Thursday, December 27, 2007
1. German Chocolate cake mix (bake according to package directions.)
2. Poke holes in cake with a straw.
3. Drizzle 1 can Eagle Brand milk.
4. Drizzle 1 jar chocolate ice cream topping.
6. Top with Cool Whip (small or medium container).
7. Top with crused Butterfingers (3 or 4 bars).
Just had to share this recipe with you that we had tonight....
1 whole chicken cut in half
(I cheated and used an already cut up chicken)
1 small bellpepper, if you want (I didn't use it)
Take the chicken, salt and pepper it, place in glass baking dish with about 1/2 cup water and chopped onion and peppers on top, then bake at 350° until golden, turn the pieces over and bake again until golden. That took about 45 minutes, but can vary depending on your chicken and your oven. At this point, add a little more water (as much gravy as you would want), then in a small cup, mix together a little flour and water and add to the dish. Cover with foil and continue to bake until the chicken falls off the bone. (Also to speed things up a little, I turned the heat up to 400°)...the total time it took was about 2 to 2 1/2 hours, but it was so good. The meat was so tender and juicy and the gravy was awesome!! I served it with mashed potatoes, salad, and rolls. YUM YUM...oh and we had some leftover stuffing from Christmas that we used....this is a keeper, especially for those really cold days!!!!!!! Kids and hubby gave it a 5......there were NO leftovers on this one ladies!!!
Saturday, December 22, 2007
Sunday - Brenda's Cajun 15 Bean Soup
Monday - White Chicken Lasagne, Rustic Bread, and salad
Tuesday - Beef Tenderloin, Creamy Au Gratin Potatoes, Salad, No1here's Homemade yeast rolls
Wednesday - BBQ Sausage, Mac-n-Cheese, Ranch Style Beans
Thursday & Friday - Eatin' w/ the in-laws!!! tamales, taquitos, etc... YUMMM....
Saturday - Chalupas
Sunday - Garlic Cheddar Chicken, Crockpot Mashed Potatoes, Green Beans, rolls
Wednesday, December 12, 2007
I am 37 years old and have never tasted cauliflower in my entire life! Just the thought of it made my stomach turn. Well, I'm here to tell you that I absolutely LOVED this recipe!!! It definitely gets 5 stars!!! My kids even liked it!
Slow Cooker Chicken and Dumplings
We liked this but felt like it needed more salt, pepper, and maybe some veggies. We gave this four stars.
The Pioneer Woman's Favorite Sandwich
This was good but maybe next time we'll have it on a different kind of bread. We're not big Rye bread eaters. We gave this four stars as well.
Dorito Chicken from Mommy Cooks
This was really good but it tasted a lot like our King Ranch Recipe! No1here and I gave it 4 1/2 stars but our second son gave it 5+ stars!!! He loved it!!! The things I did different... I sautéed my onions first. I only used 3 chicken breasts. I used about 10 oz. of Dorito chips. I mixed it all together and then put the cheese on top.
Tuesday, December 11, 2007
Monday: Chicken Herb Tortilleni, Salad, Garlic Bread
Tuesday: Cheddar Potato Soup and Sandwiches
Wednesday: Mexican Baked Chicken, Rice Pilaf, Salad
Thursday: hopefully I'll be at Bunko and they will order PIZZA!!! - If NOT, it'll be a leftover night or YOYO!!
Friday: Roast, Potatoes, Carrots, Rolls
Not an exciting menu, and the Fish keeps coming back...it's so good!!! IF you haven't tried it yet, and you like fish, you REALLY should try it, it's so easy and so yummy! My next few weeks will be so crazy....so, don't expect much from me! NEW YEARS RESOLUTION.....Be better at creating more creative menus...LOL!!
Have a great week y'all!!
Monday, December 10, 2007
Monday: Tuna Helper Creamy Parmesan with carrots and rolls
Tuesday: Turkey burgers with tater tots
Wednesday: Mexican baked fish (fish stix for the kids)
Thursday: ordering pizza...Bunko night!!!!
Friday: eating out...Fajita Willies
Saturday: Pork chops with mashed potatoes and green beans
Sunday: Brisket with baked beans and ???
Saturday, December 8, 2007
Saturday - Souvlaki & Rice
Sunday - Slow Cooker Chicken and Dumplings (yep, still haven't made this!)
Monday - Gyros with leftover Souvlaki
Tuesday - we'll taste-test... Pioneer Woman's Favorite Sandwich, grill cheese for the kids & soup
Wednesday - Dorito Chicken from Mommy Cooks and a salad
Thursday - Bunko... ordering a pizza
Friday - Burgers on the grill and fries
Saturday - Basil Shrimp, Rice Pilaf, and grilled Asparagus
Sunday - Chicken Enchilada soup from Picky Palate & quesadillas for the kids
Monday - gymnastics... take out
Tuesday - we'll be taste-testing... Shredded Beef Enchiladas
Wednesday - Spaghetti Casserole, salad, and garlic bread
Thursday - Breakfast for supper
Friday - Beans, cornbread and anything else we can scrounge up!!!
Here's some "keepers", that we've made over the years, from AllRecipes. We'll be having these over the next couple of weeks, or as the Brits say - a fortnight...
- 2 1/2 tablespoons olive oil
- 1/4 cup butter, melted
- 1 1/2 lemons, juiced
- 3 tablespoons brown mustard
- 1/2 cup minced fresh basil
- 3 cloves garlic, minced
- salt to taste
- white pepper
- 3 pounds fresh shrimp, peeled and deveined
- In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
- Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
- Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.
- 1 pound fresh asparagus spears, trimmed
- 1 tablespoon olive oil
- salt and pepper to taste
- Preheat grill for high heat.
- Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
- Grill over high heat for 2 to 3 minutes, or to desired tenderness.
