Saturday, December 13, 2008
Not so good about posting lately...nothing interesting to blog about really, but I have tried these new things and wanted to share with you..
first of all THANK you to Heather....for this recipe!!
Oven Baked Wings
1 cup Maple syprup
1/2 cup soy sauce
1/2 cup zesty italian dressing
about 3lbs. wings
Mix all together and marinade over night....place on well greased cookie sheet, bake on 400°....bake for about 20 minutes, then flip and bake another 20-30 minutes depending on your oven!! Be sure to marinade the full 24 hours, this really adds to the flavor!!!
Another recipe....Kathy actually found it but I tried it tonight...it was really good!!
Here's what I changed...I used 8 pork chops, 2 cans cream of mushroom soup and 1 1/2 cups milk. I recommend totally slicing your potatoes thin...I didn't thinking they would be mushy, but they were still a little crispy and I didn't cook the entire time...I stopped it at about 12 minutes to go...other than that, the chops were yummy and tender, and the gravy was great!! Will do this one again and again!! Thanks Kathy!!
I'll be back with more later!!!
Wednesday, December 10, 2008
Pretzel Turtles - these were a hit with all the teachers!!! My favorite way of making these were with the candy cane kisses on top with a green m-n-m pushed in on top!!
Fudge (hopefully I'll just be eating Grams!!!)
Snowball Cookies - very good, as always!!!
Decorated Sugar Cookies - making these this afternoon!
Truffles These were very good, but I think I prefer the Oreo over the nutter butter!
Overnight-Pull-Aparts - These were awesome!!! A must try for everyone!!!
Breakfast Upside Down Cake - We made these tonight and I would suggest making this with more eggs, more cheese, and less potatoes. Very good! We served it with salsa! yumm...
Clone of a Cinnabon - These were AWESOME!!!
Bacon Wrapped Smokies
Bacon Crisp - Okay, the brown sugar version is much better than the Parmesan cheese, but I'm still not a huge fan of either one. So, basically I'll probably never make either one ever again. All of our tastes are different, but I'm not sure I'd waste my time on this one!!! :(
What about you? What are you cooking this Christmas Season? Send me some of your ideas!!! I'm sure I'll be adding to my list this week, so check back!!!
Monday, December 8, 2008
4 tablespoons butter, divided
1 medium onion, chopped
3 pounds yellow squash, sliced
2 teaspoons salt, divided
3/4 teaspoon pepper
2 tablespoons all-purpose flour
1 1/2 cups milk
1 (10-oz.) block white Cheddar cheese, shredded
2 tablespoons Italian-seasoned breadcrumbs
Garnish: chopped fresh parsley
Melt 2 Tbsp. butter in a large skillet over medium-high heat; add onion, and sauté 5 minutes or until tender. Add squash, 1 1/2 tsp. salt, and pepper; cover and cook, stirring occasionally, 15 minutes or until squash is tender. Remove from heat; drain well. Melt remaining 2 Tbsp. butter in a saucepan over medium-high heat; whisk in flour until smooth. Whisk in milk. Bring to a boil; reduce heat, and simmer 2 minutes. Remove from heat; whisk in cheese and remaining 1/2 tsp. salt. Gently stir together squash and cheese mixture in a large bowl. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle breadcrumbs evenly over top. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving. Garnish, if desired. Serves: 6-8
Tonight I'm serving this with Pork Tenderloin, Fresh Green Beans with Bacon, and Hot Rolls. YUMMM....
Wednesday, December 3, 2008
Tuesday - Poblano Chicken Enchilada Casserole
Wednesday - Beef Fajitas, Beans, Spanish Rice
Thursday - Nacho Night w/ left over beef
Friday - Russian Chicken with Feta Cheese served over Rice
Saturday - Hot Oven Sandwiches
Sunday - Chilaquiles
Send me your meals for the week - I could always use some new ideas!!!!
Saturday, November 29, 2008
Tonight I made Turkey enchiladas and they were awesome! So, if you have any turkey leftover from Thanksgiving this is the recipe for you!!
I used this recipe for the enchilada sauce: Ten Minute Enchilada Sauce
So, here's the recipe....soooo simple but sooo divine!!
