A Good Pairing

I have not yet tried Les's breakfast casserole that she posted the link for last week (it's on my list), but I am pretty sure I have a great side to go with it.

I found these Brown Sugar Biscuit Twists on Money Saving Mom. She and Life as Mom do monthly freezer cooking days, and these were one of the recipes MSM shared as a good one to keep in the freezer. Oh boy, is she right.

I made these for my book club last week and forgot the glaze. This morning I pulled the rest of them out of the freezer for a quick and easy breakfast, and they are definitely better with the glaze.

These can be baked and frozen, frozen before baking or the mix can be made ahead and frozen. I prefer to freeze them just before baking. You can take them out of the freezer and put them right in the oven and they're ready in 12-14 minutes. Yum.

Brown Sugar Biscuit Twists

Biscuit dough:
3 c. flour
4 tsp. baking powder
1 TB sugar
1 tsp salt
3/4 tsp cream of tartar
1/2 c. butter
1/4 c. shortening
1 c. milk
Filling:
2 TB melted butter
4 TB brown sugar

Stir together dry ingredients. Cut in butter and shortening with pastry blender until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and add milk. Stir until just moistened. Turn dough onto lightly floured surface and need 4-6 times.

Roll out dough into a large rectangle (apprx. 1/4 inch thick). Brush with 2 TB melted butter and sprinkle with 4 TB brown sugar. Fold rectangle in half (from long side). Cut into 1-inch strips (I used a pizza cutter). Twist strips and place on baking sheet.

At this point, you can flash freeze them on the baking sheet and then throw them in a freezer bag until you're ready to use them.

Bake at 450 degrees for 10-12 minutes (if not frozen) and 12-14 minutes if frozen.

While baking, mix together glaze of 1 c. powdered sugar, 1/2 tsp. vanilla and a few teaspoons milk (just enough to make it the right consistency for drizzling).

Drizzle over twists when they come out of the oven and enjoy!

(If you want to see pictures of the process, click on the Money Saving Mom link above).

Yummy Breakfast Casserole!!

I just posted a recipe on my family blog for a make ahead breakfast casserole. If you're interested, you can find it HERE.
Happy Eating!

Uninspired (recipe: Italian Wedding Soup)

I must have overdosed on the cooking in December, because I have not felt any urge or complusion to do any cooking since the holidays. This week, Phil made spaghetti for dinner on Monday (I work late), then last night he made breakfast for dinner (I have no excuse) and tonight, we're having Italian Wedding Soup at CJ's request. A boring week, to say the least, and I didn't plan or shop for any other meals, so who knows what Thursday and Friday will bring.

Normally, looking through cooking magazines, checking out my favorite blogs and thinking about trying new things is all it takes to get me excited to be in the kitchen. But, even those things are not doing the trick. I need something to get me out of this slump.

But, while I'm here, at least we'll eat something good tonight. We LOVE this Italian Wedding Soup and have it often. Its inspiration was the Mama's Italian Wedding Soup on allrecipes.com, recommending to me by my friend Heather. Feel free to visit the link for the original recipe. We've made some changes, so I'll post the recipe as we like it. It's incredibly versatile, so feel free to play around.

I should also note that this is one of CJ's favorite meals and was what he requested for his birthday dinner.

Italian Wedding Soup
1 pound extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2 1/2 quarts chicken broth
1 can diced tomatoes
1 cup ditalini pasta
1 - 1 1/2 cups diced carrots
2 cups spinah, roughly chopped

Directions
In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside. (Make the meatballs as small as you have the patience for). Brown meatballs in a large skillet.

In a large stockpot heat chicken broth to boiling; stir in the pasta, carrots and diced tomatoes. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 5 minutes or so. Add meatballs. Continue cooking until pasta is al dente. Add spinach just before serving and allow to wilt. (I have at times just added the spinach to the bottom of our bowls...I have a fear of slimy spinach in the leftovers). Serve hot with Parmesan cheese sprinkled on top.

NOTE: If you prefer your soups thick and creamy, this one's not for you. It's a lighter, broth-based soup. Perhaps it will be just the thing to get me out of my cooking funk.

Italian Wedding Soup