My Favorite Roast





There are many things that I love about my sister n’ law, but her love for trying out new and different recipes is one of my favorites.

She works full-time.  She has three small children.  She does photography.

Needless to say: she is busy!

Because of this, she has become an expert at coming up with easy, no-fuss dinners.  I am always excited to see what she is cooking up and trying, and this little gem happened to be one of them.

The funny thing?  This roast was not actually what was on the menu for us to eat the night she made it.  She needed to cook the meat, but we were opting to dine on something else instead.  However, when this was done, we naturally all wanted to taste it….well….one thing led to another…and pretty soon we were hovering over the roast, tearing off pieces and enjoying every. single. bite.

It’s that good!!



Complete and total comfort food!

She makes hers with big chunks of sweet potato cut up into it, but I opted to go without them and instead added several different packages of mushrooms.  I used Shiitake, Crimini, and Button….but feel free to use anything you like!

I also enjoy it in a bowl, with the juices drizzled over the top….yum!!

Try it!!  It’s traditional roast taken to a whole new level….and it was easier than peeling bag-fulls of carrots and potatoes to get it.


My Favorite Roast
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-5servings
  • #3 pound roast (I used Chuck)
  • 1 Envelope Dry Ranch Dressing mix
  • 1 Envelope Dry Italian Dressing mix
  • 1 Envelope Dry Brown Gravy mix
  • 2 cups water
  • 1 Red Onion, thinly sliced
  • 3-4 cloves garlic, finely chopped
  • 3 Packages Mushrooms, any variety
  • 2TB olive oil
  • salt & pepper as desired
  1. Heat olive oil in large saute pan. Add Roast. Brown both sides to sear. Transfer roast and drippings to crock pot. Season with salt and pepper. Add all other vegetables. In separate bowl, dissolve mix packets into the water. Mix until well combined. Pour over meat and vegetables. Cook on High, 4-5hrs, or Low for 8hrs.

Mushroom Tetrazzini

Dinner’s in my home seem to be getting better and better….and recipes like this one are just one reason why!

Mushroom Tetrazzini


Yet another way I love to eat Spaghetti squash…

One night I was craving mac n’cheese, so I started experimenting around with a few ingredients and came up with this.  As I was eating it, I realized that although it didn’t taste like my old Kraft stand-by, it DID remind me of a family favorite that I have grown up enjoying:





My family usually makes this dish with leftover Turkey, but the night I came up with this, I found myself with no leftover meat of any kind….so I was thrilled to find mushrooms in my fridge!

L-o-v-e me some mushrooms :)

So I felt that they made this dish amazing!!



It made a full 9×13, and in my opinion the leftover’s just kept getting better and better.

{{One note about the recipe: Nutritional yeast flakes were new to me until fairly recently.  I see recipes that often use it as a sort of “powdered cheese”-like substitution, because it is much healthier than the traditional version.  So I have started experimenting a bit with it….and the jury is still out about it in my book.  Not sure it is entirely worth the purchase if you don’t already have some, in all honesty!  So if this finds your fridge sans the nutritional yeast….feel free to just add a bit more regular cheese and I am sure it will taste more than wonderful!}}

Mushroom Tetrazzini
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 1 Medium Spaghetti Squash, sliced in half and laid face-side down in microwave safe dish...microwave on high for approx 14 mins, or until squash fork tender
  • 1- ½ TB Butter
  • 3 Large cloves garlic, minced
  • ¼ onion, chopped
  • Sea Salt to taste, (liberal amount!)
  • Pepper
  • *scant* amount Cayenne Pepper (I literally just turned the bottle upside down one time!)
  • ½ tsp Ground Nutmeg (Thank you Rachel Rae for the white cream-sauce "secret ingredient" tip! It is worth it!)
  • 3-4 stalks Green Onion, chopped
  • 1 large handful mushrooms, roughly chopped
  • 1 cup Unsweetened Almond Milk
  • 2 TB Almond Flour
  • 1 TB Nutritional Yeast Flakes
  • 1½ cup Sharp cheddar cheese, shredded
  • ½ cup Fresh Parmesan, shredded
  • 3 TB Half n' Half
  1. Once squash has been cooked (see above), use a fork to flake the squash free. Transfer to mixing bowl and set aside. In Large saucepan over medium heat, melt butter. Add Sea Salt, pepper, chopped onions, garlic. Allow these to cook until onions seem tender and translucent. In small dish, combine Almond Milk, Almond Flour, and Nutritional Yeast...whisk until combined. When onion/garlic mixture seems tender, add Almond Milk mixture and let simmer for about 5-10 minutes....*I turned the heat down to low-medium at this point, so nothing burned!*. Add Cayenne Pepper and Nutmeg. Simmer a bit more while stirring in these ingredients. Add 1¼ cups of the Shredded Sharp Cheddar cheese. Stir until cheese is melted. Now start tasting!!...see if you need any more of the above seasonings...I ended up adding more salt, etc...Add chopped Green onions. Stir. (I add these later because I don't want them to get wilty! Last of all: Add the Half & Half. I loved this because it made it seem just a bit creamier, you may not need to add it at all...just see what you think! Add Spaghetti Squash to saute pan...mix thoroughly. Transfer to 9x13 Baking Dish. Add remaining cheddar and Parmesan cheese to the top. Bake 350 for about 25-30mins, or until cheese is bubbly and it seems done!

