The first time I made biscuits, I was in my teens — or maybe younger — and used the same mix we made pancakes from. After spying the recipe on the box, I couldn’t help but try making them — even if it felt a little illicit to be using our pancake mix in a different way. I measured and mixed, feeling like I was doing something incredible. They were dropped from spoons in lumps on baking sheets and baked. Then, the next time I made them — feeling a little adventurous — I mixed in some cheddar. There was such joy when my family oohed and aahed over the rough-shaped lumps of biscuit.

Little did I know that biscuits are among the fastest and simplest baked good you can whip up. Also, it’s easy to make them a little more shapely.

Making biscuits is one of my very favorite things to do in the kitchen. I love the way a few very simple ingredients come together to create flaky, fluffy little bundles of bread-y goodness. There’s something about the feeling of dough in the hands that is both calming and enlivening. I typically use a set of fluted biscuit cutters when making biscuits, but you can use clean cans, jars or even cookie cutters to cut your biscuits.

If you’ve never made biscuits from scratch, I cannot tell you enough how easy it is — and how worthwhile. My favorite recipe for biscuits is a simple Baking Powder Biscuit recipe that I adapted from a 1926 cookbook. They take minutes are are perfectly flaky on the outside and soft on the inside.

I adapted that recipe for these little raisin biscuits.

When I was challenged to create an appetizer using raisins for the Amazing Apps Culinary Challenge that’s part of Eat Write Retreat, I immediately started thinking of breads — focaccia, French, rolls … but I kept coming back to biscuits. Even as I made plans for a chicken dish, I kept thinking about little biscuits dotted with raisins.

And finally, I just made it happen.

These Itty Bitty Raisin Biscuits are a fabulous cracker alternative for cheese plates — with a touch of sweetness and a lot of fluffy goodness, they are a nice constrast to sharp cheeses like asiago or cheddar.

Also, I am speaking at Eat Write Retreat in about a week and a half. Let me know if I will see you there!

Disclosure: I was provided with goodies from California Raisins and OXO that I used while making these biscuits. I was not otherwise compensated and all opinions are my own.

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New England summers have always meant copious amounts of seafood for me. And this year is no different — so as soon as the temperatures hit that comfortable level where grilling outside can be accompanied with eating outside, we picked up some littleneck clams to grill.

Our local butcher shop, which also features a nice selection of fresh fish, had piles of clams in the display case when the kids and I stopped in after soccer practice on a recent Saturday. We were buying burgers for dinner, and house-made hot dogs for lunch. But when the kids said, “Mommy, can’t we get some clams too?” I didn’t hesitate for a second. It’s seafood time!

I love making clams on the grill. You heat the grill up, and put the scrubbed-clean clams directly on the grates (always remember to wash your clams to remove sand and grit from the shells!). Sometimes, I will also put a pan of beer to infuse them with a little steamy ale, but you don’t have to. Then you wait for them to cook. It’s so incredibly simple and when the clams open, they are ready to be removed to a serving plate.

As they near completion, you can also whip up a quick garlic butter sauce that’s amazing with the salty, meaty littleneck clams we prefer. It’s magical.

My kids are huge clam fans too. They are the first in line to swipe a fried clam from my plate when we head to a favorite seafood shack in the summer. And if you put a plate of clams out, they will both reach for them instantly.

It’s good. I love that they enjoy seafood as much as I do.

Are you a fan of clams?

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Last summer, I discovered farro and fell in love. It’s an ancient grain that’s a form of wheat that can be enjoyed hot or cold. But what I don’t love about it is that it takes a bit of planning to make. See, farro typically has to cook for an hour before it’s tender and ready to use.

The torture.

