Bubble Up Apple Pie {4 ingredients!}

October 22, 2014November 13, 2015 Kim

If you have been on Pinterest or have been following my blog a while, you are probably familiar with the “bubble up” casseroles. I have made several over the years, and I see new variations popping up all the time. It’s basically a casserole made with cut up biscuits and your choice of meats, cheeses, veggies, you name it. However, now I’ve discovered a dessert version *insert big smiley face*. Biscuits and sugar. Carbs on carbs. You know it’s gonna be good!

It’s not super pretty, but you could dress it up with a powdered sugar or cream cheese drizzle. I had every intention of doing that…but it just didn’t last that long. You could also serve it with some vanilla or butter pecan ice cream!

“Bubble Up” Apple Pie

1 (8-count) can of Pillsbury Grands Biscuits, cut into 8ths (I used reduced fat)

1 (21 ounce) can Apple Pie filling (I used the ‘no sugar added’ variety)

1 teaspoon apple pie spice (or cinnamon)

1/2 cup chopped walnuts or pecans (optional)

*the original recipe called for 1 cup butterscotch chips, but I omitted*

Preheat oven to 350 degrees F.
Spray a 9×13 inch pan with cooking spray.
Open can of pie filling and take a sharp knife and stir around the can to slice up apples (just so they are not in big chunks).
Pour pie filling in a large bowl. Add biscuit pieces and apple pie spice. Stir.
Pour mixture into pan.
Top with chopped nuts, if using.
Bake 30 minutes or until biscuits are lightly browned and cooked through (check the center for doneness)
Remove from oven and cool slightly. Add glaze if desired. Serve warm or room temp.

recipe adapted from

This was a quick and easy dessert to throw together on a week night. In my opinion, it’s best served the same day it’s made, but leftovers can be stored in the fridge and re-heated in the microwave. I’m seeing different flavor combinations in my future…cherry pie filling with chocolate chips for a Black Forest bubble up…blueberry with lemon glaze….and I’m sure I will think of more!

Speaking of more – other Bubble Up recipes I’ve tried….

Bubble Up Pizza

Bubble Up Taco Casserole

Bubble Up Cheese Bread

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Easy Pumpkin Beer Bread, National Bratwurst Day & a GIVEAWAY {#sponsored}

August 16, 2014November 14, 2015 Kim

So you may be asking yourself what in the world do Pumpkin Beer Bread and National Bratwurst Day have in common? Well, the answer would be this…

This mix plus your favorite beer (or other carbonated beverage) can make a delicious bread AND it can be used to make , which would be a fabulous way to celebrate National Bratwurst Day, which is TODAY! Y’all know how I love my food holidays 🙂

Beer, brats, cheese…sounds like a pretty good way to celebrate to me. However, did you know that the Fall seasonal beers are already in stores?! (As are Halloween decorations!) As much as I am bummed about my favorite season coming to an end, I have to admit the Fall beers, and the thought of pumpkin recipes got me a little excited. Excited enough that I just had to make Pumpkin Spiced Beer Bread!

It was so easy, and my house smelled amazing. I just added pumpkin beer, some spices and cinnamon chips to the Krusteaz Beer Bread mix and voila…a preview of Fall heaven. Buttered.

Awesome x 10

Pumpkin Spiced Beer Bread

1 package Krusteaz Beer Bread mix

12 oz. Pumpkin Beer (or carbonated beverage of choice)

1 1/2 teaspoon cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon dried (optional, could also use fresh orange zest)

1/4 cup cinnamon chips

2 tablespoons melted butter

raw sugar (optional)

Preheat oven to 350 degrees F.
Stir together bread mix, spices and beer until just combined.
Fold in cinnamon chips.
Spread in a sprayed loaf pan (see Krusteaz box for size options and baking times).
Top with melted butter and sprinkle with raw sugar (if desired).
Bake until toothpick inserted comes out clean. For my dish, it was about 45 minutes.

Now, onto the GIVEAWAY! The lovely folks at Krusteaz are offering one reader the following prize pack-

One box of Krusteaz Beer Bread mix and Three FREE product coupons (and they have a lot of products to choose from!) US residents only please. Enter via the rafflecopter form.

I received the prize pack pictured above, no other compensation was received. Prizes are provided by Krusteaz. All opinions are my own.

