The Firelands Kitchen

The Firelands Kitchen by Erin Howarth

2018 Richland County Fair Is Just Beginning



Well, our rabbits are in their spots at the Richland County Fair. We just returned home from doing so, as a matter of fact. It will be a busy week with Wednesday being rabbit show day. Last year was a first for us and it was amazing just how many kids and rabbits turned out. I think the show lasted something like eight hours. I remember looking over at Eric and asking, “Twenty years ago when we met did you ever think we’d spend eight hours doing this?!” His reply was a very sure ‘No’ but we agreed we enjoyed (almost) every minute.

It won’t be long after fair is over that kids around here start heading back to school. With that in mind, I rounded up some recipes that will work well for lunch boxes, after-school snacks, and dinners that come together easily. But first thing’s first . . . let’s start off with a reader-submitted recipe from Mrs. Miller’s Kitchen. Thank you and have a great week, one and all!

Bacon -n- Cheese Muffins

Submitted by Mrs. Miller’s Kitchen, Ashland, Ohio

2 lbs. bacon

Vegetable oil

1 egg, beaten

3/4 cup milk

1 3/4 cup flour

1/4 cup sugar

1 Tbsp. baking powder

2 cups cornflakes

1 cup shredded cheese

Fry bacon, drain and reserve drippings. If necessary add vegate oil to measure 1/3 cup. Combine dry ingredients, pour in dripping mixture, egg, and milk. Stir till moistened then fold in crumbled bacon, shredded cheese, and cereal. Spoon into greased muffin pans and bake at 400 degrees for 15-20 minutes.

Salisbury Steak

1 pound lean ground beef

1/4 cup Italian bread crumbs

1.4 oz dry french onion recipe mix

1 egg, beaten

2 Tbsp. water

1 (12 ounce) jar of beef gravy

Mix together the ground beef, bread crumbs, french onion mix, egg and water. Shape the mixture into 4 oval-shaped patties, about 1/2” thick. Spray a large skillet with cooking spray and warm up over medium heat. Add the patties to the skillet and cook for 10 minutes on each side. Drain the grease from the skillet, and then add in the jar of gravy. Continue to cook in the gravy, covered, for 10 more minutes, flipping halfway through.

Mini Pizza Pockets

1 package (8 ounces)seamless crescent roll dough

1 cup of pizza sauce

1 cup of cheese

Your favorite pizza toppings

Preheat oven to 375 degrees. Set aside a mini-muffin pan. Roll out the seamless dough sheet on a lightly floured surface. Using a pizza cutter, cut the dough into 24 dough pieces. Try to make them as even as possible. (you can also use a small round cookie cutter to make them all the same size). Grease a mini muffin tin (to make 24 mini pizza pockets) with cooking spray. Line each mini muffin cup with a piece of dough. Press the dough against the sides and bottoms of the cups. Put a little sauce and cheese into each cup. You can also put on other toppings. Bake 8-10 minutes or until golden brown and remove from oven. Serve warm while the cheese is still hot.

Ritz Chicken

4 chicken breasts

1 cup Ritz crackers, crushed

1/2 tsp. garlic salt

black pepper to taste

2 eggs, beaten

1/2 cup butter

Preheat oven to 375 degrees. In a small bowl, mix together crackers, garlic salt, and black pepper. Dip each chicken breast in the beaten eggs, and then dredge in the cracker mixture, coating it completely. Place each coated chicken breast in a 9x13 pan. Cut the butter up into small pieces, and put them over the top of the chicken breasts. Bake for 30-35 minutes, until chicken is cooked through.

Ground Beef Noodle Soup

1-1/2 pounds lean ground beef (90% lean)

1/2 cup each chopped onion, celery and carrot

7 cups water

1 envelope au jus mix

2 Tbsp. beef bouillon granules

2 bay leaves

1/8 tsp. pepper

1-1/2 cups uncooked egg noodles

In a large saucepan, cook the beef, onion, celery and carrot over medium heat until meat is no longer pink; drain. Add the water, au jus mix, bouillon, bay leaves and pepper; bring to a boil. Stir in the noodles. Return to a boil. Cook, uncovered, for 15 minutes or until noodles are tender, stirring occasionally. Discard bay leaves.

