Browsing Tag:

prep-ahead

Bread/ Sides/ Snacks

Cheese Muffins

Cheese Muffins

Print Recipe
Prep Time: 25 minutes Cooking Time: 20 minutes

Ingredients

  • 1 ¾ c flour
  • 1/3 c sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 beaten egg
  • ¾ c milk
  • ¼ c oil
  • ½ c shredded cheddar or Monterey Jack cheese

Instructions

1

Grease 12 regular muffin cups.

2

Combine flour, sugar, baking powder, and salt; make a well in the center.

3

Combine egg, milk, and oil. Add all at once to flour mixture and stir just until moistened. Stir in cheese.

4

Spoon into muffin cups, filling 2/3 full. Bake at 400 degrees for 18 to 20 minutes. Remove from pan immediately and cool on rack 5 minutes.

Sides/ Snacks/ Sweets

Worm Salad

Worm Salad

Print Recipe
Prep Time: 15 minutes

Ingredients

  • 3 oz instant chocolate pudding
  • 1 1/2 c milk
  • 4 oz (half a container) cool whip
  • 1 row oreos, crushed
  • 1 pkg gummi worms

Instructions

1

Beat pudding and milk until thick.

2

Fold in Cool Whip and 1 row of crushed Oreos.

3

Refrigerate until ready to serve. Add worms just before serving and top with more Oreo crumbs.

Appetizer/ Bread/ Sides/ Snacks

Classic Baguettes

Classic Baguettes

Print Recipe
By Prep Time: 35 minutes Cooking Time: 28 minutes

Ingredients

  • 1/2 cup (113g) water, cool
  • 1/16 teaspoon (a pinch) active dry yeast or instant yeast OR 1 Tablespoon (25g) sourdough starter
  • 1 cup (120g) flour
  • 1 cup + 2 tablespoons (255g) water, lukewarm
  • 1 1/2 teaspoons active dry yeast or instant yeast
  • 3 1/2 cups (420g) flour
  • 2 teaspoons (12g) salt

Instructions

1

To make the starter: Mix together the first three ingredients to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have expanded and become bubbly.

2

To make the dough: Mix and knead the starter together with the remaining ingredients to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough.

3

Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes.

4

Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy.

5

Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into three equal pieces. Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for at least 15 minutes; or for up to 1 hour.

6

Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand. Turn the dough 180 degrees and repeat the flattening and folding two more times.

7

With the seam side down, cup your fingers and gently roll the dough into a 16" log. Taper each end of the log slightly to create the baguette's typical "pointy" end.

8

Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans; or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy. The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F).

9

Preheat your oven to 450°F. Gently roll the baguettes onto a parchment so they're seam-side down. Score and bake (with steam, if possible) for 24 to 28 minutes.

Notes

Source: https://www.kingarthurbaking.com/recipes/classic-baguettes-recipe

Main Dish/ Pasta/ Sides

Mac and Cheese

Print Recipe
By Prep Time: 40 minutes Cooking Time: 25 minutes

Ingredients

  • 8 oz penne pasta
  • 1 egg
  • 1 c milk
  • 1 clove garlic
  • 3/4 onion
  • 5 oz shredded sharp cheddar cheese (1 c)
  • 5 oz cream cheese
  • 3 oz shredded gruyere cheese (2/3 c)
  • 1/8 tsp red pepper flakes
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 1/4 tsp paprika
  • 3 T butter
  • 12 saltines; crumbled

Instructions

1

Cook pasta. Preheat oven to 350 degrees. Grease a shallow 1.5 quart baking dish and add cooked macaroni.

2

In a blender or food processor, combine egg, milk, and garlic. Process for three seconds. Add onion, cheeses, peppers, salt, and paprika, and blend for 10 seconds.

3

Fold the cheese mixture into the macaroni.

4

Cover and refrigerate for up to 24 hours, or sprinkle with mixture of melted butter and crackers and bake right away. If refrigerating, bring to room temperature before baking.

5

Bake for 20 to 25 minutes at 350 degrees. Let stand 5 minutes before serving.

Notes

Source: https://www.splendidtable.org/story/2000/12/12/21st-century-mac-and-cheese

Main Dish/ Sandwich

Reuben Sandwiches

Reuben Sandwiches

Print Recipe
Prep Time: 10 minutes Cooking Time: 30 minutes

Ingredients

  • 10 oz corned beef
  • 1 lb grated swiss cheese
  • 15 oz sauerkraut
  • 1 c mayonnaise
  • rye bread

Instructions

1

Mix corned beef, cheese, sauerkraut, and mayonnaise. Bake in a 2 1/2 quart casserole at 350 degrees for 30 minutes.

