If you're a fan of Mexican food, today's post is sure to make you happy. Here are six recipes from South of the Border, including Beef and Bean Burritos and Chicken Enchiladas Verde. Enjoy!
TEX-MEX MACARONI AND GROUND BEEF CASSEROLE
This comes from Diana Rattray, Southern Food expert at About.com. Diana wrote, “Taco seasoning and nacho cheese soup help to flavor this easy, tasty casserole. Serve this casserole with cornbread or biscuits.This is a great casserole to make for a family meal or potluck dinner.” Serves 6 to 8.
To view this online, click here.
Ingredients
8 ounces elbow macaroni or mini ziti
1 cup chopped onion
1 pound lean ground beef
1 large green bell pepper, chopped
1 clove garlic, minced
1 package (1 ounce) taco seasoning
1 can (about 10 1/2 ounces) nacho cheese soup
1 can (6 ounces) tomato paste
1 can (14.5 ounces) diced tomatoes, undrained
2 cups shredded Mexican blend of cheeses, such as Cheddar Jack
Preparation
Cook macaroni or mini ziti in boiling water as directed on the package. Drain and rinse with hot water; set aside.
Heat oven to 350°. Grease a 2 1/2 to 3-quart baking dish or spray with nonstick cooking spray.
In a large skillet, brown the ground beef, stirring and breaking up, with the onion until onion is softened. Add the bell pepper and continue cooking, stirring, until beef is no longer pink. Add the garlic and taco seasoning and cook for 1 minute longer.
Add soup, tomato paste, diced tomatoes, and half of the cheese. Cook, stirring, until blended and bubbly. Add the drained macaroni and spoon into the prepared baking dish. Top with the remaining cheese and bake for 10 to 15 minutes, or until the casserole is bubbly and cheese topping has melted.
Note: If you cover and refrigerate earlier in the day, allow more time for warming the casserole.
BEEF AND BEAN BURRITOS
This comes from Ree Drummond of The Food Network's The Pioneer Woman. Total time: 55 min; Prep: 35 min; Cook: 20 min; Yield: 6 to 8 servings; Level: Easy
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/beef-and-bean-burritos-recipe.print.html?oc=linkback
Ingredients
1 medium onion, diced
2 pounds ground beef
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon ground oregano
1/4 teaspoon salt
Three 7-ounce cans Mexican tomato sauce (I use El Patobrand) or enchilada sauce
One 28-ounce can refried beans
3/4 cup grated Cheddar, plus extra for sprinkling
12 burrito-size flour tortillas
1/2 cup fresh cilantro leaves
Directions
Preheat the oven to 170 to 180 degrees F.
In a large skillet over medium heat, cook the onions until softened. Then add the ground beef and cook until the beef is cooked through. Add the cumin, chili powder, oregano and salt and stir to combine. Pour 2 cans of the Mexican tomato sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry.
Meanwhile, heat the refried beans in a saucepan over medium-low heat. Add the cheese, and stir it in till it's melted. Remove from the heat.
Heat the tortillas in the microwave for 1 minute, and then spread a small amount of beans on each tortilla. Add a small amount of the meat. Fold over the ends of the tortilla, and then roll them up. Repeat with the rest of the tortillas. Then place them in a large baking dish, cover with foil and keep warm in the oven.
When ready to serve, drizzle the remaining can of tomato sauce over all of the burritos and sprinkle with more grated Cheddar. Return to the oven for a couple of minutes just to melt the cheese.
Sprinkle the tops with the cilantro leaves and serve immediately to the fork-bangers in your life. They'll kiss you and hug you. Repeatedly.
VEGETARIAN TORTILLA SOUP
This is from Alison Roman in The New York Times cooking email. Alison wrote, “This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.”
Yield: 4 servings; Time: 1 1/4 hours
To view this online, click here.
Ingredients
For the Soup:
2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
For the Tortillas and Assembly:
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving
Preparation
Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
CHICKEN ENCHILADAS VERDE
This is from FamilyTime, and begins, “What to do with leftover chicken or turkey? These baked chicken enchiladas are the perfect solution...and they're so good, you'll want to make them again and again.”
Serves: 6 servings (1 enchilada each); Prep Time: 15 minutes; Cook Time: 30 minutes
To view this online, click here.
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/3 cup water
1 can (4.5 ounces) chopped green chiles, drained
1 teaspoon Dried oregano leaves, crushed
1 teaspoon chili powder
2 cups shredded cooked chicken
1/2 cup shredded Mexican cheese blend (about 2 ounces)
6 corn tortilla (6-inch), warmed
Directions
Heat the oven to 400°F. Stir the soup, water, chiles, oregano and chili powder in a medium bowl.
Stir 1 cup soup mixture, chicken and 1/4 cup cheese in a medium bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Sprinkle with the remaining cheese. Cover the baking dish.
Bake for 30 minutes or until the enchiladas are hot and bubbling.
Creamy Chicken Enchiladas Verde: For a creamier version, reduce the water to 1/4 cup and stir 1/4 cup sour cream into the soup mixture.
Flavor Variation: Top the baked enchiladas with chopped tomatoes, sliced green onion, sliced pitted ripe olives and/or salsa.
Easy Substitution: You may substitute flour tortillas for the corn tortillas in this recipe.
MEXICAN LASAGNA
This is from tbsp., and begins, “A delicious twist on lasagna!”
Prep: 30 minutes; Total: 1 hour 10 minutes; Servings: 10
View this online here.
Ingredients
6-8 large tortillas
1 lb ground beef
1 packet Old El Paso™ taco seasoning mix
1/3 medium onion, diced
1 can (19 oz) Old El Paso™ mild red enchilada sauce
1 can (16 oz) Old El Paso™ refried beans, any type
1 1/2 cup cheddar or mexican blend cheese
3 small or medium tomatoes, diced
Cilantro, as desired
Black olives, as desired
Sour cream, for topping
Shredded lettuce, for topping
Directions
Preheat oven to 350°F. In a large non-stick skillet on stove, cook onions and beef until cooked through. Remove skillet from heat, drain off grease and stir in taco seasoning. Set aside.
Cover the bottom of a 9x13-inch baking dish with a thin coat of enchilada sauce. Layer tortilla halves in the bottom of the pan with the cut (straight) sides facing outward toward edges of pan. Cut pieces of another tortilla as needed to fill in any gaps and create a solid tortilla layer in the bottom of the pan.
