Bex Fool Proof Southern Buttermilk Biscuits

Bex  Fool Proof Biscuits

It only took me 15 years, but I  have FINALLY perfected my Grandmother Hazel's Southern Biscuits!!  It was a lot easier than I ever expected, so long as you use the proper ingredients and equipment - I hope you Enjoy!!

INGREDIENTS:
2 c. White Lily Flour (Unbleached Self-Rising Flour)
1 tsp. Sugar
1 tsp. Salt
4 Tbs. Chilled Crisco - cubed
4 Tbs. Chilled Butter - cubed
1 c. Buttermilk (see recipe below how to make Buttermilk)


**How to Make Buttermilk**
Add either 1 Tbs white vinegar OR 1 Tbs lemon juice to cup of milk & let sit for about 5minutes - Magically becomes Buttermilk!  You are Welcome!!


WHAT TO DO:
-Heat Oven to 500 degrees
-Coat baking sheet with non-stick cooking spray - I use a Cast Iron Skillet and coat that with spray -
-Pour flour in bowl and cut in shortening & butter cubes with a pastry blender or with a fork until crumbs are the size of small peas.
-Blend in just enough Buttermilk with a fork until dough leaves sides of bowl.

-Turn dough onto lightly floured surface.
-Knead gently 3 to 4 times.
-Roll dough to 1/2inch thickness.
-Cut using floured 2 inch biscuit cutter.
-Place biscuits, so sides are touching - into prepared cast iron skillet (or baking sheet)

Bake 8 to 10 minutes until golden brown.
*Makes 12 biscuits




GARLIC CHEESE BISCUITS VARIATION!!
-Stir in 1 cup shredded cheddar cheese before adding buttermilk.
-Drop by rounded teaspoonfuls onto prepared baking sheet.
-Bake 8-10 minutes.
-Combine 1/4 c melted butter & 1/4 tsp garlic powder.
-Brush on warm biscuits.

BadAss Brocolli Salad!

BADASS BROCCOLI SALAD

My good friend, DW brought this to a party a while back and Everyone just Flipped for it!

I had never had Broccoli Salad before and wasn't sure what to expect, but WOW was this 

THE BEST think I had eaten in quite some time!!  

I know you're gonna LOVE this Recipe - ENJOY!!

INGREDIENTS:

2 Heads of Broccoli Florets

1 Red Onion - Finely Diced

3 oz. Golden Raisins

1/2 lb. bacon - Fried & Chopped

1 c. Sharp Cheddar - Shredded

8 oz. Cashews

DRESSING INGREDIENTS:

1 1/2 c. Mayo

1/4 c. Sugar

3 Tbs. Red Wine Vinegar

S&P (pinch of each)

WHAT TO DO:

-Whisk together Dressing Ingredients and set aside.

-Put all Salad ingredients in a large bowl and toss together.

-Pour Dressing over top of all ingredients and coat everything thoroughly.

-Cover and refrigerate to chill.

*Best if made early in day or night before so salad has time to chill and flavors have time to marry together.

-Enjoy!

Mack Meiner's Peanut Butter Cream Pie

Mack Meiner's Peanut Butter Cream Pie

I has this delicious pie when I was a child when my mother and step-father used to take me to a restaurant here in Orlando called Mack Meiner's, which is no longer around.

I am not a huge Peanut Butter Pie fan, but this one is SO delicious that I spent several years searching for this recipe, and Finally a friend of my mother's Patty, messaged me that she had a copy from when the recipe was printed in our local newspaper years earlier.  She was nice enough to mail me a copy and the Very 1st time I made it - It was Loved by All!!

INGREDIENTS:

4 oz cream cheese, softened

1 c. powdered sugar

1/3 c. smooth peanut butter

1 (2 1/2oz pkg) whipped topping mix (Dream Whip)

1/2 c. milk

1 9 inch graham cracker crust

1/4 c. peanuts, finely chopped

WHAT TO DO:

-Whip cream cheese with mixer until fluffy.

-Beat in Sugar and Peanut Butter.

-Prepare whipped topping mix with milk according to pkg.

-Gently fold whipped topping into peanut butter mixture.

-Pour into pie shell and smooth out toward edges, as mixture will be thick.

-Sprinkle with chopped peanuts.

-Chill until firm.

-ENJOY!!

Bex Famous Monkey Loaf

I made this Delicious little Jewel for the 1st time over 15 years ago...And it was Instantly LOVED by Everyone and given it's Very Odd Name by my Best Friend, Tara.  She named it due to the fact that she could not identify what it was,  so she just made one up. 

INGREDIENTS:

1/2 lb thinly sliced provolone cheese 

8 oz. cream cheese

1/2 jar of prepared basil pesto (Classico Brand)

1/2 jar of prepared sun dried tomato pesto  (Classico Brand)

1 large garlic clove - mashed & finely minced

Also needed:

Saran wrap

Mini loaf pan (or small bowl)

Directions:
-Line the loaf pan (or bowl) with long pieces of Saran wrap.
-Let the cream cheese set out to become room temperature.

-Mash & finely dice garlic.
-Mix garlic into the softened cream cheese- set aside.
-Line the loaf pan with the slices of Provolone cheese, starting with the bottom and continuing up all the sides, overlapping the pieces of cheese, as this will be the outside shell of your Monkey Loaf -
making sure to have the Provolone Cheese hang over the sides (at least 1&1/2 to 2 inches.
-Spoon the cream cheese mixture into the Provolone cheese shell 1st.
-Next spoon 1/2 of the jar of the Sun Dried Tomato pesto on top of the cream cheese mixture.
-Then spoon the Basil Pesto allover, careful not to mix the layers.
-Layer some Provolone cheese along the top and then start to fold the rest of the Provolone cheese up in order to close up the top.
-Fold the Saran wrap up over the top of the entire thing to completely wrap up the loaf.
-Place in frig overnight so that it has enough time set up.

To serve:
-Invert the Monkey Loaf onto a serving plate and peel off the plastic wrap
-Use a spreader to slice and serve with crackers...and Enjoy!!