Ingredients

• 1 cup kosher salt
• 1/2 cup light brown sugar
• 1 gallon vegetable stock
• 1 tablespoon black peppercorns
• 1/2 tablespoon allspice berries
• 1/2 tablespoon candied ginger
• 1 gallon iced water

Instructions

1. Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
2. Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
3. Remove bird from brine and rinse inside and out with cold water. Discard brine.
4. Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Prepare turkey as usual!

Ingredients

• 1 small to medium acorn squash, halved, and seeds/strings removed.
For the stuffing:
• 1 cup dry corn bread stuffing
• 1/4 cup no salt chicken broth
• 1/2 of a celery stalk
• 1 cup of ground, cooked reduced fat pork sausage
• 4 diced green onions
• 1/4 tsp red pepper flakes
• 2 tbsp butter
• Dash of salt and pepper.

Instructions

1. Put all the stuffing ingredients in a large bowl and microwave it about 45 seconds to melt the butter.

2. Mix well and stuff the 2 halves.

3. Place the halves individually on larger pieces of foil and fold the foil over them to make a ‘tent’.
4. Bake them at 350 for 45min-1hour.
5. As soon as it is very tender with a fork, it is done!

Notes

Ingredients

• Red & Green Leaf Lettuce
• Carrot coins
• Onion rings
• Sliced celery
• Sliced Mushrooms (I peel mine so they are perfectly white... Not necessary, but always pretty!)
• Cherry Tomatoes
• Gram's Homemade Ranch Dressing

Instructions

1. Slice and toss

Ingredients

• 1 Cup buttermilk
• 1 Cup mayonnaise
• 1 tsp salt
• Generous sprinkle pepper
• 1 tbsp onion powder
• tsp garlic powder
• Enough parsley to make it have some green flecks

Instructions

1. Put buttermilk and mayo into blender. Pulse.
2. Add salt & pepper, onion powder, and garlic powder. Pulse.
3. Add enough parsley to make it have some green flecks. Pulse in blender a bit more.
4. Taste and adjust to your liking.
5. You can also add dill if you want or chipotle or avocado. This is great plain but can be adapted for your creativity.

Ingredients

• 8 oz. cream cheese and chives
• lettuce, finely chopped
• deli ham
• spinach or herb wraps

Instructions

1. Warm wrap in microwave for 10 seconds for ease of rolling
2. Spread cream cheese on wrap
3. Add slices of deli ham
4. Add lettuce
5. Roll the wrap tightly
6. Slice through the middle
7. Continue slicing through the wrap and cut into 1/2 inch thick pieces
Refrigerate or enjoy immediately!

Ingredients

For The Souffle
• 3 cups sweet potatoes (baked, cooled and peeled)
• 3/4 cup white sugar
• 1/2 cup milk
• 2 eggs (beaten)
• 1/2 tsp. Salt
For The Topping
• 1/2 cup brown sugar
• 1/3 cup flour
• 3/4 cup chopped pecans
• 1/2 stick of butter, melted

Instructions

For The Souffle
1. Mash potatoes, add sugar, eggs, milk and salt.
2. Put into a greased casserole dish.
For The Topping
3. Mix the brown sugar and flour together, sprinkle it over the souffle
4. Now sprinkle the pecans over the souffle, and pour the butter evenly over top.
5. Bake at 400 degrees F for 30 minutes.

Ingredients

• 2 lb green beans, trimmed
• 4 pieces of bacon, cut down the middle then into 1/2" pieces
• 1/4 C chopped almonds (pecans are really good too)
• 2 T white wine vinegar
• 1 T brown sugar
• Salt, to taste

Instructions

1. Bring a pot of water to boil. Blanch the green beans until they turn bright green then drain and set aside.
2. Cook the bacon in the pot that you boiled the green beans in. Once the bacon is cooked, drain some oil (leaving 2 T). Add the almonds and cook for a minute (just to crisp them up a little).
3. Add the green beans and toss with the bacon and almonds.
4. Deglaze the pan with the vinegar then add the brown sugar. Cook until combined and the beans are glazed. Add salt to taste.

