Real Recipes

Dinner Tonight: Pronto Pasta Italiano

2009-03-23T15:31:00.001-07:00

This is a quick and easy dinner courtesy of Kraft Food & Family magazine. I had some cooked ground beef in the freezer which made it even more quick and easy!

Pronto Pasta Italiano (from Kraft Food & Family)

1 pkg Kraft Deluxe Mac & Cheese dinner
1 lb ground beef
1 cup pizza sauce (I used some spaghetti sauce)
1/2 cup shredded three cheese blend

Prepare dinner as directed. Meanwhile, brown ground beef in large skillet. Add dinner and sauce, mixing lightly. Sprinkle with cheese; cover and cook about 2 minutes or until cheese melts.

Healthy Snacks For Kids: Smoothies

2009-03-23T14:57:00.001-07:00

Today’s snack was nice and simple, but yummy and filling. I put some cheese cubes on crackers, and made a smoothie for the drink. Here’s the smoothie as I make it.

Pineapple Mango Smoothie

1 cup Orange Peach Mango juice
1 container vanilla yogurt
1 cup frozen pineapple chunks

Blend and serve. :) I use Dole juice in a carton, it’s delicious, but any citrus juice would do. I’ve also added frozen or fresh strawberries as well…let’s face it, smoothies are very customizable. :)

Healthy Kid Snacks: Crunchy Apple Rings

2009-03-20T13:00:00.001-07:00

My boys are pretty good about eating a variety of foods…ds2 will eat cherry tomatoes as snacks and ds3 does the same with salad. Ds4…not so much. Recently he has been on a poor eating run and I’m trying to ease him out of it. I usually let the boys pick their own snacks but have decided to take over for a while until ds4 gets back on track. Here is what we served for snack today.

These are so simple but so good! I cored and sliced some yummy red delicious apples, spread on some peanut butter, and sprinkled them with Cascadian Farms Cinnamon Raisin Granola. Yum! Now hopefully those little tummies will survive until dinner time. :)

Chocolate Chip Cookies

2009-03-07T14:45:00.001-08:00

Need I say more? :) This recipe is our favorite, it makes soft, chewy, chocolaty cookies that stay soft even after they have set. The recipe comes from Crisco…I use it so much I keep it taped to the inside of my spice cabinet.

I actually did adapt the recipe ever so slightly…I am going to post my version.

Ultimate Chocolate Chip Cookies (adapted from a Crisco recipe)

3/4 cups butter flavored Crisco shortening
1 1/4 cups brown sugar
2 tbs milk
1 tbs vanilla
1 egg
1 3/4 cups flour
1 tsp salt
3/4 tsp baking soda
2 cups milk chocolate chips (we prefer Hershey brand)

Cream shortening and sugar. Beat in milk, vanilla and egg. Stir in flour, salt and baking soda until combined. Stir in chips. Drop by rounded tablespoonfuls onto parchment lined baking sheet. Bake at 375 for 11-13 minutes or just until set. Don’t let these brown much…gooey is good lol. But believe me, even a day later, these babies are still good and soft.

Now I know there are tons of chocolate chip cookie recipes but these are our faves for a good old cc cookie…I am not against adding nuts or other types of chips. :)

Delish!

Baking Day: Cookies!

2009-03-05T17:59:00.001-08:00

I spent the afternoon baking. I made up three different cookies, but only baked two before my back said “Enough!” lol.

Baking Day Tip: Set out all your refrigerated ingredients before you begin so they can come to room temperature.

The first is my favorite sugar cookie. They are simple yet just delicious. The hint of nutmeg is subtle, but really makes them special. I got the recipe from Betty Crocker.

No-Roll Sugar Cookies

1 cup sugar
1 cup butter, softened
1 tsp vanilla
1/8 tsp ground nutmeg
1 egg
2 1/3 cup flour
1/2 tsp baking soda
sugar for rolling

Cream butter and sugar. Stir in vanilla, nutmeg and egg. Stir in flour and baking soda. Shape dough into balls, and roll balls in shallow bowl of sugar. Place on parchment lined baking sheet. Bake at 375 for 10 minutes or until set.

Aren’t they cute? But how do they taste?

It’s a thumbs up! And yes, my boys are naked 24/7, 365. :P

The next recipe I got from Bakingblonde’s site. It’s a great source of good recipes and she gives honest opinions of the results. These cookies are good, but the peanut butter flavor is not strong enough for me.

Peanut Butter Crinkle Cookies

1 cup butter, softened
1 cup peanut butter
1 cup brown sugar
1 cup sugar
2 eggs
2 tsp vanilla
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup powdered sugar (or more as needed for rolling)

Cream butter and peanut butter. Beat in sugar and brown sugar. Beat in eggs and vanilla. In another bowl whisk flour, baking powder, baking soda and salt. Gently add to creamed mixture. Chill dough for 10-20 minutes. Roll into balls and roll balls in powdered sugar. Place on parchment lined baking sheet and bake at 350 for 10-12 minutes or until set.

