Butter Swim Biscuits

November 21, 2025 meghanewhite

These biscuits are easy to make and so delicious. This recipe is simple, and no fuss, with wonderful results. Fluffy, buttery, flaky biscuits will come out of your oven after a few simple steps. If you do not normally bake, these biscuits could change that.

Yes, the dough is swimming in butter while they are cooking. All that beautiful butter absorbs into the dough creating the perfect biscuit with a crispy crust. You don’t have to fold or knead the dough. Just combine and voila.

I love the versatility of biscuits. Top them with sausage gravy, or make breakfast sandwiches, or add some butter and honey. Biscuits are great for holidays or any day. Classic biscuits are a winner and this recipe is a home run. Enjoy!

Happy Eating!

This is the day that the LORD has made; we will rejoice and be glad in it. Psalm 118:24

Butter Swim Biscuits

Yield: 9 biscuits

Ingredients

½ cup butter

2 ½ cup all purpose flour

4 tsp. baking powder

4 tsp. granulated sugar

1 tsp. salt

1 ¾ cups buttermilk

Instructions

Preheat the oven to 450°.
Melt the butter and pour into an 8X8 baking dish.
In a large mixing bowl whisk together flour, baking powder, sugar, and salt.
Add the buttermilk to the flour mixture and mix until just combined.
Drop the biscuit dough by spoonfuls into the butter filled baking dish.
Carefully spread the dough evenly across the pan.
Use a bench scraper and cut the dough into 9 equal squares.
Bake for 20 to 25 minutes, until golden brown on top.

Notes

I recommend spraying the baking dish with cooking spray before you add anything. It is not required, but the biscuits will stick to the pan with no spray.
The dough is very sticky. When you add the dough to the baking dish with melted butter it’s easier to drop it into 9 equal piles, then spread it out.
I always bake with salted butter, use unsalted or salted butter. It’s up to you.
You can melt the butter right in the baking dish in the microwave.
This recipe doubles easily and bakes well.

Food

Pumpkin Spice Coffee Creamer

October 24, 2025 meghanewhite

Love it or hate it, it’s pumpkin time. I love pumpkin spice coffee creamer and usually buy it in the fall. I’m a half and half in my coffee drinker, but I make an exception for the spicy goodness of this flavorful creamer. If you love pumpkin spice coffee creamer like I do, you can just as easily make your own. It’s super simple.

A lot of coffee creamer recipes involve heating up the milk and sugar on the stovetop. This recipe involves zero cooking because you use sweetened condensed milk. There’s no sugar to melt. Simply whisk everything together and that’s it. You can adjust the spices to your likeness. Half and half works well in this creamer, but use your preference of milk.

The flavor of this homemade creamer is more subtle than the store bought stuff, but very good in my opinion. It’s nice to make your own creamer and know exactly what ingredients are inside. Pumpkin spice coffee creamer would make a nice hostess, teacher, or holiday gift.

Happy Eating!

For we brought nothing into this world, and it is certain we can carry nothing out. 1 Timothy 6:7

Pumpkin Spice Coffee Creamer

Ingredients

1 (14 oz.) can sweetened condensed milk

1 3/4 cup half and half

3 Tbsp. pumpkin puree

1 tsp vanilla extract

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. ginger

1/4 tsp. cloves

Instructions

In a large mixing bowl combine sweetened condensed milk, half and half, pumpkin puree, vanilla, cinnamon, nutmeg, ginger, and cloves. Whisk until combined.
Pour into a container with a lid. Refrigerate and shake before each use. Enjoy!

Marriage

30 Years

September 30, 2025 meghanewhite

Three decades of life together. Where does the time go? It flies faster than I can ever catch it, and hold it, and try desperately to stop it. I wouldn’t change any of it. The beautiful moments, exhausting struggles, the victories, the defeats, the mundane. All of it has made this lovely tapestry of thirty years together.

Have you ever looked at the back of a tapestry? It’s a mess of strings sticking out with no clear picture of what the artist is creating. You can’t tell for sure what exactly is going on just by looking at the back of a tapestry. But serious work is being done in the back, the part no one will ever see. Needle and thread poke through back and forth making a giant mess. Flip it over to the front and it all begins to make sense as a magnificent work takes shape.

It’s like marriage. There are messy painful parts. There are trials, tribulations, and trouble. There are also joyous times filled with fun, laughter, and sheer happiness. There are ups, downs, and sideways threads that come through that tapestry and sometimes you can’t see it. You don’t see the big picture. But oh wow, when the artist lets you take a peek at the work in progress a stunning design is revealed.

God brought Tom and I together in the covenant of marriage. He wove together our strengths and weaknesses to make a unique tapestry. It’s our story that God uses to make this beautiful piece of art. It’s our life together covered by God’s grace. He is still writing our story as he weaves more colors into our tapestry. Sure it can get messy, but the Master Artist is creating a masterpiece.

