Busy (Mrs.) B. in the Kitchen

Sausage and Pepper Baked Ziti

2009-10-23T17:05:00.000-07:00

This is a great week night dinner. Easy to throw together, delicious, and great for leftovers.

Sausage and Pepper Baked Ziti

Source: Woman's Day Magazine

Ingredients:

8oz uncooked ziti pasta

2tsp oil

1 medium red bell pepper, chopped

2 cubanelle peppers, chopped

1 medium onion, chopped

12oz spicy or sweet Italian sausage

1c part skim ricotta

1 1/2c shredded part skim mozzarella

1/4c grated Parmesan

2c marinara sauce

Directions:

Heat oven to 400. Cook pasta according to directions on box.

Heat oil in large nonstick skillet over medium heat. Add peppers, onion, and sausage. Cook until sausage is browned. Remove from heat and cut sausage into 1/4in slices.

Mix ricotta, 1c mozzarella, and Parmesan in large bowl. Drain pasta, toss with cheese mixture, sausage mixture and 1c marinara sauce.

Pout pasta mixture into a 2qt shallow baking dish. Pour remaining marinara on top. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered 20 minutes, or until bubbly.

Chocolate Cut Out Cookies

2009-10-21T08:56:00.000-07:00

These cookies tasted just like brownies! I thought they were amazing and very easy to put together. I will definitely be putting them on my Christmas cookies list.

Chocolate Cut Out Cookies

Source: marthastewart.com

Ingredients:

1 1/2c flour

3/4c unsweetened cocoa powder

1/2tsp salt

12tbs unsalted butter, room temperature

1c sugar

1 large egg

Directions:

Preheat oven to 350. In medium bowl, whisk together flour, cocoa, and salt. Set aside.

In a large bowl, beat butter and sugar until light and fluffy, beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4in thick. Wrap disks in plastic, chill until firm, at least 45 minutes and up to 2 days.

On lightly floured sheet of waxed paper, using floured rolling pin, roll dough 1/4in thick.

Using 2in to 3in cookie cutters, cut out shapes. Place on baking sheet, spacing them 1in apart.

Bake until surface is dry to touch, 10 to 15 minutes. Cool cookies 1 to 2 minutes on baking sheet. Transfer to rack to cool completely.

Decorate as desired.

Italian Sausage Lasagna

2009-10-20T13:48:00.000-07:00

This is my go to lasagna recipe. It is also the best lasagna I've ever had. I love this recipe and will not be switching. Betty Crocker knew what she was doing when she wrote this one!

Italian Sausage Lasagna
Source: The Big Red Cookbook from Betty Crocker
Ingredients:

1lb bulk Italian sausage
1 medium onion, chopped (1/2c)
1 garlic clove, crushed
3tbs chopped fresh parsley
1tbs chopped fresh basil leaves or 1 teaspoon dried basil leaves
1tsp sugar
2c diced tomatoes (from 28-oz can), undrained
1c (15oz) tomato sauce
12 uncooked lasagna noodles (12oz)
1 container (15oz) ricotta cheese or small curd creamed cottage cheese (2c)
1/4c grated Parmesan cheese
1tbs chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2c shredded mozzarella cheese (8oz)
1/4c grated Parmesan cheese

Directions:
Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.

Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened.

Heat oven to 350ºF. Cook and drain noodles as directed on package.

Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.

Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2 inches. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Pumpkin White Chip Bars

2009-10-18T16:39:00.001-07:00

It's fall. So, that means it it time for pumpkin! I love baking with pumpkin. Not only does it taste great, but it makes everything so moist. These bars are very good and the recipe will be going in the keep pile. The original recipe called for adding macadamia nuts, but I opted to leave them out.

Pumpkin White Chip Bars

Source: verybestbaking.com

Ingredients:

2c flour

2tsp ground cinnamon

1tsp ground cloves

1c butter or margarine, softened

1/2c sugar

1/2c brown sugar

1c pure pumpkin

1 large egg

2tsp vanilla extract

2c white morsels

2/3c coarsely chopped macadamia nuts

Directions:

Preheat oven to 350. Grease 15x10in jelly-roll pan.

Combine flour, cinnamon, cloves, and baking soda in a small bowl. Beat butter and sugars in a large mixer bowl until creamy. Beat in pumpkin, egg, and vanilla. Gradually beat in flour mixture. Stir in 1 1/2c morsels and nuts. Spread in prepared pan.

Bake 18-22 minutes or until wooden pick comes out clean. Cool in pan on wire rack.

Place remaining morsels in heavy-duty plastic bag. Microwave for 45 seconds. Knead bag. Microwave at 10-15 second intervals, kneading until smooth. Cut tiny corner from bag. Squeeze to drizzle over bars. Cut into bars.

Three Vegetable Bake

2009-09-23T18:22:00.000-07:00

What a great alternative to our usual potato packets and steamed veggies. We really enjoyed this side dish and will be making it more when the weather cools down and we are using the oven more.

Three Vegetable Bake

Source: Very Best Baking
Ingredients:

3c coarsely chopped red potatoes

1c peeled and coarsely chopped parsnip (I used onion)

3c broccoli or cauliflower florets

3tbs butter, divided

2tbs flour

1 can (12oz) evaporated fat free milk

1 vegetable flavored bouillon cube

1/8tsp white pepper

1/4c seasoned dry bread crumbs

Directions:

Preheat oven to 350.

Microwave potatoes and parsnip in covered, medium, microwave safe casserole dish on high for 9 minutes. Drain. Return to dish and top with broccoli.

Melt 2tbs butter in small saucepan over medium heat. Stir in flour, cook, stirring constantly, for 30 seconds. Gradually stir in evaporated milk, bouillon and pepper. Cook, stirring occasionally for 3 to 4 minutes or until bouillon is dissolved and sauce is slightly thickened. Pour sauce over vegetables.

Microwave remaining butter in small, microwave safe bowl for 10 to 20 seconds, or until melted. Stir in bread crumbs until combined. Sprinkle over vegetables, cover.

Bake for 30 minutes. Uncover, bake for an additional 10 minutes or until top is golden brown.

Honey Chicken Marinade

2009-09-21T18:15:00.000-07:00

I modified this recipe from one I found on allrecipes.com. It was really good. The honey gives the chicken a nice sweet taste, but is also really subtle.

Honey Chicken Marinade

Source: allrecipes.com

Ingredients:

1/4c soy sauce

3tbs honey

2tbs cider vinegar

1 1/2tsp garlic powder (I used 3 cloves garlic)

1 1/2tsp ground ginger

3/4c olive oil

2 green onions, chopped

1tsp black pepper

Directions:

Whisk all the ingredients together. Marinate chicken breast for at least 2 hours, but not longer than overnight. Cook in your favorite way (I prefer grilling).

Caramel Apple Pork Chops

2009-09-17T18:53:00.000-07:00

Yum! What a treat these were. The perfect combination of yummy pork chops and sweet apples. We will definitely be making these again. I enjoyed my apples and pork chop with a baked sweet potato and a glass of sparkling apple cider.

Caramel Apple Pork Chops
Source: Adapted from allrecipes.com
Ingredients:
1/2c soy sauce
1c apple juice
olive oil
4 3/4in thick pork chops
2tbs brown sugar
salt and pepper to taste
1/8 tsp ground cinnamon
1/8tsp ground nutmeg
2tbs butter
2 apples, peeled, cored and sliced

Directions:
Marinate pork chops for at least 2 hours in the soy sauce and apple juice.

Preheat oven to 425. Drizzle pork chops with olive oil and sprinkle with salt and pepper to taste. Roast pork chops for about 25 minutes. Remove from oven and let juices settle.

While chops are roasting, combine brown sugar, salt, pepper, cinnamon, and nutmeg in a small bowl. Add butter to a warm skillet and stir in brown sugar mixture and apples. Cover and cook until apples are tender. Remove apples with a slotted spoon and arrange on top of chops.

Continue cooking sauce until slightly thickened. Spoon sauce over apples. If desired, sprinkle with pecans.

Pumpkin, Spice & Everything Nice Muffins

2009-09-17T18:43:00.000-07:00

I made these muffins on Sunday and have been munching on them all week. They are VERY tasty and the perfect way to start off the fall baking season. Enjoy!

Pumpkin, Spice & Everything Nice Muffins
Source: Very Best Baking
Ingredients:
1 boxed spice or carrot cake mix
1 can (15oz) Libby's 100% Pure Pumpkin
6tbs egg substitute or 3 large egg whites
1/3c water
2/3c raisins (I subbed mini chocolate chips)

Directions:
Preheat oven to 350. Grease or paper line 24 muffin cups.

Combine cake mix, pumpkin, egg, and water in a large mixer bowl until moistened. Beat on low speed for 30 seconds, scrape bowl. Beat on medium speed for 2 minutes. Stir in raisins. Spoon batter into prepared muffin cups, filling 2/3 full.

Bake for 18 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container.

Velveeta Cheesy Chicken Skillet

2009-09-10T19:35:00.000-07:00

What's not to love about mac n cheese, yummy vegetables, and chicken all mixed up? I chose this recipe because it used Velveeta Shells & Cheese which is my favorite boxed dinner EVER. It was very good and we will be making it again. Next time, I may steam the veggies a bit before adding them though because I prefer them a bit more tender than they turned out.

Velveeta Cheesy Chicken Skillet

Source: Kraft Foods

Ingredients:

1lb boneless, skinless chicken breasts, cut into bit sized pieces

1 package (12oz) Velveeta Shells & Cheese

1c milk

1c water

1c broccoli florets (I used frozen but thawed them before adding)

1c sliced carrots

Directions:

Cook chicken in large skillet sprayed with cooking spray on medium-high heat for 5 minutes, or until cooked through.

Add shells, milk and water, stir. Bring to boil. Reduce heat to medium low, cover and simmer 10 minutes. Add broccoli and carrots, stir. Cook, covered for 5 minutes. Remove from heat.

Stir in Velveeta sauce.

Easy Ramen Noodle Bowl

2009-09-09T11:27:00.000-07:00

This tasted just like my dad's fabulous stir fry, just with added noodles! I LOVED it!

Easy Ramen Noodle Bowl

Source: Betty Crocker

Ingredients:

2tsp vegetable oil

1lb boneless beef sirloin steak, cut into thin strips

2c water

1 package Oriental flavor ramen noodle soup mix

1 package (1lb/4c) fresh stir fry vegetables

1/4c stir-fry sauce

Directions:

Spray large skillet with nonstick spray, heat oil over medium heat. Add beef, cook 3 to 5 minutes, stirring occasionally, until brown. Remove beef.

In same skillet, heat water to boiling. Break block of noodles from soup mix into water, stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are tender crisp.

Stir in seasoning packet from soup mix, the stir-fry sauce, and beef. Cook 2 to 3 minutes, stirring frequently, until hot.

Crock Pot Turkey!

2009-09-08T12:21:00.000-07:00

I made turkey in the crock pot! It was very exciting and very yummy. You should do this. You won't regret it. I promise.

Crock Pot Turkey
Source: A Year of Slowcooking
Ingredients:
4-6 pound turkey breast
2c chicken broth
1/2c butter
1 onion
salt and pepper

Directions:
Unwrap turkey breast and pat dry with paper towels. Salt and pepper turkey and place breast side down into crock pot.

Cut up onion coarsely and plop on crock. Add the stick of butter. Pour broth over the top.

Cover and cook on low 7-9 hours of high 4-6 hours until meat reaches at least 170 (use a meat thermometer, it's important). You also want to make sure it reaches at least 140 within 4 hours of beginning cooking so that all bacteria is killed within the recommended time.

Once cooked, remove from crock and let sit 20 minuted until carving.

One Pan Taco Dinner

2009-09-07T13:15:00.000-07:00

Another quick and easy dinner. This one is a keeper for sure! It's got all the great things about a taco, plus the extra base of rice. This was just delicious and will also make great leftovers for lunch.

One Pan Taco Dinner

Source: Kraft Foods

Ingredients:

1lb ground beef

1 package taco seasoning mix

2c water

2c instant white rice, uncooked

1c shredded cheddar cheese

2c shredded lettuce

1 large tomato, chopped (I omitted)

Directions:

Brown meat in skillet. Drain.

Add seasoning mix and water, stir. Bring to boil.

Stir in rice. Sprinkle with cheese and cover. Simmer on low heat for 5 minutes. Top with your choice taco toppings. We used crushed up taco shells, sour cream, lettuce, salsa, and extra cheese.

New Mexican Black Bean Burritos

2009-09-06T19:09:00.001-07:00

What a great, quick, light supper! We very much enjoyed these. Next time I may season them a bit more, but otherwise, they were very delicious. We added some shredded chicken to out burritos to add some protein.

New Mexican Black Bean Burritos

Source: Betty Crocker

Ingredients:

1 large onion, chopped

6 garlic cloves, finely chopped

1 can black beans, drained, rinsed, and mashed

1 tsp finely chopped chipotle chilies (I used 1 small can green chilies)

4 flour tortillas

1 large tomato, chopped (I omitted)

Directions:

Spray skillet with cooking spray and heat over medium heat. Cook onion ans garlic about 5 minutes. Stir in beans and chilies. Cook until hot.

Assemble burritos, topping with cheese, sour cream, tomatoes, etc.

French Bread

2009-08-18T12:42:00.000-07:00

Finally a bread success! My husband really enjoyed this bread and even commented that we need to have it often. Next time, I think I will even try baking it in a bread pan so that there is a better crust to inside ratio. The recipe below makes two loaves. I halved it and made one loaf since it was just the two of us eating. We barely even ate half of the loaf with supper.

