Feta and Chive Sour Cream Biscuits

I was looking for a recipe on Pinterest for biscuits with Sour Cream...I had a little left over that  I wanted to use up.  I also had a bit of left over Feta Cheese.  This sounded like it would do the trick!  They were so delicious...and will stay in my recipe file!  Enjoy!

feta and chive sour cream biscuits

Feta and Chive Sour Cream Biscuits (from Joy the Baker)
makes 12 biscuits

you'll need:
3 cups AP flour
1 tablespoon sugar
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
3/4 cup unsalted butter, cold and cut into cubes
1 egg, beaten
3 tablespoons cold water
3/4 sour cream, cold
1/3 cup chopped chives
3/4 cup feta cheese, crumbled
1 egg beaten for egg wash
sea salt, cracked black pepper, and smoked paprika for topping

Preheat oven to 400 degrees F. Line two baking sheets with parchment paper and set aside.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and pepper. Cut in butter using your fingers or a pastry cutter until mixture is coarse and crumbly. In another bowl, combine egg, sour cream, and water. Add to flour mixture, stirring just enough to form a soft, shaggy dough. Add the chives and feta. Use your hands to knead dough in the bowl 8-12 times, until it comes together.

Pat out dough to a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2x2 inch squares. Reshape and roll dough to create more biscuits with leftover scraps. Place on prepared baking sheets.

Brush with egg wash and sprinkle with salt, pepper, and paprika.

Bake for about 15 minutes, or until tops are golden brown. Serve warm!

I can't seem to get rid of the "pin it" from pinterest....just ignore!

Soft Gingersnap Molasses Cookies

Ingredients
3 cups all purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
3/4 cup (1 stick plus 5 Tablespoons) unsalted butter room temp.
3/4 cup brown sugar
1/3 cup dark molasses
1 egg room temp
2 teaspoons vanilla
1/3 cup granulated sugar- for rolling (I did not use)
1 cup butterscotch chips or white chocolate, or semi-sweet or peanut butter chips

Method
1.  In large bowl, mix the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt.  Set aside.  In the bowl of a stand or handheld mixer, cream the softened butter for about 1 minute on medium speed.  Add the brown sugar and beat until light and fluffy.  Scrape down the sides as needed.  Add the molasses, egg, and vanilla.  Beat well.
2.  Slowly add the dry ingredients to the wet on low speed.  Do not over mix.  Cover mixed dough with foil and chill for 4 hours or over night.
3.  Preheat oven to 350 degrees.  Line a large baking sheet with parchment paper or a silicone mat.  Shape dough into 1 inch balls and roll in granulated sugar ( I omitted the sugar).  Place balls 2 inches apart.  Bake for precisely 8-10 minutes, until the edges are just turning brown - cookies will be puffy and still appear soft in the middle.  Remove from the oven and, if using any variety of flavor chips, immediately press 5-7 chips into the center of each cookie.
4.  Allow to cool on the baking sheet for two minutes and transfer to a wire rack to cool completely.
Store in an airtight container at room temp for up to 1 week.

Chicken Curry

I made this dish from a recipe in the original White House Cookbook, 1887 edition.  Here's the link .. it's written a little old fashioned, but you can figure it out easily enough.  I used bone in chicken breasts instead of a whole chicken because that's what we had in the freezer; the ingredients have been highlighted.

