Archive for the ‘easy meals’ Category


April 17, 2009




Adapted from Homemade Gourmet



2  cups  shredded mozzarella, divided  

15  ounces  ricotta cheese  

1/2  cup  parmesan cheese  

1    egg  

1/4  cup  Homemade Gourmet® Garlic Basil Seasoning  

2  pounds  Homemade Gourmet® Garlic Basil Seasoned ground beef, precooked (see recipe)  

3-1/2  cups  Homemade Gourmet® Homestyle Spaghetti Sauce, prepared  

1  8-ounce box  of oven ready lasagna noodles  



1. Preheat oven to 350. Combine 1 cup mozzarella with next four ingredients; set aside.


2. In a separate bowl, combine seasoned beef and spaghetti sauce. In greased 13x9x2 pan, pour thin layer of meat sauce to cover bottom of pan. Layer 1/3 of lasagna noodles over the meat sauce. Spread 1/2 of cheese mixture on top of meat sauce. Repeat layering until all ingredients are used and top with 1 cup reserved mozzarella cheese.


3. Bake, covered, for 30 minutes, remove cover and bake an additional 15 minutes until cheese is lightly browned.


Cranberry Orange Scones

April 16, 2009

cranberry orange scone

Cranberry Orange Scones

Adapted from Homemade Gourmet

1 Homemade Gourmet® White Chocolate Cran-Orange Cookie Mix
1¼ cups flour
1½ tablespoons baking powder
2 sticks cold butter/margarine, cut into chunks
1 cup cold buttermilk

Preheat oven to 400 degrees. Remove chocolate/craisins packet from mix and set aside.
In a large bowl, combine the cookie mix, flour and baking powder. Using a pastry cutter or two knives, cut butter into flour mixture until crumbly. Stir in chocolate/craisins. Add buttermilk and stir until all mixture is moistened.
On a generously floured surface, knead dough 15-20 times until dough is no longer sticky. Pat dough flat in rectangle about 1 inch thick. Cut into desired shapes, about 3 inches in diameter, with knife or cookie cutter.
Place scones 2 inches apart on lightly greased baking sheet. Bake about 15 minutes until lightly browned on top. Makes 15 scones.

Banana Bread

April 16, 2009
Banana Bread
Adapted by Homemade Gourmet


1 Homemade Gourmet® BasicSweet Bread Mix

2 eggs

1/2 cup oil

1 cup mashed banana


1. Preheat oven to 325 degrees. In a mixing bowl, combine bread mix, eggs, oil, and banana; stir until well blended.

2. Pour mixture into greased 5×8 loaf pan. Bake 60 to 80 minutes or until toothpick inserted in center comes out clean.

Serves: 10

Baking Options

Bake in greased pans for the time indicated below:

Mini loaf pan 25 to 30 minutes (4 to 6 loaves)

Regular size muffin pan 13 to 18 minutes (18 muffins)

Mini muffin pan 8 to 10 minutes (3 ½ dozen muffins)

Baked French Toast

April 16, 2009

Baked French Toast

Adapted from Homemade Gourmet




16  ounce  loaf French bread  

8  large  eggs  

1  cup  half and half  

1  cup  milk  

1/2  teaspoon  salt  

1    Homemade Gourmet® Spiced Dip Mix (or 4 tablespoons of pantry staple) 

1  teaspoon  vanilla  


1  cup  butter, softened  

1    Homemade Gourmet® Old Fashioned Apple Crisp  

1/2  cup  packed brown sugar   

3/4    cup pecans  

1/2  teaspoon  nutmeg  

    Maple syrup or honey to serve over French Toast  



1. Slice bread into 1-inch slices. Arrange the slices in a generously buttered 13x9x2 baking dish in 2 rows, overlapping the slices.


2. In a large bowl, combine eggs, half and half, milk, vanilla, Spiced Dip Mix and salt; beat with mixer or whisk until blended, but not too bubbly. Pour over the bread slices, making sure all are covered evenly with the mixture, spooning some of the mixture in between the slices. Cover with foil; refrigerate over night.


3. Preheat oven to 350. Combine Praline topping ingredients (butter, apple crsip mix, brown sugar, pecans, nutmeg) in a medium bowl and spread evenly over bread. Bake for 55 – 60 minutes, or longer; until puffed and golden. Serve with maple syrup or honey.

Garlic Basil Beef Filled Manicotti

April 16, 2009

garlic basil beef manicotti

Garlic Basil Beef Filled Manicotti

Adapted from Homemade Gourmet



2    8-ounce boxes manicotti noodles (14-count each box) 

1-1/2  pounds  ground beef  

2  tablespoons  Homemade Gourmet® Garlic Basil Seasoning 

1/2  cup  milk 

3  slices  bread, moistened with 2 tablespoons water and then, crumbled 

1    egg, whisked 

2  cups  mozzarella cheese, divided 

5  tablespoons   Homemade Gourmet® Homestyle Spaghetti Sauce Mix, prepared according to package directions  

    wax paper  

    non-strick cooking spray  



1. Preheat oven to 350 degrees. Cook manicotti noodles according to package directions. Do not overcook. When noodles are finished cooking, drain, separate and lay out to cool on wax paper that has been sprayed with non-stick cooking spray.


2. Brown ground beef with Garlic Basil Seasoning. Combine cooked beef, milk, bread, egg and 1 cup cheese to create filling mixture.


3. Stuff cooked shells gently with mixture. Add leftover meat mixture to your sauce, cover bottom of 13x9x2 pan with thin layer of sauce. Lay stuffed manicotti in spaghetti sauce.


