Foodie Friday…Red Lobster Cheddar Biscuits…YUM!!!

So I am not a big seafood fan.  I know, I’m weird.  I have been to Red Lobster a few times over the years and I know one thing for sure.  I LOVE their cheddar biscuits.  Like I could eat three or four, drink some water and call it good.  So, when I was shopping at Sam’s Club a few weeks ago and saw this…


I totally freaked out.  I had to buy them and we tried them out that night with our dinner.  The picture I had of the recipe on the box came out really bad so I’ll type it down here.  I’m wondering about trying to re-create these with bisquick, some seasonings, and the butter and cheese in case I ever can’t (GASP!) find these in the future.  They were a huge hit with my family so here you go.

Recipe from back of the box:

3/4 c. cold water

1/2 c. shredded sharp cheddar cheese

1 pouch cheddar bay biscuit mix (enclosed) *This is where I’m wondering if you could substitute Bisquick?

Herb Butter Sauce:

1/3 c.  butter

1 pouch garlic herb blend (this is basically just garlic salt, parsley, italian seasoning, etc…, could probably just come up with a blend to your own liking and tastes)


Preheat oven to 325 degrees.  Line baking sheet with parchment paper or spray baking sheet with non-stick cooking spray.

Stir together water, cheese, and biscuit mix until dough forms.  *Do not overmix.

Scoop dough immediately into 8-10 portions about 1/4 c. each and place 2 inches apart on prepared baking sheet.


Bake 14-16 minutes or until golden brown on top.  Melt butter in a microwave safe bowl, add garlic herb blend and stir until thoroughly mixed together.



Spoon or brush 1 t. of butter mixture on top of each biscuit while still HOT.  Serve immediately.

If you are trying the copycat versions with Bisquick to make 8-10 biscuits the box came with about 2 c. of mix.  The spice pouch was about 1/2 t. and both could be adjusted according to your tastes and the size of the crowd you are serving.  But seriously, who doesn’t like bread that also happens to have cheese in it?  I’m not sure you could go wrong here…  Have a great weekend!

Foodie Friday…Delish Banana Bread!

Nothing sweet to nosh on…woe is me.  Then my little eye spies some almost-too-ripe bananas on the counter.  Banana bread is the answer!  Here is a recipe that I got years ago and have fine-tuned it a little bit.  I know some people love to add walnuts, etc…to their banana bread and I think that would be great.  Here is a simple, no-nut version that you can make your own.  Feel free to “go nuts.”  Hardy-har-har.  🙂

Homemade Banana Bread


-3 or 4 ripe bananas, smashed (I just use a potato masher)

-1/3 c. melted butter (margarine works too)

-1 c. sugar (could be reduced to 3/4 c.)

-1 egg, beaten

-1 t. vanilla

-1 T. baking soda

-Pinch of salt

-1 t. cinnamon

-1 1/2 c. all-purpose flour


*Note:  This recipe doesn’t require a mixer, a wooden spoon works just fine

1.  Preheat the oven 350 degrees.  Mash bananas in big mixing bowl.


2.  With wooden spoon, mix melted butter into the mashed bananas.  Then add sugar, beaten egg, and vanilla.



3.  Sprinkle baking soda, salt, and cinnamon over the mixture then mix together.


IMG_25224.  Add the flour last, mixing it in a small amount at a time.  Batter will be slightly lumpy.



5.  Pour into a prepared loaf pan.


6.  Bake for 45 minutes to 1 hour.  I always check mine at 45 minutes and go from there.  Bread is done when the top is springy to the touch, edges are golden brown, and a cake tester (or wooden skewer) comes out clean.



IMG_2527Have a great weekend!



DIY Cake Keeper

Normally in Foodie Fridays we like to post tested and approved recipes from our own kitchens. I wanted to mix it up this week, ( and truth be told, I’m at the airport right now and don’t have a recipe to share 🙂 ) and share a food saving tip.

I am forever plagued by the problem of how to store a leftover cake when we don’t finish it. I know there are cake savers out there that you can buy, but they are huge and I didn’t want to store one when it would be used pretty infrequently. Enter the DIY cake keeper. Actually just a large, upside down Tupperware-type bowl.

