These are moist, cheesy, flavorful and most importantly light and fluffy muffins that complement any chili, soup or stew!

CHEDDAR MUFFINS yields 18 regular sized muffins
3 strips bacon, chopped and cooked crisped
2 1/2 cups all purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 LARGE egg, room temperature
1 1/2 cups buttermilk
1/2 cup avocado oil
2-3 cloves garlic, minced
2 cups shredded cheddar cheese
1 small bunch green onions, halved and sliced
2 sweet mini red peppers, FINELY chopped
2 tablespoons chopped sun-dried tomatoes in oil, DRAINED well
1/2 cup shredded Parmesan cheese

  • Preheat oven to 400°.
  • Whisk together the flour, sugar, baking powder, baking soda and salt.
  • In another bowl, whisk together the egg, buttermilk and oil. Add in minced garlic.
  • Add wet mixture to dry mixture JUST until moistened.
  • Fold in cheddar cheese, onions, peppers, tomatoes and bacon pieces.
  • Fill greased or papered muffin cups 3/4 full.
  • Sprinkle with Parmesan cheese.
  • Bake 15-18 minutes until toothpick comes out clean.
  • Cool 5 minutes before removing from muffin tins.
  • Serve warm with FRESH butter.


6 slices thick bacon, diced, reserve a few pieces for garnish
1 small onion, FINELY diced
1 can white shoepeg kernel corn
2 cups yellow cornmeal
1 cup flour
1 tablespoon sugar
1 tablespoon baking powder
1 1/2 teaspoons sea salt
1 1/4 cups finely grated sharp cheddar cheese, divided, reserve a small amount for garnish
2 cups buttermilk
2 LARGE eggs

  • Preheat oven to 400°.
  • Brown bacon pieces in a deep 10 inch cast iron pan until crisp.
  • Remove bacon with a slotted spoon to paper toweling.
  • Reserve all but 2 tablespoons of the bacon grease in a small bowl, leaving the 2 tablespoons in the skillet.
  • Add onion and corn, cooking until tender for 2-3 minutes.
  • Remove corn and onions from pan.
  • Add reserved bacon dripping back to the skillet.
  • Whisk together the cornmeal, flour, salt, sugar and baking powder in a large bowl.
  • Add 1 cup of the cheese.
  • In a separate bowl, whisk together the buttermilk, eggs and any remaining drippings.
  • Make a well in the center of the dry ingredients.
  • Add buttermilk mixture to the well, stirring JUST until combined.
  • Sprinkle a thin layer of the cornmeal in the skillet.
  • Pour batter into skillet and top with bacon and remaining cheese.
  • Bake 25-30 minutes until toothpick comes out clean.
  • Garnish with a few bacon pieces.
  • Serve with butter.


2 loaves (1 pound each), frozen bread dough, thawed
1 cup grated Parmesan cheese
1/2 cup (1 stick) butter, melted
1 envelope buttermilk ranch salad dressing mix
3 green onions, white portions only, minced

  • Grease 2 9×9 baking dishes. Set aside.
  • On a lightly floured surface, divide the dough into 18 portions.
  • Roll each portion into a ball.
  • Whisk together the melted butter and ranch dressing mix.
  • Fold in grated cheese.
  • Roll each ball in the butter cheese mixture and place 9 in each baking dish.
  • Sprinkle with onions.
  • Cover with a tea towel and let rise in a warm location for 45 minutes, until double in size.
  • Preheat oven to 350°.
  • Bake 20-25 minutes or until golden brown.
  • Remove from pans to cool on wire racks.


4 LARGE eggs
1 1/2 cups WHOLE milk
3/4-1 teaspoon salt (I like a Himalayan sea salt)
A PINCH of FRESH ground black pepper
1 1/2 cups all purpose flour
3 tablespoons melted butter

  • Warm the eggs by placing them UN-CRACKED in a medium bowl and cover with hot water (as hot as your tap will go). Let them sit for 10 minutes.
  • Preheat the oven to 450°.
  • Move one oven rack to a lowest position so tops don’t touch the shelf above as they grow.  Move the other oven rack up to the top and place a baking sheet on it to shield your popovers from the direct heating elements and prevent them from getting too dark.
  • Grease the popover pan thoroughly inside each cup as well as around the top edges.
  • With your whisk, beat together the eggs, milk and salt until they are combined. The yolks should be completely blended in.
  • Add the flour and whisk until the mixture is frothy and all large lumps are gone.
  • Quickly stir in the melted butter.
  • Divide the batter between the prepared popover cups. They should be about 3/4 of the way full.
  • Bake the popovers for 20 minutes.
  • Reduce the heat to 350°. Bake for another 10 or 15 minutes. The popovers will be very golden brown.
  • Serve immediately and enjoy them warm!


