7 Up Biscuits

I found these at Plain Chicken and she says:

What? Yep, that's right, 7up biscuits. Some places on the internets call these Popeye's Biscuits - I guess they taste like the biscuits from the chicken place. All I know is that these were the best biscuits that I've ever made - hands down! They were light and fluffy. They only have three ingredients - quick and easy! We had them with dinner but I will make them again for breakfast. Chicken Legs wants a biscuit with bacon and cheese- YUM!

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Cut sour cream into biscuit mix, add 7-Up. 

Makes a very soft dough.
Sprinkle additional biscuit mix on board or table and pat dough out. 

Melt 1/4 cup butter in a 9 inch square pan. 

Place cut biscuits in pan and bake at 450 degrees until golden brown.

Butter Dips Biscuits

From Steph at Plain Chicken...This is one of my new favorite biscuits. I've made them three times over the last week. They are super quick and easy. These reminded me of the 7UP Biscuits that we love to make. One plus over the 7Up biscuits is that you don't have to cut them out - just press into the pan and cut into squares directly in the pan. This really helps when you are pressed for time. These were even really good reheated the next day; I had one for breakfast and it was great! 

I changed these up a little last night and added some garlic powder to the butter and Italian seasoning to the dough. It was great with our lasagna. Give these a try next time you realize that you don't have any crescent rolls in the fridge - you'll be glad you did!

Adapted from Betty Crocker, thekitchn.com & bigredkitchen.com

1/4 cup unsalted butter
1 1/4 cup flour
2 tsp sugar
2 tsp baking powder
1 tsp kosher salt
2/3 - 1 cup buttermilk or milk

Heat the oven to 450°F. Cut the butter into pieces and place them in a 8-inch square microwave safe baking dish. Put the dish in the microwave and melt the butter. You can also put the baking dish in the oven to melt the butter as it pre-heats. (The dish in the microwave is just faster.)

While the butter is melting, whisk the flour, sugar, baking powder, and salt together in a large mixing bowl. Stir in 2/3 cup buttermilk; continue to add more buttermilk until a loose dough forms. (I used about 2-3 Tbsp more than the 2/3 cup)

Remove baking dish from the microwave/oven and press biscuit dough in the pan over the melted butter (It helps to put a little flour on top of the dough or your fingers). Using a knife, cut the biscuits into 12 squares. Bake for 12-15 minutes until golden.

Cheesy Hash Brown Chili Bake

Steph Says:  I've had this recipe saved for a while. It has finally cooled off here in The 'Ham, and I thought this sounded like the perfect meal for a crisp Fall night. I assembled the casserole the night before and baked it when I got home from work. I was a little worried about how it was going to taste because is uses a can of Manwich Sloppy Joe sauce. I don't ever recall liking Manwich sauce, but I was willing to give it a try. I am so glad I did. This was really, really delicious! It smelled so good that even Fluffy was begging for a bite (it was driving her nuts). I served this with some Butter Dips (I added some cheese to the dough) and green beans. Chicken Legs is having leftovers for lunch today.


From Plain Chicken
adapted from myrecipes.com
serves 8

1 1/2 lb lean ground beef
1 can Manwich sloppy joe sauce
1 (15oz) can Hormel Chili with Beans
1 (8oz) Rotel tomato sauce (or regular)
1/2 (32oz) package shredded hash browns
3 cups shredded cheddar cheese

Preheat oven to 425.

In a large skillet, brown the ground beef. Drain fat.

In a large bowl, combine beef, sloppy joe sauce, chili, tomato sauce, 1 cup cheese and hash browns.

Spread into a lightly greased 9x13-inch pan. Cover with foil.

Bake 30 minutes. Remove foil and bake 10 more minutes. Top casserole with remaining cheese. Bake a few minutes until cheese is melted.

Chicken Bacon Pasta

This is from Plain Chicken.
inspired by Tasty Kitchen

1/2 pound bacon, cooked and roughly chopped
1/2 tsp crushed red pepper flakes (or less if you don't want the heat)
1 tsp garlic powder
1/2 pound penne pasta
1/2 cup heavy cream
1/4 cup cream cheese
1/4 cup grated parmesan cheese
2 whole eggs
1/4 tsp ground black pepper
2 grilled chicken breast, sliced (I marinated the chicken in Lawry's Garlic & Herb marinade)

Cook the pasta in boiling salted water until done (according to package instructions).

Place cream and cream cheese in a small saucepan. Heat over low until cream cheese is melted, and whisk until smooth. Remove from heat. Add the parmesan cheese, eggs, garlic powder, red pepper flakes and pepper and whisk until blended.

