7Up Biscuits

Ingredients

2 cups baking mix 
½ cup sour cream
½ cup 7-Up or other lemon lime soda
3 Tbsp butter, melted

Instructions

In a bowl, combine the baking mix and sour cream. Add the 7-Up and combine. The dough will be very tender.

Sprinkle some additional baking mix on your working surface and shape dough into a 9 inch square.

Cut dough into 9 squares. I like to use my pizza cutter to do this.

Pour 2 of the Tbsp of melted butter into a 9 inch square baking dish. Be sure the butter coats the bottom of the pan.

Bake at 450 degrees for 10-15 minutes until golden. Brush tops of biscuits with remaining melted butter. Serves 9

Spiced Pumpkin Mousse Parfaits

1 8oz block cream cheese softened
1 15oz can of pumpkin puree
1 box vanilla instant pudding (4 serving size)
1 tsp pumpkin pie spice (or ground cinnamon)
1 cup heavy whipping cream very cold
1/3 cup powdered sugar
20 ginger snaps coarsely crushed (plus 8 whole gingersnaps for garnish)

In a medium sized bowl, beat cream cheese with an electric hand mixer for 1 minute. Add pumpkin, pie spice (or cinnamon) and powdered vanilla pudding mix. Beat until smooth and fluffy. Set aside. In a separate, chilled bowl, beat whipping cream until frothy. Add powdered sugar and beat to stiff peaks. In 8 clear glasses, put a layer of pumpkin mixture, a few crushed ginger snaps and a layer of whipped cream. Continue layering, finishing with a dollop of whipped cream and a whole cookie on top. Serve immediately or refrigerate for up to 3 hours before serving.

Cinnamon Roll Bundt Cake

Ingredients
1 yellow cake mix
1/4 c sugar
1 Tbsp cinnamon
2 bx 3.4 oz instant vanilla pudding
1 c sour cream
1/2 c oil
4 eggs
3/4 c chopped nuts
1/2 c brown sugar
1/2 c chopped nuts
1 Tbsp cinnamon
1/2 c cream cheese frosting (i bought pre-made frosting on the cake aisle)
..
Directions
1
Mix together the cake mix (, the pudding, sour cream, oil and eggs. Add 3/4 cup of chopped nuts. In small bowl, combine 1/4 c sugar and 1 Tbsp cinnamon. Fold into cake batter; avoid overmixing. Mixture will be thick.
2
In small bowl, mix brown sugar, 1/2 cup chopped nuts and cinnamon.
3
Put 1/2 of the cake mixture into a bundt pan. On top of the cake batter, sprinkle the brown sugar mixture.
4
Put remaining cake batter in the bundt pan on top of the brown sugar.
5
Bake at 350 for 55 minutes.
6
Let cool in pan for short time (about 10 minutes) and then invert onto serving platter. (I tend to make sure the cake is loosened from the sides of the pan using a soft spatula before doing "the flip.")
7
Take about 1/4 - 1/2 cup of cream cheese frosting from container and put into microwave safe bowl. Heat for about 30 -45 seconds, or until the frosting is melted.
8
Drizzle melted frosting over the cake.
9
NOTE: You may use the Decadent Supreme Cinnamon Cake Mix that is now available and eliminate the yellow cake mix and the cinnamon-sugar add-in to the batter. I adjusted this recipe to use a yellow cake mix because the Decadent Supreme mixes are not easily found in all grocery store locations.

Marshmallow Peep martini

1-1/2 ounces fluffed marshmallow vodka
1/2 ounce vanilla syrup, plus extra for rim
1 ounce cream
Sugar
Directions:

Pour a small amount of vanilla syrup onto one plate and sprinkle sugar onto another plate. Dip rim of glass in syrup and then into sugar to coat.
Put vodka, syrup and cream in a cocktail shaker with ice.
Shake.
Strain into glass.

Homemade Baked Egg Rolls

These egg rolls are crazy-easy to make, and definitely a crowd pleaser.