Chicken Curry Recipe link

Our version of Chicken Curry

Recipes from this book are written with ingredients and instructions written together.  This one calls for you to use a 1-1/2 to 2 pound chicken (ready cut portions from the store were not an option for the home cook in 1887).  I had that weight in bone in breasts so that's what was used.  Wash well and put it into a stew-pan with sufficient water to cover it; boil it closely covered, until tender; add a large teaspoonful of salt, and cook a few minutes longer; then remove from the fire, take out the chicken, pour  the liquor into a bowl (I strained this and had approx. 4 cups) and set it one side (aside).  Now cut up into the stew-pan two small onions, and fry them with a piece of butter as large as an egg (don't you love this measurement ;) ... as soon as the onions are brown, skim them out and put in the chicken (I shredded and de-boned mine); fry for three or four minutes; next sprinkle over two teaspoonfuls of Curry Powder (use your own blend or to taste).  Now pour over the liquor in which the chicken was stewed, stir all well together, and stew for five minutes longer, then stir into this a tablespoon of sifted flour made thin with a little water; lastly, stir in a beaten yolk of egg (I forgot to add the beaten egg yolk .. but instead added/used 2 tablespoons flour/water), and it is done.  Towards the end of the cooking I threw in some frozen sugar peas for our veggie and served over boiled rice.  This was fun to decipher and there were NO leftovers!  Very tasty. 

Chocolate Pie

1 (9 inch) deep dish pie crust, baked

1 1/2 cups sugar

5 tablespoons cocoa

4 tablespoons all-purpose flour

1 (12 ounce) can evaporated milk

4 egg yolks

2 teaspoons vanilla flavoring

4 tablespoons butter or margarine or 1/2 stick

Bake your pie shell and let it cool before adding the filling. In a large bowl whisk together the sugar, cocoa, flour, milk, vanilla and eggs. Cut butter into about three pieces and add to pie liquid. (The butter will melt while cooking). Cook on top of the stove on medium high heat, stirring constantly about 9 to 10 minutes until filling thickens. Don’t forget to stir because it will burn easily. If I think it is going to burn I move it from the burner for a minute or put it on the edge of the burner. Once the filling thickens, pour into cooled pie shell and let cool about 10 to 12 minutes before adding meringue.

Meringue for chocolate pie.

4 egg whites

2 tablespoons sugar

Beat the egg whites with a mixer until peaks form. Add the sugar and beat about another minute. Spread on top of the pie and bake in 350 degree oven for 10-12 minutes until brown on top. You can just put the pie under the broiler and brown the meringue that way. If you put it under the broiler, watch it carefully because it will burn easily

Pig Lickin' Good Cake

Ingredients

1 box yellow butter cake mix
1 c. vegetable oil
4 eggs
1 (11 oz.) can mandarin oranges with juice
1 (9 oz.) container Cool-Whip
1 lg. box vanilla pudding
1 can crushed pineapple (drained)

Directions

Preheat oven to 350 degrees. Combine cake mix, mandarin oranges, eggs and oil. Beat 2 minutes on highest speed then reduce speed to lowest setting and and beat for 1 minute. Pour batter into 3 greased and floured 9" round... or 9x13" cake pans. Bake at 350 degrees for 25 minutes. Cool in pans for 10 minutes, remove layers and cool completely. Combine Cool Whip, dry pudding and pineapple. Beat for 2 minutes at medium speed. Let stand 5 minutes or until mixture is to spreading consistency. Spread pineapple mixture between layers and on top and sides of cake. Chill for at least 2 hours before serving. Store in refrigerator.

Lofthouse Sugar Cookies with Easy Buttercream Frosting

Yield 5 to 6 dozen

Prep Time: 25 minutes | Bake Time: 7 minutes

For the Cookies:
6 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
1½ cups sour cream

For the Easy Buttercream Frosting:
1 cup unsalted butter, room temperature
1 teaspoon vanilla extract
4 cups powdered sugar
Pinch of salt
6 tablespoons heavy cream

1. In a medium bowl whisk together the flour, baking soda, baking powder and salt; set aside.

2. In the bowl of a stand mixer with the flat beater attached, cream the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.

3. Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1½ inches thick, then wrap with plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.

4. Preheat the oven to 425 degrees F. Line large baking sheets with parchment paper; set aside.

5. Flour the countertop and the top of the dough. With a rolling pin, roll the dough out to ¼-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet. Bake for 7 minutes, until pale golden. Immediately transfer cookies to a wire rack to cool. Cook cookies completely before frosting.

6. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and vanilla. Slowly beat in the powdered sugar and the pinch of salt. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time, then beat at medium-high speed for a minute or two until light and fluffy. If desired, add food coloring and beat until combined.

7. Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.

Baked Beans

*(I can my own Boston baked beans .. and then doctor them up using this recipe.)

1 30 oz can pork and beans*
3 strips bacon, cut in 1/2 inch pieces
1/4 cup brown sugar
1/4 cup molassas
1/4 cup ketchup
1 Tablespoon chopped green onion (you can used dehydrated onion .. or 1/4 cup chopped fresh onion)
salt and pepper (just a little)

Mix together in a 1-1/2 quart casserole dish.  Bake at 350F about 1-1/2 hours until thick and dark.

Sean's Potatoes

This potato recipe has been served with our Easter dinner since I married my hubby 31 years ago.  His mom cut the recipe out of the paper .. and my oldest son became her biggest fan of the dish (everybody loves it).  When he went off to the Army and missed 8 years worth of holidays, we started calling it 'Sean's Potatoes.'  It's a bit decadent ... but here goes:

8-10 medium sized potatoes (russets or Yukon gold). 
2 cups sour cream
3 cups grated sharp cheddar (reserve one cup)
1/4 cup butter
1/2 cup chopped green onions
salt and pepper

Boil potatoes with skins on until barely tender and chill in refrigerator.  Peel and shred/grate on box grater using the large holes. You need about 8-10 cups; put into a large mixing bowl.
Melt butter and cheese; stir in sour cream.  Add to potatoes with green onions.  Salt and pepper to taste.  Pour into a 9x13 baking pan.  Top with reserved cheese.  Cover with foil and bake 30 minutes @350F.  Remove foil and bake additional 14-20 minutes until browned on top. 

Potato Keilbasa Chowder

• 1/2 ring Smoked Sausage (I use Kowalski)
• 1 medium onion, chopped
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 (15.25 ounce) can whole kernel corn, drained
• 4 cups soy milk
• 2 cups cubed potatoes, cooked, drained
• Chopped parsley (optional)
• Shredded Cheddar cheese (optional)

Cut sausage into 1/2 inch cubes.

Melt butter in large saucepan over medium heat. Add onion; cook and stir until tender. Add flour, salt and pepper; cook, stirring constantly for 1 minute.

Add milk. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage; return to a boil.

Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes; heat through

Stuffed Pepper Soup

I was going to make this at the Sister Weekend but I made too much other stuff :)

This is SOOOO good! AND easy!!


1 pound Lean Ground Beef (I used ground turkey)
1 whole Small Onion Chopped
2 whole Large Green Peppers, Chopped
2 cans 14 Ounce Cans Beef Broth
1 28 ounce jar of your favorite spaghetti sauce
1 can (14 Ounce) Diced Tomatoes, Undrained (I used Stewed because that's what I had)
1 cup Cooked Rice (I will use brown rice)
1 1/2 tsp worcestershire sauce


Preparation Instructions

In a saucepan brown ground beef and onions over medium heat until meat is no longer pink. Then drain grease.

In crockpot combine beef broth, soup, tomatoes, and the meat mixture, and peppers. Cover and cook 3 hours on high or 6 on low, cook rice right before serving and combine

Ham Rolls

These are ALWAYS a favorite! even people (like me) who hate olives love these! I've tried making them without olives... they were gross!

1 pkg. Azteca super size flour tortillas
2 (8 oz.) cream cheese
1/3 c. Mayo
2 tbsp. green onions, chopped
1/4 c. black olives, chopped
1 lb polish ham sliced thin

Remove tortillas from refrigerator. Combine cream cheese, Mayo, onions, and olives. Spread thin layer of mixture on tortilla. Arrange ham over cheese. Tightly roll up tortilla. Wrap individually in plastic wrap individually in plastic wrap. Place in refrigerator at least 3 hours or overnight. To serve cut into slices.

