Monday, February 23, 2009

Smoked Sausage & Ranch Baked Potatoes

My stepsister has been talking about this recipe for awhile now and it has been calling my name to make it. So I did. YUM!!! and can I say again YUM! And can we say WOW to the new camera!! What awesome pictures! Nice and clear.. Wow! It's a Sony Cybershot. I have no clue how to use it, lol.. but I think it did good!

The Menu:
Smoked Sausage (this really is sausage people! My hubby just doesn't like this picture, haha)

Ranch Baked Potatoes


The Original Recipe:
My stepsister gave this to me. It is sweet, but the sausage integrates with the mixture while it cooks all day and it just turns out Delish! I don't know why this is called Smoked Sausage. It is sweet and sour to me... I added in the part about the green peppers and onions and put (optional) beside them. I didn't make them this time, but it would of tasted AWESOME with them! So, I added it into the recipe, so I don't forget to do that next time I make this!




Smoked Sausage

2 cups brown sugar
2 cups ketchup (Heines is a must)
2 cups 7-Up
2 Tablespoons yellow mustard
Uncle Charlies Sweet Italian Sausage Links

Serving Suggestions:
Hot Dog Buns or Hoagie Rolls
green peppers; julienned (optional)
yellow onion; julienned (optional)

Combine first 4 ingredients in crockpot; stir. Add sausage. Cook on low 8 hours or high 4 hours until sausage is cooked through.
10 Minutes before you serve, saute up some green peppers and onions, in olive oil, on the stove until onion is translucent.
Serve on buns with sausage, green peppers, onions and juices from crockpot. YUM!!


Side Dish:
I don't know if this is a recipe. It has to be because I think I saw it somewhere before, so that is why I tried it! They are soooo good! I will make these again and don't know why I never have before!


Ranch Baked Potatoes
1 packet Ranch Dressing packet mix
4-5 Red Potatoes; cubed
2 tbls. olive oil

Place potatoes in Ziploc bag. Add oil, add ranch packet mix. Shake to coat. Dump out onto cookie sheet and separate evenly across pan making sure not to crowd the pan to full. Bake 400 degrees for 20-30 minutes until tender.


Friday, February 20, 2009

Exciting News

I have to let you all know that my birthday is coming up very soon (which isn't the exciting news), but that my dh bought me a new camera!!! Now, I will be able to take AWESOME pictures!! I didn't ask for one, but I think he thinks my pictures are crappy, lol... I just figure they look more "real" the way I do it :oP I am so excited! Woohoo!

Thursday, February 19, 2009

Stromboli

I made this tonight, and I had to share! It was GOOD!

The Menu:
Roasted Red Pepper and Ham Stromboli
 


The Original Recipe:
This came straight from my brain tonight! lol I got the highest compliments from my husband! Good job, me!


Roasted Red Pepper and Ham Stromboli

1 1/2- 2 cups Mozzarella Cheese (more or less as you like)
1 Pilsbury Refrigerated Pizza Dough
3 tbls. coarse chopped red onion
1 1/2 tsp. chopped garlic
1/4 cup chopped roasted red peppers
1 tsp. basil
10-12 slices deli ham chopped

Saute garlic and onion in some olive oil. Add roasted red pepper to heat through. Add basil, stir and take off heat. Unroll pizza dough onto pregreased cookie sheet. On half of dough add cheese, top with red pepper mixture, add ham. Fold over dough and cinch around the edges to keep everything from falling out. cut a slit in top of dough. Bake 415 for 12-15 minutes until golden brown. I also sprayed the top of the dough with some olive oil and sprinkled a bit of basil and garlic powder on top.

Curried Cream of Zucchini Soup

I had mentioned to a friend that I made zucchini brownies, and she said, what a waste of good "healthy" food! HAHAHA.... So, she gave a recipe to try for soup. I LOVE curry and it was DELICIOUS!!


The Menu:
Curried Cream of Zucchini Soup

The Original Recipe:
My friend April!

Curried Cream of Zucchini Soup

1 lb (1 medium) green zucchini unpeeled
2 Tbsp unsalted butter
1 garlic clove, minced
2 Tbsp finely chopped onion
1/2 tsp salt
1-2 tsp curry powder
1 cup chicken broth
1/2 cup milk or half and half
chives or parsley to garnish

clean zucchini and slice. cook in butter with the garlic, onion, salt and curry powder until all is softened but not browned, about 20 minutes. pour into a food processor or blender with the chicken broth and process until smooth. *REMEMBER* hot things in blenders expand upwards, do in small batches. pour back into pot and add the milk heat through but do not boil. serve hot or cold add garnish.

