Rainforest Cafe Monkey Business Bread Pudding

Rainforest Cafe Copycat Recipe

Serves 12


1 3/4 cups milk
1 1/2 (15-oz.) cans coconut cream
2/3 cup sugar
1 cup pasteurized egg yolks, about 12 yolks
1 1/4 tablespoons vanilla extract
1/2 pound white bread or baguette, cut into 1-inch cubes
1/3 cup thinly sliced dried apricots
1/2 cup shredded coconut

Heat milk and coconut cream with half of sugar until sugar melts, about 5 minutes. Do not boil. Beat egg yolks with remaining sugar and slowly add to hot milk mixture, stirring constantly until sugar is dissolved. Stir in vanilla.

Spread bread cubes in 13x9-inch baking pan. Pour milk mixture over and mix to combine bread and milk. Let soak 15 minutes. Add apricots and coconut and toss to combine. Press apricots into bread mixture so they don't scorch during baking.

Place baking pan in larger pan and fill with enough water to come halfway up sides of pan. Cover with foil and bake at 350 degrees 1 hour. Remove foil and bake until top is slightly browned, 5 to 10 minutes. Cut into squares and serve warm.

Summer Berry Cheese Pie

Ingredients

• 1 pint fresh strawberries, sliced, divided
• 1 tablespoon lemon juice
• 2/3 cup sugar, divided
• 1 package (8 ounces) cream cheese, softened
• 1 teaspoon grated lemon peel
• 1 graham cracker crust (9 inches)
• 2 tablespoons cornstarch
• 3 to 4 drops red food coloring, optional
• 1 pint fresh blueberries

Directions

• In a large bowl, combine half of the strawberries and lemon juice;
• mash berries. Add 1/3 cup plus 2 tablespoons sugar; set aside. In a
• large bowl, combine the cream cheese, lemon peel and remaining sugar
• until smooth. Spread into the crust.
• 
  
• In a large saucepan, combine cornstarch and reserved strawberry
• mixture until blended. Bring to a boil; cook and stir for 2 minutes
• or until thickened. Stir in food coloring if desired. Cool slightly.
• 
  
• Fold in blueberries and remaining strawberries. Spread over cream
• cheese mixture. Cover and refrigerate for at least 3 hours. Yield:
• 6-8 servings.

Grilled Green Beans

Wow this sounds fantastic....need to try this tomorrow

Grilled Green Beans! - This marinade works great for Broccoli and Asparagus too

In a ZipLock Bag: Mix Lemon Juice, Olive Oil, Garlic Powder, Salt and Pepper.

Throw in the Green Beans and let marinate for 10 minutes - Toss on the grill for 10 more minutes, sprinkle with a little Parmesan... and... done, so easy

Red, White 'n' Blue Salad Recipe

Ingredients

• 1 package (3 ounces) berry blue gelatin
• 2 cups boiling water, divided
• 2-1/2 cups cold water, divided
• 1 cup fresh blueberries
• 1 envelope unflavored gelatin
• 1 cup heavy whipping cream
• 6 tablespoons sugar
• 2 cups (16 ounces) sour cream
• 1 teaspoon vanilla extract
• 1 package (3 ounces) raspberry gelatin
• 1 cup fresh raspberries
• Whipped topping and additional berries, optional

Directions

• In a large bowl, dissolve berry blue gelatin in 1 cup boiling water;
• stir in 1 cup cold water. Add blueberries. Pour into a 3-qt. serving
• bowl. Refrigerate until firm, about 1 hour.
• 
  
• Meanwhile, in a saucepan, sprinkle unflavored gelatin over 1/2 cup
• cold water; let stand for 1 minute. Add the cream and sugar; cook
• and stir over low heat until gelatin and sugar are completely
• dissolved. cool to room temperature. Whisk in sour cream and
• vanilla. Spoon over the blue layer. Refrigerate until firm.
• 
  
• In a large bowl, dissolve raspberry gelatin in remaining hot water;
• stir in remaining cold water. Add raspberries. Spoon over cream
• layer. Chill until set. Garnish with whipped topping and additional
• berries if desired. Yield: 14-16 servings.
• 
  