Ingredients

• 1 ripe pineapple
• 4-5 tablespoons melted butter
• 1/2 cup sugar

Instructions

1. Preheat broiler. Butter broiling pan (critical!). Prepare pineapple: trim, peel, core, and cut into about 1/2 inch slices.
2. Arrange slices on pan and drizzle with melted butter.
3. Sprinkle with the sugar.
4. Broil one side only until hot and golden, 5-8 minutes

Ingredients

• about 3 pounds baking potatoes, peeled and cubed (or run through your apple-peeler-corer-slicer for quicker cooking)
• 3/4 to 1 cup milk or buttermilk
• 6 tablespoons butter, room temperature
• Salt and pepper to taste

Instructions

1. Place potatoes in a medium pot and cover with cold water. Bring to a boil, lower heat to a simmer. Add a generous pinch of salt and continue to simmer until potatoes are fork tender, about 20 minutes (less if you used the a-p-c-s). When potato are done, drain and return potatoes to pot to dry slightly. Run potatoes through food mill or potato ricer into pot, or just mash. Heat milk in saucepan. Add hot milk to potatoes, over heat, until smooth. Add butter and beat until finely textured and fluffy. If adding additional ingredients, fold in.

Ingredients

• 1 1/2 lbs green beans, washed and trimmed
• 1/2 cup (1 stick) unsalted butter
• 1/2 teaspoon dry mustard
• 1 teaspoon packed brown sugar
• 2 cloves garlic, minced
• 1/4 teaspoon kosher salt
• 8 ounces of bacon, each piece cut in half width-wise

Instructions

1. Bring a large saucepan of water to a boil over high heat, and blanch the beans 3-4 minutes, or until they are bright green in color and pliable but still very crunchy. Drain and run them under cold water. Place in a shallow, ovenproof casserole dish and pat dry with a paper towel.
2. In a small saucepan, melt the butter over medium heat. Add the garlic, mustard, salt, and brown sugar. Pour the mixture over the green beans, cover with plastic wrap, and refrigerate for at least 4 hours, or overnight.
3. Preheat the oven to 375. Gather 8-9 beans at a time and make bundles. Wrap with a slice of the (halved) bacon, and lie seam-side down in a greased baking sheet or casserole dish. Pour remaining marinade over the top.
4. Bake, uncovered, for 45 minutes, or until the bacon is cooked through and the beans look wrinkled. Cook under the broiler for an additional 1-2 minutes to crisp the bacon even more, if desired. Serve warm or at room temperature.

Ingredients

• Creole Cornbread Dressing
• 1 (12 oz.) Package of Andoville Sausage (Chopped)
• 8 Green Onions (Thinly Sliced)
• 3 Large Celery Ribs (Diced)
• 1 Green Pepper (Diced)
• 1 Large Yellow Onion (Diced)
• 1 (8 oz.) Package of Fresh Mushrooms (Diced)
• 2 Large Eggs
• 1/2 Cup Butter
• 1/2 Cup Fresh Parsley (Chopped)
• 2 Cups Toasted Pecans
• 2 Tbsp. Creole Seasoning
• 2 (14 oz.) Cans of Low Sodium Chicken Broth
• 1 Cup Dry Sherry
• Cornbread Crumbles
Cornbread Crumbles
• 3 Cups Self Rising White Cornmeal
• 1 Cup All Purpose Flour
• 2 Tbsp. Sugar
• 3 Cups Buttermilk
• 3 Large Eggs (lightly beaten)
• Cup Butter (Melted)
• *You will need 2 cake pans and a square baking dish.

Instructions

1. Cornbread Crumbles
2. Preheat the oven to 425º
3. Stir together the cornmeal, flour and 2 Tbsp. of sugar in a large bowl.
4. Whisk in 3 cups of buttermilk, 3 eggs lightly beaten and 1/2 cup of butter melted.
5. Pour batter into a lightly greased 13x9 pan.
6. Bake 30 minutes or until golden brown.
7. Remove from oven and invert onto a wire rack to cool completely while you make the dressing (at least 30 minutes).
8. Then crumble the cornbread.
Creole Cornbread
9. Preheat the oven to 350º
10. Sautee sausage in a large skillet over medium heat for 3-5 minutes until browned.
11. Add green onions, celery ribs, green pepper and onion and sauté for 5 minutes.
12. Transfer to a large bowl and stir in cornbread crumbles.
13. Melt Butter in skillet over med-high heat; add mushrooms, sauté for 3 minutes.
14. Add sherry and cook, stirring often for 5-6 minutes or until liquid is reduced by half.
15. Add parsley.
16. Stir in mushroom mixture, toasted pecans and creole seasoning into cornbread mixture.
17. In a separate bowl whisk together chicken broth and eggs.
18. Add to cornbread mixture stirring gently until moist.
19. Divide between lightly greased pans. 13x9 and 8x8 or 9x9.
20. Bake Dressing for 40-45 minutes or until golden brown.

