Leftovers

Getting take out we are frequently left with pieces of leftovers such as little packets of butter. I’m not excited about the waste of plastic, but I also don’t want to waste the food which is already in our fridge…

In this case, I wanted to make macaroni and cheese. The boxed mac and cheese needed butter and milk, which I had leftover. The question in a movie we were watching came up recently asking why there is obesity in some countries and others have people dying of hunger. In reality, it’s even happening in the same country. Buying food that later goes to waste is so easy to do, one of the solutions is meal planning but we still can end up with some leftover pieces here and there. We order meals each week from Home Chef which covers part of our week, but even with that I sometimes have a few things left. Our meal from last night included Burgers and we only used half the onion – My husband isn’t big on onions…. so now the other half an onion is going to be put into something we use for another meal. Onion petals in the air fryer are one quick choice that comes to mind, but I can also add them to something else we make.

Easy Cinnamon Rolls

Cinnamon rolls are a favorite of everyone around here. I’ve tried a few ways to make them including using sourdough starter that I feed every three days. I’ve tried using pie crust, which does make a nice treat… for a quick large cinnamon roll method though, I’ve found a method that uber simple and comes out with a nice option.

To start you just need the frozen bread dough loaves from the grocery store. I love to keep them on hand for holiday meals, setting them out the night before to raise and baking to have fresh bread for dinner. To make cinnamon rolls I first let the frozen bread dough thaw and rise. I love how the frozen loaves rise so well!

After the the number of loaves I want to use are ready, I roll them out as much as I can. For cinnamon rolls, I then pour melted butter on the top and spread it out with a spoon. For my rolls I sprinkle brown sugar on top and then some cinnamon. Adding nuts is a possibility, but I haven’t tried that yet….. I then roll up my dough and slice the log into pieces that I can lay out into my pan. Letting the rolls rise, they will become bigger… my first try I had cut my rolls too big and ended up with HUGE rolls. Luckily they taste the same!

After the rolls sat out and were ready for the over, I baked my rolls at 350 for about 20 minutes. I checked mine several times and it really was a case of trial and error based on the size of the rolls, type of pan, and type of bread dough. These came out great though. I had used five loaves of bread and shared with my aunt and a friend, which gave us four pans of rolls. YUM!

Chess Pie

My favorite pie to make recently is Chess Pie. The rumor is that the name comes from someone being asked what kind of pie it was and the reply was it’s Just Pie – which was misunderstood to be Chess Pie…. this pie is really rich. It is mainly made up of eggs and sugar, but I like it once in a while.

Ingredients:

12cupbutter  
2cupssugar  
1tspvanilla
4eggs  
1tspcornmeal  
14cupevaporated milk  
1tbsvinegar  
1pie crust  

425 degrees

Mix the butter, sugar and vanilla together then mix in the eggs, and stir in the cornmeal, evaporated milk and vinegar until smooth.

Bake for 10 minutes in the preheated oven, then reduce heat to 300 degrees F for 40 minutes or until appears solid (doesn’t jiggle). Enjoy! I like mine plain but some people eat with cool whip.

Pie Crust Snacks

Have extra pie crust? I love snacking on pie crust! So it seems like a good way to make a quick snack is to use the pie crust with some butter, brown sugar and cinnamon on top. I rolled mine up and then cut them as spirals and laid them out on a cookie sheet. They taste a little like cinnamon rolls that way, but they were a nice small snack. Making them was super easy! I ended up baking them at 350 degrees for approximately 15 minutes but I checked them at 10 minutes and then at 15. I could see adding a little bit of nuts to them also. I’m sure they could be made to look nicer, but this was just for us to snack on with some leftovers.

Creme Brulee – Oh so simple!

I had some creme that was at the point that I was nervous it would go bad if I ignored it for even one more day. I shook it up and took a drink just to be sure it hadn’t even already passed the point of no return and it was still yummy, so creme brulee seemed the way to go! I’d been wanting to try it, really I want to work through my cookbooks, making all the recipes that look good and then get rid of the cookbooks after picking out the good choices. Cookbooks (and books in general) in our house are taking so much space.

I have to admit that my idea of following a recipe is really to look at it and then use it as a suggestion for what I’m doing. Sometimes it’s that I don’t have the same ingredients (so I substitute) and sometimes I just don’t like the ingredients listed.

This time I had a copy of a recipe from the KitchenAid Cookbook to start with. I used the same ingredients, though I can’t say my measurements were as exact as they might have been following the recipe normally. For baking and then browning the top I went completely off script. All in all my version came out tasting pretty good – even my little one gave it a try!

Recipe

Ingredients:

2 cups Creme
1/4 sugar
4 egg yolks
Extra Sugar for Top

Heat creme on stovetop until it reaches boiling, stirring off and on.
Whisk sugar and egg yolk together, then add heated creme.

Pour mixture into small containers inside casserole dish that is filled with water. Water should be up to half way up sides of small containers. Bake at 300 degrees until firm.

Cool in refrigerator

Add sugar to top and brown with torch or in broiler.