Tuesday, March 31, 2009

Pepperoni Rolls

I was reminded of these the other day. I only made them once, and I really liked them (the kids really liked them, too!). I cannot believe I haven't made them since!! They are so easy and quick to make! A great lunch idea...


The Menu:
Pepperoni Rolls

(roll biscuit out flat and then add pepperoni; fold in sides and roll)

(Topped with butter and Mrs. Dash and baked)



The Original Recipe:
I got this recipe off of my son's cubscout masters wife, Brenda.
Thanks Brenda!! Hope you are haivng fun on vacation this week!!



Pepperoni Rolls


2 cans large flakey biscuits (I used  Simply Biscuits from Pillsburry brand)
1 lb. deli sliced pepperoni
Mrs. Dash Garlic Seasoning
Butter; melted


Roll Biscuits out on table, add some flour so they dont stick to your rolling pin. Lay 3 slices pepperoni on flat biscuit. Fold in edges and roll up to form log. Baste with butter and add Mrs. Dash Garlic seasoning on top. Bake 350 degrees for 25 minutes


Monday, March 30, 2009

Sausage Stuffed Shells

I have some fresh sausage that I had gotten off of my stepbrother. I have hot sausage, sweet (plain) sausage and maple sausage. I hadn't tried the hot sausage, so I looked for a recipe on the Internet and this is what I found. I am glad I tried it!

The Menu:
Sausage Stuffed Shells
(precooked; stuffed)



The Original Recipe:
I found this somewhere on the world wide web... (of course I had to make it my own, so be sure to keep scrolling down to see my recipe! I think it's much better!)

Stuffed Shells

Ingredients:
1 lb loose hot Italian sausage, browned
3 eggs
1, 10oz package chopped spinach
4 oz ricotta cheese
2 cups shredded mozzarella
2 cups shredded cheddar
1 box jumbo shells
1 jar spaghetti sauce of choice

Directions:
Cook and drain shells, they should be a little underdone. Mix browned sausage, eggs, ricotta and shredded cheeses. Cook and drain spinach well. Add to cheese mixture. Stuff individual shells with filling. Place in a baking pan and cover with spaghetti sauce of choice. Bake at 350 for about 30 minutes.

The Way I Made it My Own:
I just had to play around with this. I didn't play around much, but I needed to make more than what it called for. I used our friends as Guinea Pigs to share this supper with... I am glad I did, we all LOVED it! I will forevermore use this recipe to make shells! My children ate them; their children ate them... and they had 2nd's!! It was that good!! It is great for leftovers, to freeze and heat up even... sooooo yummy!


Sausage Stuffed Shells

Ingredients:

2 lbs loose sausage (I used 1 hot and 1 sweet sausage)
3 eggs
1, 16oz package frozen spinach, thawed
6 oz ricotta cheese
1 cups shredded mozzerella
1/2 tbls. Italian Seasonings
2 boxs jumbo shells
2 jars spaghetti sauce of choice
2 baking dishes

Directions:
Cook Shells AlDente according to package (I think mine took 7 minutes).
Mix raw sausage, eggs, ricotta, Italian Seasonings, spinach and shredded cheese together. Stuff individual shells with filling. Place a bit of spaghetti sauce in bottom of each baking dish then place shells ontop of sauce in the baking dish and cover with spaghetti sauce of choice.
Cover and Bake at 375 for about 1 hour.



Wednesday, March 25, 2009

Chocolate Chip Cookies

Chocolate Chip Cookies... need I say more? I do!?! ok then, "YUM!!"


The Menu:
Chocolate Chip Cookies



The Original Recipe:
This is just my basic chocolate chip cookie recipe...

Chocolate chip Cookies

2 sticks of unsalted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 tsp Vanilla
2 eggs
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
2 cups chocolate chips (semi sweet or milk chocolate will work)


Blend together, butter, eggs, sugars and vanilla. Add in baking soda and powder, mix. Gradually stir in flour until all mixed together and is stiff. Fold in chocolate chips. Bake 350 for 10 minutes.

BBQ Meatloaf

I wish I could keep up with what I make, to post it. I have 4 kids, and I babysit a little boy. Am I crazy, you ask? Nope! I am just busy! Ok, so here is another yummy recipe that my kids loved. I didn't know how I was going to make it. I make meatloaf so many different ways. I like how this turned out!

