Easy but Delicious Make-Ahead Recipes

Hi everyone,

I know it has been awhile since I have posted, but life happens.  Summer is over, school is in, and fall is finally here.  For me personally, when I would get home from work, the last thing I would want to do is  cook a meal.  I would love it when my hubby was home and would have a hot meal already done.  Some parents have kids who are involved in sports and extracurricular activities, so when you get home, you would also like a hot meal already done.  Here are a few make-ahead recipes as well as a couple of fall desserts.  I hope you enjoy them and hopefully I will be posting on a more regular basis now.

Recipe: Chili and Cheese Lasagna (Recipe Courtesy of Kraftrecipes.com)

Ingredients:
1lb. lean ground beef
2 minced garlic cloves
1 24oz jar of spaghetti sauce (I love the Italian garden pasta sauce)
1/4 cup of water
1 can of rinsed black beans
1 green pepper finely chopped
3/4 cup Salsa (Chunky Salsa)
1 Tbsp. Chili powder
2 tsp. of ground cumin
9 lasagna noodles cooked
1-1/2 cups of Cottage Cheese
1 pkg. Mexican style Shredded Four Cheese

Directions:
1. Brown meat with garlic in large skillet.  Add next SEVEN ingredients.  Stir, then simmer for 5 min stirring occasionally.
2. Spread 2 cups of meat sauce onto bottom of 13x9 inch backing dish sprayed with cooking spray.  Cover with layers of 3 noodles, 1/2 cup each cottage cheese and shredded cheese, and 2 cups of the remaining meat sauce.  Repeat layers twice.  Top with remaining shredded cheese.
3.  You can either serve immediately or you can make this recipe ahead of time.  When it is done cooking, let it cool.  Wrap tightly in plastic wrap.  Freeze up to 2 months.  When you are ready to eat this delicious meal, refrigerate overnight to thaw.  ENJOY!

Recipe: Pizza Pasta Bake (Courtesy of Kraftrecipes.com)

Ingredients:

3 cups of penne pasta, uncooked

1 each small red and green pepper chopped finely

2 cups of spaghetti sauce

1-1/2 cups of Pepperoni Slices

1/4 cup Grated Parmesan cheese

1/2 cup Mozzarella Cheese (divided)

1/2 cup Shredded Cheddar Cheese (divided)

Directions:

1. Cook pasta in large saucepan as directed on the package.  Do not add salt to the water.  Add the peppers to the water at the last two minutes.  Then drain the water.  Return to the pan.  Stir in spaghetti sauce, pepperoni, Parmesan, and 1/4 cup of each shredded cheese.

2. Spoon into 8 or 9 inch square baking dish sprayed with cooking spray.  Top with remaining shredded cheese.  You can serve immediately or let it cool completely.  Wrap tightly in plastic wrap.  Freeze up to 2 months.  When you are ready to serve, refrigerate overnight to let it thaw out.  

*I love cheese in my pasta, so feel free to add a little more if you want!

Recipe: Cheesy Bacon Mini Meatloaves (Courtesy of kraftrecipes.com)

Ingredients:

2 eggs

3/4 cup of milk

1-1/2lb of lean ground beef

1 pkg. STOVE TOP stuffing mix for chicken

3/4 cup of Mexican Style Finely Shredded Four Cheese

1/3 cup of BBQ sauce

3 green onions, sliced

6 slices of Bacon

Directions:

1. Whisk eggs and milk in large bowl until blended.  Add all remaining ingredients except bacon.  Mix lightly.  Shape into 6 (1 inch thick) patties; wrap bacon slice around edge of each patty. 

2. Wrap individually in plastic wrap; place in freezer-weight resealable plastic bag.  Seal bag.  Freeze up to 3 months.

3. When you are ready to cook the meatloaves, heat oven to 375 degrees.  Unwrap frozen patties.  Place on rimmed backing sheet sprayed with cooking spray.  Bake 40-45 minutes or until done.  Enjoy!

Recipe: Caramel Apple Cheesecake Bars (Pinterest)

Ingredients:

Crust:

2 cups all purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) softened butter

Cheesecake filling:

3 (8oz) packages of cream cheese, softened

3/4 cup of sugar, plus 2 tbsp divided

3 large eggs

1-1/2 tsp vanilla extract

Apples:

3 granny smith apples, peeled, cored, and finely chopped

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

Streusel Topping:

1 cup firmly packed brown sugar

1 cup of all purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) softened butter

1/2 cup of caramel topping

Directions:

1. CRUST: Preheat oven to 350 degrees.  In a medium bowl, combine flour and brown sugar.  Cut in butter with a pastry blender until mixture is crumbly.  Press evenly into a 9x13 baking pan lined with heavy duty aluminum foil.  Bake 15 minutes or until lightly browned.

2. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth.  Then add eggs, 1 at a time and vanilla.  Stir to combine.  Pour over warm crust.  

3. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg.  Spoon evenly over cream cheese mixture.  

For the streusel topping:

4. In a small bowl, combine all ingredients.  Use your hands if possible (clean hands).  

5. Sprinkle Streusel topping over apples.  Bake 40-45 minutes or until filling is set.  Drizzle with caramel topping and let cool.  Serve cold and enjoy.  This makes 1 servings!

Recipe: Caramel Popcorn

Ingredients: 

1/2 cup packed brown sugar

1/4 cup granulated sugar

1/4 lower fat style margarine

1/4 tsp of salt

1-1/2 teaspoons of vanilla

12 cups popped light popcorn

Directions:

1. Heat and stir the brown sugar, granulated sugar, margarine, and salt over medium heat until just boiling and sugar is dissolved. Stir in vanilla.  Add popcorn and toss until coated.  

2. Place coated popcorn in a shallow roasting pan.  Bake, uncovered in a 300 degree oven for 15 minutes, stirring once.  Transfer to a large piece of foil or a large roasting pan to cool.  

*Nutrition Facts for this recipe:

• Servings Per Recipe 11,
 
• Calories 105, 
• Fat, total (gm) 4,
 
• Saturated fat (gm) 1,
 
• Sugar, total (gm) 14,
 
• Sodium (mg) 139

End of Summer Dinner Ideas

I know summer is almost over, so I think it's a great idea to get those last summer menu items on the table.  I absolutely LOVE the new Pampered Chef Great Grilling Recipes book.  I picked out my favorite pork recipe and my favorite chicken recipe.  I hope you enjoy them as much as my family did.

Recipe: Carolina Pulled Pork (Courtesy of Pampered Chef)

Ingredients (Sandwiches): 
1 tbsp brown sugar
1 tbsp paprika
1 tsp garlic powder
1 tsp dry mustard
1 tsp salt
1/2 tsp ground black pepper
1 bone-in pork shoulder roast
1 bottle Carolina Mustard Barbecue Sauce

12 large hamburger buns, warmed

Ingredients (Slaw):
1/3 cup mayonnaise
1 1/2 tbsp cider vinegar
1/4 tsp salt
2 large red apples such as Gala, cored
1 seedless cucumber

Directions:
1. Prepare grill for indirect cooking over medium low heat.  For pork, combine brown sugar, paprika, garlic powder, mustard, salt and black pepper.  Stir.  Rub seasoning mixture onto all sides of pork.  Place pork fat-side up on grid of grill.  Grill covered 4-6 hours or until pork is falling off the bones.

2. Meanwhile, for slaw, combine mayonnaise, vinegar, and salt in a bowl (we like the classic batter bowl).  Thinly slice apples.  Cut apples into thin strips.  Cut cucumber into julienne strips.  Cut strips crosswise into 1 1/2 inc pieces.  Pat dry with a paper towel.  Add apples and cucumber to dressing into bowl.  Mix gently.  Cover and refrigerate slaw until ready to use.

3. Transfer pork from grill to a carving board.  Trim and discard skin and fat.  Pull out and discard bones.  Shred pork.  Transfer shredded pork to a foil pan.

4. Add barbecue sauce; mix well.  Serve pork on warmed buns and top with slaw.

Recipe: Jamaican Jerk Chicken Drumsticks (Courtesy of Pampered Chef)

Ingredients:
3-4 limes
1 small onion, quartered
4 garlic cloves, peeled
1 Serrano pepper, stemmed
3 tbsp Jamaican Jerk Rub

3 tbsp olive oil

3 tbsp low-sodium soy sauce

1 tbsp brown sugar

1/2 cup light mayonnaise

8 chicken drumsticks

Directions:

1. For marinade, juice limes to measure 1/4 cup.  Combine lime juice, onion, garlic, Serrano pepper, rub, oil, soy sauce, and brown sugar in a food processor.  Cover and pump the handle until all ingredients are finely chopped. 

2. For dipping sauce, combine 3 tbsp of the marinade and mayonnaise in  a prep bowl.  Mix well.  Cover and refrigerate until ready to use.  Place chicken in large resealable plastic bag.  Pour remaining marinade into bag.  Seal bag and turn to coat.  Marinate in the refrigerator for 8hrs.

