Butters

Here are some flavored butter recipes to make those bisquits extra special or maybe a baked chicken breast or veggies. All receipes should start with soft unsalted butter and add salt & pepper to taste, when applicable.

Basil
1/4 cup fresh basil
1 stick butter
1/4 cup parmesan cheese

Blanch basil leaves for a few seconds, remove and pat dry. Blend all ingredients together. Great on green beans, shrimp or burgers.

Lemon Parsley
1 stick unsalted butter
2 Tablespoons lemon juice
2 Tablespoons parsley, minced

Blend all. Good on roasted potatoes or grilled chicken.

Garlic Oregano
6 garlic cloves, peeled
1 stick butter
2 Tablespoons minced fresh oregano or 2 teaspoons dried

Blend all well. Use on steaks, hot pasta or broiled fish.

Orange Chocolate

1 oz semisweet chocolate
2 Tablespoon Grand Marnier
1 stick butter

Melt chocolate in top of double broiler. Add Grand Marnier. Lert cool. Blend with butter. Great with croissants.

Strawberry

1/2 cup freash strawberries, washed & hulled
1 stick butter
1 teaspoon confectioners sugar
1 teaspoon lime

Blend well. Fabulous on muffins, bisquits.

Buttermilk Biscuits

2 c self rising flour
1/4 c butter or shortening
3/4 c buttermilk

Cream shortening and flour together. Add milk and stir. Knead about 20 seconds and roll out to about 1/2 thickness. Cut biscuits either into squares or use a floured cutter. Bake at 450 degrees on a greased baking sheet for -10 minutes.

Fruit Salad

2 c of mixed fruit, you can use Frozen Mixed Fruit, just thaw & drain very well
1 c sour cream
4 t brown sugar
2 t poppy seeds

Mix together 1 cup sour cream, 2 teaspoons brown sugar and 2 teaspoons poppy seed and toss with fruit. Sprinkle with brown sugar when served. Fruit Suggestions: pineapple, grapes, cantaloupe, honeydew

Yum Yum Chicken Salad

1 lb chicken, diced
1/2 c pecans, chopped
Equal amount whipped cream topping (real) and Real mayonnaise
Green and Red Grapes, sweet, sliced in half

Add all ingredients and mix. The amount of dressing needs to be according to how moist you like your chicken salad. Use the real whipped cream topping for best results.

Chicken Tortilla Soup

1 can each cream of chicken and cream of mushroom soup and rotel tomatoes and chicken broth
2 t each cumin, oregano, chili powder
2 chicken breasts, diced

Put all ingredients in cock pot and cook on high for 3 hours. Serve with condiments as desired.

Shredded cheddar cheese
sour cream
diced avocado
tortilla chips
fresh cilantro

Oklahoma Baptist Punch

1 pkg pre-sweet strawberry kool-aid
1 pkg pre-sweet strawberry jell-o
Large can unsweetened pineapple juice
Ginger Ale

Make koolaid & jell-o per instructions on package and mix together; add pineapple. Freeze and stir every couple of hours. When ready to serve stir in ginger ale and sliced strawberries if desired.

Simple Strawberry Desert

2 pints fresh strawberries
1/4 c sugar
1/4 c Grand Marnier or other orange liqueur
whipped cream, optional

Hull strawberries, cut in half, and place in a bowl. Add sugar and liqueur, and mix until well combined. Refrigerate until strawberries are very soft and juicy, stirring occasionally with a fork, about 4 hours. Serve with whipped cream if desired or on top of ice cream if desired.

Artichoke Dip

3-6 oz jars artichoke hearts, drained and chopped
3/4 c mayo
1/2 c grated mozzarella
1/4 c Parmesan cheese (fresh is best!)
minced garlic
French Bread, cut into chunks

Preheat overn to 350 degrees. Combine all ingredients except bread in 1 1/2 quart baking dish. Bake 30 minutes. Serve with bread for dipping. Yield: 3 cups

Banana Coconut Snowballs

16 oz sour cream
1 lemon
Bananas, sliced
1 bag sweetened shredded coconut flakes

Mix one container of sour cream with the juice of one lemon. Slice the bananas and dump into the sour cream - this is just to coat them and the lemon is to keep them from turning brown.

Take one banana slice out and roll in the coconut. Place on a tray and refrigerate until time to serve appetizer.

Mexican Rice

1 cup rice
1 can mexican style tomatoes or rotel tomatoes
1 teaspoon taco seasoning
water

Add water to the tomatoes to equal 2 cups and bring to a boil. Add Rice and taco seasoning to liquid and return to boil. Cover and turn off heat and let sit for 10 minutes. Stir and serve.

