Posts Tagged ‘gourmet meals’

Cake Balls

January 12, 2011

Cake Balls

Adapted from Allrecipes


  • 1 (18.25 ounce) package chocolate cake mix
  • 1 (16 ounce) container prepared chocolate frosting
  • 1 (3 ounce) bar chocolate flavored confectioners coating


  1. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended.
  2. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
  3. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them. Place on waxed paper to set.


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.

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.

Beef Stew

March 4, 2009

Beef Stew

Adapted by Homemade Gourmet



5  tablespoons  Homemade Gourmet® Grandmother’s Sunday Roast Seasoning  

2  pounds  beef stew meat  

1    onion- sliced  

2    potatoes, cubed  

1  14.5-ounce  can stewed tomatoes  

1-1/2  cup  water  

3  large  carrots, cubed  



1. Combine all ingredients together in a slow cooker; stir until well blended.


2. Cook on low for 6-8 hours or high for 4-6 hours.


Delicious with Homemade Gourmet Texas Cornbread!

Italian Mozzarella Meatloaf

March 3, 2009

Italian Mozzarella Meatloaf

Adapted from Homemade Gourmet




8  Tablespoons  Homemade Gourmet® Italian Mozzarella Meatloaf Seasoning Mix  

1-1/2  pounds  ground meat (your choice beef, pork, chicken, or combination)  

1/4  Cup  ketchup  

1    egg  

1  Cup  shredded mozzarella cheese  



1. Preheat oven to 350 degrees. In large bowl, combine all ingredients except cheese. Place half of the meat mixture into an ungreased 5×8 loaf. Cover with cheese.


2. Place remaining meat mixture on top of cheese, and press edges together to seal. Bake 40 to 45 minutes.


Cooking Options:

You may omit cheese, or add directly to mixture, instead of layering.

Chicken Cacciatore

March 2, 2009
Chicken Cacciatore

Adapted by Homemade Gourmet


4 cups chicken, cooked and chopped (2 pounds uncooked)

2 cups or more Homemade Gourmet® Homestyle Spaghetti Sauce, prepared according to label instructions

1/4 cup red cooking wine

1 cup onion-green pepper medley, chopped

1 4.5-ounce can mushrooms, drained

1 12-ounce package, your choice of pasta, cooked according to package directions


1. In skillet, combine cooked chicken pieces and sauce; turn to medium heat.

2. Add wine, vegetable medley and mushrooms. Bring to a boil.

3. Reduce heat and simmer for about 10 minutes, stirring occasionally.

4. Pour hot mixture over pasta and serve.



Chicken Parmesan

March 2, 2009


3lbs Chicken Breast

2 eggs

2 C Homemade Gourmet Italian Meatloaf Seasoning

1/3 C olive oil or canola oil

2 cups or more Homemade Gourmet® Homestyle Spaghetti Sauce, prepared according to label instructions

12 oz mozzarella cheese, grated

1 C Asiago or Parmesan cheese, grated


Heat oven to 400 degrees. Lightly grease a 9 X 13 inch baking dish.

Rinse chicken breasts in clean water; pat dry. Place each breast between layers of waxed paper and pound to 1/4 inch thickness.

Lightly beat eggs with a fork until evenly mixed. Place Italian Seasoning Meatloaf Seasoning in a flat pan.

Dip chicken first in egg, then in Italian Seasoning Meatloaf Seasoning , patting to coat evenly with crumbs. Set chicken aside on a wire rack while you dip remaining chicken pieces.

In a large sauté pan, heat olive oil over medium-high heat until it shimmers and makes the breadcrumbs sizzle when you add it.

Add chicken.

Cook chicken about 4 minutes on each side, or until coating is bubbled and golden brown.

When done, place all of the chicken in baking dish. Top with Spaghetti Sauce to cover and sprinkle with cheeses. Bake 20 minutes, or until cheese begins to bubble and brown.


Rhubarb Crisp

February 28, 2009

Rhubarb Crisp


Irish love Rhubarb; try this exciting recipe for St. Patrick’s Day.



1    Homemade Gourmet® Old Fashioned Apple Crisp Mix  

6-7 stalks [1 3/4 pounds] fresh rhubarb, peeled and cut into 1/2 inch thick slices [about 5 cups]

1/2 teaspoon fresh squeezed lemon juice

1 teaspoon grated lemon rind

1 1/2 cups sugar

1/3 cup flour

Pinch salt

Preheat oven to 400 degrees. Place rhubarb, lemon juice and rind n medium non-reactive bowl. In another bowl, combine sugar, flour and salt. Add to rhubarb and mix well.


2. For topping, follow directions on package. Sprinkle topping over rhubarb mixture. Bake for 30 to 40 minutes. Dessert will be brown and bubbly.


3. Let cool slightly before serving, great with spiced dip or vanilla ice cream.

Lighter Side Chicken Enchiladas

January 6, 2009

Lighter Side Chicken Enchiladas

Adapted from Homemade Gourmet




Servings Per Recipe: 6 servings





3  tablespoons  Homemade Gourmet® Chicken Enchilada Soup Mix  

1  cup  milk  

1  8-ounce  container sour cream  

1  10-ounce  can diced tomatoes and green chilies  

1  4-ounce  can green chilies  

3  cups  Homemade Gourmet® Chicken Enchilada Marinated chicken, cooked and shredded (see recipe) 

12    flour tortillas  

1  cup  shredded cheese (optional)  



1. Preheat oven to 350 degrees. Blend first 5 ingredients in 2 quart sauce pan, heat on low for 15 minutes.


2. Spoon a portion of shredded chicken into a tortilla, spoon soup mixture on top of chicken and roll up; placing seam side down in a greased 13x9x2 baking dish.


3. Repeat process until all chicken is used. Spoon remaining soup mixture over enchiladas.


4. Sprinkle cheese on top of enchiladas, if desired; bake for 25 to 30 minutes or until heated through.


Chicken Enchilada Marinated Chicken

Adapted from Homemade Gourmet


Servings Per Recipe: 8 servings




3  tablespoons  Homemade Gourmet® Chicken Enchilada Soup Mix  

2  tablespoons  oil  

1/2  cup  water  

3  pounds  boneless, skinless chicken breasts  



1. Place all ingredients in freezer bag. Securely close bag and SMOOSH to mix ingredients. If freezing, label bag as “Chicken Enchilada Marinated Chicken” with cooking instructions. Cook chicken according to desired cooking options.


Baking options: if frozen, thaw. Preheat oven to 350 degrees. Place chicken mixture in a greased 13x9x2 baking dish; cover and bake 1 hour or until chicken is no longer pink in center.


Grilling options: if frozen, thaw. Preheat grill to medium heat and lightly brush grate with oil. Remove chicken breasts from bag and discard marinade. Grill 10 minutes on each side or until chicken is no longer pink in center.


Slow Cooker options: if frozen, thaw enough to empty contents in slow cooker. Lightly spray slow cooker with nonstick cooking spray or line with a slow cooker liner. Pour contents of bag with 1 cup water in slow cooker. Cover and cook on low 4 hours or until chicken is no longer pink in center.