Friday, December 31, 2010

Whole Wheat Banana Bread

from Betty Crocker
2 cups Gold Medal® whole wheat flour
1 cup Gold Medal® all-purpose flour
1 3/4 cups sugar
2 cups mashed very ripe bananas (about 4 medium)
1/2 cup coarsely chopped nuts
2/3 cup vegetable oil
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
4 eggs



1.Heat oven to 350°F. Grease bottoms only of 2 (9x5- or 8x4-inch) loaf pans with shortening or cooking spray.
2.In large bowl, beat all ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 45 seconds, scraping bowl frequently. Pour batter into pans.
3.Bake 55 to 65 minutes or until toothpick inserted halfway between center and edge of pan comes out clean. Cool 10 minutes. Loosen sides of loaves from pans. Remove from pans to cooling rack. Cool completely, about 2 hours, before slicing.

Wednesday, December 29, 2010

Works for Me Wednesday~Powder Sugar~




Does your recipe call for Powdered sugar, but you do not have any in the pantry? That's OK all you need is granulated white sugar and a blender. Blend as much sugar as needed in the blender it will turn powdery and ready to add to your other recipes.


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Tuesday, December 28, 2010

Drucken Pork Chops

Drucken Pork Chops from this Mommy Cooks
Ingredients:
5-6 pork chops- bone-in or boneless, your choice
Salt and pepper to taste
olive oil
1 bottle of beer (the darker the beer, the more flavorful the sauce. I used Fat Tire. There have been mixed reviews using Guiness.)
1/2 cup brown sugar
1/3 cup ketchup
1 Tablespoon cornstarch
1/4 cup water


Directions:
Heat about a tablespoon of olive oil in the bottom of a skillet on medium-high heat. Season the chops with salt and pepper. Place pork chops in skillet and brown both sides. While pork chops are browning, combine beer, ketchup, and brown sugar in a bowl. Pour sauce mixture over the pork chops and simmer over low-medium heat for 40-45 minutes. Remove pork chops and thicken the sauce for serving. In a small cup, combine 1 TBSP of cornstarch in 1/4 of water. Stir to combine and add to boiling sauce, whisk so no lumps form. Put pork chops back in the thickened sauce, flip to coat. Serve over mashed potatoes or rice.

Best of 2010 Turkey Edition!

1. Turkey Meatballs




2. Garlic and Ranch Burgers



3. Zesty Turkey Sloppy Joe



4. Spinach and Turkey Lasagna



5. Turkey Meatloaf



Monday, December 27, 2010

Italian Asparagus Sticks

Italian Asparagus Sticks
from weelicious

1 Cup Whole Wheat Panko or Bread Crumbs
1 Tbsp Italian Herbs (you can find them in any grocery’s spice section)
1/2 Tsp Salt
1/2 Tsp Garlic Powder
2 Large Eggs
1/4 Cup Flour
1 Bunch Asparagus, cleaned and stems removed (if you snap the asparagus down towards the bottom, they will naturally break at the woody part at the bottom)
Tomato Sauce

1. Preheat oven to 450 degrees and coat a large baking sheet with cooking spray.
2. Mix the first 4 ingredients in a bowl.
3. Whisk the egg in a separate bowl.
4. Place the flour in another bowl.
5. Make an assembly line with the bowls. Dip the asparagus first into the flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the sticks.

6. Place all of the coated sticks on the baking sheet/rack. Arrange so they’re not touching, spray lightly with oil and bake for 30-35 minutes or until the bread crumbs are golden.

Review: These where a great hit, yummy they had great flavor and just the right amount of chrunch!

Oven Baked Fries

Friday, August 27, 2010
Oven Baked Fries
Oven Baked Fries

Ingredients:
2 large baking potatoes, peeled and cut into thin strips
1 tablespoon grated parmesan cheese
1 tablespoon oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon black pepper


Directions:
1.Heat oven to 450°.
2.Cook on parchment paper, and spray it with cooking spray.
3.Combine all dry ingredients and combine with potatoes, tossing to coat.
4.Drizzle with oil, tossing again to coat.
5.Arrange potatoes in a single layer on baking sheet and bake for 35 minutes or until golden brown.

Recipe Source - Colie's Kitchen

Best of 2010 Breakfast Edition

In the spirit of the end of the year. I have chosen a few recipes that where my favorite through this year! Check them out and link up your favorites! I love new inspiration:




1. Chocolate Chip Banana Pancakes



2. Colorful Frittata




3. Crepes




4. Baked Egg Cups



5. Slippin' in Omlet

Sunday, December 26, 2010

Mushroom Melt Skillet

Mushroom Melt Skillet - Finding Jot in my Kitchen

1/2 lb. ground turkey
1 T minced onion
2-3 garlic cloves, minced
8 oz. fresh mushrooms, sliced
3/4-1 C mozzarella cheese, grated
2 C brown rice

Prepare rice using a rice cooker, or according to package directions. Make as much/little rice as you desire -- we like ~2-3 C prepared for this dish.

In a large skillet, brown the ground turkey with onions and garlic until cooked. Season with salt and pepper, if desired. {I used ground turkey from the freezer that was already browned!}

Then, add the mushrooms to the skillet and saute until softened.



Sprinkle cheese over the top, and cover to allow cheese to melt.



Serve over brown rice.



YUM!

Review: This was quick and easy and of course super yummy!

Plan of attack for 2011


How man of you out there have a New Years resolution to get organized? I DO! I

As a working mom I often become overwhelmed by all the chores that has to be accomplished daily/weekly. My current schedule is to clean the entire house on Saturday and clean floors, and kitchen as needed. This currently dose not meet our families needs, as I work 40+ hours a week and by the time Saturday comes I want to sit down and relax! I have been searching other blogs and have come up with a mix that works for me!

One thing that works for me is the way that I meal plan.I complete a monthly meal plan and shop once a month for staples, and meats. I shop weekly for dairy products and perishables. Yet other moms/ladies I know meal plan weekly and shop once a week! The key is to do what works best for your family, these are just a few ideas

So I am hoping that writing this down will help relieve some of the stress I feel and help with the organizational component of keeping house.

Monday: Market Day. The kitchen is cleaned daily after use) but today all things kitchen are completed.. Fridge cleaned out, meal planing, top of fridge, organize cabinets etc.)

Tuesday: Toilet, Tub, Towels. Toys (Organize toy boxes)

Wednesday: Wash(sheets, whites, darks, kids clothes)

Thursday: Bedrooms (dusted, vacuumed etc)

Friday: Family (Living rooms, dusted, cobwebs etc)

Saturday: Self Day Take time for you! Complete a favorite hobby etc. For me that activity is scrapbooking! LOVE IT! I also want to have a family activity scheduled this day! This will also be my errand running day!

Sunday: Saving Day! No money spent, other than at the collection at church. I also want to have a family activity scheduled this day!

Daily I will continue to clean the kitchen and complete chores as needed.

On another note: I would love to get my family to eat out only once bi- weekly. Let's see if I can do it!

Please link up and share your homemaking tips or cleaning schedules.

Friday, December 24, 2010

Restaurant Style Potato salad

Restaurant Style Potato salad from allrecipes

Ingredients
2 pounds russet potatoes
1 cup mayonnaise
4 teaspoons sweet pickle relish
4 teaspoons white sugar
2 teaspoons chopped white onion
2 teaspoons prepared mustard
1 teaspoon white wine vinegar
1 tablespoon minced celery
1 teaspoon minced pimento
1/2 teaspoon shredded carrot
1/4 teaspoon dried parsley
1/4 teaspoon ground black pepper salt to taste

Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

In a large bowl, combine the potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well, chill and serve

Thursday, December 23, 2010

Paula Dean's Jelly Roll


Paula Dean's Jelly Roll


Ingredients
4 eggs, separated
3/4 cup sugar
1 tablespoon vanilla
3/4 cup cake flour, sifted
3/4 teaspoon baking powder
1/4 teaspoon salt

Garnish:
Confectioners' sugar, for dusting, sifted
1 cup jam or jelly, stirred well
Whipped cream


Directions
Preheat oven to 400 degrees F.

