I’m not from the South, but sometimes I feel like I should’ve been!  Actually, it’s probably best that I’m not because I’d probably turn into a Biscuit from eating so many of them, among all of the other great Southern foods that I dream about on a daily basis!

I just can’t resist a fluffy, warm and tender Biscuit.  Especially when they’re lightly Sugared, super fluffy, doughy pillows of delight.  Ohhh, and then topped with a cascading flow of the most decadent Chocolate “Gravy” that will totally knock your socks off..and possibly other clothing items too..lol!

But, it’s the amazing sugar that makes these uhh.. AMAZING!

• All-u-Lose is the calories! Allulose Crystalline
• 7 oz. Plastic Bottles – Crystalline has a Sugar Taste and Texture
• Made with Non-Metabolizing Allulose – Just .4 Net Carbs per teaspoon.
• Non-GMO — Gluten Free — Diabetic-Friendly — Sugar Alcohol Free — Supports Weight Loss — Does not have an impact on blood sugar levels.
• Enjoy the richness of sweets without the guilt or unhealthy effects

Change up your Dessert..Or Breakfast..Or Lunch..Or Snacks, with this simple, yet unique & elegant spin on an all-time favorite!

What you’ll need:

1 can of Pillsbury Grands Flaky Layers Buttermilk Biscuits (8ct.)

1/2 cup Allulose Natural Rare Sugar Sweetener

1/4 cup melted butter..for dipping

For the Gravy:

1 cup Sugar

2-1/2 cups Milk

1/4  cup melted butter

1 tsp. Vanilla extract

2 tbsp. Flour

3/4 cup Unsweetened Cocoa

Directions:

Dip each raw Biscuit into the melted Butter and then directly into the Sugar….

Place them on a baking sheet and bake according to the package instructions…

Let them cool completely…

Make the Chocolate Gravy:  In a medium pot, slowly melt the Butter and then stir in the Sugar, Flour, Vanilla and Cocoa Powder until it’s pretty much lump-free.  Pour in the Milk and mix to combine…

Let it simmer for about 15 minutes, or until it thickens up.

Grab a couple of Sugar-Crackled Biscuits and drizzle some of the warm Chocolate Gravy onto them…

Or you can serve them up on a big platter, family style.  YES, you’ll have to share!

However you choose to eat them…you’ll be a Biscuit Rock-star!  ~Enjoy! 🙂

The post Allulose Natural Rare Sugar Biscuits and Chocolate ‘Gravy’! first appeared on Oh Bite It.

I have NO defense!

  I have NO words that will ever be able to explain what in God’s name posessed me to Fry Bread Pudding..lol!

I’m so sorry, if you were kind of hoping for some deductive reasoning or even a bad excuse…I got nothing!  🙂

You’re just going to have to feel better about this one all on your own!  Hopefully each custardy coated, crunchy~crispy, sweet~tender filled, Kahlua-dipped bite will help!  😉

Here’s the recipe to extreme happiness!

What you’ll need:

1 can of Pillsbury Grands Flaky Layers Biscuits

2 cups Panko Bread Crumbs

1 cup Milk

1/2 cup All Purpose Flour

1 Egg

1 tbsp. Vanilla Extract

Oil for Frying..I used Canola

The Kahlua Glaze:

1 cup of Powdered Sugar

APPROX. 2 tbsp. Kahlua..mix until thick!

Directions:

Cut each Biscuit into 4 eqaul sections, and roll them into a ball…until you have 32 balls! 🙂

Mix together the Milk, Egg and Vanilla, and dip each ball in there..roll them a round a bit to coat them well…

Now into the Panko…get a nice layer on there…

You can tell even before they’re fried, that they’re gonna taste good…

Gently now, into the hot oil until golden on all sides..

Get to Glazin’:

Mix up the Powdered Sugar and Kahlua until thick and yummy…

Serve them while they’re warm and tender…

Take them for a dip!  ~Enjoy! 🙂

The post ~Deep Fried Bread Pudding! first appeared on Oh Bite It.

I think Peaches could quite possibly be my favorite out of all the stone fruits~

Whole Foods Market does the work of finding the “best of the bunch” for me and keeps there produce area stocked with ONLY the best of the best.  There won’t be any fruit roulette as you pick and choose your peaches…  Each peach is fresh, and ready to bite into.  However, sometimes it’s fun to create with them too, especially in the summer when light, cool & refreshing treats are a must.

