December 31, 2010

Our Favorites of 2010

I thought it would be fun to look back over the recipes I had posted this last year and find our favorites.  I got the family involved with this project also.   I started off by telling them to pick their
"Top 5" favorite recipes from this year and quickly realized that we "LOVED"  many more than 5 recipes.  So here is a list of our favorites.

Jen's Favorites 2010- (in no particular order)
15 minute Cream Biscuits
Asian Lettuce Wraps
Applebee's Oriental Chicken Salad
Creamy Chicken Crock Pot Tacos
Lemon Cream Chicken
Baked Chicken Taquitos
Dr. Pepper Pulled Pork
Crock Pot Taco Soup
Ranch Fries
Garden Vegetable Zucchini Soup
Fried Cheesecake
Fresh Peach Dessert
Bajio Chicken Salad
Strawberry Cashew Salad
Ranch Dressing
Zuppa Toscana
White Chicken Chili

Kile's Favorites 2010-(in no particular order)
Asian Lettuce Wraps
Taco Lasagna
Creamy Chicken Crock Pot Tacos
Pineapple Apricot Skewers
Garlic Cheddar Chicken
Lemon Cream Chicken
Baked Chicken Taquitos
Chicken Flautas
White Chicken Chili
Crock Pot Taco Soup
Fresh Peach Dessert
Frito Chili Cheese Wraps
Dr. Pepper Pulled Pork
Ranch Fries
Ranch Dressing
Mom's Chicken Noodle Soup

Kiley's Favorites 2010- (in no particular order)
Sausage Cups
Asian Lettuce Wraps
Beef Stroganoff
15 minute Cream Biscuits
Chicken Cashew Wraps
Garlic Cheddar Chicken
Baked Chicken Taquitos
White Chicken Chili
Soft Chocolate Chip Cookies
Fresh Peach Dessert
Destries Lemon Pie
Fried Cheesecake
Lemon Cheesecake Fruit Dip
Brown Sugar Muffins
Red and White Pasta
Ranch Fries
Market Street Grill Potatoes
Poppy Seed Pasta Salad
Strawberry Cashew Salad
Zuppa Toscana


Madee's Favorites 2010- (in no particular order)
Chicken Bacon Stuffed Pizza Rolls
Asian Lettuce Wraps
Berry Cheesecake Paraits
Baked Chicken Taquitos
Berry Cream Cups
Applebee's Oriental Chicken Salad
KFC Chicken Bowls
Lemon Cheesecake Fruit Dip
Brown Sugar Muffins
Monster Munch Popcorn
Pizza Soup

December 30, 2010

15 Minute Cream Bicuits


I have to say, these are probably my new favorite thing.  Try them, and when you do, let me know if you LOVE them as much  as we do.

Recipe from Real Mom Kitchen
  • 2 cups all purpose flour
  • 2 1/2 teaspoons sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups heavy cream
 Preheat oven to 425°F degrees.  Spray a baking sheet withe cooking spray.
 In a medium bowl, mix together dry ingredients and stir  to combine.
Add Cream, Stir to combine.
Put dough on a lightly floured surface.
Knead briefly (30 seconds) until dough comes together.
Shape dough into a long rectangle and cut in half length-wise and then cut into pieces horizontally.  Arrange on baking sheet.
 Bake  in oven on middle rack for 15 minutes- until golden brown.


Rate It!
Jen: 9.5
Kile: 9
Kiley: 9
Madee: 7.5
Destrie: good

December 28, 2010

Breakfast Casserole



Recipe from Jamie Cooks It Up

24 oz frozen shredded potatoes (I used cubed hash browns.)
salt and pepper
12 eggs
2 C half and half
1 t season salt
1 1/2 C cheddar cheese, grated
1 1/2 C pepper jack cheese, grated
2 C chopped ham (I used Hormel real bacon bits.)

Gravy:
1 can cream of mushroom soup
1/3 C sour cream
4-6 T milk
salt and pepper


1. Spray a 9x13 pan with cooking spray. Pour the frozen potatoes into the pan. Shake a little salt and pepper over the top.
2. In a large bowl whisk the eggs up. Add the half and half, season salt, cheese and bacon. Stir to mix it all together.
3. Pour it over the top of the potatoes.
4. Bake at 350 for 50 minutes. Remove from the oven and let it sit for about 10 minutes before serving. This will help the pieces hold shape.
5. Mix all gravy ingredients in a medium sized sauce pan. Heat over medium heat until smooth and warmed through. Pour over the top of the casserole. 
Rate It!
Jen: 7.5
Kile: 7
Kiley: 7
Madee: 7
Destrie: not good

December 27, 2010

Creamy Scrambled Eggs

  •  Recipe from Real Mom Kitchen
  • 8 eggs
  • 1/3 cup heavy whipping cream
  • 2/3 cup cubed fully cooked ham-(I used Hormel Real Bacon Bits)
  • 1 green onion, chopped
  • Dash salt
  • Dash pepper
  • 4 teaspoons butter
  • 4 ounces cream cheese, cubed
  1. In a large bowl, whisk eggs and cream; stir in the ham, onion, salt and pepper.
  2. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set.
  3. Stir in cream cheese. Cook and stir until completely set.
Rate It!
Jen: 8
Kile: Didn't have any
Kiley: 7
Madee: Didn't like them
Destrie: Good

Menu Planning Monday

Hope all of you had a very Merry Christmas!
Our Traditional Christmas Eve Dinner


  There has been a lot of food and a lot of parties, so I am ready to keep things simple this week.  I have 2 breakfast recipes to share that we had over the weekend, be looking for those later today.  Our menu for the week is as follows:

Monday: Shredded Roast Beef Sandwiches/ Market Street Potatoes

Tuesday: Soup and Biscuits

Wednesday: Beef Tacquitos

Thursday: Faye's Sloppy Joes/Homemade French Fries

December 25, 2010

Tortilla de Patata

Recipe from my brother, Kevin.

