Friday, December 28, 2007

Weekly Menu 12/31-1/5/08

Monday: L: We will go out to eat after my dr.'s apt
D: NYE-not sure yet

Tuesday: NYD: Venison Chili and celery

Wednesday: I have my girls monthly dinner club: Green Chili & Cheese chicken with smashed Cauliflower and chocolate mousse with raspberries for dessert

Thursday: Tilapia with Asparagus/gorgonzola and pine nuts

Friday: Hamburger Kebabs with Stir-fried Green Beans with Lemon, Parmesan and pine nuts

Saturday: Cuban Pork Chops Mo Jo with some peppers (red & yellow)

Thursday, December 27, 2007

Baked chicken-bacon purses

This recipe came to be after having leftover ingredients from the Baked Crab Rangoons. I started playing in the kitchen with ingredients I had on hand and this is what I came up with. We had a fun dinner consisting of appetizers!

12 wonton wrappers
4 oz cream cheese
1 can diced chicken meat
1/4 cup bacon pieces (I used the bacon in the refrigerator section that's already in pieces)
sprinkle of garlic & herb seasoning

Preheat oven to 350.
Put the wonton wrappers in muffin tins.
Mix together remaining ingredients.
Put about a tablespoon in each wonton wrapper then fold corners together to form a "purse".
Bake for about 18-20 minutes.

Baked Crab Rangoon

My friend Carla gave me this recipe to try. I am very glad she did because it's very good!

12 wonton wrappers
1 can white crab meat
4 oz cream cheese-softened
1/4 cup mayo
1/4 cup chopped green onions
I added a sprinkle of garlic powder

Preheat oven to 350.
Mix crab meat, cream cheese, mayo, green onion and garlic powder in small bowl.
Put each wonton wrapper in a muffin tin, pushing down the middle and letting the ends stick out.
Put a tablespoon of filling in each wonton wrapper. (I found if you know fold the corners in they won't get as brown like they do when you leave them sticking out).
Bake in muffin tins for 18-20 minutes.

Pumpkin Roll

This is my husbands favorite dessert and fastly becoming mine as well. Pictures to come!

Libby's Pumpkin Roll:

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional

1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. DH says it has to have icing on the top also (that's how is mom does it) so I reserved some icing and used a bag with a decorator's tip and made some decorations on the top.

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Sunday, December 16, 2007

Weekly menu 12/16-12/22

Sun: Baked ziti, garlic bread
Mon: Ritz chicken, mashed potatotes, corn
Tues: Bagel chip tilapia, rice, green beans
Wed: Stuffed pork chops, veggie
Thurs:Hoagie bake
Fri: pizza
Sat: IL's for our Christmas there

Monday, December 10, 2007

Christmas Baking!

I have a ton of new recipes I am wanting to try out this Holiday season! So yesterday I got started. I haven't taken pictures yet, I won't until I have everything cut and ready to go in the tins!

I'll start with the best! Our local grocery company produces a holiday magazine and I found this recipe in it, my mom really wanted me to make her some, I am afraid I will have to make another batch, because it is really good!

White Chocolate Raspberry Fudge
(Hyvee seasons magazine)
serves 24

2 cups mini-marshmallows
1 cup sugar
1/2 cup heavy cream
3 tbsp unsalted butter
1/2 tsp salt
1 3/4 cups white chocolate chips-divided
2 tbsp seedless raspberry preserves
1/2 tsp vanilla

Coat 1 1/2 quart loaf pan with cooking spray.

Combine marshmallows, sugar, cream, butter and salt in medium saucepan, cook stirring constantly over medium heat to melt butter and marshmallows. Boil 5 mins, stir occasionally.

Meanwhile combine 1/4 cup white chocolate chips and raspberry preserves, microwave 15-20 seconds, stir until smooth. Set aside.

Remove mixture from heat add 1 1/2 cups white chocolate chips and vanilla, stir. Pour into pan. Drop spoonfulls of raspberry mixture on fudge and use knife to swirl.

Cool at room temperature for 3 hours. Store up to 10 days in an airtight container.

The second thing I started making last year for my new husband. He loves peanut brittle. This has been a huge hit with anyone who has tried it!

Microwave Peanut Brittle

1 cup sugar
1/2 cup light corn syrup
2 cups spanish peanuts
1 tbl butter
1 tsp vanilla
1 tsp baking soda

Spray large baking sheet or line with parchmant paper, set aside. Mix sugar and corn syrup in large glass microwavable bowl until moistened. Microwave on HIGH 5 min (caution use pot holders as candy mixture gets VERY hot). Stir in butter and peanuts. Microwave an additional 3-4 minutes or until pale golden brown. Add baking soda and vanilla (mixture will foam).

Immediately spread mixture as thin as possible onto prepared baking sheets. Cool Completely. Break into pieces.

The recipe calls for, but I've never done this step: Melt 4 squares semi-sweeet baking chocolate in a glass measuring cup on HIGH 1-2 mins. Stir until chocolate is completely melted. Stir in 1/4 cup creamy peanut butter until melted. Dip half of the peanut brittle pieces halfway into chocolate mixture, scraping back of brittle against edge of cup to remove excess chocolate. Place on sheet of foil or wax paper, refrigerate until chocolate is set about 20 mins.

I tried my hand at a peanut butter fudge recipe I found on line and it went very wrong. The fudge did not set up correct, so I fell back on a fudge recipe I tried last year that Kevin liked!