Peaches are my go-to fruit for all things dessert..I mean yes, they have a ‘stone’ in the center.. but they totally make up for it with their sweet, generous-juice deliciousness.  🙂

~ Not to mention their versatility.  What a fun addition to your summertime BBQ by tossing a few peaches onto the hot grill, or jazz them up in the easiest way ever with these super simple, yet super impressive Peaches & Cream Dumplings.

Thanks to Whole Foods Market’s affordable food choices and produce.. I’ve been ‘peaching’ up a storm!

This time, I decided to make an upscale, 5 star-ish, classy dessert that even the snootiest of guests would enjoy..LOL!  So unlike me, I know~ but hey…it was still super simple, and didn’t require any real measuring, soooo!

Actually, the “result to effort” ratio of this little summertime treat is off the charts, and makes no real sense.  These beautiful babies take less than 15 minutes from prep to lips and deliver the most scrumptious treat ever!

A warm, buttery and golden sugared crust gently hugs a ‘bursting at the seams with juice’ peach that’s been filled with the sweetest cream cheese filling you can imagine.

They’re the perfect way to end a meal on the patio OR a family/friend gathering indoors.

What you’ll need:

Pillsbury Grands flaky Layers Biscuits…one per Dumpling

Fresh Whole Foods Market Peaches..one per Dumpling!  Peaches not your thing?  …no worries, Whole Foods Market also offers top quality plums, nectarines, and apricots..all of which will make awesome dumplings.

1 cup of Cream Cheese..softened

1/3 cup Powdered Sugar

Decorative Sugar..or regular will work too

1 Egg mixed with a splash of water for egg wash

Directions:

In a medium bowl, mix together the Cream Cheese and the powdered Sugar..set aside

Slightly roll out a biscuit. just to even it out.

Slice up the peaches, and gently remove the pit.  Replace it with a scoop of the Cream Cheese filling, just one side of each peach…

Put the Peach back together and place it in the center of the biscuit…

Fold the dough over, and wrap it around the peach…

Seal it up by pinching the dough together…

Place it seam side down on a sheet pan, and brush the tops with the egg wash…

And a nice sprinkle of Sugar…

Bake them at 350 degrees for approx. 12 minutes, or so..just until they’re puffed and slightly golden.

Let them cool, the peaches hold LOTS of heat…

Cut them open to reveal their sweet beauty.

And check out Whole Foods Market across social as well:

FACEBOOK > TWITTER > PINTEREST > INSTAGRAM > YOUTUBE

Eat them up!  ~Enjoy! 🙂

The post ~Peaches & Cream Dumplings! first appeared on Oh Bite It.

Ahhh~~Finally a Breakfast BOMB!

It was only a matter of time until this explosion of devilish Bacon wrapped deliciousness made its way to our Breakfast table!  And we are so happy it did!

This French Toast is the most unique French Toast you will ever have!  Not only is it stuffed with smooth Cream Cheese, it’s also wrapped in Bacon, fried to a golden puff and then coated in Cinnamon Sugar and soaked with Maple Syrup!

~Can we get an AMEN~

What you’ll need for 16 flavor exploding Bombs:

1 container of Pillsbury Grands Flaky Layers Biscuits (8 count)

1 lb. Bacon

1/2 cup Cinnamon Sugar

1 8oz. block of Cream Cheese

Oil for frying~ I used Canola

skewers or toothpicks

Directions:

Cut each Biscuit into 2 equal halves.

Gently stretch each biscuit half out just a bit, and add a small scoop of Cream Cheese in the center, making sure NOT to over-fill them…

Now wrap each stuffed biscuit with a half slice of Bacon and secure them with a toothpick or skewer…

Fry them up in the 350 degree Oil, until they’re puffed and golden on ALL sides…

While they’re warm, toss them evenly in the Cinnamon Sugar…

Let them cool for a few seconds…

Now start popping them in your mouth…

Prepare for a flavor explosion of a lifetime…

Make sure the reach of these bombs is long range, in other words…SHARE!

Make sure and Syrup them up GOOD!

But don’t forget about your Bomb Diggity!  ~Enjoy! 🙂

The post ~Stuffed French Toast Bacon Bombs! first appeared on Oh Bite It.

