Some
Favorites of South Carolina
Women!
7 UP
BISCUITS
4 cups
Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter
Mix Bisquick, sour cream and
7 up.
Dough will be very soft -
don't worry
Knead and fold dough until
coated with your baking mix.
Pat dough out and cut
biscuits using a round
biscuit / cookie cutter.
Melt butter in bottom of
cookie sheet pan or 9x13
casserole dish.
Place biscuits on top of
melted butter and bake @ 425
degrees for 12-15 minutes or
until brown
Edie's Banana Pudding
{Serves 6-8}
16
oz. can sweetened condensed
milk
1 1/2
cups ice cold water
3.4
oz. box of instant banana
pudding mix
Half
pint heavy whipping cream
1 box
Nilla Wafers
4
ripe bananas, sliced
In a mixing bowl, mix
sweetened condensed milk
with water for about a
minute. Add pudding mix and
beat for an additional three
minutes. Cover and
refrigerate at least 2
hours.
Two hours later, in another
large bowl on high speed,
whip the heavy cream until
stiff peaks form. Reduce
speed of mixer to very slow
and gently fold the pudding
mixture into the whipped
cream until fully combined.
In large serving bowl, put a
thin layer of pudding
followed by a layer of
wafers, bananas, and more
pudding. Repeat the
layering, ending with
pudding on top and some
crushed wafers for
decoration. You should have
three layers of wafers and
bananas and four layers of
pudding mixture. A trifle
bowl works great!
Apple Enchiladas
Cherries or peaches can be
substituted for apples.
1 (21
ounce) can apple pie filling
6 (8
inch) flour tortillas
1
teaspoon ground cinnamon
1/2
cup butter
1/2
cup white sugar
1/2
cup brown sugar
1/2
cup water
· Spoon about one
heaping quarter cup
of pie filling
evenly down the
center of each
tortilla.
· Sprinkle with
cinnamon; roll up,
tucking in edges;
and place seam side
down in prepared
dish.
· In a medium
saucepan over medium
heat, combine
butter, white sugar,
brown sugar and
water. Bring to a
boil, stirring
constantly; reduce
heat and simmer 3
minutes.
· Pour sauce over
enchiladas and let
stand 45 minutes.
· Bake in preheated
oven 20 minutes, or
until golden.
· Serve with vanilla
ice cream.
Bacon
Cheddar Crackers
2
cups flour
1 tsp
baking powder
1/2
tsp Maple Bacon Sea Salt
(optional)
1/2
tsp cayenne pepper
1 cup
butter
2
cups shredded, aged cheddar
cheese
10
strips bacon, cooked,
crumbled
1/4
cup milk
Preheat oven to 375. Line a
cookie sheet with parchment
paper. Set aside.
In a
large bowl, combine flour,
baking powder, Maple Bacon
sea salt (optional), cayenne
pepper.
Using
2 knives or a pastry cutter,
cut in butter until mixture
resembles coarse crumbs.
Stir in cheese and bacon.
Mix
in milk to form dough.
Using
a small cookie scoop, place
balls of dough about an inch
apart. Using the bottom of a
glass, dipped in flour, OR
the tines of a fork - squish
the ball so it is flat.
It
should be fairly thin but
not too thin.
Bake
at 375 for about 16 minutes.
I baked for 8 minutes,
rotate cookie sheet, and
then another 8 minutes. The
edges and top will be a
little bit brown. Remove
from oven and let cool on
wire rack.
This
recipe made 60 crackers
using about 1 to 1 1/2 Tbsp
of dough.
You
can half the recipe if you
want but, trust me, you will
want to make lots of these.
They will disappear quickly.
Bacon
Jalapeno Crescent Poppers
Preheat the
oven according to the
crescent roll cooking
directions.
Roll out each
crescent roll into a
triangle. Inside of each,
place a small piece of cream
cheese, jalapeno, & bacon
inside as shown.
Roll up and
press the ends to seal.
Bake
according to the crescent
roll directions. When done
- brush a little bit of
melted butter on each, and
sprinkle on a little garlic
salt.
Cheese and Sausage Pinwheels
2 rolls crescents
1 lb sausage uncooked
1-2 C shredded cheese
Roll out crescents, push
together perforations.
Spread sausage and cheese
over dough
Roll dough, slice into
pinwheels
Bake 350 until done,
approximately 20 minutes.
Chocolate Cake Bars
1 stick butter, softened
1 cup sugar
4 eggs
1 16oz. can Hershey’s
chocolate syrup
1 cup flour
1 tsp. vanilla extract
½ tsp. salt
Preheat oven to 375 degrees.
Spray a 15x10 jelly roll pan
with non stick spray.
Combine butter and sugar in
med. bowl. Add eggs, one at
a time, mixing well. Add
chocolate syrup and mix
well. Add flour, vanilla and
salt and combine again. Pour
into pan spreading evenly
and bake 15-20 min.