Ingredients:
 2 Tbsp.Olive Oil
1 large potato-scrubbed, peeled and cubed
5 eggs
2-3 Tbsp. milk
1/2 tsp. onion powder
1/2 tsp garlic powder
salt and pepper to taste

Put olive oil in a frying pan (regular size)  Coat the pan.
Add diced potatoes to the pan and cook until tender.  Stir often as they cook.
Add salt, pepper, onion powder, and garlic powder.
In a bowl, whisk the eggs and milk together.
Pour eggs into potato pan.
Reduce heat to low and cook until eggs begin to brown on the around the edges.
 Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. 
Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set.
Rate It!
Jen: 8
Kile: not home
Kiley: not home
Madee: 7
Destrie :good

December 20, 2010

Candied Almonds


Recipe from My Kitchen Cafe
Ingredients:
1 egg white
1 teaspoon cold water
½ teaspoon pure vanilla extract
2 cups unsalted almonds
½ cup packed light brown sugar
¼ teaspoon salt
½ teaspoon cinnamon


Preheat oven to 250 degrees. Line a large rimmed baking sheet with foil and lightly spray with cooking spray.
In a large bowl, beat the egg white until stiff peaks form. Add the water and vanilla and beat again until stiff. Add the almonds to the mixture and stir gently to coat the almonds with the egg white mixture. In a small bowl, mix the brown sugar, salt and cinnamon. Add this mixture to the almonds and stir gently to mix well. Pour the almonds out onto the prepared baking sheet and carefully spread them out into a somewhat even layer. Place the baking sheet in the oven and bake for about an hour, stirring/flipping every 15 minutes, until the almonds look and feel dry.  Check to see if the almonds are done,  the coating on the almond should feel hard and crunchy. Cool completely before serving or packaging.
Rate It!
Jen: 8
Kile: 8
Kiley: doesn't like nuts
Madee: 7
Destrie: Good

Menu Planning Monday

I have a feeling things are going to be extra chaotic this week as Christmas is fast approaching!  Therefore, no menu planning this week.  However, tonight I will be making Tortialla de Patata.  This is a recipe that my brother, Kevin learned to make while on his mission in Spain.  He taught me how to make it yesterday and I am going to give it a try.

On Christmas Eve, we will be having our family Christmas Eve party-just me, Kile and the kids.  Every year we have the same thing for dinner.  This year I  was thinking about changing it up and making something different.  The kids insisted I leave the menu as it always has been.  Yay! That made me happy- our Christmas traditions are important to them.  Having said that, here is a look at our menu for Christmas Eve.

Turkey Steak withe honey mustard dipping sauce, Loaded Baked Potatoes, Corn, Tossed Salad with Ranch, Rolls and Cheesecake with topping for dessert.  Yum and oh so fattening...better RUN lots this week!
Merry Christmas!

December 16, 2010

Asian Chicken Wraps


Recipe from My Kitchen Cafe

Chicken:
2 tablespoons low-sodium soy sauce
1 ½ tablespoons rice vinegar
2 teaspoons cornstarch
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cut into thin, 1/2-inch, strips
1 tablespoon olive oil
Vegetables:
1 tablespoon olive oil
8 ounces cups sliced white button mushrooms
3 green onions, white and green parts, chopped
2 garlic cloves, finely minced
4 cups sliced cabbage or coleslaw mix
2 tablespoons low-sodium soy sauce
2 tablespoons hoisin sauce
4-6 soft wrap breads or flour tortillas, slightly warmed
For the chicken, mix the soy sauce, rice vinegar and cornstarch in a small bowl. Add the chicken strips and mix to thoroughly coat the chicken. Heat the oil in a large skillet over medium heat. Add the chicken and cook, stirring often until it is cooked through, about 4-5 minutes. Transfer to a plate and set aside.
For the vegetables, heat the oil in the same skillet over medium heat. Add the mushrooms and cook, stirring often, until they begin to brown, about 3 minutes. Stir in the green onions and the garlic, and cook until the garlic is fragrant, about 30 seconds. Stir in the coleslaw mix or cabbage and soy sauce. Add the chicken. Cook, stirring often, until the coleslaw is slightly wilted but still has a bit of crunch, and the mixture is heated through, about 3 minutes. Stir in the hoisin sauce. Serve immediately, rolling up the mixture in soft wrap bread or flour tortillas.
Rate It!
Jen: 7.5
Kile: 7.5
Kiley: 8
Madee: 7.5
Destrie: good

December 14, 2010

Refried Bean Soup


Recipe adapted slightly from Recipe Shoe Box 
Ingredients:
1 can (16 oz.)  refried beans
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (15 oz.) black beans, rinsed and drained
1 can (14-1/2 oz.) chicken broth
1 can (14-1/2 oz.) Rotel tomatoes with Lime and Cilantro
1/2 cup water
1 can (4 oz.) chopped green chilies
1/4 cup salsa

Tortilla chips
Sour cream 
Shredded cheddar cheese 

In large sauce pan combine all ingredients (except tortilla chips, sour cream, and cheese). Bring to boil. Reduce heat; simmer or until heated through. Serve hot with tortilla chips, sour cream, and little sprinkle of cheese.
 Rate It!
Jen: 7
Kile: 7
Kiley: 5
Madee: 5
Destrie: he liked to dip his bread in it, but it was too spicy for him.

December 13, 2010

Menu Planning Monday

Monday: Sandwiches-boring I know.  It's been a crazy weekend- no time to cook tonight!

Tuesday: Ranchero Chicken Crostada

Wednesday: Refried Bean Soup

Thursday: Asian Chicken Wraps

Treat: Candied Almonds- I failed to do these last week...

December 10, 2010

Creamy Pasta with Lemon Pepper Chicken


Recipe adapted  from Michelle's Recipe Box

Ingredients:
2 to 3 cups rotisserie chicken
2 tbsp olive oil
3 garlic cloves ,minced
1 tbsp grated zest and 3 tbsp. juice from 1 lemon
1 pound of spaghetti
1 cup Ricotta Cheese
1 cup grated parmesan cheese
parsley
salt and pepper

Directions:
Heat  oil in  skillet over medium heat until simmering.
Add garlic and 3/4 tsp pepper-cook until fragrant, about 30 seconds.
Add lemon juice and simmer-about 1 minute. 
Add chicken and heat through.
In a pot, boil water then add 1 tbsp salt and pasta to boiling water and cook until al dente.
Combine ricotta, parmesan, lemon zest,and 1/4 tsp. salt in medium bowl.
Reserve 1 cup pasta cooking water.
Drain pasta and return to the pot.
Stir in ricotta mixture,chicken,parsley and 1 cup reserved pasta water.
Season with salt and pepper.

Rate It!
Destrie and I were the only ones that liked this.  It had a light lemon flavor- He and I  would have it again... not sure why the rest of us didn't like it...
Jen: 7
Destrie: good

December 9, 2010

Orange Cranberry Bread

 Ingredients
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/4 cup butter
1 egg, beaten
1 teaspoon grated orange peel
3/4 cup orange strawberry banana juice
1 1/2 cups dried cranberries
Directions
Combine flour, sugar, baking powder, salt and baking soda into a large bowl.  Cut in butter until mixture is crumbly.  Add egg, orange peel, and orange juice all at once; stir until mixture is evenly moist.  Fold in cranberries.  Spoon into a greased 9 x 5 x 3-inch loaf pan.  Bake at 350 degrees for 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean.  Remove from pan; cool on wire  rack.
*Recipe adapted slightly from Sisters Cafe.

