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🥰5
Eggs Benedict Breakfast Pizza
1 tablespoon butter
12 large eggs, well beaten
2 (8 ounce) cans refrigerated crescent rolls
1 (.9 ounce) package Hollandaise sauce mix
⅔ cup milk
¼ cup butter
3 cups diced cooked ham
1 cup shredded sharp Cheddar cheese
Preheat the oven to 400 degrees F (200 degrees C).
Melt butter in a nonstick skillet over medium heat. Pour in beaten eggs; cook in hot butter to desired degree of doneness, stirring constantly. Remove from heat.
Unroll crescent dough and place rolls on an ungreased 12-inch pizza pan with points facing the center. Press seams together and press up sides of the pan to form a crust.
Prepare Hollandaise sauce according to the package directions using 2/3 cup milk and 1/4 cup butter. Pour sauce evenly over crescent roll crust. Spread scrambled eggs evenly over sauce, then top with diced ham. Sprinkle with cheese.
Bake in the preheated oven until bottom of crust is lightly browned, about 30 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
1 tablespoon butter
12 large eggs, well beaten
2 (8 ounce) cans refrigerated crescent rolls
1 (.9 ounce) package Hollandaise sauce mix
⅔ cup milk
¼ cup butter
3 cups diced cooked ham
1 cup shredded sharp Cheddar cheese
Preheat the oven to 400 degrees F (200 degrees C).
Melt butter in a nonstick skillet over medium heat. Pour in beaten eggs; cook in hot butter to desired degree of doneness, stirring constantly. Remove from heat.
Unroll crescent dough and place rolls on an ungreased 12-inch pizza pan with points facing the center. Press seams together and press up sides of the pan to form a crust.
Prepare Hollandaise sauce according to the package directions using 2/3 cup milk and 1/4 cup butter. Pour sauce evenly over crescent roll crust. Spread scrambled eggs evenly over sauce, then top with diced ham. Sprinkle with cheese.
Bake in the preheated oven until bottom of crust is lightly browned, about 30 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤4
Homemade Crispy Hash Browns
2 medium russet potatoes, shredded
½ medium onion, finely chopped
¼ cup all-purpose flour
1 large egg
1 cup oil for frying, or as needed
salt and pepper to taste
Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
2 medium russet potatoes, shredded
½ medium onion, finely chopped
¼ cup all-purpose flour
1 large egg
1 cup oil for frying, or as needed
salt and pepper to taste
Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤5
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Garlic Butter Meat Loaves
Ingredients
1 lb (450 g) ground beef
3 tbsp butter
½ cup grated mozzarella
¼ cup crispy chopped bacon
1 tomato, finely diced
2 garlic cloves, minced
2 tbsp chopped parsley
1 tsp paprika
Salt & black pepper
1 tbsp cooking oil
@FoodAndRecipesWithCherokee 🦉
Ingredients
1 lb (450 g) ground beef
3 tbsp butter
½ cup grated mozzarella
¼ cup crispy chopped bacon
1 tomato, finely diced
2 garlic cloves, minced
2 tbsp chopped parsley
1 tsp paprika
Salt & black pepper
1 tbsp cooking oil
@FoodAndRecipesWithCherokee 🦉
❤8👍2
Canadian Cheese Soup
Ingredients:
1/2 Ib bacon, chopped
1 medium onion, finely chopped
3 celery stalks, finely chopped
2 cloves garlic, minced
4 Tbsp butter
1/3 cup all-purpose flour
3 cups chicken broth
4 cups milk
1 Ib sharp cheddar cheese, freshly shredded
1 Tbsp Worcestershire sauce
1 Tbsp Tabasco sauce, or to taste
1/2 cup light beer
Salt and black pepper to taste
How to make it:
Cook the bacon in a large heavy pot over medium heat until crisp. Transfer to a plate, leaving about 2 Tbsp drippings in the pot.
Add the butter, onion, and celery. Cook for 5-6 minutes until softened. Add the garlic and cook for 30 seconds.
Stir in the flour and cook for 1-2 minutes, stirring constantly.
Gradually whisk in the chicken broth, then the milk. Bring to a gentle simmer and cook for 5-7 minutes until thickened. Do not boil.
