Saturday, January 8, 2011
Buttery Buttermilk BiscuitsMakes: 8 biscuits
Preparation Time: 15 Minute(s)
Cook Time: 12 Minute(s)
Ingredients
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- 2 tsp. sugar
- 1/4 tsp. salt
- 1/2 cup I Can't Believe It's Not Butter!® All Purpose Sticks
- 1 cup milk
Instructions
Preheat oven to 450°.
Combine flour, baking powder, sugar and salt in large bowl. Cut in I Can't Believe It's Not Butter!® All Purpose Sticks with pastry blender or two knives until mixture is size of fine crumbs. Stir in milk to form soft dough.
Drop dough onto greased cookie sheet using 1/4-cup measuring cup. Bake 12 minutes or until golden.
Stir-In Variations:
Jazz up your muffins by stirring in 1/2 cup shredded cheddar cheese OR 1/2 cup chopped green onions. Or, for a savory treat, add 1/2 cup crumbled bacon.
For herb muffins, stir in 2 Tbsp. chopped herbs, such as parsley, cilantro, thyme or oregano.
Spice up your biscuits by adding 1/2 tsp. cracked black pepper.
For Cajun-style biscuits, stir in 1/4 tsp. ground red pepper and 1/4 teaspoon black pepper. Get creative!
Labels: butter, flour, milk, salt, sugar
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1:33 PM
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Friday, January 7, 2011
QUICK AND EASY CHICKEN TOMATO PASTA
Ingredients
* 1/2 (16 ounce) package angel hair pasta
* olive oil
* 2 skinless, boneless chicken breast halves - chopped
* 2 teaspoons garlic and herb seasoning blend
* 1 (6 ounce) can sliced black olives, drained
* 1 (8 ounce) can sliced mushrooms, drained
* 2 (16 ounce) cans diced tomatoes
* freshly grated Parmesan cheese
Directions
1. Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
2. Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan, and reduce heat to low. Stir in tomatoes, cover, and simmer for 15 minutes.
3. Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.
Labels: chicken, garlic, oil, pasta, tomato
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11:01 PM
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BANANA BREAD RECIPE
Again, I always have bananas.
From
hereIngredients
* 3 or 4 ripe bananas, smashed
* 1/3 cup melted butter
* 1 cup sugar (can easily reduce to 3/4 cup)
* 1 egg, beaten
* 1 teaspoon vanilla
* 1 teaspoon baking soda
* Pinch of salt
* 1 1/2 cups of all-purpose flour
Method
No need for a mixer for this recipe. Preheat the oven to 350°F (175°C). With a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 1 hour. Cool on a rack. Remove from pan and slice to serve.
Here's another one.
Ingredients
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup butter
* 3/4 cup brown sugar
* 2 eggs, beaten
* 2 1/3 cups mashed overripe bananas
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Labels: baking soda, banana, butter, eggs, flour, salt, sugar
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9:16 PM
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CREPE RECIPE
From
here!
It should be great with fruits. XD I always have bananas!
* 1 cup all-purpose flour
* 2 eggs
* 1/2 cup milk
* 1/2 cup water
* 1/4 teaspoon salt
* 2 tablespoons butter, melted
Directions
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Labels: banana, breakfast, butter, egg, flour, milk, salt
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9:12 PM
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