Rate It!
Jen: 7
Kile: 7
Kiley: 7
Madee: did not like
Destrie: good

December 6, 2010

Menu Planning Monday

Monday: Creamy Chicken Crock Pot Tacos, Katie Salsa, Lime Cilantro Rice-(all of these recipes can be found on my blog from precious posts.)

Tuesday:  Pasta with Lemon Pepper Chicken

Wednesday: Teriyaki Spinach Salad with Salmon

Thursday: Two Bean Soup with Kale

Treat of the week: Candied Almonds

December 4, 2010

Peanut Butter and Honey Popcorn



Recipe from Real Mom Kitchen
  • 8 cups popped popcorn
  • 1/2 cup sugar
  • 1/2 cup honey
  • 1/2 cup peanut butter
  • 1/2 teaspoon vanilla
  1. Place popcorn in a large bowl. In a small saucepan, combine sugar and honey. Bring to a rolling boil.
  2. Remove from heat and stir in peanut butter until smooth. Add vanilla.
  3. Pour peanut butter syrup over popcorn and stir to coat.  Spread out on to a cookie sheet.
Rate It!
Jen: it was ok- I'm not a fan of peanut butter...I mostly made this for Madee!
Kile: Doesn't Like Peanut Butter...
Kiley: Eh..Honey and Peanut Butter Suck
Madee: 7.5
Destrie: Good

December 2, 2010

Poppy Seed Pasta Salad

 Ingredients:
16 oz. Package Bow Tie Pasta
2 cups cooked diced chicken (I used a rotisserie chicken)
1 1/2 cups broccoli cut in bite size pieces
1 cucumber peeled and diced in bite size pieces
1 1/2 cups purple grapes halved
1 jar Briannas Poppy Seed Dressing
Directions:
Cook Pasta according to package directions. Drain. Combine all ingredients.

Rate It!
Jen: 8
Kile: 7
Kiley: 8
Madee: 7
Destrie: Not Good

December 1, 2010

Chicken and Spinach Enchiladas

Recipe from Recipegirl.com
Sauce:
½ cup butter
½ cup all-purpose flour
3 cups chicken broth
8 ounces sour cream
4 ounces cream cheese
½ cup green taco sauce

Enchiladas:
12 (8-inch) flour tortillas
4 cups cooked, shredded chicken (about 2 large breasts)
10-ounce package frozen chopped spinach, thawed & squeezed dry ( I used fresh spinach.)
8 ounces sliced mushrooms
1 large shallot, finely chopped (about ¾ cup)
1 pound (16 ounces) grated Monterey Jack Cheese ( I used cheddar cheese.)

1. Preheat oven to 425 degrees F. Spray two 9×13 pan with nonstick spray.

2. Prepare sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook, stirring 1 minute. Gradually add broth and cook, stirring until thick (5 minutes). Whisk in cream cheese until melted. Stir in sour cream and taco sauce. Let cool.

3. Assemble enchiladas: Lay out tortilla on work surface. Spread 2 Tablespoons Jack cheese down the middle, then ¼ cup chicken, a sprinkle of chopped shallots, a Tablespoon of spinach and a few mushroom slices. Spoon 2 Tablespoons of the sauce on top of the mixture. Roll and place seam-down, 6 enchiladas in each dish. Spoon remaining sauce over rolled enchiladas, then sprinkle with remaining Jack cheese.

4. Bake 25 to 30 minutes, or until lightly browned and bubbly.

Rate It!
Jen: 8.5
Kile: 8.5
Kiley: 8
Madee: 8
Destrie: Good

November 30, 2010

Asian Lettuce Wraps




These are delicious!!! I can't say enough good things about this recipe.
Recipe from Jamie Cooks it Up-recipe from her husband
Ingredients:
3 Chicken breasts
1 red or green bell pepper, chopped
1 1/2 T garlic
3/4 C carrots, chopped
1 C celery, chopped
1 large onion, chopped
1 C whole almonds
1 head Romain lettuce hearts

Sauce:
1 T peanut butter
2 t hoisin sauce
2 t oyster sauce
2 T soy sauce
1/4 C sugar
1/2 C brown sugar
1 t rice wine vinegar
1 t sesame oil
pinch red pepper flakes

1. Cut up your chicken breasts into small pieces and cook in a hot skillet with about 1 T olive oil. Add a bit of salt and pepper into the pan as well. Cook until the chicken pieces are a nice golden color.
2. While your chicken is cooking, chop up all your veggies so they are about the same size.
3. When the chicken is done remove it from the pan and place it on a plate. Add another T of olive oil to the pan and throw in your veggies. Cook for about 15 minutes on medium high heat, or until the veggies are crisp tender. Don't over cook them.
4. Add all of the sauce ingredients into a small bowl and whisk it 
5. Add the chicken, sauce, and almonds into the skillet with the veggies. Stir everything around until it becomes incorporated. Cook it until everything is heated through. 2 or 3 minutes.
6. Serve inside a  lettuce leaf.

Rate It!
Jen: 9.5
Kile: 9.5
Kiley: 8.5
Madee: 9.5
Destrie: good!

Healthy Egg Drop Soup


Recipe and Photo from Jamie Cooks it Up- this recipe comes from her husband.

Ingredients:
12 C water
11 bullion cubes
1/2 C chopped carrots
1/2 C frozen peas
2 T soy sauce
1/2 T rice vinegar
pinch red pepper flakes
1/2 t sesame oil
2-4 T olive oil
4 beaten eggs
1/2 bunch green onions, chopped.

1. Place all ingredients but the eggs, green onions, and the peas in a large pot.
2. Bring to a hard rolling boil. Let it just a keep on boiling until your carrots are tender.
3. Add your peas let it boil until they are heated through. This shouldn't take long, only 2 minutes or so.
4. Add your eggs while the soup is still at the hard rolling boil. They should cook up pretty fast for you.
4. Remove from the heat when the eggs are cooked and add your green onions. Enjoy!

Rate It!
Jen: 7.5
Kile: 7.5
Kiley: 6.5
Madee: 7
Destrie:  not good

November 29, 2010

Menu Planning Monday

 Hope your Thanksgiving was great.  My favorite food of our Thanksgiving was Ham that was slow cooked in the crock pot.  A post about that will be coming soon.  It is soooo delightful, that I plan on making it again very soon this holiday season.  Anyway, here is a look at our upcoming week.