Pineapple Angel Food Cake

1 box angel food cake - any brand as long as it is the add water only kind
1 large can crushed pineapple

Following the instructions on the box except replace the water with the pineapple.

Note: This puffs up quite a bit so use the right cooking container - angle food cake pan.

Cheese & Veggie Soup

10 oz Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
2 lb frozen mixed vegetables
10 oz canned crushed tomatoes (or Rotel tomatoes and chilies)
4 c fat-free, reduced-sodium chicken broth

Mix veggies, tomatoes, and broth together and heat. Add cheese and heat until melted.

Chicken in White Wine

4 boneless skinless chicken breast halves (about 1 1/2 lbs.)
1/2 c whipping cream (you can use fat free half & half)
1/4 c dry white wine
1 t Dijon-style mustard

Cut each chicken breast half lengthwise into 3 pieces. Cook chicken in not-stick sprayed 10-inch skillet over medium heat, turning occasionally until white. Stir in remaining ingredients.

Heat to boiling over medium high heat. Continue boiling, stirring occasionally, until sauce is slightly thickened, about 15 minutes.

Buttermilk Drop Bisquits

2 c self-rising flour
4 T butter
3/4 c shredded cheese
1 c buttermilk

Cut butter and cheese into flour mixture until it resembles coarse corn meal. Add milk; mix well. Drop by heaping tablespoon on a greased baking sheet. Bake at 450 degrees for 10 minutes.

Yield: 2 dozen (small)

Butter Pie

3 eggs, slightly beaten
1 1/2 c sugar
2 T flour
2 T vinegar
1 T vanilla
1 stick butter, melted
1 uncooked pie shell

Mix first six ingredients and pour into uncooked pie shell. Bake at 300 degrees for one hour.

Simple What's On Hand BBQ Chicken

You can do this on the stove or the oven or the slow cooker.

Chicken-about 4 large pieces
1 cup ketchup
1-12 ounce diet or regular cola

Cook until chicken is done.

Olive Salad

Olives should of course be pitted.

2/3 cup green olives
2/3 cup black olives
1/4 cup pimento
3 cloves garlic
1 Tablespoon capers
1/3 cup parsley
1 teaspoon oregano
1/4 teaspoon black pepper
1/2 cup good olive oil, extra virgin

Coarsely chop all and let stand one hour before serving. Use as sandwich or pizza topping.

Coconut Flan

2 Boxes (3oz.each) Flan Mix
2 Cups Milk
1 Can (14 oz.) lite coconut milk
1 C Sweetened Flaked Coconut

Prepare round, 8" x 2" baking dish or pan.

Pour caramel sauce from flan mix into baking dish, tilt to cover bottom.

Prepare flan mix, as box indicates, using milk and coconut milk. Remove from heat. Stir in coconut.

Ladle custard over caramel. Refrigerate at least 2 hours.

To unmold: run a thin knife around edge of pan. Place inverted rimmed serving plate on dish. Holding plate and dish together, carefully turn both over.

Lift dish, let syrup run onto plate. Refrigerate until serving.

Top it with toasted coconut flakes if you want to be fancy.

Homemade Instant Hot Chocolate Mix

3 c nonfat dry milk
1 c McNeil Nutritionals SPLENDA No Calorie Sweetener
1/2 c unsweetened cocoa
1 oz fat-free sugar-free instant vanilla pudding and pie filling

Blend together to get a smooth powdery mix. Store in an airtight container. Mix 1/4 cup mix to 1 cup hot water. Top with marshmallows or whipped topping.

Cranberry Cookies Kisses

3 large egg white(s), at room temperature (or the egg whites in a carton)
1/4 t cream of tartar
3/4 c sugar or splenda
1/4 c canned cranberry sauce, whole berry
1/3 c dried cranberries, about 80 cranberries

Preheat oven to 200°F. Coat 2 large sheet pans with cooking spray or cover with parchment paper.

Using an electric mixer, beat egg whites and cream of tartar until stiff peaks form; gradually beat in sugar until mixture is very stiff and shiny. Gradually fold in cranberry sauce (you can add a few drops of red food coloring at this point, if desired) while beating for 1 minute.

Drop batter by teaspoonfuls onto prepared sheet pans; press 1 dried cranberry into the top of each cookie. Bake for 2 hours. Cool completely before removing from pans. Store in airtight containers.

Yields about 4 cookies per serving.