Category: Meals for Beginners

Step by Step Directions and amounts included

No-Bake Cheesecake

You know, when you get a bagel, you sometimes have a left-over cream cheese.  This is a way you can put them to really good use.

Here is a baked cheesecake recipe using mostly the same ingredients.  It’s easy, but has to set overnight in the fridge, so allow extra time for that.

NOTE:  We are going to use a graham cracker crust for this cheesecake.  Here is a video of the same process making a larger cheesecake.  SallysBakingAddiction.com

Graham Cracker Crust

(larger recipe is shown in {{ brackets }}

  • 4 Graham Crackers   {{ 2.5 C graham crackers }}
  • 1 TBL butter (melted)  {{ 1/2 C butter }}
  • 3 TBL Brown Sugar (packed)  {{ 1 C }}
  1. Pulse grahams and brown sugar in a food processor
  2. Drizzle in melted butter while running
  3. Pack (bottom and sides) into lightly greased baking ramekin or miniature bread pan    {{ springform pan}}
  4. Put into freezer for at least an hour, or even overnight.
  5. Alternately, buy small frozen graham crackers crusts.

Ingredients for pie

  • 6 oz (6 mini tubs) full fat Cream Cheese.  DO NOT use Cream Cheese Spread – room temperature  
    {{ 1 block Philadelphia Cream Cheese }}
  • 2 TBL butter – softened  {{ 1 stick }}
  • 1/2 C powdered sugar  {{ 2 C }}
  • 1 tsp each sour cream, lemon juice
  • Splash vanilla
  • 1 tsp brown sugar   {{ 1/4 C }}
  • 1/4 C crushed pineapple  {{ 20 oz can }} drained
    COOL WHIP MIXTURE
  • 1/4 C Cool Whip  {{ 10 oz }} or start from heavy cream
  • Some of your crushed pineapple from above
  1. Beat COLD heavy cream into heavy peaks.  Do not skimp on this step.   •   Add confectioner sugar as you near completion
  2. In a separate bowl, combine softened cream cheese  (DO NOT use Cream Cheese Spread) with sour cream, lemon juice, vanilla and brown sugar
  3. Gently fold cream and sugar mixture in a large bowl.
  4. Combine and pour into pie crusts
  5. Use an offset spatula or back of a teaspoon to smooth the cake
  6. App pineapple if desired
  7. Cover with plastic wrap, and refrigerate for at least 6-8 hours, but overnight is better.
  8. This WILL NOT freeze well. 

    OPTIONAL:  Before serving decorate with whipped cream, lemon curd, strawberry sauce, raspberry sauce, blueberry sauce, fresh berries or salted caramel.

 

Cheesecake

  • 1 and 1/4 cups (300ml) heavy cream or heavy whipping cream
  • three 8-ounce blocks (680g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 2 Tablespoons (15g) confectioners’ sugar
  • 1/4 cup (60g) sour cream, at room temperature
  • 2 teaspoons lemon juice
  • 1 teaspoon pure vanilla extract

 

McMicrowave Egg Sandwiches

This is intended to be served on Thomas English muffins, but you can adapt to whatever you want to use.

    1. Find a micro-wave safe ramekin slightly bigger than your muffin
      • If you are serving on bread, find a square ramekin or baking dish
    2. Beat one, and only one, egg – Place in lightly greased ramekin
      • This does not work for two eggs
    3. Cover ramekin with an inverted dinner plate
    4. Microwave for 60 seconds
    5. While it cooks, prepare your muffin.
    6. You are ready to eat

Variations:

    • You can mix in cooked and crumpled bacon or sausage.  Add 10 seconds
    • You can mix in chopped black olives.  Add 15 seconds
    • You can mix in shredded cheese.  Add 15 seconds
    • You can top with sliced cheese after cooking

Beatitudes LLL Class Recipes

 

Your Life A-Z Agenda

 

