Campfire Cones

If a campfire is in your weekend plans, then so should this delicious dessert. A simple sugar cone, loaded with flavors and textures that melt and mull together to make an ooey gooey treat to share in the glow of your cozy fire. What could be better on a summer of fall evening with friends? Easy to make at the campground, in the backyard, and even on the grill. Here’s what you need to get started:

Campfire Cones
inspired by Chef Jessica Bright

aluminum foil
sharpie marker
sugar cones
mini marshmallows
mini chocolate chips
salted pretzels
fresh berries
caramel
peanut butter
chopped candy bars
bananas
pineapple chunks
maraschino cherries
chopped cookies
ice cream (optional)

Directions
Let each person fill his or her cone with desired fillings. It’s a good idea to have at least 5 or 6 mini marshmallows in the mix to melt everything together. Once full, wrap the cone completely in foil and write the person’s name on the foil. Place wrapped cone in the outer perimeter of a campfire for about 3-5 minutes, or until marshmallows are completely melted. (These also work great on a hot grill. Cook for about 3 minutes!) Serve immediately as is or with a giant scoop of hard ice cream.

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Recipe: One Pot Pasta

Mrs. Fields Secrets One Pot Pasta
Today’s recipe is one that makes you scratch your head. How could anything that simple and easy taste so good? How could a delicious, made-from-scratch dinner be ready so fast? How can a simple pasta recipe possibly pack that much flavor? Once you try this recipe, you’ll include it in your regular dinner rotation so that you can contemplate this mystery over and over again.

One Pot Pasta

12 ounces dry spaghetti noodles
1 can (15 oz) diced tomatoes
1 medium yellow onion, julienned
5 cloves garlic, thinly sliced
1/4 teaspoon crushed red pepper flakes
2 teaspoons dried oregano leaves
2 cans (15 oz each) chicken or vegetable broth
2 tablespoons olive oil
1 bunch fresh basil, finely chopped
fresh parmesan cheese

Directions
Place dry noodles into a large pot. Add tomatoes, onion, garlic, red pepper, and oregano on top. Pour the two cans of broth over it all, followed by the olive oil, then cover and place over high heat until liquid comes to a boil. Remove lid, then stir ingredients and reduce heat to a simmer. Cover and cook for another 10 minutes over a low simmer, stirring every two minutes. Leave the lid off for the last four minutes to allow the sauce to reduce. Remove from heat and top with fresh basil and parmesan. Serve immediately. Makes 3-4 servings.

Recipe: Giant Cinnamon Roll Cake

Mrs. Fields Secrets Giant Cinnamon Roll Cake
We’re no strangers to the draw of Pinterest. (By the way, are you following us? Please do.) We see those incredible food photos, too, and feel the immediate urge to reproduce them ourselves. Today’s recipe is from a Pinterest crush that developed as soon as we read the caption “Giant Cinnamon Roll Cake.” It was time to turn this delectable idea into reality. The key to this recipe is patience. Let the dough rise long enough to become soft and elastic. Don’t rush. The result is a gorgeous cake that you can easily serve for dessert, breakfast, brunch, or a 3:00 snack.

Giant Cinnamon Roll Cake
adapted from Sally’s Baking Addiction

for the dough
2 3/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1 package (2 1/4 teaspoons) instant yeast
1/2 cup water
1/4 cup milk
3 tablespoons butter
1 egg

for the filling
4 tablespoons butter, softened to room temperature
1 1/2 tablespoons ground cinnamon
1/4 cup sugar

for the glaze
1 1/2 cup powdered sugar
1 tablespoon half-and-half or heavy cream
1 tablespoon pure maple syrup
1 teaspoon vanilla
1/4 teaspoon salt

Directions
Prepare dough by measuring 2 1/4 cups flour into a mixing bowl (reserving 1/2 cup for later), along with sugar, salt, and yeast, then stir until thoroughly mixed. Combine water, milk and butter in a microwave-safe bowl and heat until butter is just melted and liquid is hot to the touch, but not scalding (about 115 degrees). Pour milk mixture into the flour mixture and begin mixing with a dough hook. Add the egg to the dough and then sprinkle the reserved flour into the mixture while it’s mixing until dough is pulling away from the side of the bowl. Spray a separate bowl with nonstick spray and transfer dough into it to rise, covered, for about 30 minutes.

