Friday, June 9, 2023

Family favorite recipes

Bailey Woodean
Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Breakfast Quesadillas

This recipe is proof that quesadillas are a deliciously versatile food. I definitely recommend salsa, hot sauce, or the popular Ortega Taco Sauce as sauce options for this recipe.

  • 2 eggs beaten
  • salt & pepper to taste
  • 2 flour tortilla shells
  • 2 slices bacon crumbled (and/or cooked, crumbled sausage)
  • 1/2 cup Mexican blend or Monterey Jack cheese shredded, divided
  • salsa and sour cream to taste
Breakfast Quesadillas
  1. In a large skillet, scramble the eggs (add salt and pepper to taste).
  2. Spray skillet or griddle with cooking spray and heat over medium-high heat. Place one tortilla on the skillet or griddle and heat on one side.
  3. When the tortilla is hot, flip and add half of the cheese.
  4. Add scrambled egg and distribute evenly.
  5. Add bacon over the top.
  6. Sprinkle on remaining cheese and top with remaining tortilla. Cook for about 1 minute or until the cheese starts to melt, then CAREFULLY flip (you don’t want all the egg falling out).
  7. When the cheese is melted and the tortilla is golden brown, remove from the pan. Cut into quarters with a pizza cutter and serve with sour cream and/or salsa.

Family favorite cheeseburger pasta

Family-Favorite Cheeseburger Pasta

This recipe brings up a little nostalgia from my childhood when my mom, a busy single mom of two, would need to whip up dinner in a hurry. She often would turn to the boxed dinner kit, Hamburger Helper.

  • 1-1/2 cups uncooked whole wheat penne pasta
  • 3/4 pound lean ground beef (90% lean)
  • 2 tablespoons finely chopped onion
  • 1 can (14-1/2 ounces) no-salt-added diced tomatoes
  • 2 tablespoons dill pickle relish
  • 2 tablespoons prepared mustard
  • 2 tablespoons ketchup
  • 1 teaspoon steak seasoning
  • 1/4 teaspoon seasoned salt
  • 3/4 cup shredded reduced-fat cheddar cheese
  • Chopped green onions, optional
Family favorite recipes
  1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain pasta; add to meat mixture.
  2. Stir in the tomatoes, relish, mustard, ketchup, steak seasoning, and seasoned salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  3. Sprinkle it with cheese. Remove from the heat; cover and let stand until cheese is melted. Garnish with green onions if desired.

Family favorite peach pecan cobbler

Peach cobbler is often referred to as a family favorite dessert. I have personally never tried it but, I am very interested in this particular recipe which includes pecans as well as peaches.

  • ¾ cup of sugar
  • 1 tablespoon cornstarch
  • ½ teaspoon ground cinnamon
  • ¼ cup of water
  • 4 ½ cups sliced, peeled peaches (about 1-1/2 pounds)
  • 1 cup self-rising flour
  • 1 teaspoon sugar
  • ¼ cup shortening
  • ⅓ cup buttermilk
  • 2 tablespoons butter or margarine, melted
  • 2 tablespoons brown sugar
  • ½ cup chopped pecans
  • Vanilla ice cream (optional)
Family favorite recipes
  1. In a medium saucepan, combine the 3/4 cup sugar, the cornstarch, and cinnamon; stir in water. Cook and stir until thickened and bubbly. Add peaches; return to boiling. Reduce heat and cook for 2 minutes more. Keep warm over very low heat.
  2. In a medium bowl, combine flour and the 1 teaspoon sugar. Cut in shortening until the mixture resembles coarse crumbs. Add buttermilk and stir until just moistened. Turn out onto a lightly floured surface. Knead dough gently for 10 to 12 strokes. Roll into a 9×6-inch rectangle.
  3. Combine butter and brown sugar. Spread over dough to within 1/2 inch of the edge. Sprinkle pecans evenly overall. Roll up dough jelly-roll style, starting with a short side. Cut crosswise into six 1-inch pieces.
  4. Pour hot peach mixture into an 8x8x2-inch (2-quart square) baking dish. Place pecan rolls on top. Bake in a 400 degree F oven for about 25 minutes or until golden brown. Cool for about 30 minutes and serve warm, with a scoop of ice cream, if you like. Makes 6 servings.

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