The Way I Made It My Own:
I dont normally change a recipe the first time I make it, but I had some other "ingredients" I wanted to throw in there to use up out of my fridge... It turned out GREAT!! I felt the sweetness from the acorn squash really worked with the curry! I also used 4 cups of grated zucchini I had frozen from this past summer.

Curried Cream of Zucchini Soup

1 lb (1 medium) green zucchini unpeeled
2 carrots, shredded
2 Tbsp unsalted butter
2 garlic cloves, minced
1 half medium chopped onion
1/2 tsp salt
1 1/2 tsp curry powder
1 cup chicken broth
1/2 cup milk or half and half
chives or parsley to garnish

clean zucchini and slice. cook along with carrots in butter with the garlic, onion, salt and curry powder until all is softened but not browned, about 20 minutes. Add in chicken broth and blend, until smooth, with a stick blender. Add in milk and simmer for 10 minutes. Serve


*** I just made this again and I  added in a head of cauliflower, 1/2 tsp. tumeric, 1/8 tsp. cayenne, 1/2 tsp. paprika and blended it all in with the soup. DELICIOUS!!! Yum Yum! I have also added some tomatoes, to the blend, too!! The possibilities are endless with all the summer veggies!

Wednesday, February 18, 2009

Zucchini Brownies

I have been wanting to make this for a long time. I froze some shredded zucchini in the summer in hopes to "get around to" this recipe. It was a challange this week, and I did it!! I am sooo glad I did. Not only is this recipe easy to follow, but it is being well enjoyed by the kids!! It is really good!

The Menu:
Zucchini Brownies


(Batter with zucchini mixed in)


(Frosting mixed up)

(Cake Frosted and Ready to eat)

( A Picture is worth a thousand words... In this case it says YUMMY!)


The Original Recipe:
I got this off of Babycenter website. I omitted the Walnuts and used Canola Oil instead of Vegetable Oil.


Zucchini Brownies

The batter appears dry until you stir in the zucchini. DO NOT add extra liquid or eggs! If after adding the zucchini the batter is still dry, add a few tablespoons of water to create a thick batter.


1/2 cup vegetable oil
1 1/2 cups white sugar
2 tsp vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda1 tsp salt
2 cups shredded zucchini
1/2 cup chopped walnuts


Frosting:
6 Tbsp unsweetened cocoa powder
1/4 cup margarine2 cups confectioners' sugar
1/4 cup milk1/2 tsp vanilla extract

Directions
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2 In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
3 Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

Home Made Sloppy Joes

I make my own sloppy joes since the kids don't like the ones from the store, or the packet or can of stuff. Yuck, come to think of it, I don't either. We all love these ones!


The Menu:
Sloppy Joes

The Original Recipe:
I made this one up, and it is good if I do say so myself!

Homemade Sloppy Joes

Ingredients
1 lb. Ground turkey or beef
1/2tsp. Chili powder
1/4 tsp. Dry ground mustard
1/4 tsp. Cumin
3/4 tsp. Minced onion flakes
1 clove Garlic minced (about 1/4 tsp)
1 tsp. worstishire sauce
3/4 cup Ketchup (more or less to taste)
1 tbs. minced Green pepper (Optional)
Salt and pepper to taste

Preparation
Brown mean adding salt and pepper to taste. When cooked add the remaining ingrediants till heated through. Serve on buns

Monday, February 16, 2009

Chicken Bruscetta Bake

I love this recipe. I haven't made it in awhile, and I was just reminded of it! So, on my weakly meal list it went.. and now it's all gone... we ate it all!

The Menu:
Chicken Bruscetta Bake


The Original Recipe:

This comes from Kraftfoods.com. I make it as is!


Chicken Bruscetta Bake


1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Mozzarella Cheese


MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. LAYER chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish. TOP with stuffing. Bake 30 min. or until chicken is done.

Tuesday, February 10, 2009

Chicken Enchiladas

I have been wanting to make enchiladas ever since I had them at a friends house many years ago. I loved her moms recipe! I haven't attempted to make them at all because I don't want to be disappointed. So, I finally found a recipe that I am about to try!

