7Up Biscuits

My mom made these for Easter and they are KILLER!  I never eat bread without jelly, and these don’t even need it!  The flavor is incredible!

She got the recipe off of Facebook.  I am sad to not have the original recipe creator to credit, when I Googled it, all KINDS of recipes came up.

This has become a real problem on Facebook in the last month or two, these recipes going viral on strange sites, with the originator’s photo being used and NO credit being given.  If you see this happen, be sure to find the originator and link up in the comments.

We work hard on our blogs, taking and editing photos of our food and typing out our recipes.  Our “pay off” is to get to see you all enjoying our food, and coming to our blogs for more, not some mystery person on Facebook whose entire wall is FILLED with others photos and recipes.  That is just poor form, and would be considered riding someone else’s coat tails.

Eh hum.  Stepping off soap box now. 


UPDATE: The original source has been found! Woot woot  Janelle from What We’ve Got Cooking posted this recipe THREE years ago! It’s time she get credit where credit is due!!!!!!!

I give you, Janelle from What We’ve Got Cooking’s…….

7Up Biscuits

{click for easy printable}

Recipe origin unknown

7up biscuits txt


  • 2 cups Bisquick
  • ½ cups Sour Cream
  • ½ cups 7-up
  • ¼ cups Butter, Melted

Preparation Instructions

Preheat oven to 450 F.

In a large bowl mix together Bisquick, sour cream and 7-Up. Your dough will be very soft and very, very sticky!

Sprinkle additional biscuit mix all over your work surface before attempting to work with this dough. You will want to coat both sides of the dough for easy handling. Pat dough out, coating again as necessary.  Cut into 9 biscuits with a biscuit cutter or can.  If shape isn’t important to you, you can just plop them down by the spoonful! 🙂

Pour the melted butter into a 9 inch square pan. Place biscuits in the butter and bake at 450 F for 12-15 minutes.

Enjoy as is, these are so good, you won’t even NEED the jelly!   Thanks Janelle, for a great recipe! Sorry it’s been shared so many times without credit to your blog! 😦



Fried Corn Chowder & Crack Crescents

  I am always looking for new soup recipes to try.  This Corn Chowder uses fresh off the cob corn, or for us, freezer corn from the summer we helped put it up at Dale’s Grandparents farm.  I bet you could use any corn, just make sure you fry it up nice and golden brown, its key in the flavors of this hearty chowder!

Fried Corn Chowder

Adapted from a Tasty Kitchen recipe by Prana & Pie

{click title for an easy printable}


  • 3 cups of corn {I used fresh frozen}
  • 4 Tablespoons Butter
  • 4 Tablespoons Olive Oil
  • 1 Onion, Diced
  • 3 Carrots, Peeled And Diced
  • 2 Celery Stalk, Diced
  • 4 cloves Garlic, Minced
  • 1 tsp. Thyme
  • 1/2 cup Flour
  • ½ cup White Wine or Apple Juice
  • 4 cups Vegetable Stock
  • 2 cups Chicken Broth
  • 2 cups Heavy Cream
  • 3 Red Potatoes, Diced
  • Pinch of Parsley
  • Generous amounts of sea salt, cracked pepper and garlic powder
  • 6 pieces of bacon, cooked and crumbled
  • Shredded cheese for garnish

  Heat the butter and olive oil in a large pot over medium heat. Add corn and pan fry until nice and golden brown.  Then add the onion, carrots and celery and cook until the vegetables are soft, about 8 to 10 minutes. Add the garlic and thyme and cook for a minute longer. Add the flour and stir to coat everything well, cooking for about a minute, until the flour begins to brown. Add the apple juice and simmer a minute longer. Pour in the vegetable stock and chicken broth and bring to a boil. Add the potatoes, and cover, cooking for about 10 minutes, until the potatoes begin to break down. Simmer with the lid off, about 10 to 12 minutes longer.

With an immersion blender leaving the soup blended, but still chunky.  Ladle the soup into bowls and serve with shredded cheese and bacon crumbles.


   So apparently these recipes called “Crack (something or other)” are a foodie trend referring to Cheddar, Bacon and Ranch…remember when I shared Cheddar Bacon Ranch Dip aka Crack Dip?  Mmmm!

