Cheesy Garlic Biscuits

Suzy Bee’s Kitchen

Cheesy Garlic Biscuits

Preheat & Bake @ 450 degrees for 8~10 Minutes or until golden brown

Ingredients: 

2 1/2 Cups Baking Mix, Heaping

1 Cup Grated Cheddar Cheese, Heaping

1~2 TBSP. Garlic Powder, Heaping

1~2 TBSP. Ranch Dressing Mix, Heaping

2/3 Cup Buttermilk plus a bit more    

Soften Butter to dot each biscuit before baking

In a large bowl whisk all the dry ingredients together. Stir in Buttermilk with a wooden spoon. Turn dough out onto a floured surface. Knead about 4~5 times. Make an oblong disc about 6”X 8” & 1/2" high. Take your favorite knife and cut disc into 4 equal strips width~wise, next cut 3 equal strips lengthwise. Put each biscuit on a baking stone or baking sheet. Dot each biscuit with butter. 

Place baking stone in oven, bake @ 450 degrees for 8~10 minutes or until golden brown

I like my biscuits to have that rustic look... 

These are my all time favorite biscuits.  They are good with soups, homemade sausage pepper gravy or with your favorite jam.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Good Old Fashion Bean Soup

Suzy Bee’s Kitchen

Good Old Fashion Bean Soup

Ingredients: 

3 Cups Dried Navy Beans

4 1/2 ~ 5 Cups Water

2 Carrots, Washed & Sliced

2 Ribs Celery, Sliced

1 Vidalia Onion, Sliced 

1 Ham Hawk (Optional)

2 Lg. Heirloom Tomatoes, Chopped (Optional)

   Wild Porcini Salt, Garlic Powder & Ground Pepper to taste…

In a large stock pot put dried beans, 2 cups water or enough water to cover the ingredients, ham hawk, onions, celery, carrots & seasoning give it a big stir or two. Bring to a hard boil for 20 minutes. Turn off heat and cover with lid for 30 minutes. Turn heat on add 2 cups water bring back to a boil then reduce heat to a simmer for one hour. Add tomatoes in last ten minutes of cooking.

I like my bean soup on the thick side.

Enjoy!

 *This when I make my Cheesy Garlic Biscuits… Recipe to follow!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Banana Pudding with Ginger Wafers

Suzy Bee’s Kitchen

Banana Pudding with Ginger Wafers

Ingredients:

1/2 Cup Sugar

1/3 Cup Flour

3 Lg Eggs Yolks

2 Cups Heavy Whipping Cream 
4 1/2 oz. Triple Ginger Wafers, Crushed (1 Row)

3~4 Medium Bananas, Sliced & Dipped in Fresh Lemon Juice

1/2 tsp. Vanilla Extract, Heaping 
(Pure Banana Extract is my preference!)

In a 9” round *layer with crushed Ginger wafers & sliced bananas. Set aside. Repeat 1 more time. 

In a medium saucepan combined sugar, flour, egg yolks & cream.  Whisk together over a med/low heat & stir constantly for 15 minutes or until mixture becomes thick. Add vanilla to mixture. 

Pour 1/2 the pudding over ginger wafers & banana slices. *Repeat, layers & pudding.
Let cool for 10 minutes before serving.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

     

Roasted Beet Salad

Suzy Bee’s Kitchen

Roasted Beet Salad

Preheat & Bake @ 400 degrees.

For 50~60 minutes or until fork tender

Ingredients:

3~4 Lg. Red Beets, Washed & ends cut off

3~4 Lg. Golden Beets, Washed & ends cut off

4~6 oz. Chevre Cheese, Crumbled

2~3 Cups Mixed Baby Greens

       Rosemary Infused Olive Oil

       Blackberry~ Ginger Infused Balsamic Vinegar

       Black Truffle Salt & Black Pepper to taste

       Foil to wrap beets

        

Wrap beets individually in foil & transfer to a baking sheet. Roast for 50-60 minutes @ 400 degrees. Check the beets every 20 minutes. If they are starting to look dry or are scorching on the bottoms, dribble a tablespoon of water over the beets before re-wrapping. Beets are done when they are fork tender.

