Saturday, January 30, 2010

Roasted Cauliflower with Garlic

This is my absolute favorite way to eat cauliflower. I can and have eaten a whole head by myself. YUMMMMMY!

The Menu:
Roasted Cauliflower with Garlic

The Original Recipe:
I found this on Babycenter. I just do it. It is so easy and simple and tastes sooo good!

Roasted Cauliflower with Garlic

1 head cauliflower
4-5 cloves garlic
1 tsp. olive oil

Cut cauliflower into bite size peices. Chop galic, add oil, garlic and cauliflower onto cookie sheet. Add salt and pepper to taste. Bake 400 degrees for 5-7 minutes, stirring around to make sure it gets done. Take out when soft.

Friday, January 29, 2010

Zucchini Bread or Cake

The Menu:
Zucchini Bread or Cake

The Original Recipe:
I got this recipe off of my stepmother. Yum! You can make it into 2 loaves of break, or you can bake it in an 8x12 cake pan. When making it in the loaves, it tastes so good warm from the oven with some butter spread on it. Delicious!

Zucchini Bread
Yield: 2 loaves

3 eggs, beaten
3 cups flour
2 cups grated zucchini
1 cup oil
1 3/4 cup sugar
3 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking powder
1 tsp. baking soda
3 tsp. cinnamon
1 cup chopped walnuts

Mix all together. Bake 350 degrees for 1 hour

The Way I Made It My Own:
I added a few things, and I took a few things out. I have made it both ways and it's great.

Zucchini Cranberry Bread
Yield: 2 loaves

3 eggs
3 cups flour
2 cups grated zucchini
1/2 cup oil
1/2 cup applesauce
1 cup sugar
1/3 cup wheat germ
1/2 cup dried cranberries
3 tsp. vanilla
1/2 tsp. baking powder
1 tsp. baking soda
3 tsp. cinnamon

Mix all together. Bake 350 degrees for 1 hour.

Thursday, January 21, 2010

Sweet Potato Hash

Let me just say, YUM!! My 6 year old loves sweet potatoes, and I found this recipe awhile ago that I thought he would love. I was right. The whole family loved them!

The Menu:
Sweet Potato Hash

The Original Recipe:
I believe I found this on the internet somewhere. It might of been Babycenter, I am not sure, but either way, it was good!

Sweet Potato Hash

3 Medium Sweet Potatoes, peeled and cubed
1 small onion, diced
1 small red pepper, diced
4 slices bacon

Cook bacon in pan until crisp and crumbly, remove bacon (make sure you leave in some bacon grease for the flavor!). Add onion and red pepper to pan and saute until soft. Add sweet potatoes. Cover and cook stirring occasionally (potatoes will get crispy on bottom, so keep an eye on them to stir them) for about 10-15 mintues until potatoes are soft. Add in bacon and stir. YUM!

Sunday, January 17, 2010

Mexican Bubble Pizza

The Menu:
Mexican Bubble Pizza

The Original Recipe:
My husband LOVES this recipe! This is one of his "go-to" recipes when I ask what he is hungry for. I cut my biscuits into 4's and drop them ontop of the meat mixture. So easy!

Mexican Bubble Pizza

1 1/2lbs of ground beef

1 pk taco seasoning

1 19oz tomato soup

1 can Pillsbury grands golden biscuits or the buttermilk ones

8 oz shredded cheddar cheese

2 cups shredded lettuce

2 tomatoes, chopped

1 cup thick and chunky salsa

1 can olives, drained (optional)

8 oz sour cream

3 green onions, sliced (optional)

Heat oven to 375 F. Brown meat in lg. skillet over medium heat. Drain and add taco seasoning and soup. Mix well. Bring to a boil. Reduce heat to low simmer 3 minutes. Remove from heat. Seperate dough into 8 biscuits. Cut each one into 8 pieces, then add to ground beef mixture, stir gently. Spoon this into ungreased 13x9 pan. Bake for 18-23 minutes (until sauce is bubbly and biscuits are brown). Remove from oven and add cheese. Return to oven for an additional 8-10 minutes or until cheese is melted. Cut into 8 squares and top w/lettuce, tomatoes, salsa, olives, sour cream, and onions.

Pineapple Stickies

The Menu:
Pineapple Stickies
The Original Recipe:
I had some bicuits in the refrigerator for a month or more now and I really thought I should use them up. We had our women's Bible book group at my house Friday, so I wanted something sweet and fingery (is that a word?) Anyway, there are usually kids present, so I wanted something they would eat, too. This was the perfect recipe!! It was DELICIOUS!! So hard not to eat it all by yourself!