- 1 lemon, juiced
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1 teaspoon dried oregano
- 3 cloves garlic, crushed
- 4 pounds pork tenderloin, cut into 1 inch cubes
- 2 medium yellow onions, cut into 1 inch pieces
- 2 green bell peppers, cut into 1 inch pieces
- In a large glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic; add pork, onions, and green peppers, and stir to coat. Cover, and refrigerate for 2 to 3 hours.
- Preheat grill for medium-high heat. Thread pork, peppers, and onions onto skewers.
- Lightly oil grate. Cook for 10 to 15 minutes, or to desired doneness, turning skewers frequently for even cooking.
We usually have this one night and then use the leftover meat for Gyros with Tzatziki sauce!
(this comes from Fifi! It's an easy meal that tastes great and the kids love it!)
I can't find my recipe but basically you cook your spaghetti noodles, drain, and then stir in the spaghetti sauce of your choice. You then layer half of that in a casserole dish, then put a full container of sour cream next, then the rest of your noodles and sauce, then top with cheddar cheese. Pop it in the oven until heated through and just beginning to brown on top.
Wednesday, December 5, 2007
This is our special meal we have every Christmas season. It's kind of expensive, but sooo worth it!!!
Beef Tenderloin With Roasted Shallots
Creamy Au Gratin Potatoes
Tuesday, December 4, 2007
Anyway, the point is... last week's Taste Test Tuesday never came to be in our house! I did make the Texas Black Bean Soup though and it was wonderful!!!! 4 1/2 stars all around our dinner table!!! :o) It's a keeper!!! No1here came up with a great idea... this stuff is pretty thick so we might even try serving this over grilled chicken next time.
I will be making the Slow Cooker Chicken and Dumplings on Friday and I promise to let you know the results!!! And yes, Tara - I still plan to share with you!!! ;)
Monday, December 3, 2007
Sunday: Chicken pot pie
Monday: Crockpot Soft Chicken Tacos with refried beans and rice
Wednesday: Baked Fish
Thursday: Pork chops with gravy and ??? sides
Saturday: Mama Nise's Spaghetti
Sunday: ??Don't know yet??
Sunday, December 2, 2007
Sunday - Chili Dogs, Frito Pie, Mac & Cheese
Monday - Fried Pork Chops, Mashed tators with Gravy, Broccoli, and rolls
Tuesday - Tara's Mexican Baked Fish, Mexi Rice, Beans or Salad
Wednesday - We will have breakfast....Pancakes, bacon, eggs and biscuts
Thursday - Hamburger Meat and Gravy with Egg Noodles, Salad and rolls again!
Friday - NOT COOKING!!! LOL!
Hope you all enjoy your week!! If you haven't already....start shopping!!!!!!!!!!!
Thursday, November 29, 2007
Wednesday, November 28, 2007
So, if you are feeling a little adventurous give these a try!!
Grilled Cheese Sandwiches
1/2 cup shredded Cheddar cheese
1/2 cup sweet potato puree (I think it would be better with maybe just 1/3 cup??)
1 tbsp soft tub margarine spread
1/4 teaspoon salt
4 slices bread (the recipe calls for whole wheat bread but I just use what I have on hand)
** In a medium bowl, mix the cheese, puree, margarine, and salt. Spread two slices of the bread with the cheese mixture and top with the other two slices.
**Coat a large nonstick skillet with cooking spray and set it over medium heat. Cook 4-5 minutes per side, until the bread is crisp and the filling is melted. ( I put margarine spread on both sides of my sandwich)
1 cup water
1/2 cup sweet potato puree
1/4 tsp cinnamon or pumpkin pie spice
1 cup pancake mix
Nonstick cooking spray
1 tbsp canola or vegetable oil
Maple syrup, for serving
**In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using. Add the pancake mix and stir just to combine - the batter should be lumpy.
**Coat a griddle or large nonstick skillet with cooking spray and set it over med-high heat. When the pan is hot add the oil and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.
**Cook until bubbles form on top of the pancakes and the batter is set, 2-3 minutes. Flip the pancake and cook until golden brown on the other side, 2-3 minutes.
( I used Bisquick and instead of water I put milk in mine. I forgot to put in an egg and they still turned out good.)
I'm really excited to try out some more recipes....Although, I can't tell you that my kids are though???!!!!
Sunday, November 25, 2007
Sunday - Teriyaki Beef Stir Fry and Egg Rolls
Monday - Potato & Leek Soup and crusty bread
Tuesday - I'll be taste testing this!!!
Wednesday - Beef & Beer Stew and cheese bread
Thursday - Texas Black Bean Soup
Friday - Chicken Marsala, Roasted Garlic Cauliflower, green beans, and rolls
Saturday - Taco Ring
Monday: Rotissery chicken with scalloped potatoes and carrots
Tuesday: No-peek Casserole with rice and broccoli (we have not tried this yet, so this is my Taste Test Tuesday)
Wednesday: Chili cheese hotdogs with Fritos
Thursday: Chicken Pot Pie
Friday: eating out
Saturday: Crockpot Chicken Soft tacos with refried beans and mexican rice
Sunday: Lasagna (made with my leftover spaghetti sauce)
We also made an old favorite of mine - a Wilma Cake!!! This is another recipe from my old college roommate. Actually, it originated from little ol' Wilma who lived down the street in Amy's hometown of Rochelle, Texas. This recipe is a little time consuming but boy, is it worth it!!!
1 cup shortening
2 cups sugar
2 1/2 cups flour
1/2 tsp salt
1 tsp vanilla
1 cup buttermilk
1/2 cup cocoa
2 tsp soda
1 cup hot water
Cream shortening and sugar until fluffy. Add eggs and beat thoroughly. Sift dry ingredients 3 times. Add dry ingredients alternating with milk in three portions. Beat well. Add hot water and vanilla. Bake in three pans in a 350 degree oven for 25 minutes.
