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You can breathe easy tonight with this menu. Dinner can be cooked in under an hour. Everyone will love the BBQ beef sandwiches and mac and cheese.  – Pat

TANGY BARBECUED BEEF SANDWICHES

1 1/2 pound ground beef

1 large onion, chopped

3/4 cup ketchup

2 tablespoons brown sugar

2 tablespoons water

2 tablespoons Worcestershire sauce

2 tablespoons prepared mustard

2 teaspoons white vinegar

1/4 teaspoon salt

6 hamburger buns

In a Dutch oven, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink. Break up beef into crumbles, stir in next six ingredients and heat through. Serve on buns.

BISTRO MAC & CHEESE

1 package (16 oz.) uncooked elbow macaroni

5 tablespoons butter, divided

3 tablespoons flour

2 1/2 cups milk

1 teaspoon salt

1/2 teaspoon onion powder

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

1/2 cup crumbled gorgonzola cheese

3 ounces cream cheese, softened

1/2 cup sour cream

1/2 cup seasoned breadcrumbs

Cook macaroni according to package directions; drain. Meanwhile in a Dutch oven, melt 3 tablespoons butter over low heat. Stir in flour until smooth; gradually whisk in milk and seasonings. Bring to a boil, stirring constantly. Cook and stir two minutes or until thickened. Reduce heat and stir in cheeses until melted. Stir in sour cream. Add macaroni and toss to coat. In a small skillet, heat remaining butter over medium heat. Add breadcrumbs. Cook and stir until golden brown and sprinkle over top.

THYME ZUCCHINI SAUTÉ

1 tablespoon olive oil

1 pound medium zucchini, quartered lengthwise and halved

1/4 cup finely chopped onion

1/2 cup vegetable bouillon cube, crushed

2 tablespoons minced fresh parsley

1 teaspoon fresh thyme

In a large skillet, heat oil over medium-high heat. Add zucchini, onion and bouillon; cook and stir 4-5 minutes or until zucchini is crisp-tender. Sprinkle with herbs.

PEACHES ‘N’ CREAM BARS

1 tube (8 oz.) refrigerated seamless crescent dough sheet

1 package (8 oz.) cream cheese, softened

1/2 cup sugar

1/4 teaspoon almond extract

1 can (21 oz.) peach pie filling

½ cup flour

1/4 cup brown sugar

3 tablespoons cold butter

1/2 cup sliced almonds

Preheat oven to 375 degrees. Unroll crescent dough sheet into a rectangle. Press onto bottom and slightly up sides of a greased 13×9 inch baking pan. Bake five minutes. Cool completely on wire rack. In a large bowl, beat cream cheese, sugar and extract until smooth. Spread over crust. Spoon pie filling over cream cheese layer. In a bowl, whisk flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in almonds and sprinkle over peach filling. Bake 25-28 minutes or until edges are golden brown. Cool in pan on wire rack. Cut into bars. Store in an airtight container in the refrigerator.

Food facts & TRIVIA

• To keep potatoes from budding, place an apple in the bag with the potatoes.

• To prevent egg shells from cracking, add a pinch of salt to water before hard-boiling.

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