Lemon Crisps

1 pkg. Pillsbury Lemon cake mix

1/3 c oil

2 eggs

1/4 c. sugar

1 c. powdered sugar

2-3 Tbs. lemon juice

Heat oven to 375. In large bowl, combine cake mix, oil, and eggs; stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; dip half of ball into sugar; place 2 inches apart on ungreased cookie sheet. Press cookie flat with the bottom of a glass, about 1/4 inch thickness.

Bake at 375 for 5-7 minutes. Cool one minute before removing from cookie sheet.

Combine powdered sugar and lemon juice until smooth. Drizzle over cookies.

from Pillsbury

Creamy Chicken and Wild Rice Soup

*This recipe does take some planning ahead, you let it simmer for 1 hour, but it is totally worth the wait! It also makes a lot, it would easily serve 8-10 adults.

1/2 c. butter

1 medium yellow onion, finely chopped

1/2-1 c. corn

1/2 c. chopped celery

1/2 c. carrots, sliced

1 1/2 c. boneless, skinless chicken breasts, cubed (small)

1/2 c. chopped fresh mushrooms

3/4 c. flour

6 c. chicken broth

2 c. cooked wild rice (I like the Near East brand, original long grain wild rice)

1 tsp. salt

1 tsp. curry powder

1 tsp. mustard powder

1 tsp. dried parsley

1/2 tsp. black pepper

1 c. slivered almonds

2 c. nonfat half-and-half (you can use regular, but nonfat is great and, well, nonfat!)

Prep:

Start cooking your rice and then cut up your veggies and chicken and have your broth and half-and-half measured while the rice is cooking, then putting it together is easy!

Directions:

Melt the butter in a large pot over medium heat. Stir in the onion, celery, corn, chicken, and carrots. Saute for 5-7 minutes until the vegetables are tender and the chicken is cooked through. Add the mushrooms and sauté 3-4 more minutes. Then add the flour and stir well. Over medium heat, gradually pour in the chicken broth, stirring constantly. (Warmed chicken broth works the best). Bring the soup just to a boil and then reduce heat to low and let simmer, while stirring, for 5-6 minutes, until it has thickened slightly.

Next, add the rice, salt, curry powder, mustard powder, parsley, black pepper, and almonds. Allow the ingredients to heat through and then pour in the half-and-half. Let the soup gently simmer for about 1 hour, stirring occasionally to prevent sticking. The soup should not boil but should simmer over low heat so that is thickens slowly.

from: melskitchencafe.com

Creamy Garlic Alfredo Sauce

I love this sauce. It is simple, tasty, and easy to "dress up." You could add veggies, chicken, or our favorite, shrimp.

Makes about 2 cups of sauce.

2 Tbs. butter

3 cloves of garlic, finely minced

4 oz. cream cheese, softened and cut into 6 pieces (can use low fat, but gives it a slightly grainy texture)

1 c. milk (1% works great)

3 oz. Parmesan cheese, grated (about 1 cup)

1/2 tsp. black pepper

1/2 tsp. salt, more to taste if needed

In a medium pot, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look a little curdled at first, but with constant whisking for 2-3 minutes, it should start to come together to form a creamy paste. Add the milk gradually, stirring constantly. Stir until creamy. Stir in the parmesan cheese, salt, and pepper. Stir until the cheese is melted. Cook for 2-3 minutes. Serve immediately over hot, cooked noodles (we like mini penne).

from: melskitchencafe.com

Acini de Pepe Salad (Frog Eye Salad)

This makes a lot! You may want to half it if you don't want to be eating it for days. :)

1 3/4 c. pineapple juice

1 Tbs. lemon juice

2 beaten eggs

1 c. sugar

1/2 tsp. salt

2 Tbs. flour

1 pkg. acini de pepe noodles

1 Tbs. oil

2 tsp. salt

3 qts. water

3 cans mandarin oranges

3 cans pineapple tidbits

1 can crushed pineapple

9 oz. cool whip

2 c. mini marshmallows

Mix pineapple juice, lemon juice, eggs, sugar, flour, and salt in a saucepan. Cook over medium heat until thickened. Cool. Heat water until boiling, add noodles, oil, and salt. Cook until tender and drain (according to package). Rinse with cool water. Combine lemon juice mixture and noodles and refrigerate over night. Add remaining ingredients the next day before serving.

