An easy biscuit recipe with only 3 ingredients!

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Considering I’ve shared recipes for pumpkin bread, protein-packed banana bread, bacon ranch cheese bread and the perfect yeast rolls, it’s pretty obvious I love bread. So when my daughter came home from spending time with my in-laws raving about a new biscuit muffin recipe, I knew I would be on board!

I had trouble believing that three ingredients could turn into biscuits, but they did. Even better is they are ingredients we have at home. And since they take about 20 minutes from start to finish, they are great for weeknight dinners. This biscuit muffin recipe is definitely entering into our recipe rotation!

Making the dough

This recipe calls for self-rising flour. If you usually like all-purpose flour like I do, you can easily make it self-rising by adding 1-1/2 teaspoon baking powder and 1/4 teaspoon salt for each cup of flour. My daughter made it with self-rising flour with her Nana. With me she made it with all-purpose that we turned into self-rising. The biscuits turned out well both times. If you have all-purpose flour only, then your recipe will change to 5 ingredients with the salt and baking powder. But still not so bad, right?!

Get your oven preheating to 375-degrees, and then start by putting 2 cups of self-rising (or “doctored” all-purpose) flour into a large mixing bowl.

Next, pour in 1 cup of milk.

Finally, add 3 heaping tablespoons of mayonnaise. My daughter made these quite “heaping” when we made them. So good!

And then you want to make sure you stir the dough ingredients for this biscuit muffin recipe well together to combine them. Depending on the humidity or lack thereof, your dough may seem a bit dry. You can add up 1/4 cup additional milk if needed. You want the dough to be thick and a bit sticky, like this:

Baking the biscuit muffins

You’re ready to bake! Distribute your biscuit dough evenly into a muffin pan. Although my Rachael Ray muffin pan is non-stick, I still do a light spritz of non-stick cooking spray into the pan before adding the dough. We filled our muffin cups about 3/4 full, but they probably ought to be 2/3 full. I think this biscuit muffin recipe could certainly make 12 biscuit muffins; however, we ended up with only nine.

Bake the biscuit muffins at 375-degrees for 14 to 16 minutes until they are starting to get golden around the edges. They will still be pretty white like biscuits rather than golden like yeast rolls.

If you want, melt about 3 tablespoons of butter just before removing the biscuit muffins from the oven and brush butter over the tops. So delicious!

You can serve them however you’d like. Use them as a side along your meal.

Or make them into their own entree. The night we made them, I turned a couple into breakfast sandwiches for myself. One had precooked bacon with grape jelly and the other had a scrambled egg made in the microwave.

Serve them up warm or at room temperature. Put leftovers into a zip-top bag and store for up to 3 to 5 days.

Biscuit muffins

With just three ingredients, this biscuit muffin recipe is such an easy biscuit recipe you'll make it regularly!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Course Bread, Side Dish

Cuisine American

Ingredients

  

• 2 cups self-rising flour (Or add 3 teaspoon baking powder and 1/2 teaspoon salt to all-purpose flour)
• 1 cup milk
• 3 heaping tablespoons mayonnaise
• 3 tablespoons butter optional

Instructions

 

• Preheat your oven to 375-degrees.
• Place the flour in a large mixing bowl.
• Pour in 1 cup of milk and then add 3 heaping tablespoons of mayonnaise.
• Whisk together well. If the mixture is too dry, add up to 1/4 cup of additional milk until the dough is thick and sticky.
• Distribute the dough into a muffin pan that has been coated with non-stick cooking spray. Fill the cups 2/3 full to get 12 biscuit muffins or 3/4 full to get 9 biscuit muffins.
• Bake at 375-degree for 14 to 16 minutes until the edges are just slightly browned. Because they are biscuits, they will be more white than golden like yeast rolls.
• If desired, melt 3 tablespoons of butter and immediately spread over the biscuits. Serve them warm or at room temperature.

Keyword 3 ingredients, biscuit muffins, biscuits, bread, easy recipe, weeknight biscuit

A 5-ingredient, family-favorite sugar cream squares recipe

As a lifelong Hoosier, I’m quite familiar with sugar cream pie. It’s certainly popular here. But I don’t enjoy many pies and, honestly, I don’t really like sugar cream pie. (I know. My Hoosier “card” may be revoked for saying so!) However, growing up, my aunt often made this sugar cream squares recipe. And those I love.

