This post was originally posted in January of 2011. I did not have a picture of the biscuits on this post. So I’m reposting this blog with a picture.
I made these for our family’s New Year’s Dinner. Everyone loved them because they are tasty. Tonight I was asked to bring the bread for our Sunday dinner. I was torn between making Easy Rolls, breadmachine rolls (haven’t posted this yet), or the buttermilk biscuits. I let the Wee One and Imaginative One be the deciding factor. They told me they wanted the biscuits. So that’s what we are having.
2 1/4 c self rising flour (store bought or homemade)
1 1/4 c buttermilk (or whole milk with a tablespoon of lemon juice added)
flour for dusting
melted butter for brushing baked biscuits
Cut butter with a into 1/4-inch-thick slices.Put butter slices on top of flour in a large bowl. Cut butter into flour with a long tined fork until crumbly.
Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour.
Fold dough over into itself, like you are folding a piece of paper into a letter, in three sections. Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).
Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased cookie sheet. Try to make sure they touch because this will help them rise higher.
Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.
On Martin Luther King, Jr.’s birthday, I decided to make biscuits to go along with our supper of split pea soup. The problem was I did not have any fresh self rising flour. I decided to make my own self rising flour.
It’s so easy to make the flour. Why waste the money of buying self rising flour when you can make your own?
One of my favorite recipes during the past few weeks were the sausage, onions, and peppers made in the pressure cooker. I use sausage from Fresh Thyme which is a local grocery store. I absolutely love that place.
Anyway I got basil and garlic pork sausage once again. We used that flavor last time also. I put instant rice on the menu but I may change it to pasta. Since we used the sauce from the last time over pasta later in the week, I think I may have it over pasta this time. Yum!
I’m also going to use frozen peppers and onions instead of cutting them up. It should make it easier tomorrow tonight when I get home.
For Sunday supper, we had porcupine balls with orange gravy. It’s one of my husband’s favorite meals that his mom cooks for him. This was the first time I’ve ever made it for him and his mom. It must have been good because they both went for seconds. I’ll be sharing the recipe in a few weeks.
Since we had a lot of the porcupine balls left over, that is what we had for supper on Monday night. I also made pressure cooker mac and cheese (recipe coming later). So we had a smorgasbord of leftovers. The Imaginative One had a leftover pancake from our breakfast out on Sunday morning.
Combine the ricotta cheese or small curd cottage cheese with the eggs in a mixing bowl.
Spray your crockpot with cooking spray.
Spread 1/4 c. of the spaghetti sauce on the bottom of the crockpot.
Place lasagna noodles over the spaghetti sauce.
Then layer in this order:
1/3 c. of the ricotta cheese mixture
1/3 c. of ground beef or sausage
1/3 c. Italian cheese
1/3 c. sauce
noodles (I use 3 on each of my layers.)
Continue layering the noodles, ricotta cheese mixture, ground beef or sausage, Italian cheese, and sauce. (I had 4 total layers.) When you get to the last layer, save a little of the ricotta cheese mixture.
One the last layer, place noodles, the rest of the ricotta cheese mixture, and the rest of the Italian cheese. Sprinkle Italian seasoning over the cheese.
Cook on low for 3 to 4 hours or until the noodles are cooked.
The other day I went an event. They served frozen lasagna. It made me crave homemade lasagna so I decided make some. I asked Hubby to get me the ingredients for my lasagna. Rather then using store bought sauce, I decided to use myspaghetti sauce recipe. I adapted the recipe for the pressure cooker.
The kitchen smelled amazing as it cooked! This is an easy recipe to put together. If you don’t want to use the pressure cooker, click on the link to the original recipe.
I use an Electric Pressure Cooker.
Homemade Spaghetti Sauce
Stars of the recipe:
1 (28 oz.) or 2 (14.5 oz.) can of crushed tomatoes
Making your own spice blends is so easy. You can customize the amount of the spices. Hubby doesn’t really like cumin so I put on a trace amount in my taco seasoning. He enjoys when I make tacos because he knows it’s customized to his liking. I haven’t bought taco seasoning in years.
Here are some of the spice blends I’ve shared over the years.
