Biscuit Mix that doubles as a pancake mix!
The biscuit mix I have is from my grandma
8 cups of flour 8 Tbsp. of sugar 1/3 cup of baking powder 1 cup crisco 2 tsp. salt
Mix flour, baking soda, sugar and salt together, then cut in the shortening into a very fine consistency. Store in an airtight container (I like the lock lids) and it will stay fresh in the pantry for a few weeks or in the fridge for months.
To make the biscuits: take 1 cup of the mix and 1/3 cup milk, mix well, roll out on a floured counter to about 1/2 in thick, cut and bake at 425 (i do 400 with the gas oven) for 8 to 10 minutes.
To make pancakes: Take 1 cup mix, 1 egg and 1/3 cup milk or more depending how thin you like you like them. Mix and pour onto hot griddle or skillet.
Vanilla Wafers- this recipe comes from www.heavenlyhomemakers.com
1/2 cup softened butter
1/2 cup brown sugar
1 cup flour
1/4 tsp salt
1 egg 1/2 tsp baking powder 1 tsp. vanilla
Cream butter and brown sugar. Mix in egg and vanilla. Then stir in flour, salt and baking powder. Line a cookie sheet with parchment paper and pipe small amounts of cookie dough onto the paper about the size of a 1/2 dollar. Bake 5-15 minutes @ 325 degrees. Let sit in the turned OFF oven for 30 minutes.
Granola -Got this from my Better Homes and Gardens book
(I also form this into bars using 1 cup granola, 1 cup of peanut butter and chocolate chips and then refrigerate them)
2 cups oats 1/2 cup coconut 1 cup slivered or sliced almonds, walnuts or peanuts 1/2 cup shelled sunflower seeds 1/4 cup toasted wheat germ 1/2 cup honey 2 TBSP cooking oil.
In a large bowl, combine the oats, nuts coconut, seeds, and wheat germ.
In a seperate bowl, stir oil and honey together then mix together with dry ingredients. Spread evenly in a greased baking pan. Bake for 30-35 minutes @ 250 degrees. Stir at 20 minutes!
Spread on a large piece of foil or parchment paper to cool. Keeps on week in the cabinet or longer if refrigerated or frozen.
Cheezits-This was pulled off Pinterest but now I can't seem to get to the link
1/2 cup sharp cheddar cheese, grated 1/2 cup parmesan cheese, grated 1/2 cup milk cheddar cheese, grated 4 Tbsp butter, softened 1 1/2 tsp. black pepper 1/2 tsp salt 1 Tbsp milk 1/4 tsp paprika 3/4 cup flour 2 dashes of worchestershire
Preheat over to 350 degrees Combine cheeses, butter, flour, pepper, paprika and salt in a food processor. Pulse until crumbly. Add milk and worcestershire and process until doughy. Form into a ball and refrigerate 30 minutes. Roll out 1/16 in thick and cut into crackers. Put on wax-paper. Using a toothpick, poke a hole in the centers. Sprinkle with salt. Bake 15-18 minutes @ 350. Let cool.
Pecan Milk-http://yumuniverse.com/
My love is lactose intolerant so we started making this to avoid buying almond milk at the store.
1/2 cup pecans, 2 cups water. Let the pecans soak 8-12 hours and then blend into a liquid and refrigerate 1 week. Shaking each time before use.
CARROT, SWEET POTATO & PUMPKIN MUFFINS -This recipe was give to me by my SIL, the kids love them and even take them for their lunches!
You'll Need.... 1 Teaspoon baking powder 1 Cup Plain Flour 1/2 Cup Brown Sugar 1/3 Cup Grated Sweet Potato 1/3 Cup Grated Carrot 1/2 Cup Pumpkin 2 Eggs (lightly beaten) 1/4 Cup Oil (Vegetable or Canola...Gran didn't specify but i used Canola)Now you need to....Sift the flour and baking powder into a bowl and then make a well in the centre.Add sugar, eggs, grated vegies and oil and combine well.Spoon mixture into a greased mini muffin (or large if you prefer) tin and bake for 15-20 mins in a moderate oven 350.Leave in the tin for 10 mins before turning out onto a rack to cool.
Fruit Snacks- http://www.skiptomylou.org/2010/01/06/homemade-gummi-candy/
1- 3 oz. box of flavored jello, 2 packets of unflavored jello, 1/3 cup of water
Place 1/3 cup water in a small sauce pan. Sprinkle the Jello and unflavored gelatin over the water. Let sit 5 – 10 minutes.
Place sauce pan over medium heat and stir until gelatin is dissolved, about 2-5 minutes. When mixture is liquid and all gelatin has dissolved, remove from heat. Let cool a minute and then pour into a container that is easy to pour from. I use silicone ice cube trays.
Fill molds. Let cool and set up about 30 minutes
Taco Soup- http://doingitlikemartha.wordpress.com/2013/02/06/69/ I got the recipe from my great friend J but I can't seem to find my notes :/ so here's a copy cat.
Poptarts- http://heavenlyhomemakers.com/homemade-healthy-poptarts
Brown Sugar Garlic Chicken- http://foodsweet.com/slow-cooker-brown-sugar-garlic-chicken/- this is an amazing recipe and wonderful for the crockpot!
Meatloaf- this is my great-grandma's recipe and we love it!
1 egg, 1 lb. ground beef, 1 cup milk, 1 1/2 cups ketchup, 1/4 cup minced onions, 5 handfuls of quick oats (about 1 3/4 cup)
Mix egg, beef,milk, 1 cup ketchup, onions and oats together and pour into an 8 or 9 inch square pan. Spread remaining ketchup on top of the meatloaf and bake in overn at 350 degrees for 1 hours.
Graham Crackers - www.fabulesslyfrugal.com
Oven Baked Fajitas- http://pindelight.com/oven-baked-fajitas/
Dump Chicken- http://www.onegoodthingbyjillee.com/2012/11/dump-chicken.html the teriyaki is a big hit at our house!
Mini Monte Cristos- http://www.crisco.com/Recipes/PrintRecipe_Letter.aspx?recipeID=817 Before we moved to the big Frontier, we had a Cheddars and they served Monte Cristos with a warmed raspberry jam sauce and Oh my goodness, sinful but delicious so every once in awhile I indulge in making my own!
Chicken Tetrazini- http://www.foodista.com/recipe/GRZGDQCV/chicken-tetrazzini
Baked Oatmeal- http://moneysavingmom.com/2012/01/sugar-free-baked-oatmeal.html
Homemade flour tortillas!
My amazing Grandmother in law buys these huge tins of butter shortbread cookies (not exactly what we need but when they are eaten, I get the perfect size container for tortillas!) My plan is to paint these and make them look fancy, the test will be to see how well they store the tortillas. The recipe I used is for the small tortillas so next time I will triple it to get enough made to make up through the month! They were a huge hit with the kids, we made quesadillas for lunch.
Recipe:
3 cups flour, 1 tsp. salt, 1 tsp. baking soda, 1/2 cup oil, 1 cup water. Mix well and separate into 16 balls for minis and 8 for large. Flatten slightly with your palm. Let sit 15 minutes. Rolls flat, very thin, it's hard to tear these up, they are very elastic so don't be afraid to roll them super thin. They puff up when you cook them. Place in a heated skillet and cook 1 minute on each side. Let cool and store! Enjoy :)
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