Recipe: Old Glory Cheesecake

Estimated Cost:  $14.00

Cake Prep Time:  45 minutes

Prep Time:  20 minutes

Refrigeration Time:  4 hours

Serves:  20

2013 will be the third 4th of July I prepared this wonderful dessert.  I originally found this recipe on the Kraft website.  I found no need to tweak the ingredients, but the instructions were terrible.  I did my best to make them a little easier to follow.  Don’t let the combined preparation times scare you away from this recipe.   Expect to spend about 30 minutes in the kitchen, the rest is baking and refrigeration times.

1 pkg. pound cake mix, baked, cooled, and cut into 10 slices
4 cups fresh strawberries, divided
1-1/2 cups boiling water
2 pkg. (3 oz. ea.) strawberry flavored gelatin (Jello)
Ice cubes
1 cup cold water
1-1/3 cups blueberries, divided
2 pkg. (8 oz. each) cream cheese, softened
1/4 cup sugar
1 tub (8 oz.) frozen whipped topping, thawed

1. Prepare the pound cake mix as directed on package. Be sure to follow the directions for baking the pound cake in a loaf pan. Once baked and cooled, slice pound cake into 10 even slices; set aside. **Note: the ingredients for preparing the pound cake mix were not included in the recipe above as they will differ from mix to mix.

2. Slice 1 cup of the strawberries, trying for 3 or 4 slices per berry. Slice the remaining strawberries in half. Keeping the two types of sliced strawberries seperated; set aside.

3. In a large-bowl combine both gelatin mixes and the boiling water; stir 2 minutes until completely dissolved.

4. Add enough ice to the cold water to measure 2 cups. Add the ice and cold water to the hot gelatin mixture; stir until ice is completely melted. Refrigerate 5 minutes, or until slightly thickened.

5. Line the bottom of a 13×9-inch dish with the sliced pound cake.

6. Add sliced strawberries (NOT the halved ones) and 1 cup of the blueberries to the thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm.

7. In a large-bowl beat the cream cheese and sugar with a whisk until well blended. Stir in whipped topping; spread mixture over gelatin. **Note: I prefer using an electric mixer, in place of the whisk, for this step.

8. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars. If you are like me, just take a peek back at the photo at the top of the recipe for a visual guide.

Mike’s comments:

Happy Independence Day – thanks to all the men and women today, and yesterday, who’ve fought to ensure we can still celebrate it.

Recipe: Tex-Mex Burgers with Cajun Mayo

Estimated Cost:  $8.00

Prep Time:  25 minutes

Grill Time:  15 minutes

Serves:  4

I love full-flavored burgers and these are some of the tastiest I’ve ever eaten; combined with the Cajun Mayo, this recipe is off the hook!  I believe I’ve been asked for the recipe every time I’ve served them.

Cajun Mayo:

1 cup mayonnaise
2 tsp. Cajun spice blend

Tex-Mex Burgers:

1 1/3 lbs. ground beef, sirloin
1 jalapeno pepper, seeded and chopped
1/2 cup white onion, chopped
1 clove garlic, minced (how to)
1 Tbs. 1 tsp. Worcestershire sauce
4 slices pepper-jack cheese
4 hamburger buns, split
4 leaves lettuce
4 slices tomato

1. In a small bowl combine the mayonnaise and 2 tsp. of Cajun spice blend; mix to combine; refrigerate until needed.

2. In a large bowl, mix together the ground sirloin, jalapeno pepper, onion, garlic, 1 tablespoon Cajun spice blend, and Worcestershire sauce using your hands. Divide into 4 balls, and flatten into patties. Refrigerate patties until ready to grill. **Tip: I like to prepare my patties before lighting the grill. The extra chill time helps them stay together while on the grill.

3. Prepare the grill for medium-high heat.

4. Once the coals are ready, lightly oil the grilling surface, and place the patties on the grill. Cook for about 5 minutes per side, or until they reach the doneness your desire. During the last 2 minutes, lay a slice of cheese on top of each patty.

5. Spread the seasoned mayonnaise onto the insides of the buns. Put burgers in the buns, and top with lettuce and tomato to serve.

Mike’s comments:

You don’t have to make your own Cajun spice blend. There are many different blends available at the grocery store, including Slap Ya Mama Original Blend Cajun Seasoning, which I’ve used with excellent results.

