I thought it needed mentioning that I know I’m not posting many recipes these days (or perhaps it would be more truthful to say NO recipes), but time doesn’t even allow for cooking right now, much less transposing recipes from my head/cookbook/card to More Butter.

I wanted to whet your appetite, though, and tell you to be on the lookout for some fresh, tasty Asian recipes come March — looking forward to you joining me in my tiny Japanese kitchen!

Here’s to not being able to read labels in the grocery store!

Garlic Cheddar Biscuits

Makes about 8-10 biscuits

1 egg

2 C Bisquick baking mix

2/3 C milk

1/2 C shredded cheddar cheese

1/2 C melted butter

3/4 tsp Garlic powder

1/2 tsp parsley flakes

Preheat oven to 450 degrees. Mix Bisquick, milk, and egg together. Work into soft dough, adding more baking mix if necessary. Mix in shredded cheese, working with it as little as possible. Drop by spoonfuls on a greased baking sheet. Bake 8-10 minutes. Melt butter, garlic, and parsley together and brush over warm rolls when they finish baking. Serve.

SO GOOD! Tastes just like the ones from Red Lobster! :)

Parmesan Crusted Tilapia & Linguini- A Red Lobster Favorite!

Serves 4.


4 tilapia fillets (5-6 oz. each)

Non-stick cooking spray

1/2 lb. Linguini, cooked (I like the pre-packaged, in refrigerated aisle)

Parmesan Crust:

1/2 cup Panko Bread Crumbs (Japanese style breadcrumbs and are usually found in the ethnic or breading section of the grocery store)

1/2 cup Parmesan Cheese, pre-shredded

Parmesan Base:

1/2 cup Parmesan Cheese, pre-shredded

1 Tbsp. Parsley, dried

10 oz. Prepared Refrigerated Alfredo Sauce

Parmesan Cream Sauce:

1 Tbsp. dried chopped basil, or 2 Tbsp. fresh chopped basil

1/4 cup Half and Half

1/4 cup Chablis or Chardonnay Wine, optional


Preheat oven to 425 degrees. Spray 9×13 pan baking dish/pan with Non-stick cooking spray.

Place 4 Tilapia fillets in the dish and set aside. Make sure the fish has room. In small bowl, mix the Panko bread crumbs and 1/2 cup Parmesan cheese to make the crust for the topping. Set aside.

To assemble the Parmesan base, place 1/2 cup Parmesan cheese, 1 Tbsp. parsley and the prepared Alfredo sauce in a medium bowl and stir well. Remove 1/2 cup of the mixture (reserving this to make the Parmesan Cream Sauce) and spread the rest onto the 4 pieces of Tilapia, making a thick, even coating on the top of the fish fillets. After spreading the creamy mixture, evenly sprinkle the Parmesan Crust on top of the fish. Bake the fish for 15-20 minutes or until fish reaches 140-150 degrees and the crust is golden brown.

Meanwhile the fish is baking, make the Parmesan Cream Sauce. Place the remaining Parmesan Base mixture in a medium sauce pan, add the Basil, half and half, and white wine and heat over medium heat until simmering, stirring often.

Toss the Parmesan Cream Sauce and the Linguini together and serve with the Parmesan Crusted Tilapia. Also serve with the famous Red Lobster biscuits for a all-around Red Lobster inspired dinner.

Very easy!

Whole Wheat Raspberry Scones

Picture of Whole Wheat Raspberry Scones

With a little help from the L’Abri Fellowship Cookbook, these were AMAZING!! Enjoy a french press of a good dark coffee with these wonderful scones or perhaps with a spot of tea some afternoon. :)

2 1/2 cup white flour

1 1/2 cup whole wheat flour

1/4 cup sugar

1 1/2 Tbsp. baking powder

1/2 tsp. baking soda

1 cup butter

1 1/2 cup buttermilk (or milk with 1 tsp lemon juice)

1-2 cups raspberries (frozen or fresh), if frozen do not thaw; or any fruit for that matter (chopped peaches, blueberries, blackberries, etc)

Mix dry ingredients together. Melt butter and mix with warmed buttermilk. Add the berries to the dry ingredients and mix. Pour liquid mixture over dry mixture. Stir, but do not mix too thoroughly. Spoon in dollops onto lightly greased baking sheet or parchment paper covered baking sheet. Bake about 20 minutes at 375 F.

Mmmm Mmmm, so good!

Family Fudge

When I was a kid, my mom made the best fudge on the planet. Don’t ask me specifics about this recipe because I’ve rarely been able to make it as fabulous as the candy I remember. My fudge tends to burn a bit on the bottom, but do I throw it out? Goodness no. Even the burned stuff beats all the others out there. Thanks, Mom, for this delicious treat!

2 C sugar
1 small can condensed milk
1/2 stick margarine (or BUTTER)
9 quartered marshmallows (the big guys, I presume)

Bring these ingredients to a boil, stirring constantly. Put on low and boil for 4 minutes; remove from heat.

Beat in one 6 ounce package of semi-sweet chocolate drops until it begins to thicken. Add nuts. Pour into greased pan. If chilled in refrigerator, hardens quickly with good results.

Peanut Butter Bars

Also known as Jeremy’s Favorite Bars or simply Sugar Bars (based on how quickly they elevate my blood sugar!).

1 inner pkg graham crackers, blended or crushed
3/4 C butter or 1 1/2 stick butter, melted
1 C peanut butter
3 C powdered sugar

Blend these four ingredients together and pat down in 9×13 pan.

3 T milk
3 T butter
3/4 C sugar (granulated)

Bring these three ingredients to a rolling boil over medium heat. Remove from heat and stir in one small package of chocolate chips, then add 1 t vanilla. Frost over ingredients in pan. Refrigerate until cool, cut into squares. Jeremy’s mom always puts them in the freezer, but that’s a personal choice.

Taco Soup

I like soups. I like simple, easy-to-make soups even better. I like simple, easy-to-make, delicious soups best. This one makes enough for a crowd.

2 – 32oz cans chopped tomato
2 – 16 oz cans black beans
2 – 16oz cans corn
1 – 14oz can green chilies
1-2 cans black olives
1 lb ground beef, browned & drained (then add 1 pkg taco seasoning)

Mix well in a large pot and heat thoroughly OR mix in a slow cooker and heat on high for 3-4 hours, or low for 6-8 hours.

**You can drain all the cans, or use some of the juices to create a thinner soup.

**If you’re the type who eats leftovers from the freezer, this soup can easily be packaged and frozen for later.