7-Up Biscuits

I found an interesting recipe at Plain Chicken via Pinterest the other day. While at the store I picked up all three ingredients to make them. Oh my goodness, heaven on a plate. Seriously. These are WONDERFUL! And so simple to make.

2 cups Bisquick

1/2 cup sour cream (I used Daisy Light)

1/2 cup 7-up (I used room temp Sierra Mist)

1/4 cup melted salted butter

Cut sour cream into biscuit mix, add 7-Up. It makes a very soft, dough. You might need to add a little bit more Bisquick if your dough is too sticky. Sprinkle additional Bisquick onto a cutting board and pat or cut out dough. Melt 1/4 cup butter in a 9 inch square pan.  Place cut biscuits in pan and bake at 450 degrees until golden brown. I baked mine about 20 minutes. 

Yeah, I don't think I will EVER do the canned kind again! Now, do you think these could be frozen?

Pork Carnitas

I couldn't find what I wanted in a recipe for Carnitas so I had to make up my own. Here's what I did...

3-4 lbs Pork Butt
1 1/2 tsp chipotle chili powder
2 tsp chili powder
1 1/2 tsp cumin
1 Tbs salt (will probably use a little less next time)
1/2 Tbs pepper
dash of cinnamon
1 tsp Adobo
3 tsp minced garlic
3 bay leaves
1 can of beef consume
1 whole container of lime juice (the one that is shaped like a little lime)

I mixed all the seasonings together and rubbed the pork. I placed the pork into the crock pot and poured the liquids over it. I then cooked the pork for 8 hours on low (or until it shreds easily). This is awesome for any type of Mexican dish you wish to create.

Peeps Rice Krispies Treats

I found this recipe via Love from the Oven and fell in love with all her wonderful ideas of treats with Peeps!

Here's how mine came out:

Sidenote: I did not half the peeps- probably should have. I also made my Rice Krispies Treat; I can see where the store bought ones would have worked better- they would have been harder. And I also used Nestle's new Mini Toppers as my "sprinkles."

Sweet Potato Muffins

Mini Sweet Potato Muffins (Makes 30 Mini Muffins)

1 Cup All Purpose Flour
1 Cup Old Fashioned Oats
1/3 Cup Brown Sugar
1 Tsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1 Tsp Cinnamon
2 Large Eggs, whisked
1 Cup Sweet Potato Puree, cooked*
1/2 Cup Milk
1/4 Cup Oil
1 Tsp Vanilla Extract

1. Preheat oven to 350 F.
2. Place the first 7 ingredients in a bowl and whisk to combine.
3. In a separate bowl whisk the remaining ingredients.
4. Slowly combine the dry ingredients with the wet ingredients just until they are combined (be careful not to over mix the batter).
5. Place 1 tbsp of batter in each cup of greased mini muffin tins and bake for 15 minutes.
6. Serve.

* To make sweet potato puree, bake sweet potatoes (or yams) in a 400 degree oven for one hour, allow to cool, slice in half lengthwise and mash flesh with a fork until smooth.

** You can place muffins in labeled freezer bags and freeze for up to 3 months.

recipe courtesy of weelicious.com

Mocha Punch

• I recently made this for a party I was having. Okay, and YUM! This is a delicious, cold, and very sweet punch that could be made for different events. My event was in the morning, and I wanted something to do with coffee so I thought it would be perfect. 

  
  
  
  

  Ingredients
• 6 cups water 
• 1/2 cup instant chocolate drink mix (Nesquick, or Hot Chocolate mix)
• 1/2 cup sugar
• 1/4 cup instant coffee granules
• 1/2 gallon vanilla ice cream
• 1/2 gallon chocolate ice cream
• 1 cup heavy whipping cream, whipped
• Chocolate curls, optional

Directions

• In a large saucepan, bring water to a boil. Remove from the heat. Add drink mix, sugar and coffee; stir until dissolved. Cover and refrigerate for 4 hours or overnight.
• About 30 minutes before serving, pour mixture into a large punch bowl. Add ice cream by scoopfuls; stir until partially melted.
• Garnish with dollops of whipped cream and chocolate curls if desired. Yield: 20-25 servings (about 5 quarts).

*I did not top with Whipped Cream or Chocolate Curls and it was just fine. I also halved the recipe and the proportions worked out well.*

Recipe from Taste of Home and my recipe box too.

Rainbow Cupcakes

These are really quite easy to make, just a little time consuming.

First you start with a yellow or white cake mix. Any old box cake mix will do! Mix according to instructions.

Then separate the batter in different containers. I used 6 colors, so I had 6 bowls. To each bowl, I added enough food coloring to get the desired shade. I lined my muffin tin, sprayed each cup, and then proceeded to fill each cup. I put one spoonful of cake batter into each liner. One tip I read said to have a bowl of water and use a finger dipped into the water to help you spread the batter out to the edges (the batter definitely doesn't spread well). Then bake according to the directions.

Most people top with a whipped topping or icing, but really, with all these bright colors who needs icing (or more sugar).

Irish Cream-Coffee Bars

Happy St Patrick's Day!


What better way to celebrate than with yummy Irish Cream-Coffee Bars!

Bars

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup chopped pecans
1/2 cup cold butter
1 egg
1 can (14 oz) sweetened condensed milk (not evaporated)
2 tablespoons Irish cream liqueur
1 teaspoon instant coffee granules or crystals

Topping

1 cup whipping cream
3 tablespoons packed brown sugar
1 tablespoon Irish cream liqueur
1 teaspoon vanilla
1/8 teaspoon ground cinnamon
25 cinnamon sticks (2 inch)

1. Heat oven to 350°F. Spray bottom and sides of 8-inch square pan with cooking spray. In large bowl, place cookie mix and pecans. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. With fork, stir in egg. Press half of cookie mixture in bottom of pan. Bake 15 to 18 minutes or until golden brown. Reserve remaining cookie mixture.

2. Meanwhile, in small bowl, stir milk, 2 tablespoons liqueur and the coffee granules until well blended. Pour evenly over warm crust. Sprinkle reserved cookie mixture over top. Bake 25 to 30 minutes longer or until golden brown. Cool 30 minutes at room temperature. Refrigerate 1 hour to cool completely. Let stand 10 minutes before cutting into bars (5 rows by 5 rows). Store bars covered at room temperature.

3. Just before serving, in small bowl, beat whipping cream, brown sugar, 1 tablespoon liqueur and the vanilla with electric mixer on high speed until soft peaks form. Top each bar with dollop of whipped cream; sprinkle with ground cinnamon. Insert cinnamon stick into each dollop of whipped cream.

I found this recipe on Flickr, but I am pretty sure they got it from Betty Crocker.com. Where ever it came from it's delicious!