Cheesy Biscuit Bombs

Here is another super easy recipe that can be an addition to any meal, for breakfast or for an appetizer. Scroll to the bottom for variations on this recipe.

biscuit bombs

  • 1 Container of Pillsbury Grands Flaky Layers Biscuits
  • 12 ounces of  your favorite cheese, cubed
  • 1 Tbls Olive Oil
  • 1/4 cup Grated Parmesan Cheese
  • 1 tsp.  Italian Seasoning

Slightly flatten the biscuits and add 2-3 chunks of diced cheese inside and seal them well. Place seam side down on a cookie sheet. Brush the top with melted butter or olive oil. Sprinkle on the parmesean cheese and Italian seasoning.

Bake at 350 15-20 minutes until golden brown and firm to the touch.


  1. Pepper Jack Cheese  – replace the parm cheese with cheddar (or another yellow cheese) and replace the Italian Seasoning with Taco Seasoning
  2. Bleu Cheese – omit the parm, substitute melted butter for olive oil, and sprinkle ranch dressing mix instead of Italian seasoning
  3. Longhorn – substitute cheddar for parm, melted butter for olive oil, and sprinkle chili seasoning mix instead of Italian Seasoning


Super Bowl Party – MORE RECIPES

Are you planning your menu for Super Bowl XLVII yet? Here are some dip recipes that are just scrumptious!


Beer Dip


  • 2 packages (8 ounces each) cream cheese, softened
  • 1/3 cup beer or nonalcoholic beer
  • 1 envelope ranch salad dressing mix
  • 2 cups (8 ounces) shredded cheddar cheese
  • Pretzels


In a large bowl, beat the cream cheese, beer and dressing mix until
smooth. Stir in cheddar cheese. Serve with pretzels. Yield: 3-1/2


Bacon Wrapped Potatoes with Queso Blanco Dip

Recipe from Southern Living Magazine, December 2012


  • 2 medium-size red potatoes, cut into 8 wedges each
  • 1/2 teaspoon salt
  • 16 center-cut bacon slices
  • 1/2 teaspoon pepper
  • 1/2 cup diced red onion
  • 1 tablespoon canola oil
  • 1 garlic clove, minced
  • 12 ounces queso blanco pasteurized prepared cheese product, cubed
  • 1 (8-oz.) block pepper Jack cheese, shredded
  • 1/2 cup half-and-half
  • 1 (4-oz.) can chopped green chiles
  • 1 plum tomato, seeded and diced
  • 1/4 cup chopped fresh cilantro


  1. 1. Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan.
  2. 2. Preheat oven to 425°. Sprinkle potato wedges with salt. Wrap each with 1 bacon slice. Arrange potato wedges in a single layer in prepared pan. Sprinkle with pepper.
  3. 3. Bake at 425° for 40 to 45 minutes or until bacon is crisp and browned.
  4. 4. Meanwhile, sauté onion in hot oil in a small nonstick skillet over medium-high heat 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat.
  5. 5. Combine queso blanco, next 3 ingredients, and onion mixture in a large microwave-safe glass bowl. Microwave at HIGH 2 1/2 minutes; stir and microwave 2 1/2 more minutes or until cheese is melted and mixture is smooth, stirring at 1-minute intervals.
  6. 6. Stir diced tomato and cilantro into queso blanco mixture. Serve dip with potato wedges.
  7. Note: We tested with Velveeta Queso Blanco for prepared cheese product.


Reuben Dip

Recipe from Mr. Food  (I miss hearing, “OOOOO it’s so good!” on my noon news broadcast!)

What You’ll Need:
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup sour cream
  • 1 (8-ounce) can sauerkraut, drained and chopped
  • 1/2 pound deli sliced corned beef, finely chopped
  • 1 cup (4-ounces) shredded Swiss cheese
  • 1 tablespoon finely chopped onion
  • 1 tablespoon ketchup
  • 1 tablespoon spicy brown mustard
What To Do:
  • Preheat oven to 375 degrees F.
  • Coat a 2-quart casserole dish with cooking spray.
  • In large bowl, combine all ingredients; mix well, and spoon into baking dish.
  • Cover and bake 20 minutes, or until bubbly. Uncover and bake an additional 5 minutes, or until it begins to turn golden. Serve warm.

Serve with crackers or party rye bread slices.

Super Bowl Party! – 3 recipes

I have a confession to make. I don’t watch much professional football. I also NEVER miss watching a Super Bowl. Why? One word….


I look forward to them every year, and often it’s difficult for me to narrow down just one to call my favorite for that year. I’m sure this year won’t be any different.  Another aspect I look forward to is the party aspect. Whether it’s just the two of us, or a house full of family and friends, there is food to make, share and consume!


One of our favorite party/snack foods of course is Chex Party Mix. There are a thousand recipes out there.  You can Google your own, and tweak  it according to your favorite tastes. Here’s our favorite:

  • 4 cups each Rice and Corn Chex
  • 1 cup mixed nuts
  • 2 cups small pretzels, or broken sticks
  • 1.5 cups Oyster Crackers
  • 1 stick of melted butter
  • 3 Tablespoons Worcestershire sauce
  • 1 Tablespoon Season Salt
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Onion Powder
  • 2 teaspoons Chili Powder

Prep Note:     I melt the butter and add the W sauce (That’s what I call it because I can’t pronounce it!) I pour that mixture over the cereal in my roasting pan, then sprinkle the dry ingredients over  everything and stir well.

Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container

I have tried the microwave directions, and IMO, it just isn’t the same.


Party Ryes

Who doesn’t love a 3 ingredient snack or appetizer? These are SUPER simple, and irresistable. Definitely a crown pleaser.

  • Brown and drain a 1 pound package of your favorite breakfast sausage. Hot, medium or mild is your choice.
  • While sausage is hot (after draining) stir in 1/3 of a package of Velveeta (or your choice of store brand) cheese
  • 1 package of Jewish Rye Cocktail Bread

Bake at 350 for 8-9 minutes until bread is toasted to your preferred doneness

Note: When it’s just the two of us, I make this on regular rye bread, not the smaller ones.


This recipe is from Wilton, and you have to use the pan, but…. the pan is very versatile in being used for other projects from Easter to animal cakes.  You can make the burger from and form, then just slice, or make a sub sandwich. The recipe at the link above uses frozen bread dough in the “First and Ten” pan from Wilton to make the football shaped buns.