French Bread
Source: Better Homes and Gardens
Ingredients:
5 1/2 to 6c all purpose flour
2 packages active dry yeast
1 1/2 tsp salt
1c warm water
cornmeal
1 egg white, slightly beaten
1tbs water

Directions:I am large mixing bowl (I used my Kitchen Aid stand mixer) stir together 2c flour, the yeast, and salt. Add the warm water. Beat on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Stir in as much of the flour mixture as you can.

Turn dough out on lightly floured surface and knead until smooth and elastic (8 to 10 minutes... I did this with my dough hook). Shape dough into a ball and place in a lightly greased bowl, turning once to coat. Cover and let stand in a warm place until double in size.

Punch dough down. Turn out onto a lightly floured surface. Divide in half and cover to let rest for 10 minutes. Meanwhile, lightly grease a baking sheet and sprinkle with cornmeal.

Roll each portion into a 15x10in rectangle. Roll up, seal well, and pinch ends. Place seam side down on baking sheet.

In a small bowl mix together egg white and water. Brush some on top of loaves. Retain the remaining mixture. Let loaves rise until nearly double in size, about 45 minutes.

Preheat oven to 375. Using a sharp knife, make 4 diagonal cuts about 1/4in deep across the top of each loaf. Bake for 20 minutes. Brush again with egg white mixture. Continue baking 15 to 20 minutes until bread sound hollow when lightly tapped. Immediately remove bread from baking sheet to wire rack.

Green Beans

2009-08-17T14:32:00.000-07:00

This is just a little twist on our regular method of cooking frozen green beans. My husband, while not a fan of frozen green beans (something about texture), did comment that he liked the addition of the onion and garlic. I thought they were really good and also loved the added flavor from the onion and garlic.

Green Beans
Ingredients:
16oz frozen green beans
1/2 large onion, chopped
1-2 cloves garlic, finely chopped
1 tbs olive oil
1c water

Directions:
Heat oil in saucepan. Add onion and garlic. Cook until translucent. Add green beans and water. Cook until water has evaporated or green beans are tender.

Stuffed Chicken Parmesan

2009-08-16T16:22:00.000-07:00

This was actually fairly easy to throw together and is pretty healthy. I'm not a huge fan of chicken parmesean so I thought it was just ok, but my husband enjoyed it. If you like chicken parmesean, you will probably enjoy this dish.

Stuffed Chicken Parmesan

Source: Betty Crocker

Ingredients:

6 boneless, skinless chicken breasts

10oz frozen, cut spinach, thawed and drained

2oz cream cheese, softened

1/4c shredded parmesean cheese

1/2tsp dried basil

1 clove garlic, finely chopped

1/4c egg product (I omitted since I usually coat chicken without egg)

12 crushed wheat crackers (I used breadcrumbs)

2tsp dried basil

1/2tsp pepper

1c pasta sauce

1/2c shredded mozzarella cheese

Directions:

Heat oven to 375. Spray baking dish with cooking spray. Between pieces of plastic wrap, gently pound chicken to 1/4in thick.

Mix spinach, cream cheese, parmesan cheese, 1/2tsp basil, and garlic. Spread about 1tbs mixture on each chicken breast. Roll up tightly and secure with toothpicks.

Place egg product in shallow bowl. In another shallow bowl, mix cracker/bread crumbs, remaining basil, and pepper. Dip each chicken breast in egg mixture and then coat with crumb mixture. Place seam side down in baking dish.

Bake uncovered for 20 minutes. Pour pasta sauce over chicken and sprinkle with mozzarella cheese. Bake 10 to 15 more minutes until chicken is done.

Blueberry Banana Oat Bread

2009-08-15T18:20:00.000-07:00

I made this bread for my friend's visit this weekend. We polished it off in two days it was so good. I thought it tasted just like a good blueberry muffin with a hint of banana taste. This recipe is definitely a keeper since it was very easy to throw together.

Blueberry Banana Oat Bread
Source: Betty Crocker
Ingredients:
2 3/4c Bisquick mix
2/3c sugar
1/3c quick-cooking oats (I used old fashioned because it was all I had and they worked great)
1c mashed very ripe bananas (2 medium) (I never mash them before adding, I just do it while mixing)
1/4c milk
2 eggs
1c fresh or frozen (thawed and drained) blueberries

Directions:
Heat oven to 375. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.

In large bowl, stir Bisquick mix, sugar, oats, bananas, milk and eggs until moistened; beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.

Bake 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours, before slicing.

Need a quick, easy, healthy breakfast?

2009-08-09T17:14:00.000-07:00

Try this. Mix together two eggs, a bit of shredded cheese, and some chopped veggies (I used pepper rings I had leftover from a homemade pizza) in a microwave safe bowl. Make sure the bowl is larger than its contents. Microwave about two minutes until eggs are set. There you go, a quick, easy, healthy breakfast that you can have on the go!

Homemade Pizza

2009-08-03T13:48:00.000-07:00

Yum! This was really good and is such a versatile dish made up of things we almost always have on hand. I think we will be making more homemade pizzas in the future. Next time, I am going to play with some spices and/or cheeses in the crust to give it a little something more. The recipe I used for the crust can be found here.

Homemade Pizza
Source: Betty Crocker
Ingredients:

For the crust:
1 1/3c flour
1tsp baking powder
1/2tsp salt
1/2c milk
2tbs olive oil

For the sauce:
6oz tomato paste
8oz tomato sauce (more or less depending on how much sauce you like)
1-2 cloves of garlic, minced
Italian seasoning to taste

1 1/2c shredded cheese of your choice (we used and Italian blend)
Toppings (We used sausage crumbles on my husband's side and a bell pepper, onion, and tomato on my side)

Directions:
Heat oven to 400.

In medium bowl combine flour, baking powder, and salt. Stir in milk and olive oil until a soft dough forms. On lightly floured surface, knead dough ten time. Shape into a ball and cover with bowl for 10 minutes.

Meanwhile, combine sauce ingredients. Set aside.

Place dough on an ungreased cookie sheet. Flatten slightly and roll out to a 12in circle. Bake 8 minutes.

Spread sauce over crust, top with your choice of topping and cheese. Bake and additional 15 to 20 minutes until crust is light golden brown and cheese begins to brown.

Chicken Taco Skillet

2009-07-29T16:27:00.000-07:00

I completely forgot to take a picture of this delicious meal. Trust me though when I say that it was fabulous. It was quick, yummy, and healthy! It's a VERY adaptable dish. You can throw cheese, sour cream, diced tomatoes, etc. and it would still be great. We topped ours with a bit our sour cream and crunch up tostada shells

Chicken Taco Skillet
Source: Adapted from Betty Crocker
Ingredients:
2 boneless, skinless chicken breasts, cut in strips
1 can black beans, drained and rinsed
2-3c frozen corn
1 packet taco seasoning
1/2c water
traditional taco toppings of your choice

Directions:
Spray large skillet with non stick spray. Cook chicken on medium high speed until no longer pink in the center, about 8-10 minutes.

Stir in black beans, corn, taco seasoning, and water. Cook 10-15 minutes until thickened and hot.

Serve with your choice of taco toppings.

Crock Pot Lasagna

2009-07-26T14:57:00.000-07:00

The last time I tried to make crock pot lasagna, I failed. Horribly. It turned out so burnt, that we could not even try it. I learned my lesson and I now know that I must make it while I am home so I can keep an eye on it. This turned out really well. The recipe says to cook it 4-5 hours on low. In my crock pot, 4 hours was plenty of time. Definitely let it sit, out of the heating element, for 20-30 minutes before servings so that it can thicken up.

Crock Pot Lasagna
Source: Betty Crocker
Ingredients:
1 pound bulk Italian sausage (I used 1/2 pound ground beef)
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese (I used small curd cottage cheese)
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

Directions:
Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. (I skipped the extra cheese on top)

Texas Caviar

2009-07-26T14:02:00.000-07:00

I love this stuff. It is so addicting and, actually, pretty good for you. My dad started making this when I was younger and since, it usually can be found at most family gatherings where food is involved. Especially in the summer when the garden is in full swing. Unfortunately, I do not have a garden this year, so much of our produce is store bought. But, it tastes yummy still. We usually serve it with tortilla chips but I think it would also be great on a salad or even in a wrap with some lettuce.

Texas Caviar
Source: My Dad
Ingredients:
2 Cans Blackeyed Peas
1 Can White Hominy
1 Can Black Beans (optional, I added)
1 Bunch Cilantro,
1 Jalapeno Pepper or more to taste
1 Onion
1 Green Pepper
2 or 3 Cloves Garlic
1 Tomato
1/4 Cup Olive Oil
1 Packet Good Seasons Italian Dressing
2 or 3 Green Onions

Directions:
Mix oil and Italian dressing packet in a large bowl, stir well. Drain and rinse blackeyed peas, black beans and hominy, add to bowl. Finely chop jalapeno, garlic, cilantro and add to beans. Chop onion, green pepper and tomato and add to beans. Chop green onions add to beans. Mix oil and seasoning and add to the bowl and mix well. Let set and mix several times to mix flavors. Chill and enjoy.

If you want some extra heat, you can also add a habenero.

Grilled Ranch Chicken Sandwiches

2009-07-25T22:14:00.000-07:00

Sorry, no picture. These sandwiches were so yummy that I forgot to take one before chowing down! This is a great summertime meal, they were delicious. Definitely something we will be trying again as they exceeded both of our expectations.

Grilled Ranch Chicken Sandwiches
Source: Betty Crocker
Ingredients:
Boneless, skinless chicken breasts, thawed
1/2c ranch dressing
2-3 green onions, chopped
2tbs mayo
2tbs fresh parsley, chopped
hamburger buns
tomato, lettuce, cheese, onion, etc. to top sandwiches

Directions:
Stir together 1/4c ranch dressing and chopped green onions. Add chicken to mixture and turn to coat. Marinate 1-2 hours in refrigerator.

Cook chicken on hot grill as normal. Meanwhile, mix together 1/4c ranch dressing, 2 tbs mayo, and parsley in small bowl.

Spread mayo mixture on buns, add cooked chicken, and top with whatever you like. Enjoy@

Grilled Marinated Chicken

2009-07-21T07:14:00.000-07:00

I love grilled chicken. Especially when it has been marinated. I enjoyed this marinade very much. It added a nice bit of flavor, without being overpowering.

Source: allrecipes.com
Ingredients:
1/2c brown sugar
1/2c balsamic vinegar
1/2c soy sauce
1/4c olive oil
2tbs Worcestershire sauce
2tbs sesame oil
4 cloves garlic, chopped
1/2tsp ground black pepper

Directions:
Whisk together the brown sugar, vinegar, soy sauce, olive oil, Worcestershire sauce, sesame oil, garlic, and pepper until the sugar has dissolved.

Place thawed chicken in marinade and let sit in refrigerator for 2-4 hours. Grill as normal.

Jif Irresistible Peanut Butter Cookies

2009-07-21T07:08:00.000-07:00

Yummy! My husband and I loved these cookies. They were very yummy. So much so that I will be making them again this weekend for our housewarming game night party. I only made a half batch. I used my medium cookies scoop 3/4 full and got 2 dozen cookies. I also did not press them down with a fork, but rather just sprinkled the tops with a bit of sugar.

Source: the back of the Jif jar
Ingredients:
3/4c Jif creamy peanut butter
1/2c Crisco all-vegetable shortening (I used butter)
1 1/4c firmly packed light brown sugar
3tbs milk
1tbs vanilla
1 egg
1 3/4c all-purpose flour
3/4tsp salt
3/4tsp baking soda

Directions:
Preheat oven to 375.

Combine Jif peanut butter, Crisco shortening, light brown sugar, milk, and vanilla in large bowl. Beat at medium speed until well blended.

Add egg. Beat until just blended.

Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix until just blended.

Drop onto ungreased baking sheet. Flatten in crisscross pattern with tines of fork (I skipped this and just sprinkled with sugar).

Bake for 7 to 8 minutes or until set and just beginning to brown.

Cucumber Salad

2009-06-17T14:34:00.000-07:00

This stuff is pretty good. It's a great summertime side for cook outs and picnics. Just make sure you make it ahead of time and let it marinate for a few hours. The longer, the better it tastes.

Cucumber Salad
Source: allrecipes.com
Ingredients:
(I cut this recipe down since I was making it for just the two of us)
4 cucumbers (peeled or unpeeled, whichever you prefer)
1 small onion
1c vinegar
1/2c water
3/4c sugar
1tbs dill

Directions:
Slice cucumbers and onion. Toss together in a large bowl.

Bring vinegar, water, and sugar to a boil in a small saucepan. Pour mixture over cucumbers.

Stir in dill. Cover and chill.

Yellow Cupcakes with Chocolate Frosting

2009-06-16T13:21:00.000-07:00

Yellow cake with chocolate frosting is my favor cake and frosting combination. Since I have ventured away from boxed foods, I have yet to attempt a yellow cake and have yet to find a really good chocolate frosting. Well, I am proud to say that I have found a yummy recipe for both yellow cake AND chocolate frosting. I made these cupcakes for my husband to take in to work. The recipe made 24 and since my carrier only holds 15, we get to keep 9 for us :)

Not So Yellow Cake
Source: The Beantown Baker
Ingredients:
3c cake flour (I used all purpose)
1tbsp baking powder
1/2tsp salt
1c unsalted butter, cubed and softened to room temperature
2c sugar
5 large eggs
2tsp vanilla
1 1/4c buttermilk

Directions:
Preheat oven to 350. Line 24 cupcake wells with paper liners. Set aside.

In a medium bowl, sift together the flour, baking powder, and salt.

Place butter in the large bowl of an electric mixer, fitted with a paddle attachment. Beat for 3 minutes on medium high speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.

