These are super yummy and so easy!
1 roll of peanut butter cookies
1 bag of Reese mini peanut butter cups
Put the Reese peanut butter cup minis in the freezer for a few hours. (Wrapped)
Place a 1 inch ball of cookie dough in each mini muffin cup
Bake at 350 degrees for 7-8 min (until golden brown)
Unwrap and press the mini Reese into each cookie.
Let them cool before removing (very important!)
Wednesday, December 17, 2008
These are super yummy and so easy!
Thursday, December 4, 2008
I tried a new recipe from the blog called Live.Love.Eat. She has such great recipes!!! Check her blog out. She provides such pretty pictures too!
We had the Sausage, Potato, and Egg Torta.
SAUSAGE, POTATO & EGG TORTA
1 1/2 lbs sausage
1 1/2 lbs hash browns
2 tblspns vegetable oil
1/2 cup each - chopped scallions, green & red pepper
10 eggs beaten
1/2 cup milk
1/2 tsp dry mustard
1/2 tsp black pepper
1 tube crescent rolls
2 1/2 cups grated cheddar
Fry sausage until browned, drain well & set aside. Fry potatoes in oil for a few minutes, add scallions & bell peppers. Fry until tender. Combine eggs, milk, mustard & black pepper, whisk well & set aside. Grease 9x13 casserole dish. Line it with crescent rolls overlapping just slightly. Layer meat, potatoes & then cheese. Pour egg mixture over the top & sprinkle with paprika. Bake at 350 for 30-35 minutes. Check after 30 minutes to account for oven heat variations. You don't want to overcook your eggs.
I used the hashbrowns that already had the peppers in them...and only used 1 bag..20 oz...it turned out great.
It was so yummy! Perfect for taking to those breakfast get togethers or for guests...we had it for dinner.
Posted by JMBMOMMY at 8:53 AM
Tuesday, December 2, 2008
I have been taking this to parties for years....yummy!!!!
Stuffed French Bread
Cut out the middle of a loaf of Italian or Frency Bread -- the fresh kind from the bakery. The wider the loaf the better.
Brown and drain a roll of sausage -- I use Jimmy Dean.
Add to sausage in skillet:
1 cup chopped green bell peppers
1/4 cup chopped green onions
Cook a few min until veggies are soft...
8 oz cream cheese
8 oz sour cream
8 oz grated sharp cheddar cheese
1 Tbsp of seasoning -- you can use any or all of the ones below but just 1 TBSP total...(see below for the mixture I keep mixed up)
Cook on skillet until all is mixed well and melted. Fill bread bowl. Put top back on. Wrap in foil and back 1 hour at 325 degrees.
Serve in slices or remove top and mix and serve with chips or veggies as a dip!
To make Seasoning Mixture: (But you'll only use 1 TBSP total)
Paprika 2 TBSP
Garlice Powder1 TBSP
Onion Powder1 TBSP
Cayenne Pepper1 TBSP
Oregano 1 TBSP
Thyme 1 TBSP
From my Aunt Pam's kitchen:
A family favorite especially for the holidays....I'll miss Christmas with my family this year so I guess I'll have to make it myself!
1 c flour
1 stick butter/melted
1 c. pecans
mix these three ingredients and press in baking dish. bake about 10-15 mins. let cool.
1-8oz. cream cheese
1 c. confectioner sugar
1 c. cool whip
soften cream cheese and mix in confectioners sugar. add cool whip and mix. spread over cooled crust.
2 small or 1 large chocolate instant pudding
mix as directions on box
spread over cream cheese mixture. top with remaining cool whip(8oz bowl - 1c for cream cheese mixture). sprinkle with chopped pecans. refrigerate.
1 chicken, cook, cool & cube
3/4 c. onion
1/4 c. green peppers
1 tsp. chili powder
1 c. milk
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel (green peppers & tomatoes)
1 can or bottle of mushrooms
1/2 lb. Cheddar cheese, grated
Crush tortilla chips. Layer in baking dish 13 x 9 inch. Put layer of chicken on tortillas. Mix all other ingredients (except cheese) pour over chicken. Makes 2 layers. Spread cheese over top. Bake 40 minutes at 350 degrees.
