Biscuit tacos or Pizza Cups

Serving Size  : 12    Preparation Time :0:00

Categories    : Breads, Ground Beef, Ground Chicken, Meatless, Pork, Variety Meats, Sandwiches, Sausage, Snacks

Amount  Measure       Ingredient -- Preparation

--------  ------------  -------------------------

  1     recipe  Buttermilk Stir 'n Roll Biscuits

  Leftover Moo Gurgle, Chili or Taco filler of your choice

               Cheese of choice -- shredded

               Picante sauce

               Refried beans -- if desired 

Make a recipe of othe Buttermilk Stir 'n Roll biscuits  Divide into 12 even balls.

Spray muffin tins with cooking spray 

Preheat oven to 450. 

Press one ball into each of the muffin tin cups to cover the bottom and up the side of the cup. 

Fill each dough lined cup 1/2 way full with leftover Moo Gurgle or other chili or taco filler.  If refried beans are desired put a thin layer of those in before the meat filler.  

Bake in the oven for 5-10 minutes until the biscuit dough is starting to brown. 

Remove from oven and sprinkle with cheese.  Top with picante or other desired taco toppers.  

VARIATION:

Pizza Cups: place a thin layer of pizza sauce in the bottom of the dough lined cups, add your favorite pizza toppings and cook until done.

FOOD STORAGE IDEA: To make these up ahead of time to reheat in either a microwave or a 350 F. oven. Bake and freeze, wrap individually.

Description:

  "Biscuits in a muffin tin with just the right toppings."

     - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium.  Exchanges: .

NOTES : A great way to use up odds and end leftovers.

Week # 3- Muffin Tin Corndogs

Serving Size  : 12    Preparation Time :0:10

Categories    : Breads,Breakfast Foods,                 Sandwiches, Variety Meats

Amount  Measure       Ingredient -- Preparation

--------  ------------  -------------------------

  6       whole       wieners -- cut in half

  1       cup         Cornbread Master Mix

  8       tablespoons flour, all-purpose

1/2       teaspoon    dry mustard -- scant

  1       pinch       paprika

  2       whole       eggs -- slightly beaten

  4       tablespoons water

Mix dry ingredients together and then stir in egg and water until well blended the dough will be slightly stiff. If dough is too thick to pour add a little more water.  

Dry wieners thoroughly. 

Preheat your oven to 425 F.  Spray muffin tins with cooking spray. 

Fill each muffin tin about 1/3 full. 

Add 1/2 a wiener to each muffin tin 

Add the remaining batter evenly between the 12 cups. 

Bake for 20-25 minutes or until golden brown 

VARIATIONS: 

If you prefer the traditional fried corn dogs then put the batter into a glass.  Leave the hot dogs whole and add a scewer to one end and dip into the batter, turning until the batter is smooth on the hot dog.  Sometimes it is better to dust the hot dog with cornstarch to make the batter stick.  Fry in vegetable oil in a heavy sauce pan until golden brown. Use tongs to put the corndogs in and out of the hot oil for safety.  

Substitute small sections of various link sausages for a variety of meals. 

Brown and crumble breakfast or bulk sausage of any type, drain and mix into the batter for a muffin type dog. 

Description:

  "A non-fried version of a fair favorite."

Start to Finish Time:  "0:40"

    - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 32 Calories; 1g Fat (26.3% calories from fat); 2g Protein; 4g Carbohydrate; trace Dietary Fiber; 35mg Cholesterol; 12mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat.

Serving Ideas : Serve with fries, salad, mac 'n cheese or any other favorite corndog side for lunch or dinner.  If you are using breakfast sausages consider adding butter, maple syrup, or eggs along side them.

FOOD STORAGE IDEA: These can be frozen raw or cooked for quick individual lunches.  Freeze the raw dough and wieners in the muffin tins, then pop out once frozen.  Vacuum seal, label with both the contents and the cooking time.  Raw ones will have to be thawed first.  Cooked can be heated from the frozen state in either the oven (foil wrapped at 350) or microwave. 

Cornbread

                               Cornbread

 Serving Size  : 9     Preparation Time :0:10

Categories    : Breads

  Amount  Measure       Ingredient -- Preparation

--------  ------------  -------------------------

  1       whole         egg -- slightly beaten

 1/2      cup           water

  2       tablespoons   butter -- melted, OR bacon grease

  1 1/4   cups          Cornbread Master Mix

Beat water, egg and butter together well and then stir into the Cornbread Master Mix.

Bake in a 8 x8 pan or a 5 x 3 loaf pan for a thicker cornbread that has been sprayed with cooking spray at 425 F for 20 to 25 minutes.