When we went to St. Louis last year, I was excited to try its gooey cake. When I did, I found that it tasted a lot like this sugar cream squares recipe, but it wasn’t quite the same. Ever since then, I’ve had a hankering for these delectable squares, so I had to pull out the old family recipe and make some for us.

I’ve eaten this recipe many times, but I hadn’t yet made it myself. I was surprised to find it only takes five ingredients and is so incredibly easy. Sometimes when we have something nostalgic, it almost takes away the magic of it when we make it ourselves (or maybe that’s just me!). But this was just as good. It tastes like childhood in a creamy, sugary, sweet way. My family devoured it.

One other item of note is that this recipe uses cream cheese. I’m a longtime proponent of not using cream cheese in most dessert recipes. I feel like it almost always belongs solely in the savory foods category. But, I’m totally on board with it in this sugar cream squares recipe. Probably mixing in all the powdered sugar helps!

Affiliate links are used in this post; if you make a qualifying purchase via my link, I receive a small percentage of the sale at no additional cost to you. Read my full disclosure here.

The first layer

First, get your oven preheating to 350-degrees and then start with making the crust or bottom layer. Melt one stick of butter or margarine. I do this in the microwave, usually at about 60 or 70% power. Then stir in 1 yellow cake mix and one egg. It will come together as a thick mixture/dough like this:

Next, put your crust mixture in the bottom of a 9×12 cake pan. My Rachael Ray cake pan is great for not sticking, but if you’re unsure, spray yours with a bit of non-stick cooking spray.

Spread the mixture as evenly as possible over the bottom of the pan to form the crust in this sugar cream squares recipe.

Set the pan aside and make the second layer next.

The second layer

Next up in this sugar cream squares recipe is the second or top layer. Soften your cream cheese if it isn’t already, and place it in a large mixing bowl. I made the top layer in my stand mixer to save my arm some work, but you could definitely do this by hand as well. Add 3-1/2 cups of powdered sugar to the bowl with the softened cream cheese.

Stir or beat them together well until they are combined.

Once they are combined well, add in two eggs and keep mixing until the eggs are totally incorporated. The mixture will should have the consistency of cake batter or a runny pudding.

Pour the cream cheese mixture over the top of the crust layer and spread it evenly in your pan.

Time to bake

Put the sugar cream squares into your preheated oven at 350-degrees and bake for 35 to 40 minutes until it’s golden brown. I baked mine for 38 minutes and until it looked like this:

Let the sugar cream squares cool in the pan for at least 10 minutes before cutting them. The great thing about this sugar cream squares recipe is that they are delicious warm and delicious at room temperature. Either way, I know your family will love them as much as mine does!

(Keep scrolling past the printed recipe to find a video of the recipe!)

Sugar cream squares

With only five ingredients, this sugar cream squares recipe is as easy to make as it is delicious to eat. It'll become a family favorite!

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Total Time 50 minutes mins

Course Dessert

Cuisine American

Ingredients

  

• 1 stick butter (or margarine) melted
• 3 eggs
• 1 15.25-oz. yellow cake mix
• 8 oz. cream cheese softened
• 3-1/2 cups powdered sugar

Instructions

 

• Preheat your oven to 350-degrees.
• Melt the butter and mix it with the yellow cake mix and one egg. The mixture will be thick.
• Spread the mixture evenly in the bottom of a 9×12 cake pan. If the pan is not non-stick, then apply some non-stick cooking spray to the bottom of the pan first.
• In a large mixing bowl, soften the cream cheese. Add 3-1/2 cups of powdered sugar and mix it thoroughly by hand or with a mixer.
• Add two eggs into the cream cheese mixture and continue mixing until it is well combined.
• Pour the cream cheese mixture over the top of the cake mixture already in the pan. Spread it evenly over the top.
• Bake at 350-degrees for 35 to 40 minutes until golden brown on top. Cool for at least 10 minutes before cutting. Serve either warm or at room temperature.

