Taco Cheese Biscuits

As a homeschooling mama who tries to serve healthy food, sometimes I just don't know what to make for lunch. But these Taco Cheese Biscuits are yummy, quick, and free from processed ingredients and artificial foods.

The first thing to do, unless you already have some on hand, is make some taco seasoning mix. It's a simple combination of 1/2 tsp oregano, 1 tsp cumin, 1/2 tsp minced garlic, 1 Tbsp chili powder, and 1/8 tsp pepper.

Then turn the oven on to 400ºF, and in a medium-sized bowl, mix up the dry ingredients for the biscuits: 2 cups flour, 4 tsp baking powder,  and 1/4 tsp salt. 

You can use a purchased mix for this, but then it probably would be less healthy. But it might save you a little time, so it's your call. 

Cut in 1/4 cup butter (I use a pastry blender for this, but use whatever works for you), and stir in 3/4 cup milk.

Dump it onto the counter.

Squeeze it together and kneed it a few times, until it sticks together well.

Roll it out into a square.

Brush it with 1 tablespoon or so of water.

Sprinkle 2 tablespoons taco seasoning on.

Sprinkle it with a cup of shredded cheddar cheese.

Roll it up like a jelly roll.

Cut it into 10 slices.

Put the slices onto a baking sheet and bake them for 15 to 20 minutes until they're golden.

Don't they look yummy?

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Food storage: green peppers

I don't know about where you live, but one of the grocery stores in my town often has produce on sale for half price if you get there early enough in the morning. But what do you do with a bag full of past-their-prime green peppers? Well, here's what I do:

 I quarter them, cut out the seeds and most of the white ribs, and chop them up.

Then I put them in freezer bags that I've labeled with a permanent marker, and pop them into the freezer. Whenever I need some for pizza or spaghetti sauce, there they are, and I just scoop out whatever I need.