Pioneer Woman Salsa

1 can (28 Ounce) Whole Tomatoes With Juice (I usually drain quite a bit out)
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime Juice


Preparation Instructions

Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos

Balsamic Vinegarette

I never really buy salad dressing, especially not Balsamic Vinegarette because they always have too much sugar or corn syrup. THIS is what we have... on hand... always...

Balsamic Vinegarette

1t Sugar
1t Salt
1t ground pepper
1t ground mustard
1 clove of garlic, minced
1/3 cup balsamic vinegar
2/3 cup olive oil

Measure Vinegar & add spices. SHAKE WELL! Add Oil. Shake some more!

Banana Bread

I got this recipe from Sara... it's my new go-to banana bread!

Banana Bread

1 cup mashed bananas
1 cup sour cream
1/4 cup butter
1 1/3 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans.

Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.

Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.

Light Oat Bread

1 1/4 C warm water
2 Tbsp margarine-I used butter
1 tsp salt
3 C flour...I used 1&1/2c.whole wheat flour and 1&1/2c.unbleached flour.
1/2 C rolled oats
2 Tbsp brown sugar
1 1/2 tsp yeast
Add all to bread machine in order recommended by your machine's manufacturer. Set to regular light setting.

I added the water, yeast and sugar to the pan first and let them sit while I got everything else out.
Check on the dough for the first 10 minutes, it needs to be clearing the walls of the bread machine and start to look dry (not sticky). Add more flour, a very little at a time, if you need to.
I chose to use the bread machine for mixing and the first rise only (dough cycle), took it out at that point and flattened it into a rectangle (on floured surface) about as wide as my bread pan, rolled it up, tucked the ends under and let it rise in the bread pan until it crested the top of the pan by about 1"-approx 25 minutes. I baked it at 350 degrees for 30 minutes.
If you don't have a bread machine you can surely make it by hand.

I haven't officially tried this but plan on it this weekend

Blueberry Scones with Lemon Glaze

Scones:
2 cups flour
1 Tablespoon baking powder
1/2 teaspoon salt
2 Tablespoons sugar
5 Tablespoons unsalted butter, cold, cut in chunks
1 Cup heavy cream -add a little more if dry
1 Cup blueberries
Preheat oven to 400 degrees.
Sift together flour, baking powder, salt and sugar. Cut the butter in till crumbly.  Pour in cream.  Fold together then fold in blueberries.  Press dough into a circle about 8 inches and cut into 8 pie shaped wedges.  Place on ungreased cookie sheet - I sprayed with a non stick spray- brush the tops with cream and bake for 15 - 20 minutes
Optional...Although the recipe doesn't call for it, I added about 2 tablespoons of lemon rind to the dough mixture.

Lemon Glaze
1/2 cup freshly squeezed lemon juice
2 cups confectioners sugar
zest of 1 lemon
1 Tablespoon unsalted butter
Mix lemon juice and sugar till sugar dissolves.  Add zest and butter.  Microwave for a minute till lumps dissolve and butter melts.  Drizzle over top of scones.  Let set a few minutes before serving.

Note:  Although you may be tempted to use bottled lemon juice, but using a real lemon makes a big difference!

Recipe courtesy of Mari and her daughter Heather.

Spicy Scones

Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup white sugar
4 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/3 cup butter, chilled
1/2 cup currants or raisins
1 egg
2/3 cup milk
2 tablespoons milk
2 tablespoons white sugar
Directions
1.Preheat oven to 425 degrees F (220 degrees C). Grease one baking sheet.
2.Combine the all-purpose flour, whole wheat flour, white sugar, baking powder, ground cinnamon, ground nutmeg and salt in a bowl and mix well. Cut in the butter until crumbly and stir in the raisins. Make a well in the center.
3.In a small bowl beat the egg until frothy. Mix in the milk and pour into the well made in the dry ingredients. Stir to make a soft dough.
4.Turn dough out on to a lightly floured surface. Knead gently 8 to 10 times. Pat dough into two 6 inch circles and transfer to the prepared baking sheet. Brush tops with milk and sprinkle with sugar. Score each top into 6 pie shaped wedges.
5.Bake at 425 degrees F (220 degrees C) for 15 minutes or until well risen and browned. Serve hot with butter. Maple butter goes very well with these scones.
I made a glaze using Confectioners Sugar and Orange Juice then drizzled over them.
Nutritional Information
Amount Per Serving Calories: 174 | Total Fat: 6.1g | Cholesterol: 19mg Powered by ESHA Nutrient Database