Both batches made plenty for snacking on now, and even some for freezing for later. Tomorrow, chocolate chip!

Menu Plan 3/5-3/12

2009-03-05T17:41:00.001-08:00

I don’t put specific meals to specific days, I just plan out meals for a week (or so) and choose what to make that morning. Works for me!

Crescent dogs, chips, fruit

Baked ham, potato salad, corn

Ham and bean soup in slow cooker

Spaghetti, salad

Chicken Noodle Stew

Sensational Sloppy Joes, veggies and dip

Breakfast for dinner

Dinner Tonight: Best Slow Cooker Pot Roast

2009-02-28T16:24:00.001-08:00

I got this recipe somewhere off the internet. It truly is the best pot roast! It makes lots of yummy gravy that tastes super over rice. :)

Best Slow Cooker Pot Roast

2 cans cream of mushroom soup
1 pkg pot roast seasoning
1 1/4 cups water
5 pounds beef chuck pot roast

Place ingredients in slow cooker and cook on low for 8-9 hours. Gets better the longer you cook it. I usually mix the water and seasoning pack, then stir in the soups and pour it all over and around the roast. Yum.

Baked Spicy Chicken

2009-02-27T16:40:00.001-08:00

The name of this recipe is a little misleading, the coating for the chicken has spices, but it’s not at all spicy. It’s quite moist and juicy and nicely seasoned, but still with a kid-friendly taste. I got the recipe from Betty Crocker Simple Winter Meals Jan 2006 issue.

Baked Spicy Chicken

2 cups bite sized baked tortilla chips, crushed pretty finely
1 tsp oregano (I was out tonight, used Italian seasoning instead)
1 tsp paprika
1/2 tsp thyme (if you don’t have any thyme, poultry seasoning is a good sub)
1/2 tsp seasoned salt
1/4 tsp garlic powder
1/4 tsp ground red pepper
1 egg
1 tbs milk
4 boneless skinless chicken breast halves
2 tbs butter, melted

In a shallow bowl, mix crushed chips and seasonings. In another bowl combine egg and milk. Coat chicken pieces lightly with egg mixture and dredge in chip mixture. Place on baking sheet lined with foil and coated with non-stick spray. Sprinkle with any remaining crumb mixture and drizzle with butter. Bake uncovered at 400 degrees for 50 minutes. You can also cut the uncooked chicken into cubes and have chicken nuggets-bake those about 25 minutes.

It’s a weird pic, this is the plate dh made for himself to eat later…it’s covered with plastic wrap. :) I didn’t do a good job with the color palate of this meal, did I? Too much yellow!

I know I haven’t posted here since Christmas—Ga!—but I will try and post more, especially since I lost all my recipes when my computer crashed…well, at least all I hadn’t printed up. Sigh. But it’s good to have another place to store and access them. :)

Christmas Cookie Carnival: Chocolate Peanut Butter Grahams

2008-12-22T08:35:00.001-08:00

This is a very simple, no-bake, the kids could do it cookie. Great for last minute sweet ideas for bringing to get togethers or for quick presents.

Chocolate Peanut Butter Grahams from Taste of Home

1 jar peanut butter
1 pkg graham crackers, broken into rectangles
1 1/2 pounds milk chocolate candy coating

Spread a good amount of peanut butter on one side of half of graham crackers. Top with remaining crackers. Melt candy coating and dip cookies. Place on waxed paper lined baking sheet and let stand until firm. (I put mine in the fridge.)

Christmas Cookie Carnival: Peanut Butter Cup Cookies

2008-12-22T08:28:00.001-08:00

You just can't go wrong with these! They are easy, look cute, and everyone loves pb and chocolate. They freeze great, too.

This is a great job for the kiddos...unwrapping the mini peanut butter cups. Just make sure you set a snacking limit lol.

Aren't they cute? Love my mini muffin pan...actually I bought it for dh last year, for his pecan tassies, but I still love it. :P

Oh, my, word. Look at that gooey chocolate covered peanut butter cup just melting...mmmm. Don't worry, they taste great after they have properly cooled as well. I also wound up making a batch of these with caramel cups and they tasted great, too.

Peanut Butter Cup Cookies from Allrecipes

1 3/4 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup brown sugar
1 egg
1 tsp vanilla
2 tbs milk
40 mini chocolate covered peanut butter cups, unwrapped

Preheat oven to 375. Combine dry ingredients and set aside. Cream butter, sugars and peanut butter until fluffy. Beat in egg, vanilla and milk. Add flour mixture and mix well. Shape into 40 balls and place in ungreased mini muffin pan. Bake for 8 minutes. Remove from oven and immediately press a pbcup into each ball (don't be shy, really press it down so that the tops are even.) Cool and remove from pan.

