Tag Archives: Easy Recipes

Blueberry Waffle Breakfast Casserole

20 Wednesday Jan 2016

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Blueberry Waffle Breakfast Casserole

This delicious and extremely easy recipe is Coach-Net Kitchen Approved!  You can prepare it the night before and then bake it the next day whenever you are ready – perfect for breakfast, lunch or dinner.  If you have a favorite recipe you’d like to share, please email it to us.  We’d love to hear from you!

Ingredients:

  • 2 pkg. Ready-to-eat Waffles (8 small waffles per pack), cubed
  • 2 Cups Fresh Blueberries, washed and drained
  • 8 oz Cream Cheese, cut in small cubes
  • 6-8 Eggs
  • 2 Cups Milk

Directions:

  1. Coat a 9×13 inch baking pan with cooking spray.
  2. Place half of the waffle cubes in the pan; top with blueberries.
  3. Scatter cream cheese cubes over berries.
  4. Cover with remaining waffle cubes.
  5. In a mixing bowl, whisk together eggs and milk.
  6. Pour egg mixture over waffle mixture in pan.
  7. Cover, and chill overnight.
  8. Preheat oven to 350 degrees F.
  9. Bake, covered, for 30 minutes. Remove cover, and bake additional 30 minutes.
  10. Serve warm with maple or blueberry syrup.

blueberry waffle Cook’s Notes:

Perfect for Christmas morning breakfast. Great for tailgate party’s and potlucks. Also great with precooked bacon crumbled, and sprinkled in waffle mixture prior to baking. Yum!

 

 

 

 

 

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Candy-Alternative Halloween Treats

21 Wednesday Oct 2015

Posted by in Favorite Recipes, Healthy Lifestyle

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Candy-Alternative Halloween TreatsHalloween doesn’t have to be filled with candy and other sugary treats! This year, try these homemade snacks you can feel good about.

Monster Mouths

INGREDIENTS:

  • 2 medium green or red apples
  • 1/3 cup peanut butter
  • 1/2 cup peanuts

DIRECTIONS:

  1. Core apples
  2. Cut each into 8 thick slices
  3. Make each mouth by spreading about 1 teaspoon of the peanut butter on an apple slice
  4. Add about 5 peanuts for teeth
  5. Spread another apple slice with about 1 teaspoon peanut butter
  6. Press on top of first apple slice

 Mummy Hot Dogs

INGREDIENTS:

  • 12 hot dogs
  • 1-2 cans prepared dough of your choice
  • 1 egg
  • mustard, ketchup, BBQ sauce for serving

DIRECTIONS:

  1. Preheat the oven to 375F.
  2. Roll out the dough very thin, then use a pizza cutter or sharp knife to cut skinny strips of dough. Wrap each hotdog. Leave a little bit of open space around the “face” of the mummy. Keep wrapping in a crisscross pattern until covered. Tuck the end underneath the mummy dog (so that it doesn’t unravel during baking). Repeat with all hotdogs. Lay them on on baking sheet lined with parchment paper or baking mat.
  3. In a small bowl, whisk the egg with 1 tablespoon of water. Using a pastry brush, lightly brush the glaze all over the top of each mummy dog.
  4. Bake 18-20 minutes, until the dough is nice and golden brown.
  5. Before serving, dot the mummy dogs with a little mustard, ketchup, or BBQ sauce for the eyes.

Boonanas

INGREDIENTS:

  • 2 bananas
  • 8 mini chocolate chips
  • 4 chocolate chips
  • ½ tsp peanut butter (optional)

DIRECTIONS:

  1. Peel the bananas then slice them in half.
  2. Try standing them on the cut end and continue trimming the base until they are able to stand on their own.
  3. Press two mini chocolate chips into the banana, pointy side first, about ½ inch down from the tip.
  4. Press one chocolate chip pointy side first into the banana, below the mini chocolate chips.
  5. Serve standing on a plate, use a little peanut butter to help them stay standing if needed.