*Ten minute enchilada sauce
*8 corn tortillas
*turkey meat, chopped, about 2 cups
*shredded cheddar cheese
After I chopped my turkey meat I put it in a bowl and added a little bit of the enchilada sauce to make it a little moist. Next, I heated my corn tortillas in the microwave for about 30 seconds in some wet paper towels. So, I filled a tortilla with a spoonful of the turkey and topped with a little cheese then placed it seam side down in a glass dish. Continue until all the meat is gone then pour the remaining enchilada sauce over the filled tortillas and top with more cheese. Heat in a 350 degree oven for about 20-25 minutes. And chow down!! Promise you won't be disappointed!
** I'd like to know if you have any good recipes for leftover Thanksgiving turkey as well!!
This is another fave of ours from Mama Nise. She makes this all the time and even my 9 year old devours it!!! I wish I had a picture to post but I don't....so, trust me, it's delish!
5 cups Broccoli florets, cut into bite sizes
1/2 cup chopped onion
1/2 cup golden raisins, we use Craisins
1 cup low fat mayo
1/4 cup sugar
3 Tbsp vinegar
Put the first 3 ingredients into a bowl and set aside. In a separate bowl add the next three ingredients and whisk together until creamy. Pour the mayo mixture in with the broccoli mix and stir together. It's better if you can chill it for about 30 minutes but if not just dig in!
** I think Mama Nise adds pecans to her's too. But honestly I don't add anything but the broccoli and the mayo mix and it is still awesome!!
Thursday, November 20, 2008
Well, here in our neck of the woods - a cold front is headed our way! Paula's show today was about Country Comfort food, so this would be perfect for the upcoming weather. She made this meatloaf that I'm sharing with y'all. It's very different from what I normally make, but I think my kids might actually like it. Let me know if you or your picky eaters liked it or not!!! I think I'm gonna give it a try. I'll keep y'all posted...
Bacon Cheeseburger Meatloaf
1 pound ground chuck
10 slices bacon, cooked and crumbled
1 (8-ounce) package sharp Cheddar, grated
2 large eggs, lightly beaten
1/4 cup bread crumbs, toasted
1/4 cup mayonnaise
1 tablespoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup ketchup
2 tablespoons prepared mustard
1 (3-ounce) can French fried onions
Preheat oven to 350 degrees F. In a large bowl, combine the ground chuck and next 8 ingredients, mixing well. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture. Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.
Tuesday, November 18, 2008
1 1/4 pounds common mushrooms or chanterelles (see notes)
1 slice bacon (1 oz.), chopped
3/4 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, peeled and chopped
1/4 cup cognac or brandy
1/3 cup dry white wine
3 cups fat-skimmed chicken broth
1 1/2 cups whipping cream
Salt and white pepper
1 package (10 oz.) frozen puff pastry shells, thawed
1 large egg, lightly beaten
Sherry-shallot butter (recipe below), optional
Trim and discard tough or discolored stem ends and any bruised spots from mushrooms. Rinse common mushrooms and drain well. (If using chanterelles, submerge in cool water and gently agitate with your hands to loosen dirt. Drain, rinse under running water, and gently pat dry with a towel.) Coarsely chop mushrooms.
In a 5- to 6-quart pan over high heat, stir bacon until fat begins to render, about 1 minute. Add onion, celery, and garlic; stir until onion is limp, about 3 minutes. Add mushrooms and stir often until their liquid is evaporated and mushrooms begin to brown, 15 to 20 minutes.
Add cognac and stir to scrape up browned bits from pan bottom and sides. Add wine and boil until most of the liquid has evaporated, 1 to 2 minutes. Add broth and return to a boil, then cover, reduce heat, and simmer, stirring occasionally, to blend flavors, 20 to 30 minutes. Remove from heat.
In a blender, holding down lid with a towel, whirl mixture, a portion at a time, until smooth. Pour into a bowl. Stir in cream, then salt and pepper to taste. Chill, stirring occasionally, until soup is at room temperature, 10 to 15 minutes.
Spoon soup into six round soufflé dishes or ovenproof bowls (1 1/4- to 1 1/2-cup size; 3 1/2 to 4 1/2 in. wide) to within 1/2 inch of rim.
On a lightly floured board, roll each puff pastry shell into a round 1 to 1 1/2 inches wider than top of soufflé dishes. Brush egg in a 1/2-inch border around the bottom edge (unscored side) of each pastry round. Carefully drape each round, egg side down, over a dish so that it doesn't touch soup; press edges firmly around sides of dish. Brush more egg lightly over pastry tops and sides (discard remaining egg or save foranother use). Set dishes at least 1 inch apart in a 12- by 17-inch baking pan.
