SWEET BLUEBERRY BISCUITS

 

Ingredients:

Biscuits:

2 cups All-Purpose Flour (I used White Lily, a flour available in most Southern stores)

1 Tb. baking powder

1 1/2 tsp salt

3 Tb. sugar

1 stick unsalted butter (VERY cold)

3/4-ish cup buttermilk (use enough until the dough is just barely wet enough)

1 c. frozen blueberries (we used fresh blueberries that had been frozen overnight)

1/2 stick melted salted butter

Sauce:

1 c. powdered sugar

3 Tb. milk (or more if not thin enough)

1/2 tsp. vanilla

Directions:

Cut butter into small pats and layout on a cookie sheet lined in wax paper. Stick in the freezer for at least 10 minutes. Prepare cast iron skillet with a tiny amount of bacon grease, if available. Easiest thing: fry one piece of bacon, wipe out the pan, and you’re good to go!

Preheat oven to 500 degrees.

Stir the sauce ingredients together (powdered sugar, milk, vanilla), and make sure the powdered sugar is completely dissolved.

Combine all the dry ingredients (flour, baking powder, salt, sugar) together and then cut in the cold unsalted butter. Cut in until the butter is about pea-sized, relatively well mixed in. Add buttermilk. Add slowly until you have just enough where the dough separates from the sides of the bowl. Stir until just combined and roll it out onto a well-floured surface.

Before kneading, prepare a large area for kneading. (I use a large cutting board for easy clean-up!) Sprinkle the area with some flour. Put the dough on the floured area and sprinkle some flour over the dough. Press the dough out (no need to roll with a pin) and flatten to about 1/2″ thickness. Put blueberries over dough. Knead a couple of times and flatten back out to about 1″ thickness. (Honestly, the thicker the better, because they rise so beautifully!) The berries will likely start to bleed onto the dough and you’ll start to see flecks of blue as the berries defrost.

Place biscuits in a cast-iron skillet and be sure biscuits are touching.

Bake at 500 degrees for about 10-12 minutes. Somewhere around 6 to 8 minutes, take the skillet out of the oven and brush the biscuits with melted salted butter. This is an integral part of the baking process. And be liberal with it, brush on the sides of the biscuits if they are showing. When you begin to see the tops lightly brown (and the blueberries burst), take them out. The temperature in the middle of the biscuits will remain very hot once out of the oven and will continue the cooking process.

Celery Detox Drink

 

Ingredients:

• 5 to 6 fresh celery stalks
• 1 cup cold water
• Juice of 1 fresh lemon or lime
• A small handful of fresh parsley (optional)
• 1 teaspoon honey (optional for sweetness)
• Ice cubes (optional)

These ingredients create a vibrant green drink that is light, refreshing, and full of natural flavor.

How to Prepare Celery Detox Juice

Start by washing the celery stalks thoroughly under running water to remove any dirt or residue. Celery often grows close to the soil, so cleaning it well ensures the juice stays fresh and clean.

Next, cut the celery stalks into smaller pieces so they blend more easily. If you are using parsley, rinse it and remove any thick stems.

Place the chopped celery into a blender along with one cup of cold water. Blend the mixture until it becomes smooth and fully combined.

Once blended, you can strain the mixture using a fine mesh strainer or cheesecloth if you prefer a smoother juice. Some people enjoy the fiber from the blended celery, so straining is optional.

After that, add the freshly squeezed lemon or lime juice to the mixture. Stir well to combine the flavors.

If you like a slightly sweeter taste, add a teaspoon of honey and mix again. Finally, pour the juice into a glass over ice cubes if desired.

The result is a refreshing green drink that can be enjoyed immediately.

Foil packet feast

 

Ingredients

Here’s a simple, classic combination for a foil packet feast:

• 1 lb chicken breast or ground beef

• 3–4 medium potatoes, thinly sliced

• 2 carrots, sliced

• 1 bell pepper, chopped

• 1 small onion, sliced

• 3 tablespoons olive oil or melted butter

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• Salt and black pepper to taste

Optional: shredded cheese, fresh herbs, or a drizzle of sauce.

---

How to Make Foil Packet Feast

1. Preheat

Preheat your oven to 400°F (200°C) or heat your grill to medium-high.

2. Prepare the Ingredients

Slice the potatoes thinly so they cook evenly. Cut the meat into bite-sized pieces if using chicken.

3. Assemble the Packets

Lay out large sheets of aluminum foil. Add meat, potatoes, and vegetables to the center of each sheet. Drizzle with oil or butter and sprinkle with seasonings.

4. Seal the Packets

Fold the foil tightly around the ingredients, sealing the edges to keep all the juices inside.

5. Cook

• Oven: Bake for 35–40 minutes

• Grill: Cook for 25–30 minutes, flipping halfway through

6. Serve

Carefully open the packets (watch out for steam!) and serve hot right from the foil.