Notes

Ingredients

• 12 Eggs (Hard Boiled)
• 1/2 Cup Mayonnaise
• 1 Tbsp. Mustard
• 1 Tsp. Onion Powder
• 1 Tsp. Garlic Powder
• 1/2 Tsp. Cayenne Pepper
• 1/8 Tsp. of Salt & Pepper
• Paprika for topping

Instructions

1. Shell hard boiled eggs and cut in half, placing the yolks in a mixing bowl.
2. With a fork, break up yolks into smaller pieces.
3. In the same mixing bowl, add together mayonnaise, mustard, onion powder, garlic powder, cayenne pepper, salt and pepper.
4. Mix ingredients together well.
5. Taste, add more mustard if needed.
6. Spoon into empty egg shells.
7. Sprinkle paprika on and serve.

Ingredients

• 1 stick butter
• 1 cup brown sugar

Instructions

1. Melt on stovetop. Simmer on low stirring constantly until the sugar melts.
2. Pour over carrots/sweet potatoes/butternut squash.

Ingredients

• Baby Carrots
• Brown Sugar Butter Sauce

Instructions

1. Steam Carrots. Serve topped with brown sugar sauce

Ingredients

• Sweet Potatoes
• Brown Sugar Sauce
• Pecans

Instructions

1. Wash potatoes.
2. Cut off tips of ends.
3. Wrap in tin foil.
4. Cook 1 hour at 400F.
5. Cool overnight.
6. Peel the next day. Cut in rounds.
7. Arrange nicely on platter. Pour Brown Sugar Sauce over. Garnish with pecans!

Ingredients

• 4 cups chicken broth
• 2 bay leaves
• 4 T butter
• One minced onion
• 1 lb chicken sausage (we like spicy)
• sliced mushrooms
• minced garlic cloves
• 2 cups Arborio rice
• 1 1/2 lbs of peeled, seeded butternut squash cut into small cubes
• 1-2 cups of grated parmesan cheese (try mixed blends for different flavor)

Instructions

1. Preheat to 400 degrees.
2. Bring 3 1/2 cups of chicken broth and two bay leaves to a simmer.
3. Once simmering cover and keep it warm on the lowest possible heat.
4. Melt 4 T butter in a sauce pan
5. Add one minced onion, 1 lb chicken sausage (we like spicy), and sliced mushrooms.
6. When the sausage is fully cooked stir in Arborio rice and cook until the rice is translucent.
7. Stir in 3 minced garlic cloves.
8. Add 1/2 cup chicken broth (or dry white wine) and cook, stirring constantly until all the liquid is absorbed.
9. Stir in 1 1/2 lbs of peeled, seeded butternut squash (cut into small cubes).
10. Spread the rice mixture into a 9x13 baking dish.
11. Pour the warm broth over the top. Bake until the rice and squash are tender and liquid is absorbed. (30-35 mins usually)
12. Remove from oven and let sit for a few minutes. Put the rice mixture into a large serving bowl. Stir in 1 to 2 cups of grated parmesan cheese. Serve Up!

Ingredients

• 2 bags berries
• enough Tazo Passion tea to cover
• juice of 3 satsuma tangerines
• zest of 1 satsuma tangerine
• 1/8 tsp cinnamon
• 2 tbsp vanilla
• 2 peeled honeycrisp apples cubed small
• 1/4 cup balsamic, vinegar
• 3 bay leaves [DO NOT EAT - remove before adding honey]
• 1 cup of honey or to taste

Instructions

1. Cook berries, apples and bay leaves in the tea (barely to cover) until berries start popping
2. Add everything else except the honey
3. Continue cooking in sauce pan until near all berries have popped
4. Add honey and remove from heat
5. Freeze what you will not use.
6. Excellent in oatmeal in the morning!

