Edna’s Kitchen Presents: Taco Party

Mexican-sides

Table of Contents:

Drinks

Mexican Margaritas

Michelada

Beergaritas

Margarita Slush

Salads

Crunchy Potluck Taco Salad

Southwestern BLT Taco Salad

Southwestern Chicken Taco Salad

Mini Taco Salad Bowls

Nachos/Tacos/Fajitas

Skillet Chicken Nachos  

Friday Night Nacho Bake

Grilled Chicken Soft Tacos

Grilled Fish Tacos with Creamy Avocado Topping

Garlic-Lime Flank Steak Fajitas

Easy Sheet-Pan Beef Fajitas

Enchiladas/Burritos

Tex-Mex Chicken Enchiladas

Easy Beef Enchiladas

Baked Steak Burritos

Tex-Mex Burritos

Extras on the Side

Slow-Cooker Cheesy Chicken Enchilada Pasta

Chicken Enchilada Stuffed Crescent Bread

Seven-Layer Bean Dip

Tex-Mex Lasagna

Desserts

Churros

Mexican Chocolate Cheesecake

Flan

Premium Tres Leches Cake

 

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Drinks

Mexican Margaritas

Ingredients:

1 ⅓ cups orange-flavored liqueur

1 cup lime juice

2 to 3 Tablespoons powdered sugar, if desired

8 cups ice cubes, crushed

2 limes, cut into wedges, if desired

½ cup coarse salt, if desired

⅔ cup tequila

Steps:

In blender or food processor, place orange liqueur, lime juice, powdered sugar and ice. Cover; blend until smooth. Spoon into nonmetal freezer container. Cover; freeze until almost firm, 2 to 2 ½ hours.

To serve, if mixture freezes completely, let stand at room temperature about 30 minutes. Rub rims of glasses with lime wedges; dip in salt to coat.

Into blender or food processor, spoon orange liqueur mixture; blend until slushy. Place ½ cup slush in each salt-rimmed glass; add 1 to 2 tablespoons tequila. Garnish with lime wedges.

Tips:

There are several types of orange-flavored liqueurs available, including Triple Sec, Cointreau and curacao. All will work well in this recipe.

 

Michelada

Ingredients:

1 large beer mug

1 Tablespoon fresh lime juice

1 teaspoon Worcestershire sauce

¼ to ½ teaspoon Buffalo wing sauce or hot sauce

¼ teaspoon seasoning sauce

Lime wedge

Coarse salt

1 bottle (12 oz) pale ale or lager beer

Ice, if desired

Steps:

Place beer mug in freezer. In small bowl, mix lime juice and sauces.

Remove mug from freezer. Rub rim of mug with lime wedge; dip rim into salt. Pour lime juice mixture into mug; add ale. Add ice. Serve immediately.

Tip:

Increase the level of spiciness by adding more hot sauce. Serve with your favorite appetizer.

 

Beergaritas

Ingredients:

1 can (12 oz) frozen limeade concentrate, thawed

1 cup tequila

¼ cup orange-flavored liqueur

2 bottles (12 oz each) light-colored beer

Crushed ice

8 lime slices

Steps:

In pitcher, mix limeade concentrate, tequila and liqueur until well blended. Pour beer into pitcher; stir.

Fill 8 lowball or margarita glasses with crushed ice. Pour beer mixture over ice. Garnish each with lime slice.

Tips:

For an authentic touch, salt the rims of the glasses. Pour ½ cup coarse salt onto small, flat plate. Rub a lime wedge around edge of each glass and then dip into salt.

 

Margarita Slush

Ingredients:

2 cans (10-oz.) frozen margarita concentrate

1 cup tequila

⅓ cup fresh lime juice (2 to 3 medium limes)

1 medium lime, cut into 6 slices

Margarita salt for glass rims, if desired

1 can (12-oz.) lemon-lime carbonated beverage

Steps:

In medium bowl, combine margarita concentrate, tequila and lime juice; mix well. Spread mixture in 8-inch square (2-quart) glass baking dish. Freeze at least 5 hours or until set.

To serve, run lime wedge around rim of each glass; dip in margarita salt. For each drink, spoon ⅔ cup frozen mixture into glass; pour ¼ cup carbonated beverage over top. Garnish with lime wedges.

Tips:

Make this refreshing drink several days ahead. Keep it covered in the freezer and add the lemon-lime carbonated beverage just before serving.

Look for flavored, colored salts in the beverage aisle of the grocery store. Garnish with lime slices, if desired.

 

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Salads

Crunchy Potluck Taco Salad

Ingredients:

1 lb lean (at least 80%) ground beef

1 package taco seasoning mix

1 head iceberg lettuce, broken into small pieces

2 medium tomatoes, chopped

½ cup sliced ripe olives

4 medium green onions, sliced (¼ cup)

2 cups shredded Cheddar cheese (8 oz)

½ cup Italian dressing

1 bag nacho-flavored tortilla chips, coarsely crushed

Steps:

In 10-inch skillet, cook beef and taco seasoning mix as directed on seasoning mix package.

In large bowl, gently mix lettuce, tomatoes, olives, onions and cheese. Add beef mixture; stir gently to mix.

Just before serving, add dressing and chips; toss.

Tips:

This salad does not keep in the refrigerator. Make sure to toss immediately before serving.

 

Southwestern BLT Taco Salad

Ingredients:

1 lb lean (at least 80%) ground beef

1 package (1 oz) taco seasoning mix

⅔ cup water

½ cup southwest ranch sour cream dip

½ cup Thick ‘n Chunky salsa

½ cup chopped precooked bacon

1 can (2 ¼ oz) sliced ripe olives, drained

4 plum (Roma) tomatoes, each cut into 8 pieces

1 bag (10 oz) ready-to-eat romaine lettuce

1 cup shredded Cheddar cheese (4 oz)

1 cup chili cheese-flavored corn chips

Steps:

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium. Cook uncovered 2 to 4 minutes, stirring occasionally, until most of liquid is absorbed.

In large bowl, mix sour cream dip and salsa. Stir in beef mixture, bacon and olives. Gently fold in tomatoes and lettuce.

Divide salad among 4 individual plates. Sprinkle with cheese and chips. Serve immediately.

Tips:

In place of the southwest ranch sour cream dip, use ½ cup of sour cream mixed with 1 to 2 teaspoons of taco seasoning mix.

 

Southwestern Chicken Taco Salad

Ingredients:

Dressing

½ cup Thick ‘n Chunky salsa

½ cup sour cream

Salad

1 bag (10 oz) romaine and leaf lettuce blend

1 cup shredded Mexican cheese blend (4 oz)

1 ½ packages (9 oz each) frozen cooked southwestern-seasoned chicken breast strips, thawed

1 can (2 ¼ oz) sliced ripe olives, drained

4 plum (Roma) tomatoes, cut into quarters

1 cup chili-flavored corn chips, slightly crushed

2 teaspoons taco seasoning mix (from 1-oz package)

Steps:

In small bowl, beat dressing ingredients with wire whisk until well blended.

In large bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips.

Tips:

Cheddar, Colby or Monterey Jack cheese can be used instead of the Mexican cheese blend, a combination of Colby and Monterey Jack cheeses.

Cherry tomatoes, cut in half, can be used instead of the quartered plum tomatoes.

 

Mini Taco Salad Bowls

Ingredients:

12 Tortilla Bowls Mini Soft Flour Tortillas

1 Tablespoon vegetable oil

1 lb lean (at least 80%) ground beef

1 package (1 oz) taco seasoning mix

1 cup finely shredded lettuce

Steps:

Heat oven to 400°F. Lightly brush boats with oil to coat entirely, and place on ungreased cookie sheet; bake 4 to 5 minutes or until browned on rim–boats will get crisp as cooled. Set aside.

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is coated with seasoning, stirring occasionally.

To serve, divide lettuce and taco meat evenly among crisped boats.

Tips:

Toppings: shredded Cheddar cheese, cooked fresh corn kernels, sliced green onions, sliced olives, sour cream, salsa, sliced avocados.

Substitute ground chicken for ground beef.

 

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Nachos

Skillet Chicken Nachos

Ingredients:

1 Tablespoon olive or vegetable oil

1 ¼ lb boneless skinless chicken breasts, cut into ¼ -inch pieces

1 package (1 oz) taco seasoning mix

1 can (8 oz) tomato sauce

1 medium red bell pepper, chopped (1 cup)

1 can (15 oz) black beans, drained, rinsed

1 can (7 oz) whole kernel sweet corn, drained

2 cups shredded Mexican cheese blend (8 oz)

6 oz tortilla chips (about 42 chips)

¼ cup chopped fresh cilantro

Steps:

In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 5 minutes, stirring occasionally, until no longer pink in center.

Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium; cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.

Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro.

Tips:

For Skillet Beef Nachos, substitute 1 ¼ lb ground beef for the chicken. In step 1, cook beef 5 to 7 minutes or until thoroughly cooked. Drain and proceed as directed.

 

Friday Night Nacho Bake

Ingredients:

1 lb ground beef sirloin

1 package (8 oz) refrigerated prechopped onion

1 package (8 oz) refrigerated prechopped tricolor bell pepper mix

1 jar (16 oz) Thick ‘n Chunky mild salsa

1 can (2 ¼ oz) sliced ripe olives, drained

3 cups shredded pepper Jack cheese (12 oz)

1 bag (11 oz) tortilla chips

½ cup unsalted butter, melted, cooled

2 cups shredded iceberg lettuce

1 cup diced tomatoes

¼ cup sliced green onions (4 medium)

Sour cream, if desired

Steps:

Heat oven to 375°F. In 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Add onion and bell peppers; cook about 5 minutes, stirring occasionally, until tender.

Add salsa, olives and 1 ½ cups of the cheese to beef mixture; stir gently to combine. Spoon into ungreased 13×9-inch (3-quart) glass baking dish.

Place tortilla chips in resealable food-storage plastic bag; seal bag and crush with rolling pin or flat side of meat mallet until coarse crumbs form. Add melted butter; seal bag and shake until combined. Sprinkle over beef mixture. Top with remaining 1 ½ cups cheese.

Bake uncovered 25 to 30 minutes or until thoroughly heated. Let stand 5 minutes. Top with lettuce, tomatoes and green onions. Serve with sour cream.

