Red Lobster Cheese Biscuit Bread Recipe

I love that Red Lobster cheese biscuit that makes you sigh with delight each bite you take.  I wanted to make them at home, but I didn’t want to go to the work of making individual biscuits.  Instead, I decided to try this recipe for  Red Lobster Cheese Biscuit Bread.  Baking this copycat bread in a loaf pan means less hands on time in the kitchen, and that makes this busy Mama happy.

Tools Of The Trade


*this post contains affiliate links

The loaf pan you choose for making Red Lobster Cheese Biscuit Bread is important. If your pan is too thin you will wind up with a crust that is burnt. I discovered this the hard way, unfortunately.   Therefore,  you want a heavy weight pan that will allow your loaf to cook evenly.  After a bit of research, I found these USA 1 1/4 Pound Loaf Pans, and promptly fell in love.

Red Lobster Cheese Biscuit Bread

Ingredients for Red Lobster Cheese Biscuit Bread

*this recipe makes one loaf
3 Cups Flour
1 Tablespoon Baking Powder
1 teaspoon Salt
1/4 teaspoon Cayenne Pepper
1/8 teaspoon Black Pepper
4 Ounces Cheddar Cheese Cut In 1/2 Inch Cubes
1 1/4 Cups Milk
3/4 Cup Sour Cream
3 Tablespoons Butter, Melted
1 Egg, Lightly Beaten

Bread Making Technique for Red Lobster Cheese Biscuit Bread

*Heat oven to 350.

*Grease a 9×5 loaf pan with oil.

*In a bowl, whisk together the first 5 ingredients.

*Carefully stir in cheese cubes until covered in flour mixture. This will help prevent your cheese sinking to the bottom of your loaf of bread.

*In a separate bowl, whisk together the remaining ingredients.

*Fold the wet mixture into the flour and cheese mixture.

*Stir until just combined. Because the dough is thick, I like to use a large wooden spoon to do my stirring with.  Do not over stir. Your masterpiece will turn out like a giant hockey puck.

*Pour and spread the mixture into your  bread loaf pan.

* Bake for 45-50 minutes. Let cool 10 minutes and then remove from pan. Allow to cool for one hour before slicing and serving.

*Sigh with delight.

So, the next time those cheddar bay biscuits are calling your name, remember this made from scratch, super easy recipe!

Helpful Hint: Like this Red Lobster Cheese Biscuit Bread so much you want to add it to your regular bread making rotation?  Use our Family Food Storage Plan to figure out how much of each ingredient you’ll need to store to make this recipe part of your 3 Month Food Storage Plan!

Save

Dehydrating Frozen Vegetables

Find a great sale on frozen vegetables, but there’s no room in the freezer?  No worries!  Dehydrating frozen vegetables is a simple prep skill to master.

Dehydrating frozen vegetables is the perfect project for the beginning simple prepper. Save Time. Save Money. Save Space as you build your food storage. Your dehydrator is about to become your best friend as you work to stockpile vegetables for your pantry.

Why You Should Dehydrate Frozen Vegetables

    • Unless you have a really big garden, dehydrating frozen vegetables is much cheaper than buying fresh, and you can dehydrate frozen vegetables year round.
    • Dehydrating frozen vegetables requires no washing, peeling, slicing, chopping, or blanching,  saving you a lot of time.
    • Needs less room (much less!) for storage!

*this post contains affiliate links

Which Dehydrator Should You Choose?

I use an Excalibur Dehydrator, and love it.  I also own a Nesco dehydrator, which is much cheaper and works well for dehydrating frozen vegetables.   You can quickly and easily recoup  the cost of both of these dehydrators in just a few months of dehydrating your own fruits and veggies.

Dehydrating frozen vegetables is the perfect project for the beginning simple prepper. Save Time. Save Money. Save Space as you build your food storage. Your dehydrator is about to become your best friend as you work to stockpile vegetables for your pantry.

How To Dehydrate Frozen Vegetables

Simply spread out the mixed veggies on the dehydrator trays. I didn’t worry that the pieces were touching, I knew they would shrink as they dried and it wouldn’t be an issue. As a matter of fact, my one POUND bag of veggies shrunk down to 3/4 of a cup!

I dehydrated these @125 degrees and they took about 10 hours. Please look at your dehydrator model to see what temperature is correct for your machine. The time to dehydrate will always depend on the humidity in the room where you are dehydrating.

Pro Tip:  Want to learn more about dehydrating foods?  Hands down, the best book on the market is Tammy Gangloff’s The Ultimate Dehydrator Cookbook. In this book, Tammy covers it all from how to dehydrate foods, to recipes that only need water added!

Dehydrating frozen vegetables is the perfect project for the beginning simple prepper. Save Time. Save Money. Save Space as you build your food storage. Your dehydrator is about to become your best friend as you work to stockpile vegetables for your pantry.

How To Store Dehydrated Frozen Vegetables

Now that you have a batch of inexpensive dehydrated frozen vegetables, you’ll need to store them properly. Here’s where a Food Saver comes in so handy!