Peanutty Chocolate Fudge
(Nestle bag)
serves 49
1 1/2 cups sugar
2/3 cup evaporated milk
2 tbsp butter or margarine
1/4 tsp salt
2 cups mini-marshmallows
1 2/3 cups Nestle Peanut Butter/Milk Chocolate Morsels
1/2 cup chopped peanuts (optional)
1 tsp vanilla

Line 8 inch square pan with foil.
Combine sugar, milk, butter, and salt in medium-heavy duty saucepan. Bring to a full-rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4-5 minutes. Remove from heat.
Stir in marshmallows, morsels, peanuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

Okay I made the toffee last night and it's delish!
(Hyvee seasons magazine)

1 cup sugar
2 sticks unsalted butter
2 tsp water
1/8 tsp salt
1 tsp vanilla
6 oz chocolate chips
1/3 cups nut topping

Combine the sugar, butter, water and salt in a heavy saucepan over low heat until the butter melts. Turn heat up to med-high and cook until it reaches 300 degrees, stirring constantly. Take off heat stir in vanilla. Immediately pour onto a baking sheet lined with parchmant paper, spread with a spatula. Pour chocolate chips over the top, once they start to melt, spread over the top. Sprinkle nut topping on top. Refrigerate until set. Break into pieces.

Pretzel Turtles
(from a cookie exchange I went to)

Take one mini pretzel set on a baking sheet, top with a Rollo. Place in oven on 250 for 2-3 minutes, until softened. Remove pan and top each pretzel combo with a pecan half, press down. These are best enjoyed after they get to set for a day.

Weekly Menu 12/9-12/15

S: Calzones
M: Enchiladas
T: Baked Ziti
W: Pizza party during my infusion
T: Cookie party, DH will go out with grandpa, I'm not sure what I'll do
F: Sister in town for our Christmas we are going out to a local pub
S: Christmas with my family!!!

Monday, November 26, 2007

Weekly Menu 11/26-12/1

M: Orange beef with noodles
T: Lime chicken with rice in crockpot
W: Venison Chili
T: Dinner with papa
F: Out with friends to Gojo's!!!
S: Hoagie bake

Tuesday, November 20, 2007

Weekly Menu 11/18-11/25

Sunday: Roteserie chicken, mac n cheese, potatoe wedges, rolls
Monday: BBQ beef cups (in biscuits made out of muffin pans)
Tuesday: Hot dogs, I have to work late so DH is grilling
Wednesday: Orange beef with rice or noodles
Thursday: All the yummy goodies that is Thanksgiving!
Friday: If we stay home and don't head south--homemade pizza
Saturday: IL's-not sure
Sunday: Thanksgiving at the IL's

Sunday, November 11, 2007

Weekly menu 11/11-11/17

S: Weinie roast--hot dogs, chips & smores
M: 6 month Anniversary-so out
T: Meatball hoagies with oven fries
W: Mock mongolian stir-fry at home--chicken, smoked sausage, veggies & tereaki sauce
T: Dinner with papa
F: Pizza Friday
S: Kevin's surprise 30th birthday party!

Wednesday, November 7, 2007

Chocolate, Cranberry & Oat bars

As soon as I saw these in the December 2007 Kraft Magazine, I knew I needed to make them. So I did, the next day! They were so yummy and good for you! I substituted dark chocolate chips. Make sure you bake them long enough, the cooking times are def. off. It took me about 30 mins using a glass pan.

1 cup dried cranberries
1/4 cup orange juice
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
3/4 cup (1-1/2 sticks) margarine, softened
1-1/2 cups firmly packed brown sugar
2 eggs
4 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped (I used dark chocolate chips)
1/2 cup PLANTERS Pecan Pieces (I omitted these)

PREHEAT oven to 350ºF. Combine cranberries and orange juice in microwaveable bowl. Microwave on HIGH 30 sec. Let stand 10 min. Meanwhile, combine flour, oats, baking powder and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture, mixing well after each addition. Stir in cranberry mixture, chocolate and pecans.
SPREAD dough into 13x9-inch baking pan sprayed with cooking spray.
BAKE 20 to 22 min. (see notes) or until center is set. Cool completely on wire rack before cutting into bars. (I agree with the other reviewers on Kraft foods, there is something wrong with the cooking times on these, using a glass 9x13 pan it took closer to 30+ minutes)

I got this recipe off the Kraft Foods magazine.**6*187&wf=9&recipe_id=107778

Monday, November 5, 2007

Parmeasan breadsticks

Okay this recipe came to be, because my husband has problems with crescent rolls coming home from the store. The first time, he had slammed on the brakes when we were driving home and a can rolled under the seat in my car. We didn't realize this and so a few days later (after really hot summer days) the can exploded all over my brand new car. So Friday night we go to the store and again buy crescent rolls. This time we are in his truck so the bag gets set in the back floor board. He is bringing all of the groceries in to me and brings me an open thing of crescent rolls. When he opened the truck door they slid out and hit the concrete. So I hop on to search for a recipe to use. I was making calzones and thought breadsticks would be a good thing to go with them!

1 can Crescent rolls
1/4 cup parmesan cheese
1/2 tbl parsley flakes
1/4 tbl garlic powder
2 tbl butter melted

Seperate rolls into 2 sections. Seal the perforations. Stir together the rest of the ingredients and spread on top on one of the sections. Then top with the other section, making sure to seal all of the sides/perforations. Cut into 6 strips. Twist each strip.

Brush 1 egg white on top and sprinkle with more parmesan cheese.

Bake at 375 for about 10 minutes until nice and golden.

Chocolate chip cookie dough dip!

I made this again 11/14/08 for a Wii party with my mom & dad since hubby was at deer camp. They had not tried it. This time I got a picture of it beforehand!

Okay this is soooo good. This is from the Nest's What's Cooking board, I think everyone has made it. Since I had heard girls talking that it was too tangy-too cheesecakey I modified the recipe. I also think it is best the next day after it's had a night to sit in the fridge for awhile. You won't get a picture of this one, because well it disappeared too fast!

