Sugar Biscuits
c/o The Pioneer Woman
- 3 cups All-purpose Flour
- 2/3 cups Sugar
- 5 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 2 sticks Butter, Cold & Cut Into Pieces
- 1-1/4 cup Heavy Cream (more If Needed)
- 5 cups Powdered Sugar, Sifted
- 1/2 cup Whole Milk
- 1 teaspoon Vanilla Extract
- Dash Of Salt
Directions
Preheat oven to 350 degrees.
Sift together flour, sugar, baking powder, and salt. Add cold butter pieces, then use a pastry cutter to incorporate the butter into the dry ingredients until the mixture resembles coarse crumbs.
Pour in the heavy cream, stirring gently with a fork until the dough just comes together. Use your hands to press it into a ball in the bowl (dough will be crumbly) then turn it onto a floured surface. (You can add a tiny bit more cream if needed. Gently press into a circle with your hands, then use a rolling pin to roll the dough to about 1/2 inch thick.
Use a small round biscuit cutter to cut circles of dough, then transfer them to a baking sheet. Bake for 16 to 18 minutes, or until barely golden brown. Allow to cool completely, then make the glaze.
GLAZE
Mix together the 1/2 cup milk and vanilla. Pour it into a bowl with the sifted powdered sugar and the salt. Whisk until totally smooth.
When the biscuits are totally cool, dunk them in the glaze to coat, then place them on a cooling rack so that the excess will drip off. Allow to set completely, then serve! (Sugar biscuits will keep several days.)
Chicken Corn and Pepper Quesadillas
c/o Stephanie Cooks
Ingredients
2 tsp olive oil
1/2 small yellow onion, diced
1/2 cup bell pepper, diced small
1/3 cup frozen corn
1/2 small yellow onion, diced
1/2 cup bell pepper, diced small
1/3 cup frozen corn
1/2 cup shredded cooked chicken
3 oz cream cheese
3 oz cream cheese
1 tbsp butter
1/2 cup shredded pepper jack cheese
1/2 cup shredded pepper jack cheese
1/4 cup shredded cheddar cheese
1/4 tsp each chili powder and cumin
8 small tortillas (corn or flour)
Cooking spray
Salt
1/4 tsp each chili powder and cumin
8 small tortillas (corn or flour)
Cooking spray
Salt
Directions
1- Heat olive oil in a small pan over medium-high heat. Add onion and peppers and saute until soft. Add the corn, chicken, and spices and saute for about a minute.
2- Add the cream cheese and stir until melted. Set aside.
3- Heat a skillet with the butter. Place 4 tortillas down. Divide chicken mixture and cheeses evenly over the tortillas. Place a second tortilla on top of each, flipping to brown both sides.
4- Serve hot with salsa or sour cream if desired.
Peach Parfait
c/o Table for Two
Ingredients
2 6 oz. containers of vanilla Chobani Greek yogurt
1 large peach, diced
1 cup granola (I used Bob’s Red Mill honey oat granola)
Directions
- Using a spoon, layer bottom of the trifle glass with a few spoonfuls of yogurt.
- Then layer on some diced peaches.
- Then granola.
- Then top with more yogurt.
- Repeat until desired amount of layers or until the trifle glasses are full.
- Eat immediately. They don’t keep well as the granola will get soggy.
