Easy Homemade Biscuits

This is what we had for breakfast today.

The picture is not the best (I curse the awful lighting we have in this temporary housing), but I assure you it was yummy!  What did you have?

I still consider myself to be quite the novice when it comes to making rolled biscuits.  BUT...I think I have found the best recipe yet.  Thanks to Beth from kitchenMage, I made these babies.

Now if you are comparing mine to hers, I know what you are thinking.  Hers look much better.  Let me remind you that I already stated I am a bit of a novice at this whole biscuit making thing.  It could also be due, in part, to  my crappy lack of photography skills and the fact that I used a phone camera.  Either way, I think these are the best I've ever made!  

I have always been a lover of biscuits.  As a kid, I cherished the occasional "going out for breakfast" events because it meant I could order biscuits instead of toast.  Homemade biscuits were not a staple in our kitchen, but I loved them so.  The fluffy, soft, buttery goodness was such a treat.  

Let's face it.  Biscuits really aren't that tricky.  After all, they require just a few basic ingredients, and they really take no time at all in an oven.  However, when you are new to mixing, kneading, and rolling dough, the job can feel a bit daunting.  The more you mess with dough, the tougher the biscuits become, and if things aren't just right, you can be left with a sticky, gooey mess before you ever get to cut any biscuits.  Then there is the whole "just how thick am I supposed to roll this stuff" to get the perfect end result?  It does take some practice...and well, some confidence (which, by the way, comes with some trial and error--as with everything in life).

Anyway, I am glad that I have continued to make homemade biscuits.  I have come a long way from my first ever batch of bisquick "drop" biscuits (because I was too scared to attempt rolled biscuits).  Baking a fluffy, flaky, biscuit from scratch really can be done!

I did not use a food processor, as Beth did.  I used my hands, but these were really easy.  Be sure to check out Beth's extra notes, as well as her photos of the whole process.  It is all good info.  And, thank you, Beth!

Easy Homemade Biscuits

from Beth at kitchenMage

2 1/4 cups of all-purpose flour
3/4 tsp salt
1 tsp sugar
4 tsp baking powder
1/3 cup cold butter
1 cup cold milk

Preheat the oven to 450 degrees.  Mix together the flour, salt, sugar and baking powder.

Next, cut the butter into small pieces and add them to the flour mixture.  Then cut in the butter with your hands by shmearing (yes that is my own word) it between your fingers (there's no need for a pastry blender).  The result should be a crumbly looking dough, with the butter pieces about the size of peas.

Then add in the cold milk and gently mix the dough until it just comes together.  Turn the dough out onto a lightly floured surface and gently knead the dough just a few times to get it into a more cohesive ball of dough (I did have to add just a sprinkle or two of flour to keep it from sticking to everything!).

Roll the dough out (I rolled it into a circle) to a thickness of about 1/2 inch to 3/4 inch, and cut your biscuits with a biscuit cutter or glass (I actually used a 3-inch cutter).  I was able to get 8 biscuits from this batch, and I did save the leftover dough for later, as Beth suggested.

Place your biscuits on cookie sheet (no need to grease) and bake at 450 degrees for 8-10 minutes. 

The end result is a lovely, fluffy, warm biscuit...mmm, so good with butter and jelly, or used to make a sausage, egg and cheese biscuit sandwich, as we did this morning. Then there is always biscuits and gravy.  Are you hungry yet?  Enjoy!

Pumpkin Donut Puffs

 I LOVE the Fall!  The temperature change, the colors, the decor, the comfort food, and all things pumpkin!  The rest of my family is probably not as in to pumpkin as I am, but I definitely didn't get any complaints from these donut puffs.  I call them puffs because they aren't shaped like donuts, donut holes, or even muffins.  So...puffs, they are!

You can find this recipe all over the blogosphere as donuts, and donut muffins.  I adapted the recipe from babycakes slightly.   I like to substitute some white flour with a bit of whole wheat flour.  I also use unsweetened applesauce in place of the oil whenever I can.  Don't get me wrong, I wouldn't exactly call these puffs healthy, but I feel like small changes can help a bit. 

I whipped these babies up one night when I was feeling a bit stressed and irritable.  I needed something to take my mind off my troubles.  These were quick and easy, and they hit the spot with a cup of coffee.  They were also a good incentive for my kiddos to finish their homework! 

