Archive for category Quick Fixes
If you’re freaked out on making foods for thanksgiving Thursday, offer to bring the sauce, not sodas. Easily, the easiest foodstuff to make. Water, sugar, bag of berries and tada! Tweak it as you wish, liqueur, cinnamon, nutmeg, orange juice, zest, nuts, etc.
1 c water
1 c sugar
12 oz cranberries
Bring sugar & water to a boil. Add cranberries (frozen or not but don’t thaw frozen berries) bring back to a boil. Lower to simmer and cover. Cook 10 minutes until berries pop. Cool & store up to a week.
Feel free to mix it up with the aforementioned add-ins. Have a happy Thanksgiving too!
I love this casserole. It’s been a few years of love. My mother has always made this, and I’ve made it myself for many years. It’s a staple in my repoitre. It makes easily 6 – 8 servings depending on what you add to it.
I’m not even a big fan of chili or cornbread by itself, but it’s one of my favorite things when combined. Here’s the recipe as I make it.
Chili Campbell Casserole
1 box Jiffy cornbread mix (egg + milk)
6 slices American cheese
1 can drained corn
1 can chili (I used wolf brand)
1 can drained and washed black beans
green onion chopped (topping)
sour cream (topping)
shredded cheese (topping)
Preheat to 400.
Mix chili, beans, and corn and layer on the bottom of a 9×9 or similar size. I used Reynold’s dual paper, half foil/half parchment paper to line the pans, it’s great.
Layer the american cheese on top of the chili mix. I added this because it made it so much easier to add the cornbread mixture without mixing up the cornbread & chili. Cover the chili as completely as possible.
Create cornbread as it’s on the box, egg & milk and mixed until thoroughly moistened. Spread evenly across and make sure it’s not too thick in the middle. Bake according to mix instructions. Let cool, and cut to serve. I like mine for the next day, so I let it cool to room temp then stored. It’s easy to cut and reheat.
Top with shredded cheese, sour cream, and chopped green onions. I even use fat free american cheese, 2% shredded, fat free sour cream & lean chili & it’s still delicious. I invite you do my favorite meal with your family!
I thought I would talk about a perennial favorite of mine, the fluffernutter. A mouthful in more than just pronunciation! Its deliciousness being more than I can stand, I must give recipe now so that you can create (though some of you already know how).
2 slices bread (less fiberier the better)
1 TBSP peanut butter (I like it smooth)
1 TBSP marshmallow fluff/spread
Butter for grilling
Optional toppings of powdered sugar or melted chocolate
Prepare sandwich like a grilled cheese. Toast in skillet on high until crunchy on both sides & gooey in the middle. Serve with a dusting or drizzle & a large cup of milk. Cold.
Alternative: this makes an excellent & decadent French toast. Prep sandwich & dunk whole sandwich in egg mixture before grilling it up & drizzle with chocolate.
Pop pop popcorn!
Ha, I’m here to tell that stove top popcorn is as easy as top spelled backwards! You could use one of these:
Or you could make it just as quick in a black lidded pot, oil & kernels.
Fresh Pop Popcorn:
Coat the bottom of the pot with 1/8″ oil. Heat on high. Place a kernel in the pot until it pops. Add remainder of kernels until just covering the bottom. Salt to taste. Place a lid over the pot & remove from heat when popping slows to 1-2 sec between pops.
Remove from heat. Dump in a bowl & go!
**Now be careful, go lightly on the kernels, it makes more than you think!**
Mmm… best picnic side dish is definitely potato salad, not Polk salad (because I’m not Annie) but potato.
I tried a new potato salad out on my guinea pigs, er, coworkers. I adapted from All Recipes
Red White & Blue Potato Salad
1 lb red potatoes
1 lb purple fingerling potatoes
1 lb white fingerling potatoes
Extra virgin olive oil
Salt, pepper to taste
½ purple onion, chopped
2 tsps celery seed
1 TBSP granulated garlic
2 TBSPS dill weed
2 spicy dill pickles diced
2 TBSPS Dijon mustard
1 c sour cream
⅓ c mayonnaise
1 tsp white vinegar
1. Preheat the oven to 400°. Chop potatoes into bite size wedges (about the size of your thumb) skins on. Lay 1 layer deep on a foiled baking sheet with a rim. Drizzle lightly with olive oil, salt & pepper. Cook for 30 minutes until just roasted.
2. Mix onion through vinegar in a large bowl until well blended & smooth.
3. Cool potatoes slightly.
4. Thoroughly blend potatoes & sauce. Coat well & refrigerate for at least three hours. Add more salt & pepper to taste.
I got to say, it was pretty great, a lighter feeling & spicier kicking salad. Definitely a fan.