 

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Tacos

Grilled Chicken Soft Tacos

Ingredients:

¼ cup lime juice

¼ cup vegetable oil

2 cloves garlic, finely chopped

1 teaspoon ground cumin

½ teaspoon salt

1 lb boneless skinless chicken breasts, cut into 1-inch cubes

½ red onion, cut into 1-inch wedges, separated into layers

1 large red or green bell pepper, cut into 1-inch squares

8 flour tortillas for soft tacos & fajitas (6 inch; from 8.2-oz package), heated as directed on package

½ cup Thick ‘n Chunky salsa

Steps:

In small bowl, mix lime juice, oil, garlic, cumin and salt. In large resealable food-storage plastic bag, place chicken and ¼ cup of the lime juice mixture. Seal bag; shake to coat chicken evenly. Refrigerate 30 minutes to marinate. Set remaining lime juice mixture aside until serving time.

Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. On 8 (12-inch) skewers, alternately thread chicken, onion and bell pepper. Place skewers on grill over medium heat. Cover grill; cook 10 to 11 minutes, turning occasionally, until chicken is no longer pink in center and vegetables are done as desired.

Place kabobs on large plate; drizzle with reserved lime juice mixture and turn to coat evenly. Slide chicken and vegetables off each skewer onto 1 tortilla; serve with salsa.

Tips:

Top each tortilla with about ¼ cup shredded iceberg lettuce, then top with chicken and vegetables. Serve with a dollop of guacamole or sour cream and sprinkle with chopped fresh cilantro.

 

Grilled Fish Tacos with Creamy Avocado Topping

Ingredients:

1 avocado, pitted, peeled and diced

2 Tablespoons chopped fresh cilantro

⅓ cup ranch dressing

1 package (4.6 oz) taco shells (12 shells)

1 Tablespoon vegetable oil

1 ½ teaspoons lemon-pepper seasoning

1 teaspoon chili powder

¼ teaspoon salt

1 ½ lb halibut, skin removed, cut into 1-inch pieces

1 cup shredded lettuce or mixed salad greens

1 small tomato, diced

Steps:

Heat gas or charcoal grill. In medium bowl, mix avocado, cilantro and dressing. Set aside. Heat taco shells as directed on package.

In large bowl, mix oil, lemon-pepper seasoning, chili powder and salt. Add halibut; toss gently to coat. Place halibut in grill basket. Place basket on grill over medium heat. Cover grill; cook 5 to 10 minutes or until fish flakes easily with fork, rearranging twice. Fill taco shells with fish, lettuce, avocado mixture and tomato.

 

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Fajitas

Garlic-Lime Flank Steak Fajitas

Ingredients:

1 ⅓ lb beef flank steak, trimmed of visible fat

1 package (1 oz) original taco seasoning mix

1 Tablespoon packed brown sugar

1 Tablespoon finely chopped garlic

¼ teaspoon ground red pepper (cayenne)

¼ cup lime juice

2 large red or yellow bell peppers, cut into ¼ -inch strips (about 3 cups)

1 cup sliced onions

1 Tablespoon vegetable oil

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon salt

6 (8-inch) flour tortillas for burritos (from 11.5-oz package), heated as directed on package

Chopped fresh cilantro leaves, sliced green onions, avocado slices, sour cream and lime slices, as desired

Steps:

Place beef in large, resealable food-storage plastic bag. In small bowl, mix taco seasoning mix, brown sugar, garlic, ground red pepper and lime juice. Pour marinade over beef. Seal bag; refrigerate, and marinate 8 to 10 hours.

In medium bowl, mix bell peppers, onions, oil, cumin, coriander and salt; set aside.

Spray 12- to 13-inch round grill pan with cooking spray; heat over medium-high heat. Remove beef from marinade, and place in pan; discard any remaining marinade. Cook 10 to 20 minutes, turning once, until instant-read thermometer inserted in thickest part of steak reads 135°F (for medium). Transfer steak to cutting board; tent with foil, and let stand 5 minutes.

Meanwhile, in grill pan, cook pepper and onion mixture 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender and browned.

Cut steak across grain at angle into thin slices. To serve, place beef and vegetables down center of warmed tortillas. Top with remaining ingredients.

Tips:

Flank steak is usually purchased as a long, thin, boneless cut. Look for a piece that’s of an even thickness for best doneness results. Flank steak is not a particularly tender piece of beef, which is why it’s usually so well priced. However, it turns out delicious when prepared properly, i.e. marinated for an extended time, as in this recipe. Cutting flank steak across the grain also contributes to tenderness.

Either red or yellow onions may be used in this recipe.

 

Easy Sheet-Pan Beef Fajitas

Ingredients:

2 cups sliced onion (¼ -inch slices)

1 medium red or yellow bell pepper, cut into ¼ -inch strips

2 Tablespoons vegetable oil

1 package (1 oz) original taco seasoning mix

1 lb boneless sirloin steak

8 (6-inch) flour tortillas for soft tacos & fajitas (from 8.2-oz package)

Sour cream, Thick ‘n Chunky salsa, chopped fresh cilantro, if desired

Lime wedges, if desired

Steps:

Heat oven to 400°F. Spray 18×13-inch rimmed sheet pan with cooking spray. Add onion and bell pepper to sheet pan. Add 1 tablespoon of the oil and 2 tablespoons of the taco seasoning mix; stir to coat, spreading mixture evenly in pan. Bake 15 minutes; stir.

Meanwhile, cut steak into ¼ -inch strips; place in small bowl. Stir in remaining 1 tablespoon oil and remaining seasoning mix until combined and coated. Place on pan with vegetables. Bake 7 to 9 minutes longer or until beef is no longer pink and vegetables are tender.

Heat tortillas as directed on package. Using tongs, transfer steak mixture to serving platter or, if serving on sheet pan, carefully drain excess liquid from pan before serving.

Spoon steak and veggies onto each tortilla. Serve with remaining ingredients.

 

beef-enchiladas

Enchiladas

Tex-Mex Chicken Enchiladas

Ingredients:

1 can (18.5 oz) chicken cheese enchilada soup

1 can (10 oz) hot or mild enchilada sauce

2 cups shredded cooked chicken

1 cup frozen corn, thawed

2 cups shredded pepper Jack cheese (8 oz)

12 corn tortillas (6 inch)

2 medium tomatoes, diced

¼ cup chopped fresh cilantro

Lime wedges, if desired

Steps:

Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce.

In large bowl, mix 1 cup soup mixture with the chicken, corn and 1 cup of the cheese. In small bowl, set aside ¾ cup soup mixture. Spread remaining 1 ½ cups soup mixture in ungreased 13×9-inch baking dish.On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place about ¼ cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.

Pour ¾ cup soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges.

Meanwhile, in small bowl, stir together tomatoes and cilantro. Spoon tomato mixture over each serving. Garnish with lime wedge, if desired.

Tips:

Offer chopped lettuce or avocado slices for extra toppers.

A quick way to get to shredded chicken is with a deli rotisserie chicken.

 

Easy Beef Enchiladas

Ingredients:

1 lb lean (at least 80%) ground beef

2 cans (10 oz each) red enchilada sauce

1 can (4.5 oz) chopped green chiles

1 package (8.2 oz) flour tortillas for soft tacos & fajitas (6 inch)

1 ½ cups shredded Cheddar cheese (6 oz)

Steps:

Heat oven to 375°F. Spray 13×9-inch (3-quart) baking dish or pan with cooking spray.

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in ½ cup of the enchilada sauce and the chiles.

Spread ½ cup of the enchilada sauce evenly in baking dish. Spread ¼ cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.

Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Tips:

Create a toppings buffet with a bowl of spicy green salsa verde and a smoky tomato salsa, lots of torn fresh cilantro, chopped tomatoes, green onions, and chopped avocado.

Using ground chicken or turkey instead of ground beef would make a good variation for saucy enchiladas. Turkey in particular is a favorite in the southwest.

 

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Burritos

Baked Steak Burritos

Ingredients:

½ cup butter or margarine

1 package (1 oz) taco seasoning mix

1 ½ lb beef boneless sirloin tip steak, cut into thin bite-size strips

1 can (16 oz) refried beans

12 flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages)

2 cups shredded Cheddar cheese (8 oz)

3 medium green onions, thinly sliced (3 Tablespoons)

1 can (10 oz) enchilada sauce

1 cup shredded Mexican cheese blend (4 oz)

Steps:

Heat oven to 400°F. In 10-inch skillet, melt butter over medium heat. Stir in taco seasoning mix. Add beef strips; cook 5 to 6 minutes, stirring occasionally, until desired doneness; drain.

Meanwhile, place refried beans in microwavable dish. Microwave uncovered on High 2 minutes, stirring once or twice.

Spread each tortilla with refried beans to within ¼ inch of edge. Top each with beef, Cheddar cheese and onions. Roll up, folding in sides. In ungreased 13×9-inch (3-quart) glass baking dish, place burritos with seam side down. Pour enchilada sauce over burritos. Sprinkle with Mexican cheese blend.

Bake uncovered 7 to 12 minutes or until burritos are thoroughly heated and cheese is melted.

 

Tex-Mex Burritos

Ingredients:

1 lb. lean ground beef

1 ¼ cups finely chopped peeled potatoes

½ cup chopped onion (1 medium)

2 fresh or canned jalapeño chiles, seeded, chopped

1 (15-oz.) can spicy chili beans, undrained

¼ teaspoon salt

⅛ teaspoon pepper

10 (10-inch) spinach or flour tortillas

6 oz. (1 ½  cups) shredded Monterey Jack or Cheddar cheese

Thick ‘n Chunky salsa, if desired

Sour cream, if desired

Steps:

Heat oven to 350°F. Lightly grease 13x-9-inch pan. In large skillet, cook ground beef, potatoes, onions and chiles over medium-high heat for 5 to 7 minutes or until beef is thoroughly cooked and vegetables are tender, stirring frequently. Drain.

Add beans, salt and pepper; mix well. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently.

Spoon ½ cup beef mixture in center of each tortilla. Sprinkle each with heaping 2 tablespoons cheese. Roll up each tortilla, enclosing filling; fold ends under. Place seam side down in greased pan; cover with foil.

Bake at 350°F. for 10 to 12 minutes or until thoroughly heated. Serve burritos with salsa and sour cream.

 

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Extras on the Side

Slow-Cooker Cheesy Chicken Enchilada Pasta

Ingredients:

1 can (10 oz) mild enchilada sauce

1 package (0.85 oz) chicken taco seasoning mix

1 package (20 oz) boneless skinless chicken thighs

½ cup chopped onion

3 cloves garlic, finely chopped

1 can (14.5 oz) fire roasted diced tomatoes

1 can (4.5 oz) chopped green chiles

1 package (8 oz) cream cheese, cubed, softened

2 cups shredded sharp Cheddar cheese (8 oz)

8 oz cavatappi pasta, cooked and drained as directed on package (about 3 cups)

Chopped fresh cilantro leaves, if desired

Steps:

Spray 5-quart slow cooker with cooking spray. In slow cooker, mix enchilada sauce, taco seasoning mix and chicken until chicken is coated.

