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Recipe: Cheddar Bay Biscuits
RESTAURANT REPRODUCTIONS

Red Lobster bakes and serves more than 395 million of its famous Cheddar Bay Biscuits every year. The ever-popular cheese biscuits are a staple on the restaurant’s menu, with recipe you can now make them a staple of your's.

Ingredients:

4 cups baking mix
3 ounces Cheddar cheese, shredded
1 1/3 cups water
1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley

Preparation:

1) Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan.

Want more crunch? Brush melted butter on top before baking for a more golden or crispy crust.

2) Bake at 375 degrees for 10 to 12 minutes, or until golden brown.

3) Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.

( Image: )

Related: Broccoli Bites

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08.16.13 1:00PM BRIGID

Categories: easy, quick, summer, baking, restaurant reproduction, side dish

Recipe: Vootbeer Float
SUMMER RECIPE SERIES

Enjoy some adult fun this summer with a drunken root beer float.

Ingredients:

2 oz. vanilla infused or vanilla flavored Vodka
5 oz. Root Beer
1-2 scoop vanilla ice cream
Whipping cream for garnish

Preparation:

1) Place one scoop or two of vanilla ice cream into glass.

2) Pour vodka over ice cream and then fill with root beer.

3) Garnish top with whipping cream

( Image: MinimalistBaker )

Related: Sour Shirley Temple

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08.09.13 1:00PM BRIGID

Categories: beverage, easy, quick, summer

Recipe: Iced Mocha Coffee
SUMMER RECIPE SERIES

Sip and savor this refreshing sophisticated, up-town treat in the pleasure of your own home.

Ingredients:

chocolate syrup
dark roast coffee, brewed
milk
ice

Preparation:

1) Stir together chocolate syrup and warm coffee.

2) Fill a glass with ice and add milk.

3) Add chocolate and coffee mixture to iced milk. Serve immediately.

( Image: Schwans )

Related: Strawberry Surf Rider Smoothie

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08.09.13 11:00AM BRIGID

Categories: beverage, easy, quick, summer

Recipe: Summer Squash Salad
SUMMER RECIPE SERIES

This refreshing side will add color and flavor to your favorite summer meals. The flavor from the dressing on this salad only gets better with time.

Ingredients:

2 cups julienned zucchini
2 cups julienned yellow summer squash
1 cup sliced radish
1/2 cup vegetable oil
2 tablespoons & 2 teaspoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon parsley flakes
3/4 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
3 thin slices prosciutto (1 ounce), chopped
1/4 cup feta cheese

Preparation:

1) Heat a small nonstick skillet over medium heat. Add prosciutto; saute for 2 minutes or until crisp. Set aside.

2) In a large bowl, toss the zucchini, squash, and radishes.

3) In a small bowl or jar with a tight-fitting lid, combine remaining ingredients (except prosciutto and feta cheese); shake well. Pour over vegetables. Cover and refrigerate for at least 2 hours. Before serving, sprinkle cooked prosciutto and feta cheese over to your liking.

( Image: Anna Williams )

Related: Fresh Tomato Salad

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08.02.13 12:00PM BRIGID

Categories: easy, lunch, quick, salad, summer, snacks, uncooked

Recipe: Fresh Tomato Salad
SUMMER RECIPE SERIES

One taste of these fresh, juicy tomatoes with tangy cheese and fresh herbs, and you will never want summer to end.

Ingredients:

1 1/2 pounds assorted tomatoes
1/4 cup extra-virgin olive oil
2 Tablespoons fresh basil
1/2 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
Parmesan cheese

Preparation:

1) Slice tomatoes in thick meaty slices, about 3/4 inch thick.

2) Arrange the tomatoes on a large serving plate. In a small bowl whisk together the oil, basil, vinegar, mustard, and salt & pepper. Pour olive oil mixture over the tomato slices.

3) According to your preference, grate parmesan cheese over the slices and serve.

( Image: Jennifer Davick )

Related: Mississippi Mud Cake

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08.02.13 11:00AM BRIGID

Categories: easy, lunch, quick, salad, summer, snacks, uncooked

Recipe: Summer Salsa
SUMMER RECIPE SERIES

Shake up your summer dips with this twist on an old favorite. Fresh vegetables find themselves in the company of the snappy heat of jalapenos and a refreshing zest of lime juice. Serves this as starter to the Baja Fish Tacos and you will have a meal fit for royalty.

