Mock Cheddar Bay Biscuits from Red Lobster

See how yummy they look!!

I am still not 100% convinced they taste exactly the same, but they are a close second for sure and very yummy!!

2 cups Bisquick baking mix

2/3 cups milk

1 cup shredded cheddar cheese 

1 tsp Garlic Powder

Mix all ingredients just until mixed (over mixing will cause tough biscuits)

Bake at 350 degrees for 12 minutes or until golden brown

Topping:

1/2 stick butter melted

1/2 tsp dried parsley

1/2 tsp garlic powder

Mix and brush on top of biscuits when they come out of the oven!

Enjoy!

Best Ever Buckeye Brownies

Gooseberry Patch's Buckeye Brownies. A "must-have" recipe. This will be your favorite "go-to" for any potluck, family get-together or holiday party. I promise!! They were a HUGE hit at our Christmas party. Grab a glass of milk and enjoy!! Thanks to an office potluck at Gooseberry Patch this recipe is here for us all to drool over! Gooseberry Patch shared it on their Facebook page!  They kindly shared the recipe from their, Almost Homemade cookbook.

Buckeye Brownies

19-1/2 oz. pkg. brownie mix I used Duncan Hines Double Fudge
2 c. powdered sugar 
1/2 c. plus 6 Tablespoons butter, softened and divided 
8-oz. jar creamy peanut butter 
6-oz. pkg. semi-sweet chocolate chips 

Prepare and bake brownie mix in a greased 13"x9" baking pan according to package directions. Let cool. Mix powdered sugar, 1/2 cup butter and peanut butter. Mix well and spread over cooled brownies. The recipe said "Chill for one hour" but I didn't have an hour so I did about 25 mins and it was fine. Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies. Let cool about 15-20 mins, cut into squares. 
Makes 2+ dozen, since you cut them pretty small because of the richness.
ENJOY!!!

Thanks to cafescrapper-scrapsoflife.blogspot.com for this recipe.

Non traditional Thanksgiving

We did have a traditional Thanksgiving with my side of the family and I did not cook anything. My wonderful soul cooking Aunt Faye did and it was amazing!! On Friday night we got together with Casey's side of the family to watch the Arkansas vs. LSU game, family tradition. So since we had all eaten traditional food we decided to go casual and go more with tailgate kind of food. I made a pot of soup, chili cheese dip, chocolate cobbler and pumpkin dump cake. See, non-traditional. I wanted to share the recipes for the chili cheese dip and the pumpkin dump cake. I have previously shared the Bacon, Mushroom and Wild Rice Soup before, but I will post it on the bottom of this post as well.  Both of these recipes were Pinterest inspired!!

Chili Cheese Queso Dip

Here's what you'll need....
1 can of Hormel chili- No beans
16-ounce box Velveeta Cheese 
1 C. milk 
2 teaspoons paprika 
½ tsp. ground cayenne pepper 
4 tsp. chili powder 
1 tablespoon lime juice 
½ tsp. ground cumin

It's so simple. You can just dump it all in a crockpot and cook for about 4-6 hours OR if you are in a rush like me, just dump it all in large pot and melt on the stove top. It was a quick and easy hit.

                          For Dessert....Pumpkin Dump Cake

Ingredients

• 1 15 oz can Pumpkin Puree
• 1 10 oz can Evaporated Milk
• 1 cup light brown sugar
• 3 eggs
• 3 tsp pumpkin pie spice
• 1 box yellow cake mix
• 1 cup (2 sticks) butter melted
• 1 cup coarsely crushed graham crackers or pecans
• 1/2 cup toffee bits (optional)

How to Make

1. Preheat oven to 350
2. Spray a 9×13 baking pan lightly with cooking/baking spray
3. In a large bowl combine the pumpkin, evaporated milk, sugar, eggs and pumpkin pie spice. Stir to combine.
4. Pour into your prepared pan.
5. Sprinkle your entire box of cake mix on top, followed by your nuts or graham crackers and toffee chips.
6. Pour your melted butter evenly on top.
7. Bake for 45-50 minutes until center is set and edges are lightly browned.

For an extra richness eat it with vanilla ice cream!! :)))

Bacon, mushroom and wild rice soup: This recipe is from my friend Lori :)

1 lb. bacon fried and crumbled

1 lg. onion sautéed in bacon drippings (optional)

2 c. wild rice, cooked

2 cans cream of potato soup

2 cans (lg.) mushrooms & juice

8 oz. american deli slices

1 pt. ½ & ½

1 pt. water

Mix all ingredients except cheese; heat thoroughly & slowly. Add cheese last.

