Southern Buttermilk Biscuits - The Best!

This is the best biscuit recipe!  So moist and flaky, not dry like so many biscuit recipes are.  My sister-in-law made these and I was so impressed!  I got the recipe and was amazed that they tasted just as great when I made them.  Then Brad made them and they were pretty good, but not amazing.  So. . . if they are not amazing, maybe try again.  :)
They are great just as a side of biscuit, but I like making these for a meal and having egg, cheese, and sausage or bacon, biscuit sandwiches.
 I don't have buttermilk so I just put 3 Tablespoons of vinegar in some milk for a couple minutes before I mixed it in.   Also, I don't cut them out in circles. My dough ends up in a rectangle then I just cut square biscuits out so there isn't any left over pieces.

Ingredients:

• 2 cups unbleached all-purpose flour, plus more for dusting the board (if you can get White Lily flour, your biscuits will be even better)
• 1/4 teaspoon baking soda
• 1 tablespoon baking powder
• 1 teaspoon kosher salt or 1 teaspoon salt
• 6 tablespoons unsalted butter, very cold   (I never have unsalted butter so I just used regular)
• 1 cup buttermilk (approx)

Directions:

1. 1
   Preheat your oven to 450°F.
2. 2
   Combine the dry ingredients in a bowl, or in the bowl of a food processor.
3. 3
   Cut the butter into chunks and cut into the flour until it resembles course meal.
4. 4
   If using a food processor, just pulse a few times until this consistency is achieved.
5. 5
   Add the buttermilk and mix JUST until combined.
6. 6
   If it appears on the dry side, add a bit more buttermilk. It should be very wet.
7. 7
   Turn the dough out onto a floured board.
8. 8
   Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick. Fold the dough about 5 times, gently press the dough down to a 1 inch thick.
9. 9
   Use a round cutter to cut into rounds.
10. 10
    You can gently knead the scraps together and make a few more, but they will not be anywhere near as good as the first ones.
11. 11
    Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.
12. 12
    If you like"crusty" sides, put them about 1 inch apart- these will not rise as high as the biscuits put close together.
13. 13
    Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.
14. 14
    Do not overbake.  This is what I think one of Brad's problem was.
15. 15
    Note: The key to real biscuits is not in the ingredients, but in the handling of the dough.
16. 16
    The dough must be handled as little as possible or you will have tough biscuits.
17. 17
    I have found that a food processor produces superior biscuits, because the ingredients stay colder and there's less chance of overmixing.
18. 18
    You also must pat the dough out with your hands, lightly.
19. 19
    Rolling with a rolling pin is a guaranteed way to overstimulate the gluten, resulting in a tougher biscuit.
20. 20
    Note 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month.
21. 21
    When you want fresh biscuits, simply place them frozen on the cookie sheet and bake at 450°F for about 20 minutes.

Icing for sugar cookies

I wanted to use icing that hardens so it wouldn't be messy to eat.  This recipe was perfect.  I liked the flavor, the icing hardened with a great texture, and the colors were very bright.  I was hoping that it would be quicker to frost the cookies with this (I hate frosting sugar cookies) but it wasn't that much quicker. But I thought that it was way easier to make the cookies look nice then with frosting. I got several compliments on how the cookies looked, specifically the icing. Sugar Cookie Icing

"Sugar cookie icing is a quick and easy recipe using ingredients you most likely already have on hand."

INGREDIENTS:

1 cup confectioners' sugar 2 teaspoons milk 2 teaspoons light corn syrup

1/4 teaspoon almond extract assorted food coloring

DIRECTIONS:

1.	In a small bowl, stir together confectioners' sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
2.	Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

Grilled Chicken Marinade

I like mom and dad's marinade for chicken but I usually don't have 7up around the house, so this is a great marinade you can throw together with stuff that is always around the house. It is very flavorful.  
It makes a lot so you could probably half it.

Krystal's Perfect Marinade for BBQ or Grilled Chicken

"Balsamic vinegar, Worcestershire sauce, and sesame oil combine to create a wonderful marinade."

INGREDIENTS:

1/2 cup brown sugar 1/2 cup balsamic vinegar 1/2 cup soy sauce 1/4 cup olive oil

2 tablespoons Worcestershire sauce 2 tablespoons sesame oil 4 cloves garlic, chopped 1/2 teaspoon ground black pepper

DIRECTIONS:

1.	Whisk together the brown sugar, vinegar, soy sauce, olive oil, Worcestershire sauce, sesame oil, garlic, and pepper until the sugar has dissolved.

Zesty Slow Cooker Chicken Barbecue

This is an easy dinner but a step up from just using plain bbq sauce. I usually shred the chicken maybe an hour before serving it and leave it in the sauce to cook more.  And if it is still watery at that point I might leave the lid off a little bit and let it thicken up some.  I half this recipe. Zesty Slow Cooker Chicken Barbecue

Rated: Submitted By: Zanne Tastic Photo By: abapplez Prep Time: 10 Minutes Cook Time: 4 Hours Ready In: 4 Hours 10 Minutes Servings: 6

"Use your slow cooker to prepare this great twist on basic barbecue chicken. It is easy to prepare and the sauce also makes a great topping for baked potatoes."

