Tuesday, December 02, 2008

Turkey Pot Pie (with Thanksgiving Leftovers!)

Well, what do you do with all those leftovers? I usually make turkey soup, but I decided to try a turkey pot pie this time. I am so glad I did! It turned out so good!


The Menu:
Turkey Pot Pie



The Original Recipe:
I made/concocted this last night... and I got compliments!! Doesn't look pretty, but tasted pretty yummy!


Turkey Pot Pie (leftover turkey from Thanksgiving)


1 1/2 cups leftover chopped turkey
1 cup leftover corn
2 cups leftover green bean casserole
1 tbls chicken bullion (I used salt free)
1 tsp. mrs. Dash seasoning
1/2 cup mashed potatoes
1 box all ready made pie crust


unroll thawed pie crust and place in a deep dish 9 inch pie plate. Mix together corn, turkey, green bean casserole and chicken bullion; add mrs. Dash, stir. Pour into pie crust. Top with mashed potatoes. Then top with additional pie crust and slice 3 slits into the top crust. Bake 350 for 1 hour or until the pie crust is nice and browned.

Monday, December 01, 2008

Thanksgiving Menu

Here is a list of the things we had for Thanksgiving this year! Everyone was very pleased with the outcome of all our delicious meals this year!! I think I even impressed myself! lol This is not the full list, of course. There were other family members that made desserts and foods for all of us to share...

The Menu:

Oven Herb Roasted Turkey!

YUMMY!! That is all I have to say!




The Menu:
Oven Herb Roasted Turkey


The Original Recipe:
I just threw things together and this is what came out... a delicious, juicy, yummy, cannot stop eating it, turkey! I am so doing this every year for Thanksgiving!


Oven Herb Roasted Turkey


16 lb. whole Turkey (gizzards and neck removed)

5 tbls. butter

5 sprigs Rosemary

4 cloves garlic

1/2 tsp. thyme

1/2 tsp. poultry seasoning

salt and pepper to taste



Rinse turkey. Mix butter and seasonings together. Apply under the turkey skin on the breast and down towards the legs. Rub the remaining all over the outside of the turkey. Bake 350 degrees for 3 hours or until your meat thermometer reaches 180 degrees. Let stand for 30 minutes before cutting and serving.

No Bake Cookies

These are my 11-year olds favorite cookies. We are taking them to share with his band friends at his concert tomorrow night!




The Menu:
No Bake Cookies



The Original Recipe:
These are cookies we always ate as a child, but I never had the recipe, so this was given to me by my friend Shelly. Thanks Shelly!


No Bake Cookies

Ingredients

1/2 cup Cocoa
1/2 cup Butter
1/2 cup Milk
2 cups Sugar
1/2 cup Peanut butter
3 cups Quick oats uncooked
1 tsp. Vanilla

Preparation
Boil first 4 ingrediants for about 1 minute. then in same pan, add last 3 ingrediants. Mix well and drop by teaspoonful onto wax paper. chill and eat.

Maw's Cranberry Relish

We have this at every Thanksgiving meal, too. My stepmom makes it for us, and we eat it! :oD

The Menu:
Maw's Cranberry Relish


The Original Recipe:
This is a bitter sweet side dish. You can eat it plain, or as they prefer around here on a peice of butter toast.

Maw's cranberry relish

Ingredients
1 Pg. fresh cranberries
1 Orange (seeded but unpeeled)
2 Apples
2 cups Sugar
½ cup Chopped nuts (optional)
Preparation
Blend all ingrediants in food processor exactly as stated. Let stand in refrigerator over night. Relish sweetens as it stands.

Green Bean Casserole

I know--I know... Everyone says that Green Bean Casserole is NOT a traditional Thanksgiving meal food... who cares!!! We love it!




The Menu:
Green Bean Casserole

The Original Recipe:
This comes straight from frenchs.com. It is a family favorite! You certainly cannot go wrong!
Frenchs Green Bean Casserole
Ingredients:
1 (10 3/4 oz.) can CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 tsp. black pepper
2 (9 oz. each) pkgs. frozen cut green beans, thawed
1 1/3 cups FRENCH'S® Original or Cheddar French Fried Onions

Directions:
1.MIX soup, milk and pepper in a 1 1/2 -qt. baking dish. Stir in beans and 2/3 cup French Fried Onions.
2.BAKE at 350°F for 30 min. or until hot.
3.STIR. Top with remaining 2/3 cup onions. Bake 5 min. until onions are golden.

Tips
1.Tip: You may substitute 2 cans (14 1/2 oz. each) cut green beans, drained or 4 cups fresh, cooked cut green beans. 2.Look for FRENCH'S® French Fried Onions in the canned vegetable aisle

Mashed Sweet Potato Crunch

This stuff is a must have at every Thanksgiving from now until the end of time as we know it!!

The Menu:
Mashed Sweet Potato Crunch


The Original Recipe:
I found this on babycenter and I will never ever make sweet potatoes the old fashioned way ever again!!

Mashed Sweet Potato Crunch

Ingredients
3 cups Cooked, mashed sweet potato
½ c Sugar
2 Eggs, beaten
½ c Butter, melted
½ c Milk
½ tsp Vanilla
Topping:
½ c Brown sugar
1 c Pecans, chopped
1/3 c Flour
1/3 stick Butter, melted
Preparation
combine mashed sweet potato, sugar, 2 eggs ,butter, milk and vanilla. Spoon into 13x9 casserole dish.
Combine topping ingredients and spoon over potato mixture.
Bake, uncovered at 350 for 35 minutes.

Cranberry Apple Pie

Oh man! Life is hectic lately, therefore; I have not been able to post any updates! I have a few that I am going to try to get in her inbetween the new dog needing to go out, my babysitting job, my own children being home (no school today because of deer hunting season starting!), and various other life time consuming things!!

I am going to post each Thanksgiving item in a new post.

The Menu:

Cranberry Apple Pie



The Original Recipe:
I have no idea where I got this recipe, but it is SUPER good that even the "older generation" members of the family enjoy it!

Cranberry Apple Pie

Ingredients
6 Apples
1 (16 ounce) can Whole cranberry sauce
1/2 cup Packed brown sugar
1/3 cup All-purpose flour
1 1/2 teaspoons Ground cinnamon
1/2 teaspoon Ground nutmeg
1 Recipe pastry for a 9 inch double crust pie


Preparation
Preheat oven to 350 degrees. Line a pie plate with pastry. Peel, core, and slice the apples.
Combine apples and cranberry sauce in a medium-sized mixing bowl. Combine brown sugar, flour, cinnamon, and nutmeg; add to the apple mixture. Mix thoroughly. Turn filling into the pastry lined pan. Cover with top crust. Crimp edges. Cut slits in top crust. Bake for 1 hour, or until the crust is golden brown and the filling bubbly.



Thursday, November 20, 2008

Pumpkin Cheesecake

I haven't been cooking!! Can you believe it!?! We have had Thanksgiving dinners to attend for church, and then we have been eating out in between that. No, we don't have the money to eat out, but I have been in a major cooking rut latley. I need some new recipes and ideas!! Please! Someone, give me some ideas!!


The Menu:
                                                 Pumpkin Cheesecake

The Original Recipe:
This is from my stepmother... I plan on revising this, but I wanted to make it first to see how it tastes. It would taste great with a gingersnap crust and some caramel and gingersnaps on top... but I will leave that for another time.
Pumpkin Pie Cheesecake

8oz. block cream cheese
1/2 cup sugar
1 1/2 tsp. pumpkin pie spice
2 eggs
16 oz. canned pumpkin

Fluff cream cheese until smooth, add sugar and spice. Add in eggs one at a time, beat until smooth. Add in pumpkin and mix in until blended. Add to all ready made graham cracker pie crust. Bake 350 for 30-35 minutes or until center of pie is begining to firm. cool for 1 hour and then refrigerate 1 hour before eating.

