Red Lobster . . . Look out! These Cheddar Bay Biscuits, are every bit as good or better!
Oh my gosh those look so yummy!!! I will need to give those a try:)May 11, 2013 – 6:43 am 
IF YOU USE THE WATER METHOD WHAT WOULD U USE THE MILD INSTEAD,BEEN AS THA IS THE ONLY LIQUID ?February 24, 2013 – 6:38 pm 
Hi Lisa, You can do as the original recipe is posted, or do as I sometimes do. Sometimes I proof the yeast in 1 cup of very warm water to which I’ve also added 1 teaspoon of sugar. JonnaFebruary 9, 2013 – 1:31 pm 
Hello! This recipe sounds amazing, and I can’t wait to try it! Could you please clarify about the yeast? Do you need to proof it, do you actually just mix all those ingredients together, as it says in the directions?February 8, 2013 – 10:09 pm 
Those orange rolls look crazy good and they are so neat, perfectly laid out in the pan, they are almost too pretty to eat. Almost 
Do you have to proof the yeast first before beating everything together?January 27, 2013 – 8:34 am 
That’s a very creative recipe, looks like the perfect appetizer or desert.January 21, 2013 – 6:47 am 
Howdy… Also, LOVE your photos. Boy, some of them are so crisp and clear I just stare at them and look at every detail. Really fabulous photo work that just makes everything “POP!” on your website. I always look forward to the photos on your site. We eat with our eyes first, right? Thanks for your help. Continued success… debbie in NHJanuary 14, 2013 – 3:58 am  Well I have a bit of jet lag, but I’m back. We loved on a brand new baby girl and it was sad to leave. I made Chicken Pot Pie Crumble to help with the sadness! 
I made this last week and it was sooooo good. If you want to save some time and effort, you can drop the biscuit dough onto the pie, if using a 9×13-inch pan, and bake at 375 for about 16-18 minutes. Thanks for the recipe!February 5, 2013 – 3:15 pm 
Made this last night for dinner. It was delicious!! Next time I’ll probably cut the crumble in half just cause I’m kinda sorta counting calories. And I actually used 1% milk instead of the cream in the crumble and instead of the whole milk in the sauce and it still turned out yummy. Thanks! Can’t wait to try more of your recipes!!January 31, 2013 – 8:42 am 
You have such a pretty new addition, and I love the name! Congratulations, I can’t wait to be a Grandma someday! The Chicken Pot Pie Crumble looks great too!January 11, 2013 – 6:13 pm 
I have a growing and busy family of six. I love to cook and have adventurous kids…I’d love to have tried and true recipes that are yummy and fill up a busy family:) I’d also love ideas or tips on how to prep early to throw dinner together either earlier in the day or pulling it together right when we all get home. I love your recipes. They are so yummy and fun. Thanks!January 11, 2013 – 3:34 pm 
Precious!!! and the crumble looks fantastic too. but really preciousJanuary 11, 2013 – 2:02 pm 
Welcome back!! Your newest addition to the family is beautiful. I can’t wait to make this!January 11, 2013 – 9:59 am 
Looks delicious, can’t wait to try. Your granddaughter is beautiful!January 11, 2013 – 9:41 am 
This looks amazing, planning on making this dish this weekend! 
Oh my she is so beautiful!!! That photograph is amazing! I haven’t even looked over the chicken recipe yet, I just first had to tel you congrats on your granddaughter!January 11, 2013 – 7:59 am 
OH MY Gosh….. that looks so good….. 
Congrats on the newest granddaughter! Also…those little pot pie crumbles look AMAZING. Oh I love pot pie so so much.January 11, 2013 – 6:46 am 
This looks so yummy! I’ll make it on the weekend when my family is home. Everyone loves your recipes so far! 
Oh my word~ this looks delicious! And the new grand baby is beautiful! Congratulations.January 10, 2013 – 8:47 pm  Merry Christmas to all my blog friends! I’m sharing some of our favorite Christmas recipes and a bit of my Holiday decor. 
Congratulations on the birth of your granddaughter, and hope you had a great Christmas and New Year! Thanks for sharing pictures of your home. I loved your kitchen when I saw it, now I love your whole house. It’s beautiful!January 4, 2013 – 12:03 pm
Hi Kathy, That sounds like a terrible accident! jonnaJanuary 4, 2013 – 9:17 am 
Wow! They look so yummy! 
Oh Mom, I just loved that post. I think I ate every skillet cookie you made. Seriously so delicious! And, I just finished off the bag of Nuts and Bolts. You always go above and beyond, and put so much love into everything you do! You are simply amazing, and WE ARE VERY BLESSED to have you!!! 
