Melissa's Cuisine

Friday, August 29, 2014

Campfire Eclairs

These easy campfire treats are fun to make and eat!  Fire cooked dough, stuffed with pudding and topped with frosting just can't be beat!
Melissa's Cuisine: Campfire Eclairs

Just because summer is drawing to a close doesn't mean it's the end of campfire season.  In fact, for many people, it's just the beginning.  Fall evenings are perfect to spend around a blazing campfire.

When I was in high school, my friends and I would often spend Friday nights at the football games.  Afterwards, we would head to another friend's house for a bonfire.  We'd hang out, play games like Ghost-in-the-Graveyard, and if we were lucky, we'd have a few roasted marshmallows!

I firmly believe that it's not a fire without roasted marshmallows!  But don't stop with just roasting marshmallows...  When we went camping as a kid, my mom would always bring a few wooden dowels (or we'd go hunt in the woods for some thick sticks) and a couple cans of biscuits or crescent rolls.  We'd wrap the biscuits around the dowel and then cook them over the fire.  Then we'd sprinkle the warm biscuits with cinnamon sugar and enjoy.
Melissa's Cuisine: Campfire Eclairs
Melissa's Cuisine: Campfire Eclairs


When we went camping in July, Mike's cousins introduced me to the version of campfire biscuits that they'd grown up with.  This version is definitely worth sharing with you!  Again, you just wrap a biscuit around a dowel and cook it.  Then, you fill the biscuit with vanilla pudding and top it all off with a smear of chocolate frosting.  Oh. My. Goodness.  These were incredible!  I couldn't believe I had never had them before.

Of course, I had to make them again after we got home so I could share them with you...
Melissa's Cuisine: Campfire Eclairs

Campfire Eclairs

Makes 8

Ingredients:
1 can of crescent roll dough (you could also use biscuits)
8 vanilla pudding cups
1 tub of chocolate frosting
cooking spray

1.  Lightly grease the last 6 inches of your dowel or roasting stick with the cooking spray.  Don't go overboard or your biscuit will slide off! (Not that I know from experience or anything...)

2.  Wrap the crescent roll dough around the dowel starting at the top and working your way down.  Use your hand to press the dough out and make sure there are no holes.

3.  Cook the dough over hot coals, rotating often.  The biscuit is done when it is golden on the outside and slides effortlessly off the dowel.

4.  Carefully remove the biscuit from the dowel.  Fill with a cup of pudding and then spread chocolate frosting on top.

Below is the type of wooden dowel we typically use.  In the pictures above, you'll see the dowels that my in-laws had custom made.  Thick sticks with the bark cut off works well too.
 

Wednesday, August 27, 2014

Cook it! Craft it! Share it! {Link Party #19}

Welcome to week 19 of the Cook it! Craft it! Share it! Link Party!  I'm so glad you're joining us today!

Last week we had 258 links!  Thanks to everyone who linked up.  Your recipes and craft ideas are fantastic!


MEET THE HOSTESSES
Welcome to Cook it! Craft it! Share it! #19 link party hosted by
ANG at JUGGLING ACT MAMA and,
Melissa from MELISSA'S CUISINE!!!
Melissa's Cuisine: Cook It! Craft It! Share It! {Link Party 16}

FAVORITES
The most popular link last week was this DIY Canvas Wall Art Focal Point from A Mom's Take.  I think this is a great idea and something I'll be doing!


In addition to the 'fan favorite,' each hostess has selected her own favorite.  I chose this round up of 25 Tempting S'mores Recipes from More Than a Mom of Three.  I love s'mores and there are some fun and unique ideas in this post!



Be sure to hop over and visit Kelley at Miss Information, Doree at Top Notch Mom, Katie at View from the Fridge, and Ang at Juggling Act Mama to see what else is being featured!

FOLLOW ALONG
Please follow all your hostesses:
KELLEY at MISS INFORMATION 
DOREE at TOP NOTCH MOM 
MELISSA at MELISSA'S CUISINE 

SPREAD THE WORD
Be sure to follow the Cook it! Craft it! Share it! Board - We'll be pinning our favorite the links throughout the week, too. Also check out the Cook it! Craft it! Share it! Facebook group.
Also, a group of us is hosting a Round Robin Giveaway on Facebook.  It starts tonight, at 8:30pm.  Be sure to check it out for your chance to win!

Weeknights with Manwich



This post brought to you by Manwich. All opinions are 100% mine.

As a working mom, sometimes I find it hard to put a healthy meal on the table!  Do you ever struggle with that?  Picking up a pizza on the way home is so much easier!  I try not to take that route too often, so in place of take out, I look for easy options for dinner at home.
Melissa's Cuisine: Weeknights with Manwich
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That's where Manwich comes in!  It's a versatile weeknight meal solution that is perfect for busy families, like mine!  In addition, each can of Manwich is free of artificial flavors and preservatives, and is made with vegetables.  I love that, because Summer isn't a fan of vegetables, so any way I can get vitamins in her is good!
Melissa's Cuisine: Weeknights with Manwich
I chose to serve our Manwich on buns, because let's face it, it's totally easy!  Mike took the leftovers to work and ate it as a sauce on top of noodles.  Delicious!  Manwich also has a recipe catalog where you can see ideas for other Easy Weeknight Meals.