Let the beets cool enough to handle. Hold one of the beets in a paper towel and use the edges of the paper to rub the skin away. The skin should peel away easily; if it doesn't the beets need to cook for a little longer. Peel the remaining beets.

Assemble salad: Slice beets and set aside. In a large flat bowl or platter arrange baby mixed greens on bottom, next alternate red and golden beets. Add crumbled chevre cheese.

Drizzle Rosemary Olive Oil & BlackBerry~ Ginger Balsamic Vinegar over beets to your liking. Sprinkle Black Truffle Salt & a few twists of the Pepper mill to taste.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

Chocolate Coffee Cake

Suzy Bee’s Kitchen

Dark Chocolate Orange Coffee Cake

Preheat & Bake @ 375 degrees.

Prepare a 9” round or 9” square baking dish & set aside.

Ingredients:

2 Cups Baking Mix

1/2 Cup Dark Unsweetened Cocoa

1/2 Cup Dark Brown Sugar, Packed

1/2 Cup Dried Mandarins, Rough Chop

1/4 Cup Sliced Almonds, Rough Chop

1 Lg. Egg

2/3 Cup Buttermilk

1 Capful Orange Extract

Glaze:

5~6 TBSP Orange Curd, Brush on while still warm (Don’t be shy!)

In a large bowl combined the following, baking mix, unsweetened cocoa, sugar, dried mandarins and nuts. 

In a large measuring cup whisk together milk, egg and extract, pour into dry mixture and stir gently. Pour mixture into prepared baking dish.

Top with sliced almonds

Place in 375 degrees oven and bake for 25~30 minutes or until pick comes out clean.

While cake is still warm brush with Orange Curd.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Watermelon Salad

Suzy Bee’s Kitchen

Watermelon, Cucumber & Feta Cheese Salad 

                                      with Fig Balsamic Drizzle

Ingredients:

2 Cups Watermelon Meat Sliced or Cubed

1 English Cucumber Scored & Sliced 1/2" thick

1/2 Cup Crumbled Feta

      Fig Infused Balsamic Vinegar to Drizzle

      Black pepper to taste

On a large plate arrange sliced or cubed watermelon & cucumber that is eye catching. Crumble Feta onto salad. Drizzle fig balsamic vinegar over the top and around the platter. Remember go easy on the drizzle… A few twist of the pepper mill & serve.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Purple Potato Soup

Suzy Bee’s Kitchen

Purple Potato Soup

Ingredients:

6~8 Purple Potatoes, Washed & Quartered

2 Cups Kale, Chopped

1 Cup Carrots, Diced

1 Cup Leeks, Sliced & Rinsed

1/2 Cup Cooked Beets, Diced

1 Cup Blueberries

4 Cups Veggie Stock

1 TBSP Garlic, Minced

   Infused Black Truffle Sea Salt & Pepper to taste

Garnish:

Kale Chips or Leaves

Shaved Parmesan Cheese

Blueberries

In a large soup pot add the following: purple potatoes, kale, carrots, beets, leeks, blueberries and stock bring to a boil then reduce heat to a simmer for 20 minutes or until potatoes are fork tender. Remove from heat, whip veggies & stock mixture with your hand held emulsifier until you get to desired constancy.

Garnish with Kale Chips, Shaved Parmesan & a few Blueberries…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Apple Cheddar Brunch Cake

Suzy Bee’s Kitchen

Apple Cheddar Brunch Cake

Preheat oven & Bake @ 400 degrees. 

Prepare an 8” round or 8” square baking dish. Set aside

Ingredients:

2 Cups Baking Mix

2/3 Cup Buttermilk

3~4 TBSP. Sugar

1 Capful Orange Extract

2 Shakes of Allspice Season

1 Egg

1/2 Cup Grated Sharp Cheddar

2 Honey Crisp Apples peeled, cored & grated

2 TBSP. Pecans, Chopped

2 Slices of Sharp Cheddar cut into strips

1 TBSP. Pistachios Kernels, Rough chop to dust before baking

Garnish:

5~6 TBSP. Lemon Curd (Brush on warm cake)

In a medium bowl whisk together baking mix, seasons, sugar & chopped pecans, add milk, egg, grated cheese & apples. Mix ingredients well. 
Pour mixture into prepared baking dish. 
Lay cheese strips in a pinwheel design on top of batter. 