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Rosemary-Infused Watermelon Lemonade

19 Wednesday Aug 2015

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Rosemary-Infused Watermelon Lemonade

Nothing is quite as refreshing as a tall glass of cold lemonade on a hot summer’s night.  But, why not create a new twist to your old favorite.   Try this delicious rosemary-infused watermelon lemonade. It also makes a great martini served in a sugar-rimmed glass with a garnish of watermelon wedge and a twist of lemon. Fabulous!

Makes 8 servings

Ingredients

  • 2 cups water
  • ¾ cup white sugar
  • 1 sprig rosemary, leaves stripped and chopped
  • 2 cups lemon juice
  • 12 cups cubed seeded watermelon
  • 8 cups ice cubes

Directions

  1. Rosemary-Infused Watermelon LemonadeBring the water and sugar to a boil in a small saucepan over high heat. Stir in the rosemary, and set aside to steep for 1 hour.
  2. Place half of the lemon juice, and half of the watermelon into a blender. Strain the rosemary syrup through a mesh strainer into the blender. Cover and puree until smooth. Strain into a pitcher, then puree the remaining lemon juice and watermelon. Stir the lemonade before serving over ice.

For the adult version: Add 8 ounces of gin or vodka to the pitcher before serving.

Source:  AllRecipes.com<

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Campfire Philly Cheesesteak Sandwich

15 Wednesday Apr 2015

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Philly-Cheesesteak

This Philly cheesesteak stuffs into a loaf of french bread that you can pull apart and gobble up. The foil packet is perfect as it allows the cheese, veggies and roast beef to all melt together providing the same delicious taste as an individually proportioned Philly.

To make things a bit easier, before heading to the campsite saute the onions and peppers and store in a container in the cooler until you need them. This will allow you to easily assemble these sandwiches for a quick, but hearty lunch.

What you will need:

  • One large loaf of french bread
  • 1/4 cup garlic butter (you make your own using butter and garlic powder)
  • 2 cups cooked, sliced onion and pepper (Saute and cook until pepper is cooked through)
    • three sliced peppers
    • one sliced onion
    • 2 Tbsp butter or oil
    • 1/4 cup oyster sauce.  Saute and cook until pepper is cooked through
  • Sliced roast beef
  • Sliced provolone cheese (Mozzarella would work too)
  • Aluminum foil

Directions:

  1. Start by cutting slices into the bread about 1.5 inches apart and not all the way through to the bottom
  2. Butter the insides of each slice
  3. Drop a large spoonful of the pepper mixture into each cut
  4. Then layer with roast beef and cheese
  5. Top each slice with extra cheese
  6. Wrap the entire loaf in aluminum foil.  You may need to use two layers to reach all the way around the sandwich.
    • Tip:  You might want to spray the inside of the aluminum foil with non-stick cooking spray so that the ooey, gooey melty cheese doesn’t all stick to the inside of the packet.
  7. Place the package near the hot coals of a fire (but not IN the fire).  You want to heat the sandwich all the way through so that the cheese all melts.

Enjoy!

Source:  twindragonflydesigns.com

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Campfire Foil Packet Recipes for Fall

26 Friday Sep 2014

Posted by in Favorite Recipes, Kids and Camping

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Fall RecipesNow that fall is upon us, camping becomes more and more popular.  The fall temps make for great camping weather, and sitting around the campfire seems very appealing.  But with every camping trip comes the inevitable question, ‘What should we cook?’  This fall, add some delicious seasonal vegetables and potatoes to your grocery list, and try one of these camping favorites!

Fall Vegetable Packets

vegetable packetPackets are one of the easiest ways to cook almost anything over your campfire.  Slice up your potatoes and vegetables and throw them into some aluminum foil. Sprinkle with seasoning, fold up, and roast! Note that these are great on the grill or over the campfire.