Monday: Thanksgiving Leftovers
Tuesday: Egg Drop Soup/Rice/Lettuce Wraps
Wednesday: Chicken and Spinach Enchiladas
Thursday: Sandwiches and Poppy Seed Pasta Salad

Treat: Peanut Butter and Honey Popcorn

November 28, 2010

Make Ahead Green Bean Casserole

I can't remember which blog I got this from, it's one of those listed on my side bar.

Topping:
2 slices hearty sandwich bread, white or wheat, torn into pieces
2 tablespoons unsalted butter , melted
1/4 teaspoon salt
2 cups canned fried onions

Casserole:
3 tablespoons unsalted butter
10 ounces white mushrooms , sliced thin
1 teaspoon salt
1/2 teaspoon pepper
6 garlic cloves , minced
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
1 3/4 cups low-sodium chicken broth
1 1/2 cups heavy cream
2 pounds fresh green beans, trimmed and cut into 1-inch pieces
1/4 cup cornstarch

For the topping: Pulse bread, butter, and salt in food processor until coarsely ground. Combine bread mixture and canned fried onions in a bowl, transfer to a zipper-lock freezer bag, and freeze.

For the casserole: Melt the butter in a large 12-inch skillet over medium heat. Add the mushrooms, salt, and pepper and cook until the mushrooms release their liquid, about 5 minutes. Increase the heat to medium-high and cook until all the liquid has evaporated, about 5 minutes. Add the garlic and thyme and cook until fragrant, about 30 seconds. Stir in the flour and cook until golden, stirring, about 1 minute. Slowly whisk in broth and cream and bring the mixture to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce has thickened, about 10 minutes.

In a large bowl, toss the green beans with the cornstarch until the beans are evenly coated. Transfer the beans to a 9X13-inch baking dish. Pour the warm mushroom mixture evenly over the beans. Let the casserole cool completely on the counter. Once cooled, cover with a layer of plastic wrap and then a layer of foil. Freeze for up to 2 months.
When ready to bake, adjust oven rack to the middle position and heat the oven to 400 degrees. Remove the layer of plastic wrap from the baking dish and replace the foil. Bake, covered, until the sauce is bubbling and the beans are tender, about 80 minutes, stirring the beans thoroughly after 50 minutes. Remove the foil and spread the frozen topping mixture over the beans. Bake until golden brown, about 8-10 minutes. Serve.

I did not not freeze this, I just followed the directions and then baked it for about an hour- just watch it.
We had this for Thanksgiving dinner and I forgot to get ratings from people.  It was good and I have never been a fan of green bean casserole.  My brother, Kevin really liked it.

November 22, 2010

Chicken Tortilla Soup

 
Recipe and Photo from Skinny Kitchen
Ingredients
1 tablespoon plus 1 teaspoon extra virgin olive oil
2 ½ cups chopped onion
2 tablespoons chopped garlic
2 (6-inch) corn tortillas, chopped (I used flour tortillas-we don't like corn tortillas.)
2 tablespoons tomato paste
2 tsp. paprika
1tsp. chili powder
1 tsp cumin
1/8 tsp. red pepper flakes
6 cups reduced-sodium chicken broth
1 (15 oz) can diced tomatoes
1 (14 oz) can yellow hominy, drained and rinsed
1 (14 oz) can black beans, drained and rinsed
2 cups cooked chopped chicken
Juice of one lime

Topping

1 ¼ cups reduced-fat tortilla chips, crushed

Instructions

1. In a large nonstick pot, add the olive oil, onions and garlic.  Sauté for 1 minute.
2. Add the chopped tortillas, tomato paste, and seasonings and sauté for 2 minutes.
3. Stir in the chicken broth and tomatoes.  Bring up to a boil, turn down heat and simmer for 15 minutes.
4. Add the hominy, beans, chicken and fresh squeezed lime juice.  Mix well.  Cook 10 minutes more.
Makes 10 cups or 5 main-course servings


SKINNY FACTS: for one cup 180 calories, 4g fat, 12g protein, 26g carbs, 6g fiber, 584mg sodium, 5g sugar

Rate It!
Jen: 7
Kile: 7
Kiley: 6
Madee: 6.5
Destrie: not good

Menu Planning Monday

In preparation for the "big day" on Thursday- we are going to eat low calorie meals all week.  Happy Thanksgiving week to everyone.  Hope yours will be great!

Monday: Chicken Tortilla Soup
Tuesday: Egg White Spinach Scramble
Wednesday: Tuna Wrap
Thursday: Thanksgiving Dinner which includes:

Turkey, Ham, Mashed Potatoes with gravy-turkey and brown, Tossed Salad with Ranch Dressing, Corn,  Green Bean Casserole, Rolls, Stuffing, Cottage Cheese Jello Salad, Relish Tray, Ritz Crackers with Cheese in a Can, Pumpkin Pie, Banana Cream Pie, Raisin Pie, Turtle Pie, and Cheesecake with Strawberry Topping.

November 17, 2010

Potato Puffs



Recipe and Photo from My Kitchen Cafe

*Note: the puffs need to be refrigerated for at least 1 hour before baking but they can be made up to 8 hours ahead of time.

*Makes about 2 dozen potato puffs
Ingredients:
1 1/2 pounds russet baking potatoes (about 2-3 large), peeled and quartered
2 tablespoons butter
1/4 cup milk
1/2 cup grated Parmesan or sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 large eggs
2 cups panko bread crumbs (found in the Asian-foods aisle)
Directions:
Boil the potatoes for 12-13 minutes, until they are tender but not overcooked. Drain the potatoes and return them to the pot. Mash them with a potato masher until they are smooth. Over very low heat, add the butter and milk and mash until the potatoes are light and creamy, about 1-2 minutes. Remove the pot from the head and add the cheese, salt and pepper. Add additional salt and pepper to taste. You should have a smooth, soft mixture. If it seems a bit too stiff and not creamy enough, add an additional 1-2 tablespoons milk to adjust the consistency. Keep in mind, you’ll be rolling this mixture into balls so you don’t want it so soft it will fall apart while rolling.

Let the mixture cool slightly. In a shallow bowl or pie plate, whisk the eggs until blended and season them lightly with salt and pepper. Place the panko on a large plate or pie dish.

Lightly flour your hands and form a heaping 2 tablespoons of the mashed potato mixture into a ball and place on a lightly greased cookie sheet. Repeat this process until all of the potato mixture is rolled. You should have 22-28 potato puffs, depending on how big or small you rolled them.

