Cheddar Bay Biscuits

This recipe was posted in the Orlando Sentinel Newspaper.

Ingredients:
2 Cups Bisquick
2/3 Cup milk
1/2 Cup shredded Cheddar Cheese*
1/2 Cup butter or margarine, melted
1/4 teaspoon garlic powder

*I love cheese and find that 1/2 cup isn't enough. I generally double the cheese in the recipe.

Heat oven to 450 degrees. Mix bisquick, milk and cheese until a soft dough
forms. Drop by spoonfuls onto an ungreased cooking sheet. Bake 8- 10
minutes until golden brown. Mix butter and garlic powder. Brush mixture over
warm biscuits before removing from cookie sheet.

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Cheddar Bay Crab Bake


Ahoy. Here's a cool clone for a pizza-shaped adaptation of Red Lobster's famous Cheddar Bay Biscuits, with a little crab thrown in. If you like those tender, cheesy biscuits that come with every meal at Red Lobster, then you'll surely like this new recipe. Plus, it's a cinch to make. I suggest you use fresh crabmeat as they do in the restaurants, but if it's only the canned stuff you have available, no problem. You'll still be able to enjoy the taste of Red Lobster's appetizer, without having to leave a tip.

2 cups Bisquick baking mix
1 3/4 cup finely shredded cheddar cheese
2/3 cups milk
2 tablespoons butter, melted and divided
1/4 teaspoon garlic powder
1/2 teaspoon fine parsley flakes
1/3 cup crab meat (fresh or canned lump)

1. Preheat oven to 450 degrees.

2. Combine baking mix, 1 cup of the cheddar cheese, milk, and 1 half of the melted butter in a medium bowl. Mix by hand until well-combined.

3. Pat out the dough into circle approximately 8 inches in diameter, with a slight lip around the edge, like a pizza crust.

4. Sprinkle the parsley over the top of the dough. Be sure the dried parsley flakes are crushed fine. You can easily crush the flakes in a small bowl with your thumb and forefinger.

5. Sprinkle the crab over the top of the dough.

6. Sprinkle the remaining cheese over the crab. Don’t go all of the way to the edge of the dough leave a margin of a half-inch or so around the edge.

7. Bake for 14-16 minutes or until the cheese on top begins to slightly brown.

8. Combine the remaining butter with the garlic powder and brush it over the top of the bake as soon as it comes out of the oven. Slice it like a pizza into 8 pieces and serve hot.

Makes 8 pieces.

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Cheesecake

Crust:
10 oz. package Lorna doone cookies, crushed
1/4 lb. melted butter
1/4 cup sugar
1 envelope Knox gelatin

Filling:
16 oz. cream cheese
8 oz. sour cream
2 eggs
2 tablespoons butter
2 tablespoons cornstarch
1 cup sugar
1 teaspoon vanilla
crushed cookie crumbs for garnish

Crust; mix crumbs with butter, sugar, and gelatin. Pat out evenly over bottom of a greased 9" springform pan. Bake at 350, for exactly 8 min.

Filling; beat with electric mixer: cream cheese, sour cream, eggs, butter, cornstarch, sugar and vanilla. When filling is perfectly smooth and creamy, pour into crust. Return to 350 oven and bake 30-35 min. or until knife inserted in the center comes out clean. Cool 20 min. before cutting. Sprinkle top with cookie crumbs.

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Pina Colada Sauce

4 oz. pina colada mix
3 oz. sour cream
3 oz. drained, crushed pineapple

Mix well and enjoy!

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Shrimp Diablo

3 lb. Large Uncooked Shrimp In the Shells (no heads)
1/2 lb. Unsalted Butter
1 Jar Kraft BBQ Sauce
1/2 Cup Ketchup
1 Tablespoon Fresh Ground Pepper
1/4 Cup Frank's Red Hot Sauce
Whole Milk

Wash shrimp in cool water and remove heads if needed.

Soak shrimp in enough milk to cover them, overnight.

Mix all sauce ingredients in a sauce pan and stir until boiling. Remove from heat and refrigerate for at least four hours. Drain milk from shrimp, place them in a baking pan, and cover evenly with the sauce. Let stand 1 hour.

Bake uncovered in preheated oven (450F) for 15 minutes (less time for smaller shrimp).

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Tartar Sauce

Use the sauce to dress up your next home-cooked fish platter or as a spread on a variety of sandwiches.

1/2 cup mayonnaise
1 1/2 tablespoons finely minced onion
1 tablespoon sweet pickle relish
1 1/2 teaspoons shredded & chopped carrot (bits the size of rice)
1 1/2 teaspoons sugar

1. Combine all ingredients in a small bowl.

2. Cover and chill.

Makes 4 servings.

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White Cheddar Mashed Potato

2 pounds potatoes, peedled and quartered
2 oz butter, unsalted, room temperature
1 teaspoon salt
1/2 teaspoon white pepper
4 oz white cheddar cheese, grated
1/3 cup heavy cream
1/4 cup sour cream

Place potatoes in pot and cover with cold water. Bring to a boil and simmer until fork tender. Drain completely. Place potatoes in an electric mixer, mix until smooth. When smooth, add butter and blend. Add cream, a little at a time and beat; add sour cream and blend. Add seasoning and grated cheese and blend again.

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