Christmas Cookie Carnival: Saltine Toffee Cookies

2008-12-22T08:16:00.001-08:00

This is another one of those cookies that is everywhere, but has like 50 different names lol. I'd seen Paula Deen make these on her show but didn't try them until I saw them on a blog and found a recipe on Allrecipes. These make up quick, taste outstanding, and look very festive if you sprinkle them with little Christmas sprinkles. Great last minute idea for bringing to a holiday party.

Saltine Toffee Cookies from Allrecipes

4 ounces saltine crackers (one sleeve)
1 cup butter
1 cup brown sugar
2 cups semisweet chocolate chips
3/4 cup chopped pecans
festive sprinkles if desired

Preheat oven to 400. Line the saltines in a single layer on parchment lined cookie sheet. Be sure and use an appropriate sized cookie sheet...the crackers should fit neatly. In a saucepan, combine sugar and butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread to cover crackers completely. Be careful...this stuff is hot and sticky and this part can be a little tricky. Bake for 5 minutes. Remove from oven and sprinkle with the chocolate chips. Let sit for 5 minutes and then spread melted chocolate evenly over top. Sprinkle with the nuts and sprinkles. Cool completely (I put mine in the fridge) and break into pieces.

Christmas Cookie Carnival: Chocolate Filled Russian Tea Cakes

2008-12-10T17:33:00.001-08:00

Mmmm, these cookies may be the best yet! I've made them for a few years now and everyone loves them. Basically, they are the little "wedding cookies" but with chocolate in the center and rolled in powdered sugar with red and green sugar added. Pretty, festive and delicious! :)

It's hard to see in the pic, but like I said the powdered sugar has red and green sugar in it as well, and the cookies are so festive looking.

Oh yeah, check out the chocolate filled center! I found this recipe in either a Pillsbury or Betty Crocker Christmas baking magazine.

Chocolate Filled Russian Tea Cakes

1 cup butter, softened
1/2 cup powdered sugar
1 tsp vanilla
2 cups flour
1/4 tsp salt
3/4 cup finely chopped nuts (I use pecans)
48 milk chocolate stars
1 cup powdered sugar
1 tbs green sugar
1 tbs red sugar

Heat oven to 400. Beat butter, 1/2 cup powdered sugar and vanilla. Stir in flour, salt and nuts. Shape scant tablespoon of dough around a chocolate star to make 1-inch ball. Bake 12 to 15 minutes until set and bottoms begin to brown. Meanwhile, in small bowl, combine 1 cup powdered sugar and colored sugars. Immediately remove cookies from cookie sheet and roll in sugar coating. Cool completely on wire racks, about 30 minutes, and roll in sugar coating again.

Christmas Cookie Carnival: Nutter Butter White Chocolate Chip Cookies

2008-12-08T14:17:00.001-08:00

Getting a little behind with my posting of cookie recipes! I have been making a batch a day, just haven't been good at posting on time. Friday's cookie was Nutter Butter White Chocolate Chip. Yum! These are an easy, tasty drop cookie that are good for shipping or stacking up for gift giving. I got the recipe off a blog I really like for recipes, Picky Palate. Give them a try!

You may ask why I consider these a Christmas cookie...well, I had on my snowman apron and played Christmas music while baking them, that's why! :)

Nutter Butter White Chocolate Chip Cookies

2 sticks butter
1 cup peanut butter
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup white chocolate chips
10 Nutter Butter cookies broken into small pieces

Preheat oven to 375. Cream butter and sugars. Add in peanut butter until well combined. Mix in eggs and vanilla until smooth. Combine dry ingredients and stir in, along with nutter butter pieces and white chocolate chips. Drop by tablespoonfuls onto parchment lined cookie sheet and bake 9-11 minutes. Don't over bake! Allow to cool on cookie sheet until they firm up and transfer over to cooling rack. You can freeze these after they are baked, or scoop up balls of dough onto a cookie sheet lined with waxed paper, flash freeze, and then store cookie dough balls in Ziploc bag in freezer until ready to bake.

Don't make more dirty dishes than necessary! Combine dry ingredients on a sheet of waxed paper to avoid another bowl to clean.

Stay tuned...my family isn't sick of cookies yet! More recipes to come. :)

Christmas Cookie Carnival: Frosted Ginger Cookies

2008-12-04T12:21:00.001-08:00

Today's cookie is a great one for shipping, packing into cookie tins or just munching down on with a cold glass of milk or a hot cup of tea. :) If you are looking for a cookie with a classic Christmas taste this is the one! Spicy, tasty, crisp yet chewy ginger cookies with a simple glaze that I tinted green for the holiday.

