Sunday, December 27, 2009

Weekly Supper Planning *UPDATED*

* Can you believe I had no clue this week was the New Year week??? Well, that just changes this whole menu plan... I am so out of it latley. To many things going on and not enough time for my brain to catch up! So, on Friday, New Years Day we are having kielbasa, roast, and hotdogs with sauerkraut in the roaster... with many sides, I am sure... down at my dads house... this concludes my update.

Happy New Year Everyone!



Hello!! I made a menu for this week! Go me!



Saturday- April's Stew

Sunday- Hamburgers, Baked Beans, and French Fries (totally an easy supper, all premade/prepackaged things (except the burgers), but I got a new George Forman Grill that I WANT to use!!)

Monday- Spaghetti and Meatballs with my Home Made Spaghetti Sauce



Thursday- Leftovers!

Friday- Pizza (I love pizza)

Sugar Cookies!

Well, you are probably saying I am a bit late sharing this recipe. Well, we made them late this year. I was so busy with the boys and cubscouts and church that we made them only 2 nights before Christmas this year! Santa had to have something to eat, right!?!

The Menu:
Sugar Cookies




The Original Recipe:
My stepmom gave me this recipe. I like it because you only have to chill it for an hour. Some or most Sugar Cookie recipes you need to chill over night. These always turn out great!

Maw's sugar cookies



Ingredients

1 1/2 cup Sugar
 2 sticks Butter (1 cup)
3 Eggs
 1 1/2 tsp. Salt
2 tsp. Baking powder
 1 tsp. Vanilla
3 1/2 cup Flour

Preparation

Mix all ingrediants together. Chill for an hour. Cut out with cookie cutters. I roll out dough about 1/2 inch thick. I like puffy cookies! Bake 375 for 5-9 minutes.



Sugar Cookie Icing

1 stick Butter
1 cup Powdered Sugar plus extra
1 tsp. Vanilla

Whip butter, vanilla and powdered sugar together. Add more powdered sugar to make stiff icing. May seperate and add food coloring for colorful icing.

April's Stew

I have this friend April. She likes to cook. I like her cooking! She makes things that I wouldn't normally make, but when I eat it at her place, or I try one of her recipes. I love them! I am happy to know April and her cooking.

The Menu:
April's Stew


The Original Recipe:
April had made this with leftover beef/steak chunks of meat. So, I had some leftover steak I chopped up and froze from this summer. I used it in this stew. This probably isn't her exact recipe, but this is about how she told me she made it. So, I tried to do the same.. It was good.

April's Stew

1 1/2 cups chopped cooked beef (I used leftover steak)
2 cans chopped tomatoes
3 cups water
2 chicken bullion cubes (or beef)
1 tbls. balsalmic vinegar
1/4 tsp. thyme
1/4 tsp. basil
1 tsp. minced onion (I used flakes)
1/4 tsp. garlic powder
1 cup rice
1 bag frozen broccoli , cauliflower and carrots mixed
1 can black beans, rinsed
salt and pepper to taste

Combine all ingredients into pot. Simmer until rice is done, and veggies are heated through. Delish!

Monday, December 21, 2009

Easy Skillet Penne and Sausage Supper

I know, I know, I didn't make a weekly meal plan menu. Well, it's Christmas and I am very busy, so I won't be making one up this week. We will be eating at different homes, etc. so I probably won't be cooking much other than an occasional pizza or something simple.

The Menu:
Easy Skillet Penne and Sausage Supper


The Original Recipe:
I found this on my favorite cooking board, but it is posted by Cook's Illustrated.
Let me tell you!!! I feel like I just ate at a resturant. I think out of all the dishes I have ever cooked, this one is THE BEST I have ever made!!! It has everything in a dish you could hope for. It's spicey and with the tomatoes.. YUM!! I had to eat 2 bowls!! YUMMY!! It was easy to make and overall just something I could very easily over induldge myself on. You have got to make this!

Easy Skillet Penne and Sausage Supper


Serves 4 to 6



1 tablespoon olive oil

1 onion , chopped fine

salt

3 cloves of garlic , minced or pressed through garlic press

1 pound hot or sweet Italian turkey sausage (I used Hot sausage)

1/2 cup oil-packed sun-dried tomatoes , rinsed and chopped fine

1/2 pound penne (2 1/2 cups)

2 cups low-sodium chicken broth

1 cup milk

1 ounce grated Parmesan cheese (1/2 cup)

6 ounces baby spinach

ground black pepper



1. Heat the oil in 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt, and cook until softened, about 5 minutes. Stir in the garlic and sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.



2. Sprinkle the penne evenly over the sausage. Pour the broth and milk over the pasta. Bring to a simmer, then reduce the heat to medium-low and cover. Cook, stirring occasionally, until the pasta is tender, about 10 minutes (it took mine around 15 minutes).



3. Stir in the spinach a handful at a time, and cook until wilted, about 2 minutes. Stir in the Parmesan and sundried tomatoes. Season with salt and pepper to taste..

Wednesday, December 16, 2009

Saltine Toffee Crackers a.k.a. Christmas Crack

You are probably wondering why this is a.k.a. Christmas Crack... it is so addicting!! I am sick to my stomach right now from eating it so much, and the butter is giving me indigestion ( that really makes you want to try it doesn't it!?!). I had to work out on my eliptical (a Christmas presant from my great hubby!) 2x today just to make it ok in my mind, lol. A very delicious and scrumptious dessert!

The Menu:
Saltine Toffee Crackers a.k.a. Christmas Crack



The Original Recipe:
I first heard about his on Babycenter Cooking for your Family board, but I have seen it all over the internet.

Saltine Toffee Crackers aka Christmas Crack



2 sticks butter
1 cup packed brown sugar
2 cups semi sweet chocolate chips
1 bag saltine crackers

Heat butter in pot until melted, add brown sugar, bring to a rolling boil being careful not to burn. Boil for 3 minutes. Meanwhile, lay crackers out on cookie sheet side by side. Pour mixture over crackers and quickly spread over entire area. Bake 350 for 5 minutes. Take out of oven and pour chocolate chips on top spreading around with spatula covering all areas. (chocolate chips will melt as you spread them out). Cool in refrigerator for 1 hour until hardened. Break apart in peices and enjoy!

Monday, December 14, 2009

To Die For Crockpot Roast

I am suprised I haven't shared this recipe with you all yet. It is easly found everywhere on the internet. It makes GREAT gravy. I usually serve it with mashed potatoes and carrots on the side, but I was in a hurry yesterday with a busy day/evening planned so it all got thrown together.

The Menu:
To Die For Crockpot Roast



The Original Recipe:
I don't usually change to much in this recipe. Sometimes if I don't have the Italian packet, I use 3/4 cup of Italian Dressing (premade). Some people have said it is to salthy for their likeing, so they use half packets instead. I ALWAYS add more water to cover the roast. I don't like leaving it in the crockpot with just 1/2 cup of water..

