Ingredients 250 g cream cheese (softened) 280 g Lemon Butter 200 g Butternut Snap biscuits 250 g fresh strawberries (halved) Instructions Line 10 holes of a muffin tray with paper shells. Place a Butternut Snap biscuit, flat-side up, into each. In a large bowl, using an electric beater beat cream cheese and lemon butter until … Read more
Ingredients Sauce: 1/2 cup creme fraiche 1/4 cup whole-grain mustard 2 teaspoons lemon zest (1 large lemon) 1/4 cup lemon juice (2 lemons) 1/4 teaspoon kosher salt Salmon: Four 6-ounce skinless salmon fillets, wild preferred 1/2 teaspoon kosher salt 2 tablespoons extra-virgin olive oil Succotash: 3 tablespoons extra-virgin olive oil 1 small red bell pepper, … Read more
Ingredients 2 cups Original Bisquick mix 1 cup milk 2 eggs, slightly beaten 1/4 cup granulated sugar 3 tablespoons butter, melted 2 tablespoons lemon zest 1 cup fresh blueberries 1/2 cup blueberry spreadable fruit 1/4 cup toasted sliced almonds, if desired 1 tablespoon powdered sugar Instructions Heat oven to 425°F. Line 15x10x1-inch jelly roll pan … Read more
Ingredients 250g good quality tagliatelle 50g butter 250ml double cream 100g parmesan, finely grated 2 lemon3 Small handful flat leaf parsley, chopped Sea salt and freshly ground black pepper Instructions 1-Place a large saucepan of salted water over a high heat, bring to the boil. Add the pasta and cook according to packet instructions. 2-While … Read more
Instructions 1/2 cup BULL’S-EYE Original Barbecue Sauce 2 Tbsp. lemon juice 1 tsp. garam masala 1 tsp. ground cumin 4 small bone-in chicken breast halves (1-1/2 lb.), skins removed Instructions Mix all ingredients except chicken. Reserve 1/4 cup sauce; pour remaining over chicken in shallow dish. Turn chicken to coat both sides of each breast. Refrigerate 2 hours to marinate. Heat grill to medium heat. … Read more