1 package cream cheese
1/2 cup powder sugar + about 1/3 more
1 stick butter
1/3 cup brown sugar
2 handfulls mini chocolate chips
2 tbl regular sugar

Melt butter and brown sugar, I did this in the microwave, took me just a little over a minute, don't do it all at once do about 30 secs at a time and take out and stir. Let cool.

Cream cream cheese and 1/2 cup powder sugar. Taste and add more powder sugar to your liking. Add reg sugar, I added the regular sugar for the texture, so it would taste more like regular cookie dough.

Stir in chocolate chips.

I served with graham crackers and it was great!

Mom's Best Enchiladas

These are the best enchiladas in the world. My mom made them when I was growing up, I was craving them so I got the recipe off her. This is how I made it!

1 lb ground beef-browned
10 tortillas (flour, like 10 inches)
1 Tbl Crisco
1 Tbl flour
1/2 package Williams chili seasoning
2 cups chicken broth
1 can black beans (rinsed)
1 lb shredded cheddar cheese

Mix the ground beef and black beans together. Heat the Crisco in a skillet over med heat, when clear mix in flour and chili seasoning. Add chicken broth. Stirring occassionally let heat until thin gravy consistency.

Now to make them. Spray a 9x13 pan with pam. Take one tortilla and dip then turn over in the gravy, now put a spoonfull of beef mixture on the tortilla and cover with a handful of cheese. Do this with the 10 tortillas. Roll them like a burrito and line in the 9x13 pan. (it is easiest to dip then put the tortilla directly in the pan, then roll). Cover with remaining sauce and cheese.

I put mine in the fridge while we ran some errands and then heated up when we were ready for dinner. It took 30 mins on 350 degrees. This can also be made casserole style with layering the ingredients instead of rolling them.

If I can get our darn camera to work tonight I will take a picture when I get home!

Friday, November 2, 2007

Weekly Menu 11/4-11/10

S: Easy chicken parmigan
M: Beef enchiladas
T: Tilapia cakes (like crab cakes)
W: Girls dinner club
T: out with papa
F: DH out of town for the weekend may go out
S: " BFF might come over and we may drink wine and do b-pics!

Thursday, November 1, 2007

Cheddar-Potato-Steak soup

I always love meals my husband goes back and gets seconds of, always makes me know he likes it! This was one of those meals. I have admited on here I am not a soup fan, however even I liked this one! The original was from Gooseberry Patch once again, but I made some alterations.

1 30 oz bag of frozen hashbrowns
2 cans chicken broth
1 cup water
***we didn't use but it calls for celery and onion at this point****

Mix above ingredients together and place on low for 6-8 hours.

8 oz bag shredded cheddar cheese
1 cup milk
3 Tbl flour

Mix flour into milk. Then add cheese and milk mixture to crockpot and stir. Place on high for 20 mins, until cheese is melted.

I then added another 3/4 can of chicken broth because it was to thick for my liking. I added about 1 1/2 lbs of cooked steak cut into bite size pieces & I added one small bag of frozen corn (which was quite tasty in it). And put it on low until it was time to eat dinner.

Top with bacon bits and chopped green onions.

Wednesday, October 31, 2007

Bread Machine Sweet White Bread

I really wanted to make a bread my mom always used to make. I got home and was really excited when I found her recipe in the bread machine, so I got started. I didn't really read the recipe. I put the yeast and water in and started to add the rest of the ingredients, when I got to powdered milk and sweet butter, I stopped, what are these? So a fast call to my mom to find out sweet butter is just salted butter and that the powder milk is just that, but I don't have any, so I went ahead and used what I had-Creamer-it was even vanilla flavor, well it's supposed to be a sweet bread so I didn't think it'd matter, and it didn't. The bread finally got done and I couldn't get it out quick enough. It was so good. I'm glad I finally pulled my mom's ole' bread machine out!

1 1/2 tsp dry yeast
1 3/4 c bread flour
3/4 tsp salt
3 Tbl sugar
1 Tbl dry milk
1 Tbl sweet butter (salted butter)
1 med egg
1/2 cup plus 1 tsp warm water

Put the yeast in the bowl with the warm water, put in rest of ingredients on top. Put on the light setting.

Tuesday, October 30, 2007

Tilapia Au Gratin

I did 6 Tilapia fillets
probably about a cup of bread crumbs (I used leftover beer bread)
1/4 cup parmesan cheese
2 tsp lemon pepper seasoning
3/4 cup shredded cheddar cheese

Mix breadcrumbs, parmesan cheese and lemon seasoning together. Put the tilapia on bottom of greased 9X13 pan. (I put three pieces down first). Top with 1/2 breadcrumb mixture. Top with remaining 3 fish filets and rest of breadcrumb mixture. Bake at 400 for 15-20 minutes until fish flakes easily with a fork. Top with shredded cheese and bake an additional 5-10 minutes until cheese is melted.

We served this with steamed new potatoes and green beans. It was so good I didn't get a picture. The original recipe was from Gooseberry patch with modifications by me!

Homemade Pizza

Well I finally jumped and made my own pizza dough! It was not nearly as hard as I thought it would be. It's from now thats whats cooking's blog.

2-1/4 teaspoons active dry yeast (1 packet)
1/2 teaspoon brown sugar
1-1/2 cups warm water (110 degrees F / 45 degrees C)
1 teaspoon salt
2 Tablespoons olive oil
3-1/3 cups all-purpose flour

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit 10 minutes.

2. Stir the salt and oil into the yeast solution. Mix in 2-1/2 cups of the flour.

3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until doubled in size; approximately 1 hour. Punch down the dough and form a tight ball. Allow the dough to relax a little before rolling out.

