Homemade Red Lobster Biscuits From Scratch

I have one daughter that especially loves the biscuits they serve at Red Loster, and the rest of us enjoy them as well! So when Abe planned on bringing home some live Maine Lobsters to cook for us for a Valentine's Day treat, that was the incentive I needed to do a search and see what kind of recipe I could find to make them ourselves. I know my sis makes them and they are great, but they use Bisquik, which I did not have on hand. I had an icey driveway and didn't feel like going out just for that... what's the internet for, anyway?! :)
I am happy to link you to the recipe I found and used. I would not want to take any credit for the recipe.

http://www.thecookingphotographer.com/2010/03/homemade-red-lobster-style-drop.html

I pretty much followed it, except I did use 1/3 whole wheat flour, which I will probably up to 1/2 next time, because they were light and awesome. (I'd see how much I can add without losing the texture these had.)
I used a mild cheddar, 'cause it's what I had, and I didn't have any parsley so I substituted dried cilantro. I also baked them at 450 degrees instead of 475.
Needless to say, they were very good and will definitely be made in my kitchen again!

Bran Muffins

This recipe has been around in my family for a long time. It's the only bran muffin I make. It's such a versatile recipe, you can change up the taste very easily.
The Ingredients:
2 cups whole wheat flour
2 cups bran (wheat, oat or spelt)
2 tsp. baking powder
2 tsp. baking soda
a pinch of salt
1/2 cup butter (or your preferred substitute)
1 cup brown sugar
2 eggs
2 cups pumpkin (or) applesauce (or) ripe bananas, etc.
1 cup buttermilk (or) milk soured with vinegar
1 cup raisins

Mix dry ingredients together, add the rest and beat till mixed. Fill greased muffin tins and bake at 350 degrees for 15 - 20 minutes, until done. I prefer them good and brown, since they are a moist muffin.

Now you can see by the ingredient list that there are plenty of options. For the butter/oil, I have used a myriad of things and they always turned out fine. Coconut oil, veg. oil, and I have even combined the butter and milk amounts (1 & 1/2 cups) and used raw cream that went sour. The ratio seemed to be great! Why separate the butter from the milk if they both go in anyway! And it seems there's usually a pint of cream lurking somewhere in the fridge that didn't get used quick enough!

Depending on your taste buds, the sugar ratio can be messed with. If you use ripe bananas, they seem a bit on the sweet side. My favorite is to use canned pumpkin. The texture is good. You don't really taste pumpkin, but there's a depth to the flavor that I can't describe. You could try adding spices with it. I rarely use applesauce by itself, but frequently round out the measurement of whatever else I'm using, since there is usually applesauce around, in our house.

Now, the recipe calls for raisins. I can't remember the last time I used them, although they are very good! (Throw in some sunflower seeds too, if you like.)
What I always use, (and true health nuts will groan here) is:
CHOCOLATE CHIPS!
If I put raisins in, I have to prod my kids to get them to eat them. If, on the other hand, I throw in semi-sweet chocolate chips, they beg me to let them eat them!!!


Now, I happen to like home-made foods with real ingredients. I'm sure some folks would label me a health nut, but I also am acquainted with those who would laugh at that label for us.
I say ...all things in moderation!
In other words... I like me a little chocolate chips with my whole wheat and bran!!!

These muffins are great still warm, with the chocolate chips all melty...
They also freeze well. A fruit/kefir smoothie and one or two of these makes a very quick and yummy breakfast.
I make about a batch and a half at a time, which makes about 36-38 muffins.
As a bran muffin, they are pretty effective. Need I say more? :)

Cake Decorating My Way

I've always thought it would be fun to take some kind of cake decorating class and maybe some day I'll actually do it! Until then I try to be a little creative based on the person I'm making the cake for. I think so far this is my all-time favorite!
My Mom loves cardinals and also likes "real" things, as in "not fake".
I had found this cardinal that of course is not real, but the alternative wasn't possible in this case!
For the greens, I went tramping around our place...there's pine needles (which kind of represent Idaho), holly leaves and english ivy.
The red berries are little rose hips, just minatures of the kind we used to pick and make jelly with in Idaho.
It's so amazing what can be done when you just look around you!

Peach Cheesecake

I will give the cheesecake recipe I use (from Libby Bryan in Idaho), but you can use whatever cheesecake recipe you favor.
The topping is what this post is really about!

