Ya Get What Ya Get

Lasagna soup

2011-10-05T11:44:00.003-05:00

oh my; oh me, oh my. LOVED this! This is Paula Deens Recipe, with the motifications I made, for Lasagna Soup. Super good!

Lasagna Soup

1 pound ground beef (or Italian sausage for an extra kick)
1 onion, chopped
1 green bell pepper, chopped (I left mine large, then removed when serving)
3 cloves garlic, minced
1/2 tablespoon firmly packed brown sugar
1 (32-ounce) box chicken broth
2 (14.5-ounce) can petite diced tomatoes
1 (15-ounce) can tomato sauce
2 teaspoons Italian seasoning
1/2 teaspoon salt
2 cups broken lasagna noodles
1 (5-ounce) package grated Parmesan cheese
2 cups shredded mozzarella cheese

Directions

In a large Dutch oven, combine ground beef, onion, bell pepper and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until beef is browned and crumbles. Drain well.

Stir in brown sugar, broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. Add noodles, and simmer until noodles are tender. Stir in Parmesan cheese.

Serve in bowls, and sprinkle with Mozzeralla cheese

Twitty Lasagna

2011-08-04T10:37:00.000-05:00

I'm sure we all have a lasagna recipe that we claim is "the best"! But I really like mine! I pretty much tweek and change it a little every time, but here's my recipe!

Twitty Lasagna

1 box of lasagna noodles (for an 8x8 pan, you'll just use half the box)

1 large jar Ragu sauce

1 container cottage cheese

1 bag Mozerella cheese

2 lbs beef

Parmesan cheese (the container not a bag of cheese)

1 TBL oregano

1 TBL garlic salt

1 1/2 tsp. sage

*Try substituting 1 lb of beef for sausage! Thats good too!

Boil your noodles, according to the box. Brown your beef in a large skillet and drain the fat when browned. Add your sauce to the beef, then oregano, garlic salt, and sage (add more to taste, if needed).

Drain noodles and run cold water in a strainer to cool off. Put a little bit of sauce in the bottom of an 8x8 pan, then begin layering!

Layer noodles, meat and sauce mixture, small globs of cottage cheese, mozerella cheese, then sprinkle a little of the parmesan cheese. Repeat 3 times.

Cover with foil and bake at 350 for 35 minutes. Remove foil and continue baking another 10 minues.

(dont forget to eat some left over noodles dipped in sauce, while your lasagna is baking! This is my favorite part!)

YUMO

Ranch Chicken and Corn Kabobs

2011-07-25T10:31:00.006-05:00

Who doesn't like food on a stick?! My kids certainly do!

What you need:

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon garlic salt
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon pepper
1 tablespoon sugar
4-6 chicken breast - cut into 1 inch cubes

Mini corn on the cob

What to do:

1. In a medium bowl, stir together oil, ranch, Worcestershire sauce, garlic, salt, lemon juice, white vinegar, pepper, and sugar.

2. Add chicken to the bowl, and stir to coat. Cover and refrigerate for at least 30 minutes.
3. Preheat the grill for medium-high heat.

4. Add chicken, and corn on the cob to skewers ( brush corn with melted butter, and garlic salt!)
5. Lightly oil grill; grill skewers until juices run clear and done!

*Grilled corn is oh so yummy and really good with chicken kaboobs!

Tempt my Tummy and Tasty Tuesday

Lasagna Rollata Al Forne

2011-07-23T21:34:00.003-05:00

We love lasagana in our house. My absolute favorite part about making lasagna, is muching on the left over noodles when Im making it! mmm. It's a different variation, that is oh so yummy!

Lasagna Rollata Al Forne

1/2 cup Parmesan cheese
3 cups Ricotta cheese
12 oz Mozzarella cheese
4 eggs
1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp Italian seasoning
1 Tbl garlic salt (because everything is better with garlic)

*Cook and drain a box of lasagna noodles (cool off with cold water).
*Mix the ricotta, mozzerella, and parm cheese, eggs, and seasoning together in a bowl.
*Reserve some cheese to top it all off with!
*Spoon some filling on each noodle, and roll it up! Place seem down in a casserole pan place some sauce in the bottom first).
* Top noodles with sauce and sprinkle with Parmesan and mozzarella.
* Cover with foil, and bake 40 minutes at 375 degrees. Remove foil and bake 5-10 minutes more.

Red, White, and Blue cupcakes

2011-05-24T13:21:00.004-05:00

Here's a great way to celebrate Memorial Day/ July 4th; Red, White, and Blue Cupcakes!

Just get a box mix and follow directions. After making your cake mix, divide cake batter into 3 bowls and add desired food coloring; red, white, and blue. Fill muffin tins 1/3 full, using a little of each colored batter; and swirl colors together with a tooth pick

Bake according to box or recipe and allow to fully cool.

Make icing, recipe below, and tint to desired color (eat some too; this is my FAV)

YUM; love the blue!

I made a few mini cupcakes too (I didnt swirl the batter on these)

This is my favorite icing EVER. Enjoy!

Meringue Icing

5 large egg whites

1 cup sugar

1/4 teaspoons cream of tartar

Pinch fine salt

1 teaspoon pure vanilla extract

2 to 3 drops pure almond extract

Bring a few inches of water to a gentle simmer in a saucepan large enough to hold a standing mixer bowl above the water. Whisk the egg whites, sugar, cream of tartar, and salt together in the bowl until combined. Set the bowl over the simmering water and whisk constantly until sugar is completely dissolved and mixture is smooth and hot to the touch, 2 to 3 minutes. Transfer to the standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue is cool and holds a soft peak, 4 to 5 minutes. With the speed on low, add the vanilla and almond extracts; increase speed to medium and continue whisking until mixture is glossy and holds a stiff peak, 1 to 2 minutes more. YUM

This post has been linked to Tempt My Tummy Tuesday and Tasty Tuesday

Garlic and Herb Pork Roast

2011-04-25T09:21:00.010-05:00

Garlic and Herb Pork Roast

What you need:

1 pork roast
1 can coke
1 onion
2 TBL minced garlic
1TBL worchestshire sauce
1 pkg lipton soup mix; garlic and herb

Put all in crockpot and cook on high all day. Serve with sauce over meat and brown gravy. Its that simple! Its superb with brown gravy, so don't skip on that!

I'm linked to Tempt my Tummy and blog hop Tuesdays

Beef Stew

2011-04-18T09:46:00.008-05:00

First of all, this dumb thing keeps double spacing and wont let me single space! Whats the deal?! BAH! And I just posted pictures of my Easter decor and mantle on my family/mama blog if you're interested!

Chunky Beef Stew

1 can diced tomatoes (don't drain. I blend it in a food processor)

1 cup water

3 TB quick cooking tapioca (stick with me here!)

2 ts. Sugar

1 ½ ts. Salt

½ ts. Pepper

2 pounds lean beef stew meat (I bought a package of pre cut beef stew meat. Cut yours in chunks if not already cut up)

4 medium carrots (cut into chunks)

3 medium potatoes; chunks

2 celery ribs; chunks (optional)

1 medium; onion

1 slice bread; cubed

½ can chicken broth

In a large bowl; combine tomates, water, tapioca, sugar, salt and pepper. Stir in the remaining ingredients. Pour into a greased baking pan. Cover and bake at 375 for 1 ½-2 hours (2 hours for more tender meat and veggies). Serve in bowls.

This post is linked to Tempt my Tummy Tuesday and Tasty Tuesday

Apple Ginger Pork Chops

2011-04-11T10:06:00.003-05:00

*This is not my picture. I have a fabulous camera, but I always get busy in the kitchen and forget to take pictures!

I posted this recipe a long time ago, but I"m reposting since I've made some new foodie friends :)

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 don't like the apple chunks, so I blend the apple pie mixture.

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 juice until smooth on the stovetop. 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.

This post is linked to: Tempt my Tummy Tuesdays and Tasty Tuesday and Full Plate Thursday

Chicken Velveeta Rotini Pasta

2011-04-08T10:12:00.006-05:00

This is a really easy recipe, that's sure to please your kiddos!

What you need:

3 whole boneless breasts (cooked and cubed)

1 box Rotini pasta

1/2 lb. velveeta cheese, cubed

1/2 onion, minced

2 cans cream of chicken soup

1 cup heavy whipping cream

1 can chicken broth

What to do:

Cook pasta according to package; drain. In the same pot the pasta was cooked in, add cream of chicken soup, broth, onion, and whipping cream. Stir until combined. Add velveeta chunks, and add back the pasta. Stir in cooked chicken. Pour into 13x9 baking dish, and bake at 375 for 35 minutes.

Stylish Awards!

2011-04-06T20:46:00.008-05:00

Thank you Amber over at SweetLifeAsWife for my stylish blogger award! Ya'll need to go give Amber some Lovin. She hosts Top 10 Tuesdays, and you can find my posts (top 10 life essentials, and top 10 summer memories), over at my family/mama blog; Little Moments. Amber also hosts a cooking challenge every few weeks! This past week, our challenge was to cook with Kale and the next challenge is coconut oil! Need a recipe cooking challenge? Go check her blog out, and link up! Okay, so I realize this isn't a cooking post but since the award was for my cooking blog, I'm writting it here! Forgive me eh?!

So here are the rules for the awards!

1. Link back and thank the person who gave it to you.

2. Share 7 things about yourself.

3. Award 5 stylish blogs you read.

4. Contact them and tell them about their award!

Here are 7 facts about myself!

1. I drink a coke every morning, immediately upon waking up

2. I married a man with 3 children

3. I look 18 but I"m almost 30 (NOBODY ever believes I'm not in high school. It gets old and I dont like it)

4. I could not survive without meal planning. Otherwise, there's nothing to eat! Gotta have a plan people!

5. I have been to Multiple countries on mission trips; Russia (for 6 weeks), Romania (6 times),China, Uganda, Hungary, Switzerland, Netherlands, The Amazon of Brazil

6. I am a highly educated stay at home mom (Went to a Bible College; bachelors and 2 minors. Went on to get my Masters)

7. I love DSW shoes

Awards go to: (For this, I picked people through twitter that I follow; go follow them on Twitter, and check out their blogs!)

