Cheaters Strawberry Shortcake

This is the strawberry shortcake I grew up with and it is the "cheaters" version as it is on the box of Bisquick mix but it turns out great everytime! Easy to transport as you would only need to have the strawberries, biscuits, and cool whip in separate containers and the recipients could assemble easily for a tasty after dinner treat. If you really want to make them from scratch or you don't have Bisquick on hand I included a recipe from basic-recipes.com.

Serves 6

Ingredients:

• 4 cups sliced fresh strawberries
• 1/2 cup sugar
• 2 1/3 sups Bisquick mix
• 2/3 c milk
• 3 TB sugar
• 3 TB butter. melted
• 1 container whipped cream

Directions:

1. MIX: strawberries and 1/2 cup sugar, set aside. Heat oven to 425 degrees F.

2. STIR: Bisquick mix, milk, 3 TB sugar and then butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.

(I rolled and cut mine out this time but I think I like the drop method better- lighter biscuit)

3. BAKE: 10-12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped cream. Serve.

YUM!

Shortcake recipe from scratch:

• 2 cups of flour, sifted
• 3/4 teaspoon of salt
• 2 tablespoons of sugar
• 3 teaspoons of baking powder
• 1/2 cup of Crisco
• 1/2 cup of milk
• 1 quart of fresh strawberries, crushed & sweetened

Steps:

1. Sift dry ingredients and cut in Crisco.
   
2. Add milk, mixing to soft dough. Knead.
   
3. Roll 3/4 inch thick.
   
4. Cut with 3 inch biscuit cutter and place on baking sheet greased with Crisco.
   
5. Bake at 450ºF. for 12 minutes.
   
6. Split biscuits and put berries between.
7. Top with whipped cream and whole berry. Serves 6.

Mint Chip Ice Cream Pie

Hands-on Time: 10 minutes Total Time: 2 hours, 25 minutes Serves: 8

Super Easy- Super Fun- Super Tasty

We tried this recipe out with guests one evening and it was a hit! So if you need an easy to make dessert that transports with no fuss and will bring a smile to your recepients- try this! Make it in the morning (or atleast 2 hours ahead) and grab it right before you head out the door to complete your meal. Or maybe you are just bringing something sweet over to brighten up their day- this would be great to drop off or to bring and visit for a bit since there is enough to feed everyone.

Ingredients

• 8 ounces chopped semi-sweet chocolate, melted (AKA chocolate chips in my translation)
• 4 cups crisped rice cereal (Rice Krispies)
• 2 pints (just 1 regular size container) of mint chip ice cream, slightly softened

my additions:)

• chopped Andes mint chocolate pieces (enough to sprinkle over the top)
• Hot fudge or chocolate syrup for topping

If you want to use other ice cream I don't see why you couldn't and just change the toppings to fit.

Directions:

1. In a large bowl, combine the chocolate and cereal until the cereal is completely coated. Transfer to a 9 inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm (not long).

2. Spread the softened ice cream in the prepared crust.

3. Add warmed fudge (just so easy to pour) or topping of your choice

4. Add crushed/chopped Andes Mint, cover, and freeze until firm, for at least 2 hours and up to 3 days.

Enjoy!

Mediterranean Rice Salad (great side with chicken)

Serves: 6-8

This rice salad has wonderful flavors and your recipients will appreciate the great freshness and nutrients of this healthy side meal.

You will want to start this rice first and then move onto your entrée as it takes a little time to boil and then cool.

Meditteranean Rice Salad- Cook's Country

Ingredients:

• 1 cup basmati rice or other long grain rice
• salt
• 2 1/2 tbs lemon juice
• 1 tsp grated zest plus 2 TB juice from 1 orange
• 1/4 c extra-virgin olive oil
• 1/2 tsp group cinammon
• pepper
• 4 scallions, chopped fine (or onion if need be)
• 3/4 c chopped raisins ( or dates, currants)
• 3/4 c chopped pistachios (or sliced almonds) toasted
• 1/4 chopped fresh parsley

Directions:

1. Bring 4 quarts water to biol in a large pot. Meanwhile toast rice in medium skillet over medium hear, stirring frequently, until faintly fragrant and some grains turn opaque, about 8 minutes.

2. Add 1 1/2 tsp salt and toasted rice to boiling water. Return to boil and cook, uncovered, until rice is tender, 8-11 minutes. Drain rice, spread on rimmed baking sheet and cool completely at least 20 minutes. Transfer cooled rice to serving bowl.

3. Whisk together lemon juice, orange zest and juice, oil, cinnamon, and salt and pepper to taste in bowl. Add scallions, raisins, pistachios, parsley and dressing to bowl with rice and toss to combine. Adjust seasonings and let stand until flavors blend, about 20 minutes. (Salad can be covered and refrigerated for up to 1 day. Bring back to room temperature before serving.)

Baked Chicken Breasts with Parmesan – Garlic Crust from Cooks Country

I found this recipe in the 30 minute section of my Cook’s Country Magazine and thought I would give it a try—really, how wrong can you go with chicken, basil, bread crumbs and cheese? And true to form it was delicious and not very hard at all. It sounds gourmet and it looks very nice so it is a great dish to bring over to someone in need. It transports easily, tastes great, and for picky eater has pretty simple ingredients. Paired with roasted zucchini and a fruit salad you have a, healthy, fresh, colorful, and delicious meal.

