Cheddar Bay Biscuits


If you’ve ever ate at Red Lobster, you’ve probably fallen in love with their Cheddar Bay Biscuits.  If you’ve never ate there and gotten a chance to try these savory biscuits, you’re missing out! 
Well, I’ve finally gotten a recipe that tastes JUST like them!  These soft, garlic-flavored,  flaky biscuits will become a favorite of yours, and your family will request them any time you have pasta or clam chowder.  I know mine do! 

Cheddar Bay Biscuits  (makes 12-14 biscuits)

2-1/2 cups baking mix
3/4 cup cold milk
4 Tbs. cold butter
1/4 tsp. garlic powder
1 cup grated cheddar cheese
  1. Preheat oven to 400*.
  2. Combine baking mix with butter in a medium bowl using a pastry cutter.  Add cheese & garlic powder, mixing well. 
  3. Add milk & mix until combined. (May need to add another small splash of milk.)  Do not over  mix.
  4. Drop by 1/4-cup portions onto parchment paper-lined baking sheet.  Bake for 15 – 17 minutes or until tops are a light brown (any darker & they start getting hard). 
  5. While biscuits are baking, place 4 Tbs butter (melted), 1/4 tsp parsley flakes, & 1/2 tsp.  garlic powder in a small pot on stove.  Warm over medium-low heat and continue to heat until biscuits are done.  Brush over top of hot biscuits.  Serve warm.   (*I ran out of parsley flakes so this batch does not have them on the tops.*)
*The best way to drop them by 1/4-cup portions is to use either the large scoop from Pampered Chef (which is what I used) or use an ice cream scoop.
**This recipe calls for a baking mix (i.e. Bisquick).  I make my own.  It’s very easy to do and works just as well.  I’ll be sharing that recipe with you in the next few days.**

This post is linked to:

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Cloud-Like Pancakes


I don’t know about your family, but mine loves pancakes. For the first few years of my marriage, I used to buy the premixed kind the you “just add water and shake”. But, when I started really getting into frugality several years ago, I started to really learn how to cook, and one of the things I wanted to make was pancakes from scratch. I tried several recipes, but none really said “these are the ones I want to make for my family”, know what I mean? That is, until I found this one on Frugal Families. These pancakes are light and fluffy and always turn out. Sometimes they might not rise as well as others (maybe somebody added too much liquid?), but they always taste really good, AND the freeze well! I love to keep these on hand in the freezer, especially during the school year. They make for a quick “grab-n-go” breakfast. I hope you enjoy them as much as my family does!

Cloud-Like Pancakes

1 c. white flour
2 Tbs sugar
2 Tbs baking powder (yes this is tablespoons)
1/2 tsp. salt
1 egg
2 Tbs oil
3/4 c. milk (I usually use buttermilk)


Combine dry ingredients. Add egg, oil and milk. Batter will be bubbly and foamy.


Scoop/pour batter onto hot griddle/skillet.



Cook until edges are dry and center is set, then turn.


Cook until done. Enjoy with any/all of your favorite toppings!

** Recipe doubles nicely!**

This post is linked to:

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Baked Potato Soup

I was given this recipe by a friend from another site, and I’ve tweeked it a bit to make it my own.  I’m not a big fan of plain potato soup, but I love this one!


2/3 cup butter (10 2/3 Tbs butter)
2/3 cup flour
7 cups milk (measure milk out prior to starting potatoes and allow to slowly become lukewarm)
3/4 tsp salt
1/2 tsp pepper
4 lb potatoes baked, diced and peeled
1 Tbs dill weed
12 slices of bacon- crumbled
4 green onions chopped
1 1/2 cup shredded cheddar cheese
8 ozs sour cream

Peel & dice potatoes.  (Michael helped me with the potatoes.)



The size you want the potatoes depends on your preference, but I make them bite size.    Cook potatoes just until fork tender (you pierce with a fork and they slide right back off), drain, and set aside.


Melt butter in large pan; add dill weed and let saute briefly (about 1 minute).  Add flour to make a roux. 


I did not have any green onions this time so I used a small onion and sauted it in the butter for about 5 minutes before adding the flour. 

Very gradually, add the milk, stirring between additions and allow to thicken between each addition.


Once all milk is added, add back in potatoes, salt & pepper to taste.  If soup is not thickened, bring to a boil and simmer 10 minutes.  If it is already thickened, simmer for about 10 minutes.  


Add in remaining ingredients, stirring well to combine, and heat through.





This soup is very quick and easy to make.  It makes a lot, so be prepared for at least 2 meals or to feed several people at once. 

This post is linked to:

Grocery Cart Challenge Recipe Swap

Food On Fridays

Foodie Friday 

Friday Feasts