Cheesy Easy Party Poppers!

Parties are definitely happening this time a year-- and warm treats are always a big hit.  This recipe is a super easy and fast guest favorite. As much as I am usually a fan of doing things from scratch, that isn't always the best plan with the holiday bustle... So enjoy this Party Poppers right out of something you would except from a 1950's kitchen!

Ingredients:

 12 slices of cheddar cheese
2-3 slices of smoked turkey sandwich meat
(Depending on thickness)
1 roll of Ready-to -Bake Biscuits
That's it!

Serves: 12 poppers... But VERY easy to scale up ;)

Time: 18 min, with 12min  of that being the baking!

Directions:

1) Pre slice the cheddar cheese into slivers that can easily be rolled into the biscuits... The size will depend on the biscuits you buy.  The slicing of the turkey is the same.

2) Assemble cheddar cheese and turkey into the biscuit, pinching shut each one to create a roll.

3) Place on a baking sheet and bake at 350 degrees for 12 minutes.  Serve hot!

And that's it!!

Cost:

Biscuits    $1.35

Cheese     $0.35

Turkey     $0.80     

Total        $2.50 

I recommend serving with BBQ, or the Honey Hot Sauce as featured next ;)

Winter Biscotti with Orange Zest and Crandberries

T'is the season to embrace hot beverages and sweet treats!  This recipe is a new found family recipe... aka it comes from my husbands side!  I hope you fall in love with the biscotti as much as I feel in love with the chef!

Ingredients:

1/2c    orange zest
6        eggs
6.5c   flour
2c      sugar
1c      dried cranberries
2tbs   baking soda
1c      vegetable oil
1tbs   extract (usually vanilla)
2tbs   fruit liquor (optional)

Serves: a party!
Time: 1 hour, better chilled over night

This is actually a double batch, because why would you want less!  But feel free to half everything :) 

Directions:

1) Zest 2 to 3 oranges, or until you have 1/2c of zest.

2) Combine all dry ingredients (baking soda & flower) into a mixing bowl and proceed to whisk together! (they rise better)


3) Combine all wet ingredients in the mixer (or separate mixing bowl).  Feel free to add the  dried cranberries separately (and last).

4) While the mixer is on low, slowly add the dry ingredients to the wet ingredients.


5) Once the biscotti mix is smooth, cover it with serine wrap and chill it for overnight for better flavor.  The dough is way easier to work with chilled too.

6) Perheat the oven to 375 degrees.  ( This is assuming you are not going to bed to wait for the overnight part...)


7) This dough cooks like very large cookie dough, so it will rise and spread some.  Make loaves no more than 1.5 inch(s) thick.  One inch thick works if you are trying to make more classical biscotti.  Place on greased pan.

8) Cooking is tricky, you want then 80 % cooked before cutting.  They should have the consistency of fully cooked brownies just out of the oven.  People love them just like this too!

9) They won't be fully cooked if you pull them right.  Cutting into them should not put a lot of dough on the knife, but some may stick.  Wipe off any dough before cutting more as it will just attract more.  Greasing the knife helps.

10) Cut in 1/2 to 3/2 inch thick slices, Cook them longer the thicker the original loaf.  The extra half inch may require a min of 5 min more cooking time.  If trying to make huge biscotti think about covering them with tinfoil toward the end so they don't over brown.

10) Cook 3-5 min a side back on the original baking sheet, the ends only need to go through once face down.  Pull and allow to cool, done.

Cost:

orange                 $0.50

eggs                    $1.00

flour                    $2.00

sugar                   $1.00

dried cranberries $2.00

baking soda        $0.10

vegetable oil       $0.35

1tbs   extract       $0.20      

Total                    $7.15

Per piece            $0.19

Red French Onion Soup

So French onion soup is another one of those dishes that can be very expensive but doesn't have to be.  It is always an elegant meal, and only moderately time consuming.  Whether you are pairing it with a grand main course, or it is the main course, just remember to have a little fun with it too!

Ingredients:

1 red onion

1 white onion

1 can beef consume

1/4lb soft white cheese (mozzarella will work fine)

6 slices white bread (preferably a french loaf)

seasoning (see directions)

Serves: 2 for dinner

Time: 1 hour

Directions:

1) Start with a little olive oil or butter in your pan, to help the sliced onions brown.  This always take more time than you think-- And being French Onion soup, is really important. Feel free to season as you like as well.  Black pepper and a little salt are always good places to start! Garlic and a splash of wine are classics too.

2) While you are turning the onions over until they are soft and well seasoned you can prepare the bread and cheese.  The cheese needs to be in large slices, as with the bread.  If you have a true French loaf, cut the bread at an angle so make the slices seem larger.  I used Italian sliced bread because it was on sale, but any soft white bread will work well enough.  Just make sure you cut off the crust!

3) Preheat the oven to 425 degrees.

4) Add one can of beef consume and 2 cans of water to the cooked onions.  You can also preheat the consume mixture in a sauce pan to safe time.

5) Once everything is hot, included the oven, start to layer the bowls with your soup. First add some of the onions and consume to the bottom of the bowl.  Then add a piece of the bread.  Then cover in cheese slice(s).  repeat until the bowl if full.  About three slices makes for a filling and beautiful dinner!

6) After you have finished layering the soups, place on a baking sheet and then into the oven!  back for 15 to 20 minutes.  Serve hot!