4. Preheat oven to 425 degrees. If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise 15-20 minutes before topping and baking it.

5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15-20 minutes.

I topped my pizza with provolone, pizza mix, and parmesan cheese and Kevin's with pizza mix cheese and pepperoni. Kevin liked this better than any other pizza we've tried so it will be tried again!

Monday, October 29, 2007

Halloween soups!

This is a picture of me and my dad and the awesome pumpkin beer I had. I'm so not a beer drinker, but I actually drank a whole bottle of this stuff.

This used to be my favorite soup, well before I tried the pumpkin. It has kind of become tradition for my mom to make this around Halloween. This recipe came from a Campbell's soup recipe book.

Tuna-Tortellini Soup
1 can cream of chicken soup
1 can chicken broth
1/4 tsp dried basil
1/8 tsp garlic powder
2 cups frozen cheese filled tortellini
1 cup frozen whole sweet kernel corn
1 1/2 cups milk
1 small can tuna

In saucepan combine soup, broth, basil and garlic. Cover, over high heat, bring to boil. Add tortellini and corn. Reduce heat to low. Cover cook 10 min. Add milk and tuna, heat through, stirring occasionally.

I am so happy my mom made this because it is so good. I will definitely make it again. My mom found the recipe, but once again it's from Gooseberry Patch

Creamy pumpkin bisque

2 Tbl butter 1 Tbl green onion
Melt butter in a 2 qt saucepan over med heat, add onion and saute until tender.

Stir in: 16 oz can pumpkin
1 cup water
2 Tbl brown sugar packed
1/2 t salt
1/8 t white pepper
1/8 t cinamon
2 cubes chicken boullion

Heat until mixture beings to boil; cook for 5 min. Add 2 cups 1/2 & 1/2, heat through stirring constantly. Ladle into bowls and garnish with thinly sliced lemon & fresh minced parsley.

Saturday, October 27, 2007

Halloween Goodies

Halloween P.B. Blondies
I doubled this recipe and made 2 8 in square pans. One for my work and the other for our party at my mom & dad's. The boys at my work gobbled them up!

It is from What's Cooking in the Orange Kitchen.

Peanut Butter Blondies with Halloween M&M's (I renamed)
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup smooth peanut butter
3/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2 tsp vanilla extract
1/2 bag of Halloween colored M&M's

Preheat oven to 325F.
Grease and lightly flour and 8 inch square baking pan.
In a small bowl, combine the flour, baking soda, baking powder and salt. Set aside.
In a large bowl, cream the butter with the peanut butter and the sugars until smoothm about 2-3 minutes. Add the egg and vanilla and beat well. Add the dry ingredients and mix thoroughly. Stir in the M&M's.
Spread the batter evenly in the prepared pan. Bake for 30-35 minutes, or until a cake tester inserted comes out clean with moist crumbs attached.
Do not overbake. Allow to cool to room temperature before cutting and serving.

The original recipe called for toasted pecans, chocolate chips and white chocolate, but I just did the Halloween M&M's.

Oreo Truffles

I used white chocolate and used orange and black sprinkles for the top. These are so easy to make and will def stay in my rotation! I am not sure whoose blog I got these off of since everyone has been making them.

1 package softened cream cheese (8 oz)
1 package Oreo cookies (I used the Halloween orange and black ones)
1 package white almond bark

Crush cookies in food processor. In large bowl mix together crushed cookies and cream cheese til smooth. Melt chocolate according to directions. Roll cookie mixture into 1 inch balls then dip in chocolate. Place on wax paper. Sprinkle with desired sprinkles.

Thursday, October 25, 2007

Weekly Menu 10/28-11/3

S: In laws weinee roast for BIL
M: Tilapia au gratin, steamed new potatoes and green beans
T: Pork chops on the grill with fries
W: Halloween I'm making a new soup, Potato, Cheddar, & Steak!
T: Out with papa--the Pub
F: Pizza or calzones
S: Hot dogs and trying out our new camper

Flourless Peanut Butter Cookies

I have seen this on countless blogs. I had all the ingredients and was wanting to make them to go along with our chicken and noodles, they were a perfect end to a perfect meal!

1 cup peanut butter (I used a combo of smooth and crunchy)
1 cup sugar
1 egg
2 handfuls of chocolate chips

Mix together all ingredients. Drop by teasponfull onto cookie sheet (I lined mine with parchmant paper) and then smush down with a fork, I didn't do that with the first batch and they were still doughy on the inside. Cook for about 8 mins. These were very nice for a sweet treat, I got 18 out of one batch.

Chicken & Noodles

These were sooooo good! I had been craving chicken and noodles so I looked in my Gooseberry Patch recipe book and found an easy one. Warning it does use Cream of soups, but it was easy and that's all I was looking at!

1 large can cream of chicken soup (I think it is 20 oz?)
1 small can cream of mushroom soup (12 oz)
3 cans chicken broth
I used 3 large chicken breasts
2 tsp onion powder
1/2 tsp garlic powder
1 tsp seasoning salt
1 package frozen wide egg noodles (16 oz)

Cut up your chicken into bite size pieces and brown. Mix together chicken and soups in a large pan, heat over med-high heat. Bring to boil. Stir in seasonings and noodles and cook 20-30 minutes on low.

I served mine with Ritz crackers crumbled over the top.

Tuesday, October 23, 2007

Failed Dinner

This was another recipe from Gooseberry Patch. I found a recipe for a Pork Loin Roast in the crockpot with a teraki merinade, it looked really good and may have been, but I ended up working late and I think that's what did it. It was dry. I wouldn't even eat the pork. Kevin however ate it, but I don't think he really cares what the food tastes like! He was also nice enough to make mashed potatoes (Betty Crocker in the box), corn and crescent rolls. So I ate those for dinner. I will post a picture of my awesome hubby so you all know what he looks like! I love him so much!

