Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.
Morning Mix recipe: Cheddary Chicken Bones

Morning Mix recipe: Cheddary Chicken Bones

Cheddary Chicken Bones (Photo courtesy Florida Dairy Farmers)

Cheddary Chicken Bones (Photo courtesy Florida Dairy Farmers)

Cheddary Chicken Bones is my Morning Mix recipe of the week. Add these drumsticks to your Halloween party recipe file or quick kid-friendly meals. For more Halloween treats that don’t come wrapped in a plastic wrapper check out DairyGood.org. Every Thursday, you can find more recipes curated exclusively for WOMX Mix 105.1’s website.

Cheddary Chicken Bones
Yield: 2 to 4 servings

4 chicken legs
1 cup crisp rice cereal
1/2 cup grated cheddar cheese
3 tablespoons unsalted butter, melted
Coarse salt and pepper to taste
1 large egg
1/4 cup milk
1/2 cup all-purpose flour

1. Pre-heat the oven to 375F. Line a rimmed baking pan with foil and spray surface with cooking spray.
2. In a bowl, combine the milk, butter and egg, set aside.
3. In another bowl combine the rice cereal and cheese, set aside.
4. Season chicken with salt and pepper, dip in flour, then egg-milk mixture and finally in the cheese/rice cereal mixture. Place each leg on the prepared baking pan. Wrap a small piece of foil around the end of each leg.
5. Bake for 25-30 minutes, turning once. Chicken is done when the juices are no longer pink. Let chicken rest on pan, uncovered, for 5-7 minutes before serving.
SOURCE: Florida Dairy Farmers

No-Bake Mac and Cheese with Crispy Crumb Topping

No-Bake Mac and Cheese with Crispy Crumb Topping

No-Bake Mac and Cheese with Crispy Crumb Topping (Photo courtesy "The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families" edited by Lisa Kingsley, Andrews McMeel Publishing)

No-Bake Mac and Cheese with Crispy Crumb Topping (Photo courtesy “The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families” edited by Lisa Kingsley, Andrews McMeel Publishing)

No-Bake Mac and Cheese with Crispy Crumb Topping from “The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families,” is a streamlined version of a classic baked dish. Broiling the breadcrumb topping gives the dish the texture of baked mac and cheese in less time.

No-Bake Mac and Cheese with Crispy Crumb Topping
Yield: 6 servings

3/4 cup panko bread crumbs
5 tablespoons butter, divided
1/4 teaspoon paprika
3 cups uncooked elbow macaroni
1/2 cup finely chopped onion
3 tablespoons all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon dry mustard
4 ounces cream cheese, cut into chunks
2 cups shredded American cheese
2 cups shredded Cheddar cheese

1. Preheat the broiler. Melt 2 tablespoons of the butter. Stir together the panko, the melted butter, and the paprika in a small bowl; set aside.
2. Cook the elbow macaroni according to the package directions in a large saucepan; drain and return to the saucepan. Cover and keep warm.
3. Meanwhile, for the cheese sauce, melt the remaining 3 tablespoons butter in a large saucepan over medium heat. Cook the onion in the hot butter until soft, 5 to 6 minutes. Stir in the flour and cook, stirring constantly, for 1 to 2 minutes. Add the milk all at once, stirring constantly. Cook and stir over medium heat until slightly thickened and bubbly, 4 to 5 minutes. Add the salt, pepper, mustard, and cream cheese; whisk until smooth. Remove from the heat. Add the shredded American and Cheddar cheeses in handfuls, whisking constantly until each handful is melted before adding the next one.
4. Immediately pour the cheese sauce over the cooked macaroni and toss gently to coat. Spoon into a 3‑quart casserole dish. Quickly sprinkle the panko mixture over the mac and cheese. Broil 6 inches from the heat for 1 to 2 minutes or until golden brown. Let stand for 5 minutes before serving.
Source: “The Dairy Good Cookbook: Everyday Comfort Foods From America’s Dairy Farm Families” and DairyGood.org

Coffee Ice Cream Pie

Coffee Ice Cream Pie

Coffee Ice Cream Pie (Photo courtesy Pillsbury.com and General Mills)

Coffee Ice Cream Pie (Photo courtesy Pillsbury.com and General Mills)

I missed National Coffee Day on Friday, but do we really need a designated non-holiday for an excuse to sample Coffee Ice Cream Pie? I think not. This recipe from Pillsbury.com is quick and easy.

Coffee Ice Cream Pie
Yield: 8-10 servings

Crust:
30 thin chocolate wafers, crushed (about 1 1/2 cups)
1/2 cup butter, softened
1/4 cup coconut flakes (optional)
3 tablespoons finely chopped cashews
Filling:
1 quart (4 cups) coffee-flavored ice cream, slightly softened
1 cup hot fudge topping, warmed
Whole cashews for garnish
Chocolate-covered coffee beans for garnish

1. In a medium bowl, mix crushed chocolate wafers, butter, coconut and chopped cashews. Press mixture in bottom and side of 9-inch glass pie plate; refrigerate 15 minutes. Carefully spoon softened ice cream into chilled crust. Cover and freeze about 2 hours or until firm.
2. Top individual servings with fudge topping; garnish with whole cashews. Cover and freeze any remaining pie.
Test kitchen tip: To make cutting the pie easier, remove it from the freezer about 10 to 15 minutes before serving. Substitute macadamia nuts for the cashews in the crust and garnish.
SOURCE: Pillsbury.com

Double Chocolate Chunk Cookies

Double Chocolate Chunk Cookies

Double Chocolate Chunk Cookies (Photo courtesy McCormick & Co.)

Double Chocolate Chunk Cookies (Photo courtesy McCormick & Co.)

The thought of Double Chocolate Chunk Cookies from McCormick & Co. just makes me smile.  These treats are a chocolate lover’s dream with a soft chocolate cookie dough base and semi-sweet chocolate chunks. You can switch out the vanilla with orange, coconut and peppermint extracts for flavor twists. Me? I like them just like this:

Double Chocolate Chunk Cookies
Yield: 24 (2-cookie) servings

2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
2/3 cup firmly packed light brown sugar
2 eggs
2 teaspoons McCormick Pure Vanilla Extract
6 ounces semi-sweet baking chocolate, coarsely chopped

1. Preheat oven to 350F.
2. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
3. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate.
4. Drop by rounded tablespoons about 2 inches apart onto baking sheets sprayed with no stick cooking spray.
5. Bake 8 to 10 minutes or just until cookies are set. Cool on baking sheets 2 minutes. Remove to wire racks; cool completely.
SOURCE: MCCORMICK & CO.

Buttermilk Grits Waffles

Buttermilk Grits Waffles

Buttermilk Grits Waffles (Photo courtesy American Butter Institute and Go Bold With Butter)

Buttermilk Grits Waffles (Photo courtesy American Butter Institute and Go Bold With Butter)

Buttermilk Grits Waffles is a recipe developed by the blog Sprinkles Bakes for the American Butter Institute, and the recipe lives on their website Go Bold With Butter. Corn grits have long been a Southern staple. This easy, vintage recipe uses leftover prepared grits in buttermilk waffle batter. The combination yields a waffle with a crisp exterior and sweet corn flavor inside. If you don’t have leftover grits, the shortest distance between you and Buttermilk Grits Waffles is to use quick cooking grits. Five minutes is all the time it takes to stir up a creamy potful. Just be sure to let them cool to room temperature before using in this recipe.

Buttermilk Grits Waffles
Yield: 4 servings

1 1/3 cups all-purpose flour
3 1/2 teaspoons baking powder
2 large eggs
1 1/2 cups buttermilk
1 cup prepared grits, cold or at room temperature
2 tablespoons sorghum syrup or molasses
5 tablespoons butter, melted
Extra butter, maple syrup, whipped cream and fresh seasonal berries for serving

1. Preheat a Belgian waffle iron according to the manufacturer’s instructions.
2. Whisk together the flour and baking powder in a large bowl. Add the eggs, buttermilk, grits and sorghum syrup. Whisk together until thoroughly combined. Add the melted butter and mix until well incorporated.
3. Grease the waffle iron with butter and pour a scant 3/4 cup of waffle batter onto the iron. Cook about 5 minutes, or according to manufacturer’s cooking instructions. The waffle is done when exterior is light golden brown and crisp.
4. Serve immediately topped with butter, maple syrup, whipped cream and fresh seasonal berries.
SOURCE: Go Bold with Butter

17 Minute Chocolate Cake with Silhouette Frosting

17 Minute Chocolate Cake with Silhouette Frosting

17 Minute Chocolate Cake with Silhouette Frosting (Photo courtesy Dixie Crystals)

17 Minute Chocolate Cake with Silhouette Frosting (Photo courtesy Dixie Crystals)

17 Minute Chocolate Cake with Silhouette Frosting was originally published in the 1940 edition of “Aunt Cora’s Vintage Cookbook.” You can find this recipe and other great tested dishes at DixieCrystals.com. Use the “Spoon & Sweep” method to measure the flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

17 Minute Chocolate Cake with Silhouette Frosting
Yield: 8-10 servings

Cake:
1/3 cup unsalted butter, soft
1 1/4 cups extra-fine granulated sugar
2 large eggs
1/4 teaspoon salt
1/2 cup whole milk
1 1/4 cups all-purpose flour, sifted
1/4 cup cocoa
1 teaspoon baking powder
1/2 teaspoon pure vanilla or lemon extract
Chocolate frosting:
1 large egg yolk, slightly beaten
2 tablespoons hot water
1 (1-ounce) square unsweetened chocolate
2 tablespoons unsalted butter, melted
1 1/2 cups powdered sugar
Vanilla frosting:
1/3 cup unsalted butter, soft
3 cups powdered sugar
1 to 2 tablespoons heavy cream or whole milk
1 teaspoon pure vanilla extract
Pinch salt

1. Preheat oven to 375F. Butter and flour two 8-inch baking pans and set aside. (Fitting a round piece of parchment paper on bottom of baking pan is highly recommended for easy removal of cake.) Set aside.
2. In a large bowl, combine shortening, sugar and unbeaten egg and beat with a slotted spoon until very light (2-3 minutes). Add extract to milk.  Mix and sift flour, cocoa, baking powder and salt.  Add milk and dry ingredients to the creamed mixture.  Stir until flour is moistened then beat with an electric mixer for 1 minute.
3. Divide batter evenly into the pans and place in oven, bake for 25 minutes until center of cake bounces back when lightly pressed with a finger or until an inserted toothpick comes out clean.  After 5 minutes turn cake pans upside down on parchment paper lined surface and allow to cool completely before cutting or frosting.
4. When cooled, prepare chocolate frosting: Stir 1/4 cup confectioner’s powdered sugar into egg yolks. Add melted chocolate, butter and water and blend thoroughly.  Finally, stir in remaining powdered sugar, beating vigorously until smooth.  Reserve 1/2 cup.
5. Prepare vanilla frosting. Cream butter until light and fluffy. Add one cup of powdered sugar and mix until light and creamy. Add milk, vanilla and salt and beat until blended. Gradually add remaining powdered sugar. Scrape bowl well. Whip until very light and fluffy.
6. Place 1st cake round on a serving platter and spread with chocolate frosting, keeping 1/2 inch away from edge. Cover with 2nd cake layer. Frost top and sides of cake with vanilla frosting. Thin the 1/2 cup of chocolate frosting with a few drops of water.  Drizzle slowly from tip of spoon on to top and sides of cake.
SOURCE: DIXIE CRYSTALS

Patriotic Trifle

Patriotic Trifle

Patriotic Trifle (Photo courtesy Kraft Foods)

Patriotic Trifle (Photo courtesy Kraft Foods)

Patriotic Trifle is an easy recipe that uses two convenience products and one ready-made cake — and I make no apologies for it. There are times when the party planner needs quick dishes that leave them time to concentrate on other parts of the menu. I am not a fan of cakes and such made to look like flags, but I do think you should play up red, white and blue hues to the max on the Fourth of July. I have also made this recipe with homemade banana bread and freshly whipped rum-flavored cream instead of Cool Whip. This is a judgment-free kitchen. So, please, work with whatever ingredients are best for you. I just want you to get in the kitchen.

Patriotic Trifle
Yield: 16 servings, about 2/3 cup each

1 package JELL-O Vanilla Sugar-Free Fat Free Instant Pudding
1 1/2 cups cold fat-free milk
1 tub (8 oz.) Cool Whip Lite Whipped Topping, thawed, divided
1 (13-ounce) angel food cake, cut into 1/2-inch cubes (about 6-1/2 cups)
2 cups fresh strawberries, washed and sliced
1 cup blueberries, washed
Mint sprig for garnish

1. Beat the dry pudding mix and cold milk in a medium glass bowl with whisk for about 2 minutes. Fold in 1 1/2 cups Cool Whip.
2. Layer half each of the cake cubes and berries in large glass serving bowl; cover with the pudding mixture. Top with layers of remaining cake cubes, berries.
3. Refrigerate, covered with plastic wrap, for 1 hour. When ready to serve, garnish with remaining Cool Whip and a fresh mint sprig.
SOURCE: Kraft Foods

Ancient Grain Salad

Ancient Grain Salad

Ancient Grain Salad (photo courtesy National Watermelon Promotion Board)

Ancient Grain Salad (photo courtesy National Watermelon Promotion Board)

Ancient Grain Salad is a great go-to for Fourth of July picnics because it’s delicious chilled or at room temperature and you can preassemble the side dish in individual servings. This recipe is full of Florida flavor with a twist. It includes the ancient grain Kamut (properly capped because it is trademarked in modern times). The large kernels – about twice the size of standard wheat kernels – have a chewy texture and mildly nutty flavor that works well in rice dishes and salads. Look for Kamut in the whole grains section of supermarkets (Bob’s Red Mill is the brand I buy), Whole Foods Market and health-food stores.

Ancient Grain Salad
Yield:6 side dishes

3 tablespoons extra-virgin olive oil
4 tablespoons maple syrup, or to taste
3 tablespoons fresh lemon juice
2 teaspoons fresh lemon zest
Coarse salt to taste
3 cups warm cooked Kamut grains, about 1 1/2 cups dry (see note)
1/2 cup coarsely chopped pecans, plus additional for garnish
1/3 cup diced green onions, plus 1 tablespoon
1/3 cup thinly sliced celery
1 cup fresh corn kernels, grilled if preferred
2 cups diced watermelon

1. Blend oil, maple syrup, lemon juice, lemon zest, and salt in a small bowl. Add Kamut and pecans. Stir thoroughly and let sit until cooled.
2. To assemble salad, place 1/3 of the Kamut at the bottom, topped by half each of the onions and celery, corn, and watermelon. Repeat. Add the last 1/3 of the Kamut to the top and sprinkle with the remaining 1 tablespoon of diced green onion and pecans. Present as a layered salad and toss just before serving.
To make the Kamut: For best results, soak 1 cup Kamut berries in water overnight, then drain. Bring 3 1/4 cups of water or vegetable stock to a boil in a pot with a tight-fitting lid. Add Kamut grains. Cover, reduce heat to low and simmer for 30-40 minutes (45-60 minutes if grains were not soaked). Drain off excess liquid.
Recipe note: For outdoor gatherings, layer in individual servings in small plastic cups (the stemless kind often used for wine).
SOURCE: National Watermelon Promotion Board

Red, White and Blue Slaw

Red, White and Blue Slaw

Red, White and Blue Slaw (Photo courtesy Wisconsin Milk Marketing Board, Inc.)

Red, White and Blue Slaw (Photo courtesy Wisconsin Milk Marketing Board, Inc.)

Red, White and Blue Slaw wraps up my tribute to June Dairy Month and continues my Fourth of July recipe countdown. Slaw with bacon and blue cheese? What could go wrong? Perhaps simply not making enough.

Red, White and Blue Slaw
Yield: 12 servings

6 cups cabbage, shredded
6 slices thick-cut bacon, fried, drained and crumbled
3/4 cup (4 ounces) crumbled blue cheese
1 pint (2 cups) cherry or grape tomatoes, quartered
3/4 cup prepared slaw dressing

1. In a large bowl, combine the cabbage, bacon, crumbled blue cheese, tomatoes and slaw dressing; mix well.
2. Chill 1 to 2 hours to blend flavors.
Recipe note: I am not a fan of sweet slaw dressings. I made one batch as directed here and another simply dressed with Duke’s mayonnaise — everyone was happy.
SOURCE: DairyGood.org and Wisconsin Milk Marketing Board

Morning Mix recipe: Beer Marinated Flank Steak with Blue Cheese Chimichurri

Morning Mix recipe: Beer Marinated Flank Steak with Blue Cheese Chimichurri

Beer Marinated Flank Steak with Blue Cheese Chimichurri (Photo courtesy McCormick & Co.)

Beer Marinated Flank Steak with Blue Cheese Chimichurri (Photo courtesy McCormick & Co.)

Beer Marinated Flank Steak with Blue Cheese Chimichurri is a great reason to fire up the grill this weekend or on July 4 and that’s why it’s my Morning Mix recipe of the week. Combine Grill Mates Roasted Garlic Stout Marinade Mix with a hearty stout or IPA beer to add rich, full-bodied flavor to the beef. Grill and serve with a blue cheese chimichurri and wait for the applause from your guests. Every Thursday, you can find more recipes exclusively for WOMX Mix 105.1’s Morning Mix here and at the radio station’s website.

Beer Marinated Flank Steak with Blue
Yield: 6-8 servings

Flank steak:
1 package McCormick Grill Mates Roasted Garlic Stout Marinade Mix
3/4 cup stout beer
1 1/2 pounds flank steak
Blue cheese chimichurri:
1 cup loosely packed chopped cilantro
1 cup loosely packed chopped parsley
2 green onions, trimmed and chopped
1 small clove garlic, finely chopped
2 tablespoons extra-virgin olive oil
2 tablespoons red-wine vinegar (see note)
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground sea salt
1 ounce Danish blue cheese, crumbled, divided (see note)

1. For the flank steak, mix Marinade Mix and beer in small bowl. Reserve 2 tablespoons of the marinade. Place steak in large sealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or up to 4 hours.
2. For the chimichurri, mix cilantro, parsley, green onions, garlic, oil, vinegar, red pepper and salt in medium serving bowl until blended. Gently stir in 2 tablespoons of the blue cheese. Cover. Refrigerate until ready to serve.
3. Remove steak from marinade. Discard any remaining marinade.
4. Grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness, brushing with reserved marinade during last few minutes of grilling. Let steak stand 5 minutes before slicing. Sprinkle remaining blue cheese over chimichurri sauce and serve with sliced steak.
Recipe notes: You can substitute white-wine vinegar for the red-wine vinegar and Roquefort cheese for the Danish blue cheese.
Quick marinating tip: Massage steak and marinade in plastic bag for 5 minutes to infuse flavor faster.
SOURCE: McCormick & Co.