Angel Biscuits

I'm sure I've mentioned how inept I am at making biscuits.  I keep trying though.  This recipe seemed different because of the yeast aspect so I gave it a whirl.  Low and behold, they turned out!  How about that, I made a biscuit!! 

Obviously this one takes slightly longer since you do have to allow some time to rise, but on the other hand you could make it the night before and let it rise in the refrigerator.  That would be much quicker for a morning breakfast. :)

The biscuits were great, the texture was perfect, flaky yet soft and not as crumbly as some other biscuits.  They had a very traditional biscuit flavor but the added butter on top was a nice noticeable difference in my opinion. I used salted butter on the tops and that flavor came through and helped the tops turn a nice golden color. 

Angel Biscuits

Brisbin Community Cookbook by Jerry Pierce

Ingredients

• 1 package (2 1/4 tsp) Active Dry Yeast
• 2 1/2 Tbsp warm water
• 3 1/4 cup all-purpose flour
• 2 1/4 tsp. baking powder
• 1/8 tsp. baking soda
• 1 Tbsp sugar
• 1/2 tsp salt
• 1/2 cup shortening
• 1 cup buttermilk
• butter, softened (about 2 Tbsp)

Directions

1. Dissolve the yeast in the warm water and set aside for about 10 minutes. 
2. Add the flour, baking powder, baking soda, sugar and salt to the bowl of a stand mixer.  Cut in the shortening with two forks or a pastry cutter. 
3. Add the buttermilk and the yeast mixture to the flour mixture and knead slightly. 
4. Lightly flour your works surface and roll the dough to about 1/2 inch thick. 
5. Cut into round shapes and place in a greased 9x13 inch dish.  
6. Brush lightly with melted butter and let rise for about 30 minutes or refrigerate overnight. 
7. Preheat the oven to 400º and bake for 30 minutes or until golden. 

Best Chocolate Cake

I can't believe I've never posted this recipe!  I make this chocolate cake ALL THE TIME, it's awesome.  Usually I make it in cake form but this time I tried it as a cupcake and it turned out perfectly just like all the other times I've made it.

As you can see, I made some cupcakes and decorated them as a turkey.  So cute and so easy.  My daughter gave me a hand and it was a fun project for the two of us.

You can buy these little sugar "eyes" from most grocery stores.  I might have even gotten these from WalMart, I honestly can't even remember. For the beak, just use an orange frosting with a very fine tip, you can also just buy this pretty much anywhere. Now, the candy corns you might have to search for.  I recommend buying some at Halloween when they are plentiful because once Halloween is over they disappear.

Now as for the chocolate cake.  It's a slight departure from your normal cake mix recipe in that you melt the butter and add the cocoa in with it while it's hot and cook it on the stove for a short time.  Then the rest of the process is fairly normal, but this one step must be the reason for it's greatness because I've never been disappointed with it.  It's pure heaven all the way from the first day it's made to a week later.  If it lasts that long!  It's moist, chocolaty, flavorful and perfect.  My favorite, by far.

I used this recipe here also.

Best Chocolate Cake
Recipe from The Pioneer Woman

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/4 tsp salt
• 4 Tbsp (heaping) cocoa
• 2 sticks butter
• 1 cup boiling water
• 1/2 cup buttermilk
• 2 large beaten eggs
• 1 tsp baking soda
• 1 tsp vanilla extract

Directions

1. Place the flour, sugar and salt in a large mixing bowl.  Set aside. 
2. In a medium saucepan, melt the butter and then add the cocoa and mix until smooth, add the water and let boil for 30 seconds. Remove from the heat. 
3. Pour the hot chocolate mixture into the flour mixture and stir until smooth and it's begun to cool. 
4. In the dish with the buttermilk, add the 2 beaten eggs, baking soda and vanilla extract.  Pour this mixture into the slightly cooled chocolate/flour mixture and stir until smooth. 
5. I was able to get 21 regular sized cupcakes, cook at 350º for 12-15 minutes. If you're making a sheet cake bake for about 20 minutes on the same heat temperature.  

The frosting I used was from my earlier post found here, and I added about 4 heaping tsp of cocoa to it. 

PW's Beef Stew with Mushrooms

I'm happy to report that this recipe was the winner of the week.  I realize the week isn't over yet but that's how strongly I feel about it.  I know, without a doubt, that I cannot top this recipe this week. There, I said it.

There are many nice things to say about this Beef Stew recipe but honestly the thing that tickled me the most was that it took less than an hour to make.  The meat still turned out tender and delicious.  The second thing I like it that the only vegetable involved is mushrooms, and those are left whole, therefore no slicing and dicing needed.  Third, it's a one pot meal so better for clean up purposes.   Now of course you will need an additional dish to make the noodles or mashed potatoes that you decide to serve this with but two dishes to clean isn't much to ask.

My husband and I fell in love with this concoction after the very first bite.  Tender meat, thick flavorful gravy, we both love mushrooms and served on top mashed potatoes? Heaven!  If you're a meat and potato lover then this is for you.  Omit the mushrooms if you don't like them or even replace them with a veggie you do like.  A must try for this fall/winter!

