Archive for the ‘#1 Go-To Recipes’ Category
Rolo Pretzels
This is another twist on using Rolo candies to make snacks or a quick dessert. Since this uses the oven but only for a short time, I find it really convenient to make this right after taking something out from the oven, then it is already hot. Only three ingredients with this, no servings or quantities for ingredients, this is a make with what you have.
Equipment
- Oven
Ingredients
- pretzel squares, I used Snyder's brand
- Rolo candies, remove wrappers
- pecan halves
Instructions
- Preheat your oven to 180° C (350° F) and line a baking sheet with parchment or foil.
- Place pretzel squares on the prepared sheet, then place a Rolo candy on each pretzel.
- Bake for 3 minutes, remove from oven and place a pecan half on top of a Rolo and push down. Repeat for remaining Rolos.
- Let cool, serve, and enjoy.
Amish Noodles
I don't know if this a true Amish recipe but I will say this makes some tasty noodles. This recipe is on many cooking sites and the beauty of this recipes is that is uses less energy due to the way the noodles are cooked.
Ingredients
- 2 tablespoons butter
- 4 cups chicken broth, or beef broth
- 1 cube chicken broth, or beef broth
- 340 grams egg noodles, (12 oz)
Instructions
- In a large saucepan, melt the butter and let it brown just a bit, then add the broth and drop in the broth cube. Bring to a boil.
- Stir in the egg noodles. And bring to a boil.
- Turn off the heat, leave on the same burner, cover, and let sit for 20 minutes, stir 2-3 times. Check noodles for tenderness at 20 minutes, if not to your liking, just cover and let sit a few more minutes.
- Drain and serve as a side with meatballs or your favorite dish. Enjoy.
Notes
Shortcut: Chicken Broth (Pressure Cooker).
Variants: 1. Use Fettuccine or Tagliatelle in place of 'egg noodles'. 2. Use other past, such as spirals in place of egg noodles but you will need to keep an eye on them for tenderness to your liking.
Biscoff Icebox Cake
I came across this recipe on Instagram, and the description and photos were mouthwatering. I found the items needed and I made this for a family gathering on 25 Apr 2021, and it was a hit! I can honestly say, this 'cake' is the best I have ever made, highly recommended.
Equipment
- Baking Pan (8x8 or 9x9 inch)
- Electric Mixer
Ingredients
- 226 grams Mascarpone cheese, (8 oz)
- ⅔ cup Biscoff cookie butter, or store brand of cookie butter
- 2½ cups heavy whipping cream, cold
- 1 package instant vanilla pudding mix, (4 serving size / 3.4 oz / 96 g)
- 35-45 Biscoff Lotus cookies, (about 1½, 8.8 oz 250 g packages
- candy sprinkles, or cookie crumbs, as desired, optional
Instructions
- Add the cookie butter and cheese to a mixing bowl. (I used Great Value brand cookie butter.)
- Beat with an electric mixer until smooth. Clean off the mixer blades and rinse them.
- In another mixing bowl, add the cream and pudding mix. Beat with the mixer until the mixture begins to get thick.
- Pour the pudding mixture into the bowl with the cheese mixture. Beat with the mixer until just combined. Overmixing may result in a more dense cake. (Smooth out the top of the cream filling then use a spoon to evenly mark out 3 sections, like a 'peace sign'.)
- Place cookies in a even layer in the baking pan. (I used an 8x8 inch pan, using a 9x9 inch pan will require a few more cookies.)
- Spread ⅓ of the cream filling over the cookies, then repeat with another layer of cookies, pressing then into the filling below them, then spread another ⅓ of the filling over the cookies. Then add one final layer of cookies, then spread the remaining ⅓ of filling and smooth out as that is the top of the cake. Decorate with candy sprinkles or cookie crumbs, as desired. Place in the fridge for 8 hours to set up and soften the cookies.
- To serve, slice into serving portions. Enjoy!
Notes
T
Basic Frittata
This is a basic frittata recipe that is easy and delicious, and no cream cheese used in this. I made this on 22 Apr 2021 and it was very well liked my parents and I. This recipe is a mix of several frittata recipes and I settled on this for ease of preparation, readily available ingredients, and excellent flavor.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 1 tablespoon olive oil, or cooking oil
- 1 bell pepper, color of your choice, diced
- 1 onion, diced
- 12 eggs
- 3 tablespoons whipping cream
- ½ teaspoon salt
- 2 cups cheese, your choice, shredded, divided
Instructions
- Heat the olive oil in a non stick pan, when hot, add the onion and bell pepper, and sauté until tender. Remove from heat and set aside to cool just a bit.