When in need of some good old comfort food, make some pumpkin spice donut puffs and get your fall on!

Pumpkin Spice Donut Puffs

adapted from babycakes

1¾ cups flour (I used 1 c all purpose flour, and 1 c whole wheat flour)

1½ teaspoons baking powder

½ teaspoon salt

1½ teaspoon pumpkin pie spice

1 teaspoon cinnamon

⅓ cup unsweetened applesauce

½ cup brown sugar

1 egg

1½ teaspoon vanilla extract

¾ cup pumpkin (canned)

½ cup milk

For Topping:
½ cup melted butter
⅔ cup sugar
3 tablespoons cinnamon

In a small bowl, mix together flour, baking powder, salt, pumpkin pie spice and cinnamon and set aside.  In a larger bowl, us an electric mixer to combine the applesauce, brown sugar, egg, vanilla, pumpkin and milk.

Pour dry ingredients into liquid ingredients and stir until moistened. Do not over mix.
Drop by rounded mounds into a muffin tin (sprayed with cooking spray).  Bake about 4 to 5 minutes or until a toothpick inserted into "puff" comes out clean.

Melt butter in a small bowl and combine the sugar and cinnamon in a zipper bag.
While donuts are still hot, dip each one in melted butter, then shake in the cinnamon-sugar mixture to add topping.

Sopapilla Cheesecake

Over the summer, my sister-in-law, Heidi, had a shindig for some occasion that I can no longer remember.  Her mother-in-law, Jackie brought a heavenly dessert called Sopapilla Cheesecake.  Well...I guess it was heavenly by everyone's reaction to it.  I got up to partake in the experience, only to find the entire dessert was eaten.  Not a tiny smidge left!  What?  Are you kidding?  You PIGS!  Well, as the saying goes..."You snooze, you lose!"

I knew that I would have to make this dessert, so when I came across it on Pinterest, I got excited.  Now I could finally see what all the hubbub was about.  I am not sure if this is the exact recipe that Jackie used, but I've seen it on Pinterest more than a few times, and they are all the same recipe.  It is so super easy, and truly yummy!  I know this is not the last time I will make this little delight. 

If you are in need of a new dessert to make for company or take somewhere, make this!  Like I said, it is very easy, and it will impress a crowd.  Oh, and if it is a bigger crowd, make two...just in case!

Sopapilla Cheesecake
 from Chef in Training

2 cans Pillsbury Crescent Rolls
2 8oz packages cream cheese
1 cup sugar
1 teaspoon vanilla
1/4 cup butter, melted
cinnamon-sugar mixture

Preheat oven to 350 degrees. Unroll 1 can of crescent rolls (I used the sheet of crescent rolls--this eliminates having to press the seams together) and lay it on the bottom of a 9x13 pan (no need to grease). 

Combine softened cream cheese with sugar and vanilla (I added a couple shakes of cinnamon to this mixture, also).  Spread the cream cheese mixture over the bottom crescent roll layer.  

Lay the second layer of crescent rolls over the cream cheese layer and pour melted butter over the top.  Then sprinkle cinnamon-sugar over that (to your liking).  Bake for 20-30 minutes.  Let this cool for a bit before eating so the cream cheese mixture can set a bit.  

This dessert can be easily cut in half and made in an 8x8 dish.  That's what I did.  Otherwise I would have spent the next several days eating and eating, and gaining about 3-4 pounds!   Enjoy!

 

Peanut Butter Chocolate Chip Granola Bites

We are a granola bar eating family around here.  I have been making these granola bars for a little over a year now, but recently I bought a box of the Quaker chewy granola bars because we were in the process of moving, and making my own was out of the question.  I was so surprised when I took a bite of one.  I didn't like it.  In fact, I stopped eating it!  Mine are so much better! 

So, when I came across these chocolate chip granola bites on Pinterest, I just had to try them.  I chose to replace the oil, however, with peanut butter.  This recipe is very similar to the granola bars I already make, but I liked the idea of putting them in cupcake liners in a muffin tin.  I don't have a mini muffin tin, but the regular muffin tin produced perfectly sized single servings. 

