Cheddar Biscuits

I’ve started wearing my glasses again.

I have no idea whether my prescription is right or not… it’s been a year since I’ve been to the eye doctor but I’ve been getting headaches after spending time editing photos and reading blogs.

So back to the glasses it is.

The reason I stopped wearing my glasses in the first place was because Griffy got his hands teeth on them about a year ago and made them the most expensive chew toy. Ever.

The lenses are scratched, the frames are bent and an ear piece is missing. But I’m wearing them.

Why am I telling you this?

Because despite the return to wearing my glasses, tonight, I could not believe my eyes.

When I walked in the door tonight, there was a large package waiting for me. A package I wasn’t expecting. I cautiously opened the package tore the box open. Sitting in a sea of packing peanuts, A HD FLIPCAM!  I had pretty much forgotten that I had entered a contest through Food Buzz's Tastemakers Program to make a video using Newman's Own products! I’m psyched to share my recipe proposal with all of you but I have to get busy because the video is due by THIS Friday.

My elaborate dinner plans went out the window. After all, I have some serious brainstorming to do. Dinner quickly became my leftover sweet and spicy vegetarian chili. (Don’t forget, voting for this recipe opens tomorrow 3/1 at Marx Foods!) But I’ve had my eye on these biscuits.

Mine were not vegan, I used skim milk and cheddar cheese. I omitted the sugar and garlic salt too. They were delicious. Amazingly flakey and perfectly cheesy. You MUST make these.

And a warning, as soon as these are done cooling, store them somewhere out of sight. Don’t even think of leaving them on the stove-top like I did. Why? Because you will be tempted to break off a crumb every time you walk by them. Trust me on this.