Ingredients

• ~3 lbs apples
• 16 oz cranberries, fresh or frozen
• 4 cups sugar
• 1 1/4 cups water
• Zest of 1 lime
• Juice of 1 lime
• 1/8 tsp ground cinnamon
• 1/8 tsp ground allspice

Instructions

1. Peel, core, and chop apples.
2. In a heavy saucepan, combine apples, cranberries, sugar, water, lime zest, lime juice, cinnamon, and allspice.
3. Bring to boiling, stirring until sugar dissolves completely. Continue boiling gently until mixture is thickened and sheets off of a spoon, 20-25 minutes.
4. Ladle into hot, sterilized canning jars. Leave 1/2-inch headspace.
5. Wipe jar rims. Adjust lids.
6. Process in a boiling water bath 15 minutes for half-pints, 20 minutes for pints.
7. Remove jars from canner. Cool on wire rack.

Ingredients

• 8 small to medium apples
• 16 oz of cranberries
• 4 cups brown sugar
• ¾ cup orange juice
• ½ cup water
• 2 tbsp lemon juice
• 2 tbsp finely shredded orange peel
• 1/8 tsp ground cinnamon
• 1/8 tsp ground allspice

Instructions

1. Peel, core, and chop apples. Place in a heavy pot with remaining ingredients. Stir to coat apples. Bring to boiling over medium heat, stirring until sugar dissolves. Boil gently, stirring frequently for 30-35 minutes, or until mixture is thickened and sheets off of a metal spoon.
2. When it is the right consistency, the liquid will slide off the spoon in sheets rather than drips.
3. Ladle hot mixture into hot, sterilized half-pint canning jars, leaving ½-inch headspace. Wipe jar rims and adjust lids.
4. Process jars in a boiling water bath canner for 15 minutes (start your timer when the water resumes boiling). Remove jars from water, cool on wire racks. Makes 7 half-pints.
5. Instead of using this just as a cranberry sauce, here's an easy salad dressing: Take 1/4 cup of the conserve and whisk it together with 2 tablespoons of white wine vinegar and 1 tablespoon of olive oil. Super yummy vinaigrette!

Ingredients

• 1 C brown sugar
• 2/3 C flour (I used white wheat but whatever you have)
• 1 C pecans, chopped
• 5 tablespoons butter, melted
• 2 large sweet potatoes, peeled and chopped
• 1/2 C sugar
• 1/2 t salt
• 1 t vanilla
• 1 t bourbon (optional, you can leave it out)
• 2 eggs, beaten
• 3 T butter

Instructions

1. Preheat oven to 350 degrees and grease your baking dish.
2. Boil the sweet potatoes until tender. Drain then whip with hand mixer.
3. Combine brown sugar, flour, pecans and melted butter in a medium bowl. Set aside.
4. In a large mixing bowl, combine sweet potatoes, sugar, salt, vanilla, bourbon, egg, and butter. Mix well.
5. Pour into your greased dish. Top with the sugar/pecan mixture.
6. Bake until your topping has a nice brown color. I baked for about 25 minutes in my ramekins, add 10-15 minutes if using a baking dish.

Ingredients

Cake
• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin
• 3/4 cup flour
• 1 teas baking powder
• 1 tablespoon pumpkin pie spice
• 1/2 teas salt
Filling
• 8oz cream cheese
• 4 tablespoon butter
• 1 cup powder sugar
• 1 teas vanilla
Garnish
• 3 tablespoons of the filling thinned with milk
• 3 tablespoons of mini semisweet chocolate chips melted in 1 tablespoon evaporated milk

Instructions

For the cake
1. In large bowl beat eggs and sugar until well creamed.
2. Add pumpkin and beat until blended.
3. In small bowl combine flour, baking powder, spices and salt. Add to egg mixture and mix well.
4. Prepare jelly-roll pan by greasing, lightly and add a sheet of wax paper to pan making sure it hangs over on the short ends a little. Grease the wax paper.
5. Pour cake into pan and spread evenly.
6. Bake at 375 degrees for 10-12 minutes.
7. Use the wax paper remove cake from pan. Let cool for 5 minutes.
8. While the cake is cooling sprinkle a tea towel with powder sugar. Flip cake on top of towel and remove wax paper. Roll cake in towel from the short end and let sit for 15 minutes or until cool.
9. Unroll cake and fill with filling reserving 3 tablespoons of filling for later use. Re-roll cake and place seam side down on tray.
10. Shave a thin slice off of both ends.
11. Decorate with a drizzle of the filling and a drizzle of the chocolate.
For filling
12. Beat all the ingredients together until smooth.

