Search Results for: bakeover

The adorable, always humorous MBA Jane is my way of honoring our Sisterhood Merit Badge program, now with 6,129 dues-paying members who have earned an amazing number of merit badges so far—8,751 total! Take it away, MBA Jane!!! MJ 

For this week’s Farm Kitchen/BakeOver MakeOver Expert Level Merit Badge, I was fine-tuning my BakeOver skillz.

To earn this badge, I needed to come up with my own recipes, using BakeOver mixes, for one breakfast, one lunch, one dinner, and one dessert. (Only one dessert? Crikey!) Turns out, I’ve gotten pretty good at these 20-minute delicacies.

Combine that fact with watching a lot of the Food Network, and you’ve got yourself some delish new recipes to try. Yum!

P.S. Let’s face it, farmgirls. I enjoy a crunchy salad as much as the next yoga-lovin’, skinny-latte-sipping gal, but once in a while, I need to lay off the rabbit food and channel my inner cavegirl. Meat and potatoes? Hearty comfort food (but still healthy)? Yep. Bring. It. On.

Breakfast: Spanish Skillet

• Preheat oven to 425°F.
• Prepare Budget Mix^® Organic Corn Bread, using the BakeOver instructions on the package.
• Sauté 1 large bell pepper, half an onion, a handful of mushrooms, 1 diced jalapeño, and 1 can black beans in a 9″ cast-iron skillet. If you have some leftover taco meat, now’s the time to add it in (a small chorizo link, diced, works well, too). Season to taste with salt, pepper, and maybe a pinch of chili powder and cumin. Toss in some grated sharp cheddar and 4 beaten eggs.
• Place the dough on top of your masterpiece.
• Bake 20 minutes. Flip upside down. Top with salsa if you so desire (and I do)!

Lunch: Cheater Artisan Flatbread “Pizza”

• Preheat oven to 425°F.
• Prepare Budget Mix^® Organic Focaccia Bread, using the BakeOver instructions on the package.
• Sauté your favorite pizza toppings in a 9″ cast-iron skillet. I used Italian sausage, red onions, spinach, chopped fresh tomatoes (these will taste like your “sauce”), mushrooms, and asparagus. Oh, and garlic! Lots and lots of garlic!
• Season with oregano, basil, salt, pepper, and a pinch of sugar.
• Top with fresh mozzarella slices, sprinkled with salt.
• Place your dough over your yummy lunch.
• Bake 20 minutes. Flip. If you’re feeling really haute couture, top with arugula that has been drizzled with lemon juice and olive oil.

Dinner: Jambalaya Skillet

• Preheat oven to 425°F.
• Prepare Budget Mix^® Organic Corn Bread, using the BakeOver instructions on the package.
• Sauté 2 kielbasa links, a handful of leftover chicken, 1 can diced tomatoes (or use fresh), 1 chopped onion, some minced garlic, 2 stalks chopped celery, and a few cleaned shrimp in a 9″ cast-iron skillet. Add enough chicken broth to moisten.
• Season with Cajun seasoning and salt and pepper. Taste. Add hot sauce if you like spicy lips.
• Top with dough (instead of the typical rice).
• Bake 20 minutes. Flip. Serve!

Dessert: Ginger Peach Shortcake

• Preheat oven to 425°F.
• Prepare Budget Mix^® Organic Buttermilk Biscuits or Budget Mix^® Organic Walnut-Orange Scones, using the BakeOver instructions on the package. Add 1 t powdered ginger.
• Stir together sliced fresh peaches (or any fruit, but peaches go especially well with ginger), brown sugar or honey to sweeten, finely minced fresh ginger, a squeeze of lemon, several pats of butter, and cinnamon in a 9″ cast-iron skillet. (Sprinkle with 2 T flour to thicken if your peaches are especially juicy.)
• Top with dough.
• Bake 20 minutes. Flip. Top with whipped cream or vanilla ice cream. Sigh contentedly.

The adorable, always humorous MBA Jane is my way of honoring our Sisterhood Merit Badge program, now with 5,843 dues-paying members who have earned an amazing number of merit badges so far—8,286 total! Take it away, MBA Jane!!! MJ

For this week’s Farm Kitchen/BakeOver MakeOver Intermediate Level Merit Badge, I was nervously pacing the length of my kitchen.