See how cute and sturdy they are? You could stack these up in some cellophane and wrap with a pretty ribbon...but wait, we're not done yet.

Yeah, a drizzle of sweet green glaze and these babies are ready to go. Simple, but oh so yummy.

Frosted Ginger Cookies

1 cup sugar
3/4 cup butter, softened
1 egg
3 tbs molasses
2 cups flour
1 tsp baking soda
1 1/2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp nutmeg
1 cup powdered sugar
1 tbs water
1 tsp lemon juice
additional sugar for rolling

Preheat oven to 350. In a large bowl cream butter and sugar. Mix in egg and molasses. In a medium bowl stir together flour, soda and spices. Add to butter mixture and blend well. Break off walnut sized pieces of dough and shape into balls; roll in sugar. Place on cookie sheet and bake for 10 minutes or until golden brown. Transfer to a cooling rack. Meanwhile, make glaze: Combine powdered sugar and water and stir until smooth. Then add in lemon juice. You can tint the glaze with food coloring if you desire. Drizzle glaze over cookies.

Before you begin a baking project, fill your sink with hot, soapy water. Add used dishes to the water as you go. When you are done baking the dishes will be super easy to clean.

Christmas Cookie Carnival: Candy Cane Cookies

2008-12-03T15:54:00.001-08:00

I wanted a more Christmasy looking cookie today, one that you would see and say, "Oh, look, a Christmas cookie." :) Yesterday I got an email with a chocolate version of a candy cane cookie and I wanted to try that, but the reviews were not good at all so I searched around and found a better recipe. This cookie does require some work and patience and honestly the end result looks great but tastes so-so...not spectacular but certainly worthy of including on a cookie platter. It's a great cookie to go with a cup 'a. :P

Make up the simple dough, divide in half, and add red food coloring to half.

I didn't add much food coloring, I rather like the pink toned results I got. You can now set the dough in the fridge for a while for easier handling, although I used it right away and did okay.

This is the perfect recipe for getting teenage boys involved.

You should have seen the smile on his face when I asked him to get the hammer and crush the peppermint candies. :) You mix 1/2 cup of crushed candy with 1/2 cup sugar for sprinkling over the top of the cookies.

Now take a small amount from each bowl of dough and place on a cutting board (or whatever surface you are working on.)

Gently roll the dough pieces back and forth with your palms/fingers until you have little "ropes."

I spooned some of the sugar/candy mixture onto my board and rolled the ropes in that as well for some. Now put both ropes side by side and twist together.

Place on the baking sheet and bend one end around for the hook. When they are done baking, sprinkle the candy/sugar mixture over the top. These will be fragile until they cool, so leave them on the baking sheet for a few minutes before removing to a cooling rack.

Pretty, aren't they? Oh, look, a Christmas Cookie!!

Candy Cane Cookies (adapted from Allrecipes.com)

1 cup butter
1 cup powdered sugar
1 egg
1 1/2 tsp almond extract
1 tsp vanilla
2 1/2 cups flour
1 tsp salt
1/2 cup crushed peppermint hard candies
1/2 cup sugar
red food coloring

Preheat oven to 375. Mix crushed candy and 1/2 cup sugar in a small bowl; set aside. Cream butter and powdered sugar. Add egg and extracts until smooth. Mix in flour and salt. Divide dough in half, and add food coloring to half. Roll each dough into 4 inch ropes and twist together. Place on cookie sheet and curve top down for handle of cane. Bake for 9 to 10 minutes. While still warm, sprinkle with candy/sugar mixture.

Parchment paper is a baker's best friend. Your cookies will always turn out great when you use it. You can use one sheet for a whole batch.

Christmas Cookie Carnival: Sparkling Butter Toffee Cookies

2008-12-03T07:22:00.001-08:00

I got my second batch of Christmas Cookies done early in the day and still felt in a baking mood, so I whipped up another cookie last night! What, am I crazy? LOL. I figure I better ride this baking mood I'm in for as long as it will last. :P This recipe comes from The Recipe Girl. It was quick and easy to make and is a cute little sweet cookie.

Check out the little sparkles! That's "Bright White Sparkling Sugar" which I found a big shaker of right in good old Wal-Mart. I actually mixed the sparkling sugar in with white sugar for rolling the dough.

The inside. Cute little tasty toffee bits. My ds2 thinks it's a gross pic (probably because he didn't get to take the bite lol.)