Thursday, November 13, 2008

Cheesy Pizza Potatoes

The Menu:
Cheesy Pizza Potatoes



The Original Recipe:
I found this recipe, with my own things added, so here it is!! My kids LOVED it! You cannot go wrong with potatoes, cheese, and sausage!! MMMMM....


Cheesy Pizza Potatoes

2 box's A Gratin Potatoes
4 cups boiling water
4 tablespoons butter
1/2 cup water
1 lb. bulk sausage or ground beef (I used sausage)
2 (8oz)cans pizza sauce
1 jar sliced mushrooms (optional)
1 1/2 cup mozzarella cheese
1/4 cup chopped green onions (optional)
15 slice pepperoni, quartered


Preheat oven 425 degrees

Combine potato slices, sauce mix, boiling water, and butter in 13x9 baking dish. Stir in milk. Bake for 20 minutes.

Meanwhile, cook sausage (or beef) until done, drain. Stir in pizza sauce, mushrooms and pepperoni.

Remove baking dish from oven. spoon meat mixture over potatoes. Sprinkle with Mozzarella cheese and onions.
Return to oven and bake an additional 10 minutes or until potatoes are tender and cheese is melted.
Let stand about 5 minutes to set and thicken cheese sauce.

Tuesday, November 11, 2008

Lasagna and Roasted Green Beans

We had company over the other night for supper. I decided to make lasagna using my home made spaghetti sauce! MMMM!! I think it turned out pretty good!

The Menu:
Lasagna
Roasted Green Beans with Garlic

The Original Recipe:
This is my recipe. It's just what I do!

Lasagna


Ingredients
1 pkg. Lasagna noodles, uncooked
1 lb. Ground meat
1 Large jar spaghetti sauce
1 1/2 cup water
2 tsp. Italian seasonings
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 Medium container ricotta cheese
1 Small container cottage cheese
2 cups Italian blend cheese (divide)
2 eggs

Preparation
Combine ground meat with 1/2 tsp. Italian seasonings, garlic powder and onion powder;crumble and brown until cooked through. Add spaghetti sauce and water to meat; set aside.

Meanwhile, combine ricotta, cottage and 1 cup Italian blend cheeses along with 1 1/2 tsp Italian seasonings and eggs in large bowl.

In 13x9 baking dish spread layer of sauce, add 4 noodles, spread cheese mixture, then another layer of sauce, cheese, noodles, sauce, etc...Top with remaining 1 cup Italian cheese.

bake 350 degrees, covered, for 1 hr.


The Original Recipe:
I make my caulifower this way, so I thought I would try green beans! It worked like a charm!
1 bag frozen green beans (or fresh if you have them!)
3 large cloves garlic
salt and pepper to taste
EVOO

Spray cookie sheet with EVOO. Place greenbeans onto pan and spray them slightly with EVOO, too. Chop up garlic cloves and add to green beans (may use more cloves if you want, but I used really big ones). salt and pepper to taste. Roast in oven 400 degrees until tender and turning slightly crispy on ends. YUMMMMMMY!!

Friday, November 07, 2008

Your Challange! Breakfast...

I would like to see what type of breakfast recipes you can send me! My kids don't like eggs, but they will eat eggs in french toast and in Grandma Macks Breakfast Casserole. In other words, they have to not know it is eggs!

I am asking "Santa" for a waffle iron for Christmas, too. So, lets hear all those yummy waffle recipes that I can make when I get my new waffle iron (yes, I have been a good girl this year!).

Oh, and pancakes! I know there are a ton of recipes that I have skimmed through, but I have never made any of them! I want to hear your very best recipes so I can try them!

I will be sure to blog (with pictures!) of all the recipes you send me with credit! Remember, it has to feed 3 picky kids and 3 older kids (that means me, my hubby and my 11 year old who thinks he is an adult! :oP)

Thanks!! Woohoo!!

Thursday, November 06, 2008

Buffalo Wing Soup

I have been wanting to try this soup for awhile, now. I am glad I chose tonight! It is the perfect type of soup when you are craving that "something" but you don't know what it is! Try it! It will cure that craving!


The Menu:
Buffalo Wing Soup



The Original Recipe:
This came from crockpot365.blogspot, again. I love using my crockpot on days when I just don't feel like cooking, and Steph's website is very helpful in doing just that! However, I have been hinting to my hubby that I really need a new crockpot....maybe one that has the 3 different size pots for different size meals! Oh, I cannot wait for Christmas this year!!

I didn't add the salts, and I think it turned out just fine! I also used frozen chicken stock that I had saved. There is only 1 smallish bowl left and I called dibs on it for lunch tomorrow! :o) (seeing that I used my bowl for the leftovers!)


Buffalo Wing Soup

--2 cups cooked and cubed chicken
--1/2 yellow onion, chopped
--3 stalks celery, chopped
--1/4 cup unsalted butter
--1/4 cup flour (I used rice flour)
--2 cups fat free milk (no higher content than 2%, or it will curdle)
--3/4 cup chicken broth
--4 oz Velveeta
--1/2 cup hot wing sauce
--1/2 tsp celery salt
--1/2 tsp garlic salt

The Directions.

A 4 to 6 quart crockpot will work well for this soup.Make a roux with the flour and butter. I usually use the stove top, but tried the microwave yesterday---it worked great. In a bowl, melt the butter on high for 45 seconds, then whisk in the flour. Set aside.Chop up the onion and celery, and dump it into your crockpot. Add the cooked and cubed chicken. Pour in the chicken broth and milk. Add Velveeta. Add the salt (note: this is saltier than I am used to. If you are on a lower sodium diet, omit the salt all together. The cheese and the broth are pretty salty on their own. You can always season to taste after cooking.)Stir in the flour and butter mixture. Add hot sauce. Cover and cook on low for 6-8 hours, or on high for 3-4. The soup is done when the celery and onion reach desired tenderness and the flavors have melded.

Spaghetti Squash with Spaghetti Sauce

I roasted a spaghetti squash the other day, and I wanted to tell you about it. It was super easy, and super yummy with my home made Spaghetti Sauce on top of it. I added ground hamburger to my sauce and I had to add tomato paste to thicken it up a bit more. My husband and I ate 2 bowls full of this stuff! It was that good! You could also just string the spaghetti in it's skin/shell and serve it as a bowl with sauce on it.





The Menu:
Spaghetti Squash with Home Made Spaghetti Sauce


The Original Recipe:
I just looked up how to cook a spaghetti squash and this is what I got


Roasted Spaghetti Squash

1 spaghetti squash
salt and pepper to taste
Extra Virgin Olive Oil (EVOO)

Cut spaghetti squash in half. scoop out seeds and throw away seeds. Poke a few holes in skin side of squash with a fork. Spray inside of squash with some EVOO; salt and pepper a bit. Turn squash upside down on baking sheet. Bake 400 degrees for 35 minutes or until fork tender and easy to scrape sides to make spaghetti strings. Add spaghetti sauce on top and serve!


Roasted Chicken with Sweet Potatoes

Oh! I am so behind on letting you in on our family favorites!! I made this new recipe the other day, and it is AWESOME!! My kids are super pickey, but they loved the sweet potatoes in this. I was just as shocked as you are! You need to try this dish!


The Menu:
Maple Roasted chicken with sweet potatoes
(ok, note that this isn't even cooked! It looked so pretty I wanted to take a picture; therefore, I forgot to take an after picture!! We ate it to fast anyway! :oP )




The Original Recipe:
I got this from my friend Court--Thanks Court!


Maple-Roasted Chicken with Sweet Potatoes

1 3 1/2- to 4-pound chicken, cut into 8 pieces

1 yellow onion, cut into 1-inch wedges

2 small sweet potatoes, peeled and cut into 1-inch chunks

2 tablespoons olive oil

1 teaspoon kosher salt

1/4 teaspoon black pepper

3 tablespoons maple syrup

6 sprigs fresh thyme


Heat oven to 400° F. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.Tip: The maple glaze can also be used with a whole chicken or Cornish game hens. Yield: Makes 4 servings NUTRITION PER SERVINGCALORIES 625.18(49% from fat); FAT 34.5g (sat 8.64g); CHOLESTEROL 222.91mg; CALCIUM 59.39mg; CARBOHYDRATE 19g; SODIUM 457.81mg; PROTEIN 56.66mg; FIBER 1.41g; IRON 3.98mg

Friday, October 31, 2008

Apple Crumb Cake

Yay! I finally made something new! I am sure you all will enjoy this! Who doesn't love an ooey gooey apple crumb cake!


