Friday, January 27, 2012
Sloppy Joe Skillet
·1 lb. ground beef, browned and grease drained
·1 - 12oz. bag frozen corn kernels
·1 medium onion, sliced and separated into rings
·4 small potatoes, peeled and thinly sliced
·½ cup water
·½ cup pickle relish
·¼ cup mustard
·1 cup ketchup
Place beef at the bottom of a large skillet. Layer corn, onion, and potato on top. Add water, pickle relish, mustard, and ketchup. Stir together.
Cover and cook on medium-low heat for about 20-30 minutes, stirring occasionally, until potatoes are tender.
Review: I added fresh mushrooms with corn, onion and potatoes. I also added cheese and onion. Lastly I seasoned the meat with salt, pepper and all seasoning,
Thursday, January 26, 2012
Buffalo Chicken Sandwiches
French toast kabobs
Chicken Parm meatball sandwiches
For more great finds check out Finding Joy in my Kitchen
Wednesday, January 25, 2012
- 6 Tilapia fillets, thawed
- 1/2 stick Butter, melted
- Creole or Cajun seasoning to taste
- Place the fillets on a foil covered baking sheet.
- Pour the melted butter over them and sprinkle with the seasoning. Tony’s seasoning has a nice kick to it, so you might want to go lightly (or heavier if you like it hot).
- Bake at 400 degrees for about 17 minutes or until you can flake the fillets with a fork.
Review: This tasted great and was simple to prepare.My family loved this recipe and I loved that it only had 3 ingredients.
Monday, January 23, 2012
1/4 pounds of ground turkey
About 3/4 cup bread crumbs
About 1 tablespoon rosemary (crushed)
6 to 8 big dashes of hot sauce
1/2 large onion (diced)
3 large cloves garlic (minced)
Salt and pepper
1. Preheat oven to 400 degrees Fahrenheit
2. For the meatballs, mix the ground turkey, eggs, bread crumbs, rosemary, hot sauce, and onion. The mixture is pretty mushy, unlike beef meatballs.
3. Form into 24 meatballs and place on a sheet pan coated with nonstick spray.
4. Bake for about 12 minutes. Reduce the heat to 350 degrees Fahrenheit for another 15 minutes or so.
Some olive oil
3 large cloves garlic (minced)
1/2 large onion (diced)
1 28-ounce can Muir Glen Organic Chunky Tomato Sauce
Some oregano (amount up to you)
Some rosemary (amount up to you)
About 1/2 cup romano cheese
About 8 fresh basil leaves
A dash of sweet vermouth
1. For the sauce, heat the oil in a large skillet over medium heat. Saute the garlic, mushrooms, and onions until translucent.
2. Add the tomato sauce and everything else. Let it simmer until the meatballs are done. Add the meatballs and let it simmer some more.
Review: We added mushrooms to the sauce. We also used ground beef once. The sauce is amazing as is the meatballs.
2lbs ground hamburger (we used frozen hamburger patties)
8 frozen onion rings
8 slices bacon
8 tablespoons BBQ sauce(we mixed ours with 1 tsp of mayo)
4 slices cheddar cheese
4 hamburger buns
Step 1: Deep fry or bake onion rings according to package directions (if deep drying drain on paper towels). Set aside. Add bacon to the fry-pan and cook until crispy, drain on paper towels .
Step 2: S Cook hamburger patties until they have reached an internal temperature of 160 degrees. Within the last few minutes of cooking top each patty with a slice of your choice of cheese (cheddar/pepper jack) Once cheese has melted, remove from the grill.
Step 3: Place the hamburger buns halves onto the grill and cook on the underside until lightly browned. Remove from the grill. Spread BBQ sauce onto both halves on each bun. Top with a hamburger patty, 2 slices of bacon, and 2 onion rings.
Yield: (4 Servings)
Sunday, January 22, 2012
1 can Campbell's® Condensed French Onion Soup
1 tablespoon reduced sodium Worcestershire sauce
3/4 pound thinly sliced deli roast beef
4 Pepperidge Farm® Classic Soft Hoagie Rolls with Sesame Seeds
4 slices deli provolone cheese cut in half
1/4 cup drained hot or mild pickled banana pepper rings
Heat the oven to 400°F.
Heat the soup and Worcestershire in a 2-quart saucepan over medium-high heat to a boil. Add the beef and heat through, stirring occasionally.
Divide the beef evenly among the rolls. Top the beef with the cheese slices and place the sandwiches onto a baking sheet.
Bake for 3 minutes or until the sandwiches are toasted and the cheese is melted. Spoon the soup mixture onto the sandwiches. Top each sandwich with 1 tablespoon pepper rings.
