Garlic Cheddar Biscuits

Made these to go with my white beans and rice because I was out of corn bread mix. They were delicious. I will definitely be making these again.

Garlic Cheddar Biscuits
from Big Oven

Ingredients:
2 1/2 cups biscuit mix
1 cup cheddar cheese, shredded
3/4 cup milk
2 tbsp butter, melted
1/8 tsp garlic powder
1/4 cup butter, melted
1/2 tsp garlic powder
1/2 tsp dried parsley
dash salt

Directions:
1. Preheat oven to 400 degrees.
2. Combine biscuit mix with cheese, milk, 2 tbsp melted butter, and 1/8 tsp garlic powder in a medium bowl. Mix until well combined.
3. Drop approximately 1/4 cup portions of dough onto an ungreased cookie sheet.
4. Combine 1/4 cup butter with 1/2 tsp garlic powder, parsley, and salt. Brush mixture over the tops of unbaked biscuits.
5. Bake for 14-16 minutes or until tops are a light brown color.

Crockpot White Beans and Rice

I was really craving white beans and rice but didn't have the time to slave over a stove all day to make them from scratch. As I was researching recipes for white beans on the internet I came across a few that were done in the crockpot. So I decided to try it. I made this during the week and prepped everything (veggies and meat) the night before. All I had to do in the morning was throw everything in the crockpot. When I came home from work that evening dinner was ready and we had probably the best white beans I've tasted (besides my dad's maybe).

Crockpot White Beans and Rice
Ingredients:
1 12-oz bag of northern white beans
1 onion, diced
1 bell pepper, diced
3 stalks celery, diced
2 cloves of garlic, minced
1 ham hock
1 package andouille sausage, quartered
2 bay leaves
4-5 cups of water
seasoning to taste (onion powder, garlic powder, salt, pepper, Tony's)

Directions:
Soak beans in water overnight.
In the morning, drain beans. Add beans and all remaining ingredients to crockpot. I recommend going heavy on the seasonings since the recipe requires so much water.
Cook beans on low setting for 8-9 hours. If too watery, smash some of the beans on the side of the crockpot, then cook on high for another hour.
Serve over cooked white rice.

Italian Layer Dip

I got this idea from a teacher friend who makes a dip very similar to this. I changed the cheeses up a little to give it a little twist. This is great as an appetizer on Italian night!

Italian Layer Dip


Ingredients:
1 8-oz package of 1/3 less fat cream cheese
1 8-oz package of goat cheese
1/4 cup shredded Parmesan cheese (plus a little extra for top)
1/8 tsp garlic powder
1/8 tsp black onion
1 small jar of pesto
1 small jar of sun dried tomatoes, sliced

Directions:
In a small bowl combine all three cheeses, garlic powder, and black onion until thoroughly mixed. Spread mixture onto a medium sized plate or serving dish.
Spread pesto over cheese mixture
Sprinkle tomatoes on top of pesto.
Sprinkle reserved Parmesan cheese over the top of dish.
Serve with crackers or baguette slices.