2/3 cup cocoa
3 cups sugar
1/2 tsp salt
1 tsp vanilla
1/4 cup margarine
1 1/2 cups evaporated milk
Boil until soft ball stage on candy thermometer. If you don't have one, drop some of the liquid in a glass of cold water and then roll it in your fingers and when the texture is like a soft ball. Once you get to this stage you are through heating. Put the pan in cold water and hand beat mixture until it is at a good consistency. Spread on cake very fast! If frosting is too stiff, add some hot water.
Enjoy and then run as fast as you can to the nearest gym!!! ;o)
Sunday, November 18, 2007
3 pounds thick, meaty country style pork ribs, pork butt or pork shoulder
2 pounds lard, or enough to cover the meat (I have never needed 2 pounds! Also, I use Crisco shortening instead of lard, just because that's what I have)
1 cup water
1 orange, zest removed with a vegetable peeler in wide strips
1 lime, zest removed with a vegetable peeler in wide strips
5 cloves garlic, smashed
1/2 teaspoon coarse salt
Tortillas (we prefer flour, but this is great on corn too. If you use corn, be sure to soften them in a bit of vegetable oil)
2 jalapeño peppers, cut in half length-wise (add these along with the other ingredients)
Pico de gallo goes very well on these
Trim most of the fat from the meat, leaving a thin layer. Cut into 4-inch pieces.
In a large, heavy saucepan, melt the lard over medium-low heat. When it has melted but is not yet very hot, add the pork, water, orange zest, lime zest, garlic, and salt. Cook at a gentle simmer, stirring occasionally so that the meat evenly cooks, for about 2 hours, or until the meat is tender. If the meat needs more time and all of the water has evaporated, add a bit more water and continue to cook until the meat is tender.
Once the meat is tender, raise the heat to medium-high. (Don't panic if the lard comes to a rolling boil – this will diminish as the water evaporates and will become small bubbles.) After the boiling lard changes to small bubbles, cook the meat for about 25 to 30 minutes, or until light golden brown and crispy all over. Remove the meat with a slotted spoon or tongs and drain on paper towels. Sprinkle with the salt. When the meat has cooled slightly, pull the meat apart using 2 forks into shreds and smaller pieces and discard the bones.
Well, we're on strike this week! We're all having yoyo nights (you're on your own) and scrounging together what's left in our pantries. So, no menu plans for this week. Sorry!
We all hope you have a wonderful Thanksgiving Holiday - Be careful and travel safe! :o)
Mountain Dew Apple Dumplings
2 large Granny Smith apples, peeled and cored
2 (10 ounce) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups granulated sugar
1 teaspoon ground cinnamon
1 (12 fluid ounce) can or bottle Mountain Dew
Heat the oven to 350 degrees F (175 degrees C). Grease a 9 x 13-inch baking dish.
Cut each apple into 8 wedges and set aside.
Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
Bake for 35 to 45 minutes in the preheated oven, or until golden brown.
My mouth is watering already!!!!!
6-8 boneless, skinless, chicken breasts
1 cup Italian breadcrumbs
1 cup flour
¼ cup butter
¼ cup cooking oil
1 bottle Marsala cooking wine
2 cups sliced, fresh mushrooms
Fresh parsley (optional)
Wash and pat dry chicken breasts. Mix together the flour and breadcrumbs; press crumb and flour mixture onto the chicken. Brown the chicken in butter and oil. Remove to a baking dish when browned. Sauté the mushrooms in remaining oil (you may need to add more butter). Pour (1/2 bottle or so) Marsala wine into the skillet and scrape around to get up the crusty bits; pour over chicken. Bake, covered, in a pre-heated 350 degree oven for 20 minutes, then uncover and bake 20 minutes more. Sprinkle with fresh chopped parsley; serve over angle hair pasta (optional).
2 lbs. Italian Sausage
2 cups finely chopped onion
6 cloves garlic, minced
105 oz. crushed tomatoes
18 oz. tomato paste
1 ½ cups red wine (divided, 1c and ½ cup)
5 tsp oregano
5 tsp basil
1½ cups water
½ cup parsley, chopped
2 tsp thyme
1 whole bay leaf, crumbled
2 tbsp salt
1 tbsp sugar
Freshly ground pepper
Remove sausage from casing.
Brown sausage and remove from pan. Reserve 2 tbsp drippings.
Sauté onion and garlic in drippings for 10 minutes.
Add crushed tomatoes, paste, 1 cup red wine, 4 tsp oregano, 4 tsp basil and remaining ingredients. Mince browned sausage in food processor/blender and add to pot.
Bring to a boil, reduce heat, and simmer for 3 hours. Stir occasionally.
May be frozen at this point!
30 minutes before serving add remaining basil, oregano, and wine.
Serve with generous amounts of Parmesan cheese.
Thursday, November 15, 2007
Cindy - Ooops.... Cindy's is down below! Sorry, I'm late getting this going!!!
Tara - My Taste Test for Tuesday was the Pioneer Woman's Orange Mini-Muffins with Brown Sugar Glaze. They were just "okay". I don't think I will be making them again. My husband and neighbor gave them a 4. My kids did not like them at all! To me the were more like a cake, maybe would be better in a bunt pan??
For me, (Kathy) I definitely give them 5 stars!!! I happened to go over there the next day and there were still a couple left. I just had to take them off her hands!!! ;)
Sunday, November 11, 2007
Creamy Chicken Enchiladas
1 T. butter
1 med. onion, chopped
1 (4.5 oz.) can chopped green chilies
1 (8 oz.) pkg. cream cheese, softened
3-½ c. cooked, chopped chicken breast
8 (8-inch) flour tortillas (she uses at least 12)
2 (8 oz.) pkgs. shredded
1 c. whipping cream
1 can Cream of Mushroom Soup
Melt butter in large skillet over medium heat; add onion and sauté 5 minutes. Add chilies; sauté 1 minute. Stir in cream cheese, ½ of shredded cheese and all of chicken; cook stirring constantly until cream cheese melts. Spoon 2 to 3 tablespoons of mixture down center of each tortilla. Roll up and place seam side down in a slightly greased 9x13 inch-baking dish. Whisk together whipping cream and soup and pour over enchiladas. Sprinkle remaining cheese. Bake @ 350 degrees for 45 minutes.
