Buttermilk Biscuits

Buttermilk Biscuits
1 stick butter
2 c flour
1/2 t baking soda
1 1/2 t baking powder
1 t salt
3/4 c buttermilk

1. Slice butter and place in freezer for about 5 minutes; sift flour, baking soda, baking powder, and salt into a medium bowl.
2. Cut the butter in with a fork until the mixture is the consistency of coarse sand; add the buttermilk and continue to cut the dough.
3. Turn the mixture out onto a floured surface, flour your hands, and work the dough until it comes together; roll the dough out until it is 1/2-3/4" thick; use a biscuit or round cookie cutter to cut biscuits and then place them in the freezer for at least 20 minutes.
4. Preheat oven to 475*.
5. Remove biscuits from freezer and place on a cookie sheet lined with parchment paper. They should be touching.
6. Bake for 20 minutes.

Slow Cooker Lemonade Chicken

Slow Cooker Lemonade Chicken
4 boneless, skinless chicken breasts, diced
1 can frozen lemonade, thawed
1/4 c ketchup
1 T apple cider vinegar
3 T brown sugar
brown rice

1. Place chicken in slow cooker.
2. Mix remaining ingredients in separate bowl; pour over chicken.
3. Cook on high for 3-4 hours, or on low for 6-8 hours.
Serve over rice.
*Each serving (sans rice) is only 309 calories.

Berry Cream Pie

Berry Cream Pie
2-3 6 oz pkgs blackberries
6 T raspberry preserves
2 graham cracker pie crusts
1- 8 oz tub whipped topping

1. Put blackberries in a bowl and give them a rough mash with a fork; mix in preserves.
2. Spoon half of the blackberry mixture into each pie crust and top with whipped topping.

Graham Cracker Crusts

Graham Cracker Crusts
2 sleeves graham crackers, crushed
1/3 c sugar
1/2 c butter, melted

1. Preheat oven to 350*.
2. In a medium bowl, combine crumbs and sugar; stir in butter until well combined.
3. Press mixture into two pie plates (or one 9x13 pan) and bake for 8-10 minutes, until slightly browned.