Wednesday, October 21, 2009
Kraft Food and Family
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Monday, October 5, 2009
Monster Mash Party Mix
This is the popular recipe for Monster Mash, but you can add your own twist to it as I have added below. Let your kids throw this together with their favorite additions.
10 cups popped popcorn
1 pound Halloween M&M's
1 (14 oz.) jar dry roasted peanuts
1 cup raisins
1 cup Reese's Pieces
Combine ingredients in a large bowl. Makes about 15 cups.
I like to also add 1 cup Candy Corn, a handful or two of Candy Pumpkins and a handful of Gummy Worms to gross it up a bit.
10 cups popped popcorn
1 pound Halloween M&M's
1 (14 oz.) jar dry roasted peanuts
1 cup raisins
1 cup Reese's Pieces
Combine ingredients in a large bowl. Makes about 15 cups.
I like to also add 1 cup Candy Corn, a handful or two of Candy Pumpkins and a handful of Gummy Worms to gross it up a bit.
Thursday, April 30, 2009
Italian Cheese Bread
If you like Little Caesars Italian Cheese Bread, you'll want to try this recipe. After having an order of these one night, I decided to give it a go to see how close I could come to replicating this delicious bread. I was quite surprised at how easy it was. We ate it so fast I wasn't able to get a picture, but next time I make it, I'll be sure to snap a photo to post here.
2-1/2 to 3 cups bread flour or all-purpose flour
1 tsp. salt
1 T sugar
1 T active dry yeast (can use instant)
1 cup warm water (110*F), bottled water is best
3 T extra virgin olive oil
Topping:
1/4 cup butter, melted
1/2 tsp salt
1 garlic clove, minced
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp. dried basil
Dash pepper
1-2 tablespoons grated Parmesan cheese
2/3 cup shredded mozarella cheese
1/3 cup shredded muenster cheese (or monterey jack)
In a bowl, combine the sugar, yeast and water. Let stand 5 minutes until yeast foams. Add the oil and 1 cup of the flour, stir well. Let stand 30 minutes.
Add enough of the remaining flour to form a soft dough. Turn out onto a floured surface and knead for 5 to 8 minutes, adding additional flour as needed until smooth and elastic.
Place in a greased bowl, turning once to coat top. Cover and let rise in a warm place for 1 hour or until double in bulk. (Optional: if in a hurry, just skip this rise.)
Stir together the butter, salt, garlic, herbs and pepper. Set aside.
Punch the dough down, divide in half, set one aside. Roll out to fit an 11 x 7 inch baking pan. Top with the mozarella and monterey jack cheeses. Cover and let rest for 15 to 30 minutes. Repeat with the other half of the dough.
Pre-heat the oven to 450*F. Bake for 11-15 minutes or until crust is golden brown. Remove from the oven and immediately spoon half of the seasoned butter over the top and sprinkle with parmesan cheese. Transfer to a cutting board and cut into 8 slices.
Serve hot.
2-1/2 to 3 cups bread flour or all-purpose flour
1 tsp. salt
1 T sugar
1 T active dry yeast (can use instant)
1 cup warm water (110*F), bottled water is best
3 T extra virgin olive oil
Topping:
1/4 cup butter, melted
1/2 tsp salt
1 garlic clove, minced
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp. dried basil
Dash pepper
1-2 tablespoons grated Parmesan cheese
2/3 cup shredded mozarella cheese
1/3 cup shredded muenster cheese (or monterey jack)
In a bowl, combine the sugar, yeast and water. Let stand 5 minutes until yeast foams. Add the oil and 1 cup of the flour, stir well. Let stand 30 minutes.
Add enough of the remaining flour to form a soft dough. Turn out onto a floured surface and knead for 5 to 8 minutes, adding additional flour as needed until smooth and elastic.
Place in a greased bowl, turning once to coat top. Cover and let rise in a warm place for 1 hour or until double in bulk. (Optional: if in a hurry, just skip this rise.)
Stir together the butter, salt, garlic, herbs and pepper. Set aside.
Punch the dough down, divide in half, set one aside. Roll out to fit an 11 x 7 inch baking pan. Top with the mozarella and monterey jack cheeses. Cover and let rest for 15 to 30 minutes. Repeat with the other half of the dough.
Pre-heat the oven to 450*F. Bake for 11-15 minutes or until crust is golden brown. Remove from the oven and immediately spoon half of the seasoned butter over the top and sprinkle with parmesan cheese. Transfer to a cutting board and cut into 8 slices.
Serve hot.
Friday, April 24, 2009
Easy Cheesy Potato and Kielbasa Casserole
This is a very easy and economical recipe using frozen potatoes, kielbasa sausage and frozen broccoli. Everything is basically tossed together (no need to thaw) with a cheesy sauce made with canned cheddar cheese soup and baked. It doesn't get much easier than this!