Bagel Breakfast

  • 1 everything bagel
  • 1 onion bagel
  • 4 TBL butter
  1. Cut bagels into 1/2 inch pieces and bake on a tray in the oven for 12 minutes at 350º
  2. Turn out into huge mixing bowl
  3. Toss in 1/2 C shredded cheese
  4. 4 slices of bacon broken apart
  5. 1/4 C chives
  6. In separate bowl mix 6 eggs and 1 C milk
  7. Add a few shakes of garlic, salt and pepper to the eggs
  8. Toss all together in large bowl, and let rest two hours.
  9. Put into greased baking dish and bake for 45 minutes at 350º
  10. Let cool 5 minutes before cutting

Beginner Pork Chops

 

INGREDIENTS

  • 1 TBS Vegetable oil
  • 4 pork chops
  • 1 can Cream of Mushroom soup
  • ½ CU water

STEP BY STEP

  1. Heat oil in skillet
  2. Cook chops until browned
  3. Add soup and water – heat to boil
  4. Cover and let simmer for 10 minutes

This is also good with other soups:
– Roasted Garlic and Herbs
– Minnestrone
– Onion Soup

Grandma’s Mac and Cheese

2016-03-02 18.07.26Ingredients to feed 6 or 12 people

  • 2 C large elbow macaroni
  • 1 C sour cream
  • 1 C shredded Colby – mixed in
  • 2 C shredded Colby – for topping

Grandma likes to use 1 C coarsely chopped black olives when she makes this, but you can leave the olives out if you don’t like them.

Put in whatever
you want. You can
use bell peppers,
green chilies,
artichoke hearts…
whatever !		 Optional Roux
1. In a saucepan, melt 2 TBL
butter over medium heat.
2. Stir in 2 TBL flour to make a roux.
3. Add 1 C milk to roux a splash at a time,
stirring constantly.
4. Stir in cheese, and cook over low heat
until cheese melts and the sauce thickens.
* This will replace Step 3 below.

Step by Step

  1. Cook the macaroni to taste
  2. Drain macaroni and put into large mixing bowl
  3. Mix together 1 C cheese and 1 C sour cream
  4. Add 1 C chopped black olives
  5. Stir macaroni and cheese mixture together
  6. Grease casserole dish
  7. Pour mixture into baking dish, and pat it down
  8. Top with as much shredded Colby as will fit in the casserole
  9. Bake at 350º for 20 minutes
  10. Let rest five minutes before serving

Oh, one more thing…

  • Serves 6 as a main course or up to 12 when served as a side

Meat and Cheddar Pies

Ingredients

  • 12 Rhodes Frozen Dinner Rolls
    – one ball for each pie
  • 1/2 C Ground or shredded meat
  • 1/2 C Shredded cheddar cheese
  • 1/2 C canned Mixed Veggies (drained)
  • 1/2 tsp Garlic powder
  • 1/4 tsp Salt and pepper to taste

Step by Step

  1. Let balls defrost and rise 1 hour
  2. If using fresh ground hamburger, brown it in a skillet and drain off grease.
  3. Mix meat together with all other ingredients (except the dough)
  4. Using a rolling pin, roll defrosted dinner ball flat like a small tortilla
  5. Place 1 TBL meat mixture in the center and pinch edges together making a ball
  6. Place seam side down in a greased muffin tin
  7. Bake 350º for about 20 minutes – or until browned

Yesica’s Brunch Quiche

 

This is a special recipe for Eliseo.

  • 4 eggs
  • 1 C half and half
  • 1 C cooked spinach
  • Salt, pepper to taste or a small amount of Grandpa's Thunder Powder or Arghhh Powder
  • 1/2 C Gruyere cheese or goat cheese (grated)
  • 1/2 C Shredded Cheddar Mix (shredded)

Step by Step

  1. Spray a cooking ramikin with Pam
  2. Mix all ingredients together
  3. Add ingredients – including optional
  4. Bake 350º covered for about 20 minutes
  5. Bake 350º uncovered for 10 more minutes
  6. Let cool at least 10 minutes before cutting

Optional Ingredients

  • Cooked bacon – pieces
  • Ham – cooked
  • Onion – chopped and sauteed
  • Parsley
  • Spinach – frozen and thawed, then chopped
  • Chives – chopped
  • Mushrooms – chopped
  • Broccoli – cooked and chopped
  • Tomatoes – crushed, then oven seared 10 minutes

Machaca Beef

Thanks to Ninos Restaurant in Sun City and Macayos Restaurant in Phoenix for this recipe.