Notes

Ingredients

Dough Pie Crust (homemade or from the store)
For Taffy
• 1/2 Cup Brown Sugar (packed)
• 1/4 Cup Melted Butter
• 1/3 Cup Flour
For Pie Filling
• 8 Medium Size Apples (I use Braeburn, Granny Smith, Gala or Honeycrisp)
• 1/2 Cup Sugar
• 4 Tbsp. Flour
• 2 Tsp. Ground Cinnamon
• 1 Tsp. Lemon Juice
• 1/2 Bag of Caramel Bits (Kraft makes them, they are found by the baking nuts)
• 1 Tbsp. Milk
You will need a pie dish, tin foil, a large bowl, apple corer, brush, spoon and a small bowl.

Instructions

1. Preheat oven to 375º
2. Lay crust out in pie dish
To Make Taffy
3. Melt butter, then add brown sugar and 1/3 cup flour.
4. Mix well and set aside
To Make Pie Filling
5. Wash apples, peel and core. Place in a large bowl.
6. Add 1/2 cup sugar, 4 tbsp. flour, 2 tbsp. cinnamon and 1 tbsp. lemon juice.
7. Toss the mixture until apples are completely coated.
8. Put a single layer of caramel bits inside on bottom of pie crust.
9. Add 1/2 the apple mixture.
10. Sprinkle 1/2 the taffy over the apples
11. Spread out your remaining caramel bits on top.
12. Finally add the rest of your apples and taffy. (I try to turn the apples inward so that the rounded edges are underneath. This makes it easier for when placing your top crust).
13. Top with a lattice crust.
14. lightly brush top crust with milk to prevent burning, cover with tin foil.
15. Bake for 25 minutes.
16. Remove tin foil and continue baking another 20-30 minutes until apples are soft and crust is golden.

Notes

Ingredients

For Crumble Topping
• 3/4 Cup Flour
• 1/4 Cup Brown Sugar (light, tightly packed)
• 1/2 Tsp. Cinnamon
• 1/8 Tsp. Salt
• 1/2 Stick Unsalted Butter (Cut into 1/2 inch Pieces)
• 1/2 Cup Pecans (Coarsely chopped)
For Fruit Filling
• 2 Pounds Honey Crisp Apples or Gala (Peeled, cored and thinly sliced)
• 8 oz. Fresh or frozen Cranberries (if frozen do not thaw)
• 1/2 Cup Brown Sugar (Light, tightly packed)
• 3 Tbsp. Flour
• 1/2 Tsp. Salt
• 2 1/2 Tbsp. Fresh Lemon Juice
• 1/2 Stick Unsalted Butter, cut into 1/2 inch pieces
• 1 Homemade or store bought pastry shell
• 1 Pie plate

Instructions

To Make Crumble Topping
1. Stir together flour, brown sugar, cinnamon and salt in a bowl.
2. Blend in butter with your hands until you get large clumps.
3. Stir in the pecans.
4. Chill until ready to use.
5. Preheat oven to 425º moving rack to one of the lower parts.
To Make Fruit Filling
6. Stir together apples, cranberries, brown sugar, flour, cinnamon, salt and lemon juice in a large bowl.
7. Mix it so that apples are coated.
Putting the Pie Together
8. Put your pie shell into a pie plate allowing for about 1/2 inch to hang over around the edges.
9. Pour your fruit filling into the pie shell and top with the butter.
10. Fold your edges up and pinch them to make a decorative top crust.
11. Loosely cover with tin foil and bake about 30 minutes.
12. Reduce oven temperature to 375º, remove the tin foil.
13. Sprinkle crumble topping over the filling and continue baking (uncovered) until the crumble is browned. The filling will be bubbling and apples will be tender. About 45 minutes to 1 hour.
14. Cool completely, 2-3 hours.

Ingredients

• vegetable oil
• 1 cup flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup milk, buttermilk, soy milk, etc
• 1 egg yolk
• 1 tablespoon melted butter
• 2 egg whites at room temperature
• juice of 1 lemon
• 4 large apples, peeled, cored, sliced into 1/4 inch slices. We also use pears, firm bananas... no fruit is safe from being 'frittered'!
• powdered sugar

Instructions

1. Batter dry ingredients: Combine flour, sugar, baking powder, and salt. Batter wet ingredients: Whisk together milk, egg yolk, melted butter. Add dry ingredients to wet slowly, watching out for lumps. Set aside.
2. Pour lemon juice into a shallow dish. Add and turn to coat apple/pear/etc slices. Set aside.
3. Heat the oil to 375 in a large heavy pot or deep fryer.
4. Beat egg whites until peaks are stiff but not dry. Fold into batter.
5. A few at a time, dip fruit slices in the batter, letting excess drip off. Drop immediately into hot oil and deep fry, turning once, until puffed and golden brown. Drain fritters on paper towels. Can keep warm in a 25°F oven (we eat them as we go!). Sprinkle with powdered sugar and serve!