Monday, October 22, 2007

Weekly Menu 10-21/10-27

S: Fiesta soup, chicken ranch quesadillas and beer bread
M: Pork Loin Roast in teraki merinade, mashed poatatoes and corn
T: Au Gratin Tilapia with steamed green beans and new potatoes
W: Chicken and noodles in the crockpot
T: Out or leftover night
F: Homemade pizza
S: Mom & dad's kind of halloween party we will have this really good soup there with tortelini, tuna and corn

Fiesta Soup & Chicken Ranch Quesadilla's

I am not a huge soup fan, but when I found this in once again a Gooseberry Patch recipe book, I thought I should make it! Kevin is a huge mexican food fan and I knew he would like this-I was not wrong. I had been meaning to make Joelens beer bread for a while now, I thought this would be the perfect meal to make it for. The bread did not fail me, it was wonderful!

2 cans chicken broth
10 oz canned chicken (drained)
1 can rotel (drained)
1 can corn (drained)
1 can black beans (drained & rinsed)

I also added a small box of Velvetta.

Open all cans and pour into a medium stockpot. Simmer over medium heat until heated through. Serve with tortilla chips and shredded cheddar cheese.

I served with Joelens beer bread with cheddar cheese and minced garlic.

I made this on a Sunday night for dinner and for lunch that day I made:

Chicken Ranch Quesadilla's using my handy quesadilla maker that I love!
Tablespoon or so of Ranch dip
Handful of cheddar cheese
5 oz of chicken (drained-this made 2 quesadillas)
couple tablespoons bacon bits (I used the refigerator ones)

Spread ranch dip on one tortilla, then sprinkle on cheese, chicken and bacon bits. I put in my quesadilla maker for a couple of minutes, until it was golden on the outside and then cut using a pizza cutter. These were very good!

Tuesday, October 16, 2007

Topsy-Turvy Lasagna

I have found the best recipe book it is called Speedy Suppers and is by the Gooseberry Patch. You will be seeing many more from this book! This was a very tasty filling meal. We made plenty for leftovers and possibly to freeze.

3/4 lb. ground beef (we used 2 lbs.)
28 oz. jar spaghetti sauce
5 c cooked egg noodles (we used penne noodles)
1 c cottage cheese (we used 12 oz tub)
8 oz pkg shredded mozzarella cheese divided
we also added a sprinkling of parmesan cheese

Brown ground beef in a skillet; drain. Stir in spaghetti sauce; simmer for 10 minutes. In a lightly greased 2 quart (we used 3) casserole dish, combine noodles, ground beef mixture, cottage cheese, and one cup mozzarella cheese. Top with remaining mozzarella (this is when I sprinkled on parmesan). Bake 350 degrees for 15-20 minutes. I then broiled it for about 6 minutes. Serves 6-8.

Monday, October 15, 2007

Weekly menu--October 13-19th

Saturday: Chili and cornbread muffins, apple crisp for dessert

Sunday: Pretzel dogs and mac-n-cheese (box)

Monday: Fiesta soup with chicken ranch quesidallas

Tuesday: mock lasagna, homemade beer bread

Wednesday: Not sure I have a medical thing, so either calzones or breakfast for dinner

Thursday: out with papa, Mexican week

Friday: Work late, may be homemade pizza if I made the dough made up this week!

Tuesday, October 9, 2007

Girls Trip 2007

We had a wonderful time when we made the trip to see my sister in Bloomington-Normal, IL. Friday night we started off at the best little pizza place ever, Lucca's Pizza.

Thursday, October 4, 2007


The snickerdoodle is my mom's favorite cookie so when she asked me to make her some when I wanted to take something with us when we went and saw my sister, I made a double batch. This is from the Betty Crocker Wedding Cookbook.

1 stick butter or margarine, softened
1 1/2 cup sugar
1/2 cup shortening
2 large eggs
2 3/4 flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 cup sugar
2 tsp cinammon

Cream together butter, sugar, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda, and salt. Roll dough into 1 1/4 inch balls. Stir together the sugar and cinammon. Roll balls into sugar mixture. Place on cookie sheet with parchmant paper. Bake on 400 for 8-10 minutes until set.

Wednesday, October 3, 2007

Easy Week

Okay so it's been an easy cooking week and therefor I have taken no pictures!

Monday I made Chicken Fingers:
1 package of Ritz crackers
1 tsp parsley flakes
1 Tbl garlic powder
2 egg whites
2 Tbl water
I used 2 lbs of chicken tenders

Crush Ritz crackers, stir in parsley and garlic powder. In another bowl whisk together egg whites and water. Put chicken into egg mixture then dredge in cracker mixture and lay on pan sprayed with cooking spray. Bake 450 for about 15 minutes or until no longer pink in middle.

I served the fingers with some store bought Sweet and Regular fries!

Tuesday I made a crockpot pot roast and roasted potatoes
for the roast: Put a pot roast in the crockpot, I poured a can of Cherry Coke over it then cover with BBQ sauce. Set on low and cooked about 9 hours then turned to warm until we were ready to eat.

So then I went to make the roasted red potatoes only to find my potatoes shriveled off to the store I go in my night clothes and no bra! I set the oven to about 425 and when I got home scrubed the potatoes, then cut them into bite size pieces, tossed them with some EVOO and garlic & herb seasoning. Put them on a pan sprayed well with cooking spray and cooked them for about 30 minutes.