Ingredients:

1 can corn, drained
1 red onion, diced
3-4 tomatoes, diced
1-2 jalapenos, diced and seeds removed
1 red pepper, diced
1 can black beans, drained
1-2 avocado, chunks
5 stalks green onion, diced
2 limes or 4 tablespoons of lime juice

Preparation:

1) Combine, in a bowl, the first eight ingredients and toss until well mixed.

2) Juice two limes or about 4 tablespoons of lime juice over mixture. Toss again until coated evenly.

( Image: Pinterest )

Related: Baja Fish Tacos

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07.19.13 12:00PM BRIGID

Categories: appetizer, easy, make ahead, quick, summer, snacks, uncooked, uncooked

Recipe: Strawberry Surf Rider Smoothie
RESTAURANT REPRODUCTION

Enjoy some peaches teaching strawberries how to surf on an ocean of lemonade next to beaches made of lime sherbet. Make your own version of this classic Jamba Juice smoothie.

Ingredients:

12 oz frozen lemonade concentrate
1 cup lime sherbet
1 cup sliced strawberries
1/2 cup sliced peaches
1/2 to 1 cup crushed ice

Preparation:

1) Combine the lemonade concentrate and lime sherbet in a blender, and pulse for 5 seconds.

2) Add the strawberries, peaches, and ice; blend until smooth. Serve immediately.

( Image: SourceWire )

Related: Baja Fish Tacos

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07.12.13 12:00PM BRIGID

Categories: beverage, easy, restaurant reproduction, quick, summer, snacks, sweets, uncooked

Recipe: Baja Fish Tacos
SUMMER RECIPE SERIES

Beat the heat with these light fish tacos. So flavorful you will forget about the heat of the summer sun and instead on the subtle heat on your tongue from these fresh ingredients.

Ingredients:

Fish Tacos
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds fish fillets
cooking spray
lettuce, shredded
8 (6-inch) corn tortillas

Lime-Cilantro Crema
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 1/2 teaspoons lime juice
1/4 teaspoon salt
1/2 teaspoon minced garlic
hot sauce, to taste

Pico de Gallo
1 1/2 cups seeded, diced tomatoes
1/4 cup diced red onion
1 tablespoon diced jalapenos
1 tablespoon minced garlic
juice from 2 limes
2 tablespoons cilantro
Salt and pepper

Preparation:
1) Preheat oven to 425 degrees.

2) In a small bowl, combine the cumin, paprika, ground red pepper, salt, and garlic powder; sprinkle mixture evenly over both sides of the fish fillets. Place fish on a baking sheet coated with cooking spray. Bake for 9 minutes or until fish flakes easily when tested with a fork.

3) While fish is cooking, combine Lime-Cilantro Crema and Pico De Gallo ingredients in two separate small bowls; set aside.

4) Once the fish is done, place fillets into a bowl; break into pieces with a fork. Heat tortillas according to their package directions. Divide the fish evenly among tortillas; top each with desired amount of crema and pico de gallo.

( Image: KalynKitchen )

Related: Bacon Flavored Milkshake

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07.05.13 12:00PM BRIGID

Categories: easy, lunch, main dish, quick, supper, summer

Recipe: Fruity Summertime Iced tea
FOURTH OF JULY SPECIAL

Beat the heat this Fourth of July with a cool, refreshing Iced Tea with a splash of assorted fruit juices to put a classic summer drink on a new level with this recipe.

Ingredients:

12 cups water
1 1/2 cup sugar
9 tea bags
1 can frozen lemonade concentrate, thawed
1 can frozen pineapple-orange juice concentrate, thawed

Preparation:

1) Bring 4 cups water to a boil. Add tea bags. Let steep for 5 to 8 minutes. Discard tea bags.

2) While tea is still warm, stir in sugar until dissolved.

3) Stir in juice concentrates and remaining water. Serve over ice.

