Garlic Cheese Biscuits

The kids helped me make Garlic Cheese Biscuits for dinner tonight. It had been awhile since I've made biscuits using Bisquick and I had forgotten how quick and easy it is!!! This actual recipe came from Paula Deen and we followed it exactly. The recipe only makes about 12 biscuits which is enough for our family with several leftover for the next meal. We also didn't use all of the garlic butter for the tops of the biscuit.....I saved the rest of the garlic butter in a small bowl and refrigerated it. We will definitely make this recipe again!!! Enjoy!!

Carissa


Garlic Cheese Biscuits
Recipe courtesy Paula Deen


Ingredients:

1 1/4 cups biscuit mix
1/2 cup grated sharp Cheddar cheese
1/2 cup water

Garlic Butter:

1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes

Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.

While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.

The Best Blueberry Muffins

I tried this recipe for the first time last week and they turned out pretty good. I used my new nonstick Pampered Chef muffin pan and they cooked perfectly. Overall they could have been a little sweeter (due to the tartness of the blueberries) but I would definitely make this recipe again! Enjoy!

Carissa


The Best Blueberry Muffins

½ c butter
1 c sugar
2 eggs
1 tsp vanilla
¼ tsp salt
2 tsp baking powder
2 c flour
½ c milk
2 ½ c blueberries

Topping:
1 T sugar
¼ tsp nutmeg or cinnamon

Heat oven to 375°.
Grease 18 regular-size muffin cups (or 12 large size muffins).
In bowl, mix butter until creamy. Add sugar and beat until pale and fluffy. Add eggs one at a time, beating after each. Beat in vanilla, baking powder and salt. With spoon, fold in half of flour then half of milk into batter; repeat. Fold in blueberries. Spoon into muffin cups and sprinkle topping onto each muffin.
Bake 20 to 30 minutes, until golden brown and springy to touch.

Garlic Cheese Chicken Rollups

I made this recipe for the first time last night and it was pretty good! I used less cheese (one small spoonful) inside each chicken breast and it seemed like enough. I served this along with green beans & mashed potatoes.

Garlic Cheese Chicken Rollups

Serves 4

4 skinless, boneless chicken breasts
1 cup dried, seasoned bread crumbs (I used Italian Bread Crumbs)
1/2 cup grated Parmesan cheese
1/4 cup butter, melted (I used less)
1 (7 ounce) package garlic cheese spread (I used Alouette Garlic & Herb)

Preheat oven to 350 degrees F (175 degrees C). Pound chicken breasts until thinned out. In a shallow dish or bowl mix together bread crumbs and cheese. Dip one side of each breast into melted butter, then into crumb/cheese mixture. Place a dollop of cheese spread at one end of each chicken breast, on the side of the breast not dipped in the mixture. Roll up each breast and secure with toothpicks.Place rollups in a lightly greased 9x13 inch baking dish and drizzle any remaining butter over all. Bake in the preheated oven for 35 to 45 minutes, or until cooked through and juices run clear.