Sour Cream Hamburger Casserole

Is it Spring yet? The daffodils are blooming in my yard, but thats about the only sign of spring here. A strong north wind blows, a cold rain drizzles, I can't wash the coveralls or put the long underwear away yet! So dinner was a comforting winter casserole and a hopeful spring dessert. This Sour Cream Hamburger Casserole is easy, warm and tasty but not too pretty (so no picture!). The strawberry shortcake with fresh strawberries tastes of spring days - we can be hopeful.



Sour Cream Hamburger Casserole
from the Greenwood County Cattlewomen's cookbook. I reduced the salt and sugar amounts and used 2 half-pints of homemade salsa instead of the onion, green pepper and canned tomatoes. I also increased the ground beef by ½ pound - our beef comes in 2# packages, I like to take out 2 patties to re-freeze for a quick meal later.

1 ½ pound ground beef
½  cup diced onion
½ cup chopped green pepper
15 oz. can tomatoes
8 oz. sour cream
½ Tbsp. sugar
1 Tbsp. chili powder
1 tsp. salt
1 cup uncooked elbow macaroni

Brown ground beef with onion and green pepper; drain. Add tomatoes with juice and other ingredients and mix well in the skillet. Cover, reduce heat to simmer and let cook for 25 minutes. Stir once or twice during cooking.

60 Minute Cinnamon Rolls

It was another bake-a-thon weekend! Daughter and son-in-law from Texas made a surprise visit for Don's birthday so there were celebration meals. After the Saturday evening baked steak dinner with butterscotch pie (Sara's recipe - a later blog) on Saturday evening, and the Sunday lunch of Cheesy Beef Tetrazzini (May 19, 2012 blog) followed by Molten Chocolate Cake (February 15, 2012) with ice cream, it was breakfast for supper on Sunday evening. One of my favorite meals: scrambled eggs, fruit salad, bacon, and cinnamon rolls.

These 60 Minutes Cinnamon Rolls are a favorite because they really are that quick. Other recipes I've used require more time and planning ahead. I've also found that mixing them in a bowl with a wooden spoon saves clean up time (no mixer bowl and beaters to wash) and makes a very good dough. This recipe is from the Kansas Wheat Commission and the Home Baking Association.

60-Minute Cinnamon Rolls

makes 18 (2.5 oz) cinnamon rolls

Ingredients:

1 ¼ cups milk, scalded

3 tablespoons sugar

2 tablespoons butter

¼ cup cold water

1 teaspoon salt

1 large egg, beaten

3 to 4 cups bread or all-purpose flour, divided

   (flour may be half whole wheat flour and half bread or all purpose)

1 envelope (¼ oz or 2 ¼ tsp) fast rising (highly active) dry yeast

Filling Ingredients:

4 tablespoons butter, softened

4 tablespoons sugar

1 teaspoon cinnamon

2 teaspoons flour

Directions:

1.     Heat the milk until it steams (scald). Stir in sugar, butter, water and salt. Measure the temperature, allowing the mixture to cool to 120 degrees F.

2.     Mix in beaten egg, 2 cups flour and yeast, mixing for three to five minutes on medium speed or by hand. Mix in the remaining flour by hand or with dough hook. Mix with dough hook or knead by hand for five more minutes to form an elastic dough.

3.     Cover the dough with the bowl and let it rest 5 – 10 minutes and proceed to step #4 two day method. OR form dough into a flat oval and place in a greased (or sprayed) large food bag or bowl. Squeeze out air and refrigerate overnight, punching down once before shaping.

4.     Mix the butter, sugar, cinnamon and flour together. Grease or spray a 9 x 13-inch pan.
Roll out the dough to 18-inche x 10-inches. Spread with softened butter and sprinkle with cinnamon sugar mixture to within 1-inch of one of the long edges. Moisten the edge with water. Roll up, ending with the moistened edge. Pinch to seal seam. Cut into 12-15 , 1 ½-inch slices and place in the pan. (I just discovered that a plastic lettuce knife makes a great knife for cutting cinnamon roll dough!)