Continue layering ingredients in the following order, making sure to save enough of each ingredient to form a second layer: refried beans, enchilada sauce, beef and onion mixture, shredded cheese, diced tomatoes, and chopped cilantro and black olives (if desired).
Using equal amounts of ingredients as the first layer, form your second layer in the following order: tortillas, beans, enchilada sauce, meat and onions, cheese, tomatoes, cilantro and olives.
Top with a final layer of tortillas, and cover with a thin coating of enchilada sauce and cheese.
Bake lasagna for 30-45 minutes until cheese is melted and tortillas start to crisp. Serve with sour cream, lettuce and additional toppings as desired.
CHICKEN FAJITA PASTA
This is from tbsp.com, and begins, “Tex-Mex meets Italian in this awesomely easy weeknight dinner dish.”
Prep: 20 minutes; Total: 40 minutes; Servings: 4
To view this online, click here.
Ingredients
1 tablespoon olive oil
1 lb. chicken breast, sliced thin
1 packet Old El Paso™ taco seasoning mix chicken
1/4 cup water
1/2 red bell pepper, sliced thin
1/2 green bell pepper, sliced thin
1/2 yellow bell pepper, sliced thin
1/2 red onion, sliced thin
1/2 lb. spaghetti (1/2 of a 16 oz. box)
4 oz. cheddar cheese, grated
Salt and pepper
Directions
In a large skillet, add olive oil over medium heat. Once hot, add the chicken and cook, stirring regularly, until chicken is cooked through, around 8 minutes.
Add chicken seasoning to the skillet along with 1/4 cup water and stir together. Add sliced bell peppers and onion and cook until they are softened a bit.
Meanwhile, cook spaghetti according to package until al dente. When pasta is cooked through, use tongs to move it directly from the cooking water to the chicken fajita skillet. Stir to combine, and season with salt and pepper to taste.
Top the skillet with grated cheddar cheese and reduce heat to low until cheese is melted. Serve hot.
Showing posts with label FamilyTime. Show all posts
Showing posts with label FamilyTime. Show all posts
Wednesday, March 7, 2018
Tuesday, January 10, 2017
Mac and Cheese
Who doesn't love Mac and Cheese? It has got to be one of those iconic, all-time favorite comfort foods. Ask a dozen different cooks, and chances are you'll get a dozen variations of this yumminess. It seems most of us who do any kind of cooking have our version of it that we whip up periodically.
Well, here are six variations to add to your Mac and Cheese line-up. Add a veggie and dessert, and voila! Enjoy!
HOMEMADE MACARONI AND CHEESE
I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.
1 box (16 ounce) cannelloni pasta (see Note)
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper, to taste
Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.
Turn oven on to 350 degrees.
Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.
In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.
Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.
Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.
This makes 4 – 5 servings.
Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)
BENECOL MACARONI AND CHEESE
For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.
1/2 lb. small shell style macaroni
4 Tbs. Benecol
3 Tbs. all purpose flour
3 Tbs. finely chopped onion
1 1/2 C 2% milk, warmed
few drops Tabasco Sauce
1-pint nonfat cottage (or ricotta) cheese
1 tsp. salt
1/2 C flavored bread crumbs
1 Tbs. olive oil
Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.
To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.
In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.
Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber
APPLE-CHEDDAR MAC AND CHEESE
This comes from FamilyTime, and begins, “Raise your hand if you like mac and cheese? And when it's teamed with apples, you'll want to raise both hands!” Serves: 4; Prep Time: 25 to 30 minutes; Cook Time: 30 minutes.
To view this online, click here.
Ingredients
1 1/4 cups dry elbow macaroni
1 1/2 cups small diced, unpeeled, tart green or red apples
2 tablespoons butter
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
2 1/4 cups whole milk, lower fat milk can be substituted
1 small bay leaf
2 1/3 cup shredded sharp white or yellow Cheddar cheese
1/2 teaspoon dry sherry (see second note)
Salt to taste
Ground white pepper to taste
1/3 cup panko bread crumbs, regular bread crumbs can be substituted
Directions
Butter a 1 1/2-quart round casserole.
Cook the pasta in a large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking and drain well. Return the pasta to the saucepan and add the apples.
Meanwhile, melt the butter in a heavy saucepan. Add the onions and cook over medium heat for about 3 minutes or until tender. Add the flour and cook, stirring, for about 1 minute or until fragrant. Slowly add the milk, whisking constantly until simmering gently. Add the bay leaf, reduce the heat to low and cook, stirring, for 10 minutes.
Preheat the oven to 350°F.
Remove and discard the bay leaf and then stir 2 cups of the cheese and the sherry into the milk. Cook for 1 to 2 minutes, stirring until the cheese melts. Remove the pan from heat and season to taste with salt and pepper.
Add the cheese sauce to the pasta and apples and stir gently to combine. Transfer the mac and cheese to the casserole and sprinkle with the remaining cheese and the panko. Bake, uncovered, for about 30 minutes or just until heated through and lightly browned. Let stand for about 5 minutes before serving.
Note: You can bake the mac and cheese in individual ramekins. Butter them and bake for about 15 minutes.
Note: If you’re like me and don’t have alcohol around the house, no worries. Omit the Sherry, or add 1/2 teaspoon of milk or water with the cheese.
Per Serving: 600 calories; 33 g fat; 20 g saturated fat; 100 mg cholesterol; 660 mg sodium; 48 g carbohydrate; 3 g fiber; 27g protein
PERFECT MACARONI AND CHEESE
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “Lots of Cheddar cheese inside and on top make this a delicious, creamy macaroni and cheese. Serve this casserole as a main dish with a salad or serve it as a side dish.” Prep Time: 20 minutes; Cook Time: 30 minutes; Cook Macaroni: 8 minutes; Total Time: 58 minutes; Yield: Serves 4 to 6.
To view this online, click here.
Ingredients
8 ounces macaroni
4 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup half-and-half or light cream
1 cup milk
1 teaspoon Dijon mustard or a spicy brown mustard
2 1/2 to 3 cups shredded Cheddar cheese
1 cup soft bread crumbs, tossed with 1 1/2 tablespoons melted butter
Preparation
Heat oven to 375°. Grease a 2-quart baking dish.
