Cheddar Bay Biscuits

• 2 cups baking mix
• 1-1/2 ounces Cheddar cheese, shredded
• 2/3 cup milk
• 1/4 cup melted butter
•  1/2 teaspoon garlic powder
•  1/8 teaspoon salt
• 1/8 teaspoon onion powder
• 1 tablespoon dried parsley

Preheat oven to 375 degrees F (190 degrees C).

Line a baking sheet with parchment paper. 
 

In a mixing bowl, combine the baking mix, cheese, garlic powder, salt, onion powder, parsley and milk.  Mix until dough is firm.

Using a spoon place dough on the prepared pan.
 

Bake at 375 degrees F for 10 to 12 minutes, or until golden brown.
 

Brush melted butter over baked biscuits immediately upon removing from oven.

Fried Pickles with Cayenne Ranch Dip

FRIED PICKLES:

2 cups whole wheat flour

1 cup all-purpose flour

2 teaspoons salt

1 teaspoon paprika

1/4 teaspoon cayenne pepper

1 11 ounce jar hamburger dill pickle slices

2 cups buttermilk

Preheat vegetable oil to 350 degrees in a large pot or use fry daddy.

Drain dill pickles in a colander then place into a bowl with the 2 cups of buttermilk.

Place all dry ingredients into a bowl and mix well.

Take about a handful of the pickles out of the buttermilk and dredge into the seasoned flour.  (I usually take one at a time to do if I want them covered in a thicker shell)

Shake off excess flour, and place battered pickles into hot grease. Be careful not to place too many pickles into the hot grease or the pickles won't fry up crisp.

Fry pickle slices until golden brown. Continue cooking pickles until all are done.

DIP:

Ranch Dip (either the bottle or prepared packet mix, whichever you like best)

Cayenne Pepper Seasoning

Pour amount of Ranch that you want into a bowl & add Cayenne until it has the kick you desire.

Peppered Shrimp Alfredo

12 ounces pasta
 1/4 cup butter
 2 tablespoons extra-virgin olive oil
 1 onion, diced
 2 cloves garlic, minced
 1 red bell pepper, diced
 1/2 pound mushrooms, diced
 1 pound medium shrimp, peeled and deveined
 1 (15 ounce) jar Alfredo sauce
 1/2 cup grated Romano cheese
 1/2 cup cream
 1 teaspoon cayenne pepper, or more to taste
 Salt and pepper to taste
 1/4 cup chopped parsley

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes.

Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.

Stir in the shrimp, and cook until firm and pink.

Pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste.

Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.