Cheese Biscuits

Cheese Biscuits

2 cups all purpose flour

1 tablespoon baking powder\

2 teaspoon sugar

1/2 teaspoon salt

1 1/2 teaspoon garlic powder

1/4 teaspoon seasoning salt

1/8 teaspoon lemon pepper

1/2 cup shortening, margarine, or butter

2/3 cup milk

Preheat oven to 450 degrees

In a large bowl stir together flour, baking powder, sugar, salt, and garlic powder. Cut in shortening, margarine, or butter until mixture resembles coarse crumbs. Make a well or hole in the center of bowl. Add milk all at once. Stir just till dough cling together. Rub cooking oil in hands and spoon into hands then create the size of biscuit desired. Patty slightly and then place in a cast iron skillet coated with oil.
Bake at 450 degrees in oven for 10 to 12 minutes or until golden brown.
Makes about 10 biscuits

This is a good appetizer along with a salad, before a seafood meal or use with the meal. This recipe has been revised due to Jesse a new chef teaching me the tips of great southern cajun cooking. Wait till a new gumbo recipe is posted.


Rotel Dip

Rotel Dip

1-pound of Velveeta cheese or off brand of same type of cheese
1-can Rotel tomatoes or brand of same type of tomatoes and chiles
(Optional is to use 1 can cream of chicken soup or 1 can nacho cheese soup to mixture.) This just gives the dip a smooth texture and bumps up the flavor.

Add all ingredients. Heat in microwave for 5 minutes stir and heat 2 minutes at a time until cheese is all melted.You can always heat on stove but stir keeping check to not burn cheese.

Always know that a recipe is just a guide to create your own recipe or enhance the flavors you love to taste in foods.


Shrimp Dip

Shrimp Dip

2-8 ounce cream cheese
1/2 cup of sauteed onions  in 1 teaspoon butter
2-cans of shrimp (drained)
2 tablespoons of Worcestershire sauce
1/2 teaspoon of garlic powder

Let cream cheese come to room temperature to then add onions, Worcestershire sauce, and garlic powder. Then heat in microwave 1to 2 minutes or over stove keeping a low temperature. This blends the ingredients better.

(Optional would be to use fresh or frozen de-veined shrimp. You would want to saute the shrimp in the onions and continue till shrimp is done.) Doesn’t this sound good.

Crab Dip

Crab Dip

2-8 ounces cream cheese
3/4 cup of chopped green onions
2 cans of crab meat drained
2 tablespoons of  Worcestershire  sauce
1/2 teaspoon of garlic powder

Put all ingredients into a crock pot and melt on high, stirring occasionally until melted. Then turn on low or warm until ready to serve.



Stir Fry Vegetables

Stir Fry Veggies

2 Yellow squash cut into cubes
2 Zucchini  squash cut into cubes
1 Large onion cut in half and slice into long slices
1 Bell pepper cut into slices (Red, Orange, Yellow Or Green)
3 Cloves of Garlic chopped
2 Cups of Broccoli sliced into small pieces
1 Cup of Cauliflower sliced into small pieces
2 Tablespoons of olive oil OR regular cooking oil
1/2 Stick of butter or margarine
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
Salt to taste

Take a skillet add butter and oil then melt. Add veggies and seasoning to then saute to your desired consistency. Some people like the veggies cooked softer because of digestion.
(Optional-add shrimp, chicken, sliced beef, crawfish, or crab meat to boost up the dish) Precook in butter or oil to then add to cooked veggies. Make sure all cooked juices are added to the veggies. You don’t want to lose the flavor. Another option would to precook angel pasta and add to the dish at the end. Mix gently into the mixture you have created and serve.

Hope you enjoy making your own creation from this recipe.

Tex-Mex (Tortilla Appetizers)

Tex-Mex (Tortilla Appetizers)

1-8 oz package cream cheese softened
1-4 oz can chopped green chilies drained
2 green onions minced
1/4 teaspoon garlic salt
12-6 oz flour tortillas

Combine cream cheese, green chilies, green onions and garlic salt into a small bowl. Then spread 1 heaping tablespoonful of cream cheese mixture on each tortilla. Roll up jellyroll fashion. Place seam side down on a baking sheet. Cover and chill two hours. Slice each tortilla roll into four pieces. Serve with your favorite salsa. Yield four dozen.




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