To Die For Crockpot Roast

Ingredients


1 beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water

Directions

1Place beef roast in crock pot.

2Mix the dried mixes together in a bowl and sprinkle over the roast.

3Pour the water around the roast. (I always use enough water to cover roast. It is just a personal preference)

4Cook on low for 7-9 hours

Honey Mustard Salad Dressing

I have no idea why I have never thought to make my own dressings before. I loved the Blender Salad Dressing I had made, so I figured it was time to give another dressing a whirl. SO easy and SO good!

The Menu:
Honey Mustard Salad Dressing


The Original Recipe:
I found different recipes for this, and this is what I came up with. You can double or triple if you are in the mood!

Honey Mustard Salad Dressing

1/4 cup light mayonaise
1 1/2 tbls. spicey brown mustard
1 1/2 tbls. honey

Whip all ingredients together. Either use right away or refridgerate.

OR

I got this recipe off of a friend of mine:

Honey Mustard Salad Dressing

1 cup Grey Poupon Dijon Mustard
1 cup oil (I use canola)
1 cup cider vinegar (or your choice of vinegar)
1/2 cup honey (more if you want it sweeter)

Mix above ingredients well. Serve over salad

Saturday, December 12, 2009

Weekly Supper Planning



We are soooo busy this week. I had to figure out easy and fast suppers.

Saturday- Church Christmas Dinner

Sunday- Roast with Potatoes, Carrots, and Celery or might make To Die for Crockpot Roast (recipe needs to be posted) (We have our church program, and then Cubscout caroling in the afternoon. I think the crockpot will be my friend today!)

Monday- Spaghetti and Meatballs (the store bought frozen kind) (My one son and I are going to eat at Cubscout Christmas dinner tonight, so this is something my hubby can make!)

Tuesday- Hamburgers and Mac and Cheese with a fruit of choice (My 6 year old has been begging for hamburgers!)

Wednesday- Hard and soft Tacos (We have church tonight, so Wed. nights are easy meals) Taco Seasoning Mix

Thursday- Easy Skillet and Sausage Supper , and the kids are going to have left over Tacos since I don't think they will like this dish. I bought hot sausage to use with it, and it has spinach and fire roasted tomatoes in it. I think they will crinkle their nose at this, haha.. but it sounds delish. My 12 year old wants to eat it!

Friday- Leftovers!



Cheesy Broccoli Bake

YUM!! I told my 12 year old that I was making something that looked like a green bean casserole, but it had broccoli in it. He just turned his nose up and said, "yuck, I don't like broccoli." He was litteraly eating his words. I got 10 thumbs up (well, there are 5 boys in this family, not counting me!)... It was sooo good!! All the kids finished their helping, and my 12 year old got a second!

The Menu:
Cheesy Broccoli Bake


The Original Recipe:
I found this on my favorite website, once again they pulled through with another outstanding recipe! I served this with Mini Meatloves with Honey Mustard Sauce

Cheesy Broccoli Bake


1 Pkg, (10oz.) frz. chopped broccoli

1/2 cup mayonnaise

1/2 cup cream of mushroom soup

1 egg, beaten

11/2 cups grated cheese(your choice, I use cheddar)

1 cup crushed, crackers or bread crumbs ( I used Ritz crackers!)



Preheat oven to 325. Spray a casserole dish with cooking spray.

Cook broccoli according to pkg. directions; drain well and let cool. In a Large bowl, combine mayo.,soup,egg,and grated cheese; stir in broccoli. Pour into baking dish and sprinkle with cracker crumbs. Bake 30 mins.

Mini Meatloaves with Honey Mustard Sauce

These were a hit at our house. I like to make meatloaft different ways, and this one was just as good as they usually are!

The Menu:
Mini Meatloaves wtih Honey Mustard Sauce


The Original Recipe:
I found this on the back of  the Kretschmer Wheat Germ Jar. I made it in a square 8x8 pan. Baked at 375 for 1 hour. This is the only thing I changed about the recipe. Oh! I mixed the honey mustard sauce in the meatloaf, haha.. I didn't read all the instructions apparently..  so it got mixed in the meat, and not used as a sauce on top. It was still good though!!

Mini Meatloaves with Honey Mustard Sauce

1 1/2 lb. lean ground beef
3/4 cup Wheat Germ
1/2 cup chopped green onions
1/3 cup water
1/2 tsp. salt
1/4 tsp. pepper
1 egg white, slightly beaten
1/4 cup dijon mustard
3 tbls. mustard

Heat oven 350 degrees. For meat loaves, combine first seven ingredients in large bowl; mix lightly, but throroughly. Shape meat mixture into eight 3x2 inch loaves; place in baking dish. Bake 30-35 minutes to meadium doness (160 degrees) or until ceneter is no longer pink and juices show no pink color. Let stand 5 minutes before serving. For sauce, combine mustard and honey; mix well. Serve sauce over meat loaves.

Thursday, December 10, 2009

Tuna with Cheesy Garlic Bicuits

This is another recipe my husband asks for every now and then. Everyone will eat it, so I am not sure why I don't make it a bit more often. It is easy to throw together for something healthy yet quick.

The Menu:
Tuna with Cheesy Garlic Biscuits


The Original Recipe:
I think I came up with this on my own from various other recipes I have had in my big 'ol book of recipes.

Tuna with cheesy garlic biscuits



Ingredients

1 Large can tuna, drained and flaked
1 can Cream of chicken soup
1 1/2 cups Frozen mixed veggies, thawed
2/3 cups Milk
1 tsp. Onion Flakes

Biscuits:
1 1/4 cups Healthy Bisquick Mix
 1/3 cup Shredded cheddar cheese
1/2 cup Milk
2 Tbls. butter
1/8 tsp. Garlic powder

Preparation

Oven 425 degrees Mix tuna, soup, veggies, onion flakes, and 2/3 cups milk in ungreased 11x8 dish. Bake uncovered 20 minutes.

meanwhile, stir bisquick, cheese, garlic, melted butter, and 1/2 cup milk until soft dough forms. Drip dough by 6 spoonfulls onto hot tuna mixture. Bake uncovered 10-12 minutes until biscuits are brown.

Oreo Truffles

The Menu:
Oreo Truffles



The Original Recipe:
This is from Kraftfoods.com. I have been making these every year around Christmas time. They are so good! I have read that you can use white chocolate, peppermint oreos, etc.. You can make them unique to the company you keep. Of course my favorite is original oreos with chocolate coating.. I LOVE chocolate!