In a small bowl beat egg whites until stiff but not dry and set aside. In another bowl, beat the egg yolks until light. Gradually add the sugar and vanilla, and mix well. Sift together the flour, baking powder, and salt. Add the sifted flour mixture to the egg yolk mixture. Fold in the egg whites into the egg mixture and pour the batter into a 15 by 10 by 1-inch jelly roll pan lined with waxed paper. Bake for 8 to 10 minutes or until the cake is golden.

Loosen edges of cake, invert cake onto a towel dusted with confectioners' sugar. Gently peel wax paper off cake. Trim 1/4-inch of hard crust off each long side of the jelly roll cake. Begin with the narrow side and roll the cake and towel up together. Cool cake on rack, seam side down, for 10 to 15 minutes.

Once cake has cooled, gently unroll and spread cake with jam or jelly and re-roll. Sprinkle with confectioners' sugar or cover with whipped cream.


Review: This was the second Jelly Roll recipe that I attempted to make. The first one cracked. This one had good color and rolled well.

Wednesday, December 22, 2010

Crustless White Chocolate Cheesecake


Crustless White Chocolate Cheesecake from
Lynn's Kitchen adventures

1 1/4 lbs white chocolate, cut into pieces
3 egg whites
pinch of cream of tarter
3 tablespoons sugar
12 ounces cream cheese, softened
1 cup sour cream
1 tablespoon vanilla
2 egg yolks

Melt white chocolate in the microwave, stirring every 30 seconds until melted and set aside.

Beat the egg whites until frothy and then add cream of tarter. Slowly add sugar while continuing to beat. Beat until stiff peaks form. Set aside.

In another bowl beat cream cheese until smooth.

Add sour cream and vanilla and mix until smooth.

Add egg yolks one at a time beating about 30 seconds in between each addition.

Beat in the melted white chocolate

Fold one third of the egg whites into the cream cheese mixture. Once folded in well, fold in the remaining egg whites.

Prepare a 9 inch cheesecake pan using the water bath method. ( Do not skip this step the water bath helps give it the right texture)

Bake at 250 for 1 hr. Do not open the oven during this time.

After 1 hr turn off the oven but DO NOT open the oven. Leave cheesecake in the oven to continue cooking as the oven cools for 1 hr.

Remove the cheesecake from the oven and let cool.

Once cool refrigerate for several hours or over night. This is best made a day ahead.

Here are the directions for the water bath.
Wrap the outside of the spring form pan in foil . This keeps the water from the water bath from leaking into the pan and making your crust soggy.

Place a small cloth in the bottom of a large pan or roaster. This pan has to be large enough to hold the spring form pan.

When your filling is ready to bake, place it in the spring form pan that has been wrapped in foil and set the pan into the larger roaster pan.

Fill the outer pan with about 1 – 1 1/2 inches of very hot water. Thus, creating your water bath.

Place the whole thing in the oven and bake at 250 for 1 hour. And yes 250 is the correct temperature here. You cook it low and slow. And Do not open your oven while the cheesecake is baking.

After the cheesecake has baked 1 hour, turn the oven off, but DO NOT open the oven.

Leave the cheesecake in the oven for 1 more hour. It will continue to cook as the oven cools off.

Remove cheesecake from oven and also from the water bath.

Let cool in pan and refrigerate for several hours or over night. I prefer to make my cheesecakes the day before I serve them. I think they are better the day after I make them.

Serve and enjoy!


Review: This was the first time I used the bathing technique, and it worked great the cheesecake did not break and it had great texture!

Tuesday, December 21, 2010

Almond Brittle Cookies

Almond Brittle Cookies

1 box graham crackers
Break into 4 pieces. I use a light sawing motion with a serrated knife to cut the crackers along the lines. You will not use the whole box of crackers. Line up crackers as close as possible on cookie sheet lined with aluminum foil. Sprinkle ½ of 6 oz. package of sliced almonds on top of crackers. Heat oven to 350˚.

Sauce: Melt 2 cubes butter
½ cup sugar
Simmer until bubbly, foaming and frothy. Pour over crackers and almonds with a soup ladle, so the almonds do not move around.

Bake 15-20 minutes. Do not over bake.
Take out. A few minutes later break apart along cracker lines while still warm and then cool. Don’t wait too long or it may be difficult to break apart crackers.

NOTE: I use a 12x18 size cookie sheet lined with heavy-duty foil. This makes clean up so much easier.


review: These make great gifts for neighbors or loved ones. I loved the texture of these, be ware these are addictive!

Wednesday, December 8, 2010

Death by chocoloate

Ingredients
1 (19.8 ounce) package brownie mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 (16 ounce) package frozen whipped topping, thawed
3 (1.4 ounce) bars chocolate covered English toffee
Directions
Prepare brownies according to package directions. Let cool.
Mix pudding according to package directions.
In a glass punch bowl, layer in the following order: 1/2 of the brownie, crumbled; 1/2 of the pudding; 1 toffee bar, crushed; 1/2 of the whipped topping.
Repeat layers in the same order. Save the last toffee bar to crumble and sprinkle on top before serving. Refrigerate. Best if made the day before you serve it.

Review:Simple to prepare and the presentation of this dish is great! Tastes good with low fat prodcuts as well.

Monday, December 6, 2010

Slow Cooker Pizza Pork Chops

Slow Cooker Pizza Pork Chops
from here

6 Pork loin chops, 1 inch thick (about 2 1/4 lb)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon vegetable oil
1
1 medium onion, chopped (1/2 cup)
Tablespoon minced Garlic
2 cups tomato pasta sauce
4 cups cooked orzo or other pasta
1 cup shredded mozzarella cheese (4 oz)

Place oil in Large skillet over medium heat. Sprinkle Pork chops with salt and pepper and cook for about 4 minutes on each side.



Place pork in 3 1/2- to 4-quart slow cooker. Sprinkle onion and garlic over pork. Add pasta sauce.

Cover; cook on Low heat setting 4 to 6 hours.
Place orzo or pasta on platter. Top with pork and sauce. Sprinkle with cheese

I prepared this the night before and left it in the slow cooker. I love browning the meat but at sometimes do not have time. I added mushrooms, peppers and olives. Yummy!

Sunday, December 5, 2010

Whole Roasted chicken with potatoes and onions

check out this blog post for the recipe.
Review: The chicke had a great flavor. I think the next time I have extra cash I am going to buy the cookbook!

WINE VINEGAR PORK SCALLOPINE

WINE VINEGAR PORK SCALLOPINE
Recipe adapted from Taste of Home Oct/Nov 2010 edition

3 lbs pork loin boneless chops (I had a roast and sliced into chops)
1 1/2 cups all purpose flour (I may have used less, didn't measure, just made sure chops were coated)
1/2 cup olive oil
2 tbs butter
1 medium onion chopped
1 small jar pimiento peppers undrained
5 garlic cloves pressed
1 cup chicken broth (I used homemade but canned would work)
2 tbsp dried basil
1/2 cup red wine vinegar
1 tsp pepper

Dredge pork chops in flour or place all in a plastic bag and shake well. Heat oil and butter in a large skillet over medium high heat; add pork and brown in batches. Remove to a plate.
Add onion and pimientos and saute until onion tender. Add garlic and cook for 1 minute longer. Add the broth, vinegar and pepper. Return pork to the pan , layering if necessary.


Review: This was a great recipe, very tasy. GREAT for guests. I did add some salt pepper and itilian seasoning to the flour for added flavor. We served this over pasta.
Cover and cook over low heat for 15 minutes or until meat is no longer pink. I turned the stove off and allowed the pork to cool in the pan with the top on while I did some housewor

Saturday, December 4, 2010

Meatball stuffed sandwiches

Meatball Stuffed Sandwiches from here


Ingredients:
makes 4 large stuffed sandwiches


(*note: You can make these as easy or complicated as you would like. Homemade sauce and homemade meatballs would be delish. Regular mozzarella cut into strips or chunks would work fine.)


1 batch breadstick dough*
1/2 jar spaghetti sauce
20 frozen meatballs
4 string cheese


Breadstick Dough-


1 teaspoon yeast
1 teaspoon sugar
3/4 cup warm water
1/4 cup oil
1/2 teaspoon salt
1 teaspoon Italian seasoning
approx. 2 1/2 cups flour


Pour water in mixing bowl. Sprinkle yeast and sugar on top. Allow to get foamy. Add oil, salt, seasoning, and flour. Mix together using dough hook for about five minutes- dough should be soft, but not sticky. Add flour as needed. Place dough, covered, in oiled bowl in warm place for 30-45 minutes. Punch down and proceef


Here's what you'll have at this point:


Roll dough on lightly floured surface into a large oblong shape, just under 1/4" thick I'd say. Let rest for a few minutes.:


Cut into four equal "rectangles". I use a pizza cutter for this:



Spread a couple tablespoons of sauce on each. Top with one string cheese.