The Menu:
BBQ Meatloaf


The Original Recipe:
I made this up as I went along! I used a lot of meat because we feed a lot of people around here!

* I say to use "ground meat" because I used Buffalo meat. It is what I had in the freezer. You ask, why do you have buffalo in the freezer? (boy, you ask a lot today!). It is because we live on a farm, well, not directly, but my dad does. We get ground beef (deer, cow, etc.) from them, so I just happen to have buffalo. Nope, he doesn't even have buffalo on his farm.. it came from my stepsister, who lives by my dad, who lives on the farm, who got the buffalo from someone else they know! :o)


BBQ Meatloaf

2 lb.s ground meat*
1 packet onion soup mix
1/2 cup Sweet Baby Rays BBQ sauce (original)
2 eggs
1/3 cup bread crumbs
Topping:
2 tbl.s extra BBQ Sauce


Combine all ingredients, well. Top wtih 2 tbl. extra sauce. Place in 8x8 baking dish. Bake 350 for 30-45 minutes or until no longer pink inside.

I use a square dish for my meatloaf. Those bread loaf pans just don't cut it for 2lb.s of ground meat. Sure, it fills it up, but it takes FOREVER to bake!!

Saturday, March 21, 2009

Strawberry Sweatheart Strudel Muffins

I don't know!? !I don't bake! However, I bought some strawberries on sale at the store this weekend. No one has touched them yet, so I decided to make something with them. Thus, I baked! I am glad I did. Delicious!!

The Menu:
Strawberry Sweatheart Strudel Muffins


The Original Recipe:
I found this on Recipezzar.com I don't bake, therefore, I didn't change the recipe one bit! I am glad I didn't. They are to good the way they are!


Strawberry Sweetheart Streusel Muffins Recipe
For a Romantic touch, bake these in heart shaped muffin tins.

40 min 10 min prep
SERVES 18
1 3/4 cups all-purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 cup milk
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon vanilla extract
1 cup fresh strawberries, chopped and tossed lightly in
2 tablespoons flour
Streusel
1/4 cup chopped toasted pecans
1/4 cup brown sugar, packed
1/4 cup all-purpose flour
2 tablespoons butter, melted
Strawberry Butter
1/2 cup butter, softened
1 cup confectioners' sugar
1/2 cup chopped fresh strawberries
1/4 cup finely chopped toasted pecans
Preheat oven to 375°F.


Grease bottom and sides of 18 cup muffin tin/s.
Mix together ingredients for streusel and set aside.
Mix together for the muffins the flour, sugar, and baking powder.
Separately, mix together the milk, melted butter, beaten eggs and vanilla.
Gently mix the wet ingredients into the flour mixture.
Fold in lightly floured chopped strawberries.
Pour mixture into prepared muffin tins and top with streusel mixture.
Bake at 375F for 25-30 minutes until toothpick comes out clean.
Allow muffins to cool for 10 minutes before trying to remove them fom the pan (or they will stick).
Finish cooling muffins on a wire rack.
To make strawberry butter, mix together thoroughly the soft butter and powdered sugar. Fold in the strawberries and toasted pecans. Chill until needed and soften before serving on split muffins.


Tuesday, March 17, 2009

Another Crockpot Beef Stew- Short and Long Version

Well, I all ready have a beef stew posted, but this is yet another way I make my beef stew!

The Menu:
Another Crockpot Beef Stew


The Original Recipe:
One of my very own! I make stew all different ways... It is something we love!


Another Crockpot Beef Stew

1 1/2 lb. stew beef
2 garlic cloves, chopped
24 oz. tomatoes (I used canned from the summer)
2 stalks celery, chopped
1 medium onion, chopped
3 carrots, chopped
2 bay leaves
1/4 tsp. thyme
1/4 tsp. sage
1 tsp. parsley flakes
1 can cream of mushroom soup
1 can water (mushroom soup can)
salt and pepper to taste
5 medium red potatoes, cubed


Combine all ingredients into crockpot, except red potatoes. Cook on high 5 hours or low 8 hours. Last hour add potatoes (red potatoes are soft and tend to cook fast, that is why I don't add them in the beginning.). Serve with some butter bread! YUMMY!