So we don’t have it as much as I would like to. Or, rather, we didn’t until I discovered that quick-cooking farro is gaining in popularity (hallelujah!). Trader Joe’s and Whole Foods are both carrying varieties that can be whipped up in a fraction of the time, which makes me so excited. I take it as a sign that the realm of grains eaten in American households is expanding — a definite good thing. There’s also Tuscan Fields, a company that makes organic Italian farro, that recently sent me some to try out. The Farro Perlato is an organic semi-pearled farro that cooks in about 20 minutes. It’s perfect for dishes like this. And the shorter cooking time makes farro a more reasonable dinnertime side dish. Good news all around, right?

This recipe for Farro Stuffed Mini Sweet Peppers with Ricotta Salata combines some personal favorites — a light, easy farro salad. Sweet fresh tomatoes. Crisp, cool mini sweet peppers … and of course, a bit of ricotta salata. Ricotta salata has a texture similar to feta, but a flavor that’s a saltier version of ricotta. It’s heavenly with it’s teensy-bit sweet notes wrapped in a well-salted package — and a nice finish on the earthy farro and chopped tomatoes.

Aren’t these the cutest hand-held appetizers? These little appetizer bites are good enough to eat for lunch or to serve as an appetizer for Easter, Sunday dinner or whenever.

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Disclosure: I was provided samples by Tuscan Fields to try, but was not required to write anything about them. I wasn’t compensated in any way for this post. All opinions are my own.

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Over the weekend (or was it last night?), I suddenly realized that the Super Bowl is this weekend. As in just a few days away. And we don’t even know where we’ll be watching it yet. Oh my. So, by extension, I also don’t know what I am making yet — no Super Bowl recipe list ready to go or anything. But I can tell you — if we end up watching with a bunch of people, I am bringing this artichoke dip for sure. That way I can enjoy it, and I don’t have to worry about eating the whole thing myself.

What?

Creamy Artichoke Basil Dip is a creamy, dreamy, melty, chip-cuddling, warm delight. The combination of cheese and artichokes is one that never ceases to make my taste buds hop with joy … assuming they could actually hop. Which they can’t exactly. But still, you get my point. Adding sweet, fresh basil to the mix in this creamy, cheesy dip makes it totally craveworthy.

This is the kind of artichoke dip you whip up for the Super Bowl and find the bowl scraped clean way sooner than expected — and then wish you made more. It’s that good.

And guess what? Creamy Artichoke Basil Dip only has four ingredients. And it takes minutes — yes, minutes! — to stir together and get cooking. So easy.

Serving Ideas for Creamy Artichoke Dip with Basil

Serve this with a big ol’ bowl of tortilla chips, perhaps some veggie crudites and watch it go. It’s also good with crackers. If you want, you could set out some little bowls for spooning some into — makes it easier to enjoy while watching the Super Bowl or whatever game you want.

Wherever we end up this weekend for the big game, I can’t wait.

Where are you watching the Super Bowl this weekend?

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Disclosure: I was compensated by Progresso/General Mills for creating this recipe with Progresso Recipe Starters. All opinions are my own.

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As I stood at the stove this morning, heating water for oatmeal and listening to the kids, I realized that we are finally there — the last day of 2012. I smiled, watching the bubbles form and rise in the pot. While I know it’s just a day, the symbolic change of 2012 to 2013 brings with it hope, possibility and the promise of a fresh start. We can leave the disasters and tragedies of 2012 behind and step into 2013 with a clean slate.

And I, for one, will be starting 2013 with a lot of lucky foods. These Cheddar Ham Rolls are the perfect little appetizer for New Year’s celebration, especially since pork (ham) is considered to be a lucky food for New Years. Who doesn’t want to start the New Year with a little luck?

These rolls are more appetizer than breadstuff — filled with melted cheddar and leftover ham, they are substantial, but small enough to be eaten in just a few bites. And they are prime for dipping too (who doesn’t love dipping?!?). And since they are so quick and easy to make, you could totally whip up a batch on a whim tonight or tomorrow.

Making these rolls, which are a delicious dipper appetizer, is pretty simple. You cut dough (I use premade Pillsbury pizza dough) into 12 pieces. Each one is topped with ham and cheddar. Then you fold the dough around the filling, press to seal and bake.