INGREDIENTS:

6 frozen skinless, boneless chicken breast halves 1 (12 ounce) bottle barbeque sauce

1/2 cup Italian salad dressing 1/4 cup brown sugar 2 tablespoons Worcestershire sauce

DIRECTIONS:

1.	Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2.	Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Grilled Malibu Chicken

 Got this from Six Sisters Stuff  http://www.sixsistersstuff.com/2012/05/grilled-malibu-chicken-recipe.html

"The chicken breasts are marinated in a dry rub, smothered in a pineapple mustard sauce and topped with ham, swiss cheese and a pineapple ring.  You can serve on a plate or on a bun for a delicious sandwich!"  

I just made this on my George Forman but it would be even better on a real grill.  We enjoyed it but I definitely think I will tweak it a little bit every time that I make it just to get it just how we like it.

We just ate it by itself, but I think it would be delicious how they suggested on a bun as a sandwich.  

Grilled Malibu Chicken Recipe:

Ingredients:

6 boneless/skinless chicken breasts
12 slices deli ham (thin)
6 slices canned pineapple
6 slices Swiss cheese
1/2 cup pineapple juice (I just used the juice drained from my canned pineapple)
4 Tbl. unsalted butter, melted
2 Tbl. BBQ seasoning (I used Famous Dave's)
1 Tbl. plain yellow mustard
1 Tbl. honey
1 Tbl. molasses  (I just used brown sugar)
2 tsp Worcestershire sauce
1 tsp chili powder

Directions:
Put a breast in a gallon zip-top bag and pound the thick end until the entire breast is uniform in thickness, then move to a platter or rimmed sheet pan.  Repeat with the remaining breasts.  Season both sides of each breast with the BBQ seasoning, cover and refrigerate at least an hour.

Combine the butter, pineapple juice, mustard, honey, molasses, Worcestershire sauce and chili powder a medium mixing bowl and whisk until smooth, then set aside.

Grill one side of each breast and each pineapple ring over direct heat until they are seared and have nice grill marks, about 2 minutes.  Flip each breast and ring, brush with the sauce, and cook another two minutes. Move the chicken to the indirect part of the grill and brush the top of each with the sauce.

Top each breast with two slices of ham and drizzle the ham with the sauce.

Put a slice of cheese then a pineapple ring on each breast and drizzle again with the sauce.

Continue cooking with the grill lid down until the internal temperature reaches 160º, about 10 minutes.

Rhubarb Squares

We got some rhubarb from a neighbors garden a couple years ago and I made this with it and we loved it so much that we are trying to grow rhubarb in our garden because of this recipe.

http://www.tasteofhome.com/recipes/go-anywhere-rhubarb-squares

Ingredients

• 1 cup all-purpose flour

• 1/3 cup confectioners' sugar

• 1/3 cup cold butter

• FILLING:

• 1 cup sugar

• 1/4 cup all-purpose flour

• 2 eggs, lightly beaten

• 1 teaspoon vanilla extract

• 3 cups finely chopped fresh or frozen rhubarb

Directions

1. In a small bowl, combine flour and confectioners' sugar; cut in butter until mixture resembles coarse crumbs. Press into a greased 11-in. x 7-in. baking dish. Bake at 350° for 12 minutes.
2. For filling, in a large bowl, combine the first four ingredients. Stir in rhubarb; pour over warm crust.
3. Bake at 350° for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool on wire rack. Serve warm if desired. Store in the refrigerator. Yield: 16 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Breakfast Potato Skillet

This is something that I like to make for dinner that is just thrown together, no recipe.  I have made it at the cabin before I think.  It can be a breakfast, lunch, or dinner.  I use it as a dinner a lot.  Excellent with a yummy smoothie on the side.

Chop 3-5 potatoes into bite sized pieces and coat lightly in oil and sprinkle with salt and pepper.  Cook potatoes as a single layer on a cookie sheet for 45-60 minutes at about 400-425 degrees (just until they are slightly browned and crispy.) Turning once during cooking time.

Close to the end of the cooking time for potatoes, brown some ground sausage, we love the maple flavor.  Sometime I only use half a roll of sausage and freeze the other half to make this later.  Once the sausage is cooked, stir the baked potatoes into the pan with the sausage.  Crack 6-7 eggs on top of the potato and sausage mixture.  Stirring constantly, coat the potatoes and sausage in the eggs.  Once eggs are cooked, take off heat and sprinkle a bunch of cheese on top. Then put a lid on the skillet and let the cheese melt.

The boys like to eat this with ketchup, we also like chipotle hot sauce on it.  For added flavor you could chop up some onion and peppers to add to the sausage while it's cooking.

