Archive for the ‘#1 Go-To Recipes’ Category
Chocolate Covered...
I used the Tulip brand of chocolate compound, aka almond bark, in Thailand when I made Rocky Road Candies, and they turned out great. Then after that, I dipped cookies spread with peanut butter in the chocolate, and even cherries. This is just a guide and more or less for me to document what I am coating with the chocolate. Since chocolate compound needs no tempering, just melt and use. No quantities are listed for this guide.
Ingredients
- chocolate compound
Items to Dip (what I have used)
- large marshmallows
- maraschino cherries
- vanilla wafer cookies
- graham crackers
- butter crackers, flavor the chocolate with peppermint extract
- peanut butter cheese crackers
- Nutter Butter Peanut Butter Cookies
- Cream Wafer Cookies
Instructions
- First thing to do is to chill whatever you plan on coating with chocolate. Place items on a tray and place in the fridge to chill for at 30 minutes.
- Setup two pots, one that fits inside the other, with the smaller pot ideally with handles to keep it above the bottom of the larger pot. Add water to the larger pot set the smaller pot inside. The goal is to just heat the smaller pot with steam from the larger pot. Add your chocolate compound. I have 1 kilo (2 lbs) in this pot. Put the pot on medium heat to create steam, no need for a rolling boil with the water.
- Once the chocolate compound is fully melted, you are ready to start. When you get done, just pour the left over chocolate into a small foil dish or heatproof bowl and allow to cool. Once hardened, you can simply use it again at a later date.
Marshmallows
- For large marshmallows, you can spear each one with a wooden skewer or simply toss one in the chocolate, flip it around with a fork, lift it out, shake off excess, and place on parchment paper or foil to cool.
- Serve and enjoy.
Peanut Butter Cheese Crackers
- Here is the glow in the dark crackers I remember from my childhood.
- Simply toss one in the chocolate, flip it over with a fork, lift it out, shake off excess, and place on parchment paper or foil to cool. I sprinkled on some chocolate sprinkles I had on hand.
- Serve and enjoy.
Butter Cracker Thin Mints
- Mix in 1/2 teaspoon peppermint extract, after it is mixed in, simply toss a cracker in the chocolate, flip it over with a fork, lift it out, shake off excess, and place on parchment paper or foil to cool. I sprinkled on some chocolate sprinkles I had on hand.
- Serve and enjoy.
Marshmallow Peeps
- Dip then add a mini marshmallow for a tail. I also added chocolate sprinkles.
ChipMates
- This is my shout to Kroger. ChipMates are a Kroger brand of cookies that are excellent, and I used the Chunky version of these.
Graham Crackers
- This basically makes S'mores but I dipped the crackers first in the chocolate, let that set up.
- Add some marshmallow cream to a cracker, top with another cracker, cheater type S'more.
Notes
In Thailand, a block of Tulip brand chocolate compound, 1 kilo (2 lbs), costs about 218 Baht ($7.25), in the US, Walmart brand, chocolate almond bark, 1 1/2 lbs (24 oz / 680 g) costs about $2.77. Per serving cost is actually low as you can dip a lot of items. The good part is you can save leftovers of the compound and use at another time or add to a new batch.
Common method for making candies, nothing new here.
Biscuit Pigs in Blankets
I come across this when researching what to make with store bought biscuits in a tube, and I made these, and they are actually pretty tasty and a different way to prepare Pigs in Blankets. When I return to Thailand, I will prepare these again in Thailand with homemade biscuits. No servings or measurements given, this is just a make with what you want guide.
Equipment
- Oven
- Baking Sheet
Ingredients
- biscuit dough, tubed or homemade
- smoked sausage links, hot dogs
Instructions
- Preheat your according to the packaged biscuits or per your own biscuit recipe. Get out a baking sheet and line with foil or parchment paper for fast cleanup.
- For tubed biscuits, open and remove the biscuits. Lay a biscuit on the counter, flatten down with your fingers, shaping the dough about 2 inches wide and 4 inches long. Place a sausage link or hot dog (I used cheese filled smoked sausage links) on a narrow end of the dough and roll the dough around it, ending with the end of the dough on the bottom. Place on your baking sheet. Repeat as desired.
- For homemade biscuits, roll the dough out and cut into triangles, place a sausage link or hot dog on a narrow end of the dough and roll the dough around it, ending with the end of the dough on the bottom. Place on your baking sheet. Repeat as desired.
- Bake until the biscuits are golden brown. Serve with your favorite dipping sauces.
Notes
Low cost per serving.
Italian Sausage & Peppers (Slow Cooker)
This is an easy, and flavorful dish. I used store bought sausage links and I look forward to making this again when I get back home (Thailand) and using my homemade Italian sausage. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 8 Italian sausage links, (about 1 lb 8 oz / 750 g), Shortcut
- 1 green bell pepper, chopped
- 1 onion, chopped
- 1 can crushed tomatoes, (28 oz / 793 g)
- 1/4 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon fennel seeds
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
Instructions
- For the sausage, you can chop first or just place whole in the slow cooker and chop when the cooking time is done.