Add the sugar, 1/4 cup at a time, beating 1 minute after each addition (I'll admit to being impatient and waiting only 30 seconds). Scrape the sides of the bowl before each addition. Add the eggs one at a time. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.

Spoon the batter evenly into the prepared pans and smooth the top with a knife or off-set spatula. Lift up the pan with the batter, and let it drop onto the counter top a couple of times to burst any air bubbles and allowing the batter to settle.

Bake 18-20 minutes or until the cake is lightly brown on top and a toothpick inserted in the center comes out clean. Let cool completely in the pans before removing the cakes and frosting.

Hershey's Perfectly Chocolate Frosting

Source: The Beantown Baker

Ingredients:

1 stick (1/2c) butter or margarine

1/3c HERSHEY'S Cocoa

3c powdered sugar

1/3c milk

1tsp vanilla

Directions:

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk or sugar, if needed. Stir in vanilla.

Grilled Asparagus

2009-06-15T12:16:00.000-07:00

Mmmm, I love asparagus when it's in season. Especially when it's cooked really well. I think I've found my favorite method of cooking asparagus. By grilling it. This is a super easy and super tasty way to add a green veggie to a grilled meal.

Grilled Asparagus
Source: allrecipes.com
Ingredients:
asparagus
extra virgin olive oil
course salt
pepper

Directions:
Place asparagus in a gallon sized ziplock bag. Pour in a tablespoon or two of olive oil (depending on how much asparagus you have) and salt and pepper to taste. Close bag and shake to coat.

Place on hot grill, 3-4 minutes. Turn and cook an additional 3-4 minutes.

Pasta with Sausage, Veggies, and Cheese

2009-06-14T14:10:00.001-07:00

Some nights, when I'm trying to clear things out of the cabinets, I just throw things together and make a meal out of it. The best ones always involve pasta and cheese. This one, happens to be the best one yet. In fact, my husband has requested that we put it on the menu in the future. I have to agree with him, it was very yummy. It's a very versatile dish. You can customize each ingredient to better fit your own taste.

Pasta with Sausage, Veggies, and Cheese
Ingredients:
2c dry bow tie pasta
1/2lb Bob Evans Breakfast Sausage
1 1/2c frozen mixed veggies
1/2c cheddar jack cheese

Directions:
Cooked pasta according to package directions.

Meanwhile, brown sausage in skillet. Drain.

While pasta and sausage are cooking, steam veggies to desired tenderness.

When all are cooked, toss together with cheese.

Peanut Butter Bars

2009-06-05T13:38:00.000-07:00

Let me tell you something about my Nana (my paternal grandmother). She makes the best cookies, cakes, and pies out of anyone I know. She is where I got the recipe for Monster Cookies and she also is where this recipe for Peanut Butter Bars come from. I can not tell you how much I love these little bars of goodness. They were always my favorite growing up and now, in adulthood, they still do not disappoint. If you love peanut butter, you will definitely want to make these ASAP. I made these, along with some Puppy Chow to take in to work for my birtday.

Peanut Butter Bars

Source: My Nana

Ingredients:

1 1/2c flour

1/2tsp salt

1 1/2tsp baking powder

1/3c shortening or oleo (I used margarine)

1/2c peanut butter

1 1/2c brown sugar

2 eggs

1tsp vanilla

1/4c milk

Directions:

Preheat oven to 350.

Combine flour, salt, and baking powder in a bowl and set aside.

In a large bowl, beat peanut butter and shortening/oleo for 30 seconds. Add the brown sugar and beat until fluffy. Add the eggs and vanilla. Beat well.

Alternate beating in the flour mixture and milk until all is incorporated, starting and ending with flour.

Spread batter in a greased 9x13 pan. Cover edges with a bit of foil because they tend to cook up faster. The foil will help them cook evenly.

Bake for about 20 minutes or until done.

Cool and frost with peanut butter frosting.

Peanut Butter Frosting

Source: My Nana

Ingredients:

1 1/4c powdered sugar

1-3tbs milk

2tbs peanut butter

Directions:

Combine all ingredients, adding milk a little at a time, until spreading consistency.

Puppy Chow

2009-06-05T08:31:00.000-07:00

What a wonderfully easy, fun, and tastey treat. I made a batch of this to take to work on my birthday. I have always loved puppy chow but have never made it myself. After making it, I know I will be making it more often for get togethers and to take to work as a special treat for my coworkers. Kids love this stuff so it's really good for any gathering where kids will be. Plus, it's fun to make!

Puppy Chow

Source: The back of the Chex box!

Ingredients:

9c Chex (or similar cereal... I used the store brand, rice or corn will work)

1c chocolate chips

1/2c peanut butter

1/4c butter

1tsp vanilla

1 1/2c powdered sugar

Directions:

Pour cereal in a large bowl.

Microwave chocolate chips, peanut butter, and butter for one minute. Stir and microwave in 30 second intervals until mixture can be stirred smooth. Stir in vanilla and pour over cereal. Mix until evenly coated.

Divide chex mixture between 2 one gallon ziplock bags (or one 2 gallon bag). Divide powdered sugar among bags, close, and shake until coated.

Spread the chow on waxed paper to cool and set.

Store covered at room temperature.

Chicken Enchiladas

2009-06-04T13:24:00.000-07:00

I am the worst picture taker of food ever. :( Oh well, these were very very yummy and I will definitely be making them again.

Chicken Enchiladas
Source: Betty Crocker's Healthy New Choices
Ingredients:
1 jar salsa verde
1/4c cilantro sprigs
1/4c parsley sprigs (I omitted)
1tbs lime juice
2 cloves garlic
2c chopped cooked chicken
3/4c mozzarella cheese
6 flour tortillas

Directions:
Heat over to 350. Grease rectangular baking dish.

Place salsa, cilantro, parsley lime juice and garlic in blender or food processor. Blend on high about 30 seconds, until smooth. Reserve half of the mixture.

Mix remaining sauce mixture, chicken, and 1/4 c of cheese. Spoon evenly among tortillas and roll tortillas around the filling. Place, seam side down, in baking dish.

Pour reserved sauce over enchiladas. Sprinkles with the remaining cheese. Bake uncovered 20 to 25 minutes or until hot.

Oatmeal Raisin Cookies

2009-06-01T16:19:00.000-07:00

Sorry for the blurry photo. I was in a hurry :P These are yummy and fairly "healthy" in the way of cookies. I omitted the raisins because I do not care for them in cookies. You could substitute chocolate chips if you'd like for them but I did not have any on hand.

Oatmeal Raisin Cookies

Source: The Big Red Cookbook from Betty Crocker

Ingredients:

2/3c sugar

2/3c packed brown sugar

1/2c butter or margarine

1/2c shortening (I used applesauce)

1tsp baking soda

1tsp cinnamon

1tsp vanilla

1/2tsp baking powder

1/2tsp salt

2 eggs

2c oats (quick cooking or old fashioned)

1c flour

1c raisins (I omitted)

Directions:

Heat oven to 375.

Beat all ingredients except oats, flour, and raisins in large bowl. Stir in oats, flour, and raisins.

Drop by rounded tablespoonfuls about 2in apart on ungreased (or parchment paper lined) cookie sheet.

Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to wire rack.

Caesar Tortellini Salad

2009-05-31T10:17:00.001-07:00

This is a great summer meal for when you are short on time. I made this after Friday night softball and Matt and I both thoroughly enjoyed it. I'm sure we will be making it again soon. It you want to add some extra protein, you can easily throw in some baked chicken too.

Caesar Tortellini Salad
Source: Betty Crocker's Healthy New Choices
Ingredients:
1 bag light Caesar salad mix
9oz frozen cheese tortellini
1 tomato
Baked chicken (optional)

Directions:
Cook chicken and tortellini according to package directions. While cooking, mix up the salad according to the package directions and chop up the tomato. Mix the tomato into the salad. Rinse tortellini under cold water and toss with salad. If desired, toss in some baked chicken. Serve immediately.

Sausage Cheese Frittata

2009-05-29T12:03:00.000-07:00

We love breakfast for supper in out house. We have it about every other week. I've recently found a love for sausage and egg bakes. This frittata did not disappoint. The original recipe from allrecipes.com called for bacon but I substituted 1/2lb Bob Evans pork sausage instead.

Sausage Cheese Frittata

Source: allrecipes.com

Ingredients:

6 eggs
1 c milk
2 tbs butter or margarine, melted
1/2 tsp salt
1/4 tsp pepper
1/4 c chopped green onions
1/2 lb pork sausage, cooked and crumbled
1 c shredded Cheddar cheese

Directions:

In a bowl, beat eggs, milk, butter, salt and pepper. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. (I used a pie dish) Sprinkle with onions, bacon and cheese.

Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.

Pasta with Bacon, Cheese, and Tomato

2009-05-28T18:32:00.000-07:00

Yum! This is a weight watches recipes that I stole from another blog. I have to say, it is pretty darn good and very versatile. You can change up the cheese, pasta, and veggies in this dish fairly easily to fit your tastes. For us, it was perfect the way it was and with some pieces of baked chicken thrown in. A very good, healthy one dish meal. I cut the recipe below in half (except for the bacon) and it was a good amount for my husband and I to share.

Pasta with Bacon, Cheese, and Tomato
Source: Stephanie Cooks
Ingredients:
2 c uncooked pasta
2 tbs flour
1 c milk
4 center-cut bacon slices
2 garlic cloves, minced
1 c shredded Gruyere cheese (I used mozzarella)
1/2 tsp salt
1/4 tsp black pepper
1/4 c chopped fresh basil (I omitted)
3 c baby fresh spinach
1 pint grape tomatoes
3 tbs Parmesan cheese

Directions:
Cook the pasta according to directions, drain and set aside.

While pasta is cooking, place the flour in a small bowl. Add milk gradually, whisking until well blended.

Cook bacon in a medium saucepan. Remove from pan and finely chop.

Drain excess grease. Add garlic to the pan, saute 30 seconds. Add milk and cook until thick, about 4 minutes.

Remove from the heat. Stir in the Gruyere and seasonings, stir until well combined.

Add pasta, bacon, spinach, and tomatoes. Stir until spinach wilts slightly. Top with Parmesan.

Bad Mrs. B

2009-05-28T11:39:00.001-07:00

I'm so sorry I have neglected this blog. With all the house excitement (check out my personal blog!) I have not been thinking about posting my recipes. I do have a couple photos sitting on my camera waiting to be posted with delicious recipes so hopefully I will get one up tonight. I promise to try harder :)

Oat Applesauce Muffins

2009-05-16T18:00:00.000-07:00

Excuse these horrible pictures. I know these muffins don't look good but they really are very good. Extremely moist and actually healthy. Leaving out the butter and oil and substituting applesauce really adds a nice touch.

Oat Applesauce Muffins

Source: allrecipes.com

Ingredients:

1c rolled oats

1c buttermilk

1c flour

1tsp baking powder

1/2tsp baking soda

1/2c brown sugar

1/2c applesauce

1 egg

Directions:

Soak oats in buttermilk for 2 hours at room temperature.

Stir together the dry ingredients. Stir in oat mixtures, applesauce, and egg.

Pour into 12 prepared muffin wells. Bake at 375 for about 30 minutes.

Taco Pasta Skillet

2009-05-15T12:00:00.000-07:00

100 posts!! Woohoo! This meal is a good way to celebrate. It is a great weeknight meal that provides plenty of yummy leftovers for lunch the next day. According to my husband: pasta? good. meat? good. cheese? good.

Taco Pasta Skillet

Source: modified from Family Circle (I think) magazine

Ingredients:

1/2lb ground beef

1lb small pasta (I used two kinds because that it all I had)

1 can (15oz) great northern beans, drained and rinsed

1 can (14.5oz) no salt added stewed tomatoes

1 can (15oz) mild enchilada sauce

1tsp chili powder

1tsp red pepper flakes

1/4tsp salt

2c shredded taco cheese

Directions:

Cook pasta according to package, drain.

While pasta is cooking, prepare sauce. In a large skillet, brown beef. Drain and return to skillet. Add beans, tomatoes, enchilada sauce, chili powder, red pepper flakes, and salt. Break up tomatoes. Simmer over medium heat 3 minutes, stirring occasionally. Add1/2 of cheese and simmer for an additional 3 minutes, stirring occassionally.

Add pasta to skillet. Stir in hald of remaining cheese. Serve topped with extra cheese.

Lemon Chive Fettuccine

2009-05-14T18:19:00.000-07:00

Yum! I love pasta dishes. Especially when they are fast, easy, and healthy!

Lemon Chive Fettuccine

Source: Betty Crocker's Healthy New Choices

Ingredients:

6oz uncooked fettuccine

1/3c reduced-fat sour cream

3tbs chopped chives

1tbs grated lemon peel

2tbs lemon juice

1tsp margarine

1/2tsp salt

1/4tsp pepper

Directions:

Cook and drain fettuccine as directed on package.

Mix remaining ingredients. Toss with fettuccine.

Honey Glazed Carrots

2009-05-03T18:48:00.000-07:00

I have a new found love for carrots. I take them in my lunch almost every day during the week but I have never cooked them for supper even though I love them cooked. So, when I saw this recipe in one of my cookbooks, I had to try it. They were actually very good. Next time I think I will try using some cinnamon instead of the nutmeg though.

Honey Glazed Carrots

Source: Betty Crocker's Healthy New Recipes

Ingredients:

1 bag (16oz) baby carrots

2tbs honey

1tbs margarine

Ground nutmeg

Directions:

Place carrots in 1in water in a saucepan. Heat to boiling, cover and reduce heat. Simmer 10-15 minutes until tender. Drain well.

