by Anna White | Jan 23, 2020 | Recipes
Back in the early 1990’s while attending college, my husband and I let this gentleman move in with us who was going through a tough time. He offered to cook some biscuits one night for dinner and at first, I was like thanks but no thanks I’ll cook. But he became insistent as it was his way of contributing something for letting him live there, so I finally give in and said, “ok, what do I have to lose?” To be honest, I really didn’t think he knew how to cook especially when it came to biscuit making. Well he made a fool out of me that day and proved me wrong. I told him if he kept cooking like that, I wasn’t ever letting him leave. Those biscuits were to die for and because they were so good, I named the recipe after him when I published it in my cookbook many many years later, which is why the biscuits are called, JR’s Biscuits. Wherever you are JR, I always remember the fun times my family shared with you and your wife every time I bake these up.
I will say this, if you don’t mix the yeast and water just right in the beginning you can forget it because they will not turn out right. You cannot have the water too hot or too cold. It must be lukewarm. I always dissolve the yeast using my hands to mix it up as I add the water to it, then I proceed with the rest of the instructions.
Let me know how your version turns out. I would love to know if you get it right on the first shot.
JR's Bisquits
Course: Breakfast
Cuisine: American
Keyword: bisquits
- 5 cups self-rising flour
- 1 tsp baking soda
- 2 pkgs yeast (or 4½ tsp)
- ¼ cup lukewarm water
- 1 cup shortening, butter flavored
- ⅓ cup sugar
- 2 cups buttermilk
Mix yeast with lukewarm water. Let sit.
Mix dry ingredients.
Cut in shortening.
Add liquids, knead.
Put in greased bowl, cover and let stand for 20 minutes.
Roll out on floured board, cut into biscuits.
Bake at 400° for 20 minutes.
NOTE: If you do not have buttermilk, you can substitute by adding 2 tsp lemon juice to 2 cups regular milk.
by Anna White | Jan 12, 2020 | Recipes
Time to get ready for some football games and what better way than with some delicious dip to go with those tortilla chips you’ll be eating. Below is a great recipe that I have used many many times over the years. It’s sure to be a crowd pleaser. You can make it with or without the chili and it will still be a great dip.
Go teams!
Chili Cheese Dip
Perfect with tortillas
Course: Appetizer
Cuisine: Mexican
- 1 lb hamburger meat, browned
- 1 lb Velveeta cheese
- 1 can chili (no beans)
- 1 small can Jalapeno
by Anna White | Dec 16, 2019 | Recipes
One of my favorite cookies is Snickerdoodles, so when I seen this recipe for Snickerdoodle Bread I had to make it. It was so delicious. This recipe could be a perfect snack for kids, adults, and all types of party guests. Try it for yourself and see if you agree.
Snickerdoodle Bread
Perfect recipe for cinnamon lovers
Course: Breakfast, Dessert
Cuisine: American
Keyword: snickerdoodle, bread
Servings: 12 people
Calories: 145kcal
- 2½ cups flour
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon
- 1 cup softened butter
- 2 cups sugar
- 3 eggs
- 1 tsp vanilla
- ¾ cup sour cream
- 1 pkg Hershey's cinnamon chips
- 3 tbsp sugar
- 3 tsp cinnamon
In a large bowl, mix together the butter, sugar, salt and cinnamon until creamy and fluffy.
Mix in the eggs until well combined then stir in the vanilla and sour cream.
In a separate bowl, mix together the flour and baking powder, then add to the cream mixture and mix until well combined.
Stir in the cinnamon chips.
Spoon the batter into 4 mini loaf pans ⅔ full.
In a bowl, mix together 3 tbsp of sugar and 3 tsp of cinnamon and sprinkle over the loafs.
Bake in a preheated oven at 350° for 35 to 38 minutes.
This recipe was originally found at: heathyprintablerecipes.com
by Anna White | Dec 11, 2019 | Recipes
One of my favorite things to make during December is Gingerbread. I’ve been making this recipe since I was a kid. Hope you enjoy it as much as I do.
Gingerbread
Course: Dessert, Snack
Cuisine: American
Servings: 9
Sift together and set aside
- 2 cups plain flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp nutmeg
- ½ tsp cinnamon
- ½ tsp ginger
- ½ tsp cloves
Cream together
- ½ cup butter
- ½ cup sugar
- 1 egg
Cream together butter, sugar and egg in a mixer.