Sparkling Butter Toffee Cookies (from www.RecipeGirl.com)

1 cup sugar
3/4 cup butter, softened
1 egg
1 tsp vanilla
2 cups flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 cups toffee bits
additional sugar for rolling

Heat oven to 350. Combine sugar, butter, egg and vanilla in large bowl. Beat until creamy. Add in flour, baking powder and baking soda. Stir until well blended. Add in toffee bits. Shape dough into 1 inch balls and roll in sugar. Place on cookie sheets and flatten with bottom of glass dipped in sugar. Bake for 9 to 11 minutes or until edges are just lightly browned. Sprinkle with additional sugar if desired.

Here's another handy tip for holiday baking.

Clear your countertops of all unnecessary appliances and other items so you have plenty of room for all your holiday baking and cooking.

Christmas Cookie Carnival: Holiday Snickerdoodles

2008-12-02T12:04:00.001-08:00

Day 2 of my Christmas Cookie baking adventure. You can see day one's cookie here. I got an earlier start on the cookies today...finishing up yesterday's batch at 9pm was not very fun or good for my back lol. By the way, here is a holiday baking tip:

Bring your ingredients to room temperature before making your dough. Butter, eggs, etc. will blend better when they are all the same temp. :)

First things first...put on your holiday apron and have one of your kiddos take a pic. This is actually the only apron I own! Got it at the Dollar Store a couple of years ago. :)

Now these cookies are good for several reasons: First, they are tasty. Who doesn't love a snickerdoodle? Plus with the colored sugar they look quite festive. Second, the recipe makes a nice big batch. Great for making up cookie tins as gifts. Lastly, they freeze wonderfully. I always make these early in the season for that reason.

The assembly line.

The finished product. Hard to see the green and red sugar, but it's there. And on my counter, floor, shirt, kids' mouths...:)

Holiday Snickerdoodles

2 tbs red sugar
2 tbs green sugar
1 tbs ground cinnamon, divided
1 1/2 cups sugar
1/2 cup shortening
1/2 cup butter, softened
2 eggs
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

Heat oven to 400. In small bowls mix 1 1/2 tsp cinnamon with red sugar and green sugar. (I usually add a lot more colored sugar than the recipe calls for.) Beat sugar, shortening, butter and eggs. Stir in flour, cream of tartar, baking soda and salt. Shape dough into small balls and roll in cinnamon-sugar mixtures. Place balls on parchment lined baking sheets and flatten slightly. You can sprinkle more colored sugar on top if desired. Bake 8 to 10 minutes or until centers are almost set. As with most cookies, underdone is better than burnt!

Christmas Cookie Carnival: Christmas Crinkles

2008-12-01T17:18:00.001-08:00

Here is the first of the many Christmas Cookies I hope to prepare for this holiday. :) They are quick and easy to make and great for having the kiddos help out with. They are yummy and oh so chocolaty!

Here is the finished product.

The yummy goodness inside. I hope you appreciate my sacrifice in taking the bite for this pic. All for you my friends. :P

Christmas Crinkles (originally from Family Fun Dec 1998)

3/4 cup butter--melted
1/2 cup cocoa powder
1 cup sugar
2 eggs
2 tsp vanilla
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
6 oz semisweet chocolate chips
3/4 cup powdered sugar

In a large bowl, mix melted butter, cocoa powder and sugar; beat in the eggs and vanilla. In a medium bowl, stir the flour, baking powder, baking soda and salt. Slowly mix in the wet ingredients, then stir in chips. Refrigerate dough for 2 hours or overnight. Preheat oven to 350. Form dough into 1-inch balls and roll in powdered sugar. Place on baking sheet and bake for 12 minutes.

Dinner Tonight: Baked Chicken Nugget Spaghetti

2008-10-19T14:35:00.001-07:00

This is a very quick and easy but yummy dish that satisfies both the little ones and the adults. :) It comes from a Pillsbury cooking mag called Casseroles that came out in 2005.

Not the most appetizing pic, but the fam tackled this one pretty quickly lol. I served this with a bunch of cut up fruit (strawberries, cantaloupe, honeydew, pineapple, grapes) and it made a nice weeknight dinner.

Baked Chicken Nugget Spaghetti

8 oz uncooked spaghetti, broken in half
1 jar spaghetti sauce
1 box frozen breaded chicken nuggets
1 1/2 cups shredded mozzarella cheese

Preheat oven to 400 and coat a 13x9 baking dish with cooking spray. Cook spaghetti, drain, return to pan and add spaghetti sauce. Pour spaghetti mixture into greased dish. Layer frozen nuggets on top. Bake for 8 minutes. Turn nuggets over, sprinkle with cheese and bake an additional 8 minutes. Yum!