Love cheesecake? Like to try new things? Stray from the tried and true, and traditional? Years ago my Mom tried this when we had fresh peaches on hand and it became an immediate favorite with me!
Cheesecake:
1 & 1/4 cup graham cracker crumbs (1 pack,crushed)
2 Tablespoons sugar
6 Tablespoons butter, melted
Combine and press into a 10" spring form pan.
Bake 7 minutes @ 375 degrees.
While it is baking, mix 'til smooth:
2 - 8 oz. packages cream cheese (room temp.)
3 eggs
1/2 cup sugar
1 teaspoon vanilla
Pour over crust and bake 18 minutes. When it is cool, you are ready for the fruit topping of your choice.
Or... if you are not into fruit on your cheesecake, try this.
Cool 15 minutes.
Mix:
1 pint sour cream
1/4 cup sugar
1 teaspoon vanilla
Spread on top of cheesecake and sprinkle with nutmeg. Bake 5 more minutes.
Refrigerate 2 hours before serving.
FRUIT TOPPING
Cook together 'til thick:
1 cup sugar
1 cup water
2 & 1/2 Tablespoons cornstarch
While it's hot, add 3 Tablespoons jello.
Cool and add fruit.
When you use peaches, use orange jello. The peach flavored jello tastes too fake. Add as much fruit as you like.
This recipe for thickening works well for fresh fruit pies too. Like strawberry... just use strawberry jello.
I like cheesecake good and cold, so I refrigerate it for a while after I put the topping on.

Serve and enjoy!

Bolivian Potato Salad

Here's a real different one for you! Our brother-in-law Omar from Bolivia, South America hooked us on this one. It's a favorite amongst the family. My sister-in-law Tia just got her LPN license and we did a celebratory dinner last weekend. Since she loves this salad like I do, I made it and took the pictures so I could post it when I got time...
Peel and cube 6 cups of potatoes - I used red ones. Cook till just done, not mushy, with minced garlic in the water. Cool. (I like to get everything ready the night before so the ingredients are cold and ready to put together.)

Peel and dice approx. 2 cups carrots, cook 'til tender crisp. Cool. (you can use frozen)

Add 2 cups frozen peas.
Also 2 cans diced red beets, drained.
For dressing, all the original recipe calls for is mayonnaise and of course salt and pepper. Toss all ingredients, chill, and serve. The longer it sets, the pinker it gets!

I happen to like to add some basil pesto into it to jazz it up a bit. It really is interesting with all the different textures.

Oatmeal

After posting the recipe for Baked Oatmeal, I thought I must put in a plug for cooked oatmeal yet too. I have learned a couple ways my girls do really enjoy it...
Since most folks know how to cook it, I won't give the how to's. Just add:

BUTTER, BROWN SUGAR, and VANILLA
Don't be stingy, either! Especially with the butter... remember butter is an all-natural fat, just the way God made it and kids need that! (I'm just a big kid, right?)

The other alterative that works well at our house is...are you ready?....
CHOCOLATE CHIPS
Need I say anymore? In our defense, we are an all girl household most mornings!

Baked Oatmeal

What I have here is a recipe for baked oatmeal. Oatmeal will never be the same again, after you have tried this! We love it!

Baked Oatmeal

3 cups oatmeal, quick or rolled
1/2 cup butter, melted
1/2 cup brown sugar
2 eggs, beaten
2 tsp. baking powder
1 tsp. salt
1 cup milk
cinnamon (optional)
Pour in a greased pan. I use a glass 9"x11".
Bake @ 350 for 40 minutes
In a hurry? Crank it up to 400 and it'll be done in 30 minutes.

Now for some variations...
I have found the melted butter in the microwave after the oatmeal was baked. It turned out ok, but the butter does make it better!
The original recipe given to me, says you can use syrup in place of brown sugar. I have never tried that.
You can also exchange apple juice for the milk, which I have also never done. We are a milk loving household!
I usually leave out the cinnamon, but it's just personal preference.
We love to eat this with homemade yogurt and fruit over it. Thickened fruit, like pie fillings, are good, but just about anything you like, goes!
For some reason, Baked Oatmeal is really great leftover. Just cold and plain. I have never had a problem knowing what to do with it, when I make too much. It's always gone by the end of the day.
For those of you who like to eat soggy food, it just might be good with milk over it. I say that grudgingly, I can't figure out the whole liking for soggy food. Give Abe a pack of graham crackers and a bowl of milk and he's smiling! I guess that comes from growing up eating things like "milk soup". (Cold milk, fruit, cubed bread, and sugar)
I love making Baked Oatmeal for company. People always like it! You can make it up the evening before and pop it in the oven when you get up. By the time you are dressed and combed it's ready to serve.
Happy eating and a great morning to you!