I served this with peas (for me) and green beans (for my hubby)

Monday, October 1, 2007

Weekly menu 10/1-10/6

Monday: chicken fingers with sweet and regular potatoe fries
Tuesday: Pot roast in the slow cooker with cherry coke and bbq sauce, roasted red potatoes and veggie
Wednesday: Girls monthly cooking club
Thursday: Weekly dinner out with papa
Friday: Leave to go to Illinois with mom to see my sister

Hoagie Bake

I was looking for another Friday night meal besides calzones or pizza when I came across this recipe from an unknown Nestie. It was delish, I may substitute out the salami next time, because it was soooo rich, it would be yummy with turkey and made like a club! We will definitely put this in our rotation! Pictures to come!

2 Cans crescent rolls
1/4 lb each ham, salami and pepperoni
4 slices each provolone, sharp cheddar and co-jack cheeses
italian seasoning
parmesan cheese
melted butter or evoo

Spray pan with cooking spray (I used I think it was 11x7, recipe called for 8x8, but the bigger pan worked perfect). Spread one can of rolls in bottom of pan. Put meats and cheeses over crescent rolls and then sprinkle with italian seasoning. Spread second can of crescent rolls over top. Brush melted butter or evoo over the top and sprinkle with parmesan cheese. Bake in 350 oven for 20 minutes uncovered then another 10 minutes covered, until golden brown. Let cool for 5 minutes then cut into pieces and serve warm.

Smore's Brownies

Pictures to come, I made these for a BBQ my husband's boss was having, when I spoke to the wife she advised I could bring stuff for Smores, but I really wanted to bake so I made these. They were great and everyone enjoyed them! This is from osuheatherk and she got it from the food network!

2 cups crushed graham crackers
1 stick unsalted butter melted
3 Tbl sugar
I used a brownie mix I was short on time to make homemade
1/2 bag miniature marshmallows

Mix together first three ingredients and press in bottom of 9X13 pan. Bake on 325 for 20 minutes. Meanwhile make brownies. Pour over crust. Bake according to directions mine was on 350 for 28 minutes. Sprinkle marshmallows over top and put under broiler on low for a couple of minutes, until golden.

Thursday, September 27, 2007

Bagel Chip Crusted Tilapia

Wow is all I can say about the fish, it will definitely stay in the rotation, it was so very good! I served it with the rice, green beans and some focaccia bread! This came from Sam's Club they were giving away samples!

3/4 cup crushed Bagel Chips
2 Tbsp lemon pepper seasoning
6 Tbsp olive oil (divided)
1/4 cup lemon juice
2 Tbsp parsley flakes
4 tilapia fillets

Mix the bagel chips and lemon pepper seasoning in a bowl. Coat the tilapia fillets with 3 Tbsp olive oil and coat generously with the bagel chip mixture. Heat the other 3 Tbsp olive oil in saute pan on medium-high heat. Cook tilapia on both sides for 3 minutes (until internal temp reaches 160). Sprinkle the fish with the lemon juice and top with the parsley flakes. Serve.

Kraft Pamesan Rice (this has been changed very much by myself)

2 cups White Rice (it called for Uncle Bens converted rice)
2 cups water
1/3 cup canned mushrooms chopped
2 Tbsp butter or margarine
1 Tbsp sea salt (too much with the italian seasoning, I will probably omit next time)
1 tsp italian seasoning
1/2 cup parmesan cheese (will probably do more next time)

Cook rice on stove top according to directions on box. Take off the heat and stir in mushrooms, butter, salt, italian seasoning and parmesan cheese.

Okay this was very good rice, very flavorful!

Wednesday, September 26, 2007

Boston Cream Cheesecake

I've made this cake once before and when I was speaking with my mom about her birthday cake I decided I would make this again. It is awesome! The only difference between this and a regular boston cream cake is the middle layer, it is a cheesecake layer instead of a pudding type layer. The chocolate on the top is very good too and gets kind of crunchy/hard when it's been in the fridge. This is from the Philadelphia Cream Cheese Cheesecake cookbook!

Cake Bottom:
1 9oz pkg yellow cake mix (one layer size)
Grease bottom of 9 inch springform pan. Prepare cake mix as directed on package: pour batter evenly into springform pan. Bake 20 minutes.

2 8oz packages cream cheese softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1/3 cup sour cream
Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs 1 at a time, mixing at low speed after each addition, just until blended. Blend in sour cream: pour over cake layer.
Bake 35 minutes or until center is almost set. Run Knife or metal spatula around rim of pan to losen cake; cool before removing rim of pan.

2 squares Bakers unsweetened chocolate
3 tablespoons spread stick
2 tablespoons boiling water
1 cup powdered sugar
1 teaspoon vanilla
Melt chocolate and spread sticks over low heat, stirring until smooth. Remove from heat. Add water and remaining ingredients; mix well. Spread over cooled cheesecake. Refigerate 4 hours or overnight.

Tuesday, September 25, 2007

Kevin's Chili

This is basically the recipe on the back of the Williams Chili seasoning packet. However we add extra beans and some sugar. This is the best thing my hubby makes!

2 lbs hamburger (or venison) meat
1 8 oz can tomato sauce
1 can chili beans
1 can red beans
1 packet Williams chili seasoning
2 tbl sugar
1 8 oz water

Brown hamburger meat, drain. Add in all ingredients. Bring to simmer. Simmer for 10 minutes or until you are ready to eat!

Pumpkin Oatmeal Chocolate Chip Cookies

I doubled this recipe because I hate using only a half a can of pumpkin. These are wonderful when cold, they are very moist and chocolatey! From Beach Bride in MD with alterations by me!