Peanut Butter Chocolate Chip Granola Bites
adapted from another lunch

2 1/2 c. quick oats
1/2 c. crisp rice cereal
1/2 c. mini chocolate chips
1/2 c. brown sugar
1/2 tsp. salt
1/2 c. natural creamy peanut butter
1/4 c. honey
1/2 tsp. vanilla
* optional: ground flax seed and/or wheat germ (3 heaping Tbs. of each)

Preheat the oven to 350 degrees.  Combine the oats, rice cereal,  and salt (and ground flax and wheat germ if using) in a bowl.  In a large glass measuring cup, combine the brown sugar, peanut butter, and honey.  Heat in microwave for 1 minute.  Then stir to combine and add the vanilla.  Add the honey mixture to the oat mixture and combine really really well.  It may take some work, but the mixture should stick together.  Then add the chocolate chips and continue to stir.  

Using a cookie scoop, fill paper lined muffin cups about half full, and then press the mixture really well into each cup (they will end up about 1/3 full).  The more packed you can make them, the better they will stay together.  I was able to fill 18 muffin cups (regular sized).  Then bake them for about 10 minutes (I'm not sure how necessary this step is, but it didn't hurt).  Allow the granola bites to cool COMPLETELY before messing with them.  Otherwise, they may fall apart on you.
 

 
These were easy to store in the freezer, and when packing lunches, I simply placed the granola bar bite, paper liner and all, into a sectioned  lunch container with a lid.  I imagine you could make these without the paper liner to eliminate packaging material, altogether--so earth friendly!

Banana Chocolate Chip Muffins w/ Cinnamon-Sugar Topping

I needed to use up several very ripe bananas, but banana bread takes up to an hour and fifteen minutes to make.  It was already a late Saturday morning, and I didn't want banana bread that badly.  My already lazy Saturday would have become even lazier!  So, I decided to look for a quicker banana muffin recipe to make instead.  I found a recipe here that used applesauce instead of oil, which is good because we had lost our oil in our move, and it hadn't been replaced yet.  It also makes the muffins a little bit healthier.

I changed the ratio of whole wheat flour to all-purpose flour just a bit.  I then changed up the recipe even more by adding chocolate chips (YUM) and a cinnamon-sugar topping!  The result...a yummy, moist, chocolate-y muffin.  The cinnamon-sugar topping was just the right touch to make this weekend breakfast special.  I think the next time I make these, I may try using all whole wheat flour.

Banana Chocolate Chip Muffins
 adapted from SparkRecipes (SERENITY)

1/2 cup all whole wheat flour
1/2 cup all-purpose flour
1 Tbs baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup mashed bananas (about 3 ripe bananas)
1/4 cup sugar (I used brown sugar)
1/4 cup applesauce
1 egg
1/2 tsp vanilla extract
2-3 Tbs semi-sweet chocolate chips

For the Topping:
4 Tbs butter, melted
cinnamon-sugar mixture (2 tsp cinnamon to 4Tbs sugar)


Preheat oven to 350 degrees.  Grease muffin tin or use paper muffin liners.  Combine flours, baking powder, baking soda, and salt.  In a separate bowl, beat banana, sugar, egg, and vanilla. Stir in applesauce.  Stir in flour mixture. Once combined, add the chocolate chips and stir to combine.
Pour batter into muffin cups, about 3/4 full.  Bake for 15-20 minutes.  A toothpick inserted in the center should come out clean (mine took the full 20 minutes).  If you use paper liners, the muffins stick to the paper until they have set awhile.  While the muffins are still warm, dip the tops in the melted butter, and then into the cinnamon-sugar mixture.  Makes 12 muffins.

Monterey Chicken

Whew! I never meant to go so long between posts.  We've been a bit busy moving our family across the country.  It's been quite the adventure.

Anyway,  I found this dish on Pinterest, and I just had to try it.  I actually made this several weeks ago, before we moved.  It reminds me of an entree from a restaurant.  It was quick, easy and really yummy.  Make this when you get into a 'What else can I do with chicken?' funk.  You won't be sorry.

