Bubble Up Pizza

This basic idea came to me through the Pamp. Chef Co.

I have been trying to cook it in the dutch oven while camping and have not quite got it figured out- but I am getting closer.

3 cans (7.5 oz  each) of the small refrigerated buttermilk biscuits
1 1/2 Cups pizza sauce  ( the original calls for a 14 oz jar of spag. sauce)
3 Cups grated cheese of your choice (usually mozzarella and cheddar)
1 clove garlic, minced
various pizza toppings of your choice ie: precooked sausage, bacon, and/or chicken, pepperoni, ham/canadian bacon, pineapple, onions, olives, etc.

in an oven:  375  for 30 min. bake in a 9 x 13 pan. 

cut biscuits into quarters if using the smaller biscuits, (and into 8ths if using the Grands). Put pieces in a bowl and add 1 cup of the sauce and 2 cups of the grated cheese, and the minced garlic.  Stir well and then stir in the toppings of your choice.  Place in baking dish or lined dutch oven. Top with remaining sauce and cheese, then bake.

Now- I think our problems in the dutch oven have been mainly from using the big - grand- biscuits- and the first time was covering with the lid.  The DR has a cool contraption for the dutch oven that goes over it like a tent and works like having coals on the top- anyway- it works best to just have that over the top, plus the smell is very tempting for any one within nose distance.  So- we will try again next time- and see if we can get totally cooked and not burnt biscuits.  I have noticed that the pizza always gets eaten any way.

Krispy S'mores Bars

1/4 C butter or margarine
45-50 regular sized Marshmallows
1 tsp Vanilla
1  Box ( smaller- like 14 or 15 oz size) Golden Grahams

4-6 whole chocolate bars. Depends on person preference.

Bag of mini-marshmallows.

Spray or butter a 9x13 pan. Unwrap Chocolate bars.

Melt butter and marshmallows over medium low heat in a large pan.  Add Vanilla.  Add box of cereal and stir well, to coat all.  Pour cereal mixture into prepared pan and press level with buttered hands.  Place pieces of chocolate bars across the top, using as many as you want.  We broke them into the 3part sections and placed them across with a little space in between- we used 5 bars I think.

Then cover with mini marshmallows so that you can't see the chocolate.  (We also use regular marshmallow cut in half.)

Now- for the tricky part.  Try not to start a fire in your oven.  This helps it to remain edible.  :)

Turn the oven broiler on to LOW-  I don't recommend using high because- well- in about 30 seconds you might just see lots of flames.  Make sure to keep the pan far enough away from the broiler as well. (you want about three inches clearance).  Now- broil until the marshmallows are nice and golden.  I don''t recommend blackened, although it does make for a more authentic s'more taste. Watch CAREFULLY- because it goes pretty fast. Remove from oven, let cool, and cut and serve.

Now- if you HAPPEN to burn your marshmallows, you just might be able to carefully scrape off the marshmallows and try that again.  Not that we have personal experience with that scenario or anything.  It is purely hypothetical. And no permanent damage incurred.  Except to my waistline.

"Black" and White Brownie Bites and Tarts

This topping for brownie bites or even for tarts is just a bit yummy- and obviously very easy.



Easy Topping/ Filling:

Mix together :

3 oz instant pudding (chocolate or white chocolate is yummy)
1 C cold milk
1 C Cool Whip-

allow to set up a little then pipe it on top- you can garnish with fruit or chocolate shavings if desired.



This topping is also yummy but more involved:


2 oz of Baking White Chocolate
2 TB milk
1 8oz pkg of softened cream cheese
1/4 C powdered sugar
1 C Cool Whip


Microwave milk and chocolate for 1 min. Stir until smooth. Mix sugar and cream cheese well and add chocolate mix. Fold in Cool Whip. Let set up- then pipe onto brownie bites or tarts.



Brownie Bites:

For the brownies- you can make from scratch if the recipe is more cake like- if not use a mix and follow the directions to make the cake like version (usually just an additional egg). Then using a mini muffin tin- grease

Indent brownie cups immediately when you remove them from the oven. I have a tart shaper for that- but you could use something else- like a medicine measuring cup or something else that fits inside of the muffin tin and leaves about 1/8 inch or so around the edges. Cool 15 minutes and remove from pan- finish cooling completely before topping.



