Funformation
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A big "duh" with this one-- adults love kids' meals... for themselves. First off, not all of us can slam a biggie-whatever. And secondly, you get a decent amount of food for a way better price point. In fact, a new survey uncovered that 75% of Americans support adults ordering from kids' menus, yet most are too embarrassed to do it. Perhaps you're still too cheap to go out for a kids' meal bite. We get it. We're budgeting everything these days. So why not stay in and make a kid-friendly meal for your grown ass. And it's easy. Lazy Enchiladas *recipe courtesy of The Lazy Dish Ingredients: 1 (20 pack) frozen taquitos 1 (16oz) can refried beans (optional) 1 (19oz) can enchilada sauce 2 cups shredded cheese sour cream (for serving) Instructions: Preheat oven to 400° F and grease a 9x13 baking dish. Scoop the refried beans into the bottom of your dish and spread them out evenly with the back of a large spoon. Place the frozen taquitos in a single layer over the refried beans, placing four of them in the opposite direction in order to cover as much surface as possible. Evenly pour the enchilada sauce over top and bake for 20 minutes. Remove the dish from the oven and sprinkle with shredded cheese. Bake for an additional 5 minutes, or until the cheese is melted. Enjoy with sour cream and anything else you'd like such as shredded lettuce, fresh tomato, guacamole, jalapeños, etc. (You can also make this with frozen burritos!) Everybody could use a true boy in their life. That go-to dude. The one that’s got your back. The one that brings the meat. What? We all love a good cookout. But sometimes the weather doesn’t cooperate. And sometimes you’re just too unmotivated to put on your Grill Master hat. It’s all good. Truboy BBQ handles the meat—and sticks it to you. Hit up their website and choose your BBQ. They smoke it and deliver. You heat and eat. Authentic Texas BBQ without going to Texas, or smoking yourself out of your own backyard! Here’s a side you can serve with your effortless pork. Corn Casserole *recipe courtesy of Tastes of Lizzy T Ingredients: 8 ounces Jiffy Corn Muffin mix 15 ounces whole kernel corn (drained) 15 ounces creamed corn (not drained) 1 cup sour cream 1/2 cup melted butter Instructions: Preheat the oven to 350 degrees. In a bowl, mix all of the ingredients together and pour into a greased 8″x8″ baking pan. Cook uncovered for 45-50 minutes or until lightly browned. Some people cook. Some people bake. Some do both (we secretly hate them). If you’re not a baker, you can fake it ‘til you bake it with the easiest dessert recipe that even the bake-challenged can’t mess up. And there are only three ingredients. Nutella BrowniesIngredients: 1 13 oz. jar Nutella 2 large eggs 1/2 cup all-purpose flour Instructions: Preheat oven to 350 degrees F. Lightly coat an 8x8-inch (or 9x9) baking dish with nonstick cooking spray. In a large bowl, combine all ingredients and mix until smooth. Pour into prepared dish and smooth top with spatula. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Be careful not to over-bake, otherwise brownies will dry out. Let cool before cutting and serving. Hands down we treat our fur babies like family. And if we’re truthful, our dogs and cats are better than a majority of humans. So, it’s no surprise that 41% of families will prepare a special meal just for their “baby” for the holidays. How about this treat for your doggo? Peanut Butter and Pumpkin Dog Treats *recipe courtesy of allrecipes Ingredients: 2 ½ cups whole wheat flour 2 eggs ½ cup canned pumpkin 2 tablespoons peanut butter ½ teaspoon salt ½ teaspoon ground cinnamon Directions: Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces. Bake in preheated oven until hard, about 40 minutes. It’s a staple during the holiday season—especially for those of us on the non-ambitious side of cooking--Stove Top stuffing. Seriously. Who wants to make some bread stale, then tear it up and do all that cooking voodoo for stuffing when all you need to do here is add boiling water? We have Purdue University alumna Ruth Siems to thank for this godsend. In 1953, the home ec grad was developing Stove Top while working at General Foods. There was a high demand in the U.S. for convenience foods, and this one most def is! So here’s a recipe we like to make with Stove Top when it’s a non-holiday: Swiss Cheese Chicken Stuffing Casserole *recipe courtesy of tastycasseroles.com Ingredients: 1 1/2 Pounds boneless skinless