Tuesday, October 25, 2011

Pizza Tot Casserole

The Menu:
Pizza Tot Casserole

The Original Recipe:
Why didn't I ever think of this!?! This was super good. My one son said "Now this is a supper I like." So funny! I know I saw this on a blog somewhere, but I cannot find where. I just did a basic pizza as far as what toppings the kids like, but you can add more. This will be in our rotation from now on. Yum!

Pizza Tot Casserole

1lb. ground beef
1 jar pizza sauce
10-15 slices pepperoni, chopped
1 cup mozzarella cheese
1 bag frozen tator tots
*additional toppings optional

Preheat oven 425 degrees. Crumble and brown the ground meat until done, add sauce, pepperoni and heat through. Pour into 13x9 casserole dish. Cover with Mozzarella cheese *(add any other additional toppings you would like such as mushrooms, green peppers, tomatoes, onions, ham, whatever you like on your pizza!). Top with tator tots covering top. Bake in oven uncovered for 30 minutes or until tots are crispy brown.

Thursday, October 20, 2011

Pumpkin Crisp

The Menu:
Pumpkin Crisp
Finished Product! Yum!

Before Baking-Look at all that butter!

After Baking-Nice and golden brown

I let it cool a bit before I flipped it out. It held together Nicely

The Original Recipe:
It's that time of year again to start using pumpkin. This recipe comes from a long time school friend. She posted it as a note on facebook, and I just knew I had to make it in order to share at our church's weekly book group meeting. This is a sweet and highly fattening dessert, but it is so worth it especially when you get to share it with others. It's like a pumpkin pie with the most amazing crust ever topped with the most fantastic topping ever for pumpkin!!!



PUMPKIN CRISP


32 ounces of canned pumpkin

1 can evaporated milk (12 oz. can)

1 cup sugar

½ teaspoon cinnamon

3 eggs

1 box yellow cake mix (I used Betty Crocker)

1 and a half cups of chopped pecans

2 sticks of butter melted

TOPPING:

1 oz cream cheese

1 carton whipped topping (cool whip found in freezer aisle)

½ cup confectioners sugar

Mix together the pumpkin, milk, sugar, cinnamon, and eggs. Pour mixture into a 9 x 13 pan (I used a glass pan) lined with wax paper (this keeps the dessert from sticking to the pan).

Crumble the dry yellow cake mix over the pumpkin mixture. Sprinkle with chopped pecans, then pour melted butter over the top.

Bake at 350 degrees for 50-60 minutes. Turn upside down onto a platter and remove the wax paper. Allow to completely cool. When completely cooled, cover with topping mixture and refrigerate.

*I subbed 1 tsp. pumpkin pie spice for the 1/2 tsp. cinnamon. I used a 29oz. can pumpkin instead of 32oz. because I couldn't find that size. It worked out fine. Make sure you let it cool completely before putting the icing on.

 
 
 
Some other Pumpkin Recipes:
 
Pumpkin Chocolate Chip Cookies
 
Pumpkin Oatmeal Baked Pudding
 
Pumpkin Gooey Butter Cake (by Paula Deen)

Pumpkin Dip (to use with Apples or Graham Crackers)

Pumpkin Cheesecake

Pumpkin Bars (one of my all-time favorites!)

Tuesday, October 11, 2011

Chicken Alfredo Biscuit Casserole

The Menu:
Chicken Alfredo Biscuit Casserole



The Original Recipe:
My family has been requesting dishes using these ingredients. I didn't have everything to complete those dishes they requested, but I did search for a recipe using what I did have and came up with this recipe from pillsbury.com. This was delicious!! Comparable to White Chicken Bubble Up Pizza, but I love the addition of broccoli and not all that extra cheese. This was just good. You won't be disappointed. I pretty much made this the way the recipe calls for (can you believe it!?!). I only subbed a few things for things I had on hand, so my notes follow.


Chicken Alfredo Biscuit Casserole via pillsbury.com

INGREDIENTS:

1 tablespoon butter
2 cups sliced fresh mushrooms
1/2 cup chopped onion
1 jar (16 oz) Alfredo pasta sauce
1/4 cup milk
2 cups chopped cooked chicken
2 cups Green Giant® SELECT® frozen broccoli florets, thawed
1/4 teaspoon dried basil leaves
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese

DIRECTIONS:

Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.

In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook mushrooms and onion in butter, stirring occasionally, about 5 minutes or until tender. Stir in Alfredo sauce, milk, chicken, broccoli and basil. Cook until mixture is thoroughly heated and bubbly, stirring constantly. Spoon into baking dish.

