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Cherry Mustard Vinaigrette | Homemade Dutch Apple Pie

Cherry Mustard Vinaigrette

Spruce up your summer salad with this sweet and tangy cherry mustard vinaigrette.  It is ready in minutes and will turn any kid into a salad lover.Cherry Mustard Vinaigrette | Homemade Dutch Apple Pie

I am a tried and true lover of all things honey mustard.  It is my go-to dressing for salads.  We use it for chicken nuggets.  I’d eat it on just about anything.

I have recipes for many different variations on honey mustard.

But with cherry season in full swing I decided to add a twist to my favorite.

I created cherry mustard vinaigrette.  It has sweetness from honey and cherries, tang from mustard and a little zing from apple cider vinegar.Cherry Mustard Vinaigrette | Homemade Dutch Apple Pie

Wishing your kids would eat salad?

Cherry mustard vinaigrette is very kid friendly.  My oldest could not get enough of it.  She loves using it on her salads (especially when she’s using lettuce from her own garden!).

If your kids won’t touch lettuce (like my four year old), try using this as a dip for fresh summer vegetables like snap peas and cucumbers.  Either way it’s a win!

If you don’t like the vinegar flavor you can cut back on the apple cider vinegar and increase the honey.  Or you could swap mayo for vinegar to make it a creamy dressing or dip.

Cherry mustard vinaigrette is also very allergen friendly.

No need to worry about dairy, coconut, eggs, nuts, grains, etc.  Extra virgin olive oil works well for this dressing.  Alternately you could use avocado oil.

Skip the store bought salad dressings with rancid vegetable oils (like canola), thickeners (like xanthan gum and guar gum) and artificial flavors and sweeteners.  It only takes a few minutes to make a unique, healthy and delicious dressing at home.

I like to add all of my dressing ingredients to a small mason jar, put a lid on and shake.  Though I wouldn’t mind some fun salad dressing bottles (note for future gift lists!).Cherry Mustard Vinaigrette | Homemade Dutch Apple Pie

This is a fun project for small children…

and keeps them busy while you do other food prep.  They can shake and shake until they get sick of it.

If you don’t have cherry juice on hand use some of those fresh cherries and squeeze the juice out.  Or you can use the whole cherry and blend a handful to use in place of the juice.

I know not everyone loves cherries as much as I do.  So if they are just not your thing you can use another great mid-summer fruit – blueberries!  Cherry mustard vinaigrette turns into blueberry mustard vinaigrette with one simple swap.

In fact, you can use just about any of your favorite summer fruits to put a spin on this dressing.  Peaches and plums would make great dressings as well.

Are you getting hungry for a big summer salad yet?

I know I am!  Time for a great summer meal using fresh produce and nourishing homemade salad dressing.  Cherry mustard vinaigrette is perfect for your summer salads.Cherry Mustard Vinaigrette | Homemade Dutch Apple Pie

Cherry Mustard Vinaigrette
Serves 8
A light and fruity summer salad dressing.
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Ingredients
  1. 1/4 cup black cherry juice
  2. 2 1/2 Tbsp. honey
  3. 1 1/2 Tbsp. extra virgin olive oil (or avocado oil)
  4. 1 1/2 Tbsp. mustard
  5. 2 tsp. apple cider vinegar
  6. 1/4 tsp. unrefined sea salt
Instructions
  1. Combine all of the ingredients in a bowl or jar.
  2. Whisk or shake until combined.
  3. Chill until ready to serve.
Notes
  1. This will stay good in the refrigerator for up to three weeks.
  2. Replace the apple cider vinegar with homemade mayonnaise for a creamy dressing.
  3. This dressing can be used as a marinade on chicken.
Just Take A Bite http://justtakeabite.com/


In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Simple Supper Series: Broth Burgers

Simple Supper Series Broth Burgers || Homemade Dutch Apple PieThe next recipe in my simple supper series is a fun and nutritious way to eat a burger…without a bun…and with broth added!

Broth burgers are so full of flavor you can eat them with a knife and fork like a steak.  No need to figure out how to make a gluten free or grain free bun.

One of the great things about this recipe is that it only takes about fifteen minutes to prepare.  While the burgers are cooking you can make a simple side – saute some vegetables, prepare a salad or even cook some rice.  You’ll have a full dinner on the table in no time.Simple Supper Series Broth Burgers || Homemade Dutch Apple Pie

You can make the burger as simple or complex as you like.  I usually just do ground beef with a little seasoning.  We like it simple.

You could also add grated or pureed vegetables, egg or even mashed beans or lentils to boost the nutrition and stretch your meat a bit.

While the burgers rest you create the sauce.  Then pour the sauce right over the burgers or soak a bun in the broth.

Broth burgers are also good served on a bed of rice, mashed potatoes or squash.

I made our broth burgers with sauteed onions.  If you don’t like or don’t tolerate onions you can simply make the sauce.  The onions just add extra flavor and texture.Simple Supper Series Broth Burgers || Homemade Dutch Apple Pie

The next time you need a nutritious meal on the table quickly try making broth burgers.  Fast food does not have to be junk food.  You can make broth burgers in the same amount of time it would take to drive to a restaurant and order.  But you’ll be fueling your body with good stuff by making your meal at home.

This is also a great way to sneak more broth into your family’s diet.  Every little bit helps!

Simple Supper Series Broth Burgers || Homemade Dutch Apple Pie

Simple Supper Series: Broth Burgers
Serves 4
A juicy burger topped with a rich, brothy sauce. No need for a bun. This burger eats like a steak.
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Ingredients
  1. 1 lb. ground beef (or turkey, chicken or pork)
  2. salt, pepper, garlic powder, herbs to taste
  3. 2 Tbsp. coconut oil, tallow or lard
  4. optional: 1/4 cup pureed vegetable, 1 egg, 1/4 cup mashed beans
  5. 1/2 - 1 cup chicken or beef broth
  6. 1/2 medium onion, sliced
Instructions
  1. Heat the oil in a cast iron or stainless steel skillet.
  2. Combine the ground meat, seasoning and vegetables/egg (if desired).
  3. Form 4-6 burgers.
  4. Cook in hot skillet over medium heat until browned, about 5 minutes per side. Cook the onions in the pan at the same time.
  5. Remove the burgers from the pan and cover to keep warm.
  6. Add the broth to the pan (with onions still in the pan).
  7. Turn heat to high and simmer for about 3 minutes, until the broth reduces and thickens.
  8. Serve the broth/onion sauce on the side with the burgers.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Honey Mustard Four Ways

Honey Mustard Four Ways || Homemade Dutch Apple Pie

Hands down my favorite dip/dressing is honey mustard.  It has been my favorite for many, many years.  I think I got hooked in college when I started eating salads more frequently.

Now if I make a salad for myself, 95% of the time I use honey mustard dressing.  It’s just such a great flavor.

My kids love honey mustard for dipping when we make chicken nuggets.

Over the years I’ve made it countless times.  It seems like I make it a little different each time.  There really are many ways to make delicious honey mustard.

Honey Mustard Four Ways || Homemade Dutch Apple Pie

Today I’m sharing my top four ways to make honey mustard.  They are all very easy, and they all taste great! Three of the varieties take about one minute to make, each.

The fourth version of honey mustard uses homemade mayonnaise. I always have some on hand, so it doesn’t add any prep time for me. But if you don’t have it, making the mayonnaise will add about three minutes to the preparation.

Try any of them as a salad dressing, a dip or a condiment on sandwiches and burgers.  Honey mustard goes with just about anything.

Honey mustard can be prepared in advance so it’s ready when you need it.  All of these varieties will last for several weeks (at a minimum) in the refrigerator.  Double or triple the recipe to have a full bottle of dressing on hand for lots of salads year round.

How about you?  Do you like honey mustard?  What do you use it for?

Honey Mustard Four Ways || Homemade Dutch Apple Pie

Honey Mustard I
A simple honey mustard dressing or dip.
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Ingredients
  1. 1/3 cup honey
  2. 1/3 cup mustard
Instructions
  1. Mix the honey and the mustard until well combined.
  2. Serve immediately or refrigerate until ready to use.
Just Take A Bite http://justtakeabite.com/
Honey Mustard II
A simple honey mustard dressing or dip.
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Ingredients
  1. 1/3 cup honey
  2. 1/3 cup mustard
  3. 1/4 cup extra virgin olive oil
Instructions
  1. Combine the honey and the mustard. Mix well.
  2. Gradually pour in the oil as you mix/whisk. Mix until well combined.
  3. Serve immediately or refrigerate until ready to use.
Notes
  1. You can add 1-2 tsp. apple cider vinegar to this recipe if you are using it as a salad dressing.
Just Take A Bite http://justtakeabite.com/
Honey Mustard III
A simple honey mustard dressing or dip.
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Ingredients
  1. 1/3 cup honey
  2. 1/3 cup mustard
  3. 1 egg yolk
  4. 3 Tbsp. extra virgin olive oil
Instructions
  1. Combine the honey and mustard. Mix well.
  2. Add the egg yolk. Mix until well combined.
  3. Gradually add the oil while mixing/whisking. Mix until well combined.
  4. Serve immediately or refrigerate.
Notes
  1. The honey mustard will get thicker if it is chilled.
Just Take A Bite http://justtakeabite.com/
Honey Mustard IIII
A simple honey mustard dressing or dip.
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Ingredients
  1. 1/3 cup homemade mayonnaise (see post for recipe link)
  2. 1/3 cup honey
  3. 1/3 cup mustard
Instructions
  1. Combine all three ingredients. Mix until well combined.
  2. Serve immediately or refrigerate until ready to serve.
Notes
  1. The honey mustard will thicken as it chills.
  2. This honey mustard works well as a dip since it is a little thicker.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Easy Homemade Chip Dip

Easy Homemade Chip Dip - Homemade Dutch Apple Pie

 It may be September, but summer is not over yet!  There is still plenty of time for grilling and picnics.

One of the easiest side dishes for a summer meal is chips with dip.   You can buy your favorite kind of chip (we like the potato chips made with olive oil) or make a batch of homemade chips.  Then all you have to do is take one minute to mix up a quick dip.

This chip dip reminds me of my favorite childhood dip – french onion.  But there isn’t actually any onion in it!  Better than that there isn’t any MSG or anything artificial.  Just a few simple ingredients.

This is not a dip full of spice.  We keep it simple for the oral sensory issues in our family.  But that doesn’t mean it’s low on flavor.  This simple chip dip tastes great and packs a punch of flavor.

If you don’t eat chips, this dip works very well for fresh vegetables or kale chips.  We even enjoy it on a burger or as a dipping sauce for fish.  It is very versatile.

This even works well for packing school lunches. A tasty dip is a great way to get kids to eat fresh vegetables.

The next time you need a quick dip try this simple version.  It takes less than a minute to make and will be a family favorite. 

Easy Homemade Chip Dip
A simple chip dip made with real ingredients that only takes a minute to prepare.
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Ingredients
  1. 2/3 cup sour cream
  2. 1/4 tsp. unrefined sea salt
  3. 1/2 tsp. dill weed
  4. 1/4 tsp. garlic powder
Instructions
  1. Combine all of the ingredients. Mix well.
  2. Chill until ready to serve.
Notes
  1. This dip goes very well with chips but can also be used for fresh vegetables, on burgers or with fish.
Just Take A Bite http://justtakeabite.com/

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Sea Salt Caramel Cheesecake Ice Cream

Sea salt caramel cheesecake ice cream is a delicious dessert. It combines gooey caramel with rich cheesecake in a creamy treat – a perfect match.

Sea Salt Caramel Cheesecake Ice Cream | Homemade Dutch Apple Pie

I make ice cream all the time.  I make all different flavors.  I don’t post recipes very often because I just mix and taste as I go.

This week I made sea salt caramel cheesecake ice cream.  It was divine.  

This recipe does take some prep work since you need caramel and graham crackers.  But the end result is worth it.

This can be made gluten free by using gluten free graham crackers, pumpkin spice graham crackers or soaked gluten free graham crackers.

If you really want to put a tasty spin on it try gluten free chocolate grahams!!

You can also swap coconut milk for the heavy cream.  I have not tried making the caramel dairy free, but I bet you could!

Lots of egg yolks makes sea salt caramel cheesecake ice cream extra rich, just like real cheesecake.

Caramel and cheesecake are a match made in heaven.  Now you can enjoy them together in one delicious dessert.

This post is linked to Fat Tuesday and Real Food Wednesday.

Sea Salt Caramel Cheesecake Ice Cream | Homemade Dutch Apple Pie

Sea Salt Caramel Cheesecake Ice Cream

1/2 cup salted caramel (divided)
1 cup graham cracker pieces (whole wheat, soaked,  sourdough, gluten free or soaked gluten free)
3 cups heavy cream (preferably raw)
4-5 egg yolks
1/4 cup honey
1/4 cup maple syrup
1/4 tsp. sea salt

Blend cream, egg yolks, honey, syrup, salt and 1/4 cup caramel.  Taste for sweetness/caramel flavor and add more honey, maple syrup or caramel if necessary.  It should be a little overly sweet.

Process in an ice cream maker.  One minute before the ice cream is done add the graham cracker pieces.

Transfer the ice cream to a shallow freezer safe container.  Gently swirl in dollops of the remaining 1/4 cup caramel (so it is still visible/not mixed in).*  Freeze until solid.

*You can also add fudge swirls, chocolate chips and/or chopped crispy nuts for turtle cheesecake ice cream.  Or you can freeze chunks of homemade cheesecake and add them as well.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Grain Free Pesto Topped Quiche…Or Egg Pizza

Eggs and pesto go very well together.  I’ve made a pesto quiche before…one version that had pesto on the bottom and one that had it mixed in.

The problem is that the pesto usually kind of gets lost in the eggs.  Sometimes you can’t even tell it’s there.  So last night I decided to top our quiche with pesto.

I made a simple egg and cheese quiche.  I let it bake until the top was just set.  Then I topped it with pesto and extra cheese.

It worked very well.  The pesto stayed on top and added great flavor.

Are you grain free and looking for a pizza substitute?  Make the quiche thinner and this is like pesto pizza!  You could even add extra toppings.  Mushrooms, onions, peppers,…I may need to try this very soon.

The next time you make quiche, instead of mixing all of the meat and vegetables inside consider topping it.  The possibilities are endless.  (Plus picky eaters can pick off what they don’t like that way 🙂

This makes a great breakfast, brunch, lunch or dinner!  And the leftovers are good warm or cold.  Perfect for a quick weekday breakfast.

What is your favorite way to make quiche?  What toppings would you add?

Pesto Topped Quiche

1/2 – 1 cup pesto (I blend peas, olive oil, salt and garlic powder for a simple allergen free pesto.  You can add nuts and cheese and use basil or spinach for a more traditional pesto)
4 eggs + 5 egg yolks
1 cup milk or dairy kefir
salt, pepper and garlic powder to taste
1 cup shredded cheese (I used a combo of marble and parmesan)
1/4 cup shredded parmesan cheese

Grease a 9″ pie plate.  Mix eggs, milk, seasoning and  1 cup shredded cheese.  Pour into prepared pan.

Bake at 375 for 20 – 30 minutes, until top is set.

Spread pesto on quiche.  Sprinkle parmesan cheese over top.

Bake another 25 – 35 minutes, until eggs are fully set.

Let set for 5 minutes before serving.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Apple Honey Crunch – Three Ways

Rebecca has been helping me in the kitchen since before she was one.  Now that she is four she is becoming quite a little chef!  Rebecca often plays cooking and will come up with all kinds of meals/recipes/goodies.  She actually has some really good ideas!  When she does we try to make them.  This week while she was playing she was making “apple honey crunch.”  We brainstormed about how to make it…and gave it a try.  We came up with three versions.  They were all very simple to make and tasted great.  One is kind of like a baked apple/apple dumpling.  One is like apple cobbler.  And one is like a brittle.  They each only use a few ingredients and are very kid friendly.  We just did small versions of each.  They are great for individual servings.  Or you can make them in larger quantities.  Want to have some fun in the kitchen with your kids?  Try Rebecca’s apple honey crunch recipes 🙂  Two of them are even grain free/gluten free/GAPS legal.

This post is linked to Fat Tuesday at Real Food Forager.

Apple Honey Crunch (dumpling style)
1 apple
1/8 cup chopped crispy nuts (we used pecans and walnuts)
1 Tbsp. honey

Peel and core apple.  Place the apple in a small, buttered glass/oven safe dish (I used my small pyrex dishes).  Sprinkle half of the nuts into the center of the apple.  Pour honey into hole.  Top with remaining nuts.  You can add an extra little drizzle of honey over the apple if you like.  Place another bowl over the apple (inverted) as a lid.  Bake at 375 for 40 minutes (until the apple is soft).  Let cool.  Enjoy!

Apple Honey Crunch (cobbler style)

1 apple
1/8 cup chopped crispy nuts (we used pecans and walnuts)
2 Tbsp. honey
1/4 cup ground oats (or whole oats or whole wheat flour)
2 Tbsp. softened butter
1/2 tsp. cinnamon

Peel and chop apple.  Sprinkle a few of the nuts in the bottom of a small, buttered glass/oven safe dish (I used my small pyrex dishes).  Put apple chunks on top.  Sprinkle on cinnamon.

Mix oats, butter and honey.  Sprinkle over apples. (lick bowl 🙂

Bake at 375 for 35 minutes – until the top is golden and crunchy.

Apple Honey Crunch (brittle or ice cream topping)
*This didn’t get quite as solid as I would have liked.  Some parts stayed a bit soft.  But it was still very good.  We will experiment with it to get it just right.  As is it would make an awesome topping for ice cream (if you just chill it instead of freeze it).

1 apple
1/4 cup crispy nuts (broken into large pieces) (we used pecans and walnuts)
1/4 cup coconut oil
1/4 cup honey

Peel and chop apple.  Cook the apple in coconut oil in small pan.  When apple is tender stir in honey.  Cook about 2 minutes.  Remove from heat.  Stir in nuts.*  Pour onto a parchment lined baking sheet.  Place in freezer until solid.  Break into chunks.  Store in the freezer to remain solid.

*You can also pour this into a glass container and allow to cool (on the counter or in the fridge) and use it as a topping for ice cream, pancakes or waffles or as a mix in for yogurt.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Butterscotch Sauce

Tuesday we made some awesome caramel sauce with our extra cream.  But I didn’t use all of the cream.  So yesterday we used a little more and tried butterscotch.  I got the recipe from Smitten Kitchen.  It is so simple to make (only takes about 5 minutes) and is sooooo good.  I like the butterscotch even better than the caramel.  Rebecca and I sampled a little on homemade vanilla ice cream.  A little piece of heaven 🙂  I think we might have homemade butterscotch sauce on hand more often now 🙂

Butterscotch

1/4 cup (1/2 stick) unsalted butter
1/2 cup packed organic brown cane sugar or sucanat
1/2 cup heavy cream
1/2 tsp. unrefined sea salt, plus more to taste
1 1/2 tsp. vanilla extract, plus more to taste

Melt butter in a medium heavy-bottomed saucepan over medium heat. Add the sugar, cream and salt and whisk until well blended. Bring to a very gentle boil and cook for about five minutes, whisking occasionally.

Remove from heat and add one teaspoon of the vanilla extract, stirring to combine. Dip a spoon in the sauce and carefully taste the sauce (without burning your tongue!) to see if you want to add additional pinches of salt or splashes of vanilla. Tweak it to your taste, whisking well after each addition (I used about 3/4 tsp. salt and 1 1/4 tsp. vanilla).