Reduce the heat to low and add the cheddar a handful at a time, stirring until completely melted and smooth.
Stir in the Worcestershire sauce, Tabasco, beer, and most of the cooked bacon. Simmer gently for 2-3 minutes.
Season with salt and black pepper.
Ladle into bowls and top with the remaining bacon.
Practical tip:
Shred the cheddar from a block and keep the soup below a boil after adding it. This keeps the cheese smooth and gives the soup the creamy texture shown in the reference.
@FoodAndRecipesWithCherokee 🦉
Ingredients:
1/2 Ib bacon, chopped
1 medium onion, finely chopped
3 celery stalks, finely chopped
2 cloves garlic, minced
4 Tbsp butter
1/3 cup all-purpose flour
3 cups chicken broth
4 cups milk
1 Ib sharp cheddar cheese, freshly shredded
1 Tbsp Worcestershire sauce
1 Tbsp Tabasco sauce, or to taste
1/2 cup light beer
Salt and black pepper to taste
How to make it:
Cook the bacon in a large heavy pot over medium heat until crisp. Transfer to a plate, leaving about 2 Tbsp drippings in the pot.
Add the butter, onion, and celery. Cook for 5-6 minutes until softened. Add the garlic and cook for 30 seconds.
Stir in the flour and cook for 1-2 minutes, stirring constantly.
Gradually whisk in the chicken broth, then the milk. Bring to a gentle simmer and cook for 5-7 minutes until thickened. Do not boil.
Reduce the heat to low and add the cheddar a handful at a time, stirring until completely melted and smooth.
Stir in the Worcestershire sauce, Tabasco, beer, and most of the cooked bacon. Simmer gently for 2-3 minutes.
Season with salt and black pepper.
Ladle into bowls and top with the remaining bacon.
Practical tip:
Shred the cheddar from a block and keep the soup below a boil after adding it. This keeps the cheese smooth and gives the soup the creamy texture shown in the reference.
@FoodAndRecipesWithCherokee 🦉
❤8
Chili
Ingredients
• 2 tablespoons olive oil (or more as needed)
• 20 ounce Beef Chuck Pot Roast cubed
• 2 tablespoons chili powder
• 1 tablespoon garlic powder
• 1 teaspoon salt
• ½ teaspoon cumin
• 1 large onion chopped
• ¼ pound bacon minced
• 12 ounces beer I used Negra Modelo
• 1 can light red kidney beans 15.5 ounces
• 1 can dark red kidney beans 15.5 ounces
• 3 pounds tomatoes
• 3 jalapeno peppers (I used a mix of Senise peppers, jalapenos, Aleppos and habaneros. Use 1 large bell pepper for a milder version)
• 3 tablespoons ancho chili powder
• Sour cream or crema for serving. Bonus points if it is chipotle crema! Don't forget the hot sauce!
Instructions
• Heat the oil in a large pan to medium-high heat.
• Rub the beef chuck with the chili powder, garlic, salt and cumin.
• Sear each side of the beef in the hot pan to get a nice brown crust, 3-4 minutes per side. Remove the seared beef and set it aside.
• Reduce the heat to medium and add the chopped onion, and minced bacon. Cook for 5 minutes to soften.
• Pour a quarter of the beer into the pot to deglaze, then dump the mixture into a slow cooker. Add the rest of the beer to the slow cooker as well.
• Add the reserved beef and kidney beans. Cover.
• Heat oven to 400 degrees. Chop the tomatoes and peppers in half then set onto a large baking sheet, skin sides up.
• Roast 20 minutes, or until skins are charred. Remove from heat, slightly cool and peel.
• Chop the tomatoes and peppers and add to the slow cooker, along with the ancho powder. Stir to incorporate.
• Slow cook on HIGH for 4 hours, or until the beef is fork tender.
• Serve into bowls with sour cream swirled over the top, along with your favorite chili toppings.