  1. Use a chuck roast or chuck eye roast or bottom roast
  2. Cut into large pieces – about 2-3 inches
  3. Put into a pot of water (or crock pot) and cover with beer plus two inches
  4. Add large pieces of celery, carrot and onion
  5. Add salt, pepper, oregano, cloves, and Grandpa's Thunder Powder or Arghhh Powder
  6. Bring water to a boil and simmer for 2-1/2 – 3 hours
    If using a crock pot, let slow cook on low for 6-8 hours.
  7. Let cool so you can handle it safely – KEEP the braising liquid
    Keep some for gravy, and use some to keep the meat moist in the refrigerator
  8. Shred while still warm – refrigerate for up to a week in the braising liquid
    Discard any large pieces of fat or gristle.
  9. When ready to serve, heat up a skillet with butter, onion and garlic
  10. Sear the shredded meat in the hot skillet  – this will create more texture in the meat
  11. Add 1 small (drained) can of diced tomatoes and 1 can green chilies
  12. Add salt, pepper and desired spices
  13. Rehydrate with a bit of the braising liquid
  14. Cook for about 20 minutes, then serve on taco shells, tostada shells or tortillas.
    This is also good when mixed with BBQ sauce and served on a hamburger bun

Steve’s Chicken Burrito

{CAPTION}Ingredients

  • 1/2 LB shredded precooked chicken
  • 1 onion
  • 2 Roma Tomatoes
  • 1 or 2 jalapeños (optional)
    – Seeds and veins removed
  • 1 TBL tomato paste
  • 1 taco seasoning packet

Step by Step

  1. Brown the chicken in 1 TBL butter
    (Ground chicken is OK, but not as good)
  2. Add the onion
  3. Continue to cook 5 minutes until softened
  4. Add the tomato paste and (optional) jalapeño
  5. After 5 minutes, add the seasoning packet
  6. Cover and simmer for 30-60 minutes
  7. Wrap in a tortilla.
    Can’t find them in the grocery store?
    CLICK HERE for Grandpa’s tortilla recipe:

Alternate Preparation

  1. Buy a whole chicken and remove the stuffing packet and rinse it under cold water
  2. Put the chicken in a crockpot with the onion and jalapenos and tomato paste
  3. Mix in 1 C of water or broth
  4. Simmer for 6-8 hours

Steve used the same skillet that his dad had been using for 40 years.

Green Bean Casserole

{CAPTION}
This is the classic Campbell’s casserole from most of our childhoods with a few twists of my own.

PREPARE YOUR ONION TOPPING

  1. Combine 1 TBL sugar, 1 TBL cornstarch, 1/4 C AP flour, 1 tsp salt and 2 TBL panko breadcrumbs
  2. Slice two medium onions into very thin slices
  3. Toss with breading
  4. Spread out on baking sheet
  5. Bake at 475º for 30 minutes – Toss at 10 and 20 minutes
  6. Set aside on paper towel to cool

PREPARE THE MUSHROOMS

  1. Slice 16-20 (cleaned) mushrooms – about 12 ounces
  2. Saute in 2 TBL butter, 1 tsp salt and 1 tsp black pepper
  3. Saute for at least 10 minutes, then add 2 cloves minced garlic and 1/4 tsp nutmeg – meanwhile, gather all the ingredients.  The next Step by Step is assembly.

INGREDIENTS

  • 1 regular sized can Campbell’s Cream of Mushroom Soup
  • 1 C whole milk (or Half and Half)
    – I like to use lowfat buttermilk because it is thick and creamy AND it is low fat.  Two good things!
  • 1 tsp soy sauce or Worchestershire
  • 1/2 tsp Grandpa's Thunder Powder or Arghhh Powder
  • 3 cans green beans
  • Onion Topping:  half inside, and half on top

{CAPTION}STEP BY STEP

  1. In the mushroom skillet, stir soup, milk, soy sauce, spices, beans together in a mixing bowl
  2. Toss 1/2 of the onions gently into the mixture
  3. Empty into a baking dish
  4. Bake at 350º for 30-45 minutes
  5. Stir gently once or twice
  6. Top with remaining onions
  7. Bake for another 10 minutes

 

Chicken Paillard Sandwich

Paillard means that it is flat because you have pounded the heck out of it with either a meat seasoning hammer or a small cast iron skillet. The reason for flattening the chicken breast is that it will cook more quickly and it will cook evenly.

