Cafe Style Cheddar Biscuits

Alright, so for these awesome cheddar biscuits, you'll need some biscuit mix, salt, low-fat buttermilk, sour cream, olive oil, a beaten egg, club soda, and triple cheddar cheese. Mix everything to make a dough, knead it, cut out your biscuits, and bake them at 425°F for about 10-12 minutes. Once they're done, pour some melted butter over them and enjoy!

Prep Time: 15    Cooking Time: 10 - 12    

Servings: 6 - 9 depending on size.

Ingredients

3 cups biscuit mix

1/2 teaspoons salt

3/4 cup buttermilk

1/4 cup low-fat sour cream

3 tablespoons olive oil

1 egg, beaten

1/4 cup club soda

1 cup shredded triple cheddar cheese (Sargento)

Directions

1. Preheat oven to 425 degrees

2. Combine all ingredients in a large mixing bowl and stir until soft dough forms. Then, dust the work surface with flour and scrape the dough on the work surface. Knead dough by hand until smooth.  Pat dough flat about 3/4"  and use a 3" biscuit cutter to cut out biscuits.  If you are "Old School", then use your favorite glass to cut your biscuits shapes.  Place on a baking sheet lined with parchment paper and bake for  10 - 12 minutes or until golden brown.

3. While biscuits are baking, melt 3 tablespoons of butter in the microwave oven for about 30 seconds. Then, set aside.

4. When biscuits are done, pour melted butter over them and serve.

Grits and Eggs with a Creamy Twist

Grits, eggs with bacon or sausage was a Sunday morning favorite when I was growing up.  Grits known for its mark on Southern Cuisine is not just for breakfast anymore, it is now served for lunch and dinner with shrimp, or lobster.   So the next time you want to impress your Sunday Brunch guest, try my recipe for Grits and Eggs.  Just the right portion full of creamy cream cheese and topped with egg, crispy bacon and a little onion flavor from chopped chives. Enjoy

 

Prep Time: 10

Cooking Time: 25

Servings: 4

 

Ingredients

• 3/4 cup Quick - 5 minute Grits
• 2 tbsp Unsalted Butter
• 4 ounces Philadelphia Cream Cheese 1/3 Less Fat
• 1/4 cup Fat Free Milk
• 2 Slices Bacon
• 4 eggs
• 1 tsp of Chopped Chives
• 1/4 cup Kraft Triple Cheddar with a Touch of Philly

 

Steps

1. Preheat oven to 350 degrees and prepare 4 ramekins with butter flavored or regular cooking spray. 

2. Cook Grits according to package directions for about 5 minutes until nice and creamy.  Then add butter, cream cheese, and milk stir until blended well. Let simmer for about 1- 2 minutes, remove from heat.

3. Microwave on high, bacon for  2 - 3 minutes or until crispy and golden brown.  Remove and let drain on paper towel than chop into small pieces, then set aside.

4. Place grits in prepared ramekins, filling each ramekin about half. Then crack one egg over each ramekin filled with grits.  Be careful not to break the yolks, season with salt and pepper to taste.  Top with chives, cover with aluminum foil, place ramekins on baking sheet, place in oven and let bake for about 15 minutes or until egg whites are set and yolk is firm.

5. Remove from oven and top each dish with Triple Cheddar cheese and chop bacon. Serve with toast, or toasted English Muffins.

Cooking from the Pantry Sunday Morning - Quiche

Mushroom Bell Pepper Quiche 

This Sunday morning, I'm cooking from the pantry, making quiche with whatever I have on hand. Today, I have mushrooms, various-colored bell peppers, onions, parsley, eggs, milk, cheese, and a 9-inch pie crust. Let's get started.

Ingredients

• 1 cup Portabella Mushrooms (diced)
• 1 cup Bell Peppers (diced) 
• 1/2 cup Red Onions / Scallions 
• 1/4 cup fresh chopped parsley
• 1 cup Sharp Cheddar and Gouda combined
• 5 large eggs
• 2/3 cup of low fat Milk
• 9" Pie Crust 
• 1 Small Baking potato (diced) 
• 4 cloves Garlic (minced)

Baking Tools : 4   4 1/2" tart shells or one 9"  Pie Dish

Prep time: 15     Cook Time: 30 - 35 minutes    Let Stand: 10 minutes

1. Preheat oven to 375 degrees.
2. Cook vegetables in a skillet with a tablespoon of Olive Oil on medium heat, starting with diced potatoes first. Then add the rest of the veggies and cook for about 5 minutes or until crisp-tender, stirring occasionally. Then remove from heat and let cool.
3. Beat eggs and milk in a medium bowl with a whisk until blended well. Season to taste with salt and pepper, or use MS Dash Herb & Garlic Seasoning. 
4. Stir in the cooled veggie mixture and 1/2 cup of cheese. Then, in tart pans or pie pans with pie crust, pour the mixture into the pie crust and place it on a baking sheet.
5. Bake 30 - 35 minutes. Top the quiche with the remaining cheese and bake 5 to 8 minutes or until a knife inserted in the center comes out clean. Let stand for about 10 minutes before serving. Check out my video on 3 Cheese Quiche for Kraft's Touch of Giving campaign.