Description:  "Uses the Cornbread Master Mix"

Yield:  "1 loaf"

Start to Finish Time:  "0:40"

    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 31 Calories; 3g Fat (90.1% calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 30mg Cholesterol; 34mg Sodium.  Exchanges: 0 Lean Meat; 1/2 Fat.

Cornbread Master Mix

Cornbread Master Mix

Serving Size  : 0     Preparation Time :0:15

Categories    : Breads,  Master Mix

  Amount  Measure       Ingredient -- Preparation

--------  ------------  -------------------------

  4       cups          flour, all-purpose

  4       cups          cornmeal

  2       cups          powdered milk -- OR dry buttermilk

  

1/3      cup            sugar--to taste

  4      tablespoons    baking powder

  1      tablespoon     baking soda

Mix all the ingredients together well with a wire whisk.

Place in an airtight container.  Label clearly and store in a cool dry place.  

Description:

  "use in a variety of ways from cornbread to corndogs."

Yield:   "10 cups"

Start to Finish Time:  "0:15"

      - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 4386 Calories; 14g Fat (2.9% calories from fat); 99g Protein; 950g Carbohydrate; 55g Dietary Fiber; 0mg Cholesterol; 3806mg Sodium.  Exchanges: 53 Grain(Starch); 9 Other Carbohydrates. 

NOTES : This is the basis for just about any cornbread type product.

Red Meatloaf Topping and Meatloaf Baking Instructions

Red Meatloaf Topping and Meatloaf Baking Instructions

Serving Size  : 12    Preparation Time :0:00

  Amount  Measure       Ingredient -- Preparation

--------  ------------  -------------------------

 1/4      cup           ketchup

  3       tablespoons   brown sugar -- firmly packed

  1       tablespoon    prepared mustard

 1/2      teaspoon      nutmeg -- optional 

Mix the ingredients together well.   

If using the Red Topped Meatloaf Master Mix bake the loaf at 1 hour or until done at 350 F. During the last 5-7 minutes of baking spread the topper above on the top of the meatloaf and then return to oven to finish baking.

If desired you can make Muffin Tin Meatloaves by filling muffin tins with meatloaf mixture and baking for 35 to 40 minutes at 350.  Spread the topper on each individual meatloaf and return to oven to finish baking during the last 5-7 minutes.  

Description:

  "The traditional topping for meatloaves throughout the years                             - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 15 Calories; trace Fat (5.9% calories from fat); trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 76mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

Red Topped Meatloaf Master Mix

                      Red Topped Meatloaf Master Mix

Categories    : Ground Beef, Ground Chickenm, Ground Pork,Sausage 

  Amount  Measure       Ingredient -- Preparation

--------  ------------  -------------------------

  4       whole         eggs -- beaten

2/3       cup           instant dry milk

2         tablespoons   instant dry milk

2 1/4     cups          water

 6        tablespoons   dried onion flakes

 6        tablespoons   dried parsley

 1        tablespoon    garlic powder

 1        tablespoon    salt

 4 1/2    pounds        ground beef

 1 1/2    cups          bread crumbs 

Mix all ingredients together very well.  Divide into desired portion sizes and freeze. 

FOOD STORAGE NOTE: 

I line my loaf pans with foil large enough to wrap around the loaves once frozen. Then I spray with cooking spray then flash freeze the loaves in the pans. Once frozen I remove the loaves foil and all from the pan.  Wrap the excess foil around the loaf and then vacuum seal, label with the cooking temperature and time and return to the freezer. 

If I am using the mixture for Muffin Tin Meatloaves.  I freeze them in the muffin tins then pop them out and vacuum seal them, label appropriately and return to the freezer. 

If using for meatballs I flash freeze the meatballs on a cookie sheet, then place the meatballs into a vacuum bag, seal and label and return to the freezer.

If using for stuffing peppers I either stuff the peppers  and freeze or I freeze the raw mixture in a solid lump to thaw and use for that purpose in the future.  Again vacuum sealing and labeling before freezing.

Other uses I freeze it in appropriate usage size blocks in vacuum sealed bags.  

Description:

  "use for everything from your basic meatloaf to meatballs and more."

Yield:   "5 pounds"

       - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 7746 Calories; 572g Fat (67.4% calories from fat); 423g Protein; 199g Carbohydrate; 7g Dietary Fiber; 2602mg Cholesterol; 9994mg Sodium.  Exchanges: 10 Grain(Starch); 52 Lean Meat; 4 Non-Fat Milk; 85 Fat.

Serving Ideas : Traditionally served with mashed potatoes and peas, but at our house we change that up a lot too. 

NOTES : A basic versatile meatloaf mixture that can be used in numerous ways.  It can be done with ground beef, ground chicken or turkey, or with a 1/2 pork (or sausage of various types) 1/2 ground beef mixture to add even more variety to your meal planning.

