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Cozy & Quick Comfort Food Dishes for Fall
Posted by Mt Hood Vacation Rentals | Tuesday, October 25, 2016


Easy Versions of Favorite Fall Comfort Foods
 
 
One of the best reasons to stay in a vacation rental when you visit Mt Hood is for the fully-equipped kitchens. You and your friends and family can easily prepare a group meal in the kitchen, then you can gather around the dining table for conversation and a delicious feast.
 
During the fall months, with the cooler and wetter weather, it is the time of year when we start to cook inside more often, too. We have 3 of our employees’ favorite fall comfort food recipes below. These dishes are all versions of more complex dishes in easy to make versions that will be sure to please a crowd, but if you want leftovers, make an extra pan.
 
Cari’s Pan Burrito
This is Cari’s quick version of burritos. You can make a large batch and feed a crowd without having to do all of the work of making individual burritos. You can substitute shredded chicken or pork in this recipe, too.
 
1 lb ground beef
1 small onion, diced
1 package of burrito seasoning
1 12 oz can of refried beans
1 small can of tomato paste
1.5 cups of water
4 cups of grated cheese
1 cup of salsa
4 large flour tortillas
Sour cream
Fresh chives, diced
 
Brown beef in skillet with diced onions then season beef and onions with salt and pepper.  Drain off fat.  Add packet of burrito seasoning, water, tomato paste and refried beans to the same skillet and mix well.  Let simmer for 10 minutes.
 
In a greased 9 inch pie pan, place ¼ of beef/bean mixture then a layer of cheese topped with a tortilla, repeat this process until you have 4 tortilla layers.  On the top of the final tortilla spread 1 cup of your favorite salsa and more grated cheese.
Bake at 350° for 30-45 minutes until pie is thoroughly heated.  Serve with sour cream & chives.
 
 
Betsy’s “Fake” Lasagna
This recipe includes most of the ingredients you will find in lasagna, but it is a lot less work to make as a casserole. Make 2 batches for a large crowd.
 
3 cups orecchiette, farfalle or fusilli pasta cooked according to package directions.
2 jars marinara sauce
1 tbsp. olive oil
½ onion, diced                                                                                                                             
1 bell pepper, diced
1 clove garlic, minced
1 lb chicken Italian sausage (mild or hot)
1 pint ricotta cheese
3 cups grated mozzarella cheese
1 cup grated parmesan cheese
 
Saute onion and bell pepper for about 5 minutes. Add the sausage and cook until browned. Add the minced garlic and cook for a couple of minutes (do not let the garlic turn brown). Add the marinara sauce and cook for 5 more minutes to meld the flavors.
 
Pour a layer of sauce in the bottom of a 13” x9” pan or a 3 quart casserole dish. Add 1/3 of the cooked pasta. Spread ½ cup of the mozzarella cheese over the pasta, then a layer of sauce so that it seeps down into the pasta. Add spoonfulls of ricotta cheese and another ½ cup of mozzarella cheese. Continue with 2 more layers, topping the casserole with the grated parmesan cheese.
 
Bake covered at 350° for 30 minutes. Bake uncovered for another 15 minutes. Take out of the oven and let the casserole rest for about 10 minutes before serving.
 
 
Rachael’s Pumpkin Dump Cake
When Rachael makes this cake for work, she has to make two, so her husband has one to eat at home. The first time Rachael brought this to the office, the team devoured the entire cake by mid-morning.
 
Cake
1 package yellow cake mix
1 egg
8 tbsp butter, melted
 
Filling
1 (8 ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 tsp vanilla
8 tbsp butter, melted
1 (16-ounce) box powdered sugar
1 tsp cinnamon
1 tsp nutmeg
 
Preheat oven to 350°. Combine the cake mix, egg and 8 ounces melted butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13x9 inch baking pan. To make the filling: In a large bowl, beat the cream cheese and the pumpkin until smooth. Add the eggs, vanilla and 8 ounces melted butter and beat together. Next, add the powdered sugar, cinnamon and nutmeg and mix well. Spread the pumpkin mixture over the cake batter and bake for 40-50 minutes. Make sure not to overbake as the center should be a little gooey.
 
 


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