chicken breasts (about 3 or 4 breasts) 2 (8 ounce) boxes Stove Top chicken stuffing 1/2 cup (1 stick) butter (for stuffing) (see tip) 3 cups water (for stuffing) (see tip) 2 (10.5 ounce) cans cream of chicken soup 8 slices (about 1/2 pound) Swiss cheese Instructions: Prepare stuffing mix according to package directions for two boxes (1/2 cup butter and 3 cups water). Preheat oven to 350 degrees F. Spray a 13x9x2 inch casserole dish with cooking spray and set aside. Cut chicken pieces into bite size pieces (about 1 inch). Spread chicken out in bottom of casserole dish. Spread cream of chicken soup over raw chicken and evenly spread the Swiss cheese over chicken and soup mixture. Spoon stuffing over mixture and spread over the top. Cover with foil. Bake for 45 minutes. Remove foil and bake an additional 15 minutes or until casserole is bubbly and chicken is cooked through. Wednesday is National Peppermint Bark Day. We know, right? That’s a holiday? Anywho… As a result, there’s “research” that claims that Peppermint Bark is the nation’s favorite holiday treat. We’re calling B.S. on that because, well, the “holiday” designation. While Peppermint Bark is tasty, there are far superior treats too numerous to name. Williams Sonoma (the place we visit for the best housewares porn) is to thank for this supposed Peppermint Bark obsession. In fact, the brand has developed 18 different products for your pleasure. So, gift yourself or others this holiday season. But if you’re super frugal, make your own. Homemade Peppermint Bark*recipe courtesy of spendwithpennies.com Ingredients: 8 ounces dark chocolate chopped into small pieces 8 ounces premium white chocolate chopped into small pieces ½ teaspoon peppermint extract not “mint” extract ⅓ cup crushed candy cane pieces divided Instructions: Line an 8×8 baking pan with wax paper. Set aside. Place chopped dark chocolate in a microwave-safe bowl. Heat for 30 seconds. Remove from microwave and stir well. Return to microwave and heat on 15-second increments (stirring well between each) until chocolate is completely melted. Stir in ¼ teaspoon peppermint extract. Spread melted dark chocolate evenly into the bottom of your prepared baking pan. Set aside (do not refrigerate) and prepare your white chocolate layer. Place your chopped white chocolate in a microwave safe bowl. Heat for 30 seconds. Remove from microwave and stir well. Return to microwave and heat on 15-second increments (stirring well between each) until white chocolate is completely melted. Stir in remaining peppermint extract. Add ¼ cup of crushed candy canes to the white chocolate and gently fold in until evenly distributed. It's not Fall. It's Pumpkin Spice Season. It's. In. Every. Thing. Food or non-food, people have a mad-crazy obsession with pumpkin spice. So, for you lovers of the spiced-up orange, round gourd. this-- from oh, how CIVILIZED: Pumpkin Spice Chai LatteIngredients: 2 cups milk any kind 2 chai tea bags 4 tablespoons pumpkin puree 2 tablespoons brown sugar 1 tablespoon vanilla extract ½ teaspoon ground cinnamon ¼ teaspoon ground ginger ⅛ teaspoon ground cloves ⅛ teaspoon ground nutmeg Instructions: Heat pumpkin puree and spices on low heat. In a saucepan, stir together pumpkin puree, cinnamon, ginger, cloves, and nutmeg. Use a spoon to mash the ingredients. Add milk, brown sugar, and chai tea bags. Simmer on low for five minutes then take off heat. Discard tea bags and add vanilla extract. If you're using loose tea, put the tea into a tea filter bag. Keep stirring while on the stovetop so that pumpkin puree is completely incorporated into the milk and the sugar has dissolved. Froth pumpkin spice chai latte. Pour drink into an electric milk frother or French press to froth. To froth in a French press, fill it halfway with the latte and pump the plunger up and down a few times until the drink doubles in volume. Pour latte into two cups. You're lovin' back to school, aren't ya! Parents are getting a break from the kiddos. The kiddos get to learn and socialize in person. And pre-pandemic routines are back... ish. We have a friend who's been tearing-up the socials with the fantastic lunches she makes for her four kids. (Way too much effort for us.) Anywho, even this superwoman-mom posted to expect the fancy lunches to stop soon. LOL And, she's turning out a top-notch breakfast for the kids. Where does she get the energy? Here's a great breakfast recipe large enough to feed the kids on a couple of mornings. Egg Bake with Broccoli Ingredients: 