Wednesday, October 20, 2010

Balsalmic Glazed Porkchops

The Menu:
Balsalmic Glazed Porkchops

The Original Recipe:
I have had this in my files for a long time. I do believe they came from the Cooking for your Family board on Babycenter.com. They are good. Not your everyday porkchops, and defiantly easy enough and tasty enough to make again.


Balsalmic Glazed Porkchops



Ingredients

6 Boneless pork chops

3 t Lemon juice

¼ c Balsamic vinegar,

1 t Worcestershire sauce,

2 t Honey,

2 t Dijon mustard

2 t Vegetable oil

½ t Salt

¼ t Pepper

Preparation

Combine first 5 ingredients to make glaze. Place chops and glaze in a crock-pot and cook on low for 5-6 hours.

Tuesday, October 19, 2010

Slow Cooker Irish Potatoes (Side Dish)

The Menu:
Slow Cooker Irish Potatoes

The Original Recipe:
I found this on crockpot365.blogspot, again. She has had some great recipes that I am in need of this time of year--crockpot recipes!! These were great. At first I was thinking, why not just cook them at supper time in some boiling water to soften them and then add the rest of the seasonings... but I found that doing it in the crockpot all day it was less hassle when it came down to fixing supper. I made my Country Fried Cube Steaks for supper which takes up some time and space. I loved that there was not an extra pot on the stove tonight. Delish and a definite, will make again!



Slow Cooker Irish Potatoes-side dish


The Ingredients.

serves 8 to 10

2 1/2 pounds potatoes, cut into wedges (I used Russet, and didn't peel; red would work great too)

1/2 cup water

1/2 cup butter, melted

1 tablespoon lemon juice

1 tablespoon dried parsley

2 green onions, sliced

3 teaspoons dried dill

1/4 teaspoon kosher salt (might want more to taste if you use unsalted butter)

1/4 teaspoon black pepper



The Directions.
Use a 6-quart slow cooker. Put the cut potatoes and water into the slow cooker (READ this carefully! only potatoes and water so far!).

Cover and cook on low for 5 to 6 hours or until the potatoes are fork tender. Drain the accumulated liquid and put the potatoes back in the crock. Toss potatoes with melted butter, lemon juice, sliced green onion, and all seasoning.

Keep potatoes on the warm setting and serve right out of the pot

Monday, October 18, 2010

Pioneer Dinner Slow Cooker Recipe

The Menu:
Pioneer Dinner Slow Cooker Recipe

The Original Recipe:
Total Winner! I found this on Crockpot365.blogspot the other day.. Oh man!!! This is the best supper we have had in awhile. It was so good. I like this better than stew!! I used Hillshire Farms Smoked Beef Sausage. It was a bit fattening, but it tasted so yummy and comforting! The kids had this meal gone in no time tonight!

Pioneer Dinner Slow Cooker Recipe


The Ingredients.

serves 6

4 large carrots, peeled and chopped into 2-inch chunks

1 yellow onion, peeled and coarsely chopped

4 brown baking potatoes, chopped in 2-inch chunks (I don't usually peel)

4 Italian-flavored sausage, sliced in 1-inch pieces

1 cup beef broth


The Directions.
Use a 6-quart slow cooker. Layer the ingredients into your cooker in this order: carrots, onion, potatoes, and sausage. Pour the broth over the top. Cover and cook on low for 6 to 8 hours, or until the vegetables have reached desired tenderness.

Thursday, October 14, 2010

Unbelievable Apple Pie

The Menu:
Unbelievable Apple Pie


The Original Recipe:
I have so many apples!! I found this recipe online at food.com, and I do think it turned out well. It needed a liquid mixed in with the apples. It didn't say to add any liquid and my pie was drying out. I had to think fast and I actually added some water to the top of my pie while it was baking! YIKES!! It turned out well though, but I have a way to make it better. The Way I Made it My Own follows this one... much better!!

