Monkey Bread

I wanted to make a yummy treat for the girls as an afterschool snack.  If you are a couponer like I am, you likely have a lot of (free!) cans of biscuits in your fridge.  I timed it just right so that they came out of the oven about 10 minutes before the girls got off the bus.  The house smelled incredible when we walked in from the bus stop.

 

Monkey Bread

Ingredients:

1/2 cup granulated sugar

1 teaspoon cinnamon

2 cans (16.3 oz each) refrigerated buttermilk biscuits or 4 mini cans of biscuits

1 cup diced apple, if desired (i made mine with apples but no nuts or raisins)

1/2 cup chopped walnuts, if desired

1/2 cup raisins, if desired

1 cup firmly packed brown sugar

3/4 cup butter or margarine, melted

Directions:

• Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.
• Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding apples or walnuts and raisins among the biscuit pieces if desired.
• In small bowl, mix brown sugar and melted butter; pour over biscuit pieces.
• Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

 

Within 10 minutes of them being home they had already but a big dent in it.  They begged for a bit more after dinner.

Crème Puffs

We celebrated my mother’s birthday with dinner tonight.  I wanted to do something different for dessert so I pulled out a recipe that I found years ago for Crème Puffs.  They were great.  I’ll post the recipe at the bottom of this post.

Coming out of the oven.

 

After filling with homemade custard.

 

Some chocolate ganache for the top.  I was out of dark chocolate so milk chocolate had to do.

 

 

The final product.  We placed sliced strawberries on top right before serving them.

 

Custard Crème Puffs

Ingredients:
1 c. water
1 stick butter
1 c. flour
4 eggs

Preheat oven to 400 degrees.
Heat water and butter to a rolling boil in a pan. Reduce heat to low. Stir
in flour over low heat until mixture forms a ball. Remove from heat.
Beat in eggs, one at a time, until smooth. Drop by tablespoon onto an
un-greased cookie sheet about 2 inches apart. Bake 35-40 minutes until
puffed and golden brown. Let cool slowly away from drafts. Cut off tops,
scoop out center and fill. Replace tops and dust with powdered sugar. Cover
and refrigerate until serving.

Custard for Cream Puffs

1/2 cup sugar
3 heaping tablespoons cornstarch or 5 or 6 tablespoons flour
1/4 teaspoon salt
2 cups milk
1 tablespoon butter, melted
2 eggs, separated
1 teaspoon vanilla

Mix sugar, cornstarch and salt in a bowl. Using a whisk, add the milk,
melted butter. Place the bowl in the microwave and cook till custard is
thick, stirring every couple minutes.
Temper eggs into cooked custard by adding about ½ cup of cooked custard to
the beaten egg yolks in a separate bowl. Stir and add eggs to the rest of the
custard mixture. Microwave again for a minute or so. Add vanilla.
With your mixer, beat the egg whites till fairly stiff. When custard is
cooked, fold beaten egg whites into the custard while still warm.

Cool custard and fill puffs. I dusted cooled puffs with powdered sugar and some with chocolate ganache.

365: Breakfast Casserole

 

I made this and brought it to Lauren’s Valentine’s Breakfast at school.  It was a huge hit and I was asked to email the recipe to several of her classmates parents.  It is a great recipe to serve when entertaining because all of the work is done the night before.

 

Breakfast Casserole

1 pound breakfast sausage

6 eggs

2 cups milk

1/2 tsp salt

1 1/2 cups grated cheddar cheese

1 box croutons

Optional:

1 can sliced mushrooms

sautéed peppers and/or onions

 

Cook and drain sausage. Beat egg, milk and salt.  Layer croutons on bottom of 9x13 pan sprayed with oil.  Place crumbled sausages on croutons.  Add vegetables and cheese.  Pour egg mixture over top.  Leave in refrigerator overnight.  Bake 350 for 45 minutes.

365:day 42 and a Recipe: Valentine Kiss Cookies

 

Lauren and I whipped up a batch of Valentine Kiss Cookies on Saturday – don’t they look great?

 

I posted this recipe 2 years ago yesterday but it is worth reposting.  Not the most diet friendly cookies but Valentine’s Day only comes once a year.

 

Cherry Kisses Cookie
2 cups butter (1 pound)
2 cups powdered sugar
2 Tbsp maraschino cherry juice
1 tsp almond extract
6 drops red food coloring
1/2 tsp salt
5 cups unbleached white flour
1 cup maraschino cherries, drained and chopped
50-60 Hershey's chocolate kisses, unwrapped

Directions:
Cream butter and powdered sugar together, add cherry juice, almond extract, red food coloring and salt and beat well.
Add flour 1 cup at a time. Scrape bowl.
Add cherries and mix only enough to blend. Dough should be stiff.
Using a small cookie scoop, place dough on greased cookie sheets leaving a little room between them to spread.
Bake at 350F degrees for 12 minutes.
Remove from oven and immediately place an unwrapped Hershey's chocolate kiss on the top of each cookie, pressing down slightly, not too much.
Let cool completely before storing in an airtight container.
Makes 50 cookies.

