Free Cookbook & Recipes
Sweet Potato Biscuits

1 - 15 oz. can sweet potatoes, drained and mashed
4 cups all-purpose baking mix
1 tbsp. parsley flakes
1 tsp. Chef Paul Prudhomme's Poultry Magic
3/4 cup milk
3 tbsp. butter, softened

Preheat oven to 450. In a large bowl, stir the sweet potatoes with parsley, Poultry
Magic and baking mix together. Add milk and butter, stirring until blended. Remove
from bowl and place on a floured surface. Roll dough to 1-inch thickness and then
cut into biscuits with a cutter or the rim of a glass. Place on baking pan and cook
for 10 to 12 minutes or until golden brown. Makes 20 biscuits.
Roasted Garlic Bread

3 bulbs garlic
2 tablespoons olive oil
1 loaf Italian bread
1/2 cup butter
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese

To roast your garlic, preheat the oven to 350. Slice the tops off of the garlic so
that the tip of each clove is exposed. Place the garlic on a baking sheet and
drizzle with olive oil. Bake for 30 minutes, or until garlic is soft. After the garlic
cools enough to handle, squeeze the cloves from the pealing and add the soft
roasted garlic to a bowl. Mix in the parsley, butter and cheese. Slice bread in
half-length ways and place on a baking pan. Spread garlic butter over each
piece's cut top. Heat under the broiler or in the oven until as toasted as you like.
Serve warm.
Cheesy Breads

3 cups shredded Cheddar cheese
1 cup mayonnaise
1 ounce package dry Ranch-style
dressing mix
2 ounce chopped black olives
4 green onions, sliced
2 French baguettes, cut into 1/2 inch

Preheat oven to 350. Blend Cheddar
cheese, mayonnaise, ranch-style
dressing mix, black olives and green
onions together. (Use more
mayonnaise if you like your mix
moister.) Spread cheese mixture over
baguette slices. Place bread in a
single layer on a baking sheet. Bake
for 15 minutes or until cheese is
bubbly and the bread looks lightly
toasted. Serve while still warm.