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Ham and Cheese Biscuits
2 cups Bisquick
1 cup (8 ozs) Sour Cream
½ Cup (1 stick) melted butter
½ cup each Cheddar, Pepper Jack, Monetary Jack or any combo of your choice of cheese
2 cups diced ham of your choice
Blend together ingredients until Bisquick is completely moist
Using a spoon or cookie scoop drop biscuits onto a greased sheet pan (silpat or parchment paper works as well.)
Bake at 400 °F for 10 to 15 minutes depending on size.
Biscuits should be golden brown in color.
Best served warm.
20 ozs semi-sweet chocolate (the better quality the chocolate the better it melts)
5 ozs butter
6 eggs separated
3 ozs sugar
2 cups heavy cream
Melt together chocolate and butter over a simmering double boiler (once the two are melted mix together until combined. Color should be shiny and the texture smooth)
Remove from heat
Separate eggs, adding the yolks to the chocolate mixture, blending until combined.
Whip the egg whites with sugar in a mixer with a whip attachment on high until stiff peaks are formed.
Fold the whites into the chocolate until combined. The whites will fall a little, but the chocolate will become fluffy. The color should be a dull brown with no white showing.
In the same mixing bowl as the whites, whip the cream until soft peaks form. (You do not have to clean the bowl first; it is ok to use the same bowl and beater as the whites. You could not reverse this though meaning whipping the cream first and then the whites, as whites need a clean bowl in order to whip up properly.)
Fold the cream into the chocolate mixture until combined. There should be no white showing and the color of the mousse should be a warm chocolate brown. The texture should be light and fluffy and the volume should have increased three times from the original chocolate mixture.
Refrigerate for at least two hours before serving. Can be kept in the fridge for up to two weeks and up to a month in the freezer.