Ingredients

• 2 cups milk
• 1/2 cup butter
• 1 cup mashed potatoes
• 2 packages yeast
• 1/3 cup warm water
• 1/3 cup sugar
• 2 teaspoons salt
• 7 cups flour

Instructions

1. Put the milk, butter and mashed potatoes in a pan and scald. Remove from heat and add the sugar and salt. Put this to the side to cool until it is luke warm.
2. In a large bowl put warm water, add yeast and let proof for 5 mins.
3. Add cooled milk mixture to yeast mixture and mix.
4. Add 3 cups of the flour and beat.
5. Add enough remaining flour to make firm dough.
6. Knead dough for 10 minutes.
7. Place in a greased container, cover and let rise until double (about 1 hour).
8. Punch down dough and divide in half.
9. Put one half to the side and divide the other into 12 pieces. Shape into balls and place in a greased 9 X 13 glass pan. Cover this and repeat with the remaining piece of dough.
10. Cover both pans and let these rise for 1 hour.
11. Bake at 350 degrees until golden brown. Remove from pan and brush with butter. Sprinkle lightly with salt and let cool on rack.

Ingredients

For The Dough
• 1 cup fresh pumpkin or winter squash purée
• 2 large eggs
• 2-4 Tbsp. Warm water
• 1/4 cup unsalted butter, softened
• 4 1/4 cups all-purpose flour or bread flour
• 1/4 cup dried milk
• 1 Tbsp. Pumpkin Pie Spice
• 3 Tbsp. Brown sugar
• 1 1/2 tsp. salt
• 2 tsp. instant yeast
For The Filling
• 3 Tbsp. Unsalted butter, melted
• 1 Tbsp. Pumpkin Pies spice
• 2/3 cup packed brown sugar
• 1/3 cup chopped pecans (optional)
For The Frosting
• 4 oz softened cream cheese
• 4 Tbsp. Unsalted butter, softened
• 1 tsp. pumpkin pie spice
• 1/4 pure maple syrup
• 1/2 cup powdered sugar, sifted

Instructions

For The Dough
1. Start by baking the pumpkin or winter squash
2. Drain the fresh pumpkin or winter squash purée for 1 hour.

3. Add all the ingredients for the dough (except water) into mixer bowl.
4. Turn mixer on low and begin incorporating all the ingredients. Slowly add water and knead for for 4-5 min.

5. Place dough in a greased bowl and place it covered in a warm place for 1 1/2 hours or until doubled in size.

6. Turn dough out onto a floured surface and roll I to a rectangle about a 1/4 inch thick.
7. Brush with melted butter leaving a 1/2 inch strip at the far end without. Add the sugar mixture and nuts (optional)

8. Roll the dough into a tight log, pinching the seam together and turn so it is seam side down.
9. With a serrated knife cut the log into half, cut each half into half, and each of those into thirds. You will end up with 12 rolls.

10. Place into a 8x13 greased baking pan allowing space for them to rise.

11. Cover and place in a warm place until they have doubled.
12. Bake at 375 degrees F for 25-30 minutes. Allow to cool on a rack.
For The Frosting
13. Mix all ingredients with a hand mixer, being sure their are no lumps.
14. When rolls have cooled spread the frosting on the top. Enjoy

Ingredients

• 2 Cups Bisquick
• 2/3 Cup Milk
• 1 Cup Shredded Cheddar Cheese
After the biscuits are done baking
• 1/4 Cup Butter
• 1 Tsp. Garlic Powder
• 1 Tsp. Italian Seasoning

Instructions

1. Preheat the oven to 400º
2. Mix together bisquick, milk and shredded cheese.
3. Spray your hands with cooking spray to prevent mixture from sticking to your hands
4. Spoon out mixture onto lightly greased baking sheet, roll into balls.
5. Will make 10 biscuits.
6. Bake biscuits for 10-12 minutes.
7. When biscuits are done baking. Melt 1/4 Cup of butter and mix with garlic powder and Italian seasoning. Brush onto warm biscuits.