Mommy Meals!: December 2011

Thursday, December 29, 2011

No Bake Double Layer Pumpkin Pie

Source: tastykitchen.com via Bernadete on Pinterest

Ingredients
8 ounces, weight Cream Cheese, softened
1 Tablespoon Milk
1 Tablespoon Sugar
1 container Whipped Topping, 8 Ounce Tub Plus Extra For Serving
1 cup Milk
1 can Pumpkin (16 Ounce Can)
2 packages Instant Vanilla Pudding (3.3 Ounce Boxes)
1 teaspoon Cinnamon
½ teaspoons Ginger
½ teaspoons Cloves
1 whole Pre-made Graham Cracker Crust

Preparation Instructions
1. Mix cream cheese, 1 Tablespoon milk and sugar until smooth.
2. Fold in whipped topping.
3. Spread cream cheese mixture into graham cracker crust.
4. Blend 1 cup milk, pumpkin, pudding and spices (mixture will be thick).
5. Spoon pumpkin mixture over cream cheese layer and gently spread.
6. Cover and chill for at least 4 hours.
7. Serve with additional whipped topping.

Review: Made this for Christmas . My family and I loved it! Delicious, and creamy. The only thing I found though, was that the cream cheese/whipped topping mixture made a lot, next time I will only mke/put about half in the bottom of the pie shell to leave room for the pumpkin mixture.

Monday, December 19, 2011

Coffee Cake

Source: bettycrocker.com via Mandy on Pinterest

Cinnamon Streusel

1/3 cup Original Bisquick® mix

1/3 cup packed brown sugar

1/2 teaspoon ground cinnamon

2 tablespoons firm butter or margarine

Coffee Cake

2 cups Original Bisquick® mix

2/3 cup milk or water

2 tablespoons sugar

1 egg

1 Heat oven to 375°F. Grease 9-inch round pan. In small bowl, stir streusel ingredients until crumbly; set aside.

2 In medium bowl, mix coffee cake ingredients until blended. Spread in pan. Sprinkle with streusel.

3 Bake 18 to 22 minutes or until golden brown.

Caramelized chicken

Caramelized Chicken

Source: food.com via Bernadete on Pinterest

Ingredients:
2 1/2 lbs chicken legs
1 2/3 tablespoons olive oil (to help it stop sticking to the pan)
1/2 cup soy sauce
1 2/3 tablespoons ketchup
3/4 cup honey
2 -3 garlic cloves , minced
salt and pepper

Directions:

1.Preheat oven to 350 degrees.
2.Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over chicken and marinate for 30 min-4 hours.
3. Pour over the chicken.
4. Bake in preheated oven for one hour, or until sauce is caramelized.

Review:I used breasts and basted every 10 minutes.. allowed to cook for an hour. Tasted great!

Chicken Bacon alfredo Bake

Chicken Bacon Alfredo Bake

Source: bigoven.com via Bernadete on Pinterest

4 each skinless boneless chicken breasts
1 cup olive oil
1 cup Progresso Italian Bread Crumbs
3 tablespoon Mayonnaise
1 cup Colby or Jack Cheese; shredded
1 tablespoon Parmesan
1 tablespoon Fresh parsley; chopped
6 slices Bacon
1 cup Alfredo sauce
Salt and pepper; to taste

preheat oven to 375. Fry (or microwave) bacon until crispy, allow to cool. Heat olive oil on medium in 10" skillet. Rinse chicken breasts; coat generously with bread crumbs; fry in olive oil on medium/high heat until cooked through.

In small bowl, combine parsley, mayonnaise, 1/4 c. of the Colby/Jack cheese, and crumbled bacon. This should make a thick paste; if too thick add little more mayonnaise.

Transfer chicken to baking dish and coat with mixture from bowl. Sprinkle with parmesan cheese, drizzle Alfredo sauce over tops and add remaining shredded cheese.

Bake 30-35 minutes or until edges are golden brown. Salt and pepper to taste.

Review:What a great recipe.. simple to prepare!! Had lots of flavor and reheated well!

Italian bean and pasta soup

Source: williams-sonoma.com via Bernadete on Pinterest

Ingredients:

2 cups dried cranberry, cannellini or other small
white beans(canned works fine)
3 Tbs. olive oil
1/2 cup chopped pancetta
1 yellow onion, chopped
2 large garlic cloves, minced
4 cups water or chicken stock, or as needed
1 1/2 cups diced canned plum tomatoes
2 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
1/2 lb. small dried pasta, such as shells or
ditalini
Extra-virgin olive oil for serving
Grated Parmigiano-Reggiano cheese for serving

Directions:
Pick over the beans and discard any misshapen beans and stones. Rinse the beans, drain and place in a saucepan. Add water to cover and bring to a boil over high heat. Boil for 2 minutes, then remove from the heat, cover and let stand for 1 hour. Drain.(If using canned beans as we did please omit this step)

In a Dutch oven or saucepan over medium heat, warm the olive oil. Add the pancetta and sauté, stirring often, until softened, about 5 minutes. Add the onions and garlic and sauté, stirring often, until softened, about 8 minutes. Add the water, beans, tomatoes and 2 tsp. salt and bring to a boil.Season with Salt, pepper and 1 tablespoon of sage and a pinch of red pepper flakes. Simmer 20 minutes. Add stock and beans cover, reduce the heat to low and simmer until the beans are very tender, about 30 minutes. add pasta and simmer for 12 minutes.

To serve, ladle the soup into warmed bowls. Top each serving with a swirl of extra-virgin olive oil, some grated cheese and a generous grinding of pepper.

Wednesday, December 7, 2011

Works for me Wednesday

I hate dust bunnies on my TV screen, but I have found the perfect solution. Use coffee Filters to clean your TV screens, computer screens and other technology. The best part is that no fibers are left beheind!

Source: unplggd.com via Teresa on Pinterest

Monday, December 5, 2011

Meal Plan for the week of 12/5/2011

This week is filled with family favorites! Enjoy and remember to check out Orgjunkie.com for more great meal plans.

Monday: Bifanas (Portuguese Pork Sandwiches)