Archive for March, 2014
This is a Kraft recipe.
- 40 graham wafers, finely crushed
- 1/4 cup sugar
- 1 1/2 teaspoon baking powder
- 1 cup milk
- 3 tablespoons honey
- 1 egg, slightly beaten
- 1 1/2 cup chocolate Teddy Graham cookies, divided (these are not available anywhere near where I live, so we used a random chocolate cookie instead)
- 1/2 cup mini marshmallows
1. Preheat oven to 350F. Grease 12 muffin cups (or line with paper liners).
2. Mix graham crumbs, sugar and baking powder in large bowl.
3. Add milk, honey and egg and still until just moistened. Stir in 1 cup of the cookies.
4. Spoon batter into prepared cups. Toss remaining cookies with marshmallows. Sprinkle over and press lightly into batter.
5. Bake 16 min (ours took closer to 20).
Verdict: We didn’t really enjoy these muffins. They were quite dense and, when compared to similar muffins, not the best tasting. I wish I knew if it was because of the substitute cookies we used, but I am not sure.
This is a Pillsbury recipe.
- 2 1/2 cups uncooked farfalle pasta (we used closer to 4 cups, because that was what was left in the package)
- 1 lb ground beef
- 1/2 cup green onions (we used regular onions instead of scallions here, because that was what we had)
- 1 can condensed cheddar cheese soup
- 1 cup salsa
- 1 1/2 cup shredded cheddar cheese
1. Cook pasta as directed on the package.
2. Meanwhile, cook beef in a skillet over medium-high heat until cooked through. Drain. (We cooked our onions as well because we don’t like them raw.)
3. (In the original recipe, all but 2 tablespoons of the scallions would now be added to the beef. The reserved scallions would be added as a garnish.) Still in soup and salsa and heat to boiling. Reduce heat to medium and cook 5 min.
4. (In the original recipe you would now still the pasta and shredded cheese into the sauce and cook until the cheese is just melted. We added the cheese to the sauce, let it melt completely, then just topped our pasta with it.)
Verdict: I enjoyed this dish. I thought the salsa gave the cheese sauce a nice flavour. My sister was not a fan, disling the taste of the cheese soup that was the base of the sauce.
This is another recipe that I found online but can no longer remember where.
- 3 cups frozen broccoli, thawed (we used fresh, so we blanched them before using them)
- 2 cups chicken, cooked and cubed
- 1 cup boiling water
- 1/4 cup parsley (we used only a couple of tablespoons)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup orzo pasta
- 3 ounces of cream cheese
- 1/4 cup sliced almonds
1. Preheat oven to 350F. Spray a 2 quart casserole with cooking spray.
2. In a large bowl, combine all of the ingredients except the almonds, mixing well. Pour into the prepared dish and cover.
3. Bake for 35 min. Stir, recover and bake for an additional 10-15 minutes or orzo is tender.
Verdict: This was my first try and cooking (and eating) orzo and I have to admit I wasn’t a fan. I get that orzo is a rice shape pasta but I felt like I either would have preferred actual rice or a different pasta in this dish. The dish was also very bland.
This is a Kraft recipe.
- 5 cups sliced, peeled apples (I think there should have been more. There wasn’t enough to really cover the bottom of the baking dish we used. And I say this as someone who normally likes the more topping than apples)
- 1/2 cup sugar, divided
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 cups shredded mild cheddar cheese (we used old cheddar; in the linked version of the recipe it says one cup, but in the version I was sent through my Kraft e-mail subscriptions I had 2 so that is what we used)
- 1/2 cup flour
- 1/2 cup plain bread crumbs (again here I had plain but the linked version says fresh)
- 1/2 cup sliced almonds
- 1/2 cup raisins
- 1/4 cup melted butter
1. Preheat oven to 325F.
2. Toss apples with 1/4 cup of the sugar, cinnamon and the nutmeg.
3. Place apples in a 9×9 inch buttered baking dish. (This could have been why it felt like we didn’t have enough apples, because we used a bigger dish.)
4. Mix remaining sugar, cheese, flour, bread crumbs, almonds, raisins and melted butter and sprinkle over apples.
5. Bake 40 min or until browned and apples are tender.
Verdict: Having loved the apple and cheddar grilled cheese recipe I have, I was looking forward to trying the apple/cheddar combination in more apple desserts, but I was disappointed in this recipe. There was no real cheese flavour. I actually found that I tasted nutmeg more than I did the cheese. The topping really didn’t hold together well, which may be due to the fact that the recipe used a melted butter rather than having us cut in cold squares of butter.
I found this recipe on Pillsbury.
1 lb ground beef
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoon butter
- 1 small onion chopped, about 1/4 cup worth
- 3 tablespoons flour
- 3 cups milk
- 3 cups shredded cheddar cheese
- 6 medium white potatoes, thinly sliced, about 6 cups worth
- 2 teaspoons paprika
1. Preheat oven to 375F. Spray a 13×9 inch baking dish with cooking spray.
2. In a skillet, cook beef, stirring frequently until beef is completely cooked. Drain.
3. Melt butter in a saucepan over medium-low heat. Add onion, cook 2 minutes, stirring occasionally until tender. Stir in flour. Cook 1 to 2 minutes, stirring constantly. Remove from heat.
4. Stir milk into onion mixture. Return to heat and bring to boil, stirring constantly. Boil 1 minute, do not stop stirring. Remove from heat and stir in 2 cups of cheese, stirring until melted.
5. Spread half the potato mixture in the baking dish. Top with beef and then remaining potatoes. Cover with cheese sauce.
6. Cover with foil and bake 45 minutes. Remove foil, sprinkle paprika and remaining cup of cheese on top and bake, uncovered 15 – 20 minutes longer. Let stand 5 minutes.
Verdict: Our cheese never seems to get as brown as the pictures do. Besides that, this dish was very tasty. It had cheese and potatoes, which I love, so I was happy with how it turned out.