Easy Garlic Cheese Biscuits

This is a quick and easy meal idea if you don't have much time to prepare a meal. Garlic Cheese Biscuits are perfect as a side dish, or if you make gravy and add some meat, it can be served as a main meal.
 

Ingredients

2 c. flour
2 Tbsp. chives (optional)
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. garlic powder
2 Tbsp. chives (optional)
3/4 c. cheddar cheese, grated finely (more or less to taste)
4 Tbsp. cold butter
1 cup milk *

Topping

3 Tbs. butter melted
1 Tbs. chopped fresh parsley
1 /2 tsp. garlic powder

Directions

Mix flour, chives, baking powder, salt, garlic powder, and cheddar cheese in a bowl. 

Cut in butter with a pastry blender or fork until it resembles cornmeal.  Make a well in the center of the dry ingredients.

Pour the milk into the well that you made in the flour.  Stir just enough to combine ingredients. Do not over stir.

Drop the dough by tablespoonfuls onto an ungreased cookie sheet and bake at 425° to 450° for 15-20 minutes, or until golden brown. Makes 10 biscuits. 

While the biscuits are baking, make the topping.

Combine the melted butter, parsley, and garlic powder in a small bowl. Mix together and brush over the tops of the hot biscuits. 

Notes: 

You can use sour milk or buttermilk in place of the whole milk.

You could add bits of bacon or pepperoni to this recipe, too.

Better yet, make some gravy and pour that over the biscuits for a super yummy meal.

 

Macaroni Salad

Macaroni salad is a quick and easy classic recipe that you can make ahead of time. You can use any kind of macaroni pasta shape that you like best. Add some delicious vegetables into the mix, then mix in some homemade salad dressing over the top for a flavorful side dish. 

Ingredients

8 oz macaroni, uncooked
1 tsp. olive oil
1 sweet bell pepper, chopped
2 stalks celery, sliced thin
1 onion, diced fine
1/4 c. sweet gherkins, finely diced (Optional)
2 hard-boiled eggs, peeled and diced fine (optional)
1/2 c. sweet peas

Salad Dressing

3/4 c. mayonnaise
1/4 c. sour cream
2 Tbs. sweet pickle juice
1 Tbs. vinegar
1 Tbs. sugar
2 tsp. prepared mustard
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1/8 to 1/4 tsp. crushed red pepper (optional)

Fill a pot with water and bring to a boil.  Add macaroni and cook according to package directions. Drain. Place the macaroni in a bowl and add olive oil.  Gently stir the macaroni to distribute the olive oil evenly.

Add the sweet bell pepper, celery, onion, sweet gherkins, eggs and peas. Stir to combine.  Set aside to prepare the dressing.

In a bowl, combine mayonnaise, sour cream, sweet pickle juice, vinegar, sugar, prepared mustard, salt pepper, garlic powder and crushed red pepper. Mix until smooth and creamy.   

Pour the dressing over the macaroni and vegetables. Stir to combine. 

Chill in the refrigerator for one hour before serving, if possible. It gives the ingredients a chance to blend together for a better flavor.

Creamy Garlic Salad Dressing

Creamy Garlic Salad Dressing

This salad dressing is so quick and easy to put together. It has a great garlic taste and is perfect to pour over salads or to use as a vegetable dip. 

Ingredients 

1 c. sour cream
1/2 c. mayonnaise
1/3 c. whole milk
1 tsp. lemon juice
1 tsp. vinegar
1 tsp. ground mustard powder
1/2 to 1 tsp. sugar
1 tsp. salt
1/4 tsp. pepper
2 green onions, chopped fine
4 cloves garlic, minced

Directions

In a bowl, combine sour cream, mayonnaise, milk, lemon juice, vinegar, ground mustard, sugar, salt, and pepper. Whisk thoroughly to blend the ingredients together.

Stir in the onions, and garlic.

Pour into a mason jar, or a used, clean salad dressing container. Cover with a tight-fitting lid.

Refrigerate for 1 hour or longer for the flavors to have a chance to blend together.

Shake the jar to mix the contents before pouring over salads, or using as a dip for vegetables. 

Notes

If the dressing seems too thick, pour in a little more milk, like a couple of teaspoons at a time.

If your dressing needs more sugar, garlic, lemon juice or other seasonings, only add about a 1/4 teaspoon at a time. You can always add more, but it is next to impossible to remove some after you have it mixed in.

Beef and Gravy

What could be better than beef served with gravy and mashed potatoes. This is comfort food! The recipe is so simple to make, and so delicious, that your family will request it often.

Ingredients

1 1/2 lbs. beef roast, trim off fat, cut meat into 1-inch pieces
1 tsp. brown sugar
1/2 to 1tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. black pepper

Gravy

1 onion, chopped
3 cloves garlic, minced
3 Tbs. butter
2 c. beef broth
1/4 tsp. dried thyme
1 1/2 tsp. Worcestershire sauce
1 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. dried rosemary
1 beef bouillon cube
1/4 c. cold water
3 Tbs. flour

Direction

Place the cut up meat in a bowl.  

In a small bowl, combine brown sugar, garlic powder, onion powder, salt, paprika, chili powder, and pepper. Mix the spices together. 

Sprinkle the spices over the meat.  Mix the meat to ensure the spices are distributed evenly.

Sprinkle the flour over the meat. Toss until well coated. 

In a large cast iron skillet, heat the oil over medium-high heat. 

Working in batches, add the meat.  Cook the meat for a couple of minutes on each side until all sides are browned. Place the meat on a platter.  Repeat the process until all the meat is browned.

Melt the butter in the skillet.  Sauté onions and cook for a couple of minutes until they are translucent.  Add the garlic and cook another minute.

