EDIBLES
Find Comfort in a One-Pot Pie
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(Family Features) That first day of chilly weather always feels the coldest before you’re accustomed to it, and an easy, warm, filling meal can help hit the spot. Better yet, this rendition of Shepherd’s Pie is made with just one pot so cleanup can be a snap.
Visit Culinary.net for more one-dish meal ideas that bring comfort to cool days.
Shepherd’s Pie
Recipe courtesy of “Cookin’ Savvy”
Servings: 8-12
- 1 pound ground beef
- 6 medium potatoes, peeled
- 2 teaspoons thyme, divided
- salt, to taste
- pepper, to taste
- 1 tablespoon onion powder
- 1 can (6 ounces) tomato paste
- 1/2 cup beef broth
- 1 tablespoon garlic powder
- 1/4 cup heavy cream
- 1 bag (12 ounces) frozen mixed veggies
- Heat oven to 350 F.
- In Dutch oven, brown ground beef and drain fat.
- Boil potatoes until fork tender and mash them. Add 1 teaspoon thyme, salt and pepper, to taste, and set aside.
- Place ground beef back in Dutch oven and mix in onion powder, tomato paste, beef broth, garlic powder, cream and remaining thyme. Season with salt and pepper, to taste. Mix in frozen veggies.
- Cover meat mixture with potatoes and bake 25-30 minutes.
SOURCE:
Culinary.net
EDIBLES
Start the day by sharing a heartwarming breakfast
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(Family Features) A cozy morning at home sharing a delicious breakfast – for many families, it’s a picture of perfection. Whether your brunch favorites include pastries and pancakes or fruits and French toast, enjoying a meal together is a heartwarming way to start the day.
Now, you can savor all your favorite flavors inspired by wish kids. These Bananas Foster French Toast and Peanut Butter and Apple breakfast recipes are made with the freshness and irresistibly soft texture of Butterbread from Nature’s Own, which partnered with Make-A-Wish on a $500,000 donation to highlight and support wish kids through 2026.
Since 1980, the global nonprofit has granted more than 375,000 wishes in the U.S. to children with critical illnesses, helping them build the strength and hope needed to fight their illnesses. Granted wishes can be life-changing, bringing a sense of normalcy to families that can impact entire communities.
To celebrate the partnership, the Slice of Hope Campaign was launched, introducing in-store displays as well as a digital “Well Wish Wall” where shoppers can submit their well wishes for kids to see.
Special-edition bread loaf packaging also highlights the collaboration by sharing inspiring stories from three wish kids: Addison, who fulfilled her dream of experiencing the wonders of Pearl Harbor; Aden, who ventured out for an epic fishing trip; and Joanna, born with an adventurous spirit that wouldn’t rest until she learned to surf the breathtaking shores of Hawaii.
“We are truly honored to partner with Make-A-Wish on this meaningful two-year journey, committing to help grant life-changing wishes,” said Krystle Farlow, senior director of brand management for Nature’s Own. “Together, we hope to continue to inspire and spread goodness, one wish at a time.”
To learn more about the campaign, visit naturesownbread.com/make-a-wish.
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Bananas Foster French Toast
Total time: 30 minutes
Servings: 4
French Toast:
- 4 cups half-and-half
- 1 teaspoon cinnamon
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1/4 stick butter
- 1 loaf Nature’s Own Butterbread
Bananas Foster Sauce:
- 1/2 stick butter
- 1 1/2 cups brown sugar
- 1 teaspoon cinnamon
- 3 bananas, sliced lengthwise and quartered
- To make French toast: In mixing bowl, combine eggs, half-and-half, cinnamon, sugar and vanilla. Beat until well blended.
- On nonstick griddle or griddle pan on medium heat, melt butter.
- Dip each bread slice into egg mixture until fully coated (two times each). Place on griddle and cook until each side is slightly brown.
- To make bananas foster sauce: Melt butter and brown sugar together; add cinnamon. Once melted into caramel, add sliced bananas.
- Continue spooning sauce over bananas in pan.
- Plate French toast and spoon bananas with sauce on top of each French toast stack.
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Peanut Butter and Apple
Total time: 10 minutes
Servings: 1
- 2 tablespoons peanut butter
- 1 slice Nature’s Own Butterbread
- 1/2 apple, thinly sliced
- 1 teaspoon honey
- Spread peanut butter on one side of bread.
- Arrange apple slices on top of peanut butter.
- Drizzle honey over apple slices.
SOURCE:
Nature’s Own
EDIBLES
Pink fluff to fancy aspic, Jello has a place in every home
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I have a love/hate relationship with Jello that takes me back to 1986, when I was an exchange student in Hamburg, West Germany.
My host mother was passionate about preparing elaborate aspic dishes, turning our dinners into delightful culinary experiences. Using molds shaped like pork chops and fish, she crafted colorful aspics filled with pickles, ham, carrot medallions, and boiled eggs, all artfully arranged in slightly sour gelatin. It always amazed me how she transformed simple ingredients into beautiful creations served with lettuce or sauerkraut.
One memorable night, she made a fish aspic with smoked herring, pickles, radishes, and boiled eggs. The tomato-based gelatin disguised the fish, which was perhaps a blessing! These aspic meals were often our main course, with our largest meal at midday, and they remind me of the warmth and joy of sharing food and culture around the table.
My mom, Gayle Storey, had a typical 1970s recipe for Jello salad that stood out at the dinner table. She loved using her colorful Tupperware mold to create it.
Read the Love and Luck food column by Suzanne Storey in Thursday’s On The Table feature in The Bowie News.
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EDIBLES
Serve simple deliciousness at your next get-together
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(Family Features) If a versatile, easy and economical recipe is just what you need for game day, get-togethers or stress-free evenings at home, these Mini Beef Wellingtons are perfect for you. Enjoy them as a meal with favorite sides or serve as an appetizer the next time you play host.
Visit Culinary.net to find more appetizers, meals, snacks and sides for any occasion.
Watch video to see how to make this recipe!
Mini Beef Wellingtons
Recipe courtesy of “Cookin’ Savvy”
Mushroom Sauce:
- 1 can (14 ounces) mushrooms
- 1 1/2 cups chicken broth
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon garlic powder
- salt, to taste
- pepper, to taste
- 1/2 cup heavy cream
- 8 ounces beef tenderloin steaks, cubed
- 1 package (17 ounces, 2 sheets) puff pastry
- water
- garlic and herb spreadable cheese
- 1 package (2 1/2 ounces) real bacon pieces
- mashed potatoes, for serving
- To make mushroom sauce: In blender, blend mushrooms and chicken broth; set aside.
- In skillet over medium heat, melt butter and mix in flour. Slowly add mushroom broth while stirring. It should start to thicken; if it doesn’t, add 1 tablespoon flour and stir well.
- Add garlic powder and salt and pepper, to taste. Mix in heavy cream while continuing to stir. Remove from heat and set aside.
- Heat oven to 400 F.
- Cube steaks and place in bowl then cover and mix well with 1 cup mushroom sauce.
- Cut each puff pastry into six squares for 12 total. Use water to moisten each corner of squares and bring them together, forming small box shape. Place 1 heaping tablespoon meat mixture into each pastry square.
- Place squares on parchment paper-covered cookie sheets and bake 15 minutes.
- Spoon spreadable cheese over hot squares and top with bacon pieces.
- Serve with mashed potatoes and use leftover mushroom sauce as gravy.
SOURCE:
Culinary.net
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