Bubble Up Garlic Cheese Bread

July 16, 2014November 14, 2015 Kim

Quick, easy, and cheese-y. That makes it quite popular in this house. All you need is a few basic ingredients-

My kids love all of the “Bubble Up” or “pull-apart” recipes we have tried, and this was no exception. I have made Bubble Up Pizza, Bubble Up Taco Casserole, Ham and Cheese Biscuit Pull Apart Casserole, and Blueberry Maple Pull Apart Breakfast Bake…what can I say, we like biscuits.

Just cut up biscuits and cover them in butter, cheese and a little garlic powder.

And watch how fast it disappears! At least it went away quick here. My kids love some bread and cheese!

Bubble Up Garlic Cheese Bread

1 can Grands Big Biscuits – cut into 1/8ths (could also use the Grands Jr and cut into 1/4ths)

2 T. melted butter

1 cup shredded cheese

garlic powder and oregano, too taste

Preheat oven to 350 degrees F.

Grease an 8 x 8 pan and place cut biscuit pieces in the pan. (They will be overlapping)

Brush biscuits with melted butter.

Sprinkle with garlic powder per desired taste (can also be omitted for plain cheese bread)

Top with cheese.

Sprinkle with oregano (optional)

Bake for 20-25 mins, or until the edges are browned and the center is done. (It takes longer for the center to cook through.)

Carrrbs! So good.

This recipe was featured at:

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Citrus Blueberry Loaf with Meyer Lemon Glaze {quick and easy version!}

April 16, 2014November 15, 2015 Kim

Krusteaz provided me with complimentary product to help facilitate this post. No other compensation was received. All opinions are my own.

I don’t know about where you are, but Spring was here. It was awesome! And then it left….but hopefully by the weekend it will be back. (Fingers crossed!) The warmer temperatures and amazing sunshine really put me in the mood for everything citrus! Lemon, lime, orange…you name it, and I’ve probably pinned it in the past couple of weeks. The only problem with having a huge list of things on my “to bake” list is finding the time to actually make them. The kids have had sports, then they got sick with all the pollen and stuff floating around, my little guy’s asthma acted up…the list goes on. SO, enter the quick and easy recipes that I love so much – like this one!

This bread starts with a mix and has a hint of citrus from lemon and orange zest. Then it is topped with a glaze made with Meyer lemons that really gives it a pop of sweet lemon flavor that makes your taste buds do a happy dance!

Glaze is good. Am I right, or am I right?

Look at that gorgeous color! Mother Nature may not be screamin’ spring where you are, but this is! It gets the rich yellow color from the eggs, and I used farm fresh eggs (for the first time ever) and was amazed at their vibrant color. If you follow me on you probably saw a pic.

Citrus Blueberry Loaf with Meyer Lemon Glaze

1 package Krusteaz Wild Blueberry Muffin Mix (you will need the pouch of mix and the can of blueberries that comes in the box)
1/3 cup water*
1/3 cup vegetable oil
3 eggs
2 teaspoons finely grated orange zest (I used the zest of one orange and one Meyer lemon)

*I used the juice of my orange, plus enough water to equal 1/3 cup

Meyer Lemon Glaze

1 cup confectioners sugar
approx 1 T. Meyer lemon juice

Directions

Preheat oven to 350 degrees.
Lightly grease or spray an 8″ loaf pan with cooking spray.
In a medium bowl, blend together the muffin mix, water, oil, eggs and zest.
Drain and rinse blueberries and gently fold into batter.
Pour batter into loaf pan and bake 45 minutes or until toothpick inserted into center comes out clean.
Cool in pan for about 10 minutes, then place on wire rack.

Glaze – Mix powdered sugar and enough lemon juice to reach desired consistency. Pour over warm cake.

Recipe adapted from

The only thing I would do different is to add some additional fresh or frozen blueberries. You could also skip the glaze or use orange juice in the place of the lemon juice. For more quick and easy recipe ideas, check out the website. They have several recipes using their mixes as a base, which is pretty darn convenient. They even have a special section for ! Next on my list… made with their Country White Bread mix. My kids looovvveee cinnamon rolls!

‘Fried’ Biscuits

January 9, 2014January 8, 2016 Kim

I’m really making an effort to use up leftovers. I’ve been bad about sticking all the leftovers in the fridge, just to throw them out a few days later. I hate being so wasteful! It was actually a resolution I made for myself last year, and I think I’ve done pretty good at sticking to it. Just the other day I posted the Chicken Cordon Bleu Casserole, which was a great way to use leftover chicken, turkey or ham! Guilty!