Keyword 5 ingredient dessert, easy dessert, family recipe, Hoosier pie, sugar cream, sugar cream pie, sugar cream squares

A simple summer dinner idea!

Affiliate links are used in this post; if you make a qualifying purchase via my link, I receive a small percentage of the sale at no additional cost to you. I only recommend products and services I use and love. It helps support my blog, so thank you for your support! Read my full disclosure here.

I’ve got another simple summer dinner idea for you this week: slow cooker potato chili. It’s an easy recipe that has you using your stove before the day gets hot. Your slow cooker does the rest of the work.

I love making food in my slow cooker because I can do it early in the day and then basically forget about it. The last time I made this potato chili, for example, we had a play date at the park and came home hungry right at dinner time. It was perfect to come into our house with dinner ready for us. And this slow cooker potato chili recipe is a nice mix of meat and potatoes with just a hint of spice that is delish on a hot summer day (or a cold winter day!). Honestly, it’s a year-round weeknight family dinner you’ll love!

Prepping the ingredients

Start with getting your ground beef cooking. For us, I used 1/2 pound of ground beef. You can use up to 1-1/2 pounds if your family loves meat or you’re feeding a lot of people. My family isn’t big on eating meat, so using 1/2-pound to serve the four of us this potato chili was perfect. You want to crumble, brown and then drain your ground beef. (You could also use ground turkey or ground pork for this. I actually tossed in a small amount of mild Italian sausage with my ground beef that I had left from another recipe.)

Cooking the meat is the only active cooking you’ll do for this potato chili recipe. If you have cooked and crumbled ground beef in your freezer (like I often do), then you don’t even have to do this step!

While the meat is cooking, you want to prep your salsa and your potatoes. I use mild salsa for my family because the majority of us are not into spicy food, but you could certainly use medium or even hot salsa if you family likes spicy. A quirk of some of my family members is also that they don’t like things chunky. So when we have salsa at home for any reason, I puree it in my food processor. Using it in this recipe, I do the same thing, but you can totally skip this step if you don’t mind some chunks in your potato chili.

For the potatoes, you want to dice them up. I cut them relatively small, but they could have been even a bit smaller. You can use Yukon gold potatoes, but I love these petite gold potatoes. Even better, they come pre-washed, so all I have to do is cut them! In a pinch, you could also use southern-styled frozen hash browns just like in this easy slow cooker potato soup.

Putting it together in the slow cooker

The very first thing I do before making anything in my slow cooker is to line the slow cooker. It makes clean-up a million times easier! Making this potato chili recipe is no different.

If you don’t use slow cooker liners, give your slow cooker a bit of a light covering of non-stick cooking spray. Then pile all of your ingredients, except the cheese and sour cream, into the slow cooker. I add meat first.

Then add in the 1.5 pounds of potatoes.

Next, pour in 16 ounces of salsa (pureed or not).

After that, add in 1 can of condense cream of potato soup.

Finally, add 1 tablespoon of chili seasoning.

Give everything a good stir so it’s combined, put the lid on your slow cooker and set the temperature to low.

Cooking and serving the potato chili

Let your potato chili hang out on low in your slow cooker for about 8 hours until the potatoes are tender. I stir it every couple of hours because I work from home and can do so. Here is what it looks like about halfway through the day:

Finally, when it is all finished, it looks like this:

Spoon the potato chili out into bowls and serve it warm. It’s so yummy! My daughter and I like to add black beans to ours. So I open a can of them, strain them and then we add them in to our individual bowls. (The potato chili is so hot, that we don’t even need to heat the beans.) You can use any beans your family likes. If you want to add them into the slow cooker to cook all day, that also works. It just isn’t an option for my family.

We have also added frozen corn in with the potato chili and love the flavor it brings. You can put the frozen corn into the slow cooker from the beginning or steam it in the microwave and then add it in to individual bowls. So good!

And then my own philosophy is that cheese and sour cream make any chili better. That’s true for this potato chili as well, so I top mine with shredded cheddar cheese and a dollop of sour cream.