Chocolate Peanut Butter Whoopie Pies



My friends, let me just start by saying…..these babies are worth making!  I am going to a get-together tonight and wanted to find a treat to take that would ensure that there would be dessert on the table that I could have.

Enter: Chocolate Peanut Butter Whoopie Pies!!


I love blogging and I love trying out new foods and experimenting in the kitchen.  However, what I love even more is letting someone else do all of that for me, finding a recipe that looks cute and tastes delicious—that I didn’t have to try and re-try again in order to come up with!

How can that not be a total win-win??!


With that in mind, one of my all-time, favorite “go-to sites” for some awesome recipes of all kinds:

All Day I Dream About Food

I love this blog, I love her photography, and I love her recipes!

These little gems were found embedded within her site.



I have said before that it can be tricky to bake with alternative flours, sugars, etc.  I am always trying out new recipes.

For myself, I have a few favorite cookie recipes that I make on a regular basis that I honestly love and enjoy.  However….and it is a big however, not everyone finds them as good as I do!


Is that terrible of me to admit?

It may sound like I am self-bashing, but I am honestly not!

The truth is: my taste-buds seem to be changing a little bit more with every passing month of eating this way.

(I once made a single-serving cake, ate and enjoyed it, and later realized that I had completely forgotten to add sweetener at all.)

{{That is huge!!}}

With this in mind, my goal is to accumulate a book full of recipes that I know I can make for a group of people and be proud of what it is, regardless of how it is made.

In my opinion, this is that type of recipe, and I plan to make these again and again.



Try them!!


Chocolate Peanut Butter Whoopie Pies



I’ve pondered this verse for years, but it has been in the forefront of my mind even more lately:

“You have done these things, and I kept silent;

you thought I was just like you.”  [Psalm 50:21, emphasis mine]

The question: How often do we think that God is really




It challenges me nearly every single day.

If there is one thing that I can solidly say, after years of reading and re-reading the Bible, (which I honestly believe is simply a footprint of our Maker and His Ways)… is this:

I don’t understand Him at all.

As in….

                     at all….at all!!!

He baffles me in every single way.

He allows trials that are far worse than I would have ever allowed…

His “crescendo’s” are bigger than any I would have ever imagined….

He allows….

(how’s that for a statement to chew on?!!)

He chooses when to withhold…and He often keeps silent in times that would find me shouting….

But I trust Him.

The bottom line: We have a Maker who cannot be manipulated, forced, or made to do anything at all.

But I trust Him…

This has been one of the single most important “discoveries” that I have made in recent months.


It may sound like a simple truth but the struggles of everyday life can show just how far from it we often really live…

Trust….not just mildly…

Trust…not just in words…or statements that I make when I am around others (who don’t really matter in the end anyway, right?)

I am talking about true Trust….in the night.  In the dark.  Trust when no one else is around and I find myself feeling as though I am blind and struggling to find my way….

{What is He doing?}

{{What is He thinking?}}

{{{Why does He allow?}}}

So often…..I have no idea.

There are times when I go before the Lord in prayer, with some situation or issue that I am going through….and He brings clarity like no other.  I walk away viewing that “issue” as something entirely different.  He puts it into an amazing perspective, unlike anything I am able to see on my own.

There are other times, however, that I honestly go to Him and am met with…silence.

I don’t know what He is saying….nothing may seem to stick out to me in my Bible reading….and I am left facing what I feel to be insurmountable struggles *seemingly* on my own.