Line 5 meatballs along each string cheese.



Brush a little water along the edges- this will make it seal better.



Fold short ends in toward middle.



Fold long sides.



Line up your stuffed sandwiches on a greased cookie sheet.

Cover and let rise for at least 30 minutes in a warm place or, alternatively, up to a few hours in a coolish place

Bake at 375 for about 15 minutes.

I loved the way the breadsticks dough tasted you! I did make my meatballs from scratch using this recipe. overall a great recipe. I could not prpare this on a weeknight but makes a great weekend recipe. I am sure they would freeze well as well.

Hot Cocoa - Adapted from Hersheys

Hot Cocoa - Adapted from Hersheys

8oz warm/hot milk
2 T cocoa (Special Dark is awesome)
2 T sugar
sprinkle, salt
1/4 tsp. vanilla*

*If you wish to have a more "french vanilla" cocoa, add 2ish tsp. vanilla

First, measure the cocoa and sugar and place in the bottom of the mug of choice.





Then, heat the milk (in a microwave safe container, or in a saucepan) until it reaches the desired warmness. I've found it helpful to warm the milk in a large measuring cup because it pours so nicely into the mug.



Stir the mix as needed to dissolve the chocolate. Some clumps will remain... but, that's life. ( Ipoured a little and then the remainder)



Add in vanilla and the dash of salt. I don't know why you need the salt, but, it does make a difference.



Enjoy your nice mug of hot chocolate.



Recommended use: with a blanket, a good book and sitting before a fireplace.

Friday, December 3, 2010

Peanut Butter Brownie Bites*

Peanut Butter Brownie Bites*

Ingredients:
15 ounce package brownie mix
1/3 cup hot water
1/4 cup oil
1 egg
48 miniature chocolate covered peanut butter cups

Directions:
Preheat oven to 350 degrees.

Combine brownie mix, water, oil and egg, beat well with spoon. Fill paper-lined mini-muffin cups 1/2 full. Press one peanut butter cup in each cup. Bake 15 - 20 minutes. Cool completely.

Review: These are great, a very nice combonations of flavors. Simple to make and the presentation is good!

Thursday, December 2, 2010

Spaghetti and Ham bake

Spaghetti and Ham bake

From: Better Homes and Gardens

Ingredients
2 packages (7 ounces each) thin spaghetti, broken into 2-inch pieces
4 cups cubed fully cooked ham
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups (16 ounces) sour cream
1/2 pound sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup sliced ripe olives, optional
1-1/2 teaspoons ground mustard
1 teaspoon seasoned salt
2 teaspoons Worcestershire sauce

TOPPING:
2 cups soft bread crumbs
1/4 cup butter, melted
2 cups (8 ounces) shredded cheddar cheese
Directions
Cook spaghetti according to package directions; drain and place in a large bowl. Stir in the ham, soup, sour cream, mushrooms, onion, olives if desired, mustard, seasoned salt and Worcestershire sauce.
Transfer to two greased 11-in. x 7-in. baking dishes. In a small bowl, toss bread crumbs and butter; add cheese. Sprinkle over casseroles.
Cover and freeze one casserole for up to 2 months. Bake the remaining casserole, uncovered, at 325° for 30 minutes or until heated through.
To use frozen casserole: Thaw in the refrigerator overnight. Bake, uncovered, at 325° for 50-55 minutes or until heated through. Yield: 2 casseroles (6 servings each).

Review: I prepared and cooked this all on the same night. This dish had a great combonation of flavors and was a great way to use up leftover ham. Once again it was very good!

Wednesday, November 24, 2010

Double Layer pumpkin Pie

Double Layer Pumpkin Pie

Ingredients
4 ounces cream cheese, softened
1 tablespoon milk
1 tablespoon white sugar
1 1/2 cups frozen whipped topping, thawed
1 (9 inch) prepared graham cracker crust
1 cup cold milk 2 (3.5 ounce) packages instant vanilla pudding mix
1 (15 ounce) can solid pack pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions

In a large bowl, whisk together cream cheese, 1 tablespoon of milk, and sugar until smooth. Gently stir in whipped topping. Spread into bottom of crust.

Pour 1 cup of milk into large bowl, and thoroughly mix in pudding mix, pumpkin, cinnamon, ginger, and cloves. When thickened, spread over cream cheese layer.

Refrigerate 4 hours, or until set.

Thanksgiving Meal

Candied Sweet Potatoes

Ingredients
2 large sweet potatoes
1/4 cup butter
1/2 cup packed brown sugar
1/4 cup orange juice

Directions
Boil cut-up sweet potatoes or bake at 350 degrees F (175 degrees C) whole sweet potatoes until tender.
In a frying pan, melt the butter and brown sugar together until bubbly. Add the orange juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a bit more brown sugar.

Ultra Creamy Mashed Potatoes
Ingredients
3 1/2 cups Swanson® Chicken Broth (regular, Natural Goodness™ or Certified Organic)
5 large potatoes, cut into 1-inch pieces
1/2 cup light cream 2 tablespoons butter Generous dash ground black pepper

Directions
Heat broth and potatoes in 3-quart saucepan over high heat to a boil.
Reduce heat to medium. Cover and cook for 10 minutes or until potatoes are tender. Drain, reserving broth.
Mash potatoes with 1/4 cup broth, cream, butter and black pepper. Add additional broth, if needed, until desired consistency.

Slow cooked Ham

7-8 pound bone-in spiral-cut ham

1 cup dark brown sugar

1/2 cup all natural maple syrup

2 cups pineapple juice



The Directions.


Use a 6-7 quart slow cooker. Unwrap the ham, and discard flavor packet. Place it into your stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 6-8 hours. If possible, baste ham with collected juice from the bottom of the crock an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for 15-20 minutes before carving.

Shredded Brussels Sprouts

Ingredients
1/2 pound sliced bacon
1/4 cup butter
2/3 cup almonds
2 pounds Brussels sprouts, cored and quarterd
3 green onions, minced
1/2 teaspoon seasoning salt pepper to taste

Directions
Place bacon in a large, deep skillet. Cook over medium-high heat until crisp. Drain, reserving 2 tablespoons grease, crumble and set aside.
In the same skillet, melt butter in with reserved bacon grease over medium heat. Add pine nuts, and cook, stirring until browned. Add Brussels sprouts and green onions to the pan, and season with seasoning salt and pepper. Cook over medium heat until sprouts are wilted and tender, 10 to 15 minutes. Stir in crumbled bacon just before serving.

Shrimp Scampi

Ingredients
1/4 cup olive oil
1/4 cup lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 pounds medium shrimp, peeled and deveined

Directions
In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.

Pumpkin Roll

Ingredients
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt 3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin

1 (8 ounce) package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

Directions
PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

BEAT cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Turkey in a bag and mom's stuffing~

Garlic Lime Chicken Fajitas

Garlic Lime Chicken Fajitas
From McCormick’s Garlic Lime Fajitas Recipe Inspirations package

Makes 8 servings

INGREDIENTS:

1/4 cup each lime and orange juices
2 tablespoons olive oil
1 teaspoon dried minced garlic
1 teaspoon dried minced onions
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano leaves
1/2 teaspoon dried cilantro leaves
1/2 teaspoon coarse ground black pepper
1/2 teaspoon salt
1 1/2 lbs. boneless skinless chicken breasts, cut into thin strips*
1 medium green or red bell pepper, cut into thin strips
1 medium onion, thinly sliced
8 flour tortillas (8-inch)

DIRECTIONS:

Mix juices, oil, all of the spices and salt in a small bowl. Reserve 1/4 cup of the marinade. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.

Cook and stir chicken in large heated skillet on medium-high heat 3 minutes or until lightly browned. Remove from skillet. Add bell pepper, onion and reserved marinade; cook and stir 5 minutes or until tender. Return chicken to skillet. Cook 2 to 3 minutes or until heated through.

