Cheesy Garlic n Herb Biscuits

So last night was one of those nights where I forgot to take out the chicken for the chicken noodle soup that we were supposed to have…dinner time was creeping up on me and I was kinda over what we had in the fridge and pantry…

So basically I really didn’t want to cook and REALLY wanted Chipotle. Mmmmmm…

But…it was a little nippy out (southern California nippy, but nippy nonetheless) I know, I am cold weather wimp

and, I am really trying so hard to stick to this whole budget thing….

So I improvised. We had chicken-less noodle soup with veggies and chicken boulion (I got that chicken flavor in at least) and just to make life interesting and see if I could recreate one of those yummy restaurant finds that I have never forgotten about – Cheesy Garlic n Herb Biscuits.

Hallelujah; thank you Jesus for Cheese and Biscuits and any and all combinations of the two.

I’ll be honest. I didn’t have a ton of faith in them at first. It was a defitnite last minute throw together with whatever i had on hand.

But hot digity! It was one of the best throw togethers we have had yet!

I’m going to warn you….be prepared to throw caution to the wind because when you smell these…

ooh la la!! you will eat them in multiples!

Are you ready?

Here. We. Go.

You will need:

2 Cups Bisquick

3/4 -1 Cup Shredded Cheese

1 Tsp Chives

1 Tsp Minced Garlic

2/3 Cup Milk

You will do this:

Preheat the oven to 450.

Grease a 12 cup muffin pan and set aside.

In a bowl, combine Bisquick, cheese, chives and garlic. Slowly add milk into the dry ingredients stirring constantly. The dough will get quite thick and you may have to use your hands to finish mixing it all together. Get dirty.

Roll the dough into small balls and place 3 into each cup of the muffin pan (so 36 balls in all; 3 in each cup just for those of you who are like me and need super duper specific instructions).

Bake for 8-10 minutes. Remove from the oven. Salivate.

Salivate some more.

Devour!!!!

Sorry for the lack of pics…like I said; it was one of those nights, a throw together dish….

I will never let it happen again 🙂

I hope you enjoy!!!

Oh and PS…I used cheddar and chives, but get creative!!! Mozzarella and basil or oregano. Maybe pepper jack and minced jalapenos. The possibilities are endless!!!

Sweet n Tangy BBQ Sauce

Have you ever dreamed wonderful dreams of making your own BBQ sauce?

Yes you say???

Well then, you’re not only pretty much a recipe geek like me, but you are in luck!!

I made this for the first time the other night and it came out A-mazing…

If I do say so myself….

It was super easy, I had all of the ingredients, and, I ended up making it in the crock pot!!!!

Could life get any better???

Well, I could think of a few things that would be pretty sweet, but homemade BBQ sauce made my day…my week in fact!

Go get your cowboy boots on, and if you don’t have any (generally not the common attire in Orange County), slippers or flip flops will do, and prepare yourself because you will be salivating before this creation is complete.

** Note, this recipe does not call for bananas; I am just a bonehead and forgot to take them out of the way when setting up the shot. And yes, I do buy the most green bananas on Earth; what can I say, the hubs likes under ripe bananas and I like to make the hubs happy….it’s the little things

Ingredients 

1 cup Ketchup

1/2 cup Apple Cider Vinegar (this is the tangy part; like less tang? Use less Vinegar)

3 Tbsp Dark Brown Sugar (I used light brown cause that’s what I had)

1 Tbsp Yellow Mustard

2 Tbsp Tomato Paste (not shown cause it was kinda an afterthought)

1/2 tsp Black Pepper

1/4 tsp Red Pepper Flakes

1 tsp Salt

1 Tbsp Maple Syrup

1/4 tsp Garlic Powder (another afterthought)

1/4 tsp Chile Powder (and yet another afterthought)

** I doubled the recipe so the pictures may not reflect the accurate measurements**

Actual recipe yields about 1 cup of sauce

Directions

In either a medium saucepan or crock pot, pour Ketchup… If you have not gotten a rubber spatula by now we need to have a talk!

Add the Apple Cider Vinegar

and the brown sugar

Note to self…we are in need of a serious manicure…what the heck happened!

Add the mustard…

and the tomato paste….

and the maple syrup….

and all of your spices…

Now stir and stir and then leave it for a bit. We want all of those wonderful flavors to mix together. Let it sit over low heat, stirring occasionaly for about 30-45 minutes to let it reduce.

When you feel like you have had enough stirring and reducing and paying attention to something on the stove, take it off, let it cool, then transfer it to an airtight container in the fridge.

or…

If you want to use it now and have opted for the crock pot and need some ideas on what to do with this amazing stuff…

Here you go (again, I am here to take the wonder out of your kitchen adventures):

Throw in some meatballs (that’s what I did, Meatball Recipe Here), sausage, rotisserie chicken or pulled pork (eat it alone or make sandwiches)

Make a meatloaf and slather it on the top prior to baking

BBQ burgers and chicken are always wonderful

Add some onions and peppers and put it on top of anything and you will think you have died and gone to heaven!

I hope you enjoy making and eating this goodness as much as I did!!!