It was during one of those times, just recently, that a true and honest light-bulb “turned on” somewhere deep inside of me….

It was this resounding thought:

“So what?  I don’t care…..I still trust Him!!


It was a huge moment.

I was not simply “choosing” to trust…like we hear people sometimes say.

I was not having a “I’m-paying-God-lip-service-in-hopes-that-He-will-then-move-His-hand” kind of moment….like we sometimes do (you know it’s true!)

I actually, really and truly realized that….for better or for worse….whether I saw His hand moving or not….Life or death….Hardship or ease….

I trust Him.

That, my friends…is my joyful something that I am singing about on this fine Sunday morning.

The Bible is filled with amazing, climatic moments….but it is also filled with some extreme, hardship-filled times…

Consider this (2 Corinthians):

“We are pressured….”

“We are persecuted…”

“We are perplexed in every way…”

So often we focus on the second half of those verses, without giving due merit to the truth that was said in the first.

Those up there?

Those situations?

Those emotions?

Those moments?

Those are very, very real.

Those are actual life.

Those are the moments that define what our walk with God is actually made up of.


God is nothing like us.

He made us…we did not make Him.

He has the final say…the final authority…the final outcome in mind.

Not us.


We are dust…

A passing vapor…

A fleeting moment…

A people that are rushing headlong into that one moment when we will meet our Maker face to face.

That moment?  That is the only one moment that will honestly really matter….

How is our relationship with the One who made us?

Today I am celebrating the God of the “Great Crescendo”, because His plot for my life is not one that I would ever have imagined…and I am totally in love with that.

I am celebrating a God who is not forced and does not rule by popular majority.

{He doesn’t become like us….but instead offers us the chance to be renewed over and over, becoming more like Him.}

We can actually know Him…

Walk with Him…

Learn His ways…

It is not always easy, and it does not change the circumstances of every day life… this fallen world….that is old, tired, and passing away…

However, it is truly a treasure in my life.

I trust my Maker…just the thought settles my insides and brings a smile to my face…He CAN be trusted!!

Southwestern Shredded Chicken (E)

I made these little taco’s tonight, and promptly decided that I had to take a pic…because they were just….THAT pretty.




I feel the need to pause right here and point out that the taco that you are gazing lovingly at up there….that taco?…..yes….that taco only has 3 1/2 grams of fat in it.


Three and a half.

{Insert gasp of shock and horror here!!}

How is this, you ask?

Because of the wonders of Nonfat Greek yogurt, my friends!!

I  have written about my love for this yogurt over and over again….but tonight was my very first attempt at making it a savory type of topping….as in….a “sour cream-ish” type of topping.

{Only I don’t really like sour cream}.

But….I guess my taste buds are changing.

I was hungry for a meal that wasn’t high in fat, because I knew ahead of time what I would be having for dessert (Baked Peaches n’ Cream!!).  Because my dessert was going to be higher in Carbs….the THM approach of balancing your food groups, suggests that you pull-back in the fat category, helping your body burn one fuel at a time.  In this instance….Carbohydrates.

All of this to say, when I come home from work…I want something that tastes really good.

I want something filling, and cozy….and just plain worth eating.

{insert cheers here for food that does not taste like cardboard!}


My friends….this dinner is a keeper!!


I love it when you can make one dish and eat it several different ways…..and this shredded chicken very much falls into that category.

A good friend of mine told me about this simple crock-pot meal about a year ago, and it has been one of my “go-to” mid-week little delights ever since.

(Who doesn’t love to come home to a house that smells incredible, with dinner hot and ready?  (umm…not me!))


I hope you try this!!  I’d say you can “thank me later”….but this meal was completely unoriginal and very much not something that I will be taking credit for……bummer :)

One other thing:

My “recipe” for transforming Greek yogurt into a tasty, creamy topping is simple:

I used about 3/4 cup of NonFat Greek yogurt, and added salt, cracked black pepper, onion and garlic powder, and 1 stem of cut-up green onion.  Really and truly: Very good!!!  Try it!!