3. Prepare grill for direct cooking over medium high heat.  Remove chicken from marinade.  Discard marinade.  Place chicken on grid of grill, grill, covered 15-20 minutes or until internal temperature of chicken reaches 165 degrees'F in thickest part and chicken is golden brown on all sides.  Remove chicken from grill; serve with dipping sauce.  

**If you do not want to use drumsticks, you can use this same recipe with chicken breasts or chicken thighs.

Again, I hope you enjoy these recipes during your last few days of summer!  

Fourth of July goodies

I know it has been awhile since I have last posted.  I have been one busy lady.  I still enjoy cooking and posting great recipes I make or I find online for you all to enjoy.  I promise to try to get back to posting at least once a week.

This week, I have been searching through pinterest and my recipe book for some great Fourth of July goodies.  Listed below is a great punch recipe, a creative fruit appetizer, a main dish, a savory side dish, and a simple, but delicious dessert.  I hope you can use at least one of the recipes.  Until next time, happy cooking and eating everyone!

Recipe: Fourth of July Punch (Courtesy of Pinterest):

Ingredients:

Cranberry Juice

Blue Gatorade Frost

Diet 7-Up

Ice Cubes

Directions:

1. (Either in a Glass or a drink dispenser)

2. Fill the glass or drink dispenser with Ice.

3. Pour In the Cranberry Juice.

4. Next Pour in the Blue Gatorade Frost, BUT make sure that when you're pouring the Blue Gatorade Frost that you pour straight onto some of the ice to gently add the layer. If you pour it directly into the juice it will mix!

5. Next, pour in the Diet 7up, also pour onto an ice cube to prevent them from mixing.

Recipe: Red, White, and Blueberry Skewers (Pinterest)

Ingredients:

Skewers (10 inch)

Strawberries (cut up in 4ths)

mini marshmallows

blueberries

Directions:

Wash and dry your fruit, cut your strawberries in fourths, now you’re ready to go. You can make them in fun patterns or just random. A helpful tip: add your fruit first, as it will help the sticky marshmallows slide right on down. If you try to add a marshmallow to a dry stick, it will get all gummy and sticky.

Recipe: Grilled Bacon Cheeseburgers (My recipe)

Ingredients: 

3lbs of the leanest ground beef you can find

1 large onion (chopped finely)

Seasoning: season all, black pepper, garlic powder

Hamburger buns (whole wheat, sesame, or honey wheat) toasted and split

1 cup of ranch dressing

enough bacon for each burger (crisply cooked and cut in half.  I cook mine in the oven).

Directions:

1. Heat your gas grill or your charcoal grill.  In a large bowl, mix the beef, onions, and seasonings.  Shape the meat into hamburger patties (not too thick though)

2. Cover and grill on medium heat for about 10-12 minutes (turn it once half way through).  If your burger is still pink in the center, let it cook a little longer (unless you like it that way). 

3. Place burger on the bun (bottom bun).  Then add some ranch dressing to each burger (you could also use blue cheese or just omit the dressing all together).  Then add two pieces of bacon to each burger.  Place the other bun on the burger. 

**I also add lettuce and tomato to my burger.  

Recipe: Side Order: Grilled Corn on the Cob (My Recipe)

Ingredients: 

Corn on the cob (remove the husks and silk)

Butter (about 1/4 cup and softened)

Grated Parmesan Cheese

Fresh chopped parsley

Directions:

1. Heat grill to medium heat

2. Rinse the corn and make sure all silk is removed (or as much as you can).  Wrap each corn on the cob  in aluminum foil.

3. Grill corn for about 20 minutes or until tender (make sure to turn it every now and then)

4. Mix the butter, Parmesan cheese, and parley in a bowl.  Once corn is done, spread mixture all over corn.  Serve!

**I like to add paprika and garlic powder to my corn

Recipe: Spangled Ice Cream Pops (Pinterest)

Ingredients:

Popsicle sticks

Mini ice cream sandwiches

Sprinkles or nonpareils

Colorful cupcake liners

Directions:

1. First, skewer mini ice cream sandwiches on Popsicle sticks.

2. Press the exposed filling into a plate of sprinkles or nonpareils

3. To keep mess to a minimum, serve the pops in a colorful cupcake liner (maybe Fourth of July inspired). 

**This is a great recipe for all occasions: Christmas, Easter, Valentine's Day, etc. Just change the sprinkle colors.