Garlic Cheese Biscuits

1. 1 1/2 Cup Flour
3. 1/2 Tbls sugar
5. 1 Tbls baking powder
7. 1/2 tsp salt
9. 3 Cups cheese 
11. 1 Cup milk
13. 1 egg
15. 1/4 Cup unsalted butter, melted
17. Garlic Glaze:
19. 1/4 Cup unsalted butter, melted
21. 1/4 tsp garlic powder
23. 1/8 tsp salt
25. dash onion powder

1. Pre heat oven to 375 degrees.
2. Whisk dry ingredients together and stir in cheese.
3. In a separate bowl, whisk together egg, milk and butter.
4. Pour this over the wet mixture and combine thoroughly with a spoon or fork. Evenly distribute mix in a WELL greased muffin tin. This makes 12 large muffins.

1. Bake for 20-25 minutes until golden brown on top.
2. Garlic Glaze:
3. Melt the butter, add remaining ingredients and stir to combine.
4. When muffins are straight out the oven brush evenly with glaze. Serve warm

* I got this recipe from thissillygirlslife we loved these they were so quick to throw together and tasted great. They had a nice chewy texture to the muffins.

Korean Rice Bowls (Bibimbap)

1-1/2 cups Korean rice 
1/4 cup rice vinegar
3 Tbsp soy sauce
1 Tbsp peeled, minced fresh ginger
3 cloves garlic, minced
1 Tbsp cornstarch
2 tsp sesame oil
2 tsp Sriracha (use less if you don't like spicy)
1 zucchini, cut into matchsticks
1 med onion sliced thin
1 cup shredded carrots
1 lb lean ground beef 
4 large eggs fried

1.Prepare the rice: Combine 2 cups water and rice in a medium saucepan. Bring to a slow boil over medium-high heat, cover, and reduce heat to low. Allow rice to simmer for 20 minutes. Let stand ten minutes or until ready to serve.
2.Meanwhile, combine the rice vinegar, soy sauce, ginger, garlic, cornstarch, sesame oil, and Sriracha in a small bowl. Reserve.
3.Coat a large nonstick skillet with cooking spray. Add the vegetables and 3 Tbsp water. Season liberally with salt and pepper. Cook over medium-high heat for 5 minutes, or until softened. Remove to a bowl and cover to keep warm.

4.In the same skillet, brown the ground beef for 4-5 minutes, breaking it apart with a spoon. Add the sauce mixture and cook two minutes more.

5.Meanwhile, in a second skillet, fry eggs until they're cooked over-medium. Season with salt and pepper, and transfer to a plate.
6.To assemble bowls: Place a mound of rice into 4 bowls. Top each with 1/2 cup meat mixture and 1/3 cup vegetables. Finish each with a fried egg, if using.

Homemade Salsa

3-4 Med tomatos diced
juice of 4 limes
1 med white onion diced
1/2 bunch cilantro
1 T minced garlic
1 can green chilis
dash of chili pepper
salt to taste


1. Mix all together and let sit in the fridge about an hour before serving. (I diced up 2 tomatos and then I put 2 tomatos in my food processor and blended them up smooth so that there were a mix of textures in the salsa.

Almond Joy Cookies

1 C butter (softened)
1 1/2 C white sugar
1 1/2 C brown sugar
4 eggs
3 tsp vanilla
4 1/2 C flour
2 tsp baking soda
1 tsp salt
4 C chocolate Chips
2 C sweetened coconut
2 C chopped almonds



1.Pre-heat oven to 375°F Lightly grease cookie sheets.
2.Combine dry ingredients, set aside.
3.In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.

4.Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

* I thought that these were really good. I only made a half recipe and it made 4 dozen cookies. I also added about 1/4 tsp almond extract just to give it a little more almond extract. These were really good on day one. Day two they were still soft and by day three they were not as good. So make sure that you eat them all fresh :)

Dutch Baby

3	large eggs
6	tablespoons flour
6	tablespoons milk
1	tablespoon sugar
pinch	nutmeg
1	tablespoon regular vanilla
3	tablespoons butter 1.Preheat oven to 425. Place 3T butter into a 10 inch frying pan and melt while its preheating. 2.Mix together the remaining ingredients in a small bowl and whisk until well blended. Remove pan from oven and pour the batter into the hot pan over the melted butter.And return to oven and bake for 15 min . Watching carefully so it doesn't burn but  becomes golden brown. The pancake will puff up well over the pan. This is supposed to happen. 3.Once done remove from oven and cut into 6 slices and top with your favorite pancake toppings.   * This is another one of my kids favorites. They always top them with berries and whip cream or jelly.

Zupas Wisconsin Cauliflower Cheese Soup Copycat

• 3 Tbsp.butter
• 1 medium onion
• 1/4 cup flour
• 1/2 tsp salt
• 1 cup half and half
• 1 cup milk
• 1 1/2 cups water
• 1 (14.5 oz) can chicken broth
• 2.5 lbs cauliflower
• 1 tsp. dijon mustard
• 1 1/2 cups sharp cheddar cheese
• 1/2 cup pepper jack cheese

1. Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.
2. Add flour and stir to make a roux. Heat while stirring for a couple of minutes.
3. Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.
4. Add chopped cauliflower and heat until boil.
5. Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.
6. Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.
7. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.

* I got this recipe from chef-in-training I was really surprised with how much my family liked this. I used 2 med heads of cauliflower in this. And also used an immersion hand blender instead of a blender to mix it all up and it worked great. 

Chicken and Green Chili Pasta

1lb Penne Pasta
3 Chicken breasts cooked in cumin and onions shredded (2cups)
2 cups shredded monteray Jack Cheese
3T Butter
3T Flour
2 C Chicken Broth
1 C Sour Cream
4oz can green chilis



1. Cook pasta acoording to package, drain and set aside.  Preheat oven to 350 degrees.  Spray 9X13 cooking pan.

2.  In a mixing bowl, stir together chicken and cheese.

3. In a medium sauce pan, melt butter.  Stir in flour to make a roux and let bubble for 1 minute.  Slowly add in chicken broth and stir constantly.  Let bubble and thicken for 10-15 minutes.  Turn off heat and stir in sour cream and green chilies.  Stir until well combined.

4. In 9×13 baking dish, layer pasta, chicken and cheese mixture two times.  Then pour sauce over top.  Do not stir.

5. Bake at 350 degrees for 20-30 minutes until bubbly and golden on top.

* I got this recipe from joyfulmommaskitchen I used a mix of pepper jack and cheddar cheese and thought that this was really good. I will say that it was best the day it was made. The leftovers didn't heat up as well. But you could always add some more sour cream to it after its reheated.