| T O P I C R E V I E W |
| ceejay48 |
Posted - May 17 2010 : 7:18:53 PM
SHARING A FEW MORE BAKEOVER RECIPES WITH YOU!!!
Happy eating!!
CJ
“SHEPHERD’S PIE” BakeOver (Lunch)
1 c. sliced carrots
1 lb. ground beef , or other ground meat (we used elk)
½ c. chopped onion
¼ c. chopped bell pepper
1 c. corn, could be fresh (I used frozen
1 can cream of mushroom soup, condensed, undiluted.
2 medium potatoes
Saute carrots in 1 tblsp olive oil until tender. Remove from pan and brown meat, add in chopped onion and bell pepper and sauté lightly, add carrots back in and stir well. Stir in cream of mushroom soup.
ADD: 1 tsp. salt
1 tsp. garlic powder
½ tsp. EACH of ground sage, thyme, basil, and savory (or any other desired herb)
Pre-bake potatoes (I used microwave). Leaving skin on, cut into cubes. Place into bottom of cast iron skillet.
Add in the meat mixture and top with the BakeOver crust topping:
TOPPING: ½ cup all purpose flour
½ cup whole wheat flour
½ cup yellow cornmeal
2 tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
3 tblsp butter
1 cup water
Mix dry ingredients well, cut in butter. Add water and form into “dumpling” patties. Place over meat mixture in skillet. Bake at 425 for 20 minutes, invert onto large plate. Serve and eat.
BERRY-CHERRY-CHOCOLATE CRUNCH . . . Dessert BakeOver
Because it is not harvest season yet I used berries and cherries that are our homegrown but frozen.
4 cups mixed berries: strawberries, red raspberries, blackberries and blueberries; frozen, partially thawed
1 cup dark sweet cherries; frozen, partially thawed
½ cup brown sugar
½ tsp. vanilla
1 tblsp cornstarch
Combine the above ingredients in saucepan and cook until berries thawed, bubbly and slightly thickened.
Pour into cast iron skillet that has been prepared with cooking oil spray.
Sprinkle over mixture:
-1/4 semisweet chocolate chips
-1/2 cup chopped walnuts
BAKEOVER CRUST:
1 cup all purpose flour
½ cup old fashioned oats
2 tsp. baking power
¼ tsp. baking soda
¾ tsp. salk
1 tsp. cinnamon
2 tblsp brown sugar
Combine and cut in 3 tblsp. Butter and ½ cup water, or as needed to make workable.
Place crust dumpling style over the berry-cherry mix and bake at 400 for 20-25 minutes.
Turn over onto plate, serve with whipped topping or ice cream.
CHICKEN CHIPOTLE BakeOver . . . DINNER
3 cups cubed chicken
¼ c. Lawrys Chipotle Citrus marinade sauce
¼ c. chopped onion
¼ c. chopped hot pepper . . poblano, or jalapeno
1 c. cooked rice
½ c. corn (fresh cut off cob, or frozen)
¼ c. chopped olives
1/2 tsp. each ground cumin and cilantro
1 tsp. garlic powder or 2 tsp. minced fresh garlic
Saute chicken in skillet with the marinade sauce, cumin, cilantro and garlic. Stir in onion, pepper and corn, sauting until almost done. Stir in cooked rice and olives and pour into prepared cast iron skillet.
BakeOver Crust Topping:
1 c. all purpose flour
½ c. blue cornmeal
2 tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
2 tblsp. Butter
½ c. water
Mix together and cut in 3 tblsp. Butter , then add ½ cup water to make soft dough.
Pat dough into “dumplings” and place over chicken mixture. Bake at 400 degrees for 20-25 minutes.
Turn onto large plate and top with ½ cup grated sharp cheddar cheese. Serve with sour cream and guacamole, and/or salsa. on the side if desired.
HAM and EGGS BREAKFAST BakeOver . . . Breakfast/Brunch
6 eggs
2 tblsp. Milk or half & half
½ tsp salt
½ tsp. garlic powder
1 tsp. dried parsley flakes
¼ c. chopped onion
¼ c. chopped bell pepper
½ c. diced (small cubes) cooked ham; could use cooked, crumbled sausage or bacon
½ c. cubed pre-baked potatoes
½ c. carefully torn baby spinach leaves
Saute onion and bell pepper in skillet. Beat eggs , milk, salt, garlic powder and parsley until thoroughly mixed. Stir in onion and pepper, ham and potatoes. Pour into prepared cast iron skillet.