I'll be leaving the mushrooms out -- but yummy!!!!!
Sunday, November 16, 2008
During college, a couple from our church adopted my husband and me. I now see this as one of God's BIG provisions for my life. It was a difficult period--a wonderful, yet difficult period of life for me. For starters, I was 18 years old and newly married. And although it wasn't entirely true, it felt like I was the ONLY married 18 year old in college! It was a lonely time for me.
So from the kitchen of a lady who probably has no idea what an impact she really made on me.....
Chicken Enchilada Casserole
2 cans cream of chicken soup
1 pt. sour cream
1 can chopped green chilies
Flour tortillas Shredded into strips
1 lb. grated cheese (I always use a blend)
3 chicken breasts, cooked and shredded
Butter the bottom of a 13 by 9 baking pan. Layer the bottom covering well with strips of flour tortillas. Start with covering with cubed chicken. Combine soup, sour cream, and green chilies in saucepan and heat until mixed well. Cover chicken with soup mixture. Then top casserole with cheese. Cover with foil and bake at 350 degrees for 30 minutes.
Yum! We like to bake a loaf of fresh bread with this one!
Tuesday, November 11, 2008
Baked Crab Cakes
1 large egg, beaten
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 Tablespoon fresh lemon juice
Dash of hot sauce (I use Texas Pete)
1/2 teaspoon Old Bay seasoning
1/2 cup finely chopped red bell pepper
1 scallion, finely chopped (use the white and green parts)
1 pound lump crabmeat
3/4 cup plain dry bread crumbs
1/4 teaspoon salt
pinch of black pepper
Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
In a medium bowl, mix together the egg, mustard, Worcestershire sauce,lemon juice, hot sauce and Old Bay seasoning.
Stir in the diced red bell pepper and scallions.
Pick over the crabmeat and discard any shells or cartilage.
Gently fold in the "clean" crabmeat, 1/4 cup of breadcrumbs, salt and pepper into the previous mixture.
Stir until well combined.
Put the remaining 1/2 cup of dry breadcrumbs in a shallow dish.
Divide the crab mixture into 8 even portions. Shape each of the portions into a round and roll in the dry breadcrumbs to coat evenly.
Transfer the 8 crab cakes to the prepared baking sheet and flatten each cake to form a patty about 1 inch in thickness. Spray each cake with a little cooking spray.
Bake until golden brown on the bottom, approximately 10 minutes. Gently flip the cakes over and cook until the second side is golden brown, 5 to 10 minutes longer.
Serve hot with Tartar Sauce or Cocktail Sauce, whichever you prefer.
These were soooo yummy. The recipe comes from my favorite food blog - Mimi's Making Meals.
Check out MIMI's Blog for details and pictures!
Tuesday, November 4, 2008
From the Kitchen of Ileana (my wonderful, wonderful mom-in-law)....I don't like Mushrooms so I'll be omitting that and making some changes...but I LOVED the taste of the sauce. Ileana is careful about keeping things healthy and always has great alternatives to recipes...check this one out.
Portobello Mushroom Lasagna
3/4 lb lasagna noodles (about 12)
4 cups whole milk ( I used 2 cups skim milk and 2 cups fat free half and half)
12 TBS unsalted butter (1.5 stick -divided)- I use Smart Balance sticks
1/2 cup flour
1 tsp pepper
1 tsp ground nutmeg ( you don't have to use it if you don't like it)
1 1/2 lbs portobello mushrooms
1 cup parmesan
Preheat the oven to 375º
Bring a large pot of water to boil, add salt ( I did not) and some oil. Cook the lasagna noodles for about 10 minutes. Drain and set aside.
