Black Eyed Pea Stew and Red Lobster Buscuits!

So, my fiance has found that he really likes split pea soup. I tried making it twice, once it was decent, the other time was awful. I found this recipe in a cookbook I have called Easy Slow Cooker Cookbook. I was thinking slit pea soup the whole time, but it was really black eyed pea soup...and it was too late by the time I realized it. I was already at the store with my grocery list. So, I decided we would try it anyway! It turned out really good!

Here's how I made it...I didn't follow the recipe from the book exactly, but pretty close.

1 1b stew beef

1 onion, chopped

1 green pepper, chopped

3 ribs celery, sliced

3 (15 oz) cans jalapeno black-eyed peas, with liquid

2 (15 oz) cans stewed tomatoes, with liquid

1 tsp salt

1 tsp chicken seasoning (I used 2 tsp of a seasoned pepper mix that I have...it's really good. Next time, I might only use 1 tsp, it was kind of spicy.)

Add everthing to the crockpot and cook on low for about 8 hours.

Red Lobster Biscuits:

I got this idea from mrsbowen on the nest cooking board. I don't have her recipe, so I just googled it and found one. They were fantastic!

2 cups Bisquick (I used lowfat)

1/2 cup grated cheddar cheese

2/3 cup milk

1/4 cup melted butter

1/2 tsp. garlic salt

few pinches of dried parsley flakes

Mix the Bisquick, milk, and cheese together until dough forms. Mix for about 30 seconds. Form into balls and place on an ungreased cooking sheet. Bake in oven at 450 for 10 minutes. While they are in the oven, combine melted butter, garlic salt, and parsley. Remove from oven and pour melted butter mixture over buscuits while still hot. I turned off the oven and then put the bisbuits back in and let them sit and soak up the butter.