7-Up Biscuits

INGREDIENTS    

• 4 cups Bisquick
• 1 cup sour cream
• 1 cup 7-up
• ½ cup melted butter  

DIRECTIONS    

1. Preheat oven to 425°F.
2. Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry.
3. Knead and fold dough until coated with your baking mix. 
4. Cut biscuits into squares about 3×3.
5. Melt butter in bottom of 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown. 

Recipe Image: Just a Pinch

Cherry Coke Beef Carnitas

INGREDIENTS    

• 2.5 to 3 pound beef roast
• salt and pepper
• 1 (12 oz.) can cherry Coke
• 1 cup beef broth
• 1 garlic clove, chopped  

DIRECTIONS     

1. Season the beef roast generously with salt and pepper.
2. Place the roast in the slow cooker.
3. Add the cherry Coke, beef broth and garlic, and cook on low for 6 to 7 hours.
4. Remove the roast from the slow cooker, and shred it using 2 forks to pull the meat apart.
5. Place the meat back into the juice in the slow cooker, toss until it's coated, and serve.

Recipe Author: News 360

Gingerbread Biscotti

INGREDIENTS  

• 1 cup sliced almonds
• ¾ cup granulated sugar
• ½ cup butter
• ½ cup molasses
• 3 eggs
• 3 cups all-purpose flour
• ½ T. baking powder
• 3 t. ginger
• 1 T. ground cinnamon
• 1 t. ground nutmeg
• ½ t. ground cloves

DIRECTIONS  

1. Preheat oven to 350°F.
2. Place the almonds on a cookie sheet and bake for 8-10 minutes, stirring halfway through until golden. Allow almonds to cool.
3. In a large bowl of an electric mixer, beat sugar, butter, molasses until smooth. Add eggs, one at a time, beating after each addition.
4. Using another bowl, stir together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and almonds. Add to wet mixture and stir to blend.
5. On two greased cookie sheets, using floured hands, pat the dough into 4 flat loaves, spacing them evenly on sheets. Each loaf should be about ½-inch thick, 2 inches wide and the length of the baking sheet.
6. Bake until just browned at edges and springy to touch, about 18-20 minutes. Halfway through the baking turn the pans so they bake evenly.
7. Leave the biscotti on the cookie sheets until just cooled, then cut into long, ½-inch thick diagonal slices.
8. Turn the slices over and arrange them close together on the baking sheets and bake again at 350°F degrees until browned, 15-18 minutes. Transfer to racks to cool completely before dipping or storing.

Recipe Author: Kellis House
Recipe Image: Skies of Parchment

Dark Chocolate Cookies

INGREDIENTS  

• 1 package Duncan Hines Dark Chocolate Cake Mix
• 2 eggs
• ½ cup oil
• 1 cup sugar 

DIRECTIONS  

1. Preheat oven to 375°F.
2. Combine cake mix, oil and eggs.
3. Pour sugar into small bowl. Take 1 T. balls of dough and coat in sugar.
4. Place on un-greased cookie sheet 1-inch apart.
5. Bake for 10 minutes.
6. Let cool completely. 

Recipe Author: Duncan Hines
 

Red Velvet Sandwich Cookies

INGREDIENTS  

• 1 package Duncan Hines® Signature Red Velvet Cake Mix
• 2 large eggs
• 6 T. butter, melted
• 1 t. vanilla extract
• 1 container Duncan Hines® Creamy Home-Style Classic Vanilla Frosting

DIRECTIONS  

1. Preheat oven to 375°F. 
2. Grease baking sheets.
3. Combine cake mix, eggs, butter and vanilla in large bowl with wooden spoon until dough forms.
4. Shape dough into 1-inch balls. Place 2-inches apart on prepared pans.
5. Bake 8 to 9 minutes or until edges are set. Cool cookies 1 minute on pan. Cool completely on wire rack.
6. Spread frosting on flat side of 20 cookies. Top with remaining cookies.
7. Baking Tip: Use a 1 to 1¼ inch scoop to form dough into balls. For best results, bake one baking sheet at a time. If baking two sheets together, rotate pans halfway through baking.