Unbelievable Apple Pie


Prep Time: 20 mins Total Time: 55 mins Serves: 1 Ingredients

1 unbaked 9-inch pie crust
3 -4 cups granny smith apples, sliced
1 (3 1/2 ounce) packages coconut cream pudding mix or 1 (3 1/2 ounce) packages French vanilla pudding mix

Topping

1/4 cup butter, melted
1/2 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/4 cup chopped pecans (optional)
 1 teaspoon cinnamon

Directions

In mixing bowl, combine apples and pie/pudding mix; toss to coat well.

Place in unbaked pie crust.

In small bowl, mix all topping ingredients until it's crumbly.

Sprinkle over apples and bake at 350° for 35-40 minutes until topping is golden brown and pie is bubbly.

(Try different pudding mixes and fruits for different flavors) I serve it with a scoop of butter pecan or rum raisin ice cream.

 
The Way I Made It My Own:
Ok, so this is the way this pie should be made!!
Don't forget to make my Home Made Pie Crust to go with it!
 
Unbelievable Caramel Apple Pie

1 unbaked 9-inch pie crust

5/6 baking apples, peeled, cored and sliced thin

1 (3 1/2 ounce) package butterscotch pudding

1/8 cup apple juice (or water)

Topping

1/4 cup butter, room temp
1/2 cup flour
1/3 cup brown sugar
1/8 cup quick cooking rolled oats
1/4 cup chopped pecans (optional)
1 teaspoon Apple Pie Spice (cinnamon, nutmeg, allspice)

 Directions

In mixing bowl, combine apples, juice and pudding mix; toss to coat well.

Place in unbaked pie crust.

In small bowl, mix all topping ingredients until it's crumbly.

Sprinkle over apples and bake at 350° for 35-40 minutes until topping is golden brown and pie is bubbly.

Wednesday, October 13, 2010

Home Made Apple Pie

The Menu:
Home Made Apple Pie




The Original Recipe:
Well, I usually make this amazing Cranberry Apple Pie every year for Thanksgiving. I have never really made my own apple pie before, though. So, I figured I would give it a whirl since I have all these apples on hand! I used my Home Made Pie Crust which is just perfect for this recipe!

Home Made Apple Pie

Ingredients

6 Apples, peeled, cored and thin sliced

1/2 cup Packed brown sugar

1/4 cup All-purpose flour

1 tsp. Lemon Juice

1 1/2 tsp. Apple Pie Spice (cinnamon, allspice, nutmeg)

4 pats of butter for top on apples

Preparation

Preheat oven to 350 degrees. Line a pie plate with pastry.
 Combine brown sugar, flour, lemon juice, apple pie spice; add the apples. Mix thoroughly. Turn filling into the pastry lined pie plate. Add 4 pats of butter to top of apples. Cover with top crust. Crimp edges. Cut slits in top crust. Bake for 1 hour, or until the crust is golden brown and the filling bubbly.

APPLES!! APPLES!! APPLES!!

The Menu:
Home Made Applesauce



The Original Recipe:
Well, I think this is the easiest recipe you could possibly follow.

Home Made Applesauce
I took about 6 dozen apples, peeled and cored them and threw them into a large pot. I added about 4 cups water to the bottom of the pot, and then cooked the apples until boiling for about an hour until they were all mushy. I then took out my immersion blender and blended away until all I had left was applesauce! I used a variety of apples from my dad's apple trees. I know there were Johnathon apples, McIntosh, Red Delicious, and a few other red ones. It needed no sugar, but I will add some cinnamon in the future when we eat it. I froze 30 cups in gallon sized freezer bags to use later on.

Sunday, October 10, 2010

Zesty Crockpot Meatloaf

The Menu:
Zesty Crockpot Meatloaf

The Original Recipe:
No, I didn't take a picture. It was gone before I remembered that I needed one! I have got to share this recipe. This is the best meatloaf I have had. I LOVE the fact that it was done in the crockpot. I think from now on I will always cook my meatloaf in the crockpot. How easy this was! I think I can use any of the meatloaf recipes I have, and it will work just fine in the crockpot. It is soooo much better than heating your house up with the oven especially when it is hot outside! What a time and energy saver!



