Temporary Goodbye

I’m sorry to say that at this point in time, I must take a hiatus from my blog. Mike and I are planning a big change in our lives that’s going to require a lot more of our time and energy, making it difficult for me to keep up with the daily responsibilities of Melding Magic. I do want to thank you all from the bottom of my heart for being so welcoming and supportive. It’s been such a pleasure and honor getting to know each and every one of you. Writing this blog has been such a joy for me.  I do plan on keeping my blog online; so if you need to revisit any of my recipes, they will still be there for easy access. Once again, thank you all (you’re the best)! Until we meet again.

Cheesy Macaroni and Beef Casserole

Even the finickiest eater will not be able to resist a second helping of this hearty casserole. Mike describes this as a cheesy goulash. It’s a blend of ground beef, onions, garlic, red bell pepper, seasonings, tomatoes and elbow macaroni, combined with plenty of Cheddar cheese and baked until golden brown. A stick-to-your-ribs meal that’s kid-friendly, husband approved and easy on the budget. This flavor-packed, cheesy casserole is perfect for any night of the week and is sure to become a family favorite. 

 

Preheat oven to 400° F. Prepare a 5-quart baking dish by spraying with non-stick cooking spray.

Chop red bell pepper. Dice onion. Mince garlic.

Bring a large pot of salted water to a boil over high heat.

Meanwhile, melt butter over medium heat in a large skillet or Dutch oven. Add the bell pepper, onion, garlic, salt, oregano, paprika and black pepper. 

Cook, stirring occasionally until softened, but not browned, about 7 minutes.

Add the tomato paste. Stir to combine. Cook for 1 minute. 

Add the ground beef and cook, breaking the meat into smaller pieces, until cooked through and no longer pink, about 5 minutes.

Meanwhile, add the pasta to the boiling water and cook 1 to 2 minutes less than package directions suggest (the pasta will finish cooking in the oven). Drain and rinse with cold water. Set aside.

Add the flour to the beef mixture and cook, stirring occasionally, until the raw taste has cooked out of the flour, about 2 minutes. 

Add the milk, tomatoes (with juice) and chicken stock (or broth). Stir to combine. Bring to a simmer.

Add the cooked pasta and one (8-ounce) package of shredded Cheddar. Stir to combine. Continue cooking, stirring occasionally, until the pasta is heated through, about 1 minute. Season to taste with salt and pepper, as needed.

Transfer to prepared baking dish.

Sprinkle with remaining package of shredded Cheddar. 

Bake until bubbling and lightly browned on top, 25 to 30 minutes. Cool slightly before serving.

 
CHEESY MACARONI AND BEEF CASSEROLE
Source: Adapted from Chow
Posted by:  www.meldingmagic.com

INGREDIENTS:

• 4 Tablespoons (1/2 stick) butter
• 1 large red bell pepper, cored, seeded and chopped
• 1 medium yellow onion, chopped
• 2 to 3 cloves garlic, minced
• 1 teaspoon kosher salt, plus more as needed
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 3/4 teaspoon freshly ground black pepper, plus more as needed
• 2 Tablespoons tomato paste
• 1 pound lean ground beef
• 1 pound elbow macaroni
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 cup chicken stock (or broth)
• 2 (8-ounce) packages shredded sharp Cheddar cheese

DIRECTIONS:

1. Preheat oven to 400° F. Prepare a 5-quart baking dish by spraying with non-stick cooking
    spray.
2. Bring a large pot of salted water to a boil over high heat.
3. Meanwhile, melt butter over medium heat in a large skillet or Dutch oven. Add the bell pepper, onion,
    garlic, salt, oregano, paprika and black pepper. Cook, stirring occasionally until softened, but not
    browned, about 7 minutes.
4. Add the tomato paste. Stir to combine. Cook for 1 minute.
5. Add the ground beef and cook, breaking the meat into smaller pieces, until cooked through and no
    longer pink, about 5 minutes.
6. Meanwhile, add the pasta to the boiling water and cook 1 to 2 minutes less than package directions
    suggest (the pasta will finish cooking in the oven). Drain and rinse with cold water. Set aside.
7. Add the flour to the beef mixture and cook, stirring occasionally, until the raw taste has cooked out of
    the flour, about 2 minutes. Add the milk, tomatoes (with juice) and chicken stock (or broth). Stir to
    combine. Bring to a simmer.
8. Add the cooked pasta and one (8-ounce) package of shredded Cheddar. Stir to combine. Continue
    cooking, stirring occasionally, until the pasta is heated through, about 1 minute. Season to taste with
    salt and pepper, as needed.
9. Transfer to prepared baking dish. Sprinkle with remaining package of shredded Cheddar. Bake until
    bubbling and lightly browned on top, 25 to 30 minutes. Cool slightly before serving.