As a former Bennigan’s restaurant Hostess, I can tell you firsthand (in case you haven’t tried them) just how AMAZING their Monte Cristo sandwich was..or IS, for those of you lucky enough to still have a Bennigan’s in your town.  I mean, they’re the BEST sandwich creation of all sandwich creations to ever be sandwiched..or created..HAHA!  So, any time I get the chance to make an inspired version, I will!

This time, my love for the good old Monte collided with my latest ‘waffle’ obsession ..that doesn’t seem to be going anywhere soon.  I just could’t stop imagining all those Monte Cristo goodies, melty and warm, deep inside a crispy and toasty waffle, held together buy some hot & sticky Red Raspberry Jam and a light dusting of powdered sugar to drive it all home and by “home” I mean into my lips!

These are the visions that keep me awake at night..lol!  But now, it’s a reality and what a great reality it is.  Make a nice stack of these and see for yourself~

Oh, and btw~  these are SUPER SIMPLE using NO waffle batter at all..YAY!  You will LOVE them!

What you’ll need for 8 monte waffles:

1 container of Pillsbury Flaky Layers Biscuits..(8 count)

(2) American Cheese slices

(2) Swiss Cheese slices

(2) slices of Ham

(2) slices of Turkey

Red Raspberry Jam..seedless is fine too!  ..you’ll need about a cup or so, maybe more..lol

Powdered Sugar for dusting

A waffle iron

Directions:

Slice the biscuits in half equally…

Roll out each biscuit half slightly to increase the surface area.

Now layer one slice of cheese, the meats, and another slice of cheese.  Cut the stack into 4 equal sections…

Smear some Jam onto one of the biscuit halves…

And place a section of the cheese & meat onto it.  Cover it with the other half of the biscuit…

Seal up the edges as best as you can.

Place them into your sprayed waffle iron, and cook them up until they’re golden and gooey..

It might get messy from the oozy jam, so if that bothers you, simply don’t add the jam into the biscuit, just use it as a dip.  🙂

Let them cool just a bit…

BUT..serve them nice and warm for maximum greatness!

With extra Raspberry Jam for dipping ..of course!

And DIG IN!  ~Enjoy! 🙂

The post ~Monte Cristo Stuffed Waffles! first appeared on Oh Bite It.

Can you believe I JUST discovered the pre-made Cheesecake filling at the store??!  I mean..really?!  I’m always the last to know..haha!  And WOW~  is it ever AMAZING!  Such a creamy and flavorful filling, you’d never know (in my opinion) that it’s not homemade.

I knew I wanted to get it inside a warm doughnut as fast as possible, because in my mind..that’s where it needed to be..lol!  These doughnuts are the BEST doughnut I’ve ever had.  I was only going to have my one “taste-test bite” and before I knew what happened..BOOM, the entire thing was gone.  I still don’t really know where it went..haha!  🙂

I decided to top these Cheesecake filled, sent from heaven doughnuts with some sweet caramel and nutty graham cracker crumbs, you know..just to drive home that authentic cheesecake experience.  I don’t like to leave any room for doubt!  😉

Make a batch of these and you will taste what cheesecake/doughnut heaven tastes like!  ..then go make more, you’ll need want them!

What you’ll need:

1 container of Pillsbury Grands Flaky Layers Biscuits

1 container of Philadelphia Cream Cheese Cheesecake Filling..or you can make your own.  (You’ll have some left over, if you use the packaged filling)

Oil for frying..I used Canola

Caramel topping

Graham cracker crumbs..for sprinkling

Directions:

Fry up each biscuit in 350 degree oil, until they’re golden on each side…

Let them cool…

Fill a pastry bag, or zipper bag, or any tool for piping, with the cheesecake filling and just pipe it into the doughnuts… fill those babies UP!

Now..let some caramel sauce cascade beautifully over those glorious doughnuts…

And don’t forget the graham cracker crumbs..MMM!

Watch as ‘friends’ you didn’t even know you had, start coming around..lol

You won’t mind sharing something SO pretty…right??!

Grab one..or 3, for YOU!  Get one with LOTS of Caramel on it..lol!

DIG IN!  ~Enjoy!  🙂

The post ~Cheesecake Doughnuts! first appeared on Oh Bite It.

Monkey Bread has now officially reached all-time high levels of awesome!  That’s right~  you’re witnessing the birth of a tastier, gooey-er, cheessier, monkey bread of all succulent and savory monkey breads!  This is more like an entire loaf of Monkey Bread, I mean..no one ever said that all monkey bread needs to look like a Bundt cake..right??  RIGHT..lol!  🙂

Fluffy and buttery puffs of beautiful billowing biscuits are fill to the brim with melty Mozzarella, just waiting for eager fingers to stretch and pull it a part!

