Nave Family Food

Apple Picking

2011-10-02T14:57:00.000-07:00

Went on our annual apple picking trip last weekend. Not only do they have a fun kids area but great apples! We ended up with $50 worth of apples and all I've made with them is homemade applesauce. Last year I made lots of different things (apple pie muffins, apple bread, cross cross apple buns, apple turnovers, and apple pie of course) but this year I think I'm sticking with applesauce and a pie or two. My husband and I absolutely love homemade applesauce. I don't even eat any other applesauce. So it doesn't last long. I've found I can put it in my jam jars and freeze it and we can enjoy it a little longer. What have you made with apples?

Homemade Lemonade

2011-10-02T14:41:00.000-07:00

Lemons were cheap enough so I bought a small 2lb bag today and tried out some homemade lemonade. I used the ratio of 1 cup sugar: 1 cup water: 1 cup lemon juice.

Mix 1 cup sugar and 1 cup water in a saucepan and boil gently until sugar is dissolved. Meanwhile, squeeze lemons until you have 1 cup of lemon juice. Combine lemon juice and sugar water. Add 3-4 cups of water.

We got about 1 1/8 cups of lemon juice and just used that with the 1:1 ratio of sugar and water. It was a little tart so the 1:1:1 ratio is probably good. I also read that if you use Meyer lemons they are naturally sweet so you may want less sugar.

Menu Plan

2011-10-02T12:08:00.000-07:00

I'm hoping to start updating this again but I'm not making any promises! My son started kindergarten this year, plays soccer, daughter started dance and goes to preschool, and I'm expecting our third child, a girl, in early Feb. So needless to say I've been making fast and easy dinners, usually those tried and true recipes, and not so many new ones and haven't had much to post.

Here's the plan for this week:

~Fajitas, rice, fruit
~Tortellini Soup, garlic bread, fruit
~Enchiladas, corn, fruit
~BLTs, chips, fruit

What We're Eating Wednesday

2011-05-03T23:28:00.000-07:00

We're in a local produce co-op and we had the option last week of getting 8lbs of strawberries for $10. I couldn't pass that up of course and figured what a great way to get ahead on my freezer jam. I think I had about 12 jars, maybe 15, that I ended up making last summer but they were gone so quickly! I didn't realize that my sisters and dad liked it so much and my husband fell in love with these fruit bars that just aren't the same without homemade strawberry freezer jam. So this year I've decided we have the freezer space so I might as well stock up.

Can't wait to see what you're all making this week. Please share!

Cheesy Burger, Rice and Broccoli Skillet

2011-05-02T23:59:00.000-07:00

This was a recipe I got from the Pillsbury website. It was alright. Not sure I'd make it again without tweaking something though.

Cheesy Burger, Rice and Broccoli Skillet

1 lb lean ground beef
1 can condensed cream of chicken soup (10 3/4 oz)
1 can tomato sauce (8 oz)
2 tsp Worcestershire sauce
4-5 drops hot sauce
1 cup uncooked regular long grain white rice
2 cups water
4 cups frozen broccoli florets
4 oz (1 cup) shredded sharp Cheddar cheese

Brown beef in skillet until thoroughly cooked, stirring frequently. Drain.

Add soup, tomato sauce, Worcestershire sauce, and hot pepper sauce; mix well. Stir in rice and water. Bring to a boil. Reduce heat to low; cover and simmer 15-20 minutes or until rice is tender and liquid is absorbed, stirring once or twice.

Meanwhile cook broccoli to desired doneness as directed on package. Drain and set aside.

Stir cooked broccoli into ground beef mixture; mix well. Sprinkle with cheese. Cover; cook an additional 5 minutes or until cheese is melted.

1 1/2 cups = 420 calories

Veri Veri Teriyaki

2011-05-02T06:22:00.000-07:00

My Dad's BBQ is one of my favorite things to eat. He makes the best chicken ever! I finally asked him what he used for his teriyaki chicken and this is it. I wasn't sure I'd find it at home since we live on opposite sides of the state but I did. I've used this on shrimp and chicken and it's great on both. I highly recommend this if you like a teriyaki flavor. I think my dad even puts this on the chicken and freezes it until ready to use. It's pretty powerful though and if you're short on time an hour or so of marinade time still provides a very nice flavor.

What We're Eating Wednesday - Shrimp Lorraine

2011-04-26T11:43:00.000-07:00

This was a new shrimp dish I made. I picked up the recipe card at our local grocery store. I loved it, hubs liked it, and I suggest you like garlic if you make this!

Shrimp Lorraine
2 Tb unsalted butter, divided
2 garlic cloves, minced
2 green onions, chopped (1/4 cup)
1 1/2 pounds raw, peeled, and deveined 36-40 count shrimp, thawed if necessary
1/2 cup refrigerated savory garlic cooking creme (like the new Philadelphia cooking cremes)
1/2 cup shredded swiss cheese
3 Tb dry sherry or white wine
1/8 tsp cayenne pepper
1/3 cup panko breadcrumbs

Preheat oven to 425 degrees. Spray 1 quart baking dish or ceramic or metal pie plate with nonstick cooking spray. In 12 inch skillet melt 1 Tb butter over medium heat. Add garlic and green onions and cook 2 minutes, stirring frequently. Add shrimp and cook 5 minutes or until shrimp turn opaque throughout and reach an internal temp of 145 degrees, stirring frequently.

Add cooking creme, cheese, sherry and cayenne and cook until cheese begins to melt. Pour mixture into prepared baking dish. In microwave safe bowl, heat remaining 1 Tb butter in microwave until melted. Stir in panko; sprinkle evenly over shrimp mixture. Bake 10-12 minutes or until edges bubble and top is golden brown.

~300 calories per serving

This post is linked to:
Your Recipe My Kitchen at Frugal Antics of a Harried Homemaker
Take a Look Tuesday at Sugar Bee Crafts
Made By You Monday at Skip to My Lou
Delicious Dishes at It's a Blog Party
Slightly Indulgent Tuesday at Simply Sugar & Gluten Free
Tuesday Night Supper Club at Fudge Ripple
Mouthwatering Mondays at A Southern Fairytale
Homemaker Monday at 11th Heaven's Homemaking Haven
Tempt My Tummy Tuesday at Blessed with Grace

Menu Plan

2011-04-22T10:06:00.000-07:00

Finally trying some new things this coming week!

~Twice Baked Potatoes
~Shrimp Lorraine
~Teriyaki Chicken
~Cheesy Burger, Rice, and Broccoli Skillet
~Honey Mustard Pork Chops

Two nights this weekend we'll be out of town for Easter and I'm not cookin'!

How Does Your Garden Grow?

2011-04-21T13:15:00.000-07:00

It's that time of year again! We're on our second year of gardening and sure have learned a lot. This year we added one more smaller box and still have peppers to get in the ground. This past weekend we planted our corn, zucchini, and lettuce. The strawberries from last year are taking off and are already covered in blooms. The raspberries are doing well and already growing nicely. We planted two new raspberry bushes this year, black raspberries, but they aren't looking too hot. They're still just a stick in the ground with no growth. I'm hoping they're still settling in and will take off soon. Let me know if any of you garden and send me your blog so I can follow along with your gardening successes!

Raspberries

Strawberries

My wimpy lettuce. I'm hoping they perk up soon and get bigger.

Zucchini

Corn - we have on whole bed of corn this year because it did so well last year and was very yummy!

Overall view of garden. This year we also added a fence. Last year I tried peppers and as soon as anything grew, something (rabbits maybe?) stripped them. So I never got any peppers.

Chicken Pot Pie Soup w/ Dumplings

2011-04-20T17:22:00.000-07:00

I was making Chicken Pot Pie for dinner and decided instead of layering the dough on top and baking in the oven I'd try making it into dumplings and having more of a soup. My husband's vote was that he liked it better, I'm not so sure. I liked it just fine but the textures between the two different ways are totally different. I say this is a keeper but I'll make it both ways still.

See above for the link to my Chicken Pot Pie receipe. You follow all the same steps except for the end:

Mix up the dough. Add a little bit of extra chicken broth or milk to the pot with the vegetables and chicken, probably a cup or two depending on how thick it already is, and bring to a slight boil. Drop the dough mixture by tablespoonfulls on top of the soup mixture. (They will get larger as they cook so I wouldn't make them too big.) Let sit for a minute or two then flip over. Wait a minute or two, push those to the side, and add more dough. Repeat until all dumplings are in and then stir.

This is linked to:

What's Cooking Wednesday at Turning the Clock Back
What's On the Menu Wednesday at Dining with Debbie
What's On Your Plate at GoodCheapEats
Made it on Monday at Lark's Country Heart
Tasty Traditions at Coupon Cookin'
Recipe Swap Thursday at Prairie Story
Tip Day Thursday at Around My Family Table

What We're Eating Wednesday

2011-04-19T08:17:00.000-07:00

I decided to host my very first Blog Hop! I'm always looking for new recipes and enjoy seeing what others are cooking so please share your recipes!

I will usually be posting a recipe myself but this week has been kind of crazy and I haven't had a chance to cook anything new. I do suggest checking out the Potato Leek Soup I made this past weekend. That was a new recipe and is one of my new favorites!

Let Me Know!

2011-04-18T10:59:00.000-07:00

Let me know what you think about the new blog design. New name too. I absolutely love the job they did over at So Stylilized. Definitely check them out for any of your blog design needs.

Potato Leek Soup with Bacon

2011-04-17T15:54:00.000-07:00

This was in the April 2011 issue of Food Network magazine. I love how pretty this soup is and it was very good. It will definitely be making an appearance next fall when it becomes soup weather again.

Potato Leek Soup with Bacon

2 Tb unsalted butter
1/2 tsp smoked paprika
1 1/2 c cubed crusty bread
4 slices bacon, chopped
2 large leeks, white and light green parts only, thinly sliced
2 cloves garlic, chopped
4 cups low-sodium chicken broth
2 medium russet potatoes, peeled and cut into 1/2 inch pieces
kosher salt and freshly ground pepper
1/2 c heavy cream (I used half and half)
1 1/2 c frozen peas (do not thaw)
1/4 c chopped fresh parsley
*I added just a little bit of shredded Italian cheese blend

Preheat oven to 400 degrees. Make croutons: Melt 1 Tb butter, then mix in paprika in a bowl. Add bread cubes and toss. Spread on baking sheet and bake until golden brown, 8 to 10 minutes.

Meanwhile, cook bacon in large saucepan over medium heat until crisp, about 8 minutes. Transfer with slotted spoon to a paper towel-lined plate. Discard all but about 1 Tb fat from the pan. Add remaining 1 Tb butter, then add leeks and garlic; cover and cook until soft, about 5 minutes. Add broth, 2 cups water, potatoes and 1/4 tsp each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until potatoes are tender, about 10 mintues.

Puree half the soup in a blender, then return to pot. Add cream and bring to a simmer. Add peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve with croutons, bacon and parsley.

4 servings = 446 calories

I got 8 cups out of this so I made 6 servings at 298 calories each.

This link is posted to:

Seasonal Sundays at Real Sustenance
My Meatless Mondays at My Sweet and Savory
Your Recipe My Kitchen at Frugal Antics of a Harried Homemaker
Take a Look Tuesday at Sugar Bee Crafts
Made By You Monday at Skip to My Lou
Delicious Dishes at It's a Blog Party
Slightly Indulgent Tuesday at Simply Sugar and Gluten Free
Tuesday Night Supper Club at Fudge Ripple
Homemaker Monday at 11th Heaven's Homemaking Haven
Tasty Tuesday Parade of Food at Balancing Beauty and Bedlam
Tempt My Tummy Tuesday at Blessed with Grace
Tuesdays at the Table at All the Small Stuff

I'll Be Back Soon!

2011-04-14T17:17:00.000-07:00

I know I keep promising to get back to my regular posting and it just doesn't happen. I've been unmotivated these past few months, have had sick kids, and a crazy work schedule.

But Monday April 18th my new blog design is being set up and then I'll be rockin' and rollin' with a new name (Peas & Carrots), new design, and lots of new recipes to come. With the changing weather I'm getting more motivated to cook, have started getting our produce co-op again, and am ready to go!

Just bear with me one more week to get some things together and then I'll be back!

Scrambled Egg Muffins

2011-04-14T17:13:00.000-07:00

We had this for dinner but this would be a great breakfast, brunch, and would probably freeze well too.

Scrambled Egg Muffins

1/2 lb pork sausage
12 eggs
1/2 c chopped onion
1/4 c chopped green pepper (I used red)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/2 c shredded cheddar cheese

In skillet, cook sausage over medium heat until no longer pink; drain. In bowl, beat eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese.

Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350 degrees for 20-25 minutes or until knife inserted near center comes out clean.

12 servings
158 calories per muffin

Menu Plan

2011-04-01T06:08:00.000-07:00

~No meat Friday: fish fry at our church for the hubby and kids, probably veggie sub from Subway for me
~Chicken Puffs (from freezer), corn, fruit
~Nachos, fruit
~Sloppy Jo, baked potatos
~Red Beans and Rice, fruit
~Broccoli and Cauliflower Casserole, garlic bread, fruit - NEW!
~Egg Muffins, fruit, toast - NEW!