Banana Bread Recipe - easiest recipe ever

A few weeks ago I was at the grocery store and noticed that they had marked down a lot of bananas that were starting to brown. I immediately decided to make some banana bread. Trying to remember the recipe in my head I mistakenly thought that there was a bunch of bananas per loaf rather than 2 bananas per loaf and I grabbed 6 bunches of bananas. I ended up making several dozen chocolate chip banana muffins, 8 large loaves of banana bread and 14 mini loves of banana bread. Luckily my kids LOVE the bread so I just froze most of it.

Banana Bread
2 whole over ripe bananas
1 stick unsalted butter
1 cup sugar
1 cup flour
1 egg
3/4 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ground nutmeg

This is really hard, so be prepared. Just kidding.
Mash the bananas.
Soften the butter.
Mix all ingredients in a large bowl (a stand mixer works great for this!) until well mixed.
Pour into a greased and floured loaf pan.
Bake at 350 for about 1 hour.
* If bananas are very large then add 2 additional tbs. flour

** Add 1 cup of chocolate chips if desired.

Company Worthy Side Dishes

Here are some of my favorite 'company worthy' veggies/side dishes. Enjoy!


Veggie Bake Medley
4 baking potatoes, cubed with skin on
½ bag of carrots, peeled and cut into 3 inch slices
1 Onion, cut into chunks
1 eggplant, cut into chunks
1 can diced tomatoes, not drained
1 red pepper, cleaned and diced
1 green pepper, cleaned and diced
1 zucchini, cut into chunks
1 summer squash, cut into chunks
Olive oil
Fresh or dried basil
Cheddar cheese

Place potatoes and carrots in a 9x13 inch-baking dish. Drizzle with olive oil and sprinkle heavily with basil. Bake at 400 degrees for 45 minutes. Take out of oven and add the remaining vegetables. Drizzle with olive oil and more basil. Reduce heat to 350 degrees. Bake 35 minutes. Remove from oven and sprinkle with cheddar Jack cheese.



Mom’s Broccoli Bake
2 pkgs frozen broccoli
2 tbs. margarine
3 tbs. flour
11/2 cups milk
1 egg
1/2-cup Parmesan cheese
breadcrumbs

Cook broccoli according to directions. Drain.

Melt butter in a saucepan. Stir in flour. Add milk, salt and pepper. Stir until sauce starts to thicken---Stir in cheese. Add beaten egg and with a wire whisk. Beat mixture for a minute or two. Stir in drained broccoli. Pour into a buttered casserole dish. Top with breadcrumbs.

Bake at 350degrees for 20 minutes or until top starts to brown and mixture is hot.


Sauteed Zucchini and Carrots
1 lb. carrots, scraped and thinly sliced
2 tbs. butter, melted
1 small onion, sliced
2 medium zucchini, sliced
2 medium summer squash
½ tsp. salt
¼ tsp. pepper
2 tbs. fresh basil

Cook carrots in butter over medium-high heat, stirring constantly 5 minutes or until crisp, tender. Add onion; cook, stirring constantly, 1 minute. Stir in zucchini, squash and remaining ingredients; cook, stirring constantly, 3 minutes. Serve immediately.

6 servings




Baked Carrots and Apples
6-8 apples, peeled and sliced
6-8 carrots, peeled and cut into chunks (I cheat and use baby carrots - about 1 lb)
1/4-1/2 cup honey (according to taste)
1/4-1/2 stick of butter (according to taste) cut into pats.
1 tsp cinnamon

Preheat oven to 350F. Grease large pie plate. Parboil carrots for 10 minutes. Mix apples, carrots and honey together and place in pie plate. Sprinkle with cinnamon and dot with pats of butter.

Twice Baked Potatoes
6 medium baking potatoes (Russets work well)
3 tbs. butter, melted
3 tbs. fresh chives or green onions
¼ tsp. Garlic salt,
Pepper to taste
1 cup shredded cheddar cheese
½ cup Cheddar cheese
½ cup milk or cream

Scrub potatoes with a brush. Pat dry. Prick potatoes with a fork. Bake potatoes in a 425-degree oven for 40 minutes. Remove form oven and let cool slightly. Cut 2 lengthwise slices from top of potato to form an X. With a spoon, scoop out as much pulp out of the potato without damaging the skin. Place pulp in a bowl. Lightly mash the potato pulp. Add in the butter, pepper, garlic salt, 1-cup cheddar cheese, and milk. Spoon the potato mixture back into the potato shells. Top with remaining cheese and chives. Place on a cookie sheet and bake in a 425 oven for 20 minutes.
Bake 20-25 minutes.

