Posts Tagged mix

French Onion balsamic Pork & Pumpkin Biscuits

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Casserole el Campbell

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!

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Clearing out Leftovers: Frosting Edition

If you’re anything like me you end up with leftover frosting (unless you’re a lick the bowl before decorating person) after every cake you make. This gets frustrating when a cup or so needs to be removed from your house before the sugar generously sticks to your thighs. I’ve got the recipe if you’ve got the event to take them! Otherwise you end up with tasty treats to eat.

Most people have seen cake balls, Oreo truffles, or similar sounding & gooey tasting. Most of you bakers have even made them. I’ve got a simple version that is hard to screw up. 3 ingredients, 5 tops!

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See?

Simple Cake Balls
1 box cake mix, cooked & cooled
16 oz (ish) frosting
6 squares baking/almond bark

Directions:
Crumble cake.
Add frosting to your stand mixer. Beat on high until airy & supple. Add cake ⅓ at a time, beating until blended in between add-ins. Refrigerate while prepping next step.
Melt almond/baking bark in a double boiler (or pot & glass/metal bowl) on low. Slow & low is best to avoid scorched bark. Best results come if your water in the bottom pan does not touch the bottom of the top bowl/pan. Stir occasionally until completely melted.
Using a tablespoon roll cake/frosting mixture into formed balls. You can freeze them for short time periods if they become too soft to dunk. Remove double boiler from direct heat and drop rounds into the bark. Roll to cover & remove quickly scooped on a fork & tap gently to remove excess bark. Slide onto wax or parchment paper. Repeat until all are covered. Drizzle remaining bark over cooling balls.
Once hardened, peel carefully from paper (some bottoms will leave behind residue) & serve.
Store leftovers on wax paper in an air tight container in the refrigerator. You can stack wax sheets.

You may not have leftovers, they disappear quickly…

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The specific cake truffles I made were with the following substitutions:
Chocolate cake mix
½ peanut butter cream cheese frosting
½ chocolate fudge frosting
White almond bark melted with 2 TBSPs peanut butter & 8 Hershey kisses.

Follow directions above

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Minted Cookies

While this recipe won’t help you mint your own coins, it will help you make delicious minty easy cookies. These Andes mint cookies have long been on my to do list, but due to the seasonal shortage of regular size Andes mints, placed on the back burner. But no more!

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With a nice gesture from an Olive Garden waitress, & cookie request from a missionary in need (more on them at a later date) I got the chance I was looking for.
So many of the recipes were mixed in Andes bits, not thumbprint style, & many were complicated more than I felt they needed to be. I ended up doing a Google picture search hoping I’d see the cookie for me. At last, I found a pretty cookie with a small ingredient list! Below is the recipe, with an important ingredient change.

Andes Minted Thumbprints

1 box devil’s food cake mix
1 egg
½ c oil
1 TBSP water (as needed)
12-15 Andes mints (or ¾ c Andes bits)

1. Preheat oven to 350°. Unwrap & cut mints in half. **Keep handling of mints to a minimum as they’re prone to melting before necessary.
2. Mix cake mix, egg, & oil in a bowl. Here is where my problem with the original recipe started. They only used ⅓ c oil which left the mix very dry & crumbly, to the point you couldn’t roll dough together. I had to add oil & eventually a little water so the dough was thoroughly moistened & clumpy. If dough is still a little dry, add water. Dough should lightly clump & hold shape when pressed together.
3. On parchment lined cookie sheet, place 1 TBSP dough 1″ apart. A measuring spoon helps keep dough form. A flattened bottomed cookie is a good thing. Fill sheet. Applying light pressure, use your thumb to make an indentation on the top of each cookie.
4. Bake for 8 minutes, a maximum of 9. Do not over cook. Set your kitchen timer.
5. Finish scooping dough on second cookie sheet & indent cookies.
6. While still warm & on cookie sheet, place half an Andes on top of each indentation. If the indent isn’t deep enough, use the back of a spoon to press a slightly deeper hole. Let Andes melt. Test for swirling consistency, then swirl mint with handle of spoon.

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7. After swirling cool cookies on cooling rack for up to 2 hours. Store in an air tight container. If needing hardened Andes quicker, refrigerate for a few minutes until firm but not moist (watch condensation).

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Pie makes the World a Crusty Place

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Today’s recipe is a portion of my newly tested Apricot-Sweet Potato Hand Pies. We start with the dough, then we’ll roll into the filling next week.
I made a test batch last week to get times, ingredient list, & skill levels.

This dough isn’t hard, but something that would help is a steel blade pastry blender. Most people have a little one with wires that cut the fats into the flour mixture until coarse crumbs form. This recipe however uses cold butter. Something I learned the hard way is that a little wire pastry blender won’t cut it, no pun intended. Invest in a heartier pastry blender if you’re going to be cutting the cold hard butter.

Hand Pie dough is high in fats because fats make things flakier, golden, and moist. Please remember to check how much of each ingredient you need before attempting, it’ll be a cold day in hell’s kitchen otherwise!

Hand Pie Dough
• 4 c all purpose flour
• 6 TBSP sugar
• 1/2 tsp kosher salt
• 1 lb cold unsalted butter, cubed
• 2 large egg yolks
• 6 ± TBSP ice water, more as needed

The skill on this dough is keeping it chilled while working it.
Prep Time: 30 minutes
Skill level: Easy Intermediate

1) In a very large mixing bowl combine flour, sugar, salt. With your pastry blender, quickly cut butter in the flour mixture. It should resemble coarse meal.
2) Combine egg yolks & ice water; stir to mix. Add to flour meal & stir with a fork until just clumping & all the dry ingredients are moistened enough to pat together. Do not overmix. Dough should not be wet or sticky.
3) Turn dough onto lightly floured work surface and with lightly floured hands, form in a ball. Divide dough evenly into 4 portions; forming each into a flat disk. Plastic wrap each disk; refrigerate at least 1 hour or up to 3 days.

Courtesy of Better Homes & Gardens Nov 2011

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