Small Recipes with Biscuit Mix...30-Minute Mini Meatloaves for 2

I saw this recipe on the Betty Crocker Website and wondered if the biscuit mix would make an acceptable substitute for bread or cracker crumbs in a meatloaf-like mixture.   I cut this large recipe down for 2 servings…my husband commented that I didn’t even have to slice it to serve it, and that it was nice and tender, but stayed together well.  Mixing and baking took only 30 minutes, as advertised.  I baked it in my Breville toaster oven.  

My husband didn't like the topping as well as I did...I don't use it anymore and I like it that way too.  I just halve the ketchup and eliminated the brown sugar and use just the ketchup in the meat mixture.

This was so quick and easy I now make it more often.                       

                  30-Minute Mini Meatloaves for 2

  2             tablespoons  ketchup

  2             teaspoons  packed brown sugar

     1/2      pound  ground beef **

  2             tablespoons  Homemade Biscuit Mix or Original Bisquick mix

    1/16     teaspoon  pepper

  1             tablespoon  onion -- finely chopped (1/4 cup)

  1             egg yolk

 Heat oven to 450°F.  In custard cup, stir ketchup and brown sugar until mixed; reserve 1/2 for topping (1 tsp+1 tbsp. or 4 teaspoons). In 1 quart bowl or measuring cup, stir remaining ingredients and remaining ketchup mixture until well mixed.

Spray 4x6-inch or 5 x 7" baking dish with cooking spray. Place meat mixture in pan; pat into 3 x 4" rectangle. Cut lengthwise down center and then crosswise  to form 4 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved ketchup mixture (topping is optional).

Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.

**Or sub 5 oz ground beef and 3 oz ground pork

Martha White Biscuit Mix

                        1 QUART MIX

  1           pound self-rising flour -- sift first (4 cups)

  4          ounces  lard or shortening -- 1/2 cup

Cut shortening into flour with pastry blender or food processor until it resembles coarse crumbs.

Store in a tightly covered container at room temperature (If using shortening).  Refrigerate if using lard.

Mix will keep well up to 4 months on the shelf if using shortening or in the refrigerator if using lard. 

Recipe weighs 20 ounces; 1 cup recipe weighs 5 ounces.                                

                        

Small Recipe with Biscuit Mix...Chocolate Pudding Cake Cups for 2

Clockwise, top right:  Cooling, cake ingredients, ready for oven, ready to serve       

When a recipe is in two Taste of Home cookbooks, it’s usually pretty good.  This one was published in "Taste of Home the Best of Country Cooking 2000” and “Taste of Home Cooking For One or Two published in 2003".

I was interested in it because I thought I could use my Homemade Biscuit Mix in it.  These were simple to mix up with pantry ingredients I always keep on hand; another plus. My husband isn’t a real chocolate fan but he thought this dessert was “just pretty good”…he asked what I used for the chocolate flavor because he especially liked it.  I baked these in some 10 ounce ramekins in my toaster oven, and let them cool about an hour before we ate them.    The sauce was still thin, but we dipped our spoonful’s of cake in it to soak it up.  

I consider this another “win”, easy to make, just enough for two with no leftovers, with ingredients I always have on hand.

            Chocolate Pudding Cake Cups for 2

  2 1/2 ounces  Homemade Biscuit Mix or Bisquick -- 1/2 cup

  2        tablespoons  sugar

  2        teaspoons  cocoa powder

  3        tablespoons  milk

     1/2 teaspoon  vanilla extract

                        TOPPING:

  3        tablespoons  brown sugar

  1        tablespoon  cocoa powder

     1/2 cup  boiling water

            Ice cream or whipped cream -- optional

In a small bowl, combine the baking mix, sugar and cocoa. Stir in milk and vanilla. Spoon into two greased 8- or 10-oz. custard cups.

For topping, combine the brown sugar and cocoa in a bowl. Stir in boiling water. Pour over batter. Bake at 350° (325° in a toaster oven) for 20-25 minutes or until a toothpick inserted in the cake layer comes out clean. Top with ice cream or whipped cream if desired.

Yield:  Makes 2"

Martha White Biscuit Mix

                        1 QUART MIX

  1           pound self-rising flour -- sift first (4 cups)

  4          ounces  lard or shortening -- 1/2 cup

Cut shortening into flour with pastry blender or food processor until it resembles coarse crumbs.