This one is a little time consuming, but sooo worth it!!! I know you're thinking - pecans?!?! You don't even taste them and they give it such a wonderful texture! Don't be such a food snob! Give it a try - you'll be glad you did!!!
Southwestern Chicken Enchiladas
1/4 cup chopped pecans
1/4 cup chopped onion
1 Tbs. margarine or butter
1 (3-oz.) pkg. cream cheese, softened
1 Tbs. milk
1/4 tsp. ground cumin
2 cups chopped cooked chicken
6 8-inch flour tortillas
1 can cream of chicken soup
1 (8-oz.) carton sour cream
1 cup milk
5 or 6 chopped pickled jalapeno peppers
1 cup shredded Monterey Jack cheese
2 Tbs. chopped pecans
In a medium skillet cook the 1/4 cup pecans and onion in butter till onion is tender and pecans are lightly toasted. Remove from heat. In a bowl combine the softened cream cheese, the 1 Tbs. milk, and cumin. Add nut mixture and chicken. Stir together till well combined. Spoon about 1/3 cup chicken mixtures onto each tortilla near one edge; roll up. Place filled tortillas, seam side down, in a greased 2-quart square baking dish. In a bowl combine soup, sour cream, the 1 cup of milk, and the pickled jalapeno peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil; bake in a 350 degree oven about 45 minutes or till heated through. Remove foil. Sprinkle enchiladas with cheese and the 2 Tbs. pecans. Bake for 4-5 minutes more or till cheese is melted. (I even like to turn on my broiler to get the cheese a little golden).
2 boneless, skinless chicken breasts
1 cup chopped carrots (I pretty much dice mine)
1 cup chopped celery (diced, again for me)
1/2 cup leeks or onion (last night I used green onions, so we've used all three before)
3 cloves garlic, minced
1/2 tsp fresh thyme (I've used dried before, use what you have)
1/2 cup rice (we use Uncle Ben's converted rice, but wild rice would be good here)
32oz chicken stock
1 "tub" of mushrooms
1 Tbsp butter
1 Tbsp oilve oil
Salt & pepper to taste
2 Tbsp butter
3 Tbsp flour
1 to 1 1/2 cups half & half (I've used both cream & milk -- use what you have!)
First change last night was to pan fry the chicken (it is normally boiled). So, I took 1 Tbsp of butter and 1 Tbsp of olive oil and I pan fried the chicken. Reserve the chicken and throw in the carrots, celery, and onions/leeks. Cook for about 5 minutes, stirring occasionally. Add the garlic and cook another minute or two. Add the rice, and stir to coat the rice. Add the stock and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes.
While it is simmering, cut the chicken into bite-size pieces. Add the chicken back to the pot at about the 30 minute mark, along with the mushrooms.
Near the 45 minute mark, in a saucepan melt the 2 Tbsp butter. Once it is popping hot, stir in the flour. Mix well, and then gradually add the half & half. You're making the cream part of the recipe, which will also act as a thickener.
Pour the cream mixture into the pot and stir to combine. Bring it back to a boil to thicken a bit, and that's it. Oh, don't forget the salt & pepper.
Tuesday - Sausage with beans and cornbread
I like this recipe for beans: http://allrecipes.com/Recipe/Terrys-Texas-Pinto-Beans/Detail.aspx (the only thing I do different is I don't add the jalapeno or green salsa and it still turns out good!)
Wenesday - Tuna helper ( Football game night, need something quick)
Thursday - Chicken Marsala (New recipe... I will let you know how I like it)
Taste Test Tuesday - moving my taste test to Wednesday - I have a church function and need an easy meal....we are having Bar-B-Que Stuffed Baked Potato
Wednesday - Sesame Chicken Stir Fry http://anon.doubleclick.edgesuite.net/anon.doubleclick/IMP_USA/RD/110507/pf110507.html
Thursday - YOYO (your own your own)...I have Fall Fundraiser duties at the school this evening and will not have time to get a good dinner in...probably sandwiches and soup!
Friday - Will be going out to eat!!
Guess I'm getting out pretty easy this week.....LOL!
Made the Sesame Chicken Stir Fry tonight, and it was the BOMB!! All 3 of my kiddos asked me to make it again tomorrow...lol! It was soo easy and yummy!! YOU HAVE TO TRY IT!!!! I served it with Asian Rice, which they also loved!! This is a KEEPER!!
Saturday, November 10, 2007
Anyway, years and years ago I had no1here design this weekly planner that I'll share with y'all now. I usually write in all my meals on the front side, fold it closed, and then use the back side for my grocery list. That's what I take to the store with me and I usually refer back and forth between both sides.
Enjoy! I hope y'all get as much use out of it as I have! :o)
Wednesday, November 7, 2007
Kathy - Marlboro Man's Favorite Sandwich is definitely a "keeper"! I give it 5 stars for sure!!! no1here filled his sandwich so full that he had to eat it with a knife and fork. So, he only gave it 4 stars. That doesn't count in my mind because he didn't follow the "eating directions"!!!! ;) Typical!!! lol...
Tara - The Best Lasagne. Ever. - The Pioneer Woman's Lasagna turned out pretty darn good! I would have to give it a 5. My husband gave it a 4 because he doesn't like the meat so chunky and he said it needed another layer of noodles. My kids both liked it...I tried to get them to rate it but they didn't quite understand. I'm thinking if they ate it it's about a 4 or 5. Definitely a keeper in my recipe box! And it was really easy to make!!