Dip a potato puff into the egg mixture, coating it lightly on all sides then dip it in the panko until it is coated. Place on the cookie sheet and repeat with remaining puffs. Cover the puffs loosely and refrigerate for at least 1 hour and up to 8 hours before baking.

Preheat the oven to 400 degrees. Bake the potato puffs for about 15 minutes, until light golden brown and heated through.

***We served these with fry sauce.  If you aren't familiar with fry sauce- it's equal parts ketchup and mayonnaise mixed together.
Rate It!
Jen: 8.5
Kile: 7
Kiley: 4-remember... she dislikes potatotes =)
Madee: 6 they would be good with gravy(:
Destrie: ok


November 16, 2010

Pumpkin Waffles



Recipe and photo  from yourhomebasedmom.com
Ingredients:
2 C flour
2 Tbsp baking powder
2 Tbsp. cinnamon
1 Tbsp. sugar
1/2 tsp nutmeg
1/4 tsp salt
Directions:
Mix ingredients together, then add:
4 egg yolks (save egg whites)   ( I just used liquid egg whites-no yolk.)
1 C pumpkin
1 Tbsp vanilla
1 1/2 C milk
3/4 C melted butter

Beat 4 egg whites until stiff peaks form and fold them into batter.
Cook in waffle iron (I used a deep Belgian waffle iron)
Rate It!
Jen: 7.5
Kile: 6
Kiley: 7
Madee: 7.5
Destrie: good

November 15, 2010

Happy Salad


 Recipe and Photo from The Meaning of Pie
 This recipe is originally called "Detox" Salad, but the blog I got it from decided to change the name to "Happy" salad.  Detox implies that someone has been unhealthy and needs some improvement-she felt Happy salad just sounded more fun!!

Ingredients:
3 carrots, peeled
¼ to 1/3 of a head of green cabbage
5 green onions, sliced, white and light green parts only
1 crown of broccoli (one big cluster of florets…not the big giant head)
3 Tablesoons maple syrup
2-3 teaspoons fresh grated or minced ginger
1 garlic clove, minced
1-2 teaspoons lemon zest
Juice from ½ a lemon
salt and pepper, to taste
¼ cup sunflower seed kernels, or to taste
Directions:

In the bowl of a food processor pulse the cabbage until it is a very fine chop. Remove the cabbage to a large bowl. Process the carrots until they are chopped very fine and remove them to the same bowl. Process the broccoli until it is chopped very fine and remove it to the bowl containing the cabbage and carrots. Throw in the sliced green onions.
In a small bowl, combine the maple syrup, ginger, garlic, lemon zest, lemon juice, salt and pepper. Whisk the dressing thoroughly and add it to the bowl containing the vegetables. Toss to combine. Sprinkle the sunflower seeds on top.
Rate It!
We all agreed that the ginger should be left out next we made this.  No one here is a fan of ginger.  For a healthy side dish, this was ok.  But, as Kiley and I discussed- healthy food is never good!!!
Jen: 6
Kile: 6.5
Kiley: 6
Madee: 6
Destrie: not good

Menu Planning Monday

Monday: Sandwiches and Happy Salad
Tuesday: Pumpkin Waffles
Wednesday: Cheeseburgers and Potato Puffs
Thursday: Pizza Soup

This week's dessert/treat is-
Homemade Dulce de Leche

November 14, 2010

Pumpkin Dump Cake



 Recipe and photo from Mom's Crazy Cooking
Ingredients:
1 (29oz) can Pumpkin
1 (12 oz) can Evaporated Milk
1-1/2 cup sugar
4 eggs
1/2 tsp salt
1-1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ginger- I used pumpkin pie spice
1 box yellow cake mix
2 sticks of butter
1 cup pecans
Whip Cream/Cool Whip

Beat together pumpkin, evaporated milk, sugar and eggs. Add salt, cloves, cinnamon and ginger. Mix well. Pour into 9x13 pan. Sprinkle evenly with dry cake mix over top of pumpkin mixture. Melt butter, drizzle over the top. Sprinkle with nuts and Bake at 350 for 1 hour. Cool and Serve with Cool Whip.
Rate It!
Jen: 7.5
Kile:
Kiley: 7.5
Madee:7.5
Destrie: good

November 13, 2010

New Food Finds

Gum really isn't food I guess, but this stuff is really good and I wanted to let people know about it.  I have tried the Strawberry Shortcake and the Mint Chocolate Chip varieties.  Yum!!  I think the Mint Chocolate Chip is my favorite.  Has anyone tried the Key Lime Pie???

November 10, 2010

Slow Cooked Corn Chowder

This recipe was given to my mom from our friend Emily.

Ingredients:
5 cups milk
2 cans cream of mushroom soup
2 cans creamed corn
3 1/2 cups frozen corn
2 c. frozen cubed hashbrowns
2 c. cubed ham (cooked)
1 onion- I used 6 green onions
2 tsp. parsley
2 Tbsp. butter
Salt and Pepper to taste

Directions:
Combine all ingredients in a crockpot and cook on low for 6 hours.
Rate It!
Jen: 7.5
Kile: 6.5
Kiley: 6
Madee: 7
Destrie: good-he liked the ham.

November 8, 2010

Menu Planning Monday

Monday: Slow Cooked Corn Chowder

Tuesday: Ramen Stir Fry

Wednesday:  3 enevelope Roast , Mashed Potatoes/Corn/Rolls
(recipe for roast is located in the beef category.)

Thursday: Dinner out for Destrie's Birthday-When he decides where we are going, I'll let you know!

I have decided that each week I will plan to make one Dessert/Treat. For this week it will be-
*Dessert- Pumpkin Dump Cake

November 5, 2010

Juicing a Lemon Tip

The Real Mom Kitchen featured a tip this week on how to juice a lemon.  You cut off the ends of your lemon,  then stand it up on one end.  Then cut the lemon with three cuts leaving a triangle in the center.  Discard the triangle, this will have all the seeds in it.  Then squeeze the remaining pieces to get the juice.
Photo from Real Mom Kitchen
I love this idea.  I always tend to get seeds in whatever I am making when I add fresh lemon juice.

New Food Finds

We were looking for a "healthy" snack and came across these at the grocery store.
Try them...they are pretty good.

