COPYCAT RED LOBSTER CHEDDAR BISCUITS

I found this recipe on Pinterest and they were just as good as the ones at Red Lobster and I was surprised at how easy they were!!

2 c flour, plus more for dusting board
1/4 tsp baking soda
1 TBS baking powder
1 tsp garlic salt
6 TBS butter or margarine, chilled and cubed (needs to be very cold)
1 c buttermilk
1 c sharp shredded cheddar cheese

FOR GLAZE
2 TBS butter, melted
1 tsp garlic powder
1 tsp dried parsley flakes

 - Preheat oven to 450. Lightly grease a baking sheet
 - Combine flour, baking soda, baking powder, and garlic salt in Lg. bowl
 - Add very cold butter cubes to dry mixture. Using a fork, cut in butter evenly so that the entire mixture resembles a coarse meal.
 - Add buttermilk and mix in until just combined. Be sure not to overmix, or your biscuits will not be soft and flaky! As you work about half of the buttermilk in, add the cheddar cheese and gently fold in throughout the mixture until everything is just combined.
 - Very gently turn dough out onto a lightly floured cutting board. Pat (do not roll!) your dough out until it is about an inch thick. Don't worry about it being even.
 - Use a round cookie cutter or the open end of a lightly floured glass to cut out biscuit dough. You can make these as large or small as you'd like. (Note: RL's biscuits are drop biscuits so jagged edges rather than perfectly round ones will work beautifully!). Continue gently cutting out biscuits and gathering your scraps until all your dough is finished.
 - Place biscuits 2 inches apart on prepared cookie sheet.
 - Bake in preheated oven for 10-12 mins, until golden brown.
 - While biscuits are baking, make glaze by combining 2 TBS melted butter, garlic powder, and dried parsley in a small bowl.
 - Remove sheet from oven and immediately brush each biscuit with glaze (You do not need very much or they will be too garlicky). Allow to cool slightly before serving. These stay good in a sealed paper bag; just reheat before eating.

GARLIC DILL PRETZELS

These are one of my favorite snacks - they are always a hit with the Vallery kids too. If you ever have to bring a snack to a game night or something this is perfect for that.

1 large (30 oz.) bag of pretzels
2 TBS dry dill weed
2 tsp garlic salt
1 seasoning pack for Ranch Dip
1 (12 oz) bottle of buttery flavored popping oil

Combine seasoning and oil together and drizzle over pretzels. Toss with spatula to coat completely. Every 15-20 mins turn over/mix again with spatula until absorbed (I do this for at least an hour) and then let them sit overnight (probably don't need to let them sit so long I just do bc I have always made them at night).

OATMEAL BARS

Oatmeal Bars

These are the oatmeal bars Dan made at the cabin last summer. Dan's parents mixed their culinary genius together to create this treasure. Oatmeal bars can be served fresh out of the oven or once cooled.

2 cubes butter
1 c brown sugar
1/2 c honey
dash of baking soda
3 1/2 c oatmeal (old fashioned, not quick)
1 c wheat germ

 - Grease a 9x13 pan using the butter wrappers
 - In a large saucepan, combine butter, brown sugar, honey, and baking soda; bring to a boil
 - Remove from heat and add oatmeal and wheat germ
 - Stir until all moist and combined
 - Dump into pan and pat down with a spoon
 - Bake at 350 for 6-7 minutes, push down edges immediately (the longer it sets, the harder it gets).

Baked Honey Lime Chicken Taquitos

I found this recipe on pinterest this week and made them for dinner last night. It was a hit and really easy to make!!! If you like the cafe rio pork, these kind of taste like that, they are very sweet with a hint of spice in them. Also I think the cilantro lime cream dip would be yummy, however I did not take the extra time to make it. We just dipped ours in sour cream and salsa. 

SAVE PRINT

BAKED HONEY LIME CHICKEN TAQUITOS

Serves: 4

INGREDIENTS

• 3 cups cooked shredded chicken (I used a rotisserie)
• 2 tablespoons fresh lime juice
• ⅓ cup honey
• 1 tablespoon chili powder
• ½ teaspoon garlic powder
• 2 cups shredded cheese
• 10 soft taco sized flour tortillas
• Cooking spray

Cilantro Lime Cream

• 1 cup sour cream
• ⅓ cup green taco sauce (mild)
• 1 teaspoon fresh lime juice
• ¼ cup fresh cilantro

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a large bowl, combine chicken, lime juice, honey, chili powder, and garlic and mix to coat.
3. Lay out your tortillas, and divide chicken evenly on the center of each tortilla. Top each one with cheese.
4. Roll each tortilla tightly, leaving the ends open, and place them on a baking sheet sprayed with nonstick spray or olive oil.
5. Spray the tops of the taquitos and sprinkle with salt.
6. Bake for 10 minutes, then serve with Cilantro Lime Cream.

Cilantro Lime Cream

1. In a food processor or blender, combine all ingredients and pulse until smooth.

White Chicken Chili

WHITE CHICKEN CHILI

Okay I found this recipe while I was watching the Rachael Ray show one day a few years ago. It is pretty easy and I love it!! 

Ingredients

-1 32 ounce box chicken stock

-3 cans white beans drained

-5 cups cooked chicken (I usually buy a rotisserie chicken and put that in)

-1 16 oz jar salsa

-1 8 oz block pepper jack cheese grated. I am sure if your family does not like things too spicy you could replace the pepper jack cheese with whatever kind you want. 

-2 teaspoon ground cumin

-2 cloves garlic minced or just a bit of the dried flakes.

a pinch of salt and pepper

All you do to cook is put all ingredients together in a big pot on the stove on medium heat until cheese is fully melted and then eat with some corn chips and sour cream. YUM!!

Turkey Meat Balls

For the meat balls:
1 pound ground turkey
1 egg
dash of Lawry salt, onion, and pepper
2 Tablespoons milk
1/2 cup Italian style bread crumbs
2 teaspoons lemon pepper
1 Tablespoon Worcestershire sauce

Put all of these ingredients into a bowl and mash together and form into balls. 
Fry meat balls in a frying pan on the stove or in a skillet in margarine.
Remove the meat balls and put into a baking dish. 

Sauce: 
1 can of cream of chicken soup
1/4 cup milk
1 cup sour cream
1 teaspoon lemon pepper

Mix together and heat in the frying pan after the meat balls are out to add flavor. 

Pour the sauce over the meat balls and cook in the oven on 350 degrees for 20-30 minutes. 

Serve over rice. 

CREAMY GREEN CHILI ENCHILADA SOUP

This is that delicious soup we found on Pinterest and made while I was home.

Ingredients:
 - 32 oz chicken broth
 - 24 oz chicken breasts (I used 3-4 pieces)
 - 2 cans Green Chili enchilada sauce
 - 4 oz can of diced green chilies
 - 3/4 c water
 - 2 tbsp ground cumin
 - 1 tbsp chili powder
 - 1 tsp onion powder
 - 1 tsp garlic powder
 - 1  frozen corn
 - 1 block cream cheese (cut into small pieces)
 - 3/4 c instant rice
 - salt and pepper to taste

 1. In crockpot, mix together the broth, green enchilada sauce, green chilies, water, chili powder, garlic powder, onion powder and cumin.
2. Add chicken and cook on low for 7 hours.
3. At the 7 hour mark, remove chicken and shred. Put chicken back in crockpot. Ad the rice, corn, and cream cheese to the soup mixture and replace the lid. Cook for another 30 minutes and stir the soup, making sure to get the cream cheese is melted completely.

I served mine with cheese and tortilla chips.