1. Mommy Hates Cooking

2.Ordinary Mom

3.The Lazy Christian

4.Mom of Three of More

5. The How to Mommy

Southwestern Enchilada Casserole

2011-03-29T12:13:00.006-05:00

What you'll need:

1 lb. ground beef

1/2 chopped onion

1 can tomato sauce

1 can black beans

1 can corn (undrained)

1 pkg taco chedder cheese

1 tsp. cumin

1 tsp. garlic salt

1 tsp. oregano

1/2 can original rotel

corn torillas

What to do:

Brown the beef and onion in a large skillet; drain and return to pan. Add the tomato sauce, black beans, corn, green chilies, and rotel (I blend mine). Mix well. Add cumin, garlic, and oregano. Bring the mixture to a boil, then simmer on low for about 5 minutes.

Spray a 9x13 pan with cooking spray, and layer corn torillas on the bottom in torn pieces. Poor half of the meat mixture on top of tortillas, cover with cheese; then repeat layers (tortillas, beef mixture, and cheese).

Bake at 350 for 30 minutes.

This post is linked to Tasty Tuesday and Whats Cooking Wednesday

Creamy Linguine pasta with Kale

2011-03-26T14:38:00.010-05:00

Need a cooking ingredient challenge? Head over to Sweet Life as Wife, and join her recipe challenge! This time we had to cook with kale, and I've been racking my brain to figure out what to do with it! Here's what I came up with! *For those of you that are new to my blog; be sure to check my family/mommyhood; link found to the right. I just wrote a new post; Top 10 Summer essentials!

Creamy Linguine Pasta with Kale

What you need for the pasta: 12 ounces linguine ½ cup onion ½ ts. Garlic 1 ¼ cups milk 1 pk. Cream cheese (cubed) 2 Tb. Butter ½ ts. Salt ¼ ts. Pepper 1 bunch Kale F irst, get your pot of water boiling and get the linquine going! Then, wash and rinse kale with cold water. On a cutting board, trim stems and center ribs (just leaving leaves). Add Kale to food procesoor and chop that baby up! There's no way my kids would ever attempt this, if it wasn't minced. Yes, I'm attempted to "hide" the kale in the pasta. You do what ya gotta do! Heat oil (enough to cover bottom of skillet) in a small/medium skillet. Add kale and stir to coat. Add 1 Tbl garlic salt and 1 Tbl sea salt (because EVERYTHING is better with garlic and salt!). Cook until softened and leaves begin to change color. Set aside. Meanwhile in a large skillet, add the onions and garlic. Cook until tender (a few minutes), then add milk, cream cheese, butter, salt, and pepper; stir until smooth. Add to drained pasta, add kale; heat through. Top pasta with some parmesan cheese and serve.

Linked to Tasty Tuesday

Fluffy poundcake with a powdered sugar glaze

2011-03-21T19:01:00.006-05:00

This is pound cake is my husband's grandma's recipe, (did you get that?!), and it sure is good! I LOVE the fluffy batter!

Poundcake with a powdered sugar glaze

What to get:
1 1/2 cups Sugar
1 cup Crisco
5 eggs
1 1/2 cup flour
2 tsp. vanilla
1/4 tsp. salt

What to do:
Cream sugar and crisco together. Add eggs, one at a time, then vanilla. Add the flour and ¼ and Salt. Mix until well combined and fluffy!

Flour (not with cooking spray, with flour) a bundt pan, and pour. Bake at 300 for 60 minutes.

Powdered sugar glaze

Mix 2 cups powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons milk. You may need to add more milk, a bit at a time, until it is thin enough to drizzle over a cake.

Allow the cake to completely cool, the drizzle the glaze over the cake. It gets a bit messy, so I just wipe up with a paper towl when I'm done. Allow glaze to completely cool; 1-2 hours.

YUMO!

This post is linked to Tasty Tuesday and Tempt my Tummy

Peppered bacon wrapped lemon pepper chicken

2011-03-07T12:01:00.006-06:00

This chicken is super easy and has great flavor. Great if you're looking for something different to do to chicken!

Peppered bacon wrapped lemon pepper chicken

What you'll need:

4-6 boneless chicken breasts
1 bottle lemon pepper marinade
1 pkg peppered smoke hickory bacon
(Yup thats it!)

What to do:
Rinse chicken breasts; pat dry and tenderize. Sprinkle with some sea salt and garlic salt. Wrap each chicken breast with one piece of bacon, securing with toothpicks. Place in large container or use a casserole pan, and cover with marinade; reserving some for basting. Refrigerate at least 4 hours.

Grill until cooked through! Thats it!

This post is linked to Tempt my Tummy, and Tasty Tuesday

Chili

2011-02-13T16:30:00.008-06:00

Need some good soup recipes?! It's soupapalooza over at TidyMom and DineandDish, so hop on over and check out all the soups! Include “Come join Soup-a-Palooza with TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers”

Okay, so I"m sure we all have a Chili recipe right?! BUT, if you don't and you're looking for a new one, give mine a try! My husband loves it and we've both "tweeked" it to our liking.

Chili

What you'll need:

2 lbs. ground sirloin
1 onion, finely chopped
1 garlic clove, minced
1 can tomato sauce  
1 cup tomato soup
1 cup water
3 Tbs. chili powder
1 Tbs. salt
1 Tbs. paprika
1/2 tsp. freshly ground pepper
1/4 tsp. cumin
1/4 tsp. cayenne  
1/4 cup masa flour mixed with about 1/2 cup water (this is a mexican flour)
1 can chili with no beans

What to do:

Saute meat in large saucepan. Add onion and garlic and cook until onion is soft. Stir in remaining ingredients (except flour and water mixture), cover and simmer 1 hour. Remove lid and simmer until excess moisture evaporates (don't let it get too dry). Add flour and cook until thickened, 5 to 10 minutes.

We love serving our chili with fritos and some cheese :)

Red Velvet Toffee Trifle

2011-02-11T12:49:00.005-06:00

Red Velvet Toffee Trifle

What to get:

1 box red velvet cake
6 heath bars
1 tsp.vanilla
16 oz cool whip
1/4 cup milk
a few drizzles (1/8 cup) heavy whipping cream
4oz cream cheese (softened)
1 stick butter (softened)
1 1/2 cup powdered sugar

What to do:

Make cake according to box, and allow to completely cool. Meanwhile, cream together cream cheese, butter, powdered sugar, and whipping cream; add vanilla. When all thoroughly mixed, add milk. Fold in about 12 ounces of cool whip (I leave a few globs left in the 16oz tub), and stir until all mixed together.

Put heath bars in a gallon zip block bag and pound with meat mallet until broken into crumbs!

Break red velvet cake into chunks and layer some cake at the bottom of a trifle bowl (or other large glass bowl). Pour half of the creamed mixture on top of the cake, then sprinkle with half of the broken toffee. Repeat the layers. Place in fridge for at least 4 hours then serve!

Im not great at taking food pictures; especially when I just use my iphone :)

I'm also linked to:tasty tuesday and tempt my tummy

Chicken Alfredo Biscuit Casserole

2011-02-08T12:13:00.003-06:00

Source here

Sorry; no picture of the actual meal! I'm not good at taking pictures while I"m cooking! I just don't think about it. But doesnt it make you feel better to see a picture?! That's not EXACTLY what it looks like, but hey, I thought there didnt to be some kind of picture here. I will try better to take my own pictures! ha

Chicken Alfredo Biscuit Casserole

What you'll need:

1 Tbl butter

1 Tbl melted butter

1/2 cup minced onions

1 Jar Alfredo pasta sauce

1 can cream of chicken

1/4 cup heavy whipping cream

2 cups chopped cooked chicken

1/4 tsp. basil

1 Tbl garlic salt

1 can buttermilk biscuits

pasta- I use ziti or other tubular pasta

some Italian breadcrumbs/panko

What to do:

*Heat your oven to 375, and spray a square baking dish with cooking spray.

*Boil and cook your noodles. Meanwhile, melt 1 Tbl butter in a large/deep skillet or pot, and cook your onion.

*Add onion, Alfredo sauce, cream of chicken, and heavy whipping cream to strained pasta; heat thoroughly. Stir and mix in cubed chicken. Mix in seasoning.

*When all mixed together, pour in casserole pan.

*Open can of biscuits and break each biscuit into fourths. Top casserole with torn biscuit pieces; drizzle with melted butter, then sprinkle with Italian breadcrumbs. (sometimes I also sprinkle with garlic salt for an extra zing! Love me some garlic)

*** my family really likes the pasta with the biscuits, so I make another can and bake them separately, and add more baked biscuit pieces when Im serving the pasta.

This post is linked to Tasty Tuesday and Tempt my tummy

Mega Garlic Spaghetti with gouda sausage

2011-02-02T11:30:00.004-06:00

I'm pretty sure I've posted this before, but I've had a few requests for the recipe. Its super easy, simple, and good. There's nothing fancy dancy about it, but its yummy.

Mega Garlic Spaghetti with Gouda Sausage

1. Get your water boiling for the spaghetti. Add 1 chicken bouillion cube and same dashes of galic salt

2. Brown 1 package of Apple Gouda Chicken Sausage (or another flavor you like. Sams has some great sausage)

2. Brown 1/2 an onion and 1 TBL garlic minced

3. Add 1 stick of butter to drained spaghetti. Once melted, add onion and garlic.

4. Get out your garlic salt and go to town. I dont measure this part (sorry!). Start with 1 TBL and go from there. I just pour it in and taste as I go. The more the better
5. Top with sausage and parmesan cheese

Super easy pasta meal! Everyone enjoys it, and its a good switch up from regular spaghetti sometimes!

BBQ Chicken Soup

2011-01-24T20:46:00.005-06:00

I know I haven't blogged in forever. My 8 month old keeps getting sick and when he's sleeping, I catch up on laundry and CSI! I tried a new soup tonight and its my new favorite! 4 out of 5 of my family liked it, and that makes it a good dinner! I cannot take credit though! They recipe is from
Picky Palate!

