April 30, 2011

Magleby’s Rolls

This recipe is a copycat recipe for a roll they  make at a restaurant called Magleby’s Fresh in Provo, Utah.  I have never eaten at this restaurant, but  Your Home Based Mom has.  I found this recipe on her blog.  Now I have to make a trip to Provo to check this place out!
These rolls are so easy to make.  You make them with Rhodes frozen dinner rolls.

1 bag of frozen dinner rolls
Mayonnaise (amount depends on number of rolls you are making)
Melted Butter
Freshly shredded Parmesan Cheese
Garlic Powder
Dried Parsley
Place  mayo in a bowl, melted butter in a bowl and  freshly grated parmesan cheese (not the stuff in the green Kraft can). 
Take the frozen ball of dough, dip the top half into each bowl starting with the mayo,  then the butter and finally the cheese.
Place roll into a well greased muffin tin (cheese side up).  Sprinkle with garlic powder and dried parsley and let rise according to the directions (usually 5-6 hours so you need to do this early on in the day)  Bake according to directions on the package.

Rate It!
Jen: 8
Kile: 6.5
Kiley: 8
Madee:  7.5
Destrie: ok

April 28, 2011

Kelly's Meaty Tot Casserole

Is everyone out there familiar with Tater Tot Casserole?  It's a pretty basic recipe that most people I know ate, growing up.  Anyway Tater Tot Casserole is basically Tater Tots, Cream of Mushroom Soup with milk, and Ground Beef.  Nothing too fancy.  My brother Kelly, took it to another level and amped up this basic recipe.  Now I am not bagging on original Tater Tot Casserole, but I think I prefer this recipe redo.

 1  32oz bag of  tater tots
  3/4 cup Colby Jack grated cheese (I used Cheddar)
  2 can's cream of mushroom soup with roasted garlic (I used regular cream of mushroom)
  1 2/3 cup sour cream
  1 diced shallot onion
  1 pound uncooked bacon  ( I used Hormel Real Bacon Bits)
  1 pound HOT ground Italian sausage uncooked-(I used regular)

 1.  Cook the bacon and crumble.  Set aside
 2.  Cook the sausage, add to the bacon and set aside.
 3.  In a large bowl, mix together the cream of mushroom soup, sour cream, and diced onion.  Then mix in the 32oz bag of tater tots.
4.  Add the sausage and bacon crumbles to the mixture and mix well.
 5.  Spray Pam cooking spray into a 9x13 glass pan, and pour in the mixture.  Even out well.
 6.  Preheat oven to 350 and bake for 50 minutes covered with tinfoil
7.  After baked for 50 minutes uncover, sprinkle on cheese, and bake for an additional 10 minutes uncovered.

* Forgot to get ratings...
the general consensus here was that everyone liked this version better than the regular recipe though.

April 27, 2011

Wonton Chicken Tacos

Recipe and Photo from See Jane in the Kitchen 

1  large can  of chicken

3 ounces cream cheese-softened

1/4 cup salsa

1/4 tsp garlic salt

1/4 tsp cumin powder

1 package won tons

oil for frying

Drain chicken and mix with cream cheese, salsa and seasonings. Place about 2 teaspoons of mixture on wonton and fold into a triangle (wet the edges and seal by pinching or running your finger along edges) Fry in hot oil until light golden brown, they are done fast. Serve with salsa, sour cream, guacamole or ranch dressing.

Rate It!
Jen: 8
Kile: 8.5
Madee: 8
Destrie: not good

Buttermilk Banana Bread

*Recipe from House of Smiths

3 cups of flour
1 1/2 cups sugar
1 1/2 tsp. baking soda
1 1/2 tsp. bakingpowder
1/2 tsp. salt
mix together and set aside

3 eggs
1 1/2 cups buttermilk
1/4 cup melted butter
4 large over ripe bananas-mashed
add to dry ingredients and mix well

Pour in to 7 greased mini loaf pans.  Bake at 350 degrees for 30-35 minutes.