  Well, this is the BREAD version.  It is MIGHTY tasty, and pairs perfectly with the above soup!   🙂

Crack Crescents

From the Rhodes Rolls site

{click title to print}


  • 12 whole Rhodes Dinner Rolls {white Or Wheat}
  • 2 T. butter, melted
  • 2 teaspoons Hidden Valley Ranch Mix
  • 1 cup Shredded Cheese
  • 6 pieces Of Cooked And Crumbled Bacon

Set out 12 Rhodes Rolls to thaw and rise, cover with sprayed saran wrap.
3-5 hours later, or when rolls are doubled in size, combine 6 rolls and work into a 10 inch circle.
Do the same with the other 6.
Brush each circle with butter, then sprinkle with 1/2 cup of shredded cheese, bacon and 1 tsp of Ranch Dressing mix.
Using a pizza cutter, cut each circle into 8 wedges.
Roll in crescent shape and place on a sprayed cookie sheet, point side down.
Cover with sprayed saran wrap and let rise about 45 minutes, or until double in size.
Remove plastic wrap and bake for 15 minutes at 350*.



Crockpot Lasagna & Mozzarella Stuffed Garlic Rolls

  Some nights you just need ITALIAN food, the good stuff, not just Spaghetti!!!!  Lasagna is a lot of work, especially our family favorite: Cream Cheese Swiss Spinach Lasagna!  It’s ABSOLUTELY amazing!  (The picture is SO ugly.)  I need to make it again sometime, so I can re-photograph it….that recipe photo is from WAY back before I learned to take my food OUTSIDE!  🙂

  I didn’t have time to make our family favorite, we were going to be on the run until right before supper!  This Crock pot version is fast and uses simple ingredients!  And, it tastes like you worked WAAAY harder than you did!!

Crock Pot Lasagna

{click for easy printable}

Crockpot Lasagna-txt


  • 1 pound Hamburger, Seasoned With Your Favorite Italian Spices
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Salt And Pepper
  • 3 cups Mozzarella Cheese
  • 1 box (9 Oz) No-boil Lasagna Noodles
  • 8 ounces, fluid Tomato Sauce
  • 28 ounces, fluid Of Your Favorite Spaghetti Sauce
  • 16 ounces, fluid Alfredo Sauce
  • 1 cup Shredded Italian Blend Cheese

  In a large skillet, brown hamburger with Italian seasonings of your choice, plus garlic powder, salt and pepper. Drain and leave in pan on stove.

  Pour 1/3 of the spaghetti sauce into the bottom of a greased crock pot. Mix the remainder of the spaghetti sauce, plus the entire can of tomato sauce in with your browned hamburger. Stir well.

  Place 1/3 of the noodles, breaking as necessary, to cover entire sauce layer. {Noodles will overlap and stack.} Pour 1/3 of the jar of Alfredo sauce on top of noodles. Next, sprinkle 1 cup of shredded mozzarella cheese. Spread 1/3 of hamburger mixture on top.

  Layer noodles, Alfredo, mozzarella, hamburger mixture 2 more times. Top with 1 cup Italian blend cheese.

Cook on low for 3 1/2 hours. This WILL burn after 4, so watch closely!

Serve with a tossed salad and Mozzarella Stuffed Garlic Rolls.  (Coming up next!)


  Sooo, I may or may not have started the oven on fire while baking this rolls. 

  Apparently, you need to put the Spring form pan on to a baking sheet so the butter doesn’t drip down. 

Just a word to the wise, ok?  Use a baking sheet.

  Anyhow, bet you can’t tell from this photo, that the oven was on fire!  These rolls baked perfectly, and were to die for good. 

  I am oh-so proud to tell you, that I stood at my freezer surveying my options, and made the recipe up myself, based on a sweet monkey bread recipe I make sometimes for breakfast! 

Just look at that Cheesy goodness!

Mozz stuffed garlic rolls (4)

Come on now, doesn’t that make up for the oven fire? 

Just a little?  🙂

Yup, thought so!

  Say Hello to a little bit of Ooey Gooey Cheesy Heaven!

