Tillamook Smoked Cheddar Biscuits With Crisp Bacon And Apricots Recipes

Steps:

• Preheat oven to 425 degrees F.
• In a large electric mixer with paddle attachment, combine the flour, baking powder, sugar, salt, and white pepper.
• Add cold butter pieces and mix until flour mixture has a coarse meal texture.
• Add the bacon, apricots, and smoked cheddar cheese and mix until well-combined.
• On low speed, gradually add the buttermilk and mix until a dough is formed.
• Turn the dough out onto a lightly-floured board and gently knead 8 times.
• Pat or roll out the dough to 1-inch thick, and use a biscuit or cookie cutter to cut the biscuits (re-gathering and re-rolling as necessary to use up the dough).
• Place on a lightly-greased and floured baking sheet, and bake at 425 degrees F on the middle oven rack for 15 minutes and biscuit tops are golden.

Steps:

• 1) cut jalapenos longways and scoop out the insides.
• 2) mix cream cheese and cajun seasoning together.
• 3) spread a good amount of cream cheese mixture in each of the jalapeno halves.
• 4) wrap each half in a strip of bacon. secure with toothpicks on each end.
• 5) place on medium heated grill. and cook until bacon is done on each side and jalapeno is tender.
• *note: make sure to cook the stuffed side first so the cheese doesn't melt out.

Steps:

• Cook brown rice according to package directions in water along with a chicken bouillon, 1 bay leaf and 1/4 tsp salt and 1/8 each of salt, cayenne, paprika and thyme.
• When the rice is almost done cooking, heat a large heavy saucepan on medium-low heat. Add the oil, onions, green pepper, celery, bay leaf and garlic. Sauté on medium-low heat until soft, about 5 minutes. Add beef, salt, black pepper, remaining paprika, thyme and cayenne pepper. Sauté until browned, about 10-15 minutes; add shrimp, cover and cook 5 more minutes.
• When the rice is done, toss with beef and shrimp and combine well. Top with scallions and serve.

Steps:

• Preheat oven 450°F.
• Prepare biscuit mix according to directions, adding milk & Cheddar cheese to the mix.
• Cut out 6 biscuits using a (4 inch) round cutter.
• Bake according to package.
• Place spinach in microwavable bowl>Microwave on high until spinach is lightly wilted, (1 min 3o sec). Set aside.
• Cook bacon in skillet until crisp. Drain fat & set aside.
• In same skillet ,heat butter until hot.
• Stir in eggs, tomatoes, salt, pepper & cooked bacon.
• Cook until eggs are set.
• In skillet divide the egg mixture in to 6 sections.
• Top each section with a slice of Swiss cheese.
• Cover & heat until cheese has melted.
• Split hot biscuits.
• Divide spinach among bottoms haves.
• Top with scrambled egg mixture.
• Top with biscuit tops. Serve immediately.

Steps:

• Biscuits-preheat the oven to 425°; line 2 large baking sheets with parchment paper.
• Combine the flour, baking powder, salt, and cayenne in a big bowl.
• Add in the butter and, with your fingertips or a pastry blender, blend it into the flour mixture until the mixture resembles coarse meal.
• Stir in the cheese.
• Add the buttermilk and mustard; mix well.
• Transfer the mixture to a lightly floured surface and gently knead about 3 times, until is just forms a dough.
• Roll out to a thickness of 1/2 inch.
• Cut out biscuits using a 1 1/2 inch round biscuit cutter.
• Gather the scraps and reroll.
• Cut out additional biscuits.
• Transfer the biscuits to the prepared baking sheets; bake until puffed and light golden on the bottom, about 12 minutes; cool on a rack.
• Assemble-split each biscuit in half.
• Place a scant teaspoon of chutney on the bottom half of the biscuit, followed by a piece of ham, the top with the other half of the biscuit.
• Transfer to a serving platter and serve at room temperature.