because I’m an idiot (and always hungry), I always eat my food before I remember that I have a food blog and should probably take a photo of it before I scarf half of it down.
- 1 can of pop biscuits
- 3/4 cup margarine
- 1 cup brown sugar
- 1/4 tsp cinnamon (optional)
- Preheat oven to 350 degrees. Grease a bread pan.
- Cut biscuits into quarters.
- Melt about 1/4 cup of the margarine in the microwave (or stove if you’re fancy).
- Toss biscuit chunks in melted margarine, just enough to coat the pieces.
- Melt the brown sugar and remaining margarine (again, through melting method of choice).
- Put the biscuit pieces in the bread pan and cover with melted sugar mix (and optional cinnamon).
- Cook at 350 until “not doughy” – I think I cooked it for a little under 20 minutes? but my oven is also crazy. Go by the biscuit wrapper directions.
Taste Rating: 10/10
This was our favorite dessert as kids in my house. We would always fight over who got the pieces at the bottom covered in the most sugary goodness. I could probably eat the whole pan by myself (I may have eaten like half before asking my roommate if she wanted some). I never add cinnamon and it’s divine without it.
Ease of Cooking: 9.9/10
I also like to base the ease of this recipe on it’s cost. Super simple, and the oven is what takes the longest part. Definitely my kind of recipe (and will of necessity be repeated again very soon).
Thanks to my mommy dear for this recipe. I found decent ones online, but I wanted my mom’s recipe. Of course, she never uses recipes so I bugged her about it and she made one up for me 🙂 Now that’s love.
but that’s just what Pinterest calls it.
sorry it doesn’t look pretty, but it’s that weird brown mushy guy on the left.
- 4 [thawed] boneless skinless chicken breasts
- 1/2 cup yogurt or sour cream
- 1/4 cup parmesan cheese
- italian bread crumbs
- mix parm and yogurt/sour cream in a bowl
- place chicken in a baking dish
- cover chicken with sauce
- sprinkle bread crumbs on top
- bake for 20-30 [which actually means 45] mins [at 350]
taste rating: 5.5/10
I guess should’ve known before making this, but I’m not a big sour cream girl. so I tried to half the recipe and it turned out kinda weird. it ended up with this weird layer of sour cream on top, rather than baking in to the chicken. too much sour cream for my taste.
next time I would pick yogurt.
ease of cooking: 7/10
my biggest problem with this recipe is that it didn’t give me a temp. to cook the stupid chicken at! I guessed 350, but it took 45 minutes to cook the chicken all the way through. I also used frozen chicken that hadn’t been thawed, so that may have been part of the problem. everything else was simple enough though. the sauce took 2 seconds and it just sat in the oven, so that was nice.
I’ve made this pie twice (once with a slightly altered recipe) and both times it’s been heavenly.
Key Lime Pie
- 4 egg yolks, beaten
- 2 (14 ounce) cans sweetened condensed milk
- 1/2 cup key lime juice
- 1 (9 inch) prepared graham cracker crust
- Preheat oven to 375 degrees F (190 degrees C).
- Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
- Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
The first time I made it, I used 5 egg yolks and 1 can sweetened condensed milk. It was more egg-y than I wanted, and all the comments said to change it up. So I did. It was perfect the second time.
taste rating: 9.5/10
it was sooooooo so yummy. tastes like summer. you’ll be seriously happy you made this — and you’ll have a veeeery hard time sharing it with anyone. I think I ate half the pie when I made it.
ease of cooking: 8/10
whisking it all together was the hardest part. and even that was not very hard. just make sure it’s really really all mixed together. but really – that’s it. just seriously try not to eat the whole thing.