BBQ Chicken Soup

2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 Tablespoons fresh minced garlic
11 oz can corn with peppers, drained
2 12 oz cans Swanson’s Chicken, drained
1 1/2 Cups Chicken Broth
1/2 Cup BBQ Sauce
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1/4 teaspoon Lawry’s Garlic Salt
1/2 Cup fresh cilantro leaves, chopped

1. Heat oil into a medium pot over medium heat. When hot, saute onions for 5 minutes or until softened. Stir in garlic, corn and chicken breast; mix to combine. Pour in chicken broth, BBQ sauce, salt, pepper, garlic salt and cilantro leaves. Reduce heat to low and simmer for 5 minutes or until ready to serve.

We crush tositos chips in our bowls and top with cheese! YUM

This post is linked to Tasty Tuesday and Tempt my Tummy

Sausage and cheese egg casserole

2010-12-07T08:33:00.002-06:00

I know, I know. Im sure everybody has an egg casserole recipe that they like! BUT, this one is simple, good, and easy from my mama. I'm really picky and I dont like the ones that have peppers and mushrooms in them! yuck. The best part is, you can assemble it then put it in the refrigerator over night, and bake it in the morning! Perfect for mornings that you dont have time to prep AND bake!

Sausage and Cheese Egg Casserole

6 slices of bread; cubed

1 pound sausage; browned and drained

1 1/2 cups cheeder cheese

8 eggs; beaten well

2 cups milk

dash of salt and pepper

Place the cubed bread along the bottom of a greased 9x13 pan. Pour evenly with sausage then cheese. Mix together the eggs, milk, and some salt and pepper. Pour this mixture evenly in the pan. Bake at 325 for 45-50 minutes; until no longer runny and set. Cut into squares. YUM

*If chilling over night-Cover and chill over night. Take out 15 minutes BEFORE, and let set. Bake at 325 for 45-50 minutes (same directions)

I'm linked to:

Tasty Tuesday and Tempt My Tummy

Chicken Fried Pork Chops

2010-11-09T10:16:00.003-06:00

whoa mama; some like it HOT! Im not to keen on spices, but my hubby is, so this has a kick for me! Adjust the cayenne if you need to!

What you need:

22 saltine crackeres; finely chopped

3/4 cup plus 2 TBL flour

3/4 tsp. baking powder

salt and pepper

2 eggs

3 cups plus 1/3 cup milk

2 cups oil

2 1/2 TBL paprika

2 TBL salt

2 TBL garlic powder

1 TBL black pepper

1 TBL onion powder

1 TBL cayenne pepper (this make it really spicey. Do 1 tsp. cayenne to make less spice)

1 TBL oregano

1 TBL thyme

4-6 boneless pork chops

What to do:

1. In one bowl; combine the crackers, 3/4 cup flour, 1/2 tsp. salt, 1/4 tsp. pepper, baking powder, and the last 8 spices listed (paprika to thyme)

2.In another bowl; wisk the eggs and 1/3 cup milk

3. Lightly sprinkle each pork chop with cracker mixture, dredge in eggs, then pat and coat with cracker mixture again.

4. Place in large skillet with hot oil, until browned on both sides.

Serve with gravy over the meat, and good ole mashed potatoes!

I am linked to: Tasty Tuesday, Tempt my Tummy, At the Table

Shortbread Candy Corn Brownies

2010-10-28T13:17:00.002-05:00

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

Mini MeatLoaves

2010-10-26T12:06:00.005-05:00

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

Pumpkin Whoopie Pies

2010-10-25T09:48:00.001-05:00

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

Family/Kid portraits

2010-10-20T13:43:00.001-05:00

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

Apple Ginger Pork Chops

2010-10-11T20:17:00.010-05:00

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

Chicken Pockets

2010-10-07T20:27:00.007-05:00

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.

Chicken Parmesan

2010-09-30T12:12:00.004-05:00

Here's a moderately easy recipe for chicken parmesan! I hope you try it, and like it! My family did!

Chicken Parmesan

What you need:

4-6 boneless chicken breasts; pounded very thin (or sliced in half; lengthwise)

1 1/2 cups flour

4 eggs; beaten with 1 TBL water and some salt and pepper

2 cups panko bread crumbs.

1 cup oil

mozzarella slices

parmesan cheese

salt and pepper

spaghetti sauce

Prep:

Place flour in a large bowl (large enough to dip chicken in it!) and set aside.

Place eggs in a large bowl and set aside.

Place bread crumbs in a large bowl and set aside.

Preheat oven to 400

Heat oil in a large skillet on high; large enough for all chicken; or divide between two skillets

What to do:

After pounding or filleting chicken, sprinkle with salt and pepper. Cover with flour, than dip in eggs, than cover with bread crumbs, and place in hot oil. Cook each chicken breast until golden brown on each side.

Transfer to casserole pan and top each chicken with spaghetti sauce, mozzarella cheese, and about 1 TBL of parmesan cheese. Bake for 10-15 minutes.

Serve over buttered spaghetti

yum yum

Mozzarella stuffing chicken

2010-09-08T18:29:00.006-05:00

I never liked thanksgiving "stuffing" growing up. Actually, the only time I've ever liked it was at my husband's families' Thanksgiving last year (did you get that?!), and my husband's grandmama B made it homemade. It was GOOD! SOO I was a bit surprised; yet, hopeful, that I liked this recipe. It definitely has that thanksgiving stuffing flavor, but plenty of other flavors to balance it nicely. My 8 year old really likes this, and that always makes me feel good (he's also the pickiest of the bunch)

Mozzarella Stuffing Chicken

4-6 large skinless boneless chicken breasts (depending on how many peeps you're feeding!)

Mozzarella cheese slices (I buy the pre packaged slices for sandwiches; enough slices to cover chicken)

1 can Cream of Chicken soup

salt and pepper to taste

1 cup chicken flavored stuffing mix (I'm sure any flavor and brand will suffice!)

1 1/2 sticks butter, melted and divided (1/2 stick in one bowl and 1 stick in another bowl)

Preheat oven to 350 degrees. Pour 1/2 stick melted butter in the bottom of a casserole pan. Place chicken in; place cheese slices on top (enough to cover chicken). Mix soup with a dash of salt and pepper, then pour over cheese. Sprinkle the stuffing mix on top, and drizzle 1 stick melted butter over chicken and stuffing. Bake for 1 hour, uncovered.

*Tip- When serving, I cut up the chicken (for my kiddos), and scoop up the sauce and stuffing from the pan, and put on top of the cut up chicken.

Linked up to Tasty Tuesday and Tempt my Tummy

Southwestern Taco Soup

2010-08-27T11:37:00.008-05:00

“Come join Soup-a-Palooza with TidyMom and Dine and Dish sponsored by Bush’s Beans, Hip Hostess, Pillsbury and Westminster Crackers”

Go over to TidyMom and DineandDish for more great soups for Soupapalooza!

This is one of my favorite soups. I love it, and you just dump everything in a crock pot (except the onion and tomatoes that I mince in a food processor!) I ate two bowls, and I would have had it for lunch the next day, but Edwin beat me to it! :)

Crockpot Taco Soup

1 small onion; minced

1 can chili with beans

1 can black beans; drained

1 can creamed corn

1 can corn

1 can chicken broth

1 can diced tomatoes; minced

1 pkg (1.25 oz) taco seasoning

1 pound beef

Cook beef in a skillet; meanwhile, put all ingredients in the crockpot! Stir to combine, then add the beef. Stir in Taco seasoning, and cook about 4-6 hours on low. so easy; so good!

Serve with LOTS of tostitos chips crumbled in soup and cheese!

Stuffed Shells with Sausage

2010-08-25T12:23:00.003-05:00

Im not sure if I"ve posted this before. It's really easy and simple to make, and always a hit with the kids. Keira requested it this week! I just finished eating some for lunch!

Stuffed Shells with Sausage

1 pkg jumbo pasta shells

1 jr. spaghetti sauce

1 bag frozen cooked Italian meatballs; thawed (found near the frozen "snacks"; pizza rolls, bagel bites, etc)

1 cup mozzarella cheese

1 cup parm cheese

Cook pasta according to package. Drain and rinse with cold water, so its not too hot to stuff! Place a little bit of sauce in a greased baking pan. Place a meatball in each shell, and transfer to baking dish; open end down. Top with remaining sauce and sprinkle with both cheeses. Cover and bake at 350 for 35 minutes. Uncover and bake 5-10 minutes more; until cheese is melted and bubbly.

Italian Chicken Parm

2010-08-06T10:46:00.002-05:00

Here I am again. I cook when I can, and I dont nearly post as often as I would like. I had a friend email me, and she said she reads my blog (but doesnt comment; gasp!), so I thought I would continue posting for all you stalkers that dont comment!

Here's a super easy and fast recipe. We had it last night, and everyone likes it; I think.

What you'll need:

Chicken breasts

Spaghetti sauce

Italian bread crumbs

Parmesan cheese

Garlic Salt

Oregano

What to do:

Sprinkle both sides of your chicken breasts with garlic salt, oregano, and then dip in italian bread crumbs. Place in casserole pan and cover with Pasta Sauce. Cover pan with foil and bake on 400 for about 45 minutes.

Sprinkle with parmesan cheese and cook another 10-15 minutes without foil. Serve over buttered spaghetti. * Once I cut up and plate the chicken, I spoon more sauce and cheese over it (because I like it saucy!)

For personal and family news, hop over to my family blog!

Blonde Chicken Parmesan

2010-07-24T11:24:00.003-05:00

I forgot about this blog. I'm definitely not cooking that often; although, I do try when I can. Life is busy with a 2 month old (hence the lack of posts!) We're also in the process of buying a house and its been a long and frustrating process! It's bank owned so THEY are in no hurry to dot the I's, and cross their T's so we can stinkin close! Its been put off twice already and our fingers are crossed to close this Tuesday. I'll believe it, when I see it! BUT, I can't wait to post pictures of our new home and MOVE!