Serve them with barbecue sauce for dipping (or honey mustard, if you prefer).

Wishing you a very happy, joyous and fun-filled New Year!

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Disclosure: I was compensated by Pillsbury for the creation of this recipe. All opinions are my own.

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Sunday was to be the day that I decorated our porch for the holidays with lights and merriment. But then I spent hours Christmas shopping and returned as darkness was setting in. (For the record, that happens starting a little after 4 pm these days … the December darkness is a little maddening, to be frank.) Still, I wanted to follow through with my plans. The supplies were gathered. The stick on hooks hung and the lights plugged in. I even created and attached the bow for my wreath (a little task that means big money savings). The lighted garland around the door stayed put for about 20 seconds. Then the hooks fell, one at a time. I tried again with fresh sticky strips. Again, they fell. Shawn tried. And they fell again.

At least the wreath is up, right?

Sometimes, our best efforts don’t get the results we want. Sometimes, we do the same thing we’ve done before and it doesn’t work. But that’s okay — it’s life. You live, learn and grow. And, then you decide to hang the garland somewhere else so that it doesn’t keep falling. Plans change, and that’s okay. You just kind of have to roll with it.

Or you make a delicious little crostini that marries those creamy, salty, crispy flavors and textures you love. Ok, maybe that’s not a solution to the lights problem per se, but they are pretty, tasty and easy — a trifecta of goodness.

This appetizer is simple yet elegant. It’s the kind of thing that you can be proud to serve at any dinner party or holiday party — or even to bring along to parties. The salty smoked salmon is topped with tarragon-laced egg salad and served on a crispy crostini. It’s so easy, and yet so delicious too.

If you are making this for a party, make the egg salad ahead of time (you can make it up to a day in advance) and cut the salmon into pieces so all you have to do is bake the crostini and assemble them. Easy peasy.

Are you all decorated for the holidays yet?

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Disclosure: Although I am a member of the Hellmann’s Real Foodies team, all opinions are my own and I wasn’t compensated in any way for creating this recipe.

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In a nutshell: Juicy barbecue seasoned meatballs are bathed in sweet honey barbecue sauce.

Ok. Ok. Meatballs? For Thanksgiving? In barbecue sauce?!? Yes, I know it’s unusual — for Thanksgiving or otherwise. But these are seriously good — and they are just right for pre-big Thanksgiving dinner munching.

Making these is simple and can be done a day or two in advance. Prepare the whole dish as directed, and then chill then in the fridge until ready to use. They’ll just need a quick reheating before serving (recommended: stovetop), and they’re ready to go.

See, I promised you simple. You can’t beat a dish that can be made well in advance.

Why not try something a little different this holiday?

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Today is a very special day.

See, the lovely Rachel from Rachel Cooks is expecting her second child. Her little man is scheduled to make his debut in December. With her due date nearing, it’s time to celebrate with a surprise virtual baby shower. Surprise, Rachel! And congratulations.

As many of you know, I have two kids myself. They are the best of friends. Will, 7, and Paige, 5, wake up every morning and play together. They create elaborate games of the imagination, and have a blast. And almost every night, Will reads to Paige before bedtime. They help each other out (though sometimes that backfires a little … like when they “put away” laundry by stuffing it wherever they think I won’t find it). And whether it’s on the bus or at home, they are always looking out for each other. Of course they have their moments, but most of the time they are best buds. It’s amazing.

Rachel, having two is simply magical. You’re going to love it.

This adorable invitation was designed by Susan from Farmgirl Gourmet.

So, what am I bringing to the virtual party? Apple Asiago Prosciutto Bites — a fun and easy appetizer that’s a perfect little bite. Not only are these just right for a baby shower (virtual or otherwise), but they are a fantastic quick and easy appetizer for Thanksgiving too. Totally stress-free to prepare.