Drain pasta (reserving 1/2 cup of hot water) and return to pot. Immediately add the white sauce and toss to coat. The hot pasta will cook the eggs. Stir in the bacon, and add some reserved pasta water to loosen the sauce. Top with grilled chicken.

Lasagna (Classic from South Your Mouth)

Ingredients:

1.25 – 1.5 pounds ground beef

Salt and pepper to taste

1 medium onion, diced

1 24-ounce jar traditional prepared spaghetti sauce (not “chunky”)

1/4 teaspoon crushed red pepper

2 cups cottage cheese or ricotta cheese (I prefer cottage cheese)

3/4 cup grated parmesan cheese, divided

1 egg, beaten

1/4 cup chopped fresh parsley, plus more for garnish (both are optional)

1/2 teaspoon dried oregano

1/2 teaspoon garlic powder

1/2 teaspoon salt

9-12 lasagna noodles

16 ounces good mozzarella cheese

2 teaspoons olive oil

Directions:

Make meat sauce:
Brown ground beef with onion and salt and pepper in a large skillet until meat is cooked through; drain fat from meat. Add spaghetti sauce and crushed red pepper then stir to combine. Reduce heat to low, cover and simmer meat sauce for 30 minutes.

Make cheese mixture:

Combine cottage or ricotta cheese, 1/2 cup parmesan cheese, egg, parsley, oregano, garlic and salt; stir to combine then set aside.

Prepare mozzarella:
Divide cheese in half. Shred one half and slice the other half into thin slices. I like to slice my mozzarella into thin slices using a wire cheese slicer (you can see the slices on top of the lasagna in the photo). If you don’t have something to easily cut thin slices with, just shred all of your mozzarella. You will use 1/4 of the cheese in the first layer, 1/4 in the second layer and then use the remaining half on top.

Cook pasta:
Cook lasagna noodles in liberally salted water per manufacturer’s instructions for al dente preparation.

Assemble & cook lasagna:
Drizzle the bottom of a large rectangular baking pan with olive oil. Arrange 3-4 noodles (depending how big your pan is – mine fits 3 noodles per layer) in a single layer in baking pan. Spread 1/3 of the cheese mixture over noodles. Top cheese mixture with 1/3 meat sauce. Top meat sauce with 1/4 of the mozzarella cheese. Repeat these layers two times, adding remaining mozzarella and remaining 1/4 cup parmesan cheese to the top.

Cover dish with aluminum foil and bake at 350 degrees for 35-40 minutes or until bubbly. Remove aluminum foil from dish and continue baking for 15-20 minutes or until cheese is nicely browned. Remove from oven and let stand 15-20 minutes before serving. Garnish with fresh chopped parsley if desired.

Recipe Courtesy of SouthYourMouth.com via The Country Cook

Baked Cheese Tortellini (No Boil)

• 1 (24-26oz) jar pasta sauce
• 1 1/2 cups water
• 19 oz bag frozen cheese tortellini
• 2 cups shredded mozzarella, divided
• 1/4 cup parmesan cheese
• 1 lb sausage, cooked and crumbled

Preheat oven to 400 degrees. Lightly grease 9x13 pan; set aside.

Combine sauce, water, 1 cup of mozzarella, sausage, parmesan and cheese tortellini. Pour into 9x13 pan and cover with foil. Bake for 35 minutes.

 Remove foil and top with remaining mozzarella cheese. Bake for 5 to 10 minutes, until bubbly.

Frito Chili Pie

I found this at The Country Cook.  I LOVE Frito Chili Pie.  We used to get this while watching our son play soccer and baseball in Kansas.  Yummmm...


Ingredients:

2 pounds ground beef

3 small cloves garlic, minced

1 small onion, diced

1 (15 oz) can tomato sauce

1 (6 oz.) can tomato paste

1-2 tbsp. chili powder (to taste)

1 tsp. ground cumin

2 tsp. salt

3/4 cup water (or beef broth)




for topping:

grated cheddar cheese

diced red onion

minced jalapeño peppers




Note: This is a basic, thick chili recipe. If you like chili with beans, add in a can of drained and rinsed kidney beans. Also, if you have it on hand, try beef broth instead of water to give this chili and even "beefier" flavor.




Directions:

In a large skillet over medium heat, brown and crumble ground beef along with onions and garlic. Drain excess grease.




Add in tomato sauce, paste, seasonings and water (or beef broth).

Stir well until combined. Give it a taste, see if it needs a bit more salt and pepper.

Turn heat down to medium-low and allow mixture to simmer for at least 20 minutes.




Put a handful of Frito chips on a plate or in a bowl. Top with chili mixture.



Then add on any toppings your family enjoys like shredded cheese, diced red onions, and for some spicy heat, add minced jalapeños.