Cheddar Bay Biscuits from Red Lobster

2 cups Bisquick (or Krusteaz)
1 cup grated cheddar cheese
1/2 tsp. garlic powder 
2/3 cup milk

2 Tbsp. butter, melted
2 tsp. dried oregano
1/4 tsp. garlic salt

Preheat oven to 400 degrees. Prepare a baking sheet with cooking spray. 

In a large bowl, mix together biscuit mix, cheese and garlic powder. Add in milk, and stir until well mixed. (Heads up - the dough will get very sticky!) 

With a spoon or with your fingers, shape the dough into biscuit-sized clumps or bite-sized balls, and drop onto the baking sheet. (Note that the dough will pretty much hold its shape when baked, so feel free to pat down random peaks in the dough if you'd like them to look more uniform!) 

Bake for 10-13 minutes, or until biscuits begin to brown slightly around the edges. 

While the biscuits bake, prepare the warm butter mixture by mixing together the melted butter, oregano and garlic salt in a small bowl. As soon as the biscuits are removed from the oven, brush the biscuits (while they are still on the baking sheet) with the mixture until they are well-coated. 

Serve warm.

Party Punch

Yes it's easy...and so versatile....just like you.

64 oz Cranberry Fruit Cocktail (I use the Publix cheap kind)
1 can Frozen Pink Lemonade (I use Minute Maid)
24 oz Gingerale
Citron

Make the lemonade as directed.  Add the Cranberry fruit cocktail.  Put in fridge.  Add the Ginger Ale just before serving.  Add as much liquor as you like.

This is seasonal...add frozen cranberries if it's winter, add sliced lemons if it's summer....put fruit inside icecubes and let them float. 

Roasted Brussel Sprout

Remember that party I went to that was nothing but amazing "old lady food"?  Well, old church ladies make the most awesome food EVER.  I grew up being forced to eat brussel sprouts that were drowned in water and oil and were just plain NASTY.  Why wasn't Kandiss my mom because these are amazing!  You can substitute almonds for the pinenuts.

2 pounds brussels sprouts (trimmed and halved)
1/2 a carton of mushrooms

1 tablespoon olive oil
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon cider vinegar
1 tablespoon maple syrup
1 teaspoon dijon mustard
1 tablespoon grainy mustard
1 small clove garlic (grated)
salt and pepper to taste
1/4 cup pinenuts (toasted)

Directions:
1. Toss the brussels sprouts and mushrooms in the oil along with the salt and pepper.
2. Arrange in a single layer on a baking sheet.
3. Roast in a preheated 400F oven until they start to caramelize, flipping them once in between, about 30 minutes.
4. Mix the oil, vinegar, maple syrup, mustards, garlic, salt and pepper in a small bowl.
5. Toss the brussel sprouts and pinenuts in the maple dijon vinaigrette.

Ginger Snaps

This recipe came from Bath and Bodyworks.  It was on the side of a basket of gingerbread-scented items.  It has since become a family favorite.  I f you  cook them longer they flatten out and are crisp.  Shorter cooking time makes them soft.

2 cups flour

2 tsp baking soda

1 tsp ginger

1 tsp cloves

1 tsp cinnamon

3/4 cup shortening

1 cup sugar

4 tbsp molasses

1 egg

sift together flour, baking soda, ginger, cloves and cinnamon.  set aside.

cream shortening. add sugar, egg and molasses.  Beat well.  add flour mixture and beat until smooth.  mixture will be very stiff. take a teaspoonful of mixture, roll into a ball, then roll ball in sugar. bake on greased cookie sheet for 10 to 12 minutes at 350 degrees.

BACONSLUT'S FRUIT DIP

Super quick, and mostly healthy!

*Your favorite plain, whole-fat Greek yogurt

*Sugar-free, instant butterscotch pudding mix

*A sprinkling of your favorite toasted or spiced nuts

*Slices of your favorite variety of apple

Mix the first three ingredients to taste and get to dippin'!  The fruit and pudding flavor combos are truly as endless as your imagination. 

BACONSLUT'S ZIPPY BAKED SALMON STEAKS

Preheat your oven to 450 degrees

Rub the salmon steak or filets with olive oil, and season with sea salt and freshly ground pepper.  Place on a cookie sheet or in a shallow cooking dish.

Add to taste:

Fresh or dried dill

Blue cheese, crumbled.  My favorites-St. Pete's Blue, or Moody Blue Smoked Blue

Measure the thickest part of the fish and cook for 10 minutes per inch.

Plate and give the steaks or fillets a good hit of freshly squeezed lemon juice.

BRINED PORK LOIN WITH APPLES AND CIDER SAUCE

Another recipe from "Savoring The Seasons Of The Northern Hearland", by Beth Dooley and Lucia Watson! 

For the brine, bring all the following ingredients to a boil in a stockpot.  Cool before adding the meat and soaking overnight.

4 gallons water

2 bay leaves

2 cups salt

2 cups sugar

1 teaspoon allspice berries

2 teaspoons dried thyme

For the pork:

1 boneless pork loin (about 3 1/2 pounds), rolled and tied

Brine for the pork roast

2 tablespoons butter

2 tablespoons vegetable oil

2 scallions, chopped

4 apples, peeled, cored and chopped

2 carrots, chopped

1 onion, chopped

1/4 cup brandy or applejack

3 cups apple cider

3 cups hormade chicken stock or low salt canned broth

4 fresh thyme sprigs

Bay leaf

8 peppercorns

1/4-1/2 cup good quality mustard (depending on taste)

salt and freshly ground pepper to taste

sauteed apple slices for garnish

Place the pork loin in a noncorrosive bowl and add the brine solution.  Refrigerate overnight.  Drain the pork loin and pat dry.

Heat a large, deep pan or flameproof casserole over medium-high heat.  Add the butter and oil and sear the pork loin on all sides.  Remove the meat from the pan, then add the scallions, apples, carrots, and onion, and saute in the remaining fat.  When the vegetables are soft, add the brandy and reduce the liquid by boiling for one minute.  Add the cider, chicken stock, thyme, bay leaf, and peppercorns.

Return the pork to the pan with the vegetables and bring to a simmer; cover and place in a preheated 350 degree oven and braise for 2 1/4 to 2 3/4 hours, or until the internal temperature reaches 160 degrees on a meat thermometer.  Juices should run clear.  Take the loin from the pan, set it on a platter, and tent the meat with aluminum foil to keep it warm.

Strain the cooking liquid through a sieve, pressing with the back of a wooden spoon.  Return the liquid to the pan and boil vigerously, skimming frequently.  Beat in the mustard with a whisk, and season to taste.  Serve the pork garnished with the sauteed apple slices and additional fresh thyme sprigs. 

*For a thicker sauce, turn the vegetables with the pan juices into a blender and puree.  Serve alongside the pork.