My favorite way to store my dehydrated vegetables is to pour them into a wide mouth canning jar, and using the mason jar sealer accessory, vacuum seal the jar. You won’t need a ring for this, the vacuum sealing will securely keep the lid on.

 

Dehydrating frozen vegetables is the perfect project for the beginning simple prepper. Save Time. Save Money. Save Space as you build your food storage. Your dehydrator is about to become your best friend as you work to stockpile vegetables for your pantry.

How To Use Dehydrated Frozen Vegetables

    • Add a handful or two to soups or stews. Perfect for crockpot cooks!
    • Add some to a blender and turn them into a veggie powder. This powder can then be added
    • to all sorts of things you’d like to up the nutritional value of.
    • Smoothies!
    • Use for camping and hiking trips.

No Time For Dehydrating Frozen Vegetables? No Problem!

LOVE the idea of having veggies and fruits in your long term food storage as a hedge against inflation and emergencies?  But don’t have time to dehydrate your own?   Thrive carries a wide variety of sfreeze dried food for this very reason!  Check them out!

So, which frozen vegetable will you be dehydrating first?

Politics and Prepping: The Rising Cost of Produce

Understanding the relationship between politics and the economy is an important Prepper skill to develop.  It allows you to prepare in advance for the rising cost of produce items we rely on daily.

Paying For A Wall Between The U.S. and Mexico

Let’s take President Trump’s proposed wall between the U.S. and Mexico. You know, the one Mexico is supposedly paying for? The one that for all intents and purposes might really  be paid for by a 20% tax on what American’s import from Mexico?

Now whether you are in favor of a wall or hate the idea, isn’t the issue.

The issue is a potential 20% increase of everything you purchase that crosses that boarder.

Understanding the relationship between politics and the economy will give you the opportunity to prepare for rising costs. As President Trump moves forward with building a wall between the U.S. and Mexico, rising produce costs are becoming a reality. Make sure your food storage and budget doesn't take a hit with these strategies for prepping against the rising cost of your favorite fruits and vegetables.

What Does The U.S. Import From Mexico?

In 2015 alone, the U.S. imported over $295 BILLION dollars worth of products from Mexico, according to government trade data. From cars to car parts, to electrical machinery and oil.  $2.4 billion worth of apparel.  $1.9 Billion in beer and tequila.

What really has my attention is the amount of of vegetables, fruit and nuts we import from Mexico.  $5.5 billion of vegetables and $3.9 billion of fruit and nuts.  All to potentially be subjected to a %20 price increase.

Bananas and Mangoes

Consider the products we simply can’t grow here such as bananas and mangoes. And then consider what other countries might do to block U.S. exports in retaliation.

And what about the fresh fruits and vegetables we depend on during the winter months? Where do we get a great deal of those? Yup. Mexico.

Can Your Grocery Budget Handle The Increase?

Did I mention the amount of tomatoes and avocados we import from Mexico? 78% of our avocados and 71% of our tomatoes according to the U.S. Department of Commerce.  And it not just avocados and tomatoes either.   Herbs, spinach and lettuce make their way across the border to our tables every day.

Finally, according to Forbes, the restaurant industry is already seeing their stocks fall on the fears of increased food costs.

 

Understanding the relationship between politics and the economy will give you the opportunity to prepare for rising costs. As President Trump moves forward with building a wall between the U.S. and Mexico, rising produce costs are becoming a reality. Make sure your food storage and budget doesn't take a hit with these strategies for prepping against the rising cost of your favorite fruits and vegetables. How To Prepare For The Rising Cost Of Produce

Learn to grow your own.  Now is the perfect time to learn what grows in your area and how to start your own seeds indoors.   Growing your own food helps to tremendously off set the rising cost of produce.

As the season progresses we at Simply Preparing will help walk you through the basics of getting your first garden up and growing!

Learn how to preserve your own food.   It’s easier than you think.  I promise.

Dehydrating.  With just a few simple pieces of equipment you can dehydrate and store fruit and vegetables long term.  One of my favorite resources for dehydrating is the book, Dehydrate2Store by Tammy Gangloff.

Another excellent storage option is to freeze your bounty.   Did you know you can freeze avocados?  Yup! I have a freezer full of frozen avocados for my son’s blenderized diet and my guacamole addiction!

Carolyn Humphries book, How To Freeze Fresh Food At Home is a great book for beginners wanting to learn how to freeze foods.

Prepping With Freeze Dried Food.

Let’s face it.  With or without a wall between us and Mexico, food prices are only going higher and higher.  This is where the real value of freeze dried foods come in.  With up to a 25 year shelf life.  Non-GMO offerings.  Locally sourced whenever possible.

Each can of freeze dried food I purchase today has it’s price frozen as well.  Up to 25 years from now I can open a can of food that I paid 2017 prices for, and allows me to combat the rising cost of produce.  It’s like having money in the bank, but with a much higher interest rate.

It’s also pretty amazing how versatile freeze dried food is.  Take a look at all the produce used in one of my favorite soup recipes, Sausage Potato Soup!  Yum!