Tuna Cheese Spread

1 package (8 ounces) cream cheese, softened

1/2 cup thinly sliced green onions

1/4 cup mayonnaise

1 Tbsp. lemon juice

3/4 tsp. curry powder

Dash salt

1 can (6 ounces) tuna, drained and flaked

Bread or crackers

In a large bowl, combine the first six ingredients. Stir in tuna. Serve with bread or crackers.

Pasta Salad in a Jar

8 ounces each uncooked bow tie pasta, medium pasta shells and wagon wheel pasta

2 cups Greek vinaigrette

3 cups cherry tomatoes, halved

1 medium red onion, finely chopped

1 jar (12 ounces) marinated quartered artichoke hearts, drained and coarsely chopped

1 jar (12 ounces) roasted sweet red peppers, drained and chopped

1 cup chopped fresh basil

1 cup grated Parmesan cheese

1 package (3-1/2 ounces) sliced pepperoni

1 can (2-1/4 ounces) sliced ripe olives, drained

Cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Transfer to a large bowl. Add vinaigrette to pasta; toss to coat. Add vegetables, basil, cheese, pepperoni and olives; toss to combine. If desired, transfer to covered jars. Refrigerate until serving.

Oatmeal Sandwich Cookies

1-1/2 cups shortening

2-2/3 cups packed brown sugar

4 large eggs

2 tsp. vanilla extract

2-1/4 cups all-purpose flour

2 tsp. ground cinnamon

1-1/2 tsp. baking soda

1 tsp. salt

1/2 tsp. ground nutmeg

4 cups old-fashioned oats


3/4 cup shortening

3 cups confectioners’ sugar

1 jar (7 ounces) marshmallow creme

1 to 3 Tbsp. 2% milk

Preheat oven to 350 degrees. Cream shortening and brown sugar until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk the next five ingredients; gradually beat into creamed mixture. Stir in oats. Drop by rounded teaspoonfuls 2 in. apart onto lightly greased baking sheets. Bake until golden brown, 10-12 minutes. Remove to wire racks to cool. For filling, cream shortening, confectioners’ sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filling on the bottoms of half of the cookies; cover with remaining cookies.

Snackin’ Granola

2 2/3 cups sweetened shredded coconut

1 cup quick-cooking oats

1/4 cup packed brown sugar

1/4 cup raisins or chopped pitted dried plums

1/4 cup chopped dried apricots

2 Tbsp. sesame seeds

1/4 cup vegetable oil

1/4 cup honey

1/4 cup semisweet chocolate chips or M&M’s

In a large metal bowl, combine the first six ingredients. In a small saucepan, bring the oil and honey just to a boil. Immediately remove from the heat; pour over coconut mixture, stirring to coat evenly. Spread in an ungreased 13-in. x 9-in. baking pan. Bake at 325 degrees for 25 minutes, stirring several times. Pour onto waxed paper to cool. Sprinkle with chocolate chips or M&M’s. Store in an airtight container.

Chewy Energy Bars

2-1/2 cups crisp rice cereal

2 cups old-fashioned oats

1/4 cup toasted wheat germ

1 cup corn syrup

1 cup peanut butter

1/2 cup packed brown sugar

1 tsp. vanilla extract

In a large bowl, combine the cereal, oats and wheat germ. In a small saucepan, combine the corn syrup, peanut butter and brown sugar. Cook over medium heat until peanut butter is melted, stirring occasionally. Remove from the heat. Stir in vanilla. Pour over cereal mixture; mix well. Transfer to a greased 9-in. square pan. Gently press cereal mixture evenly into pan. Cool completely. Cut into bars.

Peanut Butter Granola Pinwheels

4 Tbsp. creamy peanut butter

2 flour tortillas (8 inches)

2 tsp. honey

1/2 cup granola without raisins

Spread peanut butter over each tortilla; drizzle with honey and sprinkle with granola. Roll up; cut into slices.

Chunky Apple Snack Cake

2 large eggs

1/2 cup packed brown sugar

6 Tbsp. butter, melted

1/4 cup sugar

2 tsp. vanilla extract

2 cups all-purpose flour

2 tsp. ground cinnamon

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

4 medium Gala or Fuji apples, shredded (about 4 cups)

3/4 cup chopped pecans

Preheat oven to 35 degrees degrees. Coat a 13x9-in. baking pan with cooking spray. In a large bowl, beat eggs, brown sugar, melted butter, sugar and vanilla until well blended. In another bowl, whisk flour, cinnamon, baking powder, baking soda and salt; gradually beat into egg mixture. Stir in apples and pecans. Transfer to prepared pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack.

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