Add onion, garlic, tomatoes and green chiles to slow cooker; mix well. Cover; cook on Low heat setting 3 to 3 ½ hours or until juice of chicken is clear when thickest part is cut (at least 165°F).

Remove chicken from slow cooker, and transfer to cutting board; let stand about 5 minutes or until cool enough to handle. Meanwhile, stir cream cheese and Cheddar cheese into slow cooker. Cover; cook on High heat setting 5 to 10 minutes or until cheese melts. Stir thoroughly to incorporate.

Meanwhile, shred chicken with 2 forks; return to slow cooker, and stir in cooked pasta. Cover; cook on High heat setting 5 to 10 minutes or until heated through. Garnish with cilantro before serving.

 

Chicken Enchilada Stuffed Crescent Bread

Ingredients:

2 cups finely shredded Mexican cheese blend (8 oz)

1 cup shredded cooked chicken

1 can (10 oz) mild enchilada sauce

2 teaspoons chili powder

1 can (8 oz) refrigerated crescent dough sheet

Chopped fresh cilantro leaves, sliced green onions, sour cream, if desired

Steps:

Heat oven to 375°F. Line 15x10x1-inch pan with cooking parchment paper. In medium bowl, mix 1 ½ cups of the cheese, the chicken, ¾  cup of the enchilada sauce and the chili powder; mix well.

Unroll dough in pan; press to 13×8-inch rectangle. Spread chicken mixture in 3 ½-inch wide strip lengthwise down center of dough all the way to ends.

Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.

Bake 23 to 25 minutes or until deep golden brown; spoon remaining enchilada sauce on top of bread, and sprinkle with remaining ½ cup cheese. Bake 2 to 4 minutes or until cheese is melted. Garnish with remaining ingredients.

 

Seven-Layer Bean Dip

Ingredients:

1 can (16 oz) refried beans

1 package (1 oz) taco seasoning mix

1 package (8 oz) cream cheese, softened

1 can (4.5 oz) chopped green chiles

1 cup Thick ‘n Chunky salsa (any variety)

2 cups shredded lettuce

2 cups shredded Cheddar or Mexican cheese blend (8 oz)

1 can (2.25 oz) sliced ripe olives, drained (½  cup)

1 medium tomato, diced (¾  cup)

Blue corn tortilla chips, as desired

Steps:

In medium bowl, mix refried beans and taco seasoning mix. Spread mixture on large platter.

In another medium bowl, mix cream cheese and chiles. Carefully spread over bean mixture.

Top with salsa, lettuce, cheese, olives and tomato. Refrigerate until serving time. Serve with tortilla chips.

Tips:

For an eighth layer to this dip, and extra creamy goodness, sprinkle chopped ripe avocado on top of bean mixture.

Sprinkle fresh cilantro sprigs on top for a finishing touch.

 

Tex-Mex Lasagna

Ingredients:

1 ½ lb ground beef round

1 teaspoon finely chopped garlic

1 can (15 oz) black beans, drained, rinsed

2 cups shredded sharp Cheddar cheese (8 oz)

2 Tablespoons chili powder

½ teaspoon ground cumin

1 jar (16 oz) Thick ‘n Chunky salsa

1 can (10 oz) diced tomatoes with green chiles, drained

1 container (8 oz) sour cream

6 flour tortillas for burritos (8 inch)

Steps:

Heat oven to 425°F. Spray 3-quart casserole with cooking spray.

In 12-inch nonstick skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

In large bowl, stir together beef, beans, 1 cup of the cheese, the chili powder, cumin, salsa, tomatoes and sour cream. In casserole, place 2 tortillas. Spoon one-third of beef mixture over tortillas. Repeat layers twice. Sprinkle with remaining 1 cup cheese.

Bake uncovered 15 minutes or until bubbly and cheese is melted. Garnish with fresh cilantro leaves, if desired.

 

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Desserts

Churros

Ingredients:

Vegetable oil for deep frying

¾ cup water

⅓ cup butter or margarine

2 Tablespoons sugar

⅛ teaspoon salt

¾ cup all-purpose flour

¼ cup cornmeal

1 teaspoon ground cinnamon

3 eggs

¼ cup sugar

¼ teaspoon ground cinnamon

Steps:

In deep fryer or heavy skillet, heat 2 to 3 inches oil to 375°F. In 2-quart saucepan, mix water, butter, 2 tablespoons sugar and the salt. Heat to boiling. Add flour and cornmeal; cook until mixture leaves sides of pan in smooth ball, stirring constantly. Remove from heat. Add 1 teaspoon cinnamon. Add eggs 1 at a time, beating vigorously by hand after each addition until mixture is smooth.

Spoon mixture into decorating bag fitted with large star tip. Pipe 4-inch strips of dough directly into hot oil. Fry 2 to 3 minutes or until golden brown, turning several times. Remove carefully from oil with tongs. (Do not prick surface of churros.) Drain on paper towels.

In pie pan or shallow dish, mix ¼ cup sugar and ¼ teaspoon cinnamon. Roll warm churros in sugar-cinnamon mixture. Serve warm.

 

Mexican Chocolate Cheesecake

Ingredients:

Crust

1 ½ cups crushed vanilla wafer cookies (about 35 cookies)

¾ teaspoon ground cinnamon

3 Tablespoons butter or margarine, melted

Filling

1 ½ cups semisweet chocolate chips (9 oz)

½ cup whipping cream

3 packages (8 oz each) cream cheese, softened

½ cup sugar

½ teaspoon chili powder, if desired

½ teaspoon ground cinnamon

1 teaspoon vanilla

3 eggs

Topping and Garnish

2 cups sweetened whipped cream

½ teaspoon ground cinnamon

Chocolate shavings, if desired

Steps:

Heat oven to 350°F. Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.

Meanwhile, in 2-quart saucepan, melt chocolate chips and whipping cream over medium-low heat; stir until smooth. Remove from heat. In large bowl, beat cream cheese, sugar, chili powder, ½ teaspoon cinnamon and the vanilla with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour filling over crust.

Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.

To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with ½ teaspoon cinnamon. Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.

Tips:

The chili powder complements the chocolate flavor in this cheesecake, rather than making it spicy, but you can leave it out, if you prefer.

 

Flan

Ingredients:

½ cup sugar

3 eggs, slightly beaten

⅓ cup sugar

2 teaspoons vanilla

⅛ teaspoon salt

1 (12 ounces) evaporated milk

Steps:

Heat oven to 350°F. Heat ½ cup sugar in heavy 1-quart saucepan over low heat, stirring constantly, until melted and golden brown. Divide sugar syrup among four 6-ounce custard cups; tilt cups to coat bottoms. Allow syrup to harden in cups about 5 minutes.

Mix remaining ingredients; pour into custard cups. Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within ½ inch of tops of cups.

Bake 40 to 50 minutes or until knife inserted halfway between center and edge comes out clean. Immediately remove from water. Unmold and serve warm, or refrigerate up to 8 hours and unmold at serving time.

Tips:

Custard mixtures like this one are always cooked with water surrounding them because they need gentle heat to keep from curdling.

 

Premium Tres Leches Cake

Ingredients:

1 box yellow cake mix

1 ¼ cups water

1 Tablespoon vegetable oil

2 teaspoons vanilla

4 eggs

1 can (14 oz) sweetened condensed milk (not evaporated)

1 cup whole milk or evaporated milk

1 cup heavy whipping cream

1 container white frosting

Steps:

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13×9-inch pan with cooking spray.

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

Bake as directed on box for 13×9-inch pan. Let stand 5 minutes. Poke top of hot cake every ½ inch with long-tined fork, wiping fork occasionally to reduce sticking.

In large bowl, stir together sweetened condensed milk, whole milk and whipping cream. Carefully pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake. Frost with frosting. Store covered in refrigerator.

Tips:

Tres leches or “three milks” in Spanish is just a very moist cake that’s enriched with two forms of concentrated milk and rich cream. The full dairy and vanilla flavors are a favorite in the southern U.S.

Try serving this cake topped with a fresh berry or tropical fruit compote.

Be sure to wipe the fork occasionally to reduce sticking as you poke even rows in the cake.

More from Edna’s Kitchen on Amazon.

Edna’s Kitchen Presents: The Best of Bacon

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Table of Contents:

Bacon-Wrapped Asparagus

Bacon and Tomato Cream Cheese Tarts

Bacon-Cheddar Pinwheels

Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce

Bacon and Hash Brown Egg Bake

Sheet-Pan Bacon and Egg Hash

Double Bacon Bagel Egg Casserole

Apple, Bacon and Cheddar Waffles

Chicken-Bacon-Ranch Enchiladas

Bacon-Ranch Potato Salad

Tortellini, Broccoli and Bacon Salad

Bacon-Broccoli Mac and Cheese

Bacon and Basil Pasta Salad

Bacon Cheeseburger Meatloaf

Bacon-Wrapped Barbecue Pork Tenderloin

 

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Bacon-Wrapped Asparagus

Ingredients:

2 Tablespoons butter, melted

¼ teaspoon crushed red pepper flakes

1 lb fresh asparagus spears, trimmed

8 slices bacon

1 lemon, cut in wedges

Steps:

Heat oven to 425°F. Line 18×13-inch rimmed pan with foil. Place large rack in pan; spray rack and foil with cooking spray.

In large shallow bowl or pie plate, mix melted butter and pepper flakes. Add asparagus; toss thoroughly to coat. Divide asparagus evenly into 8 bundles. Wrap each bundle in one slice of bacon. Do not overlap the bacon. If desired, secure each bundle with 2 toothpicks; place toothpick-side down on rack. Drizzle with any remaining butter mixture.

Bake 30 to 36 minutes, turning once, until asparagus is tender and bacon is cooked through. Serve with lemon wedges.

To prepare asparagus, break off the woody end of the vegetable as far down the stalk as is easy to snap.

Tips:

Asparagus varies in thickness. For this recipe, thicker spears work better. When shopping for asparagus, choose firm, bright-colored stalks with tight tips. Store in a plastic bag in the refrigerator for up to three days.

The butter mixture will cling to the asparagus better if the asparagus is cold.

Use regular-cut bacon for this recipe. Thick-cut will not cook through by the time the asparagus is done.

Using toothpicks makes it slightly easier to turn the asparagus during roasting, but they aren’t necessary if you are careful not to pull the bacon away from the bundles at each end.

