Bisquick Muffins

My sweet baby's favorite breakfast is a chocolate chip muffin!  I love the ones made with my favorite gf flour but in a pinch, when out of flour, Bisquick offers a great option!!!  I have tried several recipes and have finally come up with one that works really well for me!  :-)

Ingredients:

2 cups GF Bisquick
1/3 cup granulated sugar plus 2 Tbl
1 cup milk plus 2 Tbl
2 Tbl vegetable oil
1 tsp vanilla flavoring (gf)
chocolate chips (use a whole bunch or use just a little- whichever you prefer)

Mix first 5 ingredients really well and then fold in chocolate chips.  Pour in greased muffin tins and bake at 400 until they are golden.

Let me just say, you can do without the extra 2 Tbl sugar if you like - I just believe you can never have too much sugar!  :-)  Also, you can start with 1 cup milk and then add 1 Tbl at a time until the mixture is pourable.  Usually it takes 2 for me.

You could add a little melted butter right to the top of these babies! 

This muffin recipe would be great with blueberries or strawberries or even adding some crushed pineapple would be good!!!!  Mmmmmmm.  Makes me want a muffin!  We could even add a little sugar to the muffin tops right before they go in the oven.  They would be just like Biscuitville's blueberry muffins!  They would look fancy!  hee hee.

Happy Muffin Making!
Christy
XOXO

Cream Soup

My family loves chicken pie!  For a while, I was using Pacific Cream of Chicken soup found at my local Company Shops Market.  It was a little pricey so I decided to try Progresso Cream of Mushroom soup that is labeled gluten free!  YAY!  The flavor was great but my boys were not a fan of the chunks of mushroom.  :-(  Soooo, I started straining my soups to get out all of those chunks.  :-P  That worked well until my local grocery store was always out!  I would check back often and they were always sold out!  I resorted to my pantry, and Google, of course! I found a recipe for cream soup with items I already had.  (I have looked all over the place and cannot find my source for this recipe.  As soon as I find it, I will add it to this post.)  This base is so easy to make ahead and it tastes YUMMY in my chicken pie!  It is also much cheaper than buying soup in a can.

Ingredients:

2 cups instant nonfat dry milk powder

10 Tbl corn starch

1/2 cup potato flakes

1/4 cup bouillon granules (gf)

2 Tbl dried vegetable flakes (optional)

1 tsp onion powder

1/2 tsp dried marjoram

1/4 tsp garlic powder

1/8 tsp black pepper

(By the way, I love the veggie flakes in this recipe!  They add such a great flavor!  I wouldn't make it without them!)

In food processor, combine all ingredients, cover and process.  :-)  Store in a cool, dry place for up to 1 year.

When ready to make soup:

Whisk 1 1/3 cups water and 6 Tbl soup mix together in a microwave safe bowl.  Microwave on high uncovered 2 to 2 1/2 minutes stirring occasionally.  

As I mentioned, this is great in my chicken pie!  It would also be great in chicken noodle soup!  

Happy Comfort Food!

Christy  

XOXO