Easy Chicken Tortilla Soup

This recipe is super easy but so yummy. I posted it here a year or two ago but it is worth repeating.

Here is the back story: I had a great chicken tortilla soup years ago at a restaurant and I went looking for a recipe so that I could make it at home. I never did find that same recipe but I found 2 recipes that both looked good so I took a little bit from one and some from another and came up with this recipe that is pretty darn close. I love this recipe because with the exception of avocado, I always have all of the ingredients on hand. It's one of those recipes that is so adaptable that I no longer follow a recipe when I make it. I just do it from memory so it is a little bit different each time. LOL Sometimes I add more rice to make it thicker, I have substituted diced tomatoes for the stews ones, I have even made this without the chicken when I thought I had some in the freezer but didn't.

I make the soup mild since I have young kids (who LOVE this soup - DD2 had 3 bowls for dinner last night). DH likes it spicy so I add hot sauce and/or red pepper flakes to his or even some pickled jalapenos.

Easy Tortilla Soup
3 boneless, skinless chicken breasts-about 1 lb.
2 -14 oz. cans Mexican style stewed tomatoes, undrained
2 cans of Mexican corn, drained (regular corn will work too or you can add regular corn and a small can of green chilies)
1 ½ cup uncooked rice
3 (14.5oz) cans chicken broth
2 cups water
1 package taco seasoning mix
2 cans black beans (my kids won't eat beans so I skip this when making it for the family)


Toppings:
tortilla Chips, crushed
1 cup shredded Jack or Cheddar cheese
1 avocado
½ cup finely chopped cilantro
dollop of sour cream

Heat chicken broth and water to a boil in a 4qt saucepan. Add chicken, reduce heat and cook until opaque (20-30 minutes). Remove meat and cut into bite size pieces place in fridge. Add tomatoes, corn and taco seasoning and rice to pot. Bring to a boil; cook 15 minutes. Add chicken. Add additional cup of water if too thick. Spoon into bowls and add cheese, tortilla strips, cilantro and avocado.

I make it mild since my kids are small but DH likes it spicy so I add hot sauce and/or red pepper flakes to his bowl.

I can't wait for lunch time so that I can have leftovers!

Chocolate Mint Brownies

I promise to post a healthier recipe next week but in honor of St. Patrick's Day this week I have to share this delicious treat.

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Mint Chocolate Brownies

Brownie Base
1 box brownie mix (I use Betty Crocker's Supreme brownie mix)
water, vegetable oil and eggs as called for on brownie box

Filling
3 1/2 cups powdered sugar
1/4 cup butter, softened
1/4 cup whipping cream
1/2 package (3oz.) cream cheese, softened
1/4 teaspoon mint extract
4 drops green food coloring

Topping
1/2 whipping cream
1 bag semisweet chocolate chips (2 cups)
1/2 cup butter (do not use margarine)




Heat oven to 350. Grease bottom only of 9x13inch pan. Make and bake brownies according to package. Cool completely, about 1 hour.

In a large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set.

Meanwhile, in 2qt non-stick saucepan, heat topping ingredients over medium low heat, stirring constantly, until melted and smooth. Cool about 10 minutes until lukewarm.

Pour topping over filling; spread to cover. Refrigerate uncovered for about 2 hours or until set.

Before cutting into squares, let sit at room temp for about 10 minutes. Store covered in refrigerator,

Mounds Bar Cake – Blog Carnival

Technorati Tags:

I joined a recipe blog carnival with friends in the hope that it will get my blogging more consistently.

I chose to share a delicious cake recipe. I am kicking myself for not taking a picture of the finished product after I made it last week. You will have to trust me though, it looks AND tastes fantastic.

Mounds Bar Cake

1 box chocolate cake mix (or your favorite homemade chocolate cake)

1 cup milk

14oz. shredded coconut

1/2 cup milk

1 1/2 cup chocolate chips

24 large marshmallows (or 3 cups mini marshmallows)

1 cup sugar

1 1/2 cups sugar

1 stick butter

Follow directions for the cake mix; bake in 9x13 inch pan**. Heat marshmallows, 1 cup milk, and 1 cup sugar until the sugar and marshmallows melt. Stir in coconut and pour over cake.

Heat 1 1/2 cups sugar, 1/2 cup milk and the stick of butter to boiling. Remove from heat and add chocolate chips; stir until melted. Pour over coconut layer. Refrigerate to set the chocolate glaze (I serve it chilled – it just tastes better). Cut the pieces small because this cake is VERY rich.

Tastes like a mounds bar on top of a cake.

**I made this in a 9X13 pan as indicated above but next time I plant to try it in a 2 layer round.

Baked Potato Soup

Yesterday was a cold and rainy day and this soup was a PERFECT way to warm us all up for dinner last night. I serve it with the beer bread recipe that I shared last year beer bread.