Monterey Chicken
from All Things Simple

4-6 chicken breasts
1/4 cup bar-b-que sauce
1 14 oz. can Rotel tomatoes (with green chilies)
1 cup shredded colby/jack cheese
4-6 slices of cooked, crumbled bacon
sliced green onions 
pepper

For the marinade:
1/4 cup olive oil
2 T  soy sauce
2 tsp McCormick Montreal Chicken Seasoning

Pound the chicken breasts to flatten.  Marinade the chicken for 30 minutes.  Preheat the oven to 400 degrees. Season the chicken with pepper and grill the chicken breasts until no longer pink.  You could also saute the chicken in olive oil if you prefer.  Place the chicken on a foil covered baking sheet. Top each chicken breast with 1 tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. Rotel tomatoes, green onions and crumbled bacon.  Bake in oven until cheese is melted (about 5 minutes).
 

Apple Cinnamon Oatmeal

I seem to be on an oatmeal kick lately...which is good considering I have three containers of it on the shelf downstairs!  I have this same problem with cheese.  I always think we may need some once I'm at the store--only to come home and find out I now have an abundance.  Oh well...

We typically buy the huge box of Quaker instant oatmeal packets from Costco.  We go through some oatmeal in this family, especially in the winter.  I have been on a mission to make more homemade meals, however, and I thought why not oatmeal.  After all, we all know that homemade is healthier and tastier, right?  And although instant oatmeal is fast, it's not like cooking it on the stove takes hours.  How hard can making a tasty bowl of homemade oatmeal be?

Well, I quickly found out that good oatmeal is not just water and oats with some sugar sprinkled in--Yuck!  I wanted something that mimicked my 1-minute microwave version.  So, I began searching for oatmeal recipes.  There are a lot of versions out there...crockpot, overnight, homemade instant packets.  I tried one crockpot version, and it was NOT good.  My crockpot tends to overcook things because it is so hot, and I spent days (or so it seemed) scrubbing burned oatmeal off of it.  I was intrigued by the instant packets, but the more I thought about it, it didn't seem cost effective at all.  The amount of time spent making them did not make sense when the amount of savings was mere pennies, at best.  Plus, I didn't feel so good about using all those baggies.

I think I've finally found the answer thanks to Blissful and Domestic.  I have made very minor adjustments to this recipe, including reducing the amount of sugar (only slightly) and cutting the recipe in half to make less.  I think I have a keeper...and it only takes about 15 minutes, of which I can be doing other things, as well (emptying the dishwasher, getting dressed, pestering my kids to get a move on, making lunches...and so on).

Buttermilk Oatmeal Pancakes with Blueberries

I came across this recipe at OAMM and thought I would give it a try.  My kids are big fans of pancakes and they ask for them often.  This version of the blueberry pancake is made with a healthy boost of oatmeal and only 1/2 cup of whole wheat flour--no white flour!  You can't beat blueberries and oatmeal for a healthy breakfast.

As I was making these babies, I began to think that my kiddos were not going to like them.  They turn out very dark--beware!  Whenever a food looks even slightly burned, my kids turn up their noses.  When I sampled them, I noticed a definite hearty texture.  Texture is a funny thing with kids, too.   However, the taste was very good, and it was too late to turn back, as this is what I was making for breakfast.

As we sat down to breakfast, no negative comments were made (I was shocked).  When my kids tried them, they liked them a lot!  Success!!  These pancakes are quite filling, so you can feel good about feeding them to your kids before sending them off to school.

Peanut Butter Oatmeal Chocolate Chip Cookies

Since I haven't yet posted any cookie recipes, I figured it was about time.  I know, I know... not really so healthy.  However, this girl's got a sweet tooth like no other, and sometimes you just gotta give in, right.?  I'm trying hard to learn what the word "moderation" means when it comes to the sweet stuff.  Anyway... I was craving something with chocolate and peanut butter over the weekend.  Then I thought to myself...I wonder if a recipe exists for a peanut butter oatmeal chocolate chip cookie.  Well, silly me...there sure is a recipe for that!  Let me tell you, this cookie is oh my yum!  It is quick and easy, too!

 I found these little gems on several sites and blogs. The recipes were all very similar, but  I decided to try the version from The Girl Who Ate Everything and also Brown Eyed Baker.  I can assure you that I will be making these again and again.  I think I will try using whole wheat flour next time.  Now hurry and make these cookies.  You won't be disappointed!