Add honey and margarine to carrots in saucepan; heat to boiling. Cook carrots, stirring frequently, until margarine is melted and carrots are glazed. Sprinkle with nutmeg.

Sloppy Jon's

2009-05-03T18:33:00.000-07:00

No, you didn't read that wrong. I did call them Sloppy Jon's. Weird, I know. You see, growing up I was teased on Sloppy Joe day at school since my name is Jo. So, at home, my parents made up for it by serving Sloppy Jon's (my brother's name). It's something that has stuck and now, that's what I will always call them. Fun story, right?

Anyway, this is a simple recipe for the sandwich. They are very tasty and require only 5 ingredients plus buns. Top them off with some pickles and you've got anexcellent sandwich. Add some corn on the cob and fruit salad and you have a quick, summer meal that all those little kids out there named Jo will love.

Sloppy Jon's

Source: Betty Crocker's Healthy New Choices

Ingredients:

1lb ground beef or turkey

1/2c chopped onion (I used some onion powder since Matt doesn't care for onion chunks)

1 can reduced-fat condensed tomato soup

2tsp worcestershire sauce

3 drops red pepper sauce

hamburger buns

Directions:

Cook ground meat over medium-high heat until browned. Drain.

Stir in remain ingredients, except buns. Cook, stirring occasionally, until hot.

Fudge and Marshmallow Topped Cocoa Cookies

2009-04-27T17:09:00.000-07:00

YUM! You can't go wrong with chocolate and marshmallow. These cookies come together very easily and are not nearly as difficult as the name sounds.

Fudge and Marshmallow Topped Cocoa Cookies
Source: Betty Crocker
Ingredients:
For the cookies:
3/4c sugar
3/4c butter, softened
1/2tsp vanilla
1 egg
1 1/2c all-purpose flour
2tbs unsweet baking cocoa
1/2tsp baking soda
1/4tsp salt
large marshmallows

For the frosting:
1c sugar
1/4c butter
1/4c milk
6oz semisweet chocolate chips (1c)
1-2tbs water

Directions:
Preheat oven to 375.

In a large bowl, beat 3/4c sugar, 3/4c butter, vanilla, and egg. Stir in flour, cocoa, baking soda, and salt.

Shape dough by slightly rounded teaspoonfuls into 3/4in balls (I used my cookie scoop). Place about 2in apart on ungreased cookie sheet lined with parchment paper.

Bake 8-10 minutes or until set. Immediately top each cookie with 1 marshmallow. Return to oven for about 2 minutes or until marshmallows are softened. Lightly press each marshmallow to flatten slightly. Remove from cookie sheet to wire rack. Cook 15 minutes.

Meanwhile, in small saucepan, heat 1c sugar, 1/4c butter and milk over medium-high heat, stirring occasionally, until mixture boils. Boil 1 minute. Remove from heat and cool 5 minutes. Stir in chocolate chips until melted. Slowly stir in enough water until frosting is smooth and spreadable. Add more water to retain consistency as frosting sets. Swirl about 1 tbs frosting on each cookie.

Chicken Stir Fry

2009-04-27T17:04:00.001-07:00

This is one of the easiest and tastiest healthy meals. If you're short on time and don't want to hit the unhealthy drive thru try some stir fry.

Chicken Stir Fry
Source: Modified from Betty Crocker's Healthy New Choices
Ingredients:
8oz chicken breast, cut in to bite sized pieces
1 bag frozen snap pea stir fry veggies
1 c frozen broccoli
1/2 c stir fry sauce

Directions:
Spray skillet with non stick spray. Cook chicken until no longer pink. Add veggies and stir fry sauce. Stir fry until veggies are tender crisp. Serve over rice.

S'more Bars

2009-04-19T17:58:00.000-07:00

These things are heaven on earth. Seriously. If you have a husband like mine who will eat mini marshmallows out of the bag and begs for the $1 pack of chocolate covered santas and bunnies from WalMart then you should make these. He will love you extra for it. Plus, they are so darn simple to make.

S'more Bars
Source: My Mom
Ingredients:
1 box (12 oz, I think) Golden Grahams
1 bag (10.5 oz) mini marshmallows with 1 c separated
1/4 c light corn syrup
9 oz milk chocolate chips
5 tbs butter
1 tsp vanilla

Directions:
Pour cereal in to a large bowl.

Grease bottom and sides of a 9x13 baking dish.

In a large saucepan melt butter, chocolate chips, corn syrup, and all but 1 c marshmallows. Once melted add the vanilla. Pour mixture on top of cereal and add the extra marshmallows. Stir it all up and then press in the greased pan with the back of a greased spoon. Let sit until set up.

Pasties

2009-04-19T17:48:00.001-07:00

I got the idea for these from Mary. I had never heard of Pasties before but they sounded really good so I gave them a shot. I'll be honest, they didn't turn out quite how I expected. The filling just didn't get cooked long enough and I used crescent rolls which did not hold the amount of filling I wanted to use. I am confident that with a few modifications in my ingredients and cooking method, they will turn out perfect next time. So, I will give you directions based on how I will do it next time.

Pasties
Source: Modified from Life on 19th
Ingredients:
Puff pastry
1/2 lb ground beef
2 small potatoes, cut in to small cubes
1/2 bag frozen peas and carrots
1/2 c onion, finely diced
Garlic powder
Salt
Pepper

Directions:
Cook ground beef and onion over medium heat until brown. Drain. Combine with the rest of the ingredients in the skillet and cook about 15 minutes until potatoes are slightly tender.

Spoon filling over half of puff pastry. Fold over remain pastry and crimp edges to make a pouch. Bake according to the directions on the pastry package.

Serve with brown gravy.

Crock Pot Chicken Pot Pie

2009-04-18T12:51:00.000-07:00

This recipe from the Crock Pot Lady Exceeded my expectation. I changed it to fit our tastes and the only thing I will do differently next time is add more filling. The recipe below reflects how I made it.

Ingredients:
For the filling:
1-2 chopped up boneless, skinless chicken breasts
1 bag frozen peas and carrots
1/2 bag frozen corn
1 tbs onion powder
canned cream of chicken soup
2 tbs milk

For the topping:
2 c biscuit mix
3/4 c milk

Directions:
Spray crock pot with cooking spray. Place cut up chicken, veggies, spices, soup, and milk in crock pot. Mix up.

Mix together biscuit topping in separate bowl. Spread over filling mixture.

Cover and cook on high 3-5 hours or low 6-7 hours. My crock was just about half full so I can home at lunch and set it to cook 4 1/2 hours on low. It came out perfectly.

Sausage Breakfast Casserole

2009-04-06T18:38:00.000-07:00

Long time no post! I'm happy to say that this is an excellent dish for my first post in a while. I made this for supper tonight and it was sooo good. I've tried to make breakfast casseroles before and they have never turned out well. I kept trying, determined to find a good one, and I have it. The breakfast sausage (Bob Evans brand) makes the difference. I did forget to add salt and pepper to the egg mixture before baking so next time I will add that. I expect it to just add to the goodness. I also thinks I will put in a bit more hashbrowns next time and bake them separately for a little bit longer to get them nice and crispy. Otherwise, this is a nice addition to my recipe box. I imagine I will make is for more suppers in the future. It will also be nice to make on a Sunday night and have to heat up in the mornings during the week for breakfast.

Sausage Breakfast Casserole

Source: allrecipes.com

Ingredients:

1 lb breakfast sausage (I recommend Bob Evans brand regular)

3 c shredded potatoes (thawed if frozen), patted dry

1/4 c butter, melted (I used Country Crock light spread)

2 c cheddar cheese, shredded

1/2 c onion, finely diced

1 (16 oz) container small curd cottage cheese

8 large eggs, beaten

Directions:

Preheat oven to 375. Light grease 13x9 in baking pan. Combine potatoes and butter in pan and press to make crust. Cook in oven while preparing "filling", about 15-20 minutes.

Brown sausage in skillet, drain, and crumble. Combine sausage, cheddar cheese, onion, cottage cheese, and eggs in large bowl. Pour over potato mixture. Make sure to leave a little room on the edges so that the potatoes form a kind of crust like in the picture below.

Bake 45 minutes to 1 hour, or until eggs are cooked through (use the clean toothpick trick). Let cool 5 minutes before serving.

MONSTER Cookies!!

2009-03-20T20:08:00.001-07:00

These are some of my family's favorite cookies. My grandmother (my Nana) makes these and they do not last long around her 5 boys and 10 grandchildren. They are fabulous! You can, of course, mold these to your liking by changing up the flavors of the chips or adding nuts. This is how my grandmother makes them though and I love them just as is.

When I emailed my grandmother for the recipe she sent me the version that makes like a quadruple batch of cookies. I halved it for the purposes of this recipe (as stated below it will make about 100 cookies using a medium cookie scoop). When I made the cookies I halved it again and I came out with 50 cookies. I went ahead and worked out the calories in each cookie (since I'm trying to keep track) and it comes to about 130 calories per cookie when using a medium cookie scoop.

Enjoy!

MONSTER Cookies
Source: My Nana
Yields: About 100 cookies
Ingredients:
6 eggs
2 1/3 c brown sugar, packed
2 c sugar
1 c butter (2 sticks), softened
1/2 tbs vanilla
4 tsp baking soda
2 2/3 c peanut butter
8 c oatmeal
1/2 c chocolate chips
1/2 c butterscotch chips
1 c M&Ms (I used Easter ones since they were cheapest!)

Directions:
Preheat oven to 350. Line baking sheet with parchment paper or grease baking sheets.

Combine ingredients in order given, mixing after each addition.

*I chilled the dough for about 30 minutes to fit my preference. I also chilled the dough in between batches to keep it formed nicely.

Drop dough by heaping tablespoonfuls (I used my medium cookie scoop which is one of the best inventions ever!) on cookie sheet, about 2 inches apart.

Bake about 10-12 minutes (keep an eye on them) until almost set in the middle. Remove from oven and let cool on sheet for a couple minutes before removing to wire racks to cool completely.

Buffalo Chicken Tenders

2009-03-20T19:58:00.000-07:00

Yum yum yum! These will be making a regular appearance on our menu. I made Matt's breaded and kept mine "naked" without the breading to save on calories.

Buffalo Chicken Tenders

Source: I honestly don't remember so if this is your recipe please let me know!

Ingredients:

2 chicken breasts cut into tenders

1/2 c Panko

1 c Bisquick

salt and pepper, to taste

1 egg

Franks Red Hot buffalo wing sauce

Directions:

Preheat over to 450. cover baking sheet with foil and grease foil with nonstick cooking spray.

In a large Ziploc bag combine Panko, Bisquick, salt, and pepper. Close bag and shake up to mix.

Beat egg in a small bowl. Dip chicken pieces in egg and then place in bag of Bisquick mixture. Close up the bag and shake up until the chicken is well coated.

Place chicken pieces on baking sheet. Bake for 7 minutes. Flip chicken pieces and bake for another 7 minutes or so depending on the thickness of the chicken.

In a bowl, pour buffalo sauce. Dip cooked chicken in sauce and coat evenly. Place back on baking sheet and cook another 3 - 5 minutes, until done.

To make the chicken "naked" skip the breading step and season the chicken with salt and pepper. It's that easy and turns out really well!

Chocolate Cake with Chocolate Buttercream Frosting

2009-03-16T15:27:00.000-07:00

I made this for dinner on Sunday when Matt's family came over. It was very good and I was very proud of myself.

Chocolate Cake with Chocolate Buttercream Frosting
Source: The New Better Homes and Gardens Cook Book
Ingredients:
For the cake:
3/4 c butter
3 eggs
2 c flour
3/4 c unsweetened cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 c sugar
2 tsp vanilla
1 1/2 c milk

For the frosting (I only used about half of this recipe so you may want to cut it in half):
3/4 c butter, softened
8 1/2 c powdered sugar
1/2 c unsweetened cocoa powder
1/4 c milk
2 tsp vanilla
Milk

Directions:
For the cake:
Allow butter and eggs to sit at room temperature for 30 minutes. Meanwhile, lightly greased bottoms and sides of two 8 in round pans. Line bottoms of pans with parchment paper. Grease paper and lightly flour.

In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt.

In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 c at a time, beating on medium speed until well combined. Scrape sides of bowl, continue beating on medium speed for 2 minutes. Add eggs one at a time, beating after each addition. Beat in vanilla.

Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium speed to high speed for 20 seconds more. Spread batter evenly into prepared pans.

Bake in a 350 degree oven for 35 to 40 minutes, until toothpick comes out clean. Cool in pans on wire rack for 10 minutes. Remove from pans, peel off paper, and cool thoroughly on racks.

For the frosting:
In a very large mixing bowl, beat butter until smooth. Gradually add 2 c of the powdered sugar, beating well. Slowly beat in the 1/4 c milk and vanilla. Gradually beat in remaining powdered sugar and cocoa. Beat in enough milk to reach spreading consistency. Frost cakes as normal.

Warm Spinach Salad

2009-03-16T15:21:00.001-07:00

I love this stuff. It is a frequent dish on our table in the warmer months and we always eat it with BLTs. So, last week when we had BLTs I, of course, made this.

Warm Spinach Salad
Source: My Mom
Ingredients:
5-6 pieces bacon, cooked and crumbled
4 c baby spinach leaves, cleaned and dried
4-5 green onions, chopped (I didn't have any this time but normally I do add them)
1/2 c white vinegar
2 tbs sugar
salt and pepper to taste

Directions:
Wash and dry spinach. Set aside in a large bowl.

In a small pot, combine vinegar, sugar, salt, and pepper. Bring to a simmer over low heat. Pour over spinach and toss to coat. The spinach should begin to wilt as you toss. Don't worry, this is the goal!