The Menu:
Apple Crumb Cake



The Original Recipe:
I combined recipes I found on the internet and made this my own!


Apple Crumb Cake

1 box yellow cake mix

1 stick butter

2 cans apple pie filling

1/4 tsp. apple pie spice


melt butter in microwave safe dish. Add cake mix and stir until moistened. Apply about half of cake mix into 8x11 baking dish. Spread about until bottom of pan is covered, pressing down to form crust. Add apple pie filling from both cans. Sprinkle with 1/4 tsp apple pie spice. Add additional cake mix to top of apples leaving loose crumbles to cover top. Bake 350 degrees for about 40 minutes or until nice and golden brown.

Thursday, October 30, 2008

Just and Update!

I just wanted to let you all know that I haven't updated in awhile because we have been eating LEFTOVERS!! That's right! I have cooked so much food lately that leftovers are necessary so that we don't waste our food... When I make something new I will fill you in, I promise!! I am not leaving you all out in the cold, lol.. Speaking of which, it is freezing outside! BRRRRR! Time to make some kind of good yummy warm soup.. hmmm????

Monday, October 27, 2008

Tex-Mex Lasagna

I have been wanting to make this for some time now! Tonight was the perfect night! It turned out so good! MMMM! Who doesn't love a lasagna style burrito? :op


The Menu:
Tex-Mex Lasagna



The Original Recipe:
I found this on Taste of Home Light and Tasty Recipes. I would recommend using an 11x8 pan. My noodles weren't long enough for the 13x9 pan. I don't think I would change anything to this recipe! I will stick with the original one, and I will make this again! Yep, it was that good!



Tex Mex Lasagna

Ingredients
1 pound Lean ground beef
1 can (16 ounces) refried black beans
1 can (15 ounces) black beans, rinsed and drained
1/2 cup Frozen corn, thawed
1 Jalapeno pepper, seeded and chopped
1 Envelope taco seasoning
1 can (15 ounces) tomato sauce, divided
2-1/2 cups Salsa
12 No-cook lasagna noodles
1-1/2 cups (6 ounces) shredded reduced-fat Monterrey Jack cheese or Mexican cheese blend
1-1/2 cups (6 ounces) shredded reduced-fat cheddar cheese
1 cup (8 ounces) fat-free sour cream
1 Medium ripe avocado, peeled and cubed
4 Green onions, thinly sliced


Preparation
In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, corn, jalapeno, taco seasoning and 3/4 cup tomato sauce.
Combine salsa and remaining tomato sauce. Spread 1/4 cup into a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Layer with four noodles (noodles will overlap slightly), half of the meat sauce, 1 cup salsa mixture, 1/2 cup Monterrey Jack cheese and 1/2 cup cheddar cheese. Repeat layers. Top with the remaining noodles, salsa mixture and cheeses.
Cover and bake at 350° for 45-50 minutes or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Serve with sour cream, avocado and onions

Friday, October 24, 2008

Crockpot Brown Sugar Chicken

Oh my word! This is the best chicken we have ever eaten. All my kids ate this.. AND they ate the greenbeans that I made, too, because I sauteed them and put some of the chicken juice on them! Woohoo!

The Menu:
Crockpot Brown Sugar Chicken

The Original Recipe:
This comes from crockpot365.blogspot. She is right, it tastes like candy, and we called it candy chicken for the kids. They ate it! I used 4 chicken breasts and shredded them a bit because they cooked to tender. I sauteed green beans on the stove with some of the juice from the chicken. I served it in a bowl with brown rice, green beans and then chicken on top.

Crockpot Brown Sugar Chicken

--12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
--1 cup brown sugar (it's okay. you can brush your teeth after.)
--1/4 cup lemon-lime soda (stay with me...)
--2/3 cup vinegar (I used white wine, but think regular white would be fine)
--3 cloves smashed and chopped garlic
--2 T soy sauce (La Choy and Tamari wheat free are GF)
--1 tsp ground black pepper

The Directions.
Use a 5-6 quart crockpot for this recipe. Plop the chicken into your crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.Serve over a bowl of white rice with a ladle full of the broth.

Thursday, October 23, 2008

Pumpkin Bars

It's that time of year again to break out the pumpkin. My husband was clearing out old emails from last year, and he found an email from me asking that he go to the store and buy some cream cheese and powdered sugar for Pumpkin Bars that I want to make. Ironically, it is on the list for me to make this week, as it was last year! So today, the kids and I made them!


The Menu:
Pumpkin Bars
(I have no clue where that missing piece went!?!)




The Original Recipe:
I don't know where I got this from. I make pumpkin rolls, and this is close to that, but you don't roll it.


Pumpkin Bars
Ingredients

Pumpkin batter:
2c. Flour
1 tsp Baking powder
1 tsp Baking soda
2 tsp Cinnamon
4 Eggs
16oz Canned pumpkin
1 1/2 cup Sugar
1 c Oil

Frosting:
6 oz Cream cheese softened
1/2 c Butter softened
2 c Powdered sugar
1 t Vanilla


Preparation
sift together dry ingredients for pumpkin batter
mix moist ingredients
combine
grease a 15x9x1 pan
bake 350 for 30 minutes or until fork come out clean
while baking, mix frosting ingredients together.place in refrigerator until pumpkin cake is done and cool. apply on top.

Tuesday, October 21, 2008

Caramel Dip for Apples

One of my middle boys has cubscouts tonight. All the boys will be at our house so I said I would do snacks. I made home made caramel dip for apples. I pray the kids like it!


The Menu:Caramel Dip

The Original Recipe:I found this on the internet. I don't recall what site. I think I just googled it one day. This is my first time making this and I think it tastes all right. I think that 3 tbls. of cornstartch is way to much. It has sort of a grainy effect to it. I would try using only 2 tbl.s next time. I really hope the kids like it!
*** I edited the recipe since I made it again and only used 1 tbs. cornstartch and it was great!

Home Made Caramel Apple Dip

Ingredients
1 1/4 cup Brown sugar
1 tablespoons Cornstarch
1 can Evaporated milk (12 oz.)
1/4 cup Light corn syrup
2 Tbls. butter
1 tsp. Vanilla extract

Preparation
In a heavy saucepan, mix the sugar, cornstarch, and about 1/4 cup of the milk together. Add the remaining milk and corn syrup. Cook until bubbly then cook and stir for two more minutes until soft ball stage on a candy thermometer. Remove from heat and add the butter and extract. let cool

Monday, October 20, 2008

Roasted Pumpkin Seeds!

It's that time of year again! My boys LOVE eating the pumpkin seeds from the pumpkins we carve!


The Menu:
Pumpkin Seeds



The Original Recipe:
I just do this. I didn't look up a recipe and never have. This is just something I do. Hmm, wonder why that is? I don't know! Maybe I was born with the intuition on how to roast pumpkin seeds? All I know is everyone loves them!


Roasted Pumpkin Seeds

3 tbls. Butter
1/4 tsp. Salt
Pumpkin seeds from 2 pumpkins

Spread seeds out on a big sheet pan. Let dry out over night. Melt butter and pour over seeds. Mix to combine. Sprinkle salt over seeds. Bake 300 degrees for 40 minutes or until seeds are toasty brown. Stir occasionally while baking.

Salmon Loaf and Baked Mashed Potatoes

I was in need of a quick supper tonight. I had a lot of running around today and didn't even think of supper until the last minute. This was a quick meal! I had salmon I wanted to use up!