6 cups Broccoli, chopped 2 cups sliced fresh mushrooms, (white or portabella) 2 large onions, chopped 24 large eggs 2 Tbsp Mexican seasoning 1.5 cups Mexican cheese, shredded (that's one 6 oz bag) 2 cloves garlic, minced 1 teaspoon salt 2 Tablespoons olive oil for sauteing 1 Tablespoon olive oil for coating baking pan Instructions: Preheat oven to 350℉ Broccoli: Chop broccoli into small florets and chunks, including stems, but chop off the tough ends and peel the skin from the thick portion of stalk. Place in bowl of water to soak/wash. Onions: Dice the onions by hand or in food processor and add to saute pan. Begin sauteing on medium-high heat if you wish to caramelize them, or wait to add other veggies. Drain broccoli: Scoop broccoli out of soaking water and place in colander to drain. We use that soaking water to pour onto our houseplants (in winter) or yard/garden plants in summer. Mushrooms: Clean and slice mushrooms if not already sliced. Add to saute pan. Saute: Add drained, chopped broccoli to saute pan and saute over medium heat until tender, around 10-15 minutes. Eggs: Crack the eggs into a bowl or large blender. We use large organic free range pasture raised eggs. Seasonings: Add seasoning to the eggs (or other seasoning of choice. Beat or blend the eggs until well beaten. You can use a whisk, blender or immersion blender. Prep pan: Coat 9x13" baking dish with the 1 Tbsp olive oil and brush to coat bottom and side of dish. We use a silicone brush, and these baking dishes with lid, make storage easy. Veggie layer: Once the veggies are done, spread veggie mixture evenly in the oiled casserole dish. Cheese layer: Sprinkle shredded cheese evenly over the veggies. Eggs: Pour seasoned eggs over the veggie cheese layers. BAKE for 45-50 minutes. Casserole is done when golden and firm on top middle. Let's talk serious stuff here. We need to eat all the ice cream we can before summer departs and the cold sets in. And we've found the perfect, easy, delicious recipe for homemade ice cream that will help you burn calories in the making-process. Legit! From our friends at Delish: Mason Jar Ice CreamSERVES 2 All you need is a Mason jar (and some major muscle) to whip up this legit vanilla ice cream. Ingredients: 1 cup heavy cream 1½ tbsp. granulated sugar ½ tsp. pure vanilla extract pinch of kosher salt Directions: Pour cream, sugar, vanilla, and salt into a large Mason jar and secure tightly with a lid. Shake the jar until cream thickens and almost doubles in size, 4 to 5 minutes. It should be opaque and easily coat the back of a wooden spoon. Freeze for 3 hours, or until hardened. Use an ice-cream scoop to serve with your favorite toppings. P.S. The 4-5 minutes of shaking will be quite the workout-- and more productive than holding that shake weight. Right? Keeps the vampires away? It may keep your co-workers away, which may be an effective strategy… Garlic is yum and good for you. If you have a deep down love for garlic, then you may be interested in the Gilroy Garlic Festival: July 23rd-25th and July 30th-August 1st in Gilroy, CA. Garlic lovers will be treated to distinctive food from Gourmet Alley at a series of drive-thru events at Gilroy Presbyterian Church. Other events include a Farm-to-Table dinner at Fortino Winery, and a golf tournament. Will people be hitting cloves? Anywho, you can learn more at www.gilroygarlicfestivalassociation.com. Get ready for this year’s event with a recipe you can easily whip-up at home… Garlic Spaghetti *recipe courtesy of Kraft Ingredients: 1/2 lb. spaghetti, uncooked 1 Tbsp. olive oil 3 cloves garlic, minced 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed 1 cup KRAFT Shredded Parmesan Cheese, divided Instructions: Cook spaghetti in large saucepan as directed on package, omitting salt. Drain, reserving 1 cup of the cooking water. Set spaghetti aside. Heat oil in same saucepan on medium-low heat. Add garlic; cook 1 to 2 min. or until lightly browned, stirring frequently. Add cream cheese, 3/4 cup Parmesan and 1/2 cup of the reserved pasta cooking water; cook 1 to 2 min. or until cream cheese is completely melted and sauce is well blended. Return spaghetti to pan; toss until evenly coated. If thinner consistency is desired, add enough of the remaining reserved pasta cooking water until sauce is of desired consistency. Top with remaining Parmesan. |
AuthorThe cracked Crack Wise Staff-- warriors of the Funformation Movement. Archives
January 2024
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