RECIPES: 05/13/19

Quick Cheddar Biscuits 

2 c. pancake and baking mix (Bisquick®)

1 Tbsp. light brown sugar

¾ c. milk

1 c. shredded Cheddar cheese

½ stick (1/4 c.) butter, melted

½ tsp. garlic powder

¼ tsp. salt

1 tsp. chopped fresh parsley

Preheat oven to 400°. In medium bowl, stir together baking mix, sugar, milk and cheese until soft dough forms. Drop dough by heaping teaspoonful onto ungreased baking sheet. Bake 10-12 minutes, or until golden brown. In small bowl, combine butter, garlic powder, salt & parsley. Brush butter mixture over warm biscuits and serve.


Spinach Artichoke Dip 

1 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry

1 (8 oz.) pkg. cream cheese, softened

¾ c. grated Parmesan cheese

¼ c. mayonnaise

1 tsp. fresh lemon juice

¼ tsp. ground red pepper

¼ tsp. garlic powder

1 (14 oz.) can artichoke hearts, drained and chopped

Preheat oven to 350°. Coat a 1-quart casserole dish with cooking spray. In medium bowl, combine spinach, cream cheese, Parmesan cheese, mayonnaise, lemon juice, ground red pepper and garlic powder; beat until well blended. Stir in artichokes and spoon into prepared casserole dish. Bake 30-35 minutes or until heated through and edges are golden. Serve immediately. Make about 3 cups.