Friday, February 1, 2013

Friday Foodday

Happy Friday! Here are my favorite recipes this week!

Sugar Biscuits
c/o The Pioneer Woman

  • 3 cups All-purpose Flour
  • 2/3 cups Sugar
  • 5 teaspoons Baking Powder
  • 1/4 teaspoon Salt
  • 2 sticks Butter, Cold & Cut Into Pieces
  • 1-1/4 cup Heavy Cream (more If Needed)
  • 5 cups Powdered Sugar, Sifted
  • 1/2 cup Whole Milk
  • 1 teaspoon Vanilla Extract
  • Dash Of Salt

Preheat oven to 350 degrees.
Sift together flour, sugar, baking powder, and salt. Add cold butter pieces, then use a pastry cutter to incorporate the butter into the dry ingredients until the mixture resembles coarse crumbs.
Pour in the heavy cream, stirring gently with a fork until the dough just comes together. Use your hands to press it into a ball in the bowl (dough will be crumbly) then turn it onto a floured surface. (You can add a tiny bit more cream if needed. Gently press into a circle with your hands, then use a rolling pin to roll the dough to about 1/2 inch thick.
Use a small round biscuit cutter to cut circles of dough, then transfer them to a baking sheet. Bake for 16 to 18 minutes, or until barely golden brown. Allow to cool completely, then make the glaze.
Mix together the 1/2 cup milk and vanilla. Pour it into a bowl with the sifted powdered sugar and the salt. Whisk until totally smooth.
When the biscuits are totally cool, dunk them in the glaze to coat, then place them on a cooling rack so that the excess will drip off. Allow to set completely, then serve! (Sugar biscuits will keep several days.)

Chicken Corn and Pepper Quesadillas
2 tsp olive oil
1/2 small yellow onion, diced
1/2 cup bell pepper, diced small
1/3 cup frozen corn
1/2 cup shredded cooked chicken
3 oz cream cheese
1 tbsp butter
1/2 cup shredded pepper jack cheese
1/4 cup shredded cheddar cheese
1/4 tsp each chili powder and cumin
8 small tortillas (corn or flour)
Cooking spray

1- Heat olive oil in a small pan over medium-high heat. Add onion and peppers and saute until soft. Add the corn, chicken, and spices and saute for about a minute. 
2- Add the cream cheese and stir until melted. Set aside.
3- Heat a skillet with the butter. Place 4 tortillas down. Divide chicken mixture and cheeses evenly over the tortillas. Place a second tortilla on top of each, flipping to brown both sides. 
4- Serve hot with salsa or sour cream if desired.

Peach Parfait
2 6 oz. containers of vanilla Chobani Greek yogurt
1 large peach, diced
1 cup granola (I used Bob’s Red Mill honey oat granola)
  1. Using a spoon, layer bottom of the trifle glass with a few spoonfuls of yogurt.
  2. Then layer on some diced peaches.
  3. Then granola.
  4. Then top with more yogurt.
  5. Repeat until desired amount of layers or until the trifle glasses are full.
  6. Eat immediately. They don’t keep well as the granola will get soggy.

1 comment:

Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.