Homemade Organic Copycat Kraft Fresh Take Twice Baked Potatoes

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat oven to 400° Fahrenheit.
  2. Take 1/4 cup of breadcrumb mixture and set aside in a small bowl; Combine the remainder of the breadcrumb mixture and cheese mixture in a medium bowl and set aside.
  3. Rinse potatoes thoroughly in cold water.
  4. Place the potatoes directly onto the oven rack.
  5. Bake potatoes at 400° Fahrenheit for 1 hour; Remove from oven and set temperature to 375° Fahrenheit.
  6. Carefully cut the potatoes in half while trying not to rip the skin.
  7. Scoop the insides of the potato out and place it into a medium mixing bowl.
  8. Place the butter, milk, sour cream and Fresh Take mixture (not the saved breadcrumbs, leave those to the side for now) into a large mixing bowl and stir well to thoroughly combine.
  9. Carefully scoop the mashed potato mixture back into the formed shells.
  10. Top with remaining breadcrumb mixture.
  11. Bake for 20 minutes, or until heated through.
  12. Enjoy!
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Homemade Organic Vegetarian Enchilada Sauce

Here’s What You’ll Need:

  • 2 cups Homemade Organic Vegetable Stock
  • 2 cups unchlorinated and unfluoridated water
  • 2 cups organic strained tomatoes or organic tomato puree
  • 4 minced organic garlic cloves
  • 2 cups chopped organic yellow onion
  • 2 Tbsp. organic extra-virgin olive oil
  • 2 Tbsp. organic powdered chipotle pepper or 3 – 4 organic chipotles in ancho sauce
  • 2 tsp. organic dried oregano
  • 4 tsp. organic ground cumin
  • 1 tsp. Real Salt
  • 2 Tbsp. organic sour cream

Here’s How I do it:

  1. Heat a deep frying pan over medium-high heat.
  2. Place the fat (schmaltz, tallow or lard) into the pan and heat until warm and bubbly.
  3. Add the onions and saute for 5 minutes.
  4. Add the garlic and saute until the onions and garlic are light brown around the edges.
  5. Place the onions, garlic and stock into a 1/2 gallon Mason jar.
  6. Puree the mixture using an immersion blender.
  7. Pour the mixture back into the frying pan.
  8. Add oregano, chipotle, garlic, onion, salt and tomato puree.
  9. Mix until well blended.
  10. Simmer uncovered for 40 minutes or until desired consistency is reached, stirring occasionally.
  11. Stir the sour cream into the sauce before serving; omit if canning this recipe.
  12. 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 Hamburger Helper Ultimate Creamy Stroganoff

Here’s What You’ll Need:

  • 1 lb. grass-fed organic ground beef; OR 1 pint Homemade Organic Freezer Ground Beef Mix
  • 1 Tbsp. organic home rendered tallow (rendered beef fat)
  • 1/4 cup diced organic tomatoes
  • 1/2 cup diced organic yellow onion
  • 1 cup sliced organic mushrooms
  • 1/4 cup diced organic green bell pepper (optional)
  • 2-3 organic garlic cloves, minced
  • 3/4 cups Homemade Organic Beef Stock
  • 1/2 cup Homemade Organic Mushroom Stock; OR Homemade Organic Vegetable Stock
  • 1-1/2 cups grass-fed organic whole milk
  • 1/4 cup Homemade Organic Sweet Whey (not powdered)
  • 1/2 cup organic sour cream
  • 1/4 cup organic heavy cream
  • 3 cups wide organic egg noodles
  • 2 tsp. Real Salt
  • 1 tsp. organic dried parsley flakes
  • 1 tsp. Homemade Organic Ground Beef Seasoning, optional
  • 1/2 tsp. freshly ground organic peppercorn blend
  • 1-1/2 tsp. organic Nama Shoyu (soy sauce)
  • 1-1/2 tsp. organic Worcestershire sauce (optional; Annie’s recommended)

Here’s How I do it:

  1. If using Homemade Organic Freezer Beef Mix:  Pour 1/4 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen beef mix, tomatoes, (bell pepper, if using) and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the garlic along with the tallow.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the beef and tallow in a saucepan until halfway done.
  3. Add the tomatoes, onions (and bell pepper, if using) then saute with the ground beef for 5 minutes; Add the garlic and saute until the beef is brown and the onions are clear.
  4. Pour in the beef stock, mushroom or vegetable stock, whey, heavy cream and milk.
  5. Add the wide egg noodles and stir well
  6. Mix in the parsley flakes, tarragon (if using), salt and pepper.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minutes.
  8. Stir in the soy sauce, Worcestershire sauce, and sour cream while allowing them to melt into the dish.
  9. Enjoy!

