Friday, April 23, 2010
1 pack Bear Creek Cheddar Potato Dry Mix Soup
1 pack diced ham
1 cup sour cream
2 Tbs dry Parsley
1 Tbs Garlic Salt
Salt and Pepper to taste
Garnish with shredded cheddar cheese
Prepare Dry Soup according to package. Add all other ingredients and allow to simmer 10-15 minutes, serve!
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2 cups flour
1 Tbs baking powder
1/2 tsp garlic powder
1/2 tsp salt
2 Tbs shortening
3 Tbs butter, cold
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese
Preheat oven to 425 degrees. In a bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist. Try not to mix to much, it will make your biscuits less fluffy and more tough. Drop the biscuits onto a greased baking sheet. Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits. Serve immediately.
Tips: Not everyone has buttermilk on hand, so you can substitute regular milk with a splash of lemon juice in it. Let milk and lemon juice sit 1-2 minutes, then pour in just like it was butter milk
original recipe: Mel's Cafe
It ended up being slightly bigger than Crib Size
The pattern has cut out of animals, that you end up ironing on, then you can lots of embroidering extras, like buttons and yarn. It was tedious but lots of fun.
I made a few changes to the original pattern, like adding the triangle edging. This is really easy to do. You simply cut out a TON of small squares, fold in half to form a triangle, then half again to form a smaller triangle, then press it. Sew all your triangles in on long line, and then add as edging.
This was a fun quilt the original pattern is posted in the link just below!!!
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