Bacon and Caramelized Onion Asparagus

2011-04-01T06:05:00.000-07:00

Bacon & Caramelized Onion Asparagus

3 slices bacon
1 1/2 lb fresh asparagus spears, trimmed (frozen works just fine)
1 Tb water
1/2 c chopped onion
1/2 c ranch dressing

Cook bacon until crisp. Drain. Discard dripping from skillet. Place asparagus in microwavable casserole or 10x14 inch dish. Add water. Microwave 4 to 5 minutes or until crisp tender. Meanwhile, add onions to skillet; cook and stir 5 minutes or until crisp tender. Stir in dressing. Drain asparagus; top with sauce and crumbled bacon.

This was even better leftover the next day!

Cream of Broccoli Soup

2011-03-17T16:21:00.000-07:00

I asked my mother in law for this recipe since hers was absolutely delicious! This is what she sent me, although we both added some velveeta to ours. You could leave out the ham to make it meatless too.

Creamy of Broccoli Soup or Broccoli Cheese Soup

4 cups chicken broth
1 large bunch broccoli, chopped (3 cups)
1/2 cup diced onion
1 bay leaf
1/4 tsp salt
dash of ground pepper
1/4 cup all purpose flour
2 oz ham (1/3 cup diced)
1/2 cup heavy cream (I used half and half, my mother in law uses evaporated milk)

Combine broth, broccoli, onion, bay leaf, salt and pepper in large saucepan over high heat. When broth comes to a boil, turn down the heat and simmer, covered, for 30 minutes. The vegetables will become tender.
Remove bay leaf and discard. Transfer a little more than half of the broth and vegetable mixture to a blender or food processor. Mix on low speed for 20 to 30 seconds. This will finely chop the vegetables to nearly a puree. (Be careful blending hot liquids. You may want to let it cool a bit before this step.)
Pour the blended mixture back into pot over medium/low heat. Add flour and whisk until all lumps have dissolved.
Add ham and cream. Continue to simmer for 10 to 15 minutes or until the soup is as thick as you like it.
If you're adding cheese do it at the very end and just warm until melted.

This made 6 cups for me. It says that it makes 4 servings as an appetizer or 2 servings as an entree but we got three servings easily out of this one.

This post is linked to:

It's a Keeper Thursday
Show Off Your Stuff at Fireflies and Jellybeans
Tasty Traditions at Coupon Cookin'
Recipe Swap Thursday at Prairie Story
Tuesday Night Supper Club at Fudge Ripple

Amish Friendship Muffins

2011-03-13T17:32:00.000-07:00

I got some starter from a friend last week and made my bread yesterday. I used this recipe which actually is for muffins but I made two loaves out of it instead. Very tasty, my hubby is happy with it!

Amish Friendship Muffins

1 cup Amish batter
2 cups flour
3/4 cup oil
1 tsp baking soda
2 tsp baking powder
1 cup sugar
3 eggs
1 1/2 tsp cinnamon
2 tsp vanilla

Stir well.

Add 1 cup chopped nuts if desired.

OPTIONAL:
1 cup apples, chopped
1 cup raisins or
1 cup blueberries

Mix well. Put into muffin tins well greased if not using liners. Sprinkle with topping on each muffin and bake at 350 degrees for 15-20 minutes or until done.

TOPPING:
1 cup brown sugar
1/2 cup flour
1/4 cup margarine

Mix well and sprinkle over tops of muffins before baking.

Chicken Puffs

2011-03-13T17:27:00.000-07:00

These would have been good if they had more filling in them. I think since I used homemade crescent roll dough they needed more filling than called for but I would make them again.

Chicken Puffs

2 skinless, boneless chicken breast halves, cubed
3 Tb chopped onion
3 cloves garlic, peeled and minced
3/4 (8 oz) pkg cream cheese
6 Tb butter
3 (10 oz) cans refrigerated crescent roll dough (or I used homemade crescent roll dough)

In medium saucepan over medium heat slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.

In medium bowl, blend chicken mixture, cream cheese and butter until creamy. Preheat oven to 325 degrees. Unroll crescent rolls and divide in half to create 12 rectangles. Place approximately one tablespoon of chicken mixture on each rectangle. Fold into balls.

Arrange balls on large baking sheet. Bake for 12 minutes, or until golden brown.

Grilled Turkey and Swiss

2011-03-13T17:17:00.000-07:00

The hubby was making grilled cheese one day for the kiddos and made this for himself. We're on a big swiss cheese kick so we also had these for dinner one night recently. They're very yummy!

Spread two pieces of bread with butter. Place one slice butter side down in hot skillet. Top with a few slices of turkey (or ham or roast beef, whatever your choice may be), and a slice or two of cheese (in this case, Swiss). Place other slice of bread on top. Flip and finish cooking other side.

I added a bit of mayo to the inside of mine, as well as a few slivers of onion. Then we dipped the sandwiches in honey mustard.

String Pie

2011-03-13T17:06:00.000-07:00

I used to make this a lot but haven't made it for quite a long time until tonight. I remembered how good it was!

String Pie

12 oz spaghetti
4 Tb butter
salt and pepper
2 eggs, beaten
2 lbs ground beef
1 onion, chopped
1/2 green pepper (I use red)
2 Tb oil (I omit this)
1 jar spaghetti sauce
2 tsp sugar
garlic, oregano
2 cups cottage cheese
8 oz mozzarella
2/3 cup parmesan

Cook and drain spaghetti. Place in bottom of 9x13 dish. Combine butter, parmesan, salt, pepper, and egg. Spread over noodles. Spread on cottage cheese. Cook ground beef, onion, green pepper in oil. Stir in spaghetti sauce, sugar, garlic, and oregano. Layer over noodles and cottage cheese. Bake at 350 degrees for 30 minutes. Sprinkle with mozzarella. Bake 10 minutes more until cheese is melted.

Menu Plan

2011-03-13T16:52:00.000-07:00

I've been neglecting my blog. Had a short trip, sick kids and just an overall crazy schedule lately. I'm hoping it all gets better soon. For now, here's my plan for the next week or so.

~Zucchini Casserole - from last week we never got to. I went ahead and made it and stuck it in the freezer. Will post soon I hope.
~String Pie, fresh string beans
~Crockpot Pork Chops, mashed potatoes, blueberry muffins
~Broccoli Cheese Soup, fruit, breadsticks
~Shepherd's Pie, fruit
~Leftovers
~Baked Potatoes
~Pizza Night

Menu Plan

2011-03-03T14:33:00.000-08:00

Things have been a little crazy lately but I will get some posts up from last week as soon as I can. Here's my next menu that will probably last more than a week.

~Chevy's: got a Groupon to use before it expires.
~Chicken Noodle Soup from a friend
~Ham and Cheese Puff Pastry, broccoli, fruit
~Lasagna Soup, crescent rolls
~Chicken Puffs, zucchini casserole - both NEW!
~Grilled Turkey and Swiss Sandwiches, tater tots, fruit - NEW!
~String Pie, green beans - NEW!
~Leftovers
~Waffles/Breakfast Night, or just something quick like pizza or ravioli

Good Freezer Meals

2011-02-25T15:09:00.000-08:00

My sister had a baby on Valentine's Day. We're going down to visit next week and I'm bringing along some meals to fill her freezer to help her out at dinnertime. Thought I'd share my list of good freezer meals.

Sloppy Joes
Red Beans and Rice
Burritos
Tortellini Soup (freeze without tortellini, reheat when ready to eat and add cheese tortellini the last 5-10 minutes)
Wild Rice Chicken Supreme
Franks & Beans (Recipe to come.)
Slow Cooker Pork Chops
Lil' Cheddar Meatloaves
Twice Baked Potatoes
Fajita Chicken (just cook some chicken and season with fajita seasoning. Put in freezer and just reheat when ready to use.)

I'm also bringing for breakfast/snacks:
Butterhorns (filled with chocolate chips and cinnamon sugar)
Zucchini Muffins
Apple Pie Muffins

Quick Burritos

2011-02-25T14:57:00.000-08:00

Just a quick easy burrito I made to put in the freezer. Wrap them individually and then you can just pull them out and nuke them.

Spread some refried beans onto a tortilla shell. Top with some cooked ground beef (I seasoned mine with chili powder and cumin), taco sauce, and shredded cheese. Roll up and wrap in plastic wrap and place in a freezer bag. Microwave when ready to eat.

Menu Plan

2011-02-20T17:02:00.000-08:00

I'm stretching this next plan over a little more than a week. I got this past menu to last 9 days and this one should last awhile too. It's kinda nice not going grocery shopping every week!

~Southwest Turkey Soup, biscuits, fruit
~Enchiritos, corn, fruit
~Honey Chicken Bites (processed dinner night! Those Tyson things in the freezer section.), onion rings, maybe rice and veggies
~Tilapia - NEW -, broccoli
~Pizza
~Pancakes and Sausage
~Leftovers/Eat Out
~Franks and Beans, cornbread - the kids and I are heading out of town for a few days next week so I'll be making this for hubby to throw in the oven for himself one night, per his request.

Southwest Turkey Soup

2011-02-20T16:24:00.000-08:00

You must like ground turkey to like this soup. I think next time I may try it with ground beef. I like turkey, but only if it's cooked a certain way, or with certain ingredients. This wasn't bad, don't get me wrong, just may tweak it some next time.

Found the recipe in the Taste of Home magazine, December/January 2011 issue page 38.

Southwest Turkey Soup

In a Dutch oven, brown 1lb. ground turkey in 1 Tb olive oil. (I omitted the oil and added a small onion during this step.) Drain if needed. Add two cans rinsed and drained kidney beans, 2 cans (14 oz each) chicken broth, 2 cups frozen corn, 1 cup salsa, 1 can (4 oz) green chilies and 1 Tb chili powder. (I seasoned my meat with chili powder and cumin so I did not add anymore here.) Bring to a boil; cover and simmer fro 10 minutes. Serve topped with sour cream and fresh cilantro.

Serves 6

Baked Ravioli (or Tortellini) with Spinach and Walnuts

2011-02-18T16:10:00.000-08:00

This was pretty good. We used cheese tortellini and it was a little too cheesy for us (if that's possible). Next time I might try meat filled pasta or use less cheese if I go with cheese filled pasta. And I will say, you need to like spinach to enjoy this dish. I'm not a huge fan of it, but can eat it. I would make this again, with a little tweaking.

Baked Ravioli with Spinach & Walnuts

1 Tb olive oil
3 large garlic cloves, minced
1 lb (or more) fresh spinach (&/or arugula), well washed, wrung out, and chopped
2 Tb butter
2 Tb all purpose flour
2 cup low sodium chicken or vegetable broth
1/2 cup skim milk
1/2 cup parmigiano reggiano cheese, shredded
1/4 tsp ground nutmeg
salt & pepper, to taste (I didn't use salt due to sodium in the cheese)
2 cup mozzarella or other favorite cheese, grated
20 to 28 oz favorite frozen ravioli &/or tortellini
1/2 cup (or more) walnuts, chopped

In large pot, cook pasta according to package directions until slightly underdone (will finish in oven)

In large skillet over medium heat saute garlic in olive oil for about a minute, until fragrant. Add spinach to skillet and saute for 5 minutes until well coated and wilted. Drain and remove to small bowl.

In same skillet, over medium heat, make roux by melting butter and whisking in flour; cook about 2 minutes. Slowly stir in broth; increase heat and bring to boil, stirring continuously. Add milk and parmesan and bring just to a simmer, cooking for 2 minutes. Stir in nutmeg, salt and pepper.

Preheat oven broiler to 500 degrees (or high) temperature. (I thought this was way too hot and was also making garlic bread at the same time so I just used a 375 degree oven until the cheese was melted.)

In 9x9 baking dish, cover bottom with a thin layer of chicken broth mixture. Layer half of pasta in dish. Top with half of spinach and walnuts, then about half of remaining chicken broth. (Walnuts too if you're adding them to entire dish.)

Add other half of pasta, followed by remainder of spinach and walnuts. Cover with rest of chicken broth mixture. Top with grated mozzarella.

Place in oven about 8" from broiler element and broil for 4 to 5 minutes or until cheese is bubbly and golden. Plate and garnish with chopped walnuts; serve immediately.

Serves 4-8 (I got 6 pretty good size servings.)

This post is linked to:
Seasonal Sunday at Real Sustenance
Meatless Mondays at My Sweet and Savory
Your Recipe My Kitchen at Frugal Antics of a Harried Homemaker
Made By You Monday at Skip to My Lou
Tuesday Night Supper Club at Fudge Ripple
Mouthwatering Monday at A Southern Fairytale
Homemaker Monday at 11th Heaven's Homemaking Haven

Menu Plan

2011-02-18T10:49:00.000-08:00

Sorry about the lack of posts. My sister had my new baby niece on Monday and this week has been kind of crazy.