For frosting: 1/3 cup milk,
¾ cup sugar, ¾ stick butter,
½ cup mini semi-sweet
chocolate chips. Heat milk
and sugar in small saucepan
over med-high heat to simmer
(do not scorch). Stirring to
dissolve, add butter. Bring
to a boil for 3-4 min.
stirring constantly. Add
chocolate chips and continue
to stir until melted. Pour
over cake. Frosting hardens
as it cools!
Broccoli Casserole
This is my favorite and
easiest side dish!
2 pkgs frozen chopped
broccoli, thawed and drained
1/4 cup butter or margarine
2 tbsp flour
1/2 cup milk
1/4 cup chopped onion
8 ounces Cheese Whiz
3 eggs, beaten
1 tsp salt
buttered cracker crumbs
In saucepan, combine butter,
flour and milk and cook
until slightly thickened.
Stir in broccoli and onion.
Mix Cheese Whiz, eggs, and
salt and add to broccoli
mixture. Put in greased
baking dish. Top with
buttered cracker crumbs.
Bake at 350 degrees for 45
minutes.
Baked Brown Rice
1 cup of rice
1 can of beef consommé
1 can of beef broth
1 chopped onion
1 can of mushrooms, drained
(optional)
Just mix together. Bake at
350 for 45 min to one hour
(depending on oven) bake
covered.
Strawberry-Sugar Biscuit
Trifle
Sugar Biscuits (see below)
6 tablespoons orange liqueur
or orange juice, divided
2 1/2 pounds strawberries,
halved
Trifle Custard (see below)
1 1/2 cups whipping cream
1/4 cup plus 2 tablespoons
powdered sugar
Garnishes: strawberries,
mint leaves
Cut Sugar Biscuits in half;
brush cut sides evenly with
5 tablespoons orange
liqueur.
Line bottom of a 4-quart
bowl or trifle bowl with
eight Sugar Biscuit halves.
Arrange strawberry halves
around lower edge of bowl.
Spoon one-third of Trifle
Custard evenly over Sugar
Biscuit halves; top with
one-third of remaining
strawberry halves. Repeat
layers twice, ending with
strawberry layer. Drizzle
remaining orange liqueur
evenly over top. Cover and
chill 3 to 4 hours.
Beat whipping cream until
foamy; gradually add
powdered sugar, beating
until soft peaks form.
Spread over trifle; serve
immediately. Garnish, if
desired.
Sugar Biscuits
1 (12-count) package frozen
buttermilk biscuits
2 tablespoons whipping cream
1 tablespoon sugar
1/4 teaspoon ground cinnamon
Brush tops of frozen
biscuits with whipping
cream; sprinkle evenly with
sugar and ground cinnamon.
Place biscuits on a lightly
greased baking sheet.
Bake at 350° for 20 minutes.
Cool. Makes 12 biscuits.
Trifle Custard
(to simplify this recipe
even more, make the sugar
biscuits and use an instant
vanilla pudding mix with a
couple of drops of almond or
vanilla extract instead of
making the custard recipe
below)
1 cup sugar
1/3 cup cornstarch
6 egg yolks
2 cups milk
1 3/4 cups half and half
1 teaspoon vanilla extract
Whisk together all
ingredients in a heavy
saucepan. Bring to a boil
over medium heat, whisking
constantly; boil, whisking
constantly, 1 minute or
until thickened. Remove from
heat. Place pan in ice
water; whisk occasionally
until cool. Chill
completely, about 2 hours.
Makes 4 cups.
Makes 10 to 12 servings
Deviled Eggs
5 hard-cooked eggs, peeled
1 1/2 tablespoons Dijon
mustard
1 1/2 tablespoons mayonnaise
5 pimiento-stuffed green
olives, halved
1 teaspoon Cajun seasoning
Cut eggs in half lengthwise;
carefully remove yolks.
Mash yolks, and stir in
mustard and mayonnaise;
blend well.
Spoon yolk mixture evenly
into egg whites. Place an
olive half in the center of
each; sprinkle with Cajun
seasoning.
Makes 10 eggs
Salmon Croquettes with
Rémoulade
Rémoulade:
1/3 cup plain fat-free
yogurt
1 1/2 tablespoons low-fat
mayonnaise
2 teaspoons chopped fresh
parsley
2 teaspoons chopped green
onions
2 teaspoons whole-grain
Dijon mustard
1 teaspoon capers
1/4 teaspoon dried tarragon
1/8 teaspoon freshly ground
black pepper
Dash of hot pepper sauce
Salmon croquettes:
1/3 cup plain fat-free
yogurt
1 tablespoon whole-grain
Dijon mustard
2 large egg whites
Cooking spray
1/2 cup chopped onion
1/2 cup chopped celery
1 cup crushed saltine
crackers (about 15
crackers), divided
1/4 teaspoon dried tarragon
1/8 teaspoon freshly ground
black pepper
2 (6-ounce) cans pink
salmon, skinless, boneless,
and drained (such as Bumble
Bee)
2 1/4 cups grated carrot
4 teaspoons butter
Fresh tarragon sprigs
(optional)
To prepare rémoulade,
combine first 9 ingredients
in a bowl; cover and chill.
