Wednesday, April 26, 2017

Perfect Buttermilk Biscuits

These Perfect Buttermilk Biscuits are a family secret! 
(Sorry Dad, not so much now, I had to share the secret with all my friends!)

My dad has been making these biscuits for over 40 years! 
(Some perfect recipes just stand the test of time) 
They were a family breakfast staple at our house, and I've kept up the tradition in my home.

They taste SO MUCH BETTER than premade biscuits in a tube, and SO EASY! 
I started making these a few years ago and quickly realized why my dad made them so often. 
THEY ARE SOOOO EASY and take next to no time to bake! 

Biscuits and Gravy
Biscuits with Honey
Biscuits with Jam
Biscuits with Soup
The list goes on and on.........

Wow your family with these PERFECT Buttermilk Biscuits for Breakfast, Lunch or Dinner!

(But don't tell them how easy they are. Make them think you slaved for an hour or two.)


Aren't they GORGEOUS!?!


Perfect Buttermilk Biscuits

Preheat your oven to 450'

In a bowl place:
2 c. Flour
4 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Cream of Tartar (Makes them SOOO SOFT!)
2 tsp. Sugar
1/2 c. Soft Butter

Cut ingredients until nice and crumbly.

Add:
2/3 c. Buttermilk (I always make my own with milk and a little bit of vinegar. If using "real" buttermilk you may need to use 1/2 c.)
1/4 tsp. Baking Soda

Mix to make your dough.

Place your dough on a floured surface. Knead a couple times, then flatten the dough with your hands or with a rolling pin.

Make your dough about 1-1 1/2 inches thick. 

Use a cup/glass you drink from or a 1/2 c. measuring cup to cut your biscuits out! 
This recipe always makes 8 perfect biscuits!

Our family always fights over the "scrap biscuit" (the last biscuit made with just the left over dough pieces) for some reason it always tastes the best! 

Place your biscuits on a greased cookie sheet.

Bake at 450' for 10-12 minutes.

Serve warm! Mmmmm..........

PERFECTION! ENJOY!


http://cookandcraftmecrazy.blogspot.com/2013/01/breads.html

Wednesday, April 19, 2017

Simple Framed Wreath

I've been wanting to make a "Framed Wreath" for a LONG time, I just never had the supplies to make it. I finally got what I needed and made it happen;
and I LOVE IT! It seriously only took me 15 minutes to make 2 framed wreaths.

This is a beautiful way to add a little depth and color to a wall, fireplace, or any space you have in mind! Take a look and make it happen!


1. Supplies:
-Frame(s)
(I got my frames from a second hand store!)

-Burlap Ribbon

-Long Greenery Garland
(I bought mine at Oriental Trading HERE)

2. Use wire cutters to cut the garland to desired length.
Fasten the ends together with a piece of wire.

3. Measure and cut ribbon to desired length.

4. Loop the ribbon through the wreath and frame.

5. Hot glue the ribbon the the frame.

VIOLA! 
A gorgeous "Framed Wreath" to hang ANYWHERE!


This is my dining room! 
I AM SO EXCITED about my "Framed Wreaths!" 
They turned out EXACTLY like I wanted them to!




Monday, April 10, 2017

Quinoa Salsa

We've been eating this Quinoa Salsa for the past few years, but I just now have measured out the recipe. I got the original recipe from one of my Aunt's, she is definitely an incredible cook, so I begged for this healthy, DELICIOUS recipe shortly after we first tried it. It's very much a "throw in to your liking" recipe, which makes it fun and different for every family. 
This is a GREAT summer salsa/salad you eat with chips! But, our family puts it on EVERYTHING! My husband likes it on his eggs. We also like it on our tacos, nachos, burgers, grilled chicken etc. It's AWESOME! Put this on your 
"Make ASAP List." 


Quinoa Salsa

1 1/2 c. Quinoa (Rinsed with a strainer under warm water then transferred to a medium pot.)
3 c. Water/ Chicken Broth

Bring quinoa and water/chicken broth to a boil. Cover and cook over medium heat for 17-20 minutes or until all liquid is absorbed. Let cool to room temperature, or put in the fridge to cool.

Place cooled quinoa in a medium/large bowl.

Add:
6-7 diced fresh Tomatoes (We love Roma Tomatoes - they have a little bit more "meat")
1/3 bunch of Cilantro - finely chopped (We use the "top half" of the cilantro (leaves and small stems))
1-2 Limes - squeezed (fresh limes are the BEST! We've tried bottled lime juice and it's just not the same)
1/4 c. Olive Oil
1 tsp. Salt  (salt to taste)

Keep refrigerated until ready to serve.

OPTIONAL:
To give the salsa a little more "tang/zip" add 1-2 T. Apple Cider Vinegar
You can also add 1/2 chopped onion


Very simple and VERY FRESH!

Eat with your favorite Tortilla Chips, Pita Chips or over Grilled Chicken, options are almost endless! 

Enjoy!



http://cookandcraftmecrazy.blogspot.com/2013/01/sauces-dips-salad-dressings.html