Tag: KOA

Apple Angel Dump Cake

“This is a great little recipe to have tucked away when you need to throw something together in a hurry, looking for something low fat (definitely not low in sugar however), or just have a sugar craving.  You can use any flavor pie filling you want, so you can make lots of variations.”

Ingredients:
  • 1 can pie filling (any flavor, I used apple)
  • 1 box of Angel Food Cake Mix
  • nuts (optional)
Directions:
  1.  Preheat oven to 350°.
  2. Mix can of pie filling with dry cake mix. {No other ingredients}
  3. Stir until blended.
  4. Pour in a greased/sprayed 9×13 baking dish.
  5. Top with walnuts if desired.
  6. Bake at 350° until done – about 1 hour.
Serves: 10 – 12
Source:  Makin’ it Mo’Betta

Grands!™ Lemon Monkey Bread

This double-lemon monkey bread is fresh and oh-so-sweet for spring!

Ingredients:

  • 1 c  packed brown sugar
  • 1 tab grated lemon peel
  • 1 box (4-serving size) lemon pudding and pie filling mix (not instant)
  • 2 cans (16.3 oz each) Pillsbury™ Grands!™ Flaky Layers refrigerated Butter Tastin™ biscuits
  • 3/4 c butter, melted
  • 1 c  powdered sugar
  • 2 to 3 tab fresh lemon juice
  • 1 to 2 drops yellow food color
Directions:
  1. Heat oven to 350°F.
  2. Generously spray 12-cup fluted tube cake pan with cooking spray.
  3. In large bowl, stir together brown sugar, lemon peel and pudding mix.
  4. Separate both cans of dough into 16 biscuits.
  5. Cut each into fourths.
  6. Place in another large bowl.
  7. Add melted butter.
  8. Toss to coat, making sure each piece of dough is covered with butter.
  9. Roll each piece in pudding mix mixture.
  10. Place in pan.
  11. Bake 38 to 42 minutes or until golden brown and no longer doughy in center.
  12. Cool in pan 10 minutes.
  13. Place serving plate upside down over pan.
  14. Turn plate and pan over.
  15. Remove pan.
  16. In small bowl, stir together powdered sugar and enough lemon juice until smooth and drizzling consistency.
  17. Add enough food color for desired yellow color.
  18. Mix well.
  19. Drizzle glaze over warm monkey bread.
  20. Serve warm; pull apart to serve.
  21. Store in airtight container in refrigerator.

Sevres: 16

Source:  Angie McGowan, General Mills

 

Tomato Basil Dip

 If you are looking for an easy dip to bring to your next party, this Tomato Basil Dip tastes delicious and anyone could make it! It’s the very best in summer when the tomatoes are so great.  I added some green onions too.

Ingredients:

  • 8 ounces cream cheese, softened
  • 2 tomatoes, chopped very small
  • 2 tablespoons balsamic vinaigrette salad dressing
  • 2 tablespoons of shredded parmesan cheese
  • 1 tablespoon of finely chopped fresh basil

Directions:

  1. Spread cream cheese onto bottom of 9 inch pie plate or pretty shallow bowl.
  2. Mix tomatoes and dressing and spoon over cream cheese.
  3. Sprinkle with Parmesan cheese and basil.
  4. Chill until ready to serve.
  5. Served with Wheat Thins.

Serves:  About 2 cups of dip.

Source:  six sister’s stuff

Impossible Broccoli Quiche – Large Quanity

Good old Bisquick!  Feel free to vary this (leave out the broccoli)- add spinach, bacon, ham, taco meat, diced chils, mushrooms, different cheese, whatever.  It all works!  Bonus – it can be made the night before and refrigerated.  Just cook a little longer.  See Impossible Ham and Swiss Cheese Quiche for smaller quantities. 

Ingredients:

  • 9 c Bisquick (1 box = 8 c)
  • 3 qt milk
  • 2 ct Easy Eggs (1 carton = 18 eggs)
  • 5# cheddar cheese – grated
  • 90 oz broccoli, chopped – frozen
  • 4 c diced onion – frozen
  • 1 t salt
  • ½ t pepper

Directions:

  1. Heat oven 400°.
  2. Really Pam 6 small foil pans. (1/2 steam table size, approx 9×11.  The center does not cook enough in larger pans.)
  3. Thaw and drain broccoli – squeeze dry.
  4. Mix eggs, milk, Bisquick, salt, pepper
  5. Add broccoli, onion and 3# cheese
  6. Pour into pans.
  7. Bake 35 to 45 minutes (maybe longer) until knife comes out clean.
  8. Top with remaining cheese.
  9. Bake until cheese melts.
  10. Let sit for 5 minutes before serving.

Serves:  48 (cut 2×4) or 70 (cut 3×4)

Source:   Bisquick, Girl Scout Camp Scherman

Broccoli Coleslaw

Chef Timothy Hollingsworth swaps thinly sliced broccoli florets for cabbage in this crunchy sweet-savory coleslaw.  Sometimes we substitute dried apricots or cranberries, or cherries for the raisins.

Ingredients:

  • 6 slices of bacon (4 ounces), cooked (or store bought bacon bits)
  • 1/2 cup mayonnaise
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon sugar
  • Kosher salt
  • Pepper
  • 1 large head of broccoli (1 1/4 pounds), cut into bite-size florets and thinly sliced lengthwise
  • 1/2 cup raisins
  • 1/2 small red onion, finely chopped
  • 1/3 cup roasted unsalted sunflower seeds

Directions:

  1. In a large bowl, whisk the mayonnaise with the vinegar and sugar; season with salt and pepper.
  2. Add the broccoli, raisins, onion, sunflower seeds and bacon;
  3. Toss to coat evenly.
  4. Transfer the coleslaw to a serving bowl.