Pineapple Orange Banana Green Smoothie

I have really gotten into the green smoothie craze.  It is such an enjoyable way to get extra veggies into your diet.  I started out with my Purple Monster smoothie, but I began searching for, and experimenting  with other flavors.  When I was growing up, we would splurge every once in a while on a carton of orange pineapple banana juice.  I loved it.  I recently found a blend of almond milk and coconut milk by Blue Diamond in the grocery store.  A light bulb went on.  All of these flavors together would make a great tropical smoothie.

This smoothie is refreshing, sweet, and great for breakfast!  It has a light hint of coconut, which makes me feel like I'm drinking some fancy tropical drink on the beach instead of some green vegetables in my kitchen!

The Purple Monster (Green Smoothie)

Green smoothies are all the rage right now.  I was intrigued when I started seeing them pop up on Pinterest all over the place.  I, like many people, was wanting to start some new healthy habits at the start of the year.  I like vegetables, but I do find it difficult to eat enough throughout the day.  So I thought this would be a great way to sneak extra vegetables into my diet, as well as my kids' diets.

I decided to start with a smoothie containing strawberries, blueberries, and bananas.  My kids were already used to these fruits in a smoothie, so I thought it would be easier to get them to drink it.  To my surprise, the blueberries in this smoothie gave it a purple color instead of green (hence the name "Purple Monster"), making it even easier to get them to try it! Score!

I have to admit that I was skeptical, at first, about the taste of this smoothie.  I was sure that I would be able to taste the spinach.  To my delight, I didn't notice the spinach at all, other than a sweetness that it added.  This was also my first experience with almond milk.  I loved it, and my kids did, too!  Sweet success!

Peanut Butter Rice Krispy Treats (no marshmallows)

I am always looking for fun treats to make for my kids' lunches.  Rice krispy treats are so easy and tasty, but I am trying to feed my family healthier foods, thus using marshmallows less often (okay...every once in a while)!  I came across these on Pinterest, and I got the idea to make a healthier peanut butter rice krispy treat.  Here they are!

I used honey, brown sugar, and of course peanut butter as the "glue" to hold these bars together.  My kids were instantly hooked!  I know these still have quite a bit of sugar, but at least the ingredients in honey and natural peanut butter are healthier than those in marshmallows.  I feel a little bit better about my kiddos getting a small one of these in their lunches.  You could even make these with brown rice cereal for more nutrition.  The best part is that they are super quick to make!

No-Fail Whole Wheat Pizza Crust

I have recently been trying to master homemade pizza.   The crust is the hardest part.  I've tried several recipes, but they always seem to come out too "bread-y" and kind of flimsy.  Then I discovered Lauren's Fail Proof Pizza Dough over on Lauren's Latest.   She includes some great tips for making a restaurant quality pizza crust.  One of her tips is to use bread flour.  I did not use bread flour (I plan to one of these days to see the difference), but the end result was still great.  Another one of her tips is to knead, knead, knead the dough.  Of course, she used a stand mixer to do this, while I used my hands!  It was hard work, but I kneaded for the recommended six minutes, and it paid off!

BBQ Chicken Pizza on No-Fail Pizza Crust

The only change I made in the ingredients of this recipe was to replace the bread flour with two cups of whole wheat flour and 1 cup of all-purpose flour.  I was very excited with the results.  The crust came out chewy and crispy- just the way I like it!

Blueberry Lemon Muffins

I try to vary my kids' weekday breakfasts.  Don't get me wrong, cereal is quick and easy when we are trying to get out the door on time, but it can get boring day after day after day...  I also worry that it isn't all that healthy, especially when your kids have nagged you enough that you finally say yes to the cereal that is ladened with preservatives and artificial colors and flavors.  Eww!  It happens every once in a while (especially when Dad does the shopping).

I decided to make these blueberry lemon muffins that I found over at The Girl Who Ate Everything.  I thought they would go well with fruit & yogurt parfaits or green smoothies..  I love that they are made with frozen blueberries because we always have these on hand. 

