Buttermilk Biscuits

INGREDIENTS

• 3 cups unbleached all-purpose flour, plus more for dusting
• 1/2 teaspoon baking soda
• 1 1/2 tablespoons baking powder
• 1 teaspoon salt
• 9 tablespoons very cold butter cut into pieces
• 1 1/2 cups buttermilk, more or less

DIRECTIONS

1. Preheat the oven to 450 degrees F. Combine the dry ingredients in a bowl, or in the bowl of a food processor. Cut the butter into the flour mixture until the mixture is like coarse meal and the butter is in small, pellet-sized pieces (slightly smaller than a pea). This will take a few short pulses in the food processor.
2. Pour in the buttermilk and mix/pulse only until just combined. The dough should start to come together but you don't want to overmix the dough. If there are lots of dry patches throughout the dough, add a bit more buttermilk, just a tablespoon or two at a time until the dough comes together.
3. Scrape the dough out of the food processor or bowl onto a lightly floured counter. Gently pat (do not roll with a rolling pin!) the dough to about 1/2-inch thick. Gently fold the dough in half or in thirds, repeating for a total of 4-5 times and pressing it gently to 1-inch thick after the last fold. These folds, combined with the cold butter, are what help to create flaky layers in the biscuits.
4. Use a round biscuit or cookie cutter to cut into circles. Do not turn the cutter while pressing into the dough, just press firmly enough to cut all the way through the dough.
5. Line a large, rimmed cookie sheet with a silpat liner or parchment paper. Place the biscuits on the pan with the sides barely touching each other. This helps the biscuits rise up instead of out. If you like crustier sides to your biscuits, space them further apart. They won't rise as high but they'll have golden edges.
6. Bake for about 10-12 minutes until the biscuits are lightly golden on top and bottom, taking care to not overbake. Serve immediately.

SMORES CUPS:

• 7 whole graham crackers, finely crushed
• 1/4 cup powdered sugar
• 6 tbsp butter, melted
• 4 bars milk chocolate candy
• 12 large marshmallows

You are going to be shocked how easy these are.
Step 1:
Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker’s Roller®;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl

Step 2:
Using Small Scoop, place scant scoop of crumb mixture in each cup of a Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling

Step 3:
While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Step 4:
Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to a cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Step 5:
Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups
Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended. For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.

CREAM CHEESE JALAPENO CRESCENT POPPERS

1 tube regular Crescent Rolls
1 (4 ounce) can Diced Jalapenos (you will actually only use half of this can)
3/4 (8 ounce) cube cream cheese, room temperature
1 Tbsp. sugar

Note:  The ingredients above make 32 little Crescent Poppers.  It's easy for a grown man to shovel about 8 of these in his mouth without thinking about it.  So depending on who you're having over, you might want to get another tube of Crescent Rolls and one more cube of cream cheese.  Don't worry about the Jalapenos, you will have enough for a second batch with this one can.  Unless you want over the top spicy poppers.

Preheat oven 375 degrees.

Cut your cube of cream cheese and throw about 3/4 of it into a bowl.  Now take almost half of your Jalapenos from the can and throw in with your cream cheese. 

This is the type of jalapenos I can get at my local grocery store.  They are diced up really fine and work perfectly.  But if you prefer to use fresh Jalapenos, then go for it.  I just didn't want to get my fingers all spicy in case I need to rub my eyes anytime soon.

To your bowl with your cream cheese and Jalapenos, add your Tablespoon of sugar.  

To me, this sugar addition is important.  I like the sweet, spicy taste. The sugar is not overwhelming, it's just the perfect accent.  I mean really, anyone can add cream cheese and jalapenos to a crescent roll, but not everyone adds sugar.  It's our little secret.

Take your fork and mash it all up really well.  Be sure to incorporate all that sugar in really well.

This is where I like to do a little taste test.  I prefer a bit more spicy poppers, so I added just a bit more jalapenos.

These are not really as hot as they might appear, but then maybe that's just me.  So ya better test it first.

Set your bowl of cream cheese jalapenos aside for now.

Open up your tube of crescent rolls and place on your cutting board.

Separate them into two rectangles, it should look like this, with all the little perforations.

Now pinch together the perforations to create two nice rectangles.  Sometimes I like to use my little mini rolling pin afterwards, to make it a nice and smooth rectangle.



With the back of your spoon, spread half of the cream cheese mixture, onto one of the rectangles. Save the other half of the mixture for the other rectangle.  (You will have TWO rectangles per tube of crescent rolls.)

Get to spreading.

Once you've spread your half portion of cream cheese on one of your rectangles, start with the LONG end of the roll, and get to rolling.

Once it's all rolled up, you will need to cut your log into 16 pinwheels.

Don't be nervous, I'm not very good at math, but I've found a really easy way to do this so it all comes out evenly.

Get a sharp knife. Really sharp if you have one.

Cut your log right in half. Now you should have two logs.  Then cut those two logs in half, and now you should have four logs. 

Get the idea?  I'm so smart, I amaze myself sometimes.

So now you should have four logs.

Now, cut these dolls in half and now you have eight smaller logs.

I bet you didn't think you were gonna get a math lesson did ya?

Now of course, last but not least, cut these little sweet-ums in half.

You now have 16 pinwheel poppers.

Note:  This is where you could refrigerate these little guys if you wanted to make them ahead of time.  Then just bake them right when the Gang is getting antsy.

Place your 16 poppers, standing up, on a cookie sheet that has been sprayed with Pam.  Don't forget this step cause you sure don't want to be prying off your stuck-on poppers in front of your guests now do ya?

Make sure you stand them up, with the cream cheese facing upward.

Aren't they so cute?

Pop these into the oven for about 13 minutes until they are golden brown.  Keep an eye on them, as each oven varies.

Once your first batch is in the oven, get to spreading and rollin and cutting the other rectangle. Man I'm bossy.

Once they are done, immediately slide them off the cookie sheet, onto a plate, walk that plate into your crowd of hungry guests, and hear the Ohhs and Ahhs.

Then watch these poppers, pop, one by one, into the mouths of your ever thankful house guests.

Six Minute Caramels

Ingredients
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
Directions:

1 Combine all ingredients.
2 Cook 6 minutes in microwave (medium high, stirring every two minutes.)
3 Stir and pour into lightly greased dish.
4 Let cool.
5 Cut, wrap in wax paper & store in an air tight container.