7 Up Biscuits

 Yes That's what they are called..."7 Up Biscuits"

These are excellent! Easy and great tasting! This Recipe is extremely hard to find anywhere else,  so here it is, don’t miss it 😋

INGREDIENTS:

4 cups Bisquick 

1 cup sour cream 

1 cup 7-up (I kid you not!)

1/2 cup melted butter

DIRECTIONS:

Mix bisquick, sour cream and 7 up. 

Dough will be very soft – don’t worry Knead and fold dough until coated with your baking mix. 

Pat dough out and cut biscuits using a round biscuit / cookie cutter. 

Melt butter in bottom of cookie sheet pan or 9×13 casserole dish. 

Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees.

ENJOY!

New York Cheesecake

 Here is another summer dessert...

INGREDIENTS:

5 large eggs, room temperature 

2 cups (one pint) sour cream, room temperature 

4 8-ounce packages cream cheese, room temperature 

8 tablespoons (one stick) unsalted butter, room temperature 

1 1/2 cups sugar 

2 tablespoons cornstarch 

1 1/2 teaspoons vanilla extract 

1 teaspoon fresh lemon juice 

1 teaspoon grated lemon zest

DIRECTIONS:

Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit. 

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.

Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly about 2 minutes. 

Pour into the prepared springform pan and place in a roasting pan (or other pans) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

 Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.

ENJOY!

Taco Stuffed Tomatoes

Here is a nice summer recipe..Taco stuffed Tomatoes...

INGREDIENTS:

4-6 large tomatoes

 1 pound ground beef

 2 tablespoons taco seasoning 

4 cups spinach, chopped

 1/2 cup corn *fresh or frozen

 1/4 cup sharp cheddar cheese *optional

 1 tablespoon cilantro, chopped 

DIRECTIONS:

Preheat oven to 375. 

Slice the top off the tomatoes and scoop out all the pulp.

Place in a baking dish.

 Brown the ground beef in a large saute pan. 

Once cooked through, add the taco seasoning.

Add the spinach and corn.

 Cook until the spinach is wilted and everything is fully mixed together. 

Stuff the tomatoes with the beef mixture.

 Use any leftover beef in the bottom of the baking dish.

 Sprinkle with cheese. Bake for 15 minutes or until cheese is melted. 

Top with the cilantro and serve. 

ENJOY!

Gumbo In a Jiffy

 Hi everybody, It's the First of July and here is a great dish to start the Summer month off with.

INGREDIENTS:

1 package (12 ounces) smoked sausage, sliced

1 can (14-1/2 ounces) diced tomatoes with green peppers and onions, undrained 

1 can (14-1/2 ounces) chicken broth 

1/2 cup water 

1 cup uncooked instant rice 

1 can (7 ounces) whole kernel corn, drained 

Sliced green onions,( optional)

DIRECTIONS:

In a large saucepan, cook sliced sausage until browned on both sides. Stir in the tomatoes, broth and water; bring to a boil. Stir in rice and corn; cover and remove from the heat. Let stand for 5 minutes. If desired, top with sliced green onions.

And that is it....ENJOY!