Grilled chicken tenderloins
Fresh sliced mushrooms
Fresh sliced or minced garlic
Fresh spinach leaves
Crumbled bacon pieces
Italian seasoning
Silly Salt (Paula Deen’s)
Truffle Parmesan & Black Garlic seasoning (from Costco)
Ground black pepper
Mozzarella cheese
Bake 450° for 10 minutes
Preheat oven to 450° and heat pan as well.
Clean and remove any loose leaves. Trim by cutting off the touch stem ends and halve the Brussel sprouts.
Add to a bowl. Drizzle with olive oil, honey, maple syrup. Add sliced or minced garlic, salt, pepper, 1-2 tbls brown sugar, couple splashes of balsamic vinegar, shake or two of red pepper chili flakes, and some bacon pieces.Toss to coat evenly and spread onto a greased (spray with Pam) hot baking pan.
Drizzle with 1-2 tbls melted butter.
Bake for 30-35 minutes
Top with grated Parmesan cheese and lemon zest
Here’s the recipe:
1 1/2 cups Bisquick
3/4 cup - 1 cup buttermilk*
3 Tbsp sugar (I do a little less)
1/4 tsp vanilla extract
1 cup - 1.5 cup cheddar cheese, shredded
Preheat oven to 425 degrees. Mix all ingredients with a wooden spoon in your favorite Tupperware bowl, then scoop into a mini muffin pan sprayed with cooking spray (I use my Pampered Chef Scoop). Bake 8-10 minutes or until slightly golden.
One recipe makes 20- 24 mini muffins! Doubled it makes 44-48 mini muffins.
*If you do not have buttermilk on hand here is a substitution-
3/4 cup of milk with 3/4 tbls spoon of fresh lemon juice and let sit for 5 minutes. Do not stir. Pour into biscuit mix, then stir. (Double this if you double the biscuit recipe)
•In a large glass jar, combine 3/4 cup sugar, 3 tbls instant potato flakes, 1 yeast pkt, & 1 cup warm water. Stir with wooden spoon. Leave in a warm place for 5 days at room temperature, covered lightly…do not seal. Stir every day.
•On the morning of the 5th day, you will feed the starter. Add 1/2 cup sugar, 1 cup warm water, and 3 Tbls instant potato flakes,. Stir and let stand for 6-8 hours before using it on the 5th day.
•After the 6-8 hours, remove 1 cup of starter to make your bread. Make sure to stir the starter really well before you remove the 1 cup starter. You will then place the rest of the starter in the refrigerator.
*See Sourdough Bread Recipe to make bread*
•Feed the starter every 5-7 days
•To feed starter each time: add 1/2 cup sugar, 1 cup warm water, 3 tbls potato flakes.
Stir well and let stand at room temp all day or all night. Remove 1 cup to make Bread recipe and return starter to fridge.
* Never let starter get less than 1 cup. If you don’t make bread for several weeks you may want to discard some starter or share with a friend. Keep the starter refrigerated.
(Original recipe by Jo Cathy)
To make bread:
I’m a large plastic or glass bowl add the following and stir with a wooden spoon after each ingredient.
1/2 cup sugar
3 shakes of the salt shaker
1 cup starter at room temp
1 1/2 cup warm water
1/2 cup canola oil
6 cups bread flour
•As the batter becomes stiff you may have to use your hands to get it completely mixed into sort of a ball. •Add a spoon or so of the oil over the top and turn the dough until most all surfaces are greased. Cover the bowl
lightly with foil or wrap (I use a Tupperware Fix n Mix bowl and loosely lay the seal on top and then cover with a dish towel) Do not seal it!
•Let the dough rise/set overnight at room temp. (Warm room, no drafts) I keep on my stove top.
•Next morning, punch the dough down 3-4 times and separate into 2-3 sections/balls. (I do 3 sections for 3 pans) Knead each section with a very small amount of bread flour 10-12 times and put into greased loaf pans. •Cover lightly with wax paper and let rise 5 hours or all day. (I place mine in the oven to rise-no temp turned on)
•When ready to bake, you can brush loaves lightly with melted butter if you like.
•Bake at 325 degrees for 30-40 min or until golden brown. Let bread set about 15 min before slicing.
*Morning Feed (my preferred)
Mix night
Next morning-divide
Bake night
*Night Feed
Mix morning (next)
Night-divide
Bake next morning
Original recipe by Jo Cathey
The starter should be fed every 7 days, definitely at least every 10-12 days. Never let the starter get less than 1 cup. If you don’t make bread for several weeks you may want to discard some of the starter or share with a friend. Keep the starter refrigerated.
To feed, add: 1/2 c sugar
1 c warm water
3 Tbs potato flakes
Stir well, let stand at room temperature all day or all night then return to refrigerator.
To make bread, make a stiff batter of:
1/2 cup sugar
3 tsp salt
1 c starter at room temperature
1 1/2 c warm water
1/2 c Wesson oil
6 c pillsbury broneated bread flour
Stir after addition of each ingredient. As the batter becomes very stiff, you will need to use your hands to get it completely mixed. Put the dough in a well greased bowl, and turn dough until all surfaces are greased. Cover the bowl lightly with foil - don’t seal it. Let dough set overnight at room temperature (warm room, no drafts). Next morning punch dough down 3-4 times and separate into 2-3 sections. Knead each section with flour 10-12 times and put into greased loaf pans. Cover lightly with wrap and left rise 5 hours or all day. When ready to bake brush loaves with melted butter. Bake 325 degrees for 30-40 minutes or until golden brown. Let bread set about 15 min before slicing.
Feed morning
Mix night
Next morning-divide
Bake night
Feed night
Mic morning (next)
Night-divide
Bake next morning
Jo Cathey
Starter
1 1/2 cup sugar
6 T instant potato flakes
1 envelope dry yeast
2 c warm water
Combine 3/4 c sugar, 3 T potato flakes, yeast, & 1 c warm water in med to large bowl. Mix well. Let stand, loosely covered in warm place for several hours to overnight. Store in refrigerator in loosely covered container for 3-5 days. Remove from refrigerator. Add 3/4 cup sugar, 3 T instant potato flakes, and 1 c warm water. Mix well. Let stand at room temperature for several hours. Remove 1 cup starter for bread recipe. Refrigerate remaining starter for 3-5 days or until time for another “feeding” and recipe use. Yield: 2 portions
