Strawberry Pretzel Dessert

I really wasn't sure what to call this. The original recipe calls it a "salad," but to me that would mean the ingredients are just thrown together, not layers like the it calls for. It just didn't seem to be the right wording. Beyond that, this is delicious! It's the perfect combination of salty and sweet. I think it tastes better after sitting overnight, but word of warning - spray the bottom of your pan. I didn't and have had some trouble getting the crust out the next day.

Strawberry Pretzel Dessert

adapted from Allrecipes

Ingredients

1 1/2 cups crushed pretzels

4 1/2 TBS sugar

a stick and a half (3/4 cup) of butter, melted

1 cup sugar

2 - 8 oz packages low-fat cream cheese

8 oz container of Lite or Free Cool Whip

1/2 tsp vanilla extract

6 oz package strawberry gelatin

16 oz package frozen sliced strawberries, defrosted

Directions

Preheat oven to 350. Mix together crushed pretzels, sugar and melted butter. Press into the bottom of a greased 9x13 pan. Bake for 10 minutes and no longer or it will take an act of Congress to get your crust cut! Cool completely.

In a medium bowl or with your stand mixer, beat together cream cheese and sugar until smooth. Add vanilla and mix well. Fold in the Cool Whip. Spread over cooled crust. Place in the fridge for about 1 hour.

Bring 1 cup of water to a boil. Mix in gelatin until dissolved. Add in strawberries. Place in the fridge for about 1 hour to firm slightly. 

Once the strawberry mixture has thickened slightly, pour it over the cream cheese mixture in the pan. Refrigerate overnight or at least 2-3 hours.

If you are short for time, you can let the strawberry mixture cool slightly and then pour it over the top of the cream cheese mixture. Again let it sit in the fridge overnight or 2-3 hours minimum. 

Enjoy!

Weekly Menu - August 29 - September 3

So here we are, August is coming to a close and September is beginning. To me, this signifies the start of fall. School is back in session, the weather is (hopefully) starting to cool off and we are whipping out our "fall/winter" recipes in the hopes of making them without heating the house up too much. I have to say that while I love the crisp vegetables of summer, my true passion for food lies in fall and winter meals. They are so hardy and fulling, true comfort meals. Hurrah for fall!

Easy Chicken Cordon Bleu

Taco Casserole

Pecan-Crusted Tilapia (because it never got made last week)

Slow Cooker Swedish Meatballs

As a bonus: Strawberry Pretzel Dessert

Monkey Munch (or Puppy Chow or Muddy Buddies...)

Again another Morgan-proof "baking" recipe. This is so easy and would be great to make with your kids (if you have any). I actually took this to a Delta Gamma function for collegians and I've never seen a bunch of girls so excited about food. Wait, I take that back. I have seen girls that excited and they were usually Delta Gammas, mainly me. Anyway this is well loved by young and old, just remember to let people know that it is made with PB in case there are any nut allergies. Anaphylaxis is no bueno at a party.

Monkey Munch

from Chex

Ingredients

9 cups Rice Chex
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cups powdered sugar Directions Measure cereal into a gallon sized plastic bag or a large bowl with a lid. In a separate bowl, put the chocolate chips, PB and butter. Microwave for a minute and stir. Microwave for 30 seconds and stir, repeat until the butter and chocolate is melted. Stir in the vanilla. Pour the chocolate mixture over the cereal and stir to coat. It might help to shake it a little too. Once the squares are evenly coated, add the powdered sugar. Shake until well coated. Spread the mix out onto wax paper to cool. Enjoy!

Sweet Cornbread

I started making this cornbread a couple of years ago. I went in search of something that was sweet and cake-like as opposed to crumbly and dry like I found most cornbread to be. If you are a fan of dry and crumbly then this is not the cornbread for you! Sometimes I'll even make honey butter to spread on it. Yeah I've got a sweet tooth and that another post for another day. Oh and this is one of the few things that I can actually bake meaning it's Morgan-proof!

Sweet Cornbread

adapted from Allrecipes

Ingredients

1 cup all purpose flour

1 cup yellow cornmeal

2/3 cup white sugar

1 tsp salt

2 tsp baking powder

2 eggs

1 cup milk

1/3 cup vegetable oil (heaping- I just let it overflow a little, like maybe an extra TBS)

Directions

Preheat the oven to 400 and spray a 9 inch round pan.

Soak the cornmeal in the milk for 10 minutes. In another bowl, combine the remaining dry ingredients. Mix them into the cornmeal and milk mixture. Stir in the eggs and vegetable oil. Pour the batter in your pan. 

Pop it in the oven for 20-25 minutes. Serve with butter or honey, butter and honey or nothing at all!

Enjoy!