Southwestern Shredded Chicken
Prep time: 
Cook time: 
Total time: 
  • 1 Bag Frozen chicken breasts (or you can use 4-5 fresh)
  • 1 Large can of Salsa
  • 1 packet of Taco Seasoning (yes...I use plain taco seasoning and I do NOT feel bad about it! Life is short...and busy....if you want to remain truly "on plan" in the THM world, there are plenty of awesome people who have come up taco seasoning recipes for you....I am simply not one of them!! Do it however you would like!)
  1. I literally put about 4 good-sized frozen chicken breasts on the bottom of my crockpot, cover it with the Salsa and taco seasoning...and cook it on low for the entire day! When I get home, I honestly just take 2 forks and it pulls apart really easily. This makes an AWESOME taco base....or goes great in a pita, or even alone!! *my favorite way to dress this up, is to put about a cup of the chicken in a bowl and add 1 wedge of Pepper-jack Laughing Cow Cheese...this is what makes it creamy for me and keeps the fat down at the same time! That's how I did it for the taco shown in this pic!*

At the end of the day, the fat in this meal consisted of: 2Grams in the whole-wheat, low-carb tortilla, and 1.5 Gram in the pepperjack laughing cow cheese….ZERO grams for the “sour cream” topping!  (THM approach to food does not make you count the Fat in lean protein sources for these types of meals…in this case I used boneless, skinless chicken breasts).

I was one HAPPY girl….because it meant that I could then enjoy this for dessert!!


But, I suppose that is another recipe for another day…..






Weight Loss and Picture Updates!

Yesterday marked 6 months since embarking on Day One of “seeing if Trim Healthy Mama worked”……(let me just say: it DID/DOES!)

I remember the first few weeks as being difficult and mind-bending as I tried to figure out how they were grouping foods, new ways of cooking, planning menu’s for an on-the-run lifestyle, and just plain sugar-withdrawals.

No fun.

It seemed difficult to me…and I would get extremely frustrated when I would realize I had made a mistake, etc.  For example, I remember one day excitedly texting a dear friend of mine, telling her how much I was enjoying my Sugar-Free Non-Fat Latte’s from Starbucks….I remember distinctly thinking: “why do people always ask online what they should get at Starbucks?  Don’t they know about their Sugar-free syrups??  My gosh!”…..all the while having NOOO idea that the entire point is to forgo the sugar-laden milk as well as the syrups that form the very base of those little drinks altogether!


(She was sweet and just said to “enjoy your drink!”)…..and I did.  For about the next week or so until it finally dawned on me what I was doing….”Hello!!  No milk, Beth…Duh!!”

But you know what?  Who cares!  In the beginning, there is SO much to learn and figure out…tweaks to be made to your eating…new lingo to learn.  If the worst thing that I did was have a few sugar-free latte’s, in the end I told myself: Honestly…who cares!  It could have been much worse!  (I still managed to lose a decent amount that first month!)


It takes my breath away to think about what I would have missed out on if I had given up before I had even really learned this way of eating.


Even now I just paused for a second to really think about it, and I am honestly just so humbled and filled with gratitude to the Lord for bringing this book into my life.  Truly, I am different because of it!


Which brings me to the point of celebrating:

{{{{ 50 POUNDS DOWN!!! }}}}


I started this on March 11….11 days later, my sister got married.  I recall distinctly that I was down 9lbs as of the morning of the wedding, because I weighed myself in hopes of somehow mentally boosting my self-image-thoughts before getting up on stage and standing before the entire audience to share at the ceremony….so the pic that I am posting today: that pic was of me NINE pounds lighter than when I had started….and I think it pretty much speaks for itself….it was time for change!!

The other pic was one I snapped of myself this morning….I still obviously have quite a ways to go…but I am contentedly eating enchiladas, pancakes, and dessert almost every day, so I am Thrilled with how things are progressing!!






SIX months…..FIFTY pounds = one HAPPY girl! :)

My favorite thing about this is the peace and contentment that I have had these last several months.  Peace in terms of how I am eating.  Peace in terms of how I am looking.  Peace in terms of how I am feeling….

Peace?  Peace is a blessing my friends, and I do not for one second take it for granted!

I no longer feel out of control, I do not feel that I am caught in a tailspin with no ability to see or find a way out, and most importantly….I no longer feel hopeless….

On my bathroom mirror I have a verse taped up that I look at almost every single day:

“Now the God of all grace…..will personally restore, establish, strengthen, and support you after you have suffered a little.” (1peter 5:10)

I read that verse a few years ago, and it popped off the page to me, and I said, “Lord…I am holding You to this…”, and I taped it up on my mirror as a reminder to my feeble, wavering little self on just how many things He has promised to me…

He Restores…

He Establishes…

He Strengthens…

He Supports….

