Wednesday, February 23, 2011

Kowboys Chicken Pot Pie

The Menu:
Chicken Pot Pie

The Original Recipe:
I wanted some chicken pot pie. I didn't feel like making anything home made, so this was my easy way of doing it! I was busy all day long, and I thought the crockpot was a great idea. I almost just served it over noodles, but I followed through and used up that pie crust I had bought long ago... (since I usually make my own crust for pies, I didn't know what else to use it for!)

Kowboys Chicken Pot Pie

1 Pillsbury pie crust (uncooked)
4 boneless skinless chicken breasts, cubed
1 can Healthy Request Campbells Cream of Chicken Soup
1 tsp. dried onion flakes
1 tsp. McCormick Chicken Seasonings (salt free)
1/2 cup frozen mixed peas and carrots
1/2 cup frozen corn
1 can whole white potatoes, drained, cubed

In crockpot, add chicken, soup, veggies and spices. Cook on low 4-6 hrs. Preheat oven to 425 about 45 minutes before you want to eat, unroll pie crust and place the bottom into a 9 inch deep dish pie plate. Pour mixture from crockpot into pie plate. Top with second crust sealing the edges. Cut a slit in top crust to vent. Bake about 35 minutes until crust is nice and brown.

Tuesday, February 22, 2011

Weekly Supper Plans

Weekly Supper Plans



Tuesday- Bacon Chili Mac, Apple slices


Thursday- Kielbasa and Hot Dogs with Sauerkraut slow cooked in crockpot, Mashed potatoes, Corn

Friday- French Fry Casserole (it's my Tator Tot Casserole except with French Fries on top)

Saturday- Roasted Sticky Chicken, Roasted Parsnips/Carrots and Potatoes (I am going to put these in the roasting pan with the chicken to roast them with all those great flavors)

Sunday- Baked Fish with Stuffing Topping, Roasted Brussel Sprouts

Monday- Smothered Pork Chops, Veggie

Tuesday- Hamburgers, Mac and Cheese, Breakfast Fruit Dish (new recipe to share)


Thursday- Jack Daniels Salmon, Snow Peas, Orzo

Friday- Leftover City Ham (I have some frozen), Crockpot Irish Potatoes, Baked Beans

Saturday- Cubesteaks, Gravy, Mashed Potatoes, Veggie

Monday, February 21, 2011

Rice Pilaf

The Menu:
Rice Pilaf

The Original Recipe:
This was printed off from Menus4Moms website. It was good. I like the peas in there. It's an all-in-one side dish!

I know I have been lacking in the "posting new recipes" department lately. I have actually been trying to make things I all ready have printed out and have made before. I have a GIGANTIC cookbook full of recipes I have collected off of the internet through out the years. I have definitely made all most all of them before. I think my blog has like 300 recipes on it!! I cannot believe I have made that many new dishes! I still do make some recipes that I haven't even posted because they are so natural to me that I don't even think about writing them down to post. I will have to work on that... Anyway, I am trying to get back to the basics around here and to not be so fancy with our suppers and trying a new recipe every night. I have bound my copy/paste/print fingers together so that I will not print out any more new recipes to try. I am going through the recipes I have printed out all ready, whether I have all ready made it before or not, and I am going to be happy about it. :oD At least I know I have printed out a bunch that I haven't tried yet so I still have something to share. (And no one needs to know that I printed them out at the exact time that I was determined to not print anymore out!)


Rice Pilaf

3 T. olive oil
1 medium onion chopped
1 clove garlic, minced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup frozen peas
1 cup long grain rice (or brown rice)
2 cups chicken broth
Herbs of your choice (basil, rosemary, thyme, oregano, etc.)

Saute garlic, onion and peppers until tender, add rice and brown lightly. Mix the rest of the ingredients and add to pan. Cover and cook 20-25 minutes (about 40 minutes for brown rice).
* I added curry and tumeric to our rice pilaf and it was great!

