A much-loved favorite from a great little seafood place — no, wait — that’s Captain D’s. Never mind. Just enjoy. 
Ingredients
- 2 cups Bisquick
- 1/2 cup cold Water
- 3/4 cup grated, Sharp Cheddar Cheese
- 1/4 cup Butter
- 1 teaspoon Parsley Flakes
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Italian Seasoning
Directions
1. Preheat oven to 450 degrees.
2. Mix together baking mix, cold water, and grated cheese.
3. Roll out biscuits in a floured surface. Biscuits should be approximately one inch thick.
4. Cut biscuits with a cutter.
5. Place onto an un-greased baking dish.
6. Melt butter and seasonings together.
7. Brush biscuits with the butter and spices
8. Bake for 8 to 10 minutes.
Filed under Bread, Breakfast, Cheese, Kid Favorite, Red Lobster, Side Dish by on Feb 17th, 2011. 2 Comments. 
If you have kids you KNOW how valuable this recipe is.
Enjoy.
Ingredients
- 12 ounce package of medium sized Rigatoni Pasta
- 1/2 pound Cheese (cubed)
- 3 tablespoons Butter
- 2 tablespoon Flour
- 1/4 teaspoon Salt
- 1/8 teaspoon Paprika
- 1 1/2 cups Milk
Directions
1. Prepare Rigatoni using package instructions.
2. Drain and set aside.
3. In a large saucepan on medium heat melt butter and add flour, stirring constantly. Mixture should thicken.
4. When flour thickens add milk, salt, paprika, and cheese cubes. Stirring constantly until the sauce thickens but yet is smooth. The cheese sauce should resemble an extra thick cream. If mixture is to thick a little more milk may be added.
5. Pour the drained pasta in the sauce and gently stir well.
When pasta is completely coated with sauce mixed well the Mac-a-Roo is ready to serve.
Filed under Cheese, Kid Favorite, Outback Steakhouse, Side Dish by on Aug 3rd, 2010. Comment.
Cracker Barrel’s Hashbrown Casserole Restaurant Recipe
My favorite meal to eat out is breakfast. Maybe because we don’t do it that often. Mostly when we’re traveling. If the only time you do something is on vacation, it can very easily be one of your favorite things.
Ingredients
2 pounds frozen Hashbrowns
1/2 cup melted Butter
1 can Cream of Chicken Soup
1 pint Sour Cream
1/2 cup chopped Onion
2 cups grated Cheddar Cheese
1 teaspoon Salt
1/4 teaspoon Pepper
2 cups crushed Cornflakes
1/4 cup melted Butter
Directions
1. Defrost hashbrowns.
2. Combine next 7 ingredients and mix with hashbrowns.
3. Put all in a 3 quart casserole dish.
4. Saute cornflakes in butter and sprinkle on top.
5. Cover and Bake at 350 for about 40 min.
Filed under Cracker Barrel, Kid Favorite, Side Dish by on Jul 23rd, 2010. Comment.