Zesty Meatloaf


2lbs ground beef

2 eggs

1 package dry onion soup mix

2 cups oatmeal

1/4 cup ketchup/Worcestershire sauce mixture (1/2 of each combined)



Mix all but two tablespoons of the sauce into a bowl and mix evenly. Form into a "loaf." Toss into Crock Pot and glaze top with remaining sauce mixture. Cook on low for 8-10 hours.

I usually make additional sauce (it's SOO GOOD) for dipping when the meatloaf is served. This recipe is delicious, easy and not at all like traditional meatloaf. Enjoy!

Tuesday, October 05, 2010

Peanut Butter- Coconut Pecan Fudge (with Variations!)

The Menu:
Peanut Butter- Coconut Pecan Fudge

The Original Recipe:
This came from a friend of mine, Judy. She is a genius! This is the easiest fudge recipe you will ever make! I guarantee you will never mess with other fudge recipes ever again. You can make any type of fudge that you want using this recipe! I chose Coconut Pecan because I didn't want Chocolate since I knew I would eat it all before my husband even got to try it! It lasts longer this way! Trust me.

Peanut Butter- Coconut Pecan Fudge (with variations!)

1 (10-16 oz) jar Natural Peanut Butter
1 Jar of Coconut Pecan Cake Frosting

Heat Peanut Butter in microwaveable safe bowl until creamy (heat 1 minute, stir, heat 1 more minute and it should be good), stir in frosting and mix until creamy smooth. Pour in greased 9x9 brownie pan. Place in refrigerator until hardened into fudge. Cut in squares and serve!

*Variations: Peanut Butter and Chocolate Frosting, Peanut Butter and Peanut Butter Frosting, Nuttella and Chocolate Frosting... The variations are limitless as long as you love "Nut" Butter and Cake Frosting!!

Monday, October 04, 2010

Weekly Supper Planning

Well, I am back on the ball with a meal plan this week. We have been incredibly busy lately with school starting and soccer!!



Weekly Supper Planning


Monday- Chili and Rice, Salad


Tuesday- Cream Cheese Chicken(new recipe), Mashed Potatoes, Veggie

Wednesday- Kowboys Tuna Helper

Thursday- Sausage & Wild Rice

Friday- Chicken Patty Sandwich, French Fries, Corn

Saturday- Zesty Meatloaf , Baked Potato, Kowboy's green beans

Sunday, October 03, 2010

Roasted Red Pepper Hummus with Homemade Pita Bread for chips

The Menu:
Roasted Red Pepper Hummus


The Original Recipe:
I had some red peppers to roast, and I had most of the ingredients to make hummus, so I figured, why not some roasted red pepper hummus!

First I roasted the red peppers.
Roasted Red Peppers

Line a baking sheet with foil. Spray with olive oil. Cut red peppers in half and deseed. Place oven rack into top position in oven. Turn broiler on high. Place red peppers, skin side up, on baking sheet and spray both sides with oil. Broil for 10 minutes (checking in between to make sure not overly burnt), until skins start to char. Turn over and roast for 3 minutes. After charred immediately take out and place in an airtight container for 10-15 minutes. Skins should peel right off, and use as recipes direct. I cut the rest of mine into strips, places separately on the cookie sheet and froze, then added them into a ziploc baggie for later use.



The Original Recipe:
I found this on my favorite board. This is a great basic recipe. The Way I Made It My Own follows.

Hummus


Rachel ~ burns_toast

Ingredients

2 (15 ounce) cans garbanzo beans

1/2 cup tahini (sesame seed paste)

6 tablespoons lemon juice

3 garlic cloves, pressed

1 teaspoon ground cumin

salt and pepper

Directions

Drain beans and reserve the liquid when you do so. Blend beans, along with the other ingredients and 1/4 cup of the liquid. Process until the mixture is smooth. Add liquid until the desired consistency is reached. Adjust seasonings along with more cumin, lemon juice, salt and pepper.

 
The Way I Made It My Own:
YUMMY!!!!!!! 'nuf said!
 