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 2 tablespoons olive oil (or more as needed)
• 20 ounce Beef Chuck Pot Roast cubed
• 2 tablespoons chili powder
• 1 tablespoon garlic powder
• 1 teaspoon salt
• ½ teaspoon cumin
• 1 large onion chopped
• ¼ pound bacon minced
• 12 ounces beer I used Negra Modelo
• 1 can light red kidney beans 15.5 ounces
• 1 can dark red kidney beans 15.5 ounces
• 3 pounds tomatoes
• 3 jalapeno peppers (I used a mix of Senise peppers, jalapenos, Aleppos and habaneros. Use 1 large bell pepper for a milder version)
• 3 tablespoons ancho chili powder
• Sour cream or crema for serving. Bonus points if it is chipotle crema! Don't forget the hot sauce!
Instructions
• Heat the oil in a large pan to medium-high heat.
• Rub the beef chuck with the chili powder, garlic, salt and cumin.
• Sear each side of the beef in the hot pan to get a nice brown crust, 3-4 minutes per side. Remove the seared beef and set it aside.
• Reduce the heat to medium and add the chopped onion, and minced bacon. Cook for 5 minutes to soften.
• Pour a quarter of the beer into the pot to deglaze, then dump the mixture into a slow cooker. Add the rest of the beer to the slow cooker as well.
• Add the reserved beef and kidney beans. Cover.
• Heat oven to 400 degrees. Chop the tomatoes and peppers in half then set onto a large baking sheet, skin sides up.
• Roast 20 minutes, or until skins are charred. Remove from heat, slightly cool and peel.
• Chop the tomatoes and peppers and add to the slow cooker, along with the ancho powder. Stir to incorporate.
• Slow cook on HIGH for 4 hours, or until the beef is fork tender.
• Serve into bowls with sour cream swirled over the top, along with your favorite chili toppings.
@FoodAndRecipesWithCherokee 🦉
💯4
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Bratwurst & Beer Gravy
Fresh bratwurst
1 Tbsp olive oil
1 yellow onion, chopped Onion Butter seasoning
1 Big Sunday Brown gravy packet
1 beer, we used @shinerbeer
For the mashed potatoes:
Russet potatoes, chopped
Heavy cream
Butter
Potato Slayer seasoning
The method:
Boil potatoes in advance. Drain and set aside, covered.
Grill brats over indirect heat and finish over coals. Do not burn or overcook!
Pull and set aside, covered.
In a large skillet, sauté onions in olive oil over high heat. Season with Onion Butter and add gravy packet. Pour in a beer and stir until thick and smooth.
Pull and set aside, covered.
In a large mixing bowl, add potatoes and your desired amounts of heavy cream, butter and Potato Slayer. Mash, taste, adjust flavor. Serve!
@FoodAndRecipesWithCherokee 🦉
Fresh bratwurst
1 Tbsp olive oil
1 yellow onion, chopped Onion Butter seasoning
1 Big Sunday Brown gravy packet
1 beer, we used @shinerbeer
For the mashed potatoes:
Russet potatoes, chopped
Heavy cream
Butter
Potato Slayer seasoning
The method:
Boil potatoes in advance. Drain and set aside, covered.
Grill brats over indirect heat and finish over coals. Do not burn or overcook!
Pull and set aside, covered.
In a large skillet, sauté onions in olive oil over high heat. Season with Onion Butter and add gravy packet. Pour in a beer and stir until thick and smooth.
Pull and set aside, covered.
In a large mixing bowl, add potatoes and your desired amounts of heavy cream, butter and Potato Slayer. Mash, taste, adjust flavor. Serve!
@FoodAndRecipesWithCherokee 🦉
💯5
German Potato Pancakes
Ingredients:
1 Ib potatoes, peeled and grated
1 small onion, finely chopped
1 egg
3 tbsp flour
Salt and pepper, to taste
Vegetable oil, for frying
Optional Toppings:
ApplesauceR
Sour cream
Smoked salmon
Sauerkraut
Directions:
Grate potatoes and squeeze out excess moisture.
Mix grated potatoes, onion, egg, and flour in a bowl.
Season with salt and pepper.
Heat vegetable oil in a skillet.
Fry small pancakes until golden and crisp on both sides.
Drain on paper towels.
Serve hot with your favorite toppings.