The Menu:
Salmon Loaf
Baked Mashed Potatoes



The Original Recipe:
This was found on Allrecipe.com

Salmon Loaf

1 (14.75 ounce) can salmon, undrained
1/2 cup crushed saltine crackers
1/2 cup milk
1 egg, beaten
salt and pepper to taste
2 tablespoons melted butter


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Mix thoroughly. Press the salmon mixture into a lightly greased 9x5 inch loaf pan. Bake in a preheated oven for 45 minutes or until done.


The Way I Made it My Own:
I wanted a big meatloaf pan full, so I used 2 cans and added some extra flavor

Salmon Loaf

2 (14.75 ounce) cans salmon, drained
1/2 cup crushed club crackers
1/2 cup milk
2 eggs, beaten
salt and pepper to taste
2 tablespoons melted butter
1/2 tsp-1 tsp. creole seasoning
1/2 cup parmasean cheese


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, creole seasoning and melted butter. Mix thoroughly. Press the salmon mixture into a lightly greased 9x5 inch loaf pan. Add cheese on top. Bake in a preheated oven for 45 minutes or until done.


The Original Recipe:
I made this up from a recipe I had. I don't have the recipe on here, so this is what I did.

Baked Mashed Potatoes

6-8 white potatoes, peeled
1 cup milk
4 tbls butter (I use smart balance)
1/2 block cream cheese (4 oz.)
1/2 cup sour cream
1/2 cup shredded cheddar cheese
1 tbls. chives
3-4cloves garlic, chopped fine and pressed

Directions
cook potatoes in water until tender. drain water and add the rest of the ingredients. Mix well until blended. Pour into 8x8 baking pan and bake 350 for 45 minutes. Top with more shredded cheese and let melt.

Saturday, October 18, 2008

Home Made Tomato Soup

Oh man! This stuff was good! Soooo much better than the canned stuff. Wow! You need to make this!


The Menu:
Tomato Soup



The Original Recipe:
This came from A Year of Crockpotting. All my kids ate it with their grilled cheese. It was just GOOD!


Retaurant-Quality Crockpot Tomato Soup
--3 lbs of vine-ripened tomatoes
--1 med onion, chopped
--2 cups tomato juice
--1 cup cooking sherry
--3 T granulated white sugar
--1 gluten-free chicken boullion cube
--2 T chopped fresh basil
to add later:
--2 cups heavy cream
--salt and pepper to taste
optional:
sour cream and/or Parmesan cheese for garnish

The Directions.
Use a 5-6 quart crockpot for this soup.Wash all of your tomatoes, and cut them in quarters. Nope, we're not going to peel the tomatoes, yay! To save your counter top from tomato gook, put your cutting board on a cookie sheet with sides. The juice will then stay inside the cookie sheet.Put all the tomatoes in your crockpot.Chop up the onion, and add it. Cover with the tomato juice and sherry, and drop in the boullion cube. Stir in the sugar and chopped basil.Cover and cook on low for 6-8 hours.If you'd like your soup to have chunks, go ahead and stir in the cream. If you'd prefer a chunk-free soup, CAREFULLY use an immersible blender to soupify, or blend in small batches in a traditional blender. Then stir in the heavy cream.Eat. Smile.


The Way I Made It My Own:
I have never made this before, and I don't like to change a recipe the first time I make it, but I had canned tomatoes, so I used them! I did other stuff, too. I didn't add basil, because in my opinion I would feel like it would taste like pizza sauce...


Home Made Tomato Soup

2 1/2 quarts Home Made canned tomatoes (10 cups)
1/2 quart tomato juice (2 cups)
1 medium onion, chopped fine
1 cup cooking sherry
3 tbls. granulated white sugar
1 tsp. salt free chicken bullion cube
To Add Later:
2 cups milk
2 tablespoons cornstartch

The Directions.
Use a 5-6 quart crockpot for this soup.
Put all the tomatoes in your crockpot.Chop up the onion, and add it. Cover with the tomato juice and sherry, and drop in the boullion cube. Stir in the sugar. Cover and cook on low for 6-8 hours. Whisk the milk and cornstartch together. If you'd like your soup to have chunks, go ahead and stir in the milk mixture. If you'd prefer a chunk-free soup, CAREFULLY use an immersible blender to soupify, or blend in small batches in a traditional blender. Then stir in the milk mixture.

Friday, October 17, 2008

Ham and Corn Chowder

Oh, this turned out so good this time! It was perfect on a cold rainy day!


The Menu:
Ham and Corn Chowder



The Original Recipe:
I got this out of My best loved casseroles cookbook (ok, this isn't a casserole!) and I make quite a bit in the fall/winter time. I made some changes below in my own recipe, which made this soup even better!!

Ham and Corn Chowder

Ingredients
6-8 Potatoes (of your choice) cubed
2 can Cream of potato soup
1 cup Frozen corn
2 stalks Celery chopped
1 Small onion chopped
1lb. Ham steak cubed
1 3/4 cup Milk

Preparation
Mix everything in crockpot and cook on low 6-8 hours.


The Way I Made It My Own:
I just think this is way better! Even my 11 year old complimented on how good it was.

Ham and Corn Chowder

Ingredients

6 Potatoes (of your choice) cubed
1 cup Frozen corn
1 stalk Celery, chopped small
1 Small onion, chopped small
1lb. Ham steak, cubed
4 cups milk
3 tbls butter
3 tbls. flour
1 cup water
1 tsp. salt free chicken bullion
1/4 tsp. rosemary


Preparation
In a pot, melt butter and add flour. Stir in milk. bring to bubble to thicken slightly. Add to crockpot. Add ham, potatoes, onion, celery, rosemary, water and bullion.


cook on low 4-6 hours or until potatoes are soft.

Tuesday, October 14, 2008

Home Made Bath Paint for Kids-non edible

My kids had a blast today! They got to get messy and clean at the same time! Woohoo!

Home Made Bath Paint










Home Made Bath Paint

1/4 cup liquid baby wash
1 tablespoon cornstartch
food coloring
ice cube tray
Mix the baby wash and cornstartch together, pour into 6 seperate spaces in ice cube tray. Put 1 drop of food coloring (your choice of colors) in each space. Mix to combine. Let the kids get messy.. or clean? which is it? We may never know...

Monday, October 13, 2008

Crockpot Beef Fajitas

This recipe is awesome! It was soooo good! I haven't made these before, so I was pleasantly surprised!



The Menu:
Beef Fajitas
Served with Spanish Rice


The Original Recipe:
I honestly don't know where I found this recipe, but it is gooood!

Beef Fajitas

Ingredients
2 lb Beef flank steak; thinly sliced
1 cup Tomato juice
2 clove Garlic; minced
1 tbs Cilantro, fresh; minced or parsley
1 tsp Chili powder
1 tsp Cumin, ground
1/2 tsp Salt
1/2 tsp Coriander, ground
1 Medium onion; sliced
1 Medium green bell pepper; julienned
1 Medium red bell pepper; julienned
1 Pepper jalapeno; cut in thin strips

To Serve:
Tortillas
Sour cream
Guacamole
Salsa
Cheddar cheese; shredded

Preparation
Place beef in a slow cooker. Combine the next seven ingredients; pour over
beef. Cover and cook on low for 6-7 hours. Add onion, peppers and jalapeno.
cover and cook 1 hour longer or until meat and vegetables are tender.
Using a slotted spoon, place about 1/2 cup of meat-vegetable mixture on
each tortilla. Add desired toppings. Roll up.

The Original Recipe:
I think I saw this on Rachael Ray once. I am not sure, so I did my own thing!

Spanish Rice

2 cups uncooked minute rice(I used brown)
1 3/4 cup water
8 oz. salsa
2 tsp. beef bullion

combine water, salsa and bullion. Bring to boil, add in rice. Cover and let sit until rice is tender. I also added some of the beef fajita juice to it! MMMMM

Coffee Playdough-non edible

Ok, well, I wanted to do something different with the kids today. I found this in a book called Kid Concoctions. It has some pretty weird things in it, but the kids loved to play with this playdough. We made beads out of it and when they dried they looked like stone. We also made Patrick and Gary (with the bowl) from Spongebob! HA-HA!

