Versatile, fun, and easy. Great one for kids to help make and they will actually help eat!
Bubble Pizza
4 cans buttermilk refrigerator biscuits, quartered and shook in cornmeal
1 1/2 cups pizza sauce
2-4 cloves garlic
3 cups mozzarella cheese, shredded
Toppings: onion, ham, mushroom, olives, green pepper, bacon, pepperoni, whatever you like on your pizza!
Preheat oven to 375.
Quarter biscuits and shake in cornmeal. Place in a large bowl. Mix pizza sauce, garlic, and any other toppings. Stir with biscuits. Put in a 9x13 pan. Top with cheese and other toppings. Bake uncovered for 30 minutes.
Friday, October 23, 2009
Wednesday, October 14, 2009
Dairy Free Cream Soup Replacement
Kristin's post reminded me of a cream of soup replacement that I use quite often in place of Campbells. The perk with this one is that it uses no dairy, yet is still creamy, and uses your food storage! Shriveled, hard, old beans work great for this. Just grind as you would in your wheat grinder (after cleaning and sorting of course!).
Ingredients:
4 Cups Water
4 tsp chicken or beef base/bouillon
1 cup fine white bean flour
Directions:
Heat 2 cups of water on stove. Combine 2 cups cold water and bean flour and mix until smooth. (This can also be done in a blender). Add to heated water (not boiling) and simmer on stove until thickened, stirring occasionally.
Store in refrigerator for up to a week; or freeze for up to six months.
Use in casseroles in place of cream of soups, or as a base for cream of broccoli, celery, mushroom etc
*If you grind a lot of bean flour to keep on hand be sure to keep it in an airtight container, in the freezer, to keep it from going rancid.
Ingredients:
4 Cups Water
4 tsp chicken or beef base/bouillon
1 cup fine white bean flour
Directions:
Heat 2 cups of water on stove. Combine 2 cups cold water and bean flour and mix until smooth. (This can also be done in a blender). Add to heated water (not boiling) and simmer on stove until thickened, stirring occasionally.
Store in refrigerator for up to a week; or freeze for up to six months.
Use in casseroles in place of cream of soups, or as a base for cream of broccoli, celery, mushroom etc
*If you grind a lot of bean flour to keep on hand be sure to keep it in an airtight container, in the freezer, to keep it from going rancid.
Tuesday, October 13, 2009
Homemade Cream Soup Mix
Cut the fat and keep the convenience with this cream soup mix.
2 cups powdered nonfat milk
3/4 cup cornstarch
1/2 cup instant chicken or beef bouillon
2 Tbsp. dried onion flakes
2 tsp. basil leaves
1 tsp. thyme leaves
1/2 tsp. pepper
Combine all ingredients. Mix well. Store in an airtight container until ready to use. Makes equivalent of 9 cans of creamed soup.
To reconstitute: 1/3 cup of cream soup mix with 1 1/4 cups cold water in a saucepan. Cook and stir until thickened. Substitute for 1 can of soup.
2 cups powdered nonfat milk
3/4 cup cornstarch
1/2 cup instant chicken or beef bouillon
2 Tbsp. dried onion flakes
2 tsp. basil leaves
1 tsp. thyme leaves
1/2 tsp. pepper
Combine all ingredients. Mix well. Store in an airtight container until ready to use. Makes equivalent of 9 cans of creamed soup.
To reconstitute: 1/3 cup of cream soup mix with 1 1/4 cups cold water in a saucepan. Cook and stir until thickened. Substitute for 1 can of soup.
Thursday, October 8, 2009
Please Pass The...
Applesauce! Taylor, I believe you had a good recipe. Whoever made the bottle you gave us for our baby shower, can you share your secret? :)
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