You’ll need:

egg roll wrappers
a bag of cole slaw mix
a can of mushrooms
1 tsp garlic, minced
1/4 tsp ground ginger
a splash of soy sauce
salt and pepper
cooking spray or olive oil in a mister (I use olive oil in a mister)

Optional:

mung bean sprouts
can of tiny cooked shrimp
anything else you think would be good inside of the egg rolls

homemade egg rolls

1. Preheat your oven to 375 degrees Fahrenheit. Put your cole slaw in a large microwave-safe bowl, cover, and microwave 3-6 minutes.

homemade egg rolls

2. Chop your mushrooms and put them in a mixing bowl. This is also when you’d put in the bean sprouts, shrimp, or other fillings.

homemade egg rolls

3. Splash in some soy sauce.

homemade egg rolls

4. Add the garlic. I used a HEAPING teaspoon but I like garlic.

homemade egg rolls

5. And sprinkle in the ginger.

homemade egg rolls

6. By now your cole slaw mix should be cooked. Drain it to get out any excess liquid as no one likes a soggy egg roll.

homemade egg rolls

7. Then combine the cole slaw mix with the rest of the ingredients.

homemade egg rolls

8. Place a bit of filling in the center of each wrapper. (See that little bowl? That has water in it, which you’ll need for sealing the edges.)

homemade egg rolls

9.Fold in two of the corners.

homemade egg rolls

10. Put a bit of water on the top edges with your finger. Fold up the bottom, and roll as tightly as you can to the edge.

homemade egg rolls

11. It helps if you sort of tuck it as you are rolling.

homemade egg rolls

12. Voila!

homemade egg rolls

13. Repeat for the rest of the wrappers, and place the egg rolls on a baking sheet sprayed with non-stick spray or olive oil (mmm… olive oil). Spray the tops of the egg rolls with the oil, too.

homemade egg rolls

14. Bake 15 minutes, then flip the egg rolls over and bake an additional 10-15 minutes. Let cool slightly before serving (this will let the wrappers get a little more crisp too).

homemade egg rolls

15. Serve with soy sauce mixed with rice vinegar for dipping, or your favorite dipping sauce (spicy mustard? duck sauce?).

Wonder cake

A box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box), and combine it with a 20 ounce can of crushed pineapple in its own juice. (No need to use a mixer, just stir it by hand) When you do this, something magical happens. The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes. Once it’s all mixed up, simply pour it into a 9 x 13 baking dish and bake it at 350 for 30 minutes

50 awesome super bowl dishes

1. Chunky Guacamole Finely chop 1 small white onion and 1 serrano chile. Mix with 1 cup torn cilantro, 3 diced avocados, the juice of 2 limes and salt to taste.
2. Chipotle Guacamole Mash 3 avocados with 1/4 cup minced red onion, 1 tablespoon minced chipotles in adobo sauce, the juice of 1 lime and salt to taste.
3. Tropical Guacamole Make Chipotle Guacamole (No. 2), replacing the chipotles with minced jalapenos. Add 1/4 cup each chopped mango and pineapple and 2 tablespoons chopped cilantro.
4. Lima Bean Guacamole Cook 10 ounces frozen lima beans in salted water until tender; drain and rinse. Pulse in a food processor with 1 avocado, 1/2 chopped small white onion, the juice of 2 limes, 1 serrano chile, 1/2 cup torn cilantro, and salt to taste. Fold in 1 chopped tomato.
5. Garlic-Herb Dip Halve 3 heads garlic crosswise. Drizzle with olive oil, wrap in foil and roast at 400 degrees F, 40 minutes. Squeeze out the pulp; mix with 1 cup mayonnaise, 1 teaspoon each lemon zest and juice, and chopped sage and parsley to taste. Season with salt.
6. Hot Crab Dip Mix 3 ounces cream cheese, 1/4 cup mayonnaise, 2 teaspoons lemon juice, and hot sauce and chopped parsley to taste; fold in 1/2 pound crabmeat. Spread in a baking dish, top with breadcrumbs (preferably panko) and bake at 425 degrees F until golden, about 15 minutes.
7. Blue Cheese Dip Mix 4 ounces crumbled blue cheese, 1/2 cup each mayonnaise and sour cream, 1/4 cup buttermilk and some minced chives.

