Thursday, March 28, 2013

Healthy Cheddar Drop Biscuits

I NEVER buy buttermilk but like the effect while baking, so my quick and healthy solution is to simply use powered buttermilk. You can find it right next to the regular powdered milk. Your life will never be the same! If using powdered buttermilk, mix the power in with the other dry ingredients and add the required water at the buttermilk step. Enjoy!


  • 1 cup all-purpose flour
  • 1 cup cake flour
  • 1-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon garlic powder, divided
  • 1/4 teaspoon baking soda
  • 4 tablespoons cold butter, divided
  • 1/3 cup finely shredded cheddar cheese
  • 1 cup buttermilk
  • 1/2 teaspoon dried parsley flakes


  • In a large bowl, combine the flours, baking powder, salt, 1/4 teaspoon garlic powder and baking soda. Cut in 3 tablespoons butter until mixture resembles coarse crumbs; add cheese. Stir in buttermilk just until moistened.
  • Drop by two tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 425° for 10-12 minutes or until golden brown. Melt remaining butter; stir in parsley and remaining garlic powder. Brush over biscuits. Serve warm. Yield: 15 biscuits.

Thursday, March 21, 2013

No-Knead Overnight Parmesan and Thyme Rolls

These rolls are basically a savory version of cinnamon rolls. The hardest part of making these is remembering to start them the night before. I like very fluffy rolls
  • 1 teaspoon dry yeast
  • 1/4 cup warm water (100° to 110°)
  • 1/4 cup extra-virgin olive oil, divided
  • 2 teaspoon dried thyme
  • 2/3 cup 2% reduced-fat milk
  • 11 cup (4 ounces) grated Parmigiano-Reggiano cheese, divided
  • 2 tablespoon sugar
  • 1 teaspoon kosher salt
  • large egg, lightly beaten
  • 1/2 cup whole-wheat white flour 
  • 2.5 cups all-purpose flour, divided
  • Cooking spray
  • 1 teaspoon cracked black pepper
  • 1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes or until bubbly.
  • 2. Heat 2 tablespoon oil in a small saucepan over medium heat. Add thyme to pan; cook 1 minute or until bubbly and fragrant. Add thyme mixture and milk to yeast mixture, stirring with a whisk; add 1/2 cup cheese, sugar, salt, and egg, stirring well.
  • 3. Weigh or lightly spoon whole-wheat white flour into a dry measuring cup; level with a knife. Using a wooden spoon, stir whole-wheat white flour into yeast mixture.  Lightly spoon 2 cups all-purpose flour into a dry measuring cup; level with a knife. Add all-purpose flour to yeast mixture, stirring well. Add enough of remaining all-purpose flour, 1 tablespoon at a time, to form a smooth but very sticky dough. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and refrigerate overnight. (Dough will not double in size.)
  • 4. Remove dough from refrigerator. Do not punch dough down. Turn dough out onto a floured surface; sprinkle dough lightly with flour. Roll dough into a 24 x 7–inch rectangle. Brush dough with remaining 2 tablespoons oil. Sprinkle remaining 1/2 cup cheese evenly over dough; sprinkle with pepper. Beginning with a long side, roll up dough jelly-roll fashion. Pinch seam to seal (do not seal ends of roll). Cut roll into 16 (1 1/2-inch) slices. Place slices, cut sides up, on a baking sheet covered with parchment paper. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until rolls have risen slightly.
  • 5. Preheat oven to 400°.
  • 6. Place pan in oven, and immediately reduce heat to 375°. Bake rolls at 375° for 12 minutes or until golden brown. Serve warm. Yield: 16 rolls

Wednesday, March 13, 2013

Onion beef soup

I love French Onion soup and found this easy recipe.

2 c thinly sliced onions (I chopped mine in a food processor)
1T butter or fat of choice to fry onions
2C. cooked hamburger or beef crumbled or cut small
3T flour (or mashed potato flakes to thicken a bit)
1t mustard
1T honey, sugar or sweetener

cook onions in butter over medium low heat for 15 to 20 min until tender and golden brown.    Stir occasionally.  Add beef and broth, bring to a boil, cover and simmer for 10 min.

in a small bowl combine flour and sugar and stir into soup add mustard,. bring to a boil, cook and stir 1-2 min till slightly thickened.  4-5 servings

Friday, March 8, 2013

Easy and Creamy Chicken Enchiladas

My mom made these regularly when I was a kid and I still love them! These come together in a snap and are a great make ahead meal. Feel free to replace the chicken with pre-cooked beef or pork or leave it out all together if you want for a semi-meatless meal (you still have cream of chicken soup).


1 can low-fat cream of chicken soup
1 can low-fat cream of mushroom soup
1 cup plain yogurt or low-fat sour cream
1-2 cans green chilies
1-3 cups pre-cooked cut-up chicken
1 cup shredded cheese (cheddar, mexican, pepper jack, etc) (optional)
Flour tortillas


Combine all ingredients except tortillas and cheese in a large bowl. Place a small amount of sauce in the bottom of a greased 13x9 pan.  Roll even amounts of filling into tortillas reserving about 1/4-1/2 cup mixture. Place rolled tortillas pan. Sprinkle enchiladas with cheese, if desired. Bake at 350ยบ for 20-30 minutes or until heated through.