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.