BakeOver Crust:
1 c. all purpose flour
½ c. whole wheat flour
2 tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
2 tblsp. Butter
½ c. water
Mix dry ingredients together, cut in butter. Add water to form soft dough.
Pat dough into “dumplings” and place over ham-egg mixture. Bake at 400 degrees for 20 minutes or until eggs are done. Turn over onto large plate and top with ½ c. grated cheese.
..from the barefoot farmgirl in SW Colorado...sister chick #665
From my Heart - www.fromacelticheart.blogspot.com
From my Hands - www.cjscreations-ceejay.blogspot.com
From my Hubby - www.aspenforge.blogspot.com |
| 20 L A T E S T R E P L I E S (Newest First) |
| FieldsofThyme |
Posted - Jul 09 2011 : 3:57:56 PM
Bumping one more for you. I need inspiration for a BakeOver dessert and for a lunch BakeOver of my own to share.
Farmgirl #800
http://pioneerwomanatheart.blogspot.com/
http://scrapreusedandrecycledartprojects.blogspot.com/
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| karla |
Posted - Jun 27 2010 : 11:33:52 AM
I tried the Shepherds Pie bakeover-only I didn't turn it over-I have to make a large quantity & I don't have a platter big enough! It was great! My husband said it was a keeper!! More please! I love these recipes!
Philippians 4:13 I can do all things through Christ who strengthens me.
http://rua2j-grammysheirlooms.blogspot.com/ |
| ddmashayekhi |
Posted - Jun 05 2010 : 06:39:22 AM
The recipes look great! Thanks for sharing with us.
Dawn in IL |
| Cindy Lou |
Posted - Jun 04 2010 : 6:44:18 PM
Thanks CJ, I don't know which to try first!
Susan
"Tell me, what is it you plan to do with your one wild and precious life?"
Mary Oliver |
| karla |
Posted - Jun 04 2010 : 11:10:48 AM
OOOOH that sounds yummy! It is supposed to rain this week end so I may just have to try that!
Philippians 4:13 I can do all things through Christ who strengthens me.
http://rua2j-grammysheirlooms.blogspot.com/ |
| clothedinscarlet |
Posted - Jun 04 2010 : 11:00:38 AM
I actually made up my first bakeover the other day after I tried CJ's. It was a chili bakeover. I sauteed up some onions and greens from the garden and then added some browned ground beef that I had frozen in the freezer (I guess you could brown up fresh with the onions), a can of mexican stewed tomatoes, a can of kidney beans (rinsed) and a bunch of chili spices like lots of chili powder, garlic powder, cumin, red pepper flake, salt and pepper. I left that to simmer on the stove on medium-high heat to cook out and concentrate some of the tomato liquid and turned to prepare the cornbread recipe on the back of the cornmeal package. Once the liquid in the "chili" was cooked down a bit I spread the cornbread batter across the top and stuck it in a 400 degree over for 25-30 minutes. The cornbread sucked up any of the extra juice from the tomatoes and it flipped out so nicely on the plate. I then topped it with cheddar cheese. YUM!
Farmgirl Sister #1110
Siobhan - AKA Liza-Jane (my farmgirl name), wife to my best friend, Trent, and mommy to Camden (11/28/05) and Bennett (7/11/07). and Truman (7/28/09) |
| karla |
Posted - Jun 04 2010 : 10:23:22 AM
Does anyone else have any BakeOvers they would like to share?These sound so yummy!
Philippians 4:13 I can do all things through Christ who strengthens me.
http://rua2j-grammysheirlooms.blogspot.com/ |
| clothedinscarlet |
Posted - Jun 01 2010 : 3:31:12 PM
OMGoodness CJ. That was so good! Thanks for sharing the recipe and making my first bakeover a perfect one! Yum-E!
Farmgirl Sister #1110
Siobhan - AKA Liza-Jane (my farmgirl name), wife to my best friend, Trent, and mommy to Camden (11/28/05) and Bennett (7/11/07). and Truman (7/28/09) |
| clothedinscarlet |
Posted - Jun 01 2010 : 2:30:30 PM
CJ...I've got the ham and eggs breakfast in the oven right now (breakfast for dinner)! Smells so yummy. Can't wait to taste it! Thanks for the recipe :)
Farmgirl Sister #1110
Siobhan - AKA Liza-Jane (my farmgirl name), wife to my best friend, Trent, and mommy to Camden (11/28/05) and Bennett (7/11/07). and Truman (7/28/09) |
| ceejay48 |
Posted - May 20 2010 : 6:04:29 PM
Karla,
I'm sure that you can do it in your ovenware . . you don't HAVE to turn it over. It certainly wouldn't taste any different.