Cindy - No Peek Casserole - so yummmy...the whole family loved it!! it was so easy....although next time, i will use 1 can cream of mush soup, 1 pack of lipton soup mix and 1 can of water to make the gravy a little thinner and less salty...it is a keeper here!!! The Great Cobbler Debate - sorry, didn't do it....didn't have time or energy!!!
Thanks Pioneer Woman for an awesome Tuesday!!! :)
Thanks for reading!!
Tuesday, November 6, 2007
1 pkg. chicken breasts, on the bone
1 can cream of celery soup
1 can cream of chicken soup
1 can Rotel
1 lb. mild Mexican Velveeta
salt and pepper to taste
In a dutch oven on the stove, stew your chicken breasts. When done, take the chicken from the broth and set aside to cool. Cook spaghetti noodles in broth. Debone chicken while noodles are cooking. When spaghetti is done, add all the other ingredients. Stir frequently so it doesn't stick. (It's also a good idea to reserve some of the broth after the spaghetti is done and then add back in as needed - that way you don't end up with runny spaghetti!) We eat this with garlic bread and a side salad! Yummm....
* This is another favorite of mine from my mother-in-law!!!!
** You can also turn down the heat by adding mild rotel.
King Ranch Chicken
2 cans chopped chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 can rotel
2/3 cup chopped celery
2/3 cup chopped onion
1/2 cup water
1/2 pkg. crushed Doritos, but not too fine!
1-2 cups grated cheddar
Cook your chicken, cook, chop, then measure in one of the empty soup cans. Mix all the ingredients except for the cheese. Put the cheese on top and cook for 30 minutes in a 350 degree oven. (I usually add more Doritos because I HATE this casserole runny!!!)
* This recipe came from my college room mate's mother! She would always send Amy back to college with the most amazing leftovers or desserts!!! She was so sweet to share some of her recipes with me. She died several years ago from cancer but she is always in my thoughts every time I pull out one of her recipes. She was a wonderful woman!
I know these two are very similar. I've made both and they're both awesome! I'll have to make them back to back sometime and let y'all know the difference. Both are definitely worth a try!!!
Monday, November 5, 2007
Monday - Guiso, Mexican Rice, Tortillas, and Borracho beans
Tuesday - Marlboro Man's Favorite Sandwich (Taste Test Tuesday)
Wednesday - Chili with Corn Cake Toppers
Thursday - Bunko night for me!!! I'll probably order them a pizza :)
Friday - Cream of Chicken & Rice Soup (no1here's specialty)
Monday - Tacos with rice and refried beans
Taste Test Tuesday - Poineer Woman's Best Lasagna (I'll let you know how this turns out)
Wednesday - I'm going to be a little adventurous and make two soups...Potato and Leek soup and Taco Soup (haven't had t his one yet so I'll let you know how it is on a later post)
Thursday - Chicken Pot Pie
Friday - Eat out night...Fajita Willies (We do this every Friday, so you'll never see a recipe from me on those nights)
Saturday - Spaghetti
Pioneer Woman's Best Lasagna:
Chicken Pot Pie:
**I put 1 cup each of corn, green beans and carrots (all frozen, and I just run them under some luke warm water to unfreeze them a little)
I'll post the spaghetti sauce recipe later.
Sunday, November 4, 2007
Sunday - Steak, baked potatoe, asparagus on the grill, salad --- THIS WAS A YUMMY supper!!
Monday - Tara's Carne Guizado and Mexican Rice --- rice crispy treat bday cake for hubby!!
Tuesday - PEEK A BOO casserole (already on the site), mashed taters, salad, rolls
Wednesday - Pork pull apart sandwiches, mac & cheese
Thursday - TACO ring.....see recipe below.....
Friday - Chicken on the grill....we will grill chicken breasts and some veggies on the grill, and I've gotta find a recipe for tators on the grill or just do some pasta?!?!
Saturday and Sunday....we will be baseballing it all weekend, therefore, we'll probably be eating hot dogs and nachos....LOL!!
Here's the Taco Ring recipe. If you've ever been to a pampered chef party, you MIGHT have tried this already! It's soo easy and the kiddos LOVE it!!! What's NOT to love?!?!
1/2 lb (.2 kg). ground beef, cooked and drained
1 1.25 oz (35 grm) package taco seasoning mix
1 cup (225 ml) shredded cheddar cheese
2 tbsp (30 ml) water
2 8 oz (224 grm). pkgs. refrigerated crescent roll dough
1 med. green bell pepper
1/2 head lettuce, shredded
1 med. tomato, cubed
1 small onion, chopped
1/2 cup (125 ml) whole pitted black olives, sliced
1 cup (225 ml) salsa
Preheat oven to 375 degrees (200 C.).
Combine meat, seasoning mix, cheese and water in 2 qt. batter bowl.
Arrange crescent triangles in a circle on a 13" round baking stone, with bases overlapping in center and points to outside (there should be a five inch diameter circle in center).
Using medium stainless steel scoop (approx. 2 T) spoon meat mixture over rolls.
Fold points of triangles over filling and tuck under base at center (filling will not be completely covered).
Bake 20 to 25 minutes or until golden brown.
Using V-shaped cutter, cut off top of bell pepper. --- OF COURSE, I DON'T DO THIS!!
Place bell pepper in center of ring; fill with salsa.
Mound lettuce, onion, tomato and olives around pepper.
Using easy accent decorator, garnish with sour cream. ---AND WHO THE HECK HAS TIME TO DECORATE WITH SOUR CREAM???? LOL!!
just eat it, you'll love it!
HAVE a fantastic week!!
Cut and serve.
2 lbs. beef tips
1 whole garlic, chopped
1 lg. onion, chopped
2 cns. golden mushroom soup
3/4 c red cooking wine
1/2 c water
1 (8 oz) can mushrooms, drained - or fresh mushrooms (the only way to go!)
