If there is one meal that I love its soup with bread. Soon the heat of summer will be on us, which means no more soup for me. One of the reasons I love fall so much is I can get back to my regular cooking style, in the summer when I don’t want the oven on, I will freely admit I am much less creative in the kitchen. Cold Sandwiches is a perfect summer meal for me, no cooking and it’s nice and cold to eat. The temperatures haven’t gotten to hot yet, so I have been able to still have my oven on, yay for me! So last night we had corn chowder, and I had some sour cream that was needing to be used up so I served these yummy biscuits on the side. They were great dipped in a wee bit of soup, plus they were super easy.
Recipe from Allrecipes
- 1 cup Bisquick
- 1/2 cup sour cream
- 1/4 cup melted butter
1. Mix all ingredients together. Spoon into greased mini muffin pan. (Makes 12 minis)
2. Bake for 15 minutes at 425 degrees.
3. Eat and enjoy!
It is rare for me not to use a recipe. I like recipes, you follow instructions and get a masterpiece. Easy peasy. Don’t know how to make something, just read, and go step by step and you can make anything. I love recipes. This recipe I actually came up with myself, shocking, I know, a little of this, a little of that, mixing using up some pantry stuff and you know what, they were fantastic, hence the name. So here you go a Jamie original, enjoy!
- 1 cup whole wheat flour
- 1 cup wheat bran
- 1/2 cup sunflower seeds
- 1/3 cup wheat germ
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 3 eggs
- 1 tsp. vanilla
- 1 1/2 cups milk
- syrup or fruit for serving
- cooking spray
1. Mix together first 6 ingredients. Add eggs, vanilla and milk. Stir until just moistened, you don’t want to over mix.
2. Spray skillet with cooking spray and heat over medium heat. Use a ladle to scoop pancake mix onto hot skillet. Flip when first side has cooked and cook 2nd side.
3. Serve with fruit or syrup or both.
4. Eat and enjoy!
Vegetarian Thursday was delightful yesterday. I made possibly one of my favorite veggie dinners ever, plus it has the added bonus of being super easy and requires absolutely no cooking. I foresee this becoming one of our summer staples, I am already planning to have it again soon because it was just that good! In other news, 2 out of 3 kids, have finished there homeschooling for the year, 1 more to go and then time for our summer vacation! Yay, after all the hard work my kids put in this year, we are ready for a big break!
Recipe from Southern Living What’s for Supper
- 1 store-bought focaccia bread, cut in half horizontally
- 2 1/2 cups mixed greens
- 1/2 cup thinly sliced red onion
- 3 Tbsp. shredded feta cheese
- 1 Tbsp. each olive oil and lemon juice
- 1/8 tsp. cayenne pepper
1. In mixing bowl toss together all ingredients except bread. Open bread, place salad on bottom half, replace bread lid and cut into sandwich sized serving pieces.
2. Eat and enjoy!
It was a glorious rainy day here yesterday (looks like today too), my very favorite kind of weather. It seems everybody else on this planet is longing for summer, but when summer comes, I miss a few of my favorite things, like homemade baked goods, and sitting by my fireplace, book in hand. These a re the moments that I love. I took full advantage of the lovely weather yesterday and made scones. Scones, tea, book , fireplace, in Jamie vernacular that is a perfect afternoon.
Recipe from Allrecipes
- 1 1/2 cups rolled oats
- 1/2 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/3 cup white sugar
- 3/4 tsp. baking powder
- 3/4 tsp. baking soda
- 6 Tbsp. cold butter cubed
- 3/4 cup milk
- 1/2 cup pecans, chopped
- 1 cup blueberries
- 2 Tbsp. additional milk
1. Mix together first 6 ingredients in medium-sized mixing bowl. Cut in butter until crumbly.
2. Stir in milk, then pecans and blueberries. Stir until just combined.
3. Place dough on a greased cookie sheet and flatten into a large circle (about 1 inch high), then cut into 8 wedges. Brush with remaining milk.
4. Bake at 375 degrees for 20 minutes. Re-cut wedges.
5. Eat and enjoy!