*Forgot to get ratings...we ate all of it if that means anything!

April 26, 2011

Broccoli Cauliflower Salad

*Recipe  adapted slightly  from a ward cook book

1 head cauliflower-cut in to bite size pieces
1 bunch broccoli-cut in to bite size pieces
3/4 cup Hormel Real Bacon Bits
1 bunch green onions-thinly sliced
2 cups grated mozzarella cheese
1 cup cashews
1 cup mayo
1/2 cup sugar
2 Tbsp. vinegar

Mix salad ingredients together.  Mix dressing ingredients.  Pour over salad.  Stir to combine.

Rate It!
Jen: 9
Kile: 8.5
Kiley: 9
Destrie: didn't have any

April 25, 2011

Menu Planning Monday

So, I misplaced my receipts from last weeks grocery shopping trips...I will try to get back on track with that this week. Today I will be posting a delicious salad that I took to an Easter lunch at my parents house.  It was a hit and was gobbled up quickly.  There was only on serving left and I ate it in the car on the ride home.  So good!
Here is a look at what we are eating this week;

Ham Fried Rice and  Egg Rolls
Won Ton Chicken Tacos
Sesame Chicken and Lemony Egg Soup
Penne Spinach Salad
Chicken Alfredo Pasta

* I am also hoping to have time to try some homemade donuts that I found on a recipe blog awhile back.
Have a great week!

April 22, 2011

Easter Bird Nests

These are so easy.  They are super cute and fun for Easter.
You will need 1 package of Chow Mein Noodles.
And 1/2 a package of Almond Bark.
Melt Almond Bark according to package directions.  In a large bowl combine Noodles and melted Almond Bark.  Stir to coat noodles.  Drop by spoonfulls on to a greased cookie sheet or tin foil.   Work quickly to make all your nests before the Almond Bark hardens.  Add jelly beans or chocolate eggs to your nest.
No need to rate these...they are just awesome and so cute!

April 21, 2011

Shredded Ham

This is my very favorite way to cook ham.  It is so easy and super delicious.  It is perfect for Easter Dinner or any other occasion...this stuff is so good!  The leftovers are fabulous warmed up and served on a roll with mayo. for a sandwich.

1 bone in Ham
1 cup water
And that's it!!!!

I always try to buy a Ham that is the "Butt" portion.  This is the most tender cut. Sometimes, these are hard to find.

 The "Shank" portion works well also.

Place Ham in crockpot and pour 1 cup of water over the Ham.
Cover and cook on Low for 9-10 hours.
During the last hour of cooking, remove ham from crockpot,  discard bones, shred ham with a fork and return to crockpot to simmer  in the juices for 1 hour.

Rate It!
Jen: 9.5
Kile: 9.5
Kiley: 8
Madee: 7.5
Destrie: Good!

April 20, 2011

Hard-boiled Egg Tips

 I found a tutorial about  how to make the perfect Hard-boiled Egg over at Our Best Bites  
Thought I would share for the upcoming Easter weekend.  Happy Easter!

1. Place eggs in saucepan in a single layer.
2. Fill pan with cold water, covering eggs by 1 inch.
3. Place over medium-high heat. Cover; bring to a boil. When you see the water just starting to get tiny bubbles from the heat, add a spoonful of salt and place lid back on.
4. As soon as the eggs come to a rolling boil, turn off heat; let stand, covered (don’t even think about peeking in there or you’ll lose all of the heat), 12 minutes.

5. Transfer eggs to bowl of ice water.
6. Let stand for about 5 minutes, then remove. 

Cheesy Potatoes

 *This is my version of Funeral Potatoes- I prefer to call them Cheesy Potatoes though.