****
If you have time, you NEED to prepare it this way in the morning!

Long Version Crockpot Beef Stew

1 1/2 lb. stew meat
1 cup tomato sauce
2 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
5 med. potatoes, chopped
1/2 cup flour
4 cups beef broth
Seasonings of choice (fresh thyme, sage, oregano)
salt and pepper to taste

Coat your stew meat with 1/2 cup flour. Brown in nonstick pan. Dump browned meat into crockpot. In same pan, add chopped onion, celery and garlic. Saute until translucent. Add 4 cups beef broth (I use water/no msg beef bullion mix). Cook until bubbly. Add to meat, along with 1 cup tomato sauce (I used my canned tomatoes), carrots, potatoes, herbs and seasonings. Cook on low 6-8 hr.s until meat is tender.



Apple Cinnamon Pancakes

The Menu:
Apple Cinnamon Pancakes



The Original Recipe:
I found this on the internet. I have been wanting to make some different types of pancakes, so I tried these first. YUM!! They were so good! They turned out super round, too, not something I am good at... we will be eating these again! ( I had to make 2 batches just to feed everyone!)



Apple Cinnamon Pancakes


1egg, slightly beaten
1/2 C unsweetened apple sauce
1 Tbs sugar
couple shakes of cinnamon
pinch of salt
1C flour
2 tsp baking powder
1/4- 1/2C milk


In a large bowl, mix egg, apple sauce, cinnamon, sugar and salt until well combined. Add flour, baking powder and 1/4 cup of milk. Mix until most lumps are gone, adding more milk if needed. Let sit 5 minutes, while griddle preheats to Med heat. Spoon onto griddle and cook until bubbles form. Flip and cook a few minutes on 2nd side. Serve with favorite syrup

Cajun Chicken Pasta

Again, I made something spicey that I knew the kids wouldn't eat. My husband and I loved it, though. It isn't something I would make all the time, since the kids won't eat it, but it was pretty good!

The Menu:
Cajun Chicken Pasta


The Original Recipe:
I found this on the Internet. I didn't change a whole lot to this recipe, so my *note is under the recipe. I loved that this is an all-in-one dish. Kind of like a chicken helper meal.. but healthier!


Cajun Chicken Pasta

Ingredients:
3/4 pound rotini, cooked according to pkg
2 tablespoons butter
2 skinless boneless chicken breast halves, sliced 1/2" thick
3 cloves garlic, minced
1 bunch green onion, chopped
2 tablespoons Cajun seasoning, or to taste
1 teaspoon freshly ground black pepper
1 teaspoon ground red pepper (cayenne)
8 ounces heavy cream
1 green bell pepper, julienned
1 red bell pepper, julienned
8 ounces fresh mushrooms, quartered
1/2 cup parmesan cheese, grated


Preparation:
Cook rotini (or similar pasta) according to package directions. Drain; set aside. Melt butter in a large skillet over medium heat. Add chicken; cook, stirring frequently, until browned, about 6 to 8 minutes. Add garlic, onions, Cajun or Creole seasoning and ground black and red peppers. Add bell peppers and mushrooms; stir to combine. Cover and cook for 5 minutes. Uncover; stir in cream and let simmer another 2 minutes. Stir in parmesan cheese. Remove sauce from heat, stir in cooked pasta and serve immediately.


* I used a 12 oz. can of evaporated milk instead of the heavy cream. I don't even think 8 oz. of cream would work. I really thought it needed more.

Saturday, March 07, 2009

Easy Chicken Satay

The Menu:
Easy Chicken Satay





The Original Recipe:
I had some coconut milk that I wanted to use. I probably bought it for another recipe and never made it. So, I found this one on Allrecipes.com It was DELICOUS!! I will make this again!! I made some changes, but here is the original...


Easy Chicken Satay



Ingredients:
1/2 cup coconut milk
1 clove garlic, minced
1 teaspoon curry powder
1 1/2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 pound skinless, boneless chicken breast halves - cut into 1 inch strips



Sauce:
1 cup coconut milk
1 tablespoon curry powder
1/2 cup creamy peanut butter
3/4 cup chicken stock
1/4 cup brown sugar
2 tablespoons lime or lemon juice
1 teaspoon soy sauce
Salt to taste
10 (6 inch) wooden skewers, or as needed,
soaked in water for 30 minutes
Directions:
1.
Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
2.
Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
3.
Preheat a grill for medium-high heat.
4.
Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.