Easy OREO Truffles

Prep Time: 30 min Total Time: 1 hr 30 min Makes: 3-1/2 doz. or 42 servings, one truffle each

What You Need!
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

Make It!
MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.



DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.



REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

Kraft Kitchens TipsHow to Easily Dip TrufflesTo easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.Special ExtraSprinkle truffles with colored sugar or sprinkles in addition to or in place of the cookie crumbs.How to Soften Cream CheesePlace completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Monday, December 07, 2009

Breakfast Bars

There are soooo delicious!! I think I ate them all myself! haha. The kids loved them, too, but since I am big, I got to sneak them, tee hee...

The Menu:
Breakfast Bars


The Original Recipe:
I am not sure exactly where I got this recipe from, but it is delicious!

Breakfast Bars




Ingredients

1 ½ c All purpose flour

1tsp Baking soda

½ tsp Salt

1 tsp Cinnamon

2 Tbls. Wheat Germ

¾ c Butter melted and cooled

1 c Brown sugar

½ c Sugar

3/4 c Applesauce

2 Eggs

1tsp Vanilla

3 c Old fashioned oats

2 Or 3 bananas smashed

1 cup mixed dried fruit

Preparation
preheat oven to 350 spray Large cookie sheet with cooking spray Combine: flour, wheat germ, baking soda, salt, cinnamon in bowl set aside.

Combine: sugars, and butter and beat w/ mixer til well blended Add applesauce, eggs, and vanilla beat w/ mixer till smooth. Add bananas and fruit, mix.  Stir in flour mixture till just combined. Stir in oats. Pour into greased cookie pan. Bake till golden brown about 20-30 mins depending on oven. Cool and cut into bars.

Shoyu Chicken

I have had this in my recipe book for awhile now and decided to make it today. I had some frozen crushed pineapple in my freezer, so I used that. It was good. Everyone ate it. I served it with Jasmine rice and Snow peas and they even ate the peas with the sauce on it!! It was super easy to make, too! It really hit the spot for me tonight. I was hungry for a supper like this!

The Menu:
Shoyu Chicken



The Original Recipe:
I found this on my favorite site!

SHOYU CHICKEN (Soy Sauce Chicken)
(Hokiesmom)

1 cup soy sauce

1 cup pineapple juice

1/4 cup brown sugar

2 teas. wine

1 piece ginger (crushed)

2 large cloves of garlic (mashed)

3 pounds - skinless chicken thighs - cut in half or thirds (boneless)

Mix above ingredients well, add chicken. Bring to a boil and lower to simmer. Cook slowly until chicken is TENDER.


The Way I Made It My Own:
Of course I changed a few things! I ran out of soy sauce so I used some teryiaki .. and put it in the crockpot and added some cornstartch/water mixture to thicken it... MMM!!

SHOYU CHICKEN (Soy Sauce Chicken)



3/4 cup soy sauce (low sodium)

1/4 cup teryiaki sauce

1 cup crushed pineapple with juice

1/4 cup brown sugar

2 teas. white wine

1 piece ginger (crushed)

2 large cloves of garlic (mashed)

4 bonless skinless chicken breasts, cubed

1 tbls. cornstartch mixed with some water so you do not see any clumps

Mix above ingredients well. Add chicken and sauce in crockpot. Cook on low 8 hours or until chicken is done. Add cornstartch mixture and stir. It should thicken up. Serve.

Saturday, December 05, 2009

Weekly Supper Planning



(recipes to come!)


Saturday- Kielbasa, Hotdogs and Sauerkraut in the crockpot, roasted potatoes




Wednesday- Shoyu chicken, Jasmine Rice, and Snow Peas

Thursday- Leftovers

Friday- Grilled Cheese and Tomato Soup (I have to take our dog to the vet, so my hubby has to make  supper, and well, he doesn't cook, so this is something he can do!)

Tuesday, December 01, 2009

Smothered Pork Chops

Can you say Deeelicious!! My house smells so good right now!

The Menu:
Smothered Pork Chops



The Original Recipe:
I was looking on Babycenter, Cooking for your Family website and I found this recipe for today, and it tastes GREAT!!! I added the potatoes, and I used the bacon grease from Kowboys Green Beans to sear the pork chops in.. YUM!! It all worked out great!

Smothered Pork Chops



4-6 center cut chops

flour

salt

pepper

garlic

1 can cream of mushroom

1 can milk

1 med onion chopped

2-3 med potatoes diced small optional



Season the chops with salt, pepper, and garlic powder. Then dredge in flour to coat. Sear them in hot oil just until browned, they don't need to be cooked thru. Then transfer to baking dish. Add chopped onion to pan drippings and saute for a few minutes until they start to change colors. Add milk, soup, and season liberally with seasonings. Stir will on low heat until its all combined well and starting to bubble. Add diced potatoes to chops if you want, then pour soup mixture over chops. Top with cheese if you like, if not its fine too. Then cover with foil and bake at 350 for 45 minutes or until meat is no longer pink and sauce is bubbly. Makes a WONDERFUL gravy. YUMMY!

Kowboy Green Beans

YUM!! My husbands stepdad makes these for us, so I am finally making them on my own. I love the way his mom and stepdad cook... nothing like good home cooking!

The Menu:
Kowboy Green Beans


The Original Recipe:
A family recipe! Full fat and all! MM, MM, Good!

Kowboy Green Beans

2 cans any style green beans
3 pieces bacon
1/2 onion, chopped
salt
pepper
1 tablespoon butter

In saucepan, cook and crumble bacon(you can drain your grease if you want to), add onion and sautee until soft. Add your green beans to the pot (you can rinse them in you want to reduce the salt, and then add in 1 can of water). Cook until heated through. Stir in salt, pepper, and butter until melted.

Monday, November 30, 2009

Weekly Supper Planning

Well, I do meal plan for supper, so I think it's about time I share my menus with everyone. I am starting this 2 days late, but hey! better late than never!

Here is how I meal plan for supper for the family:
First off, I start my supper planning on Saturday mornings for the entire week. I grocery shop on the weekend, so I create a list of 7 suppers that start from Saturday until the following Friday.

I have this tendancy to over buy things, so I go through our freezers and our pantry to find all the "extra" foods I have bought. Now mind you, we have half a cow in our one freezer, so we have lots of beef. I create meals out of those foods first. I have a gigantic recipe book with all my recipes that I have collected from friends, family, and the internet. I pretty much have 3 recipes per page, and there are a whole bunch of pages!


