Store Bought Mozzarella Magic

1 8 oz. ball of fresh mozzarella

1 cup of whole milk

1 tsp. kosher salt

Add salt to milk and stir.  Heat milk mixture for a few minutes in microwave to 110 degrees.  Remove from microwave and stir.  Put the fresh mozzarella in the water (make sure the cheese is covered) and let it stand on the counter for one hour.  Use this magic cheese to make the best caprese salad you ever ate!

Frozen Butter Biscuits

1 stick frozen butter

2 ½ cups of all purpose flour

¾ teaspoon salt

4 teaspoons baking powder

1 cup chilled butter milk

Preheat oven to 475 degrees.  Grate frozen butter using large holes of a box grater. Whisk together flour, salt and baking powder.  Then sift this mixture.

Toss together grated butter and flour mixture in a medium bowl.  Stick back in the freezer for 10 minutes.

Make a well in center of flour & butter mixture. Pour buttermilk in center well and stir 15 times.

Turn dough out onto a lightly floured surface. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Fold dough in half so short ends meet. Repeat rolling and folding process 4 more times.

Roll dough to 1/2-inch thickness. Cut with a 2 1/2-inch floured round cutter, reshaping scraps and flouring as needed.

Place dough rounds on a parchment paper-lined jelly-roll pan. Bake at 475° for 10-15 minutes or until lightly browned. Brush with melted butter.

BBQ Bean Bake

1/2 lb. ground beef, browned
1 small onion, chopped
1/2 green pepper, chopped
6 slices bacon, fried and chopped
1 can pork 'n beans
1 can kidney beans, drained
1 package frozen lima beans (cook as directed on package)
1/2 c. brown sugar
1/2 c. ketchup
1/2 c. BBQ sauce
1 t. dry mustard


Bake at 400 for 45-55 minutes.

Perfect Potato Salad

• 6 pounds Russet Potatoes (about 8 Medium Russets)
• 1-1/2 cup Real Mayonnaise (NOT Miracle Whip)
• 4 Tablespoons Prepared Mustard (regular, Dijon Or A Mixture Of Both)
• 5 whole Green Onions, Sliced Up To The Darkest Green Part
• 8 whole Small Sweet Pickles 
• 1 teaspoon Kosher Salt (more To Taste)
• 1/2 teaspoon Black Pepper
• 5 whole Hard Boiled Eggs
• chopped celery to taste--1/2 c. to 3/4 c.
• celery seed to taste

Peel potatoes and cut into bite-size chunks, then boil until fork tender. Drain. Fold potatoes together with mayonnaise, mustard, green onions, salt, pepper, and other seasonings you like. Fold in pickles and eggs, then taste for seasonings, adding more salt, mustard, or mayo as needed. You may also splash in juice from the pickle jar if salad needs a little moisture.

~~adapted from Pioneer Woman 

Turtle Rice Krispie Treats

Ingredients

• ¼ cup butter
• 7 cups mini Marshmallows, divided
• 7 cups Rice Krispies cereal
• 1⅓ cups pecans, divided
• 1 cup semi sweet chocolate chips
• ¼ cup heavy cream
• 5.5 oz caramel bits (or 5.5 oz caramels unwrapped)
• 2½ tablespoons heavy cream

Instructions

Rice Krispies

1. Melt butter and 6 cups of mini marshmallows over medium low heat until smooth.
2. Stir in Rice Krispies, ⅓ cup pecans and 1 cup of marshmallows (unmelted). Press into a well greased 9x13 pan (or slightly smaller if you prefer a thicker Rice Krispie).
3. Melt caramel bits and 2½ tablespoons heavy cream in the microwave for 60-90 seconds (stirring every 30 seconds) until smooth.
4. In a separate bowl, combine ¼ cup heavy cream and chocolate chips. Microwave at 50% power for 90 seconds (stirring every 30 seconds) until smooth.
5. Drizzle ½ of the caramel and ½ of the chocolate over the Krispies. Top with pecans. Drizzle remaining caramel and chocolate. Cool completely.
6. Cut into squares and serve.

from: www.spendswithpennies.com

Best Ever Peach Cobbler

• 

• Fruit Mixture

•   6 T. tapioca

• 6 -7c. fresh peaches, sliced (or equivalent canned peaches)
• 1c. sugar (omit if using sweetened canned peaches)
• 1⁄4t. cinnamon
• 1⁄4t. nutmeg

• Cobbler Dough

• 1⁄2c. butter, softened
• 1c. sugar
• 2c. flour
• 1 1⁄2c. milk
• 2t. baking powder
• 1t. salt

• Cobbler Topping

• 1 1⁄2c. sugar
• 2T. cornstarch
• cinnamon, to taste
• nutmeg, to taste
• 1⁄2c. boiling water

DIRECTIONS

1. Preheat oven to 375 degrees F.
2. In a mixing bowl, combine tapioca, peaches, sugar (if used), cinnamon and nutmeg.
3. Mix thoroughly.
4. Pour the fruit mixture into a buttered 9" X 13" baking dish.
5. In a bowl mix thoroughly the ingredients for the Cobbler Dough.
6. Spread over the fruit mixture.
7. In a medium mixing bowl, stir together 
8. DRY cobbler topping ingredients.
9. Sprinkle evenly over the cobbler dough layer.
10. Then pour the boiling water evenly over the cobbler.
11. (Do Not Stir.) Bake for 1 hour and 20 minutes or until knife inserted comes out clean and top has a golden crust.

Almond, Berry and Chicken Spinach Salad

INGREDIENTS

• 4 cups baby spinach (remove stems if desired)
• 1/2 cup fresh blueberries
• 1/2 cup fresh strawberries
• 1/2 cup clementine or mandarine oranges
• 2-3 tablespoons feta cheese
• 2-3 tablespoons slivered almonds
• 1 large boneless, skinless chicken breast (plus olive oil, salt, and pepper
• 
  

Dressing

• 1/4 cup olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey
• Optional: squeeze of lemon, Mrs. Dash chicken grilling blends seasoning, salt

1. Prepare the fruits and lettuce by washing and completely drying. If the spinach is still wet it won't absorb the dressing very well.
2. Remove strawberry stems and slice them. Remove clementine skins and separate into sections. OR drain a can of mandarin oranges.
3. Sprinkle both sides of the chicken breast with salt, pepper, and Mrs. Dash chicken grilling blends to taste.
4. Lightly coat your skillet with 2 to 3 teaspoons olive oil.
5. Preheat the skillet over medium-high heat until hot. Place the chicken in the skillet and then reduce the heat to medium and cook until the meat is no longer pink and the juices run clear, about 8 to 12 minutes.
6. As the chicken cooks, turn it occasionally so it browns evenly. If it starts to brown too quickly, reduce the heat to medium-low.
7. Meanwhile, combine all of the dressing ingredients into an airtight jar. Add some salt to taste. Shake until well combined. Toss the dressing with the spinach. Add in the fruit and feta cheese and toss again. If desired squeeze some fresh lemon over the salad.
8. Toast the almonds in a small skillet over medium heat for about 1-2 minutes stirring constantly. Add the almonds to the salad.
9. Once the chicken is finished, remove from heat and slice or chop it. Let it cool and then add it to the salad.
10. Separate the salad onto two dishes and enjoy immediately.
11. If not enjoying immediately do not toss with the dressing or feta cheese!