Garlic cheese biscuits

This is a Paula Deen recipe that we all love. These biscuits go well with ALOT of different meals. In my family, we would actually eat these as a snack.This makes 12 small biscuits. You may want to make a double batch because most can't eat just one!

• 1 1/4 cups biscuit mix
• 1/2 cup grated sharp Cheddar
• 1/2 cup water

Garlic Butter:

• 1/2 stick unsalted butter, melted
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon dried parsley flakes

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Combine the biscuit mix and cheese in a small bowl. Add the water and stir just until combined. The dough will be slightly moist. Drop the dough by tablespoonfuls onto the prepared baking sheet. Bake for about 10 minutes, until the biscuits are firm and beginning to brown.

While the biscuits are baking, make the garlic butter. In a small bowl, combine the butter, garlic powder, salt, and parsley flakes. Mix well. As soon as you bring the biscuits from the oven, brush them with the garlic butter using a pastry brush.

Orange buttermilk salad

This recipe is from an older issue of TOH or Quick Cooking magazine(I forget). This is a great"light" dessert for after a summertime meal. This is also good served at a baby/bridal shower,tea, or maybe a luncheon.It is quite refreshing.

1(20oz) can crushed pineapple

1(6oz) pkg. orange gelatin

2C. buttermilk

1 (8oz) tub Cool Whip

In saucepan, bring pineapple to a boil. Remove from heat; add gelatin and stir to dissolve. Add buttermilk and mix well. Cool to room temperature. Fold in Cool Whip. Pour into a 9x13"dish. Refrigerate several hours or overnight. Cut into squares.

Chicken pasta salad

This is another recipe from Light and Tasty. I made this a couple of nights ago and our 2 oldest kids said that I definitely need to make this again!The only things I left out were the olives because I don't care for those and the mushrooms because they weren't fresh anymore. This is a recipe that needs to be eaten fresh and right away.

2 tablespoons cider vinegar

2 tablespoons reduced-sodium soy sauce

4-1/2 teaspoons olive oil, divided

1 tablespoon sugar

1 garlic clove, minced

1 medium onion, coarsely chopped

1 medium green pepper, cut into 1/2-inch pieces

1 medium sweet red pepper, cut into 1/2-inch pieces

1/2 pound fresh mushrooms, sliced

3/4 pound boneless skinless chicken breast, cut into cubes

4 cups cooked rigatoni or large tube pasta( I used Penne)

4 cups torn romaine lettuce

1 can (11 ounces) mandarin oranges, drained

1 can (6 ounces) pitted ripe olives, drained

In a jar with a tight-fitting lid, combine the vinegar, soy sauce, 1-1/2 teaspoons oil, sugar and garlic; shake well and set aside. In a large nonstick skillet, saute the onion, peppers and mushrooms, in 1-1/2 teaspoons oil until tender. Remove and keep warm. In same skillet, saute chicken in remaining oil until juices run clear; drain.

In a large bowl, combine the pasta, lettuce, oranges, olives, onion mixture and chicken. Pour dressing over lettuce mixture; toss to coat. Serve immediately. Yield: 6 servings