Week 2 KAY'S BBQ SAUCE

Kay's BBQ Sauce Recipe

Recipe By     :Kay Hilliard

Serving Size  : 0     Preparation Time :0:00

Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation

--------  ------------  -------------------------

  1       gallon         ketchup

  3/4     cup            Liquid smoke flavoring

  3/4     cup            soy sauce

  1      cup             Worcestershire sauce

  1      cup             Butter

  2      pounds          brown sugar

  2      cups            water

  1    teaspoon          Williams Chili Seasoning

  1    teaspoon          garlic powder

 1/2   teaspoon          black pepper -- ground

Mix all ingredients together well and then simmer for 1-2 hours. 

Can or freeze to store, refrigerate all other containers of it. 

Description:

  "Kay was a neighbor of ours who made the best BBQ sauce, it took me years to get this recipe out of her. I've tweaked it a little bit for my family's preference"

   - - - - - - - - - - - - - - - - - - -

 Per Serving (excluding unknown items): 9391 Calories; 199g Fat (17.7% calories from fat); 76g Protein; 1998g Carbohydrate; 52g Dietary Fiber; 500mg Cholesterol; 63094mg Sodium.  Exchanges: 0 Grain(Starch); 4 1/2 Vegetable; 37 Fat; 130 1/2 Other Carbohydrates.

FOOD STORAGE NOTE: This recipe freezes and cans quite well.  Since it makes approximately 5 quarts I highly recommend doing one or the other.  I pressure can the sauce for our household, per USDA standards.  Refrigerate open containers or leftovers.

WEEK 2 -BUTTERMILK STIR 'N ROLL BISCUITS

Buttermilk Biscuits

Serving Size  : 8     Preparation Time :0:10

Categories    : Breads

  Amount  Measure       Ingredient -- Preparation

--------  ------------  -------------------------

 2        cups  Buttermilk Stir'n Roll Biscuit Mix

1/3       cup   oil

2/3       cup   water

Mix the ingredients together well, being careful to not overwork the dough.

Pat or roll out to 1/2 inch thickness, cut with a biscuit cutter or glass.

Place in an 8 inch baking dish.

Bake at 450 until golden brown, approximately 10-14 minutes.

VARIATIONS:

Cheddar biscuits: stir in 1/2 cup shredded cheddar cheese into the dry ingredients prior to adding the liquid. 

Herb biscuits: Stir in  1/4-1/2 teaspoon of your favorite herbs with the dry ingredients. 

Bacon biscuits either substitute melted bacon grease instead of the oil OR add 1/2 C cooked crisp and crumbled bacon to the dry dough. 

Butter top biscuits: brush the biscuits with melted butter prior to baking. 

Quick donuts: Cut the dough with a biscuit cutter.  Brush the tops with butter and then sprinkle with cinnamon sugar before baking. 

Skillet biscuits.  These are a favorite when we are camping.  melt either butter or bacon grease in a skillet then flatten the biscuit dough to very thin.  Fry the biscuits until golden on both sides. 

Drop biscuits.  Add extra water to make the dough a little thinner and drop by spoonfuls onto a greased cookie sheet and bake. 

Dumplings. Mix as if for drop biscuits then drop the spoonfuls into the near boiling broth cook 10 minutes uncovered, then lower the temperature and cover.  Then cook 10 more business.  

Sausage biscuits (any type of sausage). add 1/2 c cooked sausage to the dry dough.

Cobbler Topping: Add 1/4 cup sugar to the dry ingredients, then mix as if mixing for drop biscuits and drop by spoonfuls on the hot syrup of the fruit mixture. 

Use your imagination add up to 1/2 c of any item and 1/4-1/2 tsp of any herb or spice to the dry dough.

Description:

  "A mealtime basic business that uses oil instead of shortening for a quick mix up."

Start to Finish Time:  "0:25"

     - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 80 Calories; 9g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1mg Sodium.  Exchanges: 2 Fat.

Serving Ideas : In early US history biscuits were served three times a day.  We've drifted away from this menu item.  By changing up your stir ins you can get a great variety of tastes.

NOTES : This basic biscuit can be made numerous ways.

Week 2 Fruit Syrups

                           Fruit Syrups

Serving Size  : 0     Preparation Time :0:05

Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation

--------  ------------  ----------------------1/2       cup  sugar -- OR 3/4 cup if a sweeter syrup is desired

 3        tablespoons  cornstarch

 2        cups         water

 2        cups         fresh fruit -- chopped

 2        tablespoons  lemon juice

Mix sugar and cornstarch together well in a saucepan. 

Add water and mix well.  Bring to a boil stirring constantly. 

