St. Patrick's Day Cheddar Biscuits

These are the cutest biscuits!

I can't take credit for these though...I know, I know...

But I just had to make them...and share them with you...cause Kraft Foods shared them with me!

And they are so yummy!

They are perfect as an accompaniment for your St. Patrick's day meals.  They look like they are topped with tiny shamrocks!  I love it!

So, bring out the Irish in your and make these...now.


You will need:  All purpose baking mix, cheddar cheese, herbs, parsley, sour cream, milk, Dijon mustard, and an egg. That's it!

Place baking mix, cheese, and herbs in a large bowl.  ( I used a combination of parsley and thyme to compliment my dinner, but you can change it up.)

Put sour cream and mustard in a small bowl. 

Add milk and stir to combine.

Add to dry ingredients and stir until just combined and moist.

Turn dough out on to a flour dusted board.  Knead about 10 times.

Pat in to a circle. the recipe state 1/2 " thick.  I made mine about 1 inch thick.  I like a substantial biscuit!  Cut with a 2" biscuit cutter.  Place on baking sheet.  Recipe says 12 servings, but I got 8 because I made mine thicker.

Brush the tops with a beaten egg. 

Place a parsley leaf on each biscuit.  Cover with more egg.

Bake 12 min.  Mine came out nice and brown at 12 minutes, any more and they would have burned.

How adorable are these??? And they taste good too...I was leery when I tasted the dough and it had a strong mustard taste, however, when fully cooked they are mild and savory.

Please make these...you won't be disappointed!

St. Patrick's Day Cheddar Biscuits

by Kraft Recipes

2-1/4 cups all-purpose baking mix

1/2 cup  KRAFT Shredded Cheddar Cheese

2 Tbsp. chopped fresh herbs

1/4 cup  BREAKSTONE'S Sour Cream

2 Tbsp. GREY POUPON Dijon Mustard

1/3 cup  milk

1 egg, beaten

12   fresh Italian parsley leaves

HEAT oven to 425°F.

COMBINE baking mix, cheese and herbs in large bowl. Mix sour cream and mustard in small bowl. Gradually stir in milk. Add to baking mix mixture; stir just until moistened.

PLACE dough on surface lightly dusted with additional baking mix; knead 10 times. Pat into 1/2-inch-thick circle. Cut with 2-inch biscuit cutter dusted with baking mix. Place biscuits, 2 inches apart, on baking sheet. Brush lightly with egg; top with parsley. Brush with remaining egg.

BAKE 12 to 15 min. or until lightly browned. Serve warm.

Chocolate Bailey's Milkshake

Let's start this week of  St. Patrick's  Day Celebrations with a Cheer!

Here's a decadent milkshake spiked with a little Bailey's Irish Cream...what's a better way to start off the week? 

Salute the Irish in all of us!  Slainte!

Chocolate Bailey's Milkshake

Serves 1

4 Scoops of Vanilla Ice Cream
3/4 c Milk
1/4 c Bailey's Irish Cream - add a little more if you dare!
3 heaping Tablespoons Chocolate Syrup
3-4 Ice Cube to make if frosty (optional)

Place all ingredients into a blender.  Blend until thoroughly mixed.
Pour into a tall glass.  Enjoy!

Ode to Mardi Gras: Chicken and Sausage Jambalaya

Sorry for the late post for Mardi Gras...Computer issues...

So, I know Mardi Gras is over...but did everyone have fun? 

At the last minute on Fat Tuesday I decided that MGG and I would celebrate by making some good Louisiana Jambalaya.  What better way to pay tribute to a state than to celebrate through their food?

So I stopped by the store on the way home and picked a few things up.  The good thing about Jambalaya, other than the wonderful blend of flavors, is that it's a one pot meal.  And...you most likely have all the ingredients on hand.

This is my version of jambalaya.  No shrimp, just chicken and chicken andouille sausage (keep the flavor, lessen the fat).

This is a good dish to make during the week as it is pretty quick to make.  You can lessen or increase the spices to suit any taste.  It's hearty enough to service alone with some crusty bread.

I hope you enjoy this dish and share it with those your love....celebrate!!

Here's what you will need:  chicken breasts, chicken andouille sausage, a can of diced tomatoes with green pepper and onion, brown basmati rice, onion, celery, garlic, cajun seasoning, and chicken broth.

In a 4 quart pan heat some oil over medium heat.  Salt and pepper your chicken and place it in the pan.  I used thin sliced chicken breasts, but you can use what you like.

Cook until golden brown and cooked all the way through, about 5 minutes on each side.

While chicken is cooking dice up a medium onion, and slice 2-3 stalks of celery.

Remove the chicken to a dish and let cool for a few minutes.  When cool enough to handle, cut up in to 1" bite size pieces.

Add onion and celery to the pan.  Cook about 5 minutes, stirring often.  Meanwhile, chop your sausage and garlic.

Add sausage and cook about 3 minutes.

Add your garlic and cook another minute.  Then add your broth, tomatoes with green pepper, and onions with the juices. Add cajun seasoning and about 1/3 cup of water.  (This is the point you can increase or reduce the amount of spice.)

Bring the pot to a boil.  Add your chicken pieces and the rice.

Turn heat down to low.  Cover and simmer about 40-45 minutes until all water is absorbed and rice is tender.

Test for seasoning if you like.

Enjoy the feast!


Chicken and Sausage Jambalaya

3 T oil

1 pound boneless, skinless chicken breasts

salt and pepper

2 celery stalks, sliced

1 medium onion, diced

½ lb chicken andouille sausage, cut into 1/2-inch pieces

2 garlic cloves, minced

2 c low sodium chicken broth

2 tsp. Cajun seasoning

1 can (14 ounces) diced tomatoes with green pepper and onion

1 c brown basmati rice

In a 4 quart pan, heat oil.  Season chicken with salt and pepper.  Place in pan and cook over medium heat until cooked through and golden brown.  About 5 minutes per side.  Remove to a pan to cool slightly.  Cut chicken in to 1 inch bite size pieces. 

Add onion and celery to the pan.  Cook, stirring, 5 minutes. Add sausage; cook 3 minutes. Add garlic; cook 1 minute. Stir in broth, Cajun seasoning, tomatoes with their juice, and 1/3 cup water; bring to a boil.   Add rice and chicken.  Reduce heat, cover and simmer 40 - 45 minutes.