Tillamook Cheddar Scallion Biscuits

*2 1/2 cups all-purpose flour
*1 Tbsp sugar
*1 1/2 tsp salt
*2 tsp baking powder
*1/2 tsp baking soda
*1/4 tsp cayenne powder
*1 stick Tillamook Unsalted Butter, chilled & cut into small pieces
*1/3 cup thinly sliced scallions
*1/2 cup Tillamook Shredded Medium Cheddar Cheese plus 3 Tbsp
*1 cup buttermilk
*2 tbsp heavy cream

Preheat oven to 400 degrees. Whisk together first six ingredients in large bowl. Add butter and rub together with fingertips until mixture resembles cornmeal. Mix in scallions and 1/2 cup cheddar; stir in buttermilk. Mix lightly just until a loose dough forms.
Turn dough onto floured surface and knead lightly. Roll dough onto floured surface and knead lightly. Roll dough to 3/4 inch thickness and cut rounds with a 2-inch biscuit cutter. Re-roll scraps and cut remaining dough. Place biscuits on ungreased baking sheet. Brush tops with cream and top each biscuit with a pinch of cheddar. Bake 15 minutes until tops are golden brown.
Makes 1 1/2 dozen

Porccipine Meatballs

*1 1/2 pounds lean ground beef
*2/3 C uncooked rice
*2 T finely chopped onoin
*1 1/2 t salt
*3/4 t celery salt
*3 3/4 C tomato juice
*6 whole cloves
*3/4 t ground cinnamon
*2 T sugar
*1 T Worcestershire sauce

Combine ground beef, rice, onion, salt and celery salt. Form into balls 1 12 inches in diameter. In large saucepan combine and heat remaining ingredients to boiling. Drop in meatballs. Lower heat, cover tightly and simmer 50 minutes. Makes 8 servings.

My mom will make the meatballs and freeze them (raw). Then, when ready to make, she adds the remaining ingredients and cooks as normal.

Pies in a Jar

These are seriously cute! Thanks to Our Best Bites for this idea. I love that you can freeze these. Wouldn't they be fun as little gifts?

Quick Pumpkin Bars

Fall is finally here and so are pumpkins! So far we have had pumpkin waffles, pumpkin cookies and I will be making this gem of a recipe this next week. I usually double the Cream cheese frosting recipe, because it really is finger-lickin' good.

Quick Pumpkin Bars

1 c. Vegetable oil
4 Eggs
2 c. Sugar
2 c. Canned pumpkin
2 c. Flour
2 tsp. Baking powder
1 tsp. Baking soda
2 tsp. Cinnamon
1/2 tsp. Salt
A dash of nutmeg
A dash of allspice

Combine the oil, eggs, and sugar in a large mixer bowl & beat until smooth. Beat in the pumpkin. Add the flour, baking powder, baking soda, cinnamon and salt and mix well.

Spoon into an ungreased 10 x 15" baking pan. Bake @ 350 for 20-25 min. or until a wooden pick inserted comes out clean. Cool completely on a wire rack.

Spread with Cream Cheese Frosting. Let stand until the frosting is set. Cut into bars. Store covered, in the refrigerator.

Cream Cheese Frosting

6 TB margarine, softened
3 oz. cream cheese, softened
2 c. Confectioners' sugar
1 tsp. Milk
1 tsp. Vanilla extract

Cream the margarine & cream cheese in a mixer bowl until light. Add the confectioners' sugar, milk & vanilla & beat until fluffy.

Minestrone Soup

Two soup posts right in a row !? What? Why? Because Becca requested it, that's why. And I do everything Becca requests, well, except when it comes to going to the gym @ 5:30 am. That crosses the line. My loyalty stops right there.

This is a goooood tastin' soup. Enjoy. It really makes a TON, so you might want to invite people over for dinner. Of course, you will have gallons of leftovers still, but that's okay because, in my opinion, this soup is better on day 2. It must be all the marinating it did overnight in the fridge. This recipe is from Natalie B.


Minestrone Soup

1 lb. ground beef or sausage (we like the sausage)
1) 6 TB butter
2) 3 carrots
3) 2 stalks of celery
4) 1-2 small onions
5) 1 garlic clove
6) 1 head cauliflower
7) 2 cans tomato sauce
8) 6-8 c. water
9) 2 tsp. salt
10) 4-8 beef bullion cubes
11) 1 tsp oregano
12) 1/2 tsp. pepper
13) 4 potatoes
14) 2 zucchini
15) 10 oz. chopped spinach

Cut all veggies into bite sized pieces. Cook sausage in soup pot, do not drain off the drippings. Add in the first 7 ingredients in with sausage & stir fry for 20 minutes. Add ingredients 8-14 and boil, then simmer for 30 minutes. When there is 5 minutes left add in the spinach. This recipe is so good with homemade bread.

Classic French Onion Soup

The leaves are going to be changing with the seasons soon, and you know what that means don't you? SOUP SEASON.....yummm.

1/4 c. butter
3 large yellow onions, sliced
1 c. dry white wine
3 cans (14 oz. each) beef broth
1/2 tsp. dried thyme
1/2 tsp. salt
1 tsp. worchestershire sauce
1 loaf french bread, sliced & toasted
4 oz. shredded swiss cheese
fresh thyme (for garnish)

Melt butter in large skillet over high heat. Add onions; cook & stir 15 minutes or until onions are soft & lightly browned. Stir in wine.

Combine onion mixture, beef broth, thyme, salt & worchestershire sauce in slow cooker. Cover & cook on LOW 4 to 4 1/2 hours. Ladle soup into 4 individual bowls; top with bread slice & cheese. Garnish with fresh thyme, if desired. Makes 4 servings.

Alfredo Potatoes

I found this recipe in a small town newspaper while we were on vacation. I have yet to make it, but I am drooling just reading the recipe...so I thought it was blog worthy. Picture to come.

2 large baking potatoes
1 c. prepared Alfredo sauce
1 tsp. garlic powder
1/2 tsp. pepper
1/8 tsp. dried thyme
1 c. (4oz.) shredded cheddar cheese, divided
1/2 c. shredded mozzarella cheese

Pierce potatoes several times, bake @ 400 for 45 min, or until tender. Allow potatoes to cool slightly. Meanwhile, in a bowl, combine Alfredo sauce, garlic powder, pepper & thyme. Stir in 1/2 c. cheddar & mozzarella cheese. Cut potatoes in half lengthwise. Scoop out the pulp & add to the sauce mixture; mix well. Spoon into potato shells. Sprinkle with remaining cheddar cheese. Place back in oven until warmed through & cheese is melted. Serves 4