Top with bacon pieces and green onion. Serve immediately.

Baked "Ziti"

2009-03-16T15:16:00.000-07:00

Yum, yum, yum. I love pasta. A lot. This is a great dish. I loved it the first time around and also the next day as leftovers. The added bonus is that is was SO simple to make!

Ingredients:

2 c dry ziti (I had to use penne because I couldn't find ziti at the store)

1 c ricotta cheese

1 jar marinara sauce (I used a homemade meat sauce)

1 c shredded mozzarella cheese

Directions:

Preheat oven to 350

Cook pasta according to package directions.

In a separate pot, heat sauce, ricotta, and half or mozzarella.

Combine sauce and pasta in a baking dish. Bake, covered, for 20 minutes. Uncover, sprinkle with remaining mozzarella and baked 10 additional minutes or until cheese is melted.

Fettucini Alfredo

2009-03-16T15:04:00.000-07:00

I realize this picture isn't too appetizing. But, trust me, this was very very very good! A bit runny. Actually, a lot runny but it tasted delicious. Next time, I think I may cook the pasta in the sauce to soak up some of the liquid. I added a few baked chicken tenders seasoned with salt and pepper to the dish for some protein. We both loved it so we will be making it again in the near future.

Fettucini Alfredo with Baked Chicken Tenders
Source: Tyler Florence
Ingredients:
1 pint heavy cream (I used half and half)
1/2 c unsalted butter, softened
1 c freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish (I omitted)
Fettucini

Directions:
Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper.

In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. (I think this is where I made a mistake because I cooked the pasta according to the package. Next time I will cook it like these directions.)

Transfer pasta to a warm serving bowl. Top with more grated cheese, chopped parsley, and cooked chicken if desired. Serve immediately.

The Menu

2009-03-13T13:31:00.000-07:00

I think I skipped this last week. I am terribly sorry. Please see the previous post for a wonderful explanation.

Thursday: FFY
Friday: Quesadillas, Refried Beans, Chips and Salsa (gotta love Lent!)
Saturday: BLTs, Warm Spinach Salad, Pasta Salad
Sunday: Pulled Pork Sandwiches, Baked Potatoes, Corn on the Cob
Monday: Pancakes and Bacon
Tuesday: Pasta e Fagioli, Cheddar Biscuits
Wednesday: Buffalo Chicken Tenders, Veggies

I'm also planning on making baked oatmeal squares in the crock pot to eat as snacks next week. Also, we are having family over for supper on Sunday so I'm going to make a chocolate cake with chocolate buttercream frosting. I love when people come over because I can make wonderful desserts and not feel bad about eating it all!

Poor Food Blog

2009-03-13T13:29:00.000-07:00

I've neglected you. I am terribly sorry. You see, I had two midterms and a presentation this week that I had to work on. So, you got put on the back burner.

I promise I will be back this weekend with some yummy posts. What do you think about a chocolate cake with chocolate buttercream frosting? Or, maybe you would like some baked ziti? Oh, wait, I know what else there is to come: fettucini alfredo! Yum!

I love my husband.

2009-03-01T19:19:00.000-08:00

After church today we stopped by Target to pick a few items up. We decided to pick up some frozen corn dogs and fries for an easy lunch. I saw these fries and had to have them.

Matt made lunch and this is what he put on my plate.

Best.Husband.Ever.

Pork Chops and Applesauce Remix

2009-03-01T19:07:00.001-08:00

I went to the local "farmer's market" this week. It's a store that sells local produce, meat, and dairy products as well as some other natural and home made grocery items. Amazingly enough, everything is priced comparably to our local store. The meat is even cheaper AND it's cut fresh daily. I am in love with this place. It is only 1/4 mile from our regular two grocery stores so I will definitely be shopping there for produce and meat from now on. Anyway, the point is that I bought these pork chops there for this recipe that popper up in my google reader. It was very good. I loved the apples. The only problem for me was baking the chops. I'm not really a fan of them cooked that way. I MUCH prefer them on the grill. So, these will most likely remain a warmer weather meal so we can cook them over charcoal.

Pork Chops and Applesauce Remix
Source: Big City Cooking, Adapted from Rachel Ray
Ingredients:
4 pork chops
2 tbs extra-virgin olive oil
2 tsp lemon zest
2 tsp Herbs de Provence (I just used basil and oregano)
Salt & Pepper
3 tbs butter
4 apples, cored and sliced
2 tbs all-purpose flour
2 tbs lemon juice
2 tbs sugar

Directions:
Preheat oven to 425*.

Drizzle the chops with olive oil. Sprinkle zest, herbs, and salt and pepper onto the pork and roast 25 minutes. Remove and let juices settle.

Melt butter in skillet over medium heat and saute apples for 12 to 15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar.Arrange the apples over the pork to serve.

Fruit Smoothie

2009-03-01T19:03:00.001-08:00

Need a good after workout snack? This is it. I love smoothies. I especially love them right after a good workout. They are healthy, taste fabulous, and are SO easy to make. Here is how I make them

Ingredients:
1 c Yogurt (I use vanilla but you can use any complementary fruit if you like)
2 c fresh or frozen fruit
milk

Directions:
Place yogurt and fruit in blender. If using frozen fruit, add about 1/2 c milk. Blend. Add more milk as needed to reach desired consistency.

This Week's Menu

2009-02-26T08:30:00.000-08:00

Thursday: FFY
Friday: Quesadillas, Corn, Refried Beans (all meatless for Lent)
Saturday: Out, we are babysitting the kids so I doubt we will have time or the desire to cook
Sunday: Pork Chops and Applesauce Remix, Broccoli
Monday: Fettuccine Alfredo, Baked Chicken Strips, Peas
Tuesday: Crock Pot Pasta e Fagioli
Wednesday: Jambalaya, Green Beans, Corn Bread

Homemade Applesauce

2009-02-22T17:32:00.001-08:00

I love applesauce. I hate how much it costs in the store though. All it really is is apples, water, and maybe a bit of sugar and cinnamon. That's it. So, I decided to try to make some own. I am very glad I did! This stuff is good. It is a little bit sour but I like it that way so I'm happy. You can always alter this by the type of apples you use also. Next time I think I will try using a couple different varieties of apple to spice it up a bit. This is also a crock pot recipe so even easier to make. I doubled the recipe by using a Gala apples and doubling the rest of the ingredients.

Homemade Applesauce
Source: A Year of CrockPotting
Ingredients:
4 large apples, skinned ,cored, and cut in quarters
juice from 1 lemon
1/2 tsp cinnamon
1 tsp vanilla
1 tbs brown sugar
1/4 c water

Directions:
Skin, core, and cut your apples into quarters. Place the pieces into your crockpot. Add the juice from the lemon, and the water. Pour in the vanilla and add the cinnamon and brown sugar.

Cover and cook on low for 4-6 hours. When the apples are super tender, mash with a potato masher or large fork. My apples were very tender after about 4 hours but my crock tends to cook a bit faster than others.

Pumpkin Cream Cheese Muffins

2009-02-22T17:26:00.000-08:00

Wow are these good! I've had them starred in my google reader for quite a few months now and when I realized I still had a can of pumpkin in the cabinet from this past fall I knew just how I was going to use it. Mine did not turn out nearly as pretty as Annie's but they still taste fantastic! I did have trouble with the cream cheese filling. I couldn't get it to set up. I tend to have that problem with any cream cheese frosting also. Extra powdered sugar doesn't even work. So if anyone has any tips about that I'd appreciate hearing them!

Pumpkin Cream Cheese Muffins
Source: Annie's Eats
Ingredients:
For the muffins:
3 c flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
1 tbsp and 1 tsp pumpkin pie spice
1 tsp salt
1 tsp baking soda
4 eggs
1 ¼ c vegetable oil
2 c sugar
2 c pumpkin puree

For the filling:
8 oz cream cheese, softened
1 c powdered sugar

For the streusel topping:
½ c sugar
¼ c and 1 tsp flour
4 tbsp butter, cubed
1 ½ tsp cinnamon

Directions:
To prepare the filling, combine the cream cheese and powdered sugar in the bowl of an electric mixer and whip until smooth. Form into a log on plastic wrap or foil, making sure that the diameter is small enough to fit into the well of a muffin pan. Wrap the log up tightly and freeze until slightly hardened, 1-2 hours.

To make the muffins, combine the flour, spices, salt and baking soda in a medium bowl. Mix well and set aside. In the bowl of an electric mixer, combine the eggs, vegetable oil, sugar and pumpkin puree. Mix until well combined. Add in the dry ingredients and mix on low speed until just combined.

To make the streusel topping, combine all ingredients in a small bowl. Mix together with a pastry blender or two forks until crumbly.

Preheat the oven to 350. Line two muffin pans with paper liners. To assemble the muffins, fill each muffin well halfway with batter. Remove the cream cheese log from the freezer and slice into 24 equal slices. Place a slice in each muffin well. Divide the remaining muffin batter evenly among the muffin cups, on top of the cream cheese. Sprinkle the streusel topping over the top of the batter. Bake for 20-25 minutes. Let cool completely before serving.

Italian Beef

2009-02-22T17:19:00.000-08:00

We made these sandwiches in the crockpot. They were very good and we will definitely make them again. I used a recipe found on allrecipes.com.

Slow Cooker Italian Beef Sandwiches

Source: allrecipes.com

Ingredients:

3 c water
1 tsp salt
1 tsp ground black pepper
1 tsp dried oregano
1 tsp dried basil
1 tsp onion salt
1 tsp dried parsley
1 tsp garlic powder
1 bay leaf
1 (.7 oz) package dry Italian-style salad dressing mix
1 (5 lb) rump roast

Directions:

Combine all ingredients except roast in a saucepan and stir. Heat to boiling.

Pour mixture over roast in crock pot.

Cook on low 10 to 12 hours or high 4 to 5 hours. When finished, remove bay leaf and shred with fork.

This Week's Menu

2009-02-19T09:33:00.001-08:00

Tonight: FFY, I have class
Friday: Baked Mac n Cheese with Ham, Peas
Saturday: Tacos, Corn on the Cob
Sunday: Stuffed Buff Chick, Bread, Veggies
Monday: Hamburger Helper (I know, I know... it's Matt's night to cook :P), Veggies
Tuesday: Crockpot Chili, Cornbread Muffins
Wednesday: Fish Sticks, Potato Slabs, Salad

I'm also planning on making homemade applesauce and pumpkin cream cheese muffins so be on the look-out for those recipes!

Spaghetti Meat Sauce

2009-02-16T18:48:00.000-08:00

Please excuse the bad pictures. This is a really good red sauce for pasta. I modified Giada's marinara to fit our tastes and I think this is a keeper.

Meat Sauce
Source: Modified from Giada De Laurentiis
Ingredients:
2 lb ground beef
1/2 c extra virgin olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 tsp salt
1 tsp pepper
64 oz tomato sauce
2 bay leaves

Directions:
Brown ground beef in large skillet. Drain.

While beef is browning, heat oil in large pot over medium heat. Add onion and garlic and saute until onion is translucent, about 10 minutes.

Add beef to oil and onion mixture. Add salt and pepper, tomato sauce, and bay leaves. Simmer over low heat about 1 hour, until thick.

Apple Crisp

2009-02-16T18:44:00.001-08:00

I love apple crisp. It's good for dessert AND breakfast! You can't go wrong with that. I got this recipe from my Big Red Cookbook by Betty Crocker.

Apple Crisp
Source: Betty Crocker Big Red Cookbook
Ingredients:
4 medium tart cooking apples, sliced or diced (I'm partial to Gala)
3/4 c packed brown sugar
1/2 c flour
1/2 c quick cooking oats
1/3 c butter
3/4 tsp cinnamon
3/4 tsp nutmeg

Directions:
Heat oven to 375. Grease bottom and sides of 8x8 pan.

Spread apples in pan. Mix remaining ingredients and sprinkle over apples.

Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with fork.

Vegetable Hamburger Soup

2009-02-16T18:37:00.000-08:00

This soup is delicious and very easy. We will definitely be making it again. I got the base recipe from Crockpot Tuesdays. I got the idea to use ground hamburger though from my sister-in-law. I think either way it would be great though. The only change I may make is adding a can of beef broth next time to make it a little thinner.

Vegetable Hamburger Soup
Source: Crockpot Tuesdays
Ingredients:
1 lb beef for stew, cut into bite-sized pieces (I used 1 lb ground beef)
1 can corn, undrained
1 can green beans, drained (I added the liquid since I used fresh potatoes)
1 can carrots, undrained
1 can peas, drained (I added the liquid)
1 can slice potatoes, undrained (I used 3 fresh potatoes peeled and cut in to bite sized pieces))
1 (28 oz) can crushed tomatoes (I used 28 oz tomato sauce)
1 package onion soup mix
pepper to taste

Directions:
Brown ground beef. Drain.

Throw everything into the crock pot.

Cook on low for about 8 hours.

Lemon Garlic Pork Chops

2009-02-16T18:32:00.000-08:00

I got this recipe from Lovestoeat's Weblog. They are very tasty and we will be making them again. Next time on the outdoor grill though since our apartment does not have good enough ventilation for the indoor grill. Which reminds me, I need to change the batteries in the smoke detectors.

Lemon Garlic Pork Chops
Source: Lovestoeat's Weblog
Ingredients:
2 center cut thick pork chops boneless (I used bone in since we prefer those)
3 tbs lemon juice fresh
3 tbs minced garlic
2 tbs Italian seasonings rub: Oregano, basil, parsley, etc…Great mix
salt and pepper to taste
2 tbs evoo

Directions:
Throw everything into a bag or bowl. Mix and cover. Marinate for 2 hours or as long as overnight. I did for about 9 hours while at work.