- Add everything to the slow cooker except the sausage and mix together.
- Add the sausage and move them down into the liquid. Cover and set to Low setting for 6 hours. I actually have 10 links in here.
- If you started with whole sausages, remove them to a cutting board, slice, and return them to the pot.
- Serve over pasta or rice or even as is. Enjoy
Notes
I am in the US currently and I bought the sausage at Kroger for about $5.25, the remaining ingredients are minimal. For 6 servings, this is about 88 cents per serving. When I return to Thailand, I will make the sausage myself and maybe get the cost down to about 50 cents per serving.
Shortcut: Italian Sausage.
Adapted from an internet recipe.
Banana Split Pie
Easy and tasty! This is a delicious pie.
Ingredients
- 1 chocolate cookie crust
- 2 cups cold milk
- 2 boxes instant vanilla pudding, (4 serving size)
- 1 cup fresh strawberries, sliced lengthwise
- 1 banana, sliced
- 12 maraschino cherries, drained well
- 1 tub Cool Whip, divided, (8 oz tub)
- 1/4 cup pecans, chopped
- chocolate syrup, as desired
Instructions
- To a mixing bowl, add the milk and pudding mixes, whisk for 2 minutes.
- Spread 1 1/2 cups of the pudding in the pie shell.
- Top the pudding with strawberry and banana slices.
- Add half the Cool Whip to the remaining pudding and stir together until blended.
- Spread mixture over the fruit. (I totally missed taking this photo.)
- Spread remaining Cool Whip over the pudding mixture.
- Drizzle with chocolate sauce and sprinkle with the chopped pecans.
- Cover and place in the fridge for at least 3 hours to set.
- Slice, top each slice with a maraschino cherry, serve, and enjoy.
Notes
Low cost in the US, I will price this again if I can make this in Thailand.
Adapted from an internet recipe.
Mandarin Orange Pie I
Sounds good, on my to make and taste list, and soon.
Ingredients
- 1 can condensed milk, (14 oz can)
- 1 package Cream cheese, softened, (8 oz / 250 grams)
- 1/3 cup lemon juice
- 2 cans Mandarin oranges, drained well, (14 oz 425 g cans)
- 1 graham cracker crust
Instructions
- To a mixing bowl, add the condensed milk, cream cheese, and lemon juice.
- Beat with an electric mixer until mostly smooth.
- Fold in the drained orange segments.
- Spread filling in the graham cracker crust. Cover and place in the fridge for at least 3 hours to fully set.
- Slice, serve, and enjoy.
Notes
Low cost per serving in the US, for Thailand, I will experiment making this with fresh mandarin oranges and will price that when I prepare that.
Adapted from an internet recipe.
15 Bean Soup (Slow Cooker)
I prepared this on 21 Nov 2019, and used a variant and added some meat and broth, result is hands down, delicious! I will be taking several bags of these beans back to Thailand with me.
Ingredients
- 1 bag 15 Bean Soup, (20 oz / 567 g)
- 8 cups water
- 500 grams smoked sausage, sliced, (1 lb) (optional)
- 1 large onion, diced
- 1 clove garlic, smashed and minced
- 1 teaspoon chili powder, (optional)
- 1 can diced tomatoes, drained, (14.5 oz / 411 g can)
- 2 tablespoons lemon juice
Instructions
- Sort the beans and remove any debris or stones, and remove the Seasoning Packet and set that aside for use later, then rinse the beans.
- Place the beans, onion, sausage, garlic, and chili powder in the slow cooker. (I went overboard with the meat addition, I added smoked sausage, Andouille sausage, and smoked ham, about 1 kilo / 2 lbs.)
- Add the water or broth, stir to mix, cover, and set the slow cooker to High setting and cook for at least 5 hours, without lifting the cover.
- At the 5 hour mark, check the beans for tenderness. If the beans are not tender, continue cooking, checking again each hour until tender. (Mine were done, and perfect right at the 5 hour mark.)
- When the beans are tender, stir in the tomatoes and lemon juice. Turn the slow cooker to Low setting and cook for another 30 minutes.
- You can leave on Keep Warm for several more hours if needed, and this blends the flavors as well.
- Just before serving, open and stir in the seasoning packet that came with the beans.
- Serve with bread, biscuits, or even over rice. Enjoy.
Notes
Low cost per serving.
Variants: 1. Omit the sausage for a meat free dish. 2. Substitute the sausage with ham, ham bone, or ham hocks. 3. Increase the amount of sausage or other meat to 1 kilo (2 lbs). 4. Replace half the water with chicken, beef, or vegetable broth.
Adapted from the 15 Bean Soup recipe on the Hurst Beans website.
