Shipwreck dinner my way

I saw this recipe and it interested me so I made it according to directions and it was blah so I added a heaping tablespoon of soft cream cheese and a heaping tablespoon of soft cheddar cheese and now I taste tested it and it’s all GOOD!

I felt a light salad would be a nice touch to make this a meal.

• 1 pound lean ground beef

• 1 (7.25 ounce) package macaroni and cheese mix (I used ALDIs brand)

• 1 (14.5 ounce) can diced tomatoes with chiles(I drained my tomatoes)

• ***1  1/4 cup milk

• ***1 cup frozen peas( I used baby limas for a change)

• 1 cup frozen corn

• 1 teaspoon seasoned salt or to taste

  ***1 heaping tablespoon soft cream cheese

  ***1 heaping tablespoon soft sharp cheddar cheese 

  1cup cheddar cheese for topping.

Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain
 

1. Stir in the mix, tomatoes, milk, and frozen vegetables. 
2. Bring to a boil, then simmer until the pasta is tender. 
3. Season and add the shredded cheddar cheese. 
4. Dessert too!

Eclair cake different recipe

I needed a very easy and quick dessert for tonight so I had all ingredients for the exception of the frosting for this recipe so it’s was made effortlessly .  

I don't keep canned frosting handy because imo homemade is very easy to make and I always have the ingredients to make it.  Powdered sugar, vanilla , milk and softened butter always make a yummy icing/frosting).  I added 1/4 cup

Of baking cocoa and it turned out to be perfect chocolate topping.

Hint:  did you know? If you icing is too thick pop it in the microwave for a few seconds and it’ll be easy to spread…

Enjoy!

• 2 (3.4 ounce) packages instant vanilla pudding mix (see note 1)
• ▢ 3 1/2 cups milk
• ▢ 1 (8 ounce) container whipped topping thawed 
• ▢ 1 box graham crackers
• ▢ 1 can dark chocolate frosting or make your own frosting. *** I  made my own using the one on the back of the baking Cocoa container. 

• In a medium bowl, whisk together pudding mix and milk until smooth. Fold in whipped topping.
• Line bottom of a 9-inch x 13-inch pan with a single layer of graham crackers, breaking some if necessary to fill the layer. Pour half the pudding mixture over the crackers and spread evenly.
• Top with another layer of crackers. Pour the remaining pudding mixture over the second layer of crackers and top with a third layer of crackers.
• Carefully spread the frosting over the top layer of graham crackers. Refrigerate at least 8 hours or overnight. Serve chilled and store any leftovers covered in the refrigerator.

Adapted from culinary hill

Banana cream cake

This recipe is from a very old cookbook that the woman who made it was a Girl scout leader back in the day.

Moist, soft but firm it’s delicious eaten as is or as I usually do I use a cream cheese icing.

Icing:

4 oz.cream cheese softened 

2 tablespoons softened butter

I tsp. Vanilla extract

Powered sugar and milk

I don’t measure milk or powdered sugar.  Beat slowly adding powered sugar then milk small amounts until

Desired consistency.

Enjoy!

Note: I usually cut back the sugar in the recipe to 1cup.

 

 

 

Shortcut cheeseburger soup

This was a very delicious shortcut recipe that I’m sure you can make with other brands of Tomato soup.  I happened to have Costco’s creamy tomato soup

on hand so I used it as my base.

 

 

Going to put either the toast on the bottom or top of this soup when I serve it.

Shortcut cheeseburger soup.

Ground beef fry until browned thoroughly.(1/2 lb. Works fine)

Add tomato soup (1quart)(Costco) and 1 cup milk.  ( you can add less but this soup was a bit salty).  After it boils for about 10 minutes add American cheese (I added 6 to 8 slices) and I’ll pour the soup into my bowl and top it with a nicely browned slice of Texas toast.   You can use plain croutons if you prefer.

**** I think a thicker crustier bread is your best choice imo.

Easy and delicious!

Enjoy!

Baked honey glazed salmon

I made this as a half recipe.  I suggest you double the sauce recipe though because it’s delicious and extra sauce is a good thing!

Check my note at the bottom of recipe for changes.

Good recipe!

• 4 boneless salmon fillets
• ▢ 2 tbsp unsalted butter - melted
• ▢ 2 cloves minced garlic
• ▢ 2 tbsp honey
• ▢ ½ tsp dried parsley - or 2 tsp fresh parsley, finely chopped
• ▢ ¼ tsp salt
• ▢ ¼ tsp pepper
• ▢ pinch paprika
• ▢ 1 lemon sliced into half-moons

• 
  Place the salmon fillets, skin-side-down on the baking tray.
  
  
• In a small bowl, mix together the melted butter, garlic, honey, parsley, salt, pepper, and paprika.
  2 tbsp unsalted butter, 2 cloves minced garlic, 2 tbsp honey, ½ tsp dried parsley, ¼ tsp salt, ¼ tsp pepper
  
  
  Preheat oven to 400°.

