( like Red Lobster has )

2 cups Bisquick baking mix

2/3 cup milk

1/2 cup shredded white cheddar cheese

1/2 tsp. garlic powder

--Combine Bisquick, milk, cheese and garlic powder. Mix lightly. Spoon on to greased cookie sheet. Smooth tops down with spoon. Bake in 400 degree oven for 8 to 10 minutes.

~Combine in a saucepan:

1 stick of butter
1/2 tsp. garlic powder
1/2 tsp. parsley flakes

--Heat until butter is melted.
Spoon over warm biscuits.
=Makes about 8 biscuits=



2 cups all purpose flour

1/4 tsp. baking soda

3 tsp. baking powder

1 level tsp. salt

4 Tbsp. shortening

3/4 cup buttermilk

--Combine the dry ingredients. Add the shortening, and cut into flour mixture until coarse and crumbly.
Add buttermlk and stir lightly to mix.
Turn dough out onto floured board, and knead lightly. Pat the dough down with your hands to about 1/2 inch thickness. Cut with a biscuit cutter or glass.
Place on greased baking sheet. Bake in pre-heated oven at 400 degrees for 15 minutes or until lightly browned on top.



1 pound hamburger meat

1/2 medium onion, chopped

--Brown these together and drain.

Add to meat:

1/2 cup jalapeno peppers, chopped

1 ( reg. sized ) can cream style corn

1 small jar piementos

1 cup grated Monterrey Jack cheese

1 ( 8 oz. ) pkg. cream cheese

--In a separate bowl, mix:

2 pkg. cornbread mix*

2 eggs

buttermilk to moisten

---Mix all ingredients, together.
Bake in a greased 9 x 13 pan at 400 degrees until done (until a knife comes out clean).
*Martha White's white cornbread mix is the best to use.



3 eggs

1 cup milk

2 tablespoons melted butter

1 cup all-purpose flour

1/2 teaspoon salt

--In small mixing bowl at medium speed, beat eggs until foamy. Beat in milk and butter until blended. Add flour and salt. Beat at low speed until smooth, about 3 minutes. Fill greased popover pans or muffin cups. Bake in preheated 400 degrees F oven until brown and firm, about 35 to 40 minutes. For crisper popovers, prick side of each with wooden pick and bake about 3 to 6 minutes longer. Loosen edges with narrow spatula or knife. Remove from pans or cups. Serve immediately after baking. Makes 1 dozen.




1 tsp. active dry yeast

1/2 cup warm water, 105-110 degrees

3/4 cup unbleached, all purpose flour


1 tsp. active dry yeast

1 cup warm water

3 Tbsp. extra virgin olive oil

3 and 1/4 cup unbleached all-purpose flour

1 and 1/2 tsp. sea salt

1/2 cup grated sharp cheddar


2 Tbsp. extra virgin olive oil

1/4 cup onions, minced

1 tsp. minced garlic

1/2 cup jalapeno pepper, chopped

1/2 cup grated sharp cheddar

--For the sponge:
Sprinkle yeast over warm water in a large mixing bowl. Whisk it in and let stand until creamy, about 10 minutes. Stir in flour. Cover tightly with plastic wrap and let stand until bubbly and doubled in volume, about 45 minutes.
--For the dough:
Sprinkle yeast over warm water. Let stand until creamy, about 5-10 minutes. With a wooden spoon, stir the yeast mixture and the olive oil into the sponge and mix well. Stir in 1 cup of the flour, the half cup cheese, and the salt. Stir in enough remaining flour to produce a soft dough (takes most of it). Knead on a lightly floured board until soft and smooth, about 6-8 minutes. Place dough in a lighly oiled bowl, cover with plastic wrap and let rise until doubled 1 to 1 1/4 hours or overnight in the fridge.Press dough lightly into a springform pan. If dough shrinks from the sides, let rest a few minutes then stretch it again. Cover with a towel and let rise in a warm place for 45 minutes or until dough is full of air bubbles. For the topping:
Just before baking, press your fingertips deep into the dough all over the surface to dimple the loaf. Mix the olive oil, onions, garlic, and
peppers together. Spread on top of dough. Sprinkle cheese on top. Bake at 350 deg. for 45 minutes until top is golden. Remove from pan and cool on a wire rack.



( I make this in a bread machine.)

2 cups bread flour

1 cup warm water

1 packet yeast

1 tsp. sugar

1 tsp. salt

3/4 tsp. oregano

3/4 tsp. basil

3/4 teaspoon garlic powder

1 tsp. finely minced garlic

1 Tbsp. finely minced onion

1/4 cup parmesan cheese

1/2 cup shredded mozzarella cheese

--Follow manufacturer's instructions for your particular machine for placing ingredients into bread pan; select bake cycle, and start machine.



1 cup milk

1/2 cup water

2 packages active dry yeast

1/4 cup butter

3 Tbsp. sugar

3 and 1/2 cups all-purpose flour

--Combine milk, water and butter, and bring to baby-bottle warm. To start the yeast fast, dissolve the sugar and the yeast in the milk mixture. Add the flour a little at a time until you get your desired consistency.
Knead, place in oiled covered container, and let rise in a warm place 15 minutes.
Punch down, and shape into about 24 small rolls in a shallow greased baking pan. Sides should just touch--don't pack. You have to work quickly, because this dough rises fast.
Let the shaped rolls rise 15 minutes.
Bake in a preheated 400 degree oven 12 to 15 minutes, or until nicely browned.



1 cup yellow cornmeal

1 cup flour

3 tsp. baking powder

1/4 tsp. baking soda

1 scant tsp. salt

1 Tbsp. sugar

1 egg, slightly beaten

1 cup buttermilk

--Pre-heat oven to 400 degrees. Sift dry ingredients together. Add egg and milk, mix well.
Heat a 10-inch round iron skillet on medium heat. Melt 2 tablespoons of butter in skillet. When butter is sizzling, pour cornbread mixture into skillet. Place in oven and bake at 400 degrees for 25 minutes.

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