Today, I have a way to ‘re-purpose’ those leftover biscuits. Now, granted, we don’t get too many leftover biscuits in this house, because my kids love some bread products. They came by it honest!

My mom used to do this frequently when I was growing up, and I loved them! I mean really, bread is good, but fried bread?! Holy cow.

Now that I’m older and we know that frying is bad (boo!) I usually just “fry” mine in a skillet with Pam cooking spray. Or sometimes a little butta.

Fried Biscuits

Leftover biscuits, cut in half (horizontally)

Pam cooking spray or butter…or if you are really going all out, bacon grease!

Heat skillet over medium to medium high heat, spray with Pam (or add butter or grease) and place biscuits cut side down. Gently press down with a spatula while the biscuits are cooking. It just takes a few minutes to lightly brown the biscuits, then flip and brown the other side.

Top biscuits with butter, jam or apple butter!

You will be hoping to have leftover biscuits from now on 🙂 What’s your favorite way to use up leftovers?

Bubble Up Taco Casserole

December 5, 2013November 20, 2015 Kim

With everything going on this holiday season (Christmas is 3 weeks away! Yikes!!) everyone needs a few simple recipes in their arsenal. I mean really, when you’ve spent every moment shopping, planning, wrapping, decorating and pinning Elf on the Shelf ideas…you need something easy to throw together for dinner. Bubble Up Pizza is the third most popular recipe on my site, probably for just that reason. It’s super easy, it’s kid-friendly, and hey, it’s pizza! I’ve made it for my kids several times myself, but when I saw the new Pillsbury Corn Biscuits, I immediately decided that a new version was in order….Bubble Up Taco! As with the pizza version, this uses just a few basic ingredients –

and you could add any additional toppings you like (olives, green chilies, etc.) Of course, my kids wouldn’t eat anything other than the basics.

It’s pretty tasty, it’s simple to throw together, and I love the corn biscuits. (They have blueberry too. I made Blueberry Maple Pull Apart Casserole with those. YUMMM.)

Bubble Up Taco Casserole

1 cans Pillsbury Corn Biscuits
1/2 can Enchilada Sauce
1 cup Mexican Cheese Blend
1/2 lb. taco meat (lean ground beef or turkey with taco seasoning added)

Preheat oven to 375 degrees.

Cut biscuits into quarters or eighths (I did some of both – these biscuits are pretty large) and place in medium bowl.

Toss biscuits with enchilada sauce.

Add taco meat and any additional ingredients you may want (green chilies, etc.) and half of the cheese. Toss until well blended.

Spray an 8 x 8 baking dish with cooking spray. Pour biscuit mixture into pan and top with remaining cheese.

Bake at 375 for 25-30 minutes, or until biscuits are done. (Check center for doneness – it should be somewhat firm in the middle. Biscuits are going to remain soft because they are covered in sauce, but they shouldn’t be gooey.)

*This recipe is easily doubled to make a 9 x 13 size

When serving, add lettuce, sour cream, salsa, etc. However you like your tacos, you can add it to this. You can also adjust the enchilada sauce to your tastes…some people will want more sauce. My only complaint is that I wanted more spice! My kids need to toughen up their taste buds 🙂

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Blueberry Maple Biscuit Bake {aka Monkey Bread} & GIVEAWAY

November 19, 2013November 20, 2015 Kim

Is anyone else fah-REAKING out that it is already November 19th?! The holidays are HERE people! I’m sorry to shout, but like I said, freaking out over here!! Am I ready for Thanksgiving? No. Am I ready for Christmas? HELLLOOO-NO. Am I the girl who lives not any where near civilization and shopping? Yes. Yes I am.

Wow. Thank goodness for online shopping and free shipping deals. Sorry to rant. I feel better now. *breath in; breath out*

One thing I do not have to stress about is breakfast during the holidays. With things like this Blueberry Biscuit Bake, I can throw it together with minimal effort and have it ready for everyone to feast upon so I can do more important things…like search for Black Friday Deals. Or wrap presents…b/c of course that will be done at the very.last.minute. Because that’s how I roll.

But don’t these look scrum-dily-umptious?! That means good, in case you’re wondering. I make up words sometimes too.