I found this recipe on another cooking blog and have changed it up to suit my families taste.

Blonde Chicken Parmesan

1. Spray 9x13 casserole pan with spam. Tenderize Chicken (meat mallot or tenderizer tool), and dip breast in melted butter; place chicken breasts in pan and sprinkle with garlic salt.

2. Combine 1 can cream of chicken soup,1 small pkg cream cheese (softened), 1 packet lipton onion soup mix, and 1 cup chicken broth; blend til smooth (I use my mixer but you could use a food processor as well)

4- Poor mixure over chicken (filling pan), then Sprinkle the top of chicken with shredded parmesan cheese

5-Bake at 350 degrees for 45 minutes.

Sauce will be bubbly. Stir it a little, and serve Chicken breast with more parm cheese and sauce on top.

Kase Holden Twitty; 6lb 12 oz

2010-05-23T15:58:00.003-05:00

After a routine doctor's appointment May 18th, I was admitted to the hospital for preeclampsia

and induced May 19th! It was definitely a whirl wind, and I was in the hospital til Friday! YUCK! I would say that labor and delivery was "easy", and it was all the other issues that arrived that made it very difficult. I was on medication for preeclampsia that made me feel sick, antibiotics because my white blood cells doubled, and I spiked a high fever and had clots soon after delivering Kase. BUT; we're home now, and Kase and I are both healthy!

He's just perfect! He sleeps all day and is up all night :) I'll post more pictures later...

Cooking?

2010-05-17T13:48:00.002-05:00

Im done cooking. For now, anyways. I'm about 1 week away from my due date and my hubby has taken over the load. Im posting details and updates on my personal/family blog, if you would like to see pictures and stay informed this next week! Until the next time...

Maternity Pictures

2010-05-06T12:05:00.000-05:00

Visit my other blog for my maternity pictures!

Smores Cake

2010-05-04T16:54:00.003-05:00

First things first. Me at 37 weeks

This one's for the kiddos! Super easy Smore's Cake!

What you'll need:

1 box yellow cake mix

1 bag semi sweet chocolate chips

1 box grahmn crackers

1 jar marshmallow cream

What to do:

Follow directions on cake box. Set the timer for 10 minutes LESS than the box says to (you’ll put the cake back in later, and we don’t want to over cook it!).

Pull the cake out and layer marshmallow cream like icing (it helps if you wet the spoon or knife as your spread)

Spread out chocolate chips

Top with grahmn crackers; broken into halves.

Allow cake to cook 10 minutes longer. Serve Warm!

This post is linked to Tasty Tuesday and Tempt my Tummy Tuesday

Pork with creamy fennel and bacon sauce

2010-04-26T18:02:00.000-05:00

What you'll need:

4-6 boneless pork chops

1 cup flour

dash salt and pepper

4TBL oil

4-6 slices of bacon, finely chopped

2 TBL fennel seeds (chopped and minced) (found in your spice isle)

1 small onion; minced

4 cloves garlic; minced

4TBL lemon juice

1 cup whipping cream

What to do:

Trim fat from meat. Tenderize meat with meat mallot or tenderizer. (I use a fantastic meat tenderizer that I bought from Bed Bath and Beyond. Much easier than a mallet)

In a shallow bowl combine flour and a dash of salt and pepper; coat pork with mixture.

In a large skillet, cook pork in hot oil. Replinish oil as needed. When cooked and browned; remove from skillet.

In the same skillet, cook bacon until crisp. (tear, shred, cut, place in processor; whatever to make smaller)

Add fennel, onion, and garlic. Cook a few minutes longer. Add lemon juice, then stir in whipping cream.

Bring to boil, and return meat to pan.

Cook until sauce has begun to thicken and quickly remove pork (before sauce evaporates!), and spoon sauce over meat. I might even double the sauce ingredients next time to have some extra. It evaporates up quickly!

It's creamy, porky, bacon-esk, yumminess.

This post is linked to Tasty Tuesday and Tempt My Tummy Tuesday

Tangy Shredded Pork Tacos

2010-04-20T09:39:00.000-05:00

So I realize its been MONTHS since I've attempted to post on this blog. I'm 35 weeks pregnant, and although I'm still cooking; I just haven't thought about posting! I found this recipe on the food network, and made it last night. Everyone liked it except my oldest; which is odd because he eats everything!

Tangy Shredded Pork Tacos

1 teaspoon dried oregano

1 teaspoon ground cumin

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 (3 1/2-pound) boneless pork; cut into chunks

1 medium onion; minced

4 cloves garlic, minced

1 cup chicken stock

1 small can tomato paste

1 tablespoons honey

1 orange, peeled and blended

1 lime, peeled and blended

Preheat the oven to 325 degrees F. Mix the oregano, cumin, salt and pepper together in a small bowl and season the cubed pork chunks with the spice mixture. Put into a large Dutch oven. Add the onion, garlic, chicken stock, tomato paste, honey, orange and lime; stir together.

Put the pot on medium heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes. If you don’t have a dutch oven, transfer to another dish, safe for the oven.

Remove the meat from the Dutch oven to a cutting board. Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes. Meanwhile, shred the meat and place in a bowl. Drizzle the reduced cooking liquid into the pork and toss.

Serve with tortillas

For the first time in a long time, this post is linked to Tempt my Tummy Tuesday and Tasty Tuesday

Visit my other blog later, for week 35 pictures and doctor updates!

Orange Pineapple Cream Salad

2010-01-11T17:35:00.000-06:00

Well hello. It's been a while, my friends. I"m still cooking; just not anything too spectacular worthy of posting.

Being prego and all, keeps me from the desire of cooking at times. My belly is growing; slowly, but I'm getting there. I"ve gained 10 pounds total, and its difficult to figure out where 10 pounds has gone! I can still button my jeans; although, its getting slightly uncomfortable.

Enough of me. Onto FOOD....

ORANGE PINEAPPLE CREAM SALAD

1 11 oz can mandarin oranges

1 8oz can pineapple chunks

1/2 cup sour cream

1/2 cup marshmallows

Mix pineapple chunks, sour cream, and marshmallows together. Stir in mandarin oranges. Refrigerator for 2 hours and serve!

Easy Peasy

Side note; I dont like sour cream, but I like this! Light and refreshing. Maybe it's because I'm pregnant.

This post is linked to Tasty Tuesday and Tempt my Tummy Tuesday

More Baseballs; It's a boy!

2009-12-30T16:09:00.000-06:00

Pictures and info on my other blog !

Vanilla Pudding Sugar Cookie Icing

2009-12-07T13:19:00.000-06:00

Vanilla Pudding Icing

¼ cup cold milk

3 TBL instant vanilla pudding mix

¼ cup butter, softened

2 ½ cups powedered sugar

1 tsp. vanilla extract

Combine milk and pudding mix until smooth; set aside.

In a mixing bowl; cream butter and beat in pudding mixture. Gradually add powdered sugar, vanilla and any food coloring. Beat on high speed until light and fluffy.

I used a simple Betty Crocker sugar cookie bag mix. I used the recipe for cut out cookies, and used my angle cookie cutter.

Keira (5) thought they were leaves. How do I keep them from fattening up?! They're so much prettier above! The icing turns out a bit yellow from the pudding, so you may want to use food coloring if you want a different color. I topped mine with some sugar crystals. Not the most perfect thing to look at, but good! Kids loved them!

This post is linked to Tasty Tuesday and Tempt my Tummy Tuesday

On a personal note, today I"m 16 weeks! I've been sick and coughing a ton this past week, but I had my 4 month apt. today and everything seems to be going well. More on my other blog

Vanilla Christmas Fudge

2009-11-30T20:17:00.000-06:00

Now that Thankgsiving is over, it's time to begin all the holiday baking! Here's my first of hopefully many!

Vanilla Christmas Fudge

1 bag white vanilla chips
1/4 heavy whipping cream
1 TBL honey
3/4 cup chopped cashews or other nuts (opt)
3/4 cup red and green M&M's

Line the bottom of a 8X8 pan with foil, overhanging the edges by a few inches. Spray with pam.

In a large bowl, mix the vanilla chips, heavy whipping cream, and honey. Melt in microwave for 30 seconds and stir. Place in microwave for another 30 seconds and stir. It should be melted and smooth (if not, add for another few seconds!). Stir in the nuts, if using, and allow to sit in bowl for 30 minutes.

Quickly add M&M's (just 1/2 cup), and spread into pan. Sprinkle with a few more M&M's, and press down into mixture a little. Place in refrigerator for 30 minutes.

Remove fudge and foil from pan and place on cutting board. The fudge should easily slip off the foil, and just the fudge should remain on cutting board. Slice in desired sized pieces!

This post is linked to Tasty Tuesday and Tempt my Tummy Tuesday

Chunky Beef Stew

2009-11-16T18:49:00.001-06:00

Yes; I'm blogging! Finally! So I just began my 13th week of pregnancy, and even though I have had my fair share of sick days, I think I've been slightly lucky compared to other people I know! I've been sick once the past 2 weeks, and I have some friends that get sick every day. Yesterday was actually a bad day for me though; I got sick the previous night and yesterday at work. The first time EVER that I got sick in the morning or at work! okay; enough of that.

I made a chunky beef stew for dinner, and thought I would share..since it was a hit at our house! I wasn't planning on posting this, so I didnt take pictures while I made it.

Prep time- 30-45 minutes (chopping potatoes and veggies)

Chunky Beef Stew

1 can diced tomatoes (don't drain. I blend it in a food processor)

1 cup water

3 TB quick cooking tapioca (stick with me here!)

2 ts. Sugar

1 ½ ts. Salt

½ ts. Pepper

2 pounds lean beef stew meat (I bought a package of pre cut beef stew meat. Cut yours in chunks if not already cut up)

4 medium carrots (cut into chunks)

3 medium potatoes; chunks

2 celery ribs; chunks (optional)

1 medium; onion

1 slice bread; cubed

½ can chicken broth

This is my daughter's bowl; that's why its not filled up much!

