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The Appetizing Treat, Southlake, TX (2026)

02/28/2026

Beefy Biscuit Casserole

INGREDIENTS
- 1 lb lean ground beef
- 1/4 cup chopped onion
- 1 teaspoon minced garlic
- 1 (14 1/2 ounce) can cut green beans, drained
- 2 (8 ounce) cans tomato sauce
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (7 ounce) can refrigerated buttermilk biscuits
- 4 ounces cheddar cheese, cut into cubes
- 2 tablespoons butter, melted
- 1 tablespoon sesame seeds

PREPARATION
1. Preheat oven to 375°F.
2. Brown ground beef, onion and garlic in an ovenproof skillet.
3. Drain fat.
4. Add green beans, tomato sauce, basil, salt and pepper, stirring to mix.
5. Simmer meat mixture for 5-10 minutes, stirring occasionally.
6. Stir cheese into meat sauce.
7. Separate biscuits, and cut a hole in the center of each.
8. Form biscuits to look like a donut, and place biscuits in a ring around the edges of the skillet, and brush the tops with melted butter.
9. Sprinkle meat sauce with sesame seeds before baking.
10. Bake for 25 minutes or until biscuits are golden.

02/27/2026

Chicken And Biscuit Casserole

INGREDIENTS
- ¼ cup butter
- 2 cloves garlic, minced
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped baby carrots
- ½ cup all-purpose flour
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1 teaspoon dried basil
- ½ teaspoon ground black pepper
- 4 cups chicken broth
- 1 (10 ounce) can peas, drained
- 4 cups diced, cooked chicken meat
- 2 cups buttermilk baking mix
- 2 teaspoons dried basil
- ? cup milk

PREPARATION
1. Preheat oven to 350°F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
3. In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
4. Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.

02/27/2026

Chicken And Biscuit Casserole

INGREDIENTS
- ¼ cup butter
- 2 cloves garlic, minced
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped baby carrots
- ½ cup all-purpose flour
- 2 teaspoons white sugar
- 1 teaspoon salt
- 1 teaspoon dried basil
- ½ teaspoon ground black pepper
- 4 cups chicken broth
- 1 (10 ounce) can peas, drained
- 4 cups diced, cooked chicken meat
- 2 cups buttermilk baking mix
- 2 teaspoons dried basil
- ⅔ cup milk

PREPARATION
1. Preheat oven to 350°F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt, 1 teaspoon dried basil, and pepper. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish.
3. In a medium bowl, combine the baking mix and 2 teaspoons dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
4. Bake in the preheated oven for 30 minutes. Cover with foil, and bake for 10 more minutes. To serve, spoon chicken mixture over biscuits.

02/26/2026

Oatmeal Chocolate Chip Cookies Ii

INGREDIENTS
- 1½ cups butter, softened
- 4 eggs
- 3 cups packed brown sugar
- 2 teaspoons vanilla extract
- 5 cups rolled oats
- 3 cups whole wheat flour
- ½ cup all-purpose flour
- 4 teaspoons baking soda
- 2 teaspoons salt
- 1½ cups semisweet chocolate chips

PREPARATION
1. Beat together the butter or margarine, eggs, brown sugar and vanilla. Add oats, flours, baking soda, salt and chocolate chips.
2. Bake at 325°F (170 degrees C) for 10 - 12 minutes.

02/25/2026

Ligurian Lemon Cake

INGREDIENTS
- 7 tablespoons unsalted butter, melted, plus more, room temperature, for pan
- 1 3/4 cups all-purpose flour, plus more for pan
- 1 1/2 teaspoons double-acting baking powder
- 1 cup granulated sugar
- 2 lemons, zest of
- 4 large eggs, room temperature
- 3 tablespoons milk, room temperature
- 1 tablespoon fresh lemon juice (about 1/2 lemon)
- 2/3 cup extra-virgin olive oil
- 1/2 pint fresh raspberry
- 1 cup confectioners' sugar
- 1 1/2 tablespoons whole milk
- 1 -2 tablespoon fresh lemon juice