Choose a large, rectangular flat rack that fits inside of the pan. Using the rack helps the bacon cook evenly, but don’t skip the step of spraying it! Thoroughly spraying the rack prevents the bacon from sticking.

Lining the pan with foil makes cleanup a breeze and protects your pan from bacon drippings that might burn and discolor the pan.

When asparagus starts flooding the supermarket, you know it’s spring! We love loading up on this vegetable while it’s in season, because it’s a whole lot more affordable than other times of the year.

 

Bacon and Tomato Cream Cheese Tarts

Ingredients:

1 can (8 oz) refrigerated crescent dough sheet or 1 can (8 oz) refrigerated crescent dinner rolls

1 package (8 oz) cream cheese, softened

⅓ cup thinly sliced green onions

1 Tablespoon chopped fresh thyme leaves

2 teaspoons heavy whipping cream or milk

½ cup chopped cooked applewood smoked bacon

6 grape tomatoes, quartered (24 pieces)

Steps:

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.

Unroll crescent dough into 12×7-inch rectangle. If using crescent rolls, press seams to seal. Cut into 6 rows by 4 rows. Place dough pieces on cookie sheet, spacing slightly apart. Bake 10 to 13 minutes or until golden brown; cool 10 minutes.

In medium bowl, mix cream cheese, 3 tablespoons of the green onions, 2 teaspoons of the thyme and the cream; beat with electric mixer on medium until well mixed. Spread 2 teaspoons cream cheese mixture on top of each baked crescent square.

Top with bacon, tomatoes and remaining green onions and thyme. Serve immediately, or loosely cover and refrigerate up to 2 hours before serving.

Tips:

Crescent appetizers are best served right away, but they can also be made ahead and refrigerated up to 2 hours before serving.

Applewood bacon has a nice smoky flavor, but regular bacon also works in this recipe.

 

Bacon-Cheddar Pinwheels

Ingredients:

1 can (8 oz) refrigerated crescent dinner rolls or 1 can (8 oz) refrigerated Crescent Dough Sheet

2 Tablespoons ranch dressing

¼ cup cooked real bacon pieces or 4 slices bacon, crisply cooked, crumbled

½ cup finely shredded Cheddar cheese (2 oz)

¼ cup chopped green onions (4 medium)

Steps:

Heat oven to 350°F.

If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut lengthwise into 2 long rectangles. Press each into 12×4-inch rectangle.

Spread dressing over each rectangle to edges. Sprinkle each with bacon, Cheddar cheese and onions.

Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.

Bake 12 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Serve warm.

 

Bacon-Wrapped Chicken Wings with Bourbon Barbecue Sauce

Ingredients:

Chicken

¼ teaspoon freshly cracked pepper

3 lb chicken wingettes and drummettes

12 slices bacon, cut in half crosswise

Bourbon Sauce

½ cup ketchup

½ cup bourbon

¼ cup packed brown sugar

2 Tablespoons soy sauce

3 cloves garlic, finely chopped

1 teaspoon Dijon mustard

½ teaspoon red pepper flakes

Steps:

Heat oven to 425°F. Line 2 cookie sheets with sides with heavy-duty foil; spray with cooking spray.

Sprinkle pepper over chicken. Wrap each chicken piece with a half slice of bacon.

Place bacon-wrapped chicken pieces on cookie sheets, bacon end down. Bake uncovered 30 minutes; turn chicken; rotate cookie sheets in oven. Bake 20 to 30 minutes longer or until golden brown and juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Meanwhile, in 1-quart saucepan, mix Bourbon Sauce ingredients; heat to simmering over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Remove from heat; set aside.

In large bowl, toss chicken with half of the sauce. Serve warm with remaining sauce on the side for dipping.

 

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Bacon and Hash Brown Egg Bake

Ingredients:

1 lb bacon, cut into 1-inch pieces

1 medium onion, chopped (½ cup)

1 medium red bell pepper, chopped (¾ cup)

1 package (8 oz) sliced fresh mushrooms

2 Tablespoons Dijon mustard

½ teaspoon salt

½ teaspoon pepper

¾ cup milk

12 eggs

1 package (2 lb) frozen hash browns, thawed

2 cups shredded Cheddar cheese (8 oz)

Steps:

In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.

Spray 13×9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.

Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

 

Sheet-Pan Bacon and Egg Hash

Ingredients:

2 medium sweet potatoes (1 ½ lb total), peeled, cut into ¼ -inch dice (about 4 cups)

4 medium red potatoes (1 lb total), cut into ¼ -inch dice (about 3 cups)

1 large red onion, chopped (about 2 cups)

8 slices bacon, chopped

2 Tablespoons olive oil

4 cloves garlic, finely chopped

2 ½ teaspoons finely chopped fresh thyme leaves

1 ¼ teaspoons salt

¾ teaspoon pepper

6 eggs

2 Tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

Heat oven to 450°F. Spray 18×13-inch rimmed pan with cooking spray.

In large bowl, mix sweet potatoes, red potatoes, onion, bacon, oil, garlic, thyme, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Spread in pan in even layer.

Bake 1 hour 5 minutes to 1 hour 15 minutes, stirring every 20 minutes, until bacon is crisp and potatoes are browned.

Remove pan from oven; create 6 wells in potato mixture. Gently crack an egg into each well; season eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake 6 to 8 minutes or until egg yolk and whites are firm. Sprinkle with parsley.

Tips:

Yukon potatoes can be substituted for red potatoes in this recipe.

Make sure to get the red-skinned, orange-fleshed sweet potatoes for this dish.

 

Double Bacon Bagel Egg Casserole

Ingredients:

6 cups cubed (1-inch) everything bagels

1 cup shredded Italian cheese blend (4 oz)

¾ cup sliced green onions

1 cup chopped seeded plum (Roma) tomatoes (about 3 tomatoes)

½ cup chopped Canadian bacon

1 cup chopped cooked bacon

8 oz cream cheese, cut into 1/4-inch chunks

10 eggs

2 cups milk

½ teaspoon salt

½ teaspoon pepper

Steps:

Heat oven to 350°F. Spray 13×9-inch (3-quart) baking dish with cooking spray. Layer with half of the bagels, 1/2 cup of the shredded cheese, 1/2 cup of the green onions, the tomatoes, Canadian bacon, 3/4 cup of the bacon and remaining bagels. Add chunks of cream cheese on top of bagels.

In large bowl, beat eggs and milk with whisk; beat in salt and pepper. Pour over bagel mixture, pressing down slightly. Sprinkle with remaining 1/2 cup shredded cheese.

Bake 45 minutes; top with remaining bacon. Bake about 10 minutes or until golden brown and center is just set. Let stand 15 minutes; top with remaining sliced green onions before serving.

 

Apple, Bacon and Cheddar Waffles

Ingredients:

2 cups pancake and baking mix

1 ⅓ cups milk

2 Tablespoons vegetable oil

1 egg

¾ cup shredded sharp Cheddar cheese (3 oz)

1 cup crisply cooked and crumbled bacon (14 to 15 slices)

½ cup chopped apple

Warm maple syrup

Sliced green onions, if desired

Steps:

Heat waffle maker; lightly brush with vegetable oil, if necessary. In medium bowl, stir Bisquick™ mix, milk, oil and egg until mixed well. Mix in shredded cheese, 1/2 cup of the crumbled bacon and the chopped apple.

Pour 1/2 cup batter onto center of hot waffle maker. (Waffle makers vary in size; check manufacturer’s directions for recommended amount of batter). Close lid of waffle maker. Bake according to manufacturer’s directions or until steaming stops and waffle is golden brown; carefully remove waffle. Repeat with remaining batter.

Top each waffle with heaping tablespoonful bacon; serve warm with maple syrup. Garnish with sliced green onions.

 

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Chicken-Bacon-Ranch Enchiladas

Ingredients:

Enchiladas

6 slices bacon, chopped into ½ -inch pieces

5 cups shredded cooked chicken

1 can (10 oz) green chile enchilada sauce

2 cups shredded Mexican cheese blend (8 oz)

1 Tablespoon ranch dressing & seasoning mix

12 flour or corn tortillas (6 inch)

Sauce

2 Tablespoons vegetable oil

½ cup diced onion

1 can (4.5 oz) chopped green chiles

2 Tablespoons all-purpose flour

2 Tablespoons ranch dressing & seasoning mix

2 cups chicken broth (from 32-oz carton)

1 cup sour cream

Toppings, as desired

Cilantro, onions, tomatoes, avocado, olives, shredded lettuce

Steps:

Heat oven to 375°F.

In deep 10-inch skillet, cook chopped bacon over medium heat until crisp. Remove to paper towel-lined plate; discard drippings.

In large bowl, stir together half of the bacon, the chicken, enchilada sauce, 1 cup of the cheese, and 1 tablespoon ranch dressing & seasoning mix.

In same skillet, heat vegetable oil until hot. Cook onion and a pinch of salt in oil until soft and translucent, about 5 minutes. Add chiles; cook until any liquid is mostly evaporated. Quickly stir in flour, making sure of no dry lumps. Cook 1 minute; add 2 tablespoons ranch dressing & seasoning mix.

Slowly beat in chicken broth with whisk. Simmer about 8 minutes or until slightly thickened. Beat in sour cream; simmer 1 to 2 minutes. Spread some of the sauce in ungreased 13×9-inch (3-quart) glass baking dish, just to coat bottom.

Fill tortillas with chicken mixture, rolling up to make enchiladas. Arrange enchiladas in baking dish in two rows of six; top with rest of sauce, remaining cheese and bacon.

Bake about 30 minutes or until edges of enchiladas begin to brown and sauce is bubbling. Let stand 10 minutes before serving with whatever toppings you like.

 

Bacon-Ranch Potato Salad

Ingredients:

1 ½ lb small red potatoes (about 10), quartered

½ teaspoon salt

1 cup grape tomatoes, cut in half

½ cup chopped celery

¼ cup chopped fresh chives or green onions

¼ cup cooked crumbled bacon or 6 slices packaged precooked bacon (from 2.2-oz package), chopped

½ cup ranch dressing

Steps:

In Dutch oven or 5-quart saucepan, place potatoes and salt. Add water just to cover. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain; rinse with cold water to cool. Drain well. Cool slightly.

Place potatoes in large bowl. Add tomatoes, celery, chives and bacon.

Stir in ranch dressing. Serve warm, or cover and refrigerate until ready to serve.

Tip:

If refrigerating this salad to serve later, save the bacon to stir in just before serving.