- Preheat your oven to 180° C (350° F) and grease a 9x13 inch baking pan with butter or cooking spray.
- To a mixing bowl, crack in the eggs and add the cream. Whisk until the yolks and whites are just mixed together. Stir in the salt, 1 cup of the cheese, and the sautéed bell pepper and onion.
- Pour mixture into the prepared baking pan.
- Sprinkle on the remaining 1 cup of cheese. I used a Monterey Jack & Colby blend.
- Back for 25 minutes, the eggs should be puffed up and cooked in appearance, the center will jiggle just a bit when the pan is lightly shaken. Remove from oven and let cool for 5-10 minutes, then slice into serving portions.
- Serve as a breakfast, lunch, or my favorite; breakfast for dinner. Enjoy!
Notes
Low cost per serving.
Piña Colada
This recipes comes from a can of coconut cream, and I have enjoyed these, this recipe is excellent.
Equipment
- Blender
Ingredients
- 4 oz coconut cream, or coconut milk, (113 g)
- 4 fl oz pineapple juice, (118 ml)
- 2-3 tablespoons crushed pineapple
- 3 fl oz rum, (88 ml)
- 2 cups ice
- fresh pineapple wedges, for garnish, optional
- maraschino cherries, for garnish, optional
Instructions
- Place the first 5 ingredients in a blender, pulse until ice is finely crushed.
- Pour into 2 serving glasses. Optionally, garnish each glass with a pineapple wedge on the rim and a maraschino cheery on top. Serve and enjoy.
Cranberry Pistachio Fudge
I came across this while researching fudge + pistachio recipes. Not only is this delicious fudge, it is a snap to make!
Equipment
- Loaf Pan
- Microwave
Ingredients
- 340 grams white chocolate chips, (12 oz)
- ¼ cup whipping cream
- 1 tablespoon honey
- ½ cup dried cranberries
- ⅓ cup pistachios, shelled, chopped
Instructions
- Line a loaf pan with foil, overhanging the two long sides with foil. Lightly spray with cooking spray.
- To a microwave safe mixing bowl, add the white chocolate, cream, and honey, stir to mix together.
- Place in the microwave and cook for 30 seconds, take out, stir with a spoon to check that the chips are melted. If they are not, repeat cooking for 30 seconds and checking with a spoon until the chips are melted, then stir to fully combine mixture.
- Stir in the nuts and cranberries until mixed in.
- Spoon mixture into the prepared loaf pan and smooth out evenly. Leave on the counter for 2 hours to set up completely or place in the fridge for 30 minutes once the mixture has cooled to room temperature.
- Once cooled, use the foil on each of the long sides of the pan and lift out the fudge to a cutting board. Cut into squares, I cut 12 pieces but you can easily make 24 smaller pieces.
- Arrange on a serving tray, serve, and enjoy.
Sardine Dip
This recipe comes from a good friend and Chef. If you like sardines in olive oil (or even water), you will love this recipe. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 2 tins sardines in olive oil, undrained, (about 4 oz / 113 g per tin), Shortcut
- 56 grams cream cheese, softened, (2 oz / ¼ of 8 oz / 226 g block)
- 2 tablespoons mayo
- 1 teaspoon lemon juice
- pinch dried tarragon, crushed
- pinch lemon pepper
- chives, chopped, for garnish, optional
- assorted crackers, for serving, or toast points
Instructions
- Add all ingredients to a small mixing bowl. I used two tins of Great Value brand sardines in olive oil, feel free to use your favorite brand of sardines in olive oil or even water.
- Mash and mix everything together.
- Spoon mixture into a smaller bowl for serving, optionally garnish with some chopped chives. Cover and place in the fridge for 1-2 hours.
- Serve with assorted crackers of your choice or toast points. Enjoy.
Notes
Shortcut: Sardines in Olive Oil (Slow Cooker).
Buttered Dill Peas & Carrots
I got this recipe from a friend and I will say it is well liked by the family. Very easy to prepare and the dill gives a nice flavor to the dish. The original recipe is to sauté the carrots, I simmered them, both versions are listed in the steps.