I memorized it as RESSt (rest), and would remind myself ALL the time of what He was going to do for me….(the little “t” was my add-on thought to all of this: “thankfully!”)

Why am I sharing all of this?  For one….I would be nothing, if I did not give Him the praise and credit for all that He is doing in my life.  I was pretty much at bottom.  Laughing and enjoying many moments throughout the day…only to cry and cry and be so upset about many things in my life at night.  I was desperate for change, and am sitting here remembering all of this with tears in my eyes….being and feeling that low is no little thing.

However, He said that He would lead me through the valley of the shadow of death….Through it.  Not around.  Not on top or below, in such a way as to avoid it altogether….but through it.  What this is looks different for all of humanity.  But as for me (and I hope for you!)….I look to Him….to do what He said He would do….and He is, in more areas than just my weight…

So today I am celebrating that He does not leave us in our misery…and He alone writes ALL the chapters in the story of our lives….

(talk about a “joyful something!”)

Happy Friday!!

****Oh….I almost forgot!!!    One last thing:  Recently…after nearly TEN years of not being able to buy anything in this clothing store, I was able to go into The Banana Republic and actually buy a sweater!!  (Woohoo!!)  I was so thrilled I could have framed it and carried it around with me!  hahaha!!  Thought it would be fun to share a pic of my “monumental” event :)



Cheers to fun fall clothes :)

Choc-Co-Can Cookies

I felt like baking tonight…

These little delights did not disappoint!


One of the hardest things about baking with low-glycemic ingredients…is that you are baking with low-glycemic ingredients.


It’s true!

Alternative flours can be….tricky.


Because of this, typically when I make a cookie the first time, I prepare myself for what I refer to as the “Next Time I will...” talk.

Not tonight.

These little guys do not fall apart, they are not grainy-tasting, and I had to literally tell myself:

“Beth….just put the cookies down….and walk away”!


They are just…..wonderful! :)


These are excellent, just as they are….and I must say: I am thrilled!

{and so is my blood sugar!}

Try them!

(And yes…I cracked myself up over the name….!)


5.0 from 1 reviews
Choc-Co-Can Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 Egg, Beaten
  • 3 TB Coconut Oil, melted
  • ¼ tsp sea salt
  • ½ tsp Baking powder
  • ⅛ tsp Maple extract (*i use maple extract because I am simply too lazy to make brown sugar!*)
  • ½ tsp Vanilla extract
  • 2½-3 TB THM Sweet Blend (1/3 cup if using Truvia or equivalent) (I used a scant 3 TB)
  • 1¼ Cup Almond Meal
  • ½ Cup Shredded Coconut, unsweetened
  • ¼ cup Chopped Pecans
  • ¼ cup sugar-free chocolate chips
  1. Place coconut oil in small bowl and microwave until melted through. In separate mixing bowl: Beat Egg until mixed well. Add vanilla. Stir. Add melted coconut oil. Mix until well-combined. Now add Sea Salt, Baking Powder, Maple Extract, sweetener. Stir. Add Almond Meal and stir. Lastly, add shredded coconut, chopped pecans, and sugar-free chips...stir. Place dough in freezer to chill while waiting for oven to preheat. Spread evenly in dough-shaped balls onto greased cookie sheet. Gently Press each cookie to flatten a bit. Bake 350, 9-11 mins, or until edges are beginning to brown. Cool. Enjoy!


Oh-So Delicious! Banana Muffins

I decided that it was just plain cruel to not blog about these muffins….

I love them that much…


These are a staple in my diet, and it just doesn’t seem right of me to go another moment without telling you all about them!




Banana Muffins, my friends.

Honestly….need I say more?



Every time I eat one of these, I am reminded of what it is that I love about this way of eating….


So tonight….I am celebrating the fact that I am able to eat Banana’s!!





These muffins have a moist, dense-like texture to them, and…(I almost forgot my favorite part):

 You are allowed to eat THREE per serving!

{YAY! again!}




I love banana-anything…muffins, cakes, or simply plain.

Most diets that are low-glycemic in nature though, would tend to shy away from banana’s, saying that they are too high in sugar to consume.

Let me just pause here for a moment and say:

My friends…a life without banana’s…is no life at all :)

The THM way of eating (thankfully!) allows me to enjoy half of a banana in any “E”-type of setting (a simple way of referencing a meal that is higher in carbs).