Cook macaroni in boiling salted water following package directions. Drain in a colander and rinse with hot water.
In a medium saucepan, melt the butter over medium heat. Stir in flour until smooth and bubbly. Continue cooking and stirring for 1 minute. Add the salt, pepper, cream, and milk and cook, stirring constantly, until thickened. Add mustard and 2 cups of the cheese.
Continue cooking, stirring, until cheese is melted.
Combine the sauce mixture with the drained macaroni. Spoon into the prepared baking dish and top with the remaining 1/2 to 1 cup of shredded cheese.
Scatter the buttered bread crumbs evenly over the cheese layer.
Bake for about 25 minutes, until lightly browned and bubbly.
GRANDMA'S MAC AND CHEESE
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
Both of my grandmas were characters—I could write a book about either one. This is my dad's mom's version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.
1 lb. elbow macaroni
1 – 2 jars of Cheese Whiz
Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!
BAKED MACARONI AND CHEESE
This is from an old Weight Watchers' email. Serves: 8; 5 Points (old points value).
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
Well, here are six variations to add to your Mac and Cheese line-up. Add a veggie and dessert, and voila! Enjoy!
HOMEMADE MACARONI AND CHEESE
I had been looking for a really simple but good homemade macaroni and cheese recipe, and this fits the bill. My daughter and granddaughter had come over on my granddaughter's birthday; while they were here, my daughter whipped up this recipe. She'd been making it for quite a while. It was a definite hit with everyone in the house.
1 box (16 ounce) cannelloni pasta (see Note)
3 tablespoons butter
3 tablespoons flour
2 cups milk
2 cups shredded cheddar cheese
Salt and pepper, to taste
Note: Just about any tubular pasta can be used in this recipe, though it seems to work best with something bigger than elbow macaroni. Some of the better substitutes for the cannelloni would be ziti, penne, rigatoni, or elicoidali.
Turn oven on to 350 degrees.
Cook pasta according to package directions. If the package gives you a bracket – say, 12 – 14 minutes – lean toward the lower time, since you don't want the pasta to be too mushy. Drain, rinse, and set aside.
In a large pot, melt butter on low heat, then add flour, salt, and pepper. Cook on low heat, stirring continuously, for 2 to 3 minutes. Add milk and cook on medium heat for approximately 5 minutes until mixture thickens, stirring continuously.
Remove from heat and add macaroni, stirring it into mixture. Add the shredded cheese, and stir in completely.
Pour mixture into a 13 X 9 inch pan and bake at 350 for 10 – 15 minutes. Remove carefully, as it will be hot. (You knew that, right?) Dig in.
This makes 4 – 5 servings.
Photo: Homemade Macaroni and Cheese, on the left in the blue dish, and Benecol Macaroni and Cheese, on right, in orange casserole dish (from Avon)
BENECOL MACARONI AND CHEESE
For several years, there was a magazine dedicated to walking, titled Walking Magazine. It had many good articles, tips and recipes for those of us who feel a little more comfortable race-walking than running. Unfortunately, the magazine folded several years ago. This recipe was in it during its final year. Serves 4.
1/2 lb. small shell style macaroni
4 Tbs. Benecol
3 Tbs. all purpose flour
3 Tbs. finely chopped onion
1 1/2 C 2% milk, warmed
few drops Tabasco Sauce
1-pint nonfat cottage (or ricotta) cheese
1 tsp. salt
1/2 C flavored bread crumbs
1 Tbs. olive oil
Preheat oven to 375 degrees. Spray a 9-by-9 inch pan liberally with nonstick cooking spray. Cook shells according to package directions, strain, and rinse with cold water. Set aside.
To prepare sauce, melt Benecol in 2-quart saucepan over medium heat. Quickly whisk in flour, add onions, and cook for 1 minute. Slowly pour milk into flour mixture, whisking constantly to avoid lumps. Add Tabasco Sauce and cook an additional minute. Whisk in cheese and salt, and blend in shells; transfer mixture to prepared pan.
In small bowl, mix oil and bread crumbs together; spoon over top of macaroni and cheese. Bake for 20 minutes.
Per Serving: 510 calories; 27.2% calories from fat; 3G saturated fat; 65G carbohydrates; 12MG cholesterol; 612MG sodium; 2G fiber
APPLE-CHEDDAR MAC AND CHEESE
This comes from FamilyTime, and begins, “Raise your hand if you like mac and cheese? And when it's teamed with apples, you'll want to raise both hands!” Serves: 4; Prep Time: 25 to 30 minutes; Cook Time: 30 minutes.
To view this online, click here.
Ingredients
1 1/4 cups dry elbow macaroni
1 1/2 cups small diced, unpeeled, tart green or red apples
2 tablespoons butter
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
2 1/4 cups whole milk, lower fat milk can be substituted
1 small bay leaf
2 1/3 cup shredded sharp white or yellow Cheddar cheese
1/2 teaspoon dry sherry (see second note)
Salt to taste
Ground white pepper to taste
1/3 cup panko bread crumbs, regular bread crumbs can be substituted
Directions
Butter a 1 1/2-quart round casserole.
Cook the pasta in a large saucepan according to package directions until al dente. Rinse with cold water to stop the cooking and drain well. Return the pasta to the saucepan and add the apples.
Meanwhile, melt the butter in a heavy saucepan. Add the onions and cook over medium heat for about 3 minutes or until tender. Add the flour and cook, stirring, for about 1 minute or until fragrant. Slowly add the milk, whisking constantly until simmering gently. Add the bay leaf, reduce the heat to low and cook, stirring, for 10 minutes.
Preheat the oven to 350°F.
Remove and discard the bay leaf and then stir 2 cups of the cheese and the sherry into the milk. Cook for 1 to 2 minutes, stirring until the cheese melts. Remove the pan from heat and season to taste with salt and pepper.
Add the cheese sauce to the pasta and apples and stir gently to combine. Transfer the mac and cheese to the casserole and sprinkle with the remaining cheese and the panko. Bake, uncovered, for about 30 minutes or just until heated through and lightly browned. Let stand for about 5 minutes before serving.
Note: You can bake the mac and cheese in individual ramekins. Butter them and bake for about 15 minutes.
Note: If you’re like me and don’t have alcohol around the house, no worries. Omit the Sherry, or add 1/2 teaspoon of milk or water with the cheese.