This post is linked to Tempt my Tummy Tuesday

and Tasty Tuesday

Sorry for the lack of food posts...

2009-10-20T15:40:00.001-05:00

So since I"m pregnant and all, I haven't really been cooking lately. I'm either too exhausted too, or the food just smells a bit nasty! My gag reflexes are pretty gnarly. I"m trying to get over it and cook, for my family's sake!

This too shall pass....(or so I'm told)

Fall Marshmallow Treats

2009-10-12T17:57:00.000-05:00

If you missed my pregnancy announcement from last week, go read it here! I'm 8 weeks today (well, until my ultrasound this Friday proves otherwise!) I currently have pink eye and a bladder infection; neat huh?! Little baby Twitty is taking everything out of me, and leaving my immune system in kuputs!

Easy Fall Marshmallow Treats

3 TBL Butter

1 package, 10oz mini marshmallows

6 cups rice krispies cereal

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted.

Remove from heat. 2. Add rice krispies cereal. Stir well

3. Using buttered spatula or wax paper evenly press mixture into pan, coated with cooking spray.

Allow to cool, and cut with fall cookie cutter

This post is linked to Tasty Tuesday and Tempt my Tummy Tuesday

...I'm pregnant!

2009-10-06T18:50:00.001-05:00

It's time to announce that I'm 7 weeks pregnant! I took a test on Sept. 24th, and was surprised to see positive results! With this being my first pregnancy, I didnt know what to expect and thought I was just having PMS symptoms; so, I put off taking a test for a while. I took two tests ( just to be sure!) while Edwin was at Kade's football game, and the darn thing turned positive while it was "still in use"! Here are a few pictures to document the first few weeks.

The two tests. The top one kinda faded, thats why I went and bought a second test.

I typed this up on the computer real quick (blue and pink) and taped the tests to it, then put it in a bag for Edwin when he got home!

The day we found out; obviously only a few weeks, and not showing yet!

~Giggles~

Menu Plan Monday

2009-10-04T14:49:00.000-05:00

So, lets be HONEST for a moment. I like to try a lot of new things when I cook and bake. I try not to try TOO many things during the week, because I'll have 4 unhappy campers if its a FLOP. Sometimes I try 2 new things a week, but I"m trying to keep it to 1. The problem is that I ENJOY trying new things, both cooking and baking; however, my husband and I discussed that my baking endeavors are usually a big fat FLOP with the fam. They would just prefer good old chocolate chip cookies and box brownies. Which, that should be easy and great right?! BUT I have JOY in cooking, and find satisfaction during the cooking PROCESS. I think my taste buds may be a bit more exotic or broad than the rest of my family. There are things I DESIRE to make and try, but I don't because I don't think my FAMILY will share in my enthusiasm. And again, let's be honest; usually KIDS don't! So those are my thoughts for the moment. I think we all desire to please the tummies; yet, please our own CULINARY desires. I hope I can continue to find the BALANCE between the two.

Sunday- Bourbon maple pork loin, sauteed zucchini (I sautee zucchini in olive oil, and add a dash of garlic salt, paprika, parsley flakes and either some chopped onion, or just minced onion; taste and add more if needed!), and baked red potatoes with parmesan (from last week)

Monday-Spinach and Cheese manicotti (from last week)

Tuesday- BBQ Sandwiches (easy peasy)

Wednesday- Lanthem Stew (layered casserole. I call it the poor mans dinner. My husband's favorite, but definitely not mine! ha)

Thursday-Bacon wrapped teriyaki chicken kabobs, rice, and broccoli (we LOVE this meal!)

Friday- Kids night or out to eat

Desert- Autumn Rice Krispy Treats, and/or Homemade chocolate chip cookies with eggless cookie dough recipe (so I can eat the dough!)

This post is linked to Orgjunkie

Carmel Popcorn

2009-09-28T16:26:00.000-05:00

All I can say is; YUM.

Carmel Corn (Give credit where credit is due! Recipe originally from here)

1 cup butter 

1/2 cup corn syrup

 2 bags popcorn

2 cups brown sugar 

1 teaspoon salt 

1 teaspoon vanilla 

 Preheat oven to 250F.  Pop popcorn, and spread onto two large baking sheets. Make sure it is evenly spread between the two pans.

Melt butter in a saucepan over medium heat. Add in sugar, corn syrup,vanilla, and salt; stir until well combined. Bring to a boil, stirring constantly with a wooden spoon. Once it comes to a steady boil, continue boiling without stirring for about 5 minutes.   Gradually pour the caramel mixture over the popped corn, mixing well on the pans.

 Bake for 30 minutes, stirring a few times with the wooden spoon. Allow popcorn to cool for a few minutes; break into pieces and put in an airtight container.

This is addicting and OH so bad for you!

This post is linked to Tempt my Tummy Tuesday, and Tasty Tuesday

Menu Plan Monday

2009-09-27T09:16:00.000-05:00

Anybody else have the day off on Monday?! I do, I do! My kiddos have the day off from school, so we're going to see "Cloudy With a Chance of Meatballs". Here's to another week!

Monday-

Breakfast- Sausage Parmesan Crescents (didnt get to this, last week)

Dinner- Parmesan Chicken Bake ,(did not make last week) broccoli, and Parmesan baked red potatoes (boil red potatoes until done. Put on a cookie sheet, sprinkle with parmesan cheese and cook until the top is brown).

Tuesday- BBQ potatoes (large baked potatoes topped with BBQ!)

Wednesday-Spinach and cheese manicotti

Thursday-Crock pot Whole Rotisserie Chicken, potatoes, and sautéed zucchini (since I messed up and bought a cucumber last week! seriously!)

Friday- Out to eat, or kids night

Dessert- Homemade Carmel Popcorn (Can't wait!)

This post is linked to Orgjunkie

Brown Sugar Cupcakes with Cookie Dough Icing

2009-09-22T18:46:00.000-05:00

These are seriously yummy. I love this icing. Go make it; now.

Brown Sugar Cupcakes (Original recipe found here)

3/4 cup (1-1/2 sticks) unsalted butter, room temperature

3/4 cup light brown sugar

2 large eggs, room temperature

1-1/3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup milk

1 teaspoon vanilla

Preheat oven to 350 degrees.

Beat butter on high until soft, about 30 seconds.

Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.

Add eggs one at a time, beat for 30 seconds after each.

Whisk together flour, baking powder, baking soda, and salt in a bowl.

Measure out milk and vanilla together in a separate bowl.

Add about a fourth of the flour to the butter/sugar mixture and beat to combine.

Add about one third the milk/vanilla mixture and beat until combined.

Repeat above, alternating flour and milk and ending with the flour mixture.

Bake 15-20 minutes until cupcake springs back when pushed or toothpick comes out clean.

Let cool before frosting cupcakes

Cookie Dough Icing (Original recipe found here)

2 C all-purpose flour

1/2 t salt

3/4 C unsalted butter, melted

1 C packed brown sugar

1/2 C white sugar

1 T vanilla extract

4 T milk

Mix together then add 1/2 cup heavy whipping cream, until spreadable for frosting

This post is linked to (a little late, but better late than never!) to Tempt my Tummy and Tasty Tuesdays

Menu Plan Monday

2009-09-21T08:14:00.000-05:00

We didnt get to everything last week, but here's to another week!

Monday- Shrimp Scampi

Tuesday- Lemon Pepper Chicken, sautéed zucchini, corn on the cob

Wednesday- Lasagna

Thursday-Brown sugar pork chops, rice, and green beens

Friday- Parmesan Garlic Baked Chicken

Saturday- Sausage Parmesan Crescents

Dessert- Brown sugar cupcakes with cookie dough icing

Brown Sugar Pork Chops

1/2 cup packed brown sugar

2 ½ tsp. basil

1 tsp. salt

1 tsp. chili powder

4 TBL oil, divided

5 boneless pork loin chops

In a small bowl, co mbine the brown sugar, basil, salt and chili powder. Gradually stir in 2 tablespoons of oil until crumbly. Rub over both sides of pork chops. In a large skillet, cook pork in remaining oil over medium heat for 8 minutes on each side.

Parmesan Garlic Baked Chicken

3/4 cup butter

2 cloves garlic, minced

1 cup dry bread crumbs

1/3 cup grated Parmesan cheese

1 pkg good seasons dry italain dressing mix

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

1/4 teaspoon pepper

1/2 teaspoon salt

6 (4 ounce) skinless, boneless chicken breast halves

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter with the garlic in a saucepan over medium heat. When the butter starts to bubble, remove from the heat and allow to cool slightly. Stir the breadcrumbs together with the Parmesan cheese, thyme, basil, oregano, pepper, and salt in a bowl. Dip the chicken breasts in the butter, then press into the seasoned bread crumbs. Place the chicken into a 9x13 inch baking dish.

Bake in the preheated oven until the chicken is golden brown and no longer pink in the center, 50 to 55 minutes.

This post is linked to Orgjunkie

Whopper Cookies

2009-09-14T18:46:00.000-05:00

My kids have been begging me to make Whopper Cookies; curtsey of Recipe Girl. Enjoy!

Ingredients

1 cup butter, softened 

¾ cup granulated sugar

 ¾ cup packed brown sugar 

1 tsp baking soda

 2 large eggs

 1 tsp vanilla extract

 2 ounces unsweetened chocolate, melted & cooled 

2¾ cups all-purpose flour 

½ cup instant malted milk powder 

1 cup coarsely chopped malted milk balls

Directions

Preheat oven to 375°F. Beat butter about 30 seconds. Add the sugars and soda; beat until combined.

Beat in eggs, vanilla and melted chocolate.

Beat in flour. Stir in the malted milk powder.

Stir in chopped malted milk balls.

Looks kinda "interesting", but so yummy!

Enlist in taste testers!

Drop dough from rounded teaspoons 2½ inches apart onto an ungreased cookie sheet. Bake about 8 minutes for chewy cookies, or about 10 minutes for crispy cookies. Cool on cookie sheet for 1 minute. Transfer cookies to wire racks; cool.

