By: Vickie Davis
I’ve been busy recently looking through recipes and deciding which ones to enter in the cookbook contest and the ones to put in my monthly article.
I procrastinated and kinda knew what some of the recipes I wanted to enter but did not have them typed so I have typed all weekend! I am my worst enemy at times!
My garden is finally almost done for the year. I am still getting a few tomatoes now and then, but most everything else is done.
I bought turnip seeds and we planted them and they are starting to poke through already! I hope they continue to grow and I love turnips raw the best but do fry them like a potato in bacon grease. Delicious!
The weather for this coming week is supposed to be more fall-like. I am ready for fall. I love the leaves changing color, the smell of the fall and of course the cooler weather. Bring on the pumpkins!
My recipes for this month are again a hodge podge – something for everyone!
The first recipe is for Pineapple Pretzel Fluff. Very easy to throw together and very tasty.
The Caramel Apple Bars are quick and easy to make and will really make you think of fall.
The Hamburger Potato Cheese Casserole will definitely make you think fall with all the potatoes, lots of cheese and of course ground beef! How can you go wrong!
The last recipe is for Chicken Parm Soup which is so good and when the weather gets cooler, we all think of soups!
I hope you enjoy these recipes and next month will be Halloween recipes.
My little ditty for this month is: “Look for something positive in each day, even if some days you have to look a little harder!”
See ya’all next month!
Hamburger Potato
Cheese Casserole
5 large russet potatoes, peeled and sliced about ¼-1/2 inch thick
2-3 tablespoons chopped onions
1 pound ground beef – really lean is preferred
Salt and pepper
Cheese sauce – the same one I use for macaroni and cheese
2 cups milk
3 tablespoons butter
3 tablespoons flour
½ teaspoon salt
½ teaspoon pepper
8 ounces shredded cheddar cheese
Ketchup – optional condiment
I use a 2½ quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish.
Preheat oven to 350 degrees F. Brown hamburger and onion. Place a layer of sliced potatoes in casserole dish, top with half of hamburger-onion mixture. Salt and pepper.
Make cheese sauce:
Melt 3 tablespoon butter in saucepan over med-high heat. Add 3 tablespoon flour and the salt and pepper. Stir quickly to blend.
Add 2 cups milk and stir with whisk to incorporate butter-flour mixture. Reduce heat, stir till thickened and bubbly. Remove from heat and add shredded cheddar. Stir until cheese melts.
Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all the crevices so it’s well coated. Cover and place in oven.
Bake for about 1 ½ hour or until potatoes are tender and top is browned.
I like to take off the lid for the last 20 minutes or so to brown the top a bit. Even with the leanest ground beef, this can get little pools of grease on top – I just spoon these off. It doesn’t mean the whole thing is greasy – just cheesy.
Some people like to add ketchup to this dish but that is your preference.
Pineapple Pretzel Fluff
1¼ cups pretzels, roughly crushed
½ cup – 1 stick- unsalted butter, melted
1 cup sugar, divided
1 – 8 ounce package cream cheese, softened
1 – 20 ounce can crushed pineapple, drained
1 – 12 ounce container of frozen whipped topping, thawed
Preheat oven to 400 degrees F and line a baking sheet with parchment paper or silicone baking mat.
Combine pretzels, melted butter and ½ cup sugar in a medium bowl, stirring until fully combined. Spread mixture out in an even layer on lined baking sheet and place in oven and bake for 7 minutes, then remove from oven and let cool, then crumble into pieces.
In a large bowl, beat cream cheese for 2-4 minutes with mixer or until fluffy, then mix in remaining ½ cup sugar. Fold in drained pineapple and thawed frozen whipped topping then let set for 1 hour.
Before serving, sprinkle in crumbled pretzel topping and fold in. Enjoy!
Caramel Apple Pie Bars
¼ cup unsalted butter
6 cups peeled 1/8 inch sliced Golden Delicious apples – about 4 large
½ cup water
2½ tablespoons cornstarch
2¼ cups firmly packed light brown sugar, divided
1 teaspoon apple pie spice
3½ cups all purpose flour
1 cup old fashioned oats
¾ cup finely chopped pecans
1 teaspoon baking powder
1 teaspoon salt
1½ cups unsalted butter, melted2 – 8 ounces packages cream cheese, softened
½ cup sugar
1 teaspoon vanilla
2 large eggs
*Caramel topping – I used Smucker’s caramel topping
In a large skillet, melt ¼ cup butter over medium heat. Add apples and cook tiring frequently until almost tender, 3-4 minutes.
In a small bowl, whisk together ½ cup water and cornstarch. Pour over apples and add ½ brown sugar and pie spice. Bring to a boil, stirring constantly and cook for 2 minutes. Remove from heat and let cool completely.
Preheat oven to 350 degrees F line a 13xc9 baking pan with foil, letting excess extend over sides of pan.
Remove from heat and let cool completely. In a large bowl, stir together flour, oats, pecans, baking powder, salt and remaining 1 ¾ cups brown sugar. Drizzle with melted butter and toss with a fork until moistened and crumbly.
Reserve 2 cups packed oats in a small bowl and refrigerate until ready to use. Press remaining oats mixture into bottom of prepared pan. Bake until just lightly browned around edges 12-15 minutes.
Remove from oven and let cool completely on a wire rack.
In the bowl with a stand mixer fitted with a paddle attachment, beat cream cheese on medium speed until smooth. Add white sugar and vanilla and beat until creamy.
With mixer on low speed, add eggs, one at a time, beating just until combined. Pour cream cheese mixture over cooled crust spreading into an even layer. Pour apple mixture over cream cheese spreading into an even layer.
Crumble reserved 2 cups oats mixture on top. Bake until top is golden brown and mixture is set around edges and jiggles slightly in center and a thermometer inserted in center measures 155 degrees F about 30 minutes.
Let cool completely and refrigerate until thoroughly chilled, 8 hours or overnight.
Using excess foil as handles, remove from pan and gently peel from sides, cut into bars and drizzle with caramel.
Chicken Parm Soup
2 tablespoons olive oil
1 onion diced
cloves garlic, minced
1 bay leaf
1 tablespoon Italian seasoning, plus more for topping
2- 14 ounce cans diced tomatoes
cups low sodium chicken broth
2 cups mini penne or other small pasta
3 cups chopped or shredded rotisserie chicken
Salt and pepper to taste
3 ounces mozzarella cheese, shredded or thinly sliced
Chopped fresh basil and or red pepper flakes, for topping, optional
Heat the olive oil in a large pot over medium heat. Add onion, garlic, bay leaf and Italian seasoning and cook stirring until the onion is softened, 4-5 minutes. Add the diced tomatoes, chicken broth and 2 cups water to the pot.
Increase the heat to HIGH and bring to a boil. Add the pasta, return to a boil and cook until the soup is slightly thickened and the pasta is al dente – 8-10 minutes.
Remove from the heat and stir in the chicken. Discard the bay leaf. Season with salt and pepper.
Divide the soup among the bowls and top with mozzarella. Let the cheese melt for 1 minute.
Top with chopped basil, Italian seasoning and /or red pepper flakes, if desired.