Naan Bread

1 c warm water
2 Tbs honey
2 1/4 tsp yeast
1/4 c sour cream
2 tsp salt
1 egg
1/2 tsp baking powder
3 1/2 c flour
4 Tbs butter
3 tsp minced garlic

1.  Stir together warm water, honey, and yeast.  Proof if needed.
2.  Add the sour cream, salt, and egg, mix.
3.  Add the baking powder and flour.  Mix 2-3 minutes until the dough is smooth.
4.  Place dough into a clean, greased bowl.  Cover and rise until double.
5.  Melt the butter and add the minced garlic.  Set aside.
6.  Once the dough is ready, move it to a floured work surface.  Divide into 10-12 equal sized pieces.
7.  Roll out each piece one at a time, about 1/4" thick.
8.  Brush the dough lightly with the garlic butter (both sides).
9.  Cook the dough in a cast-iron skillet (or other heavy pan) on med-high heat, for about 1 minute on each side.

Pumpkin Cream Cheese Muffins

*Makes 24 muffins

For the muffins:

3 c. flour

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground cloves

1 Tbs pumpkin pie spice*

1 tsp. salt

1 tsp. baking soda

4 eggs

1 1/4 c. vegetable oil

2 c. sugar

2 c. pumpkin puree

For the filling:

8 oz. cream cheese, softened

1 c. powdered sugar

For the streusel topping:

1/2 c. sugar

1/4 c. flour

4 Tbs. cold butter, cubed

1 1/2 tsp. cinnamon

Prepare the filling 2 hours before making the muffins:

combine the cream cheese and powdered sugar and whip until smooth. For into a log on a plastic wrap or greased foil, making sure the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, about 2 hours.

To make the muffins, combine the flour, spices, salt, and baking soda in a medium bowl. Mix well and set aside. In another large bowl combine the eggs, vegetable oil, sugar, and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix until just combined.

To make the streusel topping, combine all the ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350 degrees. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well 1/3 of the way with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice on top of the batter in each muffin well and gently press (don't press all the way to the bottom but just slightly into the batter.) Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake the muffins for 18-20 minutes, until a toothpick inserted into the top of the muffin (only about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.

*If you don't have pumpkin pie spice use the following combination: 1/2 tsp. cinnamon, 1/4 tsp. ginger, 1/8 tsp. nutmeg, and 1/8 tsp. cloves. Mix together and you have the equivalent of 1 tsp. pumpkin pie spice. Note that this recipe calls for 1 Tbs, so you will need to triple these amounts! :)

from Mel's Kitchen Cafe

Ice-cream Puffs

This recipe comes from the Family Fun magazine. They are simple, but delicious. You could easily switch things up and use different ice cream and different sauces on top! Click here for step-by-step pictures on their website.

1 c. water

1/2 c unsalted butter, diced

1 tsp. sugar

1/2 tsp. salt

1 c. flour

4 eggs

1 lightly beaten egg for coating

Vanilla ice cream

For chocolate sauce (I just melt chocolate chips!)

1/2 c. heavy cream

4 oz. bittersweet chocolate, chopped

1 1/2 tsp. unsalted butter

1. Move the oven rack to a position slightly below the center and heat the oven to 375 degrees. Lightly coat two baking sheets with butter.

2. In a medium saucepan, bring the water, butter, sugar, and salt to a boil. Remove the pan from the stove top and stir in the flour until well blended. Return the pan to the stove top and cook on medium, stirring constantly, until the mixture pulls away from the sides, about 2-3 minutes (mine did after about 30 seconds!).

3. Remove the pan from the stove top once more and transfer the mixture to a medium bowl. Stir in the 4 eggs, one at a time, until each is fully incorporated.

4. While the dough is still warm, use a tablespoon size cookie dough scoop to place 1 1/2 inch wide mounds on the baking sheets (I don't have one, so I just used a tablespoon slightly overfilled). Stagger the rows to give the puffs room to expand as they bake. Gently brush the top of each with the beaten egg.

5. Bake the puffs until golden brown 25-28 minutes. DO NOT remove them until they are fully baked or they will collapse. (I cooked mine for 30 minutes and they could have used another minute or two, I think mine might have been slightly bigger than theirs.) Transfer then to a wire rack to cool completely.

