Copy Cat - Red Lobster Cheddar Bay Biscuits

My favorite part about going to Red Lobster is the biscuits!

My niece used to work there in high school and part of college, and we would go there to eat, but mostly to see her.

I don't think I have been there since, and now, with this recipe, I really don't need to!

These yummy little biscuits are not just good with seafood... heck no!

We love them with pasta...soup... you name it!

There are MANY recipes for these on the web, but the one I used I found at www.chocolatechocolateandmore.com Joan's recipes are all tried and true!

Copy Cat Red Lobster Cheddar Bay Biscuits
adapted from chocolatechocolateandmore.com

2 1/2 cups Bisquick baking mix

3/4 cup milk

4 Tablespoons cold butter

1/4 teaspoon garlic powder

1 cup shredded cheddar cheese
1/4 sugar

2 Tablespoons butter, melted

1/4 teaspoon dried parsley flakes

1/2 teaspoon garlic powder

Preheat oven to 400 degrees.

Combine Bisquick with cold butter, using a pastry blender or two butter knives.  There will be bits of butter showing.

With your hands, mix in cheese, sugar, milk and 1/4 teaspoon garlic powder, until combined, but don't over mix.

Drop by rounded spoonfuls onto an ungreased cookie sheet.

Bake for 15-17 minutes or until tops of the biscuits are golden brown.

Combine melted butter, 1/2 teaspoon garlic powder and parsley and brush the tops of the warm biscuits when they come out of the oven.

Serve warm.

Recipe Amended:
** after making these a couple of times I kept thinking it was missing something.  I decided to make them again today, and added the 1/4 cup of sugar, everyone loved them even more!! **

Two Ingredient Pumpkin Spice Muffins

Last year on Pinterest there was a picture going around how to make pumpkin muffins with a yellow cake mix and a can of pumpkin.

I pinned it right away.  That sounded too good to be true!!

This year as fall approaches, I saw it hit facebook again yesterday.

I asked the gal who posted it, if she had ever tried it.

She hadn't but another lady I know, posted that she had and that they were awesome!

She said, it's only better when you use a spice cake mix!

I LOVE Spice Cake and Pumpkin, and guess what I had BOTH items in my pantry!

I baked up a batch today...and Yum!!

They are super easy and super moist, and only have about 108 calories! (based on 16 muffins)

Two Ingredient Pumpkin Spice Muffins

1 box of Spice Cake Mix

1 - 15 ounce can of pumpkin

Preheat oven to 350 degrees and prepare 16 muffin tines with non-stick cooking spray or cupcake liners.

In a bowl, combine cake mix and pumpkin and stir until smooth and combined.

Divide between 16 muffin liners.

Bake 15-20 minutes or until toothpick inserted in center comes out clean.

Cool.

Spiced Glazed Muffins

Spiced Glazed Muffins

These were one of the yummiest recipes I have made in quite a while!!

I found the recipe on Pinterest, and was intrigued by their name, "Glazed Doughnut Muffins."

The recipe came from My Baking Addiction

After I made them, I really didn't think they tasted like a Krispy Kream Donut as said?

I don't eat them much, but from my memory they didn't?

HOWEVER.... they were DELICIOUS!!

I love spice cake, and to me, they were very much like one, with the consistency of a muffin.

Add that warm glaze and WOW!!

So, when I saved the recipe I re-named them for myself, and decided to call them Spiced Glazed Muffins.

Spiced Glazed Muffins

1/4 cup butter

1/4 cup vegetable oil

1/2 cup granulated sugar

1/3 cup brown sugar

2 eggs

1 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp nutmeg

1 tsp cinnamon

3/4 tsp salt

1 tsp vanilla

2 2/3 cups flour

1 cup milk

Glaze:

3 Tbls melted butter

1 cup powdered sugar

3/4 tsp vanilla

2 Tbls hot water

Preheat oven to 425 degrees. Line or grease muffin cups.

In a mixing bowl, cream together butter, sugar and oil.

Add eggs and beat to combined.

Stir in baking powder, soda and spices and vanilla.

Stir in the flour and milk, alternating until combined.

Spoon batter into muffin cups, about 2/3 full.

Bake the muffins for 15-17 minutes or until they are pale golden brown, and toothpick inserted in middle comes out clean.