November 3, 2010

Olive Garden Zuppa Toscana


Ingredients:
1/2 lb.sausage
1/2 cup chopped onion (I use minced onion flakes)
1/4 bacon (I used Hormel real bacon bits)
6 potatoes
7 c. water
7 chicken bouillon cubes
3 cloves garlic
1/2 tsp. salt
1/2 tsp. pepper
1/2 a bunch of Kale-torn in to small pieces
1 c. heavy cream
Directions:
 Cook sausage until brown.
Add onion and simmer for a few minutes.
In soup pot add water, chicken bouillon cubes and bring to a boil.
Add potato slices.
Cook until potatoes are tender.
Add salt, pepper,and garlic.
Continue to cook for 10 minutes.
Add sausage, bacon, Kale, and heavy cream.
Allow to cook another 10 minutes.
Rate It!
Jen: 8
Kile: 7
Kiley: 9
Madee: 8
Destrie: good

November 1, 2010

Menu Planning Monday

 Happy first day of November!  I am totally in "Soup" mode right now, so we will be eating  soup several times this month.  Look for several new soup recipes to come.

Monday:  Olive Garden Zuppa Toscana

Tuesday: Lasagna  -I will be having Sushi with my friends @ Takara!!

Wednesday: Nachos for the kids- dinner out for us-it's our anniversary!!

Thursday: Caribbean Stew

October 30, 2010

Frog Nog


Green Smoothie Recipe
Recipe from Sisters Cafe

2-4 cups spinach
1-2 cups of water (depending how thick you like it)
1-2 bananas (I use 2)
1 heaping cup frozen pineapple chunks
1 cup frozen  peaches
1 Tbsp honey
First  fill blender  with spinach--lots of it! Then add 1-2 cups of  water filling in around the spinach. Pulse to blend into a bright green water.
Next add your bananas, frozen peaches and honey.
Blend together.

Rate It!
Jen:7-for something so healthy, it's not bad.
Kile: did not like
Kiley:7
Madee: 5
Destrie: not good

October 27, 2010

Spider Cookies

Ingredients:
Oreos
Red Hots
Twizzler Peel Aparts
Directions:
Use ingredients to make your spider

Witch Wands and Nutty Ghosts



Ingredients for Witch Wands:
Almond Bark
Large Stick Pretzels
Halloween Sprinkles
Directions:
Melt almond bark according to package directions.
Dip pretzel half way down in melted almond bark.
Roll in sprinkles.
Allow to set on tin foil that has been sprayed with cooking spray.

Ingredients for Nutty Ghosts:
1 package Nutter Butter Cookies
Almond Bark
Mini Chocolate Chips
Directions:
Melt almond bark according to package directions.
Dip cookie in melted almond bark.
Put chocolate chip eyes on your ghost.
Allow to set on tin foil that has been sprayed with cooking spray.

Bitesize Carmel Apples

Idea from Serving Up Pink Lemonade

Ingredients:
Granny Smith Apples
Pretzel Sticks
Carmels

Directions:
Use a melon baller to make small apple circles.
Melt caramels according to package directions.
Insert a pretzel into each apple circle.
Dip in caramel and let set up.

Monster Munch




Recipe by Our Best Bites

1 package Almond Bark (1 lb)
12 C popped popcorn
1 C candy corn
1 C dry roasted, salted peanuts
1/2 C Reeces Pieces

Pop popcorn and place in a large bowl.   Pour peanuts, candy corn, and Reeces pieces on top.  Take a large knife and break up almond bark. Melt according to package directions.
Pour over popcorn mixture.
Stir until everything is well coated and then spread out onto waxed paper, parchment, or foil. Let sit until completely dry and then break up into clumps.

October 25, 2010

Cheesy Fingers



Idea and Photo from Our Best Bites

Ingredients:
String Cheese
Almond Slivers
Cream Cheese

Directions:
Cut string cheese in half. 
Make knuckle lines on the cheese with a knife. 
Secure an almond slice at the top of the string cheese with a little bit of cream cheese.

Candy Corn Pizza


Recipe and Photo from Our Best Bites..
Ingredients:
store bought pizza crust
pizza sauce
mozarella cheese
cheddar cheese
Directions: Spread on pizza sauce, make a ring of cheddar cheese around the out side of crust.  Make a circle of mozarella cheese in the middle.  Bake according to package directions.

Mummy Dogs



Recipe and Photo from Our Best Bites.
Ingredients:
1 package of hot dogs-cut in half
1 package Pillsbury crescent roll dough
Directions:
Slice the dough in to thin slices. 
Wrap aound the hot dog.
Bake according to package directions.
Give your mummy mustard eyes.

Menu Planning Monday

This week we will be skipping any menu planning.  We will be busy doing several Halloween activities, so this week will be Halloween Week here on the blog.  I will be posting several ideas that will be super fun for Halloween.  Did I mention that Halloween is my favorite holiday?

October 21, 2010

Crockpot Taco Soup

Recipe adapted slightly from Jamie Cooks it Up


 Ingredients:
1 pound ground beef
1/2 c. minced onion flakes

salt and pepper
2-  14.5 oz cans diced roasted garlic and onion tomatoes
2-  15 oz cans black beans
2- 15 oz cans kidney beans
2-  15 oz cans corn
2-  8 oz can tomato sauce
1  taco seasoning packet
1 lime, juiced
4 T maple syrup
2 C water

TOPPINGS:
Tortilla chips, sour cream and cheddar cheese
Directions:
1. Put ground beef, and onion flakes in a  skillet. Sprinkle a bit of salt and pepper over the top and let the meat brown.

2. Add all ingredients (but the toppings) to your crock pot. Stir all ingredients to combine.
4. Cook on low  for 6-7 hours.
*Serve with tortilla chips, sour cream and cheddar cheese.

Rate It!
Jen: 9-so good! The syrup and lime juice gave it great flavor!
Kile: 9
Kiley: 8
Madee: 9.5
Destrie: good

October 19, 2010

APPLE- CHEDDAR SAUSAGE MEATBALLS WITH DIJON- BALSAMIC GLAZE


www.RecipeGirl.com

Ingredients:

1 package Maple-flavored Jimmy Dean pork sausage ( can use regular)
1 large egg, lightly beaten
½ cup fine bread crumbs
½ cup coarsely grated peeled tart baking apple
1 cup grated sharp Cheddar cheese 
½ cup dijon mustard
¼ cup tomato sauce
¼ cup maple syrup
¼ cup balsamic vinegar
1. Combine sausage, egg, breadcrumbs, apple and cheese in a large mixing bowl; stir well. Shape into 4 dozen (1-inch) balls. In a large skillet over medium-high heat, cook in batches of 12 or 24, turning frequently until lightly browned, about 10 minutes. Drain if desired, then return to skillet.
2. In a small bowl, combine mustard, tomato sauce, maple syrup and vinegar. Pour over sausage balls. Cover and simmer for 30 minutes. Transfer to slow cooker; serve hot with toothpicks.
Yield: 4 dozen
Rate It!
Jen: 6.5
Kile:  6
Kiley: 6.5
Madee: 6.5
Destrie: good- he asked for seconds!