PREPARATION
1. Butter a 10-inch round cake or springform pan, dust with flour, and tap out any excess.
2. In a large bowl, sift flour and baking powder; set aside.
3. Place sugar and lemon zest in the bowl of an electric mixer; rub the ingredients together between your fingers until the sugar is moist, grainy, and has absorbed as much of the zest as possible. Return bowl to mixer.
4. Using the whisk attachment, beat in eggs on medium high until the mixture is pale and thick, about 3 minutes.
5. With the mixer on lowest speed, beat in milk. Add reserved flour mixture; beat until incorporated. Add lemon juice, melted butter, and olive oil; beat until blended.
6. Pour about one third of the batter into the prepared pan; there should be just enough batter to form a thin, even layer. Arrange the raspberries on top of the batter. Pour the remaining batter over the raspberries, and use a rubber spatula to gently spread batter so that it runs down between the berries and just covers them (you'll have a very thin top layer of batter).
7. Bake cake until it's golden and pulling away from the sides of the pan, and a cake tester inserted into the center comes out clean, about 35 minutes.
8. Let cool for about 15 minutes before removing the cake ring.

02/24/2026

High Altitude Banana Chocolate Chip Cookies

INGREDIENTS
- 3½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- 1 cup white sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup mashed banana
- 2 cups semisweet chocolate chips

PREPARATION
1. Preheat the oven to 375°F (190 degrees C). Sift together the flour, baking powder, baking soda and salt, set aside.
2. In a large bowl, cream together the butter, sugar and brown sugar. Beat in the eggs, one at a time, then stir in the vanilla and mashed banana. Mix in the dry ingredients until just blended, then fold in chocolate chips. Drop by rounded spoonfuls onto prepared cookie sheets.
3. Bake for 11 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

02/23/2026

Peanut Butter Cookies

INGREDIENTS
- 1 cup shortening
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 2 eggs
- 2 tablespoons water
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup crunchy peanut butter

PREPARATION
1. Cream shortening; gradually add sugar, beating until light and fluffy.
2. Add eggs and water, beating well.
3. Combine dry ingredients; add to creamed mixture, beating well.
4. Stir in peanut butter.
5. Shape into 1-inch balls; place 3 inches apart on ungreased cookie sheets.
6. Dip a fork in flour, and flatten cookies to 1/4-inch thickness in a crisscross pattern.
7. Bake at 375° for 10-12 minutes.
8. Remove to wire racks, and cool completely.

02/22/2026

Apricot Chicken I

INGREDIENTS
- 6 skinless, boneless chicken breast halves
- 1½ (1 ounce) packages dry onion soup mix
- 1 (10 fluid ounce) bottle Russian-style salad dressing
- 1 cup apricot preserves

PREPARATION
1. Preheat oven to 350°F (175 degrees C).
2. Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam together, and pour over the chicken.
3. Cover dish and bake for 1 hour in preheated oven.

02/21/2026

Potato And Smoked Salmon Lasagna

INGREDIENTS
- 2 tablespoons butter
- 1 medium leek, white and tender green, coarsely chopped
- 1/2 lb fresh wild mushroom, stems removed and caps thinly sliced
- 1 garlic clove, minced
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- 3/4 lb fresh spinach, tough stems discarded, leaves coarsely chopped
- coarse salt
- 1 cup bottled clam juice
- 3/4 cup heavy cream
- 2 teaspoons fresh tarragon, finely chopped
- 3 lbs large red potatoes, peeled and sliced lengthwise 1/8 inch thick
- 6 ounces smoked salmon, coarsely or finely chopped (personal preference)

