Bet You Cant Eat Just One Biscuits Recipes

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CAN'T-EAT-JUST-ONE CINNAMON ROLLS



Can't-Eat-Just-One Cinnamon Rolls image

My cinnamon rolls have been known to vanish quickly. Once I dropped off a dozen rolls for my brothers, and they emptied the pan in 10 minutes. -Regina Farmwald, West Farmington, Ohio

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h20m

Yield 2 dozen.

Number Of Ingredients 18

1 package (1/4 ounce) active dry yeast
1 tablespoon sugar
1/4 cup warm water (110° to 115°)
1 cup 2% milk
1/3 cup instant vanilla pudding mix (half of a 3.4-ounce package)
1 large egg, room temperature
1/4 cup butter, melted
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
FILLING:
3/4 cup sugar
1 tablespoon ground cinnamon
1/4 cup butter, melted
FROSTING:
1/2 cup butter, softened
2 teaspoons vanilla extract
1 teaspoon water
1-1/2 to 1-3/4 cups confectioners' sugar

Steps:

  • In a small bowl, dissolve yeast and 1 tablespoon sugar in warm water. In a large bowl, beat milk and pudding mix on low speed 1 minute. Let stand 1 minute or until soft-set. Add egg, melted butter, salt, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, in a small bowl, mix sugar and cinnamon. Punch down dough; divide in half. Turn 1 portion of dough onto a lightly floured surface; roll into an 18x10-in. rectangle. Brush with half of the melted butter to within 1/4 in. of edges; sprinkle with half of the sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices. Repeat with remaining dough and filling ingredients., Place all slices in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°., Bake 20-25 minutes or until golden brown. Cool in pan on a wire rack., For frosting, in a small bowl, beat butter until creamy. Beat in vanilla, water and enough confectioners' sugar to reach desired consistency. Spread over warm rolls. Serve warm.

Nutrition Facts : Calories 199 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 187mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

BISCUITS (BETCH CAN'T EAT JUST ONE BISCUITS)



Biscuits (Betch Can't Eat Just One Biscuits) image

My husband spent some time in Louisiana and became very fond of the food there. Now, anything Cajun he just devours. I have several recipes from a deck of playing cards called "Deck O'Meals" Louisiana Cajun. Here is one of 52:)

Provided by simplemom

Categories     Breads

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 4

4 cups Bisquick
2/3 cup club soda
8 ounces sour cream
3/8 cup butter

Steps:

  • Mix bisquick, club soda and sour cream well.
  • Melt butter in baking pan.
  • Roll out dough about 1/2 inch thick.
  • Cut with cutter and place in pan over melted butter.
  • Bake at 375°F until brown (about 10-13 min).
  • Brush tops with butter.

BET YOU CAN'T EAT JUST ONE SHRIMP



Bet You Can't Eat Just One Shrimp image

The perfect Spanish tapas! These disappear quickly at parties; there's something about the mix of flavors that becomes addictive. You control the heat: the more red pepper flakes you use, the spicier it will be! This hors d'oeuvre is best when it marinates at least two or three days.

Provided by FLKeysJen

Categories     Spicy

Time P1DT15m

Yield 10 serving(s)

Number Of Ingredients 11

1 1/2 lbs shrimp, peeled and deveined
1/4 cup fresh parsley, finely chopped
1/4 cup onion, finely chopped
1 cup celery, finely chopped
1/4 cup tarragon vinegar
1/4 cup white wine vinegar
1/2 cup olive oil
3 tablespoons Dijon mustard
2 teaspoons crushed red pepper flakes (1 tsp for wimps)
2 teaspoons salt
2 teaspoons pepper

Steps:

  • Place the shrimp in a pot of boiling salted water and cook only until they begin to curl into a "c" shape; drain and place in a large bowl that has a tight-fitting lid.
  • Combine the parsley, onion, celery, vinegars, olive oil, mustard, red pepper flakes, salt and pepper in a medium-size bowl and mix well. Pour over the shrimp.
  • Cover the shrimp and refrigerate for at least 24 hours. Stir the mixture every several hours.
  • Drain off the marinade and serve the shrimp in a shallow dish, accompanied by cocktail forks or toothpicks.

Nutrition Facts : Calories 152.2, Fat 11.7, SaturatedFat 1.6, Cholesterol 85.7, Sodium 910.8, Carbohydrate 2, Fiber 0.6, Sugar 0.5, Protein 9.7

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