2 1/2 pounds of potatoes, peeled and cut into bite sized pieces
1/2 pound of raw bacon, diced
1 jumbo yellow onion, finely diced
1/4 bunch celery, diced
1 quart milk
1 quart water
2 tbs. chicken base
1 tsp. salt
1 tsp black pepper
3/4 cup (1 1/2 sticks) butter
3/4 cup flour
1/4 bunch parsley, chopped
1 cup whipping cream (or half and half)
toppings: shredded Colby cheese, crumbled bacon bits, chopped green onions

Boil potatoes in water to cover for about 15 minutes or until tender. Drain and set aside. In a large heavy pot saute' onions and celery in a pat of butter over medium high heat until celery is tender. Meanwhile in a frying pan cook bacon until crispy and set aside.
Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until very hot but do not let soup boil. In heavy frying pan over low heat, melt butter. Stir in flour to make a roux. mix well and let bubble, stirring 1 minute. Gradually add roux to soup, stirring constantly. Continue to cook, stirring until thick and creamy. Stir in potatoes, parsley and cream. Serve hot garnished with cheese, bacon and/or green onions.

Makes 6-9 servings.

Baked Mac and Cheese

1lb elbow macaroni (I use casserole macaroni when I can find it - it is a bit bigger)
1lb. grated sharp cheddar cheese
1/2 Parmesan cheese
1/2 cup bread crumbs

sauce
1/4lb. butter
1/4 cup finely chopped onions
4oz. flour
3 cups half and half
1 tsp. salt
1/4tbs. white pepper
1/4tbs. ground black pepper

Cook pasta in boiling salted water until tender.

Separately, melt butter in a heavy bottom sauce pot. Add onions and cook on low for 5 minutes. Add flour and cook on low for another 5 minutes. Slowly whisk in milk, half and half, salt, white pepper and black pepper. Simmer on low for about 15 minutes until sauce has thickened.

Mix together cooked pasta, sauce and 1lb grated cheddar cheese. please in a baking dish and top with bread crumbs mixed with Parmesan cheese.

Bake in 350 degree oven for about 30 minutes until top is golden brown and the sides are beginning to bubble.

Easter Treats (recipe)

One of the ladies on my scrapbooking board posted the cutest Easter recipe/craft and as soon as I saw it I knew that I had to try it. The recipe is for Easter Smores and as you can see from the pictures below it is so stinkin' cute. We made up several of these for the dance teachers, friends and family members. I can't wait to make these for other holidays since Peeps seems to be available for ever holiday now.








Easter Bunny S'Mores in a Jar
Ingredients and Directions:
1. Reduce 1 sleeve graham crackers to crumbs.
2. Layer 1/2-2/3 of the crumbs in a 1 qt jar.
3. Place 8 marshmallow bunny peeps standing up, facing out around the inside of the jar.
4. Press them up against the glass, but don't squash them.
5. Carefully spoon remaining crumbs in the center of the jar to support the bunnies, pressing down to keep it snug.
6. On top of this pour 1-1/4 cup Easter M&M's.
7. Spoon 1/3 cup brown sugar into center of M&M's, gently pressing with a spoon.





Attach A gift tag to say:
Easter Bunny Smores
1. Empty the jar contents into a bowl. Snip the bunnies into bits with kitchen sheers or cut up with a knife. Return the bunny bits to the mixture. Mix well.2. Melt 1/2 cup butter; add 1 teaspoon vanilla. Pour this over the dry ingredients, mixing well. 3. Pat firmly into a greased 9" square pan. Bake at 350 degrees F for 15 minutes. Cool and cut into bars.(Makes 9 to 12 bars.)

I also made a batch of Mini Cupcake Bites. They looked a little rough the first time that I made them but I am getting better at making them. They are somewhat labor intensive but they are so darn cute (and yummy too!)

Tasty Tuesday: Twice Baked Potatos Recipe

Ok, so once again I am a day late. 2 of the 3 kids are sick that I blame them. I have been too busy wiping noses to update here. LOL


Karen, this one is for you! If you like my potato skin appetizer then I bet that you will like these too.

Twice Baked Potatoes

6 medium baking potatoes (Russets work well)

1tbs. olive oil

1 tsp. kosher salt

3 tbs. butter, melted

3 tbs. fresh chives or green onions (dried will work but fresh is much better)

¼ tsp. Garlic salt,

Pepper to taste

1 cup shredded cheddar cheese

½ cup Cheddar cheese

½ cup milk or cream

½ cup real bacon (Baco’s do not taste good for this)

Scrub potatoes with a brush. Pat dry. Rub with olive oil and sprinkle with kosher salt to taste. Prick potatoes with a fork. Bake potatoes in a 425-degree oven for 40 minutes. Remove from oven and let cool slightly. Cut 2 lengthwise slices from top of potato to form an X. With a spoon, scoop out as much pulp out of the potato without damaging the skin. Place pulp in a bowl.

Lightly mash the potato pulp. Add in the butter, pepper, garlic salt, 1-cup cheddar cheese, Bacon and milk. Spoon the potato mixture back into the potato shells. Top with remaining cheese, pressing it on so that it will stay. Sprinkle with chives. Place on a cookie sheet and bake in a 425 oven for 20 minutes.

Recipe - Mini Cupcake Bites

I saw these:

on here: http://bakerella.blogspot.com/2008/05/cupcake-bites-made-easy.html and I just knew that I needed to try to make these. I showed the recipe to my girls and they asked if we could make them for their Gramma's birthday so that is exactly what we did.

Here are the directions from Bakerella herself: (my notes in bold)

1 box cake mix (cook as directed on box for 13 X 9 cake)

1 can cream cheese frosting (16 oz.) (I used buttercream frosting)

1 package chocolate bark (chocolate chips will work too) for cupcake bottom

Colored Candy Melts (for cupcake top)

Candy Cup Mold

Sprinkles and m&ms for decoration

1. After cake is cooked and cooled completely, crumble into large bowl. (The texture should be fine/fluffy)



2. Using the back of a large spoon, mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)



3. Roll mixture into quarter size balls (make sure they are smaller in diameter than that of your candy mold) and lay on wax paper covered cookie sheet.



4. Chill in the freezer for a few minutes, until they are slightly firm, not frozen. (it took mine a while to set -at least 30 minutes)



5. Melt chocolate bark and candy melts in microwave per directions on package.



6. Using a spoon or squeeze bottle, fill each mold cavity with a small amount of chocolate. Sorry, I didn't think to measure how much. But as soon as you fill the cavity, go ahead and place one of your rolled balls into it. Carefully push it down until the force causes the chocolate to push up and fill in around the sides of the ball. You may have to experiment with a couple to get the right amount. Stop pushing once the chocolate reaches the top edge.



7. Place the mold tray filled with cupcakes in the freezer for just a few minutes to let the chocolate set. Remove and then gently pull up on the cake ball top to release from candy mold. (again, it took mine at least 30 minutes in the freezer to set)



8. Now, holding the bottom of the cupcake, dip the top in another color of melted chocolate.



9. Decorate.



10. And, probably impress your friends and family.

Here was my end result:

Not quite as perfect looking as hers but they sure did taste good!

It's Girl Scout Cookie Time!

Do you have too many girl scout cookies (I know, I know is there such a thing?)

If you do, you can either mail them to me or try some of the recipes using Girl Scout Cookies here: http://www.tasteofhome.com/Girl-Scout-Cookie-Recipes?pmcode=IJCDC02S&_mid=38100&_rid=38100.34000.6515

If anyone want to try to make their own thin mints I got this recipe emailed to me from one of my recipe email lists. I haven't tried it yet but it sounds good!

Girl Scout Thin Mints Recipe

Serving Size : 108

Cookie

1 package Betty Crocker chocolate fudge cake mix -- (18.25ounce)

3 tablespoons shortening -- melted

1/2 cup cake flour -- measured then sifted

1 egg

3 tablespoons water

Non-stick cooking spray

Coating

3 12 ounce bags semisweet chocolate chips

3/4 teaspoon peppermint extract

6 tablespoons shortening

1. Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2hours.

2. Preheat oven to 350 degrees.

3. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick. To cut, use a lid from a spice container with a 1 1/2-inch diameter Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and cool completely.

4. Combine chocolate chips with peppermint extract and shortening in a large microwave - safe glass or ceramic bow. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.

5. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper - lined baking sheet. Refrigerate until firm

Yield:"108 cookies"- - - - - - - - - - - - - - - - - --

Per Serving (excluding unknown items): 34 Calories; 3g Fat (60.8%calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber;2mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;1/2 Fat; 0 Other Carbohydrates.

Does everyone else have a copycat recipe for Girl Scout cookies?

2 Week Menu Recipes Part 2

Here are the rest of the recipes from my post the other day. I added pictures when I could. Let me know what you think!

Cheddar Corn Chowder - I got this recipe from my friend Lisa when we met over 5 years ago. It quickly became a family favorite. the recipe is originally from The Barefoot Contessa on the Food Network.


8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
8 ounces sharp white cheddar cheese, grated

In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.

Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Poppyseed Chicken Casserole This is a great comfort food

4 chicken breasts, cooked and cubed
1 can cream of chicken soup
1 c. sour cream
1 package Ritz crackers, crushed
1/2 stick butter, melted
1 tbsp. poppyseeds

Mix together chicken, soup and sour cream. Pour into casserole dish. Combine cracker crumbs and butter and spread over chicken mixture. Sprinkle with poppyseeds. Bake at 350 degrees for 30 minutes.


Easy Tortilla Soup
3 boneless, skinless chicken breasts-about 1 lb.
2 -14 oz. cans Mexican style stewed tomatoes, undrained
2 cans of corn, drained
1 ½ cup uncooked rice
3 (14.5oz) cans chicken broth
1 package taco seasoning mix

tortilla Chips, crushed
1 cup shredded Jack or Cheddar cheese
1 avocado
½ cup finely chopped cilantro

Heat chicken broth to a boil in a 4qt saucepan. Add chicken, reduce heat and cook until opaque. Remove meat and cut into bite size pieces. Add tomatoes, corn and taco seasoning and rice. Bring to a boil; cook 15 minutes. Add chicken. Spoon into bowls and add cheese, tortilla strips, cilantro and avocado.


Bruschetta Chicken Bake

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
3 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup 2% Milk Shredded Mozzarella Cheese

Heat oven to 400ºF.

Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. Layer chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish. Top with stuffing. Bake 30 min. or until chicken is done.

Serve with garlic bread and steamed vegetables.


Fettuccine Alfredo
8 oz. fettuccine, uncooked
3/4 cup shredded Parmesan Cheese
1/3 cup half and half
3 tbsp. butter or margarine, melted
2 clove garlic, minced
2 tbsp. chopped fresh parsley
Dash of ground nutmeg

Cook fettuccine as directed on package and drain. Return to pan. Add remaining ingredients; toss to coat. Sprinkle with parsley on top.

** I am making this dish meatless but it is also delicious with diced ham and peas OR steamed broccoli and grilled chicken. **

Dijon Turkey Burgers

A yummy healthy burger.

2 tsp. vegetable oil
1 cup chopped onion
1 lb low-fat ground turkey
3 Tb. Dijon mustard
2 Tb. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper

Heat oil in medium sized fry pan. Saute onion until lightly browned. In a bowl combine all ingredients (including sauteed onion) and shape into patties (I use 1/2 cup measure). Cook on grill or fry pan. Serve on whole wheat buns with your favorite fixings.

4 Servings

2 Week Menu Planning

I mentioned on facebook http://www.new.facebook.com/home.php#/profile.php?id=503306084&ref=profile a few weeks ago that I had just completed 2 weeks of menu planning and the grocery shopping that goes along with it. Since I have been so bad about keeping up with my blog lately I am going to post all of the recipes at once (and post-date this post so that I am not so behind).

In order to keep me on track making dinner every night I sit down and plan the meals 2 weeks at a time. If I don't then I end of staring blankly into the freezer at 5pm with a freezer full of food but nothing to make for dinner and we end of ordering out for pizza.

As you may have already guessed I have many, many recipes that I rotate through and I try to make one new recipe during this time as well. Once the menu is planned then I sit down with all of the recipes and make a grocery list. I usually make the meal that use fresh veggies first and save the ones with frozen veggies for towards the end. All of the meat goes in the fridge until I need it. At the beginning of the second week I make a quick, short trip to the grocery store for more fresh fruit, deli meat for lunch, milk, bread etc. I make a copy of the menu for the 2 weeks and I post it on my fridge to keep me on track.

2 week menu recipes below
Sunday - Roast cooked in crockpot with beer bread.
Monday - Lemon Chicken with wild rice
Tuesday - out to dinner with friends
Wednesday - Broccoli and Garlic Penne
Thursday - Meatloaf and garlic smashed potatoes
Friday - Homemade Pizza and garden salad
Saturday - Sticky Chicken and white rice
Sunday - Corn Chowder
Monday - Ritz Poppy seed Chicken
Tuesday - weekly dinner out with friends
Wednesday - Chicken Tortilla Soup
Thursday - Bruschetta Chicken
Friday - Fettuccine Alfredo
Saturday - Dijon Turkey Burgers


Recipes part 1

Pot Roast
I don't have a real recipe for this. I used a top round roast and browned it in a frying pan before putting it in the crockpot. I added sliced carrots, potatoes and celery and poured a bottle of beer, a packet of lipton onion soup mix and a cup of water of the top. I cooked it on low in the crockpot for 10 hours and made a gravy with the drippings. It was SO good. I served it with homemade beer bread

Beer Bread
Beer Bread
1 (12 fluid ounce) bottle beer
3 cups self-rising flour
1/4 cup white sugar
3 tablespoon melted butter

In a large bowl, mix together the sugar and flour. Add beer and continue to mix using a wooden spoon. Batter will be sticky. Pour into a 9 x 5 inch greased loaf pan. Pour melted butter on top. (I also usually sprinkle it with Seasoned Salt from Tastefully Simple.)

Bake at 350 degrees F (175 degrees ) for 60 minutes. The top will be crunchy, and the insides will be soft.

Lemony Chicken Breasts with Rice (adapted from recipe in All You magazine)
4 tbs. unsalted butter
1 onion, finely chopped
2 garlic cloves, finely chopped
4 boneless chicken breast (cut in half)
salt and pepper
4 cans low-sodium chicken broth
1/4 cup lemon juice
2 cups (uncooked) long grain rice
1/4 cup finely chopped fresh parsley

Melt 2 Tbsp. butter in a large skillet over medium high heat. Add onion and cook until softened, stirring occasionally, 4 to 5 minutes. Add garlic and cook 1 minute longer. Scrape into slow cooker.

Sprinkle chicken with salt. Melt remaining 2 Tbsp. butter in skillet over medium high heat until foaming. Add chicken breast halves and cook until browned, about 2 minutes per side. Transfer to slow cooker.

Add 1 cup broth and lemon juice to skillet and bring to a boil, scraping browned bits from bottom of pan. Add to the slow cooker, along with remaining broth, rice and 1 tsp. salt. Stir, cover and cook on low until chicken is cooked through and rice is tender, 2 to 3 hours. Remove chicken, stir parsley into rice and season with salt and pepper. Divide rice onto 4 plates and top each with a piece of chicken; serve immediately. I served this with steamed green beans.

Broccoli and Garlic Penne Pasta

1 cup chicken broth
1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon ground black pepper
6 cloves garlic, minced
3 cups broccoli crowns (fresh tastes much better but you can also use frozen)
4 1/2 cups hot cooked penne pasta (medium tube-shaped pasta), cooked without salt
3 tablespoon lemon juice
2 tablespoons corn starch
1/4 cup cold water
2 tablespoons grated Parmesan cheese

Mix broth, basil, pepper, garlic and broccoli in skillet or wok. Heat to a boil. Cover and cook over low heat for 3 minutes or until broccoli is tender-crisp. Mix corn starch and water together with a fork and then stir into skillet. Add pasta and lemon juice. Toss to coat. Serve with cheese.

Meatloaf
I can't take credit for this recipe, it is Martha Stewart's Moms recipe. A friend who is a personal chef made it for me when Zack was born. Although I am not usually a meatloaf kind of person but this was so delicious that I had to get the recipe from her.

4 slices white bread, torn into pieces
2 1/2 pounds ground beef
1 medium yellow onion, peeled and cut into eighths
2 cloves garlic
2 stalks celery, cut into 2-inch pieces
2 carrots, peeled and cut into 2-inch pieces
1/2 cup flat-leaf parsley leaves
1 large egg
1 cup ketchup
3 teaspoons dry mustard
1 tablespoon coarse salt
2 teaspoons freshly ground black pepper
2 tablespoons brown sugar

Heat oven to 375 degrees. Place bread in the bowl of a food processor fitted with the steel blade; pulse until fine crumbs form. Transfer to a medium bowl, and add ground beef.
Place onion, garlic, celery, carrots, and parsley in the bowl of a food processor fitted with the steel blade; pulse until fine. Add to meat mixture, using hands to mix well. Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt, and pepper; use hands to combine thoroughly. Place in an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan.

Combine remaining 1/2 cup ketchup, remaining teaspoon dry mustard, and brown sugar in a bowl; stir until smooth.

Brush mixture over meatloaf; place in the oven with a baking pan set on the rack below to catch drippings. Cook until a meat thermometer inserted in the center reads 160 degrees, about 90 minutes. If top gets too dark, cover with foil, and continue baking.

Garlic Smashed Potatoes this can be made on the stovetop by boiling the potatoes and then adding the ingredients listed below or you can follow these direction to make them in the crockpot.

3 lbs red potatoes
4 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon salt
1/2 cup water
1/2 cup cream cheese with chives and onions (from an 8-ounce tub)
1/4-1/2 cup milk

Halve or quarter potatoes as necessary to make similar size pieces. Place in a 4 to 6 quart crock pot. Add garlic, oil, salt and water; mix well to coat all potato pieces. Cover and cook on HIGH for 3-1/2 to 4-1/2 hours or until potato pieces are tender.

With a fork or potato masher, mash potatoes and garlic. Stir in cream cheese until well blended. Stir in enough milk for soft serving consistency.

Serve immediately, or cover and hold in slow cooker on LOW setting for up to 2 hours.
Save any leftovers and reheat in the microwave the next day, adding milk if needed.

Homemade Pizza we make pizza all of the time at our house. I usually keep some frozen pizza dough in the fridge but I prefer to make my own. The best part about homemade pizza is that everyone can pick their own toppings. Occasionally I will cut the dough in half and make calzones instead.

Breadmaker Pizza Dough
Makes 1 1/2 lb. dough
7-8 ounces water
1/2 tsp. salt
2 tbsp olive oil
3 cups all-purpose flour
1 1/2 tsp. active dry yeast

Combine all ingredients into bread pan. Select dough setting. Press start/stop. When the unit signals and the display reads 0:00, press Start/Stop and remove dough. Pat dough into 12 X 15 inch jelly roll pan or greased 12-inch round pizza pan. Let stand 10 minutes. Preheat oven to 400 F. Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake 15-20 minutes, or until crust is golden brown.