@FoodAndRecipesWithCherokee 🦉
Ingredients:
1 Ib potatoes, peeled and grated
1 small onion, finely chopped
1 egg
3 tbsp flour
Salt and pepper, to taste
Vegetable oil, for frying
Optional Toppings:
ApplesauceR
Sour cream
Smoked salmon
Sauerkraut
Directions:
Grate potatoes and squeeze out excess moisture.
Mix grated potatoes, onion, egg, and flour in a bowl.
Season with salt and pepper.
Heat vegetable oil in a skillet.
Fry small pancakes until golden and crisp on both sides.
Drain on paper towels.
Serve hot with your favorite toppings.
@FoodAndRecipesWithCherokee 🦉
❤4🥰3💯2
Chicken Marsala
3 tablespoons olive oil
4 (6 ounce) skinless, boneless chicken breast halves
1 cup sliced fresh mushrooms
¼ cup chopped green onion
⅓ cup Marsala wine
salt and pepper to taste
⅓ cup heavy cream
⅛ cup milk
Directions
Heat olive oil in a large skillet over medium heat. Saute chicken in hot oil until cooked through and juices run clear, 15 to 20 minutes.
Add mushrooms and green onions to the pan and saute until soft, then add Marsala wine and bring to a boil.
Continue to boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
3 tablespoons olive oil
4 (6 ounce) skinless, boneless chicken breast halves
1 cup sliced fresh mushrooms
¼ cup chopped green onion
⅓ cup Marsala wine
salt and pepper to taste
⅓ cup heavy cream
⅛ cup milk
Directions
Heat olive oil in a large skillet over medium heat. Saute chicken in hot oil until cooked through and juices run clear, 15 to 20 minutes.
Add mushrooms and green onions to the pan and saute until soft, then add Marsala wine and bring to a boil.
Continue to boil for 2 to 4 minutes, seasoning with salt and pepper to taste. Stir in cream and milk and simmer until heated through, about 5 minutes.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
❤6
Banana Carmel Pecan Pie
Ingredients
• Cooking spray
• 1 1/2 c. graham cracker crumbs (from about 12 full sheets)
• 6 tbsp. unsalted butter, melted
• 2 tbsp. granulated sugar
• Pinch of kosher salt
• 3/4 c. store-bought caramel, plus more for serving
• 1/2 c. roasted unsalted pecans, chopped, plus more for serving
• Flaky sea salt
• 2 to 3 medium bananas, thinly sliced
• 1 (3.4-oz.) package instant vanilla pudding mix
• 1 c. whole milk
• 2 c. heavy cream
Directions
Step 1
Grease a 9" pie dish with cooking spray. In a large bowl, mix graham cracker crumbs, butter, granulated sugar, and kosher salt. Press into bottom and up sides of a prepared dish.
Step 2
In a medium bowl, mix caramel and pecans. Spread in an even layer on top of crust. Sprinkle with sea salt. Refrigerate until well chilled, at least 1 hour or up to 12.
Step 3
Arrange banana slices on top of caramel, slightly overlapping, until caramel is covered.
Step 4
In a medium bowl, whisk pudding mix and milk until thickened.
Step 5
Using an electric mixer on medium-high speed, in a large bowl, beat cream until stiff peaks form. Fold 1 cup whipped cream into pudding mixture. Reserve remaining 1 cup whipped cream for decorating; refrigerate until ready to use.
Step 6
Spread pudding mixture in an even layer on top of bananas. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours or up to overnight.
Step 7
Spread reserved whipped cream on top of pie. Drizzle with more caramel and top with pecans.
➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee
on @Yummmys or @Cookingislove , it has been stolen from here - report to telegram & leave those channels
@FoodAndRecipesWithCherokee 🦉
Ingredients
• Cooking spray
• 1 1/2 c. graham cracker crumbs (from about 12 full sheets)
• 6 tbsp. unsalted butter, melted
• 2 tbsp. granulated sugar
• Pinch of kosher salt
• 3/4 c. store-bought caramel, plus more for serving
• 1/2 c. roasted unsalted pecans, chopped, plus more for serving
• Flaky sea salt
• 2 to 3 medium bananas, thinly sliced
• 1 (3.4-oz.) package instant vanilla pudding mix
• 1 c. whole milk
• 2 c. heavy cream
Directions
Step 1
Grease a 9" pie dish with cooking spray. In a large bowl, mix graham cracker crumbs, butter, granulated sugar, and kosher salt. Press into bottom and up sides of a prepared dish.