• Place the salmon fillets, skin-side-down on the baking tray.( I removed the skin)

  

  
  

  

  
  
  
  

• In a small bowl, mix together the melted butter, garlic, honey, parsley, salt, pepper, and paprika.
  2 tbsp unsalted butter, 2 cloves minced garlic, 2 tbsp honey, ½ tsp dried parsley, ¼ tsp salt, ¼ tsp pepper, pinch paprika
• Pour the mixture over the salmon fillets (don't worry about any of the sauce pooling on the tray).

• Arrange the lemon wedges on and around the salmon.
  1 lemon sliced into half-moons
• Place in the oven and bake for 8 minutes.
• Open the oven and baste the salmon with any of the sauce that has pooled on the tray. Bake for a further 4-7 minutes until the salmon is tender.
• Serve with your favorite potatoes and green veg.
  I had seasoned acne de Pepe and fresh broccoli.
  ****Note:  I baked the salmon about 10 minutes with half of the glaze.  Then removed from oven and baked another 15.  We like it more on the medium to well done.

Adapted from Kitchen sanctuary 

Healthy white minestrone

I had seen this recipe on Eating well .com and was really curious about the taste as it was a white minestrone and different than any minestrone recipe I had made; so today I went grocery shopping for ingredients.

I had my homemade chicken broth so I used it otherwise I would have used what this recipe called for in broth 

I will put an asterisk next to how I adapted this recipe to my liking.  I only used one zucchini and as far as seasoning cut back to 1 tsp. Thyme and I tablespoon of cider vinegar because I just wasn’t sure of what boost it would give to the soup.  Having said that I would follow the recipe as is the next time.  It was really delicious.

     

     
           

• 2 teaspoons extra-virgin olive oil

• 3 medium leeks, trimmed, washed ) and thinly sliced( note: I watched a video as how to thoroughly clean and cut the leeks)

• 4 cups reduced-sodium chicken broth, or vegetable broth

• 1 cup water

• *1 large red potato, diced(white)

• *2 teaspoons dried thyme( I used one)

• ¼ teaspoon salt

• ½ teaspoon freshly ground pepper

• *½ cup whole-wheat orzo(I used wheat instant rice at the end and allowed to sit 5 minutes without stirring )

• 1 -15-ounce can white beans, rinsed

• *2 medium zucchini, quartered and thinly sliced( I used one zucchini)

• *1 pound fresh spinach, stems removed(I used 1/2 bag frozen spinach rinsed )

• *2 tablespoons cider vinegar(I used one)

• 2 tablespoons freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

Heat oil in a Dutch oven or large soup pot over medium-high heat. Add leeks and cook, stirring occasionally, until soft, about 3 minutes. Add broth, water, potato, thyme, salt and pepper. Bring to a boil, reduce heat to low and simmer, covered, for 5 

Minutes.

1. Add orzo and cook, partially covered, stirring occasionally to prevent sticking, for 5 minutes. Add beans and zucchini and continue to cook, partially covered, until the vegetables and pasta are tender, about 8 minutes more.

2. Stir in spinach and cook, stirring, until wilted, about 2 minutes. Season the soup with vinegar. Ladle into bowls and garnish with Parmesan.

   Delish!

   Enjoy!

 

Homemade Hot Fudge sauce

Surprise Hot Fudge sauce for New Year’s Eve!!

Note:  ****

I used heavy cream for this recipe because I had plenty and I needed something to make with it…so it wouldn’t expire before I used it.

You can use half and half if you don’t have heavy cream 

2/3 cup heavy cream 

1/2 cup light corn syrup

1/3 cup dark brown sugar, packed( I used light brown sugar)

1/4 cup unsweetened natural cocoa powder (I used natural, Dutch-process may be used; if your cocoa is particularly lumpy, sift it) **I used baking cocoa.

1/4 teaspoon salt, optional and to taste

6 ounces dark or bittersweet chocolate, finely chopped (I used 3 ounces 54% and 3 ounces 72%)(I used a dark chocolate candy bar)

2 tablespoons unsalted butter

1tsp.pure vanilla extract 

1. Bring cream, corn syrup , brown sugar, cocoa powder, optional salt, and half the chopped chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil for 5 minutes, stirring frequently.
2. Turn off the heat and add butter, vanilla, remaining chocolate, and stir until smooth. Cool slightly before serving.
3. Cooled sauce can be stored in a jar with a lid or in airtight container in the refrigerator for many weeks (recipe source says 1 week but I think that’s very conservative). I store mine for up to 1 week at room temperature; do as you’re comfortable with. Reheat sauce before using by placing the desired portion in a microwave-safe bowl and heating for about 10 to 15 seconds, or reheat on the stovetop.

It’s delicious and super easy to make in a 

Very short time.

Averiecooks