I came up with it the last time I made a 9-inch layer cake.

First, I flipped one of the layers upside down on top of the lid. I frosted the sides and top as I normally would, using the lid as a plate.


Then, I put the bottom or flat side of the other layer in top and frosted that.

I was actually making the cake for later that night so I wanted to pop it into the fridge. I just put the bowl onto the lid and kept the whole thing upside down to cover the cake.

When we were ready to eat the cake later on, I just popped the lid off and viola!

*depending on how tall your bowl is and how high the frosting ends up, you may have to retouch the cake after opening it up. A small price to pay for yummy cake! 🙂

Foodie Friday…Yummy Spritz Cookies!

Screen Shot 2013-12-13 at 6.29.28 PM

These are a family favorite, and the perfect recipe to use with your cookie press.  Their small size makes them easy to eat without feeling too guilty, and the simple recipe makes them great to give as gifts.  They are a Christmas favorite in our house, a recipe passed down from “Grama B,” so I thought it was a good time to share.  Hope you get a chance to try them out, they really are delicious!

Spritz Cookies ( to be made with a cookie press )


1 lb. butter or margarine

2 c. sugar

4 egg yolks

2 T. cream

5 c. flour

1 t. vanilla

Cream margarine and sugar.  Add other ingredients gradually one at a time.  Put in cookie press and place cookies 2 inches apart on a greased cookie sheet.  Add decorations if desired, the crystal sprinkles work the best.  Bake at 325 degrees for 8-10 minutes.  The cookies are done when the edges are golden brown.  Enjoy!

Foodie Friday…Cake in a Mug Gifts!

TGIF everybody!

Today’s post is a great recipe and a gift idea! I am not one to reinvent the wheel, so when I come across great ideas I try to use them.  That said, I try to give credit where credit is due.  I came across the following recipe/ gift idea at, which is a very cool website if you’ve never checked it out.  The original address for the project is here if you would like to see the original source.

I was trying to think of an inexpensive but thoughtful way to thank my son’s teacher, classroom aide, and therapists for all of their extra efforts helping him to have a successful transition to kindergarten.  These “cake-in-a-mug” treats were the answer!  I got the mugs at The Dollar Store, cello bags from the baking supply section at Walmart, and printed up the directions at home.  (Note:  This makes like 40 servings of cake, so maybe team up with some friends who are also interested in gift ideas, or use for a big function like a shower, or teacher appreciation)


-Box of any flavor cake mix (I used Dark Chocolate)

-Box of Angel Food cake mix

-cello bags with twist ties

-ribbon if desired

-coffee mugs (one per gift recipient)

-paper, supplies for printing or writing out the directions

In a large bowl, mix the two flavors of cake mix until they are well blended.

chocolate cake boxangel food cake box

cake mix in bowl

For each gift recipient, put 3 tablespoons of the blended mixture into a cello bag and twist tie it closed.  (3 T. equals 1 serving of cake.  I tried to fit 2 servings into one mug, but when I cooked it, it overflowed.  One serving for a standard mug size seems to work best)

cake in cello bags

Print directions for gift recipient on how to prepare their cake.  (This is called the 3-2-1 recipe because it uses 3 T. of cake mix, 2 T. of water, and is cooked in the microwave for 1 minute.  Cute, right?)  These can be typed or done by hand.  They could be hole-punched and tied to the gift with a pretty ribbon if you desire.  I just stuck mine in the mugs with the bags of cake mix.

cake in a mug directions

I added a little hand-written note to the bottom of the directions.

Here are my mugs when they were all done.  I like how the red, black, and orange kind of gave them a Fall, back-to-school feel.

finished cake mugs

Here is what the cakes like after they’re cooked in the mugs…

cake in mug

and once they’ve been tipped out on to a serving dish.  They are very hot when they first come out of the microwave.  Make sure to let them cool!

cake in bowl

My son loved his just plain, but I think a yummy topping like ice cream, fudge or Cool Whip would go a long way to make them even better.

Have a great weekend everyone!