Butter Dip Biscuits

(In my best Paula Deen voice...) LOL

"Hey Ya'll.....you're with me on this right?"  

And standing in line just waiting for a bite too huh? 

These are easy - no rolling required - and fluffy too. 

This lovely recipe comes from my good good buddy, The Country Cook.

Brandie has such great country-cooking kind of recipes and I have confidence whenever I make one of her recipes, it's gonna be top notch. 

How can you possibly go wrong when you know someone's recipes are tried & true...over and over and over again???

BUTTER - DIP - BISCUITS!!! YES PLEASE!!

{Thank you Brandie!!! Hugs to you Sweet Friend!}

This is a quick dish that you can add to any meal and be happy you did!
They'd be awesome with eggs and/or gravy for breakfast too!

I can almost taste the crunchy crust that the butter bakes into these 
BOMIN' Biscuits! MMMM - Oh my!!

It's best to use real buttermilk, but if you don't have it, there's
a substitute below the recipe. 

BUTTER DIP BISCUITS

1 stick (1/2 cup) unsalted butter
(if using salted butter, omit salt)

2 1/2 cups all-purpose flour

4 tsp. granulated sugar

4 tsp. baking powder

2 tsp. kosher salt 

*1 - 3/4 cup buttermilk (see below)

Preheat oven to 450. Place the butter in 8" square baking dish. Place in oven until melted. 

In a medium bowl, mix together the flour, sugar, baking powder and salt. Pour in the buttermilk.  Stir until loose dough forms.  Dough will be sticky. 

Press biscuit dough into baking dish (yes, on top of the melted butter). Spread it out with your floured hands or a lightly-greased spatula. 

Cut the biscuit dough into 9 squares before baking. Bake for about 20 - 25 minutes, rotating once during baking.  Be sure to check it before time is up because oven temps do vary. Biscuits should be golden brown on top and spring back to the touch. 

(Brandie suggests if the butter is coming up to the top and getting brown during baking, just take a paper towel and dab around the edges). 

*If you don't have real buttermilk, pour just less than 2 Tb. vinegar in the bottom of 2 c. measuring cup. Add enough milk to fill to 1-3/4 c. and let stand 5 minutes....so it can thicken. 

You can thank me later!!!! 



Linked to Wonderful Food Wednesday
Thursday's Treasures
Foodie Friends Friday
Weekend Potluck
 Scrumptious Sunday

(Chocolate) Cottage Cheese Cookies {Really!}

I know....you are probably wondering...HUH??

This wonderful cookie is a chocolate-y, fudge-y and oh so tasty treat. No one would ever guess they have cottage cheese in them.

WHODA THUNK IT?  COOKIES WITH PROTEIN!!! 

You can see the cottage cheese in the dough, but not in the baked cookie. It adds great moistness to this delectable cookie. 

I first tasted these when I worked with a gal, Joyce DiStefano, in a Christian school in Washington state back in the early '80's. She was the kindergarten teacher and I was her aide...'sidekick'.  We had a blast!

She made these every year for Christmas...and regularly began her baking in September.

(I got to visit with Joyce when I went to Spokane for a visit a year ago last May!  She's 80 and as fun as ever).

Anyway - give these a try. They do freeze well and as you can see, are very pretty too.

The recipe can easily be cut in half because one batch makes 8 - 9 dozen. 

COTTAGE CHEESE COOKIES 

1-1/2 c. shortening (Crisco)

3-1/2 c. white sugar

4 eggs

1 pint (2 c.) small curd cottage cheese

4 Tb. vanilla (really!)

5-1/2 c. all purpose flour

1 c. baking cocoa

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 c. nuts, optional 

Powdered sugar 

Preheat oven to 350. In large bowl, combine shortening and sugar until fluffy; beat in eggs until smooth.  Add cottage cheese and vanilla; blend well. 

Combine flour, cocoa, baking powder, baking soda and salt together then add gradually as you blend mixtures together. 

Place about 1 c. powdered sugar in a bowl. Drop balls of dough by tablespoonsful into powdered sugar, then place on greased cookie sheet. Bake 11 - 13 minutes. Don't overbake!

The center will be fudgey and they are absolutely amazing to savor while warm...so get yourself a tall glass of milk and enjoy. 

Yield: 8 - 9 dozen 

(If you don't want to bake them all at once, cover the dough and place in the fridge up to a week to bake later...bring to room temperature before baking...or freeze the dough if you prefer; thaw and bake whenever you have time).  

Linked to Whatcha Whipped up Wednesday
      Thursday's Treasures
    Weekend Potluck
         Scrumptious Sunday
         Ingredient Spotlight - Baking Cocoa

Whole Wheat Pumpkin Pancakes

I am such a sucker for anything pumpkin!

I love this time of year and want to make something 'fall-ish' every day. 

(I don't, but I want to!) 

I love to get pumpkin pancakes when we go out to eat, but when I saw this wonderful (& HEALTHY) recipe from Thriving Home Blog, I was very excited to make them myself.  These gals share a lot of great (& healthy!) recipes, parenting ideas, couponing how-to's and more.  If you've not checked them out before, please hop over and pay them a visit. 

These yummy pancakes are definitely fluffy and light - and with cinnamon and nutmeg in them, they scream "FAAALLLLL!"  *I* 

I loved that the recipe is also sugar free AND it uses coconut oil, which I love. It adds a touch of coconut that makes these mouth-watering!