I love this.



A friend of mine shared this recipe with me….(she found it on Pinterest).

I’ve made a few tweaks to it (can’t help myself!)….but it makes 18, decent-sized muffins.

They freeze exceptionally well!

My favorite thing is to make up a batch and then freeze them in packs of 3, pulling them out each morning to enjoy after I get to work.

They are awesome and I have yet to get tired of them!

**Also, they don’t taste….”diet-y”, if you know what I mean.**


Try them!


Oh-So Delicious! Banana Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 3 Ripe Banana's
  • 2 Cups Old Fashioned Oats, blended into Oat Flour
  • ½ cup Unsweetened Applesauce
  • ⅓ cup Non-fat Greek Yogurt (Yes...I use it in everything! haha!)
  • ½ cup Egg Whites
  • ⅓ Cup Truvia (I used 3½ TB of THM Sweet Blend and it was perfect, if you have that sweetener)
  • 1 tsp Sea Salt
  • 1½ TB Baking Powder
  • 1 tsp Baking Soda
  • 3 TB Chia Seeds (if you absolutely hate these...don't sweat it and leave them out!)
  • 1 tsp Vanilla Extract
  • 1 tsp Banana Extract (this is optional...I am crazy about banana's so I like it, but it's not necessary!)
  1. Place ripe banana's in mixing bowl and mash until worked thru with fork. Add all other ingredients (yes...I really do! All at one time!). Beat on high for 1-2 minutes, or until well-combined. Using cookie-sized scoop, place batter evenly into Muffin should get 18. Bake 350 degrees for about 10-12 minutes. *just a side note, but I enjoy taking these out when they still seem a tiny bit "soft" in the middle of each one. It seems like they stay moist that way, and they reheat really well!* Enjoy 3 muffins/serving!


Garlic Parm Chicken



A good friend shared this recipe with me…

Sooo good.

Sooo easy.


Honestly?  The aroma that filled my kitchen while cooking it…made it *almost* worth the experience alone!


It smelled that good.

The taste, however, put this little dish over the top.


My favorite part?

Cutting it with my fork!  It was so, so tender!


I had to include this pic, so you could see the awesome green beans that I had to go with it!  (leftover from this weekend…spruced up with freshly grated Parmesan….now how can you beat that?!)


Anyhow….try this!  You won’t regret it!!

(for my THM friends…this would be an “S”…kinda goes without saying, but just wanted to throw that out there…)


Garlic Parm Chicken
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4, Boneless skinless Chicken breasts
  • ½ cup Mayo (I used full-fat, olive oil kind..)
  • ½ cup grated Parmesan cheese (I had fresh on hand so I used that, but you can use whatever)
  • 1½ tsp Season Salt (I am a Lowry's fan...)
  • ½ tsp Pepper
  • 1 tsp onion powder
  • 3 cloves garlic, minced (you can use 1 to 1½ tsp garlic powder if you prefer...I am obsessed with fresh garlic though and personally think it is SO much better!
  • 1½ tsp Parsley Flakes
  1. Place chicken in mixing bowl. Add all other can use a spoon, but honestly I found it easier to really coat everything with my hands! Make sure each piece of chicken is well-coated. Transfer to 9x9 casserole dish. Bake 375 degrees for 45 minutes....enjoy awesome aroma that fills your kitchen while said chicken is baking....and then EAT! :)


Cheesy Garlic Rolls

I just saw these online and decided to try them out tonight with dinner….


Cheesy Biscuits.


Honestly, I thought they were great!



For what it’s worth, this is what I will do next time I make them:

  • add Salt!!  (I thought the recipe was wanting “a bit” in the season department….a little salt would go a long way!)
  • when they get out of the oven…brush on some melted butter and then sprinkle lightly with salt (do we see a salt theme?! haha!)
  • Next time I make these I am going to play around with throwing some herbs in the batter as well (I’m thinkin’ chives, or parsley)

Other than that?

It was a winner in my book….I LOVED having my grilled burger in a tasty bun, and I LOVED that they were easy to make.

(My batter made 5, decent-sized biscuits)

biscuits3Here’s the link….try them!

Cheesy Garlic Rolls


  • Meet Beth

    Originally from Northern Iowa, I now work and reside in the Greater Kansas City area. Having struggled with my weight for over 16 years, I am finally “sick and tired of being sick and tired”. (read more)
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