PREPARATION
1. Preheat the oven to 350°F.
2. Melt the butter in a large, heavy skillet.
3. Stir in the leek and cook over medium heat, stirring occasionally, until just tender, about 5 minutes.
4. Add the mushrooms and cook, stirring, until softened, about 6 minutes.
5. Transfer to a large bowl and add the garlic and parsley.
6. Wipe out the skillet.
7. Add the spinach and toss over medium-high heat until wilted, about 2 minutes.
8. Stir the spinach into the mushrooms and season with coarse salt.
9. In a small bowl, combine the clam juice, cream, tarragon and 1 tsp coarse salt.
10. In a large bowl, rinse the potato slices in cold running water until the water runs clear.
11. Drain the potato slices and pat dry.
12. In a 9 X 13 inch non-reactive baking dish, arrange 1/3 of the potatoes, overlapping the slices.
13. Spread ½ the spinach-mushroom mixture over the potatoes and sprinkle with half of the smoked salmon.
14. Repeat the process with another ½ the remaining potato slices and all the other ½ of the spinach-mushroom mixture.
15. Cover with the last potato layer and pour the cream mixture evenly over the top.
16. Cover the lasagne with foil and bake for 1 hour.
17. Uncover and bake for about 30 minutes longer, or until the potatoes are tender and golden.

Note:
1. The lasagne can be made 1 day ahead to this point; cover and refrigerate.
2. Let return to room temperature, then rewarm in a 350°F oven for about 30 minutes.
3. Preheat the broiler.
4. Broil the lasagne for about 1 minute, until the potatoes are crisp.
5. Let cool slightly before serving.

02/20/2026

Steamed Fish With Ginger

INGREDIENTS
- 1 pound halibut fillet
- 1 teaspoon coarse sea salt or kosher salt
- 1 tablespoon minced fresh ginger
- 3 tablespoons thinly sliced green onion
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon peanut oil
- 2 teaspoons toasted sesame oil
- ¼ cup lightly packed fresh cilantro sprigs

PREPARATION
1. Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto a heatproof ceramic dish.
2. Place into a bamboo steamer set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.
3. Pour accumulated water out of the dish and sprinkle the fillet with green onion. Drizzle both soy sauces over the surface of the fish.
4. Heat peanut and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over; be careful. Garnish with cilantro sprigs and serve immediately.

02/19/2026

Mini Flourless Espresso Chocolate Cupcakes

INGREDIENTS
- 4 ounces dark chocolate, finely chopped
- 1/2 cup unsalted butter
- 2/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons instant espresso coffee powder
- 3 large eggs
- 1/2 cup unsweetened cocoa powder
- 2 tablespoons confectioners' sugar

PREPARATION
1. Heat oven to 375°F. Coat 2 (12 cup mini muffin tins) with cooking spray.
2. Combine chocolate and butter in a microwave safe glass bowl and microwave for 1 minute on high. Stir until melted.
3. Whisk in sugar, vanilla extract, espresso powder, and eggs until well combined.
4. Sift cocoa over top and whisk until smooth.
5. Divide batter among prepared pans and bake until cakes have risen. Bake 10 minutes.
6. Cool in pans on rack 10 minutes.
7. Carefully remove cakes and cool on rack.
8. Dust with confectioners' sugar. Enjoy!

02/18/2026

Country Fried Floured Bacon

INGREDIENTS
- 1 pound thick sliced bacon
- 1½ cups half-and-half cream
- 2 cups flour
- ¼ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ pinch white sugar
- 2 cups vegetable oil for frying

PREPARATION
1. Cut the bacon strips in half, and place into a shallow dish with the half-and-half, crisscrossing the bacon in a star pattern. Soak the bacon a minimum of 30 minutes, but no more than 2 hours. This step helps reduce the curling of the bacon during frying, tenderizes it, and adds a wonderful flavor.
2. Stir together the flour, salt, pepper, and sugar in another shallow dish until blended; set aside. When the bacon has finished soaking, remove it from the half-and-half, and shake off the excess. Press each piece into the flour mixture to coat, then set aside. If desired, you can place a sheet of wax paper between the rows of bacon once the plate is covered. However, the flour does a good job of keeping the bacon from sticking to each other.
3. Heat the vegetable oil in a deep skillet over medium-low heat. Fry the bacon in batches until browned and cooked to desired degree of crispness, 2 to 3 minutes. Drain on a paper towel.

The Appetizing Treat

02/28/2026

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