Ok, so we see "the book" it's huge, right! All right, first I start off with extra food... then I move onto the kids. I like to at least try and make something they will eat during the week. I love to cook and I cook so many new things ( I am so not a "meat and potatoes" for every supper kind of gal!), I try and give them a hand in picking something they want. When I hear Peanut Butter and Jelly over and over though, I tend to skip it and pick something that sounds good to me, haha... I also try and give my husband a choice of what he would like. His favorites that I hear over and over again are Chicken and Biscuits, Pierogies sauteed with onion and butter,  Chicken Noodle Soup, or Mexican Bubble Pizza (in which I just realized I have not posted a recipe for yet). So, again, no variety there, haha.. Then, I just pick everything I would like to make that sounds good to me anyway, and then go shopping! :oP And then (yes, there are a lot of and thens around here!), I get busy, and my suppers on this weeks menu get moved to the following week! I also make way to much food, so we have to eat leftovers sometime!

Weekly Supper Menu Planning

Saturday- We had leftover chinese food that we ordered out from Friday. After all that turkey, I wanted something different!

Sunday- Country Fried Cube Steak, Augratin Potatoes (from a box. This is one of the "extra" items I have had in my pantry for awhile now), peas and corn

Monday- Addicting Chicken Tetrazinni (I used leftover turkey instead), salad


Wednesday- Beef Stew --Another CrockPot Beef Stew and CrockPot Beef Stew
( I have so much beef in my freezer, I need to take it out and cut some into stew meat. I actually bought the McCormick seasoning packet to make my stew with this time. I want to see how the flavors taste. I like their packets. There are no preseratives and no msg, and my kids seem to like their flavors. I will add potatoes, carrots and celery)

Thursday- Leftovers from this week

Friday- Pizza Night. I am lazy lately and have been buying Walmarts cheese pizzas and then fixing them up for ourselves at home. The kids just eat pepperoni, but I add tomatoes, onions, green peppers, garlic powder and extra basil to ours.



Tuesday, November 24, 2009

Impossible Pecan Pie

I am on a roll today making pies and desserts for Thanksgiving. I now have to keep the family away from eating them all beforehand! I am making the Pumpkin Gooey Butter Cake tomorrow, and my Cranberry Apple Pie, and then I am done baking for the month... until next month, then all the good cookie baking begins!

The Menu:
Impossible Pecan Pie


The Original Recipe:
My stepmom gave me some recipes deemed "blender pies" and this is one of them.
 (more blender pies: Krazy Pumpkin Pie & Coconut Blender Pie) The important thing is to not blend more than 1 minute or they won't turn out right.

Impossible Pecan Pie




1-1/2 c. chopped pecans

3/4 c. milk

1/2 c. Bisquick baking mix

4 eggs

3/4 c. packed brown sugar

3/4 c. dark corn syrup

1/4 c. butter, softened

1 1/2 tsp. vanilla

Heat oven to 350 degrees. Grease pie plates. Sprinkle pecans in plate. Beat remaining ingredients until smooth. Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes. Cool 5 minutes. Top with ice cream, serve warm.

Smooth and Creamy Peanut Butter Pie

The Menu:
Smooth and Creamy Peanut Butter Pie



The Original Recipe:
I found this on my favorite website. I didn't have enough powdered sugar, so I used only 1 cup. It tastes delishes. I cannot wait to eat a whole piece of it. I also melted some semi-sweet chocolate with a bit of canola oil and drizzled it on top of the pie.


Smooth and Creamy Peanut Butter Pie




3/4 Cup creamy peanut butter

4 oz cream cheese (half a large pack)

1 1/4 confectioners sugar

1 (12 oz) container Cool Whip

1 9" prepared chocolate cookie crumb crust





1) In large bowl, mix together peanut butter, cream cheese and sugar. Then stir in Cool Whip. Beat until smooth and no lumps remain.



2) Pour into pie crust and refrigerate for about 3 hours until pie is firm.

Nut Rolls

Well, I haven't made nut rolls for years now. I always feel that I mess them up, or I did something wrong. Well, this year is no different, haha.. I rolled out the dough to thin, so the bottoms got crunchy, but it still tastes like a nut roll!! So, that is the good part. They don't look pretty, but they still taste good.

The Menu:
Nut Roll
(1 of 4 dough balls)
(We measure in small coffee cups. 1 of 4 cups)
(2 out of 4 nut rolls. These 2 looked the best!)

The Original Recipe:
I got the recipe off of my mom. I remember her making them and they would explode out onto the cookie sheet. I remember the mess in the kitchen, and I recall her using sweetend condensed milk instead of evaporated milk, on accident.. I remember all sorts of mix-ups and in the end, it still tasted good. This is where I think I believe I will never be able to make a good looking nut roll, but atleast I still got the taste!

Nut Rolls


Ingredients

Dough:

1 Large cake yeast (1 oz.)
4 Tbls. Sugar
1 cup Scolded milk
2 stick Butter
1 tsp. Salt
4 Egg yolks
5 cups Flour

Filling:

4 cups Walnuts chopped
2 cups Sugar
2 cups Canned milk

Preparation:

DOUGH: Soften yeast in sugar in less than 1/4 cup warm water. Combine milk, butter, salt, yolks (save the whites), and part of flour.

Then add yeast mix, turn, then add flour as needed. Leave dough sticky Let rise in bowl to double it's size 1 and half hours. Divide dough into 4 parts.

FILLING: Combine all of the filling ingrediants in a 2 quart saucepan. Boil until thick
but spreadible.

ASSEMBLY: Roll out dough, about 12 inches, and fill with filling. Roll up and tuck ends under Brush tops with egg whites before baking. Bake on well greased cookie sheet at 375 for 25-30 minutes.

Cook's Notes

for dough, may use 1 cup margerine in place of butter

Monday, November 23, 2009

Creamy Chicken Rice Soup

This caught my eye last week on my favorite website. My family likes chicken noodles soup, but the creaminess of this soup just made it sound sooo good. I was right. It is good!! I think this is my all-time go-to chicken soup recipe from now on!

The Menu:
Creamy Chicken Rice Soup



The Original Recipe:
I found this on my favorite website, and I think someone from there found it on allrecipes.com. I didn't change much in it, but enough that I am going to write it out again down below. I didn't think it had enough liquid in it.. or maybe I just made more for our big family...

Creamy Chicken Rice Soup


Prep Time: 10 Minutes

Cook Time: 20 Minutes Ready In: 30 Minutes

Servings: 6



1/2 cup chopped carrot

1/3 cup finely chopped onion

1/3 cup chopped celery

2 tablespoons butter or stick margarine

1/4 cup all-purpose flour

2 (14.5 ounce) cans reduced sodium chicken broth

2 cups cooked long-grain rice

1 cup cubed cooked chicken

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon garlic powder

1 cup 2% milk

2 tablespoons lemon juice

1 tablespoon white wine



In a large saucepan, saute the carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through.


The Way I Made It My Own:
I think this was just supurb!! Yes, supurb is the word!! Forever my go-to chicken soup recipe! I thought it needed more liquid to be soupy!