6. (I skipped this step and just added ice cream when I served them.) While the puffs are baking, line a baking sheet with waxed paper. Place 1 1/2 inch wide ice cream scoops on the sheet, one for each puff. Cover the ice cream with plastic wrap and freeze until ready to use.

7. For the chocolate sauce, bring the heavy cream to a boil in a small saucepan. Place the chocolate in a heat-safe bowl and pour the cream on top. Let the mixture sit for 3 minutes, then whisk it until it's smooth. Add the butter, then whisk again.

8. To assemble, cut each puff in half, place a scoop of ice cream on the bottom, replace the top, and drizzle with the warm chocolate sauce. Serve immediately.

Berry Cheesecake Parfaits

1 pkg. cream cheese, softened

1 1/2 c. cold milk

1 pkg. (3.4 oz) instant vanilla pudding

1 1/2 c. thawed cool whip

Nilla wafers, coarsely chopped (about 24)

1 1/2 c. mixed blueberries and strawberries (fresh is best)

Beat cream cheese in a bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well. Whisk in 1 c. cool whip.

Layer in glass: wafers, berries, pudding, twice.

Top with remaining cool whip.

from Kraft

Honey Lime Chicken Salad

2/3 c. vanilla yogurt

2/3 c. sour cream

3 Tbs. honey

1 Tbs. lime zest

1 tsp. salt

1/4 tsp. pepper

4 c. cooked chicken, cubed

2 c. grapes, halved

2 c. apples, chopped bite sized

2/3 c. thinly chopped celery

1/4 c. green onions, sliced

1/4 c. slivered almonds

Mix all ingredients, chill.

Serve in crescent rolls or pita bread.

Bran Muffins

*This makes a ton of batter, but keep in mind that you can keep it in the fridge for up to 30 days.

4 c. wheat bran flakes (cereal) (or plain wheat bran)

2 c. All-bran (cereal) (or bran buds)

2 c. boiling water

4 c. buttermilk

1/2 c. melted butter

1/2 c. applesauce (no sugar added)

2 c. sugar

4 eggs

1 tsp. vanilla

5 c. whole wheat flour (you could do half white if you really wanted to)

4 tsp. soda

1 tsp. salt

Mix the bran flakes and All-bran in a bowl. Pour the boiling water over it and mix. Cool some, then add buttermilk, butter, applesauce, and sugar. Add the eggs one at a time, mixing in between. Add vanilla. Combine the flour, salt, and soda in a separate bowl and the add to the bran mixture.

Keep it in a sealed container in the fridge for up to 30 days. When you are ready to bake, grease or use cupcake liners in your muffin tin. Fill cups 3/4 of the way full.

Bake at 375 degrees for 14-16 minutes.

from Grandma Johnson (altered slightly by melskitchencafe.com)

Almond Poppy Seed Bread or Muffins

*I like to half the recipe and use the batter to make muffins.

1 1/8 c. vegetable oil

2 1/4 c. sugar

1 1/2 c. milk

3 eggs

1 1/2 tsp. baking powder

1 1/2 tsp. salt

1 1/2 tsp. poppy seeds

1 1/2 tsp. vanilla extract

1 1/2 tsp. almond extract

3 c. flour

Mix all ingredients in a large bowl; beat for 2 minutes with mixer. Pour into two greased and floured loaf pans. Bake at 350 degrees for 45-50 minutes or 14-18 minutes for muffins. Cool some and top with glaze:

Glaze:

1/4 c. milk (or orange juice)

3/4 c. powdered sugar

1/2 tsp. vanilla extract

1/2 tsp. almond extract

from Fruit Heights 8th Ward Cookbook, Elizabeth Nielson

Apple Pie Filling

*This recipe is for canning your own apple pie filling.

15-20 large apples, peeled, cored, and sliced

4 c. sugar

3 tsp. cinnamon

1 tsp. salt

1 tsp. nutmeg

1 c. Clear Gel A (a modified cornstarch, if you cannot find it just use cornstarch)

10 c. cold water (if your water isn't cold, the clear gel/cornstarch won't dissolve)

3 Tbs. lemon juice

Mix sugar, salt, clear gel A, and spices well. Add to cold water and stir to dissolve clear gel. Cook slowly, bring to a boil to thicken. Add lemon juice. Fill bottles 3/4 full of apples. Pour mixture over the apples (leave room at the top of jar or they will have trouble sealing).

Water bath 20 minutes or pressure 10 lbs for 10 minutes.