Ingredients
- 1 teaspoon olive oil
- 2 large carrots, peeled and cut into ¼ inch slices
- 2 cups frozen peas
- 1 tablespoon butter
- ½ teaspoon dried dill weed
- salt and pepper, to taste, as desired
Instructions
Sauté Method
- Heat a non stick pan with the oil on medium heat. Add the carrots and sauté until tender yet crisp, about 5-6 minutes.
- Add the peas and stir in the dried dried dill and 1 tablespoon of water. Cover and let cook 4-5 minutes.
- Add the butter and mix in. Season with salt and pepper as desired, to taste.
Simmer Method
- Add the sliced carrots to a saucepan and cover with ½ inch of water. Place on medium high heat and cook until the carrots are tender crisp.
- Add the peas and continue to simmer until the peas are tender and heated through.
- Drain the water from the saucepan, stir in the dried dill and ½ tablespoon of butter. Pour into a serving dish and top with another ½ tablespoon of butter. Serve as a side dish with any main dish. Enjoy.
Notes
Low cost per serving.
Sausage Breakfast Bake
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section. These photos are from one variant of this recipe, and it is delicious!
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 340 grams Sausage Option, (12 oz)
- 2 tablespoons water
- 1 can Soup Option, (10½ oz / 298 g)
- 2 eggs
- ¾ cup Liquid Option
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 1 tablespoon baking powder
- butter, as needed for serving
- Topping Option, as needed for serving
OPTIONS
Sausage - Use 1 Item
- pork sausage links, Shortcut
- smoked sausage links
- Italian sausage, links, cut into 2 inch lengths, Shortcut
Soup - Use 1 Item
- condensed cream of mushroom soup, Shortcut
- condensed Cheddar cheese soup, Shortcut
- condensed cream of celery soup, Shortcut
Liquid - Use 1 Item
- apple juice
- milk
- chicken broth
Topping - Use 1 Item
- honey
- maple syrup
- fruit preserves
Instructions
- Preheat your oven to 180° C (350° F) and grease a 7x11 baking pan with butter.
- In a large non stick pan, add the Sausage Option and water and place on medium heat, cover and cook for 5 minutes, then uncover and continue cooking to brown the sausage and cook them through. When fully cooked, remove to paper towels to drain. I used the pork sausage links option.
- In a small mixing bowl, add the Soup Option and eggs and stir to mix well. I used the cream of mushroom soup option.
- To the soup mixture, slowly stir in the Liquid Option and oil, stirring until completely mixed together. I used the apple juice.
- In a medium mixing bowl, add the flour, cornmeal, sugar, and baking powder. Whisk together.
- To the flour mixture, add the soup mixture. Stir together until just moistened.
- Pour into the prepared baking dish and spread out evenly. Arrange the sausages on top and push slightly into the batter.
- Bake for 30 minutes or until the top springs back when lightly touched with your finger.
- Use a spatula to cut and serve with. Serve with butter and Topping Option. Enjoy. After the photo I used the honey option.
Notes
Low cost per serving if using the Shortcuts.
Shortcuts: Pork Sausage, Italian Sausage, Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup.
Malted Chocolate Fudge
I found this recipe while searching for recipes that used malted milk powder. Not only did it sound easy to make it also sounded delicious, it is both easy and delicious! If you have a digital scale, weighing the ingredients in grams is the preferred way to measure the chocolate, malted milk powder, and Whoppers. The cooking method for this is a microwave oven.
Equipment
- Microwave
- Baking Pan (8x8 or 9x9 inch)
Ingredients
- 525 grams chocolate chips, semi, milk, or dark, (18 oz)
- 1 teaspoon vanilla extract
- 1 can sweetened condensed milk, (14 oz / 397 g)
- 65 grams malted milk powder, (½ cup)
- 200 grams Whoppers, or Maltesers, (7 oz)
- Whoppers, or Maltesers, optional, for topping
Instructions
- Line a 8x8 or 9x9 baking pan with foil.
- Measure out the chocolate
- In a glass mixing bowl, add the chocolate chips, microwave for 30 seconds, remove and give it a stir, repeat until the chips are melted and creamy. (I did this 3 times and the chips were perfect consistency.)
- Stir in the vanilla and condensed milk, mixture will thicken so microwave for another 15 seconds, then stir in the malted milk powder.
- Stir in the Whoppers.
- Spoon mixture into the prepared pan, add more Whoppers on top, pat down with the bottom of a glass or even the bottom of the Whoppers carton.
- Let fudge cool for 3-4 hours, cut, enjoy.
Notes
I will say Fair cost per serving now as Maltesers are available through Lazada as well as malted milk powder.
