Homemade Organic Better-Than-Velveeta Classic American Casseroles Loaded Mashed Potato

Here’s What You’ll Need:

Ground Beef Mixture:

Mashed Potatoes:

  • 8 to 10 small organic potatoes
  • 1/2 cup grass-fed organic whole milk (optional; use 1/2 cup unchlorinated and unfluoridated water instead)
  • 1 tsp. Real Salt
  • 3 Tbsp. organic pasture butter
  • 1/4 tsp. freshly ground organic peppercorn blend

Cheese Sauce:

  • 2 Tbsp. organic pasture butter
  • 2 Tbsp. organic unbleached white flour
  • 1 cup grass-fed organic whole milk
  • 1 cup organic cheddar cheese
  • 1/2 tsp. Real Salt
  • 1/2 tsp. organic paprika
  • 1/2 tsp. organic ground turmeric

Topping:

Here’s How I do it:

  1. Preheat the oven to 350° Fahrenheit.
  2. Grease a 2 quart casserole dish with additional pasture butter.
  3. In a deep frying pan, cook the bacon until crisp, then chop into small bits and set aside; Reserve 1 tablespoon grease in pan (reserve the rest for future use) and add 2 tablespoons of flour to the grease and stir until well combined.
  4. Make Mashed Potatoes:  In a large stockpot, bring a half-gallon of water to a boil.  Meanwhile, scrub and cube potatoes (peel if desired).  Add the cubed potatoes to the boiling water and cook for 20 minutes, or until fork tender.  Remove from boiling water, add milk, butter, salt and pepper until well blended.
  5. Make Ground Beef Mixture:   
    1. If using Homemade Organic Freezer Meat Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into the pan used to fry the bacon; Add the frozen mix, and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Cover and simmer for an additional 5 minutes. (proceed to step c)
    2. If using grass-fed organic ground beef: Put the beef in the same frying pan used to crisp the bacon, add the onions.  Cook over medium heat until the meat is browned and the onions are translucent.  (proceed to step c)
    3. Add the beef stock, vegetable stock, salt, pepper and sour cream to the meat mixture; Cook until thickened and bubbly, set aside.
  6. Make Cheese Sauce:  Melt 2 tablespoons butter in a small saucepan over medium heat, then add the flour, stirring until thick and smooth.  Pour in the milk, salt, pepper, paprika and turmeric, whisking until well combined.  Cook the mixture until it thickens, then add the cheese and stir until blended.  Keep on the back burner on low heat until needed.
  7. To Assemble Casserole: Pour the meat mixture into the prepared baking dish.  Top with the prepared mashed potatoes, spreading to coat evenly.  Top with the warmed cheese sauce.  Sprinkle the top with bacon pieces and chives.
  8. Bake at 350° Fahrenheit for 20- 25 minutes or until heated through; The casserole should be bubbly at the sides.
  9. Enjoy!

 

 

 

Organic Ham and Cheddar Hot Pockets

Here’s What You’ll Need:

Here’s  How I do it:

  • Make the dough and cheese sauce, if they’re not all ready prepared.
  • Preheat the oven to 350° F.
  • Using organic pasture butter, grease the pan that you’re going to bake the pockets on.
  • Cut the dough into 6 pieces.
  • Form each piece into a small ball.
  • Roll each ball into a square that’s large enough for two pockets.
  • Cut the dough in half.
  • Prepare sauce:  Cook the ham until well done.  Add the cheese sauce to the skillet without removing the ham drippings from the pan.  Mix until thoroughly blended.  Add more pork stock to the mixture if it’s too thick.  (Remember, the sauce will thicken as it cools.)
  • Place 1 – 2 Tbsp. mixture  on the bottom of one-half of the pocket.
  • Using either water or more sauce, wet the edges of the dough.
  • Fold the pocket in half.
  • Using the prongs of a fork, press down on the dough around the edges to form a seal.
  • Scramble the egg, if using a whole one, or stir the egg white.
  • Brush the egg onto the top of the pastry.
  • Poke holes into the pastry with the fork.
  • Place the pastry onto the baking pan.
  • Repeat steps 9 – 16 until all pastries are completed.
  • Bake at 350° F.  for 20 – 25  minutes or until they are lightly golden brown on top.
  • Enjoy!