 
Roasted Red Pepper Hummus

Ingredients

2 (15 ounce) cans garbanzo beans

2 tbls. Natural Peanut Butter (if you do not have tahini)

6 tablespoons lemon juice

3 garlic cloves, pressed

1 1/2 teaspoon ground cumin

3 Roasted Red Peppers (yes, 3 whole roasted peppers)

salt and pepper

Directions

Drain beans and reserve the liquid when you do so. Blend beans, along with the other ingredients and 1/4 cup of the liquid. Process until the mixture is smooth. Add liquid until the desired consistency is reached. Adjust seasonings along with more cumin, lemon juice, salt and pepper if needed.


The Original Recipe:
I found this pita bread recipe awhile ago and was just scared to make it. Well, I finally gave it a whirl, and it wasn't to bad. I am a horrible baker. I don't like to measure, and I love to change recipes. Well, you can't do that when baking! They turned out fairly well! I even got the little pocket in some of them. You have to let them cook for 3 minutes on each side in order to cook the whole way through. I set the timer for each.

( I don't know if you can see it or not, but on the left, is one open showing the pocket. The ones on the right, I cut up to make pita chips out of them. I baked them at 350 degrees for about 3-4 minutes on each side to make them crispy, so I could use them to dip in my hummus!)


Pita Bread



Makes 8 flatbreads


Ingredients:


3 c. flour


1 1/2 c. boiling water

1/4 c. potato flour OR 1/2 c. potato flakes


1 1/4 tsp. salt


2 Tbs. vegetable oil


1 tsp. INSTANT yeast



Directions:


Place 2 cups of the flour into a large mixing bowl (or Kitchen Aid). Pour the boiling water over the flour, and stir till smooth. Cover the bowl and set the mixture aside for 30 minutes. This process will cook out some of the starch, making the bread very soft and pliable.

In a separate bowl, whisk together the potato flour (or flakes) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several (5-7) minutes to form a soft dough. Add additional flour only if necessary-- The dough should form a ball, but will remain somewhat soft. Let the dough rise, covered, for 1 hour. (Note: Since this is a flatbread, the dough will not rise very much due to the small amount of yeast-- But it should still rise noticeably.)

Divide the dough into 8 pieces (each around 3-4 oz.-- I use my kitchen scale for this), cover, and let rest on an oiled surface for 15 to 30 minutes. Roll each piece into an 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 2-3 minutes per side, or until they’re flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Stack the cooked bread in between a soft, clean towel to keep them warm and soft. Serve immediately, or cool before storing in a plastic bag.

Saturday, October 02, 2010

Creamy Orzo with Ham and Peas

The Menu:
Creamy Orzo with Ham and Peas


The Original Recipe:
I found this on my favorite website. This is very creamy and oh so yummy. I don't know what is with these simple recipes being so good! I didn't change to much. I will add my notes to the end instead of writing it out again. This for sure is a keeper to make again. The kids loved it as well.


Creamy Orzo with Ham and Peas


Katie (Katiedid) from Recipezaar


1 lb orzo pasta

2 tablespoons olive oil

1 large shallot, finely chopped

1 garlic clove, minced

1/2 lb smoked ham, cubed

1 1/4 cups half-and-half

1 cup frozen peas, thawed

3/4 cup parmesan cheese, grated

salt & freshly ground black pepper



Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender,about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the ham and cook until they are heated through, about 5 minutes. Stir in the half and half and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir in some reserved cooking liquid until pasta is desired consistency. Season the orzo with salt and pepper, and serve.



Katie's Notes: Variations and substitutions: Use tri-color orzo, 1/2 small onion for the shallot, extra garlic, fat-free half-and-half, chicken (rotisserie, roasted, breasts, etc) or pork loin, corn, carrots, broccoli, mixed veggies, extra peas, extra cheese.

Rachel's Notes: I didn't have any half and half, so I used 2% milk and added 1 1/2 tbls. of cornstartch to the milk before adding it to the mixture. I also added in some fresh thyme and rosemarry from the garden.