Make Ahead:

The slaw (without the bacon and sunflower seeds) can be refrigerated for 1 day. Bring to room temperature and add the bacon and sunflower seeds right before serving.

Serves:  6

Source:  Food and Wine, Timothy Hollingsworth, June 2015

Hash Brown-Cheese and Egg Squares

A simple breakfast casserole that even fourth graders will eat.  AND it is made the night before!

Ingredients:

  • 4 lbs frozen loose pack hash brown potatoes  (or 1 large carton of reconstituted dry hash browns)
  • 25 eggs  (If doubling – cut back on the eggs)
  • 1/2 gal milk (maybe a little less – takes too long to cook)
  • 1 1/2 gal jack or cheddar cheese (or a combo)
  • 3 quarts diced ham or bacon (optional)
  • Diced chilies (optional)

Directions:

  1. Preheat oven 425°.
  2. Coat 18x26x2 pan with Vegelene.
  3. Spread potatoes in pan.
  4. Put in oven for about 25 minutes to brown slightly.
  5. combine eggs and milk and pour over the potatoes.
  6. Top with bacon, ham, chilies if desired.
  7. Spread with cheese.
  8. Store in walk-in over night.
  9. Bake at 350° for 45 – 60 minutes until knife comes out clean.
  10. Cool slightly before cutting – 30 minutes works.
  11. Serve with salsa and sour cream.

Serves:  50 – if they are young Girl Scouts.

Source:  Camp Scherman.  Girl Scout Council of Orange County

 

Bisquick Quiche – Large Quanity

This is the ever-so-basic make-it-the-night-before (or not) Quiche.  I have not found anything leftover that was not good in it! (maybe Lima beans)

Ingredients:
Shredded Cheese – about 1 gallon per pan (enough to cover one inch in depth in each pan) Any kind works!
Filling about 1 gallon per pan.  Could be any combnatio of bacon, chopped ham, diced green chilies (Quesidilla Quiche), diced onion, broccoli or spinach (well-drained), diced tomato or taco flavored meat (Taco Pie).  Use the  “fried chicken” diced, ham, and swiss cheese for a “Chicken Cordon Bleu” Quiche.
                        1 pan                2 pans             3 pans                     4 pans
eggs                  20                     40                   60                             80
gal milk          3/4 gal            1 1/2 gal        2 1/4 gal                    3 3/4 cal
Bisquick          6 cups             3/4 gal           1 1/2 gal                     1 gal
Directions:

1. Heat oven to 400 °.
2. Grease 18x26x2 pan.  (full sheet)  If using steam table pans divide into 2 pans.
3. Sprinkle cheese, then fillings, onions, etc. in pan,  making sure to get it all the way to the edges and corners.
4. Beat eggs, milk, Bisqick until smooth and pour into pan.  This can be done the night before and stored in the walk-in.  Remove in the morning and bring to room temperature.
5. Bake 40 minutes or until brown and a knife inserted in the center comes out clean.  (probably longer at altitude)
6. Let stand 5 minutes before serving.

Serves: 60 if cut 6×10 or 72 if cut 6×12

Source: Bisquick

Notes:  I sometimes add a dash of mustard to the eggs for a little zip.
The classic Quiche Loraine is just cheese and saluted onions – not to be snubbed! Delicious!

Marinated Shrimp

Really good as an appetizer with Mexican food.

Ingredients:

  • 1 lb small (but not bay) shrimp, cooked
  • 1/2 c oil
  • 1/4 c wine vinegar
  • 1/2 c lemon juice
  • 2 cloves garlic, chopped
  • 1 medium onion, chopped
  • 1/2 tsp dry mustard
  • 1 tsp salt
  • 1/4 tsp pepper

Directions:

  1. Mix it all together.
  2. Refrigerate for 24 hours.
  3. Serve with little forks or toothpicks and crackers.

Serves: 6-8 for cocktails

Source:  Gerrie Hastings

Praline Sauce

Butter, cream, brown sugar – what can be bad????

Ingredients:
1/2 pound unsalted butter
1 cup heavy cream
1 cup brown sugar
1/2 cup chopped toasted pecans

Directions:
1. Stir 1/2 pound unsalted butter, heavy cream, and brown sugar together in a heavy saucepan.
2. Bring to a boil.
3. Reduce heat to low.
4. Stir pecans into the cream mixture, and simmer until the sugar is dissolved and the sauce thickens, about 5 minutes.
5. Pour over bread pudding or ice cream, or cake, or in a spoon to serve.

Servings: 16

Source: allrecipes.com

 

 

Oven Baked Rice

This is a great way to prepare rice when having company. No stuck pan or overcooked rice, every grain will be perfect.
Ingredients: 
  • 1 c. raw rice (NOT Minute Rice. NOT Converted Rice)
  • 2 tbsp. butter
  • 1 tsp. salt
  • 2 1/4 c. water
Directions:
  1. Measure carefully.
  2. Preheat oven 350°.
  3. Combine all ingredients in a 6 cup buttered dish.
  4. Cover and bake in a preheated oven for 1 hour.
Serves: 4 to 6 servings.
Source:  Cooks.com
Note:  1 cup rice raw = 3 cups cooked
1 lb rice raw = 7.5 cups cooked
Rice for 50
Ingredients:
  • 1/2 c oil
  • 1/2 gal rice (7.5 c = 1 lb)
  • 1 gal warm water
  • 1/2 c onion soup mix (optional)
Directions:
  1. Preheat oven 350°
  2. Heat oil in 404 pan (large roasting pan) in the oven.
  3. Add rice and stir to coat and heat.
  4. Add water. (with soup mix)
  5. Seal tightly with foil.
  6. Bake for 30 minutes.  To not check, peek or disturb!