Grilled Glazed Drummies

We ran out of charcoal so I had to do these in the oven.  They were okay.  Not great, but good.  I think they would have been a lot better had they been grilled so we'll try it again sometime. 

Grilled Glazed Drummies

1 cup ketchup

1/3 cup soy sauce

4 tsp honey

3/4 tsp ground ginger

1/2 tsp garlic powder

3 lbs. fresh or frozen chicken drummetes, thawed

In small bowl, combine the first five ingredients.  Pour 1 cup marinade into a large resealable plastic bag.  Add the chicken; seal bag and turn to coat.  Refrigerate for at least 4 hours or overnight.  Cover and refrigerate remaining marinade for basting.

Drain chicken and discard marinade.  Grill, covered, over medium heat for 15-20 minutes or until juices run clear, turning and basting occasionally with reserved marinade.

Grandma Fuemmeler's Mac n Chees

This is my grandma Fuemmeler's macaroni and cheese but I can never get it quite the same as hers.  It did turn out good, very creamy and tasty, just not the same flavor as Grandma's.  I'll keep experiementing though.

I don't really have any measurements.  Last night I used about 9 oz of pasta, 1/4 lb velveeta, a small handful of shredded cheddar and a shake or two of salt and pepper.  Probably 1/3 cup of milk.  It's pretty easy to figure out though so just add a little and see, then you can always add more milk or cheese as needed.

Mac n Cheese

some type of noodle...preferably the small shell ones
milk
velveeta
salt
pepper

Cook noodles according to package directions.  Drain; add milk and velveeta and stir until melted.  Season with salt and pepper.

Zucchini Muffins

This is my mother-in-law's recipe and it's fantastic!  It has lots of zucchini so it's a great way to use up the tons of zucchini you're getting from your garden.  Plus it's a veggie and my kids love these!  This can also be made as a loaf instead of muffins and I'm sure they would freeze just fine. 

Zucchini Muffins

3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon

Sift all the above together in a bowl.

Beat 3 eggs, 1 cup oil, 2 1/4 cups sugar, 3 tsp vanilla.  Add dry ingredients and beat well.  Stir in 2 cups grated zucchini and 1 cup nuts if desired.  Pour batter into 2 loaf pans (or 24 muffin cups).  Bake loaves for 40-60 minutes at 350 degrees or muffins for 20 minutes.

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Cheesy Muffins

This was a Pioneer Woman recipe I found through someone else's blog.  (Sorry that I can't remember which one!)  They were pretty good.  I had 8 leftover so I'm trying the freezing method with these, hence the picture of them already to go to the freezer since I forgot to take one earlier.

Cheesy Muffins

1 1/2 cup flour
1/2 Tb sugar
1 Tb baking powder
1/2 tsp salt
3 cups colby jack cheese, shredded (I used about 2 cups of cheddar)
1 cup milk
1 egg
1/4 cup melted butter

Whisk together dry ingredients then stir in cheese.  Whisk together wet ingredients.  Pour wet ingredients into dry ones and stir together until just moistened.  Pour into greased muffin tins (makes 12 muffins) or into 1 loaf pan.

Bake at 375 degrees for 20-25 minutes (a bit longer if making a loaf...closer to 30 minutes.)

Twice Baked Potatoes

This is my grandma's recipe, although I've never gotten mine to taste as good as hers.  They take some time but again, you can freeze them.  Well, I think!  I haven't had them frozen before but I don't see why you can't so this time I made 8 huge potatoes and froze half of them.  We haven't had the ones from the freezer yet so I'm not sure if they'll be any good.

Twice Baked Potatoes

1/3 cup olive oil

8 baking potatoes

2/3 cup shredded cheddar

1 1/3 egg, beaten (don't ask me how to get 1/3 of an egg!  Just use one or two)

1/3 cup butter, melted

1 1/3 cup sliced green onion

2/3 cup milk

salt and pepper to taste

Preheat oven to 400 degrees.  In small bowl, combine oil, salt, and pepper.  Rub potato skins with oil.  Bake 50 to 60 minutes.  When done, slice skin off top.  Scoop flesh into large bowl, reserving skins.  Add cheese, egg, butter, and half green onion.  Mash potatoes while adding milk.  Spoon into skins and top with remaining onion.  Bake 15 minute.

Hungry Jack Casserole

This is one of our family's go-to meals that is tasty and easy to prepare.  It also freezes well and I almost always double it to stash away for a later meal.




Hungry Jack Casserole

1 lb ground beef
3/4 cup barbeque sauce
16 oz can baked beans
little diced onion
1 can dinner biscuits

Brown beef with onion in skillet.  Drain.  Add beans and bbq sauce.  Heat on medium until bubbly; stir occasionally.  Cut dinner biscuits in half.  Transfer to casserole dish.  Place rolls flat side down around edge.  Cook 375 degrees for 35 minutes or until rolls are brown.

**NOTE:  I do not cook this with the biscuits on top.  I find that they never done underneath and you are eating dough.  So I cook the biscuits seperately and then serve this over them when it's ready.

Menu 7/23

Friday - Fish Tacos, fruit, rice
Saturday - Breakfast Night:  plain and pecan waffles, blackberries
Sunday - Twice Baked Potatoes (doubled for freezer), garlic noodles, green beans, blueberry muffins
Monday - Butternut Squash Pasta, cheesy muffins, fruit
Tuesday - Chicken Legs, garlic french bread, asparagus (all grilled)
Wednesday - Hungry Jack Casserole (doubled for freezer), biscuits, corn on the cob
Thursday - Leftovers...cleaning out fridge before leaving for vacation
Friday - Leftovers/Eat Out
Saturday - Leftovers/ Eat Out

Feta Basil Burgers

I made these a little differently than the recipe said because I didn't have any sun dried tomatoes, but you could add them in.

I personally haven't tried these yet either.  I just made them today to stick in the freezer for the week when we get back from vacation so that we have some food ready to go.  I'll try to remember to post if they're good or not but they sure look and smell good!

I need some ideas for toppings for these burgers though so if you think of something please leave a comment!!  I don't think the traditional ketchup, mustard, onion, pickles would be good.

Feta Basil Burgers

1 lb ground beef
1/3 cup fresh basil, chopped
1/3 cup feta cheese, crumbled
1/3 cup julienne sun dried tomatoes, oil packed, drained

In large bowl, mix together all the ingredients until well incorporated.  Make a large ball of the meat and divide into fourths.  Make 4 quarter pound hamburger balls and mold into patties.  Cook on hot grill for 3 minutes on each side or until hambrugers are cooked to desired doneness. 

FREEZING DIRECTIONS:

You can make up these hamburgers and freeze them using sheets of waxed paper to divide them and then place in freezer bags.  To serve:  Thaw.  Cook on hot grill for 3 minutes on each side or until hambrugers are cooked to desired doneness.

Nutty Pecan Waffes

I'm not a big breakfast person usually, but every once in awhile I feel like real breakfast food. I do breakfast nights often and usually only make plain waffles or pancakes, which I'm not that excited about and usually end up eating something else. But then I found this recipe, and was excited for breakfast night! And this didn't disappoint.

Nutty Pecan Waffles

3 cups all purpose flour
1 Tb baking powder
1/4 cup sugar
1/2 tsp baking soda

3 eggs, seperated
2 cups buttermilk
1/3 cup butter, melted
1/2 cup vegetable oil
1 2/3 cups finely chopped pecans

Preheat waffle iron. In large mixing bowl, sift together flour, baking powder, sugar and baking soda. In seperate bowl, beat together egg yolks and milk. Add milk mixture, butter and oil to flour; stir gently to combine. Beat egg whites until stiff peaks have formed (I skipped this part and just threw them in...turned out fine); fold into batter.

Pour mix onto hot waffle iron and sprinkle generously with chopped pecans. (I mixed the pecans into the batter.) Cook until golden brown.

I got 14 waffles from this.