Patriotic Frozen Delight

Ingredients

• 1 can (14 ounces) sweetened condensed milk
• 1/3 cup lemon juice
• 2 teaspoons grated lemon peel
• 2 cups (16 ounces) plain yogurt
• 2 cups miniature marshmallows
• 1/2 cup chopped pecans
• 1 cup sliced fresh strawberries
• 1 cup fresh blueberries

Directions

• In a bowl, combine milk, lemon juice and peel. Stir in yogurt,
• marshmallows and pecans. Spread half into an ungreased 11-in. x
• 7-in. dish. Sprinkle with half of the strawberries and blueberries.
• Cover with the remaining yogurt mixture; top with remaining berries.
• Cover and freeze. Remove from the freezer 15-20 minutes before
• serving. Yield: 12 servings.

Coconut Poke Cake

Coconut Poke Cake

1 (18.25 oz.) package white cake mix
1 (14 oz.) can cream of coconut (NOT coconut milk)
1 (14 oz.) can sweetened condensed milk
1 (16 oz.) package frozen whipped topping, thawed
1 (8 oz.) package flaked coconut

Prepare and bake white cake mix in a 9″x13″ pan according to package directions.

While it is baking, toast the coconut in a skillet over medium heat, stirring frequently, until browned. Set aside. Mix the cream of coconut and sweetened condensed milk together in a bowl and set aside.

Remove cake from oven and immediately (yes, while it’s still hot–very important!) poke holes all over the top of the cake. Pour the cream of coconut mixture over the hot cake–it will soak in through the holes.

Let cake cool completely,then frost with the whipped topping and top with the toasted coconut. Keep cake refrigerated.

This would be great to bring to a get together

Chocolate Cherry Cake Roll

Ingredients

• 4 eggs
• 3/4 cup sugar
• 3/4 cup cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Confectioners' sugar
• FILLING:
• 1-1/4 cups reduced-fat whipped topping
• 3 tablespoons chocolate syrup
• 3 cups fresh or frozen pitted sweet cherries, thawed, chopped and drained
• FROSTING:
• 1 cup reduced-fat whipped topping
• 2 tablespoons chocolate syrup
• Additional fresh sweet cherries, optional

Directions

• Preheat oven to 400°. Line a 15x10x1-in. baking pan with waxed
• paper; coat the paper with cooking spray and set aside. In a large
• bowl, beat eggs for 3 minutes. Gradually beat in sugar; beat 2
• minutes or until thick and lemon-colored. Combine flour, baking
• powder and salt; gradually add to egg mixture and mix well.
• 
  
• Spread evenly into prepared pan. Bake 8-10 minutes or until cake
• springs back when lightly touched. Cool for 5 minutes. Invert onto a
• kitchen towel dusted with confectioners' sugar. Gently peel off
• waxed paper. Roll up cake in the towel jelly-roll style, starting
• with a short side. Cool completely on a wire rack.
• 
  
• For filling, combine whipped topping and chocolate syrup; fold in
• cherries. Unroll cake; spread filling evenly over cake to within 1/2
• in. of edges. Roll up again. Place seam side down on a serving
• platter.
• 
  
• For frosting, combine whipped topping and chocolate syrup. Frost
• cake; garnish with cherries if desired. Refrigerate until serving.
• Yield: 12 servings.
• 
  

Nutritional Facts: 1 slice equals 189 calories, 4 g fat (2 g saturated fat), 71 mg cholesterol, 157 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fruit, 1/2 fat.

Adapted from Taste of Home

Vegan Coconut Yogurt

Serves 2
Ingredients

• 1 16-ounce Mason jar (or any closed container)
• 1 can original coconut milk
• 5 probiotic pills
• 1 cup fresh strawberries
• drizzle of Vermont maple syrup (optional)
• 1 handful of your favorite chopped nuts (optional)

Directions
In a 16-ounce Mason jar, combine coconut milk and a high quality probiotic by opening the capsules and pouring the probiotic powder directly into the coconut milk. Discard the capsule. Close the lid tightly and shake.
Store the Mason jar in a cool, dark corner on your kitchen counter (away from the stove) for three days, shaking periodically. After three days, the yogurt is ready to be served. Or, if you prefer thicker yogurt, you can refrigerate it for up to one week. Refrigerated, thickened yogurt should be stirred prior to serving.
When ready to serve, slice up the fresh strawberries and add to the yogurt with a drizzle of pure maple syrup and some chopped nuts. Or, get creative with your own combination of berries, nuts, and granola.