Store in a tightly covered container at room temperature (If using shortening).  Refrigerate if using lard.

Mix will keep well up to 4 months on the shelf if using shortening or in the refrigerator if using lard. 

Recipe weighs 20 ounces; 1 cup recipe weighs 5 ounces.                                

                   

Small Recipes...Pumpkin Marble Cheesecake Bars

This is a recipe I’ve made for a number of years. This time I made it in an 8” square pan and cut them into bars to get smaller portions. These freeze well, after cooling thoroughly overnight in the refrigerator. I also make it in a 9” spring form pan or in a 9” pie plate.  
Pumpkin Marble Cheesecake Bars

Crust
2 Cups Pecans -- finely chopped
1/4 Cup Butter -- melted
1/4 Cup Sugar
Filling
16 Ounces Cream Cheese -- softened
3/4 Cup Sugar, divided
1 Teaspoon Vanilla Extract
3 Large Eggs
1 Cup Canned Pumpkin
3/4 Teaspoon Cinnamon
1/4 Teaspoon Nutmeg
CRUST: Combine pecans, sugar and butter, press onto bottom and 1 1/2 inches up sides of 9" pie pan or spring form pan and bake for 10 minutes at 350°.
FILLING: Combine cream chese, 2/3 of total sugar, and vanilla, mixing at medium speed with electric mixer until well blended.
Add eggs, one at a time, mixing well after each one is added. Reserve 1 cup of batter in another bowl. Add remaining sugar and pumpkin, cinnamon and nutmeg to remaining batter, mix well.
Spoon pumpkin and cream cheese batters alternately over crust, zigzag through batter with a table knife for marble effect.
Bake at 325° for 55 minutes, check 10 minutes before time to see if it’s done.  Don't overbake.   Chill and serve. 
This makes 8 servings of cheesecake, I cut 16 bars from a square pan.
**You can line an 8" square pan with parchment paper with handles and make this recipe. After it cools, carefully remove the cake with the handles and cut into squares or bars suitable for coffee time.

Small Recipes...Pork Tenderloins with Roasted Potatoes for Two

We love pork tenderloins; they are very tender when prepared properly.  They take just a short time to roast, depending on the size, and you can easily make them in a toaster oven, with potatoes roasted at the same time.  No need to peel the potatoes, just cut them in chunks and marinate. 

If you have one of the oven meat thermometers this is the time to use it; as overcooking the meat makes it tougher.  I also use an instant read thermometer; check a little before the time is up to see how close it is to done.

This is a very nice easy-to-make special occasion meal for two, with the bonus of some slices of pork left for delicious sandwiches. 
                    

      Pork Tenderloins with Roasted Potatoes for Two

     1/4      cup  olive oil

  2             teaspoons  minced garlic

  1 1/2      teaspoons  dried rosemary -- crushed

     1/2      teaspoon  salt

     1/4      teaspoon  pepper

  1             pork tenderloin (about 1 pound)

  8             ounces medium red potatoes -- cut into chunks   

  1             slice  bacon

In a glass measuring cup, mix oil, garlic, rosemary, salt and pepper. Place half of the marinade in each of two resealable plastic bags. Add pork to one bag and potatoes to the other bag. Seal bags and turn to coat; refrigerate 4-8 hours or overnight.

Preheat oven to 425°. Drain and discard marinades. Place meat and potatoes in a greased 7 x 11" metal pan with rack.  Top meat with bacon slice lengthwise.

Bake, uncovered, 30-35 minutes until potatoes are tender and a thermometer inserted in pork reads 145°.  DON'T OVERBAKE.   Let stand 5 minutes before slicing.

Small Recipes...Chocolate Cupcakes for a Compact Food Processor

I've looked at this recipe from "Cuisinart’s The Connoisseur's Choice” in the June/July 1991 issue for a long time and never made it.  However, I decided it looked so easy, and we were so unhappy with the chocolate cupcakes I made from a well-known mix last year, that I had to try it.  Although the batter was thin, this recipe made a delicious, fudgy cupcake - perfect for a quick chocolate "fix."