Next, prepare a flat surface with a sprinkling of flour and roll out dough to a large rectangle, about 12 x 15 inches. Using clean hands, spread the softened butter evenly over the surface of the dough, then sprinkle evenly with the cinnamon and sugar. Use a pizza cutter to trim any uneven edges, then cut dough into six two-inch strips. Prepare a 9-inch cake pan with nonstick spray. Loosely roll one strip and place in the center of the pan. Next, add each additional strip to the spiral to create a giant roll. (HINT: Loosely roll each strip to transfer to the pan, then unroll it around the center for easier transport.) When all the strips have been added. Loosely cover the cake and allow to rise in a warm spot for 60-90 minutes, or until double in size.

Preheat oven to 350 degrees. Remove covering and place cake in the oven for 30-35 minutes. After 15 minutes, check cake and cover with aluminum foil if the top is getting brown. Once cake completes baking, remove from oven and prepare glaze. Drizzle glaze over warm cake and allow to cool an additional 20 minutes before serving.

Recipe: Summer Tomato Salad

Mrs. Fields Secrets Summer Tomato Salad
It’s about that time of year when the tomatoes in your garden start going bananas. (Wait, can tomatoes go bananas?) It seems that every day there is a fresh new crop for picking, but what to do with all of them? This salad is your answer. You can add any variety of tomato you like, in any quantity, and serve it with virtually anything as a delicious summer side dish. Or, feel free to mix in some cooked orzo pasta and shredded chicken to turn it into a proper main course. No matter what, you’re about to find your favorite new use for all those beautiful ripe tomatoes.

Summer Tomato Salad

2 cups fresh tomatoes, diced
3 cups fresh corn, cut from the cob (about 4-5 ears)
1 cup crumbled gorgonzola cheese
1 bunch fresh chives, chopped
freshly ground pepper

Directions
Wash and dice tomatoes then add to a serving bowl. Add corn, cheese and chives, then toss until well mixed. Sprinkle with fresh ground pepper and give one more gentle toss. Chill until serving.

HINT: Add 2 cups cooked orzo pasta and 2 cups shredded rotisserie chicken to create a protein-rich main course.

HINT: Any sharp cheese will do: blue, feta, etc. Add your favorite to make it your own!

10 New Things to Roast on a Stick

Move over marshmallows and hot dogs, there’s much more to campfire cuisine! We’ve got 10 delicious ideas for your next cookout, so grab a stick and take note.

  1. Starburst Candy. Unwrap a piece, skewer it with a stick, and let it get warm and gooey before popping it in your mouth or squishing between two Vanilla wafers.
  2. Bacon. Weave a strip of bacon on your stick and let it roast to crispy perfection over open flames.
  3. Peeps. Okay, technically a marshmallow, but the sugary crust gets caramelized in the fire and makes the treat entirely new.
  4. Sea Scallops. Marinate first in lemon and sprinkle with kosher salt before roasting over the fire until edges are seared and crisp.
  5. Apples. Skewer a whole apple with a sturdy stick and roast over the fire until it starts to “sing” or whistle. Serve with cinnamon and brown sugar.
  6. Corn on the Cob. Use a sturdy stick to skewer an ear of corn and roast until you get a nice char. Delicious!
  7. Breadsticks. Wrap breadstick dough around a stick and roast until bread is puffy and golden brown.
  8. Asparagus. Drizzle with olive oil, salt and pepper, then roast asparagus over the fire until it glistens.
  9. Kielbasa. Spicy sausage is a perfect match for open flames. Roast until the juices start to burst and bubble out.
  10. String Cheese. Roast until bubbly on the outside and eat straight off the stick or between bread or crackers with a spoonful of marinara sauce.