Bake in a 375° regular or convection oven until pastry is richly browned, 15 to 20 minutes. Serve at once, with sherry-shallot butter to stir into portions at the table.
Sherry-shallot butter: In an 8- to 10-inch frying pan over high heat, stir 1/3 cup minced shallots and 1/3 cup dry sherry often until liquid is evaporated and shallots begin to brown, 5 to 8 minutes. Pour into a small bowl and let cool. Add 3 tablespoons butter (at room temperature) to shallots and mix. Divide into six equal portions and, with your hands, roll each into a ball. Arrange on a small plate. Cover and chill until firm, at least 15 minutes.
Sunday, November 16, 2008
Thanks so much and God Bless!!
Friday, November 14, 2008
Monday, November 3, 2008
Tuesday, October 21, 2008
from Betty Crocker
|1||Refrigerated pie crust (15-oz box), softened as directed on box|
|1||cup half-and-half or milk|
|1 1/2||cups Chicken breast, cubed (1 1/2 cups)|
|1 1/2||cups broken tortilla chips|
|2||cups shredded Monterey Jack cheese (8 oz)|
|1||cup shredded Cheddar cheese (4 oz)|
|1||cup Thick 'n Chunky salsa|
|1||can (4.5 oz) chopped green chiles|
|Pepper to taste, if desired|
|Sour cream, if desired|
|Thick 'n Chunky salsa, if desired|
|Heat oven to 350°F. Place pie crust in 9- or 9 1/2-inch glass deep-dish pie pan as directed on box for One-Crust Filled pie.|
In medium bowl, beat eggs with wire whisk until blended. Beat in half-and-half. Stir in chicken, chips, both cheeses, 1 cup salsa, the green chiles and salt. Pour into crust-lined pan. Sprinkle pepper over top of filling.
Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean. Let stand 10 minutes before serving. Cut into wedges. Serve with sour cream and/or salsa.
Thursday, October 16, 2008
Well, I've been sick with a cold this week, so I apologize for the lateness on my menu for this week. Any ideas for next week's meals??? Please... my head still hurts!!!! ;) lol...
Monday - Leek and Potato Soup, crusty bread
Tuesday - Aunt Linda's Chicken & Spanish Rice One-pot meal, tortillas
Wednesday - Baked potatoes & BBQ
Thursday - Real Mom's Enchilada Style Burritos, Salsa Salad, and tortilla chips
Friday - Hearty Paprika Stew, and rice
Saturday - Ham, Cracker Barrel's Green Beans, Rolls, and Real Mom's Cheesy Potatoes
Sunday - Ham and Potato soup with leftover ham
Monday, October 13, 2008
Stay tuned... if you don't beat me to it, I'll let you know how this one turns out... (I have a feeling it's going to make my keeper's list!!!)
Sausage Oven Pancake Square
1 (12 oz) pkg pork sausage
1/2 cup flour
Monday, September 29, 2008
Monday - Chicken Pot Pie
Tuesday - Baked honey ham, mac & cheese, steamed broccoli and cookie cake for BDAY!!
Wednesday - Taco Ring
Thursday - Chicken Tetrazenni
Friday - Peek a boo casserole, garlic mashed potatoes and broccoli cornbread
MAN, I don't think I've cooked everyday of the week in forever!! Anyway....these are pretty much things I've cooked before, so, the recipes should be on here!! Happy eating!!!
Sunday, September 28, 2008
Sunday - Tacos, beans, rice, chips and salsa
Monday - Sausage on a Stick, Bacon Butter Potatoes, Ranch Style beans, mac-n-cheese, bread
Tuesday - Taste testing... Braised Beef with Sun-Dried Tomatoes, Garlic Mashed potatoes, rolls
Wednesday - Homemade Schlotzsky Sandwiches, chips
Thursday - Grilled Ham Steaks, Green Beans, Triple Corn Spoon Bread
Frugal Friday - Mexican Ham & Bean soup with leftover ham, cornbread
Saturday - Steak Soup, salad, and crusty bread
Sunday - pork fried rice and egg rolls
Dessert - I will be trying Fudge Puddles this week!!! Yummm....
