the topping.  

This pie was amazing!  Not overly sweet, light and balanced with great

flavors.  This is my new "go to dessert recipe".

Crust Ingredients:

1 1/2 cups graham cracker crumbs (Three Bakers Graham Cracker Snackers) (approx. 1 1/2 bags)

1/3 cup melted butter (or other butter substitute)

3-4 TBS honey ( I use local organic)

Directions for crust:

1.  Preheat oven to 325 degrees.  Grease a round pie plate (approx. 8 inch)

2.  Place graham crackers in food processor and grind into crumbs.  You can also place crackers in zip loc bag and roll with rolling pin.  With this method, add crumbs to mixing bowl.

3.  Add butter and honey and pulse to combine.  

4.  Add crumbs to pie plate and spread evenly across bottom and halfway up sides, pressing firmly.

5.  Bake for 10 mins.  Remove from oven and cool.  

Ingredients for Cream Pie:

1/2 cup sugar or other sugar substitute 

1/3 cup tapioca starch

1/2 tsp salt

13.75 oz coconut milk (approx. 1 1/2 cups)

1 1/2 cups heavy cream, or other milk of choice

2 large eggs

1 tsp vanilla

1 cup shredded coconut (I used organic, non sweetened) 

Directions:

1.  In medium size saucepan (or double boiler) add sugar, tapioca starch, salt, milks, eggs and vanilla.  Stir well.  Place on medium heat and cook until thickens (approx. 5 mins) NOTE:  Stir constantly, scrapping bottom to assure it does not stick.  

2.  Remove from heat and add coconut, stir.

3.  Add cream to crust.  Spread evenly across plate.  Chill for 4-6 hours or overnight.

Ingredients for Whipping Cream:

1 cup heavy whipping cream

2 TBS confectioner's sugar.  (I used natural sweetener)

1/2 tsp vanilla

Directions for Whipping Cream:

1.  Add cream, sugar and vanilla to mediums size bowl.  Whip on high until peaks form (approx 2-3 mins).  

2.  Spread on top of pie.

Toasted Coconut:

1.  Spread 1 cup coconut to small oven.  Toast for 3-4 mins, or until desired color.  Spread over top of Whipped cream.  

Serves 8