Cheddar Ranch Chicken

 

Ingredients

• 4 boneless, skinless chicken breasts

• 1 packet ranch seasoning mix

• 1 cup sour cream

• 1 cup shredded cheddar cheese

• ½ cup cream cheese, softened

• ½ teaspoon garlic powder

• ½ teaspoon black pepper

Optional toppings:

• Chopped green onions

• Cooked bacon crumbles

• Fresh parsley

---

Kitchen Tools You’ll Need

• Baking dish (9×13)

• Mixing bowl

• Spoon or spatula

• Aluminum foil

---

How to Make Cheddar Ranch Chicken

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) and lightly grease a 9×13 baking dish.

Step 2: Prepare the Chicken

Place the chicken breasts in the prepared baking dish and season lightly with black pepper.

Step 3: Make the Creamy Ranch Mixture

In a bowl, combine the sour cream, cream cheese, ranch seasoning mix, and garlic powder. Stir until smooth and well blended.

Step 4: Spread the Sauce

Spread the ranch mixture evenly over the chicken breasts.

Step 5: Add the Cheese

Sprinkle shredded cheddar cheese evenly over the top.

Step 6: Bake

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes until the chicken is cooked through and the cheese is melted and bubbly.

Step 7: Garnish and Serve

Top with green onions or bacon crumbles if desired and serve warm.

Carrot and Potato Mash

 

Ingredients

• 4 large potatoes, peeled and cubed

• 3 medium carrots, peeled and chopped

• 3 tablespoons butter

• ½ cup milk (or cream for richer flavor)

• ½ teaspoon salt

• ¼ teaspoon black pepper

Optional additions:

• 1 tablespoon chopped parsley

• 1 clove garlic, minced

• 2 tablespoons cream cheese for extra creaminess

---

Kitchen Tools You’ll Need

• Large pot

• Potato masher or hand mixer

• Colander

• Wooden spoon

---

How to Make Carrot and Potato Mash

Step 1: Prepare the Vegetables

Peel and cube the potatoes, and peel and slice the carrots into small pieces for even cooking.

Step 2: Boil the Vegetables

Place the potatoes and carrots in a large pot and cover with water. Add a pinch of salt and bring to a boil.

Cook for 15–20 minutes, or until both vegetables are fork-tender.

Step 3: Drain

Drain the vegetables well using a colander and return them to the pot.

Step 4: Mash

Add the butter and milk, then mash the mixture using a potato masher until smooth and creamy.

Step 5: Season

Stir in salt and black pepper, adjusting to taste.

Step 6: Serve

Transfer the mash to a serving bowl and garnish with fresh parsley if desired.

Cherry Dump Cake

 

Ingredients 

2 cans (21 oz each) cherry pie filling

1 package (15.25 oz) yellow or white cake mix

3 large eggs

1 cup whole milk or heavy cream (for richer custard)

1/2 cup unsalted butter, melted

1 teaspoon vanilla extract

1/2 teaspoon almond extract (optional, enhances cherry flavor)

Instructions

Prep the Oven:

Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.

Layer the Fruit:

Spread cherry pie filling evenly across the bottom of the prepared baking dish.

Add the Cake Mix:

Sprinkle the dry cake mix evenly over the cherry layer. Do not stir.

Prepare the Custard:

In a medium bowl, whisk together eggs, milk, vanilla extract, and almond extract until smooth.

Combine and Pour:

Slowly pour the custard mixture over the dry cake mix, followed by the melted butter. Use a fork to gently swirl only the top layers without disturbing the fruit.

Bake:

Bake for 40–45 minutes, until the top is golden brown and custard is set.

How to Make

The beauty of a dump cake is in its effortless layering. As the custard and melted butter seep into the dry cake mix during baking, a soft, pudding-like texture forms above the fruit base. Avoid stirring the layers—the oven’s heat naturally melds them into a perfectly textured dessert.

Drop Biscuits – Easy Homemade Southern Comfort

 

Ingredients

To make these easy drop biscuits, you’ll need:

• 2 cups all-purpose flour

• 1 tablespoon baking powder

• 1 teaspoon salt

• 1 tablespoon sugar (optional)

• ½ cup cold butter, cubed

• 1 cup milk or buttermilk

Optional topping: melted butter for brushing.

---

How to Make Drop Biscuits

1. Preheat the Oven

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, salt, and sugar.

3. Cut in the Butter

Add the cold cubed butter and mix using a pastry cutter or fork until the mixture resembles coarse crumbs.

4. Add the Milk

Pour in the milk or buttermilk and stir until a soft dough forms. Be careful not to overmix.

5. Drop the Dough

Using a spoon or ice cream scoop, drop portions of dough onto the prepared baking sheet, leaving a little space between each biscuit.

6. Bake

Bake for 12–15 minutes, or until the biscuits are golden brown on top.

7. Serve Warm

Brush with melted butter if desired and serve warm.

---

Tips for Perfect Drop Biscuits

• Use cold butter to create fluffy layers.

• Do not overmix the dough—this keeps the biscuits tender.

• Buttermilk adds extra flavor and softness.

• Use an ice cream scoop for evenly sized biscuits.