Makes approx. 8 quarts.

from Malia Roundy

Tuxedo Salad

*This makes a lot!

16 oz bowtie pasta (farfalle)

The dressing:

1 c. oil

2/3 c. teriyaki sauce

6 Tbs. sugar

2/3 c. apple cider vinegar

1/2 tsp. salt

1/2 tsp. pepper

Mix all ingredients together to create the dressing. Cook the pasta the night before and add it to the dressing so that the pasta can soak it up.

10 oz. baby spinach

6 oz. crasins

2 cans, 11 oz. mandarin orange segments, drained

3 green onions, chopped

1/4 c. toasted sesame seeds

6 oz. honey roasted peanuts

2- 8 oz. cans water chestnuts, drained

teriyaki chicken cooked and cubed and cooled

(you can buy this frozen at some stores, or make your own...I make my own using the following recipe)

Teriyaki Chicken Marinade

3/4 c. brown sugar

2/3 c. soy sauce

1 clove garlic, minced

1/4 tsp. ginger

2 Tbs. lemon juice

Marinade chicken for at least 1 hour. Bake one hour at 325 degrees in sauce turning three times until for tender.

Assemble in a large, large bowl and enjoy!

from Michelle Wright

Lasagna Soup

2 tsp. olive oil

1 lb. sausage

2 onions, finely chopped

4 garlic cloves, minced

2 tsp. oregano

1/2 tsp. red pepper flakes (these add heat, so I add 1/4 tsp., taste it, and you can add more if you want later)

2 Tbs. tomato paste

1 (28 oz) can crushed tomatoes

6 c. chicken broth

8 oz. fusilli pasta (spiral looking)

1 tsp. basil

8 oz. ricotta cheese

1/2 c. grated parmesan

1/4 tsp. salt

pinch of pepper

2 c. shredded mozzarella cheese

In a large pot, heat the oil over medium heat. Add the sausage and saute, breaking into small pieces, until the sausage is no longer pink, 5-7 minutes. Drain any excess fat. Add the onions and saute until softened, 6 minutes. Add the garlic, oregano, and red pepper flakes and saute for 1 minute. Add the tomato paste and saute until the paste turns a rusty brown, 5 minutes. Add the tomatoes with their juice and the chicken broth and bring to a boil. Reduce the heat and simmer for about 30 minutes.

Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite (follow the time on the pasta package). Stir in the basil.

In a small bowl, combine the ricotta, parmesan, salt and pepper. To serve, place about 1 Tbs. of ricotta mixture in each bowl, sprinkle with some mozzarella, and ladle the soup on top.

Serves 8-10

from familyfun

Buttermilk Syrup

1/2 c. unsalted butter

1 c. sugar

1/2 c. buttermilk (make your own*)

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. vanilla

In a medium sized saucepan (make sure it isn't too small, the syrup expands when you ad the baking soda) combine butter, sugar, and buttermilk. Bring to a boil, stirring constantly. Remove from heat and mix in vanilla, baking soda, and salt. For a thicker syrup, before removing from heat, continue to boil until you get the desired consistency. Serve and enjoy!

*make your own buttermilk: place 1/2 Tbs lemon juice in measuring cup and then fill to 1/2 c. mark with milk

from prettylilposies.blogspot.com

Hamburger Soup

I actually never measure when I make this, I just throw it all together!

6 c. water

2 beef bouillon

6 potatoes, cubed (I don't use this much, only 2-3 medium potatoes)

4 carrots, diced

2 celery stalks, diced

1/4 head cabbage, shredded (I like to use purple)

1 Tbs. salt

1/2 tsp. pepper

Cook until tender

Brown 1 lb hamburger (I use 1/2 lb) with onion until done. Drain and add to vegetables.

Add:

1 can tomato soup

1 can pork and beans

1 c. peas

Cook until peas are done.

from: Carol Lee Johnson

Chocolate Chip Cookie Dough Cheesecake

*Note: this cheesecake, like any good, baked cheesecake, tastes best after being refrigerated overnight.