To prepare croquettes,
combine 1/3 cup yogurt, 1
tablespoon mustard, and egg
whites in a bowl. Set aside.
Heat a nonstick skillet over
medium-high heat. Coat pan
with cooking spray. Add 1/2
cup onion and celery; cook 4
minutes or until tender.
Cool slightly. Combine onion
mixture, yogurt mixture, 1/2
cup crackers, 1/4 teaspoon
dried tarragon, 1/8 teaspoon
pepper, and salmon in a
bowl; toss gently. Cover and
chill 10 minutes. Divide
salmon mixture into 8 equal
portions, shaping each into
a 1/2-inch-thick patty. Coat
patties evenly with
remaining 1/2 cup crackers.
Cover and chill 20 minutes.
Combine carrot and 1/4 cup
rémoulade in a bowl (reserve
remaining sauce); toss
gently to coat.
Melt butter in a large
nonstick skillet over
medium-high heat. Add
patties; reduce heat to
medium. Cook 4 minutes on
each side or until lightly
browned. Serve croquettes
with carrot salad and
remaining sauce. Garnish
with fresh tarragon, if
desired.
Yield
4 servings (serving size: 2
croquettes, 1 tablespoon
sauce, and about 1/2 cup
carrot salad)
Mushroom and Spinach
Frittata With Smoked Gouda
2 teaspoons olive oil
1/3 cup chopped Vidalia
onion
2 cups sliced mushrooms
4 cups packed baby spinach
leaves or torn Swiss chard
2 large eggs
4 large egg whites
1/2 cup shredded smoked
Gouda cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
Cooking spray
Preheat oven to 350°.
. Heat olive oil in a large
nonstick skillet over
medium-high heat. Add onion;
cook 2 minutes. Add
mushrooms; cook, stirring
frequently, 4 minutes or
until the mushrooms are
tender. Add spinach; cover
and cook 1 minute or just
until spinach is wilted.
In a medium bowl, combine
eggs, egg whites, 1/4 cup
cheese, salt, and pepper;
mix well. Add spinach
mixture; mix well. Pour
mixture into an 8-inch round
cake pan coated with cooking
spray. Sprinkle remaining
1/4 cup cheese over
frittata. Bake 30 minutes or
until eggs are set in center
and cheese has melted. Cut
into 4 wedges.
Makes 4 servings (serving
size: 1 wedge)
Strawberry Pie
(The classic strawberry pie
is updated with a splash of
balsamic vinegar. You may
want to double up on the
sauce because it is simply
divine.....truly a taste of
Spring!)
Crust:
1 1/3 cups graham cracker
crumbs
3 tablespoons butter, melted
2 tablespoons sugar
Cooking spray
Filling:
2 cups sliced strawberries
2 tablespoons balsamic
vinegar
1/4 cup sugar
2 tablespoons water
2 teaspoons cornstarch
1 tablespoon fresh lemon
juice
6 cups small strawberries
Topping:
3 tablespoons graham cracker
crumbs
1 tablespoon chopped
hazelnuts or almonds
1 1/2 teaspoons sugar
1 1/2 teaspoons butter,
melted
1/2 cup frozen
reduced-calorie whipped
topping, thawed
Preheat oven to 350°.
Combine first 3 ingredients
in a bowl, tossing with a
fork until moist. Press into
bottom and up sides of a
9-inch pie plate coated with
cooking spray. Bake at 350°
for 15 minutes; cool on a
wire rack.
To prepare the filling,
combine strawberry slices
and vinegar in a medium
nonstick skillet. Place the
berry mixture over
medium-high heat; cook for 3
minutes, stirring
occasionally. Stir in 1/4
cup sugar. Combine the water
and cornstarch in a small
bowl. Add to pan, and bring
to a boil. Cook 1 minute,
stirring constantly. Remove
from heat; stir in juice.
Cool completely. Arrange
whole strawberries, stem
sides down, in crust. Pour
cooled strawberry mixture
over whole strawberries.
Cover loosely, and chill 4
hours.
To prepare the topping,
combine 3 tablespoons
cracker crumbs, nuts, 1 1/2
teaspoons sugar, and 1 1/2
teaspoons melted butter in a
small bowl. Place crumb
mixture in a small skillet
over medium heat. Cook 2
minutes or until golden
brown; cool. Sprinkle crumb
mixture over pie. Top each
serving with whipped
topping.
