Easy Drop Biscuits

We love biscuits and gravy around here. We are kind of lazy, so in the past we've just used a can of Pillsbury biscuits... and it's been fine. Then we tried this recipe and now there's no turning back. It is simple, quick and EASY which is why we chose it, but it just so happens to also be the PERFECT texture... soft, crumbly goodness :)
This recipe makes about 12-14 biscuits

Ingredients

• 2 c. all-purpose flour
• 1 TB baking powder
• 2 tsp white sugar
• 1/2 tsp (or less) cream of tartar
• 1/4 tsp salt
• 1/2 c. melted butter
• 1 c. milk

Directions

1. Preheat oven to 425 degrees F
2. In a large bowl, combine flour, baking powder, sugar, cream of tartar and salt.
3. Stir in butter and milk until just moistened ** CAREFUL not to over-mix! If you stir too much your biscuits will be small and dense like the ones in my picture :/
4. Drop dough onto a lightly greased cookie sheet by the tablespoon.
5. Bake in preheated oven until golden on the edges about 8 to 12 minutes. 
6. Serve warm

For gravy we just mix up a packet of McCormick Country Gravy and add about 1/4 lb Johnsonville Sage sausage. Yum! Eat it with a side of scrambled eggs, a sweet muffin and a glass of orange juice... The perfect breakfast!

Recipe by allrecipes at http://m.allrecipes.com/recipe/21135/e-z-drop-biscuits/?mxt=t06rda

Frozen Hot (Mint) Chocolate

Quick, simple and refreshing!

In a blender, combine:

4 cups ice
2 cups whole milk
8 heaping TB Stephens mint chocolate hot cocoa mix.
(We have also tried Stephens chocolate raspberry hot cocoa and it was excellent)

(serves four)

*optional* if you want a little more chocolate in your chocolate-to-mint ratio, you can add chocolate syrup, chocolate chips, or both.

Blend 'til smooth then eat it up, yum!

Salmon Cakes

Salmon Cakes

• 2/3 cup panko (Japanese breadcrumbs), divided

• 1 tablespoon minced fresh flat-leaf parsley

• 2 tablespoons finely chopped green onions

• 2 tablespoons canola mayonnaise

• 1 teaspoon lemon juice

• 1 teaspoon Dijon mustard

• 1/2 teaspoon Old Bay seasoning

• 1/2 teaspoon Worcestershire sauce

• 1/8 teaspoon kosher salt

• 1/8 teaspoon ground red pepper

• 1 large egg, lightly beaten

• 8 ounces cooked, flaked salmon

• 1 tablespoon olive oil

• 1 lemon, quartered

1. Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add salmon; stir gently just until combined. Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape salmon mixture into 4 equal balls. Coat balls in panko.
2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Place salmon on pan and flatten to form a patty, cook 3 minutes on each side or until golden. Serve with lemon wedges.
Recipe by My Recipes at http://www.myrecipes.com/recipe/classic-salmon-cakes