Easy Drop Buttermilk Biscuit

 

This recipe is adapted from Mom on Time Out   Whenever I need a quick carb to go with a meal, these hit the spot.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon sugar 
• 1/2 teaspoon kosher salt
• 1 tablespoon baking powder
• 1/2 cup butter, cubed
• 1 egg
• 2/3 cup buttermilk (or 2 tbs + 2 tsp buttermilk powder + 2/3 c water$

Preheat oven to 450 degrees

Whisk dry ingredients together. 

Mix buttermilk and egg and stir into dry. 

On a parchment lined cookie sheet drop biscuits with a muffin scoop.

Bake 10-12 min until golden brown. 

Makes 8 - 10 biscuits. 

No knead cheese bread

 3 cups all purpose flour (or 1.5 c white whole wheat flour and 1.5 c all purpose)

1 tsp salt

1/2 tsp dry active yeast

1 1/2 cup Warm water 95F-105F 

1 1/2 cups cheddar cheese

3 tbs fresh herbs (thyme, oregano, rosemary) or 3 tsp dried (I used Italian seasoning)

Mix flours through water until you have a shaggy ball. Cover with plastic and let rise 3-8 hours until doubled (I recommend overnight). 

Preheat a Dutch oven to 450 degrees. 

Turn dough out on a floured surface and fold in cheese and herbs. 

Bake 30 minutes covered, then uncover for  15 minutes until golden. 

Chocolate Chip Oatmeal Cookies

 1/2 c butter

1/2 c sugar

3/4 c brown sugar

2 eggs

2 tsp vanilla

1 c white whole wheat flour

1 c all purpose flour

1 c rolled oats

1 c chocolate pieces

1 tsp baking soda

1/2 tsp salt. 

Preheat oven to 375 degrees. 

Beat better and sugars until well-combined. Beat in eggs and vanilla until smooth. 

Stirn in flour, oats, baking soda, salt, and chips. 

Bake 10 - 12 minutes. 

Sweet Chex Mix

 12 oz corn Chex

12 oz rice Chex

12 oz pretzel rods

1 lb butter (can be less, must be enough to coat)

2 c brown sugar (can be less)

1 tsp garlic powder

1 tsp worcestershire sauce  

Bake at 350 degrees for about an hour, turning occasionally to prevent burning. 

Chicken Tortilla Soup (Instant Pot)

 5 cups chicken stock

14.5 oz diced tomatoes

1 medium onion, diced

4 cloves garlic, minced

1-2 tsp chili powder

2 tsp cumin

1 tsp paprika

1 tsp ground coriander

salt and pepper to taste

1 lb boneless, skinless chicken

14.5 oz black beans, drained

2 c frozen corn

1 TBS lime juice, if available

Add stock, onions, tomatoes, garlic, and chicken. Sprinkle with spices. 

Top with beans and corn. Do not stir. 

Pressure cook on high for 9 minutes. Natural release for 5-10 minutes (can hurry this step) .

Remove chicken and shred. Return chicken to pot and adjust seasoning to taste. 

Suggested toppings; Sour cream, cheese, tortilla chips, avocado. 

Lasagna Soup

 1 lb ground beef or turkey

1 clove garlic, minced

3.5 cups beef stock

1/2 tsp Italian seasoning

1/4 c parmesan cheese

1 small onion

1/4 tsp dried parsley

14.5 oz can diced tomatoes

1.5 c mini pasta, uncooked (if not mini, pre-cook)

Saute meat, onion, and garlic over medium-high heat until the meat is well-browned, about 10 minutes. 

Season with salt, pepper, Italian seasoning, and parsley. 

Stir in broth, tomatoes, and heat to a boil. 

Stir pasta. Reduce to medium and cook for 10 minutes or until pasta is tender.

Stir in cheese and adjust seasoning to taste.