Per Serving: 600 calories; 33 g fat; 20 g saturated fat; 100 mg cholesterol; 660 mg sodium; 48 g carbohydrate; 3 g fiber; 27g protein
PERFECT MACARONI AND CHEESE
This comes from Diana Rattray, About.com’s Southern Food expert. Diana wrote, “Lots of Cheddar cheese inside and on top make this a delicious, creamy macaroni and cheese. Serve this casserole as a main dish with a salad or serve it as a side dish.” Prep Time: 20 minutes; Cook Time: 30 minutes; Cook Macaroni: 8 minutes; Total Time: 58 minutes; Yield: Serves 4 to 6.
To view this online, click here.
Ingredients
8 ounces macaroni
4 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup half-and-half or light cream
1 cup milk
1 teaspoon Dijon mustard or a spicy brown mustard
2 1/2 to 3 cups shredded Cheddar cheese
1 cup soft bread crumbs, tossed with 1 1/2 tablespoons melted butter
Preparation
Heat oven to 375°. Grease a 2-quart baking dish.
Cook macaroni in boiling salted water following package directions. Drain in a colander and rinse with hot water.
In a medium saucepan, melt the butter over medium heat. Stir in flour until smooth and bubbly. Continue cooking and stirring for 1 minute. Add the salt, pepper, cream, and milk and cook, stirring constantly, until thickened. Add mustard and 2 cups of the cheese.
Continue cooking, stirring, until cheese is melted.
Combine the sauce mixture with the drained macaroni. Spoon into the prepared baking dish and top with the remaining 1/2 to 1 cup of shredded cheese.
Scatter the buttered bread crumbs evenly over the cheese layer.
Bake for about 25 minutes, until lightly browned and bubbly.
GRANDMA'S MAC AND CHEESE
This comes from my e-cookbook, titled Off the Wall Cooking, found on Amazon.com.
Both of my grandmas were characters—I could write a book about either one. This is my dad's mom's version of the ultimate comfort food. She told me she made this for my dad and my uncle when they were kids. Very simple, but very good.
1 lb. elbow macaroni
1 – 2 jars of Cheese Whiz
Cook macaroni according to package directions. Heat Cheese Whiz, either in microwave or boiling water. (Remove lids from jars first.) Drain macaroni, dump into a large bowl, add heated Cheese Whiz, stir, and PIG OUT!!!
BAKED MACARONI AND CHEESE
This is from an old Weight Watchers' email. Serves: 8; 5 Points (old points value).
12 oz uncooked macaroni, elbow-type
1/2 cup fat-free sour cream
12 oz fat-free evaporated milk
8 oz low-fat cheddar or Colby cheese, shredded
1 Tbsp Dijon mustard
1/4 tsp table salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
2 Tbsp dried bread crumbs
2 Tbsp grated Parmesan cheese
Preheat oven to 350ºF.
Cook pasta according to package directions without added fat or salt; drain & transfer to a large bowl. While pasta is still hot, stir in sour cream; set aside.
Heat milk in small saucepan over medium heat until tiny bubbles appear just around the edges. Reduce heat to low, add cheese & simmer until cheese melts, stirring constantly with wire whisk, about 2 minutes; remove from heat & stir in mustard, salt, pepper & nutmeg.
Add cheese mixture to pasta; mix well. Transfer to a 4-quart casserole dish. Combine bread crumbs & Parmesan cheese; sprinkle over pasta. Bake until top is golden, about 30 minutes. Yields about 1 cup per serving.
Monday, July 4, 2016
Fourth of July, With Meat
Today is the 4th of July. Here are a few more recipes to get you in the mood. Hope everyone has a fun - and safe - weekend. Enjoy!
CAMPFIRE CINNAMON ROLLS
This comes from The Baker Chick. If you haven't signed up for her email newsletter yet, I highly recommend doing so. Really good stuff! This yields 12 cinnamon rolls. Also, if you're not planning on camping any time soon, and you still want to make these, check out the note at the end of the recipe.
To view this online, along with part of the Baker Chick's blog and photos, click here.
Ingredients
Dough:
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
Filling:
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/4 cup butter- softened
Frosting:
2 tablespoons softened butter
4 oz cream cheese
1 tsp vanilla extract or paste
2-3 cups of powdered sugar (depending on how sweet you like it.)
Instructions
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (dough will spring back when lightly pressed.)
Cover the dough with a damp cloth and let rest for 10 minutes.
Stir together the brown sugar and cinnamon.
On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Spread the softened butter all over the dough. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it. Roll up dough and pinch seam to seal.
Cut the dough into two equal logs and wrap tightly with plastic wrap, then place in a zip lock bag. Keep frozen until you're ready to bake.
The morning you want to have the cinnamon rolls, take them out and let them thaw to room temp. (or the night before if you're not baking outdoors...they tend to not stay totally frozen for too long in a cooler.
Slice dough into 12 equal rolls and place in the bottom of a buttered dutch oven. Cover and set near the fire to proof for about an hour, or until rolls are puffy.
Bake on the campfire, on some hot coals with hot wood from the fire on top. (You can improvise - this is what worked for us.)
Cook for 8-10 minutes or until golden and fully baked. Slather with frosting (recipe below,) and service immediately. (They will be hot but at least take them out of the dutch oven so they stop baking.
For the Frosting: (make ahead of time and bring in the cooler)
Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, 1/2 cup at a time. Beat until creamy and spreadable.
Note: If you want to make this recipe at home, bake at 325F for 20 minutes.
SLOPPY JOE SLIDERS
This comes from FamilyTime.com. It starts off, “Sink your teeth into these mouthwater sliders, that are easy to make and really fun to eat.” Prep. Time: 10 minutes; Cooking Time: 20 minutes; Serves: 8 servings (3 sliders each)
To view this online, click here.
Ingredients
1 1/2 tablespoons vegetable oil
2 large onions, chopped (about 2 cups)
3 pounds ground beef
ketchup or 2 cups barbecue sauce
1 cup French's® Classic Yellow® mustard
1 /2 cup French's® worcestershire sauce
2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (white or wheat)
Directions
Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook unitl tender, stirring occasionally.
Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.