Brown beef tips in butter in a large pot. Add the other ingredients, simmer on low heat, covered, for 2 hours or until beef tips are tender. Serve on bed of rice or noodles. YUMMM.... Soooo good!!! :)
1 1/2 lbs. hamburger meat
1 cn. rotel
1 cn. enchilada sauce
1/4 tsp. ground cumin
1/4 tsp. pepper
1 3oz. pkg. cream cheese
1 4oz. cn. diced green chilies
8 oz. pkg. Monterey Jack cheese, shredded
Cook beef and drain. Stir rotel, enchilada sauce, chilies, cumin, pepper. Cover and simmer 5 minutes or so. Warm cream cheese in microwave and spread over tortillas. Layer tortillas w/ cream cheese, then cover with meat mixture, and then repeat. Cover and bake in a 350 degree oven for 20-25 minutes. Spread cheese on top and bake 5 mintues more.
* This recipe belongs to my mother-in-law and is one of my husband's favorites! Unfortunately, the kids and I don't like a lot of spice - so I will usually buy the mild version of the rotel, the enchilada sauce, and the chilies. Sometimes I even omit the cumin and black pepper all together. I also add more tortillas and more cream cheese!!! Yummm...
Italian Meatball Sandwich Casserole
The idea of a meatball sandwich really grosses me out - but this recipe is out of this world! I can't even begin to tell y'all how good this is!!! No1here hates the mayo in this dish, so I usually just omit it from his side of the pan.
Saturday, November 3, 2007
Mom's Broccoli Cornbread
2 boxes Jiffy Corn Muffin mix
10 oz. chopped broccoli
1 stick butter
4 eggs, beaten
12 oz. small curd cottage cheese
Mix all ingredients. Pour into 9 X 13 glass dish that's sprayed with Pam. Bake in 350 degree oven for about 35 mins.
Moms' Grape and Chicken Salad
1 Box Uncle Ben's Seasoned long-grain rice, cooked as directed on box
1 cup Mayo
1/4 cup lemon juice
1 small can chopped water chestnuts
1 small pkg. almond slivers (about 1/2 cup)
2 chicken breasts, cooked, and chopped
2 cups green grapes, sliced in halves ( I always put more because I likes me some grapes!!!)
Combine everything and chow down!! YUMMO!
ABOUT US: Kathy, Tara and I lived in the same neighborhood for a couple of years before we actually became friends, they asked me to play Bunko, and I said okay, only to go to Tara's house to find out that we had a common friend, where we stood in the same wedding...HAHAHA!! The rest is HISTORY!! We are buds til the end!!
OKAY, so...I am a stay at home mom to 3 kiddos who are very active...we do year round baseball, football, 2 in soccer, softball, girl scouts, and the list goes on. BUT, I do LOVE to try new recipes, and we have the same rule as Kathy, you HAVE to try at least one bite...it works for us!
I promise to get my hands in the pot a little more this week, and add a menu, etc....until then, enjoy all the meals we have all three cooked many times for our families and are lucky to share them with you all!! Send us your fav recipes too....we love to try new things!!
Friday, November 2, 2007
Greek Chicken Salad
4-6 chicken breasts, boiled
4 eggs, boiled and finely diced
mayo, to taste
sweet relish, to taste
Cavender's Greek Seasoning, to taste
Put chicken in food processor, shred, then add to mixing bowl. Dice eggs in food processor, then add to chicken. Add all other ingredients to chicken mixture, and mix well. (Taste frequently when adding so that you don't add too much mayo, relish, or seasoning.) Serve with crackers or on your favorite bread.
* IMO, you can never have enough of the Cavender's Greek Seasoning - if you think you have enough - ADD SOME MORE!!!! Don't play it safe - this chicken salad is like none you've ever had! Be brave!!! :)
This is also a very different version from an old Bunko friend!
Polly's Chicken Salad
1 bx. of Uncle Ben's Wild Rice
1 c celery, chopped
1 c mayo
1/2 c French Dressing
2 tsp. salt
4 c chicken, cooled and chopped
Mix the first 5 ingredients well and then add the chicken. Chill and enjoy!
Thursday, November 1, 2007
Cindy - No Peek Casserole (I already tried this and give it 4 out of 5 stars)
The Great Cobbler Debate, from the Pioneer Woman
Kathy - Marlboro Man's Favorite Sandwich, from The Pioneer Woman
Tara - The Best Lasagne. Ever, from The Pioneer Woman
As you can see, The Pioneer Woman is pretty popular! Stay tuned for our results...
No Peek Casserole
2 lbs. cubed round steak
1 envelope onion soup mix
1 cn. cream of mushroom soup
1 cn. mushrooms or 1 pkg. fresh mushrooms
Combine all ingredients in a casserole dish. Cover and bake in a 350 degree oven for 2 hours. (I copied this out of a friend's cookbook - Thanks Denise!)
Wednesday, October 31, 2007
Monday - Fish sticks for the kids and Mexican Fish for me...will put recipe at bottom.
Tuesday - Tuna Helper Creamy Parmesan...I know you are all going YUCK, but this is the best tuna and my kids devour it! They don't even know they are eating tuna. You will have to try it!
Wednesday - "HAPPY HALLOWEEN" - fast and quick hot dogs with chili and cheese with Fritos on the side for frito pies.
Thursday - Slow Cooker beef stew ( http://www.mccormick.com/recipedetail.cfm?id=11601 ) I love all these McCormick slow cooker packets!!
**Don't know what's in store for the weekend yet! I'll let ya'll know as soon as I come up with some stuff!
Mexican Baked Fish (http://allrecipes.com/Recipe/Mexican-Baked-Fish/Detail.aspx )...I made this for Bunko and everyone loved it!!