The Menu:
Chicken Enchiladas
(Pre-Assembled in crockpot)

(Assembled with spanish rice, chicken and cheese)
Finished and Deliscious!! ( I will be making this again!)



The Original Recipe:
I found this on Savory Seasonings blog. I tweaked it the way I would do it, so here is the original from her site, and then following is what I am doing. This one is meatless.

Enchiladas with Red Sauce

1 (28-oz.) can diced tomatoes
3 T. flour
1 cup water
1-2 T. chili powder
2 tsp. sugar
1 tsp. salt
1/2 tsp. onion powder
1/2 tsp. cocoa powder
1/4 tsp. cumin
1/8 tsp. garlic powder
1 tsp. cilantro (fresh if available)

1 sweet onion, finely diced
1 can refried beans, thinned with a little milk or chicken broth
3 cups jack or Colby jack cheese, shredded
12 flour tortillas

In blender or food processor, blend tomatoes and flour until smooth. Pour into medium saucepan. Add water, chili powder, sugar, salt, onion powder, cocoa powder, cumin, garlic powder, and cilantro. Bring to simmer, stirring constantly, until desired consistency. Remove from heat.Heat oven to 350°. Grease a 9 x 13 baking dish. Pour 1/2 cup red sauce into dish and coat bottom. In assembly-line fashion, place tortillas, beans, red sauce, onions, cheese, and then pan in order on workspace. Place a tortilla on a plate, spread a spoonful of beans down the center of tortilla, ladle some red sauce on beans, sprinkle with onions, then cheese, roll up tortilla, and place in baking dish. Continue until baking dish is full, or tortillas are gone. Take remaining red sauce and spread over top of enchiladas. Cover with foil and bake for 20 minutes. Remove foil. Top with remaining cheese, and bake for 10 more minutes. Serve with sour cream and salsa.

The Way I Made It My Own:
I wanted CROCKPOT style with Chicken! Or at least until you have to bake them with the cheese on it. I wanted to cook the chicken in the sauce until it shreds and then I will assemble. I also left out the 1 cup of water since I used frozen bnlss sknlss chicken breasts.

Chicken Enchiladas

4 frozen chicken breasts
1 (28-oz.) can diced tomatoes (I used a jar of my fresh canned from the summer)
3 T. flour
1 1/2 T. chili powder
2 tsp. sugar
1 tsp. salt (there will also be a saltiness from the cheese in the end, so careful not to add much more than 1 tsp.)
1/2 tsp. onion powder
1/2 tsp. cocoa powder
1/2 tsp. cumin
1/4 tsp. garlic powder
1 tsp. cilantro (fresh if available)

To Prepare:
3 cups jack or Colby jack cheese, shredded
12 flour tortillas
Spanish Rice (Optional)

Toppings:
Sour Cream
Salsa
Green Onions, chopped
Avocado, chopped

In blender or food processor (or if using a fresh jar I just added it to the jar and used a stick blender), blend tomatoes and flour until smooth. Add , chili powder, sugar, salt, onion powder, cocoa powder, cumin, garlic powder, and cilantro; blend again.

Add chicken to 2 qt. crock pot and add about 3/4 of jarred sauce on top of chicken reserving the rest for later. Cook on High 4 hours or low 8 hours until chicken is easily shredded.

Once chicken is shredded, in assembly-line fashion, place tortillas, chicken, a bit of cheese (not to much more will go on top, later!), rice and whatever other ingredients you want and then fold. Place in baking dish. Continue until baking dish is full, or tortillas are gone. Take remaining red sauce and spread over top of enchiladas. Cover with foil and bake for 20 minutes. Remove foil. Top with remaining cheese, and bake for 10 more minutes. Serve with additional Toppings.

Chili Cheese Dip

I haven't been such a good cook lately. I am in a real rut! Hence, the reason I haven't updated to often recently. We had 2 birthday parties this weekend, and this dip is ALWAYS requested.

The Menu:
Chili Cheese Dip

Yeah, yeah, it is half eaten because it is soooo good!

The Original Recipe:
I got this from my ex-mil a long time ago
Chili Cheese Dip

1 package cream cheese, room temperature

1 can hormel chili with out beans

1-2 cups shredded chedder cheese



Spread cream cheese on bottom of pie plate and up sides. Pour chili on top and spread out. sprinkle cheese on top. I used 1 cup, but you can use 2 cups. Heat in microwave until all cheese is melted on top. Serve with tortilla chips.