6 or 7 large russet potatoes
1/4 c melted butter-
        (can use I Can't Believe It's Not Butter Spray)
1 can cream of chicken soup
1 1/2 cups sour cream
2 cups shredded cheddar cheese
Hormel real bacon bits
salt and pepper -to taste

1. Scrub potatoes, poke with a fork and microwave until done- this usually takes about 20 or so minutes-depending on the size of your potatoes and the efficiency your microwave.  To test doneness, I squeeze the potatoes with a hot pad- if no longer hard-they are ready.
2. While potatoes are hot, cut in half and scoop out the inside in to a bowl.
3. To this bowl add, cream of chicken soup, melted butter, sour cream, cheese, and salt and pepper. Stir to combine.
4. Spread mixture in to a 9x13 pan that has been greased.
5. Sprinkle top with Hormel real bacon bits.
6. Cover with tin foil and place in a 350 degree oven for 30 to 40 minutes-until heated through.  Remove from oven and sprinkle additional cheddar cheese on top if desired.

Rate It!
Jen: 9
Kile: 9.25
Kiley: 7
Destrie: didn't have any

April 18, 2011

Menu Planning Monday

I am super busy today.  I have guests coming for dinner and I spent a good chunk of the morning doing homework...not mine, but I was saving the day for one of my kids.  Anyway, no time for meal planning today.  I will be cooking something this week (when I figure out what).  So, check back for those recipes.

My grocery total for last week was: $57.25

Here is a what I am serving my dinner guests tonight: The theme is "Easter Dinner"

Shredded Ham
Cheesy Potatoes
Fruit Dip/Fruit

April 15, 2011

A Confession and Fluffy Dinner Rolls

 So, about 12 years ago, my mother in law bought me on of these:

 At the time she gave me this awesome gift, I wasn't really in to cooking and baking like I am currently.  This lovely item has been just sitting in my cupboard.

    FOR 12 YEARS!

                                                      I think I have used it once or twice.

Well, since I have this new found love of cooking and recipes-I can't wait to add baking to my repertoire.  This little gadget  is going to come in handy and I can't wait to start putting this mixer to use.  

*Please send me your favorite bread and roll recipes so I can give them a try!

Today, I made rolls from one of my favorite recipe sites.  Each recipe I have tried from this site has been a huge hit with everyone in our family.  Now, on to the Rolls.

Fluffy Dinner Rolls


*Recipe and Photo  from Jamie Cooks It Up!

3/4 C milk
4 T butter
3/4 C hot water
4 T sugar
1 t salt
4 - 4 1/2 C flour
1 heaping T yeast (I use active dry, but instant would work as well)

1. Pour your milk into a microwave safe container. These Pyrex glass measuring cups work fabulously. Add your butter to the milk and put it in the microwave for 1 1/2 minutes.
2. Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your hot water. Temperature is important to making these rolls rise quickly. .
3. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the sugar and salt. Then add 2 C of the flour...let it mix for 1 minute.
4. Add the yeast. Turn the mixer on and add the rest of the flour 1 C at a time.
5. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes. 
6. Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.
7. Take a stick of butter and coat the inside of a 9x13 pan.
8. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.
9. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces.
10. Gently round them into balls, and put them in your buttered 9x13 pan.
11. Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen about 1 inch above the rim of the pan.
12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. This time includes the time it takes the oven to increase in temperature.  Bake until golden brown.
13. Brush with a little softened butter and serve warm.

Rate It!
Jen: 9
Kiley: 8
Madee: 7
Destrie: good

April 13, 2011

Ham Stuffed Manicotti

 * This was my first time using Manicotti noodles. Several of them "ripped" and therefore couldn't be filled.  I would recommend cooking a few extra in case this happens to you.

