October 4, 2015

Parmesan Fondue

1- 8 oz. package of cream cheese
1 cup milk
3/4 cup shredded parmesan cheese
1/2 tsp. garlic salt

Cut cream cheese into chunks.  Put in a saucepan on the stove on medium heat.  Add milk, parmesan cheese, and garlic salt.  Stir until the cream cheese and parmesan cheese melt.

Transfer to a crockpot to keep warm.  Serve with bread cubes, sausage pieces, veggies etc.

Rate It!
Jen: 10
Kile: 8.5
Kiley; 9
Madee: 8
Destrie: 8.5

June 11, 2015

Crock Pot Beef Stroganoff

Ok friends, this blog has been neglected for far too long!  I quit my kindergarten job, so now I am going to have some time for cooking and blogging again!!!  I am so excited.  Following is a recipe that I found on Pinterest, that I adapted slightly.  It's pretty delicious.

2 cans cream of mushroom soup (10 and 3/4 oz. each)
2 Tablespoons Worcestershire
1/2 cup of water
1/4 teaspoon Garlic Salt
a dash of Paprika
1/4 cup minced onion flakes
2 pounds cubed stew meat

8 oz. Cream Cheese- cubed  (Set out to soften 1 hour before adding to crock pot.)
8 oz. fresh mushrooms 

12 oz. bag of Egg Noodles 

In bottom of the crock pot, combine soup, Worcestershire sauce, water, garlic salt, paprika, onion flakes- stir to combine.
Add stew meat.  Stir ingredients to coat meat with sauce.
Cover and Cook on Low for 8 to 9 hours.

*1 hour before serving, add cream cheese cubes, and mushrooms to sauce.

When ready to serve, cook Egg Noodles according to package directions.
Serve sauce over noodles.

Recipe Slightly adapted from: The Elegant Artist

February 3, 2015

Februaury Meal Plan

So, last month went pretty good.  Having all the meals planned out was a time saver.  I had 3 or 4 meals that I didn't get to, so we will finish those up this month and only plan for 12 meals this time.  Here we go!

Pizza Soup/French Bread
Zuppa Toscana Soup/Bread Sticks

White Castle Sliders/Chips/Veggies
Popover Upside Down Pizza

Chicken Nachos
Lemon Cream Chicken/Tossed Salad/Rolls
KFC Chicken Bowls

Peanut Ginger Pasta
Bacon Tortellini Bake

Hoagie Sandwiches/Veggie Chopped Salad
Slow Cooker BBQ Ham Sandwiches

Frito Chili Cheese Wrap

January 2, 2015

January Meal Plan

I need to get going with this blog again!!!  I am going to try and do monthly meal plans this year!  We will see how that goes!  Happy New Year!

Sloppy Joes/Chips/Veggies
Taco Casserole
Korean Beef Bowl
Crock Pot Lasagna/Tossed Salad/Bread Sticks
Steak Sandwich
Grilled Cheeseburger Wrap
3 Packet Roast/Mashed Potatoes&Gravy/Corn

Tiny Spicy Chicken/Ham Fried Rice
Crock Pot Chicken and Rice Soup/Bread
Chicken Cordon Bleu Pasta
White Chicken Chili
Malibu Chicken/Baked Potato
Chicken Cashew Wraps/Fruit
Cashew Chicken/Rice

Turkey Steak in the Crock Pot /Mashed Potatoes

Ramen Noodle Salad/Bread Sticks

Braided Sandwich Loaf/Chips/Fruit

Cheddar Bacon Muffins/Scrambled Eggs

Grilled Cheese Loaf/Tossed Salad

Breakfast Skillets

August 22, 2014

Starbucks Lemon Loaf

This is a Top Secret recipe version of Starbucks Lemon loaf.  I have never had one, so not sure how this compares...it was good though.

1 1/2 cups FLOUR
1/2 teaspoon BAKING SODA
1/2 teaspoon BAKING POWDER
1/2 teaspoon SALT
1 cup SUGAR
2 tablespoons BUTTER; Softened.
1 teaspoon VANILLA
1 teaspoon LEMON EXTRACT
1/2 cup OIL

Lemon Icing Ingredients:
2 tablespoons WHOLE MILK (I used Skim)
1/2 teaspoon LEMON EXTRACT

Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

Rate It!
Jen: 7
Kile: 8
Madee: 8
Destrie: 6

July 30, 2014

Creamy Spinach Tomato Tortellini

 Creamy Spinach Tomato Tortellini | Cooking Classy

  • 1 (20 oz) pkg three cheese tortellini 
  • 2 Tbsp butter
  • 2 cloves garlic, minced
  • 3 Tbsp all-purpose flour
  • 1 tsp onion powder
  • 1 1/4 cups milk 
  • 1/2 cup heavy cream
  • 1 (14.5 oz) can petite diced tomatoes (undrained)
  • 1 1/2 cups (packed) chopped fresh spinach
  • 1 1/2 Tbsp  basil
  • Salt and freshly ground black pepper
  • 6 Tbsp finely shredded parmesan, plus more for serving
  • Cook tortellini according to directions listed on package.
  • Meanwhile, in a large and deep skillet or saucepan, melt butter over medium heat. Add garlic and saute 30 seconds, then add flour and onion powder and cook, stirring constantly, 1 minute. While whisking, slowly pour in milk and cream, then whisk until smooth. Cook, stirring constantly, until mixture begins to simmer, then add tomatoes, spinach, basil. Season with salt and pepper to taste. Cook several minutes longer until sauce has thickened and spinach has wilted. Add parmesan cheese and stir until melted. Remove from heat.
  • Toss prepared and drained tortellini into sauce mixture (note that as the pasta rests, the sauce will seem thicker and it will sort of soak into the noodles. So, if you won't be serving it for 10 minutes or so you can stir in some pasta water, milk or cream to thin it out if desired). Serve warm sprinkled with additional parmesan cheese if desired and optional red pepper flakes. 
*Recipe slightly adapted and Photo from: Cooking Classy

Rate It!
Jen: 8
Kile: 6.5
Kiley: 8
Madee: 8
Destrie: 9

July 8, 2014

Stovetop Chicken and Rice

1 can Cream of Chicken Soup
2 cups chicken broth
1 1/2 cups minute rice (uncooked)

1/4 cup Hormel real bacon bits
1 cup shredded cheddar cheese
2 cups chopped, cooked chicken
1  package Ranch dressing mix

In a large pot combine soup, chicken broth and rice and bring to a boil.
 Stir in remaining ingredients.  Cover and simmer for 15 minutes.

Rate It!
Jen: 8.5
Kile: 8
Destrie: 7

Recipe slightly adapted and Photo from: Plain Chicken