This uses a compact food processor.  I would suggest a regular size food processor if your compact doesn't have a feed tube.  Don't use the smaller bowl inside your larger processor; it's too shallow and makes a mess on the lid.

If you use a large processor, reduce the 10 second last blend to 5 seconds, as it’s more powerful.

This is so fast to make, you need to have your ingredients ready before you start.  Don’t over-process; I use a stopwatch.  I was amazed at how easily this method melted the chocolate.  I used my microwave to heat the water and butter for a minute.  I baked these in my good toaster oven to make them extra fast.

I do hate recipes that divide the ingredients but don’t tell you in the ingredient list.  This is one of those; the sugar is added in two ¼ cup amounts.                       

Chocolate Cupcakes for a Compact Food Processor

  1        Ounce  Unsweetened Chocolate -- quartered

 1/2     Cup  Sugar -- divided

  3        Tablespoons  Water

  2        Tablespoons  Butter

1/2      Cup  Flour, All-purpose

1/4      Teaspoon  Salt

1/8      Teaspoon  Baking Powder

  3        Tablespoons  Buttermilk

1/4      Teaspoon  Vanilla Extract

  1        Large  Egg

Line a 6 cup cupcake pan.

Preheat oven to 350°.

Insert metal blade.  Pulse-chop chocolate and 1/4 cup sugar 8 times; then process until finely chopped, about 45 seconds.

Bring water and butter to a boil in a small saucepan or microwave.  While machine is running, pour liquid through feed tube and process 15 seconds.  Add remaining ingredients and process until blended, about 10 seconds (5 seconds in a regular processor).  Use spatula to scrape work bowl.

Divide batter among cups in muffin pan (about 1/4 cup each) and bake until toothpack inserted in cake comes out clean, 20-25 minutes.

Cool in pan for 10 minutes.  Transfer to wire rack to cool.

6 cupcakes

Frost with any favorite chocolate frosting or dust with powdered sugar.

Small Recipes...Liver and Onions

I have been making this recipe from “Betty Crocker Dinner for Two” since I’ve been married – it comes out perfectly.   I can only buy it locally frozen in packages that serve 4; my husband cuts the package in half for me while still frozen.  Don’t overcook liver, it gets tough as shoe leather – I usually find 10 minutes is enough.

                        Baby Beef Liver and Onions

  2             medium sweet onions -- sliced

     ½         pound  beef liver -- 1/2" slices

                 bacon fat or (lard or shortening)

Peel and slice onions.  Cook in hot bacon fat until golden.  Cover and cook slowly until tender.  Remove to warm plate and keep warm.

Dip the slices of liver in flour.  Brown in hot bacon fat.  Season.  Cook over low heat 10-15 minutes, turning once.  I add a tablespoon or 2 of water before covering.

Serve hot, topped with onions.

Small Recipes...Comeback Sauce for Two

In the cookbook, “Southern Plate” by Christy Jordan, there’s a recipe for Comeback Sauce that is simply equal parts ketchup and mayonnaise.  It’s a good choice where you have kids, but Southern Living has a little more complicated recipe that is better.    I’m giving that recipe here, cut down from 1 ½ cups to 3/8 cup, so it doesn’t last until you have to throw it away.

Now, for my confession, I left out the Worcestershire sauce, ketchup and hot sauce, to make it more to our taste.  Smoked paprika…what can I say, if it’s fresh, it’s a smoky miracle.  I keep it on hand for seasoning salt, and it’s just great for that smoky flavor. 

So, my suggestion, try this recipe, but if you don’t have all the ingredients, try it anyway, it’s delicious with just ketchup and mayonnaise and anything else is just icing on the cake.

Try it with chicken strips, fried shrimp, even fish sticks taste better with some of this sauce to dip them in.      

                 Comeback Sauce for Two

     1/4  cup  mayonnaise

  1          tablespoon  chili sauce

     1/2    tablespoon  ketchup

     1/4    tablespoon  lemon juice

     1/4      teaspoon  smoked paprika

     1/2      teaspoon  Worcestershire sauce

     1/4      teaspoon  hot sauce

     1/8      teaspoon  kosher salt

     1/8      teaspoon  garlic powder

     1/8      teaspoon  onion powder

     1/8      teaspoon  dry mustard

    1/16      teaspoon  freshly ground black pepper

Stir together mayonnaise, chili sauce, ketchup, lemon juice, paprika, Worcestershire sauce, hot sauce, salt, garlic powder, onion powder, dry mustard, and pepper. Cover and chill 30 minutes before serving. Refrigerate 1 week.