Turkey Chili

I am embarrassed to actually be putting this on here. This is the sort of chili recipe where you are short for time, but need something delicious and easy. Who would have thought that a good chili recipe came from the back of a spice package? Um not me. My sister-in-law was the one that introduced me to this and I have to say it's quite good. Garnishes are a free-for-all, but I like to put Fritos on the bottom and top with chili, cheese (sharp cheddar, please!) and a little sour cream. Now, I put this in the crock pot the last time I made it and it was a little runnier then just sticking it on the stove so just an FYI.

Turkey Chili

adapted from McCormick's

Ingredients

2 lbs lean ground turkey
2 packages McCormick 30% Less Sodium Chili Seasoning Mix
2 - 8oz cans tomato sauce 

1 - 14.5oz can diced tomatoes, undrained
2 - 15oz cans kidney beans, undrained

Directions

Brown the turkey meat and drain off any fat. There shouldn't be much if you are using lean turkey meat. Dump in the remaining ingredients. Simmer for 30 minutes, uncovered.

Top with your favorite garnishes. See I told you it was easy! Now you have time to make the Sweet Cornbread that I like to serve with this.

Enjoy!

Hot Browns

So this is something that I remember having as a kid. I think my parents took us to have them in Kentucky, but I don't think it was at the Brown Hotel. Anywho, these are delicious, but not low-fat or heart-healthy. The recommended serving is for 2 pieces of toast, but it's so rich that you may only be able to eat one. The original also calls for tomato which I ditched because 1. I don't like cooked tomatoes unless they are chopped up and mixed in something and 2. No one else likes cooked tomatoes in my house. I also put the bacon under the Mornay sauce, but if you want it crispy just lay it over the top after broiling.

Here's a little history lesson on the Hot Brown from the Brown Hotel's site...

In the 1920's, The Brown Hotel drew over 1,200 guests each evening for its dinner dance. In the wee hours of the morning, the guests would grow tired of dancing and retire to the restaurant for a bite to eat. Diners were growing rapidly bored with the traditional ham and eggs, so Chef Fred Schmidt set out to create something new to tempt his guests' palates. His unique creation was an open-faced turkey sandwich with bacon and a delicate Mornay sauce. Exemplifying our unending dedication to serving our guests, The Hot Brown was born!

Hot Browns

adapted from multiple recipes

Ingredients

1/2 cup butter

1/2 cup flour

3 cups milk (I used skim with good results)

1/2 Cup Pecorino Romano Cheese

1 egg, beaten (Optional - if you use a heavier milk or an extra TBS of cream you might not need this)

2 TBS heavy cream

1/4 tsp black pepper

3/4 - 1 lb oven roasted turkey breast (or leftover Thanksgiving turkey)

8 slices Texas toast, toasted

8 slices crispy bacon (Hate cooking bacon? Me too! Try this easy way from my friend Amber's blog)

Directions

Make sure that you have all of your ingredients for the sauce ready before you begin! Having to stop and measure might bring about unfavorable results (like lumpy sauce).

 

Melt the butter in a saucepan over medium heat. Stir in flour with a whisk and continue to cook and keep whisking until it begins to brown slightly. Gradually whisk in the milk so that no lumps form, then bring to a boil, whisking constantly. Mix in Romano cheese and then stir in the beaten egg to thicken. Do not allow the sauce to boil once the egg has been mixed in. Remove from the heat and stir in the cream. 

Preheat the oven's broiler. For each hot brown, place two slices of toast into the bottom of an individual sized casserole dish. Cover with a liberal amount of roasted turkey (and tomato slices should you want to include them). Spoon sauce over the top of each one and sprinkle with some of the remaining Romano cheese.

Place the dishes under the broiler and cook until the top is speckled brown, about 5 minutes. Remove from the broiler and arrange two slices of bacon in a cross shape on top of each sandwich. Serve immediately. 

Enjoy!

How To... Make Homemade Whipped Cream

This is soooo easy and much tastier than the whipped cream in a can! I use my KitchenAid stand mixer to make this, but you could also use a hand mixer. If you can do this with just a whisk then I am thoroughly impressed and you are my new hero! I just don't have the patience nor the strength to hand whip it.

Homemade Whipped Cream

Ingredients

1/2 cup heavy whipping cream

2 tsp powdered sugar

Directions

Before you begin, place your mixing bowl and beater(s) in the freezer for about 15-30 minutes. 

Once the beater(s) and bowl are sufficiently chilled, pour your cream into the bowl. I turn my KitchenAid to 6 or 8 and let her go. Once the cream starts to thicken, add the sugar. Keep watching for stiff peaks to form. Stop once you see these! Don't overbeat it or you will have butter instead.

Enjoy!