Fluffy biscuits loaded with cheese, seasoned ground beef and BACON!
Author: Annie @ Annie's Chamorro Kitchen
1 pound ground beef
2 tablespoons beef flavored Dashida
10 slices bacon
4 cups Bisquick mix
1 tablespoon baking powder
4 cups shredded cheddar cheese
1 cup mayonnaise (YES, mayo)
1 cup Sprite (YES, sprite)
Brown the ground beef with the Dashida seasoning; set aside to cool.
Cook the bacon until crisp. Crumble the bacon into small bits; set aside. Reserve about 2 tablespoons of bacon fat.
In a large mixing bowl, mix together the cooked ground beef, bacon bits, Bisquick mix, baking powder, and cheese.
Fold in the reserved bacon fat, mayo, and sprite. Mix GENTLY, just until all ingredients are incorporated (do not overwork the dough).
Using a large ice cream scoop (I used one that holds ¼ cup), scoop out balls of dough, placing them on a baking sheet 1 inch apart.
Bake at 450 degrees for 10 minutes. Note: The cooked biscuit will feel slightly soft when the baking time is finished; do not be tempted to cook them longer, however. You are most likely feeling how soft the biscuits are because of the melted cheese.
Immediately remove the biscuits to a wire cooling rack.
Enjoy as a snack or with your favorite soup or meal.
1 bag (14 ounces) individually wrapped caramel candies, unwrapped
2 tablespoons milk (or heavy cream or coconut milk)
6 popsicle sticks
Rinse the apples; dry them completely (or else the caramel sauce won't stick to them). Insert a popsicle stick into each apple.
Line a baking pan with parchment paper.
Place the unwrapped caramels and milk into a small sauce pan over medium heat. Stir the mixture constantly until the caramels melt. Let the caramel sauce cool for about 2 minutes before dipping the apples.
Holding the popsicle stick, dip the apple into the caramel sauce, covering it almost completely. Let the excess caramel sauce drip into the pan then place onto the parchment paper to set. If adding additional toppings, do so immediately after dipping the apples into the caramel sauce then place onto the parchment paper.
Why buy gourmet flavored coffee creamer when you can make it right in your own kitchen for half the cost?
It takes minutes to whisk up a batch of my rich and creamy pumpkin spice creamer. Chances are you already have most of these ingredients on hand.
My recipe makes about 2 1/2 cups of creamer. Keep the mixture refrigerated and it will last for about a week, depending on how much creamer you add to your coffee. Because this mixture is already sweetened, you shouldn’t have to add any other sweetener (hey, I just saved you more money!). 🙂
Give my recipe a try. If you like the flavor of pumpkin pie, I guarantee you’ll like this. 🙂
Place the sweetened condensed milk in a small mixing bowl.
Add milk to the bowl.
Add the puréed pumpkin.
Add the pumpkin pie spice, maple syrup and vanilla extract to the bowl.
Beef stew is a comfort dish that everyone should know how to make. That and chicken soup — both are recipes you should have in your cooking repertoire. It’s not that difficult to put a beef stew together — you just brown some meat and throw in some vegetables, right? Wrong.
While not difficult to make, the order in which you cook your stew, and the seasonings and flavorings you add make the difference between a “WOW” and an “EHH” stew.
The first layer of flavor comes from browning good quality beef. I like using a top sirloin, but any good lean beef (a bit of marbling is okay) will do. Don’t just throw the meat into the pot and crank up the heat. Think of this as building a masterpiece. Right from the get-go, you’re building up the flavorful dimensions in this classic comfort dish.
Add the meat to the pot, along with some aromatics…in this case, garlic, freshly ground black pepper, salt, ground thyme and butter. Give the mixture a stir then let the meat and aromatics cook for 5 minutes over high heat. The browning of the meat also adds great depth of flavor, which is what you want. Do not add the liquid right away or you’ll have boiled meat soup instead of a rich and hearty stew.
After the meat is nice and brown, and you’ve begun to build you base flavor, it’s time to add the liquids. A good beef stew uses some sort of wine. I recommend using a good quality red wine, burgundy if you have any. Don’t use the “cooking wine” you find in the salad dressing section of your grocery store. A good rule of thumb for cooking with wine is to use wine you like to drink out of a glass. Mix together some water, wine, and my secret ingredient (shhhh…don’t tell anyone), orange juice. See the flavor combinations going on here? I like adding orange juice to cut back on the strong flavor of the wine (my kids don’t like too much wine in my cooking). Add the wine mixture to the pot.
Now it’s time to create even more layers of flavor that will deepen with prolonged simmering. Turn your heat down to low, place a lid on the pot, and go away for two hours. Read a book. Catch up on your favorite television shows. Walk the dog. Do something but do not uncover that pot. Let the meat, liquid, and aromatics simmer happily, undisturbed. In two hours, the meat will get nice and tender.
Right about the two hour mark, make the roux. This butter-flour mixture works to thicken the broth and add a richness because of the butter. Butta is betta. ‘Nuff said.
Melt some butter in a small sauce pan then add a few spoonfuls of flour. Cook over medium-low heat, stirring constantly until the mixture begins to turn a golden brown. Pour in some of the broth from the pot — about 1 to 2 cups will suffice — whisking constantly to prevent lumps from forming. If the mixture seems too thick, add more broth until you get a relatively creamy mixture (the photo below, on the right, needs more broth). Add the roux to the pot, stirring to dissolve the roux into the broth. Add the additional beef broth.
Add your vegetables to the pot. All at once. Go ahead. Don’t be skurred. Well, I take that back. Add the root vegetables first (potatoes, carrots) and let them cook for a few minutes before adding any other vegetables that cook quickly, like onions and in my recipe below, brussels sprouts.
Turn the heat back up to high and cook for about 10 more minutes, or until the potatoes and carrots can be pierced easily with a fork. I like using petite red potatoes because they are small enough that I just have to wash them then throw them into the pot. You can cut them in half if you want to cut down on the cooking time, but after two hours of simmering, what’s another five minutes of cooking?
Stir occasionally; the broth should be a nicely thickened gravy by now with the addition of the roux. Taste the gravy; add salt and pepper to taste. I like adding Dashida beef flavored seasoning instead of salt.
Serve with hot steamed white rice. If you’re like me, you’ll need to drown your rice in some of the delicious gravy.
Place the meat, butter, chopped garlic, ground thyme, black pepper and salt into a large pot. Cook over high heat until the meat browns, about 5 minutes.
Add the water, orange juice, and wine; reduce the heat to low and simmer for 2 hours.
After 2 hours, prepare the roux. In a small saucepan, melt the butter and add the flour. Stir constantly while cooking over medium heat until the mixture begins to brown. Whisk in the broth from the pot of stew. Turn the heat off; whisk the roux into the remaining broth in the pot.
Add the beef broth; stir.
Add the carrots, potatoes and onion. Let this cook for a few minutes then add the brussels sprouts.
Return the heat to high and cook for 10 minutes or until the potatoes are easily pierced with a fork.
Taste the gravy and add salt and pepper to taste, or add Dashida.