Chicken Tetrazzini

I got this recipe from Brad's grandma, she makes it all the time and it is delicious.  I don't make it very often at all, maybe only once, just because it's not terribly healthy.  But hey, every once in a while wouldn't hurt. :)

Chicken Tetrazzini

1/2 cup butter
1/2 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups whipping cream
2 cups chicken broth
4 cups diced cooked chicken
13oz Linguine
Parmesan cheese

Cook linguine according to directions.  Drain and set aside.  Dice or cut chicken into bite-sized pieces.  In a separate pan, melt butter over low heat.  Add flour, salt, and pepper.  When bubbling, slowly add whipping cream and chicken broth. Stir constantly until thickened.  Combine linguine, sauce, 1/4 to 1/2 cup Parmesan, and chicken in a 1 qt. casserole dish.  Sprinkle lightly with additional Parmesan.  Bake 20 minutes covered at 350 degrees.  Remove cover and continue baking 10 more minutes.  Remove from oven and serve with additional Parmesan at the table.

Yum, yum, this is making me want to make it again.

Fluffy Pancakes

The best pancake recipe I have found. These don't make very many, I usually need to at least double the recipe.

Fluffy Pancakes

"Tall, fluffy pancakes are delicious served with butter and syrup or top with strawberries and whipped cream for a real treat."

INGREDIENTS:

3/4 cup milk 2 tablespoons white vinegar 1 cup all-purpose flour 2 tablespoons white sugar 1 teaspoon baking powder

1/2 teaspoon baking soda 1/2 teaspoon salt 1 egg 2 tablespoons butter, melted cooking spray

DIRECTIONS:

1.	Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2.	Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3.	Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Pasta and Broccoli Recipe

I love this and my kids love it, Kenneth not so much.  It is a quick and easy meal and a good way to get your kids to eat  broccoli.  Try it, you might like it.

12 oz. uncooked pasta
6 1/2 cups fresh broccoli florets, no stems
5 cloves garlic, smashed and chopped (I don't use that much garlic)
1/4 cup grated parmesan cheese
2 Tbsp olive oil, divided
salt and pepper

Bring a large pot of salted water to a boil.  When water boils, add pasta and broccoli at the same time and cook according to pasta instructions for al dente.  When pasta is almost done cooking, reserve about 1 cup of the pasta water and set aside.  Drain pasta and broccoli.

Return the pot to the stove and set heat to high; add 1 tbsp olive oil, when hot, add garlic.  Cook until golden, reduce flame to low and add pasta back to the pot.

Mix well, add remaining olive oil, grated cheese, salt and pepper to taste mixing well and smashing any large pieces of broccoli to break up.

Add 1/2 cup of reserved pasta water and mix well adding more if needed.

Serve in pasta bowls with additional grated cheese on the side.

Macaroni and Cheese

This is our very favorite mac and cheese recipe.

4 cups dried macaroni
1 whole egg beaten
1/4 cup butter
2 1/2 cups whole milk
2 heaping tsp of dry mustard, more if desired
1 pound cheese, grated (we like sharp best)
1/2 tsp salt, more to taste
1/2 tsp seasoned salt, more to taste
1/2 tsp ground black pepper
optional spices:  cayenne pepper, paprika, thyme (i have never tried these)

Cook macaroni until very firm.  Macaroni should be too firm to eat right out of the pot.  Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour.  whisk together over medium-low heat.  Cook mixture for five minutes, whisking constantly.  Don't let it burn.
Pour in milk, add mustard, and whisk until smooth.  Cook for five minutes until very thick.
Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs.  Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly.  Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper.  Taste sauce and add more salt and seasoned salt as needed!  DO NOT UNDER SALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20to 25 minutes or until bubbly and golden on top.  (we don't bake it)

Japanese Stir Fry

I found this in moms recipe book and we love it!  It is a quick and easy meal.

1 package frozen Japanese style stir fry veggies
1-2 cups cubed, cooked chicken

Teriyaki sauce:
1 Tbsp oil
1 Tbsp cornstarch
1 Tbsp vinegar
3 Tbsp soy sauce
3 Tbsp sugar
1/4 tsp ginger
1/4 cup water

Stir fry veggies according to package directions.  Add chicken, then teriyaki sauce and cook until thick.  Serve over hot rice.

Baked Chimichanga

1 1lb chicken, shredded
1 onion, chopped
1 clove garlic
1/2 tsp. chili powder
Taco seasoning to taste
3/4 c. shredded cheese
1 4 oz. can green chiles
1/2 c. chopped cilantro
Fresh spinach, chopped (optional)
Green peppers, diced (optional)
1 can black beans (optional)
1/2 large flour or wheat tortillas

Brown meat, add onion, garlic, chili powder, and taco seasoning to taste.  Drain any liquid.  add cheese, chili peppers, and cilantro (and any optional ingredients).  Assemble like a burrito and place side by side in a baking dish.  Sprinkle cheese and cilantro on top for garnish.  Bake at 400 degrees for about 25 minutes or until golden brown.