Two Ingredient Biscuits

 This might actually be "four" ingredient biscuits, depending on if you keep self-rising flour on hand. I don't. So what you can do is add 1 1/2 tsp. baking powder and 1/4 tsp. salt to EACH cup of all-purpose flour to make your own "self-rising flour".

2 cups self-rising flour (OR 2 cups all-purpose flour with 3 tsp. baking powder and 1/2 tsp. salt)

2 cups heavy whipping cream

Mix both ingredients together (mix dry ingredients together first if not using store bought self-rising flour) and knead 10 times, using extra flour if needed. Roll with rolling pin onto floured surface to 1/2 inch thick. Cut with biscuit cutter or round cookie cutter, avoiding twisting, just cut straight down. (Twisting sometimes doesn't allow the biscuits to rise as easily, kind of "pinching off" the sides of the biscuit with the cutter.) Roll scraps and repeat until dough is used up or too small to make another biscuit.

Bake in 400 degree oven on ungreased baking sheet--I always use parchment paper--for 15 minutes or until lightly browned on top. Serve warm with butter, jam, honey or your favorite stuff. Can also be served at room temperature, but I really like 'em warm! 

Makes 12-14 biscuits.

Tuscan Soup (Zuppa Tuscana)

My mom told me she had dinner with my brother and sister-in-law and said I really needed to get that recipe! So I asked for it! Yum, yum!

1 lb. Italian sausage (the kind like ground hamburger, not the links, hot or mild)
8 bacon slices

1 medium yellow onion, diced
1 clove garlic

2 Tbsp. flour

32 oz. chicken stock
4 potatoes, peeled and diced to 1/4 inch

1 cup heavy cream
1/2 bunch kale, ripped into bite-sized pieces
salt and pepper to taste
red pepper flakes (optional)


Brown the Italian sausage in a large soup pot or indoor Dutch oven (also called a French Casserole). Drain. Fry bacon in the same pot and remove, reserving 1-1 1/2 tablespoons of the bacon drippings. Dice the bacon. Add onion to the bacon drippings and cook about 5 minutes and add the garlic the last minute. Sprinkle the flour over the onions and garlic and stir. Add the chicken stock, stirring while pouring. Add potatoes and gently boil for 15 minutes until potatoes are fork tender. Add cooked sausage, most of the bacon pieces, cream and the kale. Cook 5-10 minutes until the kale is wilted. Salt and pepper to taste. Add red pepper flakes if using. Top with bacon to serve.




thechunckychef.com

Big Chocolate Chip Cookies

Okay, I think I finally found my favorite totally "normal" chocolate chip cookie recipe! I made these and took them to work during the pandemic (individually packaged with gloves and a mask on, of course) and people REALLY liked them. They are about 4 inches across and the perfect texture--a bit crunchy on the outside and chewy on the inside. Original recipe came from tastesbetterfromscratch.com ("Jumbo Chocolate Chip Cookies")

Mix in a bowl and set aside:
4 cups flour
1 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt

Cream together:
1 1/2 cups butter
1 cup sugar
1 1/2 cups brown sugar

Add to creamed mixture and mix:
2 eggs, room temperature
1 Tbsp. vanilla

Gradually mix the flour mixture into the creamed mixture. Stir in 2 cups of chocolate chips.
Scoop dough onto parchment paper lined baking sheets with a 1/4 cup measuring cup. I floured the inside of the cup after each portion to help the dough plop out easier. Try to have the dough keep the shape of the cup so they bake uniform if you care about that.  Bake at 375* for 12 minutes (that's my oven, yours may take a little more time). Let cool on the baking sheet for at least 1 minute before transferring to a wire rack to cool. Makes right around 24-26 cookies.

These two cookies from the same batch look so different. I baked one before the other so maybe sitting out for 12 minutes made it more crinkly. Pretty cool, though!

Frozen Pop Treats (Popsicles--which I think is a brand name)

I probably have at least 50 popsicles in my freezer RIGHT NOW, and all but 5 of them were made last year--it's a deep freeze, so stuff lasts quite a while. I started making them about 4 years ago and was really excited about it! I got a new mold from Williams Sonoma (I don't generally shop there but was in TX with my sis and found the mold on sale). If I could blend it and freeze it, it became a popsicle! Ingredients ranged from spinach to left over Oreo cake at work. Options were endless! I like this kind of mold since you can make many pops and not have to eat them before making the next batch, but you can use whatever kind of mold. With this kind, you will need to get some sticks. I bought special food ones but you can use the craft kind, too. The food ones I have found to be little smoother, but I haven't ever gotten a splinter in my mouth!