Dust with chopped Pistachios.

Bake @ 400 degrees for 25~35 minutes 

or until pick comes out clean.  

Brush Lemon Curd on while cake is still warm. 
Cool & Serve…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Good Morning Egg Bake

Suzy Bee’s Kitchen

Good Morning Egg Bake

Preheat oven & Bake at 375 degrees. 
Prepare a 8”round or 8” square baking dish. Set aside.

Ingredients:

8 Eggs

1/2 Cup Cream 

Garlic Powder, Sun Ripened Tomato infused Sea Salt & Pepper

3 oz. Mediterranean Herb Feta

1   Herb Ciabatta Rolled, Cubed

4 oz. Shredded Hash brown Potatoes

1/3 Leek, Sliced

    Handful of assorted Cherry tomatoes sliced. Reserve some for top egg dish.

    Handful of Kale,julienne

     Handful grated Swiss/Gruyere cheese, Reserve to sprinkle onto of egg mixture before baking.

Garlic Powder, Infused Tomato Sea Salt & Pepper

In a large bowl toss together all the veggies, feta, bread & seasonings set aside.

In another bowl whisk together eggs, cream & seasonings. Pour mixture over veggie, feta & bread mixture, let it stand for 5~10 minutes before pouring into a prepared baking dish. Pour mixture into baking dish. Top with grated Swiss/Gruyere cheese & assorted sliced cherry tomatoes.

Place into oven, bake @ 375 degrees for 35~40 minutes or until knife comes out clean. Place on cooling rack for 15 minutes before cutting into.

Enjoy!

I personally like this dish prepared in a muffin tin. This dish has seen a few make over’s since I first started making it. I often look at a dish & imagine how I could change it up or do different things to it.

Cooking is creating who you are with food to share with the people you love…  

 

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Chocolate Waffles with Fresh Raspberries

Suzy Bee’s Kitchen

Chocolate Waffles with Fresh Raspberries

Ingredients:

2 Cups Baking Mix

1 ½ Cups Buttermilk

2 TBSP. Melted Butter

2 Eggs

2 TBSP. Sugar (Optional)

1~2 Cap Full’s of Real Orange Extract

1/2 Cup Unsweetened Cocoa (Heaping)

Garnish:

1 Basket Fresh Raspberries

1/2 Cup Dark Almond Spread, Melt & Drizzle

1 Cup Heavy Whipping Cream, Beat into Stiff Peaks

Add Powder Sugar & Madagascar Bourbon Vanilla Bean Extract to Taste!

In a large bowl whisk together baking mix & unsweetened cocoa. Add buttermilk, eggs, sugar, extract and cooled down melted butter. Gently fold all ingredients together. Set aside & preheat Waffle Iron.

In a medium ice cold bowl beat heavy cream, powder sugar & vanilla into stiff peaks. Set in refrig until ready to sever.

In a small pan heat dark chocolate almond spread over low heat until drizzle constancy.

Pour 1/4 cup plus a bit more to cover waffle griddle. After your waffle is finished cooking in the iron assemble your waffle with drizzles of almond spread, fresh sweeten whipped cream & a handful of fresh raspberries.

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Easy Cauliflower Soup

Suzy Bee’s Kitchen

Easy Cauliflower Soup

Ingredients:

2 Heads of Cauliflower, Chopped

8 Cups of Veggie Broth

1~2 Leeks Sliced and Rinsed 

  Garlic Powder, Wild Porcini Sea Salt & Pepper to Taste

1 ~ 2 Cups Grated White Sharp Cheddar Cheese

Grilled Sliced Cauliflower Florets & Grated Cheddar Cheese for garnish…

In a large pot put in chopped Cauliflower, Leeks, Broth and seasonings bring to a boil then reduce heat to a simmer for about 20 minutes.