For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 TBS ( 1 stick) of butter in a large sauce pan. Add the flour and cook for 1 minute over low heat stirring constantly. Pour the hot milk into the butter flour mixture all at once. Add 1 TBS salt ( I added much less) the pepper and nutmeg and cook over medium heat stirring with a spoon and then with a whisk for 3 to 5 minutes, until thick. Set aside of the heat.
Heat 2 TBS olive oil and 2 TBS of butter in a large saute pan. When the butter melts add half of the sliced mushrooms, sprinkle with salt ( you don't have to) and cook over medium heat for about 5 minutes, until tender. Repeat with the remaining mushrooms and set aside.
To assemble the lasagna, spread some of the white sauce on the bottom of a 9x13 pan. Arrange a layer of noodles on top, then more sauce, then one third of the mushrooms, and 1/4 cup parmesan. Repeat two more times, layering noodles, sauce, mushrooms and parmesan. Top with a final layer of noodles and sauce and sprinkle with parmesan. Bake for 45 minutes or until top is browned and the sauce is bubbly and hot. Allow to sit a room temperature for 15 minutes before cutting.
If you make it ahead of time, assemble the lasagna and keep refrigerated until the day you are ready to serve. Bake for an additional 10 minutes (55 minutes)
From the Kitchen of my sweet friend Tracey.
One of our favorite's--especially to bring for a crowd! Always a hit!
Cheesy Chicken Noodle Soup
1 pkg Wyler's or Bear Creek Chicken Noodle Soup Starter Mix
12 oz chicken -- either cook it yourself and chop or use Tyson's canned
1 lb Mild Mexican Velveeta Cheese
2 Chicken bouillon cubes
Make Chicken Noodle Soup according to package. Add Chicken. Add Velveeta Cheese--cut into cubes. Add 2 Chicken bouillon cubes and 2 cups water.
Simmer 40 min.
Must serve with sweet cornbread muffins :)
I double the recipe for a group...and to have some leftovers! Double overfills a large crockpot!
YUM! Perfect for cool fall / winter days!
Tuesday, October 21, 2008
The cool weather demanded some chili. So for our bible study on Sunday--I made a quick, easy batch and served them over fritos with shredded cheese and sour cream-YUM!
2 lbs ground turkey or ground beef -- brown and drain.
4 cans Diced Tomatoes (I bought 2 reg cans and 2 cans with the sauce)-undrained
2 cans kidney beans or pinto beans (I used Organic Kidney beans) Undrained
2 Chili seasoning packages
Combine. Bring to a boil. Simmer for 10 min.. I then transferred to a crock pot... and kept it warm for the next few hours.
This fed a group of 10 adults.
There was NONE left!!!!
Friday, October 17, 2008
From the kitchen of Ileana:
-5 medium size apples, peeled and thinly cut.
-1/4 cup water
-1 TBS lemon juice
-1 stick butter or margarine, softened
-1 1/2 cups sugar ( splenda works just as well)
-1 cup flour
-1 1/2 tsp cinnamon
Arrange apples in greased pan or casserole ( 11X8 or 9X9). Combine water and lemon juice and pour over the apples. Combine remainder ingredients thoroughly (mixture will be coarse) and put over the apples. Bake at 350º F for 45-50 minutes. You can serve this warm or cold. Vanilla ice cream makes an excellent topping!
I made this recipe this week!!!! YUM!
Tuesday, October 14, 2008
2 cups beer
1 tablespoon Worcestershire sauce
2 teaspoons ground dry mustard
1 clove garlic, peeled and crushed
3 tablespoons all-purpose flour
6 cups shredded Cheddar cheese
In a medium saucepan over low heat, mix together milk, Worcestershire sauce, ground dry mustard, garlic and flour. Heat until almost boiling. Gradually stir in Cheddar cheese. Continue heating until all the cheese has melted. Keep the mixture warm and melted in a fondue dish.
Tips: I tossed the cheese in a little flour before adding VERY gradually--it makes a difference! Also, I added some milk at the end because I like it a little less thick.
