Sunday, January 25, 2009

Chewy Chocolate Chip cookies

Chewy Chocolate Chip Cookies
(thanks to the Best Recipe)
2 cups plus 2 tbsp all purpose flour
1/2 tsp baking soda
1 tsp salt
3/4 cup butter (12 tbsp), melted and cooled until just warm
1 cup brown sugar
1/2 cup white sugar
1 egg
1 egg yolk
2 tsp vanilla extract
1 1/4 cups chocolate chips

Preheat oven to 325F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, whisk together butter and sugars. Beat in the egg, egg yolk and vanilla. Stir in flour mixture, followed by chocolate chips.
Drop by (scant) 1/4 cups onto the baking sheet and pat lightly so the cookie is an even thickness, not a ball shape. Cookies will spread as they bake and this ensures a more even spread.
Bake at 325F for 15-17 minutes, until just turning light brown all over. The edges should only be very slightly more brown, if at all, from the rest of the cookie. Allow cookies to cool before removing them from the baking sheet.
Makes 18-24 large cookies

Review: While these were chewer then the previous recipe that I tried, they still were not soft enough! The inside of the cookie was moist but the bottom of the cookie was a little crispy!

Rice Pilaf with a twist!

1/4 cup butter, cubed
2 cups uncooked long grain rice
1 quarts water
1 tablespoons chicken bouillon granules
5 green onions, thinly sliced
1/3 cup soy sauce
1/2 cup slivered almonds, toasted

In a saucepan, melt butter. Add rice; cook and stir for 3-5 minutes or until lightly browned. Add water and bouillon; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed. Remove from the heat; stir in the onions and soy sauce. Cover and let stand for 5 minutes. Stir in almonds.

This rice had good flavor. Just be careful not to overdue the soy sauce!

Pot Roast

5 1/2 pounds pot roast
1 cup of flour
Salt and pepper to taste
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups beef stock
3 carrots, chopped
1 onion, chopped
3 potatoes, peeled and cubed
1 can of mushrooms
1 glove of garlic, pressed

1. Take the chuck roast and season with salt and pepper to taste. Dredge in flour. Brown on all sides in a large skillet over high heat.
2. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and beef stock.
3. Add carrots, garlic, potatoes and mushrooms.
4. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Review: The potatoes and veggies tasted great. The gravy was also very flavorful! The meat was very tender, yet lacked flavor without the gravy. I think next time I will rub the roast with seasonings and let it sit overnight!

Saturday, January 24, 2009

Quick and Easy Meal Ideas

So this coming week I have several appointments in the evening and well not have as much time to cook, so I started thinking of several quick and easy meal ideas. I have come up with several ideas and thought I would share them, just in case your short on time as well:
1. Have breakfast for dinner
2. Make french bread pizza, or make English muffin pizza(These are also great activities to do with the kiddos).
3. Dress up a box of Pasta (such as Pasta-roni) with chicken or shrimp and add some veggies as well.
4. Have Quesadillas fell free to add chicken, onions, bell peppers etc.

If you have any other ideas please feel free to share :)

Thursday, January 22, 2009

Chicken Spaghetti

I made Chicken Spaghetti last night from Pioneer women and it was delicous. It had just the right amount of veggies and was very creamy! Here is the link for the recipe Here

Wednesday, January 21, 2009

Fajitas and Spanish Rice

Prep: 30 Minutes Chill: 30 Minutes
Oven: 350 Makes 4-6 servings

12 ounces of beef flank steak or bite size strips of chicken or turkey
1 tablespoon purchased Fajita seasoning
4-6 8 inch flour tortillas
2 tablespoons of cooking oil
1 cup thin strips of red or green sweet peppers (1 medium)
½ cup thinly sliced onion separated into rings (1 medium)
¾ cup chopped tomato
1 tablespoon lime juice
Guacamole (optional)
Bottled salsa (optional)
Dairy Sour Cream (optional)
Lime wedges

1. If desired partially freeze beef for easier slicing. If using steak, trim fat from meat and thinly slice steak across the grain into bite size strips. Place meat strips in a deep bowl. Sprinkle with 2 teaspoons of fajita seasoning. Cover and chill for 30 minutes.
2. Wrap tortillas tightly in foil. Heat in 350 oven about 10 minutes or until heated through. Meanwhile, in a 12-inch skillet heat 1 tablespoon of the oil over medium heat. Add sweet peppers, onion and remaining 1 teaspoon of fajita seasoning. Cook and stir about 3 minutes or until crisp and tender. Remove onion mixture from skillet.
3. Add remaining 1tablespoon of oil and meat to the skillet. Cook and stir 2-3 minutes until desired doneness for steak or until chicken or turkey strips are no longer pink. Drain well. Return onion mixture to skillet. Stir in tomato. Cook and stir 1 minute or until heated through. Remove from skillet add lime juice.
4. To serve fill warm tortillas with meat mixture. If desired, top meat mixture with guacamole, salsa, and sour cream. Roll up tortillas. Serve with lime wedges

