Wednesday, November 14, 2012

Our anniversary...all year long

So, I've found "Plan to Eat"  meal planning system.... I'm on my 30 day trial but I'm pretty certain I'll be buying a year subscription.   I'm really loving how easy it is.   Seriously...check it out!

There is a link on my sidebar.

Anyways....all those recipes I've been pinning on I'm actually making some of them...because I can so easily add the recipe into Plan to Eat.  Then add it to my menu, and POOF!  All the ingredients are on my grocery list.  It's fabulous!

I made these the other day.   My husband really liked them.   He ate.... a lot of them...  At first he couldn't place where he knew this taste from, then I asked him about our anniversary.  We go to Red Lobster for our anniversary every year to "recreate" our wedding meal, of lobster and steak.   I usually end up having shrimp, scallops and crab more than lobster or steak!

Print Recipe

Cheddar Bay Biscuits


Course: Appetizers


  • Biscuits:
  • 2 1/2 cups Bisquick
  • 4 Tbsp cold butter
  • 1 cup cheddar cheese shredded
  • 3/4 cup milk
  • 1/4 tsp garlic powder
  • Butter Glaze:
  • 3 Tbsp butter
  • 1/2 tsp garlic powder
  • 3/4 tsp dried parsley flakes


  1. Preheat your oven to 400 degrees. Lightly grease or line one cookie sheet with parchment; set aside.
  2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter (I just used 2 forks). Don’t worry about mixing too thoroughly; there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined, but don’t over mix.
  3. Drop 1/4 cup portions of the dough onto the lightly greased or parchment lined cookie sheet. Bake for 11-13 minutes in preheated oven or until the tops of the biscuits begin to turn light brown.
  4. While the biscuits are baking, melt butter is a small bowl in the microwave. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the tops of all the biscuits. Sprinkle a little kosher salt on the freshly coated biscuits. Makes one dozen.
  5. Need to use up some zucchini? Grate a small zucchini, about 3/4 cup. Strain the grated zucchini in a cheesecloth or some paper towels to get rid of the excess moisture. Add the grated zucchini to the biscuit batter when you add the cheese and milk.

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