Dream Cake
This uses the dry whipped cream mix named Dream Whip. I look forward to making this as I just found a whipped cream dry mix on Lazada and then I may be able to prepare this in Thailand. This is on my to make and taste list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 box cake mix, Shortcut
- 1 packet Dream Whip
- 4 eggs
- 1 cup cold water
- frosting, of your choice
Instructions
- For the cake mix, your choice, I have included in the Recipe Notes for three shortcuts for yellow, chocolate, and spice cake mixes.
- Preheat your oven to 180 C (350 F), grease with butter two 9 inch rounds or one 9x13 inch pan.
- Add all the ingredients to a mixing bowl, and use an electric mixer on on Low speed and mix until everything is combined. Switch to Medium speed and mix for 4 minutes or until well blended.
- Pour into the prepared dish(s) and spread out evenly. Bake for 30 minutes or until toothpick in the center comes out clean.
- Remove from the oven and place on a wire rack to cool. For two round cake pans, cool for 15 minutes then loosen edge with a butter knife and turn out the cakes to cool completely. For a 9x13 pan, allow to cool completely in the pan.
- When the cake is completely cool, frost with frosting of your choice, and I have listed several shortcuts for frosting in the Recipe Notes section.
- Slice, serve, and enjoy.
Notes
Low cost in the US per serving and I will price this in Thailand using locally bought ingredients, not imported items, which would be high cost.
Shortcuts: Yellow Cake Mix, Chocolate Cake Mix, Spice Cake Mix, Dream Frosting, Chocolate Buttercream Frosting.
Adapted from the recipe on a box of Dream Whip.
Dream Frosting
Easy and tasty. This makes enough frosting to frost a 9 inch layer cake or a 9x13 inch pan.
Ingredients
- 1 1/2 cups cold milk
- 1 envelope Dream Whip
- 1 box instant pudding mix, any flavor, 4 serving size
Instructions
- Place all ingredients in a mixing bowl, mix with an electric mixer on Low speed until combined.
- Switch to High speed on the mixer and beat for 4-6 minutes or until mixture forms soft peaks. I used sugar free chocolate pudding.
- Frost your cake of choice. Chill the cake until you serve.
- Serve and enjoy. If serving later, cover the cake and place in the fridge until serving.
Notes
Used in Recipes Listed on this Site:
- Dream Cake, made it, GO-TO recipe.
Homemade Manwich
This is a copycat recipe for the popular canned item called Manwich which is basically a Sloppy Joe sauce. This recipe as stated makes the same as one 15 oz can of Manwich sauce. One can can be used to make Manwich Sloppy Joe Sandwiches or for use in other recipes that require just a can of the sauce. I made this on 15 Jun 2024, very well liked by the family and I.
Ingredients
- 500 grams ground beef, or pork, (1 lb)
- 1 small green bell pepper, finely diced
- 1 cup tomato sauce
- 1 cup tomato ketchup
- 1 teaspoon prepared yellow mustard
- 1 tablespoon dried onion flakes
- ½ teaspoon garlic salt
- ¼ teaspoon celery seed
- ½ teaspoon chili powder, optional
- buns, split, buttered, and toasted, for serving
Instructions
For Manwich Sloppy Joes
- Brown the beef in a pan until little no pink remains.
- While the beef is cooking, dice the bell pepper and set aside, then add the remaining ingredients, except the bell pepper and buns, to a small mixing bowl and stir together to make the sauce.
- Once the beef is cooked, drain the excess fat and return to heat. Add the bell pepper and cook for 3-5 minutes to soften the pepper, stir often.
- Add the sauce, stir and allow mixture to come to a boil, then reduce to a simmer and cook, stirring often, for 10-15 minutes.
- Serve on toasted buns with any toppings you desire. Enjoy.
- These are excellent with a slice of Cheddar on top.
For use in other recipes
- To use in recipes that simply require one 15 oz can, simply omit the ground beef and use the remaining ingredients as listed.
Notes
Fair cost per serving depending on where you source the beef from.
Used in Recipes Listed on this Site:
Updated on 15 June 2024.
Updated on 15 June 2024.
Red Potato Salad
Sounds like a great tasting potato salad, on my to make and taste list real soon.
Ingredients
- 1 1/4 kilos red potatoes, scrubbed, cubed, (2 1/2 lbs)
- 1/2 cup celery, finely diced
- 1/3 cup spring onion, sliced, white and green parts
- 1/3 cup chives, sliced
- salt and pepper, as desired
For the Dressing
- 1/4 cup mayo
- 1/4 cup extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
Instructions
- Add the cubed potatoes to a pot and add water to cover by an inch. Put on medium high heat. Cook the potatoes until fork tender.
- Drain the potatoes and leave in the strainer for a few minutes to let them cool just a bit.
- While the potatoes are cooling, add the Dressing ingredients to a small mixing bowl and whisk until nice smooth. Dice and slice the celery, spring onion, and chives as well.
- Place the slightly cooled potatoes into a large mixing bowl, add the dressing and toss well to evenly coat all the potatoes.
- Add the celery, spring onion, and chives and mix to evenly distribute throughout the salad.
- Serve warm or chill to serve cold. Enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
