It Rose from the Bread Pan

Ingredients:

• 2 cans flakey layered biscuits
• 1/2 cup of Seasoning blend
• 3/4 cup brown sugar
• 1/2 cup butter

Instructions:

Can be made in Fluted cake pan or muffin tray.

1. Heat oven to 350°F.
2. Add seasoning to 1-gallon bag. Separate dough into biscuits and cut each into quarters. Shake in bag to coat and place in pan.
3. In small bowl, mix melted butter and brown sugar; pour over biscuit pieces.
4. For fluted cake pan; bake for 35-40 minutes. Cool 5 minutes. Turn upside down onto plate. Serve warm.

For muffin tin, Bake for 16 minutes. Cool 5 minutes. Turn upside down onto plate. Serve warm.

The Woking Dead

Ingredients:

• 50 gm “Woking Dead” seasoning
• 3/4 cup cold water1 Red Bell Pepper, cut into strips
• 1 Medium Onion, cut into strips
• 2 Celery Stalks, cut into 1/4″ slices
• 2 Carrots, cut into 1/4″ half circles
• 1 Cup Broccoli Florets, cut into small pieces
• 1-pound boneless chicken, pork or beef, cut into strips
• 2t ablespoons vegetable or peanut oil, divided

Instructions:

1. In a medium bowl, whisk seasoning into cold water. Set aside.
2.  In a large non-stick skillet or wok, heat 1T oil, add meat and stir fry until browned. Remove from pan, set aside.
3. Add remaining 1T oil, stir fry vegetables until crisp tender
4. Return cooked meat to pan, lower heat.
5. Restir seasoning & water and add to pan. Cook for 1 minute or until thickened.

Children of the Cornbread

Ingredients:

1. Lime crema
2. .5c sour cream
3. .5 mayo
4. 2t bsp lime juice
5. .25 tsp chipotle chili powder
6. .25 tsp cumin
7. 1 tbsp minced cilantro
8. 2 box jiffy corn muffin mix
9. 160g elote seasoning
10. 1 cup charred fresh corn (retain some for garnish)
11. 3 eggs
12. 1 teaspoon baking soda
13. 1 cup milk

Instructions:

1. Preheat oven to 400°F. Grease muffin pan or use paper baking cups.

2. Stir ingredients together. Batter will be slightly lumpy. (For maximum crown on muffins let batter rest for 3 or 4 minutes, stir lightly before filling cups.)

3. Fill muffin cups 2/3 full.

4. Bake 15 – 20 minutes or until golden brown.