Saturday, June 9, 2018

Bisquick (Homemade)



If you’re a fan of Bisquick mix, try this easy and inexpensive homemade baking mix recipe. Use it for any recipe that calls for baking mix. You can also use this homemade baking mix to simplify regular recipes and cut preparation time






Homemade Bisquick Baking Mix


9 cups flour

2/3 cup dry milk

3 Tbsp. baking powder

2 tsp. salt

1 cup shortening or 1/2 shortening and 1/2 butter*


Mix flour and other dry ingredients. Cut in shortening. Use a mixer on low to cut in the shortening to save time. Store in an airtight container up to 6 months.


This recipe uses a 5-pound sack of flour when doubled.


*Refrigerate if using butter.




Baking Mix Biscuits Recipe

2 1/4 cups baking mix
2/3 cup water or milk

Mix lightly until dough forms a ball. Turn onto a lightly floured surface. Knead 10-12 times. Roll dough about 1/2 inch thick. Cut with a 2-inch cutter or the rim of a glass dipped in flour. Bake at 450° for 10-12 minutes on an ungreased cookie sheet. For drop biscuits, use 1 cup water and drop by tablespoonfuls onto a baking sheet. Makes one dozen.

*For cheese biscuits, add 1/4 cup cheddar cheese.


Easy 4 Ingredient Homemade Biscuits Recipe

2 cups Bisquick
1/2 cup sour cream
1/2 cup 7-up
1/4 cup melted butter

Preheat oven to 450 degrees.

Cut sour cream into biscuit mix. Add 7-Up. This recipe makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan. Place cut biscuits in a pan and bake for 12-15 minutes or until golden brown.
From Dining on a Dime

Homemade Biscuits (with Paleo Version)

NOTE: To make these paleo and thus increase protein, sub 1/2 tapioca starch and half fava/garbonzo bean flour for the flour in the recipe. Dirt Patch says it is really good! I have to try that!

How to make homemade biscuits! This easy homemade baking powder biscuits recipe makes the most delicious biscuits that are super yummy and easy to make!


This easy homemade biscuits recipe has been a favorite in our family. Mike spent a lot of time making and re-making the recipe to figure out the perfect taste and texture. We prefer the biscuits just as they are but the recipe is easily adaptable, so if you want to try adding garlic, cheese or some other favorite ingredient, feel free to experiment!
Mike’s Homemade Baking Powder Biscuits Recipe

2 cups flour (substitute 1 c tapioca starch and 1 c garbonzo/fava bean flour)
3 tsp. baking powder
1 tsp. salt
5 Tbsp. margarine
1 scant cup milk

Mix flour, baking powder and salt in a bowl. Cut in margarine with a fork or pastry blender until it resembles cornmeal. Add milk, stirring enough to combine ingredients. Do not over stir. Put dough on a lightly floured surface and gather into a ball. If the dough is sticky add a little flour to help form the ball. Knead lightly 5-10 times. Roll out 1/2 inch thick and cut with a biscuit cutter or a glass rim that has been dipped in flour. Put onto an ungreased cookie sheet and bake at 425° for 15-20 minutes or until golden brown. Makes 10-12 baking powder biscuits.

These biscuits are a great part of a big breakfast, but they also work well with virtually any dinner menu! They only take a few minutes to prepare, so you can make a batch and let them bake while you get the rest of your meal on the table! We usually set them in a basket with a clean kitchen towel laid inside and then fold the top of the towel over the biscuits to keep them warm when they’re on the table.

From Dining on a Dime

Wednesday, May 30, 2018

Homemade Barbecue Shake and Bake Recipe


Homemade Barbecue Shake and Bake Recipe

1 cup bread crumbs
1 cup flour
1/4 cup brown sugar
1 tsp. cornstarch
1 Tbsp. smoky paprika
1 Tbsp. chili powder
2 tsp. cumin
1-1/2 tsp. garlic powder
1-1/2 tsp. dry mustard
1 tsp. ginger
1/2 tsp. cloves
1/4 to 1/2 tsp. cayenne
1/2 tsp. pepper
2 1/2 Tbsp. tomato powder (1/3 cup of dried tomatoes ground in blender) (optional)
2 Tbsp. canola oil

Directions

Mix all ingredients until well blended. Store in freezer bag. Immediately return any remaining mix after use to the freezer. Preheat oven to 350 degrees. Place coating mix in a shallow cake pan. Rinse chicken or pork; pat dry. Dip chicken or pork into egg beaten with splash of Worcestershire OR 1 part ketchup, 1 part honey and a splash of red wine, then dredge in homemade coating. Place on sprayed baking sheet and bake at 350 degrees for 20-30 minutes for boneless chicken or pork or 50 to 60 minutes for bone-in chicken pieces.