2 cans cheddar cheese soup
1 soup can of milk
1 - 28 oz. bag frozen O'Brien potatoes (hash browns)
1 - 1 lb. kielbasa sausage, cut into 1 - 2 inch pieces
1 - 1 lb. bag frozen cut broccoli or other vegetable of your choice
Preheat oven to 350. Spray a 9 x 13 inch baking dish with non stick cooking spray.
Whisk together the soups and milk in the baking dish. Add remaining ingredients and mix well. Cover with foil and bake for 1 1/2 hours. Uncover and bake for an additional 30 minutes.
Serve hot.
2 cans cheddar cheese soup
1 soup can of milk
1 - 28 oz. bag frozen O'Brien potatoes (hash browns)
1 - 1 lb. kielbasa sausage, cut into 1 - 2 inch pieces
1 - 1 lb. bag frozen cut broccoli or other vegetable of your choice
Preheat oven to 350. Spray a 9 x 13 inch baking dish with non stick cooking spray.
Whisk together the soups and milk in the baking dish. Add remaining ingredients and mix well. Cover with foil and bake for 1 1/2 hours. Uncover and bake for an additional 30 minutes.
Serve hot.
Wednesday, March 25, 2009
Rhubarb Cake
Spring has sprung and one of our first bounties from the garden will be rhubarb! Not everyone is a fan of rhubarb, that's probably why we usually include strawberries and/or lots of sugar when we use it in recipes. When we find the right balance of tart and sweet though, rhubarb is delicious! Don't forget, the leaves are toxic, so discard those away from the little ones and the pets.
This is a cake recipe from one of my old church cookbooks. When we lived in the north, rhubarb was always being passed around in the spring. Everyone was trying to give away their abundant supply of it. We got our fill of strawberry rhubarb jam, rhubarb pie and such. When I first made this cake, my daughter deemed it as her "favorite in the whole world!". She still requests it for her birthday cake every year in March. We live in Florida now and don't have access to fresh rhubarb like we used to. I haven't tried the frozen, but I'm sure it would work just as well.
I will warn you though, as I learned the hard way, rhubarb is acidic. I only mention this because I once made this cake in a 9x13 inch aluminum pan and stored it in the refrigerator. I guess after we had our fill, it got pushed to the back and forgotten. I'll be honest, I don't know how long it was back there, but when I found it and scooped the leftovers into the trash, I couldn't believe my eyes! Everywhere a piece of rhubarb came in contact with the pan there was a hole in the pan! The rhubarb had eaten right through it! So, if you're going to keep this around a while, I would suggest you use a glass pan.
1 cup (2 sticks) butter
1 1/2 cups sugar
1 egg
1 tsp. vanilla
1 cup milk
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 cups rhubarb, cut into 1/2 to 1" cubes
Topping:
1/2 cup sugar
1 tsp. ground cinnamon
1/2 cup chopped nuts (optional)
Preheat oven to 325 F. Grease a 9x13 inch baking pan (preferably glass).
Cream together the butter and sugar. Add the egg, milk and vanilla, beating until well blended.
Combine the dry ingredients and beat into the wet ingredients. Fold in the rhubarb. Pour into the prepared pan. Mix together the topping ingredients and sprinkle over the top of the batter.
Bake for 1 hour.
This is a cake recipe from one of my old church cookbooks. When we lived in the north, rhubarb was always being passed around in the spring. Everyone was trying to give away their abundant supply of it. We got our fill of strawberry rhubarb jam, rhubarb pie and such. When I first made this cake, my daughter deemed it as her "favorite in the whole world!". She still requests it for her birthday cake every year in March. We live in Florida now and don't have access to fresh rhubarb like we used to. I haven't tried the frozen, but I'm sure it would work just as well.
I will warn you though, as I learned the hard way, rhubarb is acidic. I only mention this because I once made this cake in a 9x13 inch aluminum pan and stored it in the refrigerator. I guess after we had our fill, it got pushed to the back and forgotten. I'll be honest, I don't know how long it was back there, but when I found it and scooped the leftovers into the trash, I couldn't believe my eyes! Everywhere a piece of rhubarb came in contact with the pan there was a hole in the pan! The rhubarb had eaten right through it! So, if you're going to keep this around a while, I would suggest you use a glass pan.
1 cup (2 sticks) butter
1 1/2 cups sugar
1 egg
1 tsp. vanilla
1 cup milk
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 cups rhubarb, cut into 1/2 to 1" cubes
Topping:
1/2 cup sugar
1 tsp. ground cinnamon
1/2 cup chopped nuts (optional)
Preheat oven to 325 F. Grease a 9x13 inch baking pan (preferably glass).
Cream together the butter and sugar. Add the egg, milk and vanilla, beating until well blended.
Combine the dry ingredients and beat into the wet ingredients. Fold in the rhubarb. Pour into the prepared pan. Mix together the topping ingredients and sprinkle over the top of the batter.
Bake for 1 hour.