Here's my menu that I had for the past week or so, that will continue until Sunday:

~Wild Rice Chicken Supreme (x2 for freezer), green beans
~Cheddar Sausages (you know, the Beddar Cheddar...SO good, yet SO bad. Got the turkey ones for myself), scrambled eggs (with veggies for me)
~Crockpot Tamale Pie (x2), fruit
~Southwest Turkey Soup - NEW - fruit, maybe some bread
~Baked Tortellini with Spinach and Walnuts - NEW - fruit, garlic bread
~Eat Out...the weather was amazing here yesterday, 75 degrees, so we went to one of our favorite places to eat outside.
~Leftovers

I'll be posting the SW Soup and Baked Tortellini recipes soon. And I'll apologize in advance for any lack of posting, since there are a few days I'll be at my sister's and possibly a few more if the baby goes back to the hospital.

Macaroni Salad

2011-02-09T09:48:00.000-08:00

This is a basic macaroni salad. I've never been big on macaroni salad, but as I've gotten older I've come to like it a little more. I prefer a homemade version, like this one, that doesn't have so much mayo. I cut this recipe in half and got about 4 servings since I'm the only one who will eat it.

Macaroni Salad

2 cups dry elbow macaroni
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup diced dill pickles
1/4 tsp onion powder
1 medium stalk celery, diced
1 small sweet red pepper, chopped
1/2 cup cooked frozen peas and carrots (I just used uncooked peas)
1/2 cup shredded cheddar cheese
3 medium scallion, chopped

Cook macaroni according to directions. Drain and rinse with cold water; drain again.

Meanwhile to make dressing, combine mayo, sour cream, pickles, onion powder; mix well.

In large mixing bowl combine macaroni, celery, pepper, peas, carrots, cheese and scallions. Pour dressing over salad; toss lightly to coat. Cover and chill at least 2 hours. Yields about 1/2 cup per serving.

Be on the Lookout!

2011-02-08T16:15:00.000-08:00

for a new design for my blog. I won a custom blog design over at http://crazyjayzplace.blogspot.com/2011/01/introducing-new-blog-custom-blog-or.html and I can't wait to see how it turns out!

On that note...I'd like a new name for my blog. Preferably something without my name in it. There are so many out there that I like but I can't think of anything very creative for mine! I really like Cooking During Stolen Moments because as a work from home mom of two young kids it kind of applies to my life. So if you have any ideas please comment and let me know. Thanks!

Menu Plan

2011-02-05T10:03:00.000-08:00

We were supposed to go out tonight for my husband's birthday but thanks to the lovely snow our babysitter, aka my mom, can't make it. So...not sure what we'll do tonight.

~Breaded Catfish, calico beans, cornbread
~Soup, garlic bread (just canned soup I had bought and we've never eaten. Plus we have swim lessons two nights a week for the next four weeks so this will help time-wise.)
~Quesadillas: chicken and cheese for family, veggie and black bean for me, corn, fruit
~Chicken Breasts (honey mustard and plum glazed), macaroni salad, onion rings, biscuits
~Italian Meatball Casserole, green beans
~Beddar Cheddar sausages (turkey for me), scrambled eggs (w/ veggies for me), fruit
~Nachos for the Super Bowl

Baked Potato Soup

2011-02-03T12:42:00.000-08:00

This is a receipe I grew up on. Quick and easy, very adaptable to your tastes.

Baked Potato Soup

3 strips bacon, diced (I use real bacon pieces with the salad stuff)
1 small onion, chopped
1 clove garlic, minced
1/2 tsp pepper
2 lg potatoes, baked, peeled, cubed (about 2 cups)
1 cup 1/2 and 1/2 cream
3 Tb flour
1 tsp salt and dried basil
3 cups chicken broth (I use a little more than this depending on the amount of cheese and thickness of the soup)
shredded cheddar (and/or Velveeta)

In large saucepan, cook bacon until crisp. Drain, reserving 1 Tb drippings. Set aside bacon. Saute onion and garlic in dripping until tender. (Since I use bacon pieces that are already cooked I saute my onion and garlic in some oil and butter.) Stir in flour, basil, salt, and pepper. Mix well. Gradually add broth. Bring to boil and stir 2 minutes. Add potatoes and cream; heat through but do not boil. Garnish with bacon, cheese, and parsley. (I mix the cheese into mine, about a cup of shredded cheddar and 1/4 lb of velveeta)

You could easily add veggies to this. Corn or broccoli would be good, maybe some red pepper.

This post is linked to:
Show Me What You've Got Thursday at It's a Keeper
Full Plate Thursday at Miz Helen's Country Cottage
Tasty Traditions at Coupon Cookin'
Recipe Swap Thursday at Prairie Story
Tip Day Thursday at Around My Family Table (where I was featured this week!)
Foodie Friday at Designs by Gollum
Your Recipe My Kitchen at Frugal Antics of a Harried Homemaker
Seasonal Sunday at Real Sustenance
Meatless Mondays at My Sweet and Savory (where my French Toast Casserole was featured this week!)
Mouthwatering Mondays at A Southern Fairytale
Homemaker Monday at 11th Heaven's Homemaking Haven

My First Features!

2011-02-02T08:22:00.000-08:00

I was told that my Ham and Cheese Puff Pastries would be featured tomorrow at Around My Family Table. Looking forward to seeing that.

But last night, as I was linking up my Baked French Toast Casserole recipe, I saw that my Peanut Butter Oatmeal Chocolate Chip Cookies were featured on Fudge Ripple's Tuesday Night Supper Club!

Thanks to both of you for featuring my recipes!

Maple Wheat Bread

2011-01-30T16:44:00.000-08:00

Used this in the Baked French Toast Casserole but it'd be good for other things. I will say though...I used a little more maple syrup than it called for (6Tb) and only about 1 cup of water, just a splash more than a cup. And I took it out of the bread machine probably 12 mintues early because it was done. Next time I would take it out even earlier so that it wasn't so crunchy on the outside. I also split the flour a little bit and did 1 1/2 cups of whole wheat and 1 1/2 cups of bread flour because I read that it wasn't rising right for other people and someone mentioned that you needed more bread flour. I'm not sure about that and next time would follow the recipe exactly to see what happened.

Maple Whole Wheat Bread

2 1/2 cups whole wheat flour
1/2 cup bread flour
1/3 tsp salt
1 1/4 cups water
4 Tb maple syrup
2 Tb olive oil
1 1/2 tsp active dry yeast

Place ingredients in pan of bread machine in order recommended by manufacturer. Select Wheat Bread cycle and press start.

Found this recipe on AllRecipes.

Baked French Toast Casserole

2011-01-30T16:29:00.000-08:00

Thanks to my friend Kara for the fabulous recipe, even when I messed it up it was still good! I used too much bread. Wasn't doing my math right but it still turned out good and I will make it again.

Baked French Toast Casserole

3/4 stick butter, melted
3/4 cup brown sugar
1 tsp vanilla
12 slices bread (crusts cut off) (I used a bread machine recipe for this Maple Wheat Bread)
7 eggs
3/4 cup milk
1 tsp cinnamon
cinnamon/sugar for topping

Mix melted butter, brown sugar, and vanilla together and spread in 9x13 baking dish. Top with 6 pieces of crustless bread.

Mix eggs, milk and cinnamon together and pour 1/2 over bread. Layer remaining 6 pieces of bread on top and cover with remaining egg mixture.

Sprinkle top with cinnamon and sugar and bake for 30 minutes at 350 degrees.

Since I'm counting calories I'll let you know that this was appoximately 322 calories per serving with 8 servings.

**Since ours was a little dry (due to my mistake) we used a little maple syrup for this.

This post is linked to:
Seasonal Sundays at Real Sustenance
Meatless Mondays at My Sweet and Savory
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Mouthwatering Monday at A Southern Fairytale
Homemaker Monday at 11th Heaven's Homemaking Haven
Delicious Dishes at It's a Blog Party
Slightly Indulgent Tuesday at Simply Sugar and Gluten Free
Show Us What You're Working With at Me and My Bucket
What's Cooking Wednesday at Turning the Clock Back
Tuesday Night Supper Club at Fudge Ripple
Tempt My Tummy Tuesday at Blessed with Grace
Tasty Tuesday at Balancing Beauty and Bedlam
Tuesdays at the Table at All the Small Stuff

Menu Plan

2011-01-29T10:38:00.000-08:00

~Burritos w/ Cilantro Lime Rice, fruit
~Potato Soup, corn, garlic bread
~Lil' Cheddar Meatloaves, green beans, bread, fruit
~French Toast Casserole (hopefully I make this one this week since it's been on my menu for a few weeks now and keeps getting pushed back), sausages
~Hub's Bday: KFC chicken strips, bacon cheese potatoes, red lobster biscuits, chocolate pie
~Pizza
~Leftovers
~Chocolate Butterhorns
~Pumpkin Muffins

I Won an Award!

2011-01-28T11:28:00.000-08:00

I'm excited to have my first blogger award! And the ability to pass it on. I'm not sure how much it counts since it comes from my good friend Sarah over at Sweet Pea and JoJo. But I'll take it!

The way it works is I have to tell you seven things about myself and then pass on this award to 15 other bloggers. So here goes...

1. I am a mom to two awesome kids and currently trying for a third. Call me insane.

2. I LOVE to read! My husband asked me last month how many books I had read last year and I had no idea. So I'm now keeping a list to satisfy my curiosity. Currently reading Kristin Hannah and would highly recommend any book by her. I think I've read all of them except for a couple and then I'm moving onto Debbie Macomber since I have an entire bag of her books waiting for me.

3. I love to cook. Obviously. Which leads to...

4. I am always trying to lose weight. I am a yo-yo dieter. I lose a bunch then gain it all back plus more. Lose some, gain it back, lose some, gain it back, etc. Might help if I didn't cook so much. Then I wouldn't eat so much. Doesn't help having kids around either since I tend to clean up after them. But regardless of what excuses I make, it's because my will power sucks. One of these days maybe it'll happen.

5. I'm from a small town, married to a guy from an even smaller town, who ended up by the big city of St Louis. Hubs dreams of moving back some day but after living up here for 6 1/2 years I'm not sure I could go back.

6. I enjoy quilting, even though I haven't done it since I had kids. My Grandma Jo, who was like a second mother to me and passed away this past summer, taught me what I know and instilled in me my love for it. I'm looking forward to the days when the kids are older and our basement is finished so I can drag out all my quilting stuff again and do something I enjoy.

7. I have a BS in Elementary Ed, an MBA in Accounting, and yet I work from home doing web design. Guess I'm not sure what I want to do but I do love what I'm currently doing. It's only me and my boss, the owner of a small company in St Louis and the most awesome boss ever. I can work when I want, as much as I want, and still be home for my kids. I'm hoping this is something I can keep doing indefinitely so that as the kids get older I can still volunteer at school and go on field trips, take care of them if they're sick, etc. So if you have any web design needs or SEO needs check out www.highlevelstudios.com!

That's it. Now to pass it along:

1. Finding Joy in My Kitchen - I enjoy the Friday Favorites, the healthy recipes, and get great recipe ideas of things to try from this site.

2. An Oregon Cottage - This site not only has great recipes but I learned a lot about gardening this summer as we ventured through our first garden. It also talks about decorating and crafty things, like these Flax Seed Pillows I'd like to make some day.

3. A Year of Slow Cooking - Who doesn't love the crockpot?!

4. This Week for Dinner - I love the weekly menus to pull ideas from, and she has awesome give-aways.

5. Lynn's Kitchen Adventures - Great recipes and ideas, plus vlogs teaching me new ways of doing things.

6. Crafts N Things for Children - My friend Sarah, who I mentioned above, makes awesome crafts. But I don't have my sewing machine out and am not as crafty as her. But this site provides some great ideas for some fast and easy crafts for kids, and I especially love the learning ones.
7. Hon, What's for Dinner? - I like how she makes her own twist of recipes.

8. Loving My Domestic Life - Since I myself have a domestic life I enjoy the ideas she comes up with.

9. Mom! What's for Dinner? - Yummy recipes that are quick and easy.

10. A Bountiful Kitchen - Lovely recipes and great photos.

Okay, well, I can only think of 10 right now but if I come across anymore deserving I'll add to my list.

Ham & Cheese Puff Pastry - Redo

2011-01-26T17:36:00.000-08:00

Who knew puff pastry is SO good! Remember when I tried this before with phyllo dough? I didn't think it was all that bad but compared to this...I'll never do it the wrong way again! These were so very good. Definitely a keeper.

Thaw a box of puff pastry. You'll need two sheets. And just so you're aware, it takes longer than 40 minutes to thaw, like the box says.

Roll one sheet of puff pastry out to whatever size pan you'll be using to put it on. Top with ham and cheese. I used leftover ham from Christmas but deli ham would be fine too. Swiss cheese was our choice but you could use whatever you like. Roll out other sheet of puff pastry and place on top. Seal sides with egg wash and also coat top with egg wash.

Bake at 450 degrees for 20 to 25 minutes, until brown and puffed up.

**You could spread the pastry with mustard before you put the ham and cheese on but we chose to leave it off and just dip ours in the mustard as we ate it. We used honey mustard and it was delicious!

This post is linked to:

It's a Keeper Thursday

Tip Day Thursday

Spaghetti and Meatballs

2011-01-26T17:27:00.000-08:00

Meatballs:

1 lb ground beef
seasonings: I use garlic powder, basil, oregano, salt and pepper, and some Tastefully Simple garlic garlic

Mix ground beef and seasonings well. Roll in little balls and bake at 350 degrees for 20 to 30 minutes.