Each bite will melt blissfully in your mouth and have you reaching for your next piece before you’re even close to being done with the first one!

Have a true friend close by or you WILL eat the entire pan yourself …not that I’m speaking from personal experience or anything~  I’m not..really, I’m NOT!  🙂

What you’ll need:

one container of pillsbury Grands Flaky Layers Biscuits (8 count)

3/4 lb. of fresh Mozzarella..the soft, but dry kind..NOT packed in water!

1/2 cup butter..melted

A bread loaf pan..sprayed with non-stick spray

Directions:

Cut your Mozzarella into (approx.) 1″ cubes

Cut each biscuit in half and roll them into a ball.  Roll each ball out so it’s even, and large enough to wrap around your cheese cube…

Place a cheese cube into the center of the dough and wrap it up nice and tight, making sure to seal it up VERY well…

Dip each stuffed dough ball into the butter, coating evenly…

Place each buttered ball into the loaf pan, you don’t have to be neat with this, it will bake up into it’s own personality…lol

Bake it at 400 degrees for approx. 20 minutes, covering foil at the halfway point to prevent the top from burning before the center is fully cooked.

Let it cool…

Now you can flip it out onto a serving platter, if you’d like…OR just start pulling straight from the pan..  🙂

Serve it up with some warm Marinara for dipping…

You may have a crowd starting to form around you..stay calm, and grab some for you..lol

Get your hands in there..go on!  ~Enjoy!  🙂

The post ~Mozzarella Monkey Bread! first appeared on Oh Bite It.

Okay, so clearly this State Fair fantasy food mentality of mine isn’t going anywhere, yet at the same time, has managed to go WAY too far!  So, just let me get these wacky and wonderful creations out of my head, and then we can totally move on to the ‘ALL-pumpkin-filled’ holiday season that we all know and love..haha!

First of all, you can now hold your entire breakfast in one hand, YES..you can!  These crazy sounding, beautiful breakfast bundles are literally stuffed with everything we know and love about breakfast, all inside a buttery, flaky and super delicious, err..fried biscuit!

I know it sounds crazy, and it probably is, but what are we to do?  Have boring cereal for the rest of our lives??  …I think not!  🙂

You can fill these babies with your personal breakfast faves, as well as create custom fillings for your picky eaters!  They’re the BEST, most unique and fun way to enjoy our ‘most important meal of the day’!

What you’ll need for 16 fried breakfasts (2 per person!) :

2 containers of Pillsbury Grands Flaky Layers Biscuits (8 count ea.)

approx. 2 tbsp. butter..optional

1 lb. cooked breakfast sausage

1/2 lb. (OR MORE) cooked and crumbled bacon

1 cup shredded cheddar

1 cup hash browns..I used prepared frozen & defrosted!

4-6 eggs..it’s up to you!

salt & pepper to taste

Oil for frying..I used Canola!

Directions:

In a deep pan, add the butter and cook up your sausage.  Toss in the cooked and crumbled bacon and mix it up!

Add in the hash browns…

Mix the eggs (with salt and pepper) in a bowl and pour those in there too.

Stir the beaten eggs into the meat until they’re cooked to your liking… you can use more eggs if you want it um..eggier!

Now, evenly top the whole shebang with CHEESE!

//DONT STIR THE CHEESE IN…let it just sit there on the top of that breakfast mountain like the king..or queen that it is~ it will melt slightly!

Roll out each biscuit as you go, and place a small spoonful of filling onto it.  DON’T fill them too much~  resist that urge! 🙂

Fold it over and crimp the edges very well.

Let them sit as you prepare all the others, they  will dry out slightly and become super crispy when you fry them!

Now fry them up one at a time, flip them so they get evenly golden and puffy!

Let them cool a bit so you don’t hurt yourself in a mad fantasy food feeding-frenzy…

BUT~  definitely serve them warm…

So they will do THIS…

And…THIS!  ~Enjoy!  🙂

The post ~Deep Fried Breakfast! first appeared on Oh Bite It.