  • DO NOT OPEN THE OVEN until the end!

This recipe is adapted from the King Arthur recipe for Popovers.


2 green onions, minced
1 SMALL stalk celery, finely diced
2 tablespoons avocado oil
2 tablespoons WONDRA flour
2-15 ounce cans diced tomatoes
1 teaspoon sugar
FRESH ground sea salt and black pepper

  • Heat avocado oil in a large skillet.
  • Add onion and celery, sauteing until soft.
  • Add flour, stirring to combine.
  • Add tomatoes and sugar, blending well.
  • Season with salt and pepper, bring to a SLOW boil.
  • Reduce heat and simmer 5 minutes.

1 cup all purpose flour
2 teaspoons baking powder
FRESH ground sea salt and black pepper
2 tablespoons COLD butter, diced
½ cup shredded cheddar cheese
½ cup milk

  • Combine flour, baking powder and salt until well blended.
  • Cut in butter until coarse crumbs form.
  • Add cheese.
  • Stir in milk until JUST moist.
  • Drop by tablespoons into simmering tomato sauce.
  • Cover and simmer, undisturbed, 20 minutes or until toothpick comes out clean.


These biscuits are SOOOOOOOO simple AND SOOOOOOOO flavorful too!

CHEDDAR BISCUITS yields 8 biscuits
1 cup all purpose flour
1 cup bread flour
2 teaspoons sugar
2 teaspoons baking powder
1 teaspoon sea salt
1 cup grated extra sharp cheddar cheese
4 slices medium cheddar, halved diagonally
1 1/2 cups heavy cream

  • Preheat oven to 425°.
  • Spray baking sheet with non-stick cooking spray or use a silpat.
  • Whisk together the flours, sugar, baking powder and salt.
  • Add 3/4 cup of the cheese with the flour mixture, tossing to coat the cheese.
  • Add 1 1/4 cup of heavy cream, mixing well with a wooden spoon until dough forms.
  • Turn dough out onto greased wax paper.
  • Add remaining cream to bowl, collecting all the stray dry flour bits. Add to dough and knead together until smooth for 30 seconds. Form into an 8-inch circle.
  • Cut into 8 wedges.
  • Place wedges on baking sheet.
  • Bake for 8 minutes.
  • Add a slice of the medium cheddar to each wedge.
  • Sprinkle with remaining shredded cheese, rotate pan and return to oven for another 8 minutes.

NOTE:  These biscuits work with ANY flavor cheese you choose.  I often make them with Pepper jack or Gruyere and often add a small amount of green chilies or chopped olives when the flavor calls for it.


I LOVE finding OLD recipe boxes full of handwritten recipes in antique stores. I ESPECIALLY LOVE trying those same recipes in today’s world and finding a lost gem among them. This recipe is just that and was even signed by the baker 😀 I bought 3 boxes and each had a corn bread recipe in it!

This is the first one I’m trying. I did add some green chiles and a smattering of cheddar cheese for the way we like it as well as adjusted the instructions and ingredients to match the ingredients.  This was a HUGE hit and will be made many more times I’m sure.

1 cup yellow corn meal
1 cup all purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1 egg, lightly beaten
1 1/2 cups milk
4 tablespoons butter, melted
1 small can diced green chiles, DRAINED WELL
1/3 cup sharp cheddar cheese
2 slices bacon, diced, browned and drained

  • Preheat oven to 425˚.
  • Sift together the corn meal, flour, baking powder, sugar and salt.
  • Whisk together the milk, butter and egg.
  • Add wet ingredients to the dry and blend JUST until combined.
  • Fold in green chiles.
  • Pour into pan.
  • Sprinkle with cheddar cheese.
  • Top with bacon pieces.
  • Bake 25 minutes.
  • Enjoy.


The beauty of this recipe is that it’s GREAT for a group or a cool fall evening’s dinner for 2. You can serve it on the biscuits as small sandwiches or you can roughly chop the chicken and serve it over the biscuits like a stew (my favorite way).