Do you have a favorite food to roast on a stick? Share your ideas in the comments!

Recipe: Frozen Yogurt Covered Berries

Mrs. Fields Secrets Yogurt Berries Today we’ve got a perfect recipe for a sweet, tart summer treat and a great way to preserve those bushels of berries from an afternoon of berry picking or a stop at a roadside farm stand. These little gems are perfect for popping one or two at a time as you pass by the freezer, or serving as a refreshing snack on a hot afternoon. (And don’t worry, we won’t tell the kids that they’re healthy!)

Frozen Yogurt-Covered Berries

2 cups fresh berries (any combination of blueberries, raspberries or blackberries)
1 1/2 cups plain greek yogurt
2 tablespoons honey
1/2 teaspoon vanilla bamboo skewers or toothpicks

Directions
Wash berries, remove stems, and allow to dry completely on paper towels. Prepare a baking sheet or large plastic tray with parchment paper or a silicon baking sheet. Drizzle honey and vanilla into yogurt and stir until well combined. Skewer one berry at a time and dip in the yogurt. Thoroughly coat each berry, then transfer to the lined baking sheet and remove skewer. Repeat the process with the remaining berries, placing them a couple of centimeters apart. Once all the berries are coated, transfer the baking sheet or tray to the freezer and allow to freeze completely, about 1-3 hours. Once berries are completely frozen, remove them from the baking sheet and place them in a freezer-safe plastic bag or airtight container until ready to serve.

HINT: Substitute the greek yogurt, honey and vanilla with your favorite flavored yogurt. It will make a thinner, but sweeter coating.

Beat the Heat with 7 No-Cook Dinners

No Cook Dinners

 

If you can’t stand the heat, you don’t have to get out of the kitchen. We’ve gathered seven delicious no-cook dinners you can prepare without breaking a sweat. That’s one whole week of staying cool!

1. Lobster Rolls are the quintessential summer meal. In your kitchen or your picnic basket, you’ll want this in your meal rotation.
2. Sesame Lime Chicken Salad combines zesty flavors and textures tossed together for a light, but substantial meal.
3. Chicken and Dill Souvlaki has refreshing cool yogurt and cucumber paired with store-bought rotisserie chicken for a savory, fresh flavor.
4. Turkey Club Sandwiches are tall and tasty crowd pleasers for any age.
5. Chicken Salad Lettuce Cups are cold and crispy and absolutely addictive. We recommend doubling the recipe because everyone will want seconds.
6. Roast Beef Salad is so easy to pull together even on the busiest evenings. High quality deli meat is the key to success with this one.
7. Gazpacho is the official soup of summer. Raid the garden, include all your favorite summer veggies, and pair with a loaf of crusty bread. Delicious!

Do you have a favorite no-cook summer meal?

Recipe: Cinnamon Stuffed Scones

Mrs. Fields Secrets Cinnamon Stuffed Scones

Before you buy another scone at the coffee shop, give this recipe a try. No mixer needed, just a few wholesome ingredients (butter and sugar are wholesome, right?) and before you know it, you’ve got this delectable treat coming right out of your own oven. The cinnamon layer is sweet perfection, oozing out just enough to get your mouth watering. One recipe makes eight servings, enough for a brunch with friends or a week’s worth of morning indulgence.

Cinnamon Stuffed Scones

for the dough
1 1/2 cups all-purpose flour
2/3 cup whole wheat flour
1/3 cup packed brown sugar
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon cardamom
2/3 cup plain greek yogurt
1 egg white
3 tablespoons butter, melted
3 tablespoons milk (reserved for brushing)
coarse sugar (reserved for topping)

for the filling
1/3 cup granulated sugar
1/2 tablespoon cinnamon
1/2 tablespoon all-purpose flour
1 1/2 tablespoons butter, melted

