Creative Cooking Ideas

What You Need:

2/3 c butter flavored syrup
2 1/2 c toasted rice cereal
1 pt chocolate ice cream
1 pt mocha or coffee flavored ice cream
1/3 c chopped pecans
1 c whipped topping
Aluminum foil

How to Make It:

Place a small sauce pan over medium heat.
Add the syrup and bring to a boil.
Reduce heat to low and simmer 2 minutes being sure to stir often.
Place the cereal in a large bowl.
Pour the syrup over the cereal.
Mix together with a rubber spatula making sure to completely cover the cereal.
Very lightly butter a 9-in pie plate.
Press cereal mixture into bottom and up the sides of the pie plate.
Freeze 30 minutes.
Place chocolate ice cream in the refrigerator to soften so it will be easier to spread.
Remove the cereal crust from the freezer.
Spread the chocolate ice cream over the cereal crust.
Return to freezer until ice cream becomes firm again.
Soften the mocha or coffee ice cream.
Add the pecans and stir together well.
Spread over the chocolate ice cream in the pie.
Return to the freezer until firm.
Remove and wrap tightly in freezer wrap until ready to serve.
Before serving, top with the whipped topping.

What You Need:

1 T chili powder
1 tsp oregano
1 tsp light brown sugar
1/2 tsp cayenne
1/4 tsp pepper
1 2-1/2 lb center cut ham steak about 1-1/2 inches thick
1 T unsalted butter, melted

How to Make It:

In a small bowl, blend together the chili powder, oregano, brown sugar, cayenne, and pepper.
Brush both sides of the ham steak with the melted butter.
Sprinkle both sides with the chili powder mixture being sure to press into the meat.
Heat grill to medium temperature.
Grill 13 minutes turning once during cooking time.

Add some scrambled eggs and fried potatoes for the perfect Sunday morning brunch. When grilling a ham steak, be sure it’s a least 1 inch thick. This will insure that the outside becomes crispy without drying out the center of the meat.

What You Need:

2 lbs lean ground beef
2 onions, minced
2 garlic cloves, minced
2 T parsley, chopped
1 tsp ground coriander
1 tsp ground cumin
2 tsp salt
1 tsp pepper
2 flat metal skewers

How to Make It:

Place the ground beef in a food processor.
Add the onion, garlic, and parsley.
Process until mixture becomes smooth.
Remove and place in a large mixing bowl.
Add the coriander, cumin, salt, and pepper to the mixture.
Mix all the ingredients together well.
Form the mixture into two meatloaves.
Run the skewers through the center of each loaf.
Heat the grill to medium high.
Place the loaves on the grill and cover.
Cook 20 minutes turning over half way through the cooking time.

What You Need:

3 T olive oil
1 T chili powder
1 T cumin
2 tsp cracked black peppercorns
1 tsp garlic powder
1 tsp oregano
1 (2 lb) flank steak about 3/4 inch thick
8 (8 in) flour tortillas
2 c Monterey Jack cheese, shredded
4 c lettuce, shredded
2 c chunky salsa
1 c sour cream

How to Make It:

In a small bowl stir together the olive oil, chili powder, cumin, peppercorns, garlic powder, and oregano.
Remove any fat from the steak.
Place the olive oil rub on both sides of the steak. Be sure to press it into the meat with your fingertips.
Place the steak in a zip lock bag and seal.
Refrigerate at least 4 hours.

When you’re ready to start the grill:

Allow the steak to stand at room temperature at least 20 minutes.
Heat the grill to high.
Grill the steak 12 minutes for medium turning once while grilling. Adjust the time if you prefer your meat well done.
Remove the steak and allow it to rest 10 to 15 minutes.
Cut the steak into strips.
Wrap the tortillas in aluminum foil and place on the grill.
Warm the tortillas for 2 minutes.
Remove and place on a flat surface.
Layer steak strips down the middle of each tortilla.
Top with the cheese, lettuce, and salsa.
Add a dollop of sour cream on top.
Fold the sides of the tortilla over to form a taco.
Serve immediately.

Warming the tortillas in aluminum foil will keep the tortillas from toasting. For toasted tortillas place them directly on the grill grate for about 15 seconds. Then flip and toast the other side for 10 seconds longer.

Tired of spending hundreds of dollars at the grocery store every week buying the same things over and over? The items that you have on hand determine how far your food will go. Filling your cabinets or pantry with a few useful staples can mean the difference between a trip to the grocery store each and every week versus once or twice a month. Stocking up on just a few choice items is all you need to create wonderful meals.

1. Flour.

Flour is a starter item for many recipes. You can add it to some water and make gravy in the pan for many meat dishes. Flour is used to make bread (biscuits, rolls, loaves) and to coat chicken. It can also be used to coat a round or square cake pan to prevent the cake from sticking. Of course, a favorite use for flour is in yummy cookie recipes.

2. Rice.

If your family enjoys eating rice, consider buying a fifty pound bag from a grocery store or membership club. Rice is a side dish, but it doesn’t have to be plain. It can be jazzed up with veggies to accompany dinner. Just add evaporated milk and some sugar to a bowl of rice. Warm it in the microwave to create a sweet dessert dish. Another popular dessert is rice pudding. Rice can also be mixed with leftover meat and a cream soup to form a casserole. Rice has many uses and you’re sure to find a few that your family will love.

3. Pasta.

There are many different pasta choices and all have great uses. Manicotti can be stuffed with tomato sauce and cheese. Macaroni can be used to make a creamy salad and is great combined with cheese or spaghetti sauce. Spiral pasta is used in many different pasta salads. Spaghetti can be used in a casserole topped with cheese or in the traditional way with tomato sauce and meat.

4. Spices.

There are other ways to season food besides salt and pepper. In fact, many spices taste better than salt. Cayenne pepper, chili powder, nutmeg, cinnamon, oregano, and garlic powder are all useful tools in your flavor arsenal to give foods a fresh new taste.

5. Beans.

Beans can top your salad (edamame), make an awesome dip (black beans), and go well with grilled foods (baked beans). They provide a good source of protein with very little fat. Beans are good in soups, stews, and over rice for a simple yet filling meal.

Do you have these staples in your kitchen? You can probably think of several more that will enhance your pantry and save money. Even if someone in your family has food allergies, you can stock up on the particular flours and pastas that your family uses on a regular basis. Start by stocking up on these five food items and gradually grow your own list of basic kitchen staples that are versatile and economical.

What You Need:

2 lbs ground chuck
Wax paper
Freezer paper
Butter or margarine

How to Make It:

Shape the ground chuck into four-inch patties.
Place the wax paper on a flat surface.
Place a patty on the wax paper.
Add a piece of wax paper to the top of the patty.
Add another patty.
Continue until all the patties are stacked alternating back and forth between the patties and wax paper.
Be sure to end with the wax paper on top.
Wrap in the freezer paper and secure tightly.
Freeze for up to 2 months.

When ready to use place the butter in a skillet.
Heat on medium heat until butter is melted.
Add the patties.
Cook 7 minutes.
Flip and cook an additional 7 minutes or until the meat is as well done as you like.