Quick Southern Biscuits

Preheat Oven to 375 F

2 Cups Self Rising Flour

2 Tablespoons Baking Powder (makes a lighter biscuit)

1 Tablespoon sugar (optional)

2 Tablespoons plain Greek yogurt (replaces the butter)

3/4 Cups evaporated milk (makes the biscuit taste buttery)

 

In a large bowl:  whisk together the dry ingredients, then stir in yogurt and milk. Turn the dough onto a floured surface. Knead the dough 7 to 10 times (more than 10 times and the biscuit will be tough). Roll or pat the dough to 1/4". Cut the dough using a biscuit cutter, butter knife, or glass. Place biscuits on an ungreased cookie sheet. Bake for 10 - 12 minutes. Remember oven temperatures vary. Check for doneness. Also if using a dark colored pan, drop the temperature 25 degrees. Makes 10 biscuits. Enjoy.

 

 

5 alarm chili

5 Alarm Chili with Beans

In a large dutch oven:

Cook 1 lb ground meat (drain the fat)

Sautèe:

2 - 4 garlic cloves minced

1 large onion minced

 

After the onions become translucent Add:

1 Tablespoon Better Than Beef Bouillon

The Break Down Cafè chili seasoning* or your own

1 7.76 can oz (220 grams) Chipotle Adobo sauce

2 15.5 oz cans (439 grams)  Kidney and Pinto Chili Beans (do not drain)

1 can Rotel Tomatoes (do not drain)

4 cans water (use the bean can)

 

Bring to boil. Reduce heat to simmer for 30 minutes. Stir occasionally. Serve with shredded cheese and crackers. 

* Chili seasoning recipe is in this blog.

 

 

The Best Ginger Bread

 

 

While the ginger bread is baking in the oven, it fills the home with it's inviting spices. This ginger bread recipe has made me famous. It's simple to make. It's great for those cool winter nights.

13 x 9 baking dish buttered

In a medium bowl: 

Combine:

2 1/4 cups flour

1 teaspoon each salt, baking powder, baking soda, ginger, clove

2 teaspoons cinnamon

 

In a large bowl:

Cream together: butter, sugar, molasses, vanilla

1 stick (113 grams) unsalted butter room temperature

1 cup granulated sugar

1 cup molasses

2 teaspoons vanilla

Once the wet ingredients are thoroughly combined, mix in 2 large eggs.

 

Combine dry with wet ingredients. Stir in 1 cup of boiling hot water. Pour into prepared pan. Bake in 350 F for 40 - 45 minutes. Serve with fresh whipped cream. Delicious!

Oh So Easy Fudge

Who doesn't love fudge? Who wants to slave over a stove with a candy thermometer to get the perfect smooth texture? The Break Down Cafè has got a smooth creamy fudge that can be made without a lot of fuss. We have found a solution using your microwave, a microwave safe bowl and 4 easy ingredients.

In a medium microwave safe bowl:

1 14oz can sweetened condensed milk

1 12oz  bag semi sweet chocolate chips (white chocolate, peanut butter, or mint)

Melt chocolate mixture in 30 seconds interval in the microwave on high. Stir after each 30 seconds interval until mixture is smooth and creamy.  If mixture still isn't smooth and creamy after the second time in the microwave, start checking every 10 to 15 seconds. **Safety first check the heat of the bowl and use hot pads if needed. 

Stir in  1 teaspoon  extract (vanilla extract, mint extract, or almond extract) after the chips have melted.

Pour into 8x8 parchment lined pan.* If you prefer, add nuts before placing in the refrigerator.  Place in refrigerator for 2 hours. Cut into your desired serving size. Store in the refrigerator in an air tight container for up to 1 month.

Tip: Try different shapes. We used a silicon heart shaped ice tray. It worked great for heart shaped fudge. Try cookie cutters. You can cut some shapes free hand. Just have fun with this. Get the kids involved. 

Tip: Add pecans, almonds, peanuts, or walnuts. Go nuts and make it the way your family would love it.

Chicken Noodle Soup

This is the most delicious chicken noodle soup recipe you will ever try. It's even less time consuming and easier to make if you use rotisserie chicken and packaged chicken broth.

 

Chicken Soup

Equipment:

Large Dutch Oven

 

Ingredients:

4 cups cooked chicken (we used 4 boneless skinless chicken breast)

4 cups chicken broth (reserved from cooking chicken or store bought)

2 cups water

1 large onion minced

2 celery stalks sliced

3 carrots sliced (we left the peel if the peel is bitter remove)

4 garlic cloves finely minced

2 teaspoons fresh ginger grated

2 tablespoons fresh lemon zest grated

1 teaspoon red pepper flakes

1 tablespoon dried oregano

2 bay leaves

Salt and pepper to taste

In a large pan or Dutch oven add all ingredients except broth and water, sautee over medium low heat for 2 minutes. Add the broth and water. Salt and pepper to taste. Bring the soup to a boil, add 2 cups egg noodles. Cook noodles per package instructions. Serve with lemon slices and additional grated ginger.

Frozen Strawberries and Other Fruits

When making smoothies, The Breakdown Café loves using frozen fruit because the frozen fruit helps keep the smoothie cold while preventing the smoothie from becoming watered down from melting ice cubes.

We have used and sampled a variety of brands of frozen berries and other fruits. We found the three brands (pictured to the left) to be the best performers. They are Whole Strawberries from Private Selection, Schwan's Whole Strawberries, and Simple Truth Organic Whole Strawberries.

 

When we opened the bags, the aroma of fresh picked Strawberries filled the air and the taste proved to be satisfying and delicious. The fruits from Great Value had an odd aroma and flavor.

The Simple Truth and Private Selection berries both earned an A rating because each bag of fruit only provided enough strawberries for 3 smoothies. Schwan's earned  an A+ rating because there was enough berries to make 6 smoothies.  All of these berries were priced affordably and the taste did not disappoint. 

The Great Value fruit rated an F. The aroma and taste of the fruit was less than desirable.

Lemon Cheese Cake with Graham Cracker Crust

Ingredients:

Graham Cracker Crust

1 ½ cups Graham Cracker Crumbs (1 sleeve)

3 Tablespoons sugar

6 Tablespoons melted butter

2 teaspoons lemon zest (optional)

 

Combine all ingredients together. Press mixture into the bottom of a 9” springform pan. Bake for 7 minutes @ 375 F. Remove and let cool for 10 minutes before adding cheese cake filling.

 

Lemon Cheese Cake filling

All of the filling ingredients need to be room temperature.

2 8oz packages of cream cheese

2 large eggs

¾ cup granulated sugar

¼ cup fresh lemon juice

¼ cup sour cream

1 teaspoon vanilla

Cream together cheese, eggs, and sugar in a large bowl. Once the mixture is smooth. Add all the other ingredients.Wrap the bottom of the pan with foil.

Bake at 350 F for 1 hour in a Bain-Marie*. Remove from oven and let cool on counter top for 1 hour. Place in refrigerator for 2 hours. Before serving: Top with fresh fruit, whipped cream or just eat it plain. Enjoy!

*Bain-Marie:  Place your cheese cake on rimmed baking sheet in center rack in oven. Fill the baking sheet with boiling hot water covering the bottom 1/4^th of the springform pan. This will prevent the water from seeping into the pan and making the crust soggy. Bain Marie helps keep the cheese cake moist while baking.