1 can drained crushed pineapple

1/2 c. butter

1 c. brown sugar (firmly packed)

1 tsp. cinnamon

3 tubes refrigerator biscuits

Melt butter and mix with other ingredients. Cut bicuits into 4's. Drop into 9x13 greased cake pan. Top evenly with pinapple mixutre. Bake at 425° for 10-12 min. Let cool 5 min. and then invert pan onto lined cookie sheet.


Herbed Pork Tenderloin

The Menu:
Herbed Pork Tenderloin

The Original Recipe:
My mom had a roast like this while she was sick. I ended up making if for all of us to eat for supper one night. It was sooo good! I had to try and recreate it. I think I did a good job! It was juicy and so flavorful!

Herbed Pork Tenderloin

1 pork Tenderloin

1 tsp. Rosemarry
3/4 tsp. Thyme
1/2 tsp. Sage
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/2 tsp. lemon pepper
1/4 tsp. salt
olive oil

Mix all dry ingredients together. Rub pork with olive oil topping with dry mixed ingredients. Bake 425 degrees for 30 minutes or until temp. reads 160 degrees.

Corn Casserole

I have been trying to find different ways that my kids will eat their veggies. They like some raw veggies, but not many. My 7 year old declares that he is a "meatatarian" and will not eat his vegetables. This was a no fail solution. They LOVED it!

The Menu:
Corn Casserole

The Original Recipe:
I found this on babycenter like all of my other good recipes!

Baked Corn

1 (15.25 oz) can whole kernel corn

1 (14.75 oz) can creamed corn

1/2 cup sour cream

1/4 cup butter melted

2 eggs, beaten

1 (12oz) package corn muffin mix

Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into 9x13 greased baking pan and cook at 350 for 35-45 minutes (until top starts to brown slightly and toothpick from the middle comes out clean.)

The Original Recipe:
I didn't have corn muffin mix, so I made my own. I didn't not premix with the wet ingredients, I just used the dry ingredients for the above recipe.

Kowboys Corn Muffin Mix

1/2 cup white flour
1/2 cup corn meal
1/8 cup sugar
1 1/2 tsp. baking powder
1/8 cup shortening

Mix all ingredients incorporating shortening.  (to make into muffins alone, mix in 1/2 cup milk and 1 egg, beaten. Bake 350 for 20 minutes or until center is firm.)

Sunday, January 10, 2010

Holiday Breakfast Casserole

I was looking for a recipe to use up my english muffins that I have had in the refrigerator for awhile now. I didn't want to use them in sandwhiches or anything like that. I wanted them for a breakfast type dish. I think I overendudlged this morning. Yum!

The Menu:
Holiday Breakfast Casserole

The Original Recipe:
I got the recipe off of Babycenter Cooking for Your Family Board off the internet!

Holiday Breakfast Casserole


Prep: 30 min. Bake: 45 min.

•2 pkgs. (12 oz. each) Johnsonville® Original Breakfast Sausage Links

•6 English muffins cut into 1-in. cubes

•¼ cup butter, melted

•1 cup (4 oz.) shredded cheddar cheese

•1 cup (4 oz.) shredded mozzarella cheese

•½ cup onion, chopped

•½ cup red pepper, chopped

•12 eggs

•2 cups milk

•¼ tsp. salt

•¼ tsp. pepper

•¼ cup bacon bits


Cook sausage according to package directions. Cool slightly; cut into ¼-in. slices.

In a greased 13in. x 9in. baking dish, layer half the English muffin cubes and half the cooked sausage. Repeat layers. Drizzle with butter and top with the cheese,

onion and red pepper.

In a large bowl, combine the eggs, milk, salt and pepper. Pour over casserole. Sprinkle with bacon. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Uncover and bake at 350F for 45-50 minutes, or until a knife inserted into the center comes out clean.

Let stand 5 minutes

Thursday, January 07, 2010

Baked Creamy Chicken Taquitos served with Taco Rice

My oldest son LOVES Taquitos, but they are so darn expensive and you don't get that many. I found this recipe on the internet, and let me just say, I will never buy another Taquito again! My pickiest eater ate two of them! Yes, two of them!! My other 2 smaller kids didn't care for them, so next time I will make them some beef filled ones. My husband, in between bites, kept saying, "wow, these are good." It was so funny, he usually is a very quite eater. Of course my 12-year old approved as well. So, for the New Year, this dish gets 2 thumbs up!

