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:
Roasted Green Beans with Garlic

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


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

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

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