Beef Stew with Mushrooms

Recipe from ThePioneerWoman

Ingredients

• 2 pounds beef stew meat pieces
• 2 Tbsp flour
• 4 Tbsp butter
• 2 Tbsp olive oil
• 2 whole shallots, minced
• 2 whole garlic cloves, minced
• 8 ounces Cremini or White button mushrooms
• 1/2 cup red wine (I omitted this)
• 1/2 can beef consomme (I used a whole can)
• salt and pepper to taste
• 2 fresh thyme sprigs
• 2 Tbsp flour

Directions

1. In a dutch oven or a large stock pot, melt the butter an oil over medium high heat.  In a separate bowl, sprinkle the flour over the beef pieces and stir to coat. 
2. When the butter has melted, add half the meat into the hot pan and brown on all sides.  Remove the browned pieces to a separate plate, then add the rest of the meat and brown it. 
3. After all the meat is browned, remove it to the plate and set aside. 
4. In the unwashed pot, add the shallots and garlic and sauté for about a minute. Add the mushrooms and sauté for 2 minutes. 
5. Add in the wine, beef consommé and half a can of water, salt and pepper to taste.  Add the beef back into the pot and reduce the heat to low.  Add the two sprigs of fresh thyme. 
6. Simmer for about 30-45 minutes. 
7. Mix the flour with a little water and add to the stew, let simmer for 10 minutes and then turn off the heat and let sit for about 10-15 minutes. 
8. Serve over mashed potatoes or pasta like egg noodles or fettuccine. 

Gramma's Pepper Steak

I remember growing up with this meal, it brings back warm memories of my dinners at my gramma's house.  I'm happy to say that when I made it it turned out just like my gramma's.  This recipe is one she had published in the "Brisban Community Cookbook" so I feel like it's OK to put it here on my blog.

This little cookbook is a treasure, if you've never seen one of these little community cookbooks you've got to find one.  Talk about great recipes!  I can't wait to post more of them soon.

This recipe is quick once you get all the slicing done.  Much easier to have it all waiting for you.  I speak from experience. I think from start to finish this was done in about 30 minutes or so.  My husband says I can make it anytime I want.  Translation: Please please please make this again and don't change anything at all like you usually do that drives me so crazy.  See how I can read him so well? I have a bad habit of changing things around but this being one of my gramma's recipes, I wouldn't change it. I like to remember it just as she made it.

Just so you know, my gramma is alive and well at 93.  Though she doesn't cook anymore I'm sure she'd eat this up if it were made for her.  Hi gramma!

Pepper Steak

From my gramma Marge F.

Ingredients

• 1 pound round steak, thinly sliced into strips
• 1 can (12 oz) beef broth
• 1 1/2 cups sliced celery
• 1 medium bell pepper, cut into strips
• 1 large onion, thinly sliced
• 1 1/2 cup mushrooms, sliced
• 1/2 cup green onions, sliced (optional)
• 1 Tbsp soy sauce
• 2 Tbsp cornstarch
• 1/4 cup water

Directions

1. It's best to have all the ingredients sliced before you begin….
2. Heat about 2 Tbsp of oil in a large deep skillet and add the beef.  Brown over medium high heat. 
3. Add the broth, vegetables and soy sauce and reduce the heat to simmer, cover and let cook for 10 minutes. 
4. In a small dish, combine the water and cornstarch and then pour over the meat and vegetables. 
5. Cook until the vegetables are tender. 
6. Serve over rice if desired. 

Sweet and Sour Meatballs

Are you looking to shake things up for dinner?  Who isn't!  This recipe is fast and easy.  You can have it on the table in less then 30 minutes and it's totally delicious!

Most of us have had sweet and sour chicken at a favorite Chinese restaurant right? This is the same sauce (only without all the MSG) and it's over meatballs which can be bought frozen or even pre-mixed and shaped into balls for you at your local meat department.  How cool is that?

Serve with a nice salad, rice or noodles and you've got yourself a fast meal that will make your family happy.

Unless your family is like my daughter, who apparently doesn't like sweet and sour.  What can I say, I just keep trying!

Sweet and Sour Meatballs
Recipe from TasteOfHome

Ingredients

• 1 can (20 ounces) pineapple chunks
• 3 Tbsp vinegar
• 1 Tbsp soy sauce
• 1/2 cup packed brown sugar
• 3 Tbsp cornstarch
• 30 fresh (cooked) or frozen meatballs
• 1 large green pepper, cut into 1 inch pieces (optional)
• Hot cooked rice (optional)

Directions

1. Drain the can of pineapple into a measuring cup and set the pineapple chunks to the side for use later.  You are looking for 1 cup of pineapple juice, add water if needed to make 1 cup. 
2. Add the pineapple juice, vinegar, soy sauce, brown sugar and cornstarch to a large saucepan and whisk until smooth.  
3. Cook over medium heat stirring constantly until thick.  Add the pineapple chunks, green pepper and meatballs.  Simmer uncovered for about 20 minutes or until heated through.  
4. Serve over hot rice if desired. 