The Menu:
Baked Creamy Chicken Taquitos served with Taco Rice ( <-- click for recipe)

The Original Recipe:
I didn't do anything different to this recipe. It was perfect as is! Oh wait! I did change one thing. I used taco blend cheese for the kids and the hot pepper jack for the rest of us.. They were both delicious!

*** I have an update:
I have made these a few times, and I always use flour tortillas. Last night for the first time, I used canned chicken. I used 2 cans. It turned out GREAT!! Sooooo much easier than cooking anything. I softened the cream cheese in the microwave, and added everything else to that bowl. I threw it all in the tortillas, and voila.. I used 1 bowl and 1 baking sheet and 1 spoon. That was the total of dishes that needed washed. It was very easy that way.. and just as good imo!

Baked Creamy Chicken Taquitos

Recipe by

1/3 C (3 oz) cream cheese

1/4 C green salsa

1T fresh lime juice

1/2 t cumin

1 t chili powder

1/2 t onion powder

1/4 t granulated garlic

3 T chopped cilantro

2 T sliced green onions

2 C shredded cooked chicken

1 C grated pepperjack cheese

small corn tortillas

kosher salt

cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

Wednesday, January 06, 2010

Kowboy's Cake

The Menu:
Kowboy's Cake

The Original Recipe:
Well, I had some overripe bananas I wanted to use up, so I invented this cake! I also had some leftover crushed pineapple I had frozen, and it sounded good to add it to this cake. I wanted to use pecans, but I couldn't find them (I thought I had some leftover!), so I used chocolate chips instead... and I ended up with what I call Kowboy's Cake.

Kowboy's Cake

1/2 cup white sugar
1/2 cup brown sugar
3 cups flour
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1 cup applesauce
1/3 cup oil
3 eggs
3 smashed bananas
1 cup crushed pineapple
1/2 cup semi sweet chocolate chips (or sub. pecans!)

Combine all ingredients stirring to incorporate. Bake 350 degrees for 45 min. or until center comes out clean with a toothpick.

*You may dust with powdered sugar after cooling for a bit more sweetness or top with Kowboy's Cream Cheese Glaze.

The Original Recipe:
Something I thought would taste good on the cake.

Kowboy's Cream Cheese Glaze

4 oz. cream cheese (half an 8oz. box)
1 cup powdered sugar

heat cream cheese until soft, add powdered sugar. Glaze top of cake.

Tomato Spinach Soup

I have had this recipe in my "to try" file for a looong time. It was good. A bit to much Italian seasoning to me, so next time I won't add as much if any at all ( I thought it tasted like spaghetti sauce with the seasonings). My husband said he liked it, and he would eat it again. I said, "good, you can have it for lunch tomorrow."  :oD

The Menu:
Tomato Spinach Soup

The Original Recipe:
I believe I found this on Babycenter long ago. I only changed a minor thing, so it is written under the recipe with an * before it.

Tomato Spinach Soup


1 Large shallot, finely chopped
 2 cloves Garlic, diced
1/4 cup Onion, diced small
 2 tbsp Olive oil
28 oz. Can crushed tomatoes
 14 oz. Can diced tomatoes
14 oz. Can chicken or vegetable broth
 2 tsp Sugar
1 tbsp Italian seasoning
5 oz (half a bag) of cleaned spinach
Parm cheese


Saute shallot, onion and garlic in olive oil about 5 minutes. Drain diced tomatoes add to pan with crushed tomatoes,

broth, spices and salt and pepper to taste. Shred spinach with a knife and add in handfuls to wilt in soup. Add sugar by

the spoonful if soup tastes bitter, about 2 tsp should do it. Let it simmer 10 minutes and serve with a sprinkling of parm

cheese. If you like your tomato soup thinner, add more broth. This makes about 6 hearty servings

* I added half a can of canned milk to make it creamier.

Monday, January 04, 2010

Weekly Supper Planning

I will get on the ball sooner or later. I am just behind not only on here, but I am behind everywhere in life, haha.. So, here is my new weekly supper plan.. with some of the things I didn't make last week because I had no idea it was the new year week. Can you believe that? Well, believe it! haha..

Saturday- Spaghetti and Meatballs with home made Spaghetti Sauce

Sunday- We ate out!! We hardly ever eat somewhere, so this was a nice change to cooking!

Tuesday-  Grilled Cheese and Tomato Soup-- I am making Tomato Spinach Soup (recipe to come!) for my husband and myself.

Friday- Leftovers