INGREDIENTS:

4 medium potatoes, sliced
1 small onion, chopped
4 medium seasonal vegetables, such as squash, broccoli, zucchini, etc.		 salt and pepper to taste
1/4 teaspoon garlic powder
4 tablespoons butter

DIRECTIONS:

1. Prepare two foil packets by simply layering together squares of aluminum foil.  You will need four pieces for each packet. You may want to spray the top sheet of each packet with nonstick cooking spray to prevent problems later.
2. In a bowl or a Ziploc bag, toss together the potato slices, onion, and vegetables; season with salt, pepper, and garlic.  Note that you can add more potatoes and vegetables as necessary to feed your crowd.
3. Evenly divide the potatoes between the two foil packets, and top with butter. Fold each packet up.  Start length wise and roll the edges together.  Repeat at each end.  Make sure to seal the edges tightly.
4. You will cook each packet for about 15 minutes per side, flipping just once.  The potatoes will be tender when poked with a fork.

 

Bacon Burger Packets

These make another great meal that can be prepared in packets over the campfire.

INGREDIENTS:

1 and a half pounds of ground beef
1   egg, beaten
1/4 cup lemon juice
1 cup grated cheddar cheese
1/4 cup chopped green pepper
Salt and pepper to taste		 1/4 teaspoon garlic powder
4   medium potatoes, sliced
4   thin slices of onion
4   carrots, cut into strips
4   slices bacon

DIRECTIONS:

1. Combine the beef, the beaten egg, lemon juice, cheddar cheese and green pepper.  Then add salt, pepper and garlic powder.  Mix well.  Shape into four burgers.
2. Place each patty onto 4 squares of aluminum foil for each packet. On each burger, add potato slices, one onion slice, and several carrots.
3. Next take one strip of bacon and place on top of each burger.  Seal aluminum foil packets tightly and the cook over campfire for about 45 minutes (or until the burgers are done to your liking).

KIds having fun around campfire
Using seasonal, fresh vegetables can make eating over a campfire just as wonderful, if not better, as eating at home.  Try these recipes, and maybe add in some s’mores for dessert, and really enjoy your camping trips this fall!

 

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Crisp Temps, Juicy Ripe Apples – It Must Be Fall!

25 Thursday Sep 2014

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Apple-of-my-eyeAlthough good quality apples are available at your grocery all year round, the only time you can get fresh ripe apples off the tree is in the Fall. There are more than 2500 varieties of apples grown in the United States.  In the grocery store you will typically find varieties like Granny Smith, Red Delicious, Golden Delicious, and Gala all year round but some apple varieties only appear for a short time and some only at a local orchard or farmer’s market. Fall is the perfect time to taste test new varieties.  Here are a few simple recipes to get you started on your quest.  Enjoy!

Extra Easy Caramel Apple Pie

Caramel Apple Pie

 

 

 

 

 

Press-in-the-Pan Crust

1 ½ cups Original Bisquick™ mix
¼ cup butter, softened
3 tablespoons boiling water

Filling

1 can (21 oz) apple pie filling

Streusel Topping

1 cup Original Bisquick™ mix
½ cup packed brown sugar
3 tablespoons cold butter
1/3 cup chopped pecans

Caramel Topping

¼ to 1/3 cup caramel butterscotch or caramel topping

Directions

  1. Heat oven to 375°F. In medium bowl, mix 1 1/2 cups Bisquick mix and 1/4 cup softened butter with fork until crumbly. Add boiling water; stir vigorously with fork until dough forms. Gather into ball. Press firmly and evenly against bottom and up side of ungreased 9-inch glass pie plate; flute edge.
  2. Spoon Filling evenly into crust.
  3. In small bowl, mix 1 cup Bisquick mix and the brown sugar. Cut in 3 tablespoons cold butter until crumbly (streusel will look dry); stir in pecans. Sprinkle over filling.
  4. Bake 15 minutes. Cover top of pie with foil; bake 10 to 15 minutes longer or until golden brown. Cool 2 to 3 hours before serving. Drizzle top of pie or individual servings with Caramel Topping.