Enjoy!

This post is linked to Tasty Tuesday, and Tempt My Tummy Tuesdays

Menu Plan Monday

2009-09-14T07:53:00.000-05:00

Here's what we have cookin this week!

Monday- Italian chicken casserole (didn't get to this last week!)

Tuesday-Ranch Chicken kabobs, with biscuits, served over rice

Wednesday- Kid's night

Thursday- Grilled lemon pepper chicken, with sautéed zucchini and corn on the cob

Friday-Shrimp Scampi with angel hair pasta (recipe below)

Dessert- Whopper Cookies (to be posted on Tuesday)

Shrimp Scampi

1 lb peeled and deveined large raw shrimp

1 (12 oz) package angel hair pasta

1/4 cup butter

1/4 finely chopped onion

3 garlic cloves, finely chopped

1 tsp Italian seasoning

1 tsp Worcestershire sauce

1 tbsp lemon juice

1/4 cup grated Romano or Parmesan cheese

Prepare angel hair pasta according to package directions. Meanwhile, melt butter in a large skillet over medium-high heat; add onion and garlic and saute' three to five minutes or until tender. Stir in Italian seasoning and Worcestershire sauce. Reduce heat to medium. Add shrimp and cook, stirring occasionally, 3 to 5 minutes or just until shrimp turn pink. Stir in lemon juice. Toss shrimp mixture with drained pasta and sprinkle with cheese. Serve immediately.

This post is linked to Orgjunkie

RootBeer Cookies

2009-09-07T21:54:00.000-05:00

Okay people; last week you read about my epiphany with bread crumbs, and my questions and attempts at fresh garlic cloves. What is it this week? Brown sugar. Thats right; brown sugar. There's light brown sugar, golden brown sugar, and dark brown sugar. I never really knew the difference, of if they were interchangeable in recipes. I mean, how different could they really be?! Apparently with Rootbeer Cookies, really different! Why don't you cooking bloggie friends, tell me these things?! My husband reminded me, that nobody is perfect the first time around at something. So, if you're going to make Rootbeer Cookies, don't use DARK brown sugar like I did! They kinda came out more like brown sugar molasses cookies. Do it right, and they will be yummy!

Rootbeer Cookies

1 cup butter, softened

2 cups packed brown sugar

2 eggs

1 cup buttermilk

¾ tsp. root beer, or extract

4 cups flour

1 tsp. baking soda

1 tsp. salt

1 ½ cups chopped pecans

Frosting

3 ½ cups powdered sugar

¾ cup butter, softened

3 TBL water

1 ¼ tsp. root beer or extract

In a large mixing bowl, cream butter and brown sugar.

Add eggs; one at a time, beating well after each egg. Beat in buttermilk and root beer.

Combine the flour, baking soda and salt in another bowl. Gradually add to creamed mixture.

Stir in pecans.

Drop by tablespoons 3 inches apart, on ungreased cookie sheet. Bake at 375 for 10-12 minutes; or until lightly browned.

Allow cookies to cool (see how mine came out like molasses cookies?! darn dark brown sugar!)

In a mixing bowl, combine frosting ingredients

Beat until smooth. If icing isn’t thick enough; add an additional ½ cup of powdered sugar and 1/8 tsp. rootbeer

Frost cooled cookies. Looks like a little brown sugar donut hole!

Say hello to my leg and knee! Wear an apron when working with powdered sugar and flour!

This post is linked to Tempt my Tummy Tuesday and Tasty Tuesdays

Menu Plan Monday

2009-09-07T15:22:00.000-05:00

Happy Labor Day! I hope everyone enjoyed the day off. Our household was a bit under the weather, so we really needed the day to get better! Our oldest, Kade, had his first football game on Saturday. Pictures are on my other blog, if you're interested.

I know I told you I was going to make Rootbeer Cookies, but I was missing some ingredients and didnt get to it! I'm certainly going to try this week! Cookies; take two.

Monday- Since its already almost 4, I think we may be going to chickfila or something tonight!

Tuesday- Lemon chicken piccata

Wednesday- Italian chicken casserole

Thursday-Grilled garlic herbed chicken, with corn on the cob and sautéed zucchini

Friday- Taco casserole

This post is linked to orgjunkie

Italian Mac and Cheese

2009-08-31T18:05:00.001-05:00

I know I wrote the recipe below in my menu plan, but I made a few changes as I cooked it. Also, I was going to make my cookies instead, and I just didnt get around to it!

This feeds about 4, so if you have more people or want more servings, you may need to double this recipe! This fed me and my kiddos only. (no leftovers!)

1 ½ cups uncooked elbow macaroni

6 TBL butter; divided

3 TBL flour

1 ½ cups milk

1 cup (4 ounces) chedder cheese

(2 ounces) velvetta cheese

½ tsp. salt

¼ tsp. pepper

3 TBL dry Italian bread crumbs

Cook macaroni according to box. Drain, and place in a greased baking dish (1-2 quart); and set aside. In a saucepan, melt 4TBL of butter over medium heat. Stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes; then reduce heat. Stir in cheeses, salt and pepper until cheese is melted. Pour over macaroni; mix well. Melt remaining butter (2 TBL); add bread crumbs.

These are the bread crumbs that I use. Let me give you a confession. I've cooked a few recipes that have called for bread crumbs, and I had no idea there was actually something I could buy like this! Think about it; if nobody ever told me, how was I supposed to know?! I crumbled up sandwich bread, and always got frustrating that the dinner was really weird. Go ahead and laugh. But as a new cook, how was I supposed to know people?! Now I know, and I"m excited! HA

Sprinkle over casserole. Add a few more dashes of the dry bread crumbs, out of the box. Bake, uncovered, at 375 for 30 minutes.

YUM! My kids LOVED this recipe

This post is linked to Tempt my tummy Tuesday, and Tasty Tuesday.

Menu Plan Monday-question about garlic!

2009-08-29T14:08:00.000-05:00

Monday- Bacon wrapped teriyaki skewers (we love this!)

Tuesday- Chicken Cannelloni

Wednesday-20 Clove garlic Chicken (I've never used whole garlic cloves before. Is the whole garlic 4 cloves?!I have no idea how to do it!)

Thursday- Kid's night- If you can find it; eat it!

Friday- Homemade Mac and Cheese

Desserts- RootBeer Cookies, with a light and fluffy rootbeer icing

Recipes

Chicken cannelloni

1 pkg cannilonni/or manicotti

16 oz ricotta cheese 

1 large egg

 1 teaspoon dried basil, crushed

 1/2 clove garlic, - minced

 1/2 cup grated Parmesan cheese 

1 teaspoon salt 

1/2 teaspoon freshly ground pepper 

1 lb cooked chicken breast, finely chop

1 cup fontona cheese

1 jar (16 oz) mararina sauce

Directions

Preheat oven to 350 degrees F. Boil manicotta noodles in a large sauce pan, until fully cooked. In a large bowl, Combine ricotta, egg, Parmesan, basil, garlic, salt and pepper. Whisk together well. Fold in chicken and 1/2 cup of Fontina cheese. Set filling aside.

Grease a 9x13 baking pan with olive oil. Spread 1/2 cup of Marinara across the bottom of the pan. Fill pasta with mixture. Top rolls with sauce, covering each completely. Sprinkle the other 1/2 cup of Fontina over the cannelloni.

Bake for 30 minutes until bubbly. Let stand 10 minutes before serving.

20 Clove garlic chicken

3-4 pounds chicken (breasts)

1 large onion diced

1 tablespoon olive oil

2 teaspoons kosher salt

2 teaspoons paprika

1 teaspoon pepper

20-40 garlic cloves, peeled, but intact

Using a slow cooker, place onion slices on the bottom. In a large mixing bowl, toss chicken with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion. (Do not add water.)

Cover and cook on low for 6-8 hours, or on high for 4-6.

Macaroni and Cheese

1 ½ cups uncooked elbow macaroni

5 TBL butter

3 TBL flour

1 ½ cups milk

1 cup (4 ounces) chedder cheese

(2 ounces) velvetta cheese

½ tsp. salt

¼ tsp. pepper

2 TBL dry bread crumbs

Cook macaroni according to box. Drain, and place in a greased baking dish (1-1/2 quart); set aside. In a saucepan, melt 4 TBL of butter over medium heat. Stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes; reduce heat. Stir in cheeses, salt and pepper until cheese is melted. Pour over macaroni; mix well. Melt remaining butter; add bread crumbs. Sprinkle over casserole. Bake, uncovered, at 375 for 30 minutes.

As always, this post is linked to Orgjunkie

Chicken velveeta spaghetti

2009-08-29T13:57:00.000-05:00

Boneless chicken breasts (4)

Salt and pepper

1 stick butter

½ onion

garlic

1 can cream of chicken soup

1/2 can rotel

1 can chicken broth

1 lb. velveeta

Directions-

Boil chicken in water with salt, pepper (save water). Cook spaghett in the left over water plus a can of chicken broth (don’t drain). Saute butter with the onion, garlic, salt and pepper. Add to the chicken. Drain the spaghetti and add velveeta, soups, salt and pepper. Add the chicken mixture.

Spray pam on casserole pan. Cook covered for 30 minutes at 350 degrees.

Bacon wrapped chicken, stuffed with spinach and ricotta

2009-08-25T16:38:00.000-05:00

Bacon wrapped chicken, stuffed with spinach and ricotta (recipe originally from allrecipes)

Ingredients-

2 tablespoons extra-virgin olive oil

2 teaspoons minced garlic

1 (10 ounce) bag washed fresh spinach

4 skinless, boneless chicken breast halves

1/2 (15 ounce) container ricotta cheese

1/3 cup grated Parmesan cheese

1/2 teaspoon garlic salt

1/2 teaspoon onion powder

2 teaspoons Italian seasoning

salt and pepper to taste

8 slices thick sliced bacon

Preheat oven to 350. Lightly oil a 9x13 inch baking dish.

Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until it begins to brown. Quickly stir in spinach, and continue cooking until the spinach has wilted. Put into a bowl and set aside.

