Red Lobster Cheese Biscuits

Photo credits: taken from google images (michaelscomments.wordpress.com)

Everyone who tries these cheese biscuits says that they taste just like Red Lobster's! They are ahuge hit everytime I make them, not to mention, they are super fast and easy to make!

Cheese Biscuits

2 cups Bisquick

2/3 cup milk

3/4 cup shredded sharp cheddar cheese

1/2 tsp garlic powder

1/4 cup butter

1/2 tsp garlic powder

1/2 tsp dried parsley (opt.)

In a mixing bowl combine bisquick, milk, cheese and garlic. Stir mixture until well combined.

Drop dough by tablespoonfuls (my cookie dough scoop is the perfect size) on a greased baking sheet. Bake at 400 degrees for 10-12 minutes.

In a small bowl melt butter in the microwave. Stir in garlic powder and parsley. Brush mixture over biscuits as soon as they come out of the oven. Cool a few minutes on the baking sheet, then serve warm.

Print this recipe! .::See instructions on left sidebar::.

Blueberry Yogurt Muffins

These are seriously the best blueberry muffins ever! The reason this recipe caught my attention is that it doesn't call for any milk, which is perfect for me since I can only use goat milk which I haven't had on hand for awhile.

Blueberry Yogurt Muffins

2 c. all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1/2 c. sugar

1/4 c. orange juice

2 T. vegetable oil

1 tsp. vanilla

1 (8oz) ctn. vanilla yogurt (I just measured 8oz out of my big container)

1 egg

1 c. fresh or frozen blueberries

1 T. sugar

Combine flour, baking powder, baking soda, salt, and sugar in a large bowl; make a well in the center of mixture.

Combine orange juice, oil, vanilla, yogurt and egg; stir well. Add to dry ingredients, stirring just until moistened. Gently fold in blueberries.

Divide batter among greased or lined 12-cup muffin pan. Sprinkle tablespoon of sugar evenly over tops of muffins.

Bake at 400 degrees for 18 minutes or until golden. Remove immediately from pan and let cool on a wire rack.

Leftovers can be frozen.

Gluten-Free Brownies

My blogging friend SnoWhite posted this recipe on her blog awhile back. I finally got to make them this week! They are so yummy and no one would ever guess that they have no flour in them. There is one special ingredient...Jacob tried to guess, but couldn't get it right...

Black beans!!

I know it sounds weird, but don't write it off til you try them!

Gluten-Free Brownies

1 can (15.5 oz) can black beans, rinsed and drained
3 eggs
3 T olive oil (I used vegetable oil because I was out of olive oil)
1/4 C cocoa powder
pinch of salt
1/2 tsp. baking powder
1 tsp. vanilla
3/4 C white sugar
1/2 C chocolate chips (I used semi-sweet)

1. Preheat oven to 350 degrees. Lightly grease a 8x8 or 7x11 pan (I used 7x11).
2. In your blender, combine the beans, eggs and oil. Then, puree the mixture. Scrape down the sides several times to make sure everything gets evenly pureed.
3. Add in the cocoa, sugar, baking powder, pinch of salt and vanilla and puree until smooth. Scrape down the sides again to get everything mixed in.
4. Pour the brownie mixture in the pan.
5. Sprinkle chocolate chips over the top of the brownies.
6. Bake for 25-30 minutes or until a toothpick comes out clean. Store leftovers in the refrigerator.

Hope you enjoy! The brownies will be gooey and have a different (but good!) texture.

Key Lime Pie

This is one of the easiest pies I've ever made! It always gets rave reviews too! It's kind of a go-to dessert when I need something fast or spur of the moment since I usually have all the ingredients in my pantry.

What's neat about this pie is that you don't have to make it Key Lime, you can do Lemonade, Strawberry, or whatever Kool-Aid flavor you have a hankering for at the time you want to make it! Every flavor I've tried has been a hit with all who tried it!

I almost forgot to mention that a cashier at Walmart told me the recipe several months ago. She saw that I was buying Lemonade packets and cream cheese (for completely different things) and she said I just had to try this pie.

Super Easy Pie

1 (8oz) package cream cheese, softened

1 can sweetened condensed milk

1 packet (any flavor) Kool-Aid

1 (8oz) carton cool whip

1 graham cracker crust

In a mixing bowl beat cream cheese until smooth. Add condensed milk and Kool-Aid, beat well. On low speed of mixer, whip in cool whip until fully combined. Spoon into crust and smooth out to edges. Freeze for 3-4 hours before serving. Store leftovers in freezer.

Enjoy!!