Sweet Potato Spice Cookies

I know I'm a little late, compared to other food bloggers, to be breaking out the fall recipes.  I wanted to try something different from the usual pumpkin recipes (but don't worry because I'll be getting some pumpkin this weekend). I happened to have all of these ingredients in my pantry so it seemed meant to be.

After the first batch was in the oven I was thinking, yea these are gonna be good.  The smell is so homey and holidayish.  Cinnamon just floods my brain with memories of gramma's house, so comforting.

There is every ingredient but the kitchen sink in these cookies, most of which are healthy.  Don't get me wrong, this isn't health food but if you're going to eat a cookie at least you can feel good about the added healthy ingredients, right?  And don't worry, if you're not a fan of some of the ingredients like coconut, you can't really taste that, it's more of a texture thing. The orange juice is a very faint background taste.  The best way to describe it is warm and comforting.  The spices are perfect and after two days they are still moist and delicious.  Definitely a new holiday favorite in my house.

Sweet Potato Spice Cookies

Recipe from TasteOfHome

Ingredients

• 3/4 cup butter, softened
• 1 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 cup finely shredded raw sweet potato
• 3 Tbsp orange juice concentrate*
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 1 1/4 cups quick cooking oats*
• 1 cup butterscotch chips
• 1 cup sweetened flaked coconut
• 1 cup chopped pecans

Directions

1. Heat the oven to 350º
2. In the bowl of your stand mixer, blend the butter and sugars together until light and fluffy. 
3. Add in the egg and shredded sweet potato and blend. 
4. Next add the orange juice concentrate and mix. 
5. In a separate bowl, combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg and then slowly incorporate it into the rest of the mix. 
6. Add the remaining ingredients and mix until combined. 
7. Use a cookie scoop or two Tablespoons to place balls of dough onto a parchment paper lined cookie sheet. 
8. Bake for 14-16 minutes or until set. 
9. Move to a cooling rack. 

*I didn't have orange juice, or orange extract, or a fresh orange.  I used one tangerine and I zested it and juiced it.  Seemed to work out just fine. 

*I didn't have quick cooking oats, I took old fashioned oats and cut them into smaller pieces. 

Key Lime Pie

I realize it's sort of a strange time to be posting key lime pie, I mean unless you live in Florida you're not even very likely to find key limes right?  Well, I didn't have key limes either and yet here I have this delicious pie.  Go to the juice section of your grocery store and look for "Nellie & Joe's Famous Key Lime Juice" and buy one regular fresh lime.  All your problems are now solved.  You're welcome.

As you can see by the picture above, I zested this time and then cut it up and made this nifty decoration on top of the pie.  No sense in wasting a perfectly good lime.

Flavor is an understatement here.  The key lime portion is creamy and smooth with a vivid lime flavor.  It'll make your mouth water, in a good way. The whipped cream is dreamy of course and the graham cracker crust is thick, buttery and delicious.  If you're not a huge graham cracker crust kind of person you can scale this one back a little or just use a store bought crust of your choice.

Freezing it for 20 minutes prior to serving helps to hold it's shape a little better.  I don't think you have to do it but you will have a little more "run" without the freezing step.

Key Lime Pie

Recipe from cook-eat-love

Ingredients

• 3/4 pound graham crackers
• 4 Tbsp sugar
• 2 sticks melted unsalted butter
• 1/4 tsp sea salt
• 4 large egg yolks
• zest of one lime
• 1 can (14 oz) sweetened condensed milk
• 2/3 cup key lime juice
• 1 cup heavy whipping cream, chilled
• 2 Tbsp confectioners' sugar
• 1/2 tsp vanilla extract

Directions

1. Preheat the oven to 325º
2. Break up the graham crackers and place them into a food processor.  Pulse until they are finely crumbled and there are no large pieces. 
3. Add the sugar and sea salt and then drizzle in the melted butter while pulsing.  Make sure to watch the mixture, once the graham cracker crumbs look like wet sand you can stop adding butter, if there's any left. 
4. Press the mixture into a deep dish pie plate making sure the bottom and edges are as even as possible.
5. Bake for 10 minutes, then let cool on a cooling rack. 
6. While the crust is cooling, use the bowl of your stand mixer to add the egg yolks and lime zest.  Use the whisk attachment and whip the yolks on high speed for  5-6 minutes or until light and fluffy. 
7. Slowly add the can of sweetened condensed milk and mix for another 4-5 minutes until thick. 
8. Lower the speed to low and add the lime juice, mix until blended. 
9. Pour into the cooled pie crust and bake for 15 minutes, or until set. 
10. Let the pie cool and then refrigerate for about 20 minutes. 
11. To make the topping, place the ingredients into the bowl of your stand mixer, using the whisk attachment and whip until stiff peaks form. 
12. Spread over the cooled pie and refrigerate.  Freeze about 20 minutes before you plan to serve it.