Raspberry-Rhubarb Slab Pie

Ingredients

• 3-1/4 cups all-purpose flour
• 1 teaspoon salt
• 1 cup butter
• 3/4 cup plus 1 to 2 tablespoons 2% milk
• 1 egg yolk
• 2 cups sugar
• 1/3 cup cornstarch
• 5 cups fresh or frozen unsweetened raspberries, thawed and drained
• 3 cups sliced fresh or frozen rhubarb, thawed and drained
• VANILLA ICING:
• 1-1/4 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 5 to 6 teaspoons 2% milk

Directions

• In a large bowl, combine flour and salt; cut in butter until crumbly.
• Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture,
• tossing with a fork until dough forms a ball. Add additional milk, 1
• tablespoon at a time, if necessary.
• Divide dough in two portions so that one is slightly larger than the
• other; wrap each in plastic wrap. Refrigerate 1 hour or until easy
• to handle.
• Preheat oven to 375°. Roll out larger portion of dough between
• two large sheets of lightly floured waxed paper into an 18x13-in.
• rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press
• onto the bottom and up sides of pan; trim pastry to edges of pan.
• 
  
• In a large bowl, combine sugar and cornstarch. Add raspberries and
• rhubarb; toss to coat. Spoon into pastry.
• 
  
• Roll out remaining dough; place over filling. Fold bottom pastry over
• edge of top pastry; seal with a fork. Prick top with a fork.
• 
  
• Bake 45-55 minutes or until golden brown. Cool completely on a wire
• rack.
• 
  
• For icing, combine confectioners' sugar, vanilla and enough milk to
• achieve a drizzling consistency; drizzle over pie. Cut pie into
• squares. Yield: 2 dozen.
• 
  

Nutritional Facts: 1 piece equals 247 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 159 mg sodium, 42 g carbohydrate, 2 g fiber, 3 g protein.

 

Fudge Crinkles (A Great 4 Ingredient Cake Mix Cookie)

Ingredients

• 1 (18 1/4 ounce) boxes devil's food cake mix ( Betty Crocker Super Moist suggested)
• 1/2 cup vegetable oil
• 2 large eggs
• confectioners' sugar or granulated sugar, for rolling

Directions

1. Preheat oven to 350°.
2. Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3. Dust hands with confectioners' sugar and shape dough into 1" balls.
4. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
5. Bake for 8-10 minutes or until center is JUST SET.
6. Remove from pans after a minute or so and cool on wire racks.
7. *My Notes*:.
8. I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
9. I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
10. Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.

11. And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.

Best Ever Chicken Wing Dip

INGREDIENTS:
 

1 (8 oz.)pkg.Cream Cheese, softened

1/2 cup' Cayenne Pepper Sauce hot sauce of choice

1/2 cup Bleu cheese or ranch dressing

2 cups Shredded cooked chicken.

1/2 cup Crumbled bleu cheese or your favorite shredded cheese 

 

DIRECTIONS:

PREHEAT oven to 350°F.
COMBINE all ingredients in a 1-quart baking dish.
BAKE 20 min. or until mixture is heated through; stir. Serve with crackers and/or vegetables.

Vegan Chocolate-Strawberry Cups

Vegan Chocolate-Strawberry Cups

 Ingredients for the chocolate coating:

    2 Tbsp. cocoa powder
    1.5 Tbsp. melted coconut oil
    1.5 Tbsp. raw creamy peanut butter
    1 Tbsp. agave

Ingredients for the filling:

    3 mashed strawberries
    1 Tbsp. melted coconut oil

Directions

Mix first 4 ingredients together. Place tsp. of chocolate mixture in the bottom of a muffin cup and freeze 15 minutes.