Spoon chicken mixture into warmed tortillas. Serve with assorted toppings, if desired


Review: This was great and also as noted another McCormick Inspiration packet, but you can probably find all the spices in your cabinet. These fajitas had great flavor, and even tasted like restaurant fajitas.

Hot Ham and Cheese Sandwich

Hot Ham and Cheese Sandwich from 5 dinners in an hour


2-8oz boxes corn muffin mix
2 eggs
2/3 C. milk
3/4 lb deli sliced ham( I used leftover ham from thansgiving)
6 slices cheddar cheese (I used shredded because it is what I had) :)

Mix first 3 ingredients in medium bowl. Spread 1/2 batter into a 7x11 casserole dish sprayed with non stick spray.


Layer ham & cheese over batter.




Pour remaining batter over top. Cover with plastic wrap.







Take off plastic wrap and bake in 400 degree oven for 20-25 minutes or until cornbread is golden brown.






Serve with a green salad.

You could even use chili instead of ham. YUM!

Review: I used leftover ham, and this was quick and easy!

Tuesday, November 23, 2010

Apples and Sage Pork chops

Apple & Sage Pork Chops
A tasty way to change up pork chops.




Ingredients

1 tsp minced garlic
16 oz boneless pork chops
1/2 second olive oil cooking spray
2 tsp Splenda brown sugar
1 tbsp flour
1/2 cup apple juice
1/2 tsp ground allspice
1/2 tsp paprika
1 1/2 tsps rubbed sage
1 tsp salt
1 tsp thyme leaves
2 medium apples
1 cup chopped onion

Directions

Mix a tablespoon of flour, and all of the spices and salt in small bowl.

Sprinkle both sides of pork chops with a tablespoon of the seasoned flour.

Cook pork chops in cooking spray in large skillet on medium-high heat until browned on both sides. Remove from skillet.

Add onion; cook and stir 3 minutes or until tender. Add apples; cook and stir 2 minutes.

Stir in juice, sugar, and remaining seasoned flour until well mixed.

Return pork chops to skillet. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Review: This was a great recipe. It had all the flavors of fall, and was easy to prepare. This dish also comes in the McCormick spice meals with everything pre measured for you. My chops had to cook longer because of the thickness.

Monday, November 22, 2010

Chicken Chili Blanco from here
6 oz cooked chicken
1 C chopped onion
2 cloves of garlic-minced
1 C chicken broth
2 C sliced mushrooms (can sub a couple of cans of sliced mushrooms)
1 (15 1/2 oz) Great Northern beans (or other white bean)
1 (8 1/2 oz) can cream style corn
1/2 C chopped red or green sweet pepper (can use a frozen pepper mix or skip)
1/2 C dry white wine (can be skipped but adds a lot of flavor)
1 (4 oz) can diced green chilis
1 tsp ground cumin
1 tsp dried oregano

Briefly saute the garlic and onion in a bit of oil.
Mix everything together in your crockpot.
Cook on low 4-6 hours.

Sunday, November 21, 2010

Cinnamon Banana Pancakes

Cinnamon Banana Pancakes from dinner's ready

3 cups flour
1 cup sugar
1 tsp salt
1 tsp baking powder
2 tsp baking soda
3 tsp cinnamon
3 tsp vanilla
2 eggs
2 ¼ cups water
3 mashed bananas (very ripe ones work best)


Mix together and make pancakes. Works great for waffles too. Tip: instead of using a non stick spray, use butter. I tear the paper off the end of a stick of butter and rub that on the griddle in between each round of pancakes. It adds more calories but a great buttery taste that makes it so worth it! We usually just top it with maple syrup but I'm dreaming of trying french vanilla whip cream and cinammon as a topper

Cheddar Ranch Burgers

Cheddar Ranch Burgers from here

2 pounds hamburger meat (beef, venison or turkey)
3/4 cup shredded cheddar cheese
2 Tablespoons ranch dressing mix
Whole wheat hamburger buns

Stir all ingredients together in a bowl. Shape burger into 8-10 patties. Fry in a skillet until cooked through and through.

Review: We added a 1/2 chopped onion and 1 tsp of minced garlic. This was good, the burger was flavorfull.

Excelsior House Chicken

Excelsior House Chicken from here



6 chicken breasts

2 teaspoons of garlic powder

2 teaspoons of salt

1/2 cup or 1 stick of butter, melted

1 teaspoon paprika

3 tablespoons lemon juice

8 oz. carton of Sour Cream

1/4 cup of sherry wine (or 1/4 cup apple juice which is what I used)

1 litle can of mushrooms with stems (drained)

Dash of cayenne pepper (or hot sauce)



Preheat oven to 375 degrees. Grease a 13x9 inch casserole dish.

Mix garlic and salt together and rub on each chicken breast. Mix the melted butter, paprika and lemon juice in a bowl. Dip chicken breast in the butter mixture and place in casserole dish. Bake at 375 degrees for one hour or until chicken is tender. Mix the sour cream, mushrooms, and cayenne pepper in another bowl and pour over chicken. Bake for another 15 minutes.

December Meal Plan

Here is my meal plan for the month of December. For more great meal plan ideas check out Orgjunkie.com

Week 1

Slow Cooker Pizza Pork Chops from here

South of the Boarder Stuffed chicken

Spaghetti and ham bake from BHG

Easy Pepper Steak in the slow cooker

Eight Spice Chicken from here

Chicken and Spinach Lasagna Cakes

Philly Steak n' cheeseburgers

Week 2


SLOW-COOKER ENCHILADAS

Tangy Melt in your Mouth chicken breasts

WINE VINEGAR PORK SCALLOPINE

King Ranch Chicken

Root Beear BBQ Beef Sandwiches

Whole Roasted Chicken with Potatoes and onions

Fiesta Meatloaf

Week 3
South of the Boarder Bake

Slow cooker Mexican Turkey

Balsamic Pork Scallopine (from BHG Magazine)

Sloppy Jose Supper (from BHG magazine)

Loaded Potato soup

Itilian Beef Sandwiches

Chicken Marsala
Week 4
Confetti Chicken Caserole

STEWED CHICKEN - GALINHA ESTUFADA(Portuguese Recipe)

Chicken Philly Subs

Chicken Parmasen sandwich

Christmas Eve dinner

Christmas Day Dinner

Stuffed Meatball Sandwiches

Week 5
Easy Slow cooker French Dip

chicken and rice in the slow cooker

overnight chicken bake

chicken Scampi

Taco Pie

Tsco Soup

Saturday, November 20, 2010

Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

1 small onion, diced
1 tablespoon of olive oil

2 cans low fat cream of chicken soup
2 cups cooked and shredded leftover chicken (here is a great recipe)
1 can of black beans, rinsed
1 can of corn (or a bag of frozen roasted corn for added flavor)
1 cup of extra chunky salsa
1.5 cups of chicken broth
1 4oz can of diced green chilies
4 six inch tortillas cut into strips
1 cup of tex-mex cheese (even though cheddar works just fine)

Heat the oil in a large nonstick skillet and cook the onion for 2-3 minutes, or until translucent

Add the chicken, the two cans of soup, the broth, the salsa, the corn, the green chilies, onions, and the beans, stir it up. Cook on low for 4-5hrs

The last 15 min of cooking add the tortilla strips and the cheese.
when it's done, garnish with more cheese, sour cream and tortilla chips if you want.

Review: Ok so I know I made chicken tortilla soup 2 times in one week but I had the opportunity and I never have the opportunity to make soup so I went for it:). I really liked both recipes, but I truly enjoyed the creaminess of this recipe!

Potato Chip Chicken

Potatoe Chip chicken recipe modified from here

Ingredients
2 pounds skinless, boneless chicken breast meat
2 tablespoons butter, melted (use miracle whiop for moist chicken)
1 teaspoon salt
1 teaspoon ground black pepper
1 cup crushed potato chips (I used sour cream and onion for added flavor)

Directions
Preheat oven to 375 degrees F (190 degrees C).

Season chicken. Cover chicken breasts in melted butter or mircale whip

Roll chicken in crumbs until well coated, then place in a lightly greased 9x13 inch baking dish. (I crush my potato chips in a bag and then shake the chicken breasts with mircale whp into the bag for less mess)

Optional: Drizzle butter over the top before baking

Bake at 375 degrees F (190 degrees C) for 45 minutes or until chicken juices run clear.