Mozzarella Stuffed Garlic Rolls

{click for easy printable} 

Mozzarella Stuffed Garlic Rolls


  • 16 whole Rhodes Rolls (wheat Or White, Up To You)
  • 1 tub Real Mini Mozzarella Balls Or 1 Large Mozzarella Ball Cut Into 1 Inch Pieces
  • 1 stick Butter, Melted
  • 1 teaspoon Garlic Powder
  • ½ teaspoons Salt
  • ½ teaspoons Dried Basil
  • ½ teaspoons Dried Rosemary
  • ½ teaspoons Onion Powder
  • ¼ cups Herb And Garlic Goat Cheese Crumbles
  • ¾ cups Grated Parmesan Cheese
  • A Sprinkling Of Kosher Salt
  • Dash Of Italian Seasoning

Allow Rhodes Rolls to sit on a flat surface until thawed, but still a bit cool. Stretch each circle and curl around mini mozzarella ball. Seal and smooth into a ball again. Repeat 15 more times.
Melt butter and add garlic powder, salt, basil, rosemary, and onion powder. Roll each ball into mixture, coating well.
Arrange rolls in a large 10 or 11 inch spring form pan, leaving room for rising, and scrape remaining butter and seasonings over the top of rolls. Sprinkle with parmesan cheese, goat cheese crumbles, kosher salt and Italian seasoning.
Cover with sprayed saran wrap loosely. Set in a warm place to rise for 2-2 1/2 hours or until doubled in size.
Remove saran wrap, and place spring form pan on a cookie sheet, and slide in to a preheated oven, 350* for 25 minutes, or until rolls are golden brown. Release collar on spring form pan before serving hot from the oven.


Bon appetite!


Cowboy Bundles

   My best friend is an AMAZING bread baker!  So, when she passed on this Cowboy Bundles recipe, and I saw the first ingredient said: 2 packets of yeast, I just sighed and tucked it away on the To Try pile.  She has totally conquered her fear of Yeast and left me in the dust, still battling it alone.


  I hate yeast.  Yeast hates me, too. Except when I make butter crescents, but even they are ugly sometimes. 

  I can scarcely believe I am writing this, but I DID get these Cowboy Bundles to turn out: YAY!!!!  Soft, lofty and all the right kinds of chewy!   YUMMMMMMM!

Introducing COWBOY BUNDLES…….

  Think Meatloaf in an amazingly soft bread bundle. Did I already say, YUM?


Ok, moving on.  Oh, but did I mention the bread was soft and nice?


Ok, just checking, cause it really was! Not flat and disgusting at all! Yipee!

Cowboy Bundles

(click title for easy printable)




  • 2 packages (1/4 Ounce Each) Active Dry Yeast
  • ⅔ cups Warm Water (110-115*)
  • ⅔ cups Warm Milk (110-115*)
  • ¼ cups Sugar
  • ¼ cups Shortening
  • 2 whole Eggs
  • 2 teaspoons Salt
  • 4-½ cups (up To 5 Cups) Of Flour (I Did A Mixture Of Whole Wheat And White)


  • 2 pounds Ground Beef
  • 3 ounces, weight Package Of Real Bacon Pieces
  • 1 whole Small Onion Chopped
  • 1-½ teaspoon Salt
  • ½ teaspoons Pepper
  • 1 pound Velveeta Cheese, Cubed (next time I want to try a few cups of shredded colby jack instead)
  • ¾ cups Ketchup And BBQ Mixed
  • 3 Tablespoons Butter, Melted
  • Ketchup Or BBQ Sauce For Dipping

In your Kitchen Aide bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; knead using your dough hook. Add enough remaining flour to form a soft dough, kneading until smooth and pulling away from the sides of the bowl.
Turn dough on to a floured surface; knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat and stir in BBQ/Ketchup mixture.(I added a bit more than directed, until I liked the consistency)
Punch dough down. Turn on to a lightly floured surface; divide into fourths. Roll each portion into an 12-in. x 8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal.
Place 2 in. apart on greased baking sheets. Bake at 400° for 9-11 minutes or until lightly browned. Brush with butter.

Serve warm with ketchup and BBQ sauce if desired.

  We ABSOLUTELY LOVED these and they have officially make “The Rotation” at our house, a select few recipes that EVER get repeated! Cause I loooove new recipes!   Be brave, try these Cowboy Bundles even though they call for Yeast, YOU CAN DO IT!