Blueberry Lemon Muffins

To make these muffins a bit healthier, I replaced half of the white flour with whole wheat flour.  I also replaced the sugar (in the batter) with agave nectar.  These were a hit with my family and co-workers (my son wasn't so happy that I decided to share our leftovers).  These muffins crown nicely (Don't you just hate puny, flat muffins?).  They aren't overly sweet, either.  The sugar topping is the perfect touch.  They will make even the novice baker a star!

Cinnamon Breakfast Biscuits

Every so often, when I was teaching, the ladies in the cafeteria would serve cinnamon raisin biscuits with a sugar glaze drizzled over top.  I would get so excited when the scent of cinnamon and warm gooey goodness  greeted me as I entered the building.  I always had to buy one, even if I'd already eaten breakfast.  They reminded me of the cinnamon raisin biscuits from Hardees.  YUM!  Anyway, I discovered this recipe for cinnamon biscuits in my Better Homes and Gardens New Cook Book.  I just had to try them.  I did make a couple of changes by using a combination of all purpose flour and whole wheat flour.  I also cut back a little on the butter and used a little bit of applesauce to make up for it.  I didn't use raisins because my kids are weird about them, but these biscuits turned out yummy without them!

Cinnamon Breakfast Biscuits

Chewy (No-Bake) Granola Bars

I was on a quest to find healthy snacks/treats to pack in my kids' school lunches.  We love granola bars at this house, and we used to buy huge boxes of Quaker Chewy Granola Bars.  But then I got on a kick to make as many things "homemade" as I could to avoid all the added junk that goes into packaged foods (you know, all the ingredients and preservatives that you can't pronounce).  So, I started searching for recipes.  I love the no-bake recipe from Krafrecipes.  It's simple and oh so yummy!  I have made a change in the recipe that my family seems to enjoy even more.  Instead of using plain oatmeal, I have used a combination of granola and plain oatmeal.  I make these almost on a weekly basis, because they just don't last long! 

Chewy (No-Bake) Granola Bars

I keep these granola bars stored in the freezer (originally so they would keep for a while--but that is never an issue!).  I still keep them in the freezer in the hopes that it will deter us from eating them so fast--because it takes more effort to get them out of the freezer.  I then pack them into lunchboxes in the morning. They thaw in no time, and my kiddos thank me every time they find one in their lunches.

Healthy Whole Wheat Pancakes

I'm so excited!  I've done it.  I've gotten my kids to eat whole wheat pancakes without turning up their noses and complaining.  In fact, all I could hear was, "Mmm... these are so good!"  The pancakes were fluffy (flat pancakes are so disappointing) and very tasty. You can't beat that in a low-fat pancake.

Even better, I made Gina's blueberry compote that can be found over on Skinnytaste, and the kids couldn't get enough!   That's saying something, because these days I have a very difficult time getting my son to eat any fruit other than an apple or something from a can!  I only had frozen blueberries, but it came out perfectly.  It was a bit sweet, but you can adjust the amount of sugar to your taste.

How about that...I sneaked in some whole wheat goodness and real fruit!  Take that kids.  I'm going to make you healthy eaters whether you like it or not!

Healthy Whole Wheat Pancakes

The true test of these pancakes was the next morning.  We defrosted the frozen pancakes in the microwave for 30 seconds and then popped them into the toaster.  They were still yummy!  What a great (and quick) weekday breakfast.

Homemade Red Enchilada Sauce

So the other night I had decided to make a Chicken and Black Bean Enchilada Casserole from The Girl Who Ate Everything, and as I got started, I suddenly realized that I had forgotten to buy a can of red enchilada sauce.  Just great!  I couldn't wait to try this recipe, and now not only can I not make it, but I have nothing else ready to go.  Quick! Think!  Then I remembered that I had seen a recipe online for homemade enchilada sauce.  So I got out my computer and started searching.  I quickly found several recipes and chose to make Texas Red Enchilada Sauce. I had to tweak it a little bit, because I had tomato sauce instead of tomato paste.  I really thought this was going to end up a dish that my family would have to 'stomach' rather than enjoy. However, I was very proud of the end product.  The enchilada sauce tasted great, and the chicken and black bean casserole was DELICIOUS!

Chicken and Black Bean  Enchilada Casserole (picture by The Girl who Ate Everything)

I'd also like to think that my enchilada sauce is healthier than the canned version.  I'll have to check it out the next time I go shopping.