RED, WHITE, AND BLUE POTATO SALAD
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This is the perfect salad for your Fourth of July celebration or any summer gathering. Small firm potatoes make the perfect potato salad, and the colors make it attractive and festive.” Prep Time: 25 minutes; Cook Time: 15 minutes; Total Time: 40 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
3 pounds mixed color small potatoes, with Peruvian (purple), small red, and small white
1 cup diced celery
6 hard-cooked eggs, chopped
1/2 cup chopped red onion
3/4 to 1 cup mayonnaise
1/2 cup sour cream
2 teaspoons chopped fresh dill
1 1/2 tablespoons dill relish
1/4 teaspoon ground black pepper
1/2 teaspoon salt
Directions
Scrub potatoes and trim bruises and other imperfections. Cut into 1/2- to 1-inch pieces. Put into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and cook for about 15 minutes, or until fork-tender. Drain and let cool in the pan with the cover ajar.
Combine the cooled potatoes with the diced celery, chopped egg, and onion.
Combine 3/4 cup of the mayonnaise with the sour cream, dill, dill relish, pepper, and salt.
Mix the mayonnaise mixture with the potato mixture until blended. Add more mayonnaise, if desired.
BERRY CHERRY CUSTARD PIE
This comes from The Baker Chick. If you haven't signed up for her email newsletter yet, I highly recommend doing so. Really good stuff! This recipe yields 1 9-inch pie.
To view this online, click here.
Ingredients
1 9-inch unbaked pie crust (recipe follows)
4 cups of mixed berries/cherries. (I did 1 1/2 cups cherries, 1 1/2 cups sliced strawberries and 1 cup blueberries.)
3 large eggs
2/3 cup sugar
3 tablespoons all-purpose flour
1/4 cup heavy cream
zest of 1 lemon
Instructions
Preheat oven to 350F. Roll out the pie crust, and trim/crimp to fit a 9 inch pie dish.
Fill the un-baked crust with the fresh berries/cherries.
Whisk together the eggs, sugar, flour, cream and lemon zest. Pour the custard over the berries.
Bake until custard is set, about 50-60 minutes. Let cool completely and then chill thoroughly or overnight. Serve cold.
PERFECT PIE CRUST
yield: 2-9 inch single pie crusts or 1 double or lattice-topped crust
Ingredients
2 1/2 cups all purpose flour
2 sticks unsalted butter, cold, cut into cubes
1 tsp. salt
1 tsp. sugar
1/4-1/2 cups ice water
Instructions
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.
Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
SPICED BLUEBERRY ICE DREAM
This comes from the June 2015 issue of Better Nutrition, page 56. It’s a magazine that I picked up at a local health food store, a really cool place in the Tampa Bay area, called Rollin’ Oats. This recipes starts off, “This antioxidant-packed alternative to ice cream can be made dairy-free with soy or coconut yogurt, the latter of which is Paleo-friendly.” Serves 4.
1 pint fresh blueberries
1 Tbs. finely minced fresh ginger
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 cup rice syrup or coconut nectar, or to taste
1/4 cup fresh-squeezed orange juice
2 tsp. vanilla extract
1/4 tsp. liquid vanilla stevia, optional
1 1/2 (12 oz.) plain Greek yogurt
Combine all ingredients in food processor in the order listed, and process until blueberries are broken down but mixture isn’t completely smooth, about 10 – 20 seconds, scraping down sides once or twice. Follow directions on any ice cream maker to freeze. Enjoy immediately.
Note: The recipe adds, “If you don’t have an ice cream maker, transfer contents to a 9 x 19-inch, freeze-safe container, and freeze. Remove the container every 30 minutes, whisk contents well, and return to the freezer. Do this for 90 minutes – three mixing sessions. Then freeze to firm consistency, about 2 hours. If ice cream overfreezes, thaw for 10 minutes on the counter and process until smooth in the food processor. You can also enjoy this treat as is, with no freezing.”
Per serving: 120 cal; 8 g protein; 1 g total fat (0 g sat. fat); 18 g carb; 5 mg cholesterol; 35 mg sod; 2 g fiber; 13 g sugars
CAMPFIRE CINNAMON ROLLS
This comes from The Baker Chick. If you haven't signed up for her email newsletter yet, I highly recommend doing so. Really good stuff! This yields 12 cinnamon rolls. Also, if you're not planning on camping any time soon, and you still want to make these, check out the note at the end of the recipe.
To view this online, along with part of the Baker Chick's blog and photos, click here.
Ingredients
Dough:
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
Filling:
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/4 cup butter- softened
Frosting:
2 tablespoons softened butter
4 oz cream cheese
1 tsp vanilla extract or paste
2-3 cups of powdered sugar (depending on how sweet you like it.)
Instructions
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (dough will spring back when lightly pressed.)
Cover the dough with a damp cloth and let rest for 10 minutes.
Stir together the brown sugar and cinnamon.
On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Spread the softened butter all over the dough. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it. Roll up dough and pinch seam to seal.
Cut the dough into two equal logs and wrap tightly with plastic wrap, then place in a zip lock bag. Keep frozen until you're ready to bake.
The morning you want to have the cinnamon rolls, take them out and let them thaw to room temp. (or the night before if you're not baking outdoors...they tend to not stay totally frozen for too long in a cooler.
Slice dough into 12 equal rolls and place in the bottom of a buttered dutch oven. Cover and set near the fire to proof for about an hour, or until rolls are puffy.
Bake on the campfire, on some hot coals with hot wood from the fire on top. (You can improvise - this is what worked for us.)
Cook for 8-10 minutes or until golden and fully baked. Slather with frosting (recipe below,) and service immediately. (They will be hot but at least take them out of the dutch oven so they stop baking.
For the Frosting: (make ahead of time and bring in the cooler)
Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, 1/2 cup at a time. Beat until creamy and spreadable.
Note: If you want to make this recipe at home, bake at 325F for 20 minutes.
SLOPPY JOE SLIDERS
This comes from FamilyTime.com. It starts off, “Sink your teeth into these mouthwater sliders, that are easy to make and really fun to eat.” Prep. Time: 10 minutes; Cooking Time: 20 minutes; Serves: 8 servings (3 sliders each)
To view this online, click here.
Ingredients
1 1/2 tablespoons vegetable oil
2 large onions, chopped (about 2 cups)
3 pounds ground beef
ketchup or 2 cups barbecue sauce
1 cup French's® Classic Yellow® mustard
1 /2 cup French's® worcestershire sauce
2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (white or wheat)
Directions
Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook unitl tender, stirring occasionally.
Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.
RED, WHITE, AND BLUE POTATO SALAD
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This is the perfect salad for your Fourth of July celebration or any summer gathering. Small firm potatoes make the perfect potato salad, and the colors make it attractive and festive.” Prep Time: 25 minutes; Cook Time: 15 minutes; Total Time: 40 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
3 pounds mixed color small potatoes, with Peruvian (purple), small red, and small white
1 cup diced celery
6 hard-cooked eggs, chopped
1/2 cup chopped red onion
3/4 to 1 cup mayonnaise
1/2 cup sour cream
2 teaspoons chopped fresh dill
1 1/2 tablespoons dill relish
1/4 teaspoon ground black pepper
1/2 teaspoon salt
Directions
Scrub potatoes and trim bruises and other imperfections. Cut into 1/2- to 1-inch pieces. Put into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and cook for about 15 minutes, or until fork-tender. Drain and let cool in the pan with the cover ajar.
Combine the cooled potatoes with the diced celery, chopped egg, and onion.
Combine 3/4 cup of the mayonnaise with the sour cream, dill, dill relish, pepper, and salt.
Mix the mayonnaise mixture with the potato mixture until blended. Add more mayonnaise, if desired.
BERRY CHERRY CUSTARD PIE
This comes from The Baker Chick. If you haven't signed up for her email newsletter yet, I highly recommend doing so. Really good stuff! This recipe yields 1 9-inch pie.
To view this online, click here.
Ingredients
1 9-inch unbaked pie crust (recipe follows)
4 cups of mixed berries/cherries. (I did 1 1/2 cups cherries, 1 1/2 cups sliced strawberries and 1 cup blueberries.)
3 large eggs
2/3 cup sugar
3 tablespoons all-purpose flour
1/4 cup heavy cream
zest of 1 lemon
Instructions
Preheat oven to 350F. Roll out the pie crust, and trim/crimp to fit a 9 inch pie dish.
Fill the un-baked crust with the fresh berries/cherries.
Whisk together the eggs, sugar, flour, cream and lemon zest. Pour the custard over the berries.
Bake until custard is set, about 50-60 minutes. Let cool completely and then chill thoroughly or overnight. Serve cold.
PERFECT PIE CRUST
yield: 2-9 inch single pie crusts or 1 double or lattice-topped crust
Ingredients
2 1/2 cups all purpose flour
2 sticks unsalted butter, cold, cut into cubes
1 tsp. salt
1 tsp. sugar
1/4-1/2 cups ice water
Instructions
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.
Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
SPICED BLUEBERRY ICE DREAM
This comes from the June 2015 issue of Better Nutrition, page 56. It’s a magazine that I picked up at a local health food store, a really cool place in the Tampa Bay area, called Rollin’ Oats. This recipes starts off, “This antioxidant-packed alternative to ice cream can be made dairy-free with soy or coconut yogurt, the latter of which is Paleo-friendly.” Serves 4.
1 pint fresh blueberries
1 Tbs. finely minced fresh ginger
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 cup rice syrup or coconut nectar, or to taste
1/4 cup fresh-squeezed orange juice
2 tsp. vanilla extract
1/4 tsp. liquid vanilla stevia, optional
1 1/2 (12 oz.) plain Greek yogurt
Combine all ingredients in food processor in the order listed, and process until blueberries are broken down but mixture isn’t completely smooth, about 10 – 20 seconds, scraping down sides once or twice. Follow directions on any ice cream maker to freeze. Enjoy immediately.
Note: The recipe adds, “If you don’t have an ice cream maker, transfer contents to a 9 x 19-inch, freeze-safe container, and freeze. Remove the container every 30 minutes, whisk contents well, and return to the freezer. Do this for 90 minutes – three mixing sessions. Then freeze to firm consistency, about 2 hours. If ice cream overfreezes, thaw for 10 minutes on the counter and process until smooth in the food processor. You can also enjoy this treat as is, with no freezing.”
Per serving: 120 cal; 8 g protein; 1 g total fat (0 g sat. fat); 18 g carb; 5 mg cholesterol; 35 mg sod; 2 g fiber; 13 g sugars
Friday, July 3, 2015
4th of July Weekend Recipes
Tomorrow is the 4th of July. Here are a few more recipes to get you in the mood. Hope everyone has a fun - and safe - weekend. Enjoy!
CAMPFIRE CINNAMON ROLLS
This comes from The Baker Chick. If you haven't signed up for her email newsletter yet, I highly recommend doing so. Really good stuff! This yields 12 cinnamon rolls. Also, if you're not planning on camping any time soon, and you still want to make these, check out the note at the end of the recipe.
To view this online, along with part of the Baker Chick's blog and photos, click here.
Ingredients
Dough:
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
Filling:
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/4 cup butter- softened
Frosting:
2 tablespoons softened butter
4 oz cream cheese
1 tsp vanilla extract or paste
2-3 cups of powdered sugar (depending on how sweet you like it.)
Instructions
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (dough will spring back when lightly pressed.)
Cover the dough with a damp cloth and let rest for 10 minutes.
Stir together the brown sugar and cinnamon.
On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Spread the softened butter all over the dough. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it. Roll up dough and pinch seam to seal.
Cut the dough into two equal logs and wrap tightly with plastic wrap, then place in a zip lock bag. Keep frozen until you're ready to bake.
The morning you want to have the cinnamon rolls, take them out and let them thaw to room temp. (or the night before if you're not baking outdoors...they tend to not stay totally frozen for too long in a cooler.
Slice dough into 12 equal rolls and place in the bottom of a buttered dutch oven. Cover and set near the fire to proof for about an hour, or until rolls are puffy.
Bake on the campfire, on some hot coals with hot wood from the fire on top. (You can improvise- this is what worked for us.)
Cook for 8-10 minutes or until golden and fully baked. Slather with frosting (recipe below,) and service immediately. (They will be hot but at least take them out of the dutch oven so they stop baking.
For the Frosting: (make ahead of time and bring in the cooler)
Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, 1/2 cup at a time. Beat until creamy and spreadable.
Note: If you want to make this recipe at home, bake at 325F for 20 minutes.