My family likes to eat this potato chili with corn chips that we can scoop the chili with, but you can also try it with tortilla chips or crackers if you prefer. Either way, it’s a hearty, filling dinner that won’t heat up your kitchen on hot summer evenings!

Slow cooker potato chili

An easy slow cooker potato chili perfect for weeknight family dinners

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Course Main Course

Cuisine American

Servings 4 people

Ingredients

  

• 1/2 pound ground beef, pork or turkey can use up to 1/1-2 pound depending on your family's preferences or to feed more
• 1-1/2 pound gold potatoes, cubed
• 1 16 oz. jar salsa
• 1 10.5 oz. can condensed cream of potato soup
• 1 tablespoon chili powder
• 1 15.25-oz. can black beans optional
• 1 12-oz. bag frozen corn optional
• 1/2 cup shredded cheddar cheese optional
• 1/2 cup sour cream optional

Instructions

 

• Cook ground meat in a large skillet until browned and crumbly. Drain the meat and put it into a 5- to 7-quart slow cooker that is lined with a slow cooker liner or lightly sprayed with non-stick cooking spray.
• If desired, puree the salsa in a food processor to avoid chunks. If not, move on to the next step.
• Add the diced potatoes, salsa, cream of potato soup and chili powder. If desired, add 1 15.25-oz can of strained black beans and/or 1 12-oz. bag of frozen corn. (You can also add the black beans and corn to individual bowls after the potato chili cooks. The beans can go in at room temperature, but heat the frozen corn before adding it.
• Cook in the slow cooker on low temperature for 8 hours, until the potatoes are tender.
• Serve with optional shredded cheddar cheese and sour cream on top.

Keyword chili, crock pot, ground beef, ground beef recipe, meat and potatoes, potato chili, slow cooker

Check out these other simple summer dinner ideas:

A simple summer dinner dessert idea!

Continuing on with the simple summer dinner ideas, I must include a simple summer dessert idea: easy baked sopapillas! I have a sweet tooth all year long. But I don’t want to spend forever in the kitchen or hours with my oven on during hot weather. I love desserts that are easy and delicious — perfect for hot summer days.

One of my favorite summer desserts is this whipped pudding pie recipe my family loves. But lately we’ve also been loving these easy baked sopapillas using flour tortillas. My daughter, actually, is the person who usually makes them for us. They are a perfect ending to a summer meal, especially something Mexican like this stuffed peppers skillet recipe.

Another bonus to these baked sopapillas is that they use ingredients I always have on hand, so I don’t have to plan ahead for them. Win-win!

Getting started

Preheat your oven to 400-degrees. Line two baking sheets with non-stick aluminum foil or parchment paper. This makes for easier clean-up. If you don’t have either, then be sure to spray the baking sheet with non-stick cooking spray or grease it with butter.

Next, melt 3 tablespoons of butter. I usually do this in a small bowl in the microwave.

Place four flour tortillas on your prepared baking sheets. I use taco-sized flour tortillas for these baked sopapillas and can usually fit two per baking sheet.

Brush each tortilla with melted butter to cover the top well.

Sprinkle each with about 1 tablespoon of cinnamon sugar. I usually have premade cinnamon sugar to make life easier around here because we like it on so many things. But it’s super easy to make yourself if you don’t have it. Just mix 1/2 cup sugar with 2 tablespoons of ground cinnamon.

Baking the sopapillas

Put the baking sheets in the preheated oven and bake for about 8 minutes until golden brown and crispy. If you are using two baking sheets, switch them on the racks about halfway through for even more even baking. The baked sopapillas may bubble up a bit, which is completely fine!

Serve the baked sopapillas warm. Top them with whipped cream, cherries, chocolate syrup, vanilla ice cream and/or honey if desired. Usually we keep it simple with whipped cream and cherries. My son, however, loves them most just plain. No matter how you serve them up, these baked sopapillas are delicious!