First let me say that your website is awesome. Your home photographed is gorgeous. I was wondering what part of the USA you live in? As for all your delicious recipe’s, I am like a little kid in a candy store. Having had a serious accident which a forklift hit and ran me over, I’ve been immobile for the last 6 mos. Now I am baking like never before. It feels so good to bake again. Thank you for sharing. Happy New Year!December 29, 2012 – 9:45 am 
Absolutely lovely! You have such a flair for beauty, both in decorating and cooking! Thank you for sharing your “gifts”.December 27, 2012 – 7:53 am
Thanks Jane – I still love your blog! JonnaDecember 26, 2012 – 4:15 pm
Hi Shalini, Thank You . . . Nope the flowers are all artificial. I pull them out of a tote every darn year! JonnaDecember 26, 2012 – 4:15 pm
Sally, Thank You! JonnaDecember 26, 2012 – 4:13 pm
Hi Carolyn, Yes…I do the decorating. It would cost too much to have someone come in and do it. It’s nothing special, and it seems to be the JonnaDecember 26, 2012 – 4:13 pm
Thanks for sharing the picturs of your gorgeous home! Congrats on the newest grandbaby!!!December 26, 2012 – 3:27 pm 
You do have a beautiful home. Did you do the decorating yourself or have someone do it for you? It looks so warm, cozy and inviting. Enjoy that new grandbaby!December 26, 2012 – 8:04 am 
You don’t need to thank us! Your site is an inspiration. your home is a joy to see. God bless all your lovely grandchildren as well as all your family. Thank you for the great recipes. Happy New Year!December 26, 2012 – 3:40 am 
Your holiday decorations look positively lovely!December 26, 2012 – 3:18 am 
I love your list of blessings. You ARE so blessed. Congratulations on your newest granddaughter! MERRY MERRY Christmas! I am off now to go make those skillet cookies. I have all the ingredients right here in my home. “I” am so blessed! ; )December 25, 2012 – 3:03 pm 
hi …congrats on the birth of your granddaughter…babies are always welcome… 
Jonna,  Mmm . . . This kitchen of mine smells of Chocolate. The other day I came across Nestle’s Winter Favorite Recipes. It’s a fabulous array of Nestle Recipes This decadent cake called me by name!
Hi Rene’e Thank You! I’ve thought about it, but wonder “how” and “when!” JonnaJanuary 10, 2013 – 5:29 pm 
Hey, Get Off Your Butt Lady! Why don’t you put a cookbook together? I love your blog….it cheers me up. You’re such a great little writer! It would save me much time and ink and paper if you would publish. Think about it. How many other people would like it, also? I’ve written before about the Library Thing…listing your cookbooks. Remember? I’m just a cookbook lover at heart! Keep up the great writing, ideas and recipes, and we can’t forget the pics! Rene’eJanuary 9, 2013 – 12:04 pm 
These look and sound so lovely!! Awesome idea!December 16, 2012 – 4:49 am 
awesome BLOG!!! So glad I discovered and a friend told me about this, I love the pictures!!!December 14, 2012 – 7:19 am  Hectic. Wonderful. Crazy. Exciting. Expensive. Blessing. That describes Christmas for me! We all need easy but delicious meals – we’re stressed! This almost Dutch Oven Chicken is the key. 
Jonna,
Hi Christine. It really depends on the thickness of your chicken breasts. JonnaDecember 13, 2012 – 12:12 pm 
This looks so good. But, I’m wondering about the time frames, how long you cook it in the crock pot on low (since i don’t have a skillet or a Nesco roaster). As well as how long you cooked each side of chicken breast before turning the temperature down to low.December 13, 2012 – 6:57 am
Hi Melissa, Yes…you can. I always use an electric skillet to fry my chicken. JonnaDecember 12, 2012 – 7:16 pm 
That looks DELICIOUS!! Would it work well in an electric skillet, I dont have a slow cooker (though it’s on my Christmas list!)December 12, 2012 – 2:20 pm  Puff Pastry makes the most irresistible desserts! These Raspberry Pinwheels and Swirls are pretty and delicious. I’m answering some of your email questions today.
Hi Stephanie, You can make these ahead of time (shape them) then freeze before baking. I’ve never froze them after baking…I think you might lose some of the puffy crispy perfect pastry. JonnaDecember 11, 2012 – 2:48 pm 
Great post! How long ahead of baking can they chill in the fridge? Have you ever frozen them?December 11, 2012 – 1:43 pm
Very informative post Jonna. I for one would love more info. 
