Suzanne's Kitchen

Garlic Cheese Biscuits

2 cups baking mix
2/3 cup milk
1/2 cup shredded cheddar cheese
1/4 cup margarine or butter (melted)
1/4 teaspon garlic powder

Heat oven to 450. Mix together baking mix, milk, and cheese
until soft dough forms, beat vigorously 30 seconds.
Drop dough by spoonfuls onto ungreased
cookie sheet. Bake 8-10 minutes or until golden brown.
Mix butter or margarine and garlic
powder, brush over warm biscuits before removing.
Serve warm. Makes 10-12 biscuits.



Better Than Sex Cake

1 cup flour
1 stick butter
3/4 cup confectioner's sugar
1 large box each vanilla and chocolate pudding (instant)
1/2 cup chopped pecans
1 package cream cheese
1 1/2 cups cool whip
3 cups milk

Mix floour, pecans and butter in a 9x11 dish.
Bake at 350 for 10 minutes
or until golden brown. Then cool.
Mix cream cheese, sugar, and cool whip. Layer on
cooled crust. Mix instant puddings with milk. After the pudding
"firms" up, then layer this on the top
of the first layer. Top with cool whip and crushed
pecans. Refrigerate 1-2 hours before serving.



FIVE LAYER DELIGHT (low-fat, sugar free dessert)

1 stick margarine
2 1/8 cups Bisquick
1 cup pecans, chopped
1 sm. pkg. Sugar-Free Jell-O Instant Chocolate Pudding mix
1 sm. pkg. Sugar-Free Jell-O Instant Vanilla Pudding mix
4 1/8 cup milk
1 (8 oz.) pkg. cream cheese
24 individual packets of Equal sweetener
1 sm. tub Fat-Free Cool Whip

Layer 1: In mixing bowl, combine Bisquick, 1/2 the pecans,
and margarine until you get a crumbly mixture. Pour into a
12" x 9" cake pan, patting down with hands to form a crust. Bake in a 350 degree oven for
10-15 minutes, or till lightly browned. Allow to cool before continuing.

Layer 2: Using a hand mixer, combine the vanilla pudding
with 2 cups of milk. Allow to stiffen only slightly. Pour and
spread directly over the crust. Don't worry, it will stiffen more as it sits in the pan.

Layer 3: Using hand mixer, combine cream cheese, 1/8 cup
milk, and sweetener packets. Mix until you have a creamy,
fairly smooth texture. Pour and spread over layer 2.

Layer 4: Using a hand mixer, combine the chocolate pudding
with 2 cups of milk. Allow to stiffen only slightly. Spread directly over layer 3.

Layer 5: Spread Cool Whip evenly across top of layer 4.
Sprinkle with remaining pecans. Place in refrigerator for 1 hour before serving.