Source: BettyCrocker.com

 

Overnight Apple Butter

Over Night Apple Butter

 

 

 

 

 

 

 

Ingredients

1 cup packed brown sugar
1/2 cup honey
1/4 cup apple cider
1 tablespoon ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon ground mace
2 1/2 pounds (about 10 medium) apples, peeled and cut into large chunks

Preparation

  1. Combine all ingredients in a 5-quart electric slow cooker. Cover and cook on low 10 hours or until apples are very tender.
  2. Place a large fine-mesh sieve over a bowl; spoon one-third of apple mixture into sieve. Press mixture through sieve using the back of a spoon or ladle. Discard pulp. Repeat procedure with remaining apple mixture. Return apple mixture to slow cooker. Cook, uncovered, on high 1 1/2 hours or until mixture is thick, stirring occasionally. Spoon into a bowl; cover and chill up to a week.
  3. Stovetop variation: Combine all ingredients in a Dutch oven. Cover and cook over medium-low heat 1 hour or until apples are very tender, stirring occasionally. Strain through a sieve as recipe instructs in Step 2. Return mixture to pan. Cook, uncovered, over medium-low heat 15 minutes or until thick, stirring frequently.

Note:

A mixture of apple varieties, rather than just one type, will produce apple butter with rich, complex flavor in this slow cooker recipe. Good choices include Esopus Spitzenburg, Granny Smith, Jonathan, Northern Spy, Rome, Stayman, Winesap, and York. Enjoy the apple butter over toast or English muffins, or serve it with pork chops or chicken.

Domenica Marchetti, Cooking Light
OCTOBER 2004

 

New-Fashioned Apple and Raisin Slaw

Apple Raisin Slaw

 

 

 

 

 

 

 

 

Ingredients

1/2 cup light sour cream
3 tablespoons reduced-fat mayonnaise
1 1/2 tablespoons white balsamic vinegar
1 teaspoon sugar
1/2 teaspoon black pepper
1/4 teaspoon salt
2 cups unpeeled chopped Rome apple (about 1 medium)
1 cup golden raisins
1 (16-ounce) package cabbage-and-carrot coleslaw

Preparation
Combine the first 6 ingredients in a large bowl, stirring with a whisk. Add chopped apple, 1 cup raisins, and coleslaw; toss to combine.
Yield: 8 servings (serving size: 1 cup)

Kelly McWherter, Houston, Texas, Cooking Light
JANUARY 2007

Tailgate Recipes: Easy Dips

20 Wednesday Aug 2014

Posted by in Favorite Recipes, Tailgating

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Double-Dippers-Not-AllowedGet ready for game day with these make-ahead dip ideas that are ready to eat straight out of the cooler at your next tailgate party. Just add your favorite chips, bread, or veggies for dipping and you’ll score big points with your fellow football fans.

Loaded Baked Potato Dip

Prep Time: 20 Minutes
Chill Time: 1-24 HoursBaked-Potato-Dip

Ingredients

  • 1 (2.1-oz.) package fully cooked bacon slices
  • 1 (16-oz.) container sour cream
  • 2 cups (8 oz.) freshly shredded sharp Cheddar cheese
  • 1/3 cup sliced fresh chives
  • 2 teaspoons hot sauce
  • Garnishes:  cooked, crumbled bacon; sliced fresh chives; freshly cracked pepper
  • Serve with: waffle fries

Preparation

Microwave bacon according to package directions until crisp; drain on paper towels. Cool 10 minutes; crumble. Stir together bacon and next 4 ingredients. Cover and chill 1 to 24 hours before serving. Garnish, if desired. Serve with crispy, warm waffle fries. Store leftovers in refrigerator up to 7 days.

Southern Living
JANUARY 2011

 Smoky Ranch Dip

Prep Time: 5 Minutes
Chill Time: 30 MinutesSmoky Ranch Dip

Ingredients

  • 1(1-oz.) envelope Ranch dressing mix
  • 1 1/2 cups light sour cream
  • 2 teaspoons finely chopped chipotle peppers in adobo sauce
  • 1 teaspoon adobo sauce from can
  • Potato chips or assorted raw vegetables


Preparation

Whisk together first 4 ingredients. Cover and chill 30 minutes. Serve with chips or assorted raw vegetables.