Recipe Author: Duncan Hines

 

Shrimp Burgers with Remoulade

INGREDIENTS  

• 1¼ pounds small raw shrimp, peeled and de-veined
• 6 or 8 T. fine bread crumbs or panko bread crumbs
• 1 egg, lightly beaten
• 2 T. chopped green onions
• 1 T. mayonnaise
• Salt and cayenne, to taste
• olive oil for pan-frying

DIRECTIONS  

1. Pat the shrimp dry with paper towels. Put the shrimp in a food processor and pulse to chop (not puree).
2. In a bowl, combine the shrimp, 6 tablespoons of the bread crumbs, the egg, green onions and mayonnaise. Season with salt and cayenne. Toss to blend. The mixture should clump together. If not, add more bread crumbs. Cover and chill in the refrigerator for at least 1 hour.
3. Form the shrimp mixture into 4 patties, each about ¾-inch thick. Brush a cast-iron skillet or non-stick skillet with olive oil and heat over medium heat. Put the patties, 2 at a time, in the hot pan and top with a lid. Cook until golden and firm, about 6 minutes total, turning once.
4. Transfer the patties to the toasted bread and garnish with the remoulade sauce to serve.

For the remoulade: 

• ⅓ cup mayonnaise
• 1 T. ketchup
• 1 T. Creole mustard
• 2 t. prepared horseradish
• 1 T. fresh lemon juice
• 1 T. minced green onions
• 2 T. minced flat-leaf parsley
• 1 T. minced celery
• 1 t. Worcestershire sauce
• Salt, freshly ground black pepper and hot sauce, to taste

1. Combine all the ingredients in a small mixing bowl and whisk to blend. Cover and refrigerate for at least one hour before serving.

Recipe Author: The Times Picayune

Jalapeno Popper Cups

INGREDIENTS  

• 12 mini phyllo tart shells
• 4 oz. cream cheese, softened
• ½ cup shredded Cheddar cheese
• 2 jalapeno peppers, seeded and chopped
• 1 T. hot pepper sauce

DIRECTIONS  

1. Preheat oven to 350°F. 
2. Place phyllo cups onto a baking sheet.
3. Stir together cream cheese, Cheddar cheese, jalapenos, and hot sauce in a bowl. Spoon mixture into phyllo cups. 
4. Bake in preheated oven until golden brown, about 15 to 20 minutes. Serve warm.

Recipe Author: All Recipes

Grilled Chipotle Lime Cauliflower Steaks

INGREDIENTS  

• 2 large heads cauliflower 
• ¼ cup olive oil 
• 2 limes, zest and juice 
• 2 cloves garlic, finely grated 
• 1 t. honey  
• 2 T. paprika 
• 1 T. chipotle powder 
• 1 t. salt 
• ¼ cup finely chopped cilantro
• lime wedges, to serve

DIRECTIONS  

1. Remove the leaves on each cauliflower head and trim the stem end until you can set the cauliflower flat on the cutting board. Use a large, sharp knife to trim off the sides, then cut the cauliflower into 3 to 4 thick "steaks."
2. Whisk the olive oil with the lime juice in a small bowl. Whisk in the grated garlic and honey. In a separate bowl, mix the lime zest, paprika, chipotle, and salt.
3. Heat a gas or charcoal grill to high. Brush one side of each cauliflower steak with the olive oil mixture and sprinkle generously with the chipotle powder mixture. Place the seasoned side down on the hot grill. Brush the tops with the olive oil mixture and season with the chipotle mix.
4. Cover the grill and cook for 5 to 6 minutes. Remove the lid and carefully flip the cauliflower. Cook covered for an additional 5 minutes or until done to your desired texture.
5. Sprinkle with chopped cilantro and serve immediately with lime wedges on the side.  

Recipe Author: The Kitchn