Kirkwood “Garlic Parmesan Dilly Biscuits…On the 7th Day of Christmas…

…my true blog gave to me…a REALLY late Christmas recipe!!

We are back in business folks!!  Good gracious I am sorry for my silence!  The past week and half have felt like absolute madness!  Between an ice storm and all the adventure that surrounds that, throwing a Graduation party for a friend, an Ugly Sweater party at work, being the only shift leader and manager for 2 weeks, Christmas itself, and trying desperately to hold together my disaster of a house and still spend quality time with my sweet husband…I’ve been a bit frazzled!  But I’m back!!  I missed you all!!!

I felt like such a failure with this whole 12 Days of Christmas thing I started and didn’t finish.  I wanted to curl up in a ball and pout because I don’t like failing…I like finishing what I start!!  However, when I expressed my disappointment to my lovely Sister in Law, Dani, she informed me of something…APPARENTLY the advent and “12 Days of Christmas” season continues till January 6th!!!  So, I’ve decided to stop my pouting and do my best to get my last 6 posts out before then!!  So…here we go!!

I figured it was time to finally share with you the beauty of this recipe with you.  It is a LEGEND.  For real.  We have people that…after tasting these…make them ALL the time.  In fact, one friend in particular will buy all the supplies and bring them to my parents house and make them with my mom…they will be the only food needed at our parties!

On top of that, it seems that every holiday party has some form of warm yummy rolls.  Once you try these, you will forsake all other breads and make these every chance you get!!  Oh, and did I mention that these are easy and I have been making them since elementary school?  Anyone can do it!!  And the family will love them.  Whenever mom made them, I would sit down and before anyone had a chance to speak I would ask (with much concern) “HOW MANY BISCUITS CAN I HAVE?!”  My brother Judah and I would have competitions to see how many we could!!


So, here’s what you need for one batch (you’ll want to make more than that)!

  • 1 Tube Pillsbury Biscuits (The small ones…the kind that pops when you peel it!)
  • 1/2 Stick Butter
  • Garlic Powder
  • Powdered Parmesan
  • Dill Weed


And here’s how you do it:

  1. Pre-heat your oven to 425 degrees (or whatever is recommended on the tube of biscuits you are using).
  2. Put the butter in a (preferably metal) 9 inch cake pan.  Slide it into your oven while it preheats so that it melts.
  3. As soon as butter gets sizzling and just starting to brown, take it out of the oven.  Sprinkle a very generous amount of garlic powder on the surface of the butter so that you have a garlic layer.
  4. Open your biscuits and one by one place the biscuit in the butter, swish it around, then flip it over and swish again so that both sides have a coating of garlic butter.
  5. Shake a layer of parmesan on top of the biscuits.
  6. Sprinkle a touch of dill weed on top…really you can do this to taste, I like a decent amount but I know some people aren’t as big of fans.
  7. Bake as directed, until the biscuits are raised and the tops are a nice golden brown.


Photo (4)Preheat your oven and melt your butter in the pan while it warms up.  I used my cast iron skillet here because it was before I had bought a cake pan, but the best pan to use is a metal 9 inch cake pan 🙂

Photo (3)Take butter out when it is melted, bubbly, and slightly browned.  Shake a generous layer of garlic powder onto the surface of the butter.

Photo (2)One by one take your biscuits, place in the butter, swish around, then flip and swish so that you have a coating of garlic butter on both sides.

Photo (1)Shake a layer of parmesan on top of the biscuits, then finish with a sprinkle of dill weed.

PhotoBake as directed, until biscuits have risen and tops are nice and browned!!

Eat.  Enjoy.


Crackers, Cheese, and Marshmallows…and Bacon (Cheat Treat!!)

I know.  It sounds cray cray.  But years of Kirkwood tradition and countless converts says it’s not.  (P.S…if you don’t know me, Kirkwood is my maiden name.!)  Growing up I would tell my friends about how we ate crackers, cheese, and marshmallows at my house…thinking it was completely normal.  It didn’t take many confused looks to realize that I was wrong.  However, I would promptly invite them over (because my parents loved to cook for my friends), we would broil up a few of these beauties….and we made them believers!!  In FACT, Mr. Rodgers himself has become a believer…and it was his idea to create this post when we were trying to decide on a treat for date night.  🙂

Okay, now a confession.  Kirkwoods ourselves are converts to this concept as well!!  I think of it as Kirkwood tradition because I have never known my family without said tradition.  However, before I was born, my dad’s sister married my uncle Nic…who I have also never known life without.  And he introduced my family to his Anderson tradition.  And the rest is history.  I love my Uncle Nic.  And I love this recipe.  It is perfection.  And now I am proud to say, this is no longer simply an Anderson/Kirkwood tradition…it is now an Anderson/Kirkwood/Rodgers tradition.  I even added a few twists.  Yep.  You guessed it.  BACON.  I figured if we were going to be naughty and eat a treat…we might as well go all out and really eat a treat haha.