The last thing I really "need" is to be making more popsicles, but I admit, I can't help the ideas flowing to my mind about popsicle recipes, and what if I don't have one left of *the* popsicle I'm craving right now? I don't know about you, but I eat my favorites first. Even though 50 or so remain, I have already eaten far more of my favorites throughout the last many months. I even had a "popsicle party" about 4 years ago because I had made easily over 150 of them and needed help eating them! (I know that because the first pack of sticks I went though had 150 in it and I opened another package of sticks and used them too!)

Here are a few of my favorite recipes. The directions for all of them (unless otherwise mentioned) is blend all ingredients, pour in mold, add sticks and freeze for at least 8 hours. (I could make 16 in a 24 hour period!)

Reese's PB Cup Pop

6 peanut butter cups (I use the ones in the orange wrappers, but if you use smaller, individually wrapped ones, just increase the amount)

1 jar of marshmallow creme

2 heaping Tbsp. malted milk

Milk (about a cup to a cup and a half; I don't measure)

(optional) Mini PB cups (the ones that are about 1/2 inch across) you can also use crushed big ones, added to the top of the mold after the liquid is poured in and before you add the sticks. Makes a nice little snack at the bottom of the pop! Just don't add TOO many as the stick will be less secure in the pop if you do.

Circus Animal Cookie Pop

1 1/2 cups circus animal 

Milk to cover by about an inch or more

1 jar marshmallow creme

Banana Malt Pop

1 1/2-2 very ripe bananas

5 spoons of vanilla yogurt

1/4 cup + 2 Tbsp. malted milk powder

1/2 jar marshmallow creme

1/4 cup milk

Smoothie Pop

3/4 c. blueberries (or any berries!)

3/4 cup strawberries

1/2 cup yogurt (any flavor)

1/4 cup honey

pineapple, V8 smoothie, or other juice to cover ingredients

Fruit Cream Pop

1-2 cups fruit (I have used strawberries, blueberries, or bananas, both separate or combined with multiple fruits. Half a can of frozen concentrate orange juice can be used to make orange creamsicles, but I use 4-6 oz. of vanilla protein milk instead of the juice for those.)

1 jar marshmallow creme

V8 smoothie juice or other juice

Pudding Pie Pop

1/2 cup vanilla protein milk (I buy Shamrock Rockin' Protein Builder)

1/2 cup cold water or milk

1/3 cup vanilla pudding mix (powdered instant, or a box, I guess. Mine is special because I can use water to make mine)

6 graham crackers (I blend mine first to make crumbs)

1 jar marshmallow creme

Healthier Pop

3/4 cup blueberries

3/4 cup strawberries (you can use any berries, frozen or fresh)

1 handful of spinach

V8 smoothie juice (or other 100% juice) 

Ovaltine Whopper Malt Pop

1 cup powdered Ovaltine

1/2 cup malted milk

1/2 cup Whoppers (chocolate balls with malt on the inside)

A few extra small Whoppers to put in the top of the mold after the liquid is poured (makes an extra treat at the end of the pop; they may need to be cut in half to fit in the mold if they are too big)

Final Pop Note:

The nice thing about these frozen pop treats is that you can combine all kinds of things to make them. The first time I made them 4 years ago I made the mistake of not writing any recipes down. It would be like, "Hey, that one was great! I wonder what was in it so I can make more..." This time, I took notes. I suggest you do the same and find what you like and write it down. Find more combinations you like and write them down too! Good luck!!

Strawberry Pudding Pie

This pie takes a few hours total time to complete--mostly because of "chill" time and "cool" time, but it is well worth the time! I had a guy over (we ate outside six feet apart due to COVID-19 concerns) and we had this pie as dessert. He gave it an 8 out of 10 and I gave it 8.5/9 out of 10. It's pretty good. I love the taste of homemade pudding; it is SOOOO much more delicious than box mix pudding! Enjoy!

1 baked pastry pie shell (9")
1/2 cup toasted sliced almonds

1/2 cup sugar
3 Tbsp. flour
3 Tbsp. corn starch
1/2 tsp. salt
2 cups milk
1 egg, slightly beaten
1 tsp. vanilla extract

1/2 cup heavy whipping cream, whipped
1 Tbsp powdered sugar

Glaze:
3 cups fresh strawberries, divided
1 cup water

1/3 cup sugar
2 Tbsp. cornstarch

Cover bottom of baked pie shell with the toasted almonds and set aside.

