Appetizer of the Month
Cheddar Biscuits
Ingredients
- 1 stick cold salted butter, cut into cubes, plus 2 tablespoons melted
- 1/2 c. cold vegetable shortening, cut into cubes
- 3 1/4 c. all-purpose flour, plus more for dusting
- 1/3 c. powdered milk
- 4 tsp. baking powder
- 1 Tbsp. sugar
- 2 tsp. cream of tartar
- 1 tsp. salt
- 1 c. finely shredded mild cheddar cheese
- 1 1/4 c. cold buttermilk
Directions
- Put the cold butter and shortening in a bowl in the freezer. Preheat the oven to 450˚. Line a baking sheet with parchment paper.
- Combine the flour, powdered milk, baking powder, sugar, cream of tartar and salt in a large bowl and stir. Add the cold butter and shortening and cut into the dry ingredients with a pastry cutter until pea-size pieces form. Add the cheese and cut in with the pastry cutter. Drizzle in half of the buttermilk and stir with a fork. Drizzle in the remaining buttermilk; stir until the dough just comes together.
- Turn out the dough onto a floured surface and knead twice. Pat to a 1-inch thickness. Use a 2½-inch round cutter to cut out biscuits. Gather the scraps and cut out more biscuits. Arrange on the baking sheet and brush with the melted butter.
- Bake, rotating the baking sheet halfway through, until the biscuits are deep golden brown on the bottom, 11 to 12 minutes.
Meal of the Month
Macaroni with Brie and Crab
Classy and EASY!
- Nonstick cooking spray
- 1 pound dried medium shell macaroni
- 5 tablespoon butter
- 1 medium sweet onion, halved and thinly sliced
- ⅓ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 3 cup milk
- 1 pound Brie cheese, rind removed and cheese coarsely chopped (reserve 8 small wedges for topping, if desired)
- 2 6 ounce cans crabmeat, drained, flaked, and cartilage removed
- 3 slices firm-texture white bread, torn into large pieces
- Snipped fresh Italian (flat-leaf) parsley (optional)
Let's Make It!
Directions
- Preheat oven to 350°F. Lightly coat eight 14- to 16-ounce individual baking dishes or a 3-quart shallow baking dish with cooking spray; set aside. In a 4-quart Dutch oven cook macaroni according to package directions; drain. Return cooked macaroni to hot Dutch oven.
- Meanwhile, in a large skillet heat butter over medium-low heat until melted. Add onion; cook about 15 minutes or until tender and golden, stirring occasionally. Stir in flour, salt, and pepper. Gradually stir in milk. Cook and stir over medium heat until slightly thickened and bubbly. Reduce heat to medium-low. Gradually add the chopped cheese, stirring until cheese is melted. Stir cheese mixture into cooked macaroni. Fold in crabmeat. Transfer mixture to the prepared baking dish(es).
- Place bread pieces in a food processor. Cover and process until coarse crumbs form. Sprinkle bread crumbs over macaroni mixture. Bake for 20 to 25 minutes for the individual dishes, about 30 minutes for the larger dish, or until mixture is heated through and crumbs are golden. If desired, top macaroni mixture with cheese wedges for the last 5 minutes of baking. If desired, sprinkle with parsley.
Drink of the Month
Adult Peppermint Hot Chocolate
New Year's is here! - Serves TWO!
INGREDIENTS:
- 2 cups milk
- ½ cup hot chocolate mix
- ¼ cup peppermint schnapps, plus more as needed
- Toppings: whipped cream & sprinkles and a candy cane!
INSTRUCTIONS
In a saucepan, heat 2 cups of milk over medium heat, just until steamy (about 5 minutes). Once milk starts to steam, whisk in hot chocolate mix. Continue cooking two to three minutes, or until hot chocolate is desired temperature. Do not boil. Remove from heat and whisk in ¼ cup peppermint schnapps. Add more if desired. Ladle mixture into glasses, and top with whipped cream and sprinkles.