We dipped cauliflower, broccoli, carrots, granny smith apples, blue corn chips.
YUM!!! We will be making this again soon!!!
Sunday, October 12, 2008
It has been so busy around here and now we are in Tennessee on vacation--but surely one day I'll start making and planning meals again!!!
Posted by JMBMOMMY at 3:42 PM
Thursday, September 18, 2008
Stuffed Peppers wrapped in bacon-- (Cream Cheese stuffing!) The HEB has them in the meat dept ready to grill--YUM!!!
Ranch Potato Casserole
And French Silk Pie for Dessert---I'll post the recipe soon. This is my hubby's favorite ever!!!! I have been making it since college when we went to a fundraiser Dessert Fest at our church, and I bought the cookbook that year!
Dinner was a hit tonight!!!
Ranch Potato Casserole
6 to 8 med. potatoes, cubed (I used the tiny bag of fingerlings, unpeeled)
1/2 c. sour cream
1/2 c. prepared Ranch dressing
1-2 strips bacon, torn (I only used 1 strip of turkey bacon & it seemed enough)
2 tbsp. fresh minced parsley (I just sprinkled in some dried)
1 c. shredded Cheddar cheese
1/2 c. shredded Cheddar cheese
Boil the potatoes until tender (approx 15 min) & set aside. Combine sour cream, dressing, parsley & 1 cup of cheese. Carefully mix in the potatoes. Place in a greased 13x9 inch baking pan. Top with 1/2 cup of cheese & bacon. Bake at 350 degrees for 20-25 minutes.
http://stephscafe.blogspot.com/ I am loving her recipes these days!!!!
Wednesday, September 17, 2008
Okay, I am the girl who really hates vegetables--basically of all kinds. I am trying really hard to acquire a taste for them. And I have finally learned to eat quite a few--but I have a loooong ways to go.
BUT this recipe was NOT hard at all -- I AM IN LOVE WITH IT. It became a favorite of mine tonight!!! Hubby, guests, and baby loved it too.
Probably not new to most....but I am passing it on just in case you have never tried it.
I found it at one of the BEST blogs for recipes that I have found -- Check it out!
Mimi gives more details and TONS of pictures.
1 head of cauliflower
3-4 Tablespoons butter
3-4 Tablespoons half and half
Remove all leaves and the stem on the head of cauliflower. (I knock the stem part on the divider in my double sink and the entire stem will come off of the head.)
Cut cauliflower into florets.
Place florets in salted boiling water and cook until fork tender; about 10 minutes. (I think it took a little longer than 10 min--we just kept testing with fork)
Remove from burner and drain cauliflower in colander until well-drained.
Pour cauliflower florets into bowl of food processor.
Pulse and grind cauliflower until all pieces are mashed well; stopping to scrape down sides as needed.
Gradually add butter and half and half to mashed cauliflower while pulsing -- until mixture is the consistency of mashed potatoes. Season to taste with salt and pepper.
Pour mashed cauliflower back into your pan. Keep warm on Low heat until ready to
Saturday, September 13, 2008
1 can of Crescent Recipe Creation Dough Sheet
1/3 cup shredded Swiss Cheese
1/4 cup chopped cooked bacon
1 Tbsp chopped green onions (optional)
1 egg and 3 Tbsp whipping cream
Unroll dough, cut into 12 squares.
Press squares gently into 12 ungreased mini muffin cups shaping edges to 1/4 inch high rims
Spoon cheese into cups
Top with bacon and pimientos
Beat egg and cream until blended
Spoon about 1 Tbsp mixture into each cup
Bake at 375 degrees F
Cool 5 min
Remove from muffin cups.
Great appetizers -- But we loved them for dinner with veggies!
Served this for breakfast last time my parents came to stay---and everyone LOVED it!!! It is a great dessert or breakfast.