1 1/2 c. sugar
1/2 tsp. salt
1/2 c. oil
1/3 c. water
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1 1/2 tsp. baking soda
1 1/4 c. flour
1 c. pumpkin
Mix first 5 ingredients together. Then add spices, soda, flour and pumpkin. Grease mini-muffin tins and bake at 350 degrees for about 20 minutes. This will make 4 dozen mini-muffins. They can be made ahead of time and frozen in Ziplock bags.
Tuesday, October 30, 2007
1 Tbs. vegetable oil
1 lb. elbow macaroni
8 Tbs. butter + 1 Tbs.
1/2 cup (2 oz) Muenster cheese
1/2 cup (2 oz) mild cheddar cheese
1/2 cup (2 oz) sharp cheddar cheese
1/2 cup (2 oz) Monterey Jack cheese
2 cups half-and-half
1 cup (8 oz) Velveeta, cut up
2 large eggs, lightly beaten
1/4 tsp. seasoned salt
1/8 tsp. ground black pepper
Preheat the oven to 350 degrees. Lightly butter a deep 2 1/2 qt. casserole. Bring a large pot of salted water to a boil over high heat. Add the oil, then the macaroni, and cook until just tender. You can use this time to shred all your cheeses. Drain your noodles well and return to the cooking pot. Melt the 8 Tbs. of butter and stir into the macaroni. In a large bowl, mix your cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of the shredded cheese and dot with the remaining 1 Tbs. of butter. Bake until it's bubbling around the edges, about 35 minutes. Serve hot. Serves 4-6
* I use this recipe only for special occasions! Pattie says that on really special occasions, she will sometimes add an extra stick of butter to take this recipe "over the moon". She says that if you do this, substitute milk for the half-and-half.
On an everyday basis... I make mine like my mother-in-law's and do it on the stovetop with cubed velveeta and milk. If I don't have time for Patti LaBelle's recipe and I want a baked version - I always use this one...
Aunt Kay's Mac-n-Cheese
1/2 lb. velveeta, grated
1/2 lb. cheddar, grated
2 cups macaroni noodles
1 cn. evaporated milk (I use about 3/4 of the can)
salt and pepper
Cook noodles until done, but still a little firm. Drain, place noodles in a buttered casserole dish. Salt and pepper, then spread the grated velveeta on first, topping with the cheddar. Pour a can of evaporated milk over the top, evenly. Cook in a 350 degree oven for 20-25 minutes.
1 cup butter or margarine, softened
3 cups sugar
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1 (16 ounce) can solid pack pumpkin
1. In a mixing bowl, dream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.
Sunday, October 28, 2007
8 6-inch tortillas (I use corn tortillas)
1/2 cup chopped onion
1 tsp ground coriander (I never put this in mine, because I always forget to get it at the store)
1/4 tsp pepper
2 tbsp margarine or butter
3 tbsp all-purpose flour
1 8-oz. carton dairy sour cream
2 cups chicken broth
1 4 oz. can diced green chili peppers, drained
1 cup shredded Monterey Jack cheese (4 oz.) (I use more because we like a lot of cheese!!!!)
2 cups chopped cooked chicken
sliced pitted ripe black olives
sliced green onions
Wrap tortillas in foil. Heat in a 350 degree oven for 10-15 minutes or till softened.
For sauce, in a sauce pan cook onion, garlic, coriander, and pepper in margarine or butter till onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir till thickened and bubbly. Remove from heat; stir in 1/2 cup of the cheese.
For filling, stir 1/2 cup of the sauce into chicken. Place about 1/4 cup filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 12 x 7 1/2 x 2-inch baking dish. Top with remaining sauce. Bake, covered, in a 350 degree oven about 35 minutes or till heated through.
Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more till cheese melts. If desired, sprinkle with olives, tomatoes, and green onions. Let stand 10 minutes.
Monday - brats (us) & hot dogs (kids)
Tuesday - Steak fingers, green beans, mashed potatoes, and rolls
Wednesday - Southwestern Chicken Enchiladas, black bean salsa, and chips
Thursday - pizza fundraiser night - teacher delivery!
Friday - Pork chops, asparagus, potatoes & onions - all on the grill
Saturday - Pork fried rice (with left over pork) and egg rolls
Saturday, October 27, 2007
2 1/2 lbs. lean beef stew meat, cut in 1-inch cubes
1 large onion, chopped
2 cloves garlic, minced
3 carrots, cut in 1-inch slices
2 ribs celery, cut in 1/2-inch slices
2 medium potatoes, cut in 1-inch cubes
1 cup beer
1 cup beef broth, or use all beer
2 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
2 Tbs. tomato paste
3 Tbs. melted butter
1/3 cup flour
Place all ingredients, except butter and flour in crock pot; mix well. Cover and cook on low for 8-10 hours. Mix melted butter with flour; add to the stew. Taste and adjust seasonings, if needed. Turn to high and cook until thickened, about 15-20 minutes.
* This is an OMGosh meal!!! This goes great with cheese bread!
This is so good that it will make you do the Jameka "mmmmmmm"!!! ;) lol...
This really goes great with twice baked potato casserole.
4 - 4 1/2 Brisket, Rump, or Pot Roast
2 pkg. Zesty Italian Dressing mix
1 pkg. Peppercorn Sauce Mix
1 can beer
1 1/2 cup Red wine - Cabernet
3 Tbs. Beef Base
Trim all visible fat from meat. Place the meat in your crock pot. Add remaining ingredients and cook on low for 10-12 hours or until meat is done. When meat is done, shred using two forks.
We eat this as a roast w/ mashed potatoes using the sauce as gravy. We then eat it over hamburger buns as sandwiches for lunch the next day, or in tortillas for breakfast during the week!
Here is what I use but if you can't get the brands - it will still be wonderful!!!
* Beer is JW Dundee's Honey Brown
* Wine is Peter Valla Cabernet Sauvignon
* Zesty Italian is Good Seasoning's dry mix - 1 big one or 2 small
* Peppercorn is Lowry's or McCormick's seasoning pkg. and it's a picture of green peppercorns on the front of the pkg!
