Parmesan Biscuit Wedges

This is a relative of the baking powder biscuit. It would be perfect to serve with soup (since we love to dip bread in the soup.).  The parmesan adds great flavor.  These are quick, easy and tasty!

Parmesan Biscuit Wedges

adapted from Paula Deen

2 cups flour

1 Tablespoon baking powder

1/2 teaspoon salt

1/3 grates Parmesan cheese plus a little more for sprinkling.

1/2 cup butter, cut into cubes and softened

1 egg

1/2 cup milk

1 Tablespoon butter, melted

Preheat oven to 400 degrees. In a food processor(or with a fork), combine the flour, baking powder and parmesan. Add the butter and blend until the butter is mixed with the dry ingredients.  Transfer mix to a medium mixing bowl.

In a small bowl combine the milk and egg.  Beat and pour into the flour mixture. With a fork gently mix until the dough sticks together.  It will be wet and sticky.  Turn the dough on a floured board and with floured hands gently knead three times, or until the dough holds together.   The dough will be moist.

Pat the dough out in into a circle about 1/2 inch thick and place on a greased cookie sheet.  Cut in wedges with a pizza cutter.

Brush with 1 Tablespoon melted butter and sprinkle with Parmesan cheese.

Bake for 11-13 minute, or until golden brown. Serve warm.

These would be great served with: California Chowder, Baked Beef Stew , Crock Pot Minestrone Soup or many others!! Enjoy!

~Tiffanee

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Drizzled Chocolate Trail Mix

Yay!! I am back. I think I just needed a little R&R (and days off work)to get back into the baking groove again.  (Thank goodness. I  was getting a bit worried!!)
 This past weekend my parents and brother came for a visit!(YAY!!) We packed in a lot in just a few days.  One afternoon we went on a little hike.

 It was so beautiful.  We ended up a bit hungry and were wishing we had a little trail mix for the ride home!!

I love trail mix.  The only issue I have is my children seem to pick out the chocolate or just what they like and I am stuck with what is left.  My mom found this recipe in the Family Fun Magazine and it is a perfect solution to this problem.  We decided we just had to try it out and it was so delicious.  Sad to say I don't think the kids got much of it!! You just wouldn't want to take it in hot weather. I love that it is so versatile.  You can add the ingredients that your family likes.

Drizzled Chocolate Trail Mix
adapted from Family Fun Magazine
3 cups nuts (I used almonds, cashews and peanuts)
3/4 cup sunflower seeds (roasted and salted)
1 1/2 cup dried fruit (I found a mixture in the bulk section called fruit salad)
1-2 cups small pretzels
Optional 1/2 cup coconut flakes
Mix together and spread on a cookie sheet lined with wax paper.

Melt:

 1 1/2 cup chocolate chips
in the microwave.  Pour the chocolate over the baking sheet in ribbons. Lightly stir to coat everything.

Place in the freezer for about 10 minutes, just long enough to set the chocolate. Break into pieces and store in a closed container. (I kept most of it in a large baggie.)

YUM!!

*For the fruit the original recipe calls for 1 cup raisins and 1/2 cup dried cherries or cranberries. 

~Tiffanee

Linked to:

Tuesday at the Table

Tempt My Tummy Tuesday

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Whole Roasted Cauliflower with Lemon Vinaigrette ♥

How to roast a whole head of cauliflower in the oven. Yes, I really did say a "whole head" of cauliflower! It comes out all brown and nutty and dramatic looking, easy enough for a weeknight but impressive enough for your mother-in-law. Weight Watchers? All this for just one or two Weight Watchers points! Not just vegan, "Vegan Done Real".

So isn't it gorgeous?! There's just something so spectacular about cooking a whole head of cauliflower. I am my mother's daughter after all, she loved to cook a head of cauliflower and top it with cheese sauce. (Who remembers Whole Cauliflower with Homemade Cheese Sauce?!)

But this is even more dramatic looking, thanks to how the florets get all toasty brown in the oven. It's like a cross between the comfort food of Mom's cauliflower and ease of Roasted Cauliflower, which was the very first – first! – recipe published on Day One of A Veggie Venture back Before the Internet in 2005.
Keep Reading ->>>

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A Bit Frazzled!!!

I don't know if it is this whole working issue or if I am just losing my touch.  I have tried out several new recipes this past week and none were blog approved by the family.  I am feeling a bit disappointed and FRAZZLED!!