Gay Nineties Chocolate Cake

In honor of my dear son's 17th birthday, I am making this chocolate cake that was/is a staple of my mother's kitchen. I don't know where it got its name. It's nothing personal. It was called Gay Nineties Chocolate Cake back in the Sixties.

Ingredients List

4 squares unsweetened baking chocolate

4 tablespoons butter

2 c. white sugar

1 egg

1-3/4 c. milk (or substitute coffee for part of the milk for a mocha flavor)

1 tsp. vanilla

2 c. flour

1 tsp. salt

1 tsp. baking soda

Instructions

In a double boiler over simmering water, melt the chocolate with the butter. Remove the chocolate from the heat before it is completely melted and allow the residual heat to complete the melting. Pour the chocolate into a mixer bowl and set it aside to cool a bit.

Fold the flour, salt and baking soda together in another bowl. Set aside.

To the cooled chocolate, with the mixer running on low, add the sugar and stir together. Add the egg and 1 c. of the milk. Next, add the dry ingredients and stir till moistened. Then add the rest of the milk and the vanilla and stir just until blended.

Divide the batter between two 9-inch layer cake pans prepared with shortening and circles of waxed paper or parchment laid in the bottom.

Bake cakes at 350 degrees Fahrenheit for about 20 minutes until test done. Cool on racks. Remove from pans and ice as desired.

Slow Cooker Chocolate Lava Cake

Slow Cooker Chocolate Lava Cake

Ingredients
1 package devils food cake mix
3 eggs
1/3 cup vegetable oil
1 2/3 cups water
1 package Jell-O Chocolate Flavor Instant Pudding Mix
2 cups cold milk
1 bag (12 oz.) semi-sweet chocolate chips

Directions
Prepare cake mix into batter using eggs, oil, and water. Pour into crock-pot.

Prepare Jell-O Instant Chocolate Pudding Mix using milk. Pour this over cake mix in crock-pot. Sprinkle chocolate chips all over the top of the batter.

Cook in crock-pot on high setting for 2 1/2 to 3 hours until cake is moist but does not jiggle, and little volcanoes of spitting chocolate appear on top. Serve with ice cream, whipped topping, or on its own for a really special dessert.

Notes: For best results use a crock-pot liner so sides don't burn to your crock-pot. They sell these at Walmart in the aisle with plastic wrap and bags

You can use just about any kind of cake mix or pudding mix or even different kinds of chips. Create anything you want with this simple recipe!

Prep Time: 10 Min
Cook Time: 3 Hr
Total Time: 3 Hr 10 Min
Servings: 12

Mom's Vegetarian Chili

Mom says to double this recipe if you want it to make very much.

1/4 C thick chunky salsa

14 1/2 oz can diced tomatoes

1 15 oz can kidney beans( we use black beans sometimes)

2 tsp. chili powder

1/4 tsp garlic powder

1/4 C sour cream

1/2 C grated carrots

1/2 C chopped onions

1/2 C chopped zucchini and /or squash

Cook veggies and salsa until veggies are tender.

Add tomatoes, drained and rinsed kidney beans, chili powder and garlic powder.

Stir until well blended.

Cook until heated thoroughly, stirring occasionally.

Stir in 3/4 C of shredded cheddar cheese

Top with 1/4 C shredded cheese and sour cream.