A Belated Happy Easter
Monday, April 9th, 2007
It’s been a crazy week since we got back from Utah, we had a great trip with no broken bones and lots of great food and then we came back to pollen. Lots and lots of pollen. I was sick all last week, and finally had to go to the doctor on Friday. I am feeling much better now, which is good since we had a busy weekend! We had Easter dinner at Evan’s parents house with his brother, sister, neice, nephews, dogs etc. I made a lemon cake and a challah (see below).
However what we were most excited about was the fact that Lent was over which meant Evan could have a biscuit and I could eat potatoes again. Evan bought me a large fry which I doused in ketchup and some fry sauce we got in Utah. “The Easter Bunny” left some Bacon Cheddar Biscuits on Evan’s nightstand on Easter morning. The biscuits were kinda like the Red Lobster biscuits, but so much better with the addition of some cooked bacon. They took no time to make and did not involve rolling out, which is always nice! We will have to make them again one night for dinner 
Bacon Cheddar Biscuits
2 cups biscuit baking mix
1 cup shredded Cheddar cheese
2/3 cup milk
1/2 teaspoon garlic powder
4 slices bacon, chopped, fried and drained
2 tablespoons butter, melted
1 teaspoon garlic powder
pinch salt
1. Preheat oven to 400 degrees F (205 degrees C). Grease a cookie sheet, or line with parchment paper.
2. In a large bowl, combine baking mix, Cheddar cheese, and garlic powder. Stir in milk. Fold in fried bacon. Drop batter by heaping tablespoonfuls onto prepared cookie sheet,makes about 8 biscuits.
3. Bake in preheated oven for 10 minutes. In a small bowl, mix melted butter, 1 teaspoon garlic powder and pinch of salt. Bake for 5 more minutes, or until lightly browned on the bottom.
This is the Easter Egg Challah I made for Easter dinner, a recipe I got from Nic at Baking Bites. It was a HUGE hit and I will definitely make this again, sans eggs
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