INGREDIENTS

  • Chicken Breast – Lightly oiled
  • 1 TBL EVOO
    MARINADE – MIX IN A BOWL THE FOLLOWING:
  • 1 tsp sesame oil
  • 1 TBL Dijon mustard
  • 1 tsp granulated garlic
  • 1 TBL vinegar
  • 2 TBL soy sauce
  • 2 tsp Chinese 5 spice powder
  • 1 TBL granulated sugar
  • 1/4 grated onion

STEP BY STEP

  1. Start in the morning
  2. Lightly oil chicken breast
  3. Put into a heavy duty baggie
  4. Pound with a meat hammer or cast iron skillet or soup can till about 1/4 in thickness
  5. Put into a new baggie (or bowl) and cover with marinade
  6. Agitate about every two hours
  7. After 6-8 hours, pat the chicken lightly with paper towel and discard the marinate.  It can go down the garbage disposal.
  8. Put a few drops of olive oil on a skillet, and turn it to medium heat.
  9. Once the oil starts smoking slightly, sear the chicken in a hot skillet
  10. This will only take about 3 minutes on the first side, and 2 minutes on the second side.
  11. Serve on flatbread or a bun or bread with mayo, lettuce and tomato

Alternately, after Step 7 you can dip the breast in egg and then in bread crumbs.  This will make more of a steak that you can serve flat on a plate with vegetables and mashed potatoes on the side.

 

Best Burrito Ever

If you’ve ever wanted to use left-over filet mignon, here is the ultimate use.  No filet?  Use any good piece of cooked beef.

INGREDIENTS

  • 1-2 oz Left-over beef
  • Optional: thinly sliced ham
  • Shredded cheese – Mexican blend
  • Salsa – strained for about 30 seconds
  • Tiny bit of minced cilantro

STEP BY STEP

  1. Spread a handful of shredded cheese over a flour tortilla
  2. Lay down (optional) ham over top of cheese
  3. Cut the filet in VERY thin slices against the grain
  4. Lay the pieces in a row
  5. Microwave for 60 seconds
  6. Roll up and serve with salsa

Party Sub

If you want to be a hit at your next party or potluck, consider making a six foot sub.  HINT:  It is not really six foot long, it just looks that way.

subrollINGREDIENTS

  • 6-8 sub sandwich rolls
  • about 24 slices of provalone cheese
  • 24 slices of ham
  • 30 slices of salami
  • 1 onion – sliced very thin
  • 2 bell peppers – cut into very thin strips
  • 1 head of iceberg lettuce – shredded
  • 4 tomatoes – sliced thin
  • EVOO
  • Optional – Dijon mustard or ketchup

STEP BY STEP

  1. Here is the key:  Cut the tips off all of your sub rolls.  They will eventually fit together (end to end) so that they look like one huge sub (see below).
  2. Cut them lengthwise into sandwich buns
  3. Put thin layer of onions on the subs
  4. Spread lettuce onto the subs
  5. Put tomato and bell peppers on the lettuce
  6. Add your meats, and end with your cheese
  7. Optional – Put on a baking tray and place under the broiler for about 30 seconds to melt the cheese
  8. Set them up on a large tray (as shown to the right) and cover with a towelsub

 

July 4 – Corn Dog Bites

INGREDIENTS

STEP BY STEP

  1. Mix all above together (except hot dogs)
  2. Put hot dogs on sticks and dry them with a paper towel
  3. Dip in mixture then deep fry 3 minutes
    OR Bake at 400º for 8-10 minutes

 

Breakfast or Lunch for a Dozen

Breakfast

Bacon on crinkled foil

  1. Preheat the oven to 400º
  2. Crinkle up a  sheet of aluminum foil and put onto a baking sheet
  3. Put bacon onto the foil
  4. Bake 12-18 minutes or until it turns crisp

Scrambled Eggs

  1. Break two eggs per person into a large mixing bowl
  2. Scramble until bubbly and yellow
  3. Scramble about 1 C at a time in a hot skillet
  4. Put into a serving bowl and repeat until all scrambled

