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.