The Way I made it My own:
I added some ginger, sauteed veggies, green onion and red pepper flakes... I cooked it on the stove in the Wok (that is fun to say, say it with me W-O-K.... wok... wok... wok).....


Rachel's Chicken Satay
Ingredients:
1/2 cup coconut milk
1 clove garlic, minced
1 teaspoon curry powder
1 1/2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 pound skinless, boneless chicken breast halves - cut into 1 inch strips

Sauce:
1 cup coconut milk
1 tablespoon curry powder
1/2 cup creamy peanut butter
3/4 cup chicken stock
1/4 cup brown sugar
1/4 tsp. fresh grated ginger
2 tablespoons lime or lemon juice
1 teaspoon soy sauce

Thai style frozen vegetable or your favorite stir fry veggies
2 green onions, chopped
1 tsp. crushed red pepper flakes

Directions:
1.
Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
2.
Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, ginger and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt. OR you can make this ahead, too and let it sit in the fridge while your chicken marinates.

3. Cook chicken in wok until no longe pink, add Vegetables with green onion and red pepper flakes, sautee until tender (about 3-5 minutes). Add sauce over mixture and heat through.

Serve over rice!

No-Time-For Breakfast Biscuits

The Menu:
No-Time-for-Breakfast Biscuits



The Original Recipe:
I had some sausage that I bought, so I replaced the bacon with cooked crumbled sausage. It seems lately, that I don't change the recipes enough to rewrite them, so I am just letting you know what I changed. They turned out good. Everyone liked them. I dipped mine in hotsauce! I have to have some form of gravey or liquid or something or I think they are to dry. It would of tasted GREAT with some white gravey, like sausage and biscuits.. Oh man! Why did I just now think of that?! It would have been so yummy!! So, yeah, do that! Get some white gravey or sausage gravey packet from Mccormick, but don't add the sausage in the gravey but use the sausage in the biscuit instead of the bacon, and pour the gravey on top!! Wow, now thats a total comfort food right there!



No-Time-for-Breakfast Biscuits (Racheal Ray)

Ingredients
1 tablespoon EVOO – Extra Virgin Olive Oil
4 strips bacon, chopped
5 eggs, divided
Salt and ground black pepper
2 1/4 cups baking mix, such as Bisquick
1 cup milk for mix
1 cups shredded yellow cheddar cheese

Yields: 4 servings
Preparation
Preheat oven to 425ºF.
Place a medium skillet over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the pan and cook until golden brown and crispy. Remove the bacon from the pan and drain on a paper towel-lined plate.
Beat 4 eggs in a small mixing bowl. Add the eggs to the pan that the bacon was cooked in, season with salt and pepper, and scramble them lightly. Transfer the eggs to a plate and reserve.

In a medium mixing bowl, combine the baking mix, milk and remaining egg to make the batter. Gently stir in the crispy bacon, reserved scrambled eggs and shredded cheese.
Deposit dollops of the batter onto a greased baking sheet and bake until golden brown, 10-12 minutes

Wednesday, March 04, 2009

Cranberry Chicken

I have had this recipe for awhile now. I have made it a few times. It is very good! Mmmm, just thinking of it again this morning makes me hungry for it! :o)



The Menu:
Cranberry Chicken



The Original Recipe:
I have no idea where I got this recipe from. My gut instinct tells me it is from the Internet!


Cranberry Chicken

1 lb. boneless skinless chicken breast
1/2 cup French Dressing
1 can Jellied Cranberry
1 envelope Onion Soup Mix



Mix all ingredients, except chicken, in crockpot. Stir to combine. Add chicken and submerge. Cook on low 8 hours or high 5 hours until chicken starts to fall apart. I cut my chicken up and place it back in the sauce. Serve over Rice (and may I suggest French Cut Green beans, steamed with some Mrs. Dash, as another side! YUM!)

Sunday, March 01, 2009

Corn Dog Chili


I saw this on the Racheal Ray Show and had to make it! I thought the kids would love it!! What do I know? I made it to spicey! I will not add the jalapeno next time I make it. That was just wrong. I thought it wouldn't be to bad, but it was...it was to spicey for the kids to eat.. Me, my hubby, and my oldest boy loved it though.. the little ones just ate plain old hotdogs on a bun...