Variations:

Barbecue Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 2 Tbsp. barbecue sauce. Serve with roasted red new potatoes.

Lime-Cilantro Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 1 Tbsp. fresh lime juice and 1 Tbsp. chopped cilantro. Serve with quesadillas, tacos, or chili.

Lemon-Parsley Ranch Dip: Omit chipotle peppers and adobo sauce. Stir in 1 Tbsp. fresh lemon juice and 1 Tbsp. chopped fresh parsley. Serve with steamed asparagus.

Horseradish Ranch Spread: Omit chipotle peppers and adobo sauce. Stir in 2 tsp. prepared horseradish. Spread on dinner rolls, and top with thinly sliced deli roast beef. 

Matt Caine, Helena, Alabama, Southern Living
SEPTEMBER 2006

 

Beer & Cheese Dip

Prep Time: 5 Minutes
Chill Time: 2 hours

Beer and cheese dip
Ingredients

  • 3 (5 oz.) jars sharp cheese spread, such as Kraft Old English Cheese, at room temperature
  • 16 ounces cream cheese, softened
  • 1 1/4 ounces blue cheese, crumbled
  • 2 cloves garlic, minced
  • 2 drops hot sauce
  • 1 small onion, minced
  • 2 tablespoons salted butter, softened
  • 1/4 cup dark beer, heated and cooled, plus extra if needed
  • 1 loaf mini pumpernickel bread slices, optional
  • Assorted crudités, optional

Preparation

Blend cheese spread, cream cheese, blue cheese, garlic, hot sauce, onion and butter in a food processor. Mix in 1/4 cup beer. Add more beer if necessary, a few tablespoons at a time, until dip reaches dip consistency. Pour into a bowl, cover and refrigerate for at least 2 hours. Serve with bread slices and crudités for dipping.

All You
NOVEMBER 2007
 

Spinach Dip

Prep Time: 15 Minutes
Chill Time: Overnight

Spinach Dip

Ingredients

  • 1 cup mayonnaise
  • 1 (16 ounce) container sour cream
  • 1 (1.8 ounce) package dry leek soup mix
  • 1 (4 ounce) can water chestnuts, drained and chopped
  • 1 (10 ounce) package frozen chopped spinach (thawed and drained)
  • 1 (1pound) loaf round sour dough bread

Preparation

In a medium bowl, mix together mayonnaise, sour cream, soup mix, water chestnuts and chopped spinach. Chill in the refrigerator 6 hours, or overnight.

To serve, remove top and interior of sourdough bread to create a bowl. Fill with dip mixture. Tear removed bread chunks into pieces for dipping.

 

Mexican Layer Dip

Prep Time: 15 Minutes
Chill Time: Overnight

mexican layerdip

Ingredients

  • 1 can refried beans
  • 3/4 cup grated sharp cheddar
  • ¾ cup grated Monterey Jack Cheese3/4 grated Monterey Jack cheese
  • 1 cup pico de gallo (or you can use fresh chopped tomatoes)
  • 1 cup guacamole
  • 1 cup sour cream
  • 1can dices chilies
  • Tabasco (or other hot sauce)
  • Cumin
  • 1 can sliced black olives
  • Chopped jalapeño (optional)

Preparation

In a small pan over medium-low heat, add refried beans and several dashes of hot sauce. Next, add chopped green chilies and stir to mix well. Sprinkle on cumin to taste. Remove from heat and spread them in a single layer on your serving platter. Sprinkle on sharp cheddar. Next, dollop sour cream and spread into a single layer being careful not to disturb the cheese underneath. Layer on the guacamole next followed by the Monterey Jack cheese. Generously sprinkle on the chopped black olives. Next comes a generous helping of pico de gallo. Lastly, if you can handle the heat, sprinkle on chopped jalapeno peppers. Serve with tortilla chips.

The Pioneer Woman
January 2009

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