Easy baked sopapillas using flour tortillas

Stacey A. Shannon

A super easy cinnamon tortilla dessert

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 8 minutes mins

Total Time 13 minutes mins

Course Dessert

Cuisine Mexican

Servings 4 people

Ingredients

  

• 4 flour tortillas taco size
• 3 tablespoons butter melted
• 4 tablespoons cinnamon sugar (or mix 1/2 cup sugar with 2 tablespoons ground cinnamon)
• whipped cream optional
• cherries optional
• chocolate sauce optional
• honey optional
• vanilla ice cream optional

Instructions

 

• Preheat the oven to 400-degrees.
• Place 4 tortillas on a baking sheet(s) lined with non-stick aluminum foil or parchment paper. (Or at least sprayed with non-stick cooking spray.)
• Brush each tortilla with butter.
• Sprinkle the tortillas with the cinnamon sugar, about 1 tablespoon per tortilla. If needed, use your clean fingers or a spoon to make sure the cinnamon sugar is spread over the tortilla.
• Put the tortillas in the oven for 8 minutes until golden brown and crispy.
• Serve topped with whipped cream, cherries, chocolate sauce, vanilla ice cream and/or honey, if desired. Enjoy!

Keyword baked sopapillas, dessert, easy dessert, sopapillas, sopapillas with flour tortillas, weeknight dessert

Check out these other simple summer dinner ideas:

A simple summer dinner idea

I love summer dinner ideas that are pretty healthy while also being quick and easy. So I’m running a series for a few simpler summer dinner ideas over the next few Tasty Tuesdays. I’d love to hear from you and any suggestions you have for what you make for your family during the hot days of summer!

As we’re continuing our simple summer dinner ideas, I had to share this hot ham and cheese sub recipe. It does use the oven, which isn’t ideal for the hottest summer days, but it doesn’t need the oven long. Best of all, this simple summer dinner idea is quick and easy, which is perfect for busy (or lazy) summer days! It’s so simple, I often make one or two for lunches!

These hot ham and cheese subs with honey mustard are a lot like the pizza subs I make for my family. In fact, some of my family members who are more particular eaters don’t eat ham, so I usually make them pepperoni pizza subs whenever I made these hot ham and cheese subs. It’s easy enough to customize them for whatever your family likes most.

Getting started

Start off with preheating your oven to 400-degrees (F). Prep your baking sheet for your subs. I am a huge fan of non-stick aluminum foil to make for easy clean-up. Parchment paper also works as does spraying your baking sheet with a bit of non-stick cooking spray. Then, Split your sub buns in half.

Put the open, plain sub buns into your preheated oven for three to five minutes. You want them to start to toast a bit but not get brown. Basically, you’re firming them up. They should look like this:

Putting the sandwiches together

Once your sub buns are ever so lightly toasted, you’re ready to start building your sandwiches. First, spread mayonnaise on both sides of the bun. I squeeze mine on, but I think it’s about 1 teaspoon per side.

Next, put the honey mustard right on top of the mayonnaise. Again, I estimate about 1 teaspoon per side, but I kind of just dollop it on out of the bottle. It looks like this:

Then you want to smear together the mayo and honey mustard. The two sauces mixed together are what take these hot ham and cheese subs up a notch!

Next up is stacking on the ham. Put 3 to 5 slices of deli honey ham on each side of the bun. The amount of ham you use really depends on how thick your ham is sliced and your own preferences.

Then you’ve got to add on cheese. I love Swiss cheese with ham, but cheddar or American also work. To be easier, I use slices, but shredded cheese would also work. And I split one slice per sub, so each half gets a half slice of cheese. But you can do it as you prefer.

Baking time

That’s all the prep needed. Your hot ham and cheese subs are ready to go into the oven. Bake them at 400-degrees (F) for 10 minutes until the cheese is bubbly and some of the edges of the ham are crispy. (If you are really in a hurry, bake them for about 6 minutes and then switch to broil on low for about 2 minutes. Only broiling leads to a soggy bun and burnt edges on top.)

These hot ham and cheese subs are best served right away. I usually put mine together as a sandwich and cut it in half to make eating easier. You can leave them open face if you prefer.

I suggest pairing the hot ham and cheese subs with an easy side to keep dinner easy for your family this summer — or any time! We often go with chips. A tossed salad or potato salad would also go well with these subs as would fresh vegggies and dip. Enjoy!

Check out these other simple summer dinner ideas: