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Party Plan: Comfort Foods

Sometimes you just have to dig in to some feel-good favorites!

Satisfy Your Comfort Food Cravings

We’ve got you covered when you’ve got a craving for cheese. From the simple, gooey deliciousness of Inside and Out Grilled Cheese to a savory take on breakfast with Ham & Cheese Waffles, there’s plenty to make your mouth water. And be sure to check out the flavorful, cheesy baked Gnocchi Mac & Cheese for good measure!

Feel like warming up? Try a quick and easy recipe for Lemon Chicken Orzo Soup, perfect for bringing a fresh citrus flavor to leftover chicken. Heartier fare like Potato Soup with Sausage and Kale and White Chicken Chili are sure to bring warm, comfortable smiles to winter faces, too!

Favorites like Pan Fried Chicken Cutlets with Spicy Honey and Loaded Potato Casserole offer unique, tasty dinnertime solutions, while Spinach Artichoke Lasagna and Individual Bacon-Wrapped Meatloaf combine hearty ingredients with big flavor. And let’s not forget dessert! Enjoy some fresh-baked Brown Butter Chocolate Chip Cookies, or try some Mint Cheesecake Bites with Chocolate Crust for a richly decadent treat. There are so many scrumptious ways to satisfy those comfort food cravings!

Southwest Breakfast Poutine

Southwest Breakfast Poutine

Chilaquiles, meets poutine, meets breakfast. This smash-up recipe combines the best of each – salsa verde, fries and cheese curds, topped with a fried egg.

Ingredients:
  • 6 oz. extra crispy thin cut frozen French fries
  • 1 tsp. canola oil
  • ¼ cup red pepper, chopped
  • ¼ cup onion, chopped
  • ½ cup canned black beans, drained and rinsed
  • ½ cup salsa verde
  • 3 oz. cheese curds, roughly chopped
  • 1 fried egg
  • Chopped cilantro, sliced jalapenos, sour cream, avocado, as desired
Directions:
  1. Heat oven to 450°F. Spread fries in an even layer on a baking sheet; bake 12-15 minutes until crispy.
  2. In a small skillet over medium heat add oil; sauté pepper, onion and beans until vegetables have softened and started to brown. In a small sauce pan over medium heat add salsa and heat through.
  3. When fries are crispy; transfer to a heat safe serving dish. Top with bean mixture and cheese curds. Bake 3-5 minutes until curds are slightly melted. Top with salsa, fried egg and desired garnishes. Refrigerate leftovers.

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Breakfast Tater Tot Casserole

Breakfast Tater Tot Casserole

Sausage and veggies in a creamy sauce, topped with eggs, cheese and a crispy layer of tater tots – breakfast is served.

Ingredients:
  • 1 lb. ground sausage
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 small onion, chopped
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 4 oz. cream cheese
  • ½ cup milk
  • 1 tsp. Worcestershire sauce
  • 2 cups shredded cheddar cheese, divided
  • 2 Tbsp. butter
  • 12 eggs, beaten
  • 1 pkg. (32-oz.) tater tots
Directions:
  1. Preheat oven to 375°F. Butter or spray a 9”x13” casserole dish; set aside.
  2. In a large skillet over medium-high heat break-up sausage and cook until browned and internal temperature reaches 165°F. Remove sausage from pan but leave about drippings; add peppers and onions. Cook 3-4 minutes until softened and fragrant. Reduce heat to medium; add cream cheese, milk, salt and pepper, and Worcestershire sauce. Stir until cream cheese melts; stir in sausage. Spread mixture into an even layer in prepared pan. Sprinkle with 1 cup cheddar cheese.
  3. In a non-stick skillet over medium heat melt butter and add eggs. Cook, scrambling until eggs are just done. Spread eggs evenly over cheese and top with remaining cheese.
  4. Place an even layer of tater tots over the top of the casserole. Bake 25-30 minutes until tater tots are crisp. Allow to stand 5-10 minutes before serving. Refrigerate leftovers.

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Savory Ham and Cheese Waffles

Savory Ham and Cheese Waffles

A savory take on a breakfast staple, these ham and cheese waffles are even more delicious served with a fried egg on top.

Ingredients:
  • 2 cups all-purpose flour
  • 1 tsp. salt
  • 1 Tbsp. baking powder
  • 2 eggs
  • 1 ½ cups milk
  • 5 Tbsp. butter, melted and cooled
  • 1 Tbsp. hot sauce
  • 1 cup shredded cheddar cheese
  • 1 cup diced ham
  • 2 Tbsp. chopped chives
Directions:
  1. Heat oven to 200°F. Place a cooling rack on a baking sheet and place in the oven.
  2. In a large bowl mix together flour, salt and baking powder. In another bowl whisk together eggs, milk and butter and hot sauce until combined. Add wet ingredients to dry and mix until just combined. Fold in cheese, ham and chives.
  3. Heat waffle iron according to manufacture instructions. Add batter and cook until golden brown. Transfer to pan in the oven while cooking the other waffles. Refrigerate leftovers.

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Apple Pie Pull Apart

Apple Pie Pull Apart

Apple pie is appropriate for breakfast in this delicious, flaky pull apart bread and it comes together easier than pie.

Ingredients:
  • 1 pkg. (16.3-oz.) refrigerator flaky biscuits
  • 1 cup apple pie filling, roughly chopped
  • ½ tsp. ground cinnamon
  • ½ cup powdered sugar
  • 2-3 tsp. milk
  • 1 tsp. vanilla
Directions:
  1. Preheat oven to 350°F. Butter or spray a 9”x5” loaf pan; set aside.
  2. Divide biscuits in half by splitting the layers for a total of 16 biscuits. Mix together apple pie filling and cinnamon. Spread 15 biscuits with about 1 tablespoon of pie filling. Set the loaf pain on its short side and quickly stack the biscuits, pie filling side up, ending with the plain biscuit.
  3. Bake 40-45 minutes until baked through and golden brown. Let stand for 5 minutes before removing from the pan.
  4. Mix powdered sugar, milk and vanilla together and drizzle over warm bread.

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Honey Pepper Bacon

Honey Pepper Bacon

Sweet and smoky with peppery heat, this upgraded bacon is the perfect breakfast side.

Ingredients:
  • 1 lb. thick sliced bacon
  • ¼ cup honey
  • ½ tsp. freshly ground black pepper
Directions:
  1. Heat oven to 400°F. Line a baking sheet with foil.
  2. Place bacon in a single layer on prepared pan. Bake 20 minutes; brush with half the honey and flip bacon slices and brush with remaining honey. Bake an additional 8-12 minutes until desired crispness. Sprinkle with pepper. Refrigerate leftovers.

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Inside and Out Grilled Cheese Sandwich

Inside and Out Grilled Cheese Sandwich

Take grilled cheese to the next level by adding cheese to the outside too for a sandwich that is crispy on the outside and melty on the inside.

Ingredients:
  • ¼ cup shredded Parmesan cheese
  • 2 slices sourdough bread
  • 2 slices (0.75-oz.) sharp cheddar cheese
  • 1 slice (0.75-oz.) provolone
  • 1 Tbsp. butter
Directions:
  1. Spread Parmesan cheese on a plate; set aside.
  2. Place sliced cheese between slices of bread. Spread half the butter the top outside piece of bread; flip on to plate of Parmesan and press gently. Spread remaining butter on the other side of the sandwich and flip over to coat with Parmesan.
  3. Heat a non-stick skillet over medium heat; add sandwich. Cook 5-6 minutes until golden brown; flip and continue cooking 3-4 minutes until golden brown and the cheese inside is melted.

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Gnocchi Mac & Cheese

Gnocchi Mac & Cheese

Traditional mac & cheese gets an upgrade when gnocchi stands in for pasta in this cheesy baked dish.

Ingredients:
  • 2 Tbsp. butter, melted
  • 1 cup panko bread crumbs
  • 2 Tbsp. chopped parsley
  • 2 pkgs. (16-oz.) gnocchi
  • 3 Tbsp. butter
  • 3 Tbsp. all-purpose flour
  • ½ tsp. dry mustard
  • ½ tsp. hot sauce
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 ½ cups whole milk
  • 4 oz. Monterey jack cheese, shredded
  • 4 oz. sharp cheddar cheese, shredded
Directions:
  1. Preheat oven to 375°F. Butter or spray a 2-quart casserole dish; set aside. Mix together panko, butter and parsley; set aside.
  2. Cook gnocchi according to package instructions; drain and set aside.
  3. In a 4-quart sauce pan over medium heat melt butter; whisk in flour, mustard, hot sauce, salt and pepper. Cook 4-5 minutes stirring constantly. Slowly add milk while whisking constantly until smooth. Continue cooking, stirring occasionally, until mixture is thickened. Remove from the heat and add cheeses; stir until melted and smooth.
  4. Add gnocchi to cheese sauce; stir gently to coat. Pour into prepared dish; top with panko mixture.
  5. Bake for 15-20 minutes until bubbly and starting to brown.

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Loaded Potato Casserole

Loaded Potato Casserole

Creamy, cheesy potato casserole gets even better topped with bacon, chives and sour cream.

Ingredients:
  • 2 Tbsp. butter
  • 1 small onion, chopped
  • 8 oz. cream cheese
  • 1 cup milk
  • 1 tsp. Worcestershire sauce
  • ½ tsp. Kosher salt
  • 2 cups shredded sharp cheddar cheese, divided
  • 1 pkg. (20-oz.) refrigerated shredded hashbrowns
  • ¼ cup chopped cooked bacon
  • ¼ cup sour cream
  • 2 Tbsp. chopped chives
Directions:
  1. Heat oven to 350°F. Butter or spray an 8-inch square baking dish; set aside.
  2. In a 12-inch skillet melt butter over medium heat. Add onion; cook 2-3 minutes until softened and fragrant. Stir in cream cheese and milk until mixture until well blended. Remove from heat; add hash browns and 1 ½ cups cheddar cheese. Transfer to prepared dish; bake 40-45 minutes until golden brown and hash browns are tender.
  3. Immediately top with remaining cheese, bacon, chives and sour cream. Refrigerate leftovers.

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Chicken Bacon Ranch Pasta Bake

Chicken Bacon Ranch Pasta Bake

A complete meal in one dish – chicken, pasta, bacon, tomatoes and spinach with a creamy ranch sauce baked to bubbling perfection under a layer of gooey cheese.

Ingredients:
  • 2 cups dry penne pasta
  • 3 Tbsp. butter
  • 1 Tbsp. all-purpose flour
  • 1 pkg. (1-oz.) dry ranch dressing seasoning
  • 1 ½ cups whole milk
  • 2 cups shredded co-jack cheese, divided
  • 2 cups cooked chicken, chopped or shredded
  • 2 cups baby spinach
  • 1 cup grape tomatoes, cut in half
  • ½ cup chopped cooked bacon
Directions:
  1. Heat oven to 375°F. Butter or spray a 2-quart baking dish; set aside.
  2. Cook pasta according to package directions to al dente. Drain; set aside.
  3. In a 4-quart sauce pan over medium heat melt butter; whisk in flour and ranch seasoning. Cook 4-5 minutes stirring constantly. Slowly add milk while whisking constantly until smooth. Continue cooking, stir occasionally, until mixture is thickened. Remove from the heat and add 1 cup cheese. Carefully stir in pasta, chicken, spinach, tomatoes and bacon. Top with remaining cheese.
  4. Bake 20-25 minutes until bubbling and cheese is starting to brown. Refrigerate leftovers.
Tip:

A rotisserie chicken from the deli section of the store is a quick and easy way to get cooked chicken for the recipe.

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Spinach Artichoke Lasagna

Spinach Artichoke Lasagna

Take your favorite appetizer – spinach artichoke dip – and turn it into dinner with this lasagna recipe.

Ingredients:
  • ½ pkg. (16-oz.) lasagna noodles
  • 2 pkgs. (8-oz.) cream cheese, softened
  • 2 cups half & half
  • 2 pkgs. (10-oz.) frozen spinach, thawed and squeezed dry
  • 2 cans (14-oz.) artichoke hearts, drained and squeezed dry
  • 1 cup shredded parmesan cheese
  • 1 tsp. finely chopped garlic
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 2 cups cooked chicken, shredded or cubed
  • 4 cups mozzarella cheese
Directions:
  1. Heat oven to 350°F. Butter or spray 9”x13” baking dish; set aside.
  2. Cook noodles according to package directions to al dente. Drain; set aside.
  3. In a bowl mix together cream cheese, half & half, spinach, artichokes, parmesan cheese, garlic, salt and pepper.
  4. In prepared pan spread about 1 cup of the spinach mixture in a thin layer on bottom. Top with a single layer of noodles, dollop with 1/3 spinach artichoke mixture, half the chicken and 1/3 mozzarella cheese. Add another layer of pasta, 1/3 spinach artichoke mixture, remaining chicken and 1/3 mozzarella cheese. Add another layer of pasta, remaining spinach artichoke mixture and remaining cheese.
  5. Cover pan with foil; bake 30 minutes. Remove foil and continue baking 10-15 minutes until brown around edges. Allow to rest 10-15 minutes before cutting. Refrigerate leftovers.
Tip:

A rotisserie chicken from the deli section of the store is a quick and easy way to get cooked chicken for the recipe.

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Individual Bacon Wrapped Meatloaf

Individual Bacon Wrapped Meatloaf

Individual meatloaves mean no one is fighting over the end pieces and everyone gets the perfect ratio of glaze to meat.

Ingredients:
  • 1 Tbsp. butter
  • 1 medium onion, finely chopped
  • ½ cup finely chopped celery
  • ½ cup finely chopped carrots
  • 1 lb. ground lean ground beef
  • 1 lb. ground pork
  • ½ cup panko breadcrumbs
  • ¼ cup milk
  • 2 eggs
  • 2 Tbsp. Worcestershire sauce
  • 2 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. ground black pepper
  • 6 slices bacon
  • ½ cup ketchup
  • 2 Tbsp. brown sugar
  • 1 tsp. dry mustard powder
Directions:
  1. Heat oven to 350°F. Spray a rimmed baking sheet with cooking spray; set aside.
  2. In a small skillet over medium heat melt butter; add onion, celery and carrot. Cook 5-7 minutes stirring occasional until softened. Allow to cool slightly.
  3. In a large bowl mix together beef, pork, breadcrumbs, milk, eggs, Worcestershire sauce, salt, garlic, pepper and vegetables. Divide into 6 portions and shape into individual rounds. Wrap the edge of each meatloaf with 1 piece of bacon securing with a toothpick. Place on prepared pan.
  4. Mix together ketchup, brown sugar and mustard powder. Evenly divide on the top of each meatloaf. Bake 40-45 minutes until internal temperature reaches 165°F. Refrigerate leftovers.

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Pan Fried Chicken Cutlets with Spicy Honey

Pan Fried Chicken Cutlets with Spicy Honey

Thin pieces of chicken are lightly breaded and pan fried until golden and crispy and finished with a drizzle of spicy honey. Try them on a biscuit with a few pickle slices for a delicious chicken sandwich.

Ingredients:
  • ¼ cup honey
  • 2 tsp. hot pepper sauce
  • 1 cups all-purpose flour
  • 1 ½ tsp. salt
  • 1 tsp. ground black pepper
  • ½ tsp. garlic powder
  • 2 eggs
  • 2 Tbsp. water
  • 1 lb. thin sliced chicken breasts or cutlets
  • Oil for frying
Directions:
  1. Mix together honey and hot sauce in a small bowl; set aside.
  2. In a shallow bowl mix together flour, salt, pepper and garlic. In another shallow bowl whisk together eggs and water.
  3. In a large skillet or cast iron pan heat about ¼-½-inch of oil over medium-high heat.
  4. One at a time dredge the chicken in the flour mixture, dip in egg and back into the flour, shaking off excess at each step.
  5. Working in batches place breaded chicken in the oil; cook 3-5 minutes until the first side is golden brown. Flip and continue cooking 2-4 minutes until internal temperature reaches 165°F. If chicken is browning too quickly reduce the heat. Repeat until all chicken cutlets are cooked adding more oil if needed.
  6. Drizzle honey over chicken and serve. Refrigerate leftovers.
Tip:

If you can’t find thin sliced chicken breasts or cutlets at the store simply cut regular chicken breasts in half horizontally; pound slightly if needed to make an even thickness.

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Potato Soup with Sausage and Kale

Potato Soup with Sausage and Kale

Lightly creamy, this potato and sausage soup is hearty and satisfying enough to be a meal.

Ingredients:
  • 1 lb. bulk spicy Italian sausage
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 tsp. finely chopped garlic
  • 1 tsp. Kosher salt
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • ½ tsp. ground black pepper
  • 1 bunch kale, stems removed, chopped
  • 1 Tbsp. flour
  • 4 cups reduced sodium chicken broth
  • 2 cups small diced red potatoes
  • 1 cup heavy cream
Directions:
  1. Heat 4-quart sauce pan over medium-high heat; add sausage, breaking apart as it starts to brown. Add onion, pepper, garlic, salt, herbs and pepper. Cook 5-7 minutes to soften vegetables and cook sausage through to an internal temperature of 165°F.
  2. Add kale; stir until wilted. Add flour and cook 2-3 minutes. Stir in broth and potatoes; bring to a boil and reduce to a simmer. Cook 5-10 minutes until potatoes are tender. Add cream; continue cooking until hot; adjust seasoning to taste. Refrigerate leftovers.

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White Chicken Chili

White Chicken Chili

Chicken, white beans and peppers in a light creamy broth spiked with cumin and chiles.

Ingredients:
  • 1 lb. boneless skinless chicken breasts, cut into 1” pieces
  • 1 Tbsp. cumin
  • 1 Tbsp. chili powder
  • 1 Tbsp. dried oregano
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • ¼ tsp. cayenne pepper
  • 1 Tbsp. oil
  • 1 medium onion, chopped
  • 1 red bell pepper, chopped
  • 2 tsp. finely chopped garlic
  • 1 can (4-oz.) green chiles, drained
  • 4 cups reduced sodium chicken broth
  • 2 cans (15-16-oz.) great northern beans, drained and rinsed
  • 1 cup shredded pepper jack cheese
  • 1 cup sour cream
  • ¼ cup cilantro, chopped
Directions:
  1. Toss chicken with cumin, chili powder, oregano, salt, pepper and cayenne. Heat 4-quart sauce pan over medium-high heat; add oil and chicken. Cook until outside is lightly browned; add onion, pepper and garlic. Cook 5-7 minutes to soften vegetables.
  2. Add chiles, broth and beans. Bring to a boil, reduce to a simmer and cook 20-30 minutes until chicken reaches and internal temperature of 165°F and flavors are well blended. Remove from the heat; stir in cheese, sour cream and cilantro. Adjust seasoning to taste. Refrigerate leftovers.

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Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup

This quick and easy chicken soup is a great way to use up leftover chicken and get dinner on the table in no time.

Ingredients:
  • 1 Tbsp. butter
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 cup carrot, chopped
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 4 cup low sodium chicken broth
  • 2 cups cooked chicken, chopped
  • 2 Tbsp. fresh squeezed lemon juice
  • 1 tsp. lemon zest
  • ⅓ cup orzo
  • 2 Tbsp. parsley, chopped
Directions:
  1. In a 3-quart sauce pan over medium heat melt butter. Add onion, celery, carrots, salt and pepper; sauté 3-5 minutes until fragrant.
  2. Add chicken broth, chicken, lemon juice and zest bring to a boil and reduce to a simmer. Add orzo and cook 9-10 minutes until pasta is done and vegetable are tender. Stir in parsley; adjust seasoning to taste. Refrigerate leftovers.

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Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

Everything great about buffalo chicken wings rolled into meatballs. Great as an appetizer or making buffalo meatballs sandwiches.

Ingredients:
  • 1 lb. ground chicken
  • ¼ cup grated onion
  • ½ cup panko breadcrumbs
  • ¼ cup milk
  • 1 egg
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • ¼ tsp. ground black pepper
  • ½ cup diced celery
  • ½ cup blue cheese crumbles
  • 1 cup buffalo wing sauce, heated
  • Ranch Dressing
Directions:
  1. Heat oven to 400°F. Spray a rimmed baking sheet with cooking spray; set aside.
  2. In a large bowl mix together chicken, onion, breadcrumbs, milk, egg, salt, garlic and pepper. Gently stir in celery and blue cheese.
  3. Form mixture into 32-36 (1-inch) balls and place on prepared pan. Bake 15-18 minutes until internal temperature reaches 165°F.
  4. Toss meatballs with heated sauce and serve with ranch dressing.
Tip:

Use a small cookie scoop or slightly damp hands to make forming the meatballs even easier.

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Coffee and Donut Milkshake

Coffee and Donut Milkshake

Dessert, breakfast or breakfast dessert? Whatever you call it this combination of coffee ice cream and donuts is delicious.

Ingredients:
  • 3 ½ cups coffee ice cream
  • ½ cup milk
  • 1 cake donut
  • ½ tsp. vanilla
Directions:
  1. Place all ingredients in blender container. Blend until well mixed. Pour into glasses and garnish with donut holes if desired.
Tip:

To make an adult version add 1 ½ ounces of coffee liqueur to the blender.

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Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

Classic chocolate chip cookies with a hint of nuttiness from brown butter.

Ingredients:
  • 2 sticks butter, softened and divided
  • ¾ cup brown sugar
  • ¾ cup sugar
  • 2 eggs
  • 1 Tbsp. vanilla
  • 1 tsp. salt
  • 2 ¾ cups all-purpose flour
  • 1 tsp. baking soda
  • 2 cups chocolate chips
Directions:
  1. Heat oven to 375°F. Place 1 stick butter in a small sauce pan over medium-low heat. Melt and continue cooking until golden brown, pour into a bowl and refrigerate until cooled.
  2. In a large bowl beat butter, brown butter and sugars until light and fluffy. Add eggs, vanilla and salt; beat until well incorporated. Add flour and baking soda, blend until combined. Fold in chocolate chips.
  3. Place rounded tablespoons of dough 2-inches apart on a baking sheet. Bake 9-11 minutes until bottoms are golden brown. Immediately after removing pan from the oven tap pan firmly against stove top to deflate cookies slightly. Allow to cool on pan 2 minutes before transferring to a cooling rack.

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Mint Cheesecake Bites with Chocolate Crust

Mint Cheesecake Bites with Chocolate Crust

Minty cheesecake filling baked bite-sized in mini muffin cups for a pop-able treat.

Ingredients:
  • 9 each chocolate sandwich cookies
  • 2 Tbsp. butter, melted
  • 8 oz. cream cheese
  • ¼ cup sour cream
  • 1 egg
  • 4 Tbsp. sugar
  • 2 Tbsp. crème de menthe
  • Chocolate shavings, if desired
Directions:
  1. Heat oven to 350°F. Place liners in 24 mini muffin cups; set aside.
  2. Place cookies in the bowl of a food processor; pulse to fine crumbs. Add melted butter. Divide crumb mixture evenly in mini muffin cups and press firmly into bottom.
  3. In a medium bowl beat cream cheese until smooth. Add sour cream, eggs, sugar and crème de menthe; beat until just blended. Divide cream cheese mixture even in muffin cups.
  4. Bake 15-17 minutes until cheesecakes are set. Cool completely. Garnish with chocolate shavings if desired. Refrigerate leftovers.
Tip:

To make chocolate shavings use a vegetable peeler against the thin side of a chocolate bar.

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Spoon Bread with Feta, Roasted Red Peppers and Fried Capers

Spoon Bread with Feta, Roasted Red Peppers and Fried Capers

Created by: Holly Erickson, The Modern Proper

Our contribution to the Blogger Banquet was this spoon bread (think a softer, more scoopable version of traditional cornbread). It can be served as is, or topped with a variety of tasty garnishes to mix things up a bit and pair with whatever you might be serving it with.

I love this version that has roasted red peppers, feta cheese and fried capers. It's such a fun and unique dish and will offer your family or guests something unexpected, but still totally in the vein of rich, cozy and tasty food.

Ingredients:
  • 1 cup flour
  • 1/2 cup cornmeal
  • 3 Tbsp. sugar
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) butter, melted
  • 2 eggs, beaten
  • 1 can (14.75 oz.) cream style corn
  • 1 can (15 oz.) whole kernel corn, drained
  • 1 cup sour cream
  • Cooking spray, or extra butter for the pan
  • 1 jar roasted red peppers, drained, optional
  • 6 oz. Feta crumbled, optional
  • 1 jar capers, drained, optional
  • 1/4 cup olive oil, for frying capers, optional
  • 2 Tbsp. flat leaf parsley, optional
Directions:
  1. Heat oven to 350°F. Lightly grease a 9x9 inch baking pan or a 2 quart casserole dish with nonstick cooking spray or butter.
  2. In a large bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk dry ingredients until well combined.
  3. Add butter, eggs, creamed corn, whole corn and sour cream. Stir until well combined. Pour the mixture into the baking dish. Bake 35 to 40 minutes, or until the spoonbread is set in the center and lightly browned on the edges.
  4. Serve hot, with or without toppings.
  5. If you would like to serve the spoon bread with the same toppings we have shown here, just thinly slice the roasted red peppers and sprinkle on top along with crumbled feta.
  6. To fry the capers, simply heat 1/4 olive oil in a medium sauce pan over medium high heat, add the capers and fry until they burst, about 5 minutes.
  7. Drain on a paper towel and sprinkle over the spoon bread along with minced flat leaf parsley.

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The Cheesiest Spinach and Cheese Lasagna

The Cheesiest Spinach and Cheese Lasagna

Created by: Heidi Larsen, foodiecrush

Layers of no-boil noodles topped with 8 different cheeses, spinach and store-bought marinara make this lasagna one of the easiest, but most decadent dinners you'll make all week.

Assembling this dinner is so easy, and that translates to a perfect dinner for a crowd. If you want to make this and freeze ahead, definitely do so. Simply bake the lasagna straight from the freezer for about 1 1/2 hours, with the foil on, and another 10-20 minutes once you’ve removed the foil.

Ingredients:
  • 1 container (16-oz) ricotta cheese
  • 1 container (8-oz) small curd cottage cheese
  • 1 container (5-oz) 3-cheese blend grated cheese
  • 1 bag (12-oz) frozen spinach, thawed and with all of the moisture squeezed dry
  • 2 eggs
  • 1 tsp. freshly ground black pepper
  • ½ tsp. kosher salt
  • 2 jars (25-oz) marinara sauce
  • 1 package (9-oz) no-boil lasagna noodles
  • 12 slices provolone cheese
  • 1½ cups mozzarella cheese, shredded
  • Basil leaves
  • Grated Parmesan cheese for garnish
Directions:
  1. Heat oven to 350°F. Combine the ricotta, cottage cheese, 3-cheese blend and spinach with the eggs, ground black pepper and kosher salt until well mixed.
  2. Spread half of a jar of the marinara sauce over the bottom of a 9 X 13 inch baking pan. Layer 5 sheets of the lasagna sheet so they're slightly overlapping. Dollop half of the ricotta mixture onto the lasagna sheets and evenly spread on top. Layer 4 slices of provolone over the ricotta and sprinkle with ½ cup mozzarella cheese. Pour another half of the jar of marinara evenly over the cheese.
  3. Layer 5 more sheets of lasagna and repeat by dolloping the rest of the ricotta mixture over the lasagna sheets and spread evenly, top with 4 more slices of provolone cheese, ½ cup mozzarella cheese, and then pour half of the sauce from the remaining jar of sauce over the cheese.
  4. Top with 5 more layers of the lasagna sheets and pour the remaining half of the marinara sauce over the noodles and top with the remaining slices of provolone cheese and mozzarella cheese and sprinkle with more parmesan cheese.
  5. Cover with foil and bake for 60 minutes or until bubbly. Remove the foil and bake for an additional 10 minute or until the cheese is lightly browned.
  6. Let the lasagna rest for at least 10 minutes before serving. Garnish with basil leaves and fresh grated parmesan.
Tip:

To keep the cheese from sticking to the foil covering the casserole and ruining the cheesy topper, I spray the foil with baking spray and also tent it loosely over the dish so it doesn’t sit on the cheese.

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Sunday Pork Roast

Sunday Pork Roast

A little bit of comfort made easy in a slow cooker.

Ingredients:
  • 1 Tbsp. salt
  • 1 Tbsp. minced garlic
  • 1 Tbsp. fresh thyme, chopped
  • 2 tsp. black pepper
  • 4-5 lbs. boneless pork shoulder
  • 1 Tbsp. canola oil
  • 2-3 each russet potatoes, peeled, cut into 8 pieces
  • 3-4 each carrots, peeled, cut into 2” sections
  • 3-4 each ribs celery, cut into 2” sections
  • 1 medium onion, cut into quarters
  • 1¼ cups Pacific chicken stock, divided
  • ¼ cup cornstarch
Directions:
  1. In a small bowl mix together salt, pepper, garlic and thyme. Rub over outside of pork shoulder.
  2. Heat a large skillet over medium-high heat; add oil. Sear pork on all sides until golden brown.
  3. Place potatoes, carrots, celery and onions in a 6-8-qt. slow cooker. Add pork and 1 cup broth. Cover and cook on low 8-10 hours until pork and vegetables are tender and internal temperature of the pork reaches at least 145°F.
  4. Remove pork and vegetables to a serving dish. Turn heat to high. Mix together corn starch and remaining broth; whisk into remaining liquid. Cover and cook 20 minutes to thicken slightly; strain. Serve pork and vegetables with pan sauce. Refrigerate leftovers.

View Party Plan: Comfort Foods

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