Quick and Easy Make-and-Take Dishes
Oct 19, 2015 03:02AM
● By Family Features
(Family Features) Between football and the holidays, there are plenty of reasons to gather friends and family around to celebrate this time of year. No matter the occasion, one fact remains true – more time with family and friends and less time in the kitchen is important. Don’t let your busy schedule or a complicated recipe keep you from bringing a delicious dish to your next event.
Be everyone’s favorite guest with these perfect party recipes that are quick and easy to make and transport easily. One secret to rich flavor is Musselman’s Apple Butter, a classic Pennsylvania Dutch spread made with apples and cinnamon that can add a special touch to your favorite sweet or savory recipes.
To keep the focus on the fun, here are some tips to help make transporting treats easier:
- To keep casserole lids in place, on a cool dish, crisscross rubber bands over the lid handle.
- To keep food warm and minimize mess, place the dish in a cardboard box and wrap towels around it.
- To reduce day of stress, do prep work the night before or choose recipes, such as Cinnamon Oatmeal Bars, that can be made in advance.
Find more recipes to make, take and share for any occasion or download a free e-Recipe Book at musselmans.com.
Cinnamon Oatmeal Bars
- 1 cup flour
- 1 cup old-fashioned oatmeal
- 3/4 cup light brown sugar
- 1/4 teaspoon salt
- 8 tablespoons butter, melted
- 1 cup Musselman’s Apple Butter
- Heat oven to 350°F. Coat 8-by-8-inch baking pan with vegetable cooking spray. Line with heavy-duty foil, leaving overhang on two sides to facilitate removal of bars from pan. Coat foil with cooking spray.
- In medium bowl mix flour, oatmeal, sugar and salt. With fork, stir in butter until well mixed and clumps form, then spread half the oatmeal mixture over foiled pan bottom, pressing to form a thin crust. Spread apple butter over crust, then sprinkle remaining oatmeal mixture on top.
- Bake until crisp and golden brown, 30-40 minutes. Cool to room temperature. Use foil “handles” to remove bars from pan. Cut into squares and serve.
- 1 tablespoon butter
- 1/2 cup red onion, grated
- 1 pound pork sausage
- 1 pound ground beef
- 2 cups panko bread crumbs
- 1 cup Musselman’s Apple Butter
- 1/4 cup sour cream
- 2 eggs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon allspice
- 1/2 cup beef broth
- 2 tablespoons honey
- 1-2 dashes of cayenne pepper
- Heat oven to 400°F and line large-rimmed baking sheet with foil.
- In skillet over medium heat, melt butter. Add grated onions and saute for 3-4 minutes, until soft.
- In large bowl, mix sausage, ground beef, bread crumbs, 1/2 cup apple butter, sour cream, eggs, salt, pepper and allspice. Add onion, once it cools. Use hands to mix well until evenly combined.
- Measure one-ounce portions. Roll tight balls and place them on baking sheet, close together, but not touching. Bake for 15 minutes.
- Meanwhile, mix remaining apple butter with beef broth, honey and 1-2 dashes of cayenne pepper. Whisk well.
- Remove meatballs from oven. Pour sauce over top, making sure to cover each meatball, and place back in oven for 5-7 minutes.
- Once cooked through, shake baking sheet a little to loosen meatballs and serve warm.