I made this tonight to use up some of the walnuts my father bought (he just loves walnuts!)Perfect dessert for a nice family dinner. Thanks for the recipe.January 21, 2013 – 9:46 pm 
Oh MY Goodness..this is one of those recipes where you HAVE to make it or you are just not going to forgive yourself. *adding the ingredients to a shopping list”January 13, 2013 – 1:56 pm 
I have so much trouble with brownies – I can’t wait to make these (mine always crumble so much!!) You mentioned espresso powder, but I don’t see it listed in the ingredients. Did I miss it – my eyes are very old!!! Thanks for all your good recipes!!December 9, 2012 – 12:03 pm
If this is your fav then it’s a must try! Yum!December 5, 2012 – 6:44 am 
The photo of the brownie with marshmallows on top has me drooling. Holy heck those look sooooooo good! I may just have to add these onto my Christmas baking list.December 5, 2012 – 6:18 am  Ohhhh the smell of hot bread just out of the oven, is pure magic! This bread is one rise, fast, easy and delish.
Hi Michelle, I don’t see a problem with cutting the recipe in half! JonnaApril 24, 2013 – 5:17 pm 
My husband and I are living aboard a boat and find it a little difficult to make 4 loaves at one time! Can I cut recipe in half – making 2 loaves without losing flavor and texture? Michelle HolbrookApril 24, 2013 – 12:53 pm 
Hi !! I really enjoyed reading about all your recipes! I’m nominating you for a Liebster Award. Check out my post with the details and let me know if you have any questions! It’s all about new bloggers getting to know each other! -Heather 
I have always stunk at making bread. Tried this recipe and made the best bread I have ever made. ThanksJanuary 6, 2013 – 9:59 am 
Thank you for your sweet words about children and the way they learn from their mothers. I needed to hear your words TODAY! nothing else is more important then them… Mothers play such a huge role.December 12, 2012 – 9:39 pm
Hi Puppydogs, Place the pans in your oven at 170 degrees, and let rise for 25 minutes, or until the bread has risen about 1 inch above the edge of the pan. The first 25 minutes or so, is just rise time. Hope this helps, 
Hi December 12, 2012 – 3:07 pm 
These loaves of bread look absolutely yummy. Can’t wait to try them. I know you slaved over the Raspberry patch this summer, but I am salivating over the bottle of jam. Wished I was still next door, and could run over an borrow a bottle!!!! Today the fam is coming over to share some of Doyle Walkers wonderful Scones. Can’t wait!!!!December 9, 2012 – 10:45 am 
Love this…I made it last night to have with soup. It is magical! I can’t believe bread this delicious can be made so quickly! Thank you for sharing.December 6, 2012 – 7:54 am 
Hi, I love your site. I’m new to baking and use my bread machine to make dough… tiny steps here. Here’s my question: how do i downsize most of your bread recipes to fit my needs? i like to try a recipe first to see if I can do it and to taste to see if I like it. Thanks, in advance, for your help!December 4, 2012 – 9:49 am 
Hello, we found your blog on Foodie Blogroll and wanted to say ‘hi’. You have a wonderful site and we would like to invite you to share your food posts at Food Frenzy for additional exposure. If you have any questions, do not hesitate to contact us.December 3, 2012 – 4:10 pm 
I love fresh baked bread! However, I do love your blog even more. I even linked my latest post on banana bread to you. Thanks for posting this, I will be making this soon!December 3, 2012 – 1:57 pm 
Thanks so much! I never make bread because I’m scared of it, but you said “easy” enough times in this post to make me pull out my Bosch and stop over-thinking it. It was fast enough that my baby was entertained in his jumper the whole time I mixed it (which is saying something), and it tastes perfect! I like the chewy texture. I’m going to surprise my husband at work with a loaf this afternoon.December 3, 2012 – 1:34 pm
You’ve inspired me to make some bread today! What is Crisco oil, though? Just canola oil would work, right? Or butter? Hi Meghan, Any good quality oil will work just fine. I’ve never use butter in this recipe. JonnaDecember 3, 2012 – 11:17 am 
Thank you for this bread recipe. I’ve been wanting to make homemade bread but haven’t had time to spend all day waiting on the rising. I’m going to try this today! Thanks!December 3, 2012 – 8:19 am  Well . . . I still feel like a “stuffed butterball” but who cares, Christmas is just around the corner . . . and I’m baking! I know that I’ve been missing for a few days, but this darn house had to be decorated. It takes me a full day to de-clutter my storage room,… 
This looks so tasty! I have been on a hunt for a really good creamy soup. I have tried some that are a bit gloppy tasting, but this looks perfect!December 2, 2012 – 2:41 am 
Luv, luv, luv your blog! 