Homemade Shake and Bake Recipe


Homemade Shake and Bake Recipe


4 cups flour

4 cups soda crackers, crushed

4 Tbsp. salt

2 Tbsp. sugar

2 tsp. garlic powder

2 tsp. onion powder

3 Tbsp. paprika

1/4 cup vegetable oil


Mix well and store indefinitely in the refrigerator in a covered container.




Homemade Shake and Bake Chicken Recipe


4 pieces of chicken

2 cups homemade shake and bake


Moisten the chicken pieces with milk or water. Pour about 2 cups mixture, or more if needed, into a plastic bag. Place chicken pieces, one at a time, in the bag and shake until evenly coated. Bake coated chicken pieces in a greased shallow pan at 350 degrees for 45-60 minutes. Discard plastic bag with unused coating. DO NOT reuse extra coating that has come into contact with raw chicken!





Homemade Shake and Bake Pork Chops


4 pork chops

2 cups shake and bake


Preheat oven to 350 degrees. Place 1 pork chop at a time in bag, with 2 cups of shake and bake. Shake to coat the whole pork chop. Place in a greased baking pan. Take any leftover shake and bake that is in the bag and spread it over top the pork chops. This gives it extra coating. Bake in preheated oven for 45-50 minutes.
Homemade Shake and Bake Chicken Nuggets


2 chicken breasts, cut into nugget sized pieces

2 cups homemade shake and bake


Moisten the chicken pieces with milk or water. Pour about 2 cups mixture, or more if needed, into a plastic bag. Place chicken pieces, one at a time, in the bag and shake until evenly coated. Bake coated chicken pieces in a greased shallow pan at 350 degrees for 45-60 minutes. Discard plastic bag with unused coating. DO NOT reuse extra coating that has come into contact with raw chicken!
Homemade Shake and Bake Potatoes Recipe


10-12 medium potatoes

1/4 cup oil of choice (olive or canola)

1 package dry ranch dressing mix or dry Italian dressing mix

1 cup homemade shake and bake


Preheat oven to 450F. Wash and dry potatoes. Cut potatoes int 1 inch cubes. Place potatoes in a large bowl or gallon-size bag and drizzle with olive oil. Toss or stir well until potatoes are coated with the oil. Combine the remaining ingredients in a small bowl and stir together. Add dry ingredients to potatoes. Shake in the bag or stir in the bowl until all potatoes are coated with the seasoning mix.


Place on a baking sheet (at least a 10×15 sized) 45 minutes at 450, stirring and flipping potatoes halfway through. Remove from oven, salt to taste and serve. Potatoes should be light and golden brown when they are finished. Bake time may vary depending on the size of potatoes. Makes 10 servings.






from living on a dime

Tuesday, May 15, 2018

Instant Pot Spaghetti--Mine

This is my version of the IP Spaghetti.  Man is is GOOD!!!!!  Yes it it!!!!  Lick the pot clean!!!!

Instant Pot Spaghetti
1 lb Ground Beef (cooked) (or 2 1/2 c Freeze Dried Ground Beef with 2 c hot water)         
        (could use sausage, but hubbs has gout, so...)
8 oz Spaghetti, broken in half and crisscrossed over the meat to prevent noodles from 
         sticking together.

On top of the meat and noodles add:
3 cloves garlic, minced (1 T Minced garlic or 1/2 tsp garlic powder)
1/2 tsp onion powder
1/2 tsp Italian Seasoning
1 tsp Oregano
1 tsp Sugar
1 (14.5 oz) crushed tomatoes (no salt added), undrained
1 (6 oz) can tomato paste (no salt added)
2 1/2 c water poured over the top
Salt and Pepper to taste

Do not stir, just push noodles down so that they are completely submerged in the liquid.  It's okay if they break a little bit as you do this.  

Manual pressure for 8 min high pressure.
QR when time is up.

Add the following Cheeses:
1/2 c grated Parmesan Cheese
1 c non-fat cottage cheese
1 c Ricotta Cheese
1 c shredded Mozzarella Cheese

Mix until all cheeses are incorporated and noodles are separated.