Apple Cinnamon Pancake
3/4 cup milk
1/2 tsp salt
1 1/2 tbsp butter
3-4 Tart Apples (Granny smith) peeled and cored (I use my pampered chef apple peeler)
1/4 c melted butter
1/4 c sugar
Topping 2Tbsp melted butter
Preheat oven 450 degrees. Beat eggs, milk, salt for pancake. Melt butter on stove in a cast iron skillet. As soon as butter is hot, pour in batter and place in oven. After 15 min lower to 350 degrees for 10 more min.
Saute sliced apples in butter, add sugar, cinnamon. Firm but not soft. Slide cooked pancake onto platter. Pour apple mixture to one side. Fold over pancake. Drizzle butter and sprinkle with powdered sugar.
Slice and Serve.
You can also just use the filling as a topper for your pancake recipe--or Hungry Jack :)
Thursday, September 11, 2008
From Tara's Kitchen:
I used a Diet Coke and it was fantabulous!
• 1 (4 lb) top sirloin roast
• whole garlic clove
• 1 teaspoon fresh ground black pepper (or to taste)
• 5 carrots, chopped into large chunks
• 6 large potatoes (or as many as you like)
• 1 large onion, sliced (optional)
• 2-3 tablespoons fresh minced garlic (optional)
• 1 (3/4 ounce) package brown gravy mix (I suggest to use low-sodium)
• 1/2 cup water or beer
• 2-3 tablespoons worcestershire sauce
• 1 (1 ounce) package dry onion soup mix
• 1 (10 ounce) can cream of mushroom soup, undiluted
• 2 tablespoons fresh minced garlic (optional or to taste)
• 1 (10 ounce) can cola, beverage (Coca Cola is the best for this)
1. Set oven to 350 degrees F (will reduce oven temperature later).
2. Make small slits all over the roast then insert a garlic clove in each slit (make as many slits and use as many cloves as desired).
3. Season the roast with black pepper.
4. Grease a roasting pan.
5. Layer the sliced onions (if using) and garlic into the bottom of the pan, then place the roast on top.
6. In a medium bowl combine the brown gravy mix with water mixing into a smooth paste, then add in the onion soup mix, mushroom soup, minced garlic, cola beverage and Worcestershire sauce; mix well to combine.
7. Pour the cola mixture over the roast.
8. Cover and cook at 350 degrees F for about 1 hour.
9. Uncover and place the carrots and potatoes around the roast.
10. Reduce the oven temperature to 275 degrees F and continue cooking covered for another 2 hours.
11. Remove from oven and turn the roast over, place back in oven for another 1-2 hours or until roast is tender (could take longer than 2 hours, as you are cooking at a low temperature).
12. Let the roast stand for 20 minutes before slicing.
From Tara's Kitchen:
Enchilada Casserole (3 layers)
Enchilada sauce or salsa (I used 1 can of red ench sauce)
1 can cream of chicken soup
8 oz sour cream
4 C shredded cheese (set aside 1 C for the top)
2-3 # of browned ground beef w/1pkg. of taco seasoning
Corn tortillas cut into 1/4s (10-12, depending on how much you like tortillas?)
Mix the first 4 items in a separate bowl to create a cheese mixture. Grease bottom if a casserole or 9X13 dish. Line bottom of pan w/tortillas. Then scoop beef over tortillas, next cover with one layer of cheese mixture. Repeat w/tortillas until you have a total of 3 layers. Top with remaining cheese. Cook for 40 minutes at 350.
We usually eat this alone but would go well with Spanish rice, we serve guacamole with it as well.
Monday, September 8, 2008
Wow!!!! So I cooked Amy's Pork Loin tonight --- rubbed it down with seasoning, poured water and 1/2 Lipton package over it --and turned it on in crock pot--and walked away.
We pulled it apart-added our favorite BBQ sauce-we love Jack Daniel's sauce-and served it on Hoagie Buns!
YUM! I have to say it was the best sandwich I have had in a long time!!!
We served the Hoagies with SWEET POTATO FRIES--My favorite side dish!!!
Never had Homemade Sweet Potato Fries?