Happy 30th Anniversary, Tom! I love you with all my heart.

And I love all of you.

Meghan

Therefore what God has joined together, let man not separate. Mark 10:9

Food

Mediterranean Meatball Kabobs

August 29, 2025 meghanewhite

I love Mediterranean food and these meatballs are delightful. My husband, Tom, helped me develop this recipe. Sometimes, we become like one of my favorite cooking shows, America’s Test Kitchen. We have made these meatballs several times to get them just right. Our biggest issue was the meat would fall off the skewer during grilling. We solved that problem with refrigeration.

Add a Mediterranean sauce with the meatballs, like a yogurt based one, or any sauce of your choosing. Unfortunately, I did not have time to add a sauce recipe so use whatever you like, or don’t use any sauce. Enjoy the recipe.

Happy Eating!

Now if any of you lacks wisdom, he should ask God, who gives generously to all without finding fault, and it will be given to him. James 1:5

Mediterranean Meatball Kabobs

Ingredients

1 lb. 80/20 ground beef

½ yellow onion, minced

½ bunch of parsley, finely chopped

4 cloves of garlic crushed

1 egg

1 tsp. salt

1 tsp. Pepper

Olive oil to brush the outside of the meatballs

Instructions

In a large bowl mix ground beef, onion, parsley, garlic, egg, salt and pepper, with your hands, until evenly combined.
Roll meat into 1 ½ inch balls and place on a parchment lined baking sheet. Refrigerate for at least an hour.
Place 3 to 4 meatballs per skewer with a little space between each one. Brush the meatballs with olive oil and place back in the fridge while the grill heats up.
Heat grill to medium high heat, 375° to 425℉. Oil the grates well.
Grill kabobs for 8 minutes total or approximately 4 minutes per side, depending on your grill. Turn the kabobs once. This can be tricky. Using a spatula, gently roll each skewer over.
The internal temp should be 155℉.
Cool for a few minutes before eating. Enjoy!

Notes:

Use high fat meat. This helps ensure the meatballs will keep their shape while cooking.
Chilling the meatballs is key to them not falling apart on the grill.

Food

Grape Tanghulu

July 25, 2025 meghanewhite

You know what is missing from your life? Tanghulu. Grapes are sweet and delicious on their own, but adding a candy shell takes them to a whole other level. Tanghulu is skewered fruit covered in a hard candy coating. It is so satisfying to bite into the sweet crunchy outside and then experience a juicy ripe grape inside. It’s so good!

Tanghulu originated in Northern China during the Song Dynasty (960-1279). Traditionally it’s made from hawthorn or haw fruits. Nowadays there are a variety of fruits used like grapes, strawberries, and mandarin oranges. This popular Chinese street food can also be found in South Korea and Japan.

Visually, these little fruit kabobs are stunning with their shiny glass coats. Taste them, and you will quickly find out why they have been around for centuries. Tanghulu would be fun to make with kids.

Happy Eating!

Many plans are in a man’s heart, but the purpose of the LORD will prevail. Proverbs 19:21

Grape Tanghulu

Ingredients

2 cups sugar

1 cup water

grapes (approximately 75)

Equipment needed:

bamboo skewers

parchment paper

candy thermometer

Instructions

Prep all the grapes by putting 5 grapes per skewer. Set aside.
Line a baking sheet with parchment to use after dipping the fruit in the hot candy coating.
In a medium sauce pan mix 2 cups sugar and 1 cup of water. Do not stir again. Heat over medium-high heat for approximately 20 to 30 minutes until the temperature reaches 300℉. The sugar will be an amber color and very bubbly when it’s ready.
You need to reach hard crack stage. If you do not have a thermometer, take one of the bamboo skewers without fruit on it, and dip it in the hot sugar, then dip it in cold water. If it is hard and cracks, the sugar is ready. If it’s still soft it’s not ready.
While the sugar and water is cooking, fill a large bowl with lots of ice and water.
Once the sugar has reached hard crack stage, take the pan off the heat and immediately start rolling your prepared skewers in the hot sugar. Then put each skewer in the ice cold water bowl. The candy will harden immediately. Work quickly since the hot sugar will harden fast.
Place each candy coated skewer on a parchment lined sheet pan to let some of the excess ice water drip off.

Notes

Enjoy tanghulu right away.
Store them in the refrigerator for several days.
They freeze well and taste good frozen too.
Try other fruits like strawberries, or apples, or whatever you prefer.
Do not stir the sugar water once it’s cooking. Crystals can form if you stir the mixture. Just let it cook.
The skewers only need to sit in the ice water for maybe ten seconds to harden the candy and cool the outside. It’s ok if they sit in the ice water while you finish the rest of the skewers.