Pudding: In a small saucepan, combine sugar, flour, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil and cook, stirring for 2 minutes or until thickened. Remove from heat and pour a small amount of pudding into the beaten egg and stir. Return egg mixture into the main saucepan and return to heat for 2 more minutes, stirring constantly. Remove from heat and stir in vanilla. Beat whipping cream until thick and holds its shape. Stir in powdered sugar. When pudding has cooled to room temperature, fold in the whipping cream and pour into the pie shell. Cover and refrigerate for 2 hours.

Glaze: Crush one cup of the strawberries (I used a potato masher) and place in a saucepan with the water. Boil for 2 minutes uncovered. Strain through cheese cloth or fine sieve to collect the strawberry liquid; discard the fruit and set liquid aside to cool. In another saucepan, combine sugar and cornstarch. Gradually stir in strawberry liquid until blended. Bring to a boil and cook 2 minutes, stirring constantly, until mixture thickens. Cool for 20 minutes.

Slice remaining 2 cups of strawberries and arrange over chilled pudding in pie shell. Pour glaze over berries. Refrigerate at least one hour before serving.

I got this recipe from Taste of Home, Mom's Best Meals 2009

Creamy Chicken Pasta

12 oz. angel hair pasta (or you can use spaghetti or Linguine)

1 Tbsp. olive oil
2 Tbsp. butter
1 medium onion, chopped
1 (4 oz.) can green chiles
1 tsp. creole seasoning, divided

2 Tbsp. flour
1 can chicken broth

2 large chicken breasts, cubed (or 4 chicken strips cubed into 1 inch cubes)

1/2 cup sour cream
1 1/2 cups shredded cheddar cheese, divided (I love sharp!)


Boil water for pasta in a large pot on stove top.
Heat olive oil and butter in a large skillet on medium-high and add chopped onion, green chiles and 1/2 tsp. creole seasoning. Saute about 5-7 minutes until onions are clear. Add flour and stir about one minute. Stir in chicken broth and bring to a boil. Season chicken with remaining 1/2 tsp. creole seasoning and add to the skillet. Cook over medium heat about 10-12 minutes, until chicken is cooked through and sauce has thickened, keeping at a simmer. Cook pasta according to package directions while chicken is simmering. When chicken is cooked, add sour cream and 1 cup shredded cheese and simmer another 5 minutes. Add pasta to the skillet and coat with creamy chicken sauce. Serve with a little cheese sprinkled on top of each serving (the other 1/2 cup). This would be really good with some chopped broccoli added in about half way through the chicken simmering. Just a thought...I love broccoli!! Olives would be a nice addition towards the end too...oh the possibilities are endless!

Mini Apple Pies

So I altered a regular sized apple pie recipe for these small pies. I didn't use all of the mixture for the small pies, so I made another "bigger" pie that I folded over using the rest of the mixture and apples. So this could probably be cut in half except the apples, which I already reduced.

1 pie crust recipe

1/2 cup unsalted butter
3 Tbsp. flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar

2 Granny Smith apples, chopped into small pieces (can be peeled, but optional)

1 egg white

Make crust and set aside, covered so as not to dry out.
Melt butter in a saucepan and stir in flour to make a paste. Add water and sugars and bring to a boil. Reduce temperature and let simmer. Meanwhile, (peel if you want) chop apples into about 1/4 inch pieces. Roll out dough into two pieces (one will be the tops and one will be the bottoms) on floured surface. I used an apple pastry maker to mark on the bottom dough where I should put the apples and mixture. I put the apples down first and then spooned a little of the caramel type mixture on top of the apples. Then I laid a part of the second pie crust piece over the apples and mixture and stamped down hard to cut and seal the dough with the pastry maker tool.  Mine is shaped like an apple, but you can use any shape.

After apple pies are sealed, place on a parchment paper lined baking sheet and brush each pie with egg white using a basting brush. With a fork, poke holes in each pie to let out steam. I forgot to do this in one batch I made and the filling came out the sides! See below.

I cleaned them up a little so it was less obvious, but you can see on some that the sides are split open. There are no such things as mistakes, just learning opportunities! I had made these pies at least twice before this picture, so we can all get distracted sometimes and forget!

Bake in 375* oven for about 15-20 minutes, or until they brown up on top. Honestly, I don't remember how long I baked them, so just watch and smell when they are done. When I make them again, I may edit this to write a more accurate time for baking.