Mayonnaise Biscuit Muffins

Mayonnaise Biscuit Muffins

The video recipe, I haven’t tried, but I cooked the recipe below, and they turned out fantastic!

Actually, this recipe is the easiest biscuit recipe I have ever seen, but I will also be trying the video tonight for my son, Torey when he comes in from work.

He loves drop biscuits, and so do I, but I was sitting in the living room thinking about making some corn bread muffins when I thought (I know, it’s a dangerous thing when I start thinking) why can’t I make muffins out of biscuit Dough?

I got on the internet and Lo and behold, I found recipes galore! I used Martha White Self rising flour, which is my favorite, and I am thrilled with the turnout.

Only THREE ingredients, and man are they ever good!

NOTE: Don’t let the mayonnaise throw you! This IS without a doubt the EASIEST and BEST tasting recipe I’ve run across in a long time!

Ingredients:

2 cups self-rising flour

1 cup milk

6 tablespoons mayonnaise

Directions:

Preheat oven to 375 degrees F (190 degrees C).

Grease 6 large muffin cups.

Stir flour, milk, and mayonnaise together in a bowl until smooth.

Pour flour mixture into prepared muffin cups.

Bake until golden brown, about 30 minutes .

“What could be easier than that?”

If you enjoy my page, please like and share it!

Thanks, everyone,

Uncle Buddy

http://peacemaker41@charter.net

 

 

Uncle Buddy’s Country Cornbread

skillet cornbread 1

Ingredients:
No-Stick Cooking Spray
1 large egg
1 1/3 cups milk
1 1/2 cups buttermilk
1/4 cup  Pure Vegetable Oil
2 cups Martha White® Self-Rising Enriched White Buttermilk Corn Meal Mix

Directions:

HEAT oven to 450ºF.

Coat 8-inch ovenproof skillet or 8-inch square baking pan with no-stick cooking spray.

(Note: I use an iron skillet and use a little vegetable oil or bacon grease, as well)

Place skillet in oven 7 to 8 minutes or until hot.

BEAT egg in medium bowl.

Stir in milk, egg and oil into corn meal until smooth.

Batter should be creamy and pourable. If too thick, add 1 or 2 tablespoons more milk.

Pour into prepared skillet or pan.

BAKE 20 to 25 minutes or until golden brown.

**For Muffins or Corn Sticks**

For muffins or corn sticks, coat muffin cups or cornstick pan with no-stick cooking spray.

Place cornstick pan in oven 7 to 8 minutes or until hot.

Fill cups 2/3 full.

Bake at 450°F 15 to 20 minutes or until golden brown.

Makes 12 muffins or 16 cornsticks.

PRESSURE COOKER BEEF SAUSAGE DINNER

soup with sausage

PRESSURE COOKER SAUSAGE LINK DINNER

Ingredients

1 lb. pork sausage links
(I used 2 lbs. long round beef links)
2 onions, diced
5 potatoes, sliced thin
1 (16 oz.) can cream corn
(Next time I’ll use whole kernel)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup tomato juice
(it called for 3/4 cup, but I used 1 cup because of extra ingredients)
Instructions:

Heat cooker and brown sausage links.

Remove sausages.

In cooker layer potatoes, onion and corn.

Season with salt and pepper.

Place links on top and pour tomato juice over top.

Close lid securely and bring to pressure.

Reduce heat and cook for 15 minutes.

Serves 4.

As everyone probably knows, Pressure Cooking is my favorite way to cook, and I ran across this recipe the other day and thought I would like to try it.

It has a Cajun sound to it and by adding a little Cajun flavoring to spice it up; this will probably turn into a very good dish to serve for a change in recipes.

I will get back to everybody as soon as I try it out!

UPDATE:

I have made this recipe and it turned out very good, but I DID stray from the original version by doing the following:

  1. I substituted those LONG ROUND BEEF SAUSAGE LINKS for the pork sausage links. Fantastic
  2. I changed the 3/4 cup Tomato Juice to 1 full cup because of the extra ingredients. a little more won’t hurt!
  3. Next time, I will change the creamed corn to kernel corn. I believe It will be even better.
  4. I left the old measurements in so everyone could make it either way.
  5. Next time, I think I’ll add a couple of stalks of celery. I’m never satisfied with a recipe.
  6. Note: This could also be a very good soup to make on top of the stove, by adding extra Tomato Juice and stirring well to keep from scorching.

Tomato Soup

tomatosoup

This is a recipe for the Power Pressure Cooker, a pressure cooker that several of you people have, and you might enjoy this recipe!