Add dry ingredients until well blended.
Add remaining ingredients, beat on medium speed until well blended.
Pour into a 9x9 baking pan and bake at 350° for 40 minutes.
by Anna White | Nov 29, 2019 | Recipes
One of my favorite desserts in cheesecake. I found this recipe on McCormick.com and not only did I have to try it personally, but I also had to share it with you because it is really good. I made this as our dessert for Thanksgiving this year. Although I’m not supposed to be eating stuff like this, I kept telling myself because it had pumpkin in it, it wouldn’t be as bad for me.
Pumpkin Pie Cheesecake
A layer of pumpkin filling sandwiched between two layers of vanilla cheesecake.
Prep Time20 mins
Cook Time50 mins
Refrigerate4 hrs
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake
Servings: 12
Calories: 459kcal
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- ⅓ cup butter, melted
- 2 tbsp sugar
- 2 tsp Pumpkin Pie spice
Cheesecake Filling
- 3 pkgs (8 ounce each) cream cheese, softened
- 1 cup sugar
- 4 eggs
- 1 cup sour cream
- 1 can (15 ounces) pumpkin
- ¼ cup flour
- 1 tbsp Pumpkin Pie spice
- 2 tsp Pure Vanilla extract
Preheat over to 325°. For the crust, mix all ingredients in medium bowl. Press evenly onto bottom and up sides of 9-inch springform pan.
For the filling, beat cream cheese and sugar in large bowl with electric mixer on medium speed until fluffy.
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
Add sour ream; mix well.
Remove 1 cup batter to medium bowl; beat in pumpkin, flour and pumpkin pie spice until smooth.
Stir vanilla into remaining plain batter.
Pour 1/2 of the vanilla batter into crust.
Gently pour pumpkin batter over top. Top with remaining vanilla batter.
Bake 50 minutes or until center is almost set. Turn off oven; let cheesecake stand in over 2 hour or until cooled. Remove from oven.
Refrigerate 4 hours or overnight. Run small knife around sides of pan to loosen crust; remove sides of pan. Store leftover cheesecake in refrigerator.
by Anna White | Apr 18, 2019 | Recipes
hen I was a little girl, my Mom taught me how to can fruits, vegetables and jellies. It was something she had done her entire life and something I am so glad she passed on to me. I remember every year growing up we would can pickles, tomatoes and jellies. Plus, we would freeze all kinds of vegetables. I swear I think we put up like 300 jars of pickles every year, but that was because we could eat a jar a day and Momma give some away as gifts. They were so good, and I have never eaten a pickle as good as my Momma’s.
Last month I heard there was going to be a strawberry festival in Portland, and you could get fresh strawberries. Now mind you this town was about an hour plus drive away and would require being on back roads. I had never been to this town, but I said I was going because I wanted to make at least one batch of strawberry jelly.
I didn’t really care much for the “festival” part. I was just there for the berries. They were so delicious. No telling how many I ate on the way home, but there was still plenty for canning.
Strawberry Jelly
Course: Breakfast
Cuisine: American
Keyword: jelly
- 2½ quarts strawberries
- 4½ cups sugar
- 1 box Sure-jell
- 1/2 tsp butter or margarine
Prepare fruit by removing stems from berries and crush. use food processor to crush strawberries into the finest liquid. You can strain juice through several pieces of cheesecloth of pantyhose to remove all the seeds.
Measure exact amount of prepared juice and pour into 6 - 8 quart saucepot. You can add up to ½ cup of water to get the exact measurement.
Stir pectin into juice in saucepot. Add butter to reduce foaming. Bring mixture to a full rolling boil (a boil that does't stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar. Return to full rolling boil, stirring constantly. Boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Laddle immediately into prepared jars, filling to within ¼ inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. After jars cool, check seals by pressing middle of lid with finger. If lid springs back, lid is not sealed and refrigeration is needed. If sealed, store in cabinet until ready to eat.
How to Prepare Jars and Lids
I give a jar to my two daughters and one of the grandsons said, “Mommy, this is the best jelly I have add in my whole life.” Can Nana send me another jar? Of course, baby, Nana can send you another jar, and I did along with another jar of a different flavor that I had made. The other flavor was Mayhaw jelly. Reminded me of being back home at Momma’s house.