Meanwhile, mix four regular size cans of tomato sauce and a packet of spaghetti seasoning, I use the Thick and Zesty...I think it's McCormick. I also added a little extra seasoning, some basil, oregano, and garlic powder. I let this simmer for a half hour or so, while the meatballs are cooking.

When everything else is about 10 minutes from being done, cook the spaghetti. Drain and toss with butter.

Red Lobster Style Biscuits

2011-01-26T17:23:00.000-08:00

Of course you can't replicate Red Lobster's amazing biscuits exactly but these are pretty darn good.

I don't have measurements but all you do is take some biscuit mix (I used Bisquick). Mix in some milk just until moist. Add in some shredded cheese and garlic powder if desired. Bake until done...350 degrees for 12-15
minutes. Brush with butter and sprinkle top with garlic salt, or powder.

Soy Glazed Salmon

2011-01-25T06:44:00.000-08:00

I haven't been a big fan of fish as of late but I try to make it once a week for the rest of the family. My son loves salmon (which is interesting since he's only four and the pickiest eater in the world!) so that was my choice this week. I've made this once before and tasted it last night as I pulled it out of the oven and I must say, it was tasty!

Soy Glazed Salmon

1/4 cup soy sauce
1/4 cup maple syrup
1/2 tsp fresh ginger, grated
1/2 tsp garlic, minced
1/2 to 1 lb filet salmon

450 degrees. Line bottom of roasting pan with foil. Coat rack with oil. (I just used a baking dish, sprayed with cooking spray and rubbed the bottom with oil.) Combine soy sauce, syrup, ginger and garlic in saucepan. Boil over moderate heat until reduced to 1/3 cup. Brush salmon with sauce; let stand 5 minutes. Brush with more sauce. Roast salmon for 10 minutes. Add remaining glaze. Broil 3 to 5 minutes 4 to 5 inches from heat.

This post is linked to:
Slightly Indulgent Tuesday at Simply Sugar & Gluten Free
What's Cooking Wednesday at Turning Back the Clock
Tasty Tuesday at Balancing Beauty and Bedlam

Chili

2011-01-25T06:35:00.000-08:00

Basic Chili:

2 lbs ground beef
1 to 2 onions, depending on how big they are
2 cans chili beans
1 can white bean (I usually use Great Northern)
1 can red bean (dark red, light red, whatever you like)
1 packet chili seasoning (I used Williams brand, nothing else!)
Large can (I think it was something like 47 oz) tomato juice
Secret ingredient my grandpa used: sugar, a few tablespoons, or as much to your liking. I'm learning that a little sugar on meat make a huge difference in taste. When I did those Double Decker Tacos it called for brown sugar, which I thought was a little strange, but it was the best tasting taco meat I've ever had.

Cook beef until almost done, drain if needed. Add onion and 3/4 of the chili seasoning and cook until slightly soft. Meanwhile, in crockpot add beans, NOT DRAINED, rest of seasoning, sugar and tomato juice. Once meat is done add to crockpot. My crockpot gets really, really hot so I do 2 to 3 hours on high or 4 or 5 hours on low.

Menu Plan

2011-01-21T07:00:00.000-08:00

So I don't really do my menu on Mondays necessarily so I'll just call it Menu Plan and post whenever my new week starts, which for us is today!

We're headed out of town tonight so I'll be eating out with my sisters while the hubby and kids go to the in-laws. Tomorrow we're headed home so depending on what time it is we'll be eating out again or eating leftovers or something quick.

The rest of the week looks like this:

~Chili, fruit
~Spaghetti & Meatballs, biscuits, calico beans
~Soy Glazed Salmon, garlic noodles, fruit
~French Toast Casserole, sausages, fruit (didn't get to last week)
~Ham & Cheese Puff Pastry, green beans (didn't get to last week)
~Eat Out next Friday since we have a birthday party until 6pm

PB Oatmeal Chocolate Chip Cookies

2011-01-20T10:17:00.000-08:00

We have about 9 inches of snow on the ground and didn't go anywhere today so I decided to bake cookies with the kids (as well as vacuuming, dusting, picking up, couple loads of laundry, and oatmeal fruit bars...all before noon!). Found this one at Brown Eyed Baker and they turned out really good.

Peanut Butter Oatmeal Chocolate Chip Cookies

1 cup all purpose flour
1 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, at room temp (I used margarine)
1/2 cup creamy peanut butter (I used crunchy)
1/2 cup granulated sugar
1/3 cup light brown sugar
1/2 tsp vanilla extract
1 egg
1/2 cup rolled oats
1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

Whisk together the flour, baking soda and salt; set aside.

On medium speed, cream together butter, peanut butter, granulated sugar, brown sugar and vanilla, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add flour until just combined. Stir in oats, then chocolate chips.

Use a large cookie scoop and drop dough onto prepared baking sheets about 2 inches apart. Bake 10 minutes, or until the cookies are lightly golden. They won't look done but they'll continue cooking on the pan a bit. Cool completely on baking sheet and then store in airtight container at room temp.

This post is linked to:
Foodie Friday at Designs by Gollum
Your Recipe, My Kitchen at Frugal Antics of a Harried Homemaker
Mouthwatering Monday at A Southern Fairytale
Meatless Mondays at My Sweet and Savory
Homemaker Monday at 11th Heaven's Homemaking Haven
Delicious Dishes at It's a Blog Party
Tuesday Night Supper Club at Fudge Ripple
Tempt My Tummy Tuesday at Blessed with Grace
Tuesdays at the Table at All the Small Stuff
Made By You Monday at Skip to my Lou

Fajitas

2011-01-20T06:20:00.000-08:00

I know these aren't hard to make but I'm making a log of all my recipes as I make new ones so I might as well put them all on here.

Cook some chicken until done. Add fajita seasoning and mix.

Saute a green pepper and an onion. Then build your fajita: I used a whole wheat tortilla, sour cream, chicken, veggies, cheese, and salsa. Roll up and eat!

Shepherd's Pie

2011-01-20T06:08:00.000-08:00

I'm better about posting so far this year but I'm worse about taking pictures! I forget until after we've eaten but then my pretty picture is messed up so I skip it.

Shepherd's Pie

1 lb ground beef
2 cup hot mashed potatoes
4 oz cream cheese, cubed
1 cup shredded cheddar
2 cloves garlic, minced
4 cup frozen mixed vegetables
1 cup beef gravy

375 degrees. Brown meat in skillet. Drain.

Mix potatoes, cream cheese, 1/2 cup shredded cheddar, and garlic until well blended.

Stir vegetables and gravy into meat. Spoon in 9 inch baking dish. Cover with potato mixture. Sprinkle with remaining cheese. Bake 20 minutes or until heated through.

6 servings

**I of course don't follow this exactly. We aren't fans of frozen vegetables so I used a can of green beans, a can of peas, a can of carrots, and some frozen lima beans (I was out of corn or we would have used that too.)

I think it would be better with homemade gravy but I have hardly ever made gravy so I wouldn't know where to begin. Something I guess I should experiment with huh?

I also doubled the meat and veggie mixture and froze that. When ready, thaw and add fresh mashed potatoes and cheese.

Menu Monday

2011-01-16T07:16:00.000-08:00

Even though it's Sunday...

~Fajitas, Corn
~Shepherd's Pie (NEW), biscuits, fruit
~Tortellini Soup, fruit
~French Toast Casserole (NEW), sausage
~Ham & Cheese puff pastry, green beans (Redoing this recipe with puff pastry instead of phyllo)
~Shrimp Scampi, garlic bread, broccoli w/ cheese sauce
~Pizza Night and/or Leftovers

Homemade Vanilla and Oreo Ice Cream

2011-01-15T17:47:00.000-08:00

I've been experimenting with ice cream but it's always eaten so fast I don't get a picture!

I started with this base for a Homemade Oreo recipe I found. The first time I made it I thought maybe I got too much vanilla in it because something just didn't taste right. The second time I put hardly any vanilla in and still didn't think it tasted right. After the second batch sat in the freezer overnight however it was pretty darn good.

Homemade Oreo Ice Cream

3 cups half and half
6 egg yolks
2/3 cup sugar
2 tsp vanilla extract
12-15 double stuffed oreo cookies, roughly chopped

Heat the half and half in sauce pan, over medium heat, until bubbles form around edges. Do not boil! Just until you see tiny bubbles start to gather around the edge of the pan. Beat the egg yolks and sugar, on medium high speed, until combined and forms yellow ribbons. Reduce mixer speed to low and slowly add half and half to egg mixture until well combined. It is important to pour slowly to prevent the eggs from curdling.

Pour the combined liquid back into the sauce pan and cook over medium low heat. Stir constantly for about 5-8 minutes until thickened and coats the back of the spoon. Pour the liquid through a fine-meshed sieve into a bowl. Add the vanilla and chill in the refrigerator until completely cooled.

Pour the cream into the ice cream machine and freeze according to the manufacturer's directions. In the last 15 minutes of the churning process, add the chopped Oreos. Spoon into a lidded container and freeze until completely hardened. The freezing should take about 2 hours. Makes about 1 quart.

As you can see this recipe required a lot of work and took a lot of time before it was ready. I decided to look for a different recipe, preferably an egg-free one. This is what I found, which I adjusted to 8 servings:

Vanilla Ice Cream

2 cups half and half
1/4 cup heavy cream
1/4 cup plus 2 Tb white sugar
1 tsp vanilla extract
1/4 pinch salt

Combine half and half, cream, sugar, vanilla and salt in freezer container of ice cream maker. Freeze according to directions.

Some Notes on this one: Do not mix in the freezer container! Mix in a seperate bowl and then pour into the container of the ice cream maker. I put the sugar in a little dish and mixed with some water. Then I microwaved it until all the sugar was dissolved so that it wouldn't be grainy. I set that mixture in the fridge for a little while to cool before adding to the cream mixture. Mix it up and then put in the ice cream maker.

We liked this second recipe MUCH better! I think I've found my vanilla base. We've done Oreo and tonight we're doing caramel pecan. My next ones to try are peanut butter cup and cookie dough.

This post is linked to:
Meatless Mondays at My Sweet and Savory
A Southern Fairytale
11th Heaven's Homemaking Haven
Show Me How at It's a Blog Party
Tuesday Night Supper Club at Fudge Ripple
Tempt My Tummy Tuesday at Blessed with Grace
Tuesdays at the Table at All the Small Stuff
Slightly Indulgent Tuesday at Simply Sugar & Gluten Free
What's Cooking Wednesday at Turning the Clock Back
Tasty Tuesday at Balancing Beauty & Bedlam
Recipe Swap Thursday at Prairie Story
Tip Day Thursday at Around My Family Table

Deli Style Pasta Salad

2011-01-15T17:37:00.000-08:00

I don't follow the recipe exactly so here's the recipe I adapted:

1 pkg (16 oz) tricolor pasta
2 medium plum tomatoes, seeded and julienned
8 oz sliced salami, julienned
8 oz provolone cheese, julienned
1 small red onion, thinly sliced and seperated
1 small jar olives, drained
1/4 cup grated parmesan
1 bottle (8 oz) Italian dressing

Cook pasta; drain and rinse with cold water. In large bowl combine pasta, tomatoes, salami, cheese, onion, olives, and parmesan. Add dressing and toss to coat. Cover and refrigerate several hours or overnight.

Serves 12

I just used plain pasta, left out the tomatoes, used some cubed mozzarella and swiss cheeses, left out the olives, and only put enough dressing to taste. I also added in some frozen peas. This is one of those recipes you just adapt to your liking but I follow this one as a base and adjust from there.

BBQ Chicken Wraps

2011-01-15T17:30:00.000-08:00

Thought these sounded good so I gave them a try. All I did was bake some chicken in the oven with some garlic powder, chili powder, a bit of cumin, salt and pepper. Then I diced it up and tossed with bbq sauce. Roll in a whole wheat tortilla with some red onion, swiss cheese, lettuce and ranch dressing. Yum!

Menu Monday

2011-01-10T10:21:00.000-08:00

I'm so bad about posting! But with the holidays over hopefully life goes back to being less chaotic!

Here's our menu for the week (not in any particular order):

~Enchiritos, corn, fruit
~Lasagna Soup, cheesy garlic biscuits
~Homemade Fish Sticks, Almond Rice Pilaf, broccoli
~BBQ Chicken Wraps (NEW), pasta salad, fruit
~BLTs, fruit, zucchini fritters
~Leftovers
~Eat Out
~Pizza Night

Lasagna Soup

2011-01-09T17:16:00.000-08:00

This is from Family Fun magazine February 2009.

I liked it. There were a few too any noodles so it was "soupy" enough but I would make it again. I'm also going to try freezing the leftovers. I know sometimes noodles are hard to freeze but I thought in a soup it might work.

