Thursday, October 28, 2010

Shortbread Candy Corn Brownies

Look how gorgeous these are! I didnt know Candy Corn Kisses existed! Hop over to the Picky Palate for this amazing recipe!

Tuesday, October 26, 2010

Mini MeatLoaves

This is a great way to make meatloaf, a little more kid friendly! I told the kids we were having "meat muffins"
Mini Meatloaves

2 lbs beef (rinse the beef, or all the fat will spill out all over the muffin tin during baking!)

1 small onion; minced

2 packets instant oatmeal; brown sugar flavored

2 large eggs

3/4 cup ketcup

1/2 cup milk

2 TBL worchestershire sauce

1 tsp. salt

Glaze- 1/3 cup ketchup mixed with 3 TBL light brown sugar

To do:

In a large bowl, mix all ingrediants! Spoon into greased muffin tins (or form into individual loaves and place in a casserole pan). Brush the glaze over each loaf, and bake at 375, for 45 minutes.

Serve with good ole mashed potatoes!
This post is linked to Tasty Tuesday and Tempt My Tummy and At the Table

Monday, October 25, 2010

Pumpkin Whoopie Pies

Im totally making these, and I cant wait! Recipe found at The Tidy Mom

Wednesday, October 20, 2010

Family/Kid portraits

Hop over to my Family Blog, to view our new family and kid portraits!

Monday, October 11, 2010

Apple Ginger Pork Chops

Do NOT make this if you dont like apple pie! Because its pretty much apple pie made into an entre! Everybody in my family loved it. My kids didnt like the apple chunks (you'll see below), so next time, Im going to blend them so it wont be chunky! Let me know if you give it a try!

Apple Ginger Pork Chops
What you'll need:
4-6 pork chops (not super thick ones)
1 can apple pie filling
1 TBL oil
1 tsp. salt
1/4 tsp. pepper
2 TBL cornstarch
2 cups apple juice
12 ginersnap cookies; crumbled

What to do:
1.Sprinkle each pork chop with salt and pepper, and brown in hot oil in a skillet. Remove pork chops from heat, and place in casserole pan.
2. Combine the pie filling and crumbled ginersnaps
3. Spoon small amout of filling on top of each pork chop.
4. Bake at 350 for 30 minutes
5. Meanwhile; Combine cornstarch and apple juic until smooth. Add left over pie filling mixture (so dont use all of it on top of the pork chops!) Bring to a boil and stir until thickened.
6. Poor over pork chops and serve.

***sorry: I have an amazing, expensive camera and I always forget to take pictures! Im usually rushing when Im cooking since I have a baby, and our older boys have football practice to get to!
This post is linked to: Tempt my Tummy Tuesdays and Tasty Tuesday

Thursday, October 7, 2010

Chicken Pockets

Chicken Pockets

The chicken pockets shown in picture above, are in a small tuberware. They look like they're huge, and filling up a casserole pan!

I've made and posted these before, but I've changed up the recipe. My kides Love these! Let me know if you try them!

What you'll need:

6 oz cream cheese
4TBL melted butter
about 4 chicken breasts; cooked and cubed
4 TBL milk
1/4 cup chopped onions
2 8oz cans crescent rolls
1/2 cup mozerella cheese
1 cup seasoned croutons (chopped/blended)

To do:

1. Preheat oven to 350
2. Blend the cream cheese and butter until smooth. Mix in a dash of salt and pepper, the milk, chopped onions, and moz cheese. Mix until blended. Stir in the cooked, cubed chicken.
3. Roll out cresecent rolls, one can at a time, on a cookie sheet (I use 2 cookie sheets). Place 2 triangles together and press the seems to form together. Spoon some of the mixture in the middle, and fold dough to form small rectangle. Press down seems so mixture doesnt excape when being cooked.
4. Brush with melted butter, and sprinkle with crushed croutons.
5. Cook on an ungreased cookie sheet for 25 minutes.