Tarts:

1/2 C butter
1/3 C sugar
1 egg yolk
1 tsp vanilla
1&1/3 cups flour

Beat butter until fluffy. Add sugar until well blended. Add yolk and vanilla-mix well. Add flour gradually, beat constantly until blended.

make small balls from dough- approx- 1 tbsp size- you want enough that it come up to the top of the cup when it is formed. Place in mini muffin tin or mini tart pan. Push down with tart shaper to form or the back of a round measuring spoon. Bake at 350-

If using jelly to fill-

bake 8-10 min. Fill indentation with small amount of jelly. Bake an additional 8-12 minutes. Cool 2-3 minutes only- then remove to cooling rack. you can also put jam in afterwards- which is what I did


If filling after baking-

then cook for approx 13- 15 minutes- cool 2-3 minutes ONLY- then remove to cooling rack and allow to cool completely before filling with pudding filling.

It is important to remove from pan quickly or you will have a tough time getting them out.

Sweet Potato

3 C   mashed Sweet Potatoes
1 C   sugar
1/2  tsp  salt
2      eggs
1  tsp cinnamon
1  tsp  cloves
1/3 C melted butter


Mix all ingredients together and put in a buttered 9x9 baking dish

Make topping.

Topping:

3/4 C brown sugar
1/3 C flour
1 C chopped pecans
1/3 C soft butter

Mix topping ingredients and put over the sweet potato mixture.

Bake at 350 for 25-35 minutes

Black Bean Soup

Black Bean and Salsa Soup

4 (15 oz) cans black beans, drained and rinsed ( I chose low sodium)
3 cups of fat free vegetable broth
1 1/2 to 2 cups of chunky salsa
2 tsp ground cumin

***if desired**1 or 2 additional cans of beans, drained and rinsed, reserved

sour cream and sliced green onion for garnish.

In a blender or processor, combine beans, broth, salsa, and cumin. I had to do two batches because it was too much for one- so I did 2 cans beans, 1 1/2 c of broth, half of the salsa and cumin. Blend until smooth and put in a sauce pan. Repeat with rest of the remaining ingredients except for your reserved beans.

***If you want whole beans in your soup, add the reserved beans, and if not- that is okay too.

Heat through over medium heat and serve with garnish.

Banana Cake (or bread)

1/2 C  margarine (I use Gold n Soft or Blue Bonnet)
1 cup sugar
2 eggs
( 1 tsp pure vanilla if desired)
3-4 smaller bananas - mashed
1/4 cup milk
1 tsp lemon juice
2 cups Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

chopped pecans or other nuts if you desire 1/2 cup or so- I don't measure, just throw in a handful or two.

Cream margarine and sugar. Add eggs and beat well. Add bananas (confession- I just throw them in and let the mixer mash them) vanilla if desired, milk, and lemon juice. After those ingredients are mixed in well, add the baking powder, baking soda, and salt. I add these separate from the flour so that they get a better chance to fully incorporate instead of using the sifting method. Then, add the flour and nuts (if you are).

Bake in a 8 x 8 cake/brownie pan- at 350 degrees for approximately 45-50 minutes. Or you can bake in a loaf pan for banana bread and you would need to bake it for an hour.

For a 9x13 pan, double the recipe.

C. Rio Black Beans

C. Rio Black Beans

2 TBSP Olive Oil
2 cloves Garlic, Minced (please- use fresh, it really makes a difference)
1 tsp Cumin
1 can (approx 15 oz) Black Beans, rinsed and drained
1 1/3 Cup Tomato Juice
1 1/2 tsp Salt
2 TBSP fresh Cilantro, chopped

In a Non-Stick skillet, warm Olive Oil over medium heat. Add Garlic and Cumin and heat until you can smell it (just a minute or two- do not burn the garlic, you will be sad) Add Beans, Tomato Juice, and Salt. Stir and warm until heated through. Just before serving, add the Chopped Cilantro.