Make glaze by whisking all of the ingredients together.  

When muffins have cooled slightly, dip the muffin tops in the glaze, allow glaze to harden. you can double dip them if you choose! :)

Serve warm or store in fridge for 24-48 hours.

Chocolate Chip Raspberry Muffins

I started doing bake along challenges with Danielle over at Hugs and Kisses XOXO around Thanksgiving.  

It was awesome, because everything she chose got me a little closer to having my cookie trays full for the holidays, and I was able to try some new things and then SHARE them with ALL of you!

My husband and I have decided to take off some of this holiday weight, and when they bake along came through I thought "should I subject myself to this yumminess?"  

But, alas,  I did!!

chocolate chip raspberry muffins

I have to admit, I only had about a 1/4 of one. 

 I can't share something with you that I haven't tasted can I??

They are yummy!!

My kids enjoyed them immensely, they are tired of salad and chicken (even after one week!!)

prettiness!

Chocolate Chip Raspberry Muffins

1 3/4 cup flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

8 oz cream cheese

1 stick butter

1 c sugar

2 eggs

1/4 c milk

1 bag dark chocolate chips

raspberry jelly

Line muffin cups. Preheat oven to 350. beat butter, cream cheese and sugar. add eggs. Add dry ingredients and milk. Stir in chips and divide into muffin cups. Top each with a dollop of jam and swirl in with a toothpick. Bake approx 30 minutes (for XL muffin cups and 20 for standard one) Can top with powdered sugar when cool.

My Notes:

I shared the recipe as the bake along stated it.  I made according to the blog, and let me tell you, my kids wouldn't keep their mitts out of the BATTER!

 It is delicious!!

ready for the oven

I filled them full in hopes they would "cap" like my regular muffin recipe that I use.  

This recipe made one dozen muffins.

Here is where I ran into problems, so when you try them (and you should!)  

Make SURE that the jam is really down inside of the muffin batter.  

I suggest putting some batter in the cup, then jam then batter then swirl.

The problem that I had was, as you know, jam will bubble when it gets hot, and it did. 

It didn't make a big 'ol mess in my oven,

 but it did adhere the little beauties to my muffin pan pretty darn good!!

I was afraid they would taste scorched, and they didn't thank heaven!!

I removed the liners and they were yummy.

Instead of the powdered sugar dusting that Danielle suggested, I drizzled mine with a little vanilla glaze!

I love, love, love raspberries, and I think next time I will use frozen ones, an"poke" them into the muffin so I can get them WHOLE! 

All in all this was a great "diet slip" of a recipe! 

Thank you for visiting!!

Hugs, 

Michaela

Ice Cream Sticky Cinnamon Rolls

ice cream sticky cinnamon rolls

I had never made these before, and had a couple of people talk about them when I was planning my brunch menu last weekend.  I couldn't decide on one recipe. I, most often, have a problem sticking to a recipe anyway, and end up making up my own. (what fun is coloring in between the lines all of the time?)  So, after combining a couple of ideas, this is what I came up with.

Ice Cream Sticky Cinnamon Rolls

Ingredients:

1 Cup Vanilla Ice Cream

1 Stick of Butter

1 Cup of Brown Sugar

1 1/2 Cups White Sugar

Rhode's (tm) Self Rising Cinnamon Rolls (or other brand)

Chopped Pecans (optional)

Non-Stick Cooking Spray

Directions:

1.  Spray a 9x13 or a 10x15 pan with cooking spray. (I like to use the buttered flavor)and place the frozen cinnamon rolls in the pan.

2.  In a saucepan over low heat combine sugars, butter and ice cream until melted and sugars are dissolved. pour mixture evenly over the rolls. At this point if you would like to add the chopped pecans, do so. Cover tightly with plastic wrap sprayed with cooking spray. Let rise in a warm place over night.

3.  In the morning, remove plastic wrap and bake at 350 degrees for 20-25 minutes. After they cool just a little while, invert the rolls into another pan the same size or on a platter, then the sticky part will be on the top.

Yummy and SO EASY!

Prep Time:10-15 minutes

Cook Time:20-25 minutes

Ready In:overnight

Servings:12

Yield 9x13 or 10x15 Pan