Monday, January 28, 2013
Pinterest has been tempting me a lot to try new things. It has a great wealth of recipes and other great ideas. I had noticed a lot of people posting the parmesan knot recipe. I actually didn't end up pinning the recipe, but rather found it in an Our Wisconsin catalogue sent to me. I ended up making their recipe and I put some sea salt on these biscuits to jazz it up even more. This recipe is a great recipe to make something up to add to dinner in a pinch.
Here is the recipe I used:
1/2 C Vegetable Oil (I used Canola and it worked well)
1/4 C Parmesan Cheese
1 1/2 tsp. Dried Parsley
1 1/2 tsp. Dried Oregano
1 tsp. Garlic Powder
3 (12 oz.) cans Refrigerated Buttermilk Biscuits
In a small bowl, combine oil and seasonings. Set aside. Cut each biscuit in half. Roll each portion into a 6 inch rope, tie in a loose knot. Place on greased baking sheet and back at 450 degrees f for 6-8 minutes or until golden brown. Immediately brush with the parmesan mixture. Brush a second time with parmesan mixture. Serve warm or freeze up to 2 months. To heat up frozen rolls, bake at 350 degrees f for 6-8 minutes or until heated through.
I LOVE Scalloped Corn! It is like a mix between corn bread and corn...pudding? This recipe has been in my family for a while. I don't know a single person who doesn't like this when I make it. In fact, I get asked for this recipe all the time. This one is great for any season and any occasion. Do not expect any leftovers!
1 can of corn, drained
1 can of creamed corn
1/2 cup butter (or margarine)
1 package of Jiffy cornbread/corn muffin mix
1 cup sour cream (or plain yogurt)
Mix all ingredients together and put in a greased casserole dish. Bake uncovered at 350 degrees f for 1 hour or until cooked all the way through.
If you have a taste for spicy, you can always add some tobasco sauce to your own portions. It's good that way too!
This soup looks gross. I promise you though, it is out of this world! I received the dry mix for this soup from my brother and his wife as a gift a while back. It has taken me so long to post this one since I misplaced the recipe. Luckily I found this recipe again. This is one of my favorite soup recipes.
I hope these guys forgive me as I have made slight changes to the recipe. We didn't have mozzarella on hand, so we used cheddar instead. I think it really worked out though. We also added a dollop of sour cream to each bowl of soup to help cool it down a little bit. This, of course, is optional.
Spicy Black Bean Soup
For Dry Mix, Store in Jar Until Ready for Use:
1 1/2 C Dried Black Beans
Store The Following Ingredients in a Separate Bag in Jar:
1/4 C Dried Parsley Flakes
1/4 C Brown Sugar
3 Tbsp. Chili Powder
2 Tbsp. Dried Chopped/Minced Onion
1 1/2 tsp. Dried Cilantro
1 tsp. Dried Oregano
1 tsp. Garlic Powder
1 tsp. Ground Black Pepper
1/2 tsp. Paprika
1/2 tsp. Unsweetened Cocoa Powder
1/4 tsp. Ground Cumin
1/4 tsp. Salt
4 Vegetable Bouillon Cubes, Unwrapped
Other Ingredients Needed to Make Soup:
6 C Chicken Broth or Stock
1 can (14 1/2 oz.) Diced Tomatoes
Shredded Cheddar Cheese (originally calls for mozzarella)
Sour Cream, optional
To Make Soup, place Black Beans into a 5-6 quart pot. Cover with enough water to cover over beans by about 1 inch. Bring to a boil over high heat. Reduce heat and simmer, covered for 5 minutes. Turn off heat and let beans sit covered for 1 hour. Drain off water.
Add broth, tomatoes and seasoning packet to beans. Bring to a boil over high heat. Cover and reduce heat to simmer. Simmer for 1 hour and 45 minutes or until beans are tender. Sprinkle each serving with cheese and dollop with sour cream.
The other day, I wanted to make a nice hot comforting meal for my husband and I. I wanted to go back to a recipe that I grew up with. We needed something that could just stick to your ribs.
I dug deep into my cookbook and found the Cheesy Turkey Casserole recipe. I didn't have any turkey but knew chicken would work just as well. I thought I would try this recipe on my husband just to see if he'd like it. He wasn't sure what it would be like at first which is why it took me so long to make it for him. I'm glad I finally talked him into it as he loved it! This recipe is meant to be in everyone's cookbooks.
Cheesy Turkey Casserole
8 oz. Spaghetti, cooked
1 lb. Velveeta, cubed
1 C Milk
1/2 C Mayo
8-10 oz. Frozen Peas and Carrots, cooked and drained
2 C Turkey or Chicken, cooked and cubed
2 Tbsp. Parsley
Green Onions or Chives to taste
Salt and Pepper to taste
Melt Velveeta with milk on the stove. Add mayo. Stir into Spaghetti. Add the rest of the ingredients. Cook in a large casserole dish. Bake at 350 degrees f for 40 minutes.