Title: Little Cheddar Biscuits
Categories: Breads, Cheese, Quick breads

Servings: 8

2 c Unbleached Flour 1 ts Mustard; Dry
1 ts Paprika 1/4 ts Baking Powder
1 c Butter; Room Temperature 10 oz Cheddar; Sharp, Grated
1 ts Worcestershire Sauce

Combine the flour, dry mustard, paprika and baking powder in a medium bowl.
Beat the butter, either by hand or with an electric mixer at medium speed,
until light and fluffy. Slowly beat in the cheddar cheese and
Worcestershire sauce. Gradually add the flour mixture, stirring with a
fork, until well blended. On a lightly floured surface, shape the dough
into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or
foil. Place on a platter and refrigerate for at least 2 hours, better
overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3
inch thick. With your hands, roll each slice into a ball. Flatten slightly
and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes
in the preheated oven. Biscuits will only brown slightly on the bottom.

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Crunchy Garlic and Lime Chicken Wrap

Submitted by: maryabus

Cooked, marinated chicken is combined with a garlic-lime mayonnaise, cilantro, green onion & toasted almonds, and rolled in a flour tortilla.

Ingredients
• 3 boneless, skinless chicken breast halves, thinly sliced width-wise
• 3 limes, juice and zest
• 4 garlic cloves, minced
• 1/2 cup green onions, chopped
• 1 cup cilantro, chopped
• 1/2 cup slivered almonds, toasted
• 3 Tbsp olive oil
• 1 1/2 cups garlic mayo (recipe follows)
• 4-6 burrito size flour tortillas (12-inch)
• 1/2 tsp salt
• 1/2 tsp pepper
• Nonstick cooking spray
• Garlic Mayo:
• 3 eggs
• 1 1/2 tsp vinegar
• 3 large garlic cloves
• 1 Tbsp lime juice
• 2 pinches salt
• 1 1/2 cups vegetable oil

Method
In a bowl, add chicken pieces, lime juice and zest, minced garlic, salt and pepper. Marinate in refrigerator at least 15 minutes or overnight. Garlic Mayo: In a blender add eggs, vinegar, lime juice and salt. Blend on medium/high. While mixing, pour in the 1 1/2 cups vegetable oil slowly through the blender cap until mayo becomes thick and resists any more blending. Pour into sealable container and refrigerate. On the stove over high heat, add olive oil in a large skillet. When hot, add chicken pieces and allow to sear about 5 minutes on each side or until the juices run clear and chicken is golden brown. Remove chicken pieces and allow to rest and cool enough to handle, about 10 minutes. Once cooled, dice chicken into small pieces, toss with cilantro, green onions, almonds and 1 cup of the garlic mayo Spoon mixture down center of tortillas, fold up, fold in the ends, and roll up until sealed. In a non-stick skillet over med/high heat, spray a little cooking spray and place chicken tortillas 1-2 at a time. Brown on each side to serve: Cut the wraps at an angle and serve with remaining 1/2 cup of garlic mayo as a dip.

Number of Servings: 4-6

Source: betterrecipes.com