Better Than KFC Biscuits

When I came across this recipe it said they are just like KFC's biscuits. These are SO MUCH BETTER than KFC's. It's hard to even compare the two. Super easy to make & they melt in your mouth. Yummy!!


2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

1. Preheat oven to 450 degrees. Fold sour cream into bisquick until it is somewhat combined. Add 7-up and continue to stir until it forms a very soft, sticky dough.

2. Sprinkle Bisquick onto counter or cutting board. Place the dough onto floured surface & press the dough out until it is about a 1/2" to 3/4" thick. Cut with floured biscuit cutter. (Or in my house this so called cutter is a wine glass)

3. Pour butter into 9x9 pan. Place cut biscuits into pan & arrange so that all biscuits fit. Bake for 12-15 minutes or until golden brown.

Oatmeal Cranberry White Chocolate Chunk Cookies

I got this recipe right off of the back of the Ocean Spray Craisins bag one night while we were eating cheese, cranberries & drinking wine. Trust me, wine was the motivating factor in making these. However, the only flour I had in the house was white whole wheat. The recipe calls for white flour, I have never ever made them this way. The white wheat flour gives them a healthy taste. Ya know not completely healthy but, healthy as in I don't feel guilty eating two or three with my morning coffee.  It's like a muffin, in a cookie but better!


2/3 cup butter, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old fashioned oats, not instant
1 1/2 cups flour (or white wheat flour)
1 tsp. baking soda
1/2 tsp salt
1 1/4 cups Craisins Dried Cranberries (or the 5 oz. package)
2/3 cup white chocolate chips or chunks




1. Preheat oven to 375ºF. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. 


2. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.

3. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Makes approximately 2 1/2 dozen cookies.

Chocolate Gooey Butter Cookies

That Paula Deen lives in a special place in my heart...right next to butter. *This recipe does need to refrigerate for 2 hours. Nothing worse then starting a cookie recipe, you have it all mixed up & ready to bake and then you see "refrigerate"so here is a heads up...it's in there.


8 oz. cream cheese, room temperature (used reduced fat & couldn't tell)
1 stick of butter, room temperature
1 egg
1 tsp. vanilla extract
1 (18 oz) box moist chocolate cake mix
Confectioner's sugar for dusting

1. Preheat oven to 350 degrees. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.

2. Roll the chilled batter into tablespoon size balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake for 12 minutes.

3. The cookies will remain soft and "gooey." Cool completely and sprinkle with more sugar, if desired.

Paula Deen's Monster Cookies

This is my favorite Monster Cookie recipe. There is no flour in this recipe so they stay soft & chewy for a few days. I can only vouch for a few days because they never last any longer than that when I make them.


3 eggs
1 1/4 cups packed brown sugar
1 cup granulated sugar
1/2 tsp salt
1/2 tsp vanilla extract
13 oz. jar creamy peanut butter (I have yet to find a 13 oz jar so good luck with that. I just put in what I think is 13 ounces.)
1 stick butter, softened
1/2 cup M&M's (seriously...1/2 cup...I double this)
1/2 cup chocolate chips (double this too, sometimes they are dark chocolate)
2 tsp baking soda
4 1/2 cups quick cooking oatmeal (not instant)

1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or nonstick baking mats. ( I don't always do this & they turn out fine)

2. In a very large mixing bowl, combine the eggs & sugars. Mix Well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the M&M's, chocolate chips, baking soda & oatmeal.

3. Drop by tablespoons 2 inches apart onto the prepared cookie sheets. Bake 8 to 10 minutes. Do not over-bake. Let stand for 3 minutes before transferring to wire racks to cool.

Edna Mae's Sour Cream Pancakes

You will never eat pancakes any other way after you've had these. Thank you Ree Drummond for publishing this recipe & to my sister for sharing it with me.

2 cups sour cream
3/4 cup + 2 tbsp all-purpose flour
2 tbsp. sugar
2 tsp. baking soda
1 tsp. salt
4 large eggs
1 tsp. vanilla extract
Butter
Maple or pancake syrup

1. Place a large skillet over medium-low heat. You want to get the skillet nice & hot but not to hot or the butter will burn so make sure it is medium-low. (I may have learned this from experience, ha!)

2. Place the sour cream in a medium bowl. Add the flour, sugar, baking soda, and salt. Stir together very gently & stop short of the mix being totally combined.

3. Whisk the eggs in a separate bowl. Add the vanilla and stir to combine.

4. Pour the egg mixture into the sour cream/flour mixture. Stir together gently. Don't worry about the mixture being totally combined.

5. Melt about a tbsp of butter in the skillet. Pour the batter into the skillet 1/4 cup at a time. Cook for 1 to 1 1/2 minutes, the flip the pancakes over. Cook for another 45 seconds and remove to a plate. Repeat with the remaining batter; adding butter if needed.

Thai Curry Sauce

15 oz can unsweetened coconut milk, whisked to blend

1 1/4 tsp Thai curry paste (I use 3 tsp but I like my curry spicy)

1 Large red bell pepper, cut into 1/3 inch wide strips

1 Medium onion, thinly sliced 

1 tbsp brown sugar (packed)

1 tbsp fish sauce

1/3 C. thinly sliced fresh basil

1 tbsp fresh lime juice

1. Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium high heat, whisking constantly. 

2. Add bell pepper and onion; saute for a few minutes. Add remaining coconut milk, sugar and fish sauce. Cook until slightly simmering, stirring often, about 5 minutes. Stir in remaining 2 ingredients and simmer 1 minute. Season with salt. Be careful to not simmer the sauce to long as the coconut milk will begin to separate. 

3. Serve with Macadamia Nut Crusted Mahi Mahi, pouring next to the bed of rice. 

*I have made this curry by throwing chicken or shrimp into the skillet when I add the coconut milk & served over rice or noodles. 

Macadamia Nut Encrusted Mahi Mahi

4 mahi mahi fillets (6 to 8 ounce)
5 oz coarsely ground, roasted macadamia nuts (I have good luck finding that small bags at Walmart)
1/2 Cup panko (Japanese style bread crumbs)
2 Tbsp all purpose flour
1/4 Cup butter, melted
Vegetable oil, for brushing foil
 Kosher salt and pepper
2 Tbsp coconut milk

 1. Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, flour, and butter. Set aside.

 2. Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes.

 3. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 5 to 10 minutes, or until the crust is golden brown. 

4. Serve on top Jasimine Rice with Thai Curry Sauce. See next post for the Thai Curry recipe.