While waiting, mix strawberries and coconut oil.

Layer strawberry filling on top of frozen chocolate mixture. Freeze 15 minutes.

Add the rest of the chocolate to the top. Freeze for 15 minutes.

Do away with processed peanut butter cups forever.

Chili Con Queso Pasta Bake

Chili Con Queso Pasta Bake

Yield: 6 Servings

Ingredients:

• 1lb penne pasta
• 1 1/2lbs ground beef
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 2 tablespoons chili powder
• ¼ teaspoon ground black pepper
• 1 large yellow onion (chopped)
• 4-6 large cloves of garlic (chopped)
• 1 jalapeno pepper (seeded and finely chopped)
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 2 cups milk
• 2 1/2 cups shredded sharp cheddar cheese
• additional shredded cheddar for topping
• ¼ cup fresh cilantro (chopped)
• 1 (14 ounce) can fire roasted tomatoes

Directions:

1. Preheat the oven to 350 Degrees F. Bring a large pot of water to a boil. Cool the pasta according to package directions until al delta.
2. While the water is coming to a boil. Heat a large skillet to medium-high heat. Add the hamburger and brown while breaking up into chunks with a spatula. Add garlic, jalapeno pepper, and onions. Finish cooking until the hamburger is browned. Drain off any excess grease. Mix in chili powder, cumin, coriander, and pepper.
3. In a deep saucepan melt the butter and whisk in the flour. Cook for 1-2 minutes while whisking. Slowly whisk in the milk, a little at a time. When the milk start to bubble and thicken, stir in the cheese and cilantro. When the cheese has melted stir in the tomatoes.
4. Drain the pasta once it has finished cooking. Add it back to the large pot. Add the browned ground beef and cheese sauce to the pasta. Stir to combine. Transfer to a baking dish. Top with more cheddar cheese. Place into the oven and bake at 350 degrees for 20 minutes or until the cheese has melted and is slightly browned.

Adapted from Gunna Want Seconds.

Strawberry Mousse Shortcake

Ingredients

Cake

• 3/4 cup all-purpose flour
• 1 teaspoon baking powder
• pinch of fine sea salt
• 1/2 cup granulated sugar
• 1/4 cup plain Greek-style yogurt (can be lowfat)
• 1 large egg
• 1 large egg yolk
• 3/4 teaspoon pure vanilla extract
• 1/4 cup flavorless oil, such as safflower or canola

Strawberry Mousse

• 1 1/4 pounds (about 5 cups) Driscoll's Strawberries, hulled
• 4 ounces premium-quality white chocolate, coarsely chopped
• 1 tablespoon unflavored powdered gelatin
• 1/4 cup cold water
• 3/4 cup very cold heavy cream
• 2 tablespoons confectioners' sugar
• 1 1/2 cups plain Greek-style yogurt (can be lowfat), at room temperature
• 2 tablespoons crème de cassis, Chambord or Kirsch (optional)

Decoration

• 1 pound (about 4 cups) Driscoll's Strawberries
• red currant jelly and water, for glazing (optional)

Directions

Cake

1. Center a rack in the oven and preheat the oven to 350°F. Generously butter a 9-inch springform pan, fit the bottom with a circle of parchment or wax paper and place it on a baking sheet lined with parchment paper or a silicone baking mat (the just-in-case drip-catcher). Whisk the flour, baking powder and salt together.
   Working in a large bowl, whisk the sugar and yogurt together until smooth. Whisking vigorously, add the egg and the yolk; whisk in the vanilla extract. Switch to a flexible spatula and stir the flour mixture into the batter. When the dry ingredients are fully incorporated, gradually fold in the oil. Pour the batter into the springform pan and tilt and rotate the pan so that the batter evenly covers the bottom of the pan - you'll have a thin layer.
   Bake the cake for 23 to 25 minutes, or until it is golden brown, springy to the touch and a tester inserted into the center of the cake comes out clean. Place the pan on a cooling rack, wait 5 minutes, and then release the sides, invert the cake onto the rack, lift off the base, carefully peel away the paper and turn the cake over; allow it to come to room temperature. Wash and dry the springform, you'll use it to mold the shortcake. (You can make the cake up to 2 days in advance and keep it wrapped in plastic at room temperature.)
   When you're ready to make the mousse, return the cake to the springform pan.