Remove pot from stove. With your handheld emulsifier whip your Cauliflower and Leeks until smooth.

Gently stir in cheese to your liking.

Garnish with cauliflower florets, green onions, grated cheese & Serve…

Enjoy!

** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Everyday Salad

Suzy Bee’s Kitchen 

Everyday Salad

Ingredients:

1 Head Romaine Lettuce Torn

2 Slices of Turkey or Chicken Julienne (Optional)

1 Carrot Grated

1 Avocado Diced

1/2 English Cucumber Scored & Sliced  

1 Can of Black Beans, Rinsed & Drained

1/2 Heirloom Tomato Diced

2~3 Artichoke Hearts Chopped

      Hand Full of Radish Sprouts

1/4 Cup Sunflower Kernels

     Real Veggie Chips for Garnish

Put all ingredients into a large bowl & toss. Set aside until you make dressing.

A few twists of the pepper mill tops off this fantastic salad.

Dressing:

3~4 TBSP. Blackberry Ginger Infused Balsamic Vinegar

6~8 TBSP. Rosemary Infused Olive Oil

Whisk together, pour over salad and gently toss.

                 Enjoy!




** This is where I tell you that I cook by feel like my Grandmother and Mom did. I am passionate about my cooking & food. 


              ~ Bon Appetit ~

©SuzyBeeWolf 2014

Chocolate Almond Clusters

Suzy Bee’s Kitchen

Chocolate Almond Clusters

Ingredients:

2 Cups Chocolate Chips (Heaping)

1/2 Cup Sliced Almonds (Heaping)

1/4 Cup Shredded Coconut (Heaping)
1~2 Cap Fulls of Vanilla or Orange Extract

      Himalayan Pink Sea Salt (Optional)

In a medium saucepan start to melt chip, stirring constantly until melted add  extract, almonds and coconut.

On a large piece of wax paper spoon out heaping tablespoons of the chocolate mixture, while the mixture is setting up sprinkle with Himalayan Pink Sea Salt.

I like sweet and savory together the pink sea salt does that for me. The first time I made this I made half the batch with sea salt and half the batch without. This is an easy indulgence for the chocolate lovers out there!  

Enjoy!

 ** This is where I tell you that I cook by feel like my Grandmother and Mom did.

I’m passionate about my cooking and food.

                                         ~ Bon Appetit ~

©SuzyBeeWolf 2014

Blueberry Coffee Cake

Suzy Bee’s Kitchen

Blueberry Pear Coffee Cake

*Preheat oven @ 375 Degrees. Bake 30 ~ 40 minutes until golden or pick comes out clean.

  Prepare a deep dish pie plate or 9” baking dish set aside.

Ingredients:

2 1/2 Cups Baking Mix

1/2 Cup Brown Sugar Packed

2 Shakes of Pumpkin Pie Spice

1/2 Cup Swiss/Gruyere Cheese Grated

1/2 Cup Chopped Pecans

2 tsp. Grated Lemon Peel

2 Eggs

2 6 oz. Vanilla Icelandic Yogurt

1 Cup Frozen Blueberries (Heaping)

1 Red Pear Sliced & Cored

Glaze:

Wild Blueberry Jam

Sugar Cinnamon Sprinkle

In a large bowl whisk all the dry ingredients. Set aside.

In a medium bowl whisk together eggs and yogurt, pour into dry ingredients stir mixture together. Fold in Blueberries gently. Pour mixture into prepared Deep Dish Pie Plate. Arrange the Red Pear in a pinwheel design dust with Cinnamon Sugar mixture.

While cake is still warm brush on the Wild Blueberry Jam. Don’t Be shy!  Dust with you Cinnamon Sugar mixture. 

 Cool & serve… (I can never wait!)

Enjoy!

** This is where I tell you that I cook by feel like my 
Grandmother and Mom did. 

I am passionate about my food and cooking...

                                      ~ Bon Appetit ~


©Photo By: Madison Bales

©SuzyBeeWolf 2014