Monthly Archives: April 2013

restaurant recreation: red lobster’s cheddar bay biscuits


cheddar bay biscuits  I  frozen pizza, again?

I’ve been told these biscuits are better than the real thing. I haven’t done a side-by-side comparison, but I can tell you that the replicas are really, really good!

cheddar bay biscuits  I  frozen pizza, again?

Cheddar Bay Biscuits
Slightly Adapted from the Kitchen of: sgrishka on

Prep Time: 30 mins
Servings: 12 biscuits
Difficulty: Easy

2 ½ cups Bisquick baking mix
1 cup cheddar cheese, shredded
¾ cup 2% milk
6 Tbsp butter, divided and melted
¾ tsp garlic powder, divided
½ tsp dried parsley flakes
2 dashes salt

Preheat your oven to 400°F.

Combine Bisquick with cheddar cheese, milk, 2 Tbsp melted butter, and ¼ tsp garlic powder in a medium bowl. Mix until well-combined. Splash with milk if dry.

Drop approximately ¼ cup portions of dough onto an ungreased cookie sheet.

Combine ¼ cup butter with ½ tsp garlic powder, parsley flakes and salt. Brush mixture over the tops of each unbaked biscuit. Set aside leftover melted butter.

Bake for 12 – 14 minutes or until the tops of the biscuits begin to turn light brown. Remove from oven, and brush rest of melted butter on top of biscuits. Serve warm.

These biscuits would pair well with Sour Cream Noodle Bake or Baked Salmon with Browned Butter Sauce!




beef with snow peas


beef with snow peas  I  frozen pizza, again?

I think this is one of the very first things I pinned after joining Pinterest over a year ago. Like many new people to Pinterest I pinned anything that looked remotely interesting so now my boards are littered with no-longer-interesting things. I recently decided to start at the bottom of my food board and work my way up, deleting recipes that no longer appeal to me and actually trying ones that do.

I knew I had this recipe on my board but just kept skipping over it when making my meal plan for the week. Well, last week I finally decided to make it for dinner, and I am so glad that I did. It is delicious! I am seriously thinking about making it again this week because it was that good!

beef with snow peas  I  frozen pizza, again?

Beef with Snow Peas
From the Kitchen of: The Pioneer Woman

Prep Time: 30 – 45 mins
Servings: 6 – 8
Difficulty: Easy

1 ½ lbs flank steak
½ cup low-sodium soy sauce (I used regular soy sauce)
3 Tbsp sherry or cooking sherry
2 Tbsp brown sugar
2 Tbsp cornstarch
1 Tbsp minced fresh ginger (I used ⅛ tsp ginger powder)
8 weight oz fresh snow peas, ends trimmed
5 whole scallions or green onions, cut into half-inch pieces on the diagonal
salt, as needed (use sparingly)
3 Tbsp peanut or olive oil
crushed red pepper, for sprinkling (optional)
jasmine or long grain rice

Cook rice according to package directions.

Trim fat from flank steak, then slice very thin against the grain. Cut the meat slightly on a diagonal rather than a ninety degree angle to the grain. (I forgot to cut on a diagonal but my meat turned out just fine.)

Mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl of liquid and toss with hands. Set aside. (If you prefer, pour half the marinade into a separate bowl before adding the meat; it will be used in the stir fry later.)

Heat oil in a large, heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside. (Don’t crowd the pan; cook in 2 or 3 batches if necessary.)

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat in a single layer as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount of time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate. (Again, don’t crowd the pan; cook in several batches if necessary.)

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the rest of the cooked meat, the rest of the marinade, and the snow peas. Stir it around over high heat until it bubbles up and boils, about 30 seconds, then turn off the heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits. (Note: It does not bother me to boil the same liquid that was used for the meat, but if you poured off half the liquid before soaking the meat, just pour the extra liquid in here.)

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

This is a really simple stir fry recipe that can be adapted in any number of ways: use chicken instead of beef, change up the vegetables, etc. Just make sure you let the pan get very hot before adding the ingredients!

{Fun Fact} / {Kitchen Tip}
I was curious why this recipe (and others I have seen) called for a heavy pan. Here’s what I found:

Heavy-bottomed pots and pans are thicker at the base, meaning they tend to absorb and distribute heat from a stovetop burner more evenly than a thin pot or pan. Thin pots and pans are more prone to “hot spots” — areas that heat more quickly than others; hot spots, if not watched carefully, can cause your food to burn. A heavy-bottomed pot or pan will heat and cook your ingredients more evenly. […] It’s a good idea to use a thick, heavy-bottomed piece of equipment when cooking or heating any items that can burn or break easily. – LA Times




tiger tuesday


Tiger playing with a mouse on a string. (All 4 of his paws are off the floor.)
tiger tuesday  I  frozen pizza, again?


If I can’t see you, you can’t see me.
tiger tuesday  I  frozen pizza, again?


Tiger helped us fold the sheets. He did this by jumping off the bed into the middle of the sheet while we were holding it up between us. Thankfully we didn’t drop his chunkiness (he is ten whole chunks, ya know).
tiger tuesday  I  frozen pizza, again?




impossible ham ‘n swiss pie [with tutorial]


impossible ham n swiss pie  I  frozen pizza, again?

This is my first successful tutorial! I have tried to make one for a couple other dishes, but I would forget to take pictures along the way. I don’t know how other bloggers make tutorials for every recipe. It’s a lot of work and hand washing!

This dish is very similar to a crustless quiche, which make it great for either breakfast or dinner. It reheats well, so it could start out as dinner one evening then turn into breakfast the next morning (like mine did). Oh, and don’t let the name of this recipe fool you! Despite its name this recipe is quite easy to prepare.