Coffee Playdough

Before:


After:

Coffee Playdough

1 cup flour

1 cup salt

1 cup coffee grounds (all ready used works fine)

1 cup water

Mix all ingredients together. If dough is sticky add more flour until it's a firm dough. Play away! If you want to dry your sculptures, bake at 200 degrees for 45 minutes.

Sunday, October 12, 2008

Ranch Porkchops and Rice

My husband seriously thinks I am wierd for taking pictures of our food! He looks at me like I am nuts. I say, "well, honey, it's for the food blog." I don't think he gets it? Anyway!


The Menu:
Ranch Porkchops and Rice
Served with a side of Carrots

The Original Recipe:
I only took a picture of the chops. I figured you should know what rice looks like! :oP I also doubled the chops and made enough for each of us. I didn't feel that the other ingredients needed doubled. It still turned out fantastic! Courtesy: Babycenter

Ranch Porkchops

Ingredients
1 tbsp. Canola Oil
4 Boneless pork chops, 3/4" thick each
1 can (10 3/4 oz.) Fat Free Cream of Mushroom Soup
1/2 Soup can milk
1 pkg. (1 oz.) ranch salad dressing mix

Preparation
Heat oil in skillet. Add chops and cook until browned.
Add soup, milk and 1/2 pkg. salad dressing mix. Heat to a boil. Cover and cook over low heat 10 min. or until done. Sprinkle with paprika.



Cook's Notes
Serve with Ranch-Style Rice. Serves 4. * Ranch-Style Rice: Add remaining salad dressing mix to water when making rice.

Saturday, October 11, 2008

Philly Cheesesteak Sloppy Joes

The Menu:
Philly Cheesesteak Sloppy Joes
The Original Recipe:
I found this on Rachael Ray website. I thought it sounded sooo good. I was a bit disapointed with it, though. The cheese sauce didn't have much flavor. I could barely taste it; therefore, my husband couldn't even taste it. (He has only half a side to taste with, so strong flavors are needed). I also thought the kids would love it. They love sloppy joes. This just didn't work for us. Maybe someone could give it a whirl and let me know what you did to jazz it up more. I also added in a bit of salt free grill seasoning to it, too...



Philly Cheesesteak Sloppy Joes

1 tablespoon extra virgin olive oil (EVOO)
1 pound extra-lean ground sirloin or ground all-white-meat chicken
1 softball-size onion, chopped
1/4 cup steak sauce
1 cup beef stock
Salt and freshly ground black pepper
4 whole grain dinner rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone cheese, shredded

Preparation
Pre-heat the broiler.In large skillet over medium-high heat with one turn of the pan of EVOO, brown the ground meat, about 5-6 minutes. Add the onion and cook for another 3-4 minutes, until the onion starts to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook for about 2 minutes.
Split open the rolls and toast them under the broiler, keeping an eye on them so that they don't burn!While the meat is cooking, melt the butter in a medium size skillet over medium-high heat. Stir in the flour and cook for about 1 minute. Whisk in the milk, then bring up to a bubble and let thicken, about 2 minutes. Turn off the heat and stir in the cheese in a figure-eight motion until it is all incorporated.

Cheese Macaroni and Ham Casserole

I made this for a friend of ours who just had a baby. I hope her family liked it! I forgot to take a picture of it, though. I will add one once I make it for us again. Of course, they probably wouldn't of like their food plastered on the internet, so maybe its a good thing I didn't. It is a total comfort food, though, so that is why I made this for them.


The Menu:
Cheese Macaroni and Ham Casserole


The Original Recipe:
You know where this came from. Do I even have to say it? I don't make any changes to this other than omitting the bread crumbs sometimes. I have also added french fried onions on top instead. Either way, it's still a definite comfort food!

Cheese Macaroni and Ham Cassarole

Ingredients
1 lb.Ham cubed
1 Large onion chopped fine
1 lb. Elbow macaroni
2 cups shredded sharp cheddar cheese
1 cup Fat free sour cream
1 can Fat free cream of chicken soup
1/4 cup Light butter melted
1 Cub dry plain bread crumbs

Preparation
Oven preheat 400 degrees
Bring 4 quarts water and ham to a boil in large pot. Once water boils remove ham to plate. Return water to boil and add onion and macaroni cooking for 8 minutes, drain and return to pot.
In same pot add ham, cheese, sour cream and soup.
Scrape into 13x9 casserole dish. pour melted butter on top and add bread crumbs.
bake for 30 minutes until heated through, uncovered.

Hot Pepper Butter

I don't know why it has this name. It isn't really a butter. It is VERY good though. It has a mustardy taste to it, and it's sweet. It tastes good on ham sandwhiches, too. You all know that I was a canning fool this year! I was told that if you take an 8oz. jar of this stuff and put it on a roast and cook it all day long that it turns out "wonderful." I am going to try it! I will let you all know how it turns out once I do!


The Menu:
Hot Pepper Butter



The Original Recipe:
I got this from a lady at our church

Hot Pepper Butter

18 hot peppers

16 oz. prepared mustard

16 oz. white vinigar

3 cups white sugar

1/2 tsp. salt

3/4 cup water

1/2 cup flour


Blend hot peppers in blender until finley chopped (stems removed). Pour into a pot and add mustard, vinigar, salt and sugar. Bring to a boil. In seperate bowl mix flour and water together until flour is disolved. Add to pot. Bring to a boil and stir for 5 minutes. Place in 8oz. jars and to a hot water bath for 10 minutes. Makes about 10 jars.

Mini Corn Dog Muffins

I made this the other night, and completely forgot to take a picture. So, you just have to make the recipe and try it to see what it looks like! I am totally honest, that the taste is better than a picture would have looked (with any of these dishes, really), anyway! :oP I had my middle son help me make these and he had a blast, as well as eating them. All the kids loved them!


The Menu:
Mini Corn Dog Muffins


The Original Recipe:
I thought of this on my own, but I am sure someone has done this before!


Mini Corn Dog Muffins

1 pkg. hot dogs


2 eggs

1 cup milk

Bake 400 degrees.

Cut the hot dogs lengthwise in half, then in half again. Then cut them into little cubes. Mix up the corn muffin mix with the eggs and milk, add the hot dogs. Using a mini muffin pan, fill each hole.(or you could use a big muffin pan, too) Bake until muffins are firm (about 10 minutes). The kids LOVED these things!

Quick and Easy Doughnuts

My kids love doughnuts, but I don't like how fattening they are! So, I came upon this easy recipe.


The Menu:
Quick and Easy Doughnuts



The Original Recipe:
Found it on Babycenter, again. I cannot live without that place! I used homestyle biscuits and forgot to add the brown sugar, so I just used cinnamon/sugar mixture. They were delicious! The kids LOVED them!


Home made, quick and easy doughnuts

Melt 1 stick of butter in a small pot
1/2 cup of Sugar
3 tablespoons of cinnamon
1/2 cup brown sugar
1 can of biscuits


Preheat oven at 325.
Mix sugars and cinnamon together in a bowl. Take melted butter off of the heat.
Open biscuits and cut each biscuit in quarters. Dip each slice into butter then coat with sugar/cinnamon mixture. Dust off any excess sugar/cinnamon.
Spray baking sheet and place coated biscuits on baking sheet. Cook for 10-12 minutes. YUM! Keep an eye on them as they bake and fluff up. You can eat em right out of the oven.

\

Monday, October 06, 2008

Chicken Tomato Salad

I just made the most delicious salad I have ever made! I had to jump on here to share it. I think it was sooooo good!


