Cheese Straw Biscuits

• Garden & Gun Cheese Straw Biscuits

  CHEESE STRAW BISCUITS WITH COUNTRY HAM (YIELD: 16 TO 18 BISCUITS)

• FOR THE BISCUITS

  • 4½ cups sifted all-purpose flour 

  • 1½ tbsp. baking powder 

  • 1 tsp. baking soda 

  • 1 tsp. sugar 

  • 1 tbsp. dry mustard 

  • 2½ tsp. kosher salt

  • 1 tsp. garlic powder

  • ½ tsp. cayenne 

  • ¾ cup cold unsalted butter, cut into small cubes

  • 8 oz. extra-sharp cheddar cheese, freshly shredded

  • 1¾ cups buttermilk 

  • Tomato chutney-mustard butter (recipe follows)

  • 12 oz. thinly sliced cooked country ham

• FOR THE TOMATO CHUTNEY-MUSTARD BUTTER

  • ½ cup salted butter, softened

  • ¼ tsp. dry mustard

  • 2 tbsp. tomato chutney

  • 1 tbsp. grainy Dijon mustard

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PREPARATION

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.

2. Combine dry ingredients in the bowl of a food processor fitted with the metal blade; pulse 2 or 3 times to combine. Sprinkle a layer of cold butter pieces evenly over the mixture and toss with hands or a spoon until all the pieces are lightly floured (so they don’t clump together). Pulse 10 to 12 times until mixture resembles coarse meal. Sprinkle shredded cheese over the top of the flour mixture in batches, tossing as before after each addition to coat with flour until you’ve added all the cheese. Pulse 2 or 3 more times to distribute cheese throughout. Transfer mixture to a large mixing bowl and make a well in the center. (You can also do the above with hands or a pastry cutter in a mixing bowl.)

3. Pour the buttermilk into the well. Fold the flour into the buttermilk with a spatula until the dry ingredients are just moistened and no liquid remains. The dough will be a rough, shaggy mass. Turn the dough out onto a lightly floured work surface. Knead about a dozen times or until dough comes together, flouring hands and surface to keep the dough from sticking.

4. Roll dough into a ½-inch-thick rectangle. Fold in one short side of the dough up and over the center of the rectangle and the other short side of the dough up and over the first. Roll the dough again into a ½-inch-thick rectangle. Repeat the fold-and-roll to create a ½-inch-thick rectangle. Cut out biscuits with a 2½-to-3-inch round biscuit cutter, pressing straight down without twisting. Or instead, cut the dough into squares with a chef ’s knife, cutting straight down rather than slicing. (Twisting or slicing flattens the edges of the biscuits, impeding their rise in the oven.)

5. Place the biscuits close together on the baking sheet for a higher rise, or with room between for a wider spread. Brush tops with buttermilk, if desired. Bake 15 to 18 minutes or until biscuits have risen and tops are golden. Transfer biscuits to a wire rack to cool at least 5 minutes.

6. Make the tomato chutney–mustard butter: Beat butter and dry mustard with an electric mixer on high speed for a few minutes until light and fluffy. Gently stir in chutney and mustard. Transfer to a small bowl, cover, and chill until ready to serve.

7. Assemble: Split each biscuit in half. Spread a bit of the tomato chutney–mustard butter on cut sides. Layer the bottom half of each biscuit with ham and top with other biscuit half. To reheat before a party, loosely wrap the assembled biscuits in foil and then place them in a 350°F oven for 5 to 8 minutes.

4 Way Lodge Ranger Cookies 1961

Sausage Cheese Balls

1 pound shedded cheddar

1 pound breakfast sausage

1 box of red lobster biscuits mix

Mix all together. Bake in balls on a cookie sheet or in a mini muffin tin. 350 for 20 min. 25-30 min for the mini muffins.

Melt half stick butter and stir in biscuit topping. Baste over tops of finished balls. Let soak for at least 10 min.

Steak and Pasta w/garlic parm cream sauce- Jack Approved!!

Ingredients:  

12 oz Pasta of your choice (I used angel hair)

1 lb sirloin steak  (I used one NY Strip and it was perfect for 2 servings) 

2 tbsp butter  

3 cloves garlic, minced  

1/2 cup heavy cream  

1/4 cup Parmesan, grated  (as un processed as possible- you want it to melt into the sauce & a lot of additives makes it gritty or clumpy)

1 tsp black pepper  

1/2 tsp salt  

1/2 tsp red pepper flakes  (Skip for the mild pallets)

Directions:  

Cook linguine and drain.  Toss w oil and cover to keep warm. 