Review:These tasted good and was supper easy to prepare but this recipe is my favorite.
-1/8 c warm waterfood coloring (optional)
1 c school glue (about 2-1/2 small school bottles)
1 tbsp borax laundry booster (i found it by the OxyClean, it's like $2.00 for a large box)
1. in a bowl mix 2 c warm water, food coloring and glue. stir until glue has dissolved.
2. in another bowl, combine 1/8 c warm water and borax. Stir until borax has dissolved.
3. add borax solution to glue mixture and mix with hands for about 5 minutes (or more).
4. pour out extra water. (if there is some)
5. play with flubber immediately or store in airtight container.
Oh my goodness, Lily enjoyed this activity so much. She was all giggles.
Monday, January 16, 2012
- 3-4 Boneless, skinless Chicken breasts
- 3 eggs
- 1/2 c. Italian Bread Crumbs
- 1/4 c. grated Fresh Parmesan Cheese
- 2 Tbsp. Olive Oil
- 1/2 stick Butter (1/4 c.)
- 1/4 c. Olive Oil
- 2 Cloves of Garlic
- 3 Tbsp. Fresh Lemon Juice
- 1/2 c. Dry White Wine
- 1/3 c. Half and Half
- 2 Tbsp. Parmesan Cheese
Cut chicken into 2 x 3 inch (approx.) chunks.
Crack eggs into a bowl and beat. Mix bread crumbs and parmesan cheese in a large plastic bag. Dip chicken chunks in egg and place in bag of bread crumbs. Shake vigorously to coat chicken. Remove from bag and place on a plate. Heat olive oil in a fry pan on medium high heat. (I use an electric fry pan on 350 degrees.) Add chicken and fry on 4-5 minutes on each side until nice and brown. Remove from pan.
Wipe out fry pan and reheat. Melt butter on low heat. Add olive oil and mix together. Add garlic and slowly saute 2-3 minutes. (Be careful not to burn the garlic--it smells and tastes horrible when burned.) Add lemon juice to butter/olive oil mixture and stir. Add chicken and cook in lemon sauce 2-3 minutes.
Add wine and stir. Mix half and half and parmesan cheese and blend into the chicken mixture. Cook an additional 2-3 minutes. Serve over pasta.
REVIEW: Made this as stated, oh so good! This dish had an amazing flavor! PERFECT!!
Squishiest Playdough Recipe1 cup flour
1 cup water
1/4 cup salt
2 tsp. cream of tartar
1 Tbls. vegetable oil
food coloring (I used 4 drops)=pastel shade
Just dump all the ingredients into your pot and give them a good stir. (little ones can help with this part
As soon as it joins into one big glob, take it off the heat place on wax paper. Wait for it to cool, then knead it a few times until it is nice and soft.
Review: This was the greatest recipe... I even found myself playing with it! It was super squishy and oh so fun!
As stated by as she does it...you can use baby food containers for perfect storage!
Sunday, January 15, 2012
2 Tbsp dried parsley
1 tsp dried dill
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried basil
1/2 tsp pepper
Add each of the dried spices to a bowl and gently stir. Store in a resealable plastic baggie or small ball canning jar with tight fitting lid in your spice cabinet.
To make the ranch dressing, whisk together:
1/3 cup mayonaisse with
1/4 cup milk (more or less depending on the consistency you want)
1 Tbsp of the homemade ranch dressing seasoning mix.
Season with salt, to taste. Use immediately and can refrigerate for up to 3 days.
Makes about 4 Tbsp worth of mix. Or use the ratios above and mix up however much you’ll need!
Review: Worked great in the recipe that I needed and was fraction of the cost of the store bought packages!!
3 1/2 cups sugar
2 1/4 cups cocoa
1 tablespoon table salt
Whole milk for serving
In a large bowl, combine sugar, cocoa, and salt, and whisk to combine well. Store the mixture in an airtight container.
For individual servings, pour 1 cup whole milk into a microwave-safe mug, and microwave on high just until hot. Add 2 tablespoons of cocoa mix, and stir to dissolve. For a larger batch of cocoa, warm the milk in a saucepan set over medium-low heat, taking care not to let the milk boil; as it warms, stir in 2 tablespoons of mix for each cup of milk.
Review: My daughter wanted hot cocoa but I had ran out of store bought mix, so I turned to the Internet and found this recipe. This is a great tasting mix without all the added powder.
2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind
Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.
Review:I cut the recipe in half and used home made ranch dip mix. This dish had a ton of flavor. It was ultra creamy.