 

Tortellini, Broccoli and Bacon Salad

Ingredients:

2 bags (19 oz each) frozen cheese-filled tortellini

4 cups broccoli florets

2 cups cherry tomatoes, each cut in half

2 tablespoons chopped fresh chives

1 cup reduced-fat coleslaw dressing

1 lb bacon, crisply cooked, crumbled

¼ cup sunflower nuts

Steps:

Cook and drain tortellini as directed on package. Rinse with cold water; drain.

In very large (4-quart) bowl, mix tortellini, broccoli, tomatoes, chives and dressing. Cover and refrigerate at least 1 hour to blend flavors.

Just before serving, stir in bacon. Sprinkle with nuts.

 

Bacon-Broccoli Mac and Cheese

Ingredients:

1 box (1 lb) elbow macaroni (about 6 cups)

1 bag (12 oz) frozen broccoli cuts

8 slices bacon

½ cup sliced shallots

6 Tablespoons all-purpose flour

½ teaspoon salt

½ teaspoon freshly ground pepper

4 cups milk

12 oz white Cheddar cheese, shredded (3 cups)

8 oz Gouda cheese, shredded (2 cups)

20 round buttery crackers, coarsely crushed

Steps:

Heat oven to 350°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time. Meanwhile, cook broccoli as directed on package.

In 4-quart Dutch oven, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings. Cook shallots in bacon drippings over medium heat, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook and stir until mixture is smooth and bubbly. Gradually add milk, stirring constantly until mixture boils and thickens.

Remove from heat. Add 2 cups of the Cheddar cheese and the Gouda cheese; stir until melted. Stir in cooked macaroni and broccoli and crumbled bacon. Spoon mixture into baking dish. Sprinkle with crushed crackers and remaining 1 cup Cheddar cheese.

Bake uncovered 15 minutes or until bubbly and cheese is melted.

 

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Bacon and Basil Pasta Salad

Ingredients:

1 package (16 oz) penne pasta

½ lb sliced bacon

1 pint grape tomatoes, cut in half

2 medium red or green bell peppers or 1 of each, chopped (2 cups)

4 medium green onions, sliced (¼ cup)

⅓ cup red wine vinegar

1 Tablespoon Dijon mustard

½ cup olive oil

½ cup chopped fresh basil leaves

1 teaspoon salt

½ teaspoon freshly ground pepper

Steps:

Cook and drain pasta as directed on package. Rinse with cold water to cool; drain.

Meanwhile, in 10-inch nonstick skillet, cook bacon over medium heat 5 to 8 minutes until crisp; drain on paper towels. Crumble bacon; refrigerate until serving time.

In large bowl, mix pasta, tomatoes, bell peppers and onions.

In small bowl, beat vinegar and mustard with whisk. Add oil; beat with whisk until blended. Stir in basil, salt and pepper. Pour over pasta mixture and toss to combine. Cover; refrigerate 2 hours or until chilled.

Just before serving, sprinkle bacon over salad and toss to combine.

 

Bacon Cheeseburger Meatloaf

Ingredients:

Meatloaf

3 slices bread, torn into small pieces

½ cup milk

1 ½ lb lean (at least 80%) ground beef

8 slices bacon, crisply cooked and crumbled

1 cup finely shredded sharp Cheddar cheese (4 oz)

¼ cup dill pickle relish

½ cup finely chopped onion

1 clove garlic, finely chopped

1 egg, slightly beaten

Topping

⅓ cup ketchup

1 Tablespoon packed brown sugar

Steps:

Heat oven to 350°F. Line 9×5-inch loaf pan with foil; spray foil with cooking spray.

In large bowl, mix bread and milk. Let stand 5 minutes to absorb milk. Add beef, all but 2 tablespoons of the bacon, the shredded cheese, relish, onion, garlic and egg. Mix until well combined. Shape mixture into 8×4-inch loaf. Place in pan.

In small bowl, stir together Topping ingredients. Spread on top and sides of loaf. Top with reserved 2 tablespoons crumbled bacon.

Bake uncovered 1 hour to 1 hour 15 minutes or until meat thermometer inserted in center of loaf reads 160°F. Cool 10 minutes.

Cut meatloaf into slices to serve. Top with desired burger toppings, such as pickle relish, ketchup and mustard.

 

Bacon-Wrapped Barbecue Pork Tenderloin

Ingredients:

8 slices bacon

2 pork tenderloins (about 1 lb each)

½ teaspoon salt

¼ teaspoon pepper

⅓ cup sweet & spicy BBQ sauce

1 Tablespoon finely chopped chipotle chile in adobo sauce

¼ teaspoon ground cumin

Steps:

Heat oven to 425°F. Line 15x10x1-inch pan with heavy-duty foil; spray foil with cooking spray.

Microwave bacon between layers of microwavable paper towels on microwavable plate 3 to 4 minutes or just until edges begin to brown but are still soft and pliable. Cut each piece in half crosswise.

Season tenderloins with salt and pepper; place in pan. Arrange bacon pieces diagonally over top of pork, pressing bacon over sides.

In small bowl, mix barbecue sauce, chipotle chile and cumin. Brush tops of each tenderloin with glaze. Bake tenderloins 30 to 35 minutes or until meat thermometer inserted in center of pork reads 145°F. Let stand 10 minutes before slicing.

Tip:

Precooking bacon in microwave ensures bacon gets nice and crispy in the time it takes for tenderloin to cook.

 

More from Edna’s Kitchen:

 

 

Edna’s Kitchen Presents: Fun with Food

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A couple simple recipes for your dining pleasure.

Table of Contents:

Grilled Salmon with Honey-Soy Marinade

Watermelon Lemonade

Pepper Steak with Rice

Cappuccino Mousse

Mediterranean Eggs

Bacon, Tomato and Avocado Sandwich with Chipotle Aioli

Easy Sheet-Pan Beef Fajitas

 

Salmon Steak in Fryer

Grilled Salmon with Honey-Soy Marinade

Ingredients

1 Tablespoon packed brown sugar

1 Tablespoon butter, melted

1 Tablespoon olive or vegetable oil

1 Tablespoon honey

1 Tablespoon soy sauce

1 clove garlic, finely chopped

1 large salmon fillet (about 2 lb), cut into 8 pieces

Steps

  1. In small bowl, mix all ingredients except salmon.
  2. In shallow glass or plastic dish, place salmon. Pour marinade over salmon. Cover and refrigerate at least 30 minutes but no longer than 1 hour.
  3. Heat coals or gas grill. Remove salmon from marinade; reserve marinade. Place salmon, skin side down, on grill. Cover and grill over medium heat 10 to 20 minutes, brushing 2 or 3 times with marinade, until salmon flakes easily with fork. Discard any remaining marinade.

 

Watermelon-Lemonade-21-2

Watermelon Lemonade

Ingredients

3 lb watermelon (without rind), seeded and cut into chunks

3 or 4 medium lemons

2 medium limes

4 cups cold water

1 cup sugar

Watermelon or lemon slices, if desired

Steps

  1. In blender, place watermelon. Cover; blend on medium speed about 45 seconds or until smooth. Strain through fine mesh strainer into 2-quart or larger pitcher.
  2. Squeeze juice from lemons and limes; add to watermelon puree. Stir in cold water and sugar. Refrigerate 1 hour.
  3. Stir before serving. Serve over ice. Garnish with watermelon slice.

 

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Pepper Steak with Rice

Ingredients

1 ½ -lb beef top round or sirloin steak, ¾ to 1 inch thick

3 Tablespoons vegetable oil

1 cup water

1 medium onion, cut into ¼ -inch slices

1 clove garlic, finely chopped

½ teaspoon finely chopped ginger root or ¼ teaspoon ground ginger

2 medium green bell peppers, cut into ¾ -inch strips

1 Tablespoon cornstarch

2 teaspoons sugar, if desired

2 Tablespoons soy sauce

2 medium tomatoes

6 cups hot cooked rice

Steps

  1. Remove fat from beef. Cut beef into 2×1/4-inch strips. (Beef is easier to cut if partially frozen, 30 to 60 minutes.)
  2. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
  3. Stir in water, onion, garlic and ginger root. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin steak, adding bell peppers during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender.
  4. In small bowl, mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; reduce heat to low.
  5. Cut each tomato into 8 wedges; place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve with rice.

 

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Cappuccino Mousse

Ingredients

1 cup milk

¾ cup cold strong coffee

1 package (4-serving size) vanilla instant pudding and pie filling mix

2 Tablespoons sugar

2 cups whipping (heavy) cream

¼ cup sugar

Steps

  1. In large bowl, beat milk, coffee, pudding mix (dry) and 2 tablespoons sugar with wire whisk about 2 minutes or until slightly thickened.
  2. In chilled large bowl, beat whipping cream and ¼ cup sugar with electric mixer on high speed until stiff. Gently stir whipped cream into coffee mixture.
  3. Spoon into individual dessert dishes. Refrigerate about 15 minutes or until set.

 

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Mediterranean Eggs

Ingredients

1 teaspoon olive or vegetable oil

4 medium green onions, chopped (¼ cup)

1 medium tomato, chopped (¾ cup)

1 Tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves

4 eggs

Freshly ground pepper

Steps

  1. Heat oil in 8-inch nonstick skillet over medium heat. Cook onions in oil 2 minutes, stirring occasionally. Stir in tomato and basil. Cook about 1 minute, stirring occasionally, until tomato is heated through.
  2. Beat eggs thoroughly with fork or wire whisk; pour over tomato mixture.
  3. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. Sprinkle with pepper.

 

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Bacon, Tomato and Avocado Sandwich with Chipotle Aioli

Ingredients

Chipotle Aioli

6 oz greek plain yogurt (from 2-lb container)

2 Tablespoons mayonnaise

2 cloves garlic, finely chopped

1 chipotle chile in adobo sauce, chopped

Sandwich

1 loaf (14 oz) ciabatta bread (about 12 inches), split horizontally

2 medium tomatoes, sliced

2 medium avocados, pitted, peeled and sliced

½ lb sliced pepper bacon, crisply cooked

Steps

  1. In small bowl, mix Chipotle Aioli ingredients. Cover and refrigerate until ready to serve.
  2. Spread bottom half of loaf with aioli. Top with tomatoes, avocados and bacon. Top with other half of loaf. To serve, cut into slices 2 inches thick.