Lasagna Soup

2 tsp olive oil
1 1/2 lb Italian sausage
2 onions, finely chopped
4 garlic cloves, minced
2 tsp oregano
1/2 tsp red pepper flakes
2 Tb tomato paste
1 (28 oz can) diced tomatoes
6 cups chicken broth
2 bay leaves
8 oz fusilli pasta
1/2 cup finely chopped fresh basil
8 oz ricotta
1/2 cup grated parmesan
1/4 tsp salt
pinch of pepper
2 cups shredded mozzarella

In large pot, heat oil over medium heat. Add sausage and saute, breaking apart, until no longer pink, about 5 to 7 minutes. Drain any excess fat from pot. Add onions and saute until soft, about 6 minutes. Add garlic, oregano, and red pepper; saute 1 minute. Add tomato paste and saute until it turns a rusty brown, about 5 minutes. Add tomatoes with their juice, the broth, and bay leaves and bring to a boil. Reduce heat and simmer for about 30 minutes.

Add pasta, then increase heat to medium high and boil soup until pasta is tender to the bite, following the time recommendations on the pasta package. Discard bay leaves, then stir in basil. If desired, season with salt and pepper.

In small bowl, combine ricotta, parmesan, and 1/4 tsp salt, pinch of pepper. To serve, place about 1 1/2 Tb of ricotta mixture in each bowl, sprinkle with some mozzarella, and ladle soup on top.

Makes about 13 cups.

**We don't like tomatoes so instead of a can of diced tomatoes I used a can of tomato sauce. I also didn't have fresh basil but I think that would be very good so next time I will make sure I get that.

This recipe is linked to:
A Southern Fairytale
11th Heaven's Homemaking Haven
Tasty Traditions at Coupon Cookin'

Enchirito

2011-01-09T17:08:00.000-08:00

I think these would be better with the sauce I use on my chicken enchiladas: enchilada sauce, tomato soup, and cream of mushroom soup. I put a batch in the freezer without sauce so when I make those in a couple weeks I'm going to try them with the enchilada sauce.

1 lb ground beef
1/2 onion, diced
1 pack taco seasoning
1 can enchilada sauce
1 can refried beans
1/4 cup shredded cheddar
12 burrito sized tortillas
extra grated cheese and extra sauce for top

Spicy Beef Directions:
Brown ground beef and diced onions in large skillet. Drain off excess fat and add taco seasoning. Stir in 3/4 can of enchilada sauce (around 1 cup) and set pan aside.

Cheesy Beans Directions:
Stir shredded cheese and beans together and warm in the microwave.

Enchirito Directions:
Nuke some tortillas for about a minute or so. You want them to be soft and pliable. Spread on some warm cheesy beans and some spicy meat. Roll it over, fold over the ends, and roll over again. Place in a baking dish. Top with extra cheese and sauce. Bake until warm and cheese is bubbly, about 30 minutes at 350 degrees.

Breakfast Pizza

2011-01-05T16:59:00.000-08:00

I'm glad these reached my expectations because I was looking forward to them all week! Definitely a hit and something different for breakfast night.

I made this homemade pizza dough in the bread machine. I prebaked them for 8 minutes. Then I did these pizzas:

~sausage (used the Jimmy Dean turkey sausage crumbles...already cooked and crumbled, same price as a roll of sausage and very tasty if I do say so. Worth the money for me to not cook the sausage first. And no, they didn't give me anything to say that!), egg, shredded pizza blend cheese, with red pepper and onion on half.

~leftover honey glazed ham from Christmas that we had in the freezer, Tastefully Simple's cheese sauce, egg, red pepper, onion, and half also had the sausage. I used the Italian blend shredded cheese on this one, and a little cheddar.

After pre-baking the crust I spread a light layer of shredded cheese on the crust, since there isn't much sauce on it I thought this might keep it from drying out too much and help the toppings stick. Then I added the toppings and another light layer of cheese.

For the ham one, I put some shredded cheddar on the crust in place of sauce, added the toppings, spooned some cheese sauce over the toppings and then added a light layer of Italian cheese blend on top.

I definitely suggest trying these, with your choice of toppings of course but they were very good.

Menu Monday

2010-12-13T06:23:00.000-08:00

I haven't shared a menu in awhile. I've been so busy with work I haven't been doing as much cooking and I haven't taken enough time to keep up this blog. My apologies!

This week we're having:
~Pizza, fruit
~Nacho Cheese Tortilla Bake, corn, fruit
~Sloppy Joes, green beans, fruit
~BBQ Ribs, ranch roasted potatoes, biscuits
~Pasta Roll Ups (from freezer), cheese stuffed breadsticks (from freezer)
~Tuna Melts, broccoli w/ cheese, fruit
~Pigs in a Blanket, fruit
~Leftovers/Breakfast Night

Nacho Cheese Tortilla Chicken Bake

2010-12-13T06:06:00.000-08:00

We were so excited to try this I forgot to get a photo! It wasn't bad. I'd make it again but next time I wouldn't put the Doritos on the bottom; I'd wait until the last few minutes and sprinkle them over the top. And I think I need to find recipes with shorter names!

Nacho Cheese Tortilla Chicken Bake

8 cups nacho cheese tortilla chips, crushed (Doritos, or even the Cool Ranch kind would work)
2 cans (10 3/4 oz) condensed cream of chicken soup, undiluted
2 cups cooked chicken, chopped or shredded
1 cup salsa
1 cup shredded cheddar cheese
1 can (4 oz) chopped green chilies
Additional shredded cheddar for topping

Arrange chips in a greased 13x9 baking dish. In a bowl, comine the soup, chicken, salsa, cheese, and chilies. Pour over chips. Sprinkle with additional cheese. Bake, uncovered, at 325 degrees for 40-45 minutes or until bubbly.

Mexican Wedding Cookies

2010-12-11T17:45:00.000-08:00

Another recipe I made for the cookie exchange our playgroup does every year. My Gram, who passes away this summer, used to make these every year and I figured if I was making cookies I'd better make at least one of her recipes.

Mexican Wedding Cookies

1 cup unsalted butter, at room temp
1/2 cup powdered sugar, plus more for coating baked cookies
1 tsp vanilla extract
1 3/4 cups all purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces

Preheat oven to 275 degrees. Line cookie sheets with parchment paper.

Using an electric mixer, cream butter and sugar at low speed until smooth. Beat in vanilla. At low speed gradually add flour. Mix in pecans with spatula. With floured hands, take out about 1 Tb of dough and shape into a crescent (or whatever shape you want really.) Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional powdered sugar. Cook on wire racks.

Makes 2 1/2 dozen cookies

Cut Out Shortbread Cookies

2010-12-11T17:39:00.000-08:00

We're in a playgroup and every year we do a cookie exchange around the holidays. This was one of the recipes I tried for this year and I thought they were pretty good.

Cut Out Shortbread Cookies

1 1/2 cups butter, at room temperature

1 1/3 cups powdered sugar

1 Tb vanilla extract

2 2/3 cup all purpose flour

granulated sugar for decorating

Beat butter, powdered sugar and vanilla. Gradually beat in flour until well blended. Divide dough in half; flatten each into 1 inch thick disk on 2 pieces of plastic wrap. (Dough will be soft.) Wrap and refrigerate several hours until firm. Preheat oven to 325 degrees. On a lightly floured surface, with a floured rolling pin, roll half the dough at a time to 1/4 inch thickness. (I added quite a bit of extra flour in order to work with this dough. It was way too moist and was sticking to everything. The cookies still came out just fine.) Cut with floured cookie cutters. Place 1 inch apart on ungreased cookie sheets and sprinkle tops lightly with granulated sugar. Bake 9-10 minutes or until set and lightly browned on bottoms. Gather scraps, roll into ball. Refrigerate if needed, while you repeat rolling and cutting process with second disk. Remove from oven and immediately prick cookies randomly around edges with fork. Remove to a rack to cool.

Makes 6 dozen.

Linked to:
Mouthwatering Mondays at A Southern Fairytale

Slow Cooker Tamale Pie

2010-12-11T17:28:00.000-08:00

This was my first time making this recipe so I didn't make any to freeze but it would work great as a freezer meal if you leave off the cheese and cornbread until later. It was very yummy and I will definitely make it again.

Slow Cooker Tamale Pie

1 lb ground beef
1 tsp ground cumin
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp pepper
1 can (15 oz) black beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes with mild green chilies, undrained
1 can (11 oz) whole kernal corn, drained
1 can (10 oz) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 pkg (8 1/2 oz) corn bread/muffin mix
2 eggs
1 cup shredded Mexican cheese blend
sour cream and additional minced cilantro, optional

In large skillet, cook beef over medium heat until no longer pink; drain. Stir in cumin, salt, chili powder and pepper. Transfer to a 4-qt slow cooker; stir in beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.

In small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until toothpick inserted near center comes out clean.

Sprinkle with cheese; cover and let stand for 5 minutes. Serve with sour cream and additional cilantro if desired.

8 Servings

Linked up to:
Meatless Mondays at My Sweet and Savory
Homemaker Monday at 11th Heaven's Homemaking Haven
Tasty Traditions at Coupon Cookin'
Recipe Swap Thursday at Prairie Story
Tuesday Night Supper Club at Fudge Ripple
Tip Day Thursday at Around My Family Table
Tuesdays at the Table at All the Small Stuff

Mexican Black Beans

2010-12-05T06:37:00.000-08:00

These were pretty tasty. I ate some as a side but my husband put them on his fajita. Great both ways!

1 can black beans, rinsed and drained (or 1 1/2 cups black beans, fully cooked from dry beans)
1/2 cup frozen corn
1/4 cup diced red pepper
1/2 cup beef or chicken broth
1 1/2 tsp cumin
1/2 tsp garlic powder
salt, to taste
2 Tb minced cilantro

Combine black beans, corn and red pepper in skillet (or saucepan). Add broth, cumin, garlic powder and salt to taste. Bring liquid to boil and simmer until thickened, about 5 minutes over medium heat. Remove from heat, adjust salt if needed and stir in cilantro.

Creamy Spinach Ricotta Pasta

2010-11-29T16:33:00.000-08:00

I don't have a picture because I thought I had posted this and found out that I hadn't. So sorry!

Creamy Spinach Ricotta Pasta

1 lb rigatoni
1 can (15 oz) diced tomatoes w/ basil, onion, and garlic
1 cup fresh or frozen chopped onions
1 box (10 oz) frozen chopped spinach
2 1/2 cup jarred alfredo sauce
1 1/2 cup ricotta cheese
1 tsp garlic salt
1/2 tsp pepper
1/3 cup seasoned dry bread crumbs
1/4 cup grated parmesan
1 Tb olive oil

425 degrees. Coat 13 x 9 inch baking dish with spray.

Bring large pot of salted water to boil. Cook pasta. Drain; return to pot. Stir in tomatoes and chopped onions. Cook spinach in microwave. Squeeze out moisture. Transfer to a bowl. Add alfredo sauce, ricotta, garlic salt and pepper; stir to combine.

Transfer spinach mixture to pasta pot; toss to combine. Transfer pasta mixture to prepared baking dish. Mix together bread crumbs, parmesan, and oil. Sprinkle over pasta. Bake for 20 to 25 minutes or until golden brown and bubbly.

8 servings

*I don't use canned tomatoes. I just use some chopped onion and tomato alone. Then season as desired.
*I use cottage cheese instead of ricotta.

Wild Rice Chicken Supreme

2010-11-27T17:03:00.000-08:00

I got this dish from a friend when I had my daughter. Asked for the recipe and it quickly became a favorite. Easy to make and works well for the freezer. If you wanted to make it more frugal you could even leave out the chicken. In fact, I prefer it that way.

Wild Rice Chicken Supreme

1 box uncle ben's long grain and wild rice

1/4 cup butter

1/3 cup chopped onion

1/3 cup flour

3/4 tsp salt

dash of pepper

1 cup half and half

1 can chicken broth

2 cups cubed cooked chicken

1/3 cup chopped pimiento

1/3 cup chopped parsley

Prepare rice according to box. Meanwhile melt butter in saucepan, add onion and cook for a few minutes until tender. Stir in flour, salt, and pepper. Gradually stir in half and half and chicken broth (whisking in). Cook, stirring constantly until thickened. Stir in chicken, pimiento, parsley, and cooked rice. Place in 2 quart casserole dish. Bake 30 minutes at 375 degrees.

Servers 6-8

Nachos

2010-11-24T18:17:00.000-08:00

I've been craving nachos and decided to make our own for dinner the other night. Don't these just look divine?! And they couldn't be more simple.

I took a small thing of velveets, 1/2 lb I think? I heated it in the microwave until mostly melted then added some salsa to it. That was our cheese sauce. I know, I know...velveeta? I've got to find a good homemade sauce to try.

I put some sauce over my chips and added some scallions, black beans, tomato, and jalepenos to mine. The hubs only put ground beef and cheese sauce on his. Boring! They were so good and will be made again, probably on a Sunday while watching football.

Oatmeal Cranberry White Chocolate Chunk Cookies

2010-11-24T18:12:00.000-08:00

Found this recipe in my Taste of Home magazine, on an ad for Craisins and since I had everything other than the white chocolate chips (which the hubby went and got for me) I made them to take to our Thanksgiving meal tomorrow at the in-laws.

Oatmeal Cranberry White Chocolate Chunk Cookies

2/3 cup butter/margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old fashioned oats
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 6-oz pkg dried cranberries
2/3 cup white chocolate chunks or chips

Preheat oven to 375 degrees. Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well.

Combine oats, flour, baking soda, and salt in seperate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chips.

