THIS LOOKS DELICIOUS !!!... Can't wait to try it!

I used cinnamon instead of rosemary and used vegetable oil. I sprinkled sugar on instead of salt and my boys went nuts!!
Thanks so much!

These are WONDERFUL! And a great 'starter' recipe too! The second batch, we added flax seed, chia seeds, and garlic powder! YUM! Thank you oodles for sharing these awesome recipes and instructions! :)

I just made these and am quite disappointed -- Not only are they small, flat, and wouldn't hold together well, they are so salty! I'm about to throw the whole batch away!

What a great economical meal! I did blend the sauce with the beans in the blender before I added the cheese. I also chopped about ¼ cup of spinach to use in place of the parsley. I think the one issue I have with how it turned out, is the choice of cheese I used, pre-shredded mozzarella. I should have used a block of cheese and grated it myself. I believe it would have not strung as much and blended in better. It was still delicious and will be something we eat on our monthly rotation. Thank you!

This was really really good! I wasn't able to find the specified bean blend at Costco but Walmart had a two pound bag of mixed soup beans that had all of these plus limas and garbanzos. I did use ground turkey as Sarah suggested since it was on sale this week. I stirred italian sausage seasoning mix into the turkey but after it cooked in the soup it just tasted like ground turkey again so I won't bother with that step next time. I also cooked this in the crockpot for about 6 hours on high instead of on the stovetop. With the lid on, mine didn't thicken up as much as Tammy's photo shows but the broth was super tasty! I also didn't add the tomatoes until the beans had softened because I've read that their acid can cause beans to take longer to soften--don't know if that's true or not but figured I'd rather be safe than sorry ;) Anyhow--a big two thumbs up from my family!

This is so good! :)

Hi Tammy! I just found your blog today and I'm so excited! I can't wait to start really digging into your recipies and menus for my own cooking (I love to cook but I lack creativity!)

I had to post on your beef pepperoni recipe here. I can't wait to try it. Since eliminating pork from our diet (we started attending a Messianic synagogue about a year ago- was raised Missouri Synod Lutheran) I've been getting weary over replacing everything pork with turkey based products. The turkey usually doesn't have the same taste and texture (I do have to say though that Honeysuckle White makes the best Turkey bacon ever!)
Anyway I can't wait to try this beef pepperoni on my pizzas and spaghetti casseroles. Thanks for the recipe!

I found your site because I just received a Zogirushi bread maker for Christmas, so I have tried your recipe. I went to three different stores to get everything and measured and figured all that I can. (really how much is a pinch and a sprinkle?) It is very dense and does not look anything like your pictures. My friend says it does not look like the yeast was activated, but I put it on top in a dent in the flour like the instructions say to do. Totally away from salt/water/etc. Any recommendations? Here is a link to some pictures: http://www.facebook.com/media/set/?set=a.2848944308290.149837.1399945189&type=1&l=57b976dce7

From Tammy: There are so many variables for homemade yeast breads, I think your best recourse would be to start with using all (or mostly) bread flour or all-purpose flour rather than 100% whole wheat flour. We've done this in the past after moving or changing types of wheat, or other factors which caused failures in our 100% whole wheat bread. In my experience, geographical location can make a big difference in yeast bread results -- and working with 100% whole wheat yeast bread is the most challenging one to perfect! :)

I prepared some for Xmas gifts, and of course I first made a batch to taste ! I added 1 1/2 teaspoon cinnamon to make a "Hot spicy chocolate" and it is soooo yummy !
Thanks for sharing this !

We've made these tortillas a lot over the past year, and love them! I've used whole wheat pastry flour and a whole wheat/white flour combo- both were good. All whole wheat was good too, but doesn't roll out well and breaks easily- so ww pastry flour works well. Every year, I freeze whole jalepenos from a local farm, so I just use those (de-seeded). I cook the tortillas on a griddle so I can cook several at once. We think they taste much better warm than cold.....we love them most just for plain eating (with plenty of butter!)....but they've made great quesadilas/burritos as well. They pair beautifully with Tammy's white chili.

We loved this- I'll definitely be making it again! I made some minor adaptations- substituted black beans for 2 cups of the rice, did 1+ cup of onion and sauted it by itself before adding the other veggies (so the onions were completely soft) and, since I only had some cut pieces of chicken on hand, sauted in some olive oil with salt, pepper, garlic powder and chili powder, instead of grilling. I used the leftover liquid from that to cook my rice, to give it more flavor.....YUM! Oh....and we served with sour cream- because that makes everything taste better! :-)

Oh Tammy these were so good and sooooo easy. I so appreciate all the things you put on here.

I have made this recipe several times, and our family has always enjoyed it. I appreciate that it's a recipe I can make once and serve for at least two meals. I sometimes serve it over polenta instead of pasta for a change, and the flavors are really complementary to the polenta. Thanks for the recipe!

We tried this pizza this week and loved it! I prefer traditional crust (I love yeast breads :-)), but my husband, who loves biscuits, said this just might be his new preference. I really enjoyed the change up (after all, you can never eat enough pizza....so variety in the pizza realm is nice!), and it was nice to have a pizza recipe that could be whipped together so quickly.

I made this last night but used chopped up leftover pot roast instead of ground beef. It was so good and flavorful - and no one complained about leftovers!

I made these a few weeks ago but used sweet potato because I didn't have any pumpkin. They were so good my husband (who generally doesn't care for sweet potato) said I should make them every week! Maybe next time I'll even try it with pumpkin.

We are a gluten-free household. At first glance I thought these were naturally gluten free, at a second look I noticed the wheat flour the recipe called for. I made these exactly like the recipe states except substituted GLAD four (a gluten-free all purpose flour... http://frugalabundance.com/gladflour.htm ) These are delish! Soft, chewy, sweet. Not something I would serve for breakfast, but instead for a mid afternoon pick-me up with a glass of cold milk. Or perfect for a packed lunch individually wrapped in plastic wrap or wax paper.

We made this and LOVED it. I did a few things differently. I used dehydrated potato sliced (re-hydrated), and two 7 oz. cans of canned salmon. Chop the onions fairly small though. I did more of a chunky chop and it was too much. Next time I think I will use dehydrated onions. This is a great gluten-free meal...assuming your using gluten free ingredients.

From Tammy: Thanks for mentioning about the onions. Last time I made this, I did slice them very thinly (despite my older photos showing chunks!). I edited the ingredient list to add that. :)

I'm really interested in making this recipe. I'm hoping to mail some as gifts. It says in the recipe to refrigerate. Does this mean I would not be able to mail it, or is it okay if it is not refrigerated for a few days?