Wednesday, November 17, 2010

Buffalo Chicken Bake

Buffalo Chicken Bake from OAMM

Ingredients:
2 pounds boneless chicken breast
4 ounces bleu cheese crumbles
1 cup butter
4 Tablespoons white vinegar
4 Tablespoons buffalo wing sauce
To Taste salt
To Taste pepper
Toothpicks

Directions:
If you are using fresh chicken breasts (bought in the grocery store meat case) you will likely need to cut them in half. You do not need to cut in half chicken that was thawed from the frozen chicken bags. Using a sharp knife, cut a pocket into each (half) chicken breast. Stuff bleu cheese into each breast. Secure the openings with toothpicks and season the chicken with salt and pepper.

Place chicken breasts in an 8×8 baking dish. In a small pan combine the butter, vinegar, and hot sauce. Cook over medium heat until bubbling. Pour the sauce over the chicken. Bake for 1 hour, or until chicken reaches at least 165 degrees, at 350 degrees. Melt additional bleu cheese over the top if desired and serve with celery.

Freezing Directions:
Do not bake. Follow directions up to baking, seal and place in freezer. To serve: Thaw. Place chicken breasts in an 8×8 baking dish. In a small pan combine the butter, vinegar, and hot sauce. Cook over medium heat until bubbling. Pour the sauce over the chicken. Bake for 1 hour, or until chicken reaches at least 165 degrees, at 350 degrees. Melt additional bleu cheese over the top if desired and serve with celery.

Variation: If your family isn’t a fan of bleu cheese, substitute Mozzarella, they will be just as tasty.

Review: The magical ingredient in this recipe is the chesse. The combonation of flavors is great! Very good recipe!

Sunday, November 14, 2010

Banana Chocolate Chip pancakes

Chocolate Chip and Banana Pancakes from here

Ingredients
1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 tsp. Vanilla extract
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed
1/2 cup chocolate chip morsales

Directions
Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together vanilla extract,egg, milk, vegetable oil, chocolate chip and bananas.

Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot

Review: This tasted great, I actually made them for dinner for the Kiddos. Lily had been asking for pancakes and became excited to know she can have chocolate with them :)

Kaula Pork

Kalua Pork from My Kitchen Cafe

10-12 pounds pork shoulder butt roast (don’t substitute a leaner cut of pork or it will be dry)
1 bottle liquid smoke
2 tablespoons sea salt (or hula salt if you can find it)
1 1/2 cups water

Preheat oven to 375 degrees.

Trim roast of large pockets of fat (but leave some fat on there to help the pork stay tender while cooking). Place pork in large roasting pan (the aluminum, deep roasting pans you can buy at the grocery store work great if you don’t own a heavy-duty roasting pan). Rub 2-3 tablespoons of sea salt into pork. Pour the bottle of liquid smoke over and around the pork. Pour the water around the pork. Cover roasting pan TIGHTLY with two layers of aluminum foil.Bake for 5-7 hours (don’t uncover while baking – let the steam and heat work it’s magic!).

I cooked mine in the crockpot for 13 hours.

Shred with two forks and serve with rice.

Review: Smells and Tasted Great!

Friday, November 12, 2010

24-hour chicken Fiesta Salad

24-hour chicken Fiesta Salad from Better Homes and Gardens

Today I am joining Mommy's Kitchen in Potluck Sunday! This is one of my favorite Salads! It is easy to prepare and tastes great to!

4 cups torn iceberg, Boston, or Bibb lettuce
1/2 cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces)
1/2 of a 15-ounce can black beans, pinto beans, or garbanzo beans (chickpeas), rinsed and drained (1 cup)
8 ounces chopped cooked chicken or turkey (about 1-1/2 cups)
2 small tomatoes, cut into thin wedges
1 cup jicama (about 4 ounces), cut into bite-size strips, or 1 cup shredded carrot
1/2 cup sliced pitted ripe olives (optional)
1 recipe Chile Dressing
3/4 cup crushed tortilla chips (optional)

Directions
1. Place the lettuce in a large (2-quart) salad bowl. Layer ingredients in the following order: cheese, beans, chicken, tomatoes, jicama, and, if desired, olives. Spread Chile Dressing evenly over salad, sealing to edge of bowl. Cover salad tightly with plastic wrap. Chill for 4 to 24 hours. To serve, toss lightly to coat evenly. If desired, sprinkle with crushed tortilla chips. Makes 4 main-dish servings.

2. Chile Dressing: In a small bowl stir together 1/2 cup mayonnaise or salad dressing, one 4-ounce can chopped canned green chile peppers, 1-1/2 teaspoons chili powder, and 1 clove garlic, minced. Makes about

Review: I loved this recipe because it was prepared the night before and everyone raved! Yummy!

Chicken tortilla Soup

Chicken tortilla Soup


The Ingredients:


--3 cups of chicken broth (homemade or packaged)
--1 1/2 cups cooked chicken (I had leftover chicken in the freezer)
--1/2 onion
--1 cup frozen roasted corn
--2 green onions
--28 oz can of tomatoes and juice
--1 cup chopped up vegetables that you have on hand (celery and carrots in my case, plus I had the end of the roasted vegetables I froze)
--4 cloves of garlic ( I am STILL out of fresh garlic)
--1/4 t crushed red pepper flakes
--1/2 t cayenne pepper
--1 t cumin
--salt to taste (especially if using a no-salt broth like I was)




optional garnish:


--tortilla chips
--parmesan cheese
--sour cream


The Directions:




--dice all veggies into fine chunks
--dump everything into the crockpot

--it's okay if you have frozen stuff. My broth, vegetables and chicken were all frozen.

--totally okay to assemble the night before.


--cook on low for 8-10 hours, or high for 6 or so.



before serving, add whatever garnish you choose.

I loved the way this tasted and it was great. I used leftover frozen chicken from this recipe. I also added a can of diced chiles! Yummy !

Asian Beef & Noodles

Asian Beef & Noodles
1 pound ground beef
1 small pepper, seeded and thinly sliced
4 scallions, trimmed and thinly sliced
2 tbsp ginger, finely chopped
1 clove garlic, finely chopped
1/4 tsp red pepper flakes
1 tsp sugar
3 tbsp stir-fry sauce
3 tbsp lime juice
8 oz whole wheat thin spaghetti

Cook pasta following package directions.

In a large skillet, cook beef until no longer pink.

Add pepper, scallions, ginger, garlic, red pepper flakes & sugar to skillet; cook for 5 minutes, stirring occasionally. Turn off heat and stir in stir-fry sauce and lime juice.

Drain pasta and add to skillet with beef mixture. Toss to combine.

Wednesday, November 10, 2010

Poat Roast Meatloaf

Pot Roast Meatloaf from Cooking with Libby

1 lb. ground beef
2/3 cup evaporated milk
1/3 dry bread crumbs
1/4 cup ketchup
2 tsp. salt (divided)
2 tsp. Worcestershire Sauce
1/4 tsp. pepper, plus a little more for vegetables
3 medium potatoes
1 or 2 onions
Half a bag of mini carrots
2 tsp. dried parsley flakes

Preheat oven to 375 degrees. Wash and chop the potatoes and onions in a big bowl.

In another big bowl, mix the following: 1 lb. ground beef, 2/3 cup evaporated milk, 1/3 dry bread crumbs, 1/4 cup ketchup, 1 tsp. salt, 2 tsp. Worcestershire Sauce, and 1/4 tsp. pepper.

In a 9x13 inch casserole dish sprayed with non-stick cooking spray, shape the meat mixture into a loaf.

Take the other bowl with the potatoes and onions and add half the bag of carrots. Mix in 2 tsp. of dried parsley flakes, a dash of pepper, and 1 tsp. salt. Mix this VERY well.

Take the vegetable mixture and place it all around the meat loaf in the casserole dish. It's ok to put some of the vegetables on top of the meat.

Cover tightly with aluminium foil and cook at 375 degrees for an hour. When finished, spread some ketchup over the top and serve.

Review: This was so yummy! The veggies tasted great and tender! This is the way my mother in law made meatloaf so I am sure my hubby will love it!