Growing up, we ALWAYS made this with saltine crackers.  However, since Mr. Rodgers loves to experiment, he suggested we try it with all different types of crackers.  If we had a bigger budget, we probably would have grabbed even more.  Personally, I wanted to try this on giant Cheese Its.  But we narrowed it down to three types.  At the end, I will reveal our thoughts on all three so that you can decide what you want to try for yourself.  Or maybe you want to try them all!!  Let me know what you like best 🙂 This is a treat you don’t want to miss!!

So, here’s what you need: (For 3 or 4 people)

  • 20 Crackers (Traditionally Saltines.  We also tried with Triscuits and FlipSides)
  • 10 Slices Sharp Cheddar Cheese, Cut in Half (Cracker size!!)
  • 10 Large Marshmallows, Cut in half
  • 5 Slices Cooked Bacon, Cut into bite sized pieces (optional)

And here’s how you do it:

  1. Preheat your broiler.
  2. Prep all your goodies!!
  3. Cover a cookie sheet with aluminum foil.  Lay out your crackers in a single layer.
  4. Top each cracker with a slice of cheese, a piece of bacon (if you are using it), and half a marshmallow (cut side down.)
  5. Slide it under your broiler.  Leave the oven door propped open slightly and keep an eye on it constantly cause this happens fast!!  Cook until cheese is melted, marshmallows are puffing up, and the top of the marshmallows are toasted and brown.  About one minute, maybe two.

So….after our experiment, here are our thoughts on the crackers:

Saltines:  Best flavor!!!

Sea Salt and Black Pepper Triscuits: Best crunch!  But flavor a little overwhelming.

FlipSides:  Most trendy!  (Pretzel is so in right now!)  But just not quite the flavor of those classic Saltines!

Try it…what crackers can you think up that would win with this combo?!

PhotoHere’s the crackers we experimented with…and our creations…

Photo (3)Half with bacon….

Photo (1)Half without!!  And now, after they hung out under the broiler a couple minutes….

Photo (4)

BAM!!  How gorgeous, melty, and toasty is that?!  You have the crunch of the cracker, the goo of the cheese, the slight crunch and salty smokiness of the bacon, and the super sweet creaminess of the marshmallow with just a little more crunch on top with the toasted top!  It’s layers!!  And again I say…it’s perfection!!  Again, we have with bacon…

Photo (2)And without!  And honestly I can’t way which I love better, because they are both so heavenly!!  I love the tradition of the original, which really doesn’t NEED anything.  However, bacon never HURTS anything, does it?!  😉  Both glorious.  And up for you to decide.

Photo (5)Pretty!!

Photo (6)Melty.  Yummy.  AAAAAH.  I told myself I would start eating healthy again today.  But this is testing my resolve.  I better end this post now.  Okaaaaay bye!

Salami Swiss Stuffed Chicken with Creamy Garlic Mushroom Sauce


If that name itself doesn’t entice you, then I don’t think you are human.  Or at least, you don’t have taste buds.  Or a heart.  One of the two.  Hehe, just kidding.

I just have to say one thing.  My dad is the bomb.
See, he came all the way from Washington to spend a week with me in New York!  We had all these fun options of things to do with him, but you know what he wanted to do the most?  Just be with his daughter and son in law, living life how they do.  Experiencing their day to day.  Sweet.  😉  Yes, I know I am getting mushy, but…you should be thankful, because it was his above mentioned attitude and desire that birthed this monster of a recipe.  He knows how much I love my food blog, and that it brings me joy to create beautiful meals…so he decided that together, we had to create a fabulous idea from scratch.  So we put our brains together, and this bad boy came into existence.

