Sour Cream, Cheddar, and Green Onion Drop Biscuits

I thought I had lost this recipe. Thank goodness I found it while cleaning the kitchen because we are moving.

This recipe is from Cooking Light.

Roll our these biscuits, or drop into 12 muffin tins and bake the same amount of time. These are best the same day they're baked, but you can store them in an airtight container for up to two days. To warm them, wrap loosely in aluminum foil, and place in a 300 degree oven for five to ten minutes.

2 cups all-purpose flour
1 T. sugar
2 t. baking powder
1 t. salt
1/4 t. baking soda
3 T. chilled butter, cut into small pieces
3/4 c. (3oz)shredded sharp cheddar cheese
1/4 c. finely chopped green onions
1 c. buttermilk
1/2 c. sour cream

Preheat oven to 450.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add cheese and onions; toss well. Add buttermilk and sour cream; stir just until moist.

Drop dough by 1/4 cupfuls onto a baking sheet coated with cooking spry. Bake at 450 for 15 minutes or until edges are brown. Remove biscuits from pan; cool on wire racks.

Oatmeal Pancakes

1/2 c. flour (can be whole wheat)
1/2 c. quick oats
1 T. sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 c. buttermilk
1 t. vanilla
2 T. vegetable oil
1 egg

Another New Label- Gluten Free

I am adding a 'gluten free' label to the blog to help you find new recipes to try! Please, read notes I have added in the bottom for some recipes for special changes and feel free to comment changes of your own.

Blueberry Spice Muffins

Penzeys Spice Catalog 2011

1 3/4 cups flour
1/2 cup sugar
2 1/2 cup t baking powder
1 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
1 egg slightly beaten
3/4 cup milk (MSPI coconut milk)
1/3 cup melted butter (MSPI coconut oil)
1 1/4 cups fresh blueberries

Topping:
1 T sugar
1/2 t. cinnamon

Preheat oven to 400 degrees. For the muffins: Combine the dry ingredients in a large bowl. In a small bowl, combine the egg and milk and then add to the dry ingredients along with the melted butter. Stir just until moistened and then fold in the blueberries. Fill greased or paper-lined muffin cups 2/3 full. Combine the topping ingredients and sprinkle over the batter. Bake at 400 degrees for 16-20 minutes or until browned and springy or the toothpick that doesn't hit a blueberry comes out clean. Col a few minutes in the pan and then remove to a wire rack.

Opera-in-the-Park Raspberry Bars

These are so good they should only be made once a year!

Crumb Layers:
1 1/2 cups oatmeal (old-fashioned or quick cooking)
1 cup brown sugar
1 cup butter (2 sticks) (MSPI coconut oil)
1 1/2 cups flour
1 t baking soda

Filling:
3 1/2 cups raspberries
2 T raspberry enlightenment (I used raspberry jam.)
1 1/2 cups sugar
2 T cornstarch
1/3 cup oatmeal (old-fashioned or quick cooking)
1 t. pure vanilla extract
1/2 t. cinnamon

Preheat oven to 350 degree. In a mixing bowl, combine the ingredients for the crumb layers. Mix until crumbly. Press about 2/3 of the mixture into the bottom of a greased 9 by 13 pan and set aside. From the filing, combine the ingredients in a sauce pan. Bring to a boil, stirring occasionally. Remove from the heat and let cool until only slightly warm. Spread over the bottom layer in the pan. Top with the remaining crumb mixture. Bake at 350 degrees until the topping is golden and the raspberry filling is bubbling near the center, about 40 minutes.

Curried Pork Tenderloin

Penzeys Spices 2011 catalog

2 1/2 lb pork tenderloin
2 t. oil
1/2 large onion, chopped
15 oz. can regular or light coconut milk
1/2 cup dried papaya, diced
1/2 cup golden raisins
1/2 cup dried pineapple, diced
2 t. sweet curry powder
1/2 t. cinnamon
1/2 t. powdered ginger
1 cup chicken stock
1/2 T fresh chopped cilantro, optional

Preheat oven to 350 degrees. Heat the oil in a large skillet over medium-high heat. Brown the tenderloin on all sides. Place the pork in a 9 x 13 baking dish. Add the onions to the skillet and cook over medium heat until translucent. Add the coconut milk, papaya, raisins, pineapple and spices and simmer for five minutes. Add the chicken stock and simmer for an additional minute. Pour over the tenderloin and place in the oven. Roast at 350 for 45 minutes. Let rest before carving. Slice and serve with the coconut-fruit sauce on the side. Garnish with fresh cilantro.

CROCKPOT: I didn't want to heat up the kitchen with the oven, so I simply followed the instructions then placed the meat and sauce in the crockpot on low for 8 hours. It turned out great!

I love the sweet fruit with the pork. And it looked beautiful served over rice.

MSPI

Jessica is a doula and has met a lot of moms dealing with MSPI. One of her students, also named Jessica, kindly went through to label some recipes which are MSPI friendly. I hope this helps you find multiple things to enjoy while dealing with MSPI!

Milk soy protein intolerance (MSPI) is a temporary inability to digest the proteins found in cow’s milk and soy products. MSPI is different from a traditional food allergy.

Looking for more MSPI recipes? Look HERE at MSPI Mama.