  "3/8 cup"

Small Recipes...Chicken Diane for 2

This is one of our favorite special occasion recipes…I make it for anniversary or birthday meals for the two of us.  We used to go to an Italian restaurant whose specialty was Steak Diane for special occasions, sadly they retired.  My husband actually prefers chicken, so this recipe from “Cooking Light 1994” has been perfect, and it’s very quick to make.  It was our 55th anniversary last week, so I had to make our sentimental favorite.

I usually split boneless chicken breasts lengthwise to get the right size portion, and pound them out before freezing them…all the mess at one time!   Sometimes the breast halves are so big I get 3 portions from one.  Just try and buy a small chicken nowadays!      

                          Chicken Diane for 2

     1/4    pound  Fresh Mushrooms -- sliced

     1/3     cup  Onion -- chopped

  2          4 ounce  Chicken Breast Halves -- boneless, skinless

              dash  Salt

              dash  Pepper

     2/3    tablespoon  Fresh Chives -- chopped

     2/3    tablespoon  Fresh Parsley -- chopped

  1          tablespoon  Chicken Broth

  1          tablespoon  Cognac

  1          teaspoon  Dijon Mustard

              olive oil

Using a small amount of olive oil, sauté mushrooms and onion in a large skillet until tender.  Remove and set aside.

Sprinkle chicken breast halves, pounded to a 1/4" thickness, with salt and pepper.

In same pan, sauté chicken 4 minutes until lightly browned.  Turn chicken and spoon reserved mushroom mixture over chicken.

Combine remaining ingredients; pour over chicken.  Cover, reduce heat and simmer 3 minutes until chicken is tender.

Transfer to plates or serving platter; spoon mushroom mixture over chicken.

  "Cooking Light 1994"

Small Recipes...Maple Sausage Skillet

This is a recipe from Down Home Cooking for One or Two that was a hit at our house.  Simple and delicious, I had it on the table in 15 minutes.  

I did modify the recipe for a smaller amount and to use what I normally keep on hand.

I used cooked rice that I batch cook in our Instant Pot and freeze in 1 cup packages just for recipes like this, and I used Johnsonville Smoked Brats that I usually have in the freezer.  (Not a paid advertisement!)  The original recipe called for kielbasa.  I’ve found that any cooked link sausage works just fine, I have used Lil Smokies and maple breakfast sausages too, whatever I have that was on sale.

The maple syrup is the easiest stir-fry sauce I’ve ever used, and it added just the right touch of sweetness.   My husband thinks this should be added to our “Everyday” cookbook, and I agree.                

            Maple Sausage Skillet  

  1          teaspoon  canola oil

     1/4    pound  precooked smoked bratwurst -- sliced

     3/4    cup  sliced fresh mushrooms

     1/2    medium  green pepper -- thinly sliced

     1/2    small  onion -- halved and sliced

     1/2    celery rib -- sliced

  1          tablespoon  maple syrup

     1/8    teaspoon  pepper

  1          cup  hot cooked rice

Prepare rice or reheat frozen homemade cooked rice.

In a large skillet, heat oil over medium-high heat. Add sausage; cook and stir 3-4 minutes or until lightly browned. Add vegetables; cook and stir 3-4 minutes longer or until vegetables are crisp-tender. Stir in syrup and pepper; heat through. Serve with rice or stir the rice right into the stir fry like I do.

Makes 2 servings"

Small Recipes...Sausage Chowder for 2

My husband wants this recipe again…soon!  He says “It’s a keeper for sure”.  I liked it because of the taste and because I always keep the ingredients on hand for other cooking so I can make it at the last minute, and it’s ready in less than a half hour.  I cut it down from 8 to 2 servings.

To make it simpler on a busy weekday, I used frozen Southern-style hash browns; potato cubes that are non-GMO, gluten-free, with no added salt, fat or sugar from Mr. Dell brand.  I keep them in my freezer all the time. I can make a number of different recipes with no potato waste or spoilage.  I also used my own frozen onions and corn, so the only prep work I had was slicing some carrots.  It’s also a good way to use up some fresh potatoes.