SLOPPY JOE SLIDERS
This comes from FamilyTime.com. It starts off, “Sink your teeth into these mouthwater sliders, that are easy to make and really fun to eat.” Prep. Time: 10 minutes; Cooking Time: 20 minutes; Serves: 8 servings (3 sliders each)
To view this online, click here.
Ingredients
1 1/2 tablespoons vegetable oil
2 large onions, chopped (about 2 cups)
3 pounds ground beef
ketchup or 2 cups barbecue sauce
1 cup French's® Classic Yellow® mustard
1 /2 cup French's® worcestershire sauce
2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (white or wheat)
Directions
Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook unitl tender, stirring occasionally.
Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.
RED, WHITE, AND BLUE POTATO SALAD
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This is the perfect salad for your Fourth of July celebration or any summer gathering. Small firm potatoes make the perfect potato salad, and the colors make it attractive and festive.” Prep Time: 25 minutes; Cook Time: 15 minutes; Total Time: 40 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
3 pounds mixed color small potatoes, with Peruvian (purple), small red, and small white
1 cup diced celery
6 hard-cooked eggs, chopped
1/2 cup chopped red onion
3/4 to 1 cup mayonnaise
1/2 cup sour cream
2 teaspoons chopped fresh dill
1 1/2 tablespoons dill relish
1/4 teaspoon ground black pepper
1/2 teaspoon salt
Directions
Scrub potatoes and trim bruises and other imperfections. Cut into 1/2- to 1-inch pieces. Put into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and cook for about 15 minutes, or until fork-tender. Drain and let cool in the pan with the cover ajar.
Combine the cooled potatoes with the diced celery, chopped egg, and onion.
Combine 3/4 cup of the mayonnaise with the sour cream, dill, dill relish, pepper, and salt.
Mix the mayonnaise mixture with the potato mixture until blended. Add more mayonnaise, if desired.
BERRY CHERRY CUSTARD PIE
This comes from The Baker Chick. If you haven't signed up for her email newsletter yet, I highly recommend doing so. Really good stuff! This recipe yields 1 9-inch pie.
To view this online, click here.
Ingredients
1 9-inch unbaked pie crust (recipe follows)
4 cups of mixed berries/cherries. (I did 1 1/2 cups cherries, 1 1/2 cups sliced strawberries and 1 cup blueberries.)
3 large eggs
2/3 cup sugar
3 tablespoons all-purpose flour
1/4 cup heavy cream
zest of 1 lemon
Instructions
Preheat oven to 350F. Roll out the pie crust, and trim/crimp to fit a 9 inch pie dish.
Fill the un-baked crust with the fresh berries/cherries.
Whisk together the eggs, sugar, flour, cream and lemon zest. Pour the custard over the berries.
Bake until custard is set, about 50-60 minutes. Let cool completely and then chill thoroughly or overnight. Serve cold.
PERFECT PIE CRUST
yield: 2-9 inch single pie crusts or 1 double or lattice-topped crust
Ingredients
2 1/2 cups all purpose flour
2 sticks unsalted butter, cold, cut into cubes
1 tsp. salt
1 tsp. sugar
1/4-1/2 cups ice water
Instructions
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.
Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
SPICED BLUEBERRY ICE DREAM
This comes from the June 2015 issue of Better Nutrition, page 56. It’s a magazine that I picked up at a local health food store, a really cool place in the Tampa Bay area, called Rollin’ Oats. This recipes starts off, “This antioxidant-packed alternative to ice cream can be made dairy-free with soy or coconut yogurt, the latter of which is Paleo-friendly.” Serves 4.
1 pint fresh blueberries
1 Tbs. finely minced fresh ginger
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 cup rice syrup or coconut nectar, or to taste
1/4 cup fresh-squeezed orange juice
2 tsp. vanilla extract
1/4 tsp. liquid vanilla stevia, optional
1 1/2 (12 oz.) plain Greek yogurt
Combine all ingredients in food processor in the order listed, and process until blueberries are broken down but mixture isn’t completely smooth, about 10 – 20 seconds, scraping down sides once or twice. Follow directions on any ice cream maker to freeze. Enjoy immediately.
Note: The recipe adds, “If you don’t have an ice cream maker, transfer contents to a 9 x 19-inch, freeze-safe container, and freeze. Remove the container every 30 minutes, whisk contents well, and return to the freezer. Do this for 90 minutes – three mixing sessions. Then freeze to firm consistency, about 2 hours. If ice cream overfreezes, thaw for 10 minutes on the counter and process until smooth in the food processor. You can also enjoy this treat as is, with no freezing.”
Per serving: 120 cal; 8 g protein; 1 g total fat (0 g sat. fat); 18 g carb; 5 mg cholesterol; 35 mg sod; 2 g fiber; 13 g sugars
CAMPFIRE CINNAMON ROLLS
This comes from The Baker Chick. If you haven't signed up for her email newsletter yet, I highly recommend doing so. Really good stuff! This yields 12 cinnamon rolls. Also, if you're not planning on camping any time soon, and you still want to make these, check out the note at the end of the recipe.
To view this online, along with part of the Baker Chick's blog and photos, click here.
Ingredients
Dough:
3/4 cup milk
1/4 cup butter
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
Filling:
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/4 cup butter- softened
Frosting:
2 tablespoons softened butter
4 oz cream cheese
1 tsp vanilla extract or paste
2-3 cups of powdered sugar (depending on how sweet you like it.)
Instructions
Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in butter; stir until melted. Let cool until lukewarm.
In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; whisk together. Add water, egg and the milk mixture; beat well with an electric mixer. Add the remaining flour, 1/2 cup at a time, using a wooden spoon to stir well after each addition. (dough will be too thick and sticky to use the mixers at this point.)
When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. (dough will spring back when lightly pressed.)
Cover the dough with a damp cloth and let rest for 10 minutes.
Stir together the brown sugar and cinnamon.
On a lightly floured surface, roll out dough into a 12x9 inch rectangle. (use your 9x13 baking dish as a guide.) Spread the softened butter all over the dough. Sprinkle dough with cinnamon sugar mixture and press in lightly so it doesn't fall out when you roll it. Roll up dough and pinch seam to seal.
Cut the dough into two equal logs and wrap tightly with plastic wrap, then place in a zip lock bag. Keep frozen until you're ready to bake.
The morning you want to have the cinnamon rolls, take them out and let them thaw to room temp. (or the night before if you're not baking outdoors...they tend to not stay totally frozen for too long in a cooler.