Strawberry Mousse

1. Using a blender (regular or immersion) or a food processor, puree 3/4 pound (about 3 cups) of the strawberries; you should have 1 cup of puree. Cut the remaining berries into small cubes and keep both aside. Place the chocolate in a large heatproof bowl over (not touching) a saucepan of gently simmering water. Heat the chocolate until it is just melted - stay close because white chocolate will hold its shape even when it's melted, so you must be careful not to scorch it. When the chocolate is melted, turn off the heat, but keep the bowl over the hot water.
   Meanwhile, put the gelatin in a small microwave-safe bowl and pour over the cold water. Let sit for 5 minutes, or until the water is absorbed and the gelatin has expanded, then heat the gelatin in a microwave oven for 20 seconds, until completely liquefied.
   Using a whisk, stir the chocolate until it is smooth. Add the dissolved gelatin and then whisk like mad to incorporate it and smooth the mixture once again. Keep the bowl over the water, pour in the berry puree and whisk to blend. Transfer the bowl to the counter.
   Whip the heavy cream until it holds soft peaks. Gradually add the confectioners' sugar and continue to beat until the cream holds medium-firm peaks; keep at hand.
2. Working quickly (so that the colder ingredients don't set the gelatin), whisk the yogurt into the chocolate-strawberry mixture in three additions. Don't be afraid to whisk energetically. Stir in the liqueur, if you're using it. Switch to a flexible spatula and gently fold in the whipped cream. When the cream is almost fully incorporated, add the diced strawberries and finish blending.
   Pour the mousse over the cake in the springform pan and jiggle the pan so that the mousse shimmies down into the space between the cake and the pan; smooth the top.
   Chill the cake for at least 6 hours or for as long as 2 days. After 1 hour in the fridge, cover the cake with plastic wrap, taking care not to let the plastic touch the mousse.

Decorate

It's hard to say exactly how many berries you'll need, so start with 15 and cut more if and when you need them. Hull the berries, stand them up and, working with a thin-bladed knife, cut them into slices about 1/8 inch thick; you'll get 5 to 6 slices from each berry. Set the ends aside. Working from the outside of the cake in, make concentric circles of slightly overlapping berries, keeping the points of the berries facing out and the flat bases facing in. For the first circle, choose the tallest slices of berries and lay them, slightly overlapping, flat against the mousse. The decoration is prettiest if each subsequent circle is made from shorter and shorter slices of berries. For the next and the remaining circles - you'll have a total of 5 to 6 concentric circles - overlap the berries, but lean them against the previous circle and position them so that they stand up a bit. Keep the circles snug and work until you have a small circle of bare mousse at the center. Slice the set-aside ends of the berries (or coarsely chop them) and pile them in the center of the cake.

For an extra bit of festiveness, you can lightly glaze the berries. Put about 1/4 cup of jelly and a splash of water in a microwave-safe bowl, cover and heat until the jelly is melted, about 30 seconds. If you have a pastry brush, use it to dab a little jelly on the berries - go lightly. Alternatively, you can drizzle some jelly on the berries from the tip of a small spoon.

Because the cake has been out of the refrigerator for a while, return it to the fridge for another 30 minutes to firm before serving.

When you're ready to serve, warm the outside of the springform pan using a hairdryer (my favorite tool for this). Alternatively, you can wrap the pan in warm, damp kitchen towels. Very carefully remove the sides of the pan. Keep the cake on the base (or remove the base if you're dexterous) and transfer it to a platter for serving.

