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Create a Casserole From Your Pantry

  Create a Casserole From Your Pantry Serves 6 to 8 Select food(s) from each category or choose your family favorites. ~Grain - select ONE 2 cups dry pasta (elbow macaroni, penne, spiral, bow tie) 1 cup dry long-grain white or brown rice 4 cups dry medium or wide noodles  ~Protein - select ONE 2 cups cooked ground meat 2 cups cooked and diced chicken, turkey, ham, beef, pork, or tofu 2 cups chopped cooked egg 2 (6 to 8-ounce) cans fish or seafood, flaked 2 cups canned, rinsed or cooked dried beans (kidney, pinto, black, etc.) ~Vegetable - select ONE 1 (10 to 16-ounce) package frozen, thawed and drained: spinach, broccoli, green beans or peas 1 to 2 cans, drained and rinsed: mixed vegetables, carrots or corn 2 cups sliced fresh zucchini, kale, tomatoes, potatoes or squash ~Sauce - select ONE 1 can condensed cream soup (mushroom, celery, cheese, or chicken) mixed with milk or water to make 2 cups; or 2 cups white pasta sauce 1 (14.5-ounce) can diced
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How to cook beans

  How to cook beans   1 cup dried beans (e.g., black beans, pinto beans, kidney beans)   Water   Salt (optional)   Directions : 1.       Sort and Rinse the Beans:  Spread the dried beans on a clean surface (such as a baking sheet) and remove any debris, damaged beans, or small stones.   Rinse the beans thoroughly under cold running water in a colander or strainer.   2.       Soak the Beans (Optional):   Soaking the beans can reduce cooking time and make them easier to digest. While soaking is optional, it is required for some beans like kidney beans, which may contain toxins when raw.   To soak the beans, place them in a large bowl and cover them with water. Allow them to soak overnight.   After soaking, drain and rinse the beans before cooking.   3.       Cook the Beans:  In a large pot, add the soaked or unsoaked beans.   Cover the beans with about 3-4 cups of water for every cup of dried beans.   If desired, you can add a pinch of salt, but it is optional. Salt can b
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How to cook rice

  How to cook rice     1 cup rice (white or brown)   2 cups water   Pinch of salt (optional)     Directions : 1.      Measure the Rice:  Use a measuring cup to measure 1 cup of rice.   2.      Rinse the Rice: Rinse the rice in a fine-mesh strainer under cold running water. This step helps remove excess starch and can result in fluffier rice. You can skip this step if you prefer.   3.      Combine Rice and Water: In a medium-sized saucepan, add the rinsed or unrinsed rice.   Add 2 cups of water to the saucepan. 4.      Add Salt (Optional):  If desired, add a pinch of salt to the rice and water. Salt is optional but can enhance the flavor of rice.   5.      Bring to a Boil: Place the saucepan on the stovetop over high heat.   Allow the rice and water to come to a full boil.   6.      Reduce to Simmer: Once the water is boiling, reduce the heat to low. Cover the saucepan with a tight-fitting lid.   7.      Simmer and Cook: Let the rice simmer for about 18-20 minut
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Pear tart

  Pear tart 2 tablespoons butter, softened ½ cup sugar ¾ teaspoon ground cinnamon ¾ cup all-purpose flour 1/3 cup finely chopped walnuts   Filling 1 package (8 ounces) reduced-fat cream cheese ¼ cup plus 1 tablespoon sugar, divided 1 large egg, room temperature 1 teaspoon vanilla extract 1 can (15 ounces) sliced pears, drained and thinly sliced ¼ teaspoon ground cinnamon   1.      Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up side of a 9-in. fluted tart pan with a removable bottom coated with cooking spray. 2.      For filling, beat cream cheese and ¼ cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears. 3.      Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving. 4.      Serve a
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Cranberry sauce crumble cake

  Cranberry sauce crumble cake 1 cup sugar ½ cup butter, softened 1 teaspoon vanilla extract 2 large eggs, room temperature 2 cups all-purpose flour 1-1/4 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 cup sour cream 1 can whole-berry cranberry sauce Topping: ¼ cup all-purpose flour ¼ cup sugar ¼ teaspoon vanilla extract 2 tablespoons cold butter   Directions : 1. Preheat oven to 350° F In a bowl, cream the sugar, butter and vanilla; whisk for 3 minutes. Add eggs, 1 at a time, beating well after each addition. 2.Combine dry ingredients; add to batter alternately with sour cream. 3.Mix well.  Spoon cranberry sauce over batter. Top with remaining batter. 4.For topping, combine flour, sugar, and vanilla; cut in butter until crumbly. Sprinkle over batter. 5.Bake at 350° until a toothpick inserted in the center comes out clean, 45-60 minutes. Cool in pan on a wire rack for 15 minutes; remove sides of pan.  Serve or put in fridge!
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Black bean fudge brownies

  Black bean fudge brownies 1- 15-oz can black beans 3 large eggs 3 Tbsp flavorless oil, like canola or sunflower 1 tsp vanilla ¼ cup unsweetened cocoa powder ⅔ cup sugar ½ tsp baking powder ¼ tsp salt ½ tsp finely ground or instant coffee optional ½ cup semi-sweet chocolate chips Wets : Preheat oven to 350 degrees F (176 C). Puree black beans in food processor into a rough paste. In a large bowl, mix together the bean puree, eggs, oil, and vanilla. Dries : In a separate bowl, combine cocoa powder, sugar, baking powder, salt, and coffee (if using). Add the dry ingredients to the wet ingredients, then stir in chocolate chips. Bake : Grease an 8×8 or 9×9 inch pan, then line with parchment paper. Pour in batter and bake for 30 to 40 minutes, or until the edges are visibly cooked and the center doesn’t jiggle much when you shake the pan (a toothpick may still come out a little gooey, that’s fine!) * Allow brownies to cool before cutting. Serve and enjoy!
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Jello Dessert

  Jello Dessert 1 small package of jello (any flavor) 1 can of fruit – peaches or pears work best   Directions : Drain the juice from the fruit and save. Place Jello powder in a bowl and stir in 1 cup of boiling water until dissolved. Add cold water to the fruit juice until you have one cup. Add to Jello mix and stir. Place in fridge until almost set, then add the fruit and mix in. Return to fridge to finish setting process. Optional: Cool whip or marshmallows mixed in after Jello sets or Cool whip or ice cream dabbed on top.
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