Heat grill to medium. Put chops on and grill about 5-10 minutes each side depending on thickness.

Rice Krispie Treats

2009-02-16T18:26:00.000-08:00

Who doesn't love rice krispie treats? Around here they don't last long. We prefer a higher marshmallow to rice krispie ration so this is my take on the classic recipe.

Rice Krispie Treats
Ingredients:
6 c rice krispies
16 oz mini marshmallows
2 tbs butter
1 tsp vanilla
1 bag milk chocolate chips (optional)

Directions:
Grease 9x13 in pan with cooking spray.

In a large pot, melt butter over low to medium hear. Add marshmallows and vanilla. Cook until marshmallows are melted, stirring frequently.

Working quickly, add rice krispies and stir together.

Pour into greased pan and press down with greased hands or a greased spatula. Let sit until cool and hardened.

If desired, melt chocolate chips in a double broiler. Spread over treats and let sit until hardened.

Salsa Chicken and Black Bean Soup

2009-02-08T17:26:00.001-08:00

Oh Crock Pot Lady, how I love thee. You have made dinner on nights I am in class much more budget and waistline friendly with all your wonderful crock pot ideas. This soup was very good although next time I will soak the beans a bit longer and blend up some of them before serving to thicken up the broth as was suggested.

Salsa Chicken and Black Bean Soup
Source: The Crock Pot Lady
Ingredients:
1lb chicken
1c dried black beans (or 2 cans, drained and rinsed)
4c chicken broth
1c sliced mushrooms (I omitted)
1c frozen corn (I used almost a whole bag since we really like corn)
1 jar prepared salsa (16 oz)
1 1/2tsp cumin (I used chili powder since I don't keep cumin on hand)
1/2c sour cream (to stir in at the end)
shredded cheddar cheese, avocado slices, cilantro (all optional, I used just cheese)

Directions:
I used a 5 quart crockpot. The Crock Pot Lady says you will need a 4 quart or larger.

If you know you are going to make this the night before soak the black beans in enough water to cover and another 2 inches overnight. In the morning, drain the water and rinse the beans. (I did this and think they could have used a bit more soaking)

If you don't have super hard water or live in a super high altitude, you can quick soak the beans by pouring boiling water over them and let them sit for an hour or two.

Drain and rinse the beans. Add to the crockpot. Put in the chicken, and add the broth and salsa. Pour in the corn and mushrooms, and add the cumin. Stir, but don't disturb the beans---let them stay at the bottom of the pot, closest to the heating element.

Cover and cook on high for 9 hours.

If you are using beans you soaked overnight, canned beans, or pre-cooked beans, you can cook on low for 6-8 hours, or on high for 4-5--similar to normal soup-cooking time. (I cooked on low 7 hours and will cook it the full 8 hours next time)

If you'd like to thicken the broth (I did not do this but will next time), you can use your immersible blender to blend a bit of the beans and chicken. If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditional blender. Stir the mixture back into the crockpot.

Stir in the 1/2 cup of sour cream before serving, and garnish with shredded cheese and avocado slices.

Fall off the Bone Slow Cooker Pork Ribs

2009-02-08T17:17:00.000-08:00

I'm not usually a big pork person. I make it because Matt likes it and I can tolerate it. This recipe, however, changed my mind just a bit. These were so tasty and so good. They, quite literally, fell off the bones. Next time I will make sure to make them when we have people over though because we had a lot left over that we ended up tossing. The idea for this recipe came from the comments sections on a recipe on allrecipes.com. I pretty much just took bits and pieces from different recipes and comments.

Slow Cooker Ribs
Ingredients:
Pork Ribs
Garlic Salt
Onion Powder
Black Pepper
Barbecue Sauce (I used Sweet Baby Ray's Honey BBQ)

Directions:
Season ribs to taste with garlic salt, onion powder, and black pepper.

Place in crock pot and cover with BBQ sauce.

Cook on low 6-8 hours or until done. Mine only took about 4 1/2 hours since my crock wasn't even 1/2 full so be careful to not burn them!

Yesterday (Thursday): FFY

Tonight (Friday): Chicken pasta and peas (something I just throw together)

Saturday: Ribs in the crock pot, broccoli, cornbread (didn't get to it last Sunday)

Sunday: Out

Monday: Lemon and garlic pork chops, green beans, crescent rolls

Tuesday: Vegetable hamburger soup

Wednesday: BLTS, corn on the cob, warm spinach salad

A taste of Springfield

2009-02-02T18:38:00.000-08:00

If you aren't from my neck of the woods, you probably have no idea what a horseshoe is. Other than the thing on a horse's foot. But, if you are from around these parts, you know the deliciousness that is the horseshoe. A little history on this delicious masterpiece can be found here.

Basically, the horseshoe consists of two pieces of texas toast topped with your choice of meat (hamburger patty, ham, chicken breast, pork tenderloin, etc.). On top of that, you add french fries. This is all smothered in cheese sauce. I know it may not sound that appetizing, but trust me, it is! If you are ever in Springfield, IL make sure to take a couple hours out (there is always a wait!) to visit D'Arcy's Pint to get a taste of the horseshoe.

My version, which was delicious but not as good as D'Arcy's is below. I made a ponyshoe (one piece of bread, less meat, fries, and cheese) while Matt had a regular 'shoe. Enjoy!

Horseshoes
Source: I'm a Springfieldian... it's common knowledge here :)
Ingredients:
Four slice texas toast
Your choice meat (I used cubed ham this time)
French fries
1/2 c butter
1/4 c flour
2 c half and half
2 c shredded Cheddar cheese
salt and pepper to taste
hot sauce to taste

Directions:
Cook fries and meat as you normally would.

While fries and meat are cooking, melt butter in a medium pan over medium heat. Whisk in the flour. Cook, stirring constantly for 4 minutes. Gradually whisk in half and half. Bring to a simmer and remove from heat. Stir in cheese until melted. Season with salt and pepper.

Place 2 slices texas toast on plate. Top with meat and french fries. Cover with cheese sauce. Add hot sauce according to taste.

Enjoy!

Blondies

2009-02-01T16:34:00.000-08:00

I made these for dessert for Girls' Night Saturday night. Again, they were well received. I finished them off this morning for breakfast. I will definitely be making them again.

Blondies
Source: The Better Homes and Gardens Cookbook
Ingredients:
2 c packed brown sugar
2/3 c butter
2 eggs
2 tsp vanilla
2 c flour
1 tsp baking powder
1/4 tsp baking soda
1 c chocolate chips (I added about 1 c to the batter and sprinkled about 1/2 c on top)
1 c chopped nuts (I omitted)

Directions:
Preheat oven to 350*.

Grease 13x9x2 in pan.

In a medium pan, heat brown sugar and butter over medium heat until melted and smooth, stirring constantly. Cool slightly.

Stir in eggs 1 at a time. Stir in vanilla. Stir in flour, baking powder, and baking soda. I also stirred in about 1 c chocolate chips.

Spread the batter in prepared pan. Sprinkle with chocolate chips.

Bake 25 to 30 minutes. Cool slightly on wire rack.

Enchiladas

2009-02-01T16:23:00.000-08:00

Yum yum yum! I made these for girls' night on Saturday and they were a hit! I will definitely be making them again soon for Matt and myself.

Enchiladas
Source: modified from allrecipes.com
Ingredients:
1 1/2 lb ground beef
1 packet taco seasoning
1/2 c sour cream
1 c cheddar cheese
1 can diced chiles (optional, I forgot to put them in there)
2 8oz cans tomato sauce
8 10-in tortillas
1 jar taco sauce
1 c cheddar cheese, shredded

Directions:
Preheat oven to 350*.

In a large skillet brown ground beef.

Add taco seasoning, sour cream, 1 c cheese, chiles, and tomato sauce. Stir and cook until heated.

Divide among tortillas. Roll up and place in greased 13x9 in baking dish.

Top with taco sauce and remaining cheese.

Bake for 20 minutes in preheated oven. Cool 10 minutes before serving.

This week's menu!

2009-01-29T07:17:00.000-08:00

I've completely stopped doing this but I am going to try to get back to it.

Thursday: FFY (I have class all night)
Friday: Soup and Grilled Cheese
Saturday: Girls Night! Beef Enchiladas, Chips with Salsa and Queso, Spanish Rice
Sunday: Ribs in the Crock pot, Broccoli, Cornbread
Monday: Horseshoes
Tuesday: Salsa Chicken and Black Bean Soup
Wednesday Hamburger Helper, Green Beans, Cheddar Biscuits (Matt's cooking!)

Broccoli Cheese Soup

2009-01-24T20:26:00.001-08:00

Matt loves to get broccoli cheese soup at Panera. I also am a fan of the combination so when I saw this recipe on Carrie's blog, I starred it. Let me say, this is a wonderful broccoli cheese soup recipe. I added more cheese than called for and it turned out perfectly. Next time I may even double the recipe so we will have leftovers.

Broccoli Cheese Soup
Source: Carrie's Sweet Life originally from Emeril Lagasse
Ingredients:
3 tbs of unsalted butter and 2 tbs cold unsalted butter, cut into pieces
1 c of yellow onions or sliced leeks (I used 1 tbs onion powder)
1/2 tsp of salt
1/4 tsp of ground pepper
Pinch of nutmeg (I omitted)
1/2 tsp of chopped garlic (I used garlic powder)
1/2 tsp of chopped fresh thyme or 1/8 tsp of dried (I omitted)
3 tbs of flour
3 c of low-sodium chicken broth
1 (16 oz) package frozen broccoli, thawed
1/2 c of heavy cream
1 1/4 c of shredded medium Cheddar (I used 2 c)

Directions:
In a medium pot, melt 3 tbs of butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook until soft about 3 minutes. Add the garlic and thyme. Stir frequently for 20 seconds while it cooks. Add the flour and stir until thoroughly mixed for about 3 minutes. Slowly add chicken broth while whisking constantly. Bring to a boil. Reduce heat and simmer until thickened for about 5 minutes.

Add the broccoli and cook for 10 minutes until tender.

Add the cream and barely bring to a simmer. Then add the cheese and lower heat till the cheese is melted. Add the remaining 2 tablespoons cold butter. Stir until it is mixed thoroughly.

Chicken Salad

2009-01-24T20:17:00.000-08:00

There's this little restaurant in downtown Springfield that Matt and I like to go to for lunch. It's called the Feed Store and its specialty (in my opinion) is chicken salad. It is the best chicken salad I have ever tasted, hands down. I love it. I only get it about once a month though because it is a little pricey. I sure do look forward to that once a month trip though.

I decided that I wanted to try to make my own chicken salad. I don't know much about it so I winged it. I think I did a pretty good job. It's not as good at chicken salad form the Feed Store but Matt really enjoyed it so I consider it a keeper.

Chicken Salad
Ingredients:
2 chicken breasts
Salt
Pepper
1/2 c Mayo or miracle whip
2-3 tbs sweet relish

Directions:
Preheat oven to 350.

Season chicken breast with salt and pepper to taste. Bake for 35-40 minutes, or until cooked.

Let cool. Shred with fork or in food processor until desired consistency is reached. (I did this in a food processor because I like the chicken pieces to be really really small.

In a bowl, mix chicken, mayo, and relish together. Salt and pepper to taste.

Rich, Fudgy Brownies

2009-01-24T20:04:00.000-08:00

There's not much better than a rich, fudgy brownie warm from the oven. Yum! I took the recipe for these brownies right out of my Big Red Cookbook from Betty Crocker. This is a cookbook that all cooks must have. It's one of the two (in addition to the original Better Homes and Garden Cookbook) that my mom gave me when I moved out on my own for the first time. This recipe calls for unsweetend baking chocolate. I didn't have enough (and didn't want to deal with it) so I substituted a mixture of cocoa and butter. For 1 oz of unsweet baking chocolate you substitute 3 tbs cocoa plus 1 tbs melted butter (or oil).

Chocolate Brownies
Source: The Big Red Cookbook from Betty Crocker
Ingredients:
2/3 c butter or stick margarine
5 oz unsweetened baking chocolate, cut into pieces (I used 15 tbs cocoa plus 5 tbs melted butter)
1 3/4 c sugar
2 tsp vanilla
3 large eggs
1 c flour
1 c chopped walnuts (I omitted)
Chocolate buttercream frosting (I omitted)

Directions:
Heat oven to 350. Grease bottom and sides of square baking dish with shortening.

Melt butter and chocolate together in microwave, following package directions. Cool 5 minutes.

Meanwhile, beat sugar, vanilla, and eggs in medium bowl with electric mixer on high speed for 5 minutes. Beat in chocolate mixture on low speed. Beat in flour until just blended. Stir in nuts. Spread in pan.

Bake about 40 minutes. I bake until toothpick comes out mostly clean (I like super fudgy brownies and they continue to cook a bit in the pan when out of the oven). Cool completely before frosting. If you don't want frosting, cool until easily cut and go ahead and dig in to warm deliciousness!

Sweet Dinner "Rolls"

2009-01-24T14:41:00.000-08:00

While these didn't look very good, they tasted great! I made the mistake of putting them in a pan that way WAY too small for them. Next time I will use a bigger pan and I imagine they will look more like a normal dinner roll. I got this recipe from Carrie's blog.

Sweet Dinner Rolls

Source: Carrie's Sweet Life originally from Amber's Delectable Delights

Ingredients:

1/2 c water
1/2 c warm milk
1 egg
1/3 c butter, softened
1/3 c white sugar
1 tsp salt
3 3/4 c all-purpose flour
1 (.25 oz) package active dry yeast
1/4 c butter, softened (for topping rolls)

Directions:

Place water and milk in microwave safe bowl and microwave for 1 minute or until liquids reach (110 degrees F/45 degrees C). Pour liquids into mixer bowl; add sugar and stir to dissolve. Add in yeast and let set for 10-20 minutes to proof (the mixture will be foamy).

Attach the bowl to the mixer and mix on low speed adding the salt, 1/3 cup butter and egg. Once well mixed add in the flour 1/4 cup at a time. Remove the paddle attachment and attach the dough hook. With the mixer; knead the dough for 5-10 minutes or until smooth and elastic.

Remove the dough from the bowl and shape into desired shape. Cover with a clean towel and let rise in a warm place for an hour. (You can place a bowl of very hot tap water in the bottom of your stove and place the rolls on the rack above it). Gently brush the tops of the rolls with half of the remaining softened butter.

Preheat oven to 400 degrees F (200 degrees C) and bake the rolls for 10-15 minutes or until golden brown. Upon removing the rolls from the oven brush them with remaining softened butter once again.

Stuffed Buffalo Chicken

2009-01-24T14:33:00.000-08:00

Matt loves buffalo chicken. When I say loves I mean LOVES. A lot. So when I saw this on Carrie's blog in my google reader, I starred it and saved it for a day I wanted to tell Matt how much I loved him. It worked because he really enjoyed this dish. If you are a buffalo chicken fan you NEED to try this recipe! Oh, and trust me, it's easier than the name makes it sound.

Stuffed Buffalo Chicken
Source: Carrie's Sweet Life originally from Love Deliciousness
Ingredients:
2 chicken breasts
1/2 c Blue Cheese crumbles (I replaced with shredded colby jack cheese)
3/4 c Ranch Dressing
1/2 c Franks Red Hot
1/2 c Panko Bread Crumbs
1/3 c shredded colby jack cheese

Directions:
Preheat oven to 375. Spray baking dish with Pam.

Mix ranch dressing and franks red hot, marinate chicken for desired amount of time. I did for about 35 minutes.

Cut slit in the side of chicken breast and stuff with blue cheese crumbles.

Dip into franks/dressing mixture then dip in bread crumbs.

Bake in prepared pan for 35 minutes. Turn oven up to 400 and top with shredded cheese.

Bake until done through.

Light(er) Onion Rings

2009-01-24T14:25:00.000-08:00

Along with the fish sticks I made onions rings which are also from Melissa's blog . These are really good if you are looking for a lighter version of fried onion rings. But, alas, they just aren't quite the same. Yes, I will make them again, but I do still love the deep fried ones in all their fatty glory.

Baked Onion Rings
Source: Delicious Meliscious originally from Cooking Light
Ingredients:
3 tbsp flour
1 tbsp sugar
1 tsp chili powder
1 tsp ground cumin (I omitted)
1/2 tsp salt
1/2 tsp paprika
1/4 tsp ground allspice
1/3 c. milk
2 Large Vidalia or sweet onions, cut into (1/4-inch-thick) slices
Breadcrumbs
Cooking spray

Directions:
Preheat oven to 450

Combine everything except the breadcrumbs & onions in a large bowl. Dredge the onion rings in flour/milk mixture. Then coat with the breadcrumbs in a separate bowl.

Place the onion rings in a single layer on a baking sheets (with a few small sprays of cooking spray). Lightly spray the onion rings with cooking spray. Bake at 450 for 15 minutes.

Fish Sticks

2009-01-24T14:16:00.001-08:00

I love fish sticks. But since I am making an extra effort to stay away from really processed foods I haven't had any in a long time. When I saw this recipe by Melissa, I immediately starred it in my google reader. This was a really yummy recipe that was fairly easy to make. We will definitely be having them again.

Homemade Fish Sticks

Source: Delicious Meliscious originally from Everyday Food

Ingredients:

1 large egg

salt

pepper

2 c panko

1 tbs

Old Bay Seasoning (I used McCormick seas food seasoning)

2 tbs olive oil

1 lb tilapia fillets

Directions:

Preheat oven to 475 degrees with racks in the middle of the oven.

Line a baking sheet with non-stick aluminum foil.

Cut tilapia fillets in half lengthwise, and then again the other direction. You now have 4 sticks per fillet.

Crack egg into shallow bowl, lightly beat with fork. Season with salt and pepper.

In another shallow bowl, combine panko, Old Bay, and olive oil.

Dip each tilapia stick into egg, shaking off the excess; then into panko mixture, pressing mixture so that it sticks.

Place on prepared baking sheet and bake 12-15 minutes, until panko is lightly browned and fish is cooked through.

Cinnamon Rolls

2009-01-17T14:25:00.001-08:00

I love cinnamon rolls. Almost as much as ice cream. I have been wanting to make some for a while now but they are fairly time intensive so I have been pushing it off. When I found this recipe in the Delicious Meliscious blog, I knew I had to finally stop putting it off and just make the darn things.

This was a really good recipe. There are only a couple things I will do differently next time. First, I will use more cinnamon because I love the cinnamon flavor and I just didn't use enough. Second, I will make sure I roll the dough out even thinner than I did so that the cinnamon sugar mixture is distributed more evenly. Other than that, these rolls are a keeper!

Cinnamon Rolls
Source: Delicious Meliscious originally from The Pioneer Woman
Ingredients:
2 c milk
1/2 c vegetable oil (I used 1 stick vegetable spread melted)
1 c sugar, divided
1 pkg active dry yeast
4 1/2 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c butter
cinnamon to taste

Directions:
Mix milk, vegetable oil, and 1/2 c of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour.

When the mixture is lukewarm to warm, but NOT hot, sprinkle in yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let sit for at least an hour.

Add 1/2 c flour, the baking powder, baking soda, and salt. Stir mixture together. (I made the rolls up to this point the night before and stuck the dough in a covered bowl in the fridge until morning)

Sprinkle surface generously with flour and roll the dough into a thin rectangular shape. Brush 1/2 cup melted butter on top, then sprinkle 1/2 cup sugar over the butter, and finish with cinnamon.

Starting with the wide end, roll the dough tightly. With a sharp knife, cut into 1 inch slices. Place in a greased pan and let rest 20-30 minutes. Bake at 400* for 15-18 minutes.

Cream Cheese Frosting
Source: Delicious Meliscious
(I halved this recipe and still have MUCH more than enough frosting)
Ingredients:
8 oz cream cheese
4 c powdered sugar
1/2 c butter
1 tsp vanilla

Directions:
Mix all ingredients together until well combined. Frost warm rolls.

Chocolate Ice Cream

2009-01-16T21:04:00.001-08:00

I love ice cream. All ice cream. At any time I can it. Even when it is below zero outside like it has been here for the past two days. Yes, I'm crazy. But, I just love the stuff SO much. I decided to try my hand at making it. I've shied away from it in the past because I don't have an ice cream maker. I don't really want one. I feel that I wouldn't use it enough to justify having to store it. Maybe one day when I have my dream house with the HUGE pantry.

I got the basic for this recipe from allrecipes.com. It comes from a recipe for rocky road but I figured I'd just make regular chocolate ice since that is the base for rocky road. I changed the recipe up a bit to suit my needs but let me tell you, it is SO good!

Recipe modified from allrecipes.com

Ingredients:
1 (14 oz) can sweetened condensed milk
1/2 c unsweet cocoa powder
1 c heavy cream
2 c 2% milk
1 tbs vanilla extract

Directions:
In a medium saucepan over low heat, combine condensed milk and cocoa powder until smooth and slightly thickened. Remove from heat and allow to cool slightly.
Stir in cream, milk, and vanilla.

Pour into a container suitable for the freezer that has a lid. Preferably glass or stainless steel.

At this point you can place the mixture in your ice cream maker if you have one and follow the manufacturer's directions. If not, follow the directions below:

Cool in refrigerator until cold. Stir and cover. Place in freezer for about 45 minutes. Stir, making sure to break up all ice crystals. Put back in freezer. Repeat process until soft set. Leave in freezer until ready to serve.

Oreo Truffles

2009-01-16T20:51:00.000-08:00

Yum, yum, yum! There are no other words for these little balls of joy. The recipe for these floated around the What's Cooking board on The Nest for a long time this past holiday season. I finally got around to making them and I'm sad I waited so long! These are a very simple little treat to make and I'm sure it will be a crowd pleaser. So, make them now!

Ingredients:
1 package Oreos
1 (14 oz) can sweetened condensed milk OR 1 (8 oz) package cream cheese, softened
1 lb chocolate almond bark

Directions:
Crush Oreos.

Mix Oreos together with milk or cream cheese in large bowl. Place in refrigerator for about 20 minutes or until easy to handle.

While Oreo mixture is chilling, line baking sheet with foil or waxed paper.

Roll Oreo mixture into 1 inch balls and place on baking sheet. Refrigerate for about an hour.

Melt almond bark in microwave for one minute. Stir. Keep melting in 15 second increments, stirring in between each, until completely melted.

Dip Oreo balls in melted almond bark. Place on baking sheet to harden. Decorate as desired.

To Store:
When using sweetened condensed milk, truffles may be stored in a covered dish at room temperature.

When using cream cheese, truffles must be stored in a covered dish in the refrigerator.

Tuna Noodle Casserole

2009-01-15T18:28:00.000-08:00

Ok, I know what you're thinking. Tuna noodle casserole? Ewwww! Well, just bear with me on this one.

When I was a kid, I loved Tuna Noodle Casserole. Now that I'm an adult, all the globity gloop that is cream of whatever soup makes me a little queasy. So, I've been on the hunt for something like a tuna bake that is flavorful and not boxed. Imagine my surprise when I saw this recipe while looking through old posts on one of my favorite blogs Joelen's Culinary Adventures.

This recipe is a very yummy way to eat tuna without the mess of cream of whatever soups. I followed the recipe *almost* to a T. Next time, I will make some adjustments to fit our tastes. I will omit the Dijon mustard and mayo and add a bit more salt and pepper. I will also probably thaw out the peas and carrots as the carrots took a long time to cook through when frozen. Other than that, I will keep it just as I made it last night!

Ingredients:
2 tbs butter
1 small chopped onion
1 tbs minced garlic
8 oz thinly sliced mushrooms (I omitted)
1 1/2 tbs flour
1 1/2 c evaporated milk
1 chicken bouillon cube (I omitted)
1 1/2 c frozen peas & carrots mix
3 (6oz) cans tuna, drained (I used two)
1 tbs mayonnaise
1 tbs Dijon mustard
garlic powder
onion powder
salt and pepper
2 cups croutons, crushed
1 cup shredded cheese, divided (I used 2 cups :D)
2 cups dried elbow macaroni, cooked

Directions:
Preheat oven to 375*

In a large saucepan, melt butter. Add onions, garlic and mushroom & brown. Add flour & cook for 1-2 minutes. Slowly add milk and stir. Add bullion cube & dissolve. Add peas/carrots, tuna, mayo & mustard. Add seasonings to taste. Fold in cooked macaroni. Stir in 1/2 of cheese.

Place in greased casserole dish. Top with crushed croutons and remaining cheese.

Bake 15-20 minutes.

Chocolate Chip Cookie Bars

2009-01-09T15:58:00.001-08:00

Who doesn't love a good chocolate chip cookie? I don't know a single person who doesn't. They are the classic baked good. There are so many versions out there though that it might take someone a while to find that perfect one.

Today I was craving chocolate chip cookies. I decided to make my favorite recipe in bar form. I'm so glad I did. They are so yummy and leave the apartment smelling just a good.

Chocolate Chip Cookie Bars:
Source: My Brain but originally from Nestle Toll House

Ingredients:

2 1/4 c flour

1 tsp baking soda

1 tsp salt

1 c (2 sticks) butter, softened

3/4 c sugar

3/4 c packed brown sugar

1 tsp vanilla

2 eggs

1 c chocolate chips

Directions:

Heat oven to 350*

Grease the bottom of a 15x10 in jelly roll pan.

In a small bowl, mix together flour, baking soda, and salt. Set aside.

Cream together butter, the sugars, and vanilla in a large bowl with an electric mixer.

Add eggs, one at a time, mixing well between each addition.

Slowly add in dry ingredients until well mixed.

Stir in chocolate chips.

Spread evenly in prepared pan.

Bake about 18 minutes or until golden brown.

Cool in pan on wire rack.

Loaded Potato Soup

2009-01-09T08:29:00.000-08:00

I don't know about you but I love O'Charley's loaded potato soup. It is amazing and I have to get a cup every time I go there. That soup and the rolls are really the only reason we go there. When I saw this soup, I though it looked much like the soup from the restaurant so I had to give it a try. I was not disappointed! Next time, the only things that we will do differently is fry up a whole batch of bacon to throw in there and maybe add some more cheese. Otherwise, this soup was perfect. Since I don't have a dutch oven, I just made this entire soup on the stove with a regular heavy duty pot.

Loaded Potato Soup

Source: Cook Like a Champion originally from Cooking Light
Ingredients:
4 baking potatoes (about 2 1/2 pounds)
2/3 c all-purpose flour
6 c 2% reduced-fat milk
1 c reduced-fat shredded extra sharp cheddar cheese, divided
1 tsp salt
1/2 tsp freshly ground black pepper
1 c reduced-fat sour cream
3/4 c chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper

Directions:
Preheat oven to 400*
Pierce potatoes with a fork. Place on a baking sheet and bake for about 1 hour, until tender.

Cool potatoes. Peel and coarsely mash.

Place flour in a large heavy duty pot. Gradually add milk, stirring with wire whisk until well blended.

Cook over medium heat until thick and bubbly, about 8 minutes.

Add potatoes, 3/4 c cheese, salt, and pepper, stirring until cheese melts.

Remove from heat. Stir in sour cream and 1/2 c onions.

Cook over low heat 10 minutes or until well heated. Do not boil.

Serve topped with crumbled bacon, remaining cheese and onions. Garnish with cracked pepper.

Red Velvet Cake and Cream Cheese Frosting

2009-01-09T08:11:00.000-08:00

I love red velvet cake. So much so that our entire wedding cake was red velvet with cream cheese filling. The one tiny bite we had during the cutting was amazing. Fortunately (or unfortunately) everyone else thought so too so we didn't have any left over. I'm really hoping our 1-year anniversary top layer freezes well and still tastes as good.

As part of my 99 Things to Do in 2009 I wanted to make my own red velvet cake and cream cheese frosting from scratch. So, I did. I made cupcakes so I could take leftovers to work. I used a recipe I had starred in my google reader from Amber's Delectable Delights. Amber took this recipe from Annie's Eats. I filled the cupcakes with a bit of cream cheese frosting before frosting them and it was oh so yummy.

This is a very good red velvet cake recipe although, I prefer a richer flavor. I may add a bit more cocoa powder next time. The frosting did not come out quite right for me. It was too runny for the cupcakes (although it would probably work well with an actual layered cake) as I like fluffy frosting for my cupcakes. No matter how much powdered sugar I added, I couldn't get it to stiffen up. Oh well, it tasted good.

Red Velvet Cupcakes with Cream Cheese Frosting
Source: Amber's Delectable Delights originally from Annie's Eats
Ingredients:
2 eggs
1 1/2 c sugar
1 1/2 c vegetable oil
1 tsp white vinegar
2 1/2 c cake flour (I used 2 1/2 c - 5tbs all-purpose flour)
1 tsp baking soda
3 tbsp cocoa powder
1 cup buttermilk
1 tsp vanilla
5/8 ounce bottle red food coloring

Directions:
Preheat oven to 350*

Line bottom of 24 cupcake wells with paper liners.

Cream together the eggs, sugar, oil, and vinegar.

Sift the flour, baking soda, and cocoa together.

Add the flour mixture to the creamed ingredients while beating.

Slowly add the buttermilk.

While still beating add the vanilla and food coloring.

Pour equal amounts in to prepared cupcake wells (about 1 1/2 large cookie scoops). Bake for about 12-15 minutes until toothpick inserted in the middle comes out clean. Remove from cupcake pan to cool on wire rack.

To fill cupcakes, spoon frosting into cake decoarting bag with a round tip. Push tip into top of cupcake and fill to desired fullness. Frost the tops of the cupcakes to cover hole.

For the Frosting
Ingredients:
12 oz cream cheese , softened
7 1/2 tbs butter softened
2 tbs sour cream
1 tsp vanilla extract
2 1/2 c powdered sugar

Directions:
Mix cream cheese, butter, sour cream, and vanilla on medium speed until until well combined.

Add powdered sugar and mix until fluffy.

Lil' Smokies and Taco Roll Ups

2009-01-09T08:02:00.000-08:00

I apologize for my lack of posting lately. A combination of being busy and being lazy has kept me away from my blog. But, I didn't stop cooking!

For New Year's Eve we had a pajama party game night with friends. We all brought snacks and a game. It was a wonderful time!

I made the classic lil' smokies in the crock pot and a new recipe, taco roll ups. The lil' smokies were perfect, just as they always are. The taco roll-ups were just ok in my opinion. My husband and brother-in-law liked them though. I think they need a little something extra, like tomatoes and lettuce or something.

Lil' Smokies (I doubled the recipe because we all like there so much)
Source: My Brain
Ingredients:
1 package (15-16 oz.) lil' smokies
1 jar (12 oz.) chili sauce
1 jar (12 oz.) grape jelly

Directions:
Combine all ingredients in a crock pot. Mix well. Cook on low heat for about 3-4 hours until heated through.

Taco Roll Ups
Source: Adapted from allrecipes.com
Ingredients:
2 (8 oz.) packages cream cheese, softened
1 c sour cream
2 c finely shredded Cheddar cheese
1/2 c picante sauce
2 tbs taco seasoning
8 (10 in.) flour tortillas

Directions:
In a small mixing bowl, beat cream cheese and sour cream until smooth; stir in the cheddar cheese, picante sauce, and taco seasoning. Spread over tortillas; roll up jelly-roll style. Wrap in plastic wrap; refrigerate for at least 1 hour. For best flavor, refrigerate over night Just before serving, cut into 1 in. pieces.

Slow Cooker Chili

2008-12-31T12:16:00.000-08:00

I've done it. I've finally made a chili that Matt will eat!! Woohoo!!!!!! It was so easy and I am so happy because I LOVE chili! This recipe made a lot of chili. We each had a big bowl for supper and we have enough for 3 or 4 more large bowls in the freezer.

Ingredients:
1/2 lb ground beef or turkey
1 small onion, chopped
1 can light red kidney beans
1 can dark red kidney beans
2 can chili beans
1 (15oz) can tomato sauce
1 packet chili seasoning

Directions:
Brown ground beef or turkey in skillet.

Combine ground beef or turkey with all other ingredients in slow cooker.

Cook on low for 4-5 hours.

Blueberry Mini Muffins

2008-12-29T17:31:00.000-08:00

Yum! These will make a wonderful grab and go breakfast for the next few mornings. I found this recipe in a little cookbook my grandmother gave to me a couple years ago. It was made from recipes from all the women (and their families) at the nursing home her mother (my great grandmother) lived in. My great grandmother died two years ago this coming January. She was a wonderful woman and I love that I have recipes to some of her tried and true meals in this cookbook.

Anyway, these are basic blueberry muffins. The original recipe calls for brown sugar but I did not have any one hand so I used regular sugar and I think they turned out just fine. If you like a sweeter muffin, I'd add a bit more sugar than the recipe calls for though.

Blueberry Muffins
Yields: 24 mini or 24 regular sized muffins
Ingredients:
1 egg
3/4 c milk
1/2 c vegetable oil
2 c flour
1/3 c packed brown sugar (I used white sugar)
3 tsp baking powder
1 tsp salt
1 tsp vanilla
1 c fresh or 3/4 c frozen blueberries, thawed and drained

Directions:
Heat oven to 400*

Grease bottoms only or line 24 mini muffin cups or 12 regular sized cups

Beat egg in large bowl. Stir in milk and oil. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries.

Fill muffin cups with equal amounts of batter.

Bake until golden brown, about 11-13 minute for mini muffins and 18-22 minutes for regular muffins.

Immediately remove from cups.

Chicken Stuffed Shells

2008-12-28T17:11:00.000-08:00

I stole this recipe from Cook Like a Champion, one of the blogs I follow. It was originally stolen from Annie's Eats. I modified the recipe slightly since I knew that making the entire thing would turn out to be WAY too much food for us. I also don't have a food processor big enough so I just stirred by hand. Also because, I only had half the amount of ricotta on hand ;-P. Next time, I think we will try this without the chicken but with a meat sauce instead. Even so, it was very yummy and made enough for dinner for and leftovers for lunch tomorrow for both Matt and I.

Chicken Stuffed Shells
Ingredients:
About 30 uncooked jumbo pasta shells (slightly more than 1/2 box)
3 cloves garlic
1 chicken breast, cooked and finely shredded
15 oz part skim ricotta cheese
1/6 c Italian breadcrumbs
3/4 tsp salt
1/4 tsp black pepper
3/4 tsp dried parsley
3/4 tsp dried basil leaves
1/6 c half and half (I used 2% milk)
1 jar pasta sauce
Parmesan Cheese

Directions:
Preheat oven to 375*

Cook pasta shells according to package directions and drain. Separate onto a cutting board or cookie sheet to prevent from sticking together.

Combine ingredients garlic through half and half in bowl and stir until combined. Add more salt and pepper if necessary, to taste.

Spoon enough sauce into baking dish(es) to cover the bottom.

Fill the cooked shells with the ricotta mixture and place open side up in a prepared baking dish.

Spoon as much of the remaining sauce over shells as desired.

Bake covered with foil for 15-20 minutes, remove foil and continue baking for 5 minutes.

Sprinkle with Parmesan cheese and serve.

*If freezing extra shells, to cook from the freezer, thaw in refrigerator overnight and bake as directed above.

Cookie Platter

2008-12-28T17:09:00.000-08:00

This is just a picture of all the yummy cookies I made for the cookie platters this Christmas. All recipes are posted below. Enjoy!

Christmas Cookies!

2008-12-28T16:44:00.000-08:00

These are the last of my Christmas baking. To fill out the platter, I made Russian Tea Cakes (aka Mexican Wedding Cookies), Chocolate Drop Cookies, and Snickerdoodles. I pulled all these recipes from the good ole Big Red Betty Crocker Cookbook. I love that thing. It was one of the two cookbooks my mother gave to me when I moved out and went to college. It has definitely came in handy in those 5 1/2 years.

Russian Tea Cakes
Ingredients:
1 c butter or stick margarine, softened
1/2 c powdered sugar
1 tsp vanilla
2 1/4 c all-purpose flour
3/4 c finely chopped nuts
1/4 tsp salt
Powdered sugar

Directions:
Heat oven to 400*

Mix butter, 1/2 c powdered sugar, and vanilla in a large bowl. Stir in flour, nuts, and salt until dough hold together.

Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.

Bake 10 -12 minutes or until set but not brown. Immediately remove from cookie sheet to wire rack. Cool 5 minutes.

Roll warm cookies in powdered sugar. Cool on wire rack 5 minutes. Roll in powdered sugar again.

Chocolate Drop Cookies
Ingredients:
1 c sugar
1/2 c butter or stick margarine, softened
1/3 c buttermilk
1 tsp vanilla
1 large egg
2 oz unsweetened baking chocolate, melted and cooled
1 3/4 c all-purpose flour
1/2 tsp baking soda
1/2 tsp salt

Directions:
Heat oven to 400*. Grease cookie sheet with shortening or spray with cooking spray.

Beat sugar, butter, buttermilk, vanilla, egg, and chocolate in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, and slat.

Drop by rounded tablespoons full about 2 inches apart onto cookie sheet.

Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to wire rack. Cook completely, about 30 minutes. Frost with Chocolate Frosting (recipe below).

Chocolate Frosting
Ingredients:
2 oz unsweetened baking chocolate
2 tbs butter or stick margarine
2 c powdered sugar
3 tbs hot water

Directions:
Melt chocolate and butter in 2 quart saucepan over low heat, stirring occasionally. Remove from heat. Stir in powdered sugar and hot water until smooth. If frosting is too thick, add more water 1 tsp at a time. If frosting is too thin add more powdered sugar 1 tbs at a time.

Snickerdoodles
Ingredients:
1 1/2 c sugar
1/2 c butter or stick margarine, softened
1/2 c shortening
2 large eggs
2 3/4 c all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 c sugar
2 tsp ground cinnamon

Directions:
Heat oven to 400*

Beat 1 1/2 c sugar, thebutter, shortening, and eggs in large bowl with electric mixer on medium speed. Stir in flour, cream of tartar, baking soda, and salt.

Shape dough into 1 1/4 inch balls. Mix 1/4 c sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.

Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack.

Gingerbread Cookies

2008-12-17T19:55:00.000-08:00

Yum yum yum. I love these little guys. Especially right out the oven. The only problem I have with this recipe is that they get hard quickly. I prefer chewy, soft cookies. So, I will be looking for another recipe next year. But, it you like crunchy gingerbread, this is a great recipe for you.

Ingredients:

1 c. packed brown sugar

1/3 c. shortening

1 1/2 c. dark molasses

2/3 c. cold water

7 c. all-purpose flour

2 tsp. baking soda

2 tsp. ground ginger

1 tsp. ground allspice

1 tsp. ground cinnamon

1 tsp. ground cloves

1/2 tsp. salt

Directions:

Beat brown sugar, shortening, molasses, and water in large bowl with electric mixer on medium speed. Stir in remaining ingredients (this got tough with all that flour!). Cover and chill at least 2 hours.

Heat oven to 350*. Grease cookie sheet lightly with shortening or spray with cooking spray.

Roll dough 1/4 inch thick on floured surface (this requires muscle, let me tell you!). Cut with floured cookie cutter. Place about 2 inches apart on cookie sheet.

Bake 10 to 12 minutes or until no indentation remains when touched. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Decorate as desired. I used the same frosting that is in the post below (sugar cookies).

Source: Betty Crocker

Sugar Cookie Cutouts

2008-12-17T19:42:00.001-08:00

Nothing says Christmas goodies like a nicely decorated, delicious sugar cookie cutout. I don't know how nicely decorated my cookies are, but they sure do taste fabulous. I will work on my decorating skills with the next batch this weekend. But for now, I settled for the classic, delicious sugar cookie straight from Betty Crocker.

Ingredients:

1 1/2 c. powdered sugar

1 c. butter or margarine, softened

1 tsp. vanilla

1/2 tsp. almond extract

1 large egg

2 1/2 c. all-purpose flour

1 tsp. baking soda

1 tsp. cream of tartar

Granulated sugar

Directions:

Beat powdered sugar, butter, vanilla, almond extract, and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.

Heat oven to 375*. Light grease cookie sheet with shortening or cooking spray.

Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2 to 2 1/2 inch cookie cutters. Sprinkle with granulated sugar. Place about 2 inches apart on cookie sheet.

Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet to wire rack.

Frosting (courtesy of allrecipes.com)

Ingredients:

4 c. powdered sugar

1/2 c. shortening

5 tbs. milk

1 tsp. vanilla extract

food coloring

Directions:

In a large bowl, cream together the sugar, and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.