Crust:
4 tablespoons butter, melted
2 1/2 cups chocolate cookie crumbs (I like to use chocolate Teddy Grahams but you could use any chocolate wafer cookie or even Oreos)

Filling:
4 (8-ounce) blocks cream cheese, softened to room temperature
1 cup sugar
4 large eggs
1 teaspoon all-purpose flour
1 teaspoon vanilla
1 cup sour cream (I used light and it worked just fine)

Cookie Dough:
½ cup butter, softened
½ cup sugar
½ cup packed light brown sugar
2 tablespoon water or milk
2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt
1 cup mini chocolate chips
An additional 1 cup mini chocolate chips to fold into the batter with the cookie dough balls

Garnish:
1 cup heavy whipping cream, whipped to stiff peaks (add 1 tablespoon powdered sugar while whipping if you like a bit of extra sweetness)
Mini chocolate chips, for sprinkling

For the cookie dough: In a medium bowl, combine the butter and sugars for the cookie dough. Add the water (or milk), vanilla and blend. Mix in the flour, salt and the chocolate chips. The dough will be fairly soft. Gently roll the dough into small balls (about a teaspoon size, maybe a bit larger) and place them on a wax paper lined plate or baking sheet. Place them in the freezer to harden while making the rest of the cheesecake.

For the crust: Lightly grease the bottom and sides of a 10-inch springform pan. In a medium bowl, combine the butter with the chocolate cookie crumbs (you could easily use a food processor to crush the cookies and incorporate the butter). Press onto the bottom and about halfway up the sides of the prepared pan.

For the cheesecake: Using an electric mixer on high speed, beat the cream cheese, sugar, eggs and flour until smooth. Add the vanilla and sour cream and mix just until blended. Be careful not to overmix – incorporating too much air into the batter can contribute to a cheesecake cracking on top during baking.

Pour half the batter into the prepared crust. Gently stir in the cookie dough balls and the additional 1 cup mini chocolate chips into the remaining batter. Pour into the pan, spreading the batter to the sides of the pan and evening it out across the top (it is ok to see bumps of cookie dough here and there, smooth it the best you can). Bake the cheesecake at 325 degrees for one hour. Turn off the oven and prop the door open several inches. Let the cake sit in the oven for an additional 30 minutes. Remove the cake from the oven and let it cool completely on a wire rack. Refrigerate until chilled (ideally, overnight). To serve, cut into slices and top with whipped cream and mini chocolate chips.

From MelsKitchenCafe.com

French Toast Casserole

1 1/2 (3/4 c.) sticks butter

1 1/2 c. brown sugar

1 1/2 tsp. cinnamon

1 loaf (1 lb) bread

6 eggs

2 c. milk

maple syrup

Melt butter, add brown sugar and cinnamon. Spread over the bottom of a 9x13 inch dish.

Layer the bread in dish, cutting to fill in all the spaces. (I do 3 layers of bread)

Beat eggs and add milk. Pour over top of bread. Cover and refrigerate over night. Bake at 350 degrees for 30-45 minutes (depending on how soggy you like it). Drizzle maple syrup on top and run under broiler until brown and bubbly. *I like to use buttermilk syrup instead of maple so it isn't so sweet.

Fruit Pizza

1/2 c. butter

3/4 c. sugar

1 egg

1 1/4 c. flour

1 tsp. cream of tarter

1/2 tsp. baking soda

1/4 tsp. salt

1 8-oz. pkg. cream cheese

1/2 c. sugar

2 tsp. vanilla

Fruit: (use whatever you like!)

banana

kiwi

strawberry

mandarin orange

blueberries

Preheat oven to 350 degrees. In a large bowl cream butter and 3/4 c. sugar until smooth. Mix in egg. Combine flour, cream of tarter, baking soda, and salt. Stir into creamed mixture until blended. Press dough into an ungreased pizza pan. Bake for 8-10 minutes or until lightly browned. Let cool.

In large bowl beat cream cheese, 1/2 c. sugar, and vanilla. Spread on cooled crust. Arrange desired fruit on top.

Meat Loaf

1 1/2 lbs. ground beef

1 pkg. crackers crushed (Ritz or Saltine style)

1 1/2 tsp. salt

1/4 tsp. pepper

1 egg beaten

3/4 c. milk (canned or regular)

Mix and press into pan.

Make sauce and pour on top.

Sauce:

2/3 c. ketchup

1/4 c. brown sugar

Bake at 350 degrees for 1 hour.

From Mickelsen's

Turkey-Biscuit Pot Pie

*The original recipe is from Betty Crocker, but I made a few minor changes (listed below).