Monday, March 23, 2009
Bread Pudding
1/4 cup raisins (or more if you like)
orange juice or water (enough to cover raisins for soaking)
4 cups cubed bread (Challah is best)
3 eggs
2 cups half and half (or milk)
1/2 cup sugar
1 tsp. vanilla extract
1 tsp. cinnamon
1/4 tsp. ground nutmeg
pinch of salt
2 T. sugar
1 tsp. cinnamon
In a small bowl, soak raisins in enough orange juice or water to cover until plumped (a couple hours).
Spray a 1 1/2 quart casserole or 9x9 inch glass baking dsh with cooking spray. Layer the bread pieces and the raisin in the casserole.
In a blender container or a bowl, combine the egss, half and half, 1/2 cup sugar, vanilla, cinnamon, nutmeg, and salt. Whisk or blend well. Pour over the bread and raisins in the casserole. Press down the bread slightly to ensure all bread is soaked.
Mix the 2 tablespoons sugar with the 1 teaspoon cinnamon and set aside.
You can now either cover with foil and refrigerate to bake later in the day or the next day, or you can bake right away. To bake, sprinkle the cinnamon-sugar mixture over the top and bake in a preheated 350 degree oven for 45 to 50 minutes.
orange juice or water (enough to cover raisins for soaking)
4 cups cubed bread (Challah is best)
3 eggs
2 cups half and half (or milk)
1/2 cup sugar
1 tsp. vanilla extract
1 tsp. cinnamon
1/4 tsp. ground nutmeg
pinch of salt
2 T. sugar
1 tsp. cinnamon
In a small bowl, soak raisins in enough orange juice or water to cover until plumped (a couple hours).
Spray a 1 1/2 quart casserole or 9x9 inch glass baking dsh with cooking spray. Layer the bread pieces and the raisin in the casserole.
In a blender container or a bowl, combine the egss, half and half, 1/2 cup sugar, vanilla, cinnamon, nutmeg, and salt. Whisk or blend well. Pour over the bread and raisins in the casserole. Press down the bread slightly to ensure all bread is soaked.
Mix the 2 tablespoons sugar with the 1 teaspoon cinnamon and set aside.
You can now either cover with foil and refrigerate to bake later in the day or the next day, or you can bake right away. To bake, sprinkle the cinnamon-sugar mixture over the top and bake in a preheated 350 degree oven for 45 to 50 minutes.
Beer Can Chicken
1 whole chicken
1 – 12 oz can of beer
Spice Rub:
1 T. brown sugar
1 T. kosher salt (or 2 t. table salt)
1 T. chili powder (optional)
½ tsp. ground black pepper
1 tsp. ground cumin
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
Mix spice rub ingredients.
Rub chicken all over inside and out and under the skin as far as you can go without ripping the skin. Put chicken in a large zip lock bag and refrigerate overnight.
When ready to roast, preheat oven to 350.
Open the beer and drink half of it. Sit the beer can in a baking dish, an 8 x 8 or 9 x 9 work well, that has been sprayed with cooking spray. Place the chicken over the beer can, pushing down so the legs reach the bottom of the pan, balancing the chicken upright. You can also use a special beer can chicken rack
, which makes the chicken more stable. Carefully place on the bottom rack of the oven and roast for 1 ½ hours. Remove from the oven and allow to rest for 15 minutes.
Be careful when removing the can from the chicken, the can and the liquids will be very hot. You might need a helper for this.
Note: If you don’t want to use beer, you can use another liquid. Apple juice, lemon lime soda or wine would work good, but the can is essential.
I’ve also added a little Liquid Smoke to the liquid. It gives it just a hint of smoky flavor.
To cook on the barbecue grill, prepare as above. Use the indirect heat method. It should take about the same amount of time as in the oven, depending on how hot your grill is.
1 – 12 oz can of beer
Spice Rub:
1 T. brown sugar
1 T. kosher salt (or 2 t. table salt)
1 T. chili powder (optional)
½ tsp. ground black pepper
1 tsp. ground cumin
1 tsp. paprika
1 tsp. garlic powder
1 tsp. onion powder
Mix spice rub ingredients.
Rub chicken all over inside and out and under the skin as far as you can go without ripping the skin. Put chicken in a large zip lock bag and refrigerate overnight.
When ready to roast, preheat oven to 350.
Open the beer and drink half of it. Sit the beer can in a baking dish, an 8 x 8 or 9 x 9 work well, that has been sprayed with cooking spray. Place the chicken over the beer can, pushing down so the legs reach the bottom of the pan, balancing the chicken upright. You can also use a special beer can chicken rack
, which makes the chicken more stable. Carefully place on the bottom rack of the oven and roast for 1 ½ hours. Remove from the oven and allow to rest for 15 minutes.Be careful when removing the can from the chicken, the can and the liquids will be very hot. You might need a helper for this.
Note: If you don’t want to use beer, you can use another liquid. Apple juice, lemon lime soda or wine would work good, but the can is essential.
I’ve also added a little Liquid Smoke to the liquid. It gives it just a hint of smoky flavor.
To cook on the barbecue grill, prepare as above. Use the indirect heat method. It should take about the same amount of time as in the oven, depending on how hot your grill is.
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