Drop by rounded teaspoonfls onto ungreased cookie sheets. Bake fr 10-12 minutes or until golden brown. Cool on wire rack.

Makes around 2 1/2 dozen.

Menu Plan

2010-11-14T10:35:00.000-08:00

I was bad last week about posting new recipes. Sorry! This week we're eating a lot out of the freezer so there probably won't be many posts.

Pasta Roll Ups, green beans, rolls
Tortellini Soup, garlic bread, fruit
Chicken and Stuffing, corn, fruit
Leftovers
Mini Meatloaves, Calico Beans, fruit
Breakfast Night: pancakes, sausage, eggs
Leftovers

Pasta Roll Ups

2010-11-14T05:47:00.000-08:00

Pretty much like lasagna but I get tired of doing things the same way all the time.

It didn't call for meat but my husband requested it so I added it in. I think it made it better. I also left out the green onions and used cottage cheese instead of ricotta.

Pasta Roll Ups

1 egg, beaten

1 container - 15 oz - ricotta cheese

1 cup shredded Italian three cheese blend

4 green onions, chopped

1 Tb Italian seasoning

1 jar - 26 oz - spaghetti sauce, divided

16 lasagna noodles (I used 20)

1/4 cup grated parmesan cheese

375 degrees.

Mix first 5 ingredients until well blended.

Spread 1/2 cup sauce on bottom of 9x13 dish. (I used two 8x8 so I could freeze one. I got 10 rolls in each one.) Spread each noodle with 3 Tb cheese mixture; roll up. Place, seam side down, in dish. Top with remaining sauce and parmesan. Cover.

Bake 40 to 50 minutes, or until heated through, uncovering last 10 minutes.

If frozen--thaw overnight in fridge. Bake, covered, 1 hour and 5 minutes, or until heated through, uncovering last 10 minutes.

This post is linked to:

Delicious Dishes at It's a Blog Party

Slightly Indulgent Tuesday at Simply Sugar & Gluten Free

What's Cooking Wednesday at Turning Back the Clock

A Southern Fairytale

Tasty Tuesdays at A Beautiful Mess

Tempt My Tummy Tuesday at Blessed with Grace

Tasty Tuesday at Balancing Beauty and Bedlam

Tuesday at the Table at All the Small Stuff

Alfredo Sausage and Vegetables

2010-11-09T05:16:00.000-08:00

I wasn't sure how this would turn out and my hubby isn't a big fan of white sauces but it was Wonderful! Will definitely be made again. It had really good flavor and a ton of veggies. Not the best thing in the world for you but it sure was good!

Alfredo Sausage and Vegetables

1 pkg smoked sausage
8 oz uncooked fettuccini
1/4 cup margarine/butter
1/4 cup chopped onion
1 clove garlic, minced
1/2 cup matchstick-cut zucchini
1/2 cup matchstick-cut carrots
1/2 cup matchstick-cut red pepper
1/2 cup frozen peas
1 cup heavy cream or half and half
1/3 cup grated parmesan
2 Tb chopped parsley
salt and pepper to taste

Cut sausage into 1/4 inch slices; set aside. Cook fettuccini; drain and keep warm.

While cooking pasta, melt butter in large skillet over medium heat. Add onion and garlic; cook, stirring occasionally 3 to 4 minutes or until onion is tender. Increase heat to medium high; add sausage, zucchini, carrots, pepper. Cook, stirring frequently, 5 to 6 minutes or until carrots are crisp tender.

Stir in peas and cream; cook 1 to 2 minutes or until heated through, but do not boil. Stir in parmesan, parsley, salt, and pepper. Toss with drained fettuccini. Sprinkle with additional parmesan.

**I left the peas out since my husband doesn't really like them and I added in some broccoli since I had some to use up. I think next time I might add some asparagus as well.

This post is linked to:
Just Something I Whipped Up at The Girl Creative Party Blog
Tuesday Night Supper Club at Fudge Ripple
Mouthwatering Monday at A Southern Fairytale
Tasty Tuesday at A Beautiful Mess
Homemaker Monday at 11th Heaven's Homemaking Haven
Tempt My Tummy Tuesday at At the Well
Tasty Tuesday at Balancing Beauty and Bedlam
Tuesdays at the Table at All the Small Stuff

Menu Plan

2010-11-07T05:05:00.000-08:00

Not sure what days we'll have what but here's the plan:

Chili (recipe to come)
Burritos w/ cilantro lime rice
Tuna Melts (recipe to come)
Alfredo sausage and veggies (new)
Leftovers or Pizza
Maybe eating out for my birthday

Coffee Cake

2010-11-04T11:28:00.000-07:00

This is my Grandmom's recipe for a sour cream coffee cake. I usually double it and get three round cakes out of it and freeze a couple. They freeze really well.

Coffee Cake

1/2 cup butter
1 cup sugar
2 eggs
2 cups sifted flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 cup sour cream
1 tsp vanilla

Topping: 1/3 cup brown sugar firmly packed, 1/4 cup white sugar, 1 tsp cinnamon, 1 cup finely chopped pecans

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs, one at a time, beating well. Sift dry ingredients together. Add to creamed mixture alternating with sour cream, beginning and ending with flour. Stir in vanilla. Pour 1/2 batter into buttered 9x9 baking pan. Cover with 1/2 of nut topping. Pour remaining batter over filling and top with rest of nut mixture. Bake about 40 minutes.

New Potatoes in Creamy Dill Sauce

2010-11-01T17:09:00.000-07:00

I'm not a big potato fan. I just find them kind of boring. But these I liked. So what does that mean? That nobody else in my family liked them!

New Potatoes in Creamy Dill Sauce

1 1/2 lb small new potatoes, quartered
1/2 cup water
1/2 cup (or 1/2 of an 8 oz tub) chive and onion cream cheese
1/2 cup milk
1/2 tsp dill weed

Microwave potatoes and water in covered 3 quart dish, on high 15 ot 17 minutes or until tender. Stir after 10 minutes; drain. Return potatoes to dish and set aside.

Microwave cream cheese and milk in bowl 1 minute; stir until smooth. Pour over potatoes; sprinkle with dill.

Microwave 1 to 2 minutes or until heated through. Stir gently.

Almond Crusted Tilapia

2010-11-01T17:01:00.000-07:00

Almond Crusted Tilapia (Or in this case, Catfish)

2 eggs
1 tsp lemon pepper
1 tsp garlic pepper
1 cup ground almonds
1 cup grated parmesan cheese
8 (6 oz) tilapia filets
1/4 cup all purpose flour, for dusting
6 Tb butter
salt to taste
1 cup grated parmesan cheese
8 sprigs parsley
8 lemon wedges

Beat the eggs with the peppers until blended; set aside. Stir together ground almonds and 1 cup parmesan in shallow dish until combined; set aside. Dust filets with flour, and shake off excess. Dip in egg, then press in almond mixture.

Melt butter in large skillet over medium high heat. Cook tilapia in melted butter until golden brown on both sides, 2 to 3 minutes per side. Reduce heat to medium, and season filets with salt if desired. Sprinkle tilapia with remaining parmesan, cover, and continue cooking until parmesan has melted, about 5 minutes. Transfer to a serving dish, and garnish with parsley and lemon.

Pumpkin Cinnamon Buns

2010-10-30T19:38:00.000-07:00

I snitched one bite of these and all I can say is YUM!! Can't wait for breakfast in the morning. Be warned that this make a LOT of dough. I could barely use my electric hand mixer because there was so much. It said that it makes 2 dozen but I think I ended up getting 33 buns, most of which are in the freezer.

Pumpkin Cinnamon Buns

2 Tb active dry yeast
1/2 cup warm water (110 to 115 degrees)
4 eggs
1 cup shortening
1 cup canned pumpkin
1 cup warm milk (110 to 115 degrees)
1/2 cup sugar
1/2 cup packed brown sugar
1/3 cup instant vanilla pudding mix
1/3 cup instant butterscotch pudding mix
1 tsp salt
7 to 8 cups flour

Filling:
1/4 cup melted butter
1 cup packed brown sugar
2 tsp ground cinnamon

Icing:
3 Tb water
2 Tb butter, softened
1 tsp ground cinnamon
2 cups confectioners' sugar
1 1/2 tsp vanilla extract

In large bowl, dissolve yeast in warm water. Add eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt, and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough; divide in half. Roll each portion into a 12 inch x 8 inch rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges.

Roll up jelly roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices (or more). Place cut side down in two greased 13 x 9 inch baking dishes. Cover and let rise until doubled, about 30 minutes.

Bake at 350 degrees for 22-28 minutes, or until golden brown. In a small bowl, combine water, butter, and cinnamon. Add confectioners' sugar and vanilla; beat until smooth. Spread over buns. Serve warm.

Pumpkin Doughnut Muffins

2010-10-30T19:13:00.000-07:00

These did taste a little like cake doughnuts. I liked the smaller ones but they had a bit too much sugar for me. The larger ones were perfect with the sugar on just the top but I like the smaller ones you can just pop in your mouth. Next time I'll only dip half the smaller ones in the sugar mixture

Pumpkin Doughnut Muffins

10 Tb unsalted butter, room temperature, plus more for pan

3 cups all purpose flour plus more for pan

2 1/2 tsp baking powder

1/4 tsp baking soda

1 tsp coarse salt

1/2 tsp ground nutmeg

1/4 tsp ground allspice

1/3 cup buttermilk

1 1/4 cups pure pumpkin puree

3/4 cup light brown sugar

2 large eggs

Topping:

3/4 cup granulated sugar

2 1/2 tsp cinnamon

1/4 cup unsalted butter, melted

350 degrees. Butter and flour 12 muffin cups. Make batter: In medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and allspice. In a small bowl, whisk together buttermilk and pumpkin. In large bowl, using an electric mixer, beat butter and brown sugar until light and fluffy. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions of pumpkin mixture, and beat to combine.

Spoon 1/3 cup batter into each muffin cup and bake until done, about 30 minutes. Meanwhile, in medium bowl, combine granulated sugar and cinnamon. Let muffins cool 10 minutes in pan. Working with one at a time, remove muffins from pan, brush all over with butter, then toss to coat in sugar mixture. Let cool completely.

**I got 12 regular sized muffins and 24 mini muffins out of this recipe. Not sure how they got only 12 standard muffins unless they had huge muffin tops.

**I just used a dash of ground nutmeg and a dash of cinnamon.

Beer Battered Asparagus

2010-10-30T19:04:00.000-07:00

Saw this on one of Guy Fieri's shows on Food Network and thought they sounded pretty good. They weren't bad but were a little greasy for me. I'm always looking for new ways to make vegetables so I'll keep looking.

Beer Battered Asparagus

1 bunch medium asparagus, ends trimmed

2 cups buttermilk

2 eggs, seperated

3/4 cup beer, lager or pale ale

3/4 cup all purpose flour

3/4 cup white cornmeal

1 tsp salt

1/2 tsp cayenne pepper

1/2 tsp black pepper

4 cups peanut oil

sea salt

In shallow pan, soak asparagus in buttermilk 12 to 24 hours. Remove from buttermilk, but do not rinse.

In large bowl, combine well the egg yolks, beer, flour, cornmeal, salt, cayenne, and pepper. In large deep sided pot, heat oil to 350 degrees. Meanwhile, in large clean bowl with an electric mixer, beat egg whites to stiff peaks. Gently fold beaten egg whites into batter mixture. Dip spears, 1 at a time into batter, then carefully lay in oil. Do not overcrowd pan. Fry in batches, if necessary. Fry 2 to 3 minutes, turning spears to ensure even cooking. Drain on paper towels. Sprinkle with sea salt, to taste.

**I didn't read this recipe ahead of time and only soaked mine for probably a half hour or 45 minutes.

**I didn't measure my oil but poured an inch or so in the bottom of a deep skillet and just turned them so both sides got cooked.

**You can serve this with an aioli but I just mixed up a couple tabelspoons of the Tastefully Simple Garlic Garlic dip.

Stuffed Pork Chops

2010-10-30T18:56:00.000-07:00

These were pretty good but I overcooked them a little bit and they got a little dry. I'd make them again though.

Stuffed Pork Chops

4 boneless pork loin chops

4 slices ham, any variety

4 slices swiss cheese

1/2 cup baby spinach leaves

1 Tb dried sage leaves, crushed

1 tsp olive oil

Make a 2 inch long cut in the side of each chop to form pocket. Top each ham slice with 1 cheese slice and 1/4 of the spinach; roll up. Stuff 1 ham roll in each chop; press edges of pocket together to seal.

Sprinkle both sides of chop with sage. Heat oil in large skillet on medium high heat. Add chops; cook 8 to 10 minutes on each side or until cooked through and golden brown on both sides.

**I baked these in the oven and just used some seasonings from my cabinet since I didn't have sage.

Creamy Spinach Ricotta Pasta

2010-10-27T17:41:00.000-07:00

This is one I don't make often because no one else in my family much likes alfredo sauce but I do so every once in awhile I make something for myself! It freezes well too.