( Image: Balancechiro Brinkster )

Related: Haute Dogs

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06.28.13 1:00PM BRIGID

Categories: beverage, easy, Fourth of July, quick, summer

Haute Dogs
FOURTH OF JULY SPECIAL

Spice up the usual hot dog, Fourth of July fare with these easy to master topping combinations. Most of these can be found in the back of refrigerator. Follow these straight forward medleys and you will the toast of your Independence Day cook out.

Ingredients:

All beef hot dogs
Hot dog buns
Assorted toppings*

*See Topping Combinations

Preparation:

1) Place hot dogs into slow cooker, if cooking a large amount place them vertically so they can all fit.

2) Cover, and cook on low for 4 hours, or on high for about 2 hours. Check to make sure the hot dogs in the middle are fully hot before serving. Serve with tongs into buns and fix with desired Topping Combinations.

Your hot dogs can stay on the Warming setting for several hours, keeping them warm and ready for the duration of your party or get-together.

Topping Combinations:

1. Southwestern Hot Dog = Salsa + Tomato + Avocado
2. Backyard BBQ Hot Dog = Barbecue Sauce + French Fried Onions
3. Sweet & Salty Hot Dog = Corn + Crumbled Bacon + Ketchup
4. Neoclassical Chili Dog = Chili + White Cheddar Cheese
5. Pow! Right in the Kisser Hot Dog = Yellow Mustard + Sauerkraut

Related: Roasted Potato Salad

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06.28.13 12:00PM BRIGID

Categories: Fourth of July, lunch, easy, quick, slow cooker, main dish, supper, summer

Recipe: Summer Salad with a Citrus Vinaigrette
SUMMER RECIPE SERIES

Start off summer with a refreshing salad with a light, homemade citrus vinaigrette. Bring a little summer in with you to work or share it with friends at a backyard cook out.

Ingredients:

Salad
2 small heads romaine lettuce, cut into bite size portions
1/2 to 1 lb bacon, cooked and crumbled
1 1/2 to 2 cups chopped tomatoes
3/4 cup sunflower seeds
1 cup Swiss cheese, grated
1/3 cup Parmesan cheese, grated
croutons

Citrus Vinaigrette
1/4 cup orange juice
3 tablespoons red wine vinegar
2 teaspoons honey
1 1/2 teaspoons Dijon mustard
1 tablespoon olive oil

Preparation:

1) In small bowl, whisk together all the Citrus Vinaigrette ingredients. Set aside or store in refrigerator.

When whisking vinegar and oil dressings combine all ingredients except oil in a small bowl. Slowly add the oil while mixing vigorously with a whisk.

2) Combine all salad ingredients except croutons in a large bowl.

3) When ready to serve, pour dressing over salad and toss. Sprinkle croutons over top.

( Image: KalynKitchen )

Related: Bacon Flavored Milkshake

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06.21.13 12:00PM BRIGID

Categories: easy, lunch, main dish, quick, salad, side dish, supper, summer

Recipe: Bacon Flavored Milkshake
RESTAURANT REPRODUCTION

Although it may not sound like your go to milkshake flavor, the bacon flavored milkshake is the perfect salty sweet drink to cool him off this Father's Day.

Ingredients:

1 lb of bacon
1/2 cup of whole milk
2 1/2 tablespoons of maple syrup
1 teaspoon of salt
9 scoops of vanilla ice cream

Preparation:

1) Fry the bacon in a pan, drain fat into separate bowl.

2) Put the milk, maple syrup, salt, and ice cream into the blender. Add 4 tablespoons of the bacon fat and 2 tablespoons of crumbled bacon into the mix. Pulse it on a low setting until smooth.

3) Pour into glasses and top with whipped cream, you may also add a drizzle of chocolate syrup.

( Image: SeriousEats )

Related: Bacon, Lettuce, Tomato Sandwich

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06.14.13 2:00PM BRIGID

Categories: dessert, easy, beverage, quick, restaurant reproduction, sweets,

Recipe: Bacon, Lettuce, Tomato Sandwich
FATHER'S DAY SPECIAL

Dress up the normal BLT with an avocado spread and a new way of cooking bacon that allows you to get a mouth full of the delicious salty meat with every bite. Treat him to a nice lunch with this recipe.