8. Thai Crab Dip Make Hot Crab Dip (No. 6), replacing the lemon juice with lime juice and the parsley with cilantro. Use Sriracha for the hot sauce.
9. Buffalo Dip Make Blue Cheese Dip (No. 7), adding 2 tablespoons hot sauce and 1/2 cup finely chopped celery, and replacing the chives with minced celery leaves.
10. Mustard-Beer Dip Simmer 12 ounces pale ale until reduced by half. Stir in 1/2 cup yellow mustard, 2 tablespoons brown sugar, 1 tablespoon each mustard powder and cider vinegar, and 1/2 teaspoon Worcestershire sauce; cool.
11. Bacon-Jalapeno Dip Mix 8 ounces cream cheese, 2 cups shredded cheddar, 1/2 cup sour cream, 1/4 cup milk, 4 slices chopped cooked bacon, 1 tablespoon bacon drippings, 1 teaspoon white wine vinegar and 2 thinly sliced jalapenos. Spread in a baking dish; top with buttered breadcrumbs (preferably panko). Bake at 350 degrees F until golden and bubbly, 30 minutes.

12. Queso Dip Cook 1 tablespoon each butter and flour in a saucepan over medium heat, stirring, 1 minute. Stir in 1/2 pound shredded cheddar and 1/4 cup each cream cheese, milk and jarred salsa until smooth.
13. Meaty Queso Dip Make Queso Dip (No. 12); stir in 1/4 pound cooked ground beef.
14. Veggie Dip Combine 1/4 cup each finely chopped red and yellow bell pepper, celery, zucchini and scallions. Mix 8 ounces softened cream cheese with 3 tablespoons milk. Stir into the vegetables; season with salt and pepper.
15. Smoked Salmon Dip Make Veggie Dip (No. 14); add 4 ounces chopped smoked salmon and 2 tablespoons each capers and finely chopped dill.

16. Onion Dip Cook 2 thinly sliced onions in vegetable oil in a skillet over medium heat until golden, 35 minutes. Cool, chop and mix with 1 cup sour cream, 4 chopped scallions and salt to taste.
17. Bacon-Onion Dip Make Onion Dip (No. 16). Stir in 6 slices crumbled cooked bacon.
18. Tomatillo Salsa Broil 1 pound husked tomatillos, 1/2 white onion and 1/2 jalapeno until charred and soft; cool. Puree with 1/2 cup cilantro and 1 avocado. Season with salt.
19. Cauliflower Hummus Toss 4 cups cauliflower florets with olive oil and 1 teaspoon curry powder; roast at 425 degrees F, 20 minutes. Puree with 1 drained can chickpeas, 3 tablespoons lemon juice, 2 tablespoons tahini, 1 garlic clove, and salt to taste. Blend in 2 tablespoons olive oil.
20. Lime Chip Mix Toss 8 cups mixed potato chips, corn chips and cheese puffs with the juice of 1 lime, the zest of 6 limes, and 1 teaspoon each paprika, garlic powder and cayenne. Bake at 350 degrees F, 5 minutes

21. Latin Chip Mix Combine 3 tablespoons melted butter with 1 teaspoon each ground cumin and chipotle chile powder. Toss with 3 cups black bean chips, 1 cup corn nuts, 1 thinly sliced jalapeno and 2 teaspoons lime zest. Bake at 400 degrees F, 10 minutes, stirring once.

22. Chesapeake Snack Mix Toss 5 cups potato chips, 2 cups each oyster crackers, fish-shaped cheese crackers and pretzel sticks, 1/2 stick melted butter and 1 tablespoon Old Bay Seasoning. Bake at 350 degrees F, 25 minutes, stirring once.

