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Here are a few recipes that I'm using this Sunday...

BLT Biscuits

2 cups flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon black pepper
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup cold butter, cut into small pieces
1 cup (4 oz) shredded cheddar cheese
3/4 cup buttermilk
1 package (16 oz) bacon slices, cooked
1 small head romaine lettuce
4 plum tomatoes
1/2 cup mayo

1. preheat oven to 425. Line baking sheets with parchment paper.

2. Combine flour, sugar, baking powder, pepper, baking soda and salt in a large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in cheese and buttermilk just until mixture forms dough.

3. Turn dough out onto lightly floured surface; knead gently several times. Pat into 8x6 inch rectangle (about 3/4 inch thick). Cut dough into 24 squares with sharp knife; place on prepared baking sheets. Bake 10-12 minutes or until golden brown. Cool slightly on wire rack.

4. Cut each bacon slice into 3 pieces. Tear lettuce into small pieces to fit on biscuits. Cut tomatoes into 1/4 inch slices.

5. Split biscuts spread each half lightly with mayo. Layer each biscuit with 2 slices bacon, lettuce and 1 slice tomato.

Makes 24 mini sandwiches

(a variation is to prepare as directed above, adding deli sliced turkey and avocado)


Buffalo Wedges

3 pounds Yukon Gold potatoes
3 tablespoons hot pepper sauce
2 tablespoons butter, melted
2 teaspoons smoke or sweet paprika
blue cheese dressing

1. Preheat oven to 400. Spray baking sheet with nonstick cooking spray. Slice potatoes into 4 or 6 wedges, depending on size of potato.

2. Combine hot pepper sauce, butter and paprika in large bowl. Add potato wedges; toss to coat well. Place wedges in single layer on prepared baking sheet.

3. Bake 20 minutes. Flip potatoes; bake 20 minutes or until light golden brown and crisp. Serve with blue cheese dressing.


Fried Pickle Spears

3 tablespoons flour
1 teaspoon cornstarch
3 eggs
1 cup cornflake crumbs
12 pickle spears, patted dry
1/2 cup vegetable oil

1. Line serving dish with paper towels; set aside. Combine flour and cornstarch in small bowl. Beat eggs in another small bowl. Place cornflake crumbs in third small bowl.

2. Coat pickle spears in flour mixture, shaking off excess. Dip pickles in eggs; roll in cornflake crumbs. Repeat with remaining pickles.

3. Heat oil in large nonstick skillet over medium heat. Cook four pickles at a time, 1 to 2 minutes per side or until golden brown. Remove to prepared serving dish. Repeat with remaining pickles.

Makes 4 servings