Pizza! Bisquick! Combine the two and you have an awesome and easy breakfast, lunch, or dinner. I always use to think that Bisquick was only good for making biscuits until I looked at the box and found several yummy recipes. This is one of them. The crust is light and flaky, unlike regular pizza dough, and it gets the job done when your belly is growling and begging for pizza. Try it!
Ingredients
1 1/2 cups original Bisquick
1/3 cup very hot water
1 can (8 ounces) pizza sauce
1/2 cup sliced mushrooms (or you can use a can of mushrooms-remember to drain the juice first)
1 large bell pepper, chopped = 1 cup
1 small red onion, sliced and separated into rings
1 1/2 cups shredded mozzarella cheese (6 ounces)
Directions
Heat oven to 450 degrees. Grease a 12-inch pizza pan. Stir Bisquick and hot water; beat 20 strokes until soft dough forms. Press dough in a pizza pan, using fingers dusted with Bisquick; pinch edges to form 1/2-inch rim.
Spread pizza sauce over dough. Top with the veggies then sprinkle with cheese.
Bake 12 to 15 minutes or until crust is golden brown and cheese is melted.
Tips
Try substituting the bell peppers or mushrooms with zucchini or black olives. Add a little bit of garlic powder (or any other spice you enjoy) to the Bisquick mix to give the crust an extra flavor. Remember, you don't have to add the whole jar of pizza sauce to your crust. I prefer adding a medium amount so it doesn't overpower the flavor of the veggies and cheese. Experiment...it's your pizza! :)
Serves 8
Wednesday, October 19, 2011
Wednesday, October 5, 2011
Vegetable Soup with Noodles
Fall will arrive soon, which means chilly winds and lots of warm soup. Ever since I was a kid I have enjoyed many delicious recipes for soups, chicken noodle, potato, french onion, mushroom, cabbage and leeks...the list goes on and on. Yet, my all-time favorite recipe comes straight from the files of my own kitchen. Since I love...LOVE...vegetables this soup is made year round. It's sweet, salty, full of vitamins, has an awesome garlic flavor and is loaded with veggies. Mmmmmm good!
Ingredients
4-6 cups of water (depending upon how much broth you like)
2-3 Knorr brand chicken bouillon rectangles (cubes-they are the large ones-1 of these makes 2 cups of broth)
12 baby carrots (can add more or less)
3 medium sized potatoes peeled and cubed
1 tablespoon of minced garlic (you can buy a jar of it at the stores-it's so much easier)
2 cups of cauliflower florets
Half a bag of egg noodles
Handful of shredded cabbage (I'm lazy so I use the store bought shredded cabbage-It works :)
Half an onion sliced and diced into medium sized chunks (if you enjoy onions-add more :)
2 pinches of black pepper (more or less-it adds a spicy flavor to the broth)
5 medium sized mushrooms sliced (thin or thick-it's your choice)
1 small zucchini cubed1 head of broccoli broke into small florets (florets are the individual stems with the flowery green stuff on it-:)
Directions
Pour the cups of water into a large pan then add the carrots and bouillon cubes. Bring to a boil on medium to high heat. Boil carrots for 5-7 minutes before carefully adding the potatoes. Add the minced garlic. Stir and let boil another 5 minutes. Add the cauliflower and egg noodles. Stir and let boil for 5-7 minutes then carefully add the cabbage, onions, black pepper, and mushrooms. Stir. This will enhance the flavor of the broth without over cooking the veggies. If there isn't enough broth carefully add another cup of water. Bring to boil. Add the zucchini and broccoli. Stir. Reduce heat to medium and cover with a lid. Let boil for another 5-10 minutes until all of the veggies are done to your liking. Bring on the club crackers!
Tip
The potatoes are added in the beginning to soften them enough so that they slightly break apart to add a thicker base to the broth, but if you enjoy a thinner broth add them later. Try adding them the same time you add the noodles and cauliflower. They will have a firmer texture and your broth will be thinner.
Also, try adding a tomato to the soup. It will enhance the flavor of the broth. Try adding it the same time you add the cabbage, etc.
If anyone has ideas on how to make this soup or any other soup better please leave me a message. I would love to read your ideas. :)
Ingredients
4-6 cups of water (depending upon how much broth you like)
2-3 Knorr brand chicken bouillon rectangles (cubes-they are the large ones-1 of these makes 2 cups of broth)
12 baby carrots (can add more or less)
3 medium sized potatoes peeled and cubed
1 tablespoon of minced garlic (you can buy a jar of it at the stores-it's so much easier)
2 cups of cauliflower florets
Half a bag of egg noodles
Handful of shredded cabbage (I'm lazy so I use the store bought shredded cabbage-It works :)
Half an onion sliced and diced into medium sized chunks (if you enjoy onions-add more :)
2 pinches of black pepper (more or less-it adds a spicy flavor to the broth)
5 medium sized mushrooms sliced (thin or thick-it's your choice)
1 small zucchini cubed1 head of broccoli broke into small florets (florets are the individual stems with the flowery green stuff on it-:)
Directions
Pour the cups of water into a large pan then add the carrots and bouillon cubes. Bring to a boil on medium to high heat. Boil carrots for 5-7 minutes before carefully adding the potatoes. Add the minced garlic. Stir and let boil another 5 minutes. Add the cauliflower and egg noodles. Stir and let boil for 5-7 minutes then carefully add the cabbage, onions, black pepper, and mushrooms. Stir. This will enhance the flavor of the broth without over cooking the veggies. If there isn't enough broth carefully add another cup of water. Bring to boil. Add the zucchini and broccoli. Stir. Reduce heat to medium and cover with a lid. Let boil for another 5-10 minutes until all of the veggies are done to your liking. Bring on the club crackers!
Tip
The potatoes are added in the beginning to soften them enough so that they slightly break apart to add a thicker base to the broth, but if you enjoy a thinner broth add them later. Try adding them the same time you add the noodles and cauliflower. They will have a firmer texture and your broth will be thinner.
Also, try adding a tomato to the soup. It will enhance the flavor of the broth. Try adding it the same time you add the cabbage, etc.
If anyone has ideas on how to make this soup or any other soup better please leave me a message. I would love to read your ideas. :)
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