Separate dough into 10 biscuits. Cut each biscuit in half crosswise. Arrange around edge of baking dish, overlapping slightly. Drizzle biscuits with melted butter; sprinkle with Parmesan cheese.

Bake 15 to 20 minutes or until biscuits are golden brown.

*kowboys notes: I used fresh steamed broccoli instead of frozen. I used fat free evaporated milk. I used a 13x9 pan and used 2 cans of biscuits. I cut the biscuits into fours and spread them all over the top of the casserole and baked it that way. I also subbed canned chicken instead of chicken breasts cooked.

Monday, October 10, 2011

Asian Glazed Drumsticks

The Menu:
Asian Glazed Drumsticks


The Original Recipe:
I had some drumsticks/thigh pieces that I wanted to use with a different recipe. I have used them in Butter Baked Chicken which is one of my kids favorites. I just wanted something different. This was good. My kids were weird about the bone in chicken this time for some reason though. They were very juicy and not dried out at all. We loved the sauce though. It tastes good on rice. I get to impatient for sauces to reduce though. I wonder if the flavor would of been stronger if I would have actually taken the time to wait for the sauce to reduce. I ended up adding some cornstarch to it. Still good though! Enough to share!


Asian Glazed Drumsticks


via skinnytaste.com via JDTMamma


8 medium chicken drumsticks, skin removed

Pam spray oil

1 cup water

1 tbsp Sriracha hot sauce (more or less to taste)

1/2 cup balsamic vinegar

1/2 cup soy sauce

4 tsp agave nectar (or sugar)

3 cloves garlic

1 tsp ginger, grated

2 tbsp chives or scallions, chopped

1 tsp sesame seeds



In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8 minutes until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

Monday, October 03, 2011

Weekly Supper Planning

I know that I have been slacking on my posting latley. The fact is -- I have been making meals that I have all ready posted! I have really slowed down on copying new recipes to try. I know, bummer, right!?! Another fact is that we are very busy since school started. I have two boys in soccer, one boy in marching band, and one boy who takes piano lessons. Can we say busy? Busy! See it wasn't hard to say, and it's not hard to admit that we are truly busy. Five nights a week. So, a nice menu will have to suffice in lieu of a new recipe review. (Ok, total honesty here. I have made 2 new recipes since I last posted. One of them I don't have a picture to share. It's for Pumpkin Spiced Latte made in the crockpot! Yes, the crockpot. So yummy. The second one is off season, but I made a faux Key Lime Pie. It was good. It didn't get gobbled up by my family, but it was taken to a pot luck where they downed it in no time flat. I will share some day. Soon. I promise.)
The Menu:

Monday- Asian Glazed Drumsticks, (yes! It is a new recipe, but I do think with 41 degree weather and rain, soccer practice may be cancelled tonight.) snow peas and rice.

Tuesday- Unstuffed Zuchinni Sausage Skillet. I have had this zucchini sitting around awhile. I need to do something with it! Since I recall my kids loving this, I will make it again.

Wednesday- Baked Penne Pasta I am not a big red sauce and pasta fan (*gasp! I know!) However, this dish is just good. It's one of my new "go-to" recipes that is a favorite of everyone in the family

Thursday- Salmon Pattie Sandwiches , Cheesy Broccoli and Rice (nice and simple!)

Friday- Hard and Soft shell Tacos (refried beans, taco rice and loose ground taco meat with toppings) It's Friday night, who wants to cook? I also need to pack something for my teenager since his game is an away game tonight. Comforting tacos...

Saturday- Pennsylvania Dutch Ham and Noodle Casserole (quick and easy)


** Upcoming Dishes that I want to make, but in no particular order
 (I have been rummaging through the cupboards and found a few things that I should use up):

*Shake and Bake Chicken (I found that I have a packet of this just sitting around. Interesting, since I am not sure when I bought it.) I will dip the chicken in BBQ sauce and then the shake and bake and then bake it. I will probably bake some french fries to go along with them. A veggie, too. Broccoli sounds good.

*Hamburger Stroganoff probably with some type of veggie. Right now green beans sound good.

* I have some tilapia to use up. For some reason one of the top recipes on my blog is Long John Silver Fish Batter. So, sure, we can make that soon, too. I will probably make Mac and Cheese and some (fresh frozen) corn to go with it.



***Recipes that I have been making as of late that required no blogging since I have all ready blogged about them. Yet worthy of mentioning so that I can show we do love the foods I cook, and I do make them more than once!

Crockpot Beef Barley Soup


Chicken Bruscetta Bake


Crockpot Cheesy Potato Soup


Kowboy's Chili


Zesty Crockpot Meatloaf with Roasted Cauliflower


Kowboy's Home Made Sloppy Joes