Tuesday, November 9, 2010

Anniversary chicken

Anniversary chicken- adapted from here


Ingredients
2 tablespoons olive oil 6 skinless, boneless chicken breast halves 1/2 cup teriyaki basting sauce 1/2 cup Ranch-style salad dressing 1 cup shredded Cheddar cheese 3 green onions, chopped 3 strips of bacon, crumbled- optional 1 tablespoon chopped fresh parsley, for garnish -optional
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits. You may not use all the sauces...I didn't.
Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.

This was a great weeknight meal. I prepared it in about 15-20 minutes tops and was able to give the kids a bath while it finished cooking. I did not realize the various flavors when I placed it on my menu but they really compliment each other well!

Monday, November 8, 2010

Texas Beef Skillet

Texas Beef Skillet from here

1 lb. ground beef

3/4 cup chopped onion

1 can (16 oz) chopped tomatoes, undrained

1 can (15.2 oz) red kidney beans, undrained

1 cup quick cooking rice (we use regular rice and it works just as well)

1 cup water

3 tbsp. chopped green pepper

1/2 tsp. chili powder

2 tsp. salt

2 tsp. garlic salt or 1 tsp. garlic powder

3/4 cup shredded cheddar cheese

Crushed Frito's (about 1 and 1/2 cups)



In a skillet, cook ground beef and onion till meat is browned and onion is tender. Drain off the fat.

Stir in the undrained tomatoes, undrained beans, rice, water, green peppers,

chili powder, salt, and garlic salt/powder.

Reduce heat and simmer, covered for 20 minutes, stirring occasionally.

Top with cheese.

Cover and heat about 3 minutes or till cheese melts.

Sprinkle corn chips around edge

Review: Great weeknight meal, simple easy and hearty!

Sunday, November 7, 2010

Tender Pork Chops and Carmalized Onions and Apples

Tender Pork Chops with Caramelized Apples and Onions from My Kitchen Cafe

*Serves 4


4 bone-in pork loin chops (at least 1/2-inch thick)
2-3 granny smith apples, peeled and sliced about 1/4-inch thick
1-2 yellow onions, sliced
1/3 cup brown sugar
Kosher salt and freshly ground black pepper

Preheat the oven to 325 degrees. Lightly grease a 9×13-inch baking dish. Place the onion slices in an even layer over the bottom of the dish. Top the onion slices with the apples. Sprinkle the brown sugar evenly over the apples and onions. Season the pork chops generously on both sides with salt and pepper. Arrange the pork chops in a single layer on top of the apples and onions. Cover the dish tightly with foil and bake in the preheated oven for three hours. Do not open the oven and lift the foil – the pork chops, apples and onions need to be tightly covered the whole time to work their magic (and not dry out).

Serve each pork chop with Parmesan smashed potatoes and topped with the apples and onions.

Review: This was good, I loved the way it made the house smell, so yummy!

Parmesan and Garlic Smashed Potatoes

5 pounds Yukon gold potatoes, peeled, rinsed and diced
2 teaspoons salt

1 cup freshly grated parmesan cheese
4 tablespoons butter
¾ cup milk
Salt and pepper to taste
4-5 cloves roasted garlic (trim the pointy end off a head of garlic, place sprout-side down on a piece of aluminum foil and drizzle with a tablespoon of olive oil, fold sides of foil up to enclose the garlic completely and cook in a 350 degree oven for 20 minutes, or until the garlic is tender; the cloves squeeze right out of their skins when they are ready)

In a large pot, place the potatoes and cover with water (by at least two inches). Add the salt. Bring to a boil, and cook the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Begin mashing the potatoes. Add the butter and mash in to the potatoes. Add the milk, cheese, roasted garlic and salt and pepper to taste. Mash until the potatoes are smooth. Serve immediately.

Review:These tasted great!

Mini Caramel Apples

Mini Caramel Apples adapted from Family Fun

Ingredients
1-2 granny smith apples
1 bag of Caramel candies (unwrapped)
2 tablespoons of evaporated milk (water, or milk)
sprinkles, coconut, nuts,nonpareils for decorating


First, cut the lollipop sticks in half at an angle (the pointy end will go into the apple pieces easier). With the melon baller, scoop little balls out of the apple. Each ball should have a section of apple peel. Push half of a lollipop stick into the peel of each ball. Pat the apple pieces dry.

Melt the unwrapped Caramel candy and 2 tablespoons of evaporated milk, milk, or water to the. Dip and swirl the mini apples in the melted Caramel, then roll the apples in nuts, sprinkles, nonpareils, or coconut, if desired. Place the mini apples in paper candy cups or wax paper to set.

Saturday, November 6, 2010

French Dip Sandwiches

French Dip Sandwiches
adapted from My Kitchen Cafe

1 pot roast, anywhere from 2 to 4 pounds
1 green pepper, sliced
1 red bell pepper, sliced
1 medium onion, sliced
mozzarella slices
1 McCormick Au Jus sauce packet (found in the gravy mix aisle)
Rolls /buns


In crockpot, dissolve Au jus packet in 3 cups of cold water then add the roast (my roast was still partly frozen). Cook on low for 6-8 hours or high for 4-5 hours (I cooked mine about 8 hours on low before adding the peppers and onion for another hour). One hour before you plan to eat, shred the beef then slice the peppers and onions

Review: I loved this recipe, it tasted great and was supper simple to prepare!

Peanut Butter and Banana French Toast

Peanut Butter and Banana French Toast from a dear friend


INGREDIENTS

1 egg
1 dash vanilla extract
2 tablespoons creamy peanut butter
2 slices bread
1 small banana, sliced
2 tablespoons butter
DIRECTIONS

In a small bowl, lightly beat the egg and vanilla together.
Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.
In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.

Review: My daughter loved helping prepare these,and eating them. They are simple to prepare, kid friendly and delicious, definitely a keeper in my book!

Friday, November 5, 2010

Sirlion Stak with Garlic Butter

Sirlion Stak with Garlic Butter from Allrecips

Ingredients
1/2 cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks salt and pepper to taste

Directions
Preheat an outdoor grill for high heat.
In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
Sprinkle both sides of each steak with salt and pepper.
Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before.

Review: I do not like steak, but I loved this recipe. I grilled the steaks on the George Foreman and it was soo good.

Wednesday, November 3, 2010

Slow Cooker Lasagna

Slow Cooker Lasagna from here

1 box uncooked lasagna noodles
1 1/2 lb ground turkey, cooked and drained
4 cups pasta sauce
1 1/2 cups water
15 oz ricotta cheese
3 cups mozzarella
1/2 cup Parmesan, grated
salt & pepper to taste
{Directions}

Grease the inside of your slow cooker's crock.
Combine cooked beef and pasta sauce. Separately, combine ricotta, 2 cups of mozzarella, and the Parmesan cheese. Salt and pepper this mixture to taste.
Layer in the crock in this order:
First, lay down a small amount of meat & sauce.
Break two noodles in half and press them into the meat sauce.
Dot with some cheese mixture.
Repeat until you run out of something or your crock is full.
Sprinkle with the remaining mozzarella.
Pour two cups of water over the top.
Cover and cook on HIGH one hour, then LOW six hours or until dinner, whichever is later.

Review:This was easy to prepare, I loved that I did not have to cook the noodles, yet I did not like that we could not identity the cheese layer, I think I would rather prepare the lasagna as usually and not in the slow cooker.

Tuesday, November 2, 2010

Parmesan Ranch Chicken

Parmesan Ranch Chicken from here

{Ingredients}

3/4 c. crushed tortilla chips (you could also use ritz, corn flakes, breadcrumbs...)
3/4 c. grated Parmesan cheese
1 1oz. package ranch dressing mix (dry)
4-6 boneless, skinless chicken breasts (pound to even thickness)
1/2 c. melted butter
{Directions}

In a shallow bowl, combine the crushed tortilla chips, parmesan cheese and ranch. Dip chicken in butter, and then roll in cornflake mixture to coat.
Place on a greased glass 9x13 casserole dish. Drizzle remaining butter and crumbs over all. Bake, uncovered, @ 375 for 40 minutes. You don't have to drizzle the remaining butter, but at least a little of it... (Butter make EVERYTHING better!)
Serve over brown or white rice
Again, no pictures because it was too tasty to wait for that. (Okay, really I forgot. But in my defense, I did have guests over for dinner and I was occupied with getting dinner served)

Review: This was simple to prepare and yummy too. My litte one enjoyed eating her chips with chicken :)

Monday, November 1, 2010

Baked tortellini

Baked tortellini from here

Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese (I used softened cream cheese because it’s cheaper and very similar)
1/4 cup chopped fresh Italian parsley leaves
1 tsp of each of the following: basil, thyme and Italian seasoning
1 pound cheese tortellini (the refrigerated type, not frozen)
shredded mozzarella
1/4 cup freshly grated Parmesan


Preheat the oven to 350. Using olive oil, lightly oil an 8 by 8 by 2-inch baking dish.Whisk the sauce, mascarpone cheese, parsley and other seasonings in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water according to package directions. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the mozzarella and Parmesan. Bake at 350 until bubbly and lightly browned, about 30 minutes.