This is similar to monkey bread…but it’s not made in a bundt pan (but you could, just double the recipe), and it’s made with blueberry biscuits! Have you seen them? Grands Biscuits makes them (there are probably other brands too, but that’s the one sold around here). I knew I wanted to make something with these new found treasures, but I didn’t want to make a traditional monkey bread…I wanted less cinnamon/brown sugar and more blueberry. And a little maple syrup thrown in for good measure. AND, a glaze of course. Can’t have blueberry biscuits without a glaze (are you familiar with BoBerry Biscuits? Bojangles, baby. That’s where it’s at. It’s a Southern thing.)

Blueberry Maple Pull Apart Breakfast Bake

1 can (16 oz) Pillsbury Grands Blueberry Biscuits

1/4 cup granulated sugar

1/2 tsp cinnamon

1/2 cup fresh or frozen blueberries (I used frozen)

3 T. maple syrup (or one of the little bottles pilfered from your last trip to Cracker Barrel. 🙂

2 T. butter

Glaze:

1 cup powdered sugar

1 t. vanilla extract

approx. 3-4 T. half and half (or milk/cream/flavored coffee creamer)

Preheat oven to 350 degrees F.
Grease an 8 x 8 baking pan (I used Chinet Bakeware)
Cut biscuits into quarters and place in a medium bowl.
Mix sugar and cinnamon together, then sprinkle over biscuits.
Toss to coat biscuits in sugar mixture.
Arrange coated biscuit pieces in the bottom of baking dish.
In a small microwave safe bowl, heat blueberries and maple syrup for one minute. Add butter, and microwave for a minute more.
Pour blueberry mixture over the biscuits.
Bake for 20 to 30 minutes or until golden brown and no longer doughy in center.
Cool 10 minutes.
While cooling, mix up glaze in a small bowl – Mix powdered sugar, vanilla and whatever liquid you are using until desired consistency is reached. Pour over biscuit bake.

Adapted from

Now, onto the giveaway I mentioned. Since I’m such a fan of , the thoughtful folks over at Chinet are allowing me to giveaway one last set of disposable Chinet Bakeware. What a perfect time to try these bad boys out! They are so convenient to bake in, then carry off, and then throw away! Or, if you are one of those super organized people, make some dishes up ahead of time, freeze them, then toss them in the oven whenever you are ready. Yes, Chinet Bakeware can go straight from freezer to oven!

The winner will receive a set of Chinet Bakeware including one of each size:

8×8 Square Pan

7×11 Large Oval Pan

9×11 Rectangle Pan

7.25×9 Small Oval Pan

Please enter via the Rafflecopter form. If you are viewing this in an email, you will need to click over the actual post. Shipping only available within the US.

I received a complimentary set of bakeware and stipend for supplies from Chinet. All opinions are my own. This is part 4 of a 4 part series featuring Chinet.

Easy Baked French Toast with Streusel Topping

October 8, 2013November 20, 2015 Kim

I love French Toast. I love French Toast Casseroles. Or maybe what I should say, is that I love the flavor of French Toast…’cuz I do not love soggy bread. That mushiness it gets in the middle? Ewww. So, I guess I sort of like Cinnamon Toast, with syrup. Anywho, this Baked French Toast is awesome, b/c ONE, it has a streusel topping. I love, love, streusel. TWO, it’s not soggy! (If you like yours soggy, you can make it that way too.) And THREE, this version is lower in sugar and fat than lots of others.

OH! AND you can make a whole bunch at once…so no individual dipping and flipping and cooking. score!

Easy Baked French Toast with Streusel Topping

1 loaf French bread (any good bread, sliced in 1 inch slices)

4 eggs (I used 2 eggs and 1 serving of Egg Beaters)

1 3/4 cup fat free milk

1/4 cup brown sugar substitute*

1/2 tsp. cinnamon

1/2 tsp vanilla

pinch salt

Streusel Topping

1/4 cup brown sugar substitute*

1/2 cup flour (I used unbleached all-purpose)

1/2 tsp. cinnamon

2 T butter, melted

(maybe a pinch of salt if using unsalted butter)

*I used Splenda Brown Sugar Blend which is a combination of brown sugar and Splenda artificial sweetener. I have also made my own blend of half stevia and half brown sugar. You can use all brown sugar if you prefer.