What you’ll need: smoked ham, Swiss cheese, onion, eggs, milk, Bisquick, salt, and pepperimpossible ham 'n swiss pie  I  frozen pizza, again?

Preheat oven to 400°F. Coat a 10×1 ½ inch pie plate with non-stick cooking spray.impossible ham 'n swiss pie  I  frozen pizza, again?

Sprinkle ham, cheese, and onion into dish.impossible ham 'n swiss pie  I  frozen pizza, again?

Beat remaining ingredients until smooth.impossible ham 'n swiss pie  I  frozen pizza, again?

Pour into dish.impossible ham 'n swiss pie  I  frozen pizza, again?

Bake 35-40 minutes, until golden brown and knife inserted in center comes out clean. impossible ham 'n swiss pie  I  frozen pizza, again?

Let set for 5-10 minutes before serving.
impossible ham 'n swiss pie  I  frozen pizza, again?

impossible ham 'n swiss pie  I  frozen pizza, again?

Impossible Ham ‘n Swiss Pie
From the Kitchen of: my mother-in-law

Prep Time: 45 mins – 1 hour
Servings: 4 – 6
Difficulty: Easy

2 cups smoked ham, fully cooked and cut up
1 cup Swiss cheese, shredded
⅓ cup green onions or yellow onion, chopped
4 eggs
2 cups milk
1 cup Bisquick baking mix
¼ tsp salt (optional)
⅛ tsp black pepper

Preheat oven to 400°F. Coat a 10×1 ½ inch pie plate with non-stick cooking spray. Sprinkle ham, cheese, and onion into dish.

Beat remaining ingredients until smooth – 15 seconds in blender on high or 1 minute with hand beater. Pour into dish.

Bake 35-40 minutes, until golden brown and knife inserted in center comes out clean. Let set for 5-10 minutes before serving.


  • This dish is similar to a quiche in both texture and appearance.
  • When you take the pie out of the oven it will not look done, due to the swiss cheese. As long as it is not runny/liquidy when you insert a knife or toothpick it is completely cooked. The pie will set as it cools.
  • My MIL recommends letting the top get brown and crispy before taking the pie out of the oven to act as a sort of crust.


cheesy potato casserole


cheesy potato casserole  I  frozen pizza, again?

Russell liked this dish so much that he ate the leftovers several meals in a row!

One great thing about this recipe is that you don’t have to thaw the hash browns before baking, which makes it a super easy dish that you can throw together in less than 10 mins and then let the oven do the rest.

cheesy potato casserole  I  frozen pizza, again?

Cheesy Potato Casserole
From the Kitchen of: Life as a Lofthouse

Prep Time: 1 hour 10 mins
Servings: 6-10 (depending on if it is a side or main dish)
Difficulty: Easy

1 (2 lb) bag frozen hash browns (shredded or diced)
2 (10 ¾ oz) cans cream of mushroom soup
1 (16 oz) container sour cream
1 small yellow onion, chopped OR 1 bunch green onions, sliced
2 cups cheddar cheese, shredded and divided
salt and pepper, to taste
1 cup corn flakes, crushed
2 Tbsp butter, melted
1-2 cups diced ham (optional) – I used an 8 oz package of diced ham

Preheat oven to 350°F. Spray a 9”x13” baking dish with non-stick cooking spray.

In a large bowl mix together both cans of soup, sour cream, onion, and 1 ½ cups of shredded cheese. Mix together well. Season with salt and pepper.

Add in frozen hash browns and chopped ham (if using), and mix together well. Pour mixture into prepared baking dish.

Bake uncovered for 45 minutes.

While potatoes are baking mix together corn flakes, butter and remaining ½ cup of shredded cheese. Set aside.

When potatoes are done, remove from oven and sprinkle the top evenly with the corn flake mixture. Place back into oven and bake another 15 minutes or until top is golden and bubbly. Let stand 5-10 minutes before serving.


  • The next time I make this I will double the topping for an added crunch. Maybe also add some water chestnuts or sliced almonds to counter the soft texture of the potatoes.
  • If you use both green onions and ham they add a nice color contrast to the potatoes, as you can see in my photos.




cream cheese corn


cream cheese corn  I  frozen pizza, again?

This is a super easy side dish that got two thumbs up from Russell. The original recipe did not call for red bell pepper, but I added it for a bit of color.

cream cheese corn  I  frozen pizza, again?

I forgot to add the black pepper and red pepper before snapping a photo, which is why you don’t see it here.

Cream Cheese Corn
Slightly Adapted from the Kitchen of: Sara at Budget Savvy Diva

Prep Time: 10-15 mins
Servings: 4 – 6
Difficulty: Super Easy

1 lb sweet corn, fresh or thawed
¼ – ½ red bell pepper, chopped
1 Tbsp butter
3 oz low-fat cream cheese
red pepper flakes, to taste (optional)
black pepper, to taste

In a medium saucepan combine corn, bell pepper, butter, and cream cheese.

When cream cheese is melted and everything is heated through, season with black pepper and red pepper flakes. Serve warm.






I really needed this today:

Whenever you feel distant from Me, whisper My Name in loving trust. This simple prayer can restore your awareness of My Presence.

– excerpt from Jesus Calling: Enjoying Peace in His Presence by Sarah Young

“Salvation is found in no one else, for there is no other name under heaven given to mankind by which we must be saved.” – Acts 4:12 (NIV)

“Until now you have not asked for anything in my name. Ask and you will receive, and your joy will be complete.” – John 16:24 (NIV)