I tell you what.  You won’t want to miss it!  I don’t usually do mushrooms.  I was shoving this sauce into my mouth as fast as I could!  And the stuffed chicken was just such a fun combo!  Man!!!  You should try it!  Maybe make it with a family member and spread the love!  We had lots of fun dreaming it up, so we hope you can share in that!

So, here’s what you need:

  • 6 Chicken Breasts
  • 6 Slices Quality Deli Salami
  • 6 Slices Swiss Cheese
  • 4 Tbsp Butter
  • 1 Package Mushrooms, Sliced (or chopped into bits.  Ours started sliced and ended chopped, haha!)
  • 6 Cloves Garlic, minced
  • 1 1/2 C Half and Half  (We were splurging for celebration!  If you want to keep in lines of my usual, slightly healtier habits…use almond milk and increase the amount of flour…use a good quality, healthier flour)
  • 1 Tbsp Flour
  • Salt and Pepper
  • Pinch of Oregano


And here’s how you do it:

  1. Slice your Swiss Cheese and remove 6 slices of salami from the bag (if you have extra, that is.  You are going to be touching raw chicken, so you don’t want to grab one piece at a time and contaminate the rest!  That’s good sammich meat there!)
  2. Carefully split your chicken lengthwise, but not all the way.  Butterfly!  If this is your first time butterflying a chicken breast, you can see my pictures below for help…and please be careful!
  3. Place a slice of salami and swiss on one half of each breast, folding as necessary so you don’t have a lot hanging over.  Flop the chicken breast closed.
  4. Cook your chicken in a method you choose…baking or grilling would work great!  We grilled ours in foil packets and it worked pretty well!  You just have to be careful not to leave it on too long so it doesn’t dry out 🙂
  5. Now start your sauce!!  Slice your mushrooms and mince the garlic!
  6. Melt the butter in a pan.
  7. Add mushrooms.  Cook a few minutes, until beginning to soften.
  8. Add garlic and cook for an additional minute or so, until you get a wonderful garlic smell!
  9. Add the rest of the ingredients, mix in, and simmer until thickened.
  10. Spoon over cooked chicken, and devour!



With pictures!!:Salami Swiss Stuffed Chicken with Mushroom Sauce 4Slice your Swiss Cheese and remove 6 slices of salami from the bag (if you have extra, that is.  You are going to be touching raw chicken, so you don’t want to grab one piece at a time and contaminate the rest!  That’s good sammich meat there!)

Salami Swiss Stuffed Chicken with Mushroom Sauce


Place chicken breast flat on your cutting board.  Put your palm flat  on top of the breast, and line the knife up lengthwise about halfway down.  Slowly and carefully begin slicing toward the other end, but do not cut all the way through.

Salami Swiss Stuffed Chicken with Mushroom Sauce 2



Salami Swiss Stuffed Chicken with Mushroom Sauce 3


Here it is, butterflied.  Open it up and lay it flat.

Salami Swiss Stuffed CHicken with Mushroom Sauce 5


Place one slice of salami and swiss on top of one half of the breast.  Take the other half and close it back up.  Now cook it up how you wish…baking or grilling!  Meanwhile….

Salami Swiss Stuffed Chicken with Mushroom Sauce 6


Start your sauce!  Slice up your mushrooms.

Salami Swiss Stuffed Chicken with Mushroom Sauce 7


Melt the butter in a cast iron skillet….is it weird that just that is appetizing to me?  Haha!

Salami Swiss Stuffed Chicken with Mushroom Sauce 8


Add your mushrooms and begin to saute, and chop up if you want smaller pieces.  We went this route! 🙂

Salami Swiss Stuffed Chicken with Mushroom Sauce 9


Let cook a few minutes, until mushrooms begin to soften.

Salami Swiss Stuffed Chicken with Mushroom Sauce 10


Add your garlic and stir in.  Cook for about 30 seconds to a minute longer.  You should be smelling a heavenly garlic smell right about now.

Salami Swiss Stuffed Chicken with Mushroom Sauce 11


Now add the rest of the ingredients and stir in.  Let simmer until it thickens to a wonderful creamy goodness.

Salami Swiss Stuffed Chicken with Mushroom Sauce 14


Now place the chicken on a plate and drench in a big spoonful of sauce!

Salami Swiss stuffed Chicken with Mushroom Sauce 15


How good does that look?!  Let me tell you….it is FANTASTIC!!

Here’s to you daddy, and a beautifully created meal!