Feta Biscuit Bites

My friend Mary always has these yummy "blue cheese biscuits" at any food event... playgroup, baby showers. I've had them a few times and they are good! and addicting! :) She recently was kind enough to share the recipe on her blog and mentioned trying it with different cheeses. So, I decided to try them with Feta cheese. So, here's my adaptation of her recipe.

Feta Biscuit Bites

1 stick of butter
1 can of "Grands" or Jumbo homestyle biscuits
1 container of feta cheese (I used the Athenos brand meditteranean herb flavor)

Preheat oven according to biscuit directions on can. Quarter each biscuit and lay out on baking sheet.

Melt the butter over low heat, adding cheese when it's halfway melted. Use a whisk and stir until it's creamy (the feta never got completely creamy and melted. Either I gave up too early, or feta just doesn't melt like blue cheese, so I left it with chunks still in it).


Use a basting brush to generously coat each biscuit. (I ended up only using about half the mixture and it seemed like each one was "generously" coated, but I could have piled it on a bit more, I still doubt I'd use it all though).


Bake according to biscuit directions. Mine took 13 minutes.


Serve warm and enjoy! Yum!

Kale Chips

A fun and healthy snack! This is a good way to get the dark greens into the kids!

Kale Chips
1 bunch of fresh kale
3 cloves of garlic chopped
1 tsp of salt
1- 1 1/2 tsp oil lemon juice
Preheat oven to 350 degrees.
Wash & tear kale into large chip sizes.
Lay on cookie sheet & drizzle oil, sprinkle salt & garlic on kale.
Put in oven & bake until crisp.
Eat & enjoy:)

Creamy Baked Ziti

This a pretty decent pasta bake. Maddux doesn't like it, and it's not Kevin's favorite, but he'll eat it once in a while. Ava and I love it. A 9x13 pan is a lot of pasta. I think it would be pretty easy to scale down if you wanted to make a smaller batch and I plan to try that out next time as we only ate 2/3 of it in 2 dinners. I serve it with a salad and bread.

Creamy Baked Ziti

4 cups ziti pasta, uncooked
1 jar (26oz) marinara sauce
1 can (14oz) diced tomatoes, undrained
6 oz (3/4 of 8oz pkg) cream cheese, cubed
3/4 cup sour cream
1 pkg (8oz) shredded mozzerella
1/3 cup grated parmesan

Heat oven to 375F
Cook pasta in large saucepan. Remove from pan, drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.
Layer half the pasta mixture in 13x9 in baking dish; cover with sour cream and half of mozzerella. Top with remaining pasta mixture, then remaining mozzerella and the parmesan.
Bake 20 min or until heated through.
Make Ahead: The pasta dish can be covered and refrigerated up to 8 hours before baking. Increase baking time to 30-35 minutes or until heated through.

My substitutions: I add 1/2 pound cooked ground hamburger or turkey im place of the diced tomatoes. I use more mozzerella, and don't add the parmesan.