5.     Cover pan with a piece of plastic wrap sprayed with pan release spray to avoid sticking to the rolls. Preheat oven to 400 degrees. Let rolls rise for 20 minutes.

6.     Bake at 400 degrees F. for 15-18 minutes.

7.     Cool briefly on a wire rack, drizzle with icing if desired. Serve warm.

Vanilla Drizzle:

1 cup powdered sugar

¼ teaspoon vanilla extract

water or milk to mix until able to drizzle

Options: Shape as tea ring OR before filling, shape in balls, roll in melted butter and cinnamon sugar. Place lightly in two loaf pans or a small bundt pan. Allow to double in height and bake at 350 degrees 25-35 minutes. (190 degrees internal temperature)

Happy Pancake Day

Yesterday was "Fat Tuesday", a traditional day for eating pancakes. More correctly called "Strove Tuesday", it is the day before Ash Wednesday, the first day of Lent. On this day before a period of self examination and fasting or at least denying oneself of some favorite foods, it became a custom to eat richer foods that may not be eaten again until Easter. In earlier times it also served as a meal to use up the eggs, butter, sugar, etc that would not be a part of many meals during Lent. Pancakes were a popular food that incorporated many of these ingredients. So, now we celebrate this day also as "Pancake Day".

We were attending the county spring dinner of Cattlemen and we not going to pass up the smothered steak, party potatoes, creamy coleslaw, bacon-seasoned green beans, rolls and pie for pancakes. So our pancake night was tonight. And a good night to try out a recipe I'd found in the blog "Everything You Wanted to Know About Country", by another Kansas ranch wife. She credits the recipe to Bobby Flay and the Food Network. It is very good, fluffy and rich tasting with just the right crunch from the pecans.




Bobby's Pancakes
1 1/2 cups all-purpose flour
1/2 cup finely chopped toasted pecans
2 tablespoons granulated sugar
1 tablespoon light brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
2 large eggs
1 1/2 cups, plus 3 tablespoons buttermilk
3 tablespoons unsalted butter, melted and cooled, plus more for griddle
1 teaspoon pure vanilla extract
Combine all dry ingredients in a mixing bowl. Combine all wet ingredients in a smaller bowl and whisk together.
Stir the wet ingredients into the flour mixture and mix only till well combined. Let the batter sit for about 15 - 30 minutes before cooking the pancakes.

Brunch Favorites

This week I and a friend were hostess for our local UMW, the women's circle of our church. We always have a brunch in this fellowship and we chose two favorite recipes for the morning's menu. I've posted each of these before (May 5, 2013 for the Frittata and Feb. 21, 2013 for the Baked French Toast), but they are good favorites that work well for brunch and can be varied with each season.






Bacon Cheese Frittata

This recipe has so many possibilities, you can add any vegetables you would like. It is similar to a crustless quiche and goes well with other brunch favorites; without crust or hash brown potatoes, it is a lighter egg dish. Pam added broccoli crowns, assorted mini-peppers, and bacon to the basic egg and cheese. 
Basic Egg Mixture:
6 eggs
1/2 cup milk
1/4 teaspoon salt
freshly ground black pepper
dash of paprika
Other Ingredients:
1/4 cup chopped green onion
5 bacon strips, cooked and crumbled
1 cup shredded Cheddar Cheese
optional: asparagus, mushrooms, tomatoes,
    chives, peppers
Directions:
Preheat oven to 350 degrees. Spray baking dish with cooking oil. Arrange added ingredients in the pan and pour egg mixture over. Bake for about 25-30 minutes until a knife inserted in the middle comes out clean. Allow time to set, about 5 - 7 minutes, before cutting.

Baked French Toast

I've made this with cherry pie filling for February brunches, but it is also good with apple. Easy for a brunch because it can be prepared the evening before, refrigerated and baked just before serving.
Ingredients:
20 slices French bread (1 inch thick)
1 can (21 oz) pie filling (cherry or apple)
8 eggs, lightly beaten
2 cups milk
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Topping:
1 cup packed brown sugar
1/2 cup cold butter, cubed
1 cup chopped pecans
2 tablespoons corn syrup
Directions:
Arrange 10 slices of bread in a greased 13-in. x 9-in. baking dish. Spread with pie filling; top with remaining bread. In a large bowl, whisk the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes beofre baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in pecans and corn syrup. Sprinkle over French toast. Bake, uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean.

