September 30, 2010
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.
Makes 24 Sliders
September 27, 2010
Recipe from www.sisterscafe.blogspot.com
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.
September 24, 2010
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.
Kiley: 6 "These are pretty good for potatoes."-she hates potatoes.
Destrie: not good
September 20, 2010
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
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 ChickenRecipe and Photo from Real Mom Kitchen
- 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
- In a bowl, mix together soup and sour cream until well blended. Stir in diced chicken.
- Spread creamy mixture into a 9 x 9 inch baking dish.
- In a large zipper bag, crush crackers. Then add poppy seeds and butter to bag and seal. Toss to coast.
- Sprinkle cracker mixture over chicken. Bake at 350 degrees for 30 minutes. Serve over cooked rice. Makes 4-6 servings.
Kiley: not home
Destrie: not good
- 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
- Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan.
- Cream butter, oil and sugar until light and fluffy. Add eggs, vanilla and sour milk. Beat until smooth.
- Mix flour, cocoa, baking soda and cinnamon together and add to creamed mixture. Beat well. Stir in diced zucchini.
- 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.
Destrie: not good
September 14, 2010
5 FROZEN chicken breasts
6. Cook one more hour.
*We had ours on tortillas.
Destrie: good! He said,"Make this for my lunch and dinner every day!"
3/4 c BBQ sauce
5. Serve salad with dressing.
Destrie:doesn't like lettuce
September 12, 2010
September 10, 2010
This is a Taste of Home Recipe that was sent to me by my friend Karen, who got it from her sister. I was so excited to get another zucchini recipe to help me use up my box of zucchini!
(Picture from Taste of Home.)
- 4 cups shredded unpeeled zucchini
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup grated Parmesan cheese
- 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 1 pound ground beef
- 1/2 cup chopped onion
- 1 can (15 ounces) Italian tomato sauce
- 1 medium green pepper, chopped
- Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture.
- Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish.
- Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture.
- Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through. Yield: 6-8 servings.
Kile: not home
Destrie: didn't have any
September 7, 2010
Chicken, Dutch Oven Potatoes, Corn on the Cob, Fruit Salad, Rolls, Veggie Tray w/ dip
Pancakes, Scrambled Eggs, Bacon
Wednesday: Hamburgers and Ranch Fries-
(link to these under potato category)
Thursday: Pizza Soup, French Bread-
(link to this under soup category)
September 3, 2010
Recipe and Photo from My Kitchen Cafe
3 medium zucchini, chopped into bite-size pieces
4 medium tomatoes, chopped into bite-size pieces
2 tablespoons minced fresh parsley
1 teaspoon dried basil (or 1 tablespoon fresh basil, chopped)
2 tablespoons butter
1 medium onion, chopped
¼ cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups low-sodium chicken broth
1 teaspoon lemon juice
1 (12 oz.) can evaporated milk (can use fat-free or low-fat)
1 ½ cups frozen or fresh corn kernels
1/4 cup freshly grated Parmesan cheese
In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute, stirring occasionally, for 2-3 minutes. Add the flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, whisking or stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stirring to prevent sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (it will continue cooking for a few more minutes). Add the tomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.
* Comments from my kids were-"Wow, this is a lot better than we thought it would be!"
*This was really good.
Kile: not home
- 2 medium sized (or about 5 small) zucchini
- Johnny’s Garlic Spread & Seasoning (I used Italian Seasoning and Garlic Powder because I could not find this product.)
- 2 C shredded mozzarella cheese
1. Slice your zucchini up into 1/2 inch rings.
2. Lay them out flat on a large cookie sheet. Sprinkle with Johnny’s Garlic Seasoning and a bit of salt.
3. Bake in the oven at 350 for about 10-15 minutes or until crisp tender.
4. Take the hot pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil, throw that cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes. Be careful here. Broiling things in the oven can get out of control in a fast hurry. (my trick for broiling is to not move the rack up, I just keep it in the middle of the oven and things are less likely to burn. It may take a minute longer, but no burnt food.
Destrie: not good
Chicken-Bacon Stuffed Pizza Rolls
Recipe and Photo from Our Best Bites Blog
1 roll refrigerated pizza dough* (or make your own)
1 packet Hidden Valley Ranch Dressing mix
2 T grated Parmesan cheese
1 T olive oil or melted butter
sharp cheddar cheese (I used cheddar and mozzarella)
8 slices bacon, cooked and crumbled
about 1 C shredded, cooked chicken.
3/4 C mayo
3/4 C milk
First take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 C mayo and 3/4 C milk and place in the fridge to chill.
Preheat oven to heat specified on pizza dough package. Usually it's 400-425 degrees.
Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.
Place cheese and desired toppings on each square.When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.
I grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butter or olive oil and sprinkle with the parmesan-ranch mixture.
Place your rolls in the oven. I've noticed baking time really depends on the type of dough I'm using. Whether it's different brands from the store, or homemade dough, they all take different amounts of time. Set your timer for 10 minutes and check on them after that. They may take up to 15 or 20 to be done. Take them out when they're lightly golden on top.
Serve them warm with a side of freshly made ranch dressing for dipping.