There is nothing better than a fresh vegetable casserole in the summertime. This is the perfect summer meal with vegetables from the garden. Just add a refreshing salad, some crusty buttered bread, and of course, your favorite people! Enjoy! 1 large eggplant (about...
2 sticks butter ½ cup chopped sweet peppers ½ cup chopped scallions 1 clove garlic, minced 1 pound crawfish tails 1 teaspoon Creole seasoning 1 teaspoon Tabasco or other hot sauce ½ cup seafood stock ½ cup cream or more 4 homemade biscuits, buttered and kept...
SALAD 3 to 4 ripe peaches, peeled and sliced 3 to 4 ripe tomatoes, peeled and sliced 1 cup fresh basil leaves, julienned In a medium bowl, toss peaches, tomatoes, and basil together. Cover and refrigerate until ready to use. DRESSING ¼ cup balsamic vinegar 1...
3 cups Pioneer Buttermilk Biscuit Mix 1 stick butter, cut into pieces 1 cup whole milk 2 to 3 tablespoons melted butter Preheat oven to 450 degrees. In a large bowl, add baking mix and scatter butter over top. Cut butter into mix using a pastry blender or 2...
CRUST: 1½ cups chocolate sandwich cookies, crushed 3 tablespoons butter, softened Preheat oven to 325 degrees. Combine crumbs and butter. Press onto bottom of an uncreased 9-inch springform pan. Bake for 10 minutes and cool. FILLING: ½ cup sour cream 3 (8-ounce)...
