Tuesday, January 19, 2010

Dinner Biscuits

Dinner Biscuits

1 cup all purpose flour

1 cup wheat flour

1 tbs baking powder

2 tsp sugar

½ tsp cream of tarter

¼ tsp salt

½ tsp garlic, ½ tsp basil

½ cup softened butter

2/3 cup milk

Mix together all of the dry ingredients. Cut in the softened butter until thoroughly mixed. Make a well in the flour mixture and pour in the milk. Mix together forming a soft dough. Place dough on a lightly floured surface and knead till smooth. Roll out dough and cut into biscuits.

Bake or Freeze

Bake at 450 for 15 min

Tuesday, January 5, 2010


This is another great dish for freezing.The ranchero sauce makes them moist and add an extra layer of flavor.

2 cups shredded cheese
Cooked Rice
Grilled veggies (zucchini, squash, tomato, peppers, corn, etc)

Place a small amount of each ingredient in each tortilla. Roll up the tortilla and place in a shallow dish. Continue with all 4 tortillas. Pour ranchero sauce over the tortillas and bake for 10-15 min at 350. Serve topped with sour cream or avocado slices.

To Freeze: Follow directions but do not bake. Tightly cover the dish and freeze. When ready to eat bake for 10-15 min longer then stated above.

Monday, January 4, 2010

Pesto Salad Dressing

I love The Old Spaghetti Factory Pesto Salad Dressing. On New Years we decided to try out the recipe and make it ourselves. It was absolutely wonderful and I will be making it again. I also think the mix could be used on my Pizza Salad instead of the Ranch Mix to make a wonderful Pesto Pizza Salad.

Pesto Dressing Mix
2 tablespoons grated Romano Cheese (you can also use Parmesan)
2 tablespoons dried basil
1/2 teaspoon salt
1 clove garlic minced
1/4 teaspoon paprika

Mix all ingredients together.

To Make Salad Dressing
Mix 1/2 cup milk with 1 tablespoon vinegar. Let sit for 10 min.
Or you can use 1/2 cup buttermilk instead of the milk and vinegar.
Whisk 1 cup mayonnaise with the milk mixture or the buttermilk until smooth.
Mix the Pesto mix with the mayonnaise mixture.
Store in refrigerator in an airtight container for up to a week.

Saturday, January 2, 2010

Ranchero Sauce

I have used this sauce on nachos, burritos, and even as an enchilada sauce. It is a very mild sauce.

Ranchero Sauce

1 tbs butter

½ cup chopped onion

½ cup bell pepper

1 garlic clove

¼ tsp chili powder

½ tsp cumin
2 cups veggie broth

1 14oz can fire roasted tomatoes

¼ cup fresh cilantro

Melt butter in heavy large skillet over medium heat. Add veggies and spices and sauté until vegetables are soft, about 5 minutes. Add broth and tomato sauce and cook until sauce thickens stirring frequently, about 20 minutes. Mix in cilantro.

Use immediately or store in an airtight container in the freezer.