 

Homemade Organic Hamburger Helper Ultimate Fiesta Nacho

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Beef Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen beef mix, tomatoes, bell pepper, and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the garlic.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the beef in a saucepan until halfway done.
  3. Add the tomatoes, bell peppers and onions; Saute with the ground beef for 5 minutes; Add the jalapenos and garlic then saute until the beef is brown and the onions are clear.
  4. Pour in the beef stock, vegetable stock, whey, heavy cream and milk.
  5. Add the fusilli pasta, stir well
  6. Stir in the salt, chili pepper powder, parsley or cilantro flakes. paprika, turmeric and rosemary until well blended.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minutes.
  8. Stir in the cheddar, ricotta and Pecorino Romano and Parmigiano Reggiano cheeses and allow them to melt into the dish.
  9. Garnish with sprigs of organic fresh parsley, if desired.
  10. Enjoy!

 

Homemade Organic Dairyland Confetti Chicken Casserole

Here’s What You’ll Need:

Here’s How I do it:

  1. Preheat oven to 350° Fahrenheit.
  2. If using Homemade Organic Freezer Ground Chicken Mix: Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen chicken mix, carrots, celery and onion. 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.  While the chicken mix is thawing, proceed with step 4.
  3. In a saucepan, combine carrots, onion, celery and chicken stock; Simmer for 20 minutes.
  4. Meanwhile, in a 3-quart casserole dish, mix shredded chicken/thawed chicken mix, soup, sour cream, mushrooms, Worcestershire sauce, salt and pepper; Add simmered vegetables along with the liquid into the casserole dish; Mix well.
  5. Prepare the Homemade Organic Confetti Topping.
  6. Drop the topping by the tablespoonful onto the chicken mixture.
  7. Bake in an oven preheated to 350° Fahrenheit for 40 to 45 minutes.
  8. Sprinkle with cheese and return to oven until melted, approximately 2-3 minutes.
  9. Enjoy!

Homemade Organic Chicken Helper BOLD Chipotle Chicken Enchilada

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

Here’s What You’ll Need:

Here’s How I do it:

  1. Prepare the Rice:  Place the rice, 1 Tbsp. organic pasture butter, 1 tsp. Real Salt,1-1/2 cups of vegetable stock and 1-1/2 cups of beef stock into a 1 quart saucepan with lid; Cover, bring to a boil then immediately reduce the heat and simmer on low for 45 minutes.
  2. If using Homemade Organic Freezer Ground Chicken Mix:  Pour 1/4 cup water into a deep saucepan with lid; Add the frozen chicken mix, onions, bell pepper and diced tomatoes.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces.  Add the garlic; Cover and simmer for an additional 5 minutes.  Proceed with step 5.
  3. Brown the chicken in a saucepan until halfway done.
  4. Add the onions, bell pepper, diced tomatoes and garlic and saute with the ground chicken for 6 to 7 minutes until the chicken is light tan and the onions are clear.
  5. Add the remaining chicken stock and vegetable stock, along with the tomato paste and milk; Stir well.
  6. Stir in the Homemade Organic Southwest Chipotle Seasoning, remaining salt, parsley flakes, paprika, chipotle pepper, chili pepper powder, and crushed rosemary.
  7. Slowly bring the mixture to a boil then simmer, covered, until the brown rice is fully cooked.
  8. Mix in the cooked rice, cheddar cheese, ricotta cheese and sour cream until well combined.
  9. Top with more sour cream, shredded cheddar cheese and green onions, if desired.
  10. Enjoy!