Sooo, by now most of the planet has had the hilarious pleasure of ‘meeting’ and falling madly in love with Auntie Fee.  If not, just take a peek at this >>

Or you can see her on Jimmy Kimmel here >>

I’m not sure what to say about Auntie Fee, other than I love her!  In a world of anonymity and photo-shopping, Auntie Fee is the real deal, and I just love that to pieces!  Apparently so does the rest of the universe, because she is EV. RY. WHERE!

When I saw her “Punk Ass Cinnamon Rolls”, I knew that I had to recreate them!  Why? because I am the queen of simple and easy, AND because YUMMM!

~So here we are, and let me tell you…these may be ‘Punk Ass’, but they are awesome!!  Thank you Auntie Fee!!  Go give her some love!

What you’ll need:

Some ‘old’ grease..approx. 2″ in a shallow fry pan!

Some canned biscuits…”cheap-ass doughnuts or whatever”…lol

The Filling:

Butter, Cinnamon, Sugar ‘and sh*t’  …(1/2 cup softened Butter mixed with 1/2 cup Cinnamon/Sugar)

Some ‘cheap-ass’ frosting..for dipping!  …optional!

Directions:

In a medium bowl combine the butter and the Cinnamon/Sugar…

Mix until well blended…

Spread out the dough and sh*t.

Smash it out so it’s even and sh*t….”you smash it out the way that you wanna smash it out”…  🙂

Spread some of the “sh*t” (Cinnamon/Sugar Butter) in the middle of it…

Roll it up reaaal good “so the sh*t don’t seep out”…

Stretch them out just a bit..seal all of the edges!

Now..the grease gotta be ‘hot-hot’, so they cook right away…

Fry them up and let them cool just a bit..on some cheap-ass napkins…

NOW..”get all ‘close up on it”…”break it” “See all the sh*t running out?”… LOL!

You can share with lots of people…

If you’d like some frosting for these Punk-Ass Cinnamon Rolls…just use some pre-made, store bought sh*t!

Use the lid as a serving dish…to keep with the theme here..haha!  🙂

~Enjoy! : )

The post ~Punk-Ass Cinnamon Rolls…by Auntie Fee! first appeared on Oh Bite It.

Whoahhhh~~  I can’t say these are the best little treats I’ve ever had, because I always say that, but in my defense, I do always mean it at the time I say it!  Until something else comes along and changes my mind..haha!

And right now these are the BEST little treats I’ve ever had!  Not only are they Snickerdoodle (which is my FAVE) but they’re also extra sweet and creamy and sticky and gooey and over-the-top scrumpdillyicious!

I don’t know what else to say~  warm little puff muffins, slathered in butter and cinnamon and sugar~  totally dripping in sweet, thick Milk!  These will melt in your mouth, wait..no..they’ll melt on your lips before they ever even make it into your mouth.  To. Die. For!

Make a batch of these and you will be everyone’s favorite person!  🙂  Get the Coffee started!

What you’ll need:

1 container of Pillsbury Grands flaky Layers Biscuits (8 count)

Butter (1 stick) melted

1 cup of Cinnamon Sugar…whatever ratio you like

1 can Sweetened Condensed Milk..you might not use it all!

A cupcake/muffin pan

Directions:

Cut each Biscuit into quarters, and roll them up into a ball, set aside…

Add a spoonful of melted Butter into the bottom of each muffin cup.  Reserve whatever is left in a small bowl, set aside…

Place a few of the dough balls at a time into the reserved Butter, and roll them around to coat…

And then into the Cinnamon Sugar, making sure to evenly coat them on all sides…

Place three of the cinnamon dough balls into each muffin cup.

If you have any butter or Cinnamon Sugar left, pour al of it as evenly as you can over the filled muffin cups.

Bake them at 350 degrees for approx. 12 minutes, or until they’re firm, puffed and dark…

As soon as they come out, keep them warm!

So you can drizzle them evenly with the Sweetened Condensed Milk and they will drink it all up.  Go as heavy or as light as you wish!

Let them set up for a few minutes to avoid super sticky fingers.  If that sort of thing bothers you..lol!  🙂

Otherwise, by all means,  DIG IN!

They’re irresistible!  Might I suggest a chaperone!

Actually, a chaperone would also need a chaperone~  these are THAT good!

And there’s plenty to go around!

They pull apart so you can maintain a pretense of manners…haha!  I suggest this method only if you’re not alone~  🙂

If you’re all alone..open up, and do this….  ~Enjoy!  🙂

The post ~Snickerdoodle Milky Muffins! first appeared on Oh Bite It.