Add fruit and cook until it is tender. 

Blender the syrup if a smoother syrup is desired.

Refrigerate unused portions. 

VARIATIONS:

Omit fruit and use 2 cups fruit juice in place of water (will only make 2 cups syrup)

Using canned fruit: use juice from fruit to replace an equal amount of water.

Using frozen fruit, use equal amount to the fresh fruit, thawing ahead of time is recommended but not mandatory.

Using dried fruit, add sufficient extra water to rehydrate the dried fruit.

Description:

  "Why pay the high prices per bottle for any flavor fruit syrup when you can make it so inexpensively and quickly?"

Yield:  "4 cups"

Start to Finish Time:  "0:20"

      - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 486 Calories; trace Fat (0.0% calories from fat); trace Protein; 124g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 18mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Fruit; 6 1/2 Other Carbohydrates.

Serving Ideas : Use on pancakes, waffles, corncakes, or as a topping for ice cream or cakes.

Buttermilk Dressing or Dip

                        Buttermilk Dressing or Dip

 Serving Size  : 0     Preparation Time :0:05

Categories    : Condiments

  Amount  Measure       Ingredient -- Preparation

--------  ------------  -------------------------

  2       tablespoons  Buttermilk Ranch Dressing Master Mix

  1       cup          Mayonnaise

  1       cup          Buttermilk

Mix all the ingredients together well and chill before serving.

VARIATION:

If you haven't already added the various variations in the master mix you can add 1/2 teaspoon of them now for a single recipe.

FOR DIPS:

Omit buttermilk and add either one c sour cream or plain yogurt to make a delicious dip.

Description:

  "Uses 2 tablespoons of the Buttermilk Ranch Dressing Master Mix."

Yield:   "2 Cups"

Start to Finish Time:  "2:05"

       - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 1676 Calories; 189g Fat (95.0% calories from fat); 11g Protein; 12g Carbohydrate; 0g Dietary Fiber; 86mg Cholesterol; 1507mg Sodium.  Exchanges: 1 Non-Fat Milk; 16 Fat.

Serving Ideas : Use on salads, pasta, chicken wings, on potatoes, or as a "ranch" dressing in any recipe.

WEEK 2 BUTTERMILK DRESSING MASTER MIX

                      Buttermilk Dressing Master Mix

Serving Size  : 0     Preparation Time :0:05

Categories    : Condiments   Master Mix

  Amount  Measure       Ingredient -- Preparation

--------  ------------  -------------------------

  16      teaspoons     instant minced onion

  4       teaspoons     salt

  1       teaspoon      garlic powder

  8       tablespoons   parsley flakes 

Mix all ingredients together well with a whisk.  Package in an airtight container.  Label and store in a cool dark place. 

VARIATIONS: 

Chive dressing: substitute chopped dried chives for the minced onion. 

Chipolte dressing: add 2 teaspoons chiptole seasoning (I use Tone's) to the mix. 

Herb Dressing: add 2 teaspoons of your favorite herbs 

Creamy Italian: add 2 teaspoons Italian seasoning 

Description:

  "A versatile easy to change up for various flavors recipe."

Yield:  "15 tablespoons"

Start to Finish Time:  "0:05"

    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 9 Calories; trace Fat (1.8% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 8527mg Sodium.  Exchanges: 0 Grain(Starch).

Serving Ideas : Serve over salads, pasta, with chicken wings, and on potatoes. 

NOTES : You use 2 tablespoons of this mix per recipe

Week 2-Fish Tacos

Fish Tacos

Recipe By     :Jan Patterson

Serving Size  : 4     Preparation Time :0:15

Categories    : Fish

  Amount  Measure       Ingredient -- Preparation

--------  ------------  -------------------------

  8       small         fish sticks

  1       cup           shredded cabbage -- OR lettuce

  4       whole         corn tortillas -- OR flour tortillas

1/2       cup           Chipotle Ranch dressing

1/2       cup           cheese -- shredded 

Bake fish sticks according to package directions. 

Heat the tortillas either in a dry skillet, microwave or steam, until soft and flexible. 

Top tortilla with cabbage or lettuce, two fish sticks, the dressing to taste, top with cheese. Eat and enjoy.

Description:

  "A homemade version of my favorite fast food."

Start to Finish Time:  "0:40"

       - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 60 Calories; 1g Fat (9.5% calories from fat); 2g Protein; 13g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 43mg Sodium.  Exchanges: 1 Grain(Starch); 0 Vegetable; 0 Fat. 

Serving Ideas : Serve with your usual Mexican food side dishes.  Great for lunch or dinner. 

NOTES : I first fell in love with fish tacos at a fast food place, but it didn't take me long to figure out I could make them at home far less expensive.