Posts Tagged quick

Easiest Thanksgiving Staple … Ever.

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.

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Cranberry Sauce

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!

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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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Be Cheap, be tasty, be fresh

Pop pop popcorn!

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Ha, I’m here to tell that stove top popcorn is as easy as top spelled backwards! You could use one of these:

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Or you could make it just as quick in a black lidded pot, oil & kernels.

Fresh Pop Popcorn:
Oil
Kernels
Salt

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.

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Remove from heat. Dump in a bowl & go!

**Now be careful, go lightly on the kernels, it makes more than you think!**

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Potato Soup Ala Mother’s Day

This wasn’t the funnest Mother’s Day, not with every family member sickened with upper respiratories. But as the good & healthy child I set forth to make something they could eat. I thought of warm potato soup & searched the interwebs for just the right one; bacon, cheese, creamy goodness as required. I stumbled upon (pun!) Chunky Cheesy Potato Soup on Food network. I had to edit, but here’s the dish:

1/2 lb Bacon (no precooked junk)
1/2 large white onion diced
4 potatoes unblemished, chopped
1/2 head garlic diced
1 Qt heavy cream
2 c grated cheddar (I like sharp)
1 Tsp flour
2 green onions chopped
Salt & pepper

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Cook bacon in a large pot or Dutch oven until crispy, do not drain drippings, but remove bacon to cool; crumble pieces.

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I semi peeled my potatoes; I like a little skin for flavor. I also soaked them in 1 clove garlic diced & water while the bacon cooked.

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Drain potatoes, add potatoes,onions, & garlic to drippings. Cook on med-hi for about 15 minutes, until onion is transparent, stir consistently.

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Add cream, salt pepper to taste.

Dredge (add flour to cheese & toss for good coating) cheese.

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Add slowly to the pot, stirring to melt. Add a few green onions.

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Add bacon,stir and simmer until thoroughly heated. Serve with a garnish of green onions.

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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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Happy Holiday!

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From our house to yours, may you have a sweet & tasty Valentine’s Tuesday!

Go whip up some chocolate in the microwave (30 sec nuking intervals with a little oil) & make a quick & fun chocolate fondue for romantic fun tonight!

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Pasta Tuesday

A simple yet filling pasta dish that allows for additions or substitions. Those will be listed with (optional) next to the ingredient.

Olive oil
Grape tomatoes
5 strips sun dried tomatoes julienne
1 Tbsp minced garlic
Parmesan cheese coarsely grated
Bacon precooked crumbles (optional)
Fresh basil (optional) diced
Fresh baby spinach (optional)
Diced precooked chicken (optional)
White wine (optional)
Pesto (optional)
Cooked pasta your choice, but shaped pasta holds the topping better.

With a small saucepan (1 egg pan), pour enough oil to lightly coat the bottom.
Slice tomatoes in half width-wise. Place cut ends into oiled pan. Fill bottom of pan with tomato halves.
Dice sun dried tomato strips add to pan as well as minced garlic (jarred is fine). Add bacon, chicken & basil if warranted. Place over med-low burner for 1 to 2 minutes. Cover for 2 minutes & let steam. If adding spinach, do so now.
If with spinach, cook until slightly wilted. Otherwise uncover on med another few minutes. If low on liquid add a shot of wine or pesto. Stir throughly & let simmer until warmed.
Serve toassed with pasta in a family style bowl for table feeding.

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