So easy--cut in fry size, place in ziplock with 2 Tbsp Olive Oil and seasoning....shake it up....place on sprayed non-stick pan lined with foil---bake until desired crispness.
I think cutting a sweet potato is hard work--remember I don't do cooking well....so this time I found them in precut packages at the supermarket --- woohoo!!! The potatoes came in a cooking bag--pierce hole, microwave for 7 minutes, and then finish the cooking process in the oven for desired crispness.
Even my newly 1 year old LOVED this meal!!!
What was for Dinner at Dani's last night?
I marinated chicken in the refrigerator in barbeque marinade...matt grilled it today and it was VERY yummy!
I made macaroni and cheese from scratch-recipe below...sort of! It's not very precise, but the ingredients are things we always have on hand. It is quick and easy also, so it works great for a last minute meal idea! In Oregon, we eat this as the main entree!
Sophie ate frozen peas straight from the freezer, because she prefers that to salad.
I also served it with salad (ania ate along with frozen peas) spinach, romaine, cherry tomatoes, cheese and olive oil vinegarette. (I try not to offer the creamy dressings at home.)
Macaroni and Cheese
2 cups of uncooked elbow macaroni
3 cups milk
1-2 regular sized bag of your favorite cheddar or mixed cheese (depending on how generous you are with your cheese layering! I use a lot of cheese!)
Preheat oven to 400 degrees
Boil 2 cups of elbow macaroni for 10 minutes
Scald (heat on low/med. being careful not to burn) 3 cups of milk
Spray deep square casserole dish with non-stick spray
Cover macaroni with flour...not a super thick layer, just enough to cover the macaroni
Sprinkle with seasoning salt and lemon pepper...you'll have to experiment with this based on how seasoned you and your family like it! I probably use 2 tsp. salt and 1 tsp. lemon pepper on
Layer again with the macaroni ending with the cheese on top
Pour the scalded milk over the entire dish (it should cover well and less milk needed for whole wheat pasta)
Bake on 400 for 30 minutes!
After eating this kind of heavy lunch, we did fruit and celery boats (celery with peanut butter) for dinner. You can even make a little sail on the boats with a toothpick and a little cheese on the end of it! Makes eating a veggie dinner more fun! :)
Visit Dani for some daily encouragement at her blog!
Sunday, September 7, 2008
What's for dinner tomorrow from Amy's Kitchen?
Get your Crock Pot out!!!
4 lb Pork Loin
Rub salt, pepper, garlic powder, Tony's seasoning into the meat on all sides.
Put meat in crock pot.
Add 3/4 cup water.
Add 1/2 package of Lipton Onion Soup Mix.
Turn crock pot on low for 8-10 hours.
Should be falling apart-tender.
I serve it with potatoes and corn and carrots ---
OR our favorite is to make sandwiches on hoagie buns -- tear a little apart and add favorite BBQ sauce!
Tried and True Family Recipe from generations before:
1 cup flour -self-rising
1 cup sugar
1 cup Milk
Melt a few heaping Tablespoons of butter in the bottom of your dish (I use a deep, oval casserole one).
Pour in mixture above -- and then drop in fruit. I use peaches.
Bake 350 degrees -- until golden.
YUM! Serve with vanilla icecream :)
Tonight from the Kitchen of JMBMOMMY:
(You can use Chicken!)
I didn't have a recipe or a plan...but this is what I did and it turned out yummy!
Rigatoni -- I used Barilla brand -- boiled for 10 min and rinsed in cold water.
I used Wild Gulf Brown Shrimp Peeled and Deveined - Raw - Ready to cook. 16 oz
Heated a Wok for 3-4 min (until pan begins to smoke) then added 2 Tbsp of olive oil. Stir fried the shrimp for 2-3 min and seasoned with salt and pepper. Okay, I like my shrimp reallllly done --so I continued to cook it longer--I want them to be browned a little-weird I know. I also love a buttery taste--so I add a little country crock lite at the end. Not healthy I know.