Just like my sweet little dog!!(Imagine me with that hair-do!) We did have a little fun while bathing him!! He wasn't impressed!

I want you to know I am haven't given up.

Just hoping to regain the touch and find something blog worthy to post!!

Best Wishes!!

~Tiffanee

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Chocolatey Jam Crumb Bars

A little while ago I received this gift in my email inbox and what a great gift it is!! A good friend of mine sent it to me telling me it was one "I know you will love". Yes, she does know me well. It is a true keeper!! Her son calls it "chocolately goodness", which is a perfectly description. These bars are so delicious and a little different than I had ever had. It is a great flavor combination and the family really enjoyed them!!

Chocolatey Jam Crumb Bars
1 cup butter, softened
2 cups flour
1/2 cup packed brown sugar
1/4 teaspoon salt
2 cups chocolate chips, divided
1 (14 oz.) can sweetened condensed milk
1/3 cup jam (raspberry or blackberry)
Optional: 1/2 cup chopped nuts
Heat oven to 350 degrees and grease a 9 x13 pan.

Beat butter until creamy. Add flour, sugar and salt and mix until crumbly. Press 2 cups of the mixture in the bottom of the baking pan. Reserve the rest.

Bake for 10 -12 minutes until golden brown edges.

Microwave 1 cup chocolate chips and condensed milk on high for 1 minute. Stir until chips are melted.  Pour over the crust.

If desired add nuts to the remaining crumb mixture. Sprinkle the remaining crumb mixture onto the chocolate layer.

Drop teaspoonfuls of jam over crumb mixture.

Sprinkle with the remaining cup of chocolate chips.

Bake 25-30 minutes until the center is set.

Cool and enjoy!!

~Tiffanee

Linked to:

Friendly Friday
Foodie Friday
Friday Favorites
Boost My Blog Friday
Frugal Free Gal Friday Blog Hop

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Tried It Out Thursday: Watermelon Salsa

I LOVE Mexican food and home made salsa is the best!! When I saw a recipe for Watermelon Salsa over at That's My Story (which is an amazing blog. She is so talented and creative.) I was very intrigued and just knew I had to try it out!!  One word YUM!!

Watermelon Salsa

Adapted from That's My Story

1/4 cup lime juice

4 cups chopped watermelon

1/2 cup onion

1 jalapeno, minced

1/3 cup cilantro

1/4 teaspoon garlic salt

Add the ingredients together and toss gently.  Refrigerate for a little while so the flavors have time to mix!!

Thanks Jo for a great new recipe and new twist on my favorite!! You need to check out her Lego Jewelry (and lots more.) It is Brilliant!!

~Tiffanee

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Calabacitas ♥

Today's easy-easy concept recipe: Summer squash, onions and chilis quick-cooked in the skillet, with as much (or as little!) heat as you can stand! Low carb.

2:00 pm E-MAIL from ME: "I have a fridgeful of Hatch chilis that appeared at the grocery over the weekend, am hunting around for something interesting/easy to do with them. Suggestions?"

2:05 pm E-MAIL RESPONSE from my friend SALLY DENTON: "Yes!! Calabacitas. Sauté garlic in a skillet in olive oil. Add chopped onion, sliced yellow and zuccini squash; half a bag frozen corn; and as much green chiles as you can handle. Salt & pepper and serve topped with grated parmesan or cheddar cheese. Yum. Sure sign of fall."

2:10 pm E-MAIL RESPONSE to Sally: "Sold."

How in the world have I missed calabacitas? [How to pronounce calabacitas? kal-uh-BAH-see-tas, correction, it is pronounced kal-uh-bah-SEE-tas] Quick and easy, flexible, adaptable, healthful, fresh, cheap. That makes up half the recipes on all of A Veggie Venture!

The only caveat, know your heat. Let me put that another way, Know the LIMITS to your heat. I took Sally's challenge of "add as many chilis as you can stand" the first time I made Calabacitas, I thought that was two Hatch chilis. OUCH. The dish was great, but the chilis were left in a huge pile on the dish, not edible. I might use a whole poblano chili for this but if it were a jalapeño or another chili with heat, know what you like!

This another "concept recipes" – we do love concept recipes, right?! The basics are the onion, zucchini, yellow squash and chilis, but after that, add and subtract as you see fit. I can imagine lima beans, chopped tomatoes, chopped okra and piles of fresh herbs. What seems right to you?
Keep Reading ->>>

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