Last week I posted a menu for the next two weeks. We did not have a very successful week even though I had a list of meals posted. I was sick for most of the week. In fact, I was off of work from Friday until Thursday, minus the weekend. Tuesday was a snow day and Wednesday was a below zero temperature day. Ohio has the below zero temperature days a few times during the year. We are so not used to temperatures getting that cold so we call off of school or have a delay. Continue reading “Menu Plan Monday -January 18, 2016”
I found this recipe and decided to make this for our dinner. We loved that it was made in the pressure cooker. Hubby got a lesson on how the pressure cooker works. He saw how long the recipe was suppose to take so that he could gauge what time dinner was going to be on the table. The problem is that it he didn’t factor in the fact that the pressure cooker has to reach pressure before it starts cooking the food.
Hubby and I loved this dinner. It was simple and delicious!
We ate it over rice that I had cooked earlier in the pressure cooker. I reheated it with butter, salt, and a Tablespoon or two of water. Then I warmed it up in the microwave for about 3 minutes. Afterwards I fluffed up the rice.
This would also be delicious over pasta. We are going to save the rest of the sauce and use it over pasta for a quick dinner. Yum!
I used basil garlic pork sausage from Fresh Thyme. It’s bulk sausage so you can chose how many sausage links you want to buy. I only bought two sausage links since they are huge. Then I cut each one into 4 pieces for a total of 8 pieces.
When I menu plan, I usually assign days of the week for the meals with the exception of Saturday and Sunday. This week I’m going to list possible meals. We are not going to get to all these meals so these meals are for the next two weeks.
Sausage, onions, and peppers in the pressure cooker over rice, left over French bread
Baked potato soup and biscuits
Split pea soup with ham and biscuits
Pasta Fagioli with homemade bread
Rootbeer pulled pork sandwiches, chips, and veggies
We had snow on Sunday morning and are expected more tonight into tomorrow. I’ve been sick with a weird bug so I didn’t really go outside to take photos. The one photo is taken from my back door and the other is taken from my kitchen window.
This year has been weird since we haven’t gotten much snow. Sunday’s snow was the second measurable snow of winter. The first was in December. That snow measured a few tenths of an inch. We got 1.2 inches of snow on Sunday. The worse problem with this snowfall was the wind. It was 50 degrees on Saturday and the temperature quickly decreased by 40 plus degrees.
Tonight/ Tomorrow’s snow’s going to give us issues also because of the wind. It’s suppose to be extremely windy.
On Christmas Day, Hubby and I got an electric pressure cooker from his mother. I had never used a pressure cooker before Christmas. We used it to make the green beans for our Christmas Dinner.
Once it got to our house, it got sat on a bench in our kitchen but not used. The reason it wasn’t used was because I really did not know what I was doing with the pressure cooker.
This weekend I actually moved it from the bench to the counter. We’ve had soup on Friday night. I’ve also cooked a roast in the electric pressure cooker for tonight’s dinner. Later I plan to make some potatoes in the pressure cooker.
My joke is that I can’t make great mashed potatoes or hard boiled eggs the traditional way. I’ve been “hard boiling” eggs in the oven for 2 years now. This morning I attempted to make hard boiled eggs in the pressure cooker. The Imaginative One told me they were delicious. Success. I’ll share the method I used to make the hard boiled eggs later.
I’m hoping I’ll have the same success with my mashed potatoes for tonight’s dinner.
Here’s my new pressure cooker. Most people are getting the Insta-Pot but since this was a gift I’m not complaining. The problem is there is not much information about the Bella Electric Pressure Cooker on in the Internet.
As I experiment with the pressure cooker, I’m going to share some of my recipes I’ve made.
Here are some blogs that are good starting points if you are going to start pressure cooking:
This is one of my family’s favorite side dishes. When I make them, I get a yeah. The Wee One especially loves it when I serve either corn, peas, or mixed veggies with it because he will mix the veggies with the noodles. His dad also mixes his veggies with his rice and noodles so he comes upon it naturally.
It’s as simple as boiling up some noodles and then adding butter, cheese, and parsley.
Stars of the recipe:
1/2 lb. of egg noodles (We use wide.)
2 Tbsp. butter
2 Tbsp. Italian blend shredded cheese
1 – 2 Tbsp. dried parsley
Cook up the egg noodles according to the package. Add salt when you put the egg noodles into the boiling water.
Drain the noodles, reserving about 1/4 c. of the cooking water.
Place the noodles back in the pot.
Add the butter, cheese, parsley, and cooking water. Stir until the butter and cheese are melted.