Then I added the rigatoni to the wok and 16 oz jar of Alfredo Cream Sauce -- I used Archer Farm brand. Remember, I don't love cooking....so you can of course make your own sauce....but for me this is easy, yummy, and only 80 calories--and NOT heavy like homemade sauces!
Once it was all mixed together and steaming hot...I sprinkled Italian Seasoning VERY generously. Stir again.....
Hubby topped his with fresh Parmesan cheese.
Served with Crescent Rolls.
From the Kitchen of Wendy:
What she had to say: "The following is a recipe that's been a bi-monthly fare, at least, sometimes weekly, at our home. I tried it with my finicky nephew this summer and he loved it!"
Take 1 pkg. (6oz) of your favorite flavor Stove Top Stuffing Mix (I use a cheap off brand instead of Stove Top) and 1/3 cup Mayo and mix & match your recipe from these options:
fish options add-in choices vegetable possibilites
12 oz salmon, 1 Tbsp. lemon chopped
drained, skin and juice, 1 cup shredded green onion
bones discarded mozzarella cheese
2 cans (6oz each) 2 Tbsp. sweet pickle shredded
tuna, drained and relish, 1 cup shredded carrots
flaked cheddar cheese
Then follow the 3 simple steps:
1. Mix together stuffing mix with 3/4 cup water, mayo, fish, add-ins and 1/2 cup vegetables. Cover and refrigerate 10 minutes.
2. Heat large non-stick skillet sprayed with cooking spray (or oiled with 1 tsp. veg oil) on medium heat. Shape 1/3 cupfuls of the stuffing mixture into patties. Add to skillet in batches.
3. Cook 3 min. on each side or until golden brown on both sides, turning over carefully.
Makes 6 servings, 2 fish cakes each.
I serve with ketchup, or you could use tartar or cocktail sauce.
"Using the web to help wives and moms with tried & true recipes-what a good idea!"
Thanks Wendy!!! Can't wait to try it!!! This sounds like it could be a fav of ours!!!
From the Kitchen of Amy
We love these for dinner or appetizers! Great for Parties!
1 pound ground beef chuck
1 (8 ounce) package shredded Cheddar cheese (I use more!!!)
1 tablespoon mayonnaise
1 (1 ounce) package dry onion soup mix
24 (2 inch square) dinner rolls, split
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, thoroughly mix ground beef chuck, Cheddar cheese, mayonnaise and dry onion soup mix.
Spread even amounts of the ground beef onto the bottom half of each roll. Place top halves on, forming little sandwiches. If you purchased the rolls in aluminum foil pans, you may return them to the pan for baking. Otherwise, place them on a baking sheet or baking pan. Cover the pan tightly with aluminum foil.
Bake for 30 to 35 minutes in the preheated oven, or until meat is cooked through.
Saturday, September 6, 2008
I found this VERY simple recipe and Had some Fun Cooking With My Kids this morning:
Peanut Butter Cookies
1 cup sugar
1 cup Peanut Butter (Creamy)
1 tsp vanilla
Mix together ... Drop on cookie sheet in 1 inch balls
Bake at 250 degrees until brown.
Some thoughts: Super easy for the kids! Ingredients on hand! They seemed to bake realllly slow to me. Maybe too low temp??? I was afraid to change it since it was the 1st time we baked them. I wish I would have timed them....but I didn't. Super yummy--my little girl LOVED them!
EVEN BETTER THAN THE COOKIES
was the teaching moments-- we discussed words like recipe, ingredients, oven, degrees, vanilla, cup, ounces,etc.
the process--the kids could handle measuring, mixing, etc. since it was only 4 ingredients
the prep time -- it was a short process--so they didn't get bored with it.
Do you have a great recipe that is good for getting the kids in the kitchen with you and opening up those teaching moments?? Share it with me. Email me and I'll post it and link to you!