Creamy Chicken Rice Soup


Prep Time: 10 Minutes

Cook Time: 20 Minutes Ready In: 30 Minutes

Servings: 6



1/2 cup chopped carrot

1/3 cup finely chopped onion

1/3 cup chopped celery

2 tablespoons butter or stick margarine

1/3 cup all-purpose flour

2 (14.5 ounce) cans reduced sodium chicken broth

3 cups water

2 cups cooked Uncle Bens long-grain rice (with seasoning packet)

3 chicken breasts, cubed

1 tsp. McKormick chicken grill seasoning (no salt added)

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic

1 cup 2% milk


In a large saucepan, saute the chicken with seasonings. Blend carrots, celery, onion, and garlic in food processor until finely chopped; add to chicken. Add butter, stir until melted, add flour and stir until blended. Gradually stir in broth. Add the cooked rice, chicken, bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Reduce heat to low. Stir in the milk. Cook and stir for 5 minutes or until heated through.

Pizza Joes

I found this recipe on the blog cassiecraves.blogspot. I think her cooking is right up my alley!!

The Menu:
Pizza Joes



The Original Recipe:
This recipe is so adaptable to what your family likes. You can add in any pizza toppings such as mushrooms, green peppers, red onions, etc. to how you want to make it.

Pizza Joes

1 lb. ground beef
Salt and Pepper to taste
1 onion diced
1 green pepper, diced
1-14 oz. jar of your favorite pizza sauce
1 1/2 tsp. Italian seasoning
1 tsp. garlic powder
1 cup chopped pepperoni
1 cup mozzarella cheese
Hamburger buns split and toasted

1. In a large skillet over medium heat, brown ground beef until no longer pink. Add salt and pepper to season. Add onion, green pepper, and cook until vegetables are soft. Add pizza sauce, pepperoni, and spices. Cook on medium heat until heated through. Pile meat on hamburger buns and top with cheese.


The Way I Made It My Own:
I made it to the way I thought my kids would eat it (they won't eat green peppers.. and they will find it no matter how small I make it! Little stinkers!)

Kowboys Pizza Joes


2 lb. ground beef (hey, there are 6 of us in our house!)
Salt and Pepper to taste
1 tsp. onion flakes
1 1/2 tsp. basil
1 clove garlic
1-14 oz. jar of your favorite pizza sauce
1 cup chopped pepperoni
1 cup mozzarella cheese
Hamburger buns split and toasted

1. In a large skillet over medium heat, brown ground beef . Add salt and pepper to season. Add onion, basil, and garlic, cook beef until no longer pink. Add pizza sauce, pepperoni, and spices. Cook on medium heat until heated through. Pile meat on hamburger buns and top with cheese.

Blender Salad Dressing

Well, I got the thought to make my own salad dressing since I was going for the home made ketchup. Since my kids didn't seem to thrilled eating my home made ketchup, I used it in this salad dressing recipe. IT IS DELISH!!

The Menu:
Blender Salad Dressing


The Original Recipe:
I found this on my favorite cooking site! I made this as is, using canola oil, and Home Made Ketchup.

Blender Salad Dressing



1 c. vegetable oil

¾ c. cider vinegar

1 med. Onion, cut into wedges

½ c. ketchup

¼ c. sugar

1 t. salt

1 t. ground mustard

¼ t. garlic powder

¼ t. pepper

In blender, combine all ingredients; cover & process until smooth. Store in refrigerator.

Thursday, November 19, 2009

Kowboys Chili

My kids are loving hot dogs in chili. I think this is the best recipe I have made (according to my family's taste) yet!

The menu:
Kowboys Chili


The Original Recipe:
I make chili all different ways (kind of like my meatloaf), but got the idea for hot dogs in my chili from a Rachael Ray recipe I made a few times.

Kowboys Chili

1lb. lean ground meat
5 hot dogs
1 can kidney beans
1 clove garlic, minced
1 pkg. onion soup mix
1 tablespoon chili powder
1 tsp. cumin
1 tsp. paprika
16 oz. whole Tomatoes (pureed optional)
salt and pepper to taste

Brown ground meat with salt and pepper. Cut hot dogs into bite sized peices, add to ground meat; stir until hot dogs are heated through. Stir in the remaining ingredients, and cook on low for 30 min.

Tuesday, November 17, 2009

Pumpkin Oatmeal Baked Pudding

I loved the baked oatmeal (and so did the kids) that I made the other morning, so I thought I would broaden my horizen a bit more. The kids just didn't like this one. I don't know why?? I have yet to figure it out. Maybe it wasn't sweet enough for them, or it needed more pumpkin??? I really have no idea. They ate it, begrudgingly (is that the word?? or better yet, how do you spell that?) Anyway, they ate it, with a look on their face, but they ate it. I ate mine  :oD

The Menu:
Pumpkin Oatmeal Baked Pudding



The Original Recipe:
I found this on babycenter posted from allrecipes.

Pumpkin Oatmeal Baked Pudding
 Recipezaar

3/4 cup quick-cooking oat (see note!)

3 tablespoons brown sugar or Splenda sugar substitute

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 dash ginger (optional)

1 dash clove (optional)

3/4 cup milk

1/4 cup pumpkin

2 tablespoons Egg Beaters egg substitute

1/4 teaspoon vanilla

1 teaspoon vegetable oil



Preheat oven to 350 degrees. Grease a 2-cup ramiken/casserole dish (or your vessel of choice). In a medium bowl, combine oats, brown sugar, salt, and spices. In a small bowl, combine milk, pumpkin, egg substitute, vanilla, and oil. Add the wet ingredients to the dry mix and stir well. Pour into well-greased ramekin. Bake 30-40 minutes or until center is firm. Try your hardest to let it cool before eating to prevent burnt-mouth syndrome. NOTE: 3/4 cup of quick-cooking oats will yield a thick, cakey oatmeal. If you like more of a creamy texture, reduce oats to 1/2 cup OR use old-fashioned oats, which will be somewhat less cake-like as well. Katie's Notes: Raisins or craisins can be added. Pumpkin pie spice (about 1 tsp) can be subbed for the spices.


The Way I Made It My Own:
I didn't change enough to make me think that it was my changed being the reasons the kids didn't like it, haha.. (isn't that what we all say? ) I added milk to our bowls along with the oatmeal to make it more creamy in our bowls.