Serve cold or warm over vanilla ice cream.  The sauce will thicken as it cools. It can be refrigerated in an airtight container and reheated in a toaster oven or small saucepan.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Caramel Sauce

Every week I skim some cream from our fresh milk.  Most weeks I have a purpose for it…and often wish there was more!  This week I didn’t have an urgent need for it.  I have plenty of sour cream.  I think we are even good with homemade ice cream.  So I decided to make caramel sauce…something to go with our fabulous homemade ice cream 🙂

I’ve made caramel before, but it never seemed to work properly.  I followed the directions, but I would cook it and cook it and cook it and never get it up to temp.  So I decided to try a new recipe.  I found one that looked simple on Lick My Spoon for Salted Caramel Sauce.  There are good step by step directions.  And you don’t have to monitor the temperature.

I gave it a go yesterday.  It turned out very well.  And it was quite quick and simple.  I just made regular caramel, not salted.  But I’m sure that would be very good too.  It tastes great right after making it.  As it cools it gets a lot thicker.  It would be great for dipping apples when it’s cold.  You simply warm it a bit to soften it to use on ice cream.  Homemade caramel is a simple and delicous treat.

Caramel Sauce

1 cup cane sugar
6 Tbsp. unsalted butter, cut into chunks
1/2 cup heavy cream
1/4 cup water
Heat the sugar and water in a 2-quart or 3-quart saucepan over medium-high heat. Stir to help the sugar dissolve, but stop stirring when the sugar comes to a boil. You can swirl the pan a bit if you want.

When the liquid sugar hits a dark amber color, add all the butter to the pan. The mixture will foam up and thicken. Whisk until the butter has melted. Once the butter has melted, take the pan off the heat.

Add the cream to the pan (the mixture will foam up again) and continue to whisk to incorporate.

Let cool in the pan for a couple minutes, then pour into a glass jar and let cool to room temperature. Don’t worry if the sauce seems a bit too thin at first, it will thicken as it cools. Store in the refrigerator. Warm before serving to loosen it up again.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.

Cheesy Vegetable Cups

For dinner last night I came up with a new recipe.  I had intended to make cheeseburger cups last week, but it didn’t happen since we had so many leftovers to use.  So I was going to put them on the  menu this week.  But we were already eating beef a few times.  So I thought, why don’t I use the same concept but change the filling?  I wasn’t in the mood for anything heavy, so I just did vegetable cups.  I made them with homemade pesto (just peas, EVOO, salt and garlic powder), peas, broccoli and cheese.  Super easy to make.  And they taste great!!  I love how versatile these are.  You can add any combo of vegetable, meat and cheese.  I almost added some canned salmon.  It would have been very good.  You could also beat a few eggs and pour them over top to make these more like mini quiches.  Or you could use pizza sauce instead of pesto and turn them into little pizza cups with your favorite pizza toppings.  I also love that they use soaked biscuits as the base. These are great reheated too.  I had some for breakfast today.  Yum!!  I’m excited to make these more often and experiment with the fillings.

This post is linked to Fat Tuesday at Real Food Forager and Fight Back Friday.

Cheesy Vegetable Cups

1 recipe biscuit dough (I used this super simple soaked version)
1/2 cup prepared pesto (I use homemade)
1 cup cooked vegetables cut in small pieces (I used broccoli and peas since I can eat those.  But there are so many that would be good – carrots, onions, mushrooms, peppers, zucchini, etc.)
1/2 cup cheese, shredded or sliced (any variety you like.  I was using up a few things and ended up with a combo of mozzarella, crofter’s (a locally made raw cheese) and country dill (another locally made raw cheese)

optional add-ins:
flaked fresh or canned salmon
cooked chicken, ham, turkey or bacon
4-6 beaten eggs
replace pesto with pizza sauce

Prepare biscuit dough.  Roll and divide into 12 pieces.  Place dough into a greased muffin pan, pushing it down to form a cup.  Fill each cup with pesto, cheese and vegetables.  Top with more cheese.  Bake at 400 degrees for 25-30 minutes, until the dough is cooked and the cheese is melted.

In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. It will not change the cost of any products or services for you.