The Menu:Hot Chicken Tomato Salad


The Original Recipe:I just made this recipe! I was hungry for lunch, I had some fresh, last pick, tomatoes from the garden I wanted to use up.I love warm chicken on my salads, so this was perfect!
Hot Chicken Tomato Salad

Ingredients

1 bonless skinless chicken breast, cubed
1 tbls. EVOO ( olive oil)
2-3 roma tomatoes
1 clove garlic, minced
1 tsp. dijon mustard
1/4 cup balsalmic vinegar
3-4 basil leaves, chopped
2 green onions, chopped (whites and greens)
Lettuce
shredded parmasean cheese

Preperation
In skillet, begin to brown chicken pieces in oil, add salt and pepper to taste. In seperate bowl, combine tomatoes, garlic, mustard, vinegar and basil. Add to chicken and continue to cook until chicken is browned, stirring occasionally to make sure it is all incoorperated.
meanwhile, add onions to lettuce in bowl. When chicken is done, pour everything from skillet on top of salad, stir and sprinkle with shredded parmasean cheese. Enjoy!

Saturday, October 04, 2008

Ham and Chedder Loaf

This is my 11 year olds favorite meal for lunch or supper. We had this with the cheesey broccoli soup tonight!



The Menu:
Ham and Chedder Loaf


The Original Recipe:
I came up with this on my own!

Ham and Cheddar Loaf

Ingredients
1 can Italian (or French) Bread dough from grocers freezer
2 Packets baked ham (about 12 slices)
1 pkg. Shredded cheddar cheese
Italian seasonings
Garlic powder

Preparation
roll dough out on pregreased cookie sheet.
sprinkle dough with seasoings and garlic to your tastes. Layer ham across dough evenly, sprinkle layers with cheese. Roll dough into loaf pinching ends shut. Cut a slit in center of dough so the air can escape.
Bake according to directions on back of bread dough can.
Cook's Notes
*This makes 1 loaf. *This is my kids favorite meal. You have to adjust everything to your familys likeings. I just wing it! You can't go wrong! * I usually cut the loaf in half after the baking time and bake for 3 minutes more to make sure the middle is done.

Cheesey Broccoli Soup

MMMM! This stuff is my FAVORITE!


The Menu:
Cheesey Broccoli Soup



The Original Recipe:
I do believe this came from... you know where! Babycenter, once again!


Cheesey Broccoli Soup

Ingredients
1/2 cup Butter
1 Onion finely chopped
1 1/2 Celery stalks finely chopped (or 1.2 tsp. celery seed)
1- 16 oz Frozen baby broccoli florettes
3 Chicken bullion cubes
4 cups Water
1 lb. Velveeta (cubed)
2 cups Milk
1 tsp. Garlic powder
Fresh ground pepper

Thickening agent:
2/3 cup Cornstarch
1 cup Water


Preparation
Add butter, bullion cubes, water, onions, celery and broccoli. Bring to a boil and cover and cook until broccoli is tender.
meanwhile , in seperate bowl, mix cornstarch and cold water together until blended
after broccoli is done add cheese, milk, garlic, and pepper, and cornstarch mixture. Cook on low until all cheese is melted and then turn on high until just bubbly and soup thickens.. Stir and serve.
Cook's Notes
* I have also added 1/2 cup colby and monterey jack cheese for a richer cheese flavor.



The Way I Made it My Own:
I believe the above recipe has some of my own adaptations all ready, but I did more tonight while making it! This soup is great to get some extra veggies in it! I added in carrots tonight


Cheesey Broccoli Soup


Ingredients
1/2 cup Butter
1 Onion finely chopped
1 1/2 Celery stalks finely chopped (or 1.2 tsp. celery seed)
1- 16 oz Frozen baby broccoli florettes
3 Chicken bullion cubes
4 cups Water
1 lb. Velveeta (cubed)
2 cups Milk
1 tsp. Garlic powder
Fresh ground pepper

2 tbls. flour

Extra vegetable of choice-I have used carrot and spinach before

Preparation
In blender, blend together onion, celery, and your "extra vegetable of choice". Add butter, onions, celery and extra veggies. Add flour to make a rue. Add Milk, water and chicken bullion and broccoli. Bring to a boil and cover and cook until broccoli is tender.
When broccoli is tender add cheese, garlic, and pepper. Cook on low until all cheese is melted .. Stir and serve.

Cook's Notes
* I have also added 1/2 cup colby and monterey jack cheese for a richer cheese flavor.

Caramel Coated Spiced Nuts

I tried a new recipe today from Taste of Home. They are pretty good. Dh loves them! I guess I am not a big nut fan. Well, I love my dh, but maybe that is about as nutty as it gets for me! :oP





The Menu:
Caramel Coated Spiced Nuts





The Original Recipe:
Taste Of Home-Carol Sankovic
The only change I made was that I bought a mixed nut in a can instead of just the 3 different nuts.



Caramel-Coated Spiced Nuts

2 egg whites

1 tsp. water

1 1/2 cups roasted salted almonds

1 1/2 cups pecan halves

1 cup whole salted cashews

1 cup packed brown sugar

3 tsp. pumpkin pie spice

1 tsp. white pepper



In a large mixing bowl, beat egg whites and water until foamy. Add all the nuts; stir gently to coat. Combine brown sugar, pie spice, and pepper; at to nut mixture and stir gently to coat.

Spread into a greased 15 in.x 10 in. baking pan. Bake at 325 degrees for 30 minutes, stirring everyon 10 minutes. Cool. Store in an airtight container. Yields 5 cups.

Wednesday, October 01, 2008

Chili

I call this the Best Kid Approved Chili because, as my son puts it, "all the green and white stuff disappears!" I had my 6-year-old help me make supper tonight. It is in his cubscout handbook that he has to do certain "family" activites and this happened to fit the bill, hence, his amazement to the disappearing "yucky" vegetables...


The Menu:
The Best Kid Approved Chili
(pardon the half eaten pot!)



The Original Recipe:
This is my own simple chili that the kids ate!! Woohoo! The vegetebles are finely ground so that they "disappear" as they cook.



The Best Kid Approved Chili

1lb. ground meat

2 cloves garlic

1 small green pepper

1 small onion

1 1/2 tsp. chili powder (reserve 1/2 tsp)

1/2 tsp. cumin

1 can chili beans (or kidney beans)

32 oz. jar tomatoes, pureed (I used my canned tomatoes from this summer!)



brown ground meat on stove, adding in 1 tsp. chili powder and 1/2 tsp. cumin. meanwhile, in blender add garlic, onion and green pepper. Blend until you see small bits, but not pureed. Add to meat in skillet. Saute for 3 minutes. Add in tomatoes and beans; add 1/2 tsp chili powder. Cook on medium heat until thick and bubbley and heated through. Serve.

Pictures!!

Have you noticed? I have started adding pictures! These are "straight from the hot-pot" so to speak! I don't gussy them up or try to fancy them in any way. These photos are what every day cooking for my family looks like! We do not eat gourmet, in any way, so I wanted to share the final product hot from the stove, oven, crockpot, grill, etc. Phew, there are a lot of ways to cook, but I think you get the point!
I hope you enjoy seeing what these photos have to bring to the recipes!

Tuesday, September 30, 2008

Potato Kielbasa Bake

I just wanted to add that I have made this a whole bunch of times, so far, and we love it every time. It is worth the making!!

The Menu:
Potato Kielbasa Bake

The Original Recipe:

I saw this on Rachael Ray show for budget meals. I had to double everything since I live in a household with 6 of us. I just didn't think this recipe was enough to feed us all. (I do have 4 boys, well, 5 if you count hubby!) even though she said it feeds 8. I didn't change the recipe enough to have "made it my own" I just doubled things.



Potato Kielbasa Bake


Ingredients
2 tablespoons EVOO - Extra Virgin Olive Oil, divided
1 pound kielbasa (Polish sausage), cut on an angle into 1-inch pieces
1 pound frozen, diced hash brown potatoes, defrosted
1 large onion, diced
2 cloves garlic, chopped
Salt and freshly ground black pepper
3 tablespoons flour
2 cups homemade chicken stock
1 cup milk
2 tablespoons yellow mustard
2 cups refrigerated sauerkraut
1 tablespoon butter
1/2 cup shredded Swiss cheese


Yields: 6 to 8 servings
Preparation


Preheat oven to 400ºF.
Heat a large skillet over medium-high heat with 1 turn of the pan of EVOO. Cook kielbasa until brown and crispy, about 3-4 minutes. Remove the sausage from the pan with a slotted spoon and set aside.
Add the hash brown potatoes into the same pan with the sausage drippings and cook until brown and crispy, about 4-5 minutes.