Spanish Rice
Prep: 15 minutes Cook: 20 minutes
Makes 5 cups (6-8 side dish servings)

½ cup chopped onion (1 medium)
½ cup chopped green sweet pepper
1 clove of garlic, minced
1 tablespoon cooking oil
1 teaspoon chili powder
1 28-ounce can tomatoes, undrained and cut up
¾ cup uncooked long grain rice
1 cup water
¼ teaspoon salt
1/8 teaspoon black pepper
1 4 ounce can diced Chile peppers undrained
½ cup of shredded cheese (optional)

1. In a large skillet cook onion, sweet pepper, and garlic in hot oil until tender. Add chili powder; cook 1 minute more. Stir in undrained tomatoes, rice, Chile peppers, 1 cup of water ¼ teaspoon salt and 1/8 teaspoon black pepper. Bring to a boiling and then reduce heat. Simmer covered for about 20 minutes or until the rice is tender and most of the liquid is absorbed. If desired sprinkle with cheese.

Review: Both these recipes are tired and true. We love them great taste and simple. I usually do the prep work the night before so that when I get home from work all I have to do is cook it.

Petite Meatloaf

Petite Meatloaf

1 lb lean ground beef

2 eggs, beaten

3 Tablespoons milk

1 Tablespoon mustard

3 cloves fresh garlic

1 small onion, diced

½ Cup grated Parmesan cheese

½ Cup fresh bread crumbs (I used stove top)

½ teaspoon salt

¼ teaspoon fresh cracked black pepper

¼ Cup ketchup

1/4 cup of ketchup

2 tablespoons brown sugar

1 tablespoon mustard

1. Gently combine all ingredients with hands into a large bowl until just combined. Form into 6 mini loaves and place onto a lined baking sheet.
2. Combine the ingredients for the sauce. Lightly brush tops with ketchup mixture . Bake for 20-25 minutes or until cooked through.

Review: This recipe is delicious. I do not care for meatloaf, but this recipe was flavorful and easy to prepare! Will be making it again!

Saturday, January 17, 2009

Double Chocolate Brownies

1/2 cup of butter plus extra for greasing
4 oz of semisweet chocolate, broken into pieces
1 and 1/3 cups of superfine sugar
pinch of salt
1 tsp of vanilla extract
2 eggs
1 cup all purpose flour
2 tbsp unsweetened cocoa
1/2 cup of white chocolate chips

1. Preheat the oven to 350 degrees.
2. Grease and line the bottom of a 7 inch square pan.
3. Place chocolate and butter in a small heatproof bowl set over a saucepan of gently simmering water until melted. Stir until smooth. Let cool slightly.
4. Stir in sugar, vanilla extract, and salt.
5. Add the eggs, one at a time, stirring well, until blended.
6. Sift the flour and cocoa into the cake batter and beat until smooth.
7. Stir in the chocolate chips, then pour the batter into the prepared pan.
8. Bake in the oven for 35-40 minutes or until the top is evenly colored and a toothpick inserted into the center comes out almost clean.

Review: This was delicious. I used White baking chocolate since I couldn't find the chips. I also used granulated sugar. Make sure to use a 7 inch square pan for soft brownies. This was simple, thanks Melanie for the recipe.

Sweet and Sour Chicken

Sweet and Sour Chicken
1 Packet of Sun Bird Sweet and Sour Seasoning Mix
1 1/2 lbs. boneless chicken breasts cut into strops
1/4 cup of corn starch, divided
1/4 cup of water
2 tbsp of soy sauce
2 tbsp of olive oil
1 green bell pepper
1 onion cubed
2 carrots sliced diagonally
1/4 cup of sugar
1/4 cup of ketchup
1 (8oz.) can pineapple drained
3 cups of cooked rice
1. Combine 1/4 cup of cornstarch 1/4 cup of water and soy sauce add chicken marinate for at least 5 minutes ( I like to marinate over night)
2. In large skillet or wok, heat oil. Remove chicken from marinade with a slotted spoon and stir-fry until browned remove from pan.
3. Stir Fry veggies and then return chicken to pan.
4. Combine seasoning and 1tbsp of cornstarch, sugar,catsup, and 1/2 cup of water blend well. Add to Chicken mixture.Simmer for 5 minutes or until thickened.
5. Add pineapple chunks and heat.
serve over rice.
Review: This is a simple recipe with just the right amount of flavor, the recipe can be completed for either pork or chicken. I have tried it with both and personally prefer the chicken! I usually complete step 1 in the morning before going to work or the night before and let it marinate. I will also cut the vegetables in advance, this way when I get home I just get to throw it together!


