Cheddar Biscuits

Like the ones from Red Lobster

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 cup buttermilk (1 tablespoon vinegar and milk to make 1 cup)
1 1/4 cups grated sharp cheddar cheese

Preheat oven to 425 degrees.

 In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok – the biscuits will be tough if they are overmixed). 

Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. 

While the biscuits are baking, in a small bowl combine three tablespoons melted butter, 1/4 teaspoon dried parsley flakes, 3/4 teaspoon garlic powder and a pinch of salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

Stuffed Lobster

• I LOVE LOBSTER one of my favorite special treats! So Alex and I decided to make it the other night. He wanted to stuff the lobster. Which made me groan inwardly because I just like it boiled with butter, but if he was going to make it then we would have it. It was really good!!! I really liked allot!
• 
  
• 1 Fresh Lobster Tail
• 1/2 cup soft bread crumbs
• 1/4 cup butter, softened
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried rosemary
• 1 teaspoons vegetable oil
• 
  
• Directions

1. Bring a large pot of water to a rapid boil. Add the lobster and cook for 8 minutes. Remove from the water and set aside to cool slightly.
2. Preheat the oven to 450 degrees F (220 degrees C). When the lobster is cool enough, split it in half lengthwise using a large chef's knife. Remove the dark strip if present.
3. In a bowl mix the bread crumbs, butter, salt, pepper and rosemary. Stuff this mixture on top of the lobster meat still in the shell and place lobster halves in a baking dish. Drizzle oil over the top. (Alex removed the meat and combined it with the stuffing and stuffed it all back in the tail)
4. Bake in the preheated oven until the stuffing is browned, about 20 minutes.

Raspberry Lime Rickey

Good Drink! I just used water instead of club soda and it made a nice little tea type thing. or alex thought it was like crystal light or something.

12 oz. package frozen raspberries
2 cups sugar
1/2 cup water
4 teaspoons grated zest and 1/2 cup juice from 4 limes (It took 4 limes to get the 1/2 cup juice but I only used the zest from 3 limes – it was plenty)
Club soda, chilled
Ice

Heat raspberries, sugar, and water in a saucepan over medium heat until the raspberries begin to release their juices, about five minutes. Mash the berries with a potato masher until the berries break down, then stir in the lime zest and juice. Simmer until the mixture is slightly thickened, about five minutes.

Pour the raspberry mixture through a fine-mesh strainer set over a bowl, pressing on solids to extract the liquid. This works best done in batches so the seeds don’t clog up the bottom of the mesh strainer. You should end up with about 2 1/2 cups syrup. Discard the berry solids. Refrigerate the syrup until completely cool, at least 30 minutes or up to 1 week. To serve, combine 3/4 cup club soda and 3 tablespoons syrup in tall, ice-filled glasses.