Back and forth.

Back and forth.

Forth and back.

To and fro.

Fro and to.

Forth and fro.

Etc, etc.

The source of my anxiety was this: Coming up with two new recipes/ideas for BakeOvers and then presenting them to YOU. Now I’m a creative gal, certainly, but sometimes my kitchen experiments become kitchen disasters right before my terrified eyes. Not wanting to poison anyone, I took my time with these delectable, delicious, divine, and distinctly different makeovers. Drum roll, please.

Biscuits & Gravy (BakeOver Style)

Preheat oven to 400°F. In your most favorite cast-iron skillet, brown up 1 pound of organic breakfast sausage. (Mr. Wonderful and I really like the spicy variety. It adds some kick. And also some romance, due to the spicy lips.) Drain any excess grease. Add 3–4 T flour; stir for about 2 minutes. Slowly add 1 cup half-n-half and 1 1/2 cups milk. Heat until thickened. Season. (I like lots of pepper. Again, spicy lips make for excellent smooching.) Layer biscuits made with Organic Budget Mix^® All-Purpose Original Baking Mix on top. Bake at 400°F until bubbly and brown, about 20–25 minutes.

Pile on plates.

Eat happily.

Smooch.

Honey Fig Crostatas (tarts)

On a lightly floured surface, roll out a Organic Budget Mix^® All-Purpose Original Baking Mix BakeOver crust to 1/8″ thick. Cut out eight 5″ rounds, rerolling the scraps if necessary; transfer to a parchment paper–lined baking sheet and refrigerate for 30 minutes.

In a bowl, toss 1 lb of green and purple figs, cut into wedges, with 3 t honey, 1 t fresh lemon juice, 1 t fresh thyme leaves, and a pinch of salt. Arrange the figs on the dough rounds, leaving 1/2″ border all around. Fold the edges over the figs and brush the dough with an egg wash. Chill for 30 minutes. Meanwhile, preheat oven to 375°F. Bake crostatas for 35 minutes, rotating halfway through baking, until crusts are golden. Let stand for 10 minutes.

Gently toss another 1/2 lb figs, cut into wedges, with 2 t honey. Transfer crostatas to plates, top with the figs and another 1 t fresh thyme leaves, and serve.

If you don’t have figs (or don’t like them), try using apricots or plums. Crostatas are are fun and easy, and they have endless varieties. Plus, you’ll really feel fancy—even when they drip hot juice down your chin because you can’t wait an appropriate time for them to cool off before devouring.

Or is that just me?

Welcome New Sisters! (click for current roster)

Merit Badge Awardees (click for latest awards)

My featured Merit Badge Awardee of the Week is … Joyce Hein!

Joyce Hein (GinghamGirl, #6071) has received a certificate of achievement in Farm Kitchen for earning a Beginner Level BakeOver MakeOver Merit Badge!

“I utilized the recipes found in MaryJane’s Ideabook to cook up some delicious bakeovers. We used what we had in our garden. I hosted the family, and we explored a variety of ways to make the bakeovers, from veggies to dessert!

Everyone loved them, particularly me, as they’re so quick and easy to make.”

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Welcome New Sisters! (click for current roster)

Merit Badge Awardees (click for latest awards)

My featured Merit Badge Awardee of the Week is … Sherrilyn Askew!!!

Sherrilyn Askew (Sherri, #1350) has received a certificate of achievement in Stitching & Crafting for earning an Expert Level Sew Wonderful Merit Badge!

“I made a “BakeOver TakeOver” from the pattern in the Ideabook, and made 4 hot pads using repurposed fabric and embroidery patterns that came from there too.

The bakeover will be travelling to a Girl Scout sleepover tonight for the potluck dinner, and donated to the fearless Troop Leader to take home.

I looked at the purchased purse handles in the picture then looked at all the branches waiting to be chipped in my yard, and decided to make my own handles. I took an apple branch about and 1-1/2″ in diameter, cut it about 9″ long, split it in half with my hatchet, stripped the bark off, and sanded it smooth. I then put holes in either end for ribbons to go through, and rubbed both halves with a little olive oil, followed by beeswax. They turned out beautiful!”