1 lb pork, cubed(i used steak cubed)
Massa de Pimentao (Roasted Pepper Paste)
Salt and pepper
In a bowl, combine the pork/steak, about 2 or 3 tablespoons of the roast pepper paste, garlic (as much as you want), about a cup of white wine, bay leaf, salt and pepper. Give it a good stir.
Cover and let it sit in your refrigerator for about a day.
The next day, put a little bit of olive oil in a skillet, scoop out the meat and fry until brown, add the remaining marinade and cook for a minute or two longer until it evaporates the wine/sauce.
Place the meat in the middle of a serving platter, and arrange homemade fries around it. Sprinkle a little parsley on top and you’re done.
Review:This had great flavor and was oh so delicous. i loved that the flavor of the meat got to the fries!! I let mine marinade for a few days. For more great portuguese recipes check out Full bellies, Happy kids
1 15-ounce can black beans
1/2 lime, juiced (i used lemon instead)
1/2 cup fresh cilantro leaves, chopped
1 small shallot, diced
1 teaspoon ground cumin (left it out on accident)Salt and freshly ground black pepper1 avocado, to serve
Drain the beans thoroughly. Toss with the lime juice, cilantro leaves, diced shallot, and ground cumin. Season to taste with salt and black pepper.
Peel and slice an avocado, and serve the beans at room temperature, with 1/2 avocado on top of each serving.
The beans will last for several days in the fridge. You can take a helping of beans in your lunchbox, along with sliced avocado that has been tightly wrapped to protect against browning.
Review: I served my as a burrito with a serving of beans and half an avocado and added a dollop of sour cream. My picky 4 year old loved this dish!
Saturday, January 14, 2012
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 small onion, chopped
2 cloves garlic, chopped
2 cans (14 ounces) chicken or vegetable broth or stock
2 cups orzo pasta (enriched rice may be substituted)
1/2 cup grated Parmigiano or Romano
Salt and freshly ground black pepper
1.Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes.
2.Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil.
3. Cover pot and reduce heat to simmer.
4. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender.
5. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.
Review: I added in fresh mushrooms with the onion and garlic. While it was simmiring I added olives.I loved the taste of the dish, it was creamy and oh so good. This is a great base recipe!
2 tablespoons vegetable oil
1 5-to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
Kosher salt and freshly ground pepper
4 cloves garlic, smashed and peeled
1 12-ounce bottle stout beer
4 stalks celery, cut into large pieces
2/3 cup packed dark brown sugar
1/2 cup tomato paste
1/2 cup red wine vinegar
1/3 cup dijon mustard
1/3 cup soy sauce
2 bay leaves
1 teaspoon paprika
2 brioche or other rolls, split open and toasted
Coleslaw, for serving
Heat the vegetable oil in a large skillet over medium-high heat. Season the brisket with salt and pepper, then brown on all sides, about 10 minutes, adding the garlic in the last 2 minutes. Transfer the meat and garlic to a 5-to-6-quart slow cooker. Pour the beer into the skillet and simmer 30 seconds, scraping up the browned bits from the pan; add the beer mixture to the slow cooker.
Nestle the celery around the meat and add the brown sugar, tomato paste, vinegar, mustard, soy sauce, bay leaves and paprika. Stir, then cover and cook on low 8 hours or on high 6 hours. Transfer the meat to a cutting board and let rest 10 minutes, then thinly slice.
Serve on brioche halves with coleslaw; drizzle with the cooking liquid.
Review: currently in the slow cooker. Smells delicous. I combined the ingredients before adding to the c
1 lb ground turkey (I used ground meat)
4oz can green chilies, chopped
1.25oz packet of taco seasoning
1 package dry ranch dressing mix
15.5oz can hominy
3 - 14.5oz cans diced tomatoes, undrained
15oz can kidney beans, undrained
2 - 15oz cans pinto beans, undrained
grated cheddar cheese, sour cream, tortilla chips for serving
Brown the ground turkey, season as you like (salt, pepper, onion). Stir in the chilies, seasoning mix, ranch dressing mix, hominy, tomatoes, beans, and about 1 1/2 cups of water (I found it didn't really need this with all the other added liquid, so this is optional). Bring to a boil. Simmer for 5 minutes.
To serve, put crushed tortilla chips in bottom of bowl. Add soup, then top with grated cheddar cheese and sour cream. Your own tacos in a bowl!
Review: The soup was good, we still had plenty leftover over but I felt it needed more spice. I am going to try adding another can of chilies and some chile powder.
