Baked in the South

Ingredients: 8 Cheddar Biscuits 8 Slices Country Ham (Smithfield or red-eye) 8 slices Cheddar cheese (or shredded cheddar) 8 fried eggs

Ingredients 2 1/2 cups Bisquick baking mix 3/4 cup cold whole milk 4 tablespoons cold butter (1/2 stick) 1/4 teaspoon garlic powder 1 cup cheddar cheese (heaping), grated Brush on Top 2 tablespoons butter, melted 1/4 teaspoon dried parsley flakes 1/2 teaspoon garlic powder pinch salt Directions Preheat oven to 400.  Mix Bisquick with cold butter in a medium bowl using a pastry cutter . Add cheddar cheese, milk, and 1/4 teaspoon garlic. Using an ice cream scoop, drop portions of the dough onto an ungreased cookie sheet and tap down slightly to flatten Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. Melt 2 tablespoons butter is a small bowl  and stir in 1/2 teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits.  Makes one dozen biscuits. Recipe courtesy of Todd Wilbur, "Top Secret Restaurant Recipes 2," Plume Books.

   These make a fabulous appetizer!  I serve them at parties and people rave about them.  They are very easy to make and can be pre-made and frozen ahead of time. Ingredients:  1 10-ounce package frozen chopped spinach, thawed 1/2 cup crumbled feta 1/4 cup minced onion 1 tablespoon olive oil 1 teaspoon chopped dill 1 teaspoon minced garlic Kosher salt and freshly ground black pepper 2 large eggs 1 package of phyllo dough thawed   Directions: Squeeze out as much liquid from the thawed spinach until dry. Mix spinach and next 5 ingredients in a medium bowl. Season to taste with salt and pepper. In a small bowl, beat 1 egg to blend; fold into spinach mixture. Place 1 sheet of phyllo on work surface, keeping remainder covered with a damp towel to prevent drying out. Brush lightly with some of the butter and pile 2 Tablespoons of spinach mixture in bottom right corner. Fold over diagonally into a triangle shape and continue folding up until you have a triangle package. Place on a lightly g

  these are the most delicious and decadent things I have ever eaten...   period....   you need them in your life...   at least weekly...   Ingredients 1 cup stout (I used Guinness) 16 ounces semisweet or bittersweet chocolate, chopped, divided (I used chocolate chips) 1 cup plus 2 tablespoons (2 1/4 sticks) unsalted butter 1 1/2 cups sugar 3 large eggs 1 teaspoon vanilla extract 3/4 cup all-purpose flour 1 1/2 teaspoons kosher salt, divided   Directions Preheat oven to 350°F. Line a 9x9x2" metal baking pan with foil, leaving a 2" overhang. Bring stout to a boil in a medium saucepan; cook until reduced to 1/2 cup, about 12 minutes. Let cool. Reserve 1/4 cup stout. Stir 12 ounces chocolate and 1 cup butter in a medium metal bowl set over a saucepan of simmering water until melted and smooth. Whisk sugar, eggs, and vanilla in a large bowl to blend. Gradually whisk in chocolate mixture, then 1/4 cup stout from pan. Fold in flour and 1 1/4 teaspoons salt. Pour batter into

  I used to hate brussel sprouts, and probably would have never tried this recipe, had a friend not made it for a recent holiday party.  This is a delicious dish, and pairs well with anything!  So if you too hate brussel sprouts, I would urge you to try this recipe.  It won't dissapoint.   Ingredients   5 slices of bacon (cut into slices) 2 large shallots, peeled, quartered Kosher salt and freshly ground black pepper 1 1/2 pounds brussels sprouts, outer leaves removed, rinsed, trimmed, halved Directions   Cook bacon in a large heavy skillet over medium heat, stirring occasionally, until fat is rendered and bacon is crispy (you may want to drain some of the fat, is bacon is very thick).  Add shallots and brussel sprouts, cut sides down. Cook on medium high, turning once or twice, until tender and browned. Season with salt and pepper. Adapted from: Epicurious

  Here is some advice about working with phyllo dough.  I thaw it and take it out of the fridge about an hour before preparation.  Once it is room temperature it is easier to work with.  Have a large, clean, dry cutting board to work on.  When layering phyllo, you essentially brush each layer with melted butter and keep adding layers.  Then put whatever you are assembling in the middle and wrap it up!  It is a little time consuming, but the end result is always delish!  I had leftover spinach filling, so I threw together some Spanikopita triangles.  This is one of my all time favorite dishes!  I served it with some parmesan cous cous and roasted brussel sprouts.   Enjoy! Ingredients 1 cup crumbled feta or goat cheese 2 egg yolks 1 clove garlic, minced 1/2 cup chopped green onion 2/3 cup frozen spinach (thawed and squeezed of water) 1/4 cup chopped fresh parsley 1/4 cup chopped fresh mint 1/4 teaspoon pepper 4 boneless skinless chicken breasts 8 sheets phyllo pastry 1/3 cup butter,