Eat and Enjoy!!!!!

Thursday, May 10, 2018

Best Pancakes from Pressure Luck

The Best Pancakes

by Jeffrey at Pressure Luck | May 10, 2018

3/4 cup of buttermilk (or 3/4 cup of milk + 2 tbsp of white vinegar, mixed together and set to sour for 5 minutes)
1 egg
1/4 tsp of vanilla extract
2 tbsp of salted butter, melted
1 cup of all-purpose flour
2 tbsp of sugar
1 tsp of salt
1 tbsp of baking powder
1/2 tbsp of baking soda
1/4 tsp of vanilla extract
1/4 tsp of almond extract (you can sub lemon extract instead if you wish!)
Cooking spray
TOPPINGS:
Maple syrup (mandatory, of course)
A pat of butter (come on, you’ve gotta!)
Whipped Cream (fun, but optional)
Fruit (like berries and/or bananas, healthy but also optional)
Powdered sugar (totally optional)
Chocolate chips (also totally optional)

This will make about 8 larger-sized silver dollar pancakes. Want to make more than 8 pancakes? Double or triple the batter!

The longer you cook each pancake on it’s side, the crisper the outer edges will be (but the inside will still be light and fluffy!). So if you want softer edges, cook for less time on each side (again, this all depends on the stove as they all vary, but you’ll get the hang of it once you start).

As mentioned, if you don’t have buttermilk on hand, simply turn your milk into buttermilk by adding in 2 tbsp of white vinegar to 3/4 cup of whole milk.

Want lemon poppy seed pancakes? I got you. Sub lemon 1/2 tsp lemon extract for the vanilla and almond extracts and add in 1 tbsp of poppy seeds

In a large mixing bowl, whisk together ALL ingredients (except the cooking spray, obviously) to form a batter. It will be thick, but try to get it nice and smooth (it’s okay if a few lumps remain)
Place a griddle, skillet or large frying pan on your stovetop, turn the burner to high and and let it get hot for a solid 3-5 minutes (all ranges vary depending on gas vs. electric)
Spray the griddle/skillet/pan with cooking spray and use 1/4 cup measuring cup as a guide to dole out the batter for each pancake. Don’t worry about getting all of the batter out of the measuring cup when you dispense onto the griddle – whatever falls out is fine. Also, try not to dispense the batter on the griddle too closely as the pancakes will expand and rise when cooking and it’s easier to flip if they don’t touch one another (but it’s okay if the edges do. Remember, in the end it’s all about the taste, not the formation)
After about 3 minutes of cooking on one side, you’ll see some bubbles have formed. Take a spatula and see if it easily slides under the pancake. If it does, it’s ready to flip. Do so quickly and then cook on the other side for another 2 minutes and then remove and place on a plate. Repeat the process until all of the batter has been turned into pancakes
Stack on a plate, pour on some maple syrup (I like doing it in between each pancake) and but a nice pat of butter on top! Feel free to also dress with any whipped cream, chocolate chips (I also like layering them in between each pancake), powdered sugar or fresh fruit too. Serve immediately
Enjoy!
© 2017 PressureLuckCooking.com

Monday, March 12, 2018

Acini de Pepe Bean Soup (Private Selection Pasta Recipe)

This was from the back of a package of Acini de Pepe pasta and it looks very good.  I used the pasta  one time when I couldn't find the star pasta for my Star Vegetable Soup.  This recipe looks really good!  Certainly worth a try!

8 oz (1/2 pkg) Private Selection Acini de Pepe Pasta
15 oz can Kidney Beans
4 strips Bacon, cooked and chopped
1 Celery Stalk, chopped
1 sm Onion, peeled and chopped
1 clove Garlic, crushed
1 T Parsley, chopped
1 t Basil
28 oz can Chopped Tomatoes, drained
6 c Water
1 Chicken Bouillon Cube
Salt & Pepper

Place kidney beans, bacon, celery, onion, garlic, Parsley, Basil, Tomatoes and Water in large pan.
Bring to a boil and add bouillon cube and salt and pepper to taste.
Cover and cook over slow heat for 1 1/2 hours.
Raise heat and add Private Selection Acini de Pepe, stirring well.
Stir frequently until pasta is cooked but still firm, about 6 minutes.
Serve immediately.

Serves 4-6 generously.