Step 2
In a medium bowl, mix caramel and pecans. Spread in an even layer on top of crust. Sprinkle with sea salt. Refrigerate until well chilled, at least 1 hour or up to 12.
Step 3
Arrange banana slices on top of caramel, slightly overlapping, until caramel is covered.
Step 4
In a medium bowl, whisk pudding mix and milk until thickened.
Step 5
Using an electric mixer on medium-high speed, in a large bowl, beat cream until stiff peaks form. Fold 1 cup whipped cream into pudding mixture. Reserve remaining 1 cup whipped cream for decorating; refrigerate until ready to use.
Step 6
Spread pudding mixture in an even layer on top of bananas. Cover with plastic wrap and refrigerate until well chilled, at least 3 hours or up to overnight.
Step 7
Spread reserved whipped cream on top of pie. Drizzle with more caramel and top with pecans.
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Pumpkin Roulade
For the Cake:
3/4 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp kosher salt
3 extra-large eggs, at room temperature
1 c granulated sugar
3/4 c canned pumpkin
1/4 c confectioners’ sugar, plus extra for dusting
For the Filling:
12 oz Italian mascarpone cheese
1¼ c sifted confectioners’ sugar
2 tbsp heavy cream
1/4 cup minced dried crystallized ginger (not in syrup)
Pinch of kosher salt
Preheat oven to 375 degrees. Grease a 13 x 18 x 1” sheet pan. Line pan with parchment paper & grease & flour the paper.
In a small bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, & salt & stir to combine. Place eggs & granulated sugar in the bowl of an electric mixer & beat on medium-high speed for 3 minutes, until light yellow & thickened. With mixer on low, add pumpkin, then slowly add flour mixture, mixing just until incorporated. Finish mixing batter by hand with a spatula. Pour into the prepared pan & spread evenly. Bake cake for 10 to 12 min, until the top springs back when gently touched.
While cake is baking, lay out a thin cotton dish towel on a flat surface & sift ¼ c confectioners’ sugar evenly over it. As soon as you remove cake from the oven, loosen it around the edges & invert it squarely onto prepared towel. Peel away the parchment paper. roll the warm cake & the towel together, starting at the short end of cake. Allow to cool completely on a wire rack.
Meanwhile, make the filling. In the bowl of an electric mixer beat mascarpone, confectioners’ sugar, & cream together for about a minute, until light & fluffy. Stir in crystallized ginger & salt.
To assemble, carefully unroll cake onto a board with the towel underneath. Spread cake evenly with filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners’ sugar & serve sliced.
@FoodAndRecipesWithCherokee 🦉
For the Cake:
3/4 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp kosher salt
3 extra-large eggs, at room temperature
1 c granulated sugar
3/4 c canned pumpkin
1/4 c confectioners’ sugar, plus extra for dusting
For the Filling:
12 oz Italian mascarpone cheese
1¼ c sifted confectioners’ sugar
2 tbsp heavy cream
1/4 cup minced dried crystallized ginger (not in syrup)
Pinch of kosher salt
Preheat oven to 375 degrees. Grease a 13 x 18 x 1” sheet pan. Line pan with parchment paper & grease & flour the paper.
In a small bowl, sift together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, & salt & stir to combine. Place eggs & granulated sugar in the bowl of an electric mixer & beat on medium-high speed for 3 minutes, until light yellow & thickened. With mixer on low, add pumpkin, then slowly add flour mixture, mixing just until incorporated. Finish mixing batter by hand with a spatula. Pour into the prepared pan & spread evenly. Bake cake for 10 to 12 min, until the top springs back when gently touched.
While cake is baking, lay out a thin cotton dish towel on a flat surface & sift ¼ c confectioners’ sugar evenly over it. As soon as you remove cake from the oven, loosen it around the edges & invert it squarely onto prepared towel. Peel away the parchment paper. roll the warm cake & the towel together, starting at the short end of cake. Allow to cool completely on a wire rack.