Dinner Tonight: Mini Meatloaves

2008-10-16T18:56:00.001-07:00

I love Kraft Food & Family magazine...it's free, it has delicious recipes, even coupons sometimes! I don't think there is one issue from which I haven't made up at least one recipe. The latest Fall 2008 issue has several recipes I've earmarked, and one I made tonight for dinner...Meatloaf Minis. These were easy, relatively quick and my boys all loved them. The magazine even has 3 different variations to customize the recipe to your family's taste. Here is the version I went with.

Meatloaf Minis

1 pound extra lean ground beef
1 pkg Stove Top Stuffing Mix (I used cornbread flavor)
1 cup water
3/4 cup shredded cheddar cheese (I used a Mexican mix)
1 tsp Italian seasoning
3/4 cup spaghetti sauce

Preheat oven to 375. Mix the beef, stuffing mix, water and Italian seasoning. Press mixture into 12 muffin cups sprayed with cooking spray. Make an indention in the middle of each meatloaf with a spoon; fill with the spaghetti sauce. Bake for 30 minutes, sprinkle with cheese, and bake 5 minutes more to melt cheese. Yum!

Dinner Tonight: Chicken Noodle Stew

2008-09-26T08:06:00.001-07:00

Oh, Chicken Noodle Stew, how do I love thee? Let me count the ways.

You are delicious.
You are quick and easy.
The whole family loves you.
You are a whole meal in one.
I always have the ingredients to make you.

I think I need more sleep. ;) Here is the recipe for a quick yet delicious meal that has something for everyone. I found the original recipe in Quick Cooking Jan/Feb 2001 magazine and adapted it a little. Enjoy!

Chicken Noodle Stew

4 pieces chicken tenderloin cut into slices
1 medium onion chopped
1 tbs vegetable oil
1 can chicken broth
1 can cream of chicken soup
2 cups frozen mixed veggies
1 tsp lemon pepper seasoning
3 cups egg noodles, uncooked

In a large skillet (really, use a big one or you will be sorry) cook chicken and onion in oil until chicken is no longer pink; drain. Combine broth, soup, veggies and seasoning. Add to the skillet. Bring to a boil. Stir in noodles. Reduce heat, cover and simmer for 10 minutes or until the noodles and veggies are tender. Rejoice in the fact that you only have one pan to wash. :)

Delicious Dessert: Easy Apple Foldovers

2008-09-26T07:40:00.001-07:00

These are straight from the Pillsbury website. I get a newsletter from them filled with wonderful recipes and great coupons for their products.

I made these last night and they are delicious! They turned out just like the picture and tasted sooooo good! They were quite easy to make. They even re-heat well, as we found out when we had them for breakfast this morning lol! Go, make these now. :)

Easy Apple Foldovers with Apple Glaze

INGREDIENTS

Filling

1/2 cup chopped walnuts

1/4 cup packed brown sugar

2 tablespoons butter or margarine

2 medium apples, peeled, finely chopped

1 tablespoon all-purpose flour

1/4 teaspoon ground cinnamon

Crust

1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box

Glaze

2/3 cup powdered sugar

1/8 teaspoon ground cinnamon

2 to 3 teaspoons apple cider or apple juice

DIRECTIONS

1. Heat oven to 375°F. In small bowl, mix walnuts, brown sugar and butter with pastry blender or fork until crumbly. In medium bowl, stir together apples, flour and 1/4 teaspoon cinnamon; set aside.

2. Unroll crusts on work surface. Cut each crust into quarters. Place about 1/4 cup apple mixture on one half of each pie crust wedge. Sprinkle with walnut mixture. Fold untopped half over filled half (foldovers will be full). Press edges with fork to seal. Prick top with fork. Place on ungreased large cookie sheet.

3. Bake 22 to 28 minutes or until golden brown. Cool 10 minutes. Meanwhile, in small bowl, stir together glaze ingredients until smooth. Drizzle over foldovers. Cool completely, about 30 minutes.

Dinner Tonight: Crockpot ribs and Veggie Rice

2008-08-05T15:30:00.001-07:00

Tonight I made some yummy, moist and tender ribs in the crockpot and Veggie Rice as a side. It's super hot here now, so the crockpot is very handy for keeping the kitchen cool. Plus I throw dinner in in the morning and can concentrate on school and the kids for the rest of the day! Here are the recipes.

Polynesian Spareribs

3 to 4 pounds pork spareribs
5 tbs sugar
3 tbs honey
3 tbs soy sauce
2 tbs ketchup
1 tsp seasoning salt
1 cup chicken broth

Place ribs in slow cooker. Mix remaining ingredients and pour over ribs. Cover and cook on low for 8 to 9 hours. This comes from my favorite slow cooker cookbook, Home Folk's Old Fashioned Slow Cooker Recipes. Every recipe in this book is simple but so delicious.