Recipe: Tuscan Grilled Corn Salad

Estimated Cost:  $6.50

Prep Time:  20 minutes

Grill Time:  5 – 10 minutes

Serves:  6

This grilled, summer panzanella variation may forego the traditional anchovies but does not forego any of the wonderful Tuscan flavor.

Salad:

6 to 8 (3/4-inch thick) slices crusty French or Italian bread
3 ears corn, shucked
3 lg. ripe tomatoes, cut into 3/4-inch cubes
1/2 sm. red onion, thinly sliced
1/4 cup fresh basil, chopped

Dressing:

1/3 cup olive oil
1/4 cup white vinegar
2 cloves garlic, minced (how to)
1/2 tsp. sugar
1/2 tsp. salt
salt and pepper to taste

1. Prepare grill for medium heat.

2. Grill corn and bread slices over medium heat until bread is lightly toasted and corn is lightly charred; remove and let cool.

3. Cut bread into 3/4-inch cubes (you should have approx.6 cups) and cut corn away from cob. Place in a large bowl with tomatoes, onion and basil.

4. In a small bowl, whisk together oil, vinegar, sugar, and garlic; drizzle over salad and toss well to coat. Season with salt and pepper. Best served at room temperature within 1 hour.

Mike’s comments:

To save a little time on grill day prepare the dressing in advance. Simply refrigerate it in a clean jar. Dressing will keep for at least 2 or 3 days.

What could make a salad yummier then dressing soaked chunks of rustic Italian bread? YUM!

Recipe: Asian Grilled Sausage and Fruit Kabobs

Estimated Cost:  $7.00

Prep Time:  10 minutes

Grill Time:  6 minutes

Serves:  4

Sausage and fruit make a really nice alternative to the more standard grilled kabob combos.  The orange marmalade and Chinese five-spice powder gives these kabobs a really nice Asian flair. 

1 pkg. (16 oz.) smoked sausage, cut into 1-inch pieces
3 apricots, pitted and cut into quarters
1 ripe plum, pitted and cut into 1-inch chunks
1 ripe peach, pitted and cut into 1-inch chunks
3 Tbs. sweet orange marmalade
1 Tbs. Chinese five-spice powder

1. Prepare outdoor grill for covered grilling, over medium heat. If you are using wooden skewers, soak them in water for at least 15 minutes.

2. Meanwhile, alternately thread kielbasa, apricots, peaches, and plums onto 4 to 6 long skewers.

3. In a small-bowl combine the marmalade and five spice powder; mix to combine.

4. Place skewers on hot grill rack. Cover grill and cook 5 minutes or until kielbasa browns and fruit chars slightly, turning skewers occasionally.

5. Uncover grill. Brush marmalade mixture all over kielbasa and fruit. Cook 1 to 2 minutes longer, turning occasionally.

Mike’s comments:

It’s important you grill these kabobs over medium heat, to ensure the more delicate fruit does not overcook. For tips on gauging grill temperatures when using charcoal, visit my link:

Charcoal Grilling 101 Pt. 1

Recipe: Easy Chicken Stock

Estimated Cost:  $2.00

Prep Time:  15 minutes

Cook Time:  4 hours

Serves:  4 – 6 cups stock

Having refrigerated (or frozen) chicken stock on hand can jump start so many recipes.  Not only does it speed up preparation time, homemade chicken stock just adds extra love into whatever you are cooking.  
I use a lot of precooked rotisserie chickens in my recipes, many of which are already available here at Kitchen Survival.  I NEVER throw away the carcass of the bird before making up a batch of chicken stock.

Leftover bones and skin from a cooked or raw chicken carcass
1 lg. onion, chopped
3 stalks celery, chopped (include some leaves)
1 large carrot, chopped
1 tsp. parsley
1 1/2 tsp. salt
1/4 tsp. pepper

1. Put chicken carcass (including skin) into a large stock pot and cover with cold water. Add onion, celery, carrot, parsley, salt, and pepper.

2. Bring to a boil and immediately reduce heat to bring the stock to a simmer. Simmer uncovered at least 4 hours, occasionally skimming off the foam that comes to the surface.