14 Manicotti shells
1 onion, chopped
2 cloves minced garlic
1/4 cup butter
3 cups cubed ham
1/3 cup grated parmesan cheese
6 Tbsp butter
6 Tbsp flour
3 cups milk
1/2 tsp pepper
2 cups shredded Swiss cheese (I used cheddar.)
1/2 cup grated parmesan cheese

Cook manicotti as directed. Drain and set aside. Saute onion and garlic in butter. Add ham and cook for a few minutes. Set aside to cool slightly. Stir 1/3 cup parmesan cheese into ham mixture. In saucepan, melt 6 Tbsp butter. Stir in flour and heat until bubbles. Add milk and pepper. Whisk while cooking on medium high heat until thickened. Stir in Swiss and remaining parmesan cheese. Mix 1/4 of the cheese sauce with the ham mixture. Fill manicotti shells with ham mixture. ( use a small spoon).  Spread half of the remaining cheese sauce in the bottom of a greased 9X13 pah. Place filled shells in pan and cover with remaining sauce. Bake at 350 degrees for 30 minutes.

Rate It!
Jen: 8
Kile: 9- if you leave out the onions
Kiley: 8
Madee: 8
Destrie: good

April 11, 2011

Lemon Bundt Cake

Recipe from:

***NOTE: You will need between 3-4 fresh lemons for this recipe.***

1 box lemon cake mix

1/3 C flour
1 small box instant lemon pudding- I  used vanilla
1/3 C oil
1/3 C sour cream
4 eggs
1/2 C fresh lemon juice-I used lemon juice
1 C water


(I just halved this and thought it was plenty.)
4 1/2 C powdered sugar
1/4 C fresh lemon juice
4 T milk
dash salt
1. Place the cake mix, jello and flour in your stand mixer, or in a large mixing bowl. Stir it around to combine.
2. Add your oil, lemon juice, water, sour cream and eggs.
3. Beat the batter until smooth and glossy (about 3-4 minutes). Scrape the bottom of the bowl with a rubber spatula to be sure all ingredients are mixed in. 
4. Spray the inside of a bundt pan EXTREMELY well with cooking spray. 
5. Bake at 350 degrees for about 45 minutes, or until cooked through. 
6. Remove the pan from the oven and let it hang out on your counter for about 10 minutes. Then invert the cake onto a wire rack and cool completely.
7. Combine all glaze ingredients in your stand mixer or medium sized mixing bowl. Mix well.
8. When the cake is cool place it on a serving plate. Carefully pour the glaze on top.

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

Marinade for SouthWest Chicken

 This marinade recipe is from my brother, Kelly

juice from 1 Fresh large Orange
juice from 3 Fresh lemons
1/2 jar chunky salsa
1/4 cup Italian dressing
juice from 1 large lime
1 tablespoon vegetable oil
1 or 2 fresh jalapeno peppers, chopped (for Hot)
1 whole garlic, minced
1 medium onion, chopped
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon chili powder (I used 1/2 t.) 

Marinade 5-6 chicken breasts in a covered container over night in the fridge.  When ready to grill, discard marinade and grill chicken until cooked through. 

Rate It!
Jen: 8
Kile: 8
Kiley: 8
Madee: 8
Destrie: didn't have any

Menu Planning Monday

So, for the past 3 weeks I spent practically nothing at the grocery store and I was oh so proud of myself.  The only problem with this was, that I depleted most of our staple and freezer items.  When I finally drug myself to the store-(on 3 different occasions)  my totals rang in at $173.48.
Long story short, the lesson here is that $100 is pretty close to the amount that works for us each week. Spending so little all those weeks really just meant I had to play catch up.   Granted, the whole family was here for the week because of Spring Break, so maybe that had something to do with it.  Anyway, I will continue on with my goal of spending around $100 a week and see how things play out.  Here's what we will be eating this week:

Kelly's Meaty Tot Casserole
Ham Stuffed Manicotti- never got to this last week
Glazed Bacon Wrapped Meatloaf- never got to this
Ranch Mac and Cheese
Sandwiches and Salad

April 9, 2011

Slow Cooker Mac and Cheese

Recipe adapted from Elizabethannsrecipebox.com

8 oz elbow macaroni
 3 cups cheddar cheese
1 cup Monterrey Jack cheese
1 can (12 oz) evaporated milk
1 1/2 cups milk
2 eggs, lightly beaten
1 tsp. salt
1/2 tsp. pepper
4 slices Cheddar cheese
Cook the pasta according to the package directions; drain. Mix the cooked pasta, 3 cups cheddar cheese, evaporated milk, milk, eggs, salt and pepper in a greased slow cooker. Sprinkle with 1 cup Monterrey Jack cheese and arrange Cheddar cheese slices on top. Cook, covered, on low for 3 to 4 hours. Do not remove lid or stir while cooking.

