Month: November 2015

Cocktail Pizzas

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pizza

INGREDIENTS:

– 4 or 5 cans flaky biscuits , from refrigerator section of market
– 1 jar pizza sauce
– 1 or 2 cups grated parmesan cheese
– 1 12 oz bag shredded mozzarella cheese

DIRECTIONS:

  1. Peel apart each biscuit into 3 or 4 pizzas and place on cookie sheet.
  2. Put 1 tsp pizza sauce, the 1/2 to 1 tsp grated parmesan.
  3. Top with 1 tablespoon mozzarella cheese.
  4. Bake in preheated 400 degree oven for 10 mins.

NOTES:

Once assembled, you can freeze unbaked pizzas on cookie sheets for 30 mins. Then you can place in freezer containers and take out only the number you need; they will not stick together. They will freeze up to 2 months.

 

Navy Bean Soup

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savory-navy-bean-soup_final-e1545351421861.jpg

This really hits the spot on a cold night when served with crusty garlic bread. It freezes well so make up a double batch and enjoy throughout the colder months.

INGREDIENTS:

– 2 16 oz cans navy beans, drain liquid from one can
– 1/2 cup diced celery
– 3/4 cup diced carrot
– 3/4 cup diced onion
– 1 tsp. hickory liquid smoke
– 1/4 tsp. black pepper
– 1/2 tablespoon dried, minced garlic
– 3 cups vegetable stock
– 1 small tomato, diced
– 1/2 cup flour
– 1/8 cup vegetable oil
– salt to taste

DIRECTIONS:

  1. Mix all ingredients except beans, vegetable oil, flour and salt in a stock pot and bring to a boil.
  2. Once boiling, add the beans and the their liquid.
  3. Mix the flour and oil together and crumble the mixture into the boiling soup while stirring it briskly.
  4. Salt to taste while soup thickens.

NOTES:

If doubling recipe, you do not need to double the flour and oil thickener.

Stretch Cake

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IMG_0416

INGREDIENTS:

– 2 cups flour
– 2 cups granulated sugar
– 2 cubes butter, divided
– 1/2 cup oil
– 1 cup water
– 7 tablespoons cocoa, divided
– 1/2 cup buttermilk
– 1 teaspoon soda
– 1 tablespoon vanilla
– 1/3 cup canned evaporated milk
– 1 1 lb pkg powdered sugar
– 1 cup walnuts

DIRECTIONS:

  1. Sift together and set aside flour and granulated sugar.
  2. In 2-3 quart saucepan combine and bring to a boil: 1 cube butter, oil, water and 3 1/2 tablespoons cocoa. When it comes to a boil, pour sugar/flour mix over this and beat well.
  3. Add buttermilk, then eggs, soda and vanilla. Mix well and pour into a greased cookie sheet.
  4. Bake 20 minutes at 350 degrees.

Topping: While cake is baking, bring to a boil: 1 cube butter, 3 1/2 tablespoons cocoa and canned milk. Sir in all at once the package of powered sugar and nuts.

Frost upon removal from oven.

If frosting is too thick, add one or two teaspoons of canned evaporated milk. You don’t want it runny!

Cool before serving.