2 1/2 c. carrots, cut into bite sized pieces

1 c. fresh broccoli, cut into bite sized pieces

1 c. fresh cauliflower, cut into bite sized pieces

(You could substitute the veggies with whatever your family likes... peas, potatoes, beans, squash)

3 Tbs. butter or margarine

1/2 c. chopped onion

3 Tbs. flour

2 c. chicken broth

1/2 tsp. sage

2 c. cubed cooked turkey (you could substitute chicken)

Biscuits:

1 c. Bisquick

1/2 c. milk

1/2 c. shredded cheddar cheese

In 2 qt. saucepan, heat 1 cup water to boiling. Add carrots, broccoli, and cauliflower; cook about 4 minutes or until they are crisp-tender. Drain.

Meanwhile, in a 3 qt. saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Beat in flour with a whisk. Gradually beat in broth and sage. Reduce heat to medium-low; cook about 5 minutes, stirring occasionally, until sauce thickens. Stir carrots, broccoli, cauliflower, and turkey into sauce. Spoon mixture into 2 qt. casserole dish.

Combine biscuit ingredients, stir until just blended. Spoon batter around the top of the turkey mixture.

Bake at 400 degrees for 25-30 minutes or until biscuits are golden brown.

Caramel Apples

1/2 c. butter

2 c. brown sugar

1 c. light corn syrup

1 can sweetened condensed milk
1 tsp. vanilla

10 good apples (something firm and tart- fortune, jonagold)

sticks

white chocolate chips (about 20 oz)

cinnamon-sugar

Blend butter, sugar, corn syrup in 1-2 qt saucepan over medium heat, once the butter is melted, add the milk. Boil to 240 degrees (if you don't have a thermometer, it is almost to hardball). Remove from heat and stir in vanilla. Let cool until warm.

Wash apples in hot water, removing any wax. Dip apples in warm caramel, allowing excess to drip off and place on greased parchment paper. Put in fridge to cool.

Melt chocolate, dip caramel apples in chocolate, removing excess, and sprinkle with cinnamon-sugar. Allow chocolate to harden (place in the fridge if you need too). Slice to serve.

You could also drizzle with milk chocolate, dip in nuts or sprinkles...use your imagination!  Pretzels are a favorite at our house.

Oatmeal White Chocolate and Cranberry Cookies

1/2 c. brown sugar

1/2 c. white sugar

1/2 c. softened unsalted butter

1 egg

1 tsp. vanilla

1/4 tsp. salt

1/2 tsp. baking powder

1/2 tsp. baking soda

1 1/4 c. flour

1 1/4 c. oats

1 c. dried cranberries- I use Craisins

1 c. white chocolate- you can chop up good white chocolate or use white chocolate chips

In a mixer, beat butter and sugars until smooth. Mix in egg and vanilla. In a separate bowl whisk together the flour, salt, baking powder, and baking soda. Mix in slowly to wet ingredients. Add your oats, crasins, and white chocolate.

Bake at 375 for 10-12 minutes. Don't let them get too done...they are better when they are soft!

From twopeasandtheirpod.com

Almost-Famous Cheddar Biscuits

These are like the biscuits you get at Red Lobster! Yum! (The recipe states to use a food processor, but I don't have one, so I used my mixer and it was great, just be careful not to over mix)

1 3/4 c all-purpose flour

1 Tbs plus 2 tsp baking powder

2 1/2 tsp sugar

1/4 tsp salt

3 Tbs shortening

4 Tbs cold butter, cut into 1/2 inch pieces

6 oz grated cheddar cheese (about 1 1/2 cups)

3/4 c milk (the recipe calls for whole milk, but I used 1% and it was fine)

For the garlic butter:

3 Tbs butter

1 clove garlic smashed

1 tsp fresh parsley

Directions:

Position a rack in the upper third of the oven and preheat to 425 degrees. Lightly mist a large baking sheet with cooking spray.

Make the biscuits:

Pulse the flour, baking powder, sugar and salt in a food processor. (I also added a little garlic powder). Add the shortening and pulse until combined. Add the butter; pulse 4-5 times, until the butter is in pea-sized pieces. Add the cheese and pulse 2-3 times. Pour in the milk and pulse until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not overwork the dough or the biscuits will be tough.

Drop the dough onto the baking sheet, 1/4 c at a time. Bake until golden 15-20 minutes.

Meanwhile, make the garlic butter:

Melt the butter with the garlic in a small saucepan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.

From FoodNetwork.com