Friday, January 13, 2012
Monday: Clinton Kelly's best Turkey Meatballs
Tuesday:In n Out Burger Recipe
Source: fullbellies.blogspot.com via Jennifer on Pinterest
Thursday:Easy Chicken Taco Casserole
Friday:Steak Philly Casserole
Saturday:Garlic Tuscan Chicken
Monday, January 9, 2012
This was a great recipe...plenty of flavor. I served it with tortillas. This is a great meal with only a few easy ingredients and easy prep time
Sunday, January 8, 2012
1/2 teaspoon Kosher Salt
Pork loin chops or pork cubed steaks (you need at least one for each person)
salt and pepper
Portuguese Rolls (or any other roll that is thick and doughy)
Season chops with salt, pepper, garlic powder, and paprika. Place in a shallow bowl cover with white wine and place bay leafs in the marinade. Refrigerate and Marinate overnight.
When you're ready to cook, boil pork chops in wine sauce for about 3-5 minutes In a large stock pot. Remove from stock pot. Then add some olive oil to a skillet and brown the pork steaks, top with some butter and fry until cooked through and nice and brown.
Review: This is a good recipe, tastes exactly like the ones served at the festas and made at home by my mom. The key is definitely to marinate overnight. Will be a staple in our house now. Thanks Sandra for sharing! The boiling of the pork helps keep them tender but also intensifies the flavor! OH SO GOOD!
Monday, January 2, 2012
1-1/2 pounds red potatoes (about 6 medium), baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
2 green onions, sliced
Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
Bake, uncovered, at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with onions. Yield: 6-8 servings.
Review: These tasted great.Creamy and oh so good!
pumpkin pie filling for one 9-inch pie
2 9-inch pie crust doughs – pre-made from a box or I love this recipe from Martha Stewart
bowl or round cookie cutter 4 inches in diameter
Makes 12 mini pumpkin pies
1. Prep your dough. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs.
2. Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks.
3. Pour your filling into each muffin tin cup. Fill them to the very top. I like to use the recipe for filling from the pumpkin can. But there are a lot of great recipes out there where you can use fresh pumpkin to make your filling. *I did have a little bit of filling left over. I used it with a homemade graham cracker crust recipe*
4. Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes. (This is 15-20 minutes less than a regular pie)
5. Let these cool on a wire rack for a couple of hours to let the pumpkin filling set.
6. Add a dollop of whipped cream to each individual muffin tin pie.
Review: These tasted great and were a nice way to dress up pumpkin pie!
2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits
3 Tbsp. butter or margarine, melted
1/2 C. pancake syrup
1/3 C. packed brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, opt.
1/4 C. chopped almonds, opt.
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired).
Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top.
Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring.
I used two tubes of Pillsbury Grands biscuits this morning, but won't do that again. I'll either use the smaller biscuits or one tube of the grands, as stated in the recipe list above. These had to bake for about 30 minutes. Still amazing, but I'll be doing it the other way from now on (the way they're supposed to be made).
Top with remaining syrup and sugar mixtures.
Bake at 375 degrees for approximately 20 minutes or until golden brown.
Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
Review: These were oh so good!
Santa Hat Brownies
Adapted from this recipe found on Erica’s Sweet Tooth
Yields 12-16 brownies
1 pan of your favorite brownies, cooled and cut into desired size and shape (I used a round cutter)
12-16 small strawberries, cleaned and hulled
vanilla-mascarpone buttercream (recipe below)
1/2 cup (1 stick) unsalted butter, room temperature
8 ounces mascarpone cheese, room temperature
2-1/2 to 3 cups powdered sugar
2 teaspoons vanilla extract
pinch of salt
Using a stand mixer with a paddle attachment, beat butter and mascarpone cheese until light and creamy, about 2 minutes. Add vanilla extract and salt. Add 2-1/2 cups of sugar, half a cup at a time and continue beating until smooth. Add more sugar, if needed to reach desired consistency and sweetness.
To assemble, pipe a ring of vanilla buttercream on top of each brownie. Cut off the base of a strawberry so it is flat and place it upside down on each brownie, pushing slightly to secure in place. Top the tip of the strawberry with a dot of buttercream to finish the santa hat
Review: These were easy to make. I used about 2 cups of sugar as it tasted very sweet at this point. Supper festive.
2 packages Pillsbury Sugar Cookie dough.
1 block of cream cheese (softened)
1/2 cup confectioner's sugar
1 tsp. of vanilla.
1 cup of each of your favorite fruits.
1. Bake cookies as directed. Let cool.
2. Mix cream cheese, confectioners sugar and vanilla. Spread on top of cooled cookies.
3. Place desired amounts of fruit on pizza. Serve immediately, or refrigerate until ready to serve.
Review:made these for Christmas eve. They tasted great and were oh so good!
Monday:Cheddar beer chicken
Tuesday: Hamburgers (from freezer)
Thursdy: Baked chicken Fijats
Friday:Easy Garlic Lemon Talipia