Friday, February 11, 2011

Fruit Cocktail Cake

The Menu:
Fruit Cocktail Cake



The Original Recipe:
Do you ever have any cans of food sitting around and you don't know what to do with them? Or do you ever have leftovers of half used cans of food and you don't know what to do with them? I have been finding that I am not all that sure what to do with some things in our cupboards. I decided to ask my friends over at Cooking for your Family board and I got some great suggestions for canned fruit cocktail that I want to use up. This is one of those recipes. I made it this morning. It was very quick to throw together. I did change it (of course) and it worked out great. The cake is almost gone. It certainly gives you your sugar kick for the day!



Fruit Cocktail Cake



1 1/2 cups sugar

2 eggs

2 cups flour

2 teaspoons baking soda

2 cups fruit cocktail (1 can)

1/3 cups brown sugar

1/2 cups chopped almonds or pecans

6 tablespoons butter

1 5-ounce can evaporated milk

3/4 cups sugar

1 16-ounce container cool whip or ice cream



Mix first 5 ingredients together with a mixer and spread evenly in a greased 9x13 pan. Mix together brown sugar and nuts and sprinkle on top. Pat gently. Bake at 350° for 40 minutes or until done. In saucepan, bring to boil butter, milk, and sugar. Boil for 5 minutes. Pour warm glaze over baked cake while still warm. Serve with coolwhip or icecream

 
The Way I Made It My Own:
This cake uses a lot of sugar. I think I could of reduced it even more, but I have never made it before, so I used a majority of what it called for. I don't like nuts in my sweets, so I didn't add those. I think next time I would use 1/2 cup brown sugar and maybe 1/4 cup white sugar or maybe even eliminate the white sugar all together. Here's what I did this time:               (Oh! and I must confess... I now have about 10 oz. (or less since I cannot stop eating it with a spoon!) of sweetened condensed milk left that I need to figure out what to do with it!)
 
Fruit Cocktail Cake



1  cup sugar
2 eggs
2 cups flour
2 teaspoons baking soda
2 cups fruit cocktail (1 can)
1/3 cups brown sugar
6 tablespoons butter
5 oz. sweetend condensed milk

1 16-ounce container cool whip or ice cream (optional)


Mix first 5 ingredients together with a mixer and spread evenly in a greased 9x13 pan. Sprinkle brown sugar on top. Pat gently. Bake at 350° for 30 minutes or until done. In saucepan, bring to boil butter and sweetend condensed milk to a simmer, melting the butter. Pour ontop of cake while cake is still hot. Serve with cool whip or ice cream.
*Notes: Next time I will try using brown sugar in place of the white sugar in the cake mix and eliminate the white all together.

Wednesday, February 09, 2011

"Big Mac" Meatloaf

The Menu:
Big Mac Meatloaf


The Original Recipe:
I found this on the internet and have made it only one other time. It was a bit to much for us the way the recipe states, so I changed it to make it my own, and it was great!.

"Big Mac" Meatloaf


Ingredients

2 lbs Ground beef
2 Eggs
2/3 cup Crackers or breadcrumbs
1 cup Thousand island dressing
1/4 cup Chopped pickles or sweet relish
1/2 cup Chopped onions
Salt and pepper
1 cup Shredded cheese

Preparation

Combine all ingredients except for cheese, Mix well. Take approx. 1/2 of meat mix and flatten it out on a sheet of wax paper, srinkle cheese on top. take one end of meat and roll to other end like a jelly roll. place in a cake pan of sorts.

Repeat with remaining 1/2 of meat. If you like a type of crust on meat loaf I crush a few crackers add salad dressing and a bit of cheese. spread it on top of the meatloaves. bake at 350 for about 45 min.



The Way I Made It My Own:
I felt that it only needed one egg, and less cheese, etc. So, this was my way!

4kowboys "Big Mac" Meatloaf


Ingredients

2 lbs Ground beef
1 Eggs
2/3 cup Crackers or breadcrumbs
1/4 cup Thousand Island dressing
1/4 cup sweet relish
1 tsp. dried onion flakes
Salt and pepper to taste
1/2 cup Shredded cheese

Preparation

Combine all ingredients except for cheese, Mix well. Place in a 9x9 square baking dish. Bake 350 for 1 hour, during last 10 minutes add cheese to top of meatloaf. Finish baking until cheese is melted.