Community Love with a Community Dinner

Love in the Name of Christ was demonstrated last night by the group that does community dinners in our town. This group was organized last spring and is called Community LinC (the name - Linc stands for Love In the Name of Christ). Volunteers from several churches come together twice a month to serve a meal to anyone in the community, regardless of need. The effort is supported entirely by donations and hosted by our church. It is really good to see the connections that happen between people that don't usually have the opportunity to be a part of such a group.
This meal was our Valentine meal and included bacon wrapped burgers, ranch potatoes, salad, roll, and  chocolate sheet cake. The pastors grilled 150 burger patties, and only 12 were left - a success!  Recipes for the potatoes and cakes are adaptations of some common preparations with good results.

Ranch Potatoes
This is a good recipe for a covered dish or family gathering. Prepare ahead and cook in the slow cooker - partly cook potatoes on the range top for a 3 hour cook on the slow cooker or for an all day cook in the slow cooker, put the potatoes in raw. I've even done a smaller prep of these with reduced amounts in the microwave. 

Ingredients:
5# red potatoes (leave unpeeled, chop into medium size pieces, about 3/4 inch)
1 bottle (24 oz) Ranch dressing (use about 3/4 of the bottle)
1 # bacon (cooked and crumbled)
1 small (16 oz) container sour cream
3 cups shredded cheese

Directions:
Parboil (partially cook) potatoes, drain. Mix all ingredients and put into a slow cooker. Cook on low for 3 hours. 

Sheet Cake

This is similar to a regular cake with mix, but adds baking cocoa and sour cream for extra richness. A 'sheet cake' is usually baked in a larger pan to make a flatter cake which serves nicely for a group. Slightly melting the commercial frosting makes it spread like a glaze and set up a little more. 

 Ingredients

1   box Betty Crocker® SuperMoist® devil's food or butter recipe chocolate cake mix

1/2   cup sour cream

1   cups water

2   tablespoons unsweetened baking cocoa

2   tablespoons butter, softened or vegetable oil

3   eggs

1   container (1 lb) Betty Crocker® Rich & Creamy chocolate frosting

Directions

1.     Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 15x10x1-inch pan with baking spray with flour.

2.     In large bowl, beat cake mix, sour cream, water, cocoa, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3.    Bake 22-25 minutes or until toothpick inserted in center comes out clean. Cool about 45 minutes.

4.    Spoon frosting into small microwavable bowl. Microwave uncovered on High 20 to 30 seconds, stirring once, until pourable. Spread frosting over cake.

Cherry Chocolate Biscotti

We had a belated extended family Christmas gathering in January. It was a great time to visit with cousins, their kids, and see their kids' kids. And eat good food. The hostess had even kept her Christmas dishes out after the holidays so we celebrated in Yule style.
One of the joys of these family times is getting to know the 'kids' as young adults and learning the great things they are doing. Its a family I'm proud to be a part of!
All seem to have developed into great cooks, and I was especially impressed with this recipe from Shannon. Her interest in cooking is rather recent and she is enjoying the learning and sharing of food ideas. She developed this from several different biscotti recipes, and she certainly got it right! Just the right chewy chocolate flavor. This was a great Christmas dessert and would be wonderful for a Valentine's Day treat.
She recommends using a substitute for the baking powder of 2 parts of cream of tartar to 1 part of baking soda. Many people find the taste of baking powder to be metallic or bitter, so this substitution would eliminate that. (1 teaspoon baking powder = 1/4 teaspoon baking soda + 5/8 teaspoon cream of tartar). Both baking soda and baking powder are 'quick' leaving products, their chemicals cause the batters to rise when baked (as opposed to yeast products which rise before baking). Baking soda needs to be mixed with an acidic ingredient in order to release the carbon dioxide that leavens the batter (such as chocolate, honey, molasses, citrus juice, sour cream, buttermilk, or brown sugar).

