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February Recipes

GRANDMA'S FLAKY BUTTERMILK BISCUITS

2 1/2 Cups All-purpose Flour (plus more for dusting pans)

2       Tbsp. Baking Powder

1       tsp. Sugar

1       tsp. Salt

8       Tbsp. Unsalted Butter (cold)

1       Cup Buttermilk

2       Tbsp. Butter (melted)

Preheat oven to 425 degrees F. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into cubes and add to the flour, pulse 6 to 7 times until the mixture resembles rough crumbs. Or, cut butter into flour in the mixing bowl using a fork or pastry cutter. Return dough to the bowl, add buttermilk and stir with a fork until it forms a rough ball, don’t worry if it is a bit sticky. Turn the dough out onto a floured surface and roll it into a rectangle, about 1 inch thick. Fold it over and gently roll it down again. Repeat 6 times. 

Gently roll out the dough some more, so that it forms a rectangle. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting, this will crimp the edges of the biscuit causing it to not rise. If you have scraps, form a new rectangle and cut more biscuits.

Place biscuits on a baking sheet and place in oven. Bake until golden brown, around 10 to 15 minutes. Brush melted butter on top and enjoy. 

Serves 6 to 8.


SAUSAGE GRAVY

1/2 lb. Italian Sausage (loose)

2    Tbsp. All-purpose Flour

2    Cups Milk

      Salt

      Black Pepper

1    Pinch Cayenne

4    Biscuits (for serving)

In a medium skillet, over medium heat, cook sausage until browned all over. Sprinkle with flour and cook for 1 minute. Pour the milk over the sausage and bring mixture to a boil. Reduce heat and simmer until thick, about 5 minutes. Season with salt, pepper and cayenne. Remove from heat and serve over biscuits. 

Serves 4.


FRENCH TOAST CASSEROLE

5       Cups Bread Cubes

4       Eggs

1 1/2 Cups Milk

1/4    Cup Sugar (divided)

1/4    tsp. Salt

1       tsp. Vanilla Extract

1       Tbsp Butter (softened)

1       tsp. Cinnamon

Preheat oven to 350 degrees F. Lightly butter an 8x8 inch baking pan. Line bottom of pan with the bread cubes. In a large bowl, beat together eggs, milk, 2 Tbsp. sugar, salt and vanilla. Pour Egg mixture over the bread cubes. Dot with butter and let stand for 10 minutes to allow egg mixture to soak into the bread cubes. Combine remaining sugar with cinnamon and sprinkle over top of bread mixture. Bake for 45 to 50 minutes or until top is golden. 

Serves 4.


RED VELVET PANCAKES

Glaze:

1/2 Cups Mascarpone Cheese 

1/4 Cup Whipped Cream

2    Tbsp. Sugar

1/2 tsp. Vanilla Extra

1/2 tsp. Lemon Zest

Pancakes:

1    Cup All-purpose Flour

1    tsp. Baking Powder

1/4 tsp. Baking Soda

1/4 tsp. Salt

3    Tbsp. Sugar

2    Tbsp. Unsweetened Cocoa Powder

1    Large Egg

3/4 Cup Buttermilk

1/4 Cup Whipped Cream

1    Tbsp. Red Food Color

1    tsp. Vanilla Extract

3    Tbsp. Unsalted Butter (melted)

Glaze:

Prepare the mascarpone glaze by whisking together the mascarpone cheese, whipped cream, sugar, vanilla and lemon zest in a bowl until smooth. Set aside.

Pancakes:

Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, sugar and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, whipped cream, food coloring and vanilla until smooth. Stir in the flour mixture until moistened, then add the melted butter and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonful onto the griddle, and cook until bubbles form and the edges are dry. Flip and cook until lightly browned on the other side. Repeat with remaining batter. Drizzle pancakes with mascarpone glaze to serve.


RED VELVET FUDGE

2 1/2 Cups Red Velvet Cake Mix

2       Cups Confectioner’s Sugar

1/4    Cup Milk

1/2    Cup Salted Butter (cut into 8 pieces)

2/3    Cup White Chocolate Chips

2       to 3 Tbsp. Sprinkles (for garnish, optional)

Line just the bottom of an 9x9 inch square pan with parchment paper. Set aside.

In a large microwave-safe bowl, pour in cake mix, confectioner’s sugar, milk and butter pieces. Resist the urge to stir, no need to. Microwave for two minutes.

Remove from microwave and immediately begin stirring until all of the butter is melted. Fold in the white chocolate chips while the mixture is still warm so you get the marble affect when they melt slightly.

Spoon fudge mixture into prepared pan and smooth into an even layer. If using sprinkles, add them quickly and press down slightly so they adhere to the fudge. Cover with plastic and let sit in the fridge for at least 2 hours before cutting it up. 

Makes 64 1 inch pieces.