Meanwhile, make the filling. In the bowl of an electric mixer beat mascarpone, confectioners’ sugar, & cream together for about a minute, until light & fluffy. Stir in crystallized ginger & salt.
To assemble, carefully unroll cake onto a board with the towel underneath. Spread cake evenly with filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners’ sugar & serve sliced.
@FoodAndRecipesWithCherokee 🦉
🥰4
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Good Night Friends 🌙 ⭐️ 🌛
May you have a Peaceful Evening💫
Thank you so much for being part of our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee 🦉
May you have a Peaceful Evening
Thank you so much for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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🥰8❤🔥1
Sour Dough Biscuits
INGREDIENTS
• 2 cups all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 1/2 cup unsalted butter, frozen
• 1 cup active sourdough starter
• 1/2 cup buttermilk
INSTRUCTIONS
• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
• Grate butter using the large holes of a box grater. Stir into the flour mixture.
• In a medium bowl, whisk together sourdough starter and buttermilk. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.
• Working on a lightly floured surface, knead the dough 2-3 times until it comes together. Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. Cut out 8-10 rounds using a 2-inch biscuit or cookie cutter.
• Place biscuits onto the prepared baking sheet. Place into oven and bake for 14-18 minutes, or until golden brown.
• Serve warm.
➡️ If You see any recipe I post at @FoodAndRecipesWithCherokee
on @Yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee 🦉
INGREDIENTS
• 2 cups all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 1/2 cup unsalted butter, frozen
• 1 cup active sourdough starter
• 1/2 cup buttermilk
INSTRUCTIONS
• Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
• In a large bowl, combine flour, sugar, baking powder, salt and baking soda.
• Grate butter using the large holes of a box grater. Stir into the flour mixture.
• In a medium bowl, whisk together sourdough starter and buttermilk. Add to the flour mixture and stir using a rubber spatula until a soft dough forms.
• Working on a lightly floured surface, knead the dough 2-3 times until it comes together. Using a rolling pin, roll the dough into a 1 1/2-inch thick rectangle. Cut out 8-10 rounds using a 2-inch biscuit or cookie cutter.
• Place biscuits onto the prepared baking sheet. Place into oven and bake for 14-18 minutes, or until golden brown.
• Serve warm.
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Bisquick Apple Coffee Cake
Ingredients
Cake:
• 2 cups baking mix, such as Bisquick
2/3 cup milk or water
2 tablespoons sugar
1 large egg
1 tart green apple, cored, peeled, sliced
Topping:
• 1/3 cup baking mix, such as Bisquick
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons butter, thinly sliced
Method
Preheat the oven and prepare the pan:
Preheat the oven to 400°F. Grease an 8" square pan or a 9" round pan.
Mix the ingredients:
In a large bowl, mix together the 2 cups of baking mix, water or milk, sugar, and egg until just combined. Spread the batter in pan. Insert the apple slices into the batter evenly throughout the cake.
Make the topping:
In a medium bowl, combine the 1/3 cup of Bisquick mix with the brown sugar and cinnamon. Spread the topping mix over top of the batter in the pan. Place slices of the butter all over the top.
@FoodAndRecipesWithCherokee 🦉
Ingredients
Cake:
• 2 cups baking mix, such as Bisquick
2/3 cup milk or water
2 tablespoons sugar
1 large egg
1 tart green apple, cored, peeled, sliced
Topping:
• 1/3 cup baking mix, such as Bisquick
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
4 tablespoons butter, thinly sliced
Method
Preheat the oven and prepare the pan:
Preheat the oven to 400°F. Grease an 8" square pan or a 9" round pan.
Mix the ingredients:
In a large bowl, mix together the 2 cups of baking mix, water or milk, sugar, and egg until just combined. Spread the batter in pan. Insert the apple slices into the batter evenly throughout the cake.
Make the topping:
In a medium bowl, combine the 1/3 cup of Bisquick mix with the brown sugar and cinnamon. Spread the topping mix over top of the batter in the pan. Place slices of the butter all over the top.