Cherry Chocolate Biscotti

1/3 cup butter, softened

2/3 cup sugar

2 eggs

1 tsp. vanilla

1/2 tsp. salt

1 3/4 cups all-purpose flour

1/3 cup cocoa powder

2 tsp. baking powder (or substitution)

1/2 cup miniature semisweet chocolate chips

1/3 cup dried cherries chopped into small pieces

4 to 8 oz of baking chocolate (for melting and drizzling or dipping)

Preheat oven to 375 degrees F.

In a large bowl, CREAM together butter and sugar.

ADD eggs and vanilla.

In a separate bowl, COMBINE salt, flour, cocoa powder, and baking powder.

BLEND flour mixture into creamed mixture - dough should be stiff - you may have to stir by hand towards the end.

By hand, STIR in chocolate chips and chopped cherries.

DIVIDE dough into two equal halves.  

SHAPE each half into a flat 'log' - about 9" x 2" x 1"

PLACE loaves on parchment paper on a large flat baking pan - be sure to keep loaves about 4" apart. or use separate pans.

BAKE at 375 for 20-25 min.

REDUCE heat to 350.

COOL loaves for 30 minutes.

SLICE the loaves diagonally into 3/4" slices. (Use sharp serrated knife)

PLACE slices on cookie sheet cut side down.

BAKE at 350, 10 minutes EACH side. (flip after first 10 minutes)

COOL slices.

MELT baking chocolate. 

DRIZZLE over the slices or DIP one side.

This works well for making ahead and freezing - thaw 12 hours before you serve (or give away).

Warm Brunch on a Cold Morning

Outside it was cold and icy, but our local P.E.O. group had a meeting warm with friendship, laughter and love this morning. Following a February Valentine's Day theme, the red covered tables were surrounded by women enjoying the group's fellowship and food.
Two new recipes were featured, and generously shared. Together they made a special brunch that warmed our hearts and tummies. We also served cranberry-raspberry juice, coffee, and flavored tea brewed from loose tea (influenced by the Library's tea program last month - blog of Jan. 25).

French Toast Stuffed with Ham
1 large loaf French bread
1 package (8 oz) cream cheese, softened
1 can (13 oz) crushed pineapple, drained
3 eggs
1 cup milk
8 slices (1/4-inch thick) ham

Begin preparations the night before serving. Grease a 13 x 9-inch baking pan. Slice bread into 16 one-inch thick slices. In a small bowl, mix cream cheese and pineapple until smooth; set aside.
In a shallow bowl, beat together eggs and milk. Using 8 slices of bread, dip one side on each slice in egg mixture; place in pan, egg side down. Trim ham slices to the same size as bread. Top each slice of bread with a piece of ham.
Spread cream cheese mixture on one side of remaining 8 slices of bread. Dip other side in egg mixture and place bread, cream cheese side down, on ham slices. Pour remaining egg mixture over bread in pan. Cover and refrigerate overnight.
Preheat oven to 400 degrees. Remove pan from refrigerator. Bake uncovered for 20 minutes or until browned on top. Serve warm.
(may with flavored syrups or a variety of jellies and/or dusted with powdered sugar)
Patsy and Irlene made 3 casseroles for 24 people

Spiced Hot Fruit

1 can (16 oz) peaches, sliced & drained
1 can (8 oz) pineapple chunks, drained
1 pkg (6 oz) dried apricots, halved
2 apples, chopped
1 cup strawberries, fresh or frozen
1/4 cup honey
1/2 cup (or less) brown sugar
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup pecan halves (or sliced almonds)

Combine the first 5 ingredients in a a 1-qt. baking dish. Pour honey over fruit; sprinkle with brown sugar, nutmeg and cinnamon. Bake uncovered, in 400 degree oven, for 20 minutes. Add nuts and bake an additional 10 minutes. Let set but serve warm.
(about 12 servings of 1/2 cup each) Ann doubled the recipe.