The original recipe calls for evaporated milk; I used whole milk with a little ultragel or cornstarch as I didn’t want to find a use for the remaining evaporated milk from the can.

I used pork sausage I had pattied up in 1 ounce patties so I cooked them from frozen and broke them up a little, add the frozen potatoes and onion and the fresh diced carrots and simmered them in the water.  After 15 minutes I added the frozen corn and thickened milk, and then the cheese and cooked another 5 minutes or so until nice and creamy.

    Sausage Chowder for 2  (Gluten free)

  4           ounces  pork sausage

     1/4    medium  onion -- thinly sliced or diced

  1           cup  diced potatoes

     1/2    cup  diced carrots

     3/4    cup  water

     1/2    tablespoon  minced fresh parsley or dried parsley

     1/4    tablespoon  minced basil

     1/4    teaspoon  salt

    1/16   teaspoon  pepper

     1/2    cup  corn

  3           ounces  whole milk

  2           tablespoons  UltraGel or cornstarch -- blend into milk

  2           ounces  American or Velveeta cheese

In a soup kettle or Dutch oven over medium heat, brown the sausage and onion. Slowly add the potatoes, carrots, water, parsley, basil, salt and pepper; bring to a boil. Reduce heat; cover and let simmer for 15 to 20 minutes or until potatoes are tender. Add remaining ingredients, cook 5 to 10 minutes longer or until heated through.

The cookbook is published by the "Iowa Food & Family Project" and you can download it in PDF form here:  Iowa Food and Family Cookbook                 

Small Recipes...One-Pot Chuckwagon Chow

Here’s a recipe from "Taste of Home Down HomeCooking for 1 or 2" that’s similar to others I’ve made, but it’s great to have it already cut down to just the right size for two.                    

I made it in my 8 inch diameter, number 5 Griswold cast iron skillet.  It’s a twenty-minute meal that’s basically an easy can opener type recipe for me, I already keep frozen chopped onion and pepper in the freezer, and I patty up hamburger for the freezer, and two of them were the right amount for this recipe.  I freeze the leftover beans and tomato sauce flat in freezer bags, and keep them in my use-it-up stash in the freezer.  You can sub in frozen corn or a half can of golden hominy for the corn.  

Serve it with a few crackers and a small side salad and you have a hearty, high-fiber meal in a hurry with no leftovers.  This is one way to use a half can of kidney beans left from Bean and Bacon Salad for 2.  

              One-Pot Chuckwagon Chow  

     1/3       pound  lean ground beef  

  1              small  onion -- chopped 

     1/4       cup  chopped green pepper 

  1              garlic clove -- minced 

  1              can  whole kernel corn -- (7 ounces) drained 

     3/4       cup  cooked or canned kidney beans -- rinsed and drained 

     1/2       cup  tomato sauce 

  1              tablespoon  chili powder 

     1/8       teaspoon  pepper 

In a large saucepan, cook the beef, onion and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the corn, beans, tomato sauce and seasonings; cover and cook 5-10 minutes longer or until heated through.

Yield:  Makes 2 servings

Each serving:  488 Calories; 17g Fat (30.8% calories from fat); 32g Protein; 54g Carbohydrate; 21g Dietary Fiber; 57mg Cholesterol; 480mg Sodium.

Small Recipes...Bean and Bacon Salad for 2

Here’s a great picnic salad for 2…from one of our favorite cookbooks, “Practical Produce".  Nice fiber, make ahead, tasty!

We like it with Catalina dressing, and have it with something from the grill and you have a meal in minutes with not much fuss.   Today we had our salad with Brats and Homemade Buns.

I save any rinsed and drained leftover beans in meal-size freezer bags and freeze.  I can use them in soups, chili, casseroles or salads.

 Bean and Bacon Salad for 2

    2/3   cup  Cooked Kidney Beans -- or canned, drained and rinsed

  2         tablespoons  Diced Green Bell Pepper

  2         tablespoons  Diced Celery

  1         tablespoon  Onion -- thinly sliced

  3         slices  Bacon

  1         cup  Lettuce -- torn

Combine beans, peppers, celery and onions and chill.  Cut bacon into 1 inch pieces, fry and drain on a paper towel.