Review: Who can go wrong with cheese, pasta and more cheese! Great weeknight meal!

Saturday, October 30, 2010

Tropical Pork Chops

7UP TROPICAL GLAZED PORK CHOPS from here

4-6 large pork steaks, chops or loin
4 ounces 7UP
3/4 cup apricot pineapple preserves
1 cup brown sugar
8 ounces crushed pineapple juice
1 teaspoon red pepper flakes



Preheat oven to 425 degrees.

Whisk together the 7UP, pineapple, apricot preserves, red pepper flakes and brown sugar.
Generously salt and pepper the pork chops.
Spread a small layer of the glaze on the bottom of the roasting pan.
Lay the pork chops on top and spread the remaining glaze on top and along the sides.
Baste as necessary.

Bake 25-30 minutes or until meat thermometer reads 165-170 degrees.


Reveiw: These tasted great and where simple to prepare. I was worried about the sweet taste of this recipe, but it was just perfect.

Baked Egg Cups

Baked Egg Cups from Lynn's Kitchen Adventureeggs
canadian bacon or thinly sliced ham
grated cheese


Line muffin tin with a piece of canadian bacon or ham

Crack egg into the piece of canadian bacon or ham.


Sprinkle with cheese.
Bake at 375 for 15-17 minutes. The time will depend on how you like your eggs.


Remove from pan and serve with toast and fruit.

Enjoy!

Sticky Chicken

Sticky Chicken from here


2 teaspoons salt

1 teaspoon cayenne pepper

1 teaspoon Paprika

2 teaspoon garlic powder

1 teaspoon thyme

1 tsp fresh spices (rosemary, oregano, etc)

1 teaspoon fresh ground black pepper

1 large roasting chicken

1 cup chopped onion

In a small bowl, thoroughly combine all the spices.

Remove giblets from chicken, clean the cavity well and pat dry with paper towels.

Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin.

Add Onion to bottom of crock and inside chicken

When ready to cook chicken put it in the slow cooker and do not add any liquid.

As the cooking process goes on it will produce its own juices.

Cook on LOW 8 to 10 hours and it will be falling off the bone tender.

Let cool then remove the meat from the bones, and set aside. If you like add about 6 – 8 cups of water and all the skin and bones back into the crockpot to cook for another couple of hours, and then strain all the bones and bits and save and have some of the best homemade chicken broth.

Sunday, October 24, 2010

Pumpkin Bread with Frosting

Pumpkin Bread from What's Cookin?

Ingredients
3 cups sugar
4 eggs
1 cup oil
2 cups pumpkin puree
3 1/3 cups flour
2 teaspoons baking soda
1 Tablespoon baking powder
1 1/2 teaspoons salt
1 teaspoon ground cloves
2 Tablespoons cinnamon
1 cup chopped nuts (optional)



Beat sugar, eggs, oil and pumpkin in large bowl together well. In a separate bowl, combine flour, soda, salt, cloves and cinnamon with a whisk. Gently mix the dry ingredients into the wet ingredients. Add nuts (optional).


Grease two bread loaf pans and divide batter into the two pans. Bake at 325 degrees for 1 hour and 15 minutes.


For cream cheese frosting:


mix:
8 ounces cream cheese
4 Tablespoons butter, softened
1 tsp vanilla
1/2 pound powdered sugar


Add more sugar to thicken and/or milk to thin out. You want it to be pretty thick. Serve with slices of bread

Review: This was my first attempt at making pumpkin bread, I perfer to make other types of bread such as banana. The pumpkin bread was to heavy for my liking.

November Meal plan





So I have been feeling lost without the time to meal plan. This months meal plan features lots of crockpot recipes, soup and lots of inspiration for me to cook!

Below is a link if you would like the meal plan as a word document
Google Document of Monthly Meal Plan

Meal Plan November 2010

Week 1

Baked Egg Cups
Sticky Chicken
Parmesan crusted chicken
Slow Cooker Lasagna
Bake Tortellini
French Dip Sandwiches
Mongolian Beef(coming soon)

Week 2

Peanut Butter and banana French toast(coming soon)
Tender Pork Chops and Caramelized onions and Apples Served with Parmesan and Garlic Mashed potatoes
Texas Beef Skillet
Anniversary chicken
Pot Roast meatloaf
Chicken chile spaghetti
Asian Beef and Noodles

Week 3

Banana chocolate chip pancakes
Kaula Pork
Slow Cooker Pork and black bean chili
Alpine Chicken
Buffalo Chicken Bake
Excelsior house chicken
Cheddar ranch burgers
Pork Chops Topped with Pineapple, Green Pepper and Onion

Week 4

Chicken Chicken Blanco
Blueberry stuffed French toast Cinnamon banana pancakes
Pizza and goodies for Sons Party
Panda’s Orange chicken
Hot Ham and cheese Casserole
Thanksgiving Dinner
Leftovers
Stuffed Breadsticks


Week 5

Turkey and Rice Bake
Chicken Ham and rice casserole
Crockpot tortilla soup
Sloppy Cornbread (One recipe sloppy joes one box of cornbread

Swiss & Portabella Mushroom Chicken

Dinner: Swiss & Portabella Mushroom Chicken w/Cooked Spinach

Entree:
1 skinless boneless chicken breasts
1 sliced portabella mushroom or whole cap
1 slice baby swiss cheese
2 tbsp. light house Italian dressing
1/4 cup lemon juice
1/2 tsp. rosemary
1/2 tsp. parsley
1 tsp various spices

(Optional) Marinate Chicken breasts with lemon juice, herbs, and spices overnight.
Place chicken in appropriately sized casserole dish with marinade covering bottom (at very least) to prevent drying.

Bake @ 350° for 35 Minutes

Meanwhile place mushroom slices into separate baking dish covered with Italian dressing. Put into oven about 15 minutes after chicken has been placed into oven.

Once the chicken's 35 minutes is up, place single mushroom slice on top of individual chicken breasts, and cover with a slice of baby swiss cheese. (Use a separate baking sheet, etc.)

If using whole portabellas, (caps) then place chicken on top of caps, then cheese on top of chicken.

Cook additional 5-10 minutes, or just before cheese starts to brown.

Saturday, October 23, 2010

Chicken enchilada Pasta

Chicken enchilada Pasta from Delicious Dishes

Ingredients:
2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce
2/3 cup red enchilada sauce
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese
16-20 oz. penne pasta

Bring a large pot of water to a boil, and cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and cook the onion for 2-3 minutes, or until translucent. Add the garlic and red pepper and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted. Be careful not to boil the sauce, otherwise your dairy will curdle. Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions, crushed tortilla chips, diced avocado, shredded lettuce, etc.

Review: An amazing combonation of flavors. This is a great way to use leftover chicken. The kids loved it to. The amount of spice can depend upon prouducts used, because of the kids I used mild sauces and omitted the chiles! This was great!

Barbecue Cola Meatballs

Barbecue Cola Meatballs from here

Adapted from Between the Lines


Meatballs:
1 1/2 lbs. ground turkey
1 1/4 cups bread crumbs (I used panko)
1 egg
1/4 cup onion, finely chopped
1 (1 oz) package dry ranch style dressing mix


Sauce:
3/4 cup ketchup
1/4 cup barbeque sauce
2 tbsp. apple cider vinegar
3/4 cup cola
1/2 cup onion, chopped
1/2 cup green or red pepper, chopped
1 tsp. seasoning salt
1/2 tsp. pepper
1 tbsp. Worcestershire sauce


In a large bowl, mix together the meatball ingredients until well blended. Shape into meatball and place on a baking sheet. Bake for 30 minutes at 375 turning them over half way.