 

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Easy Sheet-Pan Beef Fajitas

Ingredients

2 cups sliced onion (¼ -inch slices)

1 medium red or yellow bell pepper, cut into ¼ -inch strips

2 Tablespoons vegetable oil

1 package (1 oz) original taco seasoning mix

1 lb boneless sirloin steak

8 (6-inch) flour tortillas for soft tacos & fajitas

Sour cream, thick ‘n chunky salsa, chopped fresh cilantro, if desired

Lime wedges, if desired

Steps

  1. Heat oven to 400°F. Spray 18×13-inch rimmed sheet pan with cooking spray. Add onion and bell pepper to sheet pan. Add 1 tablespoon of the oil and 2 tablespoons of the taco seasoning mix; stir to coat, spreading mixture evenly in pan. Bake 15 minutes; stir.
  2. Meanwhile, cut steak into ¼ -inch strips; place in small bowl. Stir in remaining 1 tablespoon oil and remaining seasoning mix until combined and coated. Place on pan with vegetables. Bake 7 to 9 minutes longer or until beef is no longer pink and vegetables are tender.
  3. Heat tortillas as directed on package. Using tongs, transfer steak mixture to serving platter or, if serving on sheet pan, carefully drain excess liquid from pan before serving.
  4. Spoon steak and veggies onto each tortilla. Serve with remaining ingredients. 

 

Edna has many more recipe collections for you to check out on Amazon.

Favorites from Edna’s Kitchen

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With the Holidays in full swing here are some of Edna’s favorite recipes.

Hot Buttered Rum

Ingredients
Batter
1 cup butter or margarine, softened
1 cup plus 2 Tablespoons packed brown sugar
1 cup whipping (heavy) cream
2 cups powdered sugar
⅛ teaspoon ground cloves
⅛ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Have ready at serving time
2 Tablespoons rum
½ cup boiling water
Ground nutmeg

Steps
Beat butter and brown sugar in medium bowl with electric mixer on medium speed about 5 minutes or until light and fluffy.
Beat in whipping cream and powdered sugar alternately on low speed until smooth. Stir in cloves, cinnamon and nutmeg.
Use immediately, or spoon into 1-quart freezer container.
Cover, label and freeze up to 3 months.
For each serving, place rum and 2 tablespoons Hot Buttered Rum Batter in mug.
Stir in boiling water.
Sprinkle with nutmeg.

Snickerdoodle Blondies

Ingredients
¾ cup butter, softened
1 cup sugar
½ cup brown sugar
2 eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
½ teaspoon salt
¾ teaspoon baking powder
1 teaspoon cinnamon
cinnamon-sugar, for sprinkling

Steps
Preheat oven to 350°F. Grease an 9-x-13” pan with cooking spray or butter.
Combine butter and sugars mix until fluffy. Add eggs and vanilla and stir until combined. In a separate bowl, combine flour, salt, cinnamon and baking powder. Add to wet ingredients and beat until combined. Transfer batter to pan. Sprinkle top with cinnamon-sugar.
Bake for 25-30 minutes. Let cool completely before slicing into squares.

Cranberry Nut Bread

Ingredients
2 cups flour
1 cup sugar
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
¾ cup orange juice
1 Tablespoon grated orange peel
2 Tablespoons shortening
1 egg, well beaten
1 ½ cups fresh or frozen cranberries, coarsely chopped
½ cup chopped walnuts

Steps
Preheat oven to 350ºF. Grease a 9×5-inch loaf pan.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg.
Mix until well blended. Stir in cranberries and nuts.
Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes.
Remove from pan; cool completely.
Wrap and store overnight.
Makes 1 loaf (16 slices).

Peppermint Chiffon Cake

Ingredients
2 ½ cups cake flour
1 ½ cups white sugar
3 teaspoons baking powder
1 teaspoon salt
½ cup vegetable oil
7 eggs
½ cup water
½ teaspoon cream of tartar
1 ½ teaspoons peppermint extract
½ teaspoon vanilla extract
15 drops red food coloring

Steps
Preheat oven to 325 degrees F.
Separate the eggs.

Sift the cake flour, sugar, baking powder and salt into a large bowl.
Make a well in the center and add the oil, egg yolks, water, peppermint extract and vanilla extract. Beat with mixer on low for 1 minute.

Beat egg whites with cream of tartar until stiff peaks form. Gently fold the whites into the yolk mixture.

Pour 1/3 of the batter into a separate bowl and tint with the food coloring.

Alternate large spoonfuls of red and plain batter into an ungreased tube or bundt pan. Run a knife or spatula through the batter to make a swirled effect.

Bake at 325 degrees F for 55 minutes. Increase heat to 350 degrees F and bake for an additional 15 minutes or until done.
Let cake cool in pan on rack.
Once cool remove from pan and frost, if desired.

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Sweet Potato Spice Bread

Ingredients
1 cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon each ground cinnamon, nutmeg and allspice
⅛ teaspoon salt
1 egg
⅓ cup mashed sweet potato
⅓ cup honey
3 tablespoons canola oil
2 tablespoons molasses
⅓ cup chopped walnuts

Steps
In a small bowl, combine the flour, baking powder, spices and salt. In another small bowl, whisk the egg, sweet potato, honey, oil and molasses. Stir into dry ingredients just until moistened. Fold in walnuts.
Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 mini loaves (6 slices each).

Bacon Beer Cheese Soup

Ingredients
½ lb. bacon
1 large onion diced
2 cloves garlic minced
¼ cup all-purpose flour
2 cups low-sodium chicken broth
1 cup whole milk
8 oz. lager
3 cups shredded cheddar
kosher salt
Freshly ground black pepper
Bread, for serving
Steps
In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel-lined plate to let drain, then crumble.
Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes, then add garlic and cook until fragrant, 1 minute. Add flour and whisk until golden, 3 minutes, then add broth, milk, and beer and let simmer, 15 minutes.
Add cheese and stir until melted. Season generously with salt and pepper, then stir in most of the crumbled bacon.
Ladle soup into bowls and top with remaining bacon. Serve warm with bread.

Sour Cream-Honey Fruit Salad

Ingredients
½ cup sour cream
1 Tablespoon honey
1 Tablespoon orange juice
4 medium oranges, peeled and sectioned
3 medium bananas, sliced
1 cup strawberries, cut in half
1 cup seedless green grapes, cut in half

Steps
In large bowl, mix sour cream, honey and orange juice until smooth.
Add oranges, bananas, strawberries and grapes. Toss gently to mix.

Monkey Bread Minis

Ingredients
½ cup butter or margarine, melted
½ cup packed brown sugar
¼ cup granulated sugar
2 teaspoons ground cinnamon
2 cans (7.5 oz each) refrigerated biscuits

Steps
Grease or spray 12 regular-size muffin cups. Mix butter and brown sugar. Spoon 1 tablespoon mixture into each muffin cup.
Mix granulated sugar and cinnamon in 1-gallon bag. Separate dough into 20 biscuits. Cut each in 6 pieces. Shake pieces in bag to coat. Place 10 pieces in each muffin cup.
Bake at 350°F for 12 to 15 minutes or until golden brown.
Cool 1 minute; turn upside down. Serve warm.

Tomato-Fennel Soup

Ingredients
1 tablespoon olive or vegetable oil
2 medium bulbs fresh fennel, chopped (3 cups)
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 can (28 oz) whole peeled tomatoes, undrained
1 ¾ cups reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
¼ teaspoon coarse salt (kosher or sea salt)
⅛ teaspoon pepper

Steps
In 4-quart saucepan, heat oil over medium heat. Cook fennel, onion and garlic in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes, broth, salt and pepper, breaking up tomatoes with spoon. Heat to boiling.
Reduce heat. Cover; simmer 20 to 25 minutes or until vegetables are soft.
Carefully pour half of the mixture into blender. Cover; blend on high speed about 30 seconds or until smooth. Return to saucepan. Repeat with remaining mixture. Keep warm over low heat until serving.

Tip
Serve this soup topped with a handful of herb-flavored croutons and a sprinkling of Parmesan cheese.

Zesty Zucchini Corn Cakes

Ingredients
1 cup grated zucchini
½ cup frozen corn (from 12-oz bag), thawed
¼ cup chopped onion
1 egg
1 cup Original Bisquick™ mix
1 tablespoon milk
¾ teaspoon salt
½ teaspoon pepper
Vegetable oil for cooking, if desired
⅓ cup sour cream
1 cup cherry tomatoes, quartered
Fresh basil sprigs, if desired

Steps
In large bowl, stir together zucchini, corn, onion, egg, Bisquick mix, milk, salt and pepper.
Grease griddle or skillet with oil, or use nonstick griddle; heat over medium heat (350°F). For each corn cake, pour 1/4 cup batter onto hot griddle. Cook until golden brown on both sides.
Serve corn cakes topped with sour cream and tomatoes. Garnish with basil.

Tips
Make them cheesy. add ¼ cup shredded sharp Cheddar or Parmesan cheese to the batter. Just make sure your griddle is well greased to keep the cheese from sticking while the corn cakes cook.
These corn cakes freeze well. Cool and place in resealable freezer plastic bag; seal bag and freeze up to 1 month. Reheat in the microwave on High 1 to 2 minutes.

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Mediterranean Stuffed Peppers

Ingredients
4 large red or yellow bell peppers (about ½ lb each)
1 lb lean (at least 93%) ground turkey
1 Tablespoon finely chopped garlic
1 teaspoon Italian seasoning
¾ teaspoon salt
¼ teaspoon pepper
1 cup organic roasted garlic pasta sauce (from 25.5 oz jar)
¾ cup chickpeas, drained, rinsed (from 15 oz can)
1 jar (6 oz) artichoke hearts, marinated, drained, chopped (about ⅔ cup)
¾ cup reduced-fat shredded mozzarella cheese (3 oz)
1 package (4 oz) feta cheese crumbles (¾ cup)
2 cups chopped plum (Roma) tomatoes (4 medium)
⅓ cup chopped fresh basil leaves

Steps
Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. Cut each bell pepper in half vertically, leaving stem intact, remove seeds and membranes. In 5 to 6 quart Dutch oven, heat 3 quarts water to boiling. Add bell peppers to boiling water, making sure water covers peppers. Cook 2 minutes, drain. Place peppers cut side up in pan.
In 10 inch nonstick skillet, cook turkey, garlic, Italian seasoning, ½ teaspoon of the salt and the pepper. Cook over medium-high heat 5 to 7 minutes, breaking up turkey, until turkey is no longer pink, drain.
Transfer turkey mixture to medium bowl, stir in pasta sauce, chickpeas and artichoke hearts. Stir in mozzarella cheese and ½ cup of the feta cheese.
Divide turkey mixture evenly among bell peppers in pan (peppers will be full). Spray one side of foil with cooking spray, cover with foil, sprayed side down. Bake 32 to 37 minutes or until bell peppers are tender and filling is hot.
In small bowl, mix tomatoes, basil and remaining ¼ teaspoon salt. Top cooked bell peppers with tomato mixture and remaining ¼ cup feta cheese before serving.