Slice dough into 12 equal rolls and place in the bottom of a buttered dutch oven. Cover and set near the fire to proof for about an hour, or until rolls are puffy.
Bake on the campfire, on some hot coals with hot wood from the fire on top. (You can improvise- this is what worked for us.)
Cook for 8-10 minutes or until golden and fully baked. Slather with frosting (recipe below,) and service immediately. (They will be hot but at least take them out of the dutch oven so they stop baking.
For the Frosting: (make ahead of time and bring in the cooler)
Whip together the softened butter and cream cheese with an electric mixer until smooth and creamy. Add the vanilla and the powdered sugar, 1/2 cup at a time. Beat until creamy and spreadable.
Note: If you want to make this recipe at home, bake at 325F for 20 minutes.
SLOPPY JOE SLIDERS
This comes from FamilyTime.com. It starts off, “Sink your teeth into these mouthwater sliders, that are easy to make and really fun to eat.” Prep. Time: 10 minutes; Cooking Time: 20 minutes; Serves: 8 servings (3 sliders each)
To view this online, click here.
Ingredients
1 1/2 tablespoons vegetable oil
2 large onions, chopped (about 2 cups)
3 pounds ground beef
ketchup or 2 cups barbecue sauce
1 cup French's® Classic Yellow® mustard
1 /2 cup French's® worcestershire sauce
2 packages (15 ounces each) Pepperidge Farm® Mini Sandwich Buns (white or wheat)
Directions
Heat the oil in a 6-quart saucepot over medium heat. Add the onions and cook unitl tender, stirring occasionally.
Increase the heat to medium-high. Add the beef to the saucepot and cook until it's well browned, stirring often to separate meat. Pour off any fat.
Stir the barbecue sauce, mustard and Worcestershire sauce in the saucepot. Reduce the heat to low. Cook until the mixture is hot and bubbling, stirring occasionally. Divide the beef mixture among the buns.
RED, WHITE, AND BLUE POTATO SALAD
This comes from Diana Rattray, About.com's Southern Food expert. She writes, “This is the perfect salad for your Fourth of July celebration or any summer gathering. Small firm potatoes make the perfect potato salad, and the colors make it attractive and festive.” Prep Time: 25 minutes; Cook Time: 15 minutes; Total Time: 40 minutes; Yield: 6 Servings
To view this online, click here.
Ingredients
3 pounds mixed color small potatoes, with Peruvian (purple), small red, and small white
1 cup diced celery
6 hard-cooked eggs, chopped
1/2 cup chopped red onion
3/4 to 1 cup mayonnaise
1/2 cup sour cream
2 teaspoons chopped fresh dill
1 1/2 tablespoons dill relish
1/4 teaspoon ground black pepper
1/2 teaspoon salt
Directions
Scrub potatoes and trim bruises and other imperfections. Cut into 1/2- to 1-inch pieces. Put into a saucepan, cover with water, and bring to a boil. Reduce heat to medium-low, cover, and cook for about 15 minutes, or until fork-tender. Drain and let cool in the pan with the cover ajar.
Combine the cooled potatoes with the diced celery, chopped egg, and onion.
Combine 3/4 cup of the mayonnaise with the sour cream, dill, dill relish, pepper, and salt.
Mix the mayonnaise mixture with the potato mixture until blended. Add more mayonnaise, if desired.
BERRY CHERRY CUSTARD PIE
This comes from The Baker Chick. If you haven't signed up for her email newsletter yet, I highly recommend doing so. Really good stuff! This recipe yields 1 9-inch pie.
To view this online, click here.
Ingredients
1 9-inch unbaked pie crust (recipe follows)
4 cups of mixed berries/cherries. (I did 1 1/2 cups cherries, 1 1/2 cups sliced strawberries and 1 cup blueberries.)
3 large eggs
2/3 cup sugar
3 tablespoons all-purpose flour
1/4 cup heavy cream
zest of 1 lemon
Instructions
Preheat oven to 350F. Roll out the pie crust, and trim/crimp to fit a 9 inch pie dish.
Fill the un-baked crust with the fresh berries/cherries.
Whisk together the eggs, sugar, flour, cream and lemon zest. Pour the custard over the berries.
Bake until custard is set, about 50-60 minutes. Let cool completely and then chill thoroughly or overnight. Serve cold.
PERFECT PIE CRUST
yield: 2-9 inch single pie crusts or 1 double or lattice-topped crust
Ingredients
2 1/2 cups all purpose flour
2 sticks unsalted butter, cold, cut into cubes
1 tsp. salt
1 tsp. sugar
1/4-1/2 cups ice water
Instructions
Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine.
Add the butter, and process until the mixture resembles coarse meal, about 10 seconds.
With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap.
Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
SPICED BLUEBERRY ICE DREAM
This comes from the June 2015 issue of Better Nutrition, page 56. It’s a magazine that I picked up at a local health food store, a really cool place in the Tampa Bay area, called Rollin’ Oats. This recipes starts off, “This antioxidant-packed alternative to ice cream can be made dairy-free with soy or coconut yogurt, the latter of which is Paleo-friendly.” Serves 4.
1 pint fresh blueberries
1 Tbs. finely minced fresh ginger
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 cup rice syrup or coconut nectar, or to taste
1/4 cup fresh-squeezed orange juice
2 tsp. vanilla extract
1/4 tsp. liquid vanilla stevia, optional
1 1/2 (12 oz.) plain Greek yogurt
Combine all ingredients in food processor in the order listed, and process until blueberries are broken down but mixture isn’t completely smooth, about 10 – 20 seconds, scraping down sides once or twice. Follow directions on any ice cream maker to freeze. Enjoy immediately.
Note: The recipe adds, “If you don’t have an ice cream maker, transfer contents to a 9 x 19-inch, freeze-safe container, and freeze. Remove the container every 30 minutes, whisk contents well, and return to the freezer. Do this for 90 minutes – three mixing sessions. Then freeze to firm consistency, about 2 hours. If ice cream overfreezes, thaw for 10 minutes on the counter and process until smooth in the food processor. You can also enjoy this treat as is, with no freezing.”
Per serving: 120 cal; 8 g protein; 1 g total fat (0 g sat. fat); 18 g carb; 5 mg cholesterol; 35 mg sod; 2 g fiber; 13 g sugars
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