Creamy Spinach Ricotta Pasta

1 lb rigatoni
1 can (15 oz) diced tomatoes w/ basil, onion, and garlic
1 cup fresh or frozen chopped onions
1 box (10 oz) frozen chopped spinach
2 1/2 cup jarred alfredo sauce
1 1/2 cup ricotta cheese
1 tsp garlic salt
1/2 tsp pepper
1/3 cup seasoned dry bread crumbs
1/4 cup grated parmesan cheese
1 Tb olive oil

425 degrees. Coat 13x9 inch baking dish with spray.

Bring large pot of water to boil. Cook pasta. Drain; return to pot. Stir in tomatoes and chopped onions.

Cook spinach in microwave. Squeezy out moisture. Transfer to bowl and add alfredo sauce, ricotta, garlic salt and pepper; stir to combine. Transfer spinach mixture to pot; toss to combine. Transfer pasta mixture to prepared baking dish.

Mix together bread crumbs, parmesan, and oil. Sprinkle over pasta. Bake 20 to 25 mintues or until golden brown and bubbly.

*NOTE: Instead of a can of tomatoes I just use chopped tomatoes and garlic. I also don't use ricotta and use cottage cheese.

To freeze: Fix up to adding the bread crumbs and freeze in a casserole dish or freezer bag. To serve, thaw. Add bread crumb topping and bake until hot and bubbly.

Double Decker Tacos

2010-10-27T05:49:00.000-07:00

I don't eat tacos often. I enjoy crunchy shells the most but they made too much of a mess and break all apart so I never eat those unless I make a taco salad. And I'm just not a fan of soft shelled tacos. But this combination was wonderful! I think the reason I liked these is that the meat had a great flavor. I added more veggies to the meat, zucchini, yellow squash, red pepper, and red onion, just to get some veggies in for the hubby and because I like them. I would definitely recommend this if you like tacos. I ate two of them and really wanted to go back for more!

Double Decker Tacos

8 hard taco shells
8 corn tortillas (we used flour tortillas cut to size)
2 cups refried beans, warmed
1 lb ground beef
1 onion
1 clove garlic, minced
1 Tb all purpose flour
1/4 cup water
1 tsp chili powder
dash black pepper
1/2 tsp salt
1 tsp ground cumin
1 tsp brown sugar
tapatio or other hot sauce, to taste
shredded lettuce
shredded cheddar cheese
diced tomatoes

Cook beef with onion and garlic. Drain well and return to pan. Toss meat with tablespoon of flour. Stir in water, seasonings, brown sugar, and hot sauce. Bring to a boil, stirring constantly, and breaking any large chunks of beef into smaller bits.

Heat a griddle or heavy skillet over medium heat. Lightly spray or drizzle with a little oil and cook corn tortillas until lightly browned on both sides (1-2 minutes per side)

Evenly spread about 1/4 cup of warmed beans over a cooked corn tortilla. Place a hard taco shell inside and wrap tortilla so the beans are a layer between the hard shell and soft tortilla.

Fill with meat mixture, lettuce, cheese, and tomatoes.

This post is linked to:
What's Cooking Wednesday at Turning the Clock Back
Tasty Traditions at Coupon Cookin'
Recipe Swap Thursday at Prairie Story
Tip Day Thursday at Around My Family Table

Homemade Pizza: Garlic Veggie and Pepperoni

2010-10-24T17:04:00.000-07:00

I'm weird and don't really like traditional pizza all that much. So tonight we made homemade versions of whatever we wanted. The one here used the following:

Bread Machine Pizza Crust

Tastefully Simple Garlic Garlic made into dip

Alfredo sauce

zucchini

yellow squash

red onion
red pepper
broccoli
mozzarella cheese, freshly grated
paremesan cheese

I spread the Garlic Garlic dip onto the crust in place of pizza sauce. Then I spread a little alfredo sauce on and placed the veggies on top. Pour a little more alfredo sauce on top of the veggies and then top with mozzarella and parmesan. Bake for 10 minutes at 425 degrees until hot and cheese is melted. This was SO good I couldn't stop eating it. I think next time I may not use quite so much alfredo sauce though, and will use more garlic garlic spread. Also might add garlic into the crust.

The kids wanted cheese and the hubby wanted pepperoni so here are their versions.

Bread Machine Pizza Crust
pizza sauce (tried making a homemade version that was a flop)
freshly grated mozzarella
parmesan cheese
pepperoni

Spread crust with sauce, top with cheese and pepperoni. Cook for 10 minutes at 425 degrees until hot and cheese is melted.

And of course let the kids help make their own!

This post is linked to:
Something I Whipped Up at The Girl Creative Party Blog
My Meatless Mondays at My Sweet and Savory
Mouthwatering Monday at A Southern Fairytale
Homemaker Monday at 11th Heaven's Homemaking Haven
Delicious Dishes at It's a Blog Party
Slightly Indulgent Tuesday at Simply Sugar and Gluten Free
Tuesday Night Supper Club at Fudge Ripple
Tasty Tuesdays at A Beautiful Mess
Tempt My Tummy Tuesday at Blessed with Grace
Tasty Tuesday at Balancing Beauty and Bedlam
Tuesdays at the Table at All the Small Stuff

Bread Machine Pizza Crust

2010-10-24T16:54:00.000-07:00

Made homemade pizzas tonight with homemade crust for the first time. I've only ever bought premade crusts before. This will be used quite often from now on...good texture, soft and chewy, and nice flavor. I may add garlic to mine next time.

Bread Machine Pizza Crust

1 1/2 cup water
1/4 cup olive oil
2 Tb honey
2 tsp salt
4 1/2 cup flour (you can mix bread flour and wheat flour)
1 Tb yeast
1 tsp basil
1 tsp oregano
2 Tb parmesan cheese

Add ingredients to your bread machine in the order listed. Once cycle is finished plop dough onto floured area and divide into portions. Let rest for 10-15 minutes.

Roll out each portion to desired thickness. Continue to follow your pizza recipe for further instruction OR

For basic pizza--

Pre-bake crust for 8 minutes at 425 degrees. Then top with whatever toppings. Brush edges with olive oil and bake for 10-15 minutes more, until edges are brown and toppings are melty and gooey.

Menu Plan

2010-10-23T09:06:00.000-07:00

My menus aren't really made on a particular day anymore and I've been bad about posting them. Some weeks my menu lasts me for 7 or 8 days, other weeks it only lasts me 5 days. So I'll start trying to post it as I make it, whichever day of the week that may be!

All new recipes this week! I'll finally get back to cooking normal and posting more.

Friday: Tuna Helper
Saturday: Almond Crusted Catfish, broccoli w/ cheese, fruit
Sunday: Homemade Pizzas, fruit
Monday: Spinach Ricotta Pasta, garlic bread, fruit
Tuesday: Double Decker Tacos, fruit
Wednesday: Chicken and Stuffing, corn, fruit
Thursday: Leftovers

Homemade Granola Bars 2

2010-10-20T18:39:00.000-07:00

This is Ina Garten's recipe on Food Network and it is SO good! First I didn't think they were going to hold together but once they cooled they did pretty well. I think it would be good to just bake it all together for a short amount of time and use as granola too.

Homemade Granola Bars

2 cups old fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ
3 Tb unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 tsp pure vanilla extract
1/4 tsp kosher salt
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1/2 cup dried cranberries (I only used cranberries but I'd like to use dried apricots next time)

Preheat oven to 350 degrees. Butter an 8x12 baking dish and line with parchment paper.

Toss oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce oven temp to 300 degrees. Place butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour into prepared pan. Wet fingers and lightly press mixture evenly into pan. Bake for 25 to 30 minutes, until light golden brown. (I only cooked mine for 18 minutes because I wanted them more chewy than crunchy. They came out perfect at that time.) Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

This post is linked to:
What's Cooking Wednesday at Turning the Clock Back
Tasty Tuesday at Balancing Beauty and Bedlam
Show Us What You're Working With at Me and My Bucket
Slightly Indulgent Tuesday at Simply Sugar & Gluten Free
Delicious Dishes at It's a Blog Party
Tasty Traditions at Coupon Cookin'
Recipe Swap Thursday at Prairie Story
Family Food Fridays at Get Healthy Cheap
Tip Day Thursday at Around My Family Table
Designs by Gollum

Cheddar Cornmeal Waffles

2010-10-18T18:15:00.000-07:00

These were okay. I think next time I would leave out, or use less, cornmeal. We aren't big fans of that much cornmeal taste. Otherwise I think they would be pretty good. I added some garlic powder to make them garlic flavored and the amount of cheese was just right.

Cheddar Cornmeal Waffles

1 cup all purpose flour

1 cup yellow cornmeal

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 8-oz pkg sharp cheddar cheese

3 large eggs

1 cup buttermilk

1 cup club soda

1/3 cup canola or vegetable oil

Sift or whisk together flour, cornmeal, baking powder, baking soda, and salt in a large bowl. Stir in cheese. In seperate medium sized bowl, combine eggs, buttermilk, club soda, and oil, stirring to combine; gently stir into dry ingredients just until blended.

Using a 3/4 cup measure, spoon batter onto a preheated, lightly greased waffle iron. Cook 5-10 minutes or until crisp and golden brown. Repeat with remaining batter.

This post is linked to:
Just Something I Whipped Up at The Girl Creative Party Blog
Mouthwatering Mondays at A Southern Fairytale
Homemaker Mondays at 11th Heaven's Homemaking Haven
Tuesdays at the Table at All the Small Stuff
Tempt My Tummy Tuesday at Blessed with Grace
Tasty Tuesdays at A Beautful Mess
Tuesday Night Supper Club at Fudge Ripple

Gram Jo's Pumpkin Pie

2010-10-18T18:02:00.000-07:00

I forgot to take a picture of this but it's very yummy! Probably nothing special except that it's my grandma's recipe but I'm sure it's just a regular ole' pumpkin pie.

1 1/4 cup cooked or canned pumpkin
3/4 cup sugar
1/2 tsp salt
1/4 tsp ginger
1 tsp cinnamon
1 tsp flour
2 eggs, slightly beaten
1 cup evaporated milk
2 Tb water
1/2 tsp vanilla

Combine pumpkin, sugar, salt, spices, and flour. Add eggs; mix well. Add evaporated milk, water, and vanilla; mix. Pour into pie shell.

Bake at 400 degrees for 45 to 50 minutes or until knife is clean.

Pumpkin Spice Bagels

2010-10-11T18:58:00.000-07:00

Pumpkin Spice Bagels

2/3 cup plus 2 Tb water (70 to 80 degrees), divided
1/2 cup canned pumpkin
1/3 cup packed brown sugar
1 tsp salt
1 1/2 tsp ground cinnamon

3/4 tsp ground nutmeg

1/2 tsp ground allspice

1/2 tsp ground cloves

3 cup bread flour

1 pkg (1/4 oz) active dry yeast...or 2 1/2 tsp

1 egg white

1 Tb cornmeal

In bread machine pan, place 2/3 cup water, pumpkin, brown sugar, salt, spices, flour and yeast, in order suggested by manufacturer. Select dough setting (check after 5 minutes of mixing; add 1 to 2 Tb of water or flour if needed).

When cycle is compelted, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1 inch hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten rings slightly.

Fill a Dutch oven 2/3 full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn and cook 45 seconds on other side. Remove with slotted spoon; drain on paper towels.

Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2 inches apart on prepared pan. Bake at 400 degrees fro 15 to 20 minutes or until golden brown. Remove to wire racks to cool.

I made 6 large bagels and 4 mini ones out of this batch. Not sure why they wrinkled up so much when I dropped them in the water but the texture came out nice. It's chewy and not real crunchy, which I like.

I tried these with honey and plain cream cheese. I like the cream cheese way better but it wasn't bad with honey either. This will definitely be my breakfast in the morning!

This post is linked to:

Tuesdays at the Table at All the Small Stuff

Tasty Tuesday at Beauty and Bedlam

Tempt My Tummy Tuesday at At the Well

Tasty Tuesday at A Beautiful Mess

Homemaker Monday at 11th Heaven's Homemaker Haven

Just Something I Whipped Up at The Girl Creative Party Blog

Show Us What You're Working With at Me and My Bucket

Family Food Fridays at Get Healthy Cheap

Designs by Gollum

Banana Honey Nut Loaf

2010-10-11T11:12:00.000-07:00

This would be better if you made two smaller loaves. Mine was getting a little overdone but the middle wasn't cooked yet so it tastes a little too done. I think it could be good though, with some adjustments.

I was almost out of walnuts so I used a mixture of walnuts and pecans.

Banana Honey Nut Loaf

Topping:
3/4 cup all purpose flour
1/4 cup unsalted butter
1/4 cup finely chopped walnuts
1 Tb honey
pinch of salt

Loaf:
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/8 tsp baking soda
1/8 tsp ground nutmeg
2 large eggs
2/3 cup honey
2/3 cup vegetable oil
2 large over-ripe bananas, mashed
1 tsp vanilla extract
1/2 cup walnuts, chopped

Heat oven to 350 degrees. Coat a 9x5x3 inch loaf pan with cooking spray.

Make topping: in medium size bowl, blend together flour and butter with your fingertips. Stir in nuts, honey and salt, then work mixture together with your hands to make crumbs (mixture will be very moist). Set aside.