@FoodAndRecipesWithCherokee 🦉
❤6
Country Fried Pork Chops
Ingredients:
4 center-cut pork chops, 1/2-inch thick
1 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt and black pepper to taste
2 large eggs
2 Tbsp milk
6 slices thick-cut bacon, diced
2 to 3 Tbsp neutral oil, as needed for frying
2 Tosp butter
3 Tosp all-purpose flour, for the gravy
2 cups whole milk
Fresh parsley, finely chopped, for garnish
How to make it:
In a shallow bowl, mix the 1 cup flour with the garlic powder, onion powder, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. In a second bowl, whisk together the eggs and 2 tablespoons milk. Pat the pork chops dry. Dredge each chop in the seasoned flour, dip it into the egg mixture, then coat it once more in the seasoned flour, pressing lightly so the coating adheres well. Set aside on a plate. In a large skillet, cook the diced bacon over medium heat until crisp. Transfer the bacon to a paper towel-lined plate and reserve. Leave about 2 tablespoons of bacon drippings in the skillet and add a little neutral oil if needed to create enough fat for frying. Heat over medium to medium-high heat. Fry the pork chops for about 4-5 minutes per side, or until deep golden brown and cooked through to 145°F in the center. Transfer to a rack or paper towel-lined plate and let rest briefly. Reduce the heat to medium. Add the butter to the skillet.
Whisk in the 3 tablespoons flour and cook for about 1 minute to form a roux.
Slowly pour in the milk, whisking constantly until smooth. Simmer for 2-4 minutes, stirring often, until the gravy thickens. Season with salt and black pepper to taste, then stir in most of the crisp bacon, reserving a little for the top.
Spoon the bacon gravy generously over the fried pork chops and finish with the remaining bacon and a light sprinkle of parsley.
Tip:
For the crispiest coating, let the breaded pork chops rest for 10 minutes before frying
@FoodAndRecipesWithCherokee 🦉
Ingredients:
4 center-cut pork chops, 1/2-inch thick
1 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
Salt and black pepper to taste
2 large eggs
2 Tbsp milk
6 slices thick-cut bacon, diced
2 to 3 Tbsp neutral oil, as needed for frying
2 Tosp butter
3 Tosp all-purpose flour, for the gravy
2 cups whole milk
Fresh parsley, finely chopped, for garnish
How to make it:
In a shallow bowl, mix the 1 cup flour with the garlic powder, onion powder, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. In a second bowl, whisk together the eggs and 2 tablespoons milk. Pat the pork chops dry. Dredge each chop in the seasoned flour, dip it into the egg mixture, then coat it once more in the seasoned flour, pressing lightly so the coating adheres well. Set aside on a plate. In a large skillet, cook the diced bacon over medium heat until crisp. Transfer the bacon to a paper towel-lined plate and reserve. Leave about 2 tablespoons of bacon drippings in the skillet and add a little neutral oil if needed to create enough fat for frying. Heat over medium to medium-high heat. Fry the pork chops for about 4-5 minutes per side, or until deep golden brown and cooked through to 145°F in the center. Transfer to a rack or paper towel-lined plate and let rest briefly. Reduce the heat to medium. Add the butter to the skillet.
Whisk in the 3 tablespoons flour and cook for about 1 minute to form a roux.
Slowly pour in the milk, whisking constantly until smooth. Simmer for 2-4 minutes, stirring often, until the gravy thickens. Season with salt and black pepper to taste, then stir in most of the crisp bacon, reserving a little for the top.
Spoon the bacon gravy generously over the fried pork chops and finish with the remaining bacon and a light sprinkle of parsley.
Tip:
For the crispiest coating, let the breaded pork chops rest for 10 minutes before frying
@FoodAndRecipesWithCherokee 🦉
💯5
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Cheeseburger Stuffed Garlic Bread
Ingredients:
1lbs-2lbs Schweid and Sons Signature
Blend Ground Beef.
1 loaf French bread
1/2 onion (sliced)
1 jalapeno (sliced)
8 slices uncooked Bacon (chopped)
BBQ rub
Burger seasoning
Garlic Butter:
1 stick softened butter
1-2 heads roasted garlic
Handful fresh parsley (chopped)
Directions:
Start off by cooking down the chopped bacon over medium heat. Once cooked to your liking, set it aside and leave a few tablespoons of bacon grease in the pan.