Pour in beef broth.  Add the Worcestershire sauce, onion powder, garlic powder, thyme, rosemary, and beef bouillon cube.  Bring to a boil. 

In a cup, combine water and flour. Stir until well blended.  Slowly pour this into the gravy, whisking all the while.  Cook and stir until the mixture thickens. 

Reduce the heat down to a simmer.  Add the meat back into the skillet.  Simmer for another 15 minutes, stirring occasionally.

Serve over mashed potatoes or egg noodles.  

Cheesy Ham with Vegetables Casserole

If you are wanting a quick and easy meal that your family will love, this recipe is sure to please.  Even people who do not like vegetables will enjoy this meal.  Serve this casserole with a salad and some bread or biscuits, and you have a complete meal. 

Ingredients

1 (10-oz.) pkg. broccoli, cauliflower, and carrots
1 (10.75-oz.) can cheddar cheese soup * See notes below
1/2 c. sour cream
2 c. ham, cut into small cubes
2 c. cooked rice *
1 onion, chopped
1 garlic clove, minced
1/2 c. soft bread crumbs
1 tbs. butter, melted

Directions

Preheat oven to 350°. Lightly spray or grease a 1 1/2 qt. baking dish.

Cook mixed vegetables according to package directions. Vegetables do not have to be cooked all the way through, you just want them al dente and no longer frozen.  Drain. 

Place vegetables in a large bowl. Add the ham, rice, onions, and garlic. Gently mix.

In a small bowl, combine cheddar cheese soup and sour cream. Stir until smooth.

Pour the cheese soup mixture over the mixed vegetables, ham, and rice. Gently stir to combine.

Place bread crumbs in a small bowl. Pour the melted butter over the top and stir to combine.  Sprinkle the bread crumb over the ham and vegetables. 

Bake for 30 to 35 minutes, or until heated through. Serve. During the last 5 minutes of cooking time, you can sprinkle some more cheddar cheese over the top if desired.

Notes

If you don't have a can of cheddar cheese soup, use 1/2 cup milk and 1-cup shredded cheddar cheese.

Instead of rice, you can use 3-cups cooked pasta.

Carrot Banana Bread with  Cream Cheese Frosting

This carrot banana bread is moist and full of flavorful spices. It is so easy to put together. If you have extra carrots that you're wondering what to do with, add them to banana bread. Turn ordinary banana bread into something delicious. And for an extra treat, spread the loaf with cream cheese frosting if desired.

Ingredients

2 c. flour
1 c. brown sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
3 over-ripe bananas, mashed smooth
1 c. carrots, shredded
1/2 c. mayonnaise
1 egg
1/2 c. raisins (optional)
1/4 c. walnuts, chopped (optional)
1/4 c. flaked coconut (optional)
1 tsp. vanilla

Frosting

4 oz. cream cheese, softened
1/3 c. powdered sugar
1/4 tsp. cinnamon
1/2 tsp. vanilla

Directions

Preheat oven to 350°. Spray a 9 x 5-inch loaf pan.

In a large bowl, combine flour, brown sugar, baking soda, salt, cinnamon, and nutmeg.

In a small bowl, combine bananas, carrots, mayonnaise, egg, and vanilla. Beat until thoroughly combined.  

Add the banana mixture into the flour mixture and stir only until moistened. Be careful to not over mix or the bread will be tough. 

Fold in walnuts, coconut, and raisins.

Transfer to the prepared loaf pan. Spread it out evenly in the pan.

Bake 55 minutes, or until a toothpick inserted in the center of the bread comes out clean. 

Cool for 10 minutes, then remove the bread from the pan. Place the bread on a wire rack to finish cooling.

Prepare the cream cheese frosting, if desired.

In a mixing bowl, add cream cheese, powdered sugar, cinnamon, and vanilla.  Beat until well incorporated. 

Spread frosting over the top of the cooled carrot banana bread.

Slice the bread and serve. 

Lemon Chicken Over Pasta

Nothing is better than a quick and easy meal idea that tastes like you have been cooking all day. Lemon chicken, bell peppers, onions, and garlic served over pasta makes a delicious meal that your family will love.

Ingredients

1 Tbs. butter
1 sweet bell pepper, chopped
1 onion, chopped
4 garlic  cloves, minced
2 chicken breast with skin removed
2 Tbs. flour
1  tsp. salt
1/2 tsp. pepper
1 tsp. thyme
1 1/2 tsp. garlic powder
2 tsp. cooking oil
2/3 c. chicken broth
3 Tbs. lemon juice
1 Tbs. brown sugar
1 Tbs. parsley
2 c. pasta, cooked

Directions

Preheat oven to 350°.

In a large ovenproof cast iron skillet, melt butter.  Sauté bell peppers, onion, and garlic over medium heat until tender and the onions are caramelized. Remove the vegetables from the skillet and place in a bowl.

In a low dish, combine flour, salt, pepper, oregano, thyme, and garlic powder.  

Dredge the chicken breasts in the flour mixture. 

Heat the oil over medium heat in the same skillet that you sautéed the bell peppers, onion, and garlic in. 

Add the chicken and cook 3 to 4 minutes, or until brown.  Turn the chicken over and cook another 3 to 4 minutes, browning the other side.

Remove the chicken and place on top of the vegetables. 

In the skillet that you browned the chicken, pour in chicken broth, lemon juice, and brown sugar.  Scrape the brown bits off the bottom of the pan, as this adds flavor to the sauce. 

Add the chicken, peppers, onions, and garlic back into the skillet. 

Bake for 15 minutes.  Baste the chicken with the pan juices and then bake another 15 minutes or until the internal temperature of the chicken reads 165°.  

Serve over the cooked pasta and garnish with parsley.