Neapolitan Bundt Cake

Last week I had to bake a surprise birthday cake for someone I didn’t know. So, of course, my dilemma was, “what kind does he like?” Do I assume everyone loves chocolate? Or, maybe he prefers vanilla, or even strawberry. Then I remembered a recipe I’ve had for years. It’s impressive, easy to make (meaning, no cake decorating skills required), and it’s a combination of vanilla, chocolate and strawberry flavors. I knew that would be the perfect choice for this occasion: a Neapolitan Bundt Cake. You prepare a white cake mix (according to package directions), then divide the batter into 3 equal portions. Chocolate syrup is added to one bowl. Strawberry extract and red food coloring is added to another. And, the vanilla cake portion is left as is. You spoon each flavor, in layers, into a prepared bundt pan. Don’t stir, or swirl. The cake does its own magic as it bakes. Last, but not least, top it off with a creamy chocolate glaze. The final result is a deliciously moist and festive cake that looks like you spent hours preparing. This is definitely a show-stopper for any impromptu event. 

Heat oven to 350° F. If using pan with non-stick finish, heat oven to 325° F.

Generously grease and flour 12-cup bundt cake pan (or spray with flour based spray, such as Baker’s Joy).

In large bowl, add cake mix, water, oil and eggs. Blend on low speed with hand mixer until moistened. Beat 3 minutes on medium speed. Pour 1/3 of the batter (1-1/4 cups) into prepared bundt pan.

Measure 1/2 of remaining batter (1-1/4 cups) into small bowl. Stir in strawberry extract and red food coloring. Stir well to blend. 

Carefully pour into pan. You can “slightly” shake pan back & forth to get a nice even layer.

In remaining batter (which should also be about 1-1/4 cups), stir in chocolate flavored syrup.

Carefully pour into prepared bundt pan over strawberry layer. Again, you can “slightly” shake pan back & forth to get a nice even layer.

Bake 40 to 45 minutes, or until cake springs back when touched lightly in center. (Toothpick test will also work.) Cool completely on wire rack. If needed, run a sharp knife or thin spatula around edges of pan to help release cake. Remove cake from pan. 

Prepare ganache: In microwave safe bowl, combine 1 cup of semi-sweet chocolate chips and 1/2 of a tub of Cool Whip (about 1-1/2 cups). Microwave 1 to 2 minutes. Stir well to make sure all the chips are fully melted and incorporated. 

Drizzle over cooled cake.

As you can see, the cake was a huge success! 

 

NEAPOLITAN BUNDT CAKE
Posted by: www.meldingmagic.com
   
INGREDIENTS:

• 1 (18.5 ounce) box white cake mix
• 1 cup water (or, whatever package calls for)
• 1/4 cup vegetable oil (or, whatever package calls for)
• 3 egg whites (or, whatever package calls for)
• 1 teaspoon strawberry extract
• 12 drops red food coloring
• 1/4 cup chocolate flavored syrup

Ganache:

• 1/2 of and 8-ounce container of Cool Whip (equivalent to 1-1/2 cups)
• 1 cup semi-sweet chocolate chips

DIRECTIONS:

1. Heat oven to 350° F. If using pan with non-stick finish, heat oven to 325° F.
2. Generously grease and flour 12-cup bundt cake pan (or spray with flour based spray, such as
    Baker’s Joy).
3. In large bowl, add cake mix, water, oil and eggs. Blend on low speed with hand mixer until
    moistened. Beat 3 minutes on medium speed. Pour 1/3 of the batter (1-1/4 cups) into
    prepared bundt pan.
4. Measure 1/2 of remaining batter (1-1/4 cups) into small bowl. Stir in strawberry
    extract and red food coloring. Stir well to blend. Carefully pour into pan. You can
    “slightly” shake pan back & forth to get a nice even layer.
5. In remaining batter (which should also be about 1-1/4 cups), stir in chocolate flavored
    syrup. Carefully pour into prepared bundt pan over strawberry layer. Again, you can
   “slightly” shake pan back & forth to get a nice even layer.
6. Bake 40 to 45 minutes, or until cake springs back when touched lightly in center.
    (Toothpick test will also work.) Cool completely on wire rack. If needed, run a sharp
    knife or thin spatula around edges of pan to help release cake. Remove cake from
    pan.
7. Prepare ganache: In microwave safe bowl, combine 1 cup of semi-sweet chocolate
    chips and 1/2 of a tub of Cool Whip (about 1-1/2 cups). Microwave 1 to 2 minutes.
    Stir well to make sure all the chips are fully melted and incorporated. Drizzle over
    cooled cake.

Strawberry Pancakes

I rarely keep pancake mix in the house, because, with just the two of us, when I do buy mix, the “use by” date expires long before I get around to finishing the box. So, when we’re in the mood for pancakes, I need a quick and easy “made from scratch” recipe. This recipe fits our needs to a tee. The batter is made from ingredients already in the pantry. It’s as simple to make as a packaged mix; and, the addition of sliced strawberries in the batter makes it a perfect summertime breakfast. The pancakes cook quickly and evenly and turn out light and fluffy. But, the real star of the show is the luscious strawberries! Instead of being used as a topping, the pancake itself is studded full of fresh, ripe berries. What a perfect way to start off your morning!

Wash, hull and slice strawberries. Tip: For evenly sliced strawberries, use an egg slicer. 

Preheat a skillet or griddle over medium heat. Spray with non-stick cooking spray.

In a medium bowl, sift together the flour, sugar, baking powder and salt. Note: Sifting is optional, not necessary; you can just whisk together ingredients. 

 

In a small bowl, whisk together the egg, milk and vanilla.

Whisk the wet ingredients into the dry. Stir in the melted butter. The batter should be smooth. The batter was a little thinner than I had expected, but that didn’t seem to cause any problems. The pancakes still cooked quickly and evenly; and flipping was not a hassle.

Fold in the strawberries.  

Tip: If you prefer, instead of adding sliced strawberries to your batter, you can sprinkle them over the batter after spooning on the griddle. This way, you can avoid any clumping and overlapping of strawberries.

Spoon the batter onto the griddle, 1/4 cup at a time. Cook the pancakes until set and thoroughly bubbly, about 2 to 3 minutes. Carefully flip with a spatula and cook until golden brown, about another 2 minutes. 

Serve with butter and maple syrup.

STRAWBERRY PANCAKES
Source: Rachael Ray Mag. 2006
Posted by: www.meldingmagic.com

INGREDIENTS:

• 1-/14 cups all-purpose flour
• 2 Tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/8 teaspoon nutmeg, optional
• 1 large egg
• 1 cup milk
• 1/2 teaspoon pure vanilla extract
• 1 Tablespoon butter, melted
• 2 cups sliced strawberries
• Additional butter, for serving
• Maple syrup, for serving

DIRECTIONS:

1. Preheat a skillet or griddle over medium heat. Spray with non-stick cooking spray.
2. In a medium bowl, sift together the flour, sugar, baking powder and salt. Note: Sifting is
    optional, not necessary; you can just whisk together ingredients.
3. In a small bowl, whisk together the egg, milk and vanilla.
4. Whisk the wet ingredients into the dry. Stir in the melted butter. The batter should be smooth.
    (The batter was a little thinner than I had expected, but that didn’t seem to cause any
    problems. The batter still cooked quickly and evenly; and flipping the pancake was not a
    hassle.)
5. Fold in the strawberries*.
6. Spoon the batter onto the griddle, 1/4 cup at a time. Cook the pancakes until set and
    thoroughly bubbly, about 2 to 3 minutes. Carefully flip with a spatula and cook until golden
    brown, about another 2 minutes.
7. Serve with butter and maple syrup.

Yields: 12 pancakes

Tip: *If you prefer, instead of adding sliced strawberries to your batter, you can sprinkle them over the batter after spooning on the griddle. This way, you can avoid any clumping and overlapping of strawberries.