Note: Onions are not traditionally on top of the bread.  I just think it's a pretty finish :)

Cost:

onion                   $0.75

beef consume      $1.20

cheese                 $1.70

bread                   $0.60

butter                   $0.10      

Total                   $4.35

Per serving         $2.17

Comfort Food For the weekdays: Itlain Sausage in Angle Hair Pasta

Pasta is one of those dishes that can be quick and pretty good, or slow and Mama Mia good.   I offer a weeknight compromise: Quick pasta, slow rest-of-the-ingredients, and dinner is served on time!

Ingredients:

1lb Italian sausage
1 red onion
4tbs olive oil
1 jar red sauce
2tbs basil
1tbs oregano
1tsp black pepper
1/2 package angle hair pasta

Serves: 4+

Time: 35min

Directions:

1) Start boiling the water.  You will need about 4 cups.  Feel free to add a little salt and olive oil as well, as discussed in prior posts :)

2)Add the olive oil to the pan and turn onto medium heat.  Give extra time to warm up if using an electric oven.

3) Add all the sausage, pre-chopped or separated in the pan.  I prefer to separate in the pan, personally.  Also add your sliced onions at this time.

4) If you choose to use all the spices listed, add them now, so they have time to soften and mellow.  If you are using less spices than listed above, you may want to add them later on so they will taste more potent. Yes, spices are always optional.  Well... usually.

5) While you are cooking the meat thoroughly, and keeping a close eye on it, add the pasta to the boiling water.

6) Add most of the the jar of red sauce to the pan.*

*The reason for "most of the jar" is you may want to save a little out for making pizza!  Its super easy to do with pasta left overs.  Just save a little of the sliced onion, and a little of the meat too-- all in separate baggies of course.  We will come back to this at a later post ;)

7) Angle hair pasta cooks quickly, making it both elegant and time efficient.  After about 5 to 7 minutes, you should be prepared to drain the pasta and add it directly to the pan of yummy stuff.

8) Mix everything well and serve hot!

Cost:

Italian sausage    $3.56
red onion            $0.50
olive oil              $0.20
red sauce            $2.00
spices                 $0.35
pasta                   $0.50      
Total                  $7.11
Per serving         $1.77

Savory Butternut Squash Soup

The wonder of the fall is upon us, and with it the warm fuzzy feelings that come with the holiday season.  One of my favorite for these family times is butternut squash soup!  I hope it keeps you as warm as has kept my family :)

Ingredients:

1 large butternut squash

1 large red onion

2 large bake potatoes

2 small apples

16 oz concentrated chicken stock

1tbs cinnamon

1tsp paprika

1tsp nutmeg

1tbs black pepper

1tbs basil

1tsp thyme

1/2c butter

Serves: 8+

Time:

To prepare         20min

To cook             4 hr on high, or 6 hr on low

Total                 1 day

Directions:

1) Peel the uncooked butternut squash and potatoes.  You will also need to slice the squash down the middle so that you can scoop the seeds out.

2) Chop all ingredients into large chunks and fit into the crock pot.  Play tetris with the food if need be!

3) Add the chicken stock and 8 oz of water over the top.  Now you can add your spices as well right to the top!!

4) Start the crock pot on low-- Then move to high as you need to for timing.  

5) Puree the cooked and hot ingredients.  You can do this literally in a blender-- works great!-- or with a hand held blender, such as Cuisinart's 2 speeder.

6) Spoon the soup into a bowl.  The soup should be pretty thick-- So think that you can draw a swirl in it with the back of a spoon.

7) Melt, SLOWLY, the 1/2c of butter in the microwave.  It's best to do this in many intervals of short time. So 10-15 seconds a go.

8) Give the butter a minute to settle before straining through a cheese cloth-- or paper towel.  The paper towel honestly doesn't work as well, but I for one do not have cheese clothes on hand. 

9) Congrats-- You have just made clarified butter!  Now spoon it into the soup swirl and serve warm.

Cost:

butternut squash       $2.00
red onion                  $0.50
bake potatoes           $1.00
apples                       $0.50
chicken stock           $1.20
spices                       $0.60
butter                        $0.50      
Total                        $6.30
Per serving               $0.78

Marbled Quiche with Potato Crust

Although the name "cobalt" may make you think of blue, this quiche is pretty much all the warm colors that warm colors could be ;)  Quick, easy, cheap, and transports well-- Quiche is another one of those meals for the weeknight that make you feel like you are living in style while on a budget!  It then transports well to work the next day for lunch as well :)

Ingredients:
filling
12 eggs
2c marbled cheese chopped
1/2c broccoli, fresh or frozen
2c celery, chopped
crust
1/2c potato flakes
1/2c flour
1/5c water
1tbs oil

Time: 
                    12 min to prepare
                    45 min to cook        
Total            about an hour

Serves: 8+ servings


Directions:

1) Preheat the oven to 350 degrees F.

2) Combine all the filling ingredients in a mixing bowl, and mix until all the ingredients are well coated with the broken eggs.

3) Mix the crust in another bowl, (or right in the mixing cup as pictured to the left and right)! You can easily mix the crust with a fork.

4) With your fingers, coat the bottom of all the future quiche pans with a thin layer for the crust mixture.  Take you time- There is no baking soda in this recipe!  If you run out of crust, you can make more.   You do want the bottom covered, or serving could be difficult.

5) Add the filling mixture to the dishes and pop in the oven! I like to keep the cheese chunky, because as it cooks the cheese will darken first, giving the finished result of a marbled look-- To go with the cheese!

6) Bake for 45 min, or until above mentioned marbled look is achieved.  Serve hot or chilled!

Cost:
eggs                $3.00
cobalt cheese  $2.00
broccoli           $0.50
celery              $0.50
potato flakes  $0.50
flour               $0.50
oil                   $0.10   
Total              $5.10
Per serving     $0.63