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!