OLD-FASHIONED CHICKEN & DUMPLINGS

OLD-FASHIONED CHICKEN & DUMPLINGS

1 whole chicken cut up
splash of oil
2 stalks celery, diced
1 can peas
3 carrots chopped
1 large sweet onion, diced
1 can cream of chicken soup
1 tsp salt
2 TBS PARSLEY
1 tsp tsp pepper
2 cans chicken broth (14oz)each
DUMPLINGS
1-1/2 cup all-purpose flour
1 teaspoon poultry seasoning OR CHICKEN BOUILLON POWDER
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1 EGG

BOIL CHICKEN ,veggies, IN WATER TIL DONE, REMOVE CHICKEN FROM POT AND REMOVE BONES. ADD BACK TO THE STOCK, ADD CREAM OF CHICKEN SOUP AND BROTH (MAY NEED TO ADD A BIT MORE WATER ) ADD SALT AND PEPPER TO TASTE
DUMPLINGS
MIX FLOUR, SEASONING, SODA,EGG, SALT AND BUTTERMILK TIL YOU GET YOUR DOUGH, DROP IN SPOONFULS INTO THE BROTH, CONTINUE TO COOK UNTIL DUMPLINGS ARE DONE AND ENJOY.

Coconut Poppy Seed Cake

Ingredients

• 1 package white cake mix (regular size)
• 1/2 cup flaked coconut
• 1/4 cup poppy seeds
• 3-1/2 cups cold milk
• 1 teaspoon coconut extract
• 2 packages (3.4 ounces each) instant vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1/3 cup flaked coconut, toasted, optional

Directions

• Prepare cake according to package directions, adding coconut and
• poppy seeds to batter.
• 
  
• Pour into a greased 13x9-in. baking pan. Bake at 350° for 20-25
• minutes or until a toothpick inserted near the center comes out
• clean. Cool completely.
• 
  
• In a large bowl, whisk the milk, extract and pudding mixes for 2
• minutes. Let stand for 2 minutes or until soft-set. Spread over the
• cake. Spread with whipped topping. Sprinkle with toasted coconut if
• desired. Yield: 20-24 servings. 

Blueberry Slump Recipe

Blueberry Slump Recipe

Makes 6 servings, ½ cup per serving
4 cups frozen blueberries
¼ cup sugar
½ cup water
½ teaspoon ground cinnamon
1 teaspoon cornstarch (optional)
For biscuits:
½ cup white whole wheat flour
1 tablespoon sugar
1 teaspoon baking powder
2 teaspoons butter
½ cup milk, plus one tablespoon

Preheat oven to 400 F. In a 10 inch oven proof skillet, mix blueberries, sugar, water, and cinnamon. Bring the mixture to a boil and then reduce the heat and simmer for 10 minutes until thickened. Add corn starch if you believe the blueberry syrup isn’t thickened enough for your tastes.
While blueberries are simmering, mix flour, sugar, baking powder, and butter with your hands until it resembles coarse crumbs. Add milk and stir until just moistened.
When blueberries are cooked, drop batter in 6 small portions and transfer the skillet to the oven. Bake for 17-20 minutes until biscuits are golden brown. Serve when warm.

For one serving = 150 calories, 2.2 g fat, 1.1 g saturated fat, 32.9 g carbohydrates, 21.2 g sugar, 2.8 g protein, 3.5 g fiber, 11 mg sodium, 4 Points+

Adapted from Snack Girl

Pork Chops Yum-Yum

Ingredients

• 2 -4 pork chops, 1/2 inch to 3/4 inch thick
• 1/4 cup chicken broth
• 1/8 cup honey
• 1/8 cup soy sauce
• 1 tablespoon ketchup
• 1/4 teaspoon ginger
• 1/8 teaspoon garlic salt

Directions

1. Brown chops on both sides.
2. Place in greased casserole dish.
3. Mix all remaining ingredients and pour over pork chops.
4. Bake, uncovered, at 350 for one hour.

7 Up Biscuits

Bisquick, sour cream, 7up and butter!.... These are excellent!!!! So easy and soooo good! Will be making these from now on! Recipe is hard to find so here it is:

7 Up Biscuits

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix bisquick, sour cream and 7 up. Melt butter in bottom of cookie sheet pan, and put shaped biscuits in, then Bake at 425 until golden