These little bites literally take no more than five or 10 minutes to make with three simple ingredients. Seriously super easy. You cut an apple into chunks. Wrap each piece into prosciutto. Skewer it with a piece of asiago. Done. It’s a flavorful little bite — salty, sweet and sharp all at once.

Enjoy — and congrats again, Rachel!

Be sure to drop by all the bloggers who are celebrating Rachel today. Everyone has cooked up something special:

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These. These are what I love to toss in the oven when we’re sitting down to watch a game on Sundays. These are the snack (or, ahem, dinner) I love to dig into while my favorite teams (Go Raiders! Go Giants!) take to the field. These are something that Shawn, the kids and I can all agree on. That’s something big.

Yes, I really do watch football on Sundays … after soccer, grocery shopping and everything else we do on Sundays.

Honestly, there’s just something about watching football with your family and a big ol’ pile of wings on a Sunday. It’s a relaxing way to end the weekend — no matter how busy it was.

And these wings? Well, they have it all. They are crispy on the outside and juicy on the inside. And the sauce they are tossed in? It’s a sweet-salty masterpiece. But I can’t take total credit for the combination. It’s actually based on my very favorite wings at a Connecticut sports bar named TK’s. They call their version Pterodactyl wings. But I’m just going to call it what it is: Teriyaki Barbecue Wings. Whatever you call it, these are messy, but so worth it.

Mmm.

The secret to these wings is getting a crispy baked coating on them before tossing with the sauce. To do that, I use a battering process inspired by White on Rice Couple’s Teriyaki Wings. They dip their wings first in oil and then in flour to create a crispy outside. I tried it that way, and loved the crisp outside but found that the flour flavor was a little strong in the final result so I tweaked it a bit to my tastes. For my version, I dip in seasoned flour first and then oil, which allows the floury coating to cook to a crisp without any residual flour flavor. Score.

Then the crispy cooked wings are tossed in the teriyaki barbecue sauce so that it totally coats them in sticky goodness. When you sit down to watch football next Sunday, you need to be munching on these wings. Trust me on this one.

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For the last few years, Will’s school bus came so early that wake up and breakfast was filled with grunts and half-closed eyes. It was brutal. This year is different though, with a later bus and a lot more time to wake, eat and get ready. Still, making quick, easy and fun breakfasts still matters no matter what time the school bus comes. Time is precious in the morning and no one wants to spend it slaving over a complicated weekday morning breakfast.

These Mini Bacon, Egg and Cheese Bites? They take about 20 minutes — total — to make. That’s doable on a school morning. But making them ahead makes them even more convenient as a quick breakfast. Just pop  some in the toaster oven before serving (they only need a few minutes to warm up from the fridge). Want them to be ready even faster? Microwave them for 15-20 seconds. They won’t be as crunchy but they will still have all the delicious bacon, egg and cheese flavor.

The key to making these a great breakfast? These are part of breakfast — not the whole. So serve up 4-5 along with fresh fruit and a glass of OJ.

To make these Mini Bacon, Egg and Cheese Bites, you need four slices of cooked bacon that’s been all crumbled. I keep my bacon in the freezer and cut off a 1/4-inch vertical slice for each slice of bacon I need. Then I cook from frozen. But you could also reserve leftover cooked bacon from another day for these. You also need some sharp cheddar, one egg, a little milk, salt and pepper. And these are baked in the super convenient Athens Mini Fillo Shells. These babies are precooked and super crispy, which adds a nice texture component to this dish.

Assembling these is a process quick and easy. You add the bacon to the shells then the cheese and the whisked egg and milk. Then you bake then up. Mere minutes!

And these aren’t just good as a part of breakfast. You could also bake up a batch or two of these as a quick and easy appetizer too. Then, listen for the “yum!”

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Disclosure: I was not compensated for this post. However, Athen’s Foods provided me with free product to create this recipe at my request. All opinions are my own.

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