Preheat oven to 350 degrees F.
Spray a 9 x 13 baking dish with cooking spray.
Arrange slices in a single layer in dish.
In a medium sized bowl, whisk together eggs, milk, sugar/sugar substitute, cinnamon, vanilla and salt.
Pour egg mixture over the bread.
{At this point, you can cover and place in fridge overnight}
In a small bowl, mix together sugar, flour, cinnamon and butter (and salt if using) with a fork until it comes together and forms crumbles.
Sprinkle over bread and bake 35 – 40 minutes or until edges of bread are golden brown.

Adapted from

Enjoy for breakfast, brunch or dinner! We, of course, had ours for dinner (brinner) with a little sugar free syrup and turkey sausage. It was carb-o-licious!

I may be linking up at any of the following – (Monday) , , , , , , , , , , , (Tuesday) , , ,,, , and , , (Wednesday) , , , , , , , (Thursday) ,, , , (Friday) , , , , , ,, , , ,, , , ,, , (Saturday) , , , (Sunday) , , ;

Ham and Cheese Biscuit Pull Apart Casserole

August 15, 2013November 21, 2015 Kim

Do you like biscuits? (I have both of my hands raised) Do you like a meal that can be put together in a hurry with just a few ingredients? (yes again!) How about a dinner that the kids say ‘this is really good, you need to make this again!’ (Do you know how rare that is in the Mo’Betta house?!) If any of these are sounding good to you…read on!

Flaky, delicious biscuits…

Ham and cheese too…

That comes together in a quick and easy casserole.

Ham and Cheese Biscuit Pull Aparts

adapted from

1 (16.3 oz) Pillsbury Grands Flaky Layers Biscuits
1 egg
2 tablespoons skim milk
1 cup diced ham
1 cup cheese of choice (I used 1/2 cup fat free cheddar and 1/2 cup 2% mozzarella)
1/4 teaspoon garlic powder

fresh ground pepper (to taste)

Heat oven to 350 degrees.

Spray an 11 x 7 glass baking dish with cooking spray.

In a large bowl, whisk egg and milk together.
Open biscuits and cut each biscuit into quarters.

Gently stir biscuit pieces into egg mixture until evenly coated.

Fold in ham, cheese, garlic powder and pepper.

Dump biscuit mixture into prepared dish, and spread out in an even layer.
Bake at 350 for approx. 25 minutes or until golden brown.

I divided this into 6 servings, and based on the ingredients I used it came to 6 Points Plus (Weight Watchers) per serving. My girls each ate 2 servings!

Some other recipes I’ve made using canned biscuits:

Biscuit Breakfast Casserole

Bubble Up Pizza

Pizza Cupcakes

Monkey Bread

Ham and Cheese Melts

Yay! This recipe as been featured at , , ; thanks ladies!

I may be linking up at any of the following – (Monday) , , , , , , , , , , , (Tuesday) , , ,,, , and , , (Wednesday) , , , , , , , , (Thursday) ,, , , ,, (Friday) , , , , , ,, , , ,, , , ,, (Saturday) , , , , (Sunday) , , ;

Banana Chocolate Chip Muffins

June 7, 2013November 22, 2015 Kim

It’s no secret that we love muffins around here. We are not, however, such a fan of the banana, but when you put them in bread form with a little chocolate…well, that’s a whole other ball game! I made these quite a while ago, and realized I never posted them, so here ya go, just in time for the very wet weekend (if you live in the path of Tropical Storm Andrea, which we are currently getting the effects of. Rain, rain, and more rain. Yuck.)

Banana Chocolate Chip Muffins

adapted from . My changes are in italics.

2 cups unbleached all purpose flour
1 1/2 tsp baking soda
1/2 tsp salt
1 cup sugar (I used 1/2 cup sugar, 1/4 cup stevia)
1/3 cup canola coconut oil, melted
4 ripe bananas, mashed
1/4 cup water
1 tsp vanilla extract
1/2 cup semi sweet chocolate chips

Preheat the oven to 350 degrees.
Lightly grease 12 cup muffin tin or use cupcake liners.
Mix the flour, baking soda and salt in a small bowl.
In a medium sized mixing bowl, mix the sugar, oil, and mashed banana.
Add chocolate chips, water and vanilla to the sugar/banana bowl.
Add the flour mixture and mix everything well.
Fill the muffin tins about 2/3 full. (You will probably have extra batter for a few more muffins)
Place in the oven for about 20-30 minutes, depending on the size of your muffins.

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