While the hash browns are crisping, place a medium-size skillet over medium-high heat with one turn of the pan of EVOO. Add the onions, garlic, salt and freshly ground black pepper and cook until tender, 5-6 minutes.
Sprinkle the flour over the ingredients in the pan and cook for about 30 seconds. Whisk in the chicken stock, milk and mustard. Bring the gravy up to a bubble, then reduce the heat and add the sauerkraut. Cook until the gravy has thickened and the sauerkraut is heated through, 3-4 minutes.

Stir the reserved kielbasa into the gravy and sauerkraut, and transfer the mixture to a 9x13” casserole dish. Top with the hash brown potatoes and a sprinkling of shredded cheese. Transfer to oven and cook until the cheese has melted.



What we thought of this Dish:

It Was sooooo YUMMY!! Oh man! It was good! There was plenty for everyone and a 9x13 pan was filled. I used 2 lb. of turkey Kielbasa and turkey stock I had frozen. I used 32 oz. bag of potatoes, too. It was just good! I will make this again for sure!

Tuna Artichoke Melt

Oh this is my favorite things to eat for lunch!! I took a picture of the mixture, which happens to not look that appetizing, but the flavor is amazing!



The menu:
Tuna Artichoke Melt

The Original Recipe:
I combined this recipe from others I have found. So, this is my Original Recipe

Tuna Artichoke Melt

3 english muffins (split to make 6)


1 large can tuna, drained and chopped

1 can artichoke hearts, drained and chopped

3 green onions, tops and whites, chopped

1 1/2 tsp. lemon juice

1 tsp. Italian seasonings

1/2 tsp. lemon pepper seasoning

1/4 tsp. garlic powder

1/4 tsp. cayanne pepper

6 thin sliced tomatoes

1/4 cup Parmesan cheese
 
 
Combine tuna, artichoke hearts, onions, lemon juic, seasonings (Italian, lemon pepper, garlic powder and cayanne).




Top each half of english muffins with mixture. Top with tomato and cheese.



Broil for 3 minutes until cheese is melted. Serve.

Saturday, September 27, 2008

Apple Pumkin Muffins

I attempted to bake. I love to cook, but baking isn't something I am all that good at, so here ya go!

The Menu:
Apple Pumpkin Muffins


The Original Recipe:
Apparently these were found on allrecipes via Taste of Home. I just made the apple pumpkin muffins and I put them on for 30 minutes (to begin with), and they had 5 minutes left, and it smelled like I had something starting to really be done.. I checked it and they were totally done.. so with my oven it was only 25 minutes to bake. I would keep an eye on them. I had 2 pans in there, too. Everyone Loved them, but I do want to change them. The Way I Made It My Own recipe follows...


Apple Pumpkin Muffins


2 1/2 cups all-purpose flour
2 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned or cooked pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled apples
STREUSEL:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
4 teaspoons cold butter or margarine


DIRECTIONS
1. In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
2. Bake at 350 degrees for 35-40 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.


The Way I Made It My Own:
This recipe seriously needs changed up. There is to much sugar, and I want to add whole wheat flour to it. I am making adjustments here to how I would make it. It was good the original way, but to much is to much.


Apple Pumpkin Muffins

INGREDIENTS
1 1/2 cups all-purpose flour

1 cup whole wheat flour
1 cups sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned or cooked pumpkin
1/2 cup canola oil
2 cups finely chopped peeled apples


Topping:

1/4 cup brown sugar

1/4 cup flour

3 tablespoons rolled oats
1/2 teaspoon ground cinnamon
3 teaspoons cold butter or margarine


DIRECTIONS
1. In a bowl, combine the first five ingredients. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill paper-lined muffin cups two-thirds full. In a small bowl, combine sugar, flour, oats and cinnamon. Cut in butter until crumbly. Sprinkle over batter.
2. Bake at 350 degrees for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.

Thursday, September 25, 2008

White Chicken Chili

My house smells soooo good! I have made this before, and if I am making it again, you know it's good!





The Menu:

White Chicken Chili





The Original Recipe:

Where else would I have gotten this recipe, but off of Babycenter. I don't think we would eat wtih out that place! I make it as is. I don't really follow the directions, but it comes out the same since I get all the ingredients in there.



White Chicken Chili


Ingredients
2 cups Chicken broth
1/2 cup Dry white wine
1 tsp Lemon pepper
1 tsp Cumin seed
3 Boneless skinless chicken breasts cubed
1 tsp Olive oil
1 cup Chopped onion
2 cloves Garlic, minced
1 (16-oz) pkg Frozen shoe peg white corn, thawed
2 (4-oz) cans Diced green chilies
1/2 tsp Ground cumin
1 tsp Chili powder
2 to 3 t Fresh squeezed lime juice (1 whole lime)
2 (15-oz) cans Great northern beans, rinsed and drained
1 cup Whipping cream
1/4 cup Chopped fresh cilantro
1 cup Crushed tortilla chips
2 cups Shredded Monterey Jack cheese


Preparation
In a large saucepan, combine chicken broth, wine, lemon pepper and cumin seed. Bring to a boil. Add chicken breasts. Reduce heat to low, cover and simmer 20 to 30 minutes or until chicken is tender and juices run clear. Remove chicken, leaving broth in saucepan. Break up chicken into bite-size pieces and return to saucepan. Meanwhile, heat olive oil in medium skillet over medium heat. Add onions and cook until tender. Add garlic and cook for 1 more minute. Add onion mixture, corn, green chilies, ground cumin, chili powder, lime juice, beans and cream to chicken. Stir to combine. Bring to a boil. Reduce heat to medium and slow boil for 5 minutes or until slightly thickened. Stir in the cilantro.
Cook's Notes
Ladle into bowls and garnish with 8 equally divided portions of tortilla chips and cheese.

Tuesday, September 23, 2008

Hot Dogs




The Menu:
Grandma Roberts' Maple Glazed Apples and Hot Dogs




The Original Recipe:
Ok, I made Grandma Roberts' Maple Glazed Apples and Hot Dogs for lunch, posted by Astrid. I never made it so I didn't want to change it the first time. I halved everything because it was for me and the two kids. I needed to try it on them first to see if I would make it for everyone. I cut the hot dogs up and the apples, and I peeled them. It is a good lunch dish, imo. I felt like I wanted to add baked beans to it and definitely corn bread... or make a casserole, and add the corn bread ontop for a crust. It would be good that way, too! I could also see using green pepper and onion to it in casserole form, too.. It was just sweet and good! My picture is a bit blury, as we ate most of it before I thought to take one, so I had to get close, lol. If I change the recipe in the future, I will post what I did.
Grandma Roberts' Maple Glazed Apples and Hot Dogs
1 T butter


2 T prepared mustard


3/4 c maple syrup (real, Dark Amber or Grade B works best)


1 lb hot dogs


6 medium-sized tart apples, cored and sliced to make thick rings with skins left on




Melt butter in skillet. Stir in mustard and maple syrup. Make slashes in hot dogs and add them together with the apples, to the sauce. Cover and simmer over very low heat for 10-15 minutes.This is especially good with cornbread and baked beans.

Chicken & Biscuits

How could I forget to share this recipe? It is an old time favorite of ours! A good standby for a warm meal on a cool fall day!


The Menu:
Chicken &Biscuits

The Original Recipe:
My stepmom makes this meal. I think she makes it a lot different than what I do now-a-days, but this is mine.

Chicken & Biscuits

2-4 bone in and skin on chicken breasts
2 tsp. low sodium chicken bullion
enough water to fill pot with chicken breasts in it
1 tsp. poultry seasonings
1/2 tsp. celery seed
salt and pepper to taste
1/2 cup flour
More water for flour


Place chicken in pot. Fill with water. Add seasonings and bullion. bring to a boil and turn to simmer until chicken begins to fall off bone. Remove carefully and place on plate to cool. DO NOT DRAIN WATER; leave it in the pot. Once cooled, remove chicken from bone, discarding bones and skin. place pieced chicken back into pot.
In separate bowl, mix flour and enough water to make a smooth paste. Gently whisk paste mixture into pot with chicken. Taste, add more seasonings/salt/pepper to taste. Bring back to boil whisking occasionally to avoid lumps.. once boiling, reduce and it should thicken. You want it thick. Serve on top of warm biscuits.

The Original Recipe:
I found this on the Internet! It is for home made Bisquick biscuits.

Homemade Baking Mix (AKA Bisquick)

Ingredients

5 ½ cups sifted flour
1 tsp baking soda
3 tbsp baking powder
1 cup shortening

Mix all ingredients well until crumbly. Store in an air tight container.


The Way I Made It My Own:
this was a lot easier!

Home Made Bisquick Biscuits

2 1/2Cups self rising flour
1/4 cup shortening

Mix all ingredients well, until crumbly. Add 1/4 cup milk or enough milk until biscuits form a dough.

Monday, September 22, 2008

Crockpot Salsa Chicken

I forgot about this crockpot dish! It is so easy and so yummy!


The Menu:
Crockpot Salsa Chicken

The Original Recipe:
I got this recipe off of babycenter and it is simple, yummy, and the kids love it.

Crockpot Salsa Chicken

Ingredients
4 Skinless, boneless chicken breast halves
1 pkg. Reduced sodium taco seasoning mix
1 cup Salsa
2 tbsp. Cornstarch
¼ cup Light sour cream

Preparation
Spray the crockpot with cooking spray.
Add the chicken breasts.
Sprinkle chicken breasts with taco seasoning.
Top with salsa. Cook on low for 6- hours. When ready to serve, remove the chicken from the pot. Then place 2 Tbsp. cornstarch in a small amount of water. Stir well and then stir the mixture into the salsa sauce in the crockpot. Stir in ¼ cup of sour cream. Mix well and place the chicken back in the crockpot.
Cook's Notes
Serve on warm tortiallas with lettuce, tomato, avacado, or any of your favorite taco toppings. * I add black beans to the pot, too.

Pepsi Roast

I have been so busy lately. I haven't had time to post at all!


The Menu:Crockpot Pepsi Roast

The Original Recipe:I got the recipe off of my husbands cousin. It is really good. I tried it with a pork roast, but his recipe called for a beef roast. It was still good!
Pepsi Roast

4-5 lb. roast of your choice
16 oz. pepsi
1 can cream of mushroom soup
1 pkt. onion soup mix
2 cloves garlic, minced

Place everything in crockpot and cook on high 4 hours or low for 8 hours. You can add potatoes, celery, carrots, whatever veggies you want, or have them on the side.

Monday, September 15, 2008

Party Dips and Beer Bread!

We have been so busy lately! Yesterday was 2 of my boys birthday party. I made a couple of dips for everyone to enjoy. I also made a bread to dip for one of them. I love them!



The Menu:
Spinach Dip
Hot Chicken Wing Dip
Beer Batter Bread


The Origional Recipe:
This Spinach dip is off of the back of Knorrs vegetable soup recipe.

Knorr Spinach Dip

1 package (10 oz.) baby spinach, chopped or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup Hellmann's® or Best Foods® Real Mayonnaise
1 package Knorr® Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped (optional)
3 green onions, chopped (optional)

PREPARATION
Everyone loves our dip! Here's how we make it:
Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.
A new serving idea: Hollow out cucumber slices and cherry tomatoes. Fill vegetables with Knorr Spinach Dip and garnish with a sprig of dill.
MAKES 4 cups dip

The Origional Recipe:
I got this recipe off of Babycenter. You can also buy the premade package stuff from Tastefully Simple. I served this with the Spinach Dip

Beer Bread

Ingredients
3 cups Self rising flour
1/2 cups Sugar
12 oz. Beer at room temperature (non light beer is best)
1 tbls melted butter

Preparation
Mix together and bake at 350 for one hour. Makes one loaf.

Cook's Notes
make sure beer is room temperature


The Origional Recipe:
I got this recipe off of my stepsister, but it is all over the internet. She got it out of a cookbook.

Hot Chicken Wing Dip

2 cans chunk chicken, drained
1/2 cup Franks red hot sauce
1 block cream cheese
1 cup Ranch dressing
1 cup shredded cheddar cheese

Mix first 4 ingredients together, add shredded cheddar on top. Bake 350 until melted and bubbly. Serve with Club crackers or tortilla chips

Tuesday, September 09, 2008

Sweet Chicken & Veggies

Well, I made my own sweet and sour chicken recipe, but I just called it Sweet Chicken & Veggies. My husband like it so much there was a HUGE bowl and pan of it, and it is now in a tiny tupperware bowl as a leftover. I cannot believe how much he ate! I guess I did good!



The Menu:
Sweet Chicken & Veggies
Fried Rice

The Original Recipe:
This derived from a bunch of different recipes and I put them together.

Sweet Chicken & Veggies

4 bnlss sknlss chicken breasts, cubed
1/2 18oz. jar of peach jam
3 tbls. soy sauce (used low sodium)
1 clove garlic, minced
1 tbls. honey
1 tbls. white wine
1 tbls. vinegar
1 tbls. brown sugar
2 tbls. cornstartch
2 cups Italian style mixed veggies

Mix all ingredients, except veggies, together and marinade the chicken.
Cook chicken until no longer pink. Add veggies. Serve with Fried Rice.

Just in case you cannot find the recipe for my fried rice:

Fried Rice

Ingredients:
2 sprays cooking spray
1 egg white and 1 whole egg
1/2 cup scallion(s), chopped, green and white parts
2 medium garlic clove(s), minced
2 cup cooked brown rice, regular or instant, kept hot
3 Tsp low-sodium soy sauce
1/2 cup mixed veggies of peas and carrots

Instructions:
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add eggs and cook, until scrambled, stirring frequently. Remove from pan and set aside.Offheat, recoat skillet with cooking spray and place back over medium-high heat. Add scallions and garlic; sauté 2 minutes. Stir in reserved cooked egg , cooked brown rice and soy sauce and veggies; cook until heated through, about 1 minute.

Chocolate Chip Cheesecake Bars

Oh how could I forget to post these??? Oh man! They are sooooo good! I got this recipe off of my stepmoms aunt at the 4th of July party and I just got around to making them. They are just so YUMALICIOUS!!


The Menu:
Chocolate Chip Cheesecake Bars


The Original Recipe:
I found this on Pillsbury.com per what she told me was in it. I didn't add the coconut; yuck! (atleast that is my opinion!)


Chocolate Chip Cheesecake Bars

1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup coconut, if desired (I omitted)
2 cups Pillsbury® refrigerated chocolate chip cookies (from 5-lb 4-oz container)

DIRECTIONS
1. Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut.
2. In ungreased 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
3. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours until chilled. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.

Bacon Chili Mac

I must be in the mood for bacon, lately! This is delicious. It looks like a hamburger helper dish, but it tastes WAY better!!



The Menu:
Bacon Chili Mac


The Original Recipe:
I did put this together from some other recipes I had. I don't have the original, so this is it; my very own original. My kids really like this. I have pickey boy who doesn't like cheese, so we leave that off of his.


Bacon Chili Mac

Ingredients
1 ½ lb. Lean ground beef
3 1/2 Tbls. reduced sodium onion soup mix
1 tsp. Chili powder
½ tsp Cumin
1 10 ¾ oz. Can tomato soup
5 slices bacon (cooked, drained and crumbled)
1/2 cup Colby and Monterey Jack cheese (more or less to your liking)
2 cups Cooked whole wheat macaroni noodles

Preparation
Brown ground beef in large pot with seasonings, tomato soup and bacon. Stir, add cooked noodles and cheese. Heat till cheese is melted. Serve.

*I have also made this with ground turkey and turkey bacon. It still tastes just as good.