Recipe makes about a dozen nice-sized pancakes, but if you want, double the recipe and freeze the ones you don't eat.  Just heat them up for breakfast and you'll make your family so happy. 

The night before I made them, I mixed the dry ingredients and then the wet ingredients (separately of course) and mixed the two in the morning - fast & easy!

After we'd already woofed down our pancakes, I was excited to see this recipe for Cinnamon Syrup from The Southern Lady Cooks.  It calls for buttermilk and looks so tasty. 

I also have another post for Buttermilk Pumpkin Pancakes with Honey Cinnamon Butter if you care to check that out too. 

 

It's all good!  As far as I'm concerned, you just can't go wrong making pumpkin anything.  Especially when you can use healthy ingredients!

WHOLE WHEAT PUMPKIN PANCAKES 

2 c. whole wheat flour
(I use white whole wheat)
4 tsp. baking powder
1 tsp. cinnamon
dash of nutmeg
1/4 tsp. salt
2 Tb. brown sugar
(I used 12 drops liquid stevia)
2 c. 1% milk
4 tsp. melted butter (or coconut oil), plus more for skillet
2 eggs
1/2 c. canned pumpkin (not pumpkin pie mix)
(I like pumpkin and added a heaping TB. more)
1 tsp. vanilla

In large bowl, mix flour, baking powder, cinnamon, nutmeg, salt and brown sugar; set aside. 

In medium bowl, combine the milk, butter, eggs, pumpkin and vanilla. 

Pour wet ingredients into dry ones. Whisk together just until smooth, but do not overmix.  (If need be, add a little more liquid). 

Let the batter rest for about 5 minutes while you preheat your skillet with butter or oil. 

Cook batches on medium temperature until bubbles form on the surface. Flip and cook until golden brown.  

Serve warm with butter and maple syrup, or honey cinnamon butter. 

Linked to Mix it up Monday
Melt in your mouth Monday
Thursday's Treasures

Homemade Butterfinger Candy Bars & Weekend Potluck #33

WELCOME TO ANOTHER FUN WEEKEND POTLUCK! 

AND...

Where I post a recipe worth sharing again...

As I filled my candy dish with candy corn this week, I thought of this amazing recipe...if you haven't ever tried it before, I hope you will.  It really does taste so much like a Butterfinger candy bar. The filling is made with only 
TWO INGREDIENTS!!! 

Homemade Butterfinger Candy Bars



Can't thank you all enough for coming to our party! You are amazing and we so love all the wonderful dishes you share with us. 

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Tailgating Food by The Domestically Impaired Guide to the Retro Kitchen Arts

Recipes that caught our attention ~

Smothered Pork Chops by My Biscuits Are Burning

Almond Joy Bars by Flavors By Four

And, a personal favorite ~

Easy Mini Toffee Cheesecakesby Zoe's Lunchbox

If you were featured, please grab the button below...hurrah for you! 

<a href="http://www.thebetterbaker.blogspot.com" ><img border="0" src="http://www.meetpenny.com/wp-content/uploads/2012/01/I-was-Featured-Button-150.jpg" width="125"/></a>

Your hostesses ~

• The Country Cook~ Brandie
• Meet Penny ~ Tabitha
• The Better Baker ~ Marsha
• Sunflower Supper Club ~ Kim & Julie
• Life As a Lofthouse ~ Holly
• 4 Little Fergusons~ Tonya

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!


<a href="www.thebetterbaker.blogspot.com" ><img border="0" src="http://www.meetpenny.com/wp-content/uploads/2012/01/weekend-potluck-buttong.jpg" width="125"/></a>

Pecan Tassies {with caramel drizzle}

Oh what a sweet treat - like mini pecan pies! They make a wonderful presentation too. 

Whenever I make these tasty treats, I always! hear lots of 'M-M-M-MORE PLEASE!' And "I need that recipe!" 

If you have one of these mini pastry pushers (from Pampered Chef), it makes this job a whole lot easier as you put the ball of dough in the mini muffin pan, and press this nifty tool in it and your crust is formed & ready to be filled!  

I love it! 

PECAN TASSIES 

CRUST:

1 - 8 ozs. pkg. cream cheese, softened 

1 c. margarine or butter, softened

2 c. all purpose flour

FILLING: 

2 eggs, beaten

1-1/2 c. brown sugar

2 tsp. vanilla extract

1-1/2 c. chopped pecans

12 vanilla caramels, melted, optional

1 Tb. milk, optional 

To make crust: Combine cream cheese and margarine in medium bowl; add flour; mix well.  Chill

Divide dough into quarters; divide each quarter into 12 balls.  Press each onto bottom and sides of mini-muffin pan.  Preheat oven to 325*. 

To make filling: Combine eggs, brown sugar and vanilla in medium bowl; stir in pecans. Spoon into pastry shells, filling each cup.  Bake 25 - 30 minutes or until pastry is golden.  Cool 5 minutes- remove from pan.  Sprinkle with powdered sugar or melt caramels and milk adn spoon over cooled tarts.

If you're serving right away, you could drizzle with some caramel ice cream topping like I did for the photo. 

Linked to Weekend Potluck
             Foodie Friends Friday
            Scrumptious Sunday
          Mix it up Monday
            Melt in your mouth Monday
           Whatcha Whipped up Wednesday
         Wonderful Food Wednesday