Tuesday, September 9, 2008
Here it is! Hope you enjoy as much as we did!!
Taco Chicken with Spanish Rice
1 cup sour cream
1 jar (7 oz.) green chili salsa
2 tablespoons fresh cilantro, chopped
1 pack taco seasonings mix
4 chicken breast (I used 6)
1 bag HEB steamable spanish style rice (cook according to package)
Combine sour cream, salsa, cilantro and 1 teaspoon taco seasoning. Mix in bowl, stirring well. Cover and chill. THIS I WOULD CHANGE AND USE THE RANCH CILANTRO FROM THE PULLED PORK SALAD!!!
Toss chicken with remaining taco seasoning.
Cook chicken in a large non-stick skillet coated with veg. spray over medium-high heat until done. I CUT UP THE CHICKEN BREAST INTO SMALL BITE SIZE PIECES SO THAT IT WOULD COOK THROUGH.
Serve immadiately with Spanish rice and seasoned sour cream dip.
I ACTUALLY MADE TORTILLAS, WE PUT THE RICE, CHICKEN, THEN THE SOUR CREAM DIP! IT WAS GREAT!! NEXT TIME I'LL PUT ON A BED OF LETTUCE AND EAT IT LIKE A SALAD!!
This is a for sure keeper!! All the picky kiddos gobbled it up and asked for 2nds...there were NO leftovers!!!
Saturday, September 6, 2008
1 can refrigerated pizza dough
1 pound bulk pork sausage, I used Sage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Unroll pizza dough and place on a greased 12-in. pizza pan; press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly. Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese. Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.
Friday, August 22, 2008
Monday, August 18, 2008
The BBQ Sauce that we used was Sweet Baby Ray's Original. If you can't find it, just go with your favorite! Sweet Baby Ray's tends to be pretty sweet, so if you don't like your's sweet - I would look for another brand. And of course you can double or triple this recipe depending on how many you're cooking for.
1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce
Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Drain well. Stir in barbecue sauce. Serve over hamburger buns or baked potatoes. Serves: 8
Wednesday, July 30, 2008
2 tablespoons chopped garlic
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon ground cumin
1 teaspoon pepper
6 chicken thighs (about 2 1/2 lb. total)
6 chicken drumsticks (about 1 3/4 lb. total)
In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes). Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold. Serves: 6
NOTES: Brine the chicken up to 1 day before grilling; grill up to 1 day before serving (chill airtight). Transport in brine when grilling on-site. Keep the meat well chilled in an ice chest until ready to serve or grill. *We used all drumsticks. **We also found that it's important to keep the skin on - you can always pull it off afterwards, if your chicken gets too dark.
2 pounds clean, scrubbed new red potatoes
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.
We also had a pot of pinto beans with homemade salsa on top, my cheddar beer bread, and even some mac-n-cheese for the kids who didn't like potato salad.
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts
Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature. Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.
yield: 18 servings
Wednesday, July 16, 2008
My Sister-in-Law has very picky eaters in her house and she says they all LOVE this recipe! Thanks Kim for sharing it with us! I can't wait to try it!!!! yummmm....
Raspberry Chipotle Glazed Pork Tenderloin
2 pork tenderloin
4 Tbs. Cajun rub
1/2 Cup of raspberry chipotle sauce
2 Tbs. of grapeseed oil
Preheat oven to 400 degrees. Season pork tenderloin with Cajun rub. Bake for 25-30 minutes, or until internal temperature reaches 155 degrees. During the last ten minutes, add the glaze on top of the tenderloin. Enjoy!
*** My Sister-in-law found that they like to use the thinner chops, instead of the tenderloin, because they hold the flavor the best. They get the large family pack. Since they are so thin, they tend to eat more! If you choose to use this same method - then bake the same but take out after 20 minutes!
prep time: 5 minutes
Cooking Time: 30 minutes
Monday, July 14, 2008
Thanks Martha for this great recipe! Supper tonight was wonderful! The beer flavors this dish perfectly! All the kiddos loved it - and that's also a "good thing"!!!
