Cream Drop Biscuits

2013-07-16 13:13:20

Yields 15

A light and creamy biscuit, that takes no time at all!

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Ingredients

1. 2 1/2 Cups Flour
2. 1 TBSP Baking Powder
3. 1 tsp salt
4. 1 TBSP Sugar
5. 2 Cups Chilled Heavy Cream

Instructions

1. 1.Preheat your oven to 400 degrees.
2. 2.Combine dry ingredients and mix well.
3. 3.Gradually add the cream and mix until combined {sometimes, I use my hands!} But DON'T overmix.
4. 4. Drop 1/4 Cup servings on an ungreased cookie sheet.
5. 5. Bake until tops are pale and golden. {15-20 minutes}

Notes

1. Note: I know the time on this is broad, but depending on where you live, and how your oven works, you really need to watch the biscuits. They will be done with you see the top beginning to brown, you can almost smell the done bread smell, you know?

By Traci Fuller

A Mouse In My Kitchen http://www.amouseinmykitchen.com/

Let me know if you have any questions!

Traci

The post Cream Drop Biscuits appeared first on A Mouse In My Kitchen.

I thought I’d share an awesome healthy recipe that I created this week.  I love this because it’s loaded with good-for-you foods. If you want the nutritional information for this recipe, click the magic button!

Plus it tastes yummy  

If you’ve never cooked quinoa before, you should read this post. It gives an overview of what it is and how to cook it. 

 By the way, if you’re participating in the 100 mile summer challenge, be sure to use the hash code #100milesummer so we can give each other some support! 

The post Exercise Challenge Week 4: Quinoa Stuffed Avocados appeared first on A Mouse In My Kitchen.

When the noodles are done cooking, spray your pan and spread a thin layer of noodles on the bottom. No more than 2 or 3 noodles deep. Then spread your cheese out over the whole dish. Then, lay down the rest of the noodles. If you are putting on tomato slices or polish dogs (make sure they’re already cooked), now is the time for that. Then, add another layer of cheese. 

The post Recipe #12: Grandma’s 3 ingredient mac & cheese appeared first on A Mouse In My Kitchen.

This is one of the first recipes that I figured out on my own without following a recipe. Andre asked me one time to make potato soup, so I cut up some potatoes, put them in water and chicken broth, and added some spices. It was delicious. And at the time, we didn’t have much money, so it became one of my go-to meals at the end of the month. It can be dressed up quite a bit, as the recipe I am going to share with you is.

One of my favorite things about this meal besides the fact that it is cheap is that it is easy to do most of the work ahead of time. I do all the prep work while my kids are asleep.

Your first step is to wash and cut your veggies. I used about 8 carrots and 4 stalks of celery. Peel your potatoes. If you hate this step, check out this peeler. The thing can seriously peel a pineapple. I know, because I’ve done it. It is amazing. After you get your potatoes peeled, cut them into about 2 inch pieces. I just cut them in half length wise and then width wise four times or so. 

Put your potatoes and veggies in a pot. Notice that I not only have a lodge skillet, I also have a Lodge Dutch Oven . I use it quite a bit, too. The lid that it comes with fits the skillet as well which is nice.  Put 2 chicken bouillon cubes in or your chicken broth. Fill the rest of the pot with water so that your veggies and potatoes are just covered. Bring it to a boil and then turn it down to a medium heat for about 20 minutes or until everything is soft. Stir occasionally.While the potatoes and veggies are boiling, chop up your bacon into about 1/2 inch pieces and cook. Once the bacon is done cooking, add it to the soup, along with the seasonings.

After you have added the bacon and the seasonings, add your flour and milk at about the same time. The flour mixes in better that way. Sometimes I use corn starch to thicken it, but I was out. Flour works just fine. After you add the milk and flour, stir with a whisk until the flour mixes in. Stuff will get caught in the whisk, but it’s the best thing that I’ve found for getting the potatoes to the right smooshiness without making them too smooshy. Cook for about 10 more minutes, until it is nice and thick.

Let it cool for a little while because it will be hot.

Enjoy your soup! It’s really good with rolls or corn bread. 

Spicy Potato Soup

2013-07-05 20:16:05

Serves 10

Easy and cheap soup that is perfect for a cold night.

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Prep Time

30 min

Cook Time

45 min

Total Time

1 hr 15 min

Prep Time

30 min

Cook Time

45 min

Total Time

1 hr 15 min

Ingredients

1. 2 chicken bullions or 2 cups chicken broth
2. 8 carrots
3. 4 stalks celery
4. 5 medium potatoes
5. 2 tsp Cayenne Pepper
6. 2 tsp Italian seasoning
7. 1 tsp basil
8. 1 bay leaf
9. salt and pepper to taste
10. 2 tsp onion flakes
11. 1/2 lb to 1 lb bacon
12. 2/3 cup flour
13. 1 1/2 cup milk

Instructions

1. Wash and cut vegetables. Peel and chop potatoes into 2 inch pieces.
2. Put potatoes and vegetables with chicken bullions or chicken broth.
3. Fill pot with water until vegetables and potatoes are just covered.
4. Bring to a boil. Turn down to a medium heat for about 20 minutes, stirring occasionally.
5. Meanwhile, chop the bacon into small pieces and cook it. Add it to the soup along with the seasonings.
6. Add flour and milk at the same time.
7. Whisk until smooth.
8. Cook for 10 more minutes
9. Let it cool.

Notes

1. You can use either russets or red potatoes for this recipe.
2. Flour mixes better with cold than hot, so if you find you have a problem getting your flour to mix, mix the flour and milk together and then pour into the soup.

A Mouse In My Kitchen http://www.amouseinmykitchen.com/

The post Recipe #9: Potato Chowder appeared first on A Mouse In My Kitchen.

This recipe is kind of my own invention. It started out as one thing and ended up as something completely different. I love it because it a whole meal in one dish (thus the word casserole, right?) I also really like that I can do most of the prep before dinner time (nap time cooking anyone?) and just stick it in the oven 30 minutes before we want to eat. The other thing I like about this (and any kind of enchilada type recipe) is that it is super easy to customize to your liking. I usually make it with chicken, but we had chicken yesterday so I am using hamburger.

Heat your oven to 350 F.

First step is to cook your noodles according to package directions. Funny story. I honestly have no idea what the pasta that I used is called. There is this awesome lady in our ward that gave us a bunch of her old food storage and she gave us this bag of pasta, but it wasn’t in the box anymore. But they looked neat. If anyone knows what they are, please let me know, I’m curious. Once the noodles are done, drain them and place them in a greased casserole dish.

While the pasta is cooking, cut up your green pepper and onion. I used a green pepper that I had previously cut up and froze (super good tip by the way). Saute them in olive oil until they are soft (10 minutes or so).

Once the green peppers and onion are soft, put the hamburger and seasoning in your pan. I am using my Lodge Color Skillet again. Cook over a medium/medium high heat until the hamburger is mostly cooked. Add 1/2 of your can of enchilada sauce, refried beans, tomato paste, and water. Cook for another 10-15 minutes. Make sure the hamburger is cooked all the way through.

Pour your cooked meat mixture over your pasta. Pour the remaining enchilada sauce over the top. Add about half of your cheese and mix the contents of the pan. Cook for 20 minutes. Put the remaining cheese on it and cook another 5 minutes, until the top cheese is melted.

Let it cool for about 10 minutes.

I like to eat this dish with avocados and salsa and sour cream mixed in.

And for the record, I think the mouse is now living in our attic. Or maybe it’s a cat. I’m not sure which.

The post Recipe #7: Enchilada Casserole appeared first on A Mouse In My Kitchen.