Ingredients

• 1c bread crumbs, preferably fresh - To make fresh bread crumbs, process 2 slices of hearty white sandwhich bread (I have now made this with store-bought Panko breadcrumbs, fresh sourdough bread and even whole-wheat sandwich bread---so whatever you have will work) in a food – processor until coarsely ground
• ½ c grated Parmesan cheese
• 3 garlic cloves, minced
• 2 tbsp EV Olive Oil
• ½ tsp salt
• Pepper
• 4-5 boneless, skinless chicken breasts ( 6-7 ounces, trimmed)
• ¼ c minced fresh basil
• ¼ c mayonnaiseLemon wedges for serving (optional)
  

Instructions

1. Adjust oven rack to upper-middle position and heat to 425 degrees. Combine bread crumbs, parmesan, garlic, olive oil, salt, and pepper to taste in bowl.
2. Pat the chicken dry with paper towels and transfer to 9 x 13 inch baking dish.
3. Combine basil and mayo in small bowl and spread mixture evenly over the chicken. Sprinkle bread-crumb mixture evenly over mayo and press lightly to adhere.
4. Bake the chicken until crumbs are golden brown and instant thermometer reads 160 degrees. 18-22 minutes. Serve with lemon wedges
5. Along with the chicken, I will place a tray of sliced zucchini drizzled with olive oil and seasoned with Salt and Pepper into the oven to roast.

   

   I will flip the zucchini about 10 minutes in and then check it around 15min or the time the chicken is done.
   

And the finished product!

Baked Ziti

This is an easy recipe, transports easily, fills you up, kids seem to enjoy it and so far between company, bringing it to people’s homes and our own dinner table it is warmly received and seconds are a given. Okay that might have been a run-on sentence but you get the idea. It is also super easy to freeze and then bake later since everything is pretty much cooked before you put it in the oven. Add bread, a veggie, and a salad and you are good to go.

Ingredients

Lasagna-Style Baked Ziti from Real Simple serves 6-8

Hands on time: 20 minutes Total time: 45 minutes

• 1 pound ziti (looks like skinny tubes)
  
• 1 TB olive oil
  
• 1 large yellow onion, diced
  
• ¾ tsp kosher salt
  
• ¼ tsp black pepper
  
• 1 pound lean ground beef
  
• 3 cloves garlic, minced
  
• ½ c chopped fresh oregano (optional or just use less dried)
  
• 1 26 oz jar pasta sauce
  
• ½ cup (2 oz) grated Parmesan
  
• 1- 15oz container ricotta
  
• 1- 10oz box frozen spinach, thawed and squeezed to remove liquid
  
• 1 c grated mozzarella
  

Instructions

1. Cook ziti according to the directions on package


2. Heat the oven to 400 degrees


3. In a large pot ( or I have a large wok that works too), over med-low heat, heat the oil.


4. Add the onions, salt and pepper. Cover and cook until the onions are softened 5-7 min


5. Add the beef, increase heat to med-hi and cook until no trace of pink remains (5-8m)


6. Add the garlic and oregano and cook for 2 minutes


7. Add the pasta sauce and heat for 3 minutes


8. Remove from heat, add cooked pasta and toss to coat



9. Add parmesan, ricotta, and spinach. Toss again.


10. Spread the mixture into a 9 x 13 inch baking dish (I usually can get a 8 x 8 out of it too and I freeze one for another meal).


11. Sprinkle with mozzarella and bake until it melts---about 15 minutes.

This is what I mean when I say I get an 8 x8 out of it too. Granted, I could really fill up the 9 x13 until it is overflowing, but I tend to think this is a better option and then I get another meal out of it too. Always a good option!

As a side I will often slice up zucchini and steam it for about 5 minutes in a covered dish with about 2 TB of water. Then season with S/P and you can add a little butter if desired.

- Heather

Quick and Easy Chicken Pasta Toss

Serves 6-8
Prep Time: 20 minutes

This is a recipe that came on the lid of the sundried tomatoes years ago and I tweaked it a little and use it often…especially if I am low on time and low on imagination and energy. Plus it is a healthy, easy to make, and yummola pasta toss. This makes a great dinner to bring to anyone as it is healthy, tasty, and combines a lot of food groups into one meal. And as you will see from the last picture, rarely are their leftovers. But by chance you might have some leftovers, it makes for great lunch or dinner the next day or two.


As you can see from the picture….I forgot to take a picture of the ingredients until after I started cooking so the chicken, and Parmesan cheese is missing....oops! One thing to know is that this recipe is flexible and you can use what you have on hand (almost).

Ingredients:

• 1 lb Farfalle (bowtie) pasta (but I have been known to use whatever is on hand including cheese tortellini)
  
• 2 chicken breasts- cooked and cut into strips or chunks
  
• 2TB olive oil (preferably from the sundried tomato jar)
  
• Sundried tomato (Costco sells a big jar that is perfect to have on hand)
  
• Parmesan cheese
  
• Broccoli – cut into bite sized florets (or whatever green veggie you have….I have used asparagus, sugar snap peas or a combo)
  
• Pesto sauce (once again Costco sells a great one that I just keep in the freezer and then use what I need)
  

Okay, are you ready….are you sure….here we go:

1. Boil the water and start cooking the pasta al dente.
   
2. Cook the chicken either (1) whole and cut later or (2) cut first for quicker cooking. (I have been known to do both of these methods depending on the time I have - cutting it up ahead of time cuts down on time - just make sure not to overcook and dry the pieces out. Heat up a skillet, dribble a little olive oil and throw your pieces in until the pink is all gone and the chicken is cooked through)
   
3. About 3 minutes BEFORE the pasta is done throw in your veggies. Yes, put your veggies into the boiling pasta and let them all cook together until the veggie is tender al dente.
   
4. Cut up chicken into bite size strips or chunks (if not done previously)
   
5. Strain pasta and veggies and put into bowl with olive oil, pesto sauce, sundried tomatoes, chicken, and Parmesan cheese.
   
6. Toss and enjoy!
   

Serve with a side salad, and bread if you want….

TOLD YOU IT WAS EASY!

- Heather Miller

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