2

Serve on rye bread.

Main Dish

Shrimp and Dill Pot Pie

Shrimp and Dill Pot Pie

Print Recipe
Prep Time: 45 minutes Cooking Time: 12 minutes

Ingredients

  • 2 T butter
  • 4 oz mushrooms; quartered
  • 3/4 c onion
  • 1 1/2 lb shrimp peeled and deveined
  • 8 oz sugar snap peas
  • 1 1/2 c half-and-half
  • 1/4 c white wine
  • 1/4 c flour
  • 1 tsp dill weed
  • 1/4 tsp thyme leaves
  • 1/2 tsp salt
  • biscuit dough

Instructions

1

Preheat oven to 400 degrees. Melt butter in a large skillet. Add mushrooms and onion; saute 2 minutes.

2

Add shrimp and sugar snap peas; saute until shrimp begins to turn pink, about 3-4 minutes.

3

Whisk together half and half, wine, flour, herbs, and salt. Add to skillet. Bring just to a boil over medium heat, stirring constantly. Simmer 2 minutes or until sauce thickens.

4

Pour into a 2-quart baking dish. Cut a layer of biscuit dough to cover the top.

5

Bake 11-13 minutes or until biscuit topping is golden brown.

Main Dish/ Pasta

Chicken Tetrazzini

Chicken Tetrazzini

Print Recipe
Prep Time: 1 hour 15 minutes Cooking Time: 30 minutes

Ingredients

  • 2 lbs chicken
  • 1/2 lb spaghetti
  • 1/2 c green pepper
  • 1/2 c onion
  • 8 oz mushrooms
  • 3/4 c butter
  • 2/3 c flour
  • 4 c milk
  • 1 tsp salt
  • 8 oz velveeta
  • 1 c crackers

Instructions

1

Boil chicken.

2

Cut chicken into bite-sized pieces. Cool broth and remove fat. Cook spaghetti in 1 qt of the broth.

3

Saute green pepper, onion, and mushrooms in butter. Blend in flour. Gradually add milk and salt and cook and stir until thickened. Stir in cheese until melted.

4

Combine chicken, spaghetti, and sauce in a casserole. Top with crackers.

5

Bake for 30 minutes at 350 degrees.

Main Dish/ Meat

So-Easy Barbecue Chicken (or Pork Chops)

So-Easy Barbecue Chicken (or Pork Chops)

Print Recipe
Prep Time: 10 minutes Cooking Time: 1 hour

Ingredients

  • 1/4 c butter
  • 1 pkg dry onion soup mix
  • 1 c hickory flavored barbecue sauce
  • chicken breast halves or pork chops; one per person

Instructions

1

Melt butter. Mix together the onion soup mix and barbecue sauce, and then combine with the melted butter.

2

Baste chicken pieces (or pork chops) on both sides.

3

Continue basting while grilling, or bake uncovered in the remaining sauce at 350 degrees for one hour, or cook in a slow cooker on low for 4-6 hours.

Salad/ Sides/ Vegetable

Creamy Pea Salad

Creamy Pea Salad

Print Recipe
By Serves: 16 Prep Time: 25 minutes

Ingredients

  • 2 pkg. (16 oz. each) frozen peas thawed and drained
  • 3/4 cup diced cheddar cheese
  • 3/4 cup diced mozzarella cheese
  • 1 medium red onion chopped
  • 1 cup miracle whip or mayonnaise
  • salt and pepper to taste
  • 1/2 lb. bacon cooked and crumbled

Instructions

1

In a large bowl, combine all ingredients and mix well. Refrigerate until serving.

Notes

Source: https://www.lovebakesgoodcakes.com/creamy-pea-salad/

Main Dish/ Meat

Grandma Veldt’s Meatloaf

Grandma Veldt's Meatloaf

Print Recipe
Prep Time: 20 minutes Cooking Time: 90 minutes

Ingredients

  • 2 lbs ground beef
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp sage
  • 1/2 tsp rosemary
  • 1 c oatmeal
  • 1 c milk
  • 1/2 c onion; chopped
  • 1/2 c green pepper; chopped
  • 1 carrot; grated

Instructions

1

Mix together all ingredients and put into loaf pan. Bake 1 1/4 hours at 350 degrees.

2

Top with barbecue sauce or a mixture of catsup and molasses, and bake for 15 minutes longer.