Season steak on both sides, sear steak on both sides, remove to cutting board.  Don’t discard steak drippings. 

In the steak pan w the drippings on medium heat: Sauté garlic, add cream, Parmesan, and red pepper flakes.  Whisk until smooth. Turn off heat. Slice the steak.

Plate the noodles, top with sliced meat, top meat and noodles w sauce. Or, if you prefer, toss the sauce and pasta together then top w meat.

Prep Time: 10 minutes    

Serves: 4 (2 per steak)

Neiman Marcus $250 Cookies

Neiman Marcus $250 COOKIES

ingredients

• 2cups butter
• 4cups flour
• 2teaspoons baking soda
• 2cups sugar
• 5cups blended oatmeal
• 24ounces chocolate chips
• 2cups packed brown sugar
• 1teaspoon salt
• 1(8 ounce) Hershey Bars (grated)
• 4large eggs
• 2teaspoons baking powder
• 2teaspoons vanilla
• 3cups chopped nuts (your choice)

directions

• Measure oatmeal and blend in a blender to a fine powder.
• Cream the butter and both sugars.
• Add eggs and vanilla.
• Mix together with flour, oatmeal, salt, baking powder and soda.
• Add chocolate chips, grated Hershey Bar and nuts.
• Roll into 1 inch balls and place 2-inches apart on a cookie sheet.
• Bake for 10 minutes at 375° or until golden.

Bayona’s Creamy Garlic Soup

https://www.foodandwine.com/recipes/garlic-soup

Ingredients

• 2 tablespoons olive oil

• 2 tablespoons butter

• 2 pounds onions (about 4 onions), chopped

• 2 cups garlic cloves (about 4 large heads), chopped

• 2 quarts chicken stock or broth

• 1/2 loaf day-old French bread (about 1/4 pound), cut into chunks

• 1 bouquet garni: 6 parsley stems, 9 sprigs fresh thyme or 1 1/2 teaspoons dried, and 1 bay leaf

• 1 1/2 teaspoons kosher salt

• 2 cups half-and-half

• 1/4 teaspoon freshly ground black pepper

• Croutons, optional

  Step 1:

  Heat the oil and butter in a large, heavy-bottomed pot or Dutch oven over low heat until the butter has melted. Add the onions and garlic. Cover the pot and cook, stirring occasionally, until onions and garlic very soft and are just beginning to turn golden, about 30 minutes. Remove the lid, increase the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.

  Step 2:

  Add the stock, bread, bouquet garni, and salt to the pot and bring the soup to a boil. Reduce the heat and simmer about 15 minutes.

  Step 3:

  Remove the bouquet garni and discard. Puree the soup with an immersion blender or in a blender or food processor (let the soup cool a bit before pureeing it in a blender or food processor and puree it in small batches so the steam doesn't force the lid off the top). Strain the soup back into the pot. Add the half-and-half and pepper and bring back to a boil. Serve topped with the croutons, if you like.

  
  

Robert St John’s Vegetable Beef Stew

Smoked Fondue

New year, new fondue! Give your classic fondue a smoky upgrade with this irresistible smoked cheese. 🔥🧀

Here’s what you’ll need:

2 cups white wine or apple cider

1 lb shredded Swiss cheese

1/2 lb shredded Gouda cheese

1 teaspoon salt

1/4 teaspoon ground mustard

1/8 teaspoon ground nutmeg

1/8 teaspoon cayenne pepper

Bring wine to a simmer, stir in cheese and spices, turn heat to low and whisk until cheese is fully melted. Transfer pan to smoker preheated to 160-170 degrees F. Use your favorite mild hardwood, I like cherry! Smoke for 1 hour before serving with cubed bread, vegetables, etc.

#grilling #grillingseason #barbeque #barbecue #bbq #bbqseason #meat #meatlovers #steak #steakdinner #steaklover #grillmasters #fondue #newyearseve

Jane’s Cheese Ball

A Burks family favorite from John’s Burks’ mother, Jane.

Give Thanks Coctail

Looking for a tasty cocktail to brighten up that family gathering this year? Try this one...and you can always make it by the pitcher in advance to make it easy when entertaining. 

