1 (12 ounce) can refrigerated biscuits (The flakey are good or Grands)
2 tablespoons olive oil
1 lb ground beef (chuck or ground turkey or chicken or lamb)
1⁄2 onion, minced
1 1⁄2 teaspoons salt
1 teaspoon cracked black pepper
1⁄2-1 tablespoon minced garlic
2 tablespoons all-purpose flour
1⁄2 cup beef stock (or chicken or turkey or vegetable)
1 cup frozen mixed vegetables
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh rosemary leaf
1 1⁄2 cups leftover mashed potatoes (or use instant or storebought in a pinch)
1 tablespoon granulated garlic powder
2 tablespoons granulated onion powder
2 cups shredded cheddar cheese
Preheat oven to 425 degrees F.
Spray a 12-count muffin pan with cooking spray. Mold biscuits to the shape of each muffin cup. Par-bake biscuits for 6 to 8 minutes until light golden. Remove from oven and set aside. You will probably need to smash them down with the back of a spoon.
Heat the 2 tbls. oil in a large skillet over medium heat. Add ground beef and brown. Stir in the onions, salt, pepper and garlic and allow to cook together for a couple of minutes.
Mix flour into the meat mixture and stir until a paste consistency is reached. Add beef stock to pan and stir in vegetables and herbs, the last few minutes, until combined.
Reheat mashed potatoes in a microwave for 5 to 6 minutes. Stir in granulated garlic and onion powder.
Spoon equal amounts (approximately 2 tablespoons) of warm potatoes on the bottoms of each par-baked biscuit. Then top with equal amounts of beef mixture (approximately 2 tablespoons). Finally top with equal amounts of Cheddar cheese.
Return to oven and bake for 12 to 15 minutes until cheese is melted and browned. Remove from oven and allow to cool slightly before popping individual pies out with a knife. Enjoy!
Prepare home canning jars and lids according to manufacturer’s instructions.
Combine apple juice and pectin is a large saucepan.
Tie herbs in a cheesecloth bag and add to juice mixture.
Bring mixture to a boil over high heat.
Add sugar until dissolved.
Return to a rolling boil.
Boil hard for 1 minute, stirring constantly.
Discard cheesecloth bag.
Remove from heat.
Skim foam, if necessary.
Ladle hot jelly into hot sterilized jars, leaving 1/4 inch headspace.
Wipe jar rim clean.
Place lid on jar with sealing compound next to glass.
Screw band down evenly and firmly.
Process 5 minutes in a boiling water canner.
3 cups flour
1 1/2 tsp. salt
1 1/2 tsp. instant yeast
1 TBSP. sugar
1 1/2 TBSP. extra virgin olive oil
1/2 tsp. rosemary, more if desired
1/2 tsp. basil, more if desired
1 tsp. oregano, more if desired
1 1/2 cups water
3/4 cup shredded parmesan cheese, more if desired
The night before, combine flour, salt, yeast and sugar in a stainless steel bowl with a spatula.
Add oil, rosemary, basil, oregano, & water. Use a spatula to mix until well combined.
Put a lid on the bowl (or plastic wrap) and let it sit on your counter for 12-18 hours.
Put flour on a pastry mat, silicone mat or your counter. Dump the dough onto the mat with a wooden spatula. The dough will be very wet.
Add more flour to the dough and gently stir with the spatula until the “wetness” is gone.
Add cheese and combine.
Shape dough to the size and shape you want it to be and according to what you are placing your dough in to bake. A ceramic covered baking dish lined with parchment paper works well. (A dutch oven or a cast iron dutch oven will also work for this.)
Place dough into the bottom of your baking dish, put a lid on it and place it in your oven (OVEN SHOULD BE OFF) for approximately 1 1/2 hours.
Remove dough from oven and preheat oven to 425 degrees.
If you like, sprinkle additional cheese and spices on top of the bread at this time.
Put baking dish into the oven covered for 30 minutes.
Take lid off and cook bread for an additional 10-15 minutes or until golden brown