Pumpkin Oatmeal Baked Pudding



1/2 cup quick-cooking oats

3 tablespoons brown sugar

1/4 teaspoon salt

1 tsp. pumpkin pie spice
3/4 cup milk

1/4 cup pumpkin

2 egg whites

1/4 teaspoon vanilla

1 teaspoon butter, melted



Preheat oven to 350 degrees.  In a medium bowl, combine oats, brown sugar, salt, and spices. In a small bowl, combine milk, pumpkin, egg , vanilla, and butter. Add the wet ingredients to the dry mix and stir well. Pour into well-greased square baking dish. Bake 30 minutes or until center is firm. Try your hardest to let it cool before eating to prevent burnt-mouth syndrome. NOTE: 3/4 cup of quick-cooking oats will yield a thick, cakey oatmeal. If you like more of a creamy texture, reduce oats to 1/2 cup OR use old-fashioned oats, which will be somewhat less cake-like as well.



Home Made Ketchup

I made ketchup yesterday. The verdict is my 12 yr. old son loved it. We had fish sandwhich's and he ate gobs on each of his fish. My husband likes it, but says it's a bit to sweet for him. My other kids didn't care for it. They crinkled up their noses at it. I will probably mix the store bought with the home made and see if they will eat it that way. I have other recipes to try, too. One uses fresh tomatoes. 


The Menu:
Home Made Ketchup


The Original Recipe:
I got a ton of recipes on my thread I created yesterday at babycenter about home made ketchup, but I went with hillbillyhousewife.com where I had found a ketchup recipe there, too.


Excellent Home Made Ketchup (4kowboys via hillbillyhousewife.com)



6 ounce can no-salt-added tomato paste

1/3 cup tap water

2 tablespoons vinegar

1/4 teaspoon dry mustard

1/4 teaspoon cinnamon

1/4 teaspoon salt

1 pinch cloves

1 pinch allspice

1/8 cayenne pepper

1/3 cup brown sugar


This is simplicity itself. In a medium bowl combine all of the ingredients with a wire whisk. Blend well. Scrape the mixture into a pint-sized, resealable container. Chill overnight, to blend the flavors. Use wherever ketchup is desired.

To reduce the sodium content simply omit the salt.



The Way I Made It My Own:
I added a few things. I'm not good with "pinch's," so I added measurements. I also added and ingredient.

4 Kowboys Excellent Home Made Ketchup


6 ounce can no-salt-added tomato paste
1/3 cup tap water
2 tablespoons vinegar
1/4 teaspoon dry mustard
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon onion powder
1/8 cayenne pepper
1/4 cup brown sugar
This is simplicity itself. In a medium bowl combine all of the ingredients with a wire whisk. Blend well. Scrape the mixture into a pint-sized, resealable container. Chill overnight, to blend the flavors. Use wherever ketchup is desired.

To reduce the sodium content simply omit the salt.

Friday, November 13, 2009

Pumpkin Gooey Butter Cake

Doesn't that title just sound delishes!!! Well, it tastes delishes too!!
 I think this might just be a bit fattening, just a tiny bit, but oh so worth it!

The Menu:
 Pumpkin Gooey Butter Cake



The Original Recipe:
I googled this and found it on foodnetwork.com. It is a Paula Dean recipe. I made this as the recipe stated "ya'll."  :oD  Make sure you don't leave it cook till firm. It stays gooey in the middle for sure, but it cuts very nice. It's not runny at all. And I ate mine with out cool whip, I just love plain old pumpkin cake. I think this will be my "go to" recipe when I need something quick to take to a party or something. It is that good!! I even had to share it with a friend it was so good! I couldn't stop thinking about it, haha.. This could be addicting!


Pumpkin Gooey Butter Cakes


Recipe courtesy Paula Deen

Prep Time: 30 min Inactive Prep Time: -- Cook Time: 50 min Level:

Easy Serves:

6 to 8 servings Ingredients

Cake:

1 (18 1/4-ounce) package yellow cake mix

1 egg

8 tablespoons butter, melted

Filling:

1 (8-ounce) package cream cheese, softened

1 (15-ounce) can pumpkin

3 eggs

1 teaspoon vanilla

8 tablespoons butter, melted

1 (16-ounce) box powdered sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.



Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.



To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.



Serve with fresh whipped cream.



Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.



For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.



For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Thursday, November 12, 2009

Split-Pea and Ham Soup

I have been wanting to make this for 2 weeks, and I finally made it today. It is good... I probably won't make it again, since it was just my hubby, me, and my oldest son that ate it, and a bit time consuming for me since I had two 3 year olds, 1 4 year old, and a 17 month old in the house today. Maybe I will be able to make it again when they get older, haha. I love split-pea and ham soup, though. It did taste good! OOO!! I just got a "this is good" from my 12 year old son!! Woohoo!!

The Menu:
Split-Pea and Ham Soup


The Original Recipe:
I found this on Babycenter recipe board.

Split-Pea and Ham soup

1 cup dry split peas, soaked in cold water for 2-3 hours


6 cups water

2 beef bullion cubes

1/2 package sodium reduced bacon, sliced into 1/2" pieces

1 lg. onion, diced

3 cloves garlic, minced

2 med. carrots, diced into small chunks

1 rib of celery, diced into small chunks

1 medium potato sliced into 1/2" rounds

pepper to taste







1. Drain the split peas, place in a soup pot with 6 cups water and simmer for about 1 hour (until they are looking soft and "ugly"). Add bullion cubes and stir until dissolved.



2. In a large fry pan, over medium heat, fry bacon until it is lightly cooked (do not brown). Add diced onion and garlic, fry until onions are soft (about 5 minutes) Add to soup mixture, fat and all (the fry pan will still have some fat in it, to be used in the next step).



3. Put the potato rounds into the fry pan that was used to cook the bacon. Fry gently in the until they start to brown, flipping once to brown both sides. (If absolutely needed, add a little vegetable oil.) Remove and cool on a cutting board.



4. Add carrots and celery to the soup. Dice fried potato rounds and add to soup. Add pepper to taste. Cook on medium-low temperature, covered, for about 45 minuets or until the carrots and celery are soft.




The Way I Made It My Own:
I changed a good bit in this recipe. I actually wanted ham and not bacon...

Rachel's Split Pea and Ham Soup

1 cup dry split peas, soaked in cold water for 2-3 hours


6 cups water

1 lg. onion, diced

3 cloves garlic, minced

1 Ham Steak Cubed into bite sized pieces

1 Ham Bone

2 med. carrots, diced into small chunks

1 rib of celery, diced into small chunks

1 medium potato sliced into 1/2" rounds

pepper to taste



1. Drain the split peas, place in a soup pot with 6 cups water and ham bone and simmer for about 1 hour (until they are looking soft and "ugly"). Take out Ham Bone

2. In a large fry pan, over medium heat, fry ham until it is lightly cooked (do not brown). Add diced onion and garlic, fry until onions are soft (about 5 minutes) Add to soup mixture, fat and all (the fry pan will still have some fat in it, to be used in the next step).



3. Put the potato rounds into the fry pan that was used to cook the bacon. Fry gently in the until they start to brown, flipping once to brown both sides. (If absolutely needed, add a little vegetable oil.) Remove and cool on a cutting board.