** you can always have your butcher trim your meat for you!!! ;)
** no1here thinks that this dish can be a bit salty at times depending on the size of your meat - so he has cut the the Zesty Italian down to 1 small pkg. It's up to you really. You can always throw in a potato at the end if it's too salty.
Thursday, October 25, 2007
4 skinless/bonless chicken breasts
1 jar picante sauce (I use a flavored one with cilantro, but you could add fresh cilantro if you wanted)
1 package of chicken taco seasonings
tortillas (corn/flour..your option)
Place thawed chicken breasts in crockpot and cover with a little over half of a jar of picante sauce. Cook on high about 4 hours (or until chicken will shred with a fork). Shred the chicken in the crockpot and add the package of chicken taco seasonings (I don't add the entire pack, makes it too salty). Stir to blend flavors. Serve on tortillas. YUMMY!!!
Hope you enjoy it as much as we do!! Sorry about no specific amounts of this and that, this is one that you just have to throw to together...sometimes those taste the best!!
Wednesday, October 24, 2007
Well, tonight is burgers on the grill and no one makes a better burger than my mother-in-law!!! Whenever we go home to visit, it is our tradition to always have burgers Sunday at lunch before we all leave. She only uses one ingredient too - Worchestershire! She just pours it over the meat and pats out the patties. OMGosh, they are the best!!!
** It took me 17 years, but I finally figured out why my MIL's burgers are the best in the world - #1 it's the loving hands that make them, but #2 it's the meat that she buys from Granzin's Meat Market!!! Now everytime we go home, we buy several pounds to take back with us!!!
Anyway, another kid pleaser that's a favorite in our house is Burger Bites... Make your patties the way you normally would, but much smaller. When they come off the grill serve them on Hawaiian Rolls!!! My kids LOVE these!!! Such a unique combination. My kids especially love it when I serve the Bites in the cute little restaurant baskets. Don't forget the fries on the side! :)
Monday, October 22, 2007
For the week of October 22nd...
Monday - Soup & Sandwiches - sickies at home :(
Tuesday - Chicken Tequila Fettuccini
Wednesday - Burgers on the grill
Thursday - Fajitas, beans, mexican rice
Friday - Nacho night w/ left over fajita meat
Saturday - Steak fingers, green beans, mashed potatoes
Sunday - Carnitas and black bean salsa
Chicken Tequila Fettuccini is definitely a family favorite in this house!!!
Carnitas is an awesome dish that no1here is a master of. I'll let him post it! So, stay tuned...
Sunday, October 21, 2007
M - Potato and Leek soup w/ grilled cheese
T - Meatloaf with mashed pot and veggie?? ---I use Hunt's Family Favorite Tomatoe Sauce for Meatloaf.....it's the bomb!
W - Chicken nuggets (Shake N Bake Parmesean Crusted -- YUM!) with Mac and Cheese and veggie??
Th - Lasagna (frozen...sorry no recipe) with salad
S- Chicken Enchiladas (will post the recipe later) with rice and beans
S - Roast with potatoes and carrots
1-2 lbs stew meat
2 Tbsp cooking oil
1/2 6-oz. can tomato paste
1 can (10 1/2 oz.) beef broth (bouillon)
1 tsp salt
1/2 tsp black pepper
2 cloves garlic, crushed
1 tsp chili powder
1/2 tsp cumin
3/4 cup water
2 small chiles serranos (optional...I never put this in mine)
Brown meat in oil until brown on all sides. Pour off grease and rinse meat. Add tomato paste, beef broth, salt , pepper, garlic, chili powder, cumin, water and chili peppers (optional). Bring to boil and then turn very low, cover and simmer about one and one-half hours, or untl meat is tender.
Dissolve about one teaspoon cornstarch in small amount of cold water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained.
Friday, October 19, 2007
Baked Potato Soup
Poblano Chicken Chowder (from Beth Schmidt, an old Bunko friend)
1 heaping cup of chopped carrots,
1 heaping cup of chopped celery
1 heaping cup of chopped Onions
4-5 Poblano peppers chopped
3-4 cloves garlic - minced
1 Tbsp Thyme
1 Tbsp Cumin
1/2-1 Tbsp White Pepper
1 1/2 qt Chicken broth
1 1/2 qt of Half & Half or Whipping Cream (I use of little of each)
2-3 grilled or broiled chicken breasts (cubed)
bunch of Cilantro chopped
Roux - 2/3 c flour & 2/3 melted butter
Heat 2 Tbsp of olive oil in a large pot and saute veggies and herbs (not the white pepper) 8-10 min
Add broth and white pepper to veggies and cook 10-12 min over med/high heat
While soup is cooking make roux. Put butter in pan over medium heat, when fully melted and starting to bubble slowly wish in Flour and stir 4-5 min but do not brown, turn heat off
Whisk in Roux and cook 5 or so more min
Add Chicken and cream
This should be a thick soup, so you may need to make and whisk in some more roux
This is better to make earlier in the day you are serving it. So that the flavors have a chance to meld. Serve with the chopped Cilantro and Tortilla strips. Some like a dash of hot sauce with it.
My husband, no1here, also loves to cook. I'm a recipe follower and he's the type that creates recipes!!! We are a great team. He will submit his favorites on occasion but wants to remain behind the scenes. I've told the girls in our image up top, that he's the guy that's half cut off on the left. :)
I'm an at-home-mom to four kids. They are sometimes picky eaters but we have a 1 bite rule that has really helped over the years. They are eating and loving dishes now that I didn't ever think they would.
The recipes we post on here are recipes that we've tried and loved! If you have any favorites - please send them our way and we'll give 'em a try.
Until next time...
P.S. I'll let the other two girls tell you about themselves!