Then add in the onion and jalapeño.
Cook over medium heat until starting to caramelize. Add the bacon back in then lightly season with bbq rub.
Next, preheat your oven or smoker at 400F degrees.
Then, slice the top off and hollow out a loaf of French bread. Baste the entire inside with the butter, and cook for 4-6 minutes.
Once done, set up your grill or smoker to cook over direct heat at 425F-450F.
You want the grates to be nice and hot so you can get a nice sear.
Take the ground beef and add it to a bowl along with some burger seasoning and mix.
You're gonna add the bacon mixture,followed by slices of cheese. Then pack the ground beef on top making sure to seal against the edges.
Once the grill is hot, place the bread meat side down for 5-10 minutes. Keep an eye on it so you don't burn the bread.
Once you get a nice sear, cook over indirect heat at 400F degrees until the meat comes up to 155F degrees internal.
Top with burger sauce and chives to finish
@FoodAndRecipesWithCherokee 🦉
Ingredients:
1lbs-2lbs Schweid and Sons Signature
Blend Ground Beef.
1 loaf French bread
1/2 onion (sliced)
1 jalapeno (sliced)
8 slices uncooked Bacon (chopped)
BBQ rub
Burger seasoning
Garlic Butter:
1 stick softened butter
1-2 heads roasted garlic
Handful fresh parsley (chopped)
Directions:
Start off by cooking down the chopped bacon over medium heat. Once cooked to your liking, set it aside and leave a few tablespoons of bacon grease in the pan.
Then add in the onion and jalapeño.
Cook over medium heat until starting to caramelize. Add the bacon back in then lightly season with bbq rub.
Next, preheat your oven or smoker at 400F degrees.
Then, slice the top off and hollow out a loaf of French bread. Baste the entire inside with the butter, and cook for 4-6 minutes.
Once done, set up your grill or smoker to cook over direct heat at 425F-450F.
You want the grates to be nice and hot so you can get a nice sear.
Take the ground beef and add it to a bowl along with some burger seasoning and mix.
You're gonna add the bacon mixture,followed by slices of cheese. Then pack the ground beef on top making sure to seal against the edges.
Once the grill is hot, place the bread meat side down for 5-10 minutes. Keep an eye on it so you don't burn the bread.
Once you get a nice sear, cook over indirect heat at 400F degrees until the meat comes up to 155F degrees internal.
Top with burger sauce and chives to finish
@FoodAndRecipesWithCherokee 🦉
❤6
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❤9
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Cheesy Garlic Bread
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
½ tsp garlic powder
2 large eggs
¾ cup milk
½ cup melted butter
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
2 tbsp chopped fresh parsley
1 tbsp grated Parmesan
½ tsp Italian seasoning
Instructions:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a bowl, whisk together flour, baking powder, salt, garlic powder, and Italian seasoning.
In another bowl, whisk eggs, milk, and melted butter.
Pour the wet ingredients into the dry ingredients and stir just until combined.
Fold in the cheddar, mozzarella, and parsley.
Pour the batter into the prepared loaf pan and smooth the top.
Sprinkle Parmesan and a little extra cheddar over the top.
Bake for 40-50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Let cool for 10-15 minutes before slicing.
Tip: Serve warm with butter or alongside soup, pasta, or a fresh salad.
@FoodAndRecipesWithCherokee 🦉
Ingredients
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
½ tsp garlic powder
2 large eggs
¾ cup milk
½ cup melted butter
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
2 tbsp chopped fresh parsley
1 tbsp grated Parmesan
½ tsp Italian seasoning
Instructions:
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a bowl, whisk together flour, baking powder, salt, garlic powder, and Italian seasoning.
In another bowl, whisk eggs, milk, and melted butter.
Pour the wet ingredients into the dry ingredients and stir just until combined.
Fold in the cheddar, mozzarella, and parsley.
Pour the batter into the prepared loaf pan and smooth the top.
Sprinkle Parmesan and a little extra cheddar over the top.
Bake for 40-50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Let cool for 10-15 minutes before slicing.
Tip: Serve warm with butter or alongside soup, pasta, or a fresh salad.
@FoodAndRecipesWithCherokee 🦉
❤8