Homemade Organic Copycat Kraft Fresh Take Cheddar Jack and Bacon

Here’s What You’ll Need:

For the Seasoned Breadcrumbs:

For the Cheese Blend:

  • 4 Tbsp. organic finely shredded Monterey Jack cheese
  • 4 Tbsp. organic finely shredded cheddar cheese
  • 4 Tbsp. organic finely shredded provolone cheese
  • 2 Tbsp. organic unbleached white flour

Here’s How I do it:

  1. Combine in a spice grinder the bacon or cracklings, Real Salt, sugar, onion, paprika, sage and tomato powder; Grind into a fine powder.
  2. In a small mixing bowl, stir the seasoning blend, breadcrumbs, olive oil and rendered bacon fat together until well blended; Set aside.
  3. In a medium mixing bowl, combine all cheeses and flour until blended and cheeses are completely coated; Set aside.
  4. This mix is now ready to use in recipes.
  5. Enjoy!

 

 

Homemade Organic Hamburger Helper Bacon Cheeseburger

Here’s What You’ll Need:

Here’s How I do it:

  1. In a deep frying pan with lid, cook the bacon until crispy; Reserve the bacon grease in the pan, remove the bacon from the pan, cut it into small pieces, and set aside.
  2. If using Homemade Organic Freezer Beef Mix or Homemade Organic Freezer Ground Pork Mix:  Pour 1/2 cup water into a deep frying pan with lid; Add the frozen meat mix and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover, then add the mushrooms (if using), tomatoes, and garlic; Break up the frozen chunks into smaller pieces. Cover and simmer for an additional 5 minutes.  Proceed with step 5.
  3. Brown the meat in the frying pan used for the bacon until halfway done.
  4. Add the tomatoes, onions, mushrooms (if using) and garlic, then saute with the ground meat for 6 to 7 minutes until the onions are clear.
  5. Pour in the beef stock, vegetable stock, whey and milk.
  6. Add the macaroni or cavatelli, stir well.
  7. Stir in the salt, pepper, turmeric, and cayenne (if using).
  8. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 16-22 minutes; Stir occasionally.
  9. Stir in the cheddar, ricotta and blue cheeses, allowing them to melt into the dish.
  10. Enjoy!

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!

 

 

 

Homemade Organic Old-Fashioned Biscuits

I have adapted the recipe from Granny’s Made From-Scratch Biscuits; Click on the link for a video that shows her technique in making them as the batter will look the same for both styles of biscuits below.

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat the oven to 500° Fahrenheit; You must preheat the oven to 500° Fahrenheit because biscuits will not cook properly if placed in an oven which has not been preheated to the proper temperature first.
  2. Whisk the flour together until blended.
  3. Cut the flour with the lard/butter until it resembles crumbs.
  4. Add just enough milk to form a soft batter.
  5. Place the sticky dough onto a heavily floured surface.
  6. Pull the dough from the very bottom to the very top; Turn slightly and repeat.
  7. Add flour to the top of the dough every few turns; Continue pulling the dough from the bottom to the top until the dough is no longer tacky.
  8. Flatten the dough to 1-1/2″ thickness with your fingers.

To make Grands-styled biscuits:

  1. Grease a stainless-steel baking sheet with additional organic pasture butter.
  2. Dip a biscuit cutter of desired size into flour before cutting dough each time.
  3. Use the scraps to make hand-formed biscuits.
  4. Brush the tops of the biscuits with bacon grease or melted butter.
  5. Bake at 500° Fahrenheit for 10-12 minutes.
  6. Do not cut biscuits, pull apart just like Grands.
  7. Enjoy!

To make hand-squeezed biscuits:

  1. Grease a stainless-steel baking sheet with additional organic pasture butter.
  2. Place the dough in one hand.
  3. Squeeze an amount, proportional to your desired biscuit size, to come through your hand away from the main dough ball; Clinch that hand into a fist, allowing pressure to pinch off the dough, so that gravity will drop it onto the counter.
  4. Pat and roll biscuit to desired shape.
  5. Brush the tops of the biscuits with bacon grease or melted butter.
  6. Bake at 500° Fahrenheit for 10-12 minutes.
  7. Slice halve biscuits before serving.
  8. Enjoy!

Homemade Organic Chicken Helper Ultimate Creamy Carbonara

I have modified this recipe to use ground chicken instead of cubed raw chicken.

Here’s What You’ll Need:

Here’s How I do it:

  1. In a deep frying pan, with lid, fry the bacon pieces until crispy.
  2. Remove the bacon from the heat, dice small, and set aside; Reserve bacon grease for another use, keeping 1 Tbsp. in the pan.  If not using the ground chicken mix, proceed to step 4.
  3. If using Homemade Organic Freezer Ground Chicken Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into the same frying pan used for the bacon; Add the frozen chicken mix, onion and carrots. 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 with step 6.
  4. Saute the chicken in the frying pan used for the bacon until halfway done.
  5. Add the onion, carrots and garlic and saute with the ground chicken for 6 to 7 minutes until the chicken is light tan and the onions are clear.
  6. Add the chicken stock, vegetable stock, whey, heavy cream and milk; Stir well.
  7. Mix the unbroken spaghetti into the skillet.
  8. Add the parsley flakes, turmeric, salt, pepper, roasted garlic, and liquid smoke; Stir well.
  9. Slowly bring the mixture to a boil then simmer, covered, until the pasta is fully cooked, approximately 16-22 minutes.
  10. Add the cheddar, ricotta and Parmigiano cheeses and allow them to melt into the dish.
  11. Enjoy!