Understanding the relationship between politics and the economy will give you the opportunity to prepare for rising costs. As President Trump moves forward with building a wall between the U.S. and Mexico, rising produce costs are becoming a reality. Make sure your food storage and budget doesn't take a hit with these strategies for prepping against the rising cost of your favorite fruits and vegetables.

Not sure how to use freeze dried foods?  No problem!  You can take a look at the recipes found on my Thrive Website to get some great ideas.

Taking the time to understand what is happening within the White House will insure that your house is prepared to better weather the growing world wide unrest, the consequences of repealing the Dodd-Frank Act and the returning concerns with China’s economy.

Make Perfect Stove Popped Popcorn

We are big stove popped popcorn eaters around here.  I pretty much pop a pan a day.  My kids grew up on it.  Cheap and whole grain healthy, with a long term storage life and the added bonus of being quick and easy to make, popcorn is a food storage mainstay.

Making stove popped popcorn in oil is easy. It's a favorite snack for movie nights. It's a perfect long term storage item for your food storage too!

Which Pot Should You Choose?

Your choice of pot to pop popcorn in is very important.  It needs to have a heavy bottom so the corn doesn’t stick and burn easily.  It’s got to have a lid for…..well, you can figure that one out for yourself.

*this post contains Amazon Affiliate Links

I really love this little beauty from Cooks Standard.  All the required elements listed above, and a price tag that is very affordable. Bonus! You can watch your corn pop through the glass lid!

PRO TIP:   In case you find yourself with a burnt batch of stove popped popcorn, or any other brunt on blech, grab some Barkeeper’s friend and you’ll have your pot shining again in NO time.  Grab some NOW!
You can come back and thank me for this life changing wonderment later.

Ingredients for Stove Popped Pop Corn

My family prefers a light olive oil.  Or if I’m feeling rich, I use macadamia nut oil.  Grape seed oil works well.  I’ve also used avocado oil and love it.  Since I always have olive oil on hand, it’s usually what gets used.  Some people like to use coconut oil for their stove popped popcorn, but the taste wasn’t a hit at our house.

4 Tablespoons of oil.
1 Cup Popcorn
Sea Salt

Making stove popped popcorn in oil is easy. It's a favorite snack for movie nights. It's a perfect long term storage item for your food storage too!

How To Make Stove Popped Popcorn

Pour 4 Tablespoons of oil into a cold pan.

Next pour in 1 cup of popcorn.

Make sure each kernel is covered in oil. Shake the pan a bit to get so the corn and oil is evenly distributed over the bottom of your pan. Remember, you don’t want your popcorn to be drowning in oil. The oil line shouldn’t be above your popcorn.

I then put the top on my pan, turn up the heat to about a 7, or medium high, and let ‘er rip!

Making stove popped popcorn in oil is easy. It's a favorite snack for movie nights. It's a perfect long term storage item for your food storage too!

To Shake or Not to Shake (The pan that is……)

I use to shake my pan back and forth. But if your heat is high enough and your oil is hot enough all those little pieces of popcorn will pop up without any extra help.

However, if shaking helps you from burning your popcorn, by all means SHAKE! Just keep sliding the pot back and forth over the heat until all of those kernels have turned themselves inside out!

When the popping slows down to just a few pops at a time, it’s done!  Remove it from the burner.

Making stove popped popcorn in oil is easy. It's a favorite snack for movie nights. It's a perfect long term storage item for your food storage too!

 

Salt

Add salt while the popcorn is still very warm. It sticks to the popcorn much better this way.  I use sea salt. Unless I’m out. Then I’m stuck with table salt. That always make me a little bit sad.

Here’s the secret to adding salt to your popcorn. STIR/TOSS IT UP. More stirring/tossing than salt. Add a few shakes, stir the bejeebers out of it, taste it to see if you need more salt and repeat IF necessary. There is nothing worse than too much salt on the top of the popcorn and not enough on the bottom.

Viola. That’s it! That’s right, I don’t even add butter. Seriously. It’s divine just the way it is. Food of the gods. I always have people tell me how good it is.  As a matter of fact, people often leave my home with a big plastic cup of the stuff to take on the road with them.

It’s really that good.

Making stove popped popcorn in oil is easy. It's a favorite snack for movie nights. It's a perfect long term storage item for your food storage too!

Toppings for Stove Popped Popcorn

Every Sunday night is popcorn night at our house. It’s been a tradition since my kids were little. As a matter of fact, my married kids keep the tradition alive in their own homes now.

Over the years, we’ve come up with a few ideas to make our humble pots of stove popped popcorn a little more festive. Heck, we’ve been known to jazz up a pot of corn, serve it with a side of carrot sticks and fruit and call it dinner. (ahem)

Here are some of our favorites:

Lightly buttered with freshly grated Asiago cheese.

Lightly drizzled with white truffle oil and freshly grated Parmesan cheese.

Tossed with salt and dry Ranch seasoning.

Lightly buttered with both sea salt and black pepper.

Sprinkled with Thrive’s Dry Cheese Blend.  (Item #22445)

What is your favorite popcorn topping?

I’m secretly hoping that once you’ve tried making your own stove popped popcorn,  you’ll never go back to the microwaved stuff again.  Try it out for yourself, then come back and tell me what you think!