3. Remove the bones and strain the stock.

4. Stock may be refrigerated (for up to 10 days) or frozen for future use.

Mike’s comments:

I always freeze my chicken stock in 1 cup portions using Ziploc containers. You can thaw it in minutes, either on the stove or microwave. In this way you don’t risk letting your hard work spoil in the fridge.

Recipe: Buffalo Chicken Sliders

Estimated Cost:  $8.00

Prep Time:  15 minutes

Cook Time:  2 minutes

Serves:  4 (12 sliders)

Serving, and eating, sliders is so much fun.   From start to finish this delish recipe takes under 20 minutes!

1/4 cup butter
1/4 cup honey
1/2 cup hot sauce
1 precooked rotisserie chicken, shredded
12 slider buns
3 stalks celery, thinly sliced (optional)
Bleu cheese dressing (optional)

1. In a sauté pan, combine butter, honey and hot sauce; cook over medium heat. Stir until butter is melted and honey is dissolved.

2. Remove skin from chicken and shred the meat.

3. Add shredded chicken to sauce; toss to coat chicken evenly and heat.

4. Spoon chicken mixture onto buns. Top with celery and Bleu cheese dressing if desired.

Mike’s comment’s:

To make this recipe even faster, simply substitute 1 cup of your favorite buffalo wing sauce in place of the butter, honey and hot sauce. Heat it up in the sauté pan and continue to step 2 as listed.

The thinly sliced celery and Bleu cheese make excellent condiments for these super-groovy Buffalo Chicken Sliders. For something wonderfully different try topping the sliders with Pineapple Coleslaw (recipe).

Don’t just throw away the leftover chicken carcass. Use it to make some homemade chicken stock (recipe) to keep in the fridge or better yet, a batch of Carol’s Easy Chicken Vegetable Soup.

Recipe: Chocolate Eclair Cake

Estimated Cost:  $10.00

Prep Time:  30 minutes

Initial Chill Time:  2 hours

Final Chill Time:  Overnight

Serves:  14

The only thing hard about making this yummy dessert is waiting for it to chill in the fridge overnight.  This cake could not go together more easily.  The results are decadent.

1 Tbs. butter, softened
1 box (14.4 oz.) graham crackers
2 boxes (3.4 oz.) instant vanilla pudding
3 cups cold milk
1 carton (8-oz.) whipped topping
3 Tbs. cocoa
1 1/2 cups powdered sugar
3 Tbs. butter, softened
3 Tbs. cold milk
3 Tbs. light corn syrup
2 tsp. vanilla

1. Using 1 tablespoon butter, grease a 9×13-inch glass baking dish.

2. Line bottom of dish with whole graham crackers (do not crush). Break crackers into smaller pieces as needed.

3. In a large-bowl combine the pudding and 3 cups milk; beat for 2 minutes; fold in whipped topping. Note: I’ve always find it best to use an electric mixer (stand or handheld) for this step.

4. Pour half of the pudding mixture over graham crackers in dish. Place another layer of graham crackers over the pudding. Pour remaining pudding over the second layer of graham crackers. Place a third layer of graham crackers over the second layer of pudding. Refrigerate 2 hours before frosting.

5. In a medium-bowl combine cocoa, powdered sugar, 3 tablespoons butter, 3 tablespoons milk, corn syrup, and vanilla; beat until smooth. Note: I’ve found this step comes out best when you use an electric mixer as well.

6. Spread frosting on top of graham crackers. Refrigerate overnight.

Mike’s comments:

This is a conversion of a recipe my mother used to make many years ago. It won’t last in your fridge more then 2 days, of that I promise!

Recipe: Easy Crunchy Taco Salad

Estimated Cost:  $11.00

Total Time:  30 minutes

Serves:  10

I’ve made variations of this salad for years.  It used to be my standby addition to the company potlucks back when I spent most of my day in a cube.  I always got positive feedback in our post-potluck-productivity meetings.

1 lb. lean ground beef
1 pkg. taco seasoning mix
1 head iceberg lettuce, broken into small pcs.
2 med. tomatoes, chopped
1/2 cup ripe olives, sliced
4 med. green onions, sliced (approx. 1/4 cup)
2 cups shredded Cheddar cheese
2/3 cup Italian dressing
1 bag tortilla chips, coarsely crushed

1. In 10-inch skillet, cook beef and taco seasoning mix as directed on seasoning mix package.

2. In large salad serving bowl, gently mix lettuce, tomatoes, olives, onions and cheese. Add beef mixture; stir gently to mix.