Sheet-Pan Honey-Balsamic Pork Chop Dinner

Ingredients
3 medium sweet potatoes, peeled, cut into 1 inch pieces (about 4 cups)
2 Tablespoons olive oil
1 ¼ teaspoons salt
½ teaspoon pepper
½ lb fresh broccoli florets (about 4 cups)
4 boneless pork chops (about ¾ inch thick)
3 Tablespoons honey
1 Tablespoon whole grain Dijon mustard
2 teaspoons balsamic vinegar

Steps
Heat oven to 425°F. Spray 18×13-inch rimmed sheet pan with cooking spray.
In large bowl, mix sweet potatoes, 1 Tablespoon of the oil, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Stir to coat. Place on pan. Bake 25 minutes.
In same bowl, mix broccoli, remaining 1 Tablespoon oil and ¼ teaspoon of the salt. Remove pan from oven, stir or turn potatoes, and arrange broccoli on pan with potatoes. Bake 5 minutes.
Meanwhile, season pork chops with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper.
In small bowl, mix honey, mustard and vinegar. Reserve 2 Tablespoons of the honey glaze.
Remove pan from oven, add pork chops to pan. Brush pork chops with remaining honey glaze. Roast 18 to 22 minutes or until pork is no longer pink and meat thermometer inserted in center reads at least 145°F, and vegetables are browned and tender.
Spoon reserved 2 Tablespoons honey glaze on pork chops. Serve pork chops with vegetables.
Make sure to use the red-skinned, orange-fleshed sweet potatoes for this recipe.
Tip:
We suggest using boneless, ¾ inch pork chops, which is what we based our cook time on, but if your chops are thicker or thinner, you’ll need to adjust the cooking time. Using a meat thermometer helps to take the guesswork out of determining when your pork chops are done.

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Creamy Cranberry Salad

Ingredients
2 cups cranberries, ground in blender
1 cup sugar
2-3 cups mini marshmallows
1 pint of whipping cream, whipped
20 oz. can crushed pineapple, drained

Steps
Add sugar to ground cranberries in blender and blend together. Add to the whipped cream and stir until well combined. Fold in the marshmallows and crushed pineapple and serve or refrigerate until ready to serve.

Sour Cream Coffee Cake

Ingredients
Filling
½ cup packed brown sugar
½ cup chopped pecans
1 ½ teaspoons ground cinnamon

Coffee Cake
3 cups all-purpose or whole wheat flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
1 ½ cups granulated sugar
¾ cup butter or margarine, softened
1 ½ teaspoons vanilla
3 eggs
1 ½ cups sour cream

Light Brown Glaze
¼ cup butter
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

Steps
1 Heat oven to 350ºF. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
2 In small bowl, mix all Filling ingredients; set aside.
3 In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, ¾ cup butter, 1 ½ teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
4 Spread ⅓ of the batter (about 2 cups) in pan; sprinkle with ⅓ of the Filling (about 6 tablespoons). Repeat twice.
5 Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
6 Meanwhile, in 1 ½ quart saucepan, heat ¼ cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

You can find more recipes from Edna’s Kitchen here:

Edna’s Kitchen Presents Recipes By Request

Window display of autumn harvest foods

Welcome to a special edition of Edna’s Kitchen Presents, we have gathered our top readers recipe requests. Being Edna’s Kitchen we have made them easy and fun, as always get in the kitchen and have fun.

Table of Contents:

Lemon-Strawberry Punch

Hot Cranberry-Apple Cider

Chicken Tamale Pie

Spooky Spaghetti with Clams

Corn Chowder

Chicken Bog

Grilled Halibut with Tomato-Avocado Salsa

Chicken Tenders with Katsu Sauce

Classic Lemon Bars

Pumpkin Cheesecake Squares

 

autumn-cocktails-hk-5

Kicking things off with some drinks. From our Friend Kathy in Santa Monica California Edna’s Kitchen presents:

Lemon-Strawberry Punch

Ingredients

3 cans (6 oz each) frozen lemonade concentrate, thawed

1 box (10 oz) frozen strawberries in light syrup, thawed and undrained*

1 bottle (1 liter) ginger ale

Steps

In 4-quart container, stir lemonade concentrate and 9 cans water until well mixed.

Pour lemonade into punch bowl. Stir in strawberries.

Just before serving, add ginger ale and ice; gently stir.

Tip: Floating Island Punch: Just before serving, add lemon sherbet by spoonfuls or in small balls from ice-cream scoop to punch in punch bowl.

 

From our friend Richard in Scottsbluff Nebraska Edna’s Kitchen presents:

Hot Cranberry-Apple Cider

Ingredients

2 quarts apple cider

1 ½ quarts cranberry juice (not cocktail, no sugar added) SAVE $

¼ cup packed brown sugar

4 sticks cinnamon

1 ½ teaspoons whole cloves

Spiced rum or cinnamon schnapps, if desired

1 orange, thinly sliced

Steps

In 4-quart saucepan, mix all ingredients. Heat to boiling. Reduce heat; simmer uncovered 15 minutes. Strain.

Pour into stemmed mugs and add a shot of spiced rum or cinnamon schnapps if desired.

Garnish with fresh orange slices. Serve hot.

Tip: For a little extra zip, add a shot of spiced rum or cinnamon schnapps to each mug.
one-pan-autumn-chicken-dinner8-srgb

Continuing with some main dishes. From our friend Miguel in Amarillo Texas Edna’s Kitchen presents:

Chicken Tamale Pie

Ingredients

1 package (9 oz) frozen diced cooked chicken, thawed

1 can (4.5 oz) chopped green chiles, drained

2 Teaspoons taco seasoning mix (from 1-oz package)

1 cup shredded Mexican cheese blend (4 oz)

½ cup Original Bisquick mix

½ cup cornmeal

¾ cup milk

1 egg

1 can (11 oz) whole kernel corn with red and green peppers, drained

Shredded lettuce, sour cream and Thick ‘n Chunky salsa, if desired

Steps

Heat oven to 400°F. In 9-inch glass pie plate, stir chicken, chiles and taco seasoning until mixed. Sprinkle with cheese.

In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn until blended. Pour over chicken mixture and cheese.

Bake 25 to 30 minutes or until toothpick inserted in topping comes out clean. To serve, cut into wedges and top with lettuce, sour cream and salsa.

Tip: For Beef Tamale Pie, use 1 pound of ground beef in place of the chicken. Cook the beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.

 

From our friend Sergio in Yonkers New York Edna’s Kitchen presents:

Spooky Spaghetti with Clams

Ingredients

2 ½ lb fresh clams in shells

2 Tablespoons white vinegar

8 oz uncooked spaghetti

3 Tablespoons olive oil

4 cloves garlic, finely chopped

½ teaspoon crushed red pepper flakes

¾ cup dry white wine or nonalcoholic white wine

5 plum (Roma) tomatoes, seeded, chopped (1 ½ cups)

3 Tablespoons chopped fresh Italian (flat-leaf) parsley

French bread, if desired

Steps

Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with water and white vinegar. Let stand 30 minutes; drain. Scrub clams in cold water. Cook and drain spaghetti as directed on package; cover to keep warm.

Meanwhile, in large saucepan or Dutch oven, heat oil over medium-high heat. Add garlic and pepper flakes; cook 1 minute. Add wine; heat to boiling. Add tomatoes and clams. Cover; cook 6 minutes or until clam shells have opened. Discard any clams that don’t open.

Add cooked spaghetti to pan with clam mixture; toss. Sprinkle with parsley. Serve with French bread.

Tip: For best flavor, use fresh clams in the shell. For a quick meal, use canned clams from your pantry.

 

From our friend Noah in Rockport Massachusetts Edna’s Kitchen presents:

Corn Chowder

Ingredients

½ pound bacon, cut up

1 medium onion, chopped (½ cup)

2 medium stalks celery, chopped (1 cup)

2 Tablespoons all-purpose flour

4 cups milk

⅛ teaspoon pepper

1 can (14.75 oz) cream-style corn

1 can (15 oz) tiny whole potatoes, drained and diced

Chopped fresh parsley, if desired

Paprika, if desired

Steps

In 3-quart saucepan, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crisp. Drain fat, reserving 3 tablespoons in saucepan. Drain bacon on paper towels; set aside.

Cook onion and celery in bacon fat over medium heat about 5 minutes, stirring occasionally, until tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.

Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in pepper, corn and potatoes. Heat until hot. Stir in bacon. Sprinkle each serving with parsley and paprika.

 

From our friend Ronald in Lexington South Carolina Edna’s Kitchen presents:

Chicken Bog

Ingredients

2 Tablespoons olive oil

1 cup chopped yellow onion (from 1 onion)

1 cup chopped carrots (from about 3 carrots)

2 teaspoons chopped garlic

1 ½ cups uncooked long-grain white rice

1 teaspoon kosher salt

¾ teaspoon black pepper

4 cups chicken stock

1 (4-inch) piece Parmesan cheese rind

4 cups shredded boneless, skinless rotisserie chicken (about 1 rotisserie chicken)

3 Tablespoons chopped fresh flat-leaf parsley

1 Tablespoon fresh lemon juice

1 ½ ounces Parmesan cheese, shaved (about ⅓ cup)

Steps

Heat oil in a Dutch oven over medium-high. Add onion and carrots, and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add garlic, rice, salt, and pepper, and cook until fragrant and rice begins to toast, about 3 minutes.

Stir in stock, and add Parmesan rind; bring to a boil. Reduce heat to low. Cover and simmer until rice is just cooked through, about 18 minutes. Uncover and discard rind; stir in chicken. Cook until chicken is heated through, about 5 minutes.

Stir in parsley and lemon juice just before serving, and top with shaved Parmesan.

 

From our friend Daniel in Hood River Oregon Edna’s Kitchen presents:

Grilled Halibut with Tomato-Avocado Salsa

Ingredients

Tomato-Avocado Salsa

2 medium tomatoes, chopped (1 ½ cups)

2 green onions, thinly sliced (2 Tablespoons)

1 medium avocado, peeled, coarsely chopped

1 small jalapeño chile, seeded, finely chopped

¼ cup chopped fresh cilantro

2 Teaspoons lemon juice

¼ Teaspoon salt

Fish

1 ½ lb halibut or other firm fish steaks, 3/4 to 1 inch thick

2 Tablespoons olive or vegetable oil

1 Tablespoon lemon juice

¼ teaspoon salt

¼ teaspoon ground cumin

⅛ teaspoon ground red pepper (cayenne)

1 clove garlic, finely chopped

Steps

In medium bowl, mix all salsa ingredients until well blended. Cover and refrigerate about 20 minutes or until chilled.

