THE BEST 7 UP BISCUITS

4 cups Bisquick

1 cup sour cream

1 cup 7-up

1/2 cup melted butter

Mix Bisquick, sour cream and 7 up.

Dough will be very soft - don't worry

Knead and fold dough until coated

 

with your baking mix. Pat dough out

 

and cut biscuits using a round biscuit / cookie cutter.

 

 Melt butter in bottom of

 

cookie sheet pan or 9x13 casserole dish.

Place biscuits on top of melted butter

 

and bake @ 425 degrees for 12-15 minutes

 

or until brown

IYou can make this  substituting the sugar with Truvia

 

(or any of your favorite articficial sweetners)

Pineapple Cheese Ball

1 8 oz. Package cream cheese softened 
1/4 cup finely chopped green bell pepper 
2 tbls. chopped onion 
1 8 oz. can-crushed pineapple drained very well 
1/2 tsp. seasoned salt 
1 cup chopped walnuts

1. Cream together cream cheese,green pepper, onion, pineapple and seasoned salt. 

2. Form a ball and roll it in the chopped walnuts. Chill well.

Serve with crackers.

Pumpkin Pie

1 (15 oz) can Pumpkin

2 large Eggs

1 (14 oz) can Sweetened Condensed Milk

1 (9 inch) unbaked Pie Crust

1 tsp ground Cinnamon

1/2 tsp ground Nutmeg

1/2 tsp ground Ginger

1/2 tsp Salt

 

Preheat oven to 425 degrees F.

Beat sweetened condensed milk, eggs, spices,

 and salt together in a medium bowl

until batter is made. Toss in the pumpkin

and mix till batter is smooth.

Pour it into the crust and bake for 15 minutes.

Reduce oven temperature to 350 degrees F

 and continue baking for another 40 minutes

or until knife in center of pie comes out clean.

Cool the pie and serve.

Best Ever Peanut Brittle

 

3 cups sugar

1 cup light corn syrup, I use Karo

1/2 cup water

1 pound raw peanuts, shelled

1 tablespoon butter

2 teaspoons baking soda

1 teaspoon salt

 

Combine sugar, Karo syrup and water

 

 in large pan or Dutch oven.

 

 Cook over low heat until mixture spins

 

a thread 230°F to 235°F.

 

 Add the peanuts and, stirring constantly,

 

cook to soft crack stage 290°F.

Remove from heat, and quickly add the butter,

 

soda and salt, mixing well.

Spread the mixture thinly on 2 warm,

 

 buttered 15x10x1-inch jellyroll pans

 

 or cookie sheets. Allow

 

to cool and break into pieces.

Makes about 2 pounds.