for the glaze
1/3 cup powdered sugar
2 tablespoons milk

Directions
Preheat oven to 400 degrees. In a small mixing bowl, combine the filling ingredients to form a paste and set aside. In a large mixing bowl, prepare the dough by whisking together the flours, sugars, baking powder, baking soda, salt, cinnamon and cardamom. In a small bowl, stir the yogurt and melted butter together, then whisk the egg white in to completely combine. Add the yogurt mixture to the dry mixture and stir until dry and clumpy. Using your hands, knead dough for 1-2 minutes, or until it is consistent in texture. Divide dough in half. Prepare a baking sheet with parchment paper or a silicon baking mat. Form each half of the dough into a flat, circular disc, about 1-inch thick. Place one on the prepared baking sheet. Spread cinnamon filling evenly over the top of the first disc, then top it with the other. Mold the outer edges together with your fingers to prevent filling to spilling out. Using a sharp knife, cut the dough into eight even wedges, but do not remove them from the circle. (This will make cutting and serving easier after it has baked.) Brush the outside with milk, then generously sprinkle with coarse sugar. Bake for 14-18 minutes, or until golden brown. Remove from oven to cool. Prepare the glaze by mixing powdered sugar and milk together to create a thick, but pourable drizzle. While still warm, drizzle glaze over the top of the scones. Cut into pre-scored wedges and serve.

Recipe: Watermelon Pie

Mrs. Fields Secrets Watermelon Pie
Everything you love about summer is contained in this delicious pie. It’s a sweet, cool, refreshing reprieve from the hot summer sun. No artificial watermelon flavoring found here, this pie is made with real watermelon juice, which gives it the most amazing authentic flavor. It’s a light summer dessert you’ll enjoy again and again. Pair it with your favorite crumb crust, a bit of whip cream, and put your feet up for a while to enjoy. Better yet, find a hammock.

Watermelon Pie

2 prepared pie crusts (graham cracker or vanilla wafer)
5 cups pureed, strained watermelon juice (approximately half of a large watermelon)
4 envelopes unflavored gelatin (1 oz. total)
1 lemon, zested and juiced
1/2 cup sugar
1/2 cup heavy cream

Directions
Separate two cups of watermelon juice into a microwave-safe container and pour the gelatin packets on top. Allow the gelatin to bloom for about 2-3 minutes. In a mixing bowl, combine the remaining three cups of watermelon juice with lemon zest, lemon juice, sugar and cream. Whisk until sugar is completely dissolved. Place the gelatin/juice mix in the microwave and heat for two minutes on high, stirring midway to help dissolve the gelatin entirely. Slowly whisk the warm gelatin mix into the other mixture. Once combined, pour into the prepared pie crusts and refrigerate several hours or overnight. Serve chilled with whipped cream.

Recipe: Deep Fried Pickles with Spicy Dipping Sauce

Mrs. Fields Secrets Fried Pickles
We’re rounding out our Favorite Fair Food Series (see Deep Fried Oreos and Funnel Cake) with a delicious snack that is perfect for sharing with friends. Deep fried pickles have everything going for them: sweet, spicy, crunchy, salty. The key is to use a good quality pickle. Choose your favorite variety (we recommend a sweet and spicy brine), and make a batch for your next party or movie night in. (And don’t forget the spicy, tangy dipping sauce.) They are blue-ribbon worthy and downright addictive!

Deep Fried Pickles with Spicy Dipping Sauce

2 cups sliced pickles, drained
1/2 cup flour
2 teaspoons cajun seasoning
1/2 teaspoon pepper
1/2 teaspoon baking soda
1/2 cup water
pinch of salt
2 quarts peanut oil

Spicy Dipping Sauce
1/2 cup mayonnaise
1 teaspoon hot sauce
1 tablespoon ketchup

Directions
Heat oil to 375 degrees. In a mixing bowl, stir flour, cajun seasoning, pepper, baking soda and salt together. Whisk in the water and stir until no lumps appear. In a small bowl, combine the dipping sauce ingredients and set aside. Dredge half of the pickles in the batter and place in the hot oil. Fry until golden brown on both sides and remove to drain on paper towels. Repeat with remaining pickles. Serve warm with dipping sauce.

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