That view from your house is to die for. What wonderful colours! Photos of your decorated house would be much appreciated.November 30, 2012 – 12:12 pm 
I love the picture of the sun going down – looks very peaceful!November 29, 2012 – 4:04 am
Hi Ellie, I will try to take a few snap shots. My husband has farmed for many many years, however JonnaNovember 28, 2012 – 9:41 am
Hi Carolyn, You’re close…..Idaho Falls. JonnaNovember 28, 2012 – 9:38 am
The picture of the sun going down out of your window, sure looks like Rexburg, Idaho, is that where this is taken?November 28, 2012 – 7:01 am
Looks delish and am going to make it. My hubby LOVES soup.
Oh my goodness~ that looks so good!!!November 27, 2012 – 9:15 pm 
This looks amazing! Even my husband who is not a soup fan would likely eat (and enjoy) this chowder.November 27, 2012 – 8:00 pm
Well that soup looks just amazing. I am wishing I had threw broccoli, bacon and cream in my shopping cart. I am like you though, I just love a good bowl of soup, especially broccoli soup. Jason on the otherhand just doesn’t care for it. I have been forcing my kids to like broccoli, and I have about succeeded!!! Laughing. 
Well, that just looks fantastic and is going to completely trump my dinner plans this eveningNovember 27, 2012 – 4:32 pm |
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Pinned!
just starting out – perfect home!
My blogs VPS hosting – I’m very happy!
by Get Off Your Butt and BAKE
Get Off Your Butt and BAKE - Hi MaryPat,
quick note: Cake flours are generally used for cake because of the low protein content. It holds water and sugar better and creates a softer and fluffier cake. Look at the initial measurement given in the recipe then follow this method:
Subtract 2 tbsp. of all-purpose flour per every cup of cake flour in a recipe.
If you are using all-purpose flour instead of cake flour, the common ratio distribution per one cup is one cup minus 2 tbsp.
Hope this helps….they are good!
JonnaMay 7, 2013 – 10:03 am
MaryPat - Just went to Ruby Tuesdays and my boys gobbled up these biscuits so I’ve been searching for a recipe – anything to make them eat ‘healthy’ food! I was disappointed by all the bisquick recipes that came up so I was thrilled to find yours. I try cooking everything from scratch and bisquick doesn’t really save much time anyhow. I was wondering if I can substitute regular flour for the cake flour? I don’t really buy cake flour so I’ve none on hand. Thanks!May 7, 2013 – 8:10 am
Get Off Your Butt and BAKE - Hi Wendi,
You know . . . That might be a great idea. I might try that myself!
JonnaApril 16, 2013 – 8:15 am
Wendi - These look AMAZING! Has anyone out there tried this as a loaf? Would that even work with biscuit dough?? (Can you tell I’m not a baker?! lol)April 14, 2013 – 9:24 pm
Melanie - Thank you for the recipe. These were absolutely wonderful.January 28, 2013 – 1:05 pm
Get Off Your Butt and BAKE! - Hi Tammy,
Here is the link you need:
http://www.justgetoffyourbuttandbake.com/?p=865
JonnaJanuary 26, 2013 – 2:35 pm
Tammy - I will make these biscuits from scratch, but I would like to have the recipe with Bisquick also. I tried searching for it on your website, but am unable to find it. Any help?January 26, 2013 – 12:56 pm
Kathy - Love theseJanuary 24, 2013 – 2:17 pm
Dezi A - Oh. My! Thanks so much! I too have made the recipe with Bisquick and whenever I do I think there has got to be a from scratch recipe but never took the time to look it up. So glad I found your blog thru the 15 food blogs you must follow. So excited to be a new follower! I’ve already pinned a couple things.
January 23, 2013 – 12:17 am
Janet - How will it affect the mix to use salted butter? I don’t have any unsalted and don’t want to make a special trip to the store!January 22, 2013 – 4:23 pm
A Little Yumminess - Super duper yum!! Will make very soon…January 22, 2013 – 12:27 pm
Get Off Your Butt and BAKE! - Hi Shalini,
I think that would work just fine!
JonnaJanuary 22, 2013 – 7:51 am
shalini - love ,love the look of your biscuits…
can I make them in a muffin pan???
I love the after polish ..makes the biscuits shine..and invite you to gobble them up…
I’m going to try them as soon as I possibly can…
cheers!January 22, 2013 – 7:35 am