1 can pumpkin
2 cups white sugar
1 cup vegetable oil
2 eggs
3 1/2 cups flour
1 1/2 cups oats
4 tsp baking powder
4 tsp cinnamon
1/2 tsp nutmeg
1 tsp salt
2 tsp baking soda
2 tsp milk
2 T vanilla
2 cups chocolate chips
1 cup chopped nuts (optional, I didn't use)

Combine pumpkin, sugar, oil and egg. Mix well. In a seperate bowl, stir together flour, baking powder, cinnamon, nutmeg, salt and oats. Dissolve baking soda with the milk and add to pumpkin mixture. Add flour mixture to pumpkin mixture and mix well.

Add vanilla and chocolate chips. (nuts if you want them)

Drop by tablespoonful on greaed cookie sheet (I used parchmant paper) and bake at 350 degrees for 10-12 minutes or until lightly brown and slightly firm.

Monday, September 24, 2007

Spicy chicken with cornbread

This is from the Favorite Brand-Name Best-Loved Quick fixes from mixes recipe book. This is the first one I've tried out of it and can't wait to try more because it was awesome!

4 boneless skinless chicken breasts cut into bite size pieces
2 Tbl EVOO
1 package taco seasoning
2 cans black beans drained & rinsed
1 can ro-tel drained
2 cans mexican corn drained
1 package corn bread with ingredients to make it
1/2 cup shredded cheddar cheese
1/4 cup red bell pepper

Heat oven to 350 degrees spray 3 quart dish with cooking spray.
Heat EVOO in large skillet over medium heat. Brown chicken until the middle is no longer pink. Make cornbread according to instructions, then stir in cheese and bell pepper. Sprinkle taco seasoning over chicken. Add black beans, Rotel and corn. Mix together then pour into prepared dish. Pour cornbread over the top. Bake for 30 minutes or until the cornbread is golden.

****Next time I may put some cheese in before I put the cornbread on top****

Monday, September 17, 2007

Mom's Peachy Stuffed Porkchops

I have no idea where this came from except for Mom. She's been making it for years, it's so good, it's birthday dinner good =)
8 small boneless pork chops
2 cups stuffing
1/3 cup hot water
2 tbl margarine
1 8 oz can diced peaches with syrup reserved
1 cup peach perserves
4 tbl dijon mustard

Put four pork chops in bottom of 9x13 pan sprayed with cooking spray. Mix stuffing, hot water, margarine, peaches and syrup together. Put stuffing mixture on top of pork chops and top with other 4 pork chops. Mix preserves and mustard and brush on top of pork chops. Bake uncovered on 350 for 30-60 minutes or until 160 degrees.

*depending on thickness of chops, you can also make these using butterflied chops or thick chops with a pocket cut in them. They way I do them is the easy man's way! I will take a picture next time I make, which I am sure will be soon, since I make these all the time!

Thursday, September 6, 2007

Girls Dinner Club

Some of these recipes were stolen from other nesties, if it's your recipe let me know and I will give you credit!

Pictures to come:

Okay so me and two of my bestest girlfriends started a dinner club. I did the first month (Sept) we had a really great time. I made:


1 loaf french bread cut in half lengthwise
1/4 cup EVOO
1 clove garlic minced
1 8oz package of Cream Cheese Softened
2 Tbl Parmesan Cheese
2 Tbl chopped black olives
1 Cup chopped tomatos
2 Tbl chopped Basil

Mix EVOO and Garlic together, spread over cut side of bread. Bake for 8-10 minutes until browned on 400 degrees. Cool.

Mix cream cheese, parmesan cheese and black olives together. Spread on top of cooled bread.

Sprinkle on tomatos, then basil. Cut into 24 slices.

I halved this recipe to make 12 pieces.

Avocado Pasta with Shrimp
I came up with this recipe all on my own!

1 box rotini pasta
3 avocados
1/4 cup heavy cream
5 cloves garlic sliced
Shrimp-deveined-still in shells

Put pasta on to boil. Put a turn of the pan off EVOO in med size pan. Heat over medium heat, then throw in garlic. Put shrimp in pan and cook until pink. Take shrimp out, let cool, then peel shells.

At same time cut avocado up, put in food processor and add enough cream to make the avocado creamy (I think it was about 1/3 of a cup). Add avocado sauce to same pan you cooked the shrimp in and let warm up.

Pour sauce over cooked pasta, then place shrimp on top.

**This was a little bland, I will try adding something to the cream sauce next time, just not sure what yet, but it was delish and all the girls raved about it!**

Roasted Asparagus with Lemon Viniagrette
This one is stolen, but don't remember from where!

1 lb asparagus ends trimmed
extra virgin olive oil
salt and pepper
lemons, for serving

1/2 shallot, finely minced
1 clove garlic, finely minced
2 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
2 Tbsp fresh parsley
salt and pepper to taste

Preheat oven to 400

Make vinaigrette by combining all ingredients. Set aside so flavors can meld. If you do not link pieces of shallot or garlic, you can either strain the vinaigrette after flavors have combined or puree the whole mixture in a food processor.

Toss asparagus with some olive oil to just coat all pieces. Sprinkle with salt and pepper. Roast in the preheated oven for abut 12 minutes or to desired doneness.

Spoon vinaigrette over roasted asparagus and garnish with lemon wedges.

Pumpkin Cheesecake (I have no idea what happened to this picture)
Combined from Philadelphia cream cheese recipe book and then I added a chocolate ganache!

It was just a pumpkin cheesecake made in a spring form pan. Oreo crust and then I put a chocolate ganache on the was wonderful!

Monday, September 3, 2007

Cool Veggie Pizza

I think I got the recipe from Kraft, I have been making it for years. This is a huge hit with guests, it's actually one way I will eat my veggies!

