Cranberry-Cornmeal Biscuits

I made these today since I had the urge to bake something, but since my stomach is still unsettled and I haven't had an urge to eat much of anything for the past few days, I figured I shouldn't bake anything too heavy or too sweet. I did manage to eat one of these, though, and they are very good. This recipe originally appeared in Good Housekeeping last Thanksgiving, and I have wanted to try it since then. These would be good served with honey-butter. You could serve these for either dinner or breakfast. They have a crumbly cornbread texture and a slight sweetness. You could add another tablespoon of sugar if you prefer sweeter biscuits.

All of the cornmeal and dried cranberries in my pantry are now gone (YAY!!!), so that's two more things I've used up before my move to Vancouver. My pantry is really starting to look like I'm making an attempt to clean it out. I have two heavy, overstuffed plastic grocery bags I am taking to the food bank next week, too. I got the snappy idea to clean out my pantry at 2:00 a.m. this morning. I just got up out of bed and started doing it, then 45 minutes later I was back in bed. There's some really good stuff in the bags, but since I don't have time to make all of the recipes I wanted to make with the ingredients like I had originally planned, I want to make sure somebody else will get to use them instead. I am donating some rather great stuff from the likes of Whole Foods, Trader Joe's and Cost Plus World Market, but for good measure, I also threw in a box of chocolate Malt-o-Meal and Kraft macaroni and cheese from Publix. :)

Cranberry-Cornmeal Biscuits

Source: Adapted from Good Housekeeping

1 1/4 cups yellow cornmeal
3/4 cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 tablespoons unsalted butter, melted
3/4 cup milk
1/2 cup dried cranberries

Preheat oven to 400 degrees F. Grease large cookie sheet.

In medium bowl, stir cornmeal, flour, sugar, baking powder, and salt until combined. Stir in butter, then milk just until mixture forms a soft dough. Stir in cranberries.

Drop dough by scant 1/4 cups, 2 inches apart, on prepared cookie sheet. Bake biscuits 15 minutes or until golden. Cool biscuits slightly on wire rack to serve warm or cool completely to serve later.

Yield: 12 biscuits

Do ahead: Wrap cooled biscuits in foil in a single layer. Leave at room temperature overnight or freeze up to 1 month. To warm, place in preheated 325 degrees F oven for 5 minutes.

Fiesta Chicken Pasta and Red Lobster Cheddar Bay Biscuits

After a busy day yesterday, I was too tired to post what I made for dinner for me and Kurt (who had yet another townhouse showing) last night. I was not in the mood to make anything labor-intensive (then again, I never am), and I remembered this recipe for Fiesta Chicken Pasta that I have wanted to make for a while now. While by no means gourmet, it sure was yummy...so yummy, in fact, that Kurt asked to take the leftovers home for lunch today. I didn't change a thing as the recipe below is perfect as written. Since I knew Kurt is a fan of "normal" food, I figured this would be decent enough to serve him. I didn't realize I would like it as much as he did, though. This is an easy-to-make meal that would be good for a weeknight dinner or even for somebody who doesn't like to cook who is looking for a tasty meal to make.

In an effort to use up the remaining Italian dressing, I served the pasta with a side salad of romaine, red onions and cucumber. I used the remaining shredded cheddar cheese to make Red Lobster Cheddar Bay Biscuits which are always a welcome addition to any meal.

Fiesta Chicken Pasta

Source: Kraft Food and Family Magazine

2 cups rotini pasta, uncooked

1 tablespoon oil

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

2 cups chopped red peppers (about 2 medium)

1/4 cup Italian dressing

1 tablespoon chili powder

1/2 cup salsa

1/2 cup sour cream

1/2 cup shredded cheddar cheese


Cook the pasta as directed on package.

Meanwhile, heat oil in large skillet on medium-high heat. Add chicken. Cook and stir 6 minutes. Add peppers, dressing and chili powder; cook 3 minute or until chicken is cooked through, stirring frequently. Stir in salsa and sour cream.

Drain pasta. Toss with chicken mixture. Sprinkle with cheese.

(Picture taken before being sprinkled with cheese.)

Red Lobster Cheddar Bay Biscuits

Source: Adapted from Tampa Tribune recipe (CopyKat recipe creator)

2 1/2 cups Bisquick baking mix
4 tablespoons (1/2 stick) cold salted butter
1 heaping cup grated cheddar cheese
3/4 cup cold milk (I used 1%)
1/4 teaspoon garlic powder

Brush on Top:
2 tablespoons salted butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon dried parsley flakes


Preheat your oven to 400 degrees F.

Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk and 1/4 teaspoon garlic powder. Mix by hand until combined, but don't overmix.

Drop approximately 1/4-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

When you take the biscuits out of the oven, melt 2 tablespoons butter in a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and parsley flakes. Use a pastry brush to spread the garlic butter over the tops of all the biscuits.

Makes 12 biscuits.