In large bowl, prepare loaf: whisk together flour, baking powder, salt, baking soda and nutmeg. Make a well in center of dry ingredients. In medium sized bowl, whisk eggs, honey, oil, mashed banana and vanilla. Pour into well in flour mixture and stir until just combined. Stir in nuts and transfer batter to prepared pan. Sprinkle with topping.

Bake for 55 minutes. Cool in pan on wire rack for 20 minutes, then remove from pan directly to rack and cool completely.

Pumpkin Scones w/ Pumpkin Spice Frosting

2010-10-07T14:09:00.000-07:00

Let me just say that this is the best recipe I've ever made. In my entire life. The only thing I didn't like about it was that it didn't make more! I'm going to make another batch for the freezer but unfortunately I don't see these lasting long in my house. Ever.

Scone Ingredients:

2 cups flour

1/3 cup brown sugar

2 tsp baking powder

1/2 tsp cloves

1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp salt

1/2 stick cold or frozen butter (1/4 cup)

1/2 cup canned pumpkin

1/2 cup heavy cream

1 egg

Directions:

Mix first 8 ingredients together. Cut in butter. In seperate bowl, mix pumpkin, cream and egg together. Beat wet into dry mixture a little at a time and just until mixed. Don't overbeat. Shape dough into disk on sprayed pizza stone or rectangle (3 inches wide by 1 inch think) on parchment lined baking sheet. Cut into wedges. Pull wedges apart so all sides are exposed. Bake at 350 degrees for 15 minutes. Stick fork in center of largest wedge. It should come out clean. In not, bake another 5 minutes.

Frosting Ingredients:

1 cup powdered sugar

1 Tb canned pumpkin

1/4 tsp cinnamon

1/4 tsp cloves

1/4 tsp ground ginger

1/4 tsp nutmeg

1/4 cup heavy cream

Mix first 6 ingredients. Drizzle cream in while whisking until frosting reaches molasses consistency.

**I have no idea how you're supposed to "shape" scones and cut and seperate them. The dough was just too sticky. This is the second time I've tried making scones and this was the case in both instances. So I just cut them the best I could and kind of mushed them apart. Then I pulled them out after 10 minutes or so and cut over the lines again. They needed more like 23 minutes of cooking time, instead of the 15 minutes it called for, so I pulled them out and cut over the lines a second time. And as I said, these turned out SO SO good!

This post is linked to:

Colleen's Kitchen Recipe Swap at And Baby Makes Five

Foodie Friday at Designs by Gollum

Mouthwatering Monday at A Southern Fairytale

Tip Day Thursday at Around My Family Table

Recipe Swap Thursday at Prairie Story

Tasty Traditions at Coupon Cookin'

Giant Breakfast Cookies

2010-10-06T18:06:00.000-07:00

I think these came out a little dry so next time I might try adding in some applesauce, or even a little bit of oil. But I added in 2 1/2 Tb each of wheat germ and flax seed so that could be why. I still think they'll be tasty with my coffee in the morning though!

UPDATE: 10-7-10--Ate one of these for breakfast and they were good! They softened up after I put them in a bag and let them sit overnight. Next time I think I may leave out the chocolate chips, just to be a little healthier, and add in some nuts.

Giant Breakfast Cookies

1 cup butter, melted
3/4 cup honey
2 eggs
1 tsp salt
1 tsp cinnamon
1 tsp baking soda
1 tsp vanilla
1/2 cup buttermilk
2 cups whole wheat flour
2 cups whole rolled oats
1 cup raisins or chocolate chips

Mix butter, honey, eggs, salt, cinnamon, soda, vanilla and buttermilk. Stir in flour and oats. Fold in raisins or chocolate chips. Scoop heaping tablespoons of dough onto a cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Allow cookies to cool 3-4 minutes on cookie sheet before removing to cool on wire rack.

This is posted on:
Tip Day Thursday at Around My Family Table

Pumpkin Oatmeal Scotchies

2010-10-06T17:59:00.000-07:00

Found these over at Mommy's Kitchen and thought I'd give them a try to use up some of the pumpkin I have. I like them but I think next time I won't use as many butterscotch chips. It's a little overpowering.

Pumpkin Oatmeal Scotchies

1 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt
1/2 tsp ground cinnamon
1 cup butter or margarine, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
3/4 to 1 cup canned or fresh pumpkin puree
1 1/2 tsp vanilla extract
3 cups quick or old fashioned oats
1 2/3 cup butterscotch chips

Preheat oven to 375 degrees. Combine flour, baking soda, salt, and cinnamon in small bowl. Beat butter, sugars, eggs, pumpkin, and vanilla in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Pan Cookie Variation:
Grease 15x10 inch jelly roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until lightly brown. Cool completely in pan on wire rack.

Pumpkin Pancakes

2010-10-06T17:46:00.000-07:00

Follow any pancake recipe. I used the Betty Crocker one:

1 large egg
1 cup all-purpose flour or whole wheat flour (I use half and half)
3/4 cup milk
1 Tb granulated or packed brown sugar
2 Tb vegetable oil
3 tsp baking powder
1/4 tsp salt

Beat egg in medium bowl until fluffy. Beat in remaining ingredients just until smooth. For thinner pancakes, stir in additional 1 to 2 Tb milk.

Heat griddle or skillet over medium heat or to 375 degrees. Grease with butter if necessary. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until bubbly on top, puffed and dry around edges. Turn and cook other side until golden brown.

To Make Pumpkin Pancakes:
Put in slightly less milk than it called for. Stir in about 2/3 cup canned pumpkin. Add milk until the batter is the consistency you want.

Notes:
--I doubled this recipe (for the freezer) so I used 3/4 cup pumpkin.
--I leave out the oil and put in about 3 or 4 Tb of applesauce (for a single batch I'd use 1 or 2 Tb)
--They came out really moist so it took a little bit more time to cook. But I'm not a big fan of plain pancakes and thought these had great texture and flavor.

Cheesy Potato Bites

2010-10-05T17:31:00.000-07:00

These were good like this but next time I'll definitely be adding some scallion and maybe red pepper.

Cheesy Potato Bites

1 1/2 lb. potatoes, peeled and quartered
4 Tb butter or margarine
1 cup shredded cheddar cheese
1/2 cup flour
1 egg, beaten
1 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
1 cup breadcrumbs

Place potatoes in a large pot filled with cold water. Bring to a boil and boil until potatoes are fork tender, about 15 minutes. Drain and return potatoes to pot. Let sit 2-3 minutes to absorb any liquid still left on the potatoes.

Add butter/margarine to pot and mash with the potatoes. Transfer to a large mixing bowl. (I skipped this and just mixed it all in the pot.) Add cheese, flour, egg, and seasonings. Stir to combine well.

Using 1-2 tablespoons of potato mixture at a time, roll into a ball. Roll balls in breadcrumbs until covered completely and place on a baking sheet.

Drizzle with melted butter or spritz with baking spray. Bake at 350 degrees for about 15 minutes, until golden brown and lightly crunchy. (Mine weren't crunchy but I just sprayed them quickly with cooking spray. I think butter would work better and maybe even cook at a slightly higher temp to get them a little more crunchy.)

This recipe should make about 3 dozen potato bites, depending on the size. To freeze them, flash freeze on a large baking dish or baking sheet until firm, then transfer to a plastic bag.

This post is linked to:
What's Cooking Wednesday at Turning the Clock Back

Breakfast Burrito

2010-10-05T17:25:00.000-07:00

Of course you could put anything in these. I'd love to try a sausage one. This one consisted of zucchini, onion, eggs, cheese, and a little salsa wrapped in a whole wheat tortilla. Normally I'd put more veggies in mine but as you can see I need to get to the grocery store!

Coconut Shrimp

2010-10-03T17:05:00.000-07:00

These were good but not great. I would make them again but it's not one of those recipes I'll make often.

Coconut Shrimp

1 lb large shrimp, peeled and deveined
1/3 cup cornstarch
1 tsp salt
3/4 tsp cayenne pepper
2 cups flaked sweetened coconut
3 egg whites, beaten until foamy*

Preheat oven to 400 degrees. Lightly coat a baking sheet with cooking spray.

Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and pepper in a shallow bowl; pour coconut flakes in a seperate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.

Bake shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, and the coconut is browned, 15 to 20 minutes, flipping halfway through.

*I just used two whole eggs, beaten

This post is linked to:
A Beautiful Mess: Tasty Tuesday
Fudge Ripple : Tuesday Night Supper Club
Blessed w/ Grace: Tempt My Tummy Tuesday
All the Small Stuff: Tuesdays at the Table

Zucchini Fritters

2010-09-27T16:25:00.000-07:00

I found this recipe in the July/August 2010 issue of Food Network Magazine. I wasn't sure about them but they were SO good! I could have eaten all of them I think, but I saved a couple for lunch tomorrow.

Zucchini Fritters

Grate 2 small zucchini into a colander in the sink; toss with 2 tsp salt and let sit 10 minutes. Squeeze out the liquid. Mix with 4 minced scallions, 1/4 cup each chopped parsley and dill, 1 beaten egg, 3/4 cup grated parmesan, and 1/4 cup flour. Pan-fry spoonfuls of mixture in olive oil, flattening with a spatula, 3 to 4 minutes per side. Drain on paper towels and season with salt.

Meatball Subs

2010-09-27T16:20:00.000-07:00

I had some meatballs in the freezer so I baked them in the oven, then threw them in a pot with some spaghetti sauce. We served them with slices mozzarella cheese (because I was out of parmesan).

I usually just throw some different seasonings in my meatballs but when I use them for spaghetti, or something Italian, I usually use garlic powder, salt, pepper, oregano, and basil. If it's a little soft I may add a little bit of bread crumbs, or an egg if it's too dry.

Tortellini Soup

2010-09-27T06:13:00.000-07:00

The best soup ever!! Unfortunately I'm the only one in my family who really loves this recipe. My husband eats it because that's what's for dinner but he doesn't love it. And my kids will eat a couple bites of a tortellini but that's it. Good think I like it enough to eat all the leftovers!

Tortellini Soup

Brown 1 lb. of Italian sausage with the casings removed. Saute 1 chopped onion and 2 large garlic cloves. Combine above.

Add 2 cans of chicken or beef broth
1 oz can of tomato soup
1 diced green pepper
1 sliced carrot
3/4 lb can chopped tomatoes
2 Tb basil
1 tsp oregano

Simmer 40 minutes. Add 8 oz cheese tortellini 5 minutes before serving. Best when soup is made ahead. Add tortellini last.

**We aren't big fans of chunks of tomatoes so here's what I use in mine:

Jimmy Dean Italian sausage
1 can tomato soup
1 can tomato sauce
beef broth
green pepper, red pepper, carrot
onion, garlic
basil, oregano
I probably doubled the amount of tortellini

***I also make a double batch of this. It freezes well if you make it to the point of adding the tortellini. Then all you have to do is thaw is, get it simmering, and add the tortellini.

This post also linked to:
Mouth Watering Monday
Tempt My Tummy Tuesday

Butternut Squash Bread

2010-09-27T06:05:00.000-07:00

I've made butternut squash rolls before that we ate but weren't terribly excited about. This was really good though. My husband ate almost the entire loaf by himself!

Butternut Squash Bread

1 (.25 oz) pkg active dry yeast

1/4 cup warm water (110 to 115 degrees)

1/2 cup and 2 Tb mashed, cooked butternut squash

1/2 cup warm milk (110 to 115 degrees)

1 egg, beaten

2 Tb plus 2 tsp butter or margarine, melted

2 Tb and 2 tsp sugar

1/2 tsp salt

3 1/2 cups all purpose flour (I did half white, half wheat)

In bowl, dissolve yeast in warm water; let stand 5 minutes. Add squash, milk, eggs, butter, sugar, and salt; mix well. Gradually add 3 1/2 cup flour; beat until smooth. Add enough remaining flour to form soft dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Shape into three loaves; place in greased 8x4x2 inch loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees fr 25-30 minutes or until tops are golden. Remove from pans and cool on rack.

**I only got two loaves out of this but I had one larger pan. I also froze one of them for later.

This post is linked to:
Meatless Mondays

Menu Monday

2010-09-26T18:50:00.000-07:00

Here's our plan for the week, subject to change of course!:

Monday: Meatball Subs, zucchini fritters, fruit
Tuesday: Red Beans and Rice, fruit
Wednesday: Chicken Pot Pie, fruit
Thursday: Leftovers
Friday: I'm gone so probably pizza for the hubby and kids
Saturday: Spaghetti, green beans, cheese stuffed breadsticks
Sunday: Leftovers or BLTs with Cheesy Potato Bites

Recipes to Watch For: zucchini fritters, cheesy potato bites, four layer dessert, butternut squash bread, tortellini soup

Almond Rice Pilaf

2010-09-23T08:46:00.000-07:00

This is my new favorite side dish. In fact, I would eat this alone as a meal, for breakfast, lunch, or dinner. I will say, however, you need to like onions because it does have a fairly strong onion taste to it.

Brown 3/4 cup chopped onion and 1/2 cup slivered almonds in 1 Tb butter. Add 2 cups chicken broth; bring to a boil. Stir in 2 cups uncooked instant rice (I use brown rice). Cover; remove from heat; let stand for 5 minutes. Serves 6.