1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 can of mushroom pieces
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 jar of spaghetti sauce
1 1/2 teaspoons salt
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

1. In a skillet over medium heat, brown ground beef, onion, mushrooms and garlic; drain fat. Mix in basil, oregano, brown sugar. Add 1 jar of spaghetti sauce, let simmer for 30-35 minutes.
2. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.
3. In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
4. Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.
Bake covered in the preheated oven 30 minutes. Uncover and cook for an addition 5-10 minutes. Let stand 10 minutes before serving.

Review: The meat tasted Delicious! This recipe needed more sauce. I think next time I will attempt to make the sauce from scratch as well. If your looking to save time try this recipe with the no boil lasagna! Overall a good starter recipe. Remember this is not quick prep recipe, it does take some time!

Wednesday, January 14, 2009

Product Review spinach and cheese ravioli

Product: Costco's spinach and cheese ravioli
I thought it would be good to do a review of products that are quick and easy to prepare. I recently purchased the Monetary Spinach and Cheese Ravioli at Costco. Must like spinach, more spinach then cheese, but surprisingly enough my husband will eat them so I keep buying them. The raviolis take about 10 minutes to cook and taste delicious with Alfredo sauce. I use the Classico creamy Alfredo sauce that can also be purchased at Costco. This makes a very simple and easy dinner for a relatively good price. 2 packages of pasta is around $10 and the sauce you get 3 16 oz bottles for around $6. Purchasing the Alfredo sauce at Costco saves you about $1.50 per jar.

Sunday, January 11, 2009

Swiss Chicken Casserole

Swiss Chicken Casserole:
6 Boneless, skinless chicken breasts
6 slices of Swiss cheese
1 10 3/4 can cream of mushroom soup
1/4 cup milk
2 cups herb stuffing mic
1/2 cup butter melted

Spray Crock Pot with cooking spray.
2. Arrange the chicken breasts in stoneware.
3. Top with cheese layering if necessary.
4. Combine the soup and milk and stir well.
5. Spoon the soup and milk mixture over the cheese and sprinkle with the stuffing mix.
6. Drizzle with butter.
7. Cover, cook low 8-10 hours or high 4-6.

Variation: This recipe can also be cooked in the oven at 350 degrees for 55 minutes.
I told my friend about this recipe and she tried it with pepper jack cheese and she said it was delicious as well!

Banana Banana Bread

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
1 teaspoon Cinnamon
1 teaspoon ginger
1 teaspoon nutmeg

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar nutmeg, ginger and Cinnamon. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack
Review: Very moist bread! This bread is very heavy, however it was Delicious!

Chessy Seasoned Oven Fries

Cheesy Seasoned Oven Fries

1/2 Cup Grated Parmesan Cheese
1/2 Teaspoon Garlic Salt
1 Teaspoon Onion Powder
1 Teaspoon of Paprika
3 large Baking potatoes, thinly sliced
2 Tablespoons Vegetable Oil

1. Preheat oven to 425. Grease a large baking pan.
2. Combine Parmesan, Garlic salt, Onion Powder and Paprika in a large resalable plastic bag
3. Combine Potatoes and oil in a large bowl; stir well. Add several potatoes to bag at a time (repeat until all potatoes have been coated with seasoning. Shake to coat
4. Bake, turning once, until crisp outside, about 25 minutes

Review: Easy, Delicious, and simple! To save time do not stack potatoes just simply use more than one baking sheet!

Sunday, January 4, 2009

Baked Spaghetti

Monday: Campbells Baked Spaghetti
Reynolds Wrap® Release® Non-Stick Aluminum Foil
1 (8 ounce) package spaghetti, cooked
2 tablespoons butter OR margarine
1 cup grated Parmesan cheese, divided
1 (24 ounce) carton ricotta cheese OR cottage cheese
1 pound ground beef
1 (25.75 ounce) jar Prego® Chunky Garden Combination Italian Sauce
1 (8 ounce) package shredded mozzarella cheese

Preheat oven to 400 degrees F.
Line a 13x9x2-inch baking pan with Reynolds Wrap® Release® Non-Stick Aluminum Foil with non-stick side toward food.
Combine hot cooked spaghetti with butter; stir until butter melts and coats spaghetti.
Add 1/2 cup Parmesan cheese; stir to coat.
Arrange spaghetti in an even layer in foil-lined pan.
Spread ricotta cheese over spaghetti.
Sprinkle with 1/4 cup Parmesan cheese.
Brown ground beef, drain; add pasta sauce and heat until bubbly. Spoon over cheeses. Top with mozzarella cheese and remaining Parmesan cheese.
Cover with non-stick foil. Bake 30 minutes. Remove foil cover and continue baking 15 minutes or until cheese is lightly browned. Let stand 10 minutes before serving.

