3 1/2 cups self-rising flour
1/2 tsp. salt
3 heaping tbsp. shortening or lard
1 heaping tbsp. Mayonnaise
1 to 1/2 cups whole buttermilk
4 tbsp. melted butter or margarine
1. Pour 3 1/2 cups of flour into large mixing bowl. Add salt, shortening and mayo.
2. Cut* the shortening and mayo into the flour. (*chop the chunks with a fork or large spoon until they are small lumps and well incorporated into the flour)
3. Slowly add in your buttermilk, mixing with a spoon until the dry flour is incorporated and the dough is firm but moist and sticky on the spoon and sides of the bowl (much firmer than cake batter; about the consistency of a thick, sticky, spoonable cookie dough).
4. Grease a baking pan with shortening and dust it with flour.
5. Sprinkle a few tbsp. of extra flour over the top of your bowl of dough, then turn out the dough onto a well-floured surface.
6. Dust your hands and the top of the dough pile with a little flour. Gently press the dough a little and then fold it over once. Shake a little flour on any sticky parts of the dough, especially around the edges.
7. The dough ball should be about 2 to 2 1/2 inches thick. Press your biscuit cutter into flour and then cut out one biscuit. Pick it up carefully and place it in the pan.
8. Continue cutting out biscuits one at a time, placing them in the pan with the sides of each biscuit touching one another.
9. Place biscuits in a pre-heated 375 degree oven. Bake for 10 minutes (until biscuits start to rise and press against each other.)
10. Removed biscuits from the oven and drizzle melted butter on top of them.
11. Return to the oven and bake until light golden brown (usually an additional 10 to 12 minutes)
Make your biscuits larger and thicker than you instinctively think they would need to be.
I use a large-mouth coffee cup as my biscuit cutter.
I’m a Southern girl so I prefer White Lily self-rising flour, Crisco shortening, and Duke’s mayonnaise.
Over-handling the dough will make your biscuits tough.
I still mix my dough with the same big spoon that my mama and my grandmother used.
2 dozen fresh jalapeno peppers.
1 block of regular cream cheese
1 medium onion, finely minced (or 1/2 cup green onions, minced)
1 cup Corn Flakes
1/3 cup Parmesan cheese (sprinkle kind in green container or fresh grated)
1. Wash peppers. Split lengthwise and separate. (I wear gloves)
2. Scrape the seeds and ribs from the inside of each pepper half.
3. Place peppers on lightly greased (or sprayed) cookie sheet covered with foil.
4. Mix softened, room temperature cream cheese in bowl with minced onion.
5. Fill each pepper half with cream cheese mixture.
6. Crush Corn Flakes. Mix with Parmesan cheese and pour onto plate or other flat surface.
7. Press each pepper (cream-cheese side down) into the Corn Flake mixture and then return to Cookie sheet.
8. Cook peppers in a pre-heated oven at 350 degrees until peppers have softened and topping starts to turn (15 min).
9. Allow peppers to cool slightly. Sprinkle with sea salt if desired. Serve while still warm.
This recipe is a party and tailgate favorite. If memory serves me correctly, I got this recipe about 20 years ago from a friend of mine who is a Pampered Chef consultant.
4 to 6 large bell peppers, cleaned and cored (toss the tops or save for salad or soup)
2 cups prepared rice (brown or white)
1 lb ground beef
1 large jar of your favorite marinara or spaghetti sauce*
1 small onion, finely diced (optional)
1 small jar diced mushrooms (optional)
1. Mix prepared rice and raw ground beef together in a bowl. Add onions & mushrooms.
2. Stuff each hollow bell pepper with this mixture, filling to the top.
3. Line prepared peppers in crockpot in rows, touching each other.
4. Pour jar of sauce over peppers, covering completely.
5. Cook on LOW for around 6 or 7 hours (until beef is done and peppers are tender).
*You can use 2 large cans of tomato sauce, 1 tbsp. minced garlic, 1 tsp onion powder, 1 tsp oregano, pinch of fresh basil instead of the jar pasta sauce if you choose.
Crispy Baked Chicken
6 to 8 pieces of chicken, any type
3/4 cup wheat flour
1/4 cup instant potato flakes
1 teaspoon onion powder
1 teaspoon chicken bouillon
1/2 teaspoon cayenne
1/3 teaspoon garlic powder
red pepper flakes, to taste
1. Mix all dry ingredients in a paper bag, a zipper lock bag, or an old bread bag.
2. Add chicken one piece at a time. Shake to coat.
3. Place chicken on foil-covered cookie sheet (that has been sprayed with cooking spray).
4. Bake chicken in a pre-heated 375 degree oven for around 30 minutes (until deep golden brown and juices run clear when pierced).*
*wings usually cook within 25 minutes or so. Boneless, skinless breasts usually cook between 35 to 40 minutes.
Easy Peanut Butter Cookies
1 cup peanut butter (creamy or crunchy)
1 cup sugar
1 large or jumbo egg
1. Mix the three ingredients together.
2. Spoon onto greased non-stick cookie sheet or parchment paper
3. Lightly press with your fingers or a fork.
4. Cook in a 325 degree pre-heated oven for about 8 to 10 minutes until cookies barely start to look “dry” with a slightly moist center (for soft bake cookies) or bake 12 to 14 minutes until fully dry for crunchy cookies (being careful not to burn edges or bottoms of cookies).