Pinning it down {3}...reuse, repurpose, recycle

It's no wonder I am on my third installment of Pinning It Down here on my food blog. I admit I enjoy Pinterest, but I am still trying not to get too cozy with beautiful homes and elaborate projects (trying to keep that dastardly covetous demon off my shoulder). Food, however, I can do without getting carried away. So I'm pinning away good things to eat and clever kitchen tips.

This is so simple and so genius (whoever thought it up is most worthy of a Nobel Peace Prize -- dontcha think?). I don't think I'll ever throw away another whole plastic soda or water bottle. Just cut the bottom third or so off (mostly below the curve at the top) and stuff an open bag up through the mouth (it helps to twist it a little), fold the bag down and put the cap bag on. The bag doesn't come untwisted, so the contents stay fresh. Love it! You could do this with any thin-ish kind of bag -- crackers, chips, cookies, even bread, and possible milk bottles as well as long as you give 'em a good scrub first.

My college son (environmental policy and management major) is becoming so proud of my reuse- repurpose-recycling. What he doesn't know is I'm just cheap!

Note: I deleted the original pin because I could not locate the source.

Pinning it down {2)...7up Biscuits

Joining Sarah and friends today for my second edition of Pinning it Down

I think I saw these biscuits on my first day of using Pinterest and I knew they would make it to the table in the near future. It only took a few days. They were the hit of the meal, I must say, and my husband declared them the best biscuits he had ever eaten. I wasn't sure whether to be insulted or flattered, as I have been making biscuits from scratch for 25 years.

This recipe, since is starts with Biscuit, is not what I consider to be scratch, but the end result is pretty dang good. And if you are accustomed to canned biscuits (or no biscuits) you will be delighted with the end result. Yum. They would be a delicious addition to any breakfast or dinner (or a meal in an of themselves for lunch!).You might think that they will be sweet, with the 7up in them, but they were no sweeter than standard baking powder biscuits.

7up Biscuits

 nine biscuits

Printer version

2 cups Bisquick*

1/2 cup sour cream

1/2 cup 7up or other lemon lime soda like Sprite or Sierra Mist

1/4 cup butter

Heat oven to 450 degrees F.

In a square nine-inch pan place 1/4 stick butter. Melt in microwave (or pour melted butter into pan).

In a bowl, combine baking mix, sour cream and soda pop. Stir with a spoon until liquid is incorporated. sprinkle surface with flour or additional baking mix. Pat dough into a 1/2 inch flat. Cut with a biscuit round (I got exactly nine biscuits). Place biscuits in pan in melted butter. Bake for 10 to 15 minutes until golden brown.

*or similar baking mix like Jiffy -- which is much less expensive, or even homemade -- fyi, that link is untested by me

 Before baking

 After

Source: Pinterest

 

Pinning it down {1}…Pumpkin Pie Dip

Joining Sarah, Pam and friends today for my first "Pinning it down" post.

I admit to holding Pinterest off for quite awhile. I read about it all over blogdom, and I thought that it might be a near occasion of sin for me, the way Pottery Barn catalogs are. I put them right in the burn pile without even peaking. Though we have a lovely home, the images within the pages create in me a feeling of dissatisfaction. So I don't look. I was afraid pinterest would do the same thing. But then I heard from lovely readers who had "pinned" my recipes and I knew if there was food there, I needed to go.

I have had no feelings of dissatisfaction thusfar, but I am a beginner. I have, however, found lots of yummy foods to try, and I tried a recipe that's been on my list of recipes to try for several months. Just pinning the pic got me moving.

And by the way, if you are on Pinterest, leave me your moniker in the comm box so I can follow you. I'd love to see what you're pinning.

This Pumpkin Pie Dip was spotted at The Girl Who Ate Everything back in the fall. I think I get burned out quickly on pumpkin recipes in the fall, so it was nice to wait on this one until winter. We really enjoyed it. Standing in the grocery store, however, with recipe pulled up on my iPhone, I made a quick decision to not follow the recipe. I use Cool Whip for exactly two recipes in all my cookbooks. I don't like it, but for those two recipes Cool Whip is the thing. Standing in the dairy aisle, I decided to go with the real deal, whipping cream. Thus, modifications have been made. Because there is no sugar in whipping cream (vs Cool Whip) there is less sugar in the recipe "my way." I think it was plenty sweet from the sugar in the pudding mix. This dip would be crazy good with gingersnaps, or cinnamon graham crackers, but I love, love the salty sweet thing you get from serving this with my new fave pretzel -- Cinnamon Raisin Twists (PS the raisin comes from powder and

juice -- no actual raisins).

Pumpkin Pie Dip

1 1/2 cups whipping cream

small box instant vanilla pudding

1 cup pumpkin (pure pumpkin, not canned pie mix)

1 1/2 t. pumpkin pie spice (or 3/4 t. cinnamon, 1/4 t. ginger, 1/4 t. cloves, 1/4 t. nutmeg, 1/4 t. allspice)

Add spices and pudding mix to whipping cream in the bowl of your mixer. Whip on medium high until whipping cream is stiff and holds a peak. Stir in pumpkin and chill for an hour or so or until ready to use. Serve with apple slices, pretzels, or cookies.