Tuesday, March 30, 2010

Tasty Tuesday

I made these biscuits the other night for dinner. They taste better than the bisquick variety. There were light and fluffy and really good, make a double batch because you will eat them all!

Garlic Cheese Biscuits

  1. Combine flour, salt, baking powder, cream of tartar, sugar and 1/8- 1/4 teaspoons garlic powder in a mixing bowl.
  2. Cut in shortening using a pastry blender.
  3. Mix milk and then cheese into mixture with a wooden spoon.
  4. Drop by large spoonfuls onto greased baking sheet.
  5. Bake at 425°F for 10-12 minutes.
  6. Mix melted butter and 1/8 teaspoons garlic powder together and brush on warm biscuits as soon as you remove them from the oven.
Ryan and I had these one Friday night after the kids were in bed. Soooo good! He grilled boneless NY strip steaks. Gotta love Pioneer Woman!

Grilled Steak with Onion-Blue Cheese Sauce
Ingredients
  • 2 whole Ribeye Steaks
  • 2 Tablespoons Butter
  • Salt
  • Pepper
  • 4 Tablespoons Butter
  • 1 whole Very Large Yellow Onion, Sliced
  • 1 cup Heavy Cream ****I used half and half****
  • ½ cups Crumbled Blue Cheese
Preparation Instructions

Salt and pepper both sides of the steaks. Grill in 2 tablespoons butter until medium rare.

Saute onions in 4 tablespoons butter over high heat. Cook for 5 to 7 minutes, or until dark and caramelized. Reduce heat to simmer and pour in cream. Cook for 3 to 5 minutes, or until reduced by half. Stir in blue cheese until melted. Serve steaks on generous portion of sauce.


Here's a quick coffee drink that tastes a lot like the bottled frappuccinos, for a whole lot less. I like to take one with me to work in the afternoon.

Mason Jar Frappuccino

  • ¾ cups Brewed Strong Coffee, Room Temperature
  • ¾ cups Milk
  • 1 package Sweetener, A Single Serve Packet, Your Choice
  • 2 Tablespoons Chocolate Syrup
  • 2 Tablespoons Liquid Coffee Creamer, Your Flavor Of Choice
  • 3 whole Ice Cubes
In a 16 oz. Mason jar, put all your ingredients followed with the ice cubes. Put the lid and ring on and shake, shake, shake!


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