Ingredients: Vanilla Vodka (of your choice), Cointreau (triple sec is ok too), Sage Simple Syrup, Muddled Fresh Cranberries, Prosecco, Lemon.

Instructions:

1.5oz Vanilla Vodka, 0.5oz Cointreau, 0.5oz Sage Simple Syrup, handful of Cranberries, Lemon Wedge, drizzle of Prosecco.

Muddle a handful of Fresh Cranberries with Lemon wedge and Sage Simple Syrup. Add Vanilla Vodka and Cointreau. Shake with ice hard until the ancestors tell you enough. Double strain the contents over Fresh Ice, and top with Prosecco for bubbles. Finish with a Sage leaf and a few Cranberries to garnish. Enjoy!!!

Invisible Apple Cake

invisible apple cake

servings: 8

prep time: 15minutes mins

cook time: 55minutes mins

total time: 1hour hr 10minutes mins

equipment

• hand held mandoline
• Large mixing bowl
• loaf pan

ingredients

• 3 eggs, lightly beaten
• 2/3 cup milk, slightly warmed
• 3 tbs butter, melted
• 1 tsp vanilla extract
• 1/2 cup flour
• 1/2 cup powdered sugar
• 1/2 tsp cinnamon
• 1 tsp baking powder
• 1/4 tsp salt
• 4 apples, (about 2 lbs)

instructions

• Preheat your oven to 350 ℉. Line a 9x5" loaf pan with parchment paper.
• In a large bowl, quickly whisk together the eggs, milk, butter + vanilla. And then also quickly add in the flour, powdered sugar, cinnamon, baking powder and salt and mix until smooth. Batter is supposed to be on the thin side.
• Peel, core and slice your apples REALLY THINwith a mandoline (I used Fuji apples but Honeycrisp or Pink Lady are great here too). Add them into the bowl and mix to coat all in the batter. Transfer the apples only to the pan, a little at a time, gently flattening out any pieces that are sticking up. Pour on the remaining batter to the top of the loaf pan evenly. Transfer to the oven and bake for 50-60 minutes. Or until the top is golden brown. 
• Allow to set in pan for 10 minutes then transfer to a wire rack to cool for another 15 minutes. Optional: sprinkle with a little powdered sugar and slice to enjoy.

notes

Batter is supposed to be more on the watery thin side.

You can use pears as long as they're thin slice and sweet.

Gluten free 1 to 1 flour can be used instead of regular all purpose.

nutrition

Calories: 180kcal | Carbohydrates: 27g | Protein: 4g| Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 192mg | Potassium: 162mg | Fiber: 2g | Sugar: 18g | Vitamin A: 303IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 1mg

Carla Shellis’s Tomato Basil Soup

This soup is sooooo good! I doubled it and froze lots for winter!

Ingredients

• 1 Large (20oz) Can Crushed Tomatoes
• 1 Large (20 oz) Can of Whole Tomatoes (or another crushed)
• 2 Large Cans (15oz) Tomato Sauce

• 1 Pint Heavy Whipping Cream (2/3 at first)
• 1 Quart Half and Half

• 2 Sticks Butter
• 1 Regular Size Can of Cream of Mushroom (optional)
• 1 Regular Size Can of Cream of Chicken
• 2 Tablespoons  Basil Chopped 
• Garlic Salt To Taste (for salt)
• Garlic Powder To Taste (1-2 TBS)
• Pepper To Taste
• Handful of sugar (2/3 Cup?)

Directions

In a 15 qt dutch oven or large stock pot, combine crushed tomatoes and whole tomatoes.

Emulsify whole tomatoes (or in a blender) tomatoes based on your liking. You can also just use two cans of crushed tomatoes instead of the whole tomatoes. Add tomato sauce and stir. Add heavy whipping cream and half and half and stir to a slight boil. Add butter and stir until melted. Then add cream of mushroom and cream of chicken soups and stir. Make sure you keep stirring every 2-3 minutes to prevent the soup from burning at the bottom.

Add basil, garlic salt, garlic powder, salt and pepper, and sugar,  to taste. After soup has come to a slight boil, allow to simmer on low for 15 minutes, stirring frequently.

This soup is best served with baguettes and butter, or a grilled cheese sandwich. You can also use sliced sandwich bread or crackers.