French Dip Biscuits

Ingredients:

1 can refrigerated biscuits (8-count)

1 lb. thinly sliced deli roast beef

2 Tbsp. creamy horseradish sauce or to taste

8 slices provolone cheese

1 (1-oz) packet Au Jus Gravy mix

Instructions:

Preheat oven to 400ºF. Line a baking sheet with parchment paper.

Separate each biscuit into two layers. Spread each layer with horseradish sauce. 

Top half of the biscuit layers with provolone cheese slice and roast beef. Top meat and cheese with remaining biscuit layers and pinch edges to seal. Place on the prepared baking sheet. Bake for 12 to 15 minutes, until golden brown.

While biscuits are baking, prepare Au Jus Gravy mix according to package directions.

Notes:

Can use your favorite cheese in place of provolone – pepper jack, cheddar, or white cheddar would all be good.

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Tomato Pie

 

 

Ingredients:

1 rolled 9-inch pie crust, store-bought or homemade

3 to 4 ripe tomatoes (about 3 pounds), thinly sliced into 1/4-inch rounds 

3 chopped green onion, thinly sliced 

Kosher salt and freshly cracked black pepper to taste

1 cup freshly grated extra sharp Cheddar

1 cup freshly grated mozzarella

1 cup mayonnaise * or 1/2 cup mayo and 1/2 cup sour cream 

1/2 cup fresh basil leaves, torn, plus small leaves for garnish * or 2 Teaspoons dried basil

 

 Directions

Fit the pie crust into a 9-inch pie plate and crimp the edges. Prick the bottom and sides with a fork. Bake at 325 until the edges of the crust are just golden, 8 minutes.   

Arrange the tomato and onion slices in a single layer on a paper towel-lined baking sheet and sprinkle with salt and pepper to taste.

 

Preheat the oven to 350 degrees F. 

 

Mix together the extra sharp cheddar, mozzarella and mayonnaise * in a medium bowl. Season with 1/2 teaspoon salt and a few cracks of black pepper. 

 

Transfer the tomatoes and onions to a dry paper towel and pat dry. Liberally season the tomatoes with cracked black pepper. Arrange a third of the tomatoes in a single layer in the pie crust, overlapping slightly. Sprinkle a third of the basil over the tomatoes and top with a third of the onions. Repeat twice with the remaining tomatoes, basil and onions. Spread the mayonnaise mixture over the top of the onions. 

 

Bake until the topping is golden brown and bubbling, 30 to 35 minutes. Let cool completely. Garnish with basil leaves. Serve at room temperature. 

 

Summer Pineapple Coconut Pie

 

INGREDIENTS:

1 16 OZ CONTAINER FROZEN WHIPPED TOPPING

1 20 OZ CAN CRUSHED PINEAPPLE, DRAINED

1 CUP FLAKED COCONUT SWEETENED

1/4 CUP LEMON JUICE

1 14 OZ CAN SWEETENED CONDENSED MILK

1 CUP PECANS, CHOPPED (OPTIONAL)

2 GRAHAM CRACKERS CRUST

DIRECTIONS:

COMBINE ALL INGREDIENTS TOGETHER IN A LARGE BOWL. MIX UNTIL COMBINED. SPOON INTO GRAHAM CRACKER PIE CRUST UNTIL READY TO SERVE. MAKES 2 PIES

Starbucks Lemon Loaf

This is a Top Secret recipe version of Starbucks Lemon loaf.

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Starbucks Lemon Loaf

1 1/2 cup(s) FLOUR

1/2 teaspoon(s) BAKING SODA

1/2 teaspoon(s) BAKING POWDER

1/2 teaspoon(s) SALT

3 EGGS

1 cup(s) SUGAR

2 tablespoon(s) BUTTER; Softened.

1 teaspoon(s) VANILLA

1 teaspoon(s) LEMON EXTRACT

1/3 cup(s) LEMON JUICE

1/2 cup(s) OIL (recommend coconut oil)

LEMON ICING

1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.

2 tablespoon(s) WHOLE MILK; I Used 2%.

1/2 teaspoon(s) LEMON EXTRACT

Instructions

Combine flour, baking soda, baking powder and salt in a bowl.

Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.

Pour wet ingredient into the dry ingredients and blend until smooth.

Add oil and mix well.

Pour batter into a well greased 9x5-inch loaf pan.

Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.

Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.

When the loaf is cool, remove it from pan and frost the top with the icing.

Let the icing set up before slicing.

Pecan Pie Bars

INGREDIENTS

  

For crust:

• 1 cup unsalted butter softened
• 2/3 cup packed brown sugar
• 2 2/3 cups all-purpose flour
• 1 teaspoon salt

For pecan topping:

• 1/2 cup unsalted butter
• 1 cup packed light brown sugar I used dark
• 1/3 cup honey
• 2 tablespoons heavy cream
• 1 teaspoon vanilla
• 2 cups chopped pecans

INSTRUCTIONS

 

• Preheating your oven to 350 degrees. Line a 9x13 inch pan with aluminum foil or parchment paper leaving a 2 inch overhang.
• Make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer. Add in the flour and salt and mix until crumbly. Press the crust into your 9x13 inch pan. Bake for 20 minutes or until golden brown.
• While the crust is baking, prepare the filling by combining the butter, brown sugar, honey and heavy cream and vanilla in a medium sized saucepan. Stir over medium heat for about a minute and stir in the chopped pecans.
• Remove the hot crust from the oven and pour the pecan filling on top spreading it over the surface.
• Return to the oven and bake for an additional 20 minutes. Let the bars cool completely before cutting. Lift the bars out with the foil and peel the foil off the bars. Slice and serve. Store in an airtight container.

NOTES

Photo update 9/20/18 Recipe Slightly adapted from Allrecipes Honey Pecan Bars

NUTRITION

Calories: 351kcalCarbohydrates: 37gProtein: 3gFat: 22gSaturated Fat: 10gCholesterol: 39mgSodium: 124mgPotassium: 93mgFiber: 1gSugar: 23gVitamin A: 454IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Blueberry Bread

Blueberry Bread

A tasty, moist, quick bread that is bursting with blueberries! This flavorful treat is a hit with all!

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Servings: 8

 

Author: The Cookin' Chicks

Ingredients

• 3/4 cup sugar
• 1/2 cup butter
• 2 eggs
• 1 cup milk
• 2 cups flour
• 2 tsp baking powder
• 1 1/2 cups blueberries (fresh or frozen)

Instructions

• In a medium bowl, cream together the butter and sugar.
• Add in the eggs and milk.
• Add in th flour and baking powder.
• Once all is combined, carefully fold in the berries.
• Grease mini loaf pans, muffin pans, or a regular loaf pan.
• Pour batter evenly into greased pan(s), about 2/3 full.
• Place pan(s) in preheated oven, 350 degrees, for about 70 minutes if regular loaf, 35 minutes if mini loaves, or 30 minutes if muffins. *Every oven is different, so keep an eye on it
• Remove from oven once toothpick comes out clean when inserted in center of bread.
• Allow to cool slightly before removing from pans and serving! ENJOY!

Blueberry Buttermilk Breakfast

INGREDIENTS

2 cups fresh blueberries

2 cups all-purpose flour, divided

1 cup sugar, plus 1 tablespoon

1 large egg, room temperature

1/2 cup buttermilk

1/2 cup (1 stick) unsalted butter, softened

2 tablespoons lemon zest

2 teaspoons baking powder

1 1/2 teaspoon vanilla extract

1 teaspoon salt

1/2 teaspoon cinnamon, optional

PREPARATION

Preheat oven to 350º F and lightly grease a 9x5-inch baking dish with butter or non-stick spray.

Toss blueberries in 1/4 cup flour until coated, then set aside.

In a large bowl or mixer, cream together butter, sugar and lemon zest for 3-5 minutes, or until fluffy, and lightened in color.

Beat in egg, then, once fully incorporated, add in vanilla extract.

In a separate bowl, whisk together remaining flour, baking powder, salt and cinnamon, if using.

Alternating between the flour mixture and the buttermilk, add both to the batter, beginning and ending with the dry ingredients.Alternating between the flour mixture and the buttermilk, add both to the batter, beginning and ending with the dry ingredients.

Fold floured blueberries into the batter, then pour it into greased baking dish. Top with 1 tablespoons sugar, then place dish in oven.

Bake for 40-50 minutes, or until toothpick inserted in center comes out clean.

Remove from oven and transfer to a wire rack to cool (at least 15 minutes).

Serve warm or at room temperature and enjoy.