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Calorie Free Pizza
This episode is jam-packed with goodies, so we hope you enjoy the fun.
First, you’re all warmly invited to our post-Thanksgiving open house. It’s free, fun, and festive, and takes place on Friday, November 29 between 1-5 PM eastern time. To register your seat. please visit this link.
We also mention some of our hardware that’ll be on sale for Black Friday. Check out the episode for all the details, and shop with us between Friday the 29th and Monday December 2nd to save twenty-five percent on nearly everything on MysticAccess.com.
We know the holidays are a super stressful time for many, and we provide some tips we hope may prove helpful. We also discuss some tools we recently purchased to help with our own stress, including these cuddly pizzas, some pretty fidget rings, and this adorable weighted bunny. Note that these are affiliate links; purchasing from these links gives Mystic Access a small commission. We only recommend products and services we use and love ourselves.
Finally, it’s the food edition this time around, and Lisa Salinger joins Kim in the castle kitchen to share some yummy recipes.
Kim shares:
Mashed Potato Sou;
Taken from:
Mashed Potato Soup
Total Time: 25 minutesYield: 4-6 servingsDiet: Vegetarian
INGREDIENTS
• 2 tablespoons butter
• ½ small onion, diced
• 1 tablespoon all-purpose flour
• 2 cups vegetable or chicken stock
• 1 teaspoon Italian seasoning
• 3 cups leftover mashed potatoes
• 1/3 cup Parmesan cheese, freshly grated
• salt and pepper (to taste)
• cheddar cheese, shredded (optional, for topping)
INSTRUCTIONS
1. In a large stockpot melt butter over medium-high heat, until it starts to bubble, about 1 minute. Add onion and sauté until soft and tender and starting to brown, about 3-4 minutes.
2. Add flour and mix well until evenly combined with the onion mixture and continue to cook for another minute. Pour in stock and Italian seasoning and mix well. Bring the mixture to a simmer, about 3-4 minutes,
3. Add in mashed potatoes and Parmesan cheese. Mixing until all the potatoes have broken up and the cheese has melted. Season with salt and pepper to taste. Let the soup simmer over medium heat for 8-10 minutes until thickened to a desired consistency, stirring occasionally.
4. Ladle into bowls and top with shredded cheddar cheese.
NOTES
How to store: Keep leftover mashed potato soup in an airtight container in the refrigerator for up to three to four days.
How to freeze: Although you can safely freeze mashed potato soup, I don’t recommend it. Potatoes break down when frozen and the soup will lose some of its creamy texture, can become grainy, and lose some flavor. If you do want to freeze it, store it in an airtight container or freezer bag and freeze for up to 3 months.
How to reheat. Reheat mashed potato soup on the stove over medium-low heat until warmed through, about 5-10 minutes. If the soup has thickened up too much in the fridge, add in some water or stock until desired consistency is reached. Season with salt and pepper to taste, if needed.
Lisa shares:
Jiffy Corn Mix
Taken from:
https://www.backtomysouthernroots.com/jiffy-corn-pudding/#recipe
Ingredients
• 1 egg
• 14 oz. creamed corn
• 14 oz. whole kernel corn drained
• 1 cup sour cream
• 1 box of Jiffy Corn Muffin Mix
• 1/2 cup butter melted
INSTRUCTIONS
1. Start by adding an egg to a medium-sized bowl and beat it a little.
2. Next, add the creamed corn.
3. Drain the liquid (and get rid of the liquid) off of the can of whole kernel corn and add the corn to the bowl.
4. Add the sour cream and mix well.
5. Finally, add the box of Jiffy Corn Muffin Mix and mix well.
6. Pour the melted butter into a greased 8″ x 8″ baking dish.
7. Add the Jiffy mixture to the baking dish and bake for one hour.
Thanks, as always, for listening.
View all episodes
By Chris Nova, Kim Nova
4.3
1212 ratings
This episode is jam-packed with goodies, so we hope you enjoy the fun.
First, you’re all warmly invited to our post-Thanksgiving open house. It’s free, fun, and festive, and takes place on Friday, November 29 between 1-5 PM eastern time. To register your seat. please visit this link.
We also mention some of our hardware that’ll be on sale for Black Friday. Check out the episode for all the details, and shop with us between Friday the 29th and Monday December 2nd to save twenty-five percent on nearly everything on MysticAccess.com.
We know the holidays are a super stressful time for many, and we provide some tips we hope may prove helpful. We also discuss some tools we recently purchased to help with our own stress, including these cuddly pizzas, some pretty fidget rings, and this adorable weighted bunny. Note that these are affiliate links; purchasing from these links gives Mystic Access a small commission. We only recommend products and services we use and love ourselves.
Finally, it’s the food edition this time around, and Lisa Salinger joins Kim in the castle kitchen to share some yummy recipes.
Kim shares:
Mashed Potato Sou;
Taken from:
Mashed Potato Soup
Total Time: 25 minutesYield: 4-6 servingsDiet: Vegetarian
INGREDIENTS
• 2 tablespoons butter
• ½ small onion, diced
• 1 tablespoon all-purpose flour
• 2 cups vegetable or chicken stock
• 1 teaspoon Italian seasoning
• 3 cups leftover mashed potatoes
• 1/3 cup Parmesan cheese, freshly grated
• salt and pepper (to taste)
• cheddar cheese, shredded (optional, for topping)
INSTRUCTIONS
1. In a large stockpot melt butter over medium-high heat, until it starts to bubble, about 1 minute. Add onion and sauté until soft and tender and starting to brown, about 3-4 minutes.
2. Add flour and mix well until evenly combined with the onion mixture and continue to cook for another minute. Pour in stock and Italian seasoning and mix well. Bring the mixture to a simmer, about 3-4 minutes,
3. Add in mashed potatoes and Parmesan cheese. Mixing until all the potatoes have broken up and the cheese has melted. Season with salt and pepper to taste. Let the soup simmer over medium heat for 8-10 minutes until thickened to a desired consistency, stirring occasionally.
4. Ladle into bowls and top with shredded cheddar cheese.
NOTES
How to store: Keep leftover mashed potato soup in an airtight container in the refrigerator for up to three to four days.
How to freeze: Although you can safely freeze mashed potato soup, I don’t recommend it. Potatoes break down when frozen and the soup will lose some of its creamy texture, can become grainy, and lose some flavor. If you do want to freeze it, store it in an airtight container or freezer bag and freeze for up to 3 months.
How to reheat. Reheat mashed potato soup on the stove over medium-low heat until warmed through, about 5-10 minutes. If the soup has thickened up too much in the fridge, add in some water or stock until desired consistency is reached. Season with salt and pepper to taste, if needed.
Lisa shares:
Jiffy Corn Mix
Taken from:
https://www.backtomysouthernroots.com/jiffy-corn-pudding/#recipe
Ingredients
• 1 egg
• 14 oz. creamed corn
• 14 oz. whole kernel corn drained
• 1 cup sour cream
• 1 box of Jiffy Corn Muffin Mix
• 1/2 cup butter melted
INSTRUCTIONS
1. Start by adding an egg to a medium-sized bowl and beat it a little.
2. Next, add the creamed corn.
3. Drain the liquid (and get rid of the liquid) off of the can of whole kernel corn and add the corn to the bowl.
4. Add the sour cream and mix well.
5. Finally, add the box of Jiffy Corn Muffin Mix and mix well.
6. Pour the melted butter into a greased 8″ x 8″ baking dish.
7. Add the Jiffy mixture to the baking dish and bake for one hour.
Thanks, as always, for listening.
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