breads

Cheddar Bay Biscuits like Red Lobster's
Serves: 8 Prep. Time: 0:15
2 cups Bisquick baking mix
2/3 cup milk - low fat okay
1/2 cup shredded mild cheddar cheese - low fat okay
1/4 cup butter OR margarine - melted
1/4 tsp. garlic powderparsley flakes - as needed

-Combine Bisquick, milk, and cheddar and beat with a wooden spoon for about 30 seconds.
-Spoon onto a lightly greased cookie sheet.
-Bake in 450 degree oven for 8 - 10 minutes.
-Combine butter and garlic powder and pour over hot biscuits; sprinkle with parsley.
-by ginger


pumpkin bread
(katie finley)

2 2/3 cups Flour
3 cups Sugar
1 tsp. Cinnamon
1 tsp. Nutmeg
2 tsp. Baking Soda
½ tsp. Salt
Combine dry ingredients in bowl and push to the side, making a well for liquid ingredients.

1 can Pumpkin
4 Eggs
1 ½ cups water
1 cup Oil
½ cup Nuts (optional)
Add liquid ingredients and mix well. Stir in nuts (if desired).
Bake at 325 degrees for 1 hour in 3 greased loaf pans. Fill the loaf pans 2/3 full.

Cheesy Beer Bread
(Lindsey Slagley)
4 cups bisquick
1 cup shredded sharp cheddar
1/2 cup grated parmesan
3 Tbsp sugar
1 (12 oz) can beer
1/4 cup butter, melted
1 egg, beaten

Preheat oven to 400. Combine bisquick, both cheeses and sugar in a bowl. Add beer and butter and stir until combined. Spoon batter into a greased and floured 5x9 loaf pan or muffin cups (makes 18 muffins). Brush with the egg. Bake 15-20 min or until golden brown. (10-15 min. for muffins).

I was going to make Amish bread, but I can't post the recipe since it is from a starter, so I will just bring the bags for everyone with the instructions... yummy!

Pumpkin Roll (considered a bread on the website!)

• 3/4 cup all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1 cup pumpkin puree
• 3 eggs
• 1 teaspoon lemon juice
• 2 tablespoons confectioners' sugar
• ICING:
  
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Line a cookie sheet with wax paper.
   
2. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly on cookie sheet.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes.
4. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
6. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Casseroles

Hot Chicken Salad

2 cups cooked chopped chicken
1 can chopped water chestnuts
3/4 cup mayonaise
3/4 cup onion (I leave this out)
3/4 cup celery
1/2 cup almonds
1 can cream of mushroom soup
1 cup cooked rice

Saute onions and celery
Mix all ingredients together and pour into casserole dish
Crush Ritz crackers and sprinkle on top
Bake at 375 for 30 minutes


Poppy Seed Chicken

3 cups of cubed chicken that has been boiled
2 cans of cream of chicken soup
1 8 oz container of sour cream

1 ½ sleeves of crushed ritz crackers
1 ½ sticks of melted butter
2 tablespoons of poppy seeds

Preheat oven to 350 degrees. Mix together in large bowl cubed chicken, soup and sour cream. In smaller bowl mix together crushed crackers, melted butter and poppy seeds. Spread ¾ of cracker mixture along bottom of a 9x13 casserole dish. Next, place chicken mixtures. Top with remaining cracker mixture. Bake at 350 degrees for 1 hour. Let cool for 5 minutes before serving.


Chicken Spinach Lasagna

16 lasagna noodles, cooked
1 (10 oz) pkg. frozen chopped spinach, thawed and drained well
4 cups diced chicken
4 cups shredded cheddar
2/3 cup finely diced onion
1/2 tsp nutmeg
2 Tbsp flour
1 tsp salt
1/2 tsp pepper
2 Tbsp soy sauce
2 cans cream of mushroom
16 oz. sour cream
2/3 cup mayonnaise

Topping: 2 cups grated parmesan
4 Tbsp butter
2 cups chopped pecans

Combine all ingredients in very large bowl. In a large and deep baking dish, layer chicken mixture, noodles, chicken, noodles, chicken. Sprinkle with parmesan cheese. Melt butter in skillet, add chopped pecans to lightly toast. Sprinkle over cheese. Bake for 1 hour at 350 degrees.

Note: This makes a TON and I usually make 1 9x13 dish with an 8x8 and take one to somebody for a baby, etc. But, if you make it pretty light on the chicken mixture part, it will make 2 9x13 pans. This also freezes really well!

Greek Spaghetti

1 to 2 lbs. chicken breasts, boiled and cubed, reserve broth
1 small onion, chopped
1 small green bell pepper, chopped
1/2 stick of butter or margarine
2 cans Rotel tomatoes (can use original or mild--I use original)
1 to 2 cans sliced black olives
1 jar mushrooms
2 cups of grated cheddar cheese
2 1/2 Tbsp. Cavendar's Greek Seasoning
12 oz. spaghetti noodles, cooked

Saute' onion and bell pepper in butter. In a large bowl, combine all ingredients (except for one cup of cheese) and stir well. Stir in spaghetti noodles. Pour into a greased 9X13 baking dish. Top with remaining one cup of cheese, and add 1/2-1 cup chicken broth. Bake at 350 degrees until bubbly.