Sticky Chicken - I can't remember if I have shared this one before but it is a favorite at our house. I got this from one of the ladies on my online scrapbooking board. I serve this with white rice and pineapple chunks. My kids cannot get enough of this and beg me to make it every other night.

1 cup apricot preserves (the recipe calls for 1/2 cup but we like it really sweet)
1/4 cup teriyaki sauce
1 tablespoon brown sugar
1 teaspoon cornstarch
1 teaspoon cider vinegar
1/4 teaspoon salt
3-4 uncooked boneless chicken breasts cut into large chunks

Preheat oven to 425°. In large bowl, whisk all ingredients together. Coat chicken pieces in mix. Place in greased baking dish. Spoon remaining sauce over chicken. Bake 15 minutes. Baste chicken with sauce using pastry brush. Cook 15-20 minutes longer, basting every 5 minutes. Let cool 10 minutes before serving.Boneless chicken breasts only take about 20-25 minutes total before they are done.

Recipe: Valentine Cookies

Cherry Kisses Cookie

2 cups butter (1 pound)
2 cups powdered sugar
2 Tbsp maraschino cherry juice
1 tsp almond extract
2-3 drops red food coloring
1/2 tsp salt
5 cups unbleached white flour
1 cup maraschino cherries, drained and chopped
50-60 Hershey's chocolate kisses, unwrapped

Directions:
Cream butter and powdered sugar together, add cherry juice, almond extract, red food coloring and salt and beat well.
Add flour 1 cup at a time. Scrape bowl.
Add cherries and mix only enough to blend. Dough should be stiff.
Using a small cookie scoop, place dough on greased cookie sheets leaving a little room between them to spread.
Bake at 350F degrees for 10-12 minutes.
Remove from oven and immediately place an unwrapped Hershey's chocolate kiss on the top of each cookie, pressing down slightly, not too much.
Let cool completely before storing in an airtight container.

Makes 25-30 cookies.

Tasty Tuesday - Soup

Sorry this weeks recipe post if late. I lost for phone and internet connection for almost a week.

It wasn't until I was an adult that I developed my love for soup. Nothing beats a big pot of hearty soup simmering on the stove on a cold day or having a bowl of soup for dinner on those hot summer nights when you don't want to heat up the kitchen by turning on the oven.

Two of my favorite soup recipes are ones that I created myself. I knew what I was looking for but I couldn't find it so for both of these recipes I combined several recipes, tweeked them a bit and these are the final results. Enjoy! Please be sure to post your favorite soup recipes too! (and don't forget to leave a link in my comment section)

Chunky Tomato-Basil Bisque

Servings: 5
Prep time: 20 min
Cook time: 50 min

Ingredients:
6 celery ribs, chopped
1 large onion, chopped
3 medium carrots, peeled and chopped in food processor
1/4 cup butter, cubed
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1 tablespoon tomato paste
3/4 cup loosely packed basil leaves, coarsely chopped
3 teaspoons sugar
2 teaspoons salt
1/2 teaspoon pepper
1-1/2 cups heavy whipping cream

Croutons

Directions:
In a large saucepan, saute the celery, onion and carrots in butter for 5-6 minutes or until tender. Add tomatoes and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 40 minutes.

Remove from the heat. Stir in the basil, sugar, salt and pepper; cool slightly. Transfer half of the soup mixture to a blender. While processing, gradually add cream; process until pureed. Return to the pan; heat through (do not boil). Top with croutons.

Easy Tortilla Soup
3 boneless, skinless chicken breasts-about 1 lb.
2 -14 oz. cans Mexican style stewed tomatoes, undrained
2 cans of corn, drained
1 ½ cup uncooked rice
3 (14.5oz) cans chicken broth
1 package taco seasoning mix

Tortilla Chips, crushed
1 cup shredded Jack or Cheddar cheese
1 avocado
½ cup finely chopped cilantro
Heat chicken broth to a boil in a 4qt saucepan. Add chicken, reduce heat and cook until opaque. Remove meat and cut into bite size pieces. Add tomatoes, corn and taco seasoning and rice. Bring to a boil; cook 15 minutes. Add chicken. Spoon into bowls and add cheese, tortilla strips, cilantro and avocado.

Recipe Blog Challenge #1

This weekend is Super Bowl Sunday and I couldn't be more excited about the line-up! I'm not talking about the players, I am talking about the food! I don't really care about the teams playing this year so it is going to be all about the snacks and the commercials for me this time around.

Here is recipe blog challenge #1: What are your Super Bowl snacks? What will you be hungry for at halftime? What are your favorite football foods? Not watching the game this year? Then share your favorite appetizer or chili recipes!

Please tell us about your favorite game day foods and don't forget to share the recipes!