Rate It!
Jen: 7.5
Kile: 7.5
Kiley: 6
Madee: not home
Destrie: ok

April 8, 2011

Buttery Cornmeal Crescent Rolls

 Recipe and Photos from:

*Makes 2 dozen rolls
2 cups milk
2/3 cup yellow corn meal
1 ½ tablespoons INSTANT yeast- (see note below)
½ cup (1 stick) butter
1/3 cup granulated sugar
1 teaspoon salt
3 large eggs
5 ½ – 6 cups flour

Note: if you need/want to use active dry yeast instead of instant yeast, change the amount of yeast to 2 tablespoons active dry and dissolve the yeast in 1/2 cup warm water and 1 tablespoon sugar. Let the yeast mixture activate and foam (approximately 5 minutes) before adding it to the cornmeal mixture.

Heat the milk to just below a boil so bubbles are just appearing around the edges (this is called scalding milk). Add the cornmeal and cook and stir until thickened, lowering the temperature if needed so the mixture doesn’t boil.

Pour the cornmeal/milk mixture into the bowl of a stand mixer or a large bowl and let cool until lukewarm. Add the yeast, butter and sugar (if you dissolved active dry yeast with a bit of water and sugar until it foamed, add it now). Mix. Add the salt and eggs. Mix well. Add the flour gradually until a soft dough forms.
Transfer the dough to a lightly greased bowl covered with lightly greased plastic wrap and let rise until doubled.
Divide the dough into three portions and roll each into about an 8-10 inch circle. Brush the top lightly with butter. Cut into 8 wedges and roll each wedge up starting from the wide end so it forms a crescent roll shape. Place each roll on a lightly greased baking sheet, spacing about 1-2 inches apart to allow for rising. Cover lightly with greased plastic wrap. Let the rolls rise until doubled.
Bake at 350 degrees for 10-12 minutes,   ( * mine took an additional 2 minutes) until lightly browned. Brush with butter while still warm.

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

April 4, 2011

Menu Planning Monday

So, lasts week's grocery total was $50.14.  Yay!  We have been well under budget the last couple of weeks, the bad thing about that is, now we are running out of several staples and a big shopping trip will have to happen soon.  Here is a look at what we will be eating this week:

Applebee's Oriental Chicken Salad
Slow Cooker Mac and Cheese
Garden Pita
Ham Stuffed Manicotti

That should probably be enough menu planning this week as it is Spring Break and I am hoping to get out and have some fun.  Enjoy your week!

April 1, 2011

Sausage and Pancake Strata

*I can't remember where I found this recipe.  If it is yours, thanks for sharing.  This was good- kind of reminded meof  a McGriddle from McDonalds.  I will try this again using bacon or maybe ham instead of sausage.

12 eggs
1/2 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
18 mini pancakes
 9 sausage patties
Maple Syrup

Preheat oven to 350. Coat a 9x13 baking dish with cooking spray. Beat eggs with milk and stir in cheese and salt and set aside. Cook the sausages and the pancakes. Arrange half of pancakes in bottom of dish. Top with sausage patties. pour egg mixture over the patties and top with the rest of the pancakes, gently pressing them into the egg mixture to partially coat. Cover with foil and bake for 30 min. Uncover and drizzle maple syrup over the egg mixture which has started to set at this point. Continue baking uncovered for another 30 min until set. Let stand 5 min before serving and drizzle with more maple syrup.

Rate It!
Jen: 8
Kile: 7
Kiley: 7.5
Madee: 8
Destrie: good