Easy Soups and Breads

By Tara Bench

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Olive, Oat, and Whole-Wheat Bread

Dill-Ricotta Biscuits and Seeded Crackers

Dill-Ricotta Biscuits and Seeded Crackers don't need to rise, so they're quick, easy -- and perfect with any soup.

Dill-Ricotta Biscuits
Makes 12 Biscuits
Work time: 15 minutes
Total time: 55 minutes

Seeded Crackers
Makes 40 Crackers
Work time: 30 minutes
Total time: 1 hour
Links to recipes below Tara's Tip

Tara's Tip: Freezing Soup
No matter how yummy it is, that big pot of homemade soup you've cooked for your family will never be finished in one meal. Here's how to divvy up your labor of love so it's easy to store and ready to grace your table several times.

- Pour 2 to 3 cups of cooled soup into quart-size heavy-duty resealable plastic bags and seal.
- Place bags in single layers on small baking sheets in the freezer.
- Once the soup is frozen, remove the baking sheet. Now you have packages that fit neatly in nooks and crannies of your freezer!

Use this handy method for space-saving freezer storage of homemade pasta sauce and other liquids, too.

Originally published in Ladies' Home Journal, February 2008.

Dill-Ricotta Biscuits recipe

Seeded Crackers recipe

Olive, Oat, and Whole Wheat Bread recipe

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