8 servings (serving size: 1
wedge and 1 tablespoon
whipped topping)
Chunky Beef 'n' Tomato Chili
1 pound ground round
1 (14.5-ounce) can diced
tomatoes with green peppers
and onions
1 (14.5-ounce) can diced
tomatoes with zesty mild
green chiles
1 (10-ounce) can condensed
beef broth
2 garlic cloves, pressed
3 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon ground red
pepper
1 (15-ounce) can light
kidney beans, rinsed and
drained
1 (15-ounce) can dark kidney
beans, rinsed and drained
Toppings: chipotle hot
sauce, shredded Cheddar
cheese, chopped green
onions, Quick Creamy
Vegetable Dip
Cook beef in a Dutch oven
over medium heat, stirring
occasionally into large
chunks, 10 minutes or until
no longer pink. (Do not stir
beef into crumbles.) Drain
and return beef to Dutch
oven.
Stir both cans of diced
tomatoes and next 7
ingredients into browned
beef; reduce heat to medium
low, and simmer, uncovered,
stirring occasionally, 1
hour. Stir in beans, and
simmer 15 minutes. Serve
with desired toppings.
Makes about 6 servings
(serving size: 1 2/3 cups)
Parmesan Cheese Breadsticks
1/2 cup freshly grated
Parmesan cheese
1/4 teaspoon paprika
1/8 teaspoon ground cumin
1 (11-ounce) can
refrigerated breadsticks
3 tablespoons melted butter
Combine first 3 ingredients
in a shallow dish.
Unroll breadstick dough, and
separate into 12 strips at
perforations. Gently pull
each strip to a length of 12
inches. Brush both sides of
each strip with butter;
dredge in cheese mixture.
Twist each strip, and place
2 inches apart on lightly
greased baking sheets.
Bake at 400° for 8 to 10
minutes or until golden
brown. Serve warm or at room
temperature.
Makes 12 breadsticks
Brie-and-Sausage Breakfast
Casserole
1 (8-ounce) round Brie*
1 pound ground hot pork
sausage
6 white bread slices
1 cup grated Parmesan cheese
7 large eggs, divided
3 cups whipping cream,
divided
2 cups fat-free milk
1 tablespoon chopped fresh
or 1 teaspoon dried rubbed
sage
1 teaspoon seasoned salt
1 teaspoon dry mustard
Garnish: chopped green
onions
Trim and discard rind from
top of Brie. Cut cheese into
cubes; set aside.
Cook sausage in a large
skillet over medium-high
heat, stirring until
crumbled and no longer pink;
drain well.
Cut crusts from bread
slices, and place crusts
evenly in bottom of a
lightly greased 13- x 9-inch
baking dish. Layer evenly
with bread slices, sausage,
Brie, and grated Parmesan
cheese.
Whisk together 5 eggs, 2
cups whipping cream, and
next 4 ingredients; pour
evenly over cheeses. Cover
and chill 8 hours.
Whisk together remaining 2
eggs and 1 cup whipping
cream; pour evenly over
chilled mixture.
Bake at 350° for 50 minutes
or until set. Garnish, if
desired.
*Substitute 2 cups (8
ounces) shredded Swiss
cheese, if desired.
Makes 8 to 10 servings
Spiced Apples
1/2 cup butter or margarine
8 large Granny Smith apples,
peeled, cored, and sliced
1 1/2 cups sugar
1 1/2 teaspoons ground
cinnamon
1/2 teaspoon ground nutmeg
Melt butter in a large
skillet over medium-high
heat; add apples and
remaining ingredients. Sauté
15 to 20 minutes or until
apples are tender.
Makes 8 servings
Pecan Crescent Twists
2 (8-ounce) cans
refrigerated crescent rolls
3 tablespoons butter or
margarine, melted and
divided
1/2 cup chopped pecans
1/4 cup sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup powdered sugar
2 1/2 teaspoons maple syrup
or milk
Unroll crescent rolls, and
separate each can into 2
rectangles, pressing
perforations to seal. Brush
evenly with 2 tablespoons
melted butter.
Stir together chopped pecans
and next 3 ingredients;
sprinkle 3 tablespoons pecan
mixture onto each rectangle,
pressing in gently.
Roll up, starting at one
long side, and twist. Cut 6
shallow 1/2-inch-long
diagonal slits in each roll.
Shape rolls into rings,
pressing ends together;
place on a lightly greased
baking sheet. Brush rings
evenly with remaining 1
tablespoon butter.
Bake at 375° for 12 minutes
or until rings are golden.
Stir together powdered sugar
and maple syrup until glaze
is smooth; drizzle over warm
rings. Cut rings in half,
and serve.
Makes 8 servings