2 cans crescent rolls
1 8 oz package cream cheese softened
1/2 cup miracle whip
1 package ranch dressing mix
assorted diced veggies (brocolli, red & green peppers, tomatos)
small can sliced black olives
couple of handfulls of shredded cheese (I use a mix of Colby Jack)

Spread cans of rolls onto a pan, making sure to seal the seperations good. Bake at 375 for 10-15 minutes. Cool.
Mix cream cheese, miracle whip and ranch dressing in bowl. Spread over cooled crescent rolls. Top with veggies, olives and cheese. Serve cold.

Soft Pretzels


Bottom picture is just the Pretzels
I stole this from, I am so happy I found this recipe. I have made regular and with hot dogs.

1 package active dry yeast
1/8 cup hot water
1/3 cup brown sugar
1 1/3 cup warm water
4 cups flour + more for counter/hands
Kosher salt
grease/butter/spray for pans
Baking Soda

Preheat oven to 475 degrees.
Mix yeast and hot water in large bowl until yeast is dissolved. Add brown sugar and warm water mix until brown sugar is dissolved. Gradually add flour to mixture until it is smooth and pulls away from bowl. Put dough onto floured surface and knead until it is strechy. (I find it takes more flour then you think to make it not sticky anymore). Take dough and make into sticks or pretzel shapes, about as big around as your thumb. Place a large pan on burner fill halfway with a measuring cup. For every 1 cup of water add 1 Tbl Baking Soda to the pan. Bring to a soft boil, very small bubbles. Place pretzels into pan in small batches, count for 30 seconds slowly, then lift out using a sloted spatula, drain water off and place on a very well greased pan and sprinkle with kosher salt, garlic powder or parmesan cheese. Put pan into preheated oven cook on 475 for 8-10 minutes.

To make the pretzel dogs I wrapped a hot dog with a piece of american cheese inside the pretzel dough. Make sure you get it all closed around or the cheese will ooze out! One batch of pretzel dough made enough for 2 packages of hot dogs. They bake the same time as the regular pretzels. You will also boil them as well. (I made these again 10/14 and cooked them 10 minutes, they browned nicely and were better than cooking them just the 8 minutes)

Do NOT be afraid to make these. I was but decided to just do it one day and I am so glad I did, now I could make them in my sleep and there is nothing better than one of these hot out of the oven. I made the Pretzel dogs for Labor Day, all of my family raved about them, especially my daddy!

Friday, August 31, 2007

Easy Chicken Parmigan

When I make this dish my hubby thinks it's seriously gourmet...which of course I know is not, but it's seriously easy and can be made in a moments notice, with things we always have on hand!

1 lb penne noodles
2 jars Prego-we like the one flavored with meat
4 frozen chicken patties
shredded mozzerella cheese

Boil your noodles. Put the chicken in oven on suggested time/temp on bag. Heat Prego up on stovetop.

When noodles are done pour Prego into noodles, stir to coat. Put pasta on plate, topped with chicken and then mozzerella cheese.

Crystal's Crispy Chocolate-Chip Cookies

I came across this totally by accident. I started making a recipe off the back of the chocolate chip bag and then another. Somehow I came up with these. They were really crispy when you cooked them just right. They were yummy and will stay in my cookie recipe box!

2 1/4 cup flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cups packed brown sugar
1 cup (2 sticks) butter or margarine softened
1/2 cup granulated sugar
2 large eggs
2 Tbsp milk
2 tsp vanilla
2 cups semi-sweet chocolate chips

Preheat oven to 375.
Combine flour, baking soda, and salt in small bowl. Beat butter and sugars in another bowl until creamy. Add eggs, milk and vanilla. Gradually beat in flour mixture. Stir in choco chips, mix well. Drop by rounded tablespoon (I used small ice cream scoop and put on waxed paper lined pan). Bake 9-10 minutes for chewy cookies or 12-13 for a crisper cookie. Cool on pan 1 minute then move to cooling rack to cool completely.

Friday, August 24, 2007

Mom's Chocolate-Chip-Pumpkin Loaves

These remind me of fall and are one of my favorites to bake. I can remember my mom making these so many times. They can be made into loaves, mini loaves or muffins and are yummy!

3 Cups Sugar
3 1/3 Cups Flour
1 Cup Oil
2/3 cup Water (I started omiting this so they aren't sooo moist)
1 Can pumpkin
1 Tsp Cinammon
1 Tsp Nutmeg
1 1/2 Tsp salt
4 eggs
2 Tsp Baking Soda

Add ins:
1 Cup chopped nuts
1 1/2 Cups Chocolate chips

Mix ingredients, pour into greased loaf pans.
Bake 350 for 1 hour

For mini loaf pans cook 350 for 1/2 hour
For mini muffins cooks 350 for 20-25 minutes

my mom's had this recipe so long I have no idea where it originated!

Monday, August 20, 2007

Parmesan-Ranch Crispy Chicken

Parmesan-Ranch Crispy Chicken

4 boneless skinless Chicken Breasts
1/2 cup mayo (I used miracle whip)
1 Tbl lemon juice
2 Tbl dry ranch mix
25 crackers crushed (I used the new multi-grain Club)
1/4 Cup Parmesan cheese

Mix mayo, lemon juice and ranch dressing together in a bowl. Mix crackers and cheese in another bowl. Place chicken in mayo mixutre then the cracker mixture place on a cookie sheet sprayed with pam. Cook at 400 degrees for 20-30 min until chicken reaches 170 degrees.

I served mine with steamed green beans and new potatoes, stuffing and breadsticks.

Recipe from will adjustments by me

My first post!

Okay this is my first post. All of the nestie girls have me very inspired. I made a really good dish last night and took pictures and everything. Now I just have to figure out how to do this!