Big Jim's Shrimp

Not the shrimp I made, but VERY similar. I hope to update soon with a picture that I took.

OH MY GOODNESS!!! This stuff is AMAZING! A hit anywhere I take them. I call them "Big Jim's" because I got the recipe from Big Jim!! About 5 years ago my sister-in-law, Tisha, and I went on a golf trip with Tisha's cousin, Ken. Ken had a house in Destin and every year he would take a beach trip with about 8-9 guys for a long weekend. They would play golf all day. After playing gold all day they did not want to go out to a restaurant to eat, that is where Tisha and I came in. He asked us to come along for a free beach trip, the only catch was make them dinner every night, DONE! It was So much fun! Big Jim was a friend of Ken's that came along. This was his "thing", making amazing shrimp. So of course it was requested every time for Jim to bring these shrimp. When I asked him what they were called, he didn't have a name, so we named them for him. The are de-lish. I did see a recipe not long a go, kind of similar to this and they called them pickled shrimp. I like Big Jim better :) You will not be disappointed. 

Large pot ¾ full of water

2lbs shrimp (with shells or all ready peeled and de-veined)

½ cup of salt

5 tbsp of shrimp/crab boil (Zataran's liquid is best)

Bring water a hard boil

Add shrimp cook for 5-7 minutes or until done (they will start to float to the top)

Drain, let cool, peel, de-vein, set aside

1 large red onion thinly sliced

8 bay leaves

1 cup veg. oil

1 cup white vinegar

2 tbsp capers un-drained

1 2/3 tsp celery seeds

1 tsp salt

1 1/3 tsp hot sauce

Place the shrimp in a 9x13 flat dish. Top with onion slices and bay leaves. Stir together oil and the next 5 ingredients. Pour over the shrimp. Cover and chill 4-8 hours. Stir occasionally. Remove bay leaves before serving.

If you don’t cook the shrimp in shrimp/crab boil they won’t be as flavorful.

Caramel Dip

It has been a while since I have posted, but we are coming up on fall and I wanted to pass this so good, so simple caramel dip recipe along. I think it is great with granny smith apples and vanilla ice cream, or just licking off a spoon!! No, really it is so good. I am sure you could think of lots of things to put it on :)

CARAMEL DIP/SAUCE:

1/2 cup butter 
2 cups brown sugar
1 cup Karo® Light Corn Syrup
2 tablespoons water
1 can (14 ounces) sweetened condensed milk
1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract

1. Melt butter in a medium saucepan. Stir in sugar, corn syrup and water.
2. Bring to a full boil over medium-high heat. Add condensed milk, 
stirring constantly. Bring to a full boil for 3 minutes.

 3. Remove from heat and add vanilla. Serve immediately or keep warm in a 
slow cooker or fondue pot.

**Recipe tip: Prepare ahead and reheat in microwave. If sauce seems too 
thick, stir in 1 tablespoon water or milk.

No Bake Banana Pudding

So my husband prefers the one you cook on the stove. I seem to mess that one up! :) I got this recipe from Mr. Tom at church about 7 years ago. I do not even like bananas but I love wafers and pudding, so I can pick around the banana chunks. If I ever make this for an occasion, it is always gone. Quick and Easy! Just how I do things.
4-6 Bananas, sliced (drizzle with lemon juice so they will not brown)
3 cups milk
1 box Nilla Wafers or Chessman Cookies (someone recommend this-haven't tried yet, but I am sure it's de-lish)
2 small boxed of instant vanilla pudding
8 oz. cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz) container of Cool Whip ( I use the extra creamy when I can find it! )

Take both packets of instant pudding and mix with the milk.
In a separate bowl mix together cream cheese, sweetened condensed milk until smooth. Do this separately so your cream cheese doesn't lump together. Then fold in the Cool Whip. Add cream cheese mixture to the pudding and mix until well blended.

Mmmm...the final product

Layer your pan with wafers,bananas, and cream cheese pudding mixture. Add remaining wafers on top! I also like to crush them for the top layer.
Mmmmm... you will want to lick the bowl clean.
Enjoy!!!

1st layer the wafers

Layer the bananas over the wafers

Fruit Dip!! Mmmmm...

I love summer fruit. I had never been a fan of fruit dip until I had some of Mrs. Cindy's fruit dip. Mmm... it is SO good and so simple of course too!! So I had to share :) There are a lot of different fruit dips out there, but this is my favorite. I LOVE it with grapes the best, but I am also a weirdo who doesn't like strawberries, but I have not had a disappointed friend who eats it.
8 oz. cream cheese, softened
1 can sweetened condensed milk
1 container of Cool Whip

Mix all together and serve!