Slice through the chicken breast horizontally to within 1/2 inch of one long edge, then open the meat like a book. Place each opened chicken breast in between two pieces of plastic wrap, and pound with a meat mallet to a thickness of 1/4 inch.

Stir the ricotta cheese, Parmesan cheese, Italian seasoning, garlic salt, and onion powder into the cooked spinach until blended.

Evenly divide this mixture among the chicken breasts, then roll each into an oblong shape, like a burrito, tucking in the ends. (I had an extremely difficult time cutting the chicken and stuffing it! It was my first time, so it didnt turn out so great!)

Season to taste with salt and pepper, and sprinkle with Italian seasoning. Wrap each breast with 2 strips of bacon, and secure with toothpicks. Place into the prepared pan.

Bake in preheated oven until the bacon is brown and crispy, and the chicken is no longer pink, 45 to 60 minutes. Remove from oven, and allow to rest for 5 to 10 minutes before removing toothpicks and serving

This post is linked to Tasty Tuesday and Tempt my tummy Tuesday

Menu Plan Monday (sick last week!)

2009-08-23T16:59:00.000-05:00

So last week I didnt cook anything! Edwin and I both got really sick and were pukey. gross. It was a rough week. Today, Monday, is the boys first day of school and my first day of work! Kade also found out last week that he made the football team. He's been on the waiting list (5th grade), and three kids quit, so he's on the team! Practice is every day monday -saturday for the first 3 weeks! seriously?! He's super excited and it will be fun to watch his games.

Our menu will just be a repeat of last week! Here's to hoping I actually cook it all!

Monday- Bacon wrapped chicken; stuffed with spinach and ricotta

Tuesday- Lantham Stew

Wednesday- Chicken spaghetti

Thursday- Crockpot chicken tortilla soup

Friday- Kids night; If you can find it, eat it!

Lemonade Meringue Pie

2009-08-18T08:22:00.000-05:00

3 eggs, separated

1 package cook and serve vanilla pudding mix

1 ¼ cups milk

1 cup (8 oz) sour cream

1/3 cup lemonade concentrate

1 tsp. lemon juice

¼ tsp. cream of tartar

6 TLB sugar

1 pie crust (9 inches), baked (or pre baked kind)

Place egg whites in a mixing bowl; let stand at room temperature for 30 minutes, and place the yolks in another larger mixing bowl. Meanwhile, in a large saucepan; combine pudding mix, milk, and sour cream until smooth. Cook and stir over medium heat until thickened and bubbly, about 5 minutes. Reduce heat; cook and stir 2 minutes longer.

Remove from the heat. Gradually whisk 1 cup hot filling into egg yolks; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Gently stir in lemonade concentrate; keep warm.

Add lemon juice and cream of tarter to the bowl of egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tbl at a time, on high until stiff glossy peaks form and sugar is dissolved.

Pour wam filling into pie crust. Spread meringue over the filling, sealing edges to pastry.

Bake 350 for 15-20 minutes, or until meringue is golden brown. Cool on wire rack for 1 hour. Refirgerate for 3 hours before serving.

(oh; lick any remaining meringue!)

The final product; a light and fluffy pie!

This post has been linked to Tempt my Tummy Tuesday, and Tasty Tuesdays

Back to Menu Planning

2009-08-17T11:09:00.000-05:00

Alas; the internet is connected, and our kitchen boxes are unpacked! Edwin went back to work today and the kids and I have, one more week til school starts! I've been so excited to get my kitchen together and use my new fridge! A stop at Sams to stock our new fridge, brought a smile to my face. Unfortunately it was delivered with a huge dent in the front!!! We're keeping and using it until another one can be delivered. I dont have time to write up recipes, but I'll post recipes throughout the week.

Monday- Chicken spaghetti

Tuesday- Bacon wrapped chicken, stuffed with spinach and ricotta

Wednesday- Lanthem stew

Thursday- Crockpot chicken tortilla soup

Friday- Grilled chicken, corn on the cob, mashed potatoes

Dessert- Lemonade Meringue Pie (recipe will be tomorrow)

This post is linked to Orgjunkie

Cooking from Houston

2009-08-12T21:58:00.000-05:00

I promise I'm still here. Do I still have any readers?! Life has been busy and we've been moving around and trying to settle. We're still not settled completely, but it's a work in progress. We're back in Houston; for those of you that knew we've been trying to move. Edwin goes back to work on Monday, and the kids go back to school the follow Monday. Our uncertainties of moving to dallas or not, have at least been answered for the present moment. We're continuing life and trusting God for His perfect timing. It's not so easy to trust God when you're actually in some sort of predicament.

I'm still cooking. Really. I've ruined myself by seeing Julie and Julia (or is it the other way around?!), and now I want to take a cooking course of some sort. One more thing to add to the table, right?! Ha. Maybe when life settles in Dallas one day... How great would that be?! Oh to think of the things I'd learn and gain confidence in! Instead of having meltdowns in my kitchen, breaking bowls when I drop them, burning and ruining dinner for a family of five, or creating something horrible; I can experiment and do all that in class and perfect it at home! Lovely.

Because believe me; if you've seen the movie, I've had those moments of crying because of dinner. Frustrations to get it right and it's not. The stress, fear, and anxiety of a family to impress to only not be told thank you, or appreciated for cooking all the freakin time! Can I get an amen?! (my husband is sitting by me as I type this, and just gave me a little "amen" shout out).

My husband and I just purchased a FABULOUS new fridge today. Simply grand. At what point in our lives did we begin getting excited about stinkin appliances?! Well, I can't wait to grocery shop and fill it, and begin cooking again. I might have to take a picture of it and show you. It would make me happy my excitement with you!

On another note, we had a fabulous two weeks in Dallas with my parents, and I'll blog and post pictures on my other blog; as soon as we're somewhat settled in our new place; and out of a hotel!

In the meantime; keep cooking and inspiring me as well as so many others!

Menu Plan

2009-07-14T11:36:00.000-05:00

I know I'm a little behind on my menu post, but we've been out of town and celebrating Kai and Edwin's birthday's! We're also starting to pack up, since we have to move out of our house in exactly 2 weeks!

Monday- Edwin's 31st birthday! We (primarily Edwin and his mom!) made fried shrimp. TWELVE POUNDS of fried shrimp!

Tuesday- Taco Casserole

Wednesday- Homemade Pizza rolls

Thursday- Lemon pepper marinaded chicken, sausage veggie grill (recipe below), and rice

Friday- Italian Chicken casserole

Desserts- Left overs from Edwin's birthday! Butterfinger Torte, Homemade pound cake, and a cookie cake I made for Kai!

Sausage Veggie Grill

1 pd. Sausage; cut into slices

1 medium zucchini; cut into slices

1 medium yellow squash; cut into slices

1 medium sweet red pepper; sliced

1 medium onion; chopped

¼ cup olive oil

1 tbl. Dried oregano

1 tbl. Parsley flakes

1 tsp. garlic salt

1 tsp. paprika

In a large bowl, combine the first six ingredients. In a small bowl, combine oil, oregano, parsley, garlic, salt, and paprika. Pour over sausage mixture; toss to coat. Divide between two pieces heavy duty foil. Fold foil around sausage and seal tigthly. Grill, covered, over medium for 25-30 minutes. Open foil carefully and allow steam to escape.

This post is linked to Orgjunkie

4th of July cupcakes

2009-07-07T10:59:00.000-05:00

For the 4th, the kiddos and I made some red, white, and blue cupcakes with my favorite whipped meringue icing. YUM! I got the inspiration from Recipe Girl. To simplify, I just used a box of white cake mix, and then made the icing homemade. You could use any colors in the cake mix. For more about our 4th of July, visit my other blog for pictures.

After making your cake mix, divide cake batter into 3 bowls and add desired food coloring; red, white, and blue. Fill muffin tins 1/3 full and swirl colors together with a tooth pick

Bake according to box or recipe and allow to fully cool.

Make icing, recipe below, and tint to desired color (eat some too)

Let kids decorate!

Kai ready to eat his cupcakes

Keira decorating her cupcakes

YUM; love the blue

4th of July sprinkles

I made a few mini cupcakes too (I didnt swirl the batter on these)

This is my favorite icing EVER. Enjoy!

Meringue Icing

5 large egg whites

1 cup sugar

1/4 teaspoons cream of tartar

Pinch fine salt

1 teaspoon pure vanilla extract

2 to 3 drops pure almond extract

This post has been linked to Tempt My Tummy Tuesday and Tasty Tuesday

Menu Plan Monday-4th of July!

2009-06-28T15:16:00.000-05:00

I hope everyone had a great weekend, and is looking forward to a great Fourth of July weekend! My parents are coming to visit for the 4th, so I'm sure we'll have a great ole time (how many times can I type great in this post?!)

I did really good last week, and made everything I set out to! That doesn's mean everything tasted and turned out well, but I at least attempted my menu plan. Here's what we have cookin this week!

Monday- Lemon Garlic Tilapia, rice, and broccoli

Tuesday- Grilled lemon pepper chicken (chicken breast marinaded in lemon pepper marinade, then grilled), mashed potato balls (recipe below), green beans

Wednesday- Homemade mini corn dogs (recipe below)

Thursday- Lasagna (mom and dad arrive!)

Friday- Parents here; might be going out to celebrate Kai's birthday; which is the following weekend!

Saturday- Marinaded pork loin, homemade baked beans (recipe below), cream corn casserole (recipe below)

Dessert- 4th of July cupcakes!

Recipes

Creamed Corn casserole

1 pkgs corn muffin mix (Jiffy or Corn-kits are the best)

1 can cream style corn

1 can whole kernel corn, slightly drained

8 oz sour cream

1 egg

1 stick butter

Put the stick of butter in the baking pan/casserole, and put in the oven to melt while the oven is preheating. Meanwhile, mix all other ingredients; pour into pan with melted butter. Bake for 30 minutes at 350 degrees F, or until the center is set and the edge is starting to brown.