Happy Day with the Kids! Yay for Saturdays!!! Can you tell I have my first in school this year? :)
I Just LOVE this blog and ALL the YUMMY recipes. They are usually super easy and practical.
Check Out Live.Love.Eat
Here is an example of two recent recipes posted:
Southwestern Tuna or Chicken Casserole
Nonstick cooking spray
1 tablespoon canola oil
1 medium onion, chopped
1/2 cup chopped celery
1 1/2 cups corn kernels, frozen & thawed
1 (10.5-ounce) can reduced-fat cream of mushroom soup
1 cup store-bought bottled tomato salsa
1 teaspoon chili powder, if desired
1 (6-ounce) can tuna packed in water, drained & flaked (OR CHICKEN)
2 1/2 cups rotini, penne or fusilli pasta, whole-wheat if desired, cooked according to package directions
1 cup shredded Cheddar cheese, reduced-fat or fat-free
Preheat the oven to 350 degrees F. Coat a 2-quart casserole dish with nonstick cooking spray and set aside. Place a large skillet over medium-high heat. Coat with the canola oil & when the oil is hot, add the onion & celery. Cook & stir until the vegetables soften, about 3 minutes. Stir in corn & cook 2 minutes longer to incorporate. Stir in the soup, salsa & chili powder until well blended.
Add the tuna & cooked pasta, stirring just to coat. Pour into the prepared casserole dish. Sprinkle the top evenly with cheese. Bake for about 25 minutes or until bubbling. Remove from oven and serve immediately.
Tomato Mozzarella Skewers
24 slices white bread
6 tblsp olive oil
8-9 oz fresh mozzarella, cut into 1/4" slices
6 ripe plum tomatoes, cut into 1/4" slices
1 cup fresh basil leaves, plus extra chopped for garnish
Salt & Pepper
2 tblsp fresh flat leaf parsley
Preheat over to 425. Trim crusts from bread & cut each slice into 4 squares. Arrange on baking sheet & brush with oil. Bake 3-5 minutes until pale golden. Remove bread squares. Make 32 stacks, each starting with a square of bread, then a slice of mozzarella, then tomato & basil. Sprinkle with salt & pepper, then repeat, ending with a piece of bread. Push a skewer through each stack & place on baking sheet. Drizzle with remaining oil & bake upright for 10-15 minutes until cheese begins to melt. Garnish with basil & parsley.
Check out LiveLoveEat for more ideas to bring to your table and for pictures!!!!
Friday, September 5, 2008
From the Kitchen of Christy!
Visit Christy at The Burgess Family.
1 lb ground beef
Brown hamburger meat, drain
Lay hamburger buns on greased cookie sheet
Spread pizza sauce on buns
Top with browned hamburger meat
Top with shredded cheese
Bake in oven until cheese is melted
Fast & Easy - YUM!
Obviously, you can vary the toppings and the servings.
Thursday, September 4, 2008
From the Crockpot in Tina's House!
6 boneless, skinless chicken breasts
16 oz sour cream
2 cans cream of chicken soup
Mix and cook in the crockpot on low for 6 hours or high for 4 hours.
Use SC/CoC as a gravy to serve over rice or mashed potatoes.
Hang out with Tina at Golden Goodness
Planning meals is not easy for me. I am a mom of 3 little ones and married to a wonderful man--but none of them offer any help in this area. For a long time, I have neglected to cook regular meals and many days end up out to eat with my family. I have made a committed to cook more, plan more, and STOP eating out as much.
So, I welcome ANYONE to email me their daily / weekly menus and recipes. It doesn't have to be anything new or exciting---anything will be better than what I have been doing :)
My guess is I am NOT alone in this. Some of us are probably much better at it than others--but we probably could all use some inspiration sometimes.
If you want to be a coauthor of this blog--I welcome you. Just let me know. If you just want to submit ideas...email me. And I'll post them.
Hopefully, this will help us all Bring More to the Table and Spend quality time with our families with quality food :)
Posted by JMBMOMMY at 12:00 PM