If fish steaks are large, cut into 6 serving pieces. In shallow glass or plastic dish, mix all remaining fish ingredients. Place fish in dish; turn to coat with marinade. Cover and refrigerate at least 30 minutes but no longer than 2 hours.

Heat coals or gas grill for direct heat. Remove fish from marinade; reserve marinade. Cover and grill fish over medium heat 15 to 20 minutes, brushing 2 or 3 times with marinade and turning once, until fish flakes easily with fork. Discard any remaining marinade. Serve fish with salsa.

Tip: Other firm fish steaks that work well in this recipe include both tuna and swordfish.

 

From our friend Rachel in Thornton Colorado Edna’s Kitchen presents:

Chicken Tenders with Katsu Sauce

Ingredients

Chicken Tenders

2 lbs Chicken Tenders uncooked (thawed if using frozen)

2 eggs

2 cups plain panko crispy bread crumbs

3 Tablespoons vegetable oil

Katsu Sauce

½ cup Sugar

½ cup Ketchup

¼ cup Worchestire Sauce

¼ cup Soy Sauce

¼ teaspoon Garlic Powder

¼ teaspoon Paprika

Steps

Break eggs into a bowl lightly beat. In shallow bowl or plate pour panko bread crumbs out.

Put two chicken tenders at a time into eggs, pull out of egg wash and dredge in panko bread crumbs till lightly covered.

Pour three tablespoons of vegetable oil into skillet, over medium high heat, carefully place breaded chicken tenders into hot oil. Cook for 6-8 minutes turning as needed, till lightly browned and the chicken is fully cooked. Set cooked chicken tenders on a paper towel, to let drain and cool.

Katsu Sauce Steps

Combine all ingredients whisk together add a splash of water to thin out sauce if desired. Dip cooked and cooled chicken tenders in to Katsu Sauce.

 

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On to some sweet treats. From our friend Ryan in Tombstone Arizona Edna’s Kitchen presents:

Classic Lemon Bars   

Ingredients

1 cup butter or margarine, softened

2 ¼ cups all-purpose flour

2 cups granulated sugar

4 eggs

2 teaspoons grated lemon peel

½ cup fresh lemon juice

2 Tablespoons powdered sugar

Steps

Heat oven to 350°F.

In medium bowl mix butter, 2 cups of the flour and ½ cup of the granulated sugar. Press into the bottom of ungreased 13×9-inch pan.

Bake 15 to 20 minutes or until center is set and edges just begin to brown.

In medium bowl, mix remaining ¼ cup flour and remaining 1 ½ cups granulated sugar with whisk. Add eggs, lemon peel and lemon juice; stir with whisk until well combined. Pour over partially baked crust.

Bake 18 to 22 minutes longer or until center is set and edges are golden brown. The bars will firm up as they cool. Cool 1 hour. Sprinkle with powdered sugar. For bars, cut into 6 rows by 4 rows.

Tip: Add some pizzazz to the bars with stencils or strips of parchment paper. Place stencils on bars, sift powdered sugar over the stencil and then carefully lift the stencil from the bars.

 

Of course our kick off of Autumn and the Holiday Season wouldn’t be complete without some Pumpkin. From our friend Sarah in Montpelier Vermont Edna’s Kitchen presents:

Pumpkin Cheesecake Squares

Ingredients

Base

1 cup all-purpose flour

¾ cup packed brown sugar

½ cup butter or margarine

1 cup quick-cooking oats

½ cup finely chopped walnuts

Filling

1 package (8 oz) cream cheese, softened

¾ cup sugar

1 can (15 oz) pumpkin (not pumpkin pie mix)

1 ½ teaspoons ground cinnamon

1 teaspoon ground ginger

3 eggs

Topping

2 cups sour cream

⅓ cup sugar

½ teaspoon vanilla

Steps

Heat oven to 350°F. Spray 13×9-inch pan with cooking spray. In medium bowl, mix flour and brown sugar. Using pastry blender, cut in butter until mixture looks like coarse crumbs. Stir in oats and walnuts. Press in bottom of pan; bake 15 minutes.

In large bowl, beat filling ingredients with electric mixer on medium speed until well blended. Pour over hot base. Bake 20 to 25 minutes or until set and dry in center.

Meanwhile, in small bowl, mix topping ingredients. Drop mixture by spoonfuls over pumpkin layer; spread evenly over hot filling. Bake about 5 minutes or until topping is set. Cool completely, about 2 hours. Cut into 4 rows by 4 rows. Store covered in refrigerator.

fall-autumn-red-season

Thank you for joining Edna’s Kitchen for recipes by request, feel free to suggest your recipe ideas for future Edna’s Kitchen Presents events.

 

Some Holiday Treats from Edna’s Kitchen

 

Candy Cane Kahlua Hot Chocolate

Ingredients

½ cup whole milk
½ cup heavy cream
1 candy cane
3 Tablespoons sipping chocolate
¼ teaspoon pure vanilla extract
1 ½ ounces Kahlua
whipped cream
candy canes

Steps

In a saucepan over low heat, warm whole milk and heavy cream.
Add 1 candy cane and stir until melted.
Stir in sipping chocolate and vanilla extract.
Remove from heat, stir in Kahlua, and pour into glass.
Garnish with whipped cream and candy canes.

 

reindeer-bait

Reindeer Bait

Ingredients

3 cups corn chex
2 cups wheat chex
2 cups mini pretzels
2 cups mini marshmallows
1 cup red and green M&Ms
20 oz. white chocolate
Red and green sprinkles, for garnish

Steps

In a large bowl, mix together Corn Chex, Wheat Chex, pretzels, mini marshmallows, and M&Ms.
Melt white chocolate and pour over mixture. Stir until fully coated.
Transfer mixture to a parchment-lined baking sheet or dish and top with sprinkles, then refrigerate until firm, 1 hour.
Break up into bite-size pieces and serve.

 

Meatloaf from Edna’s Kitchen

One of my favorite go to meals. I added 1\2 cup of shredded cheddar to the top. Enjoy and have fun in the kitchen. -Edna

Meatloaf

Ingredients
1 ½ lb lean (at least 80%) ground beef
1 cup milk
1 tablespoon Worcestershire sauce
½ teaspoon salt
½ teaspoon ground mustard
¼ teaspoon pepper
1 egg
3 slices bread, finely chopped (1 ½ cups, lightly packed) or 1 1\2 cups bread crumbs
1 small onion, chopped (¼ cup)
½ cup ketchup, chili sauce or barbecue sauce

Steps
1 Heat oven to 350°F. In large bowl, mix all ingredients except ketchup. Spread mixture in ungreased 9×5-inch loaf pan, or shape into 9×5-inch loaf in ungreased 13×9-inch pan. Spread ketchup over top.
2 Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads at least 160°F. Drain meatloaf.
3 Let stand 5 minutes; remove from pan.

 

Sausage, Dried Cranberry and Apple Stuffing from Edna’s Kitchen

 

Sausage, Dried Cranberry and Apple Stuffing

Ingredients

1 pound mild bulk breakfast sausage
4 Tablespoons butter
3 cups sliced leeks, white and pale-green parts only, cleaned well (about 2 large leeks)

*note I used half an onoin instead of leeks*

2 granny smith apples, cored and chopped
1 cup chopped celery with leaves
1 Tablespoon poultry seasoning
1 cup dried cranberries, rehydrated in boiling water for 15 minutes and drained
1 Tablespoon chopped fresh sage leaves
2 teaspoons chopped fresh rosemary
6 cups boxed bread cubes (croutons)
⅓ cup chopped fresh parsley leaves
2 to 3 cups chicken stock
1 Tablespoon salt
2 teaspoons ground black pepper

Steps

Preheat the oven to 375 degrees F.

Saute the sausage in a large skillet over medium-high heat until cooked through, crumbling coarsely with the back of a spoon, about 10 minutes.

Using a slotted spoon, transfer the sausage and drippings to a large bowl.

Melt the butter in the same skillet over medium-high heat.

Add the leeks, apples, celery and poultry seasoning to the skillet and saute until the are soft, about 8 minutes.

Mix in the drained cranberries, sage and rosemary. Add the mixture to the sausage, then mix in the croutons and parsley.

Next add the chicken stock a little at a time until the stuffing is very moist. Be sure not to overdo it; it shouldn’t be mushy. Season with salt and pepper.

Place in a casserole dish.

Bake in a 14-inch oval or 9 by 13-inch rectangular casserole dish and place, uncovered, in the oven for 20 to 30 minutes, until the top is crispy and the center piping hot.

Remove and serve immediately.

Enjoy, have fun and try new things in the kitchen. – Edna

 

Spaghetti and Meatballs from Edna’s Kitchen

One of Edna’s favorite go to meals on family night. Paired with garlic bread or twists, along with a ceaser salad. Can also be easily doubled I made 36 meatballs out of 3 pounds of ground beef. Have fun in the kitchen and enjoy.

Spaghetti and Meatballs

Ingredients
Meatballs
1 ½ pounds ground beef
¾ cup dry bread crumbs
½ cup milk
2 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
1 teaspoon salt
½ teaspoon dried oregano leaves
¼ teaspoon pepper
1 medium onion, finely chopped (½ cup)
1 egg

Sauce
1 tablespoon olive or vegetable oil
1 medium onion, chopped (½ cup)
1 clove garlic, finely chopped
1 can (28 ounces) whole tomatoes, undrained
1 can (6 ounces) tomato paste
¼ cup chopped fresh parsley
¼ cup water
1 teaspoon sugar
1 teaspoon salt
½ teaspoon dried basil leaves
¼ teaspoon pepper
1 package (16 ounces) spaghetti
Grated Parmesan cheese


Steps
1 Heat oven to 350ºF. Mix all ingredients. Shape mixture into 1 ½ inch balls. Place in ungreased jelly roll pan, 15 ½ x10 ½ x1 inch. Bake uncovered 15 to 20 minutes or until beef is no longer pink in center and juice is clear.
2 Meanwhile, heat oil in Dutch oven over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender.
3 Stir in remaining Sauce ingredients except spaghetti and cheese, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 30 minutes, stirring occasionally.
4 Add meatballs to sauce. Cover and simmer 15 minutes. Cook and drain spaghetti as directed on package. Place spaghetti on large platter. Top with meatballs and sauce. Sprinkle with cheese.