4. Top stuffed manicotti with remaining spaghetti sauce and mozzarella cheese. Bake for 25-30 minutes.

Spaghetti with Italian Meatballs

April 16, 2009

Italian Mozzarella Meatballs

Adapted by Homemade Gourmet



10  tablespoons  Homemade Gourmet® Italian Mozzarella Meatloaf Seasoning Mix  

1-1/2    ground beef  

1/2  cup  ketchup  

1    egg  

1  cup  shredded mozzarella cheese  



1. Preheat oven to 350°. In a large bowl, combine all ingredients.

2. Shape mixture into 1-inch meatballs.

3. Place meatballs on foil lined pan or baking sheet and bake for 15 to 20 minutes.



Homestyle Spaghetti Sauce

Adapted by Homemade Gourmet



5  tablespoons  Homemade Gourmet Homestyle Spaghetti Sauce Mix  

1  6-ounce  can tomato paste  

1  15-ounce  can tomato sauce  

2  cups  water  

1  pound  cooked hamburger meat, drained optional 



1. In a pot, combine all ingredients except optional cooked hamburger meat.


2. Bring to a boil, then reduce heat and simmer 20 to 30 minutes. If you like, add cooked meat and heat through, about 5 minutes. Serve over cooked pasta.


Slow Cooker Option:

Place all ingredients except cooked meat in a crockpot and cook on low for 4 to 6 hours. Then, if you like, add cooked meat and heat through, about 5 minutes.


Meal Idea:

Pasta topped with our Homestyle Spaghetti Sauce is great served with a fresh-baked loaf of our Tomato Basil Bread and a crisp salad.

Lemon Marshmallow Eggs

April 10, 2009

Lemon Marshmellow Eggs

Lemon Marshmellow Eggs



Lemon Marshmallow Eggs

Adapted From Homemade Gourmet



2    Homemade Gourmet® Cool Lemonade Cheesecake Mixes  

1  cup  graham cracker crumbs 

1    stick butter, softened 

1  7-ounce  jar marshmallow cream 

  12 ounces  vanilla almond bark 



1. In a mixing bowl, combine first 4 ingredients and, using a stand mixer, beat until well blended. Place bowl in refrigerator and chill until dough is formable – about 15 minutes.


2. Form dough into small egg shapes, return to refrigerator and chill for 30 minutes.


3. While eggs chill, melt white chocolate almond bark in microwave according to package instructions; allow to cool to touch.


4. Dip chilled eggs into chocolate to coat. Place on wax paper and immediately top with decorative sprinkles or other decorative items. Allow to dry completely. Keep refrigerated until ready to serve.


TIP: Eggs can be placed into mini cupcake wrappers to give individually or create a box of homemade chocolate eggs to give as a gift to that special someone!


Cupcake Upgrade

April 10, 2009


Cupcake Upgrade

Adapted from Martha Stewart

Give cupcakes an Easter upgrade by borrowing a tool from German baking: a springerle mold. With a quick press, you can imprint a bunny design in circles of fondant. Then, set the disks atop Carrot Cake Cupcakes with Cream Cheese Frosting.


Tools and Materials


Fondant, room temperature (available at baking-supply stores)

Springerle mold with bunny design (available at

Round cookie cutter


Springerle Easter Bunny Cupcakes How-To

1. Dust a work surface lightly with cornstarch. Knead fondant until soft and pliable. Roll out to 1/8 inch thick.


2. Slide springerle mold, face up, under fondant. Press fondant into mold. Slide mold out from under the fondant; flip fondant over so raised image faces up.


3. Punch out a circle around image using the cookie cutter. Frost cupcakes. Lay fondant circles on top.


Tips: If you don’t have a cookie cutter, you can use a juice glass. Fondant circles can be made up to 2 days ahead and stored in an airtight container at room temperature.

Carrot Cake/White Chocolate Icing

April 10, 2009

Carrot Cake/White Chocolate Icing

Adapted from: Homemade Gourmet





1    Homemade Gourmet® Carrot Cake Mix/White Chocolate Icing Mix  

1-1/4  cup  vegetable oil  

4    eggs  

2  4-ounce jars  strained baby food carrots  

1  8-ounce can  crushed pineapple, undrained  

1  8- ounce  package cream cheese, softened  

1  stick  butter or margarine, softened  



1. Preheat oven to 350 degrees. Remove icing packet from mix and set aside. Spray a 13x9x2 baking pan with flour based cooking spray; set aside.

2. In a large mixing bowl, combine oil, eggs, carrots,and pineapple; stir until well blended. Add cake mix, ½ cup at a time, mixing on medium speed for 2 to 4 minutes until thoroughly blended. Pour batter into prepared baking pan.

3. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting.

4. With an electric mixer, blend icing mix with cream cheese and butter until smooth and creamy. Spread icing on cooled cake.

Easter Ham with Fruit Glaze

April 10, 2009

Easter Ham with Fruit Glaze

Adapted by Homemade Gourmet




1  3-pound  fully-cooked smoked boneless ham  

1/2  cup  water  

1    Homemade Gourmet® Spiced Dip Mix (or 4 tablespoons of pantry staple)  

2  tablespoon  mustard  

1  tablespoon  water  

1  cup  fruit preserves, peach or apricot  



1. Preheat oven to 325 degrees. Blend Spiced Dip Mix, mustard, and 1 tablespoon water together. Use meat injector to inject ham in several places with about ½ of the mixture.


2. In small bowl, stir together remaining half of the mixture with the preserves. Brush mixture over sides of ham with pantry brush.


3. Bake ham in roasting pan with ½ cup water poured in bottom of pan, for 3 hours. You may baste the ham occasionally if desired.