3. Just before serving, add dressing and chips; toss.

Mike’s comments:

I much prefer using Doritos Nacho Cheese tortilla chips for this recipe. I think they add a little flavor punch that standard corn tortilla chips lack. Personal choice on that call, however.

Recipe: Puff Pastry Chicken Pot Pie Squares

Estimated Cost:  $10.00

Thaw Time:  40 minutes

Prep Time:  15 minutes

Cook/Bake Time:  35 minutes

Cool Time:  10 minutes

Serves:  6

I love puff pastry.  I love chicken pot pies.  And I can assure YOU will love this recipe.

“No Kitty, this is MY pot pie!”  – Eric Cartmen

1/2 pkg. (17.3 oz.) puff pastry sheets (1 sheet), thawed (approx. 40 min.)
1 Tbs. vegetable oil
4 skinless, boneless chicken breasts (about 1 lb.), cubed
2 cups chicken gravy
1/2 tsp. dried thyme
1/4 tsp. onion powder
2 cups frozen mixed vegetables

1. Preheat oven to 400°F.

2. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 3 strips along the fold marks. Cut each strip in half crosswise, making 6 pastry rectangles in all. Place the pastry rectangles onto an ungreased baking sheet. REMEMBER: the puff pastry should be packaged with two multi-layered “sheets” per box. You are using only one of those two “sheets”. For puff pastry to be thawed, let stand at room temperature about 40 minutes before beginning this step.

3. Bake for 10 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 12 layers in all.

4. Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it’s well browned, stirring often.

5. Stir the gravy, thyme, onion powder and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook until the vegetables are tender.

6. Spoon about 2/3 cup chicken mixture on each bottom pastry layer. Top with the top pastry layers.

Mike’s comments:

You can speed this already quick recipe up even more by substituting a jar of chicken gravy for the homemade gravy. You’ll want a jar with at least 16 ounces if you go this route.

Making your own chicken gravy is actually very affordable, easy and yields a wonderful product. You don’t even have to roast a chicken! Here is my recipe for doing just that:

Quick and Easy Chicken Gravy

Recipe: Quick and Easy Chicken Gravy

Estimated Cost:  $2.00

Prep Time:  10 minutes

Cook Time:  10 minutes

Serves:  2 cups of gravy

Making gravy from the drippings of a roasted chicken is great.  It also requires the time to roast a chicken.  I am sure you are like me and don’t always have the time to make chicken gravy the way Mom used to.  For just those times, I present “Quick and Easy Chicken Gravy”.  I doubt even Mom would be able to tell the difference!

2 cups chicken stock (broth)
4 Tbs. flour
1/2 tsp. ground sage
1/2 tsp. ground thyme
1/8 tsp. ground black pepper
3 Tbs. butter
1/4 cup onion, chopped
1 tsp. garlic powder
salt and pepper to taste

1. Either in the microwave, or on the stovetop, heat the chicken stock to a boil; remove from heat, cover, and set aside.

2. In a small-bowl combine the flour, sage, thyme, and black pepper; mix well.

3. Roughly chop onion. Melt butter in a 10-inch (or larger) sauté pan; add chopped onion and garlic. Over medium heat, sauté the onions until they are translucent and tender.

4. Add the flour mixture into the sauté pan and slowly cook until it is a golden brown.

5. Add the chicken stock to the flour mixture and whisk continuously to incorporate the broth. Once the broth and flour mixture are combined switch the whisk out for a rubber spatula.

6. Continue to cook the gravy over medium heat until it reaches your desired thickness. Taste the gravy and add salt and pepper to taste. Be sure to keep scraping the sauté pan with the rubber spatula to avoid clumping.

7. For a smooth gravy, pour liquid through a cooking sieve to remove the onions. I generally skip this step but that’s just personal taste on ones gravy consistency.

Mike’s comments:

Have some leftover chicken in the fridge? Cube or tear the chicken, and drop it in a batch of this gravy. Serve over a hot bed of rice or egg noodles and you’ve got a fast and very yummy meal.