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.

Carrot Hummus

 

Makes 1 3/4 cups (6 to 8 servings)

Ingredients:

• 1 teaspoon cumin seed
• 1 teaspoon coriander seed
• 6 tablespoons olive or canola oil, plus more for drizzling
• 1 teaspoon honey
• 1 pound carrots, trimmed and well scrubbed
• 3 large unpeeled cloves garlic, smashed
• Flaky sea salt
• Freshly ground black pepper
• Juice of 1/2 lemon
• Juice of 1 orange
• 3 tablespoons tahini (may substitute smooth peanut butter)

Directions:

Preheat the oven to 400 degrees. Have a medium roasting pan at hand.
Toast the cumin and coriander seeds in a small dry skillet for about a minute until just fragrant. Use a mortar and pestle to grind them to a fine-ish powder. Transfer to a large bowl; whisk in 4 tablespoons of the oil and all the honey.
Cut the carrots into 1/4-inch chunks, then add to the spiced oil along with the garlic. Toss to coat and season with salt and pepper to taste. Scrape the dressed carrots into the roasting pan and spread in an even layer; roast, turning once, until the carrots are tender and just starting to char slightly around the edges, 25 to 35 minutes.
Cool slightly, then transfer the roasting pan's contents to a food processor, slipping the garlic cloves out of their skins as you do so and scraping as much of the crusty brown bits, spices and oil as possible into the food processor. Add the lemon and orange juices, tahini and the remaining 2 tablespoons of oil. Puree until smooth. Adjust the seasoning as needed.

Transfer to a serving dish and lightly drizzle with more oil.  Drizzling it to coat lightly with oil before serving will prevent it from discoloring.  The hummus can be refrigerated for 5 days.

Party Sliders

24/30 piece tray of Hawaiian Bread/Rolls (any that come in an aluminum tray will work)

24 pieces good honey ham or Roast Beef
24 small slices Swiss or Provolone cheese
1/2 cup of Mayonaisse


Poppyseed topping
1 Tablespoon poppyseeds
1 1/2 Tablespoons honey mustard
1/2 cup butter, melted
1 Tablespoon minced onion
1/2 teaspoon Worcestershire sauce

Remove bread from aluminum tray without breaking the bread.  Take a sharp knife and slice thru the bread creating a top slice and a bottom slice of the bread.  Put the bottom piece back into the aluminum and the top piece off to the side.

In a small bowl, mix together mayonnaise and miracle whip. Spread half onto the bottom piece of bread.   Next, layer ham from end to end overlapping it evenly across the bread.  Do the same with the cheese.  Layer with remaining mayo and carefully place.   Put the top of the bread back on top.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Cut along the bread lines to separate.  Serve warm.

I make mine this way so when I take them somewhere, I don't have to cut them til I get there and the sandwiches don't separate and slide.  Sometimes I can only find bread in a 12 pack, and if they are large, I slice them into 24 finger sized pieces. 

Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.