Category: Recipe of the Month

Recipe of the Month

Go To Soup Recipe

JanetLeave a comment

This is a no brainer of a recipe and totally customizable. Glen does it again!

I love his What’s On Sale At The Market videos!

For those who don’t know, this is where you create something based on what is on sale at the market. In this case Glen has created a soup recipe based on what was on sale and what was in his pantry.

It is totally customizable.

I know, this can be scary for some folks but the truth is, you just pull together your favorite flavors and foods. You’d do that anyway, right? This time you build something out of your Favorites List.

So, get out there and play with your food!

Recipe of the Month

Shortcake Season

JanetLeave a comment

I won’t lie, I love Shortcake Season. We are heading into that time of year when berries are fresh and available, soon to be followed by peaches, nectarines and the like. And, yes, I know that for many folks those fruits are in their local market’s produce sections but there is a vast difference between being In Season and shipping them in from where ever they can be grown. Just sayin’.

FWIW, I am also a huge fan of frozen fruits and berries because they are harvested, packed and frozen at the peak of flavor. Always a good thing.

Shortcake can be a lot of things. I have my favorite Bisquick recipe or a scratch recipe that can be found in pretty much any Betty Crocker, Better Homes & Gardens, Joy of Cooking or similar cookery book. You can also find some sponge cakes or pound cakes in the market. All will work and you will find your own particular favorite(s) as you check them out.

This recipe from Betty Crocker not only gives you a good collection of ideas, tips and tricks, but a solid recipe, too. Best Strawberry Shortcake.

However, if you really want to experiment with shortcake, check out THIS collection, also from Betty Crocker.

While individual shortcakes can be great, I like to make one large one and divvy it up, so don’t forget to try that, too.

Shortcakes are a great way to enjoy Summer’s bounty without a lot of fuss and bother. They are easy to make, tasty, and flexible so you can use pretty much any fruit or berry you like.

Enjoy!

Food · Recipe of the Month

Who Does Not Need A Few Salad Recipes?

JanetLeave a comment

She’s done it again! NIcole over at All Recipes recently posted a collection of pot luck salads that will be Fabulous for your Spring and Summer meals even if you don’t take them to pot lucks! Check it out:

I’ve got my eye on that Frito / Corn salad and the strawberry pretzel salad is a mainstay but all of the others would make wonderful additions to my menu through the warmer months.

I can split the recipes so I don’t overload on any one and each is adjustable to my particular taste.

I would pair them with grilled chicken or steak or even as a dessert… The possibilities are endless!

Game on!

Cooking · Recipe of the Month

A Tender London Broil Just Needs Some Time

JanetLeave a comment

As much as I like beef, prices are not exactly encouraging to indulging in more than the usual ground variety. Sound familiar?

Recently, however, I decided to see what was affordable, and interesting, at my local market and came across London Broil.

Actually “London Broil” is more of a preparation or a recipe rather than an actual cut, but my market labels round steak as London Broil to make it easier for customers to find. The cut is usually a tough flank or round steak that might be marinated and then prepared. While this can be quite tasty, I’ve not had a lot of success using the traditional method or preparation. Hence, the slow cooker.

Print

Slow Cooker London Broil

Simple. Easy. Tasty
Course Main Course
Prep Time 5 minutes
Cook Time 10 hours
Servings 4

Equipment

  • 1 Slow Cooker
  • 1 Slow Cooker Liner Easy Cleanup!

Ingredients

  • 2 Pound London Broil or Round Steak
  • 2 Can Cream of Mushroom Soup
  • Salt, Pepper, Garlic Powder, Onion Powder To Taste

Instructions

  • If you are using the liner, insert it into the crock.
    Season the meat and add to the slow cooker.
    Pour the soup over all.
    Top with the lid.
    Set the slow cooker for LOW 8 – 10 hours.

Notes

This cut of beef is very tough which makes it a perfect candidate for the slow cooker.
Serve over noodles, potatoes or rice. and use the sauce as a gravy.

I set mine up before I head to bed, knowing that the delicious smell might keep me awake.

After 10 hours the meat is tender and juicy and there is just enough gravy to add to the meal.

Granted beef still isn’t <cough> inexpensive, but you can still make a wonderful meal without going broke.

Enjoy!

Cooking · Food · Recipe of the Month

Revisiting the Fresh Apple Cake

JanetLeave a comment

If you need the directions to the Fresh Apple Cake, check out the printable below.

Print

Fresh Apple Cake

This has become a fast favorite.
Course Dessert
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 12 people

Equipment

  • bundt pan Tube pan

Ingredients

  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 1 cup vegetable oil
  • 2 eggs, well beaten
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1 cup walnuts OR pecans, chopped
  • 1 cup raisins OR dried cranberries
  • 4 cups peeled, sliced OR shredded tart apples

Instructions

  • Preheat oven to 325 degrees. Grease and flour bundt or tube pan.
  • OPTIONAL: soak raisins in 1 -2 tbsp of rum and set aside.
  • Prepare apples.
  • In a large mixing bowl, combine the sugars and oil. Add eggs and vanilla.
  • In a separate bowl, sift the flour, baking soda, salt, and cinnamon.
  • Add the dry mixture to the wet mixture, folding in the nuts, raisins, and apples.
  • Spoon into the prepared bundt or tube pan.
  • Bake for 75 to 90 minutes, or until a knife inserted into the center of the cake comes out clean.
  • Cool the cake in the pan on a wire rack for 10 minutes, then invert it onto a cake plate.

Notes

You can change out the nuts or leave them out completely.
You have the option to replace the nuts with raisins and or dried cranberries.
Be sure to add the soaking liquid (rum) with the raisins.
You have the option of slicing, chopping, or shredding the apples. 