Tortilla and Black Bean Pie
4 flour tortillas (10-inch)
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
2 1/2 cups shredded cheddar cheese (8 ounces)
Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside. Heat oil in a skillet over medium heat. Add onion, jalapeño, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5 to 7 minutes. Add beans and beer to skillet, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Season with salt and pepper. Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup cheese. Repeat three times, using 1 cup cheese on top layer. Bake until hot and cheese is melted, 20 to 25 minutes. Unmold pie; sprinkle with scallions. To serve, slice into wedges.
(Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can even assemble the pie ahead of time, then bake it just before serving.)
Saturday, July 12, 2008
that ham would be so good on the grill!!!! We were a little nervous with all that horseradish, but it was awesome!!! We are big-time ham lovers in our house, so this really hit the spot. Not having to heat up the whole house for an entire day was an added bonus. If your short on time - you have to give this recipe a try!
Ham Slices on the Grill
1 cup packed brown sugar
1/4 cup lemon juice
1/3 cup prepared horseradish
2 slices ham steaks
Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix brown sugar, lemon juice and prepared horseradish. Heat the brown sugar mixture in the microwave on high heat 1 minute, or until warm. Score both sides of ham slices. Place on the prepared grill. Baste continuously with the brown sugar mixture while grilling. Grill 6 to 8 minutes per side, or to desired doneness.
Friday, June 27, 2008
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
3-4 skinless, boneless chicken breast halves - cut into 1 inch cubes
4 cloves garlic
2 small onions, cut into 2 inch pieces
2 red or green bell peppers, cut into 2 inch pieces
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
Preheat the grill for high heat. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Wednesday, June 25, 2008
Thanks to Picky Palate, we decided to have a quick and easy meal last night!!! Honestly, I didn't think that her Garlic Toasted Open Faced Lasagna Ciabattas was gonna be a hit at my house. I sometimes throw together what I call "pizza bread" when I'm short on time - and I hear complaints all around. Especially from my dear husband!!! He hates that meal with a passion. Well, I thought I'd give this one a try since it was a little different. Man, oh man were we surprised!!! He loved it!!! It was that good! It was even good today heated up for lunch. If you're short on time - you really should give this a try. It has made our "keeper" list for sure!
Friday, June 13, 2008
I used 8 Pork Chops
2 cans of cream of celery (not my first pick, but didn't have my staple and didn't plan ahead)
I sauted some garlic with the pork chops and cooked them in olive oil. When I mixed in the soups and milk (I didn't use water), I added the sauted garlic (wish I'd had some mushrooms...again no planning) and some black pepper for extra flavor. Also, when I seasoned my pork chops, I seasoned with McCorkmick's Garlic Herb...YUM!! Cooked uncovered for the 45 minutes and it was so good! Served it with sauted Asparagus and some yummy rice. Those chops were licked clean, and even though I do not like cream of celery, the gravy was the bomb! Can't wait to try it with cream of mushroom and some fresh mushroom!!
Enjoy the summer....can't wait to try some of those awesome salads out there!!
Wednesday, June 11, 2008
All I have to say is YUMMO!! I made this tonight, Chicken Cordon Bleu, with mashed potatoes and steamed broccoli. You really need to try it. I thought it was going to be really hard and messy to make but it really went fast and wasn't hard at all!! This will be a keeper for me!!
Thursday, May 29, 2008
Well 5 HUGE stars for the Sweet Pork Salad with Cilantro Dressing!!!!!! What an awesome combination of flavors!!! Thanks Jenny for a great recipe!!! The only thing I did different was that I tore the tortilla on the bottom into bite size pieces. I hate using a knife in my salads! ;) lol... This definitely makes my keeper list!
Tuesday, May 20, 2008
Monday - take-out night (gymnastics)
Tuesday - taste testing... Sweet Pork Salad with Cilantro Dressing
Wednesday - Marlboro Man's Favorite Sandwich
Thursday - Lime Chicken Tacos
Frugal Friday - Pork Sandwiches, Mac-n-cheese, Ranch style beans
(I'm using the leftover pork from Tuesday's meal)
Saturday - Black Bean Taco Salad with Lime Vinaigrette
Sunday, May 18, 2008
Monday: Pulled pork sandwiches with baked beans and tater tots
Tuesday: Darn Yummy pasta (but I'm doing mine with a rotisseri chicken) with steamed broccoli
Wednesday: Chili cheese hot dogs with Fritos for frito pie
Thursday: Grilled sausage with pinto beans and corn muffins
Friday: Willie's night
Saturday: Hamburgers with fries and