2 tablespoons avocado oil
1 bulb onion, halved and sliced thin (save some greens for garnish)
1 1/2 cups baby carrots, sliced diagonally
4 boneless, skinless chicken breasts
1/2 – 1 container (8-16 ounce) beech or Cremini mushrooms, cleaned and trimmed (chopped smaller if using Cremini)
1 cup QUALITY bourbon (I often use Seagrams and it is still quite yummy)
1 cup PURE maple syrup
1 cup heavy cream**
2 sprigs FRESH thyme
FRESH ground sea salt and black pepper

  • Whisk together the bourbon and maple syrup in a saucepan and gently simmer 10 minutes.
  • In a large saute’ pan, heat the oil over medium-high heat.
  • Add carrots and onions, cooking 2 minutes.
  • Add the chicken pieces, searing about 2 minutes per side or 3-4 minutes if using pieces.
  • Add maple syrup mixture to the chicken pan.
  • Reduce heat slightly, add mushrooms and bring to a SLOW simmer and cook for 10 minutes.
  • Add the cream, thyme, salt and pepper, cooking for another 5 minutes.
  • Serve warm over biscuits.
  • Garnish with greens.

**NOTE: A great substitute for heavy cream is 2/3 cup warmed WHOLE milk and 1/3 cup melted butter.

3 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 teaspoon thyme
1 teaspoon marjoram
1 teaspoon oregano
1 1/2 teaspoons salt
1 tablespoon sugar
6 tablespoons COLD butter, cut into cubes
1 1/2 cups cold WHOLE milk
2 tablespoons avocado oil

  • Preheat the oven to 400°.
  • Combine the spices in a small bowl until well mixed. Reserve 1 teaspoon of the combined spices.
  • Combine the flour, baking powder, the seasonings, the sugar and salt in a medium bowl using a whisk.
  • Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture.
  • Make a well in the center and pour in the milk.
  • Stir JUST until combined.
  • Turn the dough out onto a floured surface and knead 5 or 6 times.
  • Roll the dough into a 1-inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. Make sure you don’t twist the cutter otherwise you’ll squish the sides and the biscuit won’t rise. Knead the scraps together, re-roll and cut out biscuits until all the dough has been used.
  • Place the biscuits bottom-side up on a baking sheet lined with parchment paper.
  • Whisk together the avocado oil with the reserved spices.  Brush the herb butter on each biscuit.
  • Bake until golden brown, 18 to 20 minutes.



1 ham bone with meat on it
2 stalks celery, sliced thin
3 cloves garlic, minced
2 large carrots, chopped
1 large shallot, chopped
3-4 fresh thyme sprigs
cayenne pepper
salt and pepper to taste
Frank’s red pepper hot sauce
1/4 cup finely grated cheddar cheese

  • Soak the beans in room temperature water overnight.
  • Cover ham bone with water. Sprinkle generously with cayenne pepper, salt, thyme sprigs and black pepper. Bring to a boil and simmer for 2 hours or ham falls off the bone.
  • Strain the stock and separate into 2 separate 8 cup portions. Freeze 1 portion for your next batch of soup.
  • Return the stock to your pan and add the vegetables.
  • Bring to a boil. Add beans and ham pieces. Lower to a simmer for 2 hours.
  • Sprinkle with a few drops of Frank’s red pepper sauce and some grated cheese.
  • Serve with Garlic Cheddar Biscuits.

2 cups biscuit baking mix
1 1/2 cups finely shredded Cheddar cheese
2/3 cup milk
1 clove finely minced garlic
1/2 teaspoon garlic powder
2 tablespoons margarine, melted
2 teaspoons dried parsley
1 teaspoon garlic salt
2 tablespoons butter

  • Preheat oven to 400 degrees.
  • Lightly grease a cookie sheet.
  • In a large bowl, combine baking mix, 1 1/4 cups of the Cheddar cheese, minced garlic and garlic powder.
  • Stir in milk.
  • Drop batter by heaping tablespoonfuls onto prepared cookie sheet.
  • Bake in preheated oven for 10 minutes.
  • Brush biscuits with melted butter, and sprinkle with parsley, garlic salt and remaining cheese.
  • Bake for 5 more minutes, or until lightly browned on the bottom.