Cooking · Dining · Food · Recipe of the Month

Cold Weather Comfort Food: Pasta Bake

JanetLeave a comment

When the weather is cold and dreary one of the best ways to keep warm is a good pasta bake.

I’m thinking of one where you pull out what you need from the pantry and dive in. You can change up the types of cheese, seasonings, and even the bread crumbs.

Served with a green salad and some crusty garlic bread, this is a meal to indulge in. Enjoy!

Print

Pasta Bake

Perfect for cold winter days.
Course Main Course
Prep Time 15 minutes
Cook Time 25 minutes
Servings 8

Equipment

  • 13 x 9 baking dish
  • Large pot

Ingredients

  • 1 pound pasta
  • 28 ounce jar of Alfredo sauce
  • 28 ounce jar pasta sauce
  • 1 cup cottage cheese
  • 2 cups shredded cheese
  • 1/2 cup bread crumbs
  • garlic powder To taste
  • onion powder to taste

Instructions

  • Preheat oven to 350 degrees. Spray the baking dish with non-stick spray and set aside.
  • Cook pasta according to package directions. Drain.
  • Once the pasta pot is empty, combine everything except the bread crumbs. Pour into the baking dish and top with the bread crumbs.
  • Bake for 25 – 30 minutes, or until the top is golden brown and the cheese is melted
  • Let rest for 15 minutes.
Dining · Food · Recipe of the Month

A Simple Fruit Shortcake

JanetLeave a comment

One of my favorite ways to celebrate the bounty of fresh berries and fruit is the simple shortcake. No, not that grocery store sponge cake with the dip in the middle, a rich, simple shortcake that you pile the fruit &/or berries on along with a side of whipped cream or ice cream.

Now, I do have to admit that I’ve been known to pick up my favorite pound cake to use in place of a homemade shortcake – and that is a great option if you have a good pound cake recipe or can get your hands on a good one.

As you probably know, I’m a huge fan of Bisquick and love their shortcake recipe. You can find a link to it HERE.

That being said, I do love to make a scratch version, which oddly enough, isn’t much more work than the previous option. You can find a link to it HERE.

The next time you find a batch of beautiful fruit, consider whipping up a simple shortcake to celebrate it.

Cooking · Dining · Food · Recipe of the Month

The Holiday Meal Revisited

JanetLeave a comment

When we think of the ‘Holiday Meal’ many of us think of the roasted turkey or ham (or both) with loads of different sides and a collection of pies, cakes, and cookies that will require the loosening of the belt or the wearing of the comfy clothes.

Some cooks are genuinely terrified of roasting the bird. If they have little to no experience with roasting a chicken a turkey can not help but be scary.

Then there are those years when the tried and true are just boring and repetitious. Of course, there will always be those traditionalists who insist The Meal be exactly the same every year, but what if maybe we tried something a little different? Since many Americans repeat the same big meal menu for Thanksgiving on Christmas, there might be room for a change.

At a time when shortages are rampant and items that used to always grace the holiday table might not be available, now seems to be the perfect time to experiment a bit.

The recipes I’ve included keep the spirit of a Make A Fuss Meal and that meal can be created for any reason, not just the Holidays. True, most of them are not diet friendly. That being said, there are dozens of alternative recipes available at the touch of finger to keyboard.

Here’s What I’m Thinking

How about a spectacular main course accompanied by easy side dishes? For those who love their traditional sides, they could be used. Dessert could be a showstopper or a collection of the usual goodies folks look forward to.

Basically, what you have is a blueprint for a meal that can be easily customized and created. And, if you are lucky to have a group over for The Meal, some of it could be divvied up among guests to bring. Sort of a pot luck, you know?

Check out the November Pantry Magic Holiday Meal Revisited recipe collection here.

Happy Cooking!

Cooking · Food · Recipe of the Month

Kitchen Building Blocks: Ground Beef Mix

JanetLeave a comment

I learned to make this handy mix years ago. It is the basis for pasta sauces, meatloaves, meat balls, or hamburgers. The ingredients are simple and probably have a place in your pantry.

I’ve been known to make batches and put them in the freezer for later use. This is especially helpful when there is a sale on at the market.

Print

All Purpose Ground Beef Mix

This is the House Mix. It has all the basics mixed in so all I have to do is add any extras for recipes.
Course Main Course
Prep Time 15 minutes
Author Janet

Equipment

  • Large Mixing Bowl
  • Freezer Containers

Ingredients

  • 2 pound ground beef or ground chuck The lower the fat content the milder the flavor.
  • 1 pound sausage meat remove any casings
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp garlic powder
  • 1 egg beaten

Instructions

  • In a large mixing bowl, add egg, salt, pepper, onion, and garlic powder. Beat to combine. Add meats and mix only until fully combined – do not over mix.
  • If freezing, separate into portions and add to containers. Don't forget to label the containers with the contents and the date prepared. Freeze.
  • When you are ready to use, take the container out of the freezer the day before and defrost in the refrigerator.

Notes

This is a base recipe. You can multiply it for larger quantities of ground beef.
For example, if you had 5 pounds of ground beef you would add 2 1/2 pounds of ground sausage and multiply the seasonings to taste.
If you want to check the seasonings, fry a small piece of the mixture.  Do not eat raw meat.
You can also use fresh onion, garlic or any other flavoring in place of the powdered version. Onion, celery, green peppers, and garlic can be chopped to the size you desire and added to the meat mixture in place of the dried seasonings. When I do this, I chop as finely as possible as I do not like to chew on pieces of vegetable. 🙂