* I wanted to come back and update on this. It is so good! I have made it a few times since then and cut down on the spice and everyone loves it now. I even make the corn cakes to go with it. They are a MUST when you make this dish!

** This is a family staple chili now! Delish!

The Menu:
Corn Dog Chili



The Original Recipe:
This comes from Racheal Ray Show. I added in a can of Chili Beans, too.. I figure chili, hot dogs.. you need beans!! This post is linked over to Taste and Tell blog for Saturdays with Rachael Ray.

Corn Dog Chili

Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil, plus additional
1 pound all-beef hot dogs, chopped
2 pounds ground sirloin
1 large onion, chopped
3 cloves garlic, finely chopped or grated
2 jalapeño peppers, seeded and chopped
1/4 cup tomato paste
2 tablespoons chili powder
1 tablespoon smoked paprika
3 cups beef stock
Salt and ground black pepper
1 box cornbread mix, such as Jiffy brand
1/4 cup spicy brown mustard
2/3 cup milk
2 tablespoons butter, melted
1 egg
Yields: 6 servings
Preparation

Place a large saucepan over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chopped hot dogs to the pan and cook until brown, about 3-4 minutes. Remove and reserve hot dogs.

Add the sirloin to the same pan and cook until golden brown and cooked through, 6-7 minutes. Add the onions, garlic and jalapeño to the pan, and cook until tender, 5-6 minutes.

Add the reserved hot dogs back to the pan along with tomato paste, chili powder and paprika, and cook until deep red and aromatic, about 30 seconds. Stir in the beef stock, adjust the seasoning with salt and pepper, and bring the liquid to a bubble. Reduce the heat to medium and simmer until thickened slightly, about 5 minutes.
While the chili is thickening, place a large skillet or griddle pan over medium heat with a little EVOO or a spray of cooking spray. In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.
While the chili is thickening, place a large skillet or griddle pan over medium heat with a little EVOO or a spray of cooking spray. In a medium-size mixing bowl, whisk together the cornbread mix, mustard, milk, melted butter and eggs so it's the consistency of pancake batter.

Ladle the batter, about 1/4 cup at a time, into the pan to make griddle cakes. Cook until bubbles burst on the raw side and the edges begin to dry, 3-4 minutes. Flip the cakes and cook another minute until done. Reserve cooked cakes on a plate until the whole batch is cooked.
Serve the chili topped with the griddle cakes.

Chicken Stew

I thought this sounded sooo yummy! We had to try it. I loved it!!



The Menu:
Chicken Stew



The Original Recipe:
I always think these recipes sound to "fancy" for me, but this one was just perfect! It is from Giada De Laurentiis from Food Network. I didn't change enough to rewrite it "The way I made it my own" so I will just tell you what I did. I used boneless skinless chicken breast and cubed them, added that and cooked it that way. It was delicious!!



Chicken Stew
3 tablespoons olive oil
4 stalks celery, cut into bite-size pieces
2 large carrot, peeled, cut into bite-size pieces
1 medium onion, chopped
2 large garlic cloves, minced
Salt and freshly ground black pepper
2 (14 1/2-ounce) cans chopped tomatoes (flavored with garlic and onions)
2 (14-ounce) cans low-salt chicken broth
2 tablespoon tomato paste
2 bay leaf
1 teaspoon dried thyme leaves
3 chicken breasts with ribs (about 3 pounds total)
2 (15-ounce) can Northern beans, drained and rinsed
1/2 cup fresh basil leaves, cut in ribbons (optional)


Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the celery, carrot, onion and garlic. Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste.Stir in the tomatoes with their juices, chicken broth, tomato paste, bay leaf and thyme. Add the chicken breasts; press to submerge.Bring the mixture to a simmer. Reduce the heat to medium-low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring the mixture occasionally, about 20 minutes. Using tongs, transfer the chicken breasts to a work surface and cool for 10 minutes. Discard the bay leaf. Add the Northern beans to the pot and simmer until the liquid has reduced into a stew consistency, 10 to 15 minutes.Discard the skin and bones from the chicken breasts and shred the meat. Return the chicken meat to the stew. Bring the stew just to a simmer. Season with salt and pepper, to taste. Add ribbons of basil if using.Ladle the stew into serving bowls and serve with crusty bread.