The muffins were delicious! They were so easy to make (since I used a box mix). I'll have to make them again when it's actually fall.
* Cover and chill about 1 hour.
* Heat butter in a pie plate, placed in 400 degree oven.
* When butter is hot, beat batter again for several minutes and pour into the pan. Bake at 400 degrees for 1/2 an hour. Then, bake at 300 degrees for 1/2 an hour to an hour.
I got this recipe from Eric and Tara after we had it at their house awhile ago. I would have a picture of the final product if my camera hadn't somehow managed to screw it up. It's very hard to explain exactly what Yorkshire Pudding is. FYI - it's not pudding at all. It's more of a bread/pastry type thing - typically served alongside a dish that has gravy. So, I don't really know what to tell you - it's good by itself and I'm looking for a recipe that it is supposed to be served with.
Cheddar and Garlic Drop Biscuits
1 cup flour
1/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon cream of tartar
1 tablespoon sugar
1/8-1/4 teaspoon garlic powder
1/4 cup vegetable shortening
1/2 cup milk
1/4 cup shredded cheddar cheese
2 tablespoons melted butter
1/8 teaspoon garlic powder
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.
This is one of my favorite recipes to make - they taste so similar to the biscuits at Red Lobster. So, in a word, they are DELICIOUS! So easy, buttery, and flaky. Yummmmmmm!
1 large onion, chopped
1 large green bell pepper, chopped
Vegetable cooking spray
2 cups chopped cooked chicken breasts
1 (10-ounce) can fat-free cream of chicken soup, undiluted
1 (10-ounce) can fat-free cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 (6-inch) corn tortillas
1 (8-ounce) block reduced-fat Cheddar cheese, shredded
Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.
Bake at 350° for 30 to 35 minutes or until bubbly.
I did tweak this recipe a little bit (more to my taste). I'd tell you, but this blog entry is getting a bit long. It turned out to be really good. I'm not usually a huge fan of casseroles, but I needed something that was easy to reheat for lunches and all this week. It can also be frozen, so it'll be a good "make ahead" recipe when Shawn and I need something quick.