Tiny Cream Cheese Biscuits

I got this from a friend’s Southern Living recipe book and made them for dinner tonight. Okay, clearly they are not the healthiest little biscuit, but they are AMAZING! I am thinking these will be a holiday staple from now on, and I also think they would make great little tea biscuits with jam. Yummy!

1 pkg cream cheese, softened
1/2 cup butter
1 cup self rising flour

Beat cheese and butter at medium speed with an electirc mixer for 2 minutes. Slowly add flour and beat at a low speed until combined. Fill mini ungreased muffin tin to the top. Bake 15-17 minutes at 400 degrees. Makes 18 mini muffins.

Orzo Salad with Chickpeas

This recipe was given to me by my friend, Jill, who thinks it is from her mom, so I have no clue who to give kudos to on this one! I made it last week and doubled it which made ENTIRELY too much. I would say the recipe easily serves 6 or more. And as always, fresh ingredients work best.

1 c uncooked orzo
1/2 c thinly sliced green onions
1/2 c crumbled feta
1/4 c chopped fresh dill
1 can chickpeas (garbanzo beans) drained
3 TB fresh lemon juice
1 1/2 TB Olive Oil
1 TB Cold water
1/2 tsp salt
1/2 tsp minced garlic
1 c diced cherry tomatoes

Cook pasta and drain. Combine pasta, tomatoes, onions, cheese, dill and chickpeas in large bowl, tossing gently to combine.

Combine juice and remaining ingredients in a small bowl, stirring with whisk. Drizzle over pasta mixture, toss gently to coat. (I recommend doubling the dressing.)

Refrigerate for an hour or so before serving.