23. Buttery Herbed Nuts Mix 3 tablespoons melted butter with 1 tablespoon each minced parsley, sage, rosemary and thyme, and 2 teaspoons salt. Toss with 3 cups unsalted mixed nuts. Bake at 325 degrees F, 25 minutes, stirring once.
24. Pizza Snack Mix Bake 1/4 pound sliced pepperoni at 350 degrees F, 15 minutes; drain on paper towels. Toss 2 cups each pita chips and cheese crackers, 2 tablespoons olive oil and 2 teaspoons each minced parsley, oregano and basil. Bake 10 minutes. Stir in the pepperoni.
25. Asian Snack Mix Combine 1 cup each sesame sticks, wasabi peas, crisp rice cereal and peanuts. Toss with 1/2 stick melted butter, 1 tablespoon each soy sauce and sesame seeds, 2 teaspoons brown sugar, and 1/2 teaspoon each red pepper flakes and salt. Bake at 350 degrees F, 20 minutes, stirring once. Toss with 5 cups vegetable chips.
26. Curry Snack Mix Toss 4 cups crisp rice cereal, 2 cups puffed rice, 1 1/2 cups cashews, 1 cup coconut flakes, 1/2 stick melted butter, 2 teaspoons brown sugar, 1 teaspoon curry powder, 1 large pinch cayenne and 1/2 teaspoon salt. Bake at 350 degrees F, 20 minutes. Toss with 1 cup chopped dried mango.
27. Beer-Bacon Nuts Boil 1/3 cup beer, 1 cup brown sugar, 6 slices chopped bacon, 1 tablespoon salt and 1 pinch cayenne until the beer evaporates, 8 minutes. Mix in 1 1/2 cups corn nuts and 1 cup each almonds and peanuts. Bake at 350 degrees F, 15 minutes, stirring occasionally.
28. Kettle Corn Put 3/4 cup popcorn kernels and 3 tablespoons each sugar and vegetable oil in a large heavy-bottomed pot. Partially cover and cook over high heat, shaking, until the popping stops. Season with salt.
29. Cinnamon Kettle Corn Make Kettle Corn (No. 28), adding 1 teaspoon cinnamon with the sugar.
30. Spicy Chickpea Mix Drain and rinse 1 can chickpeas; toss in olive oil and bake at 350 degrees F, 20 minutes. Mix with 1 tablespoon chile paste, 2 cups pita chips, 1 cup sesame sticks and 1 tablespoon olive oil. Bake 10 minutes, stirring.

31. Salty-Sweet Snack Mix Boil 1/2 cup dark corn syrup, 1 stick butter, 1 cup dark brown sugar, and 1 teaspoon each salt and vanilla, 1 minute. Add 1/2 teaspoon baking soda; toss with 3 cups each Chex cereal and oyster crackers, 2 cups mini pretzels and 1 cup nuts. Bake on 2 oiled baking sheets, 45 minutes, stirring occasionally.
32. Herb Snack Mix Make Salty-Sweet Snack Mix (No. 31), adding 2 tablespoons chopped rosemary and 1 teaspoon red pepper flakes.

33. Beer-Cheese Dip Pulse 1/2 pound cubed extra-sharp white cheddar in a food processor until finely chopped. Add 1/2 teaspoon mustard powder, a pinch each of salt and sugar, and 1/2 cup pilsner beer; process until smooth.
34. Harvest Snack Mix Toss 8 cups popcorn, 1 cup each pumpkin seeds and pecans, 1/2 stick melted butter, and 1/2 teaspoon each cinnamon and salt. Bake at 350 degrees F, 20 minutes; cool. Toss with 1 cup each dried cranberries, dried apples and chocolate-covered raisins.
35. Tex-Mex Shrimp Cocktail Mix 3/4 cup ketchup, two 4-ounce cans chopped green chiles, and 2 tablespoons each lime juice, horseradish and chopped cilantro. Serve with chilled cooked shrimp.
36. Creole Shrimp Cocktail Mix 3/4 cup sour cream, 1/4 cup horseradish, 2 tablespoons each Creole mustard and chopped capers, and 1 teaspoon caper brine from the jar. Serve with chilled cooked shrimp.
37. Beef Sliders Form 1 pound ground beef into 12 patties, 3/4 inch thick. Sprinkle a skillet with kosher salt; cook the patties over high heat, 4 minutes per side. Put on mini buns.