Manwich comes in three flavors: Original, Bold, and Thick and Chunky.  There's no meat in Manwich, so you can choose how you want to use it--as a sloppy joe sauce, on top of noodles, or a variety of other Manwich Recipes.  To find Manwich in a store near you, click here.
Melissa's Cuisine: Weeknights with Manwich
I made my Manwich sandwiches using the recipe on the can...1 pound ground turkey mixed with one can of Manwich sauce.  Easy and delicious!
Visit Sponsor's Site

Monday, August 25, 2014

Beer Can Chicken

Chicken on a beer can...how many jokes can you come up with about that one?  Well this is no joke, this grilled chicken is out-of-this-world delicious!
Melissa's Cuisine: Beer Can Chicken
One of my favorite things about summer is the chance to spend a lot of time grilling foods outside.  Food just tastes so much better when it's grilled, and it's an added bonus to not have to heat my kitchen up with the oven.  Plus, there are some things that you just can't make in the oven, like this beer can chicken.

This way of roasting chicken has become a summer tradition for us; I make it at least once every summer.  It's a fun way to cook a chicken.  Plus, it looks pretty unique on the grill!  Oh, and did I mention, it results in the juiciest chicken ever?  I'll often pick up a rotisserie chicken at the store because it's so delicious, but this beer can chicken certainly rivals any rotisserie!

Melissa's Cuisine: Beer Can Chicken
The technique is pretty simple.  Pick out a small chicken, an average 4 pound chicken is great!  Clean it off well and then pat it dry.  Rub it down with salt and pepper or your favorite dry rub.  Then crack open a can of beer.  Take a couple sips (or have your husband do that for you, in my case!).  Then plop the whole chicken down onto the beer can.  Place the chicken on the grill over indirect heat and cook it.  You'll have perfectly golden and crisp skin on the outside, and juicy tender chicken on the inside.

Oh, and you'll end up with this totally strange looking chicken cavity when it's done cooking.  For some reason this picture makes me laugh, so I just had to share it with you too!
Melissa's Cuisine: Beer Can Chicken
Beer Can Chicken

Ingredients:
1 small chicken, about 4 pounds
salt
pepper
dry poultry rub
1 can of beer, about 3/4 full

1.  Remove the giblets and neck from the inside of the chicken.  Rinse the chicken well and remove any lingering feathers.

2.  Pat the chicken dry with a paper towel.  Rub salt and pepper, or poultry rub all over the chicken.

3.  Carefully place the chicken cavity over the beer can.  Use the legs to balance the chicken upright.

4.  Place the chicken and beer can on a hot grill over indirect heat.  For a gas grill this means turning on the left and right sides, but not the center.  Place the chicken in the center of the grill.  For a charcoal grill this means moving the hot coals to the perimeter of the grill and placing the chicken in the center.

5.  Cover the grill and cook for about 1 hour and 15 minutes, until the breast meat temperature is 165 and the thigh meat temperature is 180.

6.  Carefully remove the chicken from the grill.  Using tongs or oven mitts, keep the chicken upright and remove the beer can.  (You don't want to spill beer on the chicken.)  If you have someone to help you with this step, that would be great!

7.  Allow the chicken to rest for 10 minutes before slicing and serving.

Friday, August 22, 2014

Blackberry Sauce

This delicious sauce is made with fresh blackberries and has so many uses!
Melissa's Cuisine: Blackberry Sauce

When we were camping last month, we took a hike to go pick blackberries.  Unfortunately we were a couple weeks too early and there weren't many ripe blackberries on the bushes.  We were able to find a few though and they were delicious!

Melissa's Cuisine: Blackberry Sauce

Our adventure left me craving fresh blackberries so when I saw some at the store I knew I had to stock up.  I bought a few too many containers, so I had to make something, quick!  I'm trying to limit the amount of baked goods in the house right now, otherwise I would have made this Blackberry Peach Cobbler.  Instead I opted to make a simple blackberry sauce.

The possiblities with this sauce are endless.  It's a delicious ice-cream topping!  I've also enjoyed it as a jam on a biscuit, fresh from the oven.  It's great on toast, too, and as a topping for waffles and pancakes.  Oh, and what about spreading it between layers of a cake?  Mmmm....
Melissa's Cuisine: Blackberry Sauce

Blackberry Sauce

4 cups blackberries
1 Tablespoon lemon juice
1/4 cup sugar

1.  Combine blackberries, lemon juice, and sugar in a small saucepan.

2.  Mash berries with a potato masher to desired consistency.

3.  Heat over medium heat until the sauce bubbles and thickens.  I let mine get pretty thick, so it would spread like jam.  The sauce will also thicken a bit as it cools.

Store in a glass jar in the fridge.  Will keep for up to a month.
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