Severe with a green Salad and Garlic Bread!

Review: This dish was really good. I am not a fan of spagheti but really liked all the extra flavor in this recipe!

Saturday, January 3, 2009

Chicken Parmasean

Chicken Parmesan

4 skinned chicken breast fillets
1 egg, lightly beaten
½ cup seasoned breadcrumbs (mixed herbs or Italian herbs)
2 olive Oil, butter or margarine
2 cup pasta
½ cup shredded mozzarella cheese
2 tablespoon freshly grated Parmesan cheese
¼ cup chopped fresh parsley

1. Place chicken fillets between two sheets of plastic wrap; flatten to ¼ inch thickness, using a meat mallet or rolling pin. ( I always skip this step).
3. Mix breadcrumbs and Parmesan Cheese together
4. Dip chicken in egg, and dip in breadcrumb mixture.
5. Melt butter in large skillet or fry pan, cook chicken over medium-high heat until browned on both sides.
6. Spread 1/4 of a cup of spaghetti sauce along the bottom of a 9X13 Pyrex dish.
7. Place Chicken breasts in backing dish.
8. Place remaining sauce over chicken and bake in the oven for 20 to 25 minutes or until bubbly.
9. Sprinkle the mozzarella cheese over the chicken and return to oven until cheese is melted.
Serve with chopped parsley.
Serve with a green salad and noodles.

Review: This is personally one of my favorite recipes. The chicken was tender and had the right amount of flovor. There are various modifications that can be done to this recipe including not frying the chicken or completly cooking the meal on the skillet. As for the noodles I add 2 tablespoons of butter to them after they have cooked and 1/4 cup of parmasen cheese for added flavor!

Pork Chops and Red Potatoes

Pork Chops and Red Potatoes


6 or more medium red potatoes, thickly sliced
1 large onion, quartered and thickly sliced
4 to 6 boneless, butterflied pork chops
1 packet Zesty Italian dressing mix (0.6oz)
salt and pepper to taste


Toss potatoes and onion with salt and pepper; top with pork chops. Sprinkle chops with dressing mix. Cover and cook on low 7 to 9 hours. (a 4 1/2-quart or larger pot will be necessary for the larger number of chops & potatoes.)

REVIEW: I love cooking in the crock pot you put the ingredients in the crock pot and then forget about it!This was a simple recipe. The pork was very tender. I was concerned about not adding water but it came out well. Potatoes were delicious! Watch the cook time though, my pork chops were done a little earlier.

Kraft Saucy Honey Mustard Chicken & Kraft Cheesy Miracle Asparagus

Kraft Saucy Honey Mustard Chicken and Miracle Cheesy Asparagus's.

Kraft Saucy Honey Mustard Chicken
1 Tbsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1/4 cup PHILADELPHIA Cream Cheese Spread
1/4 cup KRAFT Zesty Italian Dressing
2 Tbsp. GREY POUPON Savory Honey Mustard
1 Tbsp. honey

Make It
HEAT oil in large nonstick skillet on medium heat.
Add chicken; cover. Cook 5 to 6 min. on each side or until chicken is cooked through (165°F).
MIX remaining ingredients; spoon over chicken.
COOK 2 min. or until sauce is heated through, stirring occasionally
Serve over Rice

Kraft Cheesy Miracle Asparagus
1 lb. asparagus spears (about 16 spears), trimmed
1/3 cup water
1/4 cup MIRACLE WHIP Dressing
1/4 cup milk
1/2 cup KRAFT Shredded Cheddar Cheese
Make It
PLACE asparagus and water in 2-qt. microwaveable casserole dish; cover. Microwave on HIGH 5 to 6 min. or until asparagus is crisp-tender; drain. Set aside.

COMBINE remaining ingredients in microwaveable bowl. Microwave on HIGH 2 min. or until cheese is melted and mixture is well blended, stirring after each minute.

SERVE over the asparagus.

Review: The chicken was Delicious. Remember to season the chicken beforehand. The sauce was just the right consistency. I'll keep this recipe in my cooking repertoire. The asparagus on the other hand was very crunchy and not very tasty.

Week 1 Menu List

Saturday:Kraft Honey mustard Chicken served with Rice
Sunday: Pork and Red Potatoes
Monday: Baked Spaghetti with a green Salad
Tuesday: Carne Asada Tacos with Spanish Rice
Wednesday: Chicken Parmasen over pasta with a green Salad
Thursday: Stuffed Peppers
Friday: Sweet and Sour Chicken with rice

Welcome to my Online Recipe Blog

How this blog works: On Saturday I'll post a sample menu for the week. Then following will be the recipe for each day.
After I have cooked the recipe I will post a picture of the final product and a review of the recipe.

My Inspiration: Other Sites and Melanie's Christmas Gift!

Hope that you find this site helpful!