The Yankee and I love to have snacky suppers every so often; just some crackers, some cheese, maybe some salami or dried fruit or nuts. Browsing through How to Cook Everything today I came across a recipe for crackers. Did y’all have any idea how fast it is to make crackers? I certainly did not. I gathered:
- 1 cup AP flour
- 1/2 tsp salt
- 4 tbsp butter
- 1/4 cup whole milk
- Combine the flour and salt, then cut in the butter like you’re making biscuits or pie dough (a few pulses in a food processor will do this nicely; I used a pastry blender this time), then add in milk
- Either pulse till combined in the food processor or stir in with a fork or dough whisk in a bowl
- Roll out 1/8 inch thick and cut out into shapes, or just score it with a knife if you want to simply break them apart later
- Bake at 400F on a lightly floured baking sheet or on a pizza stone for about ten minutes, then cool on a rack. Serve warm or save for later
With limitless shape options, these crackers also make a very fun kid snack.
True story: the very first recipe I posted on One Particular Kitchen involved RO*TEL. I also use it in jambalaya. And chili. My love affair with the magical can of tomatoes and chiles started in college, though, when Kiddo’s Aunt Burgle introduced me to the classic Velveeta/RO*TEL dip at a UT vs. Alabama football party. We added browned up sausage to it and it was a meal; it’s still a staple in both our households five ten a few years and a few kids later.
- 1 lb. Velveeta cut into 1″ cubes
- 1 can RO*TEL
- 1 lb. breakfast sausage, browned and crumbled
- Heat in a microwave or a slow cooker and stir till melted and combined; serve with chips
CONTEST CLOSED, KIDS! :)
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Given this history, when RO*TEL asked if I wanted to join up with them for a giveaway it was a no brainer.
So… anyone interested in queso for 100? A $50 grocery gift card? Goodies for your kitchen with your team’s logo from FansEdge?
I thought so! Entry is easy: just leave a comment here and tell me how you were introduced to RO*TEL queso dip. And if, for some inexplicable reason, no one has introduced you yet, allow me! Grab a coupon here and make some queso, then come back and tell me about how fabulous it was. Just be sure you do it by the DEADLINE: November 5th at midnight central time.
Details: one entry per email address, please; the winner will be chosen at random by Random.org and notified by email, so make sure you leave me a valid email address with your comment.
But wait, there’s more! Also makes julienne fries! You can also go here and enter for the RO*TEL grand prize:
Disclaimer: by hosting this giveaway I’m entered to win a trip to BlogHer 2011; because can’t you just see me hauling Kiddo to California?
Now… let’s hear those RO*TEL stories! :)
My sister accused me of stealing these from Logan’s and passing them off as my own. They are that yummy. This is, of course, a King Arthur Flour recipe; can you ever go wrong with those? I think not.
- 2 1/2 teaspoons yeast; I use instant/bread machine yeast
- 1 cup lukewarm water
- 3 cups AP flour (12 3/4 ounces)
- 1 1/4 teaspoons salt
- 3 tablespoons sugar
- 6 tablespoons room temperature butter
- 1/4 cup dry milk powder
- 1/2 cup instant mashed potato flakes
- If you use anything but instant yeast then quit it; it’s too high maintenance. I kid! Mostly. Not really. No, but if you’re using non-instant yeast dissolve it in the lukewarm water with a pinch of sugar and let it sit for 15 minutes; otherwise go to step two
- Combine all ingredients and knead together in a stand mixer for about six or seven minutes on the second speed; the dough should clean the sides of the bowl and probably stick a little on the bottom; you don’t want it too dry
- Let the dough rise, covered, in a lightly greased bowl at room temperature until it’s just about doubled; this will probably take about an hour but make sure you give it enough time to get nice and puffy
- When dough is puffy lightly grease two 9″ round pans (I use a pie plate) or a 9×13″ pan with butter, then gently deflate the dough and transfer it to a silicone mat or a lightly greased cookie sheet to work with it; cut into 16 roughly even pieces
- Shape each piece into a ball, pulling the dough down to the bottom of the ball so it makes a tight skin around itself; place eight rolls in each pie/cake pan or all in the big pan spacing them out as evenly as possible (they won’t be touching at this point), then cover with lightly greased plastic wrap
- Preheat the oven to 350, and let the rolls rise at room temperature till they’re all nice and puffy and touching each other, filling out the pan
- Bake uncovered for about 25 minutes or until they’re nice and golden brown on the top; remove from oven and top with butter if you’re feeling particularly decadent (I clearly was) and let them cool in the pan for 2-3 minutes before transferring them to a wire rack. Or your mouth (I kid — too hot! For a minute anyway)
I must add: if you’ve never had one of these for breakfast the next morning spread with Nutella, you’re just not really living.
This started as a desperation side dish (i.e. “OMGit’s7:30whatcanImakeintenminutes?!”) and turned out to be so tasty! It’s definitely going in the rotation.
- 4 ounces pasta
- 1 cup chicken broth
- 1 Tbsp. olive oil
- 1/4 cup Parmesan cheese
- Bring chicken broth to a boil and sprinkle in some salt
- Add in pasta and stir; reduce heat to medium-low (you want it just barely simmering) and put a lid on the pot; let it simmer according to cooking time on the pasta box
- When time is up pour into a bowl (there will be just barely any chicken broth left; pour it in too) and add a splash of olive oil. Toss to evenly coat pasta, then sprinkle with cheese.
Quick and easy, folks!
A few months back I tried to make something out of an old cookbook of my mama’s; it was similar to this but used polenta and unseasoned ground beef. It was… dismal. So last night I decided to make up my own version. Success! SO tasty and good gravy it smelled amazing. The Yankee ate three helpings for supper; this counts as a thumbs-up, no?
Cornbread taco pie
- One pound ground beef
- One packet taco seasoning
- One cup shredded cheese (I used cheddar)
- One box Jiffy corn muffin mix
- 1/3 cup milk
- 2 eggs
- Preheat the oven to 400F
- In a deep skillet (I obviously used cast iron) brown up and drain the ground beef; add in taco seasoning and 2/3 cup water and let it simmer (i.e. follow directions on taco seasoning packet)
- Mix up Jiffy cornbread according to package directions, but use two eggs instead of one to give yourself a little extra batter
- Turn off the heat under the ground beef and sprinkle on shredded cheese; spread cornbread batter over the top and bake at 400F for about 15-20 minutes or until cornbread is lightly browned on top
That’s it! This is perfect for a quick fall supper that tastes like you put hours of work into it. So warm and filling without you actually having to stand over the stove forever and a day. What’s not to love?
Disclaimer: Jiffy cornbread does not know that I exist; I just love the stuff.