Thursday, February 03, 2011

Sun-Dried Tomato Muffins

The Menu:
Sun-Dried Tomato Muffins

The Original Recipe:
I found this in a Light Cooking cookbook. This is an old cookbook. I remember cooking out of it when I was a teenager (*cough, cough). When I went to visit my mom over the summer last year my stepdad gave it to me. I haven't opened it since, until last night. I found some great recipes in there, so look forward to more!

Sun-Dried Tomato Muffins

1 cup all-purpose flour
1/2 cup whole wheat flour
2 tsp. baking powder
2 tsp. sugar
1/2 tsp. black pepper
1/4 tsp. salt
1 cup low-fat milk
1/4 cup vegetable oil (I subbed canola)
1 egg
4 to 6 tbls. chopped green olives (I used green jalapenos!)
2 tbls. chopped oil-packed sun-dried tomatoes, drained *

Preheat oven to 425 degrees. Grease or paper-line 12 muffin cups. Combine dry ingredients in a medium bowl. Whisk together milk, oil and egg. Add to dry ingredients, mixing just until moistened. Gently stir in olives and tomatoes. Spoon batter into prepared muffin cups. Bake 15 minutes or until lightly browned.

* if using sun-dried tomatoes not poacked in oil, hydrate according to package directions before chopping.
I used my own Oven Roasted Tomatoes.

Rosemary Chicken Pockets

The Menu:
Rosemary Chicken Pockets


The Original Recipe:
I found this on The Recipe Review blog. We loved them. I used 2 cans of chicken (it was a fast supper night!), and it worked out perfectly. I will make these again, for sure.

Rosemary Chicken Pockets


slightly adapted from Tasty Kitchen


1 package cream cheese (8 oz.)

2 large chicken breast, seasoned and baked, diced up (I used McCormick Montreal Chicken seasoning)

2 Tablespoons dried rosemary

1 teaspoon black pepper

1 package croissant dough (8 oz. can)


Preheat oven to 350 degrees. Soften the cream cheese for easier mixing. Add the diced chicken, rosemary, and black pepper and mix well. Unroll the croissant dough triangles. Place a dollop of filling onto each triangle. Fold over edges and pinch shut to enclose completely. Place on baking sheet. Repeat with the remaining filling and croissant triangles. Bake as directed on croissant package.



The Way I Made It My Own:
I changed a few things.. I could see changing it more for different variations.

Rosemary Chicken Pockets


1 package fat free cream cheese (8 oz.)

2 cans chicken
2 Tablespoons dried rosemary

1 teaspoon black pepper

1/2 tsp. salt free McCormick chicken seasoning mix

2 packages fat free croissant dough (8 oz. can)


Preheat oven to 350 degrees. Soften the cream cheese for easier mixing. Add the diced chicken, rosemary, and black pepper, seasoning mix and mix well. Unroll the croissant dough triangles. Place a dollop of filling onto each triangle. Fold over edges and pinch shut to enclose completely. Place on baking sheet. Repeat with the remaining filling and croissant triangles. Bake as directed on croissant package

Egg Salad (for Sandwiches)

The Menu:
Egg Salad

The Original Recipe:
I don't think I got this recipe from anywhere in particular. I came up with my own list of ingredients that I like in my egg salad.

Egg Salad (for Sandwiches)

1 doz. hardboiled eggs, peeled and chopped
1/3 cup pickle relish
1/2 tsp. dried onion flakes
1/4-1/2 cup miracle whip (of course you can sub. real mayo, but I like this particular brand in my egg salad)
salt and pepper to taste

Combine all ingredients, chill. Serve on toast.
Kick it up a notch by serving it open face on toast with a slice of tomato on top (seasoned with salt and pepper), and a bit of swiss (or feta) cheese. Melt in the broiler until cheese turns a light brown. Yum!

Wednesday, February 02, 2011

Super Bowl Munchies!

What kind of Steelers fan would I be if I didn't re-post to spotlight some of our favorite munchies to eat at times like this...

***Steelers fans***

"With the Steelers in their 77th year,

Ben is #7 in his 7th season,

They beat the ravens for the 7th time by 7 points,

I say it’s our year for Superbowl win #7".

Sweet






Dips












Other Snacks & Appetizers


 
 




 (these would be great with pizza filling)