Ingredients:

BLT Sandwich
2 slices bread, toasted
2 - 3 leafs of romaine lettuce
1 tomato, sliced
3 slices of bacon, cooked*

* See preparation.

Avocado Sandwich Spread
1 large avocado
2 tablespoons green onion, minced
2 teaspoons white balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation:

Avocado Sandwich Spread:
1) In a large bowl, mash the avocado until smooth.

2) Add the onion, vinegar, an salt & pepper; Mix well.

Bacon Weave:
1) Cut the bacon strips in half or to fit your slice of bread.

2) Lay 3 new slices down on a piece of tin foil on a baking sheet next to each other vertically.

3) Fold slices 1 and 3 so that the top touches the middle. Lay a new half-slice horizontally just about the fold. Unfold slices 1 and 3.

4) Fold slice 2 from bottom to top. Lay a new half-slice horizontally just at the fold of slice 2. It should lay nicely across slice 1 and 3. Unfold slice 2.

5) Fold slices 1 and 3 so that bottom touches middle. Lay a new half-slice at the fold once again. And finally unfold slices 1 and 3.

6) Cook bacon in oven at 375 degrees until desired wellness.

Assembly:

1) Spread the desired amount of avocado spread on a slice of bread. Then layer your romaine lettuce, desired amount of tomato slices, and finally gently place your bacon weave. Top it off with the other slice of bread. Enjoy.

To keep the avocado spread from browning to0 quickly spray the top with cooking spray before storing it in the refrigerator.

( Image: Pinterest )

Related: Bacon Wrapped Jalepno Poppers

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06.14.13 1:00PM BRIGID

Categories: main dish, easy, lunch, sandwich

Recipe: Bacon Wrapped Jalapeno Poppers
FATHER'S DAY SPECIAL

A spicy snack while he watches his favorite team on Sunday. A combination of a bite of heat from the jalapeno, the smooth creamy taste of cheese, and a combination of sausage and bacon that is sure to make his mouth water.

Ingredients:

1 package cream cheees, softened
1 cup cheddar cheese, shredded
1 cup monterey jack cheese, shredded
1/4 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon salt
1 lb jalapeno peppers
slices of bacon*
sausage*, flavor of our choice, cooked

* the amount of bacon and sausage should be the amount of the jalapeno peppers doubled. You will be cutting the peppers in half. The recipe for the filling should yield approximately 2 dozen, depending on the size of the peppers.

Preparation:

1) Preheat the oven to 375 degrees.

2) In a bowl, combine the cream cheese, cheeses, and seasonings; mix well.

When preparing chilis wear rubber or plastic gloves and avoid touching your eyes or face. Chili peppers contain a skin irritant called capsaicin. When done wash your hands and cutting board with hot, soapy water.

3) Cut the jalapenos in half. Remove the stems and scoop out the seeds with a spoon.

4) Spoon in the cream cheese mixture into the pepper and even it out with the edges of the pepper.

5) Place the cooked sausage on top of the mixture. Carefully wrap the bacon around the pepper+sausage, you may insert a toothpick to secure it in place.

6) Place the uncooked poppers onto a baking sheets and cook them at 375 degrees for 40 minutes or until bacon is thoroughly cooked.

( Image: Facebook )

Related: Bacon-Pancake Dippers

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06.14.13 12:00PM BRIGID

Categories: snacks, easy, appetizer

Recipe: Bacon-Pancake Dippers
FATHER'S DAY SPECIAL

Make the special father in your life a manly breakfast with these pancake dippers with a special surprise inside. These salty-sweet treats are great for a Father's Day breakfast in bed.

Ingredients:

1 cup all purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup milk
1/4 cup shortening, melted
12 slices bacon, cooked

Preparation:

1) In a bowl, combine the flour, sugar, baking powder, and salt. Combine the egg, milk and shortening; stir into dry ingredients just until moistened. (If you want something quicker you can always use instant pancake mix)

2) Pour batter into an easy to use squeeze bottle. Such as an empty, clean ketchup bottle.

3) Squirt some batter in a long oval shape, it should be slightly longer and wider than the bacon. Place a slice of cooked bacon into the center, lightly pressing bacon into the batter.