TACO CRESCENT RING

1  lb. Ground Beef

1  Pkg. (1 oz.) Old El Paso Taco Seasoning Mix

1  Cup Shredded Cheddar Cheese (4 oz.)

2  Cans (8 oz. each) Pillsbury Refrigerated Crescent Dinner Rolls

Shredded Lettuce 

Tomatoes (chopped) 

Ripe Olives (sliced) 

Taco Sauce or Salsa as desired

Heat oven to 375 degrees F. In a 10 inch, nonstick skillet, cook beef until no longer pink. Completely drain all the grease off. Add taco seasoning mix and 1/2 cup water. Simmer 3 to 4 minutes or until slightly thickened. In medium bowl, mix beef mixture and cheese.

Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.

Spoon beef mixture on the half of each triangle closest to center of ring.

Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).

Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices. 

Serves 8.


SCRAMBLED EGG TACO

4    Large Eggs

      Salt and Pepper (to taste)

1    Tbsp. Butter

4    Corn Tortillas (warmed)

1/2 Avocado (thinly sliced)

1/4 Cup Salsa

1    oz. Monterey Jack Cheese (shredded or 1/4 cup)

2    Tbsp. Fresh Cilantro

In a medium bowl, beat the eggs with 1/4 tsp. each of salt and pepper. Heat the butter in a large non-stick skillet over medium-high heat. Cook the eggs, stirring until set but still soft, 2 to 3 minutes.

Divide the eggs evenly among the tortillas. Top each one with the avocado, salsa, cheese and cilantro. 

Serves 2.


CRUSHED-CROUTON CHICKEN TENDERS

WITH ORANGE BARBECUE SAUCE

1       Bag (6 oz.) Garlic and Butter Croutons

1/2    Cup Flour 

1       tsp. Poultry Seasoning

         Salt and Ground Pepper         

1       Egg

1/2    Cup Buttermilk

1/3    Cup Plain Bread Crumbs

1 1/2 lbs. Chicken Tenders


Orange Barbecue Sauce:

1/3 Cup Barbecue Sauce

2    Tbsp. Orange Marmalade

1    Tbsp. Apple Cider Vinegar

1    tsp. Hot Sauce

Heat oven to 375 degrees F. Cut the corner off of the bag of croutons just enough to let the air out. Place the bag onto a cutting board, cover with a kitchen towel and smash it with a rolling pin repeatedly until the croutons are nothing but coarse crumbs. (this is the fun part!)

Set up a “breading” station with 3 pie plates or shallow baking dishes. In the first dish add the flour and season it with the poultry seasoning and a pinch of salt and pepper. In the second dish mix together the egg and buttermilk. In the third dish add the crushed croutons and bread crumbs.

Dip the chicken tenders into the flour and shake off any excess. Then dip them into the egg/buttermilk mixture. Then into the crushed crouton and bread crumb mixture, making sure to thoroughly coat the tenders. Put the tenders on a baking sheet and bake for 10 to 12 minutes.

Transfer to a platter and serve with the orange barbecue sauce. Makes 4 servings.

Orange Barbecue Sauce: add all the ingredients to a small bowl, whisk together until well combined. Serve beside chicken tenders.


HERBED RED POTATO SALAD

2    lbs. Small Red Potatoes

1    Tbsp. Salt

1/4 Cup Olive Oil

1/3 Cup Fresh Flat-leaf Parsley (chopped, plus more for garnish)

1/3 Cup Green Onion (chopped)

2    Tbsp. Fresh Lemon Juice

2    tsp. Dijon Mustard

2    Cloves Garlic (chopped)

      Freshly Ground Black Pepper (to taste)

3    Ribs Celery (chopped)

Scrub potatoes and slice them into 1/4 inch rounds. In a large sauce pan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch over. Bring to a boil over high heat, then reduce heat to medium-low and cook until soft, about 5 to 6 minutes. Drain, reserving 1/4 cup of the cooking water. Transfer potatoes to a large mixing bowl.

In a small food processor or blender, combine the olive oil, 1/3 cup parsley, 1/3 cup green onions, lemon juice, mustard, garlic and black pepper. Process until the herbs and garlic have been chopped in to small pieces, then drizzle in the reserved cooking water and blend until emulsified. If you do not have food processor or blender just chop herbs very fine and whisk the dressing together until emulsified. Do not run the blender/processor too long or you will have a very green dressing!

Drizzle the potatoes with the mixture and mix well. Do not worry if it seems too wet. The potatoes will soak up the dressing. Let the potatoes set for 10 minutes, tossing every few minutes. Add celery, 2 Tbsp. of parsley and green onion to the potatoes and toss again. Season to taste with salt and pepper. Garnish if desired with extra parsley and onion. 

Serves 6 to 8. Serve immediately or cover and chill. Keeps in the refrigerator for 2 days.