1 tablespoon avocado oil
1 tablespoon butter
1 LARGE Vidalia onion, chopped
2 large carrots, sliced
1 large stalk celery, diced
2 + 1/2 cups flour
3 cups chicken broth
1/2 cup heavy whipping cream
1/2 cup whole milk
4 cups shredded rotisserie chicken
2 cups spinach leaves
Fresh ground black pepper and salt, to taste

  • Preheat oven to 400°.
  • Line a baking sheet with parchment paper and set aside.
  • In a large stock pot, heat oil and butter over medium-high heat.
  • Add onions, carrots and celery, stirring until soft, about 6-7 minutes.
  • Add 1/2 cup flour, stirring to blend until flour is golden.
  • Add broth and bring to a boil, stirring until thick and creamy.
  • Reduce heat to low.
  • Stir in cream and milk until well blended.
  • Add in spinach and chicken pieces, cooking for 5 minutes more.
  • Season with salt and pepper to taste.
  • Divide mixture into 6-8 ramekins.
  • Arrange ramekins on baking sheet. (KEEP WARM)
  • I like to pour the contents out onto a plate for eating.

OPTIONAL: I sometimes add a can of Le Seur peas for color more than anything.


1 1/2 cups finely grated sharp white cheddar cheese
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
5 tablespoons COLD unsalted butter, cut into tiny pieces
1 cup whole buttermilk

  • In a large bowl sift together 2 cups flour, 1 cup of the cheese, 1 teaspoon salt, baking powder and baking soda.
  • Using a pastry blender cut in the cutter until mixture is crumbly.
  • Add buttermilk and stir with a wooden spoon until combined. (Dough will be sticky and that’s okay)
  • Drop by HEAPING spoonfuls onto silicone lined baking sheet.
  • Bake until edges are beginning brown.
  • Place one biscuit on top of each ramekin and sprinkle with remaining cheese.
  • Sprinkle with fresh cracked pepper.
  • Add to oven for 5-6 minutes until cheese is melted and pot pies heated through.


These disappeared so quickly that I forgot to get a picture of the finished bread. I made them in my lasagna pan so they would all be the same size. You’ll notice a quite a few strike throughs. I changed the original recipe to do each biscuit the same way so you have a flavor medley in each bite and a more even baking color.

2 cans (7.5 oz each) Pillsbury™ Country Style® refrigerated biscuits
2 cups shredded cooked chicken breast
3/4 cup Frank’s Original Hot sauce
1/4 cup Gorgonzola cheese crumbles, crumbled very small 
2 tablespoons ranch dressing
1/4 cup butter, melted
Savory Spice Shop Tableside Garlic Sprinkle
Additional ranch dressing for dipping

  • Heat oven to 375°. 
  • Lightly spray 12-cup fluted tube cake pan with cooking spray.
  • In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
  • Cut 4 biscuits into quarters to make a total of 16 pieces. With hands, press and stretch each piece slightly to make dough round. 
  • Place 1 teaspoon cheese in center of each round. 
  • Enclose cheese by bringing sides of dough up and over; pinch dough to seal and enclose cheese.
  • With remaining 16 biscuits, press and stretch each into larger rounds. 
  • Place 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken. 
  • Stretch each biscuit into larger rounds. 
  • Place 1 teaspoon cheese crumbles AND 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken.
  • Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce.
  • Dip each ball of dough into melted butter; layer cheese and chicken balls in pan, alternating to vary sizes.
  • Dip each ball of dough into melted butter; layer loosely in pan. 
  • Roll each ball in  Savory Spice Shop Tableside Garlic Sprinkle.
  • Bake 15 to 20 minutes or until tops of balls are golden brown. 
  • Cool in pan slightly, about 5 minutes. 
  • Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan. 
  • Serve bread with additional ranch dressing for dipping.


1 head romaine salad, cut into bite sized pieces & washed

1 orange, peeled, sectioned and cut into pieces
1 kiwi, peeled and chopped.
1 small bunch scallions, sliced thin
1 ripe pear, chopped
1 small bunch asparagus, blanched and cut into bite sized pieces
1 cup snap peas, cleaned & halved
1/3 cup peanut oil
3 tablespoons champagne vinegar
Juice of 1 lemon
3 tablespoons sugar
salt & pepper to taste

  • Wash and prep fruit and veggies.
  • Place in a large salad bowl.
  • Whisk together the peanut oil, champagne vinegar, sugar, salt & pepper until well blended.
  • Pour over salad and toss well.
  • Serve with Garlic cheese bread

1/2 cup salted butter
3 cloves garlic
dash of white pepper
3/4 cup grated aged cheddar cheese
sourdough bread

  • Melt butter in a small sauce pan.
  • Mash garlic cloves.
  • Add garlic and cook until golden.
  • Add cheese, salt and pepper whisking until well blended.
  • Spread on sourdough bread.
  • Broil until golden.