4) Squeeze more batter over the bacon. Once the edges become dry and bubbles start to appear and pop, carefully flip.

( Image: LadyBehindtheCurtain )

Related: Citrus Brunch Punch

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06.14.13 11:00AM BRIGID

Categories: side dish, easy, breakfast, quick,

Recipe: Citrus Brunch Punch
MOTHER'S DAY SPECIAL

Ingredients:

2 cups pineapple juice
2 cups orange juice
1 cup grapefruit juice
1 cup lemonade
2 cups ginger ale, chilled

Preparation:

1) In a pitcher, combine the fruit juices and lemonade. Refrigerate until cold.

2) When ready to serve, pour into punch bowl and slowly add ginger ale. Or Pour into drinking cup 3/4 way full and add ginger ale to taste.

Related: Breakfast Fruit Salad

( Image: DailyNoff.com )

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05.10.13 1:00PM BRIGID

Categories: beverage, easy, quick, uncooked,

Recipe: Fruit Salad
MOTHER'S DAY SPECIAL

Ingredients:

1 whole fresh pineapple
1 can mandarin oranges, drained
1-1/2 cup sliced fresh strawberries
1-1/2 cup marachino cherries, halved
1-1/4 cups vanilla yogurt
1/2 teaspoon vanilla extract

Preparation:

1) In a bowl, combine the pineapple chunks, oranges, strawberries, and cherries. Combine the yogurt and vanilla extract; spoon over fruit and stir gently. Serve.

Related: Homemade Breakfast Patties

( Image: )

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05.10.13 12:30PM BRIGID

Categories: side dish, easy, breakfast, quick, uncooked, salad,

Recipe: Homemade Breakfast Patties
MAKE IT YOURSELF RECIPE

Ingredients:

1/4 cup water
2 teaspoons salt
1 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon ground ginger
2 pounds ground pork

Preparation:

1) In a large bowl,combine water and seasonings. Add the pork and mix well with clean hands. Shape into 4 in. patties.

2) In a skillet, cook patties over medium heat for 5-6 minutes on each side or until no longer pink in the center or meat thermometer reads 160 degrees.

Related: Spinach and Mushroom Frittata

( Image: About.com )

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05.10.13 12:00PM BRIGID

Categories: side dish, easy, breakfast, quick

Recipe: Spinach and Mushroom Frittata
MOTHER'S DAY SPECIAL

Ingredients:

1 tablespoon unsalted butter
3/4 cups white mushrooms, thinly sliced
2 green onions, finely chopped
1/4 cup water
1/4 cup Dijon mustard
1/4 teaspoon salt
1-1/2 cups shredded chedder cheese
2 cups baby spinach, thinly sliced
8 large eggs

Preparation:

1) In a large skillet saute the mushrooms and onions in butter until tender. Remove from heat and keep warm.

2) In a bowl, beat eggs, water, mustard and salt until foamy. Stir in cheese, spinach, and mushroom mixture.

3) Pour into a greased shallow baking dish. bake at 375 degrees for 22-27 minutes or until knife inserted in the center comes out clean.

Related: Citrus Brunch Punch

( Image: Simply Recipes )

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05.10.13 11:30AM BRIGID

Categories: main dish, easy, breakfast, quick

Recipe: Pistou
MAKE YOUR OWN PESTO

Ingredients:
1 large garlic clove
coarse salt
freshly ground pepper
2 cups basil leaves
1/3 cup grated Parmesan cheese
1/3 cup extra-virgin olive oil

Preparation:
1. Chop the garlic and add 1/4 teaspoon of the coarse salt. Mash this into a paste. (A mortar and pestle are recommended)
2. Tear the basil; and gradually add it to the mortar along with half the cheese. Pound this to a paste adding leaves as you can fit them.
3. Add the remaining and the oil. Season to taste with salt and pepper.
Then it is ready to serve. To store, it is recommended, that you pour some of the olive oil on top and it can be refrigerated, covered, up to one week.

Related:

( Image: LeSauce )

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03.19.13 12:00PM KAREN B

Categories: condiments,easy,French,quick,sauce,uncooked