Drop Biscuits

  1. Measure 1/2 Cup of Bisquick mix per person
  2. Mix Bisquick according to the directions on the box
  3. The dough should not be runny, but should be stiff
  4. Break off pieces in 1/4 Cup chunks
  5. Put onto a baking sheet
  6. Put baking sheet into the oven with the bacon
  7. Take out when biscuits start to brown
  8. Serve with butter

Lunch

Hamburgers

  1. Use about 1/2 pound of raw hamburger per person
  2. Preheat oven to 350º
  3. Roll into a ball, the squish flat
  4. Put into oven and bake 18 minutes
  5. Flip and add cheese, then bake 4 more minutes

Chicken and Pasta

chickenINGREDIENTS

  • Chicken breast
  • Bacon – cut into 1/2 inch pieces
  • Wide pasta – pappardelle
  • 1/4 C dry white wine
  • 1 TBL butter – cold
  • Several basil leaves
  • Parmesan cheese to garnish
  • Select THREE of the following ingredients
    • Kalamata olives
    • Artichoke hearts
    • Bell peppers
    • Onions
    • Sausage
    • Sun dried tomatoes
    • Fresh spinach

STEP BY STEP

  1. Bring large pot of heavily salted water to a boil
    (about 1 gallon of water and 1 TBL of salt)
  2. Render pork belly till crispy
    – Set aside
  3. Cut chicken breast lengthwise
  4. Pallard the meat (squish it flat so it cooks quickly and evenly)
    – Put between two sheets of plastic
    – Pound till about 1/2 inch thick – using mallet, tuna can, or cast iron skillet
  5. Prepare three bowls:
    (1) flour, salt, paprika, pepper to taste or Grandpa's Thunder Powder or Arghhh Powder
    (2) 1 beaten egg and 1 TBL milk
  6. Dredge flattened chicken breast in the in egg, then in the flour
  7. Put pasta into boiling water
  8. Put chicken into hot pan with 1 TBL canola oil
  9. Cook chicken until heavily seared
    – Set aside
  10. Deglaze chicken pan with white wine
    (pour in wine and stir to remove the bits from the bottom of the pan)
  11. Add your three “personal” ingredients
  12. Add back in cooked bacon
  13. Finish with 1 TBL cold butter
  14. Add back in chicken and nestle into the gravy to reheat
  15. Toss pasta with 1 TBL EVOO and plate
  16. Cut chicken into strips against the grain
  17. Top pasta with cooked chicken
  18. Top chicken with your special mixture
  19. Garnish with basil leaves
  20. Shave Parmesan cheese on top

Pizza Scrap Frittata

INGREDIENTS

  • Left over pizza crusts – about 3 cups
  • 3 eggs
  • 1/4 C milk
  • 1 C shredded cheese (Mexican mix) yellow and white
  • 1 can Crushed tomatoes (drained)
  • Basil
  • 2 chopped cloves of garlic

STEP BY STEP

  1. Beat together your milk, eggs and cheese in a large mixing bowl
  2. Cut or tear your crusts into 1/2 inch pieces
  3. Combine pieces of pizza with tomato, garlic, basil and toss into the milk mixture
  4. Pour it all into a greased baking dish
  5. Bake at 350º for 40 minutes

Easy Pasta Salad

Ingredients

  • Some sort of fancy pasta – twirls, ears, whatever…
  • One egg (separated)
    This means the yolk in one small bowl, and the yolk in another
  • 1 TBL red vinegar
  • 1 TBL honey
  • 1 TBL mayo
  • 1 TBL EVOO
  • 2 basil leaves
  • 1 clove of garlic – crushed
  • Salt and pepper to taste
  • Optional: Black olives, feta cheese, cucumber, shredded cheddar, chives, parsley, cilantro

Step by Step

  1. Cook the pasta till soft
  2. Mix red vinegar, one egg yolk, honey, mayo and EVOO
  3. Add in garlic, salt, basil and pepper
  4. Toss everything together in a big mixing bowl.
  5. Add optional chopped black olives, feta, cucumber and shredded cheddar
  6. Top with tarragon, chives, cilantro or parsley
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