Neopolitan Potatoes

 

Ingredients

  • 1/2 cup grated Parmesan cheese
  • 3 garlic cloves, minced
  • 1/2 cup minced fresh basil
  • 1/4 cup minced fresh parsley
  • 2 teaspoons minced fresh oregano
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 7 tablespoons olive oil or vegetable oil, divided
  • 6 cups thinly sliced red potatoes
  • 1 (14.5 ounce) can diced tomatoes, drained

Directions:In a bowl, combine the first seven ingredients; set aside. Grease a shallow 2-1/2-qt. baking dish with 1 tablespoon oil. Place a  row of the potatoes and tomatoes in dish. Drizzle with 2 tablespoons oil; sprinkle with a third of the cheese mixture. Repeat layers twice. Cover and bake at 350 degrees F for 55-65 minutes or until the potatoes are tender. 

Rate It!

Jen: 7

Kile: 6

Kiley: 7

Madee: 6.5

Destrie: good

October 18, 2010

Chicken Wraps


 Ingredients:
Chicken-precooked and shredded (about 2 cups)
2 cups Mexican Style Shredded Four Cheese
2  tomatoes, chopped
6 Tbsp. Zesty Italian Dressing
2  tsp. chili powder
*Combine above ingredients.

8 flour tortillas (8 inch)
Spread mixture on a flour tortilla.
Roll up like a burrito.
Cook on an indoor grill until cheese is melted and filling is heated.

Rate It!
Jen: 7.5
Kile: 8.5
Kiley: 7.5
Madee: 8
Desstrie: good


Recipe adapted from Kraft Food and Family Magazine

October 17, 2010

Menu Planning Monday

Monday: Chicken Wraps

Tuesday: Apple Cheddar Sausage Meatballs with  Dijon Balsamic Glaze/Neopolitan Potatoes

Wednesday: Crockpot Taco Soup

Thursday: Salmon with Noodles

October 12, 2010

Ground Beef Tip

When I have some time, I like to cook several pounds of hamburger, and then divide it in to 1 lb. portions and freeze.  On busy nights- dinner can come together in a snap- just take the precooked hamburger out of the freezer, thaw in microwave for a few minutes and add to whatever hamburger dish you are making.  Some suggestions are, spaghetti, tacos, beef stroganoff, nacho's, taco salads- and the list can go on and on.

October 11, 2010

Menu Planning Monday

Monday: Dinner Out for Kile's Birthday!!

Tuesday: Sandwiches on Hard Rolls, Veggies/ Dip, Watermelon

Wednesday: Tossed Salad with Rotisserie Chicken

Thursday: Breakfast Burritos

October 10, 2010

Baked Potato Soup


Recipe and Photo by Our Best Bites


2 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C low-fat or skim milk
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C  light sour cream, divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided

*don't have time to bake potatoes in the oven?  Just pierce them with a fork a few times and then pop them in the microwave.  Cook in 5 minute intervals until a knife easily pierces through them.  It usually takes 5-10 minutes.  To bake in the oven, pierce each potato with a fork and place directly on oven rack.  Bake at 375 for 45-60 minutes.


Melt butter in a stock pot over medium heat.  Add garlic and saute for 30-60 seconds until fragrant.  Add flour to pan.  Slowly add milk a little at a time while whisking constantly to eliminate lumps.  Whisk until smooth and then add chicken broth.  Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low.  Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot.  Use a wooden spoon to smash potatoes, breaking up large clumps.  Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted.  Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon.  Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.
Rate It!
Jen: 8
Kile: 7
Kiley: 7.5
Madee: 8.5
Destrie: good

October 7, 2010

Maple Salmon

 

Recipe from Allrecipes

Ingredients

*makes 4 servings

  • 1/4 cup maple syrup
  • 2 tablespoons soy sauce
  • 1 clove garlic, minced
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground black pepper
  • 1 pound salmon
  1. In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
  2. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once (never marinade salmon more than 30 minutes.)
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 265    Total Fat: 12.4g

Oh ya, we are back  on the "healthy boat" and will be trying to fit this healthy food back into our lives...yay : /

Rate It! (This rating is for the glaze-as everyone we are not a fan of salmon.) 
Jen: 8
Kile: 8
*the kids had cereal for dinner...and were happy to do so!

October 6, 2010

Fresh Peach Dessert


*Recipe from our friend Mary

**Take cream cheese out of fridge 1st thing & let it soften to room temp.**

Peach Layer

2 cups water
2 Tbsp. corn starch
1 cup sugar
Boil until thick (about 15-20 minutes on med. to med.-high); stir (w/whisk) often. Add 3 oz. package peach jello; dissolve into thickened, boiled mix. Refrigerate until "set" (cooled and thickened some...not "set" like finished jello)...can put in freezer to speed up this process.

Add: 4cups thinly sliced peaches to the thickened jello mixture.


Graham Crust

Combine 2 1/2 cups (1 plastic pack = 1 1/4 c. crumbs) finely crushed graham crackers, 6 Tbsp. powdered sugar, 1 cube melted margarine.


Creamy Layer

Cream together 8 oz. softened cream cheese & 1/2 cup powdered sugar (in a bowl by hand with a spoon or fork is fine). Make up 2 envelopes of Dream Whip (as directed on packaging). Fold cream cheese mix & dream whip together.

Layer in 9x13 pan: 1/2 graham mixture, then jello & peach mixture, cream mixture. Top with rest of graham crust. ENJOY!!

Rate It!
Jen: 9.5 - this is soooo good!!
Kile:9
Kiley: 8.5
Madee: 8
Destrie: good!

October 5, 2010

Quick and Easy Spaghetti Sauce

 I had never made spaghetti sauce before and I was out of our usual stuff, so I whipped up a batch of this.  It is a chunky sauce and tastes very fresh- unlike our usual bottled stuff.