Mashed Potato Balls

2 cups cold mashed potatoes

1 egg, lightly beaten

¾ cup chedder cheese

½ cup chopped green onion

¼ cup real bacon bits

½ cup dry bread crumbs

oil for frying

Place the mashed potatoes in a bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions, and bacon bits. Shape into 1 inch balls; roll in bread crumbs. Let stand for 15 minutes. In an electric skillet; heat 1 inch of oil to 375. Fry potato balls, a few at a time, for about 3 minutes or until golden brown. Remove with spoon onto paper towels to drain.

Mini Corn Dogs

1 2/3 cups flour

1/3 cup cornmeal

3 teaspoons baking powder

1 tsp. salt

3 TBl cold butter

1 TB shortening

1 egg

¾ cup milk

24 miniature hot dogs

In a large bowl, combine the first four ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat in egg and milk; stir into dry ingredients until a soft dough forms. Turn onto a lightly floured surface; knead until smooth. Roll out to ¼ in. thickness. Cut with biscuit cutter. Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greeased baking sheets. Bake at 450 for 10-12 minutes.

Homemade baked beans

1 large onion, finely chopped
3 (16-ounce) cans pork and beans
1/4 cup maple syrup
1/4 cup light brown sugar
4 tablespoons ketchup
1 tablespoon lemon juice
1/2 pound bacon strips, cut into 1/2-inch pieces

Preheat oven to 350 degrees F. In a Dutch oven, mix onion, pork and beans, mustard, maple syrup, light brown sugar, ketchup, and lemon juice. Top with the bacon pieces. Bake, covered, for 45 to 60 minutes.

This post is linked to Orgjunkie

Cream Soda Toffee Cupcakes

2009-06-22T18:32:00.000-05:00

I must be bakers challenged. I somehow continuously mess up cut out sugar cookies and messed these up. The cupcakes sunk in while baking and I"m not really sure why. Well....I have a hunch, but I just didnt want to admit it. I added a little bit more cream soda to the batter, and I think that screwed it up. That's the only thing I can think of!

The batter; however, is slap ya silly good.

Cream Soda Toffee Cupcakes

First, gather your ingredients

2 cups flour

1-1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 cup butter, softened

3/4 cup granulated sugar

1/4 cup packed brown sugar

3 eggs

1 TBL molasses

1-1/2 tsp. vanilla

1/2 cup buttermilk

1/2 cup cream soda (not diet)

1/2 cup toffee pieces

directions

1. Preheat oven to 350 degrees F. Line muffin cups with paper bake cups; set aside. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.

2. In large bowl beat butter with electric mixer on medium to high 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla.

3. Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in the toffee.

Fill cupcake tins 3/4 full. I always seem to fill mine too full, so be careful!

Bake about 18 minutes or until tops spring back when lightly touched. Cool. (here are mine that are too full and sinking in the middle)

Brown Butter Frosting (while cupcakes are baking, you can make the frosting)

In saucepan, heat 1/4 cup butter over medium-low heat until lightly browned; about 8 minutes.

Remove from heat and let cool. In mixer bowl, beat 1/4 cup softened butter with mixer on medium for 30 seconds. Add cooled brown butter to mixture; beat until combined. Add 2 cups powdered sugar, 1/2 teaspoon vanilla plus another 1/8 teaspoon vanilla, 1/8 teaspoon almond extract, 1/8 teaspoon ground nutmeg, and a dash salt. Beat in 2 tablespoons buttermilk until spreadable.

Frost cupcakes, and sprinkle with remaining toffee pieces!

This post is linked to Tasty Tuesday and Tempt my Tummy Tuesdays

Menu Plan Monday

2009-06-22T12:20:00.000-05:00

I'm a little late on my menu planning today, but I'm here! It's just been a little busy. Kai and Keira arrived yesterday afternoon, after being in Austin for 5 days with their grandparents.We had a sit down family dinner for Father's day; the first time since Kade left for Disney on June 4th! Crazy. Edwin is still recovering from his surgery, so we've been moving slowly around here! Please continue to pray for his healing; as well as, a job and a move to Dallas! I'm so ready.

Monday- Good ole Spaghetti with Chicken and garlic sausage, and garlic bread

Tuesday- Chicken Teriyaki quesadillas (left over chicken from bacon wrapped teriyaki kabobs on Father's day!)

Wednesday- Pizza and Pizza rolls from Pizza Hut. We saw the commercial yesterday and gotta try them!

Thursday- Crispy Parmesan Chicken Bake, corn on the cob, and rice

Friday- Salmon Patties (new recipe from Edwin's mom. I'll let you know how it goes!)

Saturday- Croissant chicken (I still haven't made this. I want so badly to make it, because I think the kids will really like it! Something always comes up though. Here's to another try!)

Dessert- Cream soda toffee cupcakes. Oh my lanta; Am I excited to make these????!!!!!!! So excited. You'll have to wait til I make them for pictures and the recipe. Yum, Yum

This post is linked to OrgJunkie

Father's day ideas/man food and gifts

2009-06-16T19:40:00.000-05:00

I dont really think we're going to do much for Father's day (which is also my dad's birthday and brother and sister in law's anniversary!), since Edwin just had surgery this morning! He's doing well and recovering, aka; sleeping. Continue to pray for healing and his recovery, as well as for my mom (she had surgery yesterday). If he's up for it, I'll cook some man food! Here are a few ideas for some yummy man food you can cook!

Pan-Seared Steak with Spinach, Grapes, and Almonds

Recipe Here

Yummy slow cooker ribs

Recipe Here

Herbed Beef Tenderloins

Recipe Here

Beer Dip

Recipe Here

Bacon wrapped teriyaki chicken skewers

Recipe Here

Desserts

Chocolate Peanut Butter Bars

Recipe Here

Cupcake Fun from Bakerella

Recipe Here

Golf Cupcakes

Recipe from Martha Stewart

Need homemade gift ideas for your husband or father? Check out ideas; Here,Here, Here, Here,

Chocolate Peanut Butter Bars

2009-06-10T18:23:00.000-05:00

I think I may have posted these before on my other blog, but I couldn't find the recipe; so maybe I didnt! I was going to make these at the cabin tomorrow, but I decided it would be easier to make them at home, instead of lugging all the ingredients with me! Edwin LOVES these. Like I said before, I don't like peanut butter and I like these! Yes I know; how can I not like Peanut Butter?!

Chocolate Peanut Butter Bars

1 cup sugar

1 cup light corn syrup

1-1/2 cups creamy peanut butter (I use low fat; almost an entire 18oz jar)

6 cups Special K (original)

2 cups (12 ounces) semisweet chocolate chips

1 cup butterscotch chips

Directions:

In a Dutch oven, bring the sugar and corn syrup to a boil over medium heat; cook and stir until sugar is dissolved.

My pretty dutch oven

Remove from the heat, then stir in peanut butter and mix until combined. It's difficult to get an exact measurement since the peanut butter is so sticky. Just do your best!

mmm; creamy

Add cereal; stir

Using a metal spatula or spoon, press into an ungreased 13-in. x 9-in. pan.

In a microwave safe bowl, melt the chocolate and butterscotch chips; stir until smooth.I usually put it in for about 45 seconds, then stir and cook another 25 seconds or so. Spread over cereal mixture.

Refrigerate for about 1 hour, or until chocolate is set! We like to keep it in the refrigerator and eat them that way, but they're also good a little softer if you just leave them out (after they set in the refrigerator first).

Edwin cutting into the bars BEFORE the chocolate was completely set. He couldn't wait.

Cut into bars and and eat ...

I like to make them kinda bite size, so it's easier and more fun to eat for the kiddos. Then you can just pop them in your mouth!

Menu Plan Monday- First week of summer!

2009-06-08T12:12:00.000-05:00

Summer has officially kicked off for us! We had a great weekend filled with swimming, going to the movies, eating ice cream, and relaxing. We've talked to Kade twice and he's already having a great time in Florida! So this week we're leaving on Thursday, to stay at my parent's cabin out in East Texas. We haven't been in a while, and Edwin is itching to ride some four wheelers and dirt bikes! The kids also really love it there! Here's our tentative plan for the week

Monday- Grilled Chicken fajitas

Tuesday- Teriyaki Chicken, rice, and green beans (I didnt make this the other week)

Wednesday- We might be going out to dinner with some friends. If not; we're going to just have kids night; If you can find it, eat it!

Thursday- At the cabin; Spaghetti

Friday- Pizza

Saturday- Crock Pot Roast, mashed potatoes, boiled carrots

Sunday- Left overs; eat what you can find! Driving back to houston!

Dessert- Chocolate Peanut Butter Bars (Edwin's favorite!). I"m going to make this at the cabin, so i'll post pictures and the recipe next week. I dont even like peanut butter, and I like these!

Palm Tree Sugar cookies

2009-06-04T20:24:00.000-05:00

For real people, I need help finding a great roll out sugar cookie recipe! I've tried three and one was a "no fail sugar cookie" and it certainly failed me! Grrr....

Well, I made some palm tree cookies for Kai's end of the year luau party. The icing is amazing! It's Martha Stewart's hardening royal icing. Just perfect for sugar cookies. Im not going to post the sugar cookie recipe, because it wasn't spectacular, but I'll show ya this picture!

So pretty, sprinkled with sugar

Hardening Powdered Sugar icing

1 lb powdered sugar

 5 Tbs meringue powder (found in the baking isle)

 ½ cup water 

liquid or gel-paste food coloring (optional)

1. In the bowl of an electric mixer, combine sugar, meringue powder, and slowly add ½ cup water on low speed. Beat until mixture is fluffy yet dense, 7 to 8 minutes.

2. To tint icing a different color, dip a toothpick into food coloring, and gradually mix it in until the desired shade is reached.

Tinting my icing green

My little palm trees

Kinda looks like broccoli

Nothing left to do, but taste!

I certainly have not perfected the hardening icing, but practice makes perfect! The kids always love what I make and think the cookies are the greatest ever; and that's what it's about! For more about my day and my kids last day of school, hop over to my other blog to read more!