Mix up the sauce ingredients in slow cooker. Remove meatballs from baking sheet and place in sauce in crock pot. Cover and cook on low for 3 hours, then remove lid and cook for an additional 15 - 30 minutes before serving. Mine made 40 meatballs.

I was a little worried about the combonation of flavors at first but these tasted great and where simple. I cooked the meatballs the night before and then added everyhing in in the morning.

Turkey Parmesan Burgers

Turkey Parmesan Burgers

Ingredients:
For the burgers:
1 lb. ground turkey
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
2 tsp. Italian seasoning
3 tbsp. chopped flat leaf parsley
1 clove garlic, minced
1 shallot, finely diced
Salt and pepper

For serving:
Pasta sauce
Mozzarella or provolone cheese (sliced or shredded)
Sautéed mushrooms (optional)
4 hamburger buns

Directions:
In a medium bowl combine all of the ingredients for the burgers. Mix well until thoroughly combined. Form the mixture into 4 patties. Refrigerate for about 30 minutes to allow the flavors to mingle.

Preheat the broiler. Spray the broiler pan with cooking spray. (Alternatively, cook the burgers on an outdoor grill or grill pan.) Broil the burgers for 4-6 minutes on one side, then flip and broil for 4-6 more minutes on the other side until fully browned and cooked through. Remove from the oven, top each burger with pasta sauce and cheese. Place back under the broiler for 30-60 seconds until the cheese is melted. Top with sautéed mushrooms if desired, and serve on toasted hamburger buns.

These tasted great and where simple to make! The burger was flavor rich, and kid pleasing!

Meatball Casserole

Meatball Casserole from Healthy Life Deals1/2 small organic white onion
2 cloves organic garlic
2 T. organic olive oil
1 lb. Organic Grass Fed beef
1 organic egg
2 T. grated parmesan cheese
1 T. organic dijon mustard (check ingredients for no sugar)
3 T. fresh organic parsley
1 1/2 t. dried organic oregano
1/4 t. salt
1/8 t. ground black pepper
1-26oz jar organic Pasta Sauce
1-8oz.pkg organic mozzarella cheese

Preheat the oven to 350. In a food processor or mini-chopper, chop onion and garlic medium to fine. In an 8-inch skillet, heat olive oil over medium heat and cook onion mixture, stirring occasionally, 5 minutes or until onion is translucent. Remove from heat and let cool completely.

In a large bowl, combine onion mixture with remaining ingredients except the pasta sauce and cheese. Shape into 20 (2 inch) meatballs.

In a 13 X 9-inch baking dish, arrange the meatballs. Bake 25 minutes; pour sauce over meatballs, then sprinkle with mozzarella cheese. Bake an additional 10 minutes or until meatballs are thoroughly cooked. Remove from over and let stand 5 minutes before serving

This tasted great, I of course did not purchase all organic items but this was a good recipe for those that do. It tasted good and was simple

Sunday, October 3, 2010

Nacho Tortilla Chip Pie

Nacho Tortilla Chip Pie

2 cups for coarsely crushed nacho cheese tortilla chips

1 pound ground beef

1 can tomato sauce

1/2 cup water

1 package of taco seasoning

1 can black beans, rinsed and drained

sliced black olives

1 cup nacho cheese

Place tortilla chips in an ungreased 9-in. pie plate; set aside. In a large skillet, cook beef over medium heat until no longer pink then drain. Add the tomato sauce, water,beans, olives, and taco seasoning. Bring to a boil; cook and stir for 2 minutes or until thickened.

Spoon half of the meat mixture over chips; sprinkle with half of the cheese. Repeat layers. Bake, uncovered, at 375° for 10-15 minutes or until heated through and cheese is melted. Serve immediately.

Review:Simple and filling.

Monday, September 13, 2010

Hawaiian Meatloaf

Hawaiian Meatloaf (can also be made into meatballs)
from Women Living Well 1 lb ground beef
1 egg
1/3 of a can of crushed pineapple (or tidbits if you aren't trying to hide them from the children like I am! :-) , Drain and save the juice
1 tbsp. chopped onion
2 tbsp. of pineapple juice
1/3 cup of breadcrumbs
1 tsp. of salt

Mix it all together. Bake it in the oven at 350 for 1 1/4 hours.

After it has baked pour sauce over it. Enjoy
Hawaiian Meatloaf Sauce:

1/2 cup of pineapple juice (or as much as you can get from the can)
1/2 cup of brown sugar
1/2 cup of ketchup

Sunday, September 12, 2010

Chicken Roll ups

from Aimee's Adventure
4 (4 oz. Each) Skinless, Boneless Chicken Breasts
1 teaspoon Dried Basil
1/4 teaspoon Pepper
1/4 teaspoons Salt
4 2% Mozzarella Cheese Sticks
1 Cup Spaghetti Sauce
Butter Flavored Non-stick Cooking Spray

Preheat oven to 350 degrees. Spray an 11x17 inch baking dish with non-stick cooking spray. Place each chicken breast between 2 slices of plastic wrap. Using a meat mallet or rolling pin, pound to 1/4 inch thickness. Combine the basil, salt and pepper; sprinkle half of the mixture on each side of the chicken, set the remaining seasoning aside. Place 1 string cheese stick across the center of each flattened chicken breast. Roll up chicken jelly roll style, starting with the short end. Place the chicken seam side down into the prepared dish. Sprinkle the chicken with the remaining half of the seasoning and coat with cooking spray. Pour the spaghetti sauce evenly over the chicken rollups. Bake uncovered for 35 minutes or until the chicken is done. Note: If you want to make these up ahead of time (like if you have guests coming over later for dinner), cover them and refrigerate for up to 8 hours after rolling them up. Then you can pour the sauce on and bake.

Serves: 4
Review: Quick and easy to put together, it tasted good too!

Thursday, September 9, 2010

Provolone & Olive Stuffed Chicken Breasts

Provolone & Olive Stuffed Chicken Breasts

Preparation Time: 30 minutes Level: Easy
Cook Time: 50 minutes Serves: 4

This is an elegant dish. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout.

Ingredients:
1/4 cup shredded provolone cheese, preferably aged
3 tablespoons chopped California Ripe Olives, California Ripe Olives
Freshly ground pepper, to taste
4 boneless, skinless chicken breasts, (1-1 1/4 pounds total)
1 large egg white
1/2 cup plain dry breadcrumbs
1/2 teaspoon salt
2 teaspoons extra-virgin olive oil
Preparation:
Preheat oven to 400°F. Lightly coat a baking sheet with sides with cooking spray.
Combine the provolone, olives and pepper in a small bowl.
Lightly beat the egg white with a fork in a medium bowl. Mix the breadcrumbs and salt in a shallow dish.
Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the cheese filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with remaining chicken breasts and filling. Hold each chicken breast half together and dip in egg white, then dredge in breadcrumbs. (Discard leftovers.)
Heat oil over in a large nonstick skillet medium-high heat. Add chicken and cook until browned on one side, about 2 minutes. Transfer chicken to the prepared baking sheet, browned-side up, and bake until it is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

Tuesday, August 31, 2010

Lemon Mustard Chicken

So if you are a regular reader to my blog, you may know that my family and I are pursuing healthier lifestyle. The biggest change in our life style is to eat all our meals(we have a tendency to forget breakfast and lunch) and to snake health throughout the day.

Here is a recipe that I have made once before, except it brings on a new helath ideal because it is low fat :)


Lemon-Mustard Chicken from BHG

Prep Time: 10 minutes Broil: 25 minutes Makes: 6 servings
2 ½ to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
2 tablespoons of cooking oil
1 tablespoon Dijon style mustard
1 tablespoon of lemon juice
1 ½ teaspoons lemon pepper seasoning
1 teaspoon dried oregano or basil crushed
1/8 teaspoon ground pepper

1. Skin chicken. Place chicken pieces, bone side up, on the unheated rack of a broiler pan. Broil 4-5 inches from the heat about 20 minutes or until light brown.
2. Meanwhile in a bowl stir together oil, mustard, lemon juice, lemon-pepper seasoning, oregano, and red pepper. Brush mustard mixture onto chicken. Turn chicken: Brush with remaining mixture. Broil 5 to 15 minutes more or until chicken is no longer pink.