Glazed Sugarplum Biscuits Glazed Sugarplum Biscuits Timer Prep Time:30 min Cook Time:12 min yield:23 biscuits INGREDIENTS: * BISCUITS * 2 cups Self-Rising Flour * 1/4 cup sugar * 1/4 teaspoon baking soda * 1/3 cup Crisco� All-Vegetable Shortening * 1 cup dried fruit bits * 1/2 cup slivered almonds, toasted* * 3/4 cup buttermilk** * * GLAZE * 1 cup powdered sugar * 2 tablespoons milk * 1/4 teaspoon almond extract PREPARATION DIRECTIONS: HEAT oven to 450�F. Combine flour, sugar and baking soda in large bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in fruit bits and almonds. ADD buttermilk; stir just until dry ingredients are moistened. Add additional buttermilk 1 tablespoon at a time if dough is dry. KNEAD dough on lightly floured surface until no longer sticky. Roll out dough to 1/2-inch thickness. Cut with floured 2 1/2-inch round cutter. Place biscuits with sides touching on ungreased cookie sheet. BAKE 10 to 15 minutes or until light golden brown. Cool 5 minutes on wire rack while making glaze. COMBINE all glaze ingredients in small bowl; stir until smooth. Spoon glaze over warm biscuits. Serve warm. TIP *To toast almonds: Place almonds in dry nonstick skillet; cook over medium heat, shaking pan until nuts are lightly browned. TIP **To substitute for buttermilk, use 2 1/4 teaspoons vinegar or lemon juice plus milk to make 3/4 cup. Sue

Love, love, love brussel sprouts. I usually just take the stem and bad outside leaves off, leaving them whole. Roast in olive oil and a good amount of salt at 450 for 30 minutes or until they are golden brown. Can't wait to try your recipe. Thanks for posting!!!! YUMMY:0)

Ingredients: 5 tbsp vegetable oil 1/4 cup fresh lime juice 1/2 tsp ground cumin 1/8 tsp cayenne 1 lb skinless, boneless chicken breasts, cut into thin strips 1 large red bell pepper, cut into thin strips 1 large yellow bell pepper, cut into thin strips 1 large green bell pepper, cut into thin strips 1 onion, thinly sliced 1 garlic clove, minced 1/4 tsp pepper In glass dish, mix together 2 tablespoons oil, the lime juice, cumin and cayenne. Add chicken and toss to coat completely with marinade. Marinate chicken in refrigerator for two hours for extra flavor, if time allows. In a wok, heat 1 tablesppon oil until very hot. Add chicken with marinade and stir-fry over high heat until chicken is white throughout. Remove to a plate. Add remaining 2 tablespoons oil to wok and heat until very hot. Add peppers, onion and garlic; stir-fry until crisp-tender, about 3 to 5 minutes. Return chicken to wok and season with pepper. Toss until heated through, about 1 minute. Serve with warm flour tortillas, shredded cheese, sour cream and guacamole. Here is a link that might be useful: Awesome recipes

I was trying to find something that didn't require turning on the oven. Whiskey-Glazed Pork Chops 1/2 cup sour mash or bourbon whiskey 1/2 cup apple cider 2 tablespoons light brown sugar 1 tablespoon Dijon mustard 1/8 teaspoon cayenne pepper 1/2 teaspoon vanilla extract 4 teaspoons cider vinegar 4 bone-in center-cut pork chops, about 1 inch thick I used boneless chops 2 teaspoons vegetable oil Salt and pepper 1 tablespoon unsalted butter 1. Whisk the whiskey or bourbon, cider, brown sugar, mustard, cayenne, vanilla, and 2 teaspoons of the vinegar together in a medium bowl. Transfer 1/4 cup of the whiskey mixture to a gallon-sized zipper-lock plastic bag, add the pork chops, press the air out of the bag, and seal. Turn the bag to coat the chops with the marinade and refrigerate for 1 to 2 hours. Reserve the remaining whiskey mixture. 2. Remove the chops from the bag, pat dry with paper towels, and discard the marinade. Heat the oil in a large skillet over medium high heat until just beginning to smoke. Season the chops with salt and pepper and cook until well browned on both sides and a peek into the thickest part of a chop using a paring knife reveals still-pink meat 1/4 inch from the surface, 3 to 4 minutes per side. Transfer the chops to a plate and cover tightly with foil. 3. Add the reserved whiskey mixture to the skillet and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until reduced to a thick glaze, 3 to 5 minutes. Reduce the heat to medium-low and, holding on to the chops, tip the plate to add any accumulated juices back to the skillet. Add the remaining 2 teaspoons vinegar, whisk in the butter, and simmer the glaze until thick and sticky, 2 to 3 minutes. Remove the pan from the heat. 4. Return the chops to the skillet and let rest in the pan until the sauce clings to the chops, turning them occasionally to coat both sides, and a peek into the thickest part of the pork chop using a pairing knife shows completely cooked meat (145�F on an instant-read thermometer), about 5 minutes. Transfer the chops to a platter and spoon the sauce over the meat. Serve. Here is a link that might be useful: Whiskey Glazed Pork Chops