Break lettuce into bite size pieces.  Toss together and serve with favorite salad dressing.

Small Recipes...Deviled Eggs

 I like Deviled eggs, but now that I am cooking for one, or two, I don't eat them fast enough. The Dinner for Two cookbook by Betty Crocker has this recipe I adapted that they say would serve two, but hopefully I will eat all of them or my daughter will stop as she often does and she will help me eat the rest. 

 They call for dry mustard which I do keep on hand but if you don’t, just use regular and it will take less Salad Dressing. I did add more Salad dressing to mine as I like them creamy and tried to sprinkle them with Paprika though I got slightly heavy handed there. I never have been able to just sprinkle them lightly.

 If you have a Deviled Egg recipe that you like use that and just use this as a guide line for the serving size. Next time I will try using just two eggs as I think that would be a better size for me. 

Deviled Eggs

Ingredients

3 hard cooked eggs

¼ teaspoon salt

dash of pepper

¼ teaspoon Dry Mustard

About 2 tablespoons Salad Dressing or to your taste

¼ teaspoon white wine vinegar

Directions

Cut eggs in half lengthwise. Carefully scoop out yolks and place in a small dish.

Mash yolks with a fork and stir in ingredients. 

You can fill egg white half with two spoons or pipe it in with a frosting tip.

Sprinkle lightly with paprika and keep refrigerated until you are ready to use them.

Adapted from Betty Crocker’s Dinner for Two

Small Recipes...Toffee-Coated Peanuts

Clockwise, top left: Finished nuts, baked and cooling, ready for the oven, mixed in 4 cup measuring cup     

This has got to be one of the easiest-to-make nut toffee recipes!  From "Taste of Home 2009 Annual Recipes", I cut it down to make just a half of an 8 ounce bag of peanuts so we could try it, and it was actually the right amount too.  I didn’t have corn syrup on hand, so I tried it with honey; it might have had a better setup with corn syrup, but I don’t know.   My husband really liked it, and I thought it was good too.  I had salted nuts, so I left out the salt in the recipe.   The nuts didn’t last long!                 

        Toffee-Coated Peanuts

  2             tablespoons  sugar

  1             tablespoon  butter -- melted

  1             tablespoon  corn syrup or honey

     1/2      teaspoon  ground cinnamon

     1/8      teaspoon  salt

     1/8      teaspoon  ground nutmeg

  1             cup  unsalted dry roasted peanuts (4-5 ounces)

In a large bowl, combine the sugar, butter, corn syrup, cinnamon, salt and nutmeg. Add peanuts; toss to coat. Transfer to a greased 8x12-in. baking pan. (I used parchment paper).

Bake at 300° for 20-25 minutes or until bubbly and golden brown, stirring once. Cool on a wire rack; break apart if necessary. Store in an airtight container.

Small Recipes...Scalloped potatoes for one

The nice baking dish is a present from Sue. Just the right size!  

 One of the ways I like to eat and fix potatoes is by scalloping them. There are many recipes out there and I tried this one for scalloped potatoes for one. It was very good and no flour needed. However my potato was larger than the one called for so I used more milk than the recipe called for. I did omit the cheese just because I don’t care for cheese in my potatoes. One of the perks of cooking for one is that you can fix dishes to suit just yourself.

 One large potato made enough for two servings so I am going to freeze the left over portion to have another day. If your potato is larger than a small potato use about ⅔ cup of milk and bake for 40 to 45 minutes. 

Scalloped Potatoes for One

Ingredients

1 small potato, peeled and sliced (about ½ cup)

⅓ cup milk (depending on the size of your potato)

¼ teaspoon salt

⅛ teaspoon pepper

½ teaspoon butter (to butter baking dish with)

1 to 2 tablespoons shredded cheddar cheese

Directions

 In a small saucepan, combine potato slices, milk, salt and pepper; bring to a boil. Pour into a buttered 10-oz. Custard cup. Sprinkle with cheese. 

 Bake uncovered at 375° for 35 minutes or until potatoes are tender adding more milk if they look too dry. Sprinkle with paprika.