The world’s easiest biscuits from one of my favorite web sites, thekitchn.com. 2 ingredients. Full Fat Greek Yogurt and Self Rising Flour. I love this recipe because the end product can be served either with savories or sweets. They work for breakfast, lunch, and dinner. Even that late night walk about snack. You can add things that you think will please everyone, here I used cheddar and a toasted nut and seed mix. Other ideas might be finely chopped dried fruits (like cranberries–Thanksgiving is coming, these would be perfect), fresh chopped herbs, other types of cheese (blue, parmigiano reggiano, asiago, etc), cooked diced bacon, the possibilities are only limited by your imagination. And if you don’t eat them right away, they can be frozen. Having a dinner party? these make a great do ahead prep, and everyone loves biscuits. They take a nanosecond to prepare and cook for about 15-20 minutes. Here is what you do. Preheat the oven to 400 degrees and line a rimmed baking sheet with either parchment paper or a silpat. If you are adding extras, put them into a large bowl with equal parts of flour and the yogurt. 1 cup of each will give you ~~4 biscuits, so use that as a guide for the quantity you want to make. Mix all well. Measure out ~~ 1/4 cup for each biscuit and drop onto the baking sheet. Pop into the oven and bake until slightly toasty on top. When done, remove from the oven and let cool for a few minutes. If you like, you can make them smaller (adjust your cooking time slightly) and serve as little sandwiches for a pre dinner nibble (savory) or post dinner nibble (sweet). Or just have them for breakfast with some butter and a good cup of coffee. Fresh biscuits. It’s what’s for breakfast, lunch, dinner, and dessert.

Grilled Cheese and Bacon with a twist because white bread, Kraft American slices and Hormel bacon are soooo yesterday. This little bite incorporates butter, gluten free corn tortillas, Boursin Cheese (you know you have it somewhere in the back of the fridge), and leftover prosciutto from the melon salad you served over the weekend. Let the cheese come to room temperature. Melt some butter in a non stick pan. While the butter is melting, slather two tortillas with Boursin cheese. Place a slice of prosciutto between the two slices and press together. Now place the “sandwich” on the butter and cook until toasty, turn and repeat. Slice into quarters and there you have it! If you prefer, you can use a neutral oil in place of the butter, but why? If you want to use those little prosciutto bits, brown them first before adding to the tortilla. You can even serve it for breakfast which is what I have done for the past two mornings. For those of you who do classy tailgate parties, these can be made ahead of time and wrapped in wax paper or clear wrap until ready to cook. Easy to cook, virtually no clean up, makes room in the fridge, and really tasty.