Paula Dean's Cheese Biscuits

Ok I haven't actually tried these yet but I can just imagine how wonderful they are!!!! I had to share! If you've made these, or make them, please let me know how they are!

Ingredients: 2 cup self-rising flour 1 teaspoon baking powder 1 teaspoon sugar 1/2 teaspoon salt 1/3 cup shortening 3/4 cup grated sharp Cheddar 1 cup buttermilk 1/4 stick butter, melted
Directions:
Preheat oven to 350 degrees F. In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at 1 time just until blended. Do not over stir. Drop by tablespoonfuls, or use an ice cream scoop, onto a well greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes. Prep Time: 10 minutes Cook Time: 15 minutes Difficulty: Easy Yield: 16-20 biscuits Recipe courtesy Paula Deen Show: Paula's Party Episode: Tricks of the Trade

Maple Syrup Bacon

This post was inspired by a craving this morning. Since I can't make it, I'm going to write about it!!

I've never been a real fan of bacon. I mean, I'd eat it, but it was always just 'ok.' Awhile back, my husband introduced me to turkey bacon and I just loved it! I loved that it wasn't fatty and greasy and I REALLY loved that it had kind of a sweetness to it. I was hooked.

Fast forward to Christmas...my brother and his wife got us some maple syrup from up in New Hampshire. He mentioned that he liked to put it on his bacon. The picky eater in me said nope, that sounds weird. Well Jonathan tried it one morning on our turkey bacon and oh my goodness was it FABULOUS!!!

Have y'all tried this yet?!?! Am I the only one who didn't know about this??? If you haven't tried maple syrup on your bacon...you NEED to!

Just drizzle the desired amount on your bacon and cook it how you like. (I like to drizzle more syrup on mine...the sweeter the better!!!)

Southern's Suggestion: I prefer using the turkey bacon. :O)

Photo courtesy of http://www.fitsugar.com

Crisco's Ultimate Chocolate Chip Cookies

Y'all...I have to admit an addiction here. I am seriously addicted to Crisco's UCCC.

Here's the backstory: Right around the holidays a friend of mine made some AMAZING chocolate chip cookies. I'm taking about the BEST cookies I've ever had! (and I'm a sweet addict...I've had a lot of cookies in my lifetime) I asked for the recipe and she handed me a little cardboard recipe card from Crisco. I must have been living under a rock b/c when I thought Crisco, all I thought about was that tub of lard from the Brady Bunch. Boy was I wrong!

If you haven't made Crisco's UCCC, do yourself a favor and try this recipe:

INGREDIENTS:

• 3/4 cup Crisco® Butter Shortening
• OR 3/4 stick Crisco® Butter Shortening Sticks
• 1 1/4 cups firmly packed light brown sugar
• 2 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups Pillsbury BEST® All Purpose Flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 (6 oz.) package semi-sweet chocolate chips (1 cup)
• 1 cup coarsely chopped pecans (optional)

PREPARATION DIRECTIONS:

1. HEAT oven to 375ºF.
2. COMBINE shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into shortening mixture until just blended. Stir in chocolate chips and nuts.
3. DROP by rounded measuring tablespoonfuls 3 inches apart onto ungreased baking sheet.
4. BAKE 8 to 10 minutes for chewy cookies, or 11 to 13 minutes for crisp cookies. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.
5. TIP * If nuts are omitted, add an additional 1/2 cup semi-sweet chocolate chips.

Southern's Suggestion - I only let mine go for 8 minutes. 9 minutes MAX. I like mine to be a little gooey and not crispy.

**Photo courtesy of www.crisco.com**

Pork Tenderloin dinner!!!

Let me tell y'all about tonight's FANTASTIC dinner!!! We had a peppercorn pork tenderloin, garlic & herb roasted potatoes with green beans, red pepper jelly carrots, and french bread. YUM!!!! My mouth is still watering!

I can't brag about the tenderloin or the potatoes. The tenderloin was pre-marinated and the potatoes where one of those veggie Steamers. The tenderloin is a big favorite in our house. There are several delicious flavors and they're so easy to fix. Just heat the oven to 425 and cook for about 30 mins...or until your meat thermometer reaches the appropriate temp. The veggie Steamers...I have to admit I was a little skeptical but OH MY GOODNESS were they good!! I highly recommend them!

The carrots and pepper jelly is a recipe I got from my sister. I believe she got it from Southern Living. Wouldn't surprise me b/c Southern Living rocks. It too is an easy recipe!

steam baby carrots with a can of chicken broth (I like to throw in a little water too)
once tender, drain and mix in a couple table spoons of the red pepper jelly


Southern's Suggestion: the jelly can make this very hot...you may want to play with the amount by starting small and then add in as needed

Butternut Squash

Ok I'll admit something here. Whenever I see butternut squash, it totally makes me giggle. I know...I'm 10. In my efforts to prepare my daughter's baby food, I bought my first butternut squash (actually, my first squash purchase ever!) a couple of weeks ago. I had NO clue how to fix this so I went to my trusty baby food site and looked up directions.

It's pretty easy!
Preheat your oven to 400 degrees
Cut it
Gut it - you know, scoop out the seeds
fill a baking dish with about an inch of water
place the squash halves face down
cook for about 40 min - the skin will start to pull away
then you just scoop out your squash

Once I 'cooked' my squash, I threw it in the food processor until it was smooth. There are several different methods out there for storing homemade baby food. I like to throw mine in some ice cube trays and them store them in ziploc baggies. It's much less expensive and hey, who doesn't like that these days??

Here are a few pictures of my first butternut squash...I like to call him Benny.

My cooking blog

Those of you who know me might be wondering why I am writing a cooking blog. I'm kinda wondering myself! I'm a beginner cook. I mean, I know how to follow a recipe but honestly, there are many recipes that have ingredients and cooking techniques that totally stump me. Also...I'm not the most adventurous eater.

I'm also attempting to make my daughter's own baby food. To most out there you're thinking, that's no big deal, but it's a whole new world for me. Until Christmas, I had NEVER used a food processor! I had never steamed carrots. I certainly never attempted to cook/prepare squash!

So...my goal for this blog? Share recipes that I've tried, whether or not I liked them, share the adventures of baby food making and make all you real cooks out there laugh at me as I try to become a better cook. Hopefully I can provide some good recipes, helpful tips and a little humor along the way!

Bon Appetit!!!