38. Cheeseburger Sliders Make Beef Sliders (No. 37); melt a slice of cheddar cheese on each patty.
39. Onion Sliders Brown 1 sliced onion with 1 tablespoon each butter and chili powder, and salt to taste in a skillet over high heat until tender. Serve on Beef Sliders (No. 37).
40. Korean Sliders Marinate 1 pound skirt steak in 1/2 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon each grated ginger, mirin and sesame oil, and 4 each chopped garlic cloves and scallions, 2 hours. Sear in a hot buttered skillet, then thinly slice. Serve on 12 mini buns with mayonnaise and kimchi.

41. Breaded Pork Sliders Boil 1/2 cup ketchup, 1/4 cup each sake and Worcestershire sauce, 2 tablespoons each sugar and mirin, and 1 tablespoon each minced garlic and ginger, 5 minutes. Pound 1/2 pound pork cutlets until thin. Coat in flour, then beaten egg, then breadcrumbs (preferably panko); fry in hot oil. Slice and serve on 12 mini buns with the ketchup sauce.

42. Buffalo Chicken Sliders Warm 2 cups shredded rotisserie chicken with 1/4 cup each sour cream and hot sauce. Serve on 12 mini buns with celery and blue cheese.

43. Bratwurst Sliders Brown sliced bratwurst in an oiled skillet over medium-high heat. Mix mustard and mayonnaise; spread on mini onion rolls. Fill with the bratwurst and some sauerkraut.

44. Breaded Veggie Sliders Make Breaded Pork Sliders (No. 41), replacing the pork with cremini mushroom caps and/or sliced Japanese eggplant. Add shredded cabbage and sprinkle with toasted sesame seeds.
45. Jerk Chicken Sliders Slice boneless chicken thighs into bite-size pieces and marinate in jerk spice paste, 1 hour; cook in an oiled skillet. Toss diced pineapple with some mayonnaise and chopped jalapeno. Serve the chicken and pineapple slaw on mini buns.
46. Turkey Sliders Mix 1 pound ground turkey, 1/2 grated onion, 1 grated garlic clove, a 1-inch piece grated ginger, 1/2 teaspoon each Worcestershire sauce and salt, and pepper to taste. Form into 12 patties. Cook in an oiled skillet over medium heat, about 6 minutes per side. Serve on mini buns with lettuce, mayonnaise and cranberry sauce.
47. Shrimp Sliders Combine 2 tablespoons each mayonnaise and whole-grain mustard, 1 teaspoon Worcestershire sauce, and minced parsley and hot sauce to taste. Season 1 pound butterflied shrimp with salt and cayenne. Dip in buttermilk, coat in cornmeal and fry in hot oil. Serve on mini seeded buns with lettuce, pickles and the mustard sauce.
48. Catfish Sliders Make Shrimp Sliders (No. 47), replacing the shrimp with 1 pound catfish fillets, cut into bite-size pieces.
49. Pulled Pork Sliders Toss 1 shredded carrot, 4 cups shredded cabbage, 1/4 cup mayonnaise, 1 tablespoon cider vinegar and 1/2 teaspoon each sugar and salt. Fill 12 mini buns with prepared pulled pork, pickles and the slaw.
50. Mini Veggie Pockets Warm 12 mini pitas. Cut off the tops and fill with hummus, crumbled feta and chopped olives, cucumber, lettuce and tomato.

(foodnetwork.com)