 I would like to say to start with that this is not my recipe, I found it online while searching for something else.
Tomato Soup

Soups and Stews

Servings 4

Ingredients:

4 cup whole tomatoes
4 cup chicken stock
1 onion, diced
2 celery stalks, diced
2 carrots, shredded
3 clove garlic, minced
2 potatoes, peeled, diced large
2 tablespoon olive oil
1 teaspoon Sea Salt
0.5 teaspoon black pepper

Directions
Place the inner pot into the Pressure Cooker.

Press the SOUP/STEW button. Set to 10 minutes.

Add the oil sweat the onion and garlic 2 minutes.
Then add remaining ingredients into the inner pot.

Place the lid on the Pressure Cooker and Lock.

Switch the Pressure Release Valve to Closed.

Once the timer reaches 0, the Cooker will automatically switch to KEEP WARM.

Press the CANCEL button. Let the steam release naturally.

When the steam is released completely, remove the lid.

Carefully pour the soup in small batches into blender or use a stick blender.

Puree until smooth or your desired thickness.
Serve.

Note: I just found this recipe so I haven’t tried it, but seeing I dearly good Tomato Soup, I am fixing to give it a try.

I am gonna substitute Beef stock for the Chicken stock because I detest Chicken or Turkey in any form or fashion. 

Ain’t gonna eat it, no way, no how, thank you, Ma’am! Lol.

Thanks everyone,

Buddy Simmons

 

 

 

EFFORTS

images

EFFORTS

Here I sit all broken hearted

I couldn’t wait til I got started

I searched and I searched til I found this seat

A place to perform this awesome feat

I strained real hard, and I heard a blast

But I think it’s probably just a little gas

Wait! I think I heard a thud

Why, it looks like a little ball of mud

I’ll find Mom and I’ll shout real loud

“Look what I did, Mom, aren’t you proud?”

To tell the truth, I must confess

Things have kind of been a mess

From now on though, things won’t be the same

Because at last, I’m potty trained!

By: Buddy Simmons Nov.1992

Uncle Buddy’s Zuppa Tuscana

BEEF ZUPPA TUSCANA

1 pound sweet Italian sausage, removed from the casings
5 slices bacon, diced
1/2 white onion, diced
3 cloves garlic, peeled
32 ounces beef broth
2 white potatoes, diced (no peeling necessary)
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 cups spinach, fresh
1 1/2 cups heavy cream
1 cup parmesan cheese, shredded and divided

Directions:

Brown sausage and diced bacon in a French oven over medium-high heat until fully cooked.

Drain all but one tablespoon of oil.

Sauté onion and garlic in remaining oil for about 2-3 minutes.

Add back the sausage and bacon.

Add beef broth, potatoes, salt and pepper.

Bring to a boil over medium high heat.
1 Reduce to low and cover.

Simmer for about 15-20 minutes, until potatoes are fully cooked.

Add fresh spinach, cream and 3/4 cup parmesan cheese.

Heat over medium until warm (about 5 minutes).

Serve with a sprinkle of extra parmesan on top.

ENJOY.

Note: Wyler’s has a new product out that is very good, and it can be found next to the bouillon cubes.

It is a powder that you mix 1 teaspoon powder with 1 cup hot water = 1 cup Beef Broth.

It works great, and it is very cheap to use because one jar makes a lot of cups of beef broth and it comes in either BEEF or CHICKEN!

 

 

 

 

Uncle Buddy’s Chili Recipe

Uncle Buddy’s Chili Recipe

2 lbs. lean ground chuck

1 package  McCormick’s Original Chili Mix

1 Package McCormick’s Tex – Mex Chili Mix

1 Large Onion Diced – Vidalia, if possible

1 24 0z can petite diced tomatoes

2 cans light red kidney beans

1 24 oz. can water

Instructions:

Brown and drain Ground Chuck and place into at least an 8 qt. pot

Pour water, beans, tomatoes, onion, (Oh well, you get the picture)

After pouring everything into pot, boil at good boil for about 10 minutes

stirring well, then reduce heat to simmer for at least an hour.

 

You must keep it stirred well!

I realize that this chili comes from a prepared mix, but if you use BOTH packages of the Original and the Tex – Mex mixes,

you will agree that there is no need to do all that measuring and fussing over recipes some cooks do.

I have actually had several people call and ask me to make them some of my Chili, and it doesn’t cost an arm and a leg.

 

By the way, to make Firehouse Chili, add an extra package of Tex -Mex mix.

It will be all you need.

 

Thanks everyone,

Buddy Simmons