Recipe adapted from Allrecipes

Ingredients

  • 2 teaspoons olive oil
  • 1/2 small onion, chopped
  • 2 green onions, chopped
  • 2 cloves crushed garlic
  •   2 (14.5 ounce) cans diced tomatoes with roasted garlic and onion
  • 4 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon white sugar
  •  1 can tomato  sauce
  •   Salt and Pepper to taste
  • 1/2 pound cooked ground beef
Directions:

Add oil to pan.  Saute onions and garlic for 3-5 minutes.
Add remainder of ingredients except ground beef-simmer for 20 minutes.
Add cooked ground beef and simmer another 10 minutes.
Rate It!
Jen: 7.5
Kile: 6
Kiley: 7.5
Madee: 7
Destrie: good

October 4, 2010

Menu Planning Monday

Monday: Dinner out
Tuesday: Spaghetti with Tossed Salad and Ranch
Wednesday: Chicken, Baked Potatoes, Veggies
Thursday: Salmon and Roasted Veggies

Look for a peach dessert from our friend Mary that I will be posting later on in the week- my parents brought us fresh peaches, so I have to make this recipe that I hear is delicious!

September 30, 2010

White Castle- like Sliders



 From the Three on Food Blog.

1/2 cup dried onion flakes
2 pounds ground chuck- 80/20 ground beef
1/2 t. seasoned salt
6 slices cheddar cheese
24 small party rolls
24 dill pickle slices

Evenly spread the onions on the bottom of a 9x13 inch baking dish. Gently press the ground beef on top of the onion flakes. Press evenly making one giant patty. Sprinkle with seasoned salt. Bake in a 400 degree oven for 20 minutes. Using a paper towel, pat the excess grease from the top of the patty. Top with cheddar cheese, return to oven for 2 more minutes. Remove from oven, let set 5 minutes then cut into 24 patties. Slice open and separate each party roll. Place bottom of rolls on a large platter. Using a spatula lift patty with onion layer onto each bun bottom. Top each slider with a pickle slice then the bun lid. Serve immediately.

We have never eaten at White Castle so I can't say how these compare to the originals, but they were good. 
Rate It!
Jen: 8
Kile: 8
Kiley: 7.5
Madee: 7.5
Destrie: good

Makes 24 Sliders
***. I actually made mine on bigger rolls and cut the meat into 12 squares with 12 pickles.

September 27, 2010

4 Packet Roast

I posted a recipe for a 3 envelope roast last year.  This recipe is very similar but, adds another packet of flavor.

Recipe from  www.sisterscafe.blogspot.com

Ingredients:
1 packet ranch dressing mix
1 packet brown gravy mix
(I added an extra packet of gravy mix -so we would have more gravy)

1 packet Italian salad dressing mix
1 packet onion soup mix
1 roast of choice
1/2- 3/4 cup water (I actually used 1 1/2-2 cups of water because I added an extra gravy packet.)

Place roast in crockpot.  Sprinkle the mix packets over the roast. Pour water around the roast. Cook on low for 6-8 hours.
Rate It!
Jen: 8
Kile: 8
Kiley: 6
Madee: 7
Destrie: good

Menu Planning Monday

Monday: 4 packet Roast with
Carrots and Red Potatoes

Tuesday: Crockpot Beef Stew

Wednesday:  White Castle Sliders/
Oven Baked Fries

Thursday: Hot Chicken Sandwiches on Hard Rolls

September 24, 2010

A New Treat


My kids thought these were pretty yummy, truth be told so did I.  I really don't eat a lot of stuff like this though- so this one is for the kids...Madee thought they kind of tasted like Chex Muddy buddies.

Roasted Red Potatoes with Cheese

Roasted Red Potatoes with Cheese
Recipe and photo from-Jamie Cooks it Up-adapted from Lipton Onion Soup Mix
Ingredients:
8 medium sized red potatoes (10 C chopped)
1/4 C olive oil
1 pkg. Lipton Onion Soup mix
Salt and Pepper
1 C cheddar cheese

Directions:
1. Chop up your taters. You need about 10 cups. Make sure they are about the same size so they cook evenly.
2. Pour  potatoes into a 9x13 casserole dish. Add the oil and Onions Soup mix. Stir it all around to incorporate.
3. Bake at 425 for 35 minutes. Give them a few stirs in the middle of the baking time.This will help them not to stick to the bottom of the pan.
4. Sprinkle the cheese, salt and pepper over the top of the potatoes. Turn the oven up to broil and let the cheese get all melted and bubbly. This should take less than 5 minutes.
Rate It!
Jen: 8
Kile: 8
Kiley: 6  "These are pretty good for potatoes."-she hates potatoes.
Madee: 7.5
Destrie: not good

September 20, 2010

Menu Planning Monday

Monday: Dinner at our friend's house

Tuesday: Healthy Foods Buffet-
We are having a "Biggest Loser" season kick off party tonight and each person in the family is choosing a "healthy" item for dinner. I'll post later what foods everyone picks!

Wednesday: Pasta, French Bread and Green Salad with Ranch Dressing

Thursday: Steak(grilled outside)Roasted Red Potatoes with Cheese, Veggies w/Ranch dip

September 16, 2010

Poppy Seed Chicken


I did stray away from my weekly menu today. I had had enough Mexican food and was ready for something different. I saw this and thought it sounded yummy- so I gave it a try.

Poppy Seed Chicken

Recipe and Photo from Real Mom Kitchen
Ingredients:
  • 3 cups diced cooked chicken
  • 1 (10 3/4 oz.) can cream of chicken soup
  • 1 1/2 cup sour cream (I use light)
  • 1 cellophane sleeve of Ritz crackers, crushed
  • 4 Tbsp. melted butted
  • 1 Tbsp. poppy seeds
  1. In a bowl, mix together soup and sour cream until well blended. Stir in diced chicken.
  2. Spread creamy mixture into a 9 x 9 inch baking dish.
  3. In a large zipper bag, crush crackers. Then add poppy seeds and butter to bag and seal. Toss to coast.
  4. Sprinkle cracker mixture over chicken. Bake at 350 degrees for 30 minutes. Serve over cooked rice. Makes 4-6 servings.
Rate It!
Jen: 8
Kile: 8
Kiley: not home
Madee: 8
Destrie: not good

Chocolate Zucchini Cake

This recipe and photo is from Allrecipes.com

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 3/4 cups white sugar
  • 2 eggs
  • 1/2 cup sour milk- I used sour cream
  • 1/4 cup unsweetened cocoa powder
  • 1 cup semisweet chocolate chips
  • 2 cups zucchini, finely diced

Directions

  1. Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
  2. Cream butter, oil and sugar until light and fluffy. Add eggs, vanilla and sour milk. Beat until smooth.
  3. Mix flour, cocoa, baking soda and cinnamon together and add to creamed mixture. Beat well. Stir in diced zucchini.
  4. Pour into a 9x13 inch pan and sprinkle top with chocolate chips. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Rate It!
Jen: 6.5
Kile: 7
Kiley: 6
Madee: 6.5
Destrie: not good