Robin’s Corn and Cheddar Biscuits

Ingredients:

2 Cups of flour
4 TBS of Baking Powder
1/4 TSP of Baking Soda
3/4 TSP of Salt
2 TBS of butter
2 TBS of Shortening
1 Cup of Milk
About 1/2 Cup of corn (more or less if desired)
About 1 Cup of shredded cheddar (more or less if desired)

Directions:

Preheat the oven to 450*

Mix the dry ingredients together (flour, baking powder, baking soda, salt). Cut in the butter and shortening until it is an even consistency.
Pour milk in center, this will get sticky so it is best not to use your hands.
Flour a surface to fold the dough. Fold corn and cheddar cheese into the dough.
Place flat 2″ circular pieces of dough on greased or non stick baking sheet. Sprinkle with cheddar and cook for 15 minutes.

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The Ultimate Cobb Salad

-1-2 large head of romaine lettuce torn or cut to bite size pieces
-2 tomatoes diced
-2 avocados diced
-3 hard boiled eggs diced
-1 lb cooked chicken breast, diced
-1 lb cooked bacon, diced
-1 cup cheese of choice (I use shredded cheddar, blue or asiago)
-1 cup cooked corn
Best served with a honey mustard dressing. Adjust amounts to taste and servings.