Veggie Rice

1 cup rice
2 1/4 cups water
2 tbs onion soup mix (my family doesn't like this, so I just add a chicken bouillon cube.)
1/4 tsp salt
2 cups frozen corn, peas, or mixed veggies (or any combo that adds up to 2 cups...our fave is corn and peas or peas and carrots.)

In a saucepan, combine the rice, water, soup mix (or bouillon cube) and salt (which I omit if using the bouillon.) Bring to a boil. Add the veggies and return to a boil. Reduce heat; cover and simmer for 15 minutes or until veggies are tender. This comes from the very first issue of Quick Cooking magazine. My kiddos eat this up! A great way to get the veggies in there.

I was cleaning out my pantry in preparation for the big grocery shopping tomorrow, and found a can of apple pie filling. On the back was this recipe for Apple Crisp. We had all the ingredients, so I impressed my kiddos by whipping up a dessert as well lol!

Apple Crisp

1 can apple pie filling
1/2 cup corn syrup
1/4 cup hot water
1/2 cup packed brown sugar
1 cup quick oats
1/4 cup flour
1/4 cup butter
1 tsp salt

Place pie filling in a 8x8 baking dish. Mix corn syrup and water, and pour over pie filling. Mix remaining ingredients until crumbly and sprinkle over top. Bake at 350 for 40 minutes. Yum!

A Test

2008-07-08T09:55:00.001-07:00

Make a Smilebox postcard

Bodacious Birthday Cake

2008-07-06T13:30:00.000-07:00

This one is delicious! I have been making it for years now, and made it most recently for a bday celebration for my ds and his cousin, who both have July bdays. It's sweet, but light like an angel food cake. And the frosting is yummy. It comes from the March/April 2000 issue of Quick Cooking.

White Birthday Cake (this is what I call it, the original name is White Chocolate Fudge Cake.)

Ingredients:
1 package (18-1/4 ounces) white cake mix
1-1/4 cups water
3 egg whites
1/3 cup vegetable oil
1 teaspoon vanilla extract
3 squares (1 ounce each) white baking chocolate, melted
FILLING:
3/4 cup semisweet chocolate chips
2 tablespoons butter
FROSTING:
1 can (16 ounces) vanilla frosting
3 squares (1 ounce each) white baking chocolate, melted
1 teaspoon vanilla extract
1 carton (8 ounces) frozen Cool Whip® whipped topping, thawed
Directions: In a large mixing bowl, combine the cake mix, water, egg whites, oil and vanilla. Beat on low for 30 seconds. Beat on medium for 2 minutes. Stir in white chocolate. Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes. Meanwhile, in a microwave, melt chocolate chips and butter; stir until smooth. Carefully spread over warm cake. Cool completely. In a small mixing bowl, beat frosting until fluffy; beat in white chocolate and vanilla until smooth. Fold in whipped topping; frost cake. Store in the refrigerator. Yield: 16

Easy Summer Menu

2008-06-07T08:45:00.000-07:00

My oldest graduated high school last week. The ceremony was scheduled for 7 p.m. Ds needed to leave by 5:30 and we needed to be there by 6. We had family coming from "out of town" (really only 30 min to 2 hours away) and knew we would need to feed them before we all headed out. I needed an easy but impressive meal to serve that could sit out for a while. We decided on fried chicken from the deli and make ahead side dishes.

First my husband made up his creamy and delicious potato salad. I found recipes for an easy coleslaw, a fruit salad, and a yummy cool dessert. All of these we made the night before so all we had to do on the big day was concentrate on family and friends. It turned out great. Here are the recipes.

Potato Salad (an old recipe adapted from a Betty Crocker cookbook)

2 pounds potatoes
1 1/2 cups mayo
1 tbs vinegar
1 tbs mustard
1 tsp salt
1/4 tsp pepper
4 hard boiled eggs, chopped
1 tbs sweet pickle relish
paprika

Prepare and boil potatoes. Cool slightly and cube. Mix mayo, vinegar, mustard, salt and pepper in a bowl. Add potatoes. Mix in relish. Top with eggs. Sprinkle with paprika. Refrigerate before serving. Dh usually adds some chopped egg into the salad, and saves some sliced eggs for topping.

Mustard Coleslaw This comes from the current issue of Taste of Home magazine.

3/4 cup prepared mustard
3/4 cup cider vinegar
1/2 cup sour cream
1/2 cup ketchup
1/4 cup mayonnaise
1 tablespoon salt
1/2 teaspoon cayenne pepper
1-1/4 cups sugar
2 medium heads cabbage (about 4 pounds), shredded
1 medium onion, finely chopped
1 medium green pepper, chopped
1 large carrot, shredded
1 celery rib, finely chopped

Directions: For dressing, in a bowl, combine the mustard, vinegar, sour cream, ketchup, mayonnaise, salt and cayenne. Stir in the sugar. In a large bowl, combine the cabbage, onion, green pepper, carrot and celery. Add desired amount of dressing and toss until well coated. Refrigerate until serving. Refrigerate any leftover dressing. Serve with a slotted spoon. Yield: 24 servings. This makes a lot of dressing, you may want to cut down the proportions. I bought pre-packaged coleslaw mix to save time. This is really good!