So, go for it!!
CJ
..from the barefoot farmgirl in SW Colorado...sister chick #665
From my Heart - www.fromacelticheart.blogspot.com
From my Hands - www.cjscreations-ceejay.blogspot.com
From my Hubby - www.aspenforge.blogspot.com |
| karla |
Posted - May 20 2010 : 11:27:09 AM
Would just a glass 9x9 or 9x13 ovenware work or not? Does it need to get hotter than this would? Some week ends we are feeding 5 & sometimes it just the 2 of us.
Philippians 4:13 I can do all things through Christ who strengthens me. |
| sewbyjove |
Posted - May 20 2010 : 08:13:07 AM
Thanks ceejay. I will give them a try.
Up here in the Mountains cooking sometimes gets boreing or difficult
Barbg |
| urban chickie |
Posted - May 18 2010 : 9:26:35 PM
Well, I have a cast iron skillet that I inherited from mom, it is very well seasoned! I was very fortunate to snag that LOL. But it's 12" so way too big unless I am having a handful of folk over. I am usually only cooking for myself. My personal wok looks a lot like the pan MJF sells but perhaps shaped a little more curved, so I think I will try that. It sounds like it'll work. I saw the pic of the cherry chocolate one and was practically drooling! But I want to try a savory one first I think.
Catherine
Farmgirl #1370
City Girl By Birth,
Suburbanite By Location,
Farmgirl at Heart
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| Bear5 |
Posted - May 18 2010 : 8:06:01 PM
Thanks for sharing CJ. I'll try them when I have more time. It's always nice to others recipes.
Marly
"It's only when we truly know and understand that we have a limited time on earth- and that we have no way of knowing when our time is up- that we will begin to live each day to the fullest, as if it was the only one we had." Elisabeth Kurler-Ross |
| ceejay48 |
Posted - May 18 2010 : 12:14:02 PM
Catherine,
I use a cast iron skillet, probably 10 inches (I'm not a home so can't measure it). Spray it with cooking spray and just clean it good when it's empty. Cast iron has to be seasoned and I don't want to mess that up . . kinda like the treatment you give Pampered Chef stones.
I think a wok would work fine . . . my hubby cooks in woks all the time but they are big ones. Too big for my BakeOvers.
Have fun!!
CJ
..from the barefoot farmgirl in SW Colorado...sister chick #665
From my Heart - www.fromacelticheart.blogspot.com
From my Hands - www.cjscreations-ceejay.blogspot.com
From my Hubby - www.aspenforge.blogspot.com |
| urban chickie |
Posted - May 18 2010 : 09:52:12 AM
OK, thanks! I want to try one soon!
Catherine
Farmgirl #1370
City Girl By Birth,
Suburbanite By Location,
Farmgirl at Heart
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| coffeemom |
Posted - May 18 2010 : 09:41:39 AM
Hi Catherine.
I use a ten inch cast iron skillet to make my bakeovers. I say whatever works!!! Happy Cooking!
Melody |
| urban chickie |
Posted - May 18 2010 : 09:39:00 AM
Haven't tried any of the bakeovers yet....I am wondering about the pan to use. I have a small "personal" sized wok pan from Calphalon, do you think that would work well? How important is the shape of the pan to the way these cook?
Catherine
Farmgirl #1370
City Girl By Birth,
Suburbanite By Location,
Farmgirl at Heart
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| clothedinscarlet |
Posted - May 18 2010 : 09:30:53 AM
Thanks for the recipes CJ!
Farmgirl Sister #1110
Siobhan - AKA Liza-Jane (my farmgirl name), wife to my best friend, Trent, and mommy to Camden (11/28/05) and Bennett (7/11/07). and Truman (7/28/09) |
| Marcy |
Posted - May 18 2010 : 05:35:03 AM
These all sound so yummy! Thank you so much for sharing. Gonna have to try them all.
Farmgirl #170
Since you get more joy out of giving joy to others, you should put a good deal of thought into the happiness that you are able to give...Eleanor Roosevelt
http://marcysworldofcreativity.blogspot.com/
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