 

 

Organic Steak and Cheddar Hot Pockets

Here’s What You’ll Need:

Here’s How I do it:

  1. Make the dough and cheese sauce, if they’re not all ready prepared.
  2. Preheat the oven to 350° F.
  3. Using organic pasture butter, grease the pan that you’re going to bake the pockets on.
  4. Cut the dough into 6 pieces.
  5. Form each piece into a small ball.
  6. Roll each ball into a square that’s large enough for two pockets.
  7. Cut the dough in half.
  8. Prepare sauce:  Cook the steak until well done.  Add the cheese sauce to the skillet without removing the steak drippings from the pan.  Mix until thoroughly blended.  Add more beef stock to the mixture if it’s too thick.  (Remember, the sauce will thicken as it cools.)
  9. Place 1 – 2 Tbsp. mixture  on the bottom of one-half of the pocket.
  10. Using either water or more sauce, wet the edges of the dough.
  11. Fold the pocket in half.
  12. Using the prongs of a fork, press down on the dough around the edges to form a seal.
  13. Scramble the egg, if using a whole one, or stir the egg white.
  14. Brush the egg onto the top of the pastry.
  15. Poke holes into the pastry with the fork.
  16. Place the pastry onto the baking pan.
  17. Repeat steps 9 – 16 until all pastries are completed.
  18. Bake at 350° F.  for 20 – 25  minutes or until they are lightly golden brown on top.
  19. Enjoy!

Organic Homemade Broccoli Cheddar Hot Pocket

Here’s What You’ll Need:

Here’s How I do it:

  1. Make the dough and cheese sauce, if they’re not all ready prepared.  Also prepare the broccoli if it’s not all ready prepared.
  2. Preheat the oven to 350° F.
  3. Using organic pasture butter, grease the pan that you’re going to bake the pockets on.
  4. Cut the dough into 6 pieces.
  5. Form each piece into a small ball.
  6. Roll each ball into a square that’s large enough for two pockets.
  7. Cut the dough in half.
  8. Prepare sauce:  Steam the broccoli until well done, approximately 10 minutes.  Strain the broccoli, reserve the liquid for making Homemade Vegetable Stock.   Place the broccoli back into the pot and add the cheese sauce.  Mix until thoroughly blended.You can add some of the reserved cooking water if the sauce is too thick.  (Remember, the sauce will thicken as it cools.)
  9. Place 1 -2 Tbsp. sauce mixture on the bottom of half of the pocket.
  10. Using either water or more sauce, wet the edges of the dough.
  11. Fold the pocket in half.
  12. Using the prongs of a fork, press down on the dough around the edges to form a seal.
  13. Scramble the egg, if using a whole one, or stir the egg white.
  14. Brush the egg onto the top of the pastry.
  15. Poke holes into the pastry with the fork.
  16. Place the pastry onto the baking pan.
  17. Repeat steps 8 – 16 until all pastries are completed.
  18. Bake at 350° F for 20 – 25  minutes or until they are lightly golden brown on top.
  19. Enjoy!

Organic Homemade Jalapeno Cheddar Chicken Hot Pockets

I am really excited about this one.  It’s one of my favorite Hot Pockets to make.

Here’s What You’ll Need:

Here’s How I do it:

  1. Make the dough and cheese sauce, if they’re not all ready prepared.
  2. Preheat the oven to 350° F.
  3. Using organic pasture butter, grease the pan that you’re going to bake the pockets on.
  4. Cut the dough into 6 pieces.
  5. Form each piece into a small ball.
  6. Roll each ball into a square that’s large enough for two pockets.
  7. Cut the dough in half.
  8. Prepare the sauce:  Saute the onions, bell peppers and jalapenos for approximately 5 minutes, or until soft. Add the chicken  and the cheese sauce to the mixture.  (You can add the Homemade Organic Chicken Stock if the sauce is too thick.  Remember, the sauce will thicken as it cools.)
  9. Place 1- 2 Tbsp. sauce mixture on the bottom of one half of the pocket.
  10. Using either water or more sauce, wet the edges of the dough.
  11. Fold the pocket in half.
  12. Using the prongs of a fork, press down on the dough around the edges to form a seal.
  13. Scramble the egg, if using a whole one, or stir the egg white.
  14. Brush the egg onto the top of the pastry.
  15. Poke holes into the pastry with the fork.
  16. Place the pastry onto the baking pan.
  17. Repeat steps 9 – 16 until all pastries are completed.
  18. Bake at 350° F for 25 – 30 minutes or until they are lightly golden brown on top.
  19. Enjoy!