Fruit Salad (From Allrecipes)

4 cups fresh strawberries, halved
2 cups fresh blueberries
2 kiwifruit, peeled and sliced
2 bananas, sliced
2 cups seedless grapes, halved
1 (8 ounce) container plain or vanilla yogurt
2 teaspoons lemon juice
1 teaspoon sugar
1/2 teaspoon vanilla

DIRECTIONS
In a large salad bowl, combine strawberries, blueberries, kiwi, bananas and grapes. In a small bowl, combine yogurt, lemon juice, sugar and vanilla; mix well. Serve with fruit.
I cut up all the fruit except the bananas and made the dressing the night before. Right before I set this out to serve I cut up the bananas and added the dressing. Yum.

No Bake Strawberry Cheesecake (From current issue of Kraft Food & Family)

12 HONEY MAID Honey Grahams, finely crushed (about 2 cups crumbs)
6 Tbsp. margarine, melted
1 cup plus 2 Tbsp. sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
1/2 cup strawberry preserves
2 cups fresh strawberries, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed

MIX graham crumbs, margarine and 1/4 cup of the sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT Neufchatel cheese and 3/4 cup of the sugar in large bowl with electric mixer until well blended. Add preserves; mix well. Place strawberries and remaining 2 Tbsp. sugar in small bowl; mash with fork. Stir strawberry mixture and whipped topping into cheese mixture. Spoon over crust; cover.
REFRIGERATE 4 hours or until firm. Store in refrigerator.

This was delicious! Everyone wanted seconds for this. It's a keeper for sure!

I hope you enjoy this quick and easy summer menu.

Layered Lemon Pie

2008-06-06T16:15:00.000-07:00

To go with our delicious dinner of Burgundy Beef in the crockpot, I'm whipping up a quick and light dessert. Layered Lemon Pie comes from Quick Cooking magazine, Jan/Feb 2006 issue. I've been making this regularly since I came across the recipe. My original notes say this is "a cross between cheesecake and lemon pie." I still agree with that lol! It doesn't last long in my home.

Layered Lemon Pie

8 ounces cream cheese, softened
1/2 cup sugar
1 can lemon pie filling
8 ounces Cool Whip, thawed
1 graham cracker pie crust

Beat cream cheese and sugar until smooth. Beat in half of pie filling. Fold in whipped topping. Spoon into crust. Spread with remaining pie filling. Refrigerate at least 15 minutes or until serving. Enjoy!

Dinner Tonight: Beef Burgundy in Crockpot

2008-06-06T09:27:00.000-07:00

Dinner tonight couldn't be easier...it's in the crockpot! I love using the crockpot (slow cooker, however you refer to it.) It keeps my kitchen cool, it means no thinking about dinner until we are ready to eat, and there is a lot less cleanup. It's great for when you have a full day, whether in or out of the home...just do a little prep in the morning and forget about it! Want to see my crockpot?

It's a Hamilton Beach, Stay or Go. I love it. I got it for Christmas a couple of years ago. It has the neatest feature on the front...it's a little tag holder where you can put the name of the recipe you have in the slow cooker!

Anywho, on to the recipe. Tonight it's Beef Burgundy, from Simple & Delicious magazine, Jan/Feb 2007 issue. I first made this in Feb of 07 and it has become a mainstay in our dinner lineup.

Beef Burgundy

1 1/2 pounds beef stew meat
1/2 pound fresh mushrooms, halved
4 medium carrots, chopped
1 can golden mushroom soup, undiluted
1 onion, cut into wedges
1 cup burgundy wine, or 1 can beef broth
1/4 cup quick cooking tapioca
1/2 tsp salt
1/4 tsp thyme
1/4 tsp pepper

Combine all ingredients in slow cooker. Cover and cook on low 5-6 hours or until meat is tender. Serve over rice or noodles.

Welcome

2008-06-06T09:16:00.000-07:00

Hi and welcome! Here I hope to post and share recipes that I use to feed my family of 6, including 4 hungry boys and a picky dh lol. I'll share honest opinions about how the food turned out and was received by my crew. I am not an original or creative cook, and I will give credit to all the recipes I post. Don't expect fancy food, either...for me and my family it has to be quick, easy and taste good. I have gotten lots of inspiration and wonderful recipes from reading blogs, and I hope someone out there gets some from here. Enjoy and come back soon!