Cheddar Bay Biscuits

This is a recipe I use almost every holiday and when ever requested. Everyone I've shared it with loves it and I hope you all do to...

You will need,
2 1/2 cups Bisquick
3/4 cup milk
4 tbs. butter
1/4 tsp. garlic powder
1/4 tsp. Old Bay
1 1/2 cups shredded cheddar cheese

topping,
butter
old bay
parsley flakes

Preheat Oven to 325

In a bowl take the Bisquick and butter use a fork to blend the butter into the Bisquick so that they're mixed together but still small balls of butter in the mix. Add the cheese then seasonings and milk mix until combined. It will be sticky. on a cookie sheet take heaping tablespoons of the mix about 2-3 inch apart bake for 12-15 min until golden brown on edges.

While they are baking melt some butter in a bowl and mix in a pinch of old bay and as much parsley as you like. When the biscuits are done spoon or brush topping over them.

Enjoy!

Crab Stuffed Mushrooms

1 pound fresh mushrooms - (abt 35 to 40)

1/4 cup finely-chopped celery

2 tablespoons finely-chopped onion
2 tablespoonsfinely-chopped red bell pepper

1/2 pound crab claw meat

2 cups oyster crackers -- crushed

1/2 cup shredded cheddar cheese

1/4 teaspoon garlic powder

1/2 teaspoon Old Bay Seasoning

1/4 teaspoon freshly-ground black pepper

1/4 teaspoon salt

1 egg

1/2 cup water

slices white cheddar cheese

Preheat oven to 400 degrees.

Sauti celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in the refrigerator.

While vegetables cool, wash mushrooms and remove stems.

Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere.

Combine the sautied vegetables, chopped mushroom stems, and all other ingredients (except cheese slices) and mix well.

Place mushroom caps in buttered casserole.

Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese.

Bake in oven for 12 to 15 minutes until cheese is lightly browned.

Pepper Bay Hollandaise Sauce

Another recipe created on a whim of late nite hunger.

7 tbsp butter

3 egg yellows

1 tsp sour cream

1/4 tsp lemon juice

1/2 tsp old baycoarse pepper to taste and sight

4 or 5tbsp cold water

melt butter in skillet, cover and set aside (cover tightly to keep in heat). Combine water and egg yellows in a pan and wisk until it doubles in size. wisk in butter, sour cream, lemon juice, old bay and lastly pepper. when mixed set aside to thicken. serveover eggs, bicuits, grilled chicken or whatever you please! Enjoy!