4. Add carrots and celery to the soup. Dice fried potato rounds and add to soup. Add pepper to taste. Cook on medium-low temperature, covered, for about 45 minuets or until the carrots and celery are soft.
 (I grated up my celery and carrots into the soup)

Wednesday, November 11, 2009

Saucy Honey Mustard Chicken

Quick, easy, tastes good! My pickiest eater of them all (no really, he is super duper picky) loved this and even tried to eat seconds (yes, tried, only because he is sooo picky it got to him after a bit, haha.) My husband even said it was good, so I know it had to be. He only mentions when things are good that he actually likes. If I have to ask him if it's good and I get a "yeah" then I know it is just Ok, but not something he would of mentioned being good.. did ya get that?

The Menu:
Saucy Honey Mustard Chicken


The Original Recipe:
I found this on my favorite site. I didn't make any changes other than cutting the chicken up into bite sized pieces so I wouldn't have to do it afterwards for the kids.

Saucy Honey Mustard Chicken


1 tbsp. oil

4 small boneless skinless chicken breast

1/4 cup italian dressing

1/4 cup cream cheese

2 tbsp. dijon mustard

1 tbsp. honey


In a large skillet heat oil over medium heat. Add chicken; cover and cook on both sides 5-6 minutes each, or until juices run clear.

Combine dressing, mustard, honey and cream cheese; pour over chicken. Cook and stir 2 minutes, or until smooth and bubbly.

Tuesday, November 10, 2009

Baked Oatmeal

Tell me again why I have never made baked oatmeal??? It is soooo easy to throw together and bake!! My 3 year old and my hubby are eating it up right now (I all ready ate mine, lol).. but the other kids missed out since they left for school all ready. I am sure they will LOVE this!!



The Menu:
Baked Oatmeal


The Original Recipe:
I found this on my favorite recipe site. I really need to start making and posting more recipe reviews for you all here! I am missing out on so many great dishes!!



Baked Oatmeal

2 cups uncooked old fashioned oats
1/3 cup packed light brown sugar
1-2 teaspoons of cinnamon
1/4 teaspoon salt
1/4 cup raisins
Handful of dried cranberries
1 teaspoon baking powder
1 1/2 cups milk
1/2 cup applesauce
1 1/2 tablespoons butter, melted
1 large egg, beaten
1 teaspoon vanilla

1. Preheat oven to 375°.
2. Combine the dry ingredients in a large bowl. Combine the milk, applesauce, butter, egg, and vanilla in a separate bowl. Add milk mixture to oat mixture; stir well. Pour oat mixture into an 8-inch square baking dish coated with cooking spray. Bake for 20 minutes or until golden. Serve warm. I always add a dash of cinnamon to my bowl!

The Way I Made It My Own:
I have been changing a few things here and there in recipes I have posted lately, but not really showing what I did, so I thought I would post it on this one.

Baked Oatmeal

2 cups quick cooking oats
1/3 cup packed light brown sugar
1-2 teaspoons of cinnamon
1/4 teaspoon salt
1/4 cup raisins
1 apple, peeled and cored and chopped into bite sized pieces
1 teaspoon baking powder
1 1/2 cups 2% milk
1/2 cup applesauce
1 1/2 tablespoons butter, melted
1 large egg, beaten
1 teaspoon vanilla

1. Preheat oven to 375°.
2. Combine the dry ingredients in a large bowl. Combine the milk, applesauce, butter, egg,  and vanilla in a separate bowl. Add milk mixture to oat mixture; stir well. Pour oat mixture into an 8-inch square baking dish coated with cooking spray. Bake for 20 minutes or until golden. Serve warm. I always add a dash of cinnamon to my bowl!

Monday, November 09, 2009

Caramel Soaked French Toast

This just sounded soooooo good!! I had to make it to see what it was all about. My kids loved it! Who wouldn't with all that yummy caramel flavor! I wouldn't recommend making this more than once a year, as it could be quite addicting which in turn would make it very fattening! But for an occasional breakfast, yummy!

The Menu:
Caramel Soaked French Toast


The Original Recipe:
I found this on my favorite recipe website. I had a french toast casserole at a friends house which prompted me to look for one on the internet until I recieved her recipe by email. I will be making hers for our Christmas breakfast this year, and posting once I do.

Caramel Soaked French Toast

Prep: 20 min. Cook: 5 min. Chill: 8 hours
Bake: 50 min. Stand: 10 min.

1-1/2 c. firmly packed brown sugar
¾ c. butter or margarine
¼ c. plus 2 tablespoons light corn syrup
10 (1-1/2” thick) French bread slices, or 1 (10 oz.) loaf of French bread, cut into 1-1/2” thick slices
4 large eggs
2-1/2 c. milk
1 tablespoon vanilla extract
¼ teaspoon salt
3 tablespoons granulated sugar
1-1/2 teaspoon ground cinnamon
¼ c. butter or margarine, melted

Garnish: fresh raspberries

Stir together first 3 ingredients in a medium saucepan over medium heat, and cook, stirring constantly, 5 minutes or until mixture is bubbly. Pour mixture evenly into a lightly greased 13 x 9” baking dish. Arrange bread slices over syrup.

Whisk together eggs, milk, vanilla, and salt; gradually pour over bread slices. Cover and chill at least 8 hours.

Stir together granulated sugar and cinnamon; sprinkle evenly over the bread. Drizzle evenly with ¼ c. melted butter.

Bake at 350 degrees for 45-50 minutes or until golden and bubbly. Let stand 10 minutes before serving. Garnish with raspberries if desired.

Thursday, November 05, 2009

Snickers and Peanut Butter Muffins

I made these on a whim today with some halloween candy we have.

The Menu:
Snicker and Peanut Butter Muffins


The Original Recipe:
I found this recipe on thatsmyhome.com when I googled for snickers dessert recipes. I baked them a bit to long. I think about 18 minutes would be perfect in my oven. The chocolate burnt a bit on the outsides of the muffins, but my husband said that he liked them when I let him try one. I used 13 mini snickers from our Halloweeen candy and put them in the refrigerator and then beat them with a hammer in a ziploc bag (after unwrapping them). The kids thought I was crazy!


Snickers and Peanut-Butter Muffins

1 2/3 C. all-purpose flour
6 T. sugar
1 1/2 T. baking powder
Pinch of salt
6 T. chunky peanut butter
1/4 C. unsalted butter, melted
1 large egg, beaten
3/4 C. milk
3 1/2 full-size (2.07-ounce) Snickers bars, chopped


Preheat oven to 400°F. Grease 12 cups of standard-size muffin tin, or line with paper baking cups.

Stir together flour, sugar, baking powder and salt. Add peanut butter and mix until mixture turns into coarse crumbs. In separate bowl, combine butter, egg and milk. Gently stir wet ingredients into dry ingredients, about 15 seconds. Lightly mix in Snickers pieces, about 10 seconds. It's OK if small bits of unmoistened flour remain. Do not overmix.

Evenly dollop batter into cups of prepared muffin tin. Bake 20 to 25 minutes, or when the tops are golden and just firm when lightly touched. Set pan on a wire rack for 5 to 10 minutes, then remove muffins and set on wire rack to cool.



Makes 12 muffins.

Wednesday, November 04, 2009

Butter Baked Chicken

The Menu:
Butter Baked Chicken


The Orginial Recipe:
How could you go wrong with a dish that has the word "Butter" in the title!?! Every one LOVED supper tonight. I think it is the first time in ages that my husband said that this one is a keeper, and that I will have to make it again!! Of course I found it on one of my favorite cooking sites, so I knew I couldn't go wrong.


Butter Baked Chicken



8 tablespoons butter or margarine you can use as little as 2 tblspoons

2 eggs beaten

Ritz Crackers

1 tsp garlic salt

Pepper to taste

1 tsp parsley optional

boneless chicken breasts



Heat oven to 350

In a 13 x 9 baking dish spray with pam or cooking spray

Crush crackers until fine add the garlic, pepper and parsley (any seasonings really)

Wash and prepare the chicken

Dip the chicken in the eggs then in the crackers then lay in the pan

Once all chicken is in the pan cut the butter into little chunks and place all around the chicken

Place in the oven and bake for about 30 to 45 minutes or until the crumbs are golden and the chicken is thoroughly cooked.

Sunday, October 25, 2009

Spaghetti Pie

My husband loves lasagna, but I rarley make pasta dishes. I found this recipe and thought I would give it a whirl. I am glad I did. I will be making this one again. The whole family loved it!

The Menu:
Spaghetti Pie

The Original Recipe:
I found this on my favorite site! It reminds me of lasagna with out the big noodles to deal with . Very delish!

Spaghetti Pie


3/4 cups cooked spaghetti noodles

1/3 cup grated Parmesan

2 eggs, beaten

2 tbs melted butter

1 tbs parsley flakes

1 tsp salt

1 cup Ricotta cheese

1/3 cup grated Parmesan

1/4 tsp salt

1/4 tsp Italian seasoning

1 dash black pepper

2 cups spaghetti sauce

1/4 cup shredded Mozzarella

-combine first 6 ingredients in a large pie dish/cake pan, form to the sides and bottom to make a crust

-combine next 5 ingredients, spread over "crust"

-pour spaghetti sauce on top (sometimes I actually cook some meat of some sort and add to the sauce)

-bake @ 350 for 25 minutes

-top w/mozzarella, bake until melted

Friday, October 23, 2009

Pineapple Zucchini Bread

YUM!

The Menu:
Pineapple Zucchini Bread

The Original Recipe:
I got this recipe off of my favorite recipe board. I'm not going to post seperately the way I changed it. I am just going to add it here! It turned out GREAT! I didn't have plain applesauce so I ended up using my kids peach flavored kind, but you cannot taste that at all. Anyway, I didn't see in the recipe how much sugar to use, so I used 1 1/2 cup sugar (which I am adding into the recipe below so you can print it). I also used 2cups flour and 1 cup whole wheat flour and no nuts. We think it turned out great. I had frozen zucchini and did drain off some juice seeing there there was oil, applesauce and things in this recipe that made it very wet.
I baked it for 50 minutes and was perfectly done in the middle.


Pineapple Zucchini Bread
from Light &Tasty July 2007

2/3 c unsweetened applesauce

1 1/2 cup sugar

1/3 c canola oil

2 egg whites

1 egg

2 tsp vanilla extract

3 c all-purpose flour (1 ½ all-purpose and 1 ½ whole wheat)

2 tsp ground cinnamon1

½ tsp baking powder

1 tsp salt

¾ tsp ground nutmeg

½ tsp baking soda

2 c shredded zucchini

1 can (8 oz) unsweetened crushed pineapple, drained

1/3 c chopped walnuts, optional


In a large mixing bowl, beat the sugar, applesauce, oil, egg whites, egg and vanilla until well blended. Combine the dry ingredients; gradually beat into sugar mixture until blended. Stir in the zucchini, pineapple and walnuts. Transfer to two 8-in. x 4-in. x 2-in. loaf pans coated with nonstick cooking spray. Bake at 350 F for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each)Nutrition Facts: 1 slice equals 159 calories, 5 g fat (trace saturated), 9 mg cholesterol, 158 mg sodium, 27 g carbohydrates, 1 g fiber, 3 g protein

Tuesday, October 20, 2009

Crockpot Philly Cheesesteak Soup

Soup weather is here!


The Menu:
Crockpot Philly Cheesesteak Soup


The Original Recipe:
I found this on crockpot365 blog last winter, and I have finally made it. It is really good. It isn't harsh on flavors or overwhelmed by spices. You can taste the meat and veggies as they are in this soup. It was a hit here in our home!


Crockpot Philly Cheesesteak Soup

--1 pound thinly cut beef strips (I used beef chuck steaks that I cut with kitchen shears)

--4 cups beef broth

--2 cups skim or 2% milk

--1 T butter

--1 yellow onion, cut in chunks

--2 bell peppers (I used one green, one red)

--2 t gluten free Worcestershire sauce

--3 cloves chopped garlic

--1/2 t black pepper

--1 t kosher salt

--8oz provolone cheese (to add at the very end)


The Directions.

Add the 1 tablespoon of butter to your crockpot and turn it on high to melt. Cut up your meat and add it to the crock, swirling it into the butter to coat. Add the chopped peppers, onion, and garlic. Add the Worcestershire, salt and pepper. Stir in the beef broth and milk.Cover and cook on low for 7-9 hours, or on high for 5-6. The soup is done when the meat has reached the desired tenderness.Before serving, stir in the provolone cheese. It will melt in stringy chunks---yum.

Sunday, October 18, 2009

Review

I have been cooking, but just not posting anything new lately. I have gone back to last fall when I started this blog, and I have noticed I am making some of the same things lately. So, here are some great fall recipes!

(just click on the names below to get to the recipe)

Main Dishes:
BBQ Casserole
Ham and Corn Chowder
Ham and Cheddar Loaf
Cheesey Broccoli Soup
The Best Kid Approved Chili
Cheesy Pizza Potatoes

Desserts:
Apple Crumb Cake
Pumpkin Bars

Snack:
Roasted Pumpkin Seeds (I have read about putting a bit of worshtishire sauce on these, too while roasting! mmm)
Caramel Coated Spiced Nuts