BBQ Chicken Crescents

1/4 cup refrigerated original barbecue sauce with shredded chicken (from 18-oz container)
1/4 cup finely shredded Cheddar cheese
1 tablespoon finely chopped green onion
1 can (8 oz) refrigerated crescent dinner rolls


Heat oven to 375°F.

In small bowl, mix shredded chicken, Cheddar cheese and green onion, cutting up large pieces of chicken if necessary.

Remove half of dough in rolled section from can; refrigerate remaining half of dough in can. Unroll half of dough and separate into 2 rectangles; press each into 7 1/2x5-inch rectangle, firmly pressing perforations to seal. Cut each rectangle into 6 (2 1/2-inch) squares.

Place 1 teaspoon chicken mixture on each square. Fold 1 corner to opposite corner, forming triangle and pressing edges to seal; place on ungreased cookie sheet. With fork, prick top of each to allow steam to escape. Repeat with remaining half of dough and chicken mixture.

Bake 9 to 12 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Monkey Bread

1/2 cup sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) refrigerated buttermilk biscuits
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted


Heat oven to 350°F. Lightly grease pan, round or bundt.

In large plastic food-storage bag, mix sugar and cinnamon. Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat.

Arrange in pan.

Mix brown sugar and butter; pour over biscuit pieces.

Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes.

Turn upside down onto serving plate; pull apart to serve. Serve warm

Taco Melts

1 package taco seasoning mix
2/3 cup water
1 1/2 cups salsa
1 lb lean (at least 80%) ground beef, cooked, drained
1 can (16.3 oz)refrigerated biscuits (any variety)
1 cup shredded Monterey Jack cheese or Mexican cheese blend
1 cup sour cream, if desired

Heat oven to 375°F.

In medium saucepan, cook taco seasoning mix, water, 1/2 cup of the salsa and cooked ground beef until thickened.

Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.

Bake 9 to 14 minutes or until golden brown.

Serve with remaining salsa, cheese and sour cream.

Oven Fried Buttermilk Chicken

2 cups well-shaken buttermilk
4 large garlic cloves, peeled and lightly crushed
3 tablespoons hot sauce,
1 tablespoon salt
2 teaspoons finely ground black pepper
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
4 skinless chicken thighs
4 skinless chicken drumsticks
1 1/4 cups Corn Flake Crumbs
4 tablespoons unsalted butter (1/2 stick), melted

Combine buttermilk, garlic, hot sauce, salt, pepper, paprika, and cayenne in a large bowl and stir until evenly combined. Rinse chicken and pat dry with paper towels, then transfer to a 13-by-9-inch baking dish. Pour buttermilk mixture over chicken, cover, and refrigerate overnight, turning once.

Heat the oven to 400°F and arrange the rack in the middle. Place a metal rack on a baking sheet and set aside.

Place Corn Flake Crumbs in a shallow dish and season with salt and freshly ground black pepper. Remove chicken from buttermilk mixture, letting excess drip off, and place in Corn Flake Crumbs, turning to coat completely and pressing crumbs onto chicken. Transfer to the rack-lined baking sheet and repeat with remaining chicken. Drizzle melted butter over chicken pieces.

Bake until golden and crispy about 40 minutes, turning chicken about halfway through.

Salisbury Steak in Mushroom Gravy

2 pounds lean ground beef
2 large eggs, lightly beaten
1/4 cup unseasoned dry breadcrumbs
2 teaspoons plus 1 tablespoon Worcestershire sauce
2 teaspoons kosher salt
1/2 teaspoon ground mustard
1/4 teaspoon freshly ground black pepper
5 tablespoons unsalted butter
8 ounces cremini mushrooms, cleaned, stems trimmed, and quartered (about 2 1/2 cups)
2 medium shallots, minced
4 tablespoons all-purpose flour
1/2 cup dry red wine
1 (14-ounce) can low-sodium beef broth

Heat oven to 350°F and arrange rack in middle.

Combine ground beef, eggs, breadcrumbs, 2 teaspoons of the Worcestershire sauce, salt, mustard, and pepper in a large bowl and mix to combine.

Shape into 8 (3-1/2-by-2-1/2-by-1-inch) oval patties and set aside.

Heat a large frying pan over medium heat and melt 1 tablespoon of the butter. Once butter foams, add 4 patties and brown, about 3 to 4 minutes per side.

Transfer patties to a 13-by-9-inch baking dish.

Brown remaining 4 patties, and transfer to the baking dish. Drain all fat from the pan but leave any browned bits.

Return the pan to medium heat and melt remaining 4 tablespoons butter.

Add mushrooms and shallots and season with salt and freshly ground black pepper.

Cook, stirring rarely, until mushrooms are slightly browned and soft, about 4 minutes.

Sprinkle flour over mixture and stir until fully incorporated.

Cook, stirring occasionally, until flour is lightly toasted, about 3 minutes. Add red wine and stir, scraping up any browned bits from the bottom of the pan.

Slowly pour in broth and stir until smooth. Let mixture come to a boil and cook until sauce is reduced by half, about 13 minutes.

Add remaining 1 tablespoon Worcestershire sauce.

Taste and add salt and freshly ground black pepper as needed.

Pour sauce over patties in the baking dish and cover with aluminum foil.

Bake for 20 minutes or until meat is tender and slightly pink in the middle.

Beef Braised in Guinness

1 tablespoon butter
1 tablespoon olive oil
1/4 cup coarsely chopped bacon
2 medium onions, coarsely chopped
1-pound-10-ounce chuck roast, fat removed, cut into cubes
2 tablespoons all-purpose flour
2 cups beef stock
1 1/4 cups Guinness (or any other stout)
4 sprigs thyme
4 sprigs flat or curly parsley
1 bay leaf
2 medium carrots, sliced

Melt the butter and oil in a cast iron casserole or heavy-bottomed pan, and brown the bacon, onions, and meat for a few minutes.

Sprinkle with flour and cook for 1 minute.

Leave to cool slightly before adding the stock and the stout.

Combine thoroughly and bring to a boil, stirring constantly.

Add the thyme, parsley, bay leaf and the sliced carrots.

Cover and leave to simmer over low heat for 1 1/2 to 2 hours.

The meat should be tender. When ready to serve, remove the herbs, adjust the seasoning, and serve with steamed potatoes.

Sweet Tea

For Simple Syrup:
4 cups sugar (Don't worry - not all of that goes in the tea!)
2 cups water

For Tea:
4 cups water
8-10 regular-sized or 3 "family sized" bags orange pekoe tea (preferably Lipton or Luzianne)
Pinch of baking soda
Additional water

Pour 2 cups of water and 4 cups of sugar into a saucepan and stir together. Bring to a boil, reduce heat, and stir until thickened. Turn off heat, and set aside.

Strip tags from the tea bags, and tie strings to the handle of a wooden spoon, near the bowl. Bring 4 cups of water to a boil in a saucepan. Turn off the heat, and place the tea-tied wooden spoon in the pan with a pinch of baking soda (It smooths out the tea's tannins.). Once it's suitably darkened, and still hot, pull out the spoon. (Refrain from squeezing the teabags, as that clouds the tea.)

Stir 1 cup of the sugar syrup into the tea until it's thoroughly blended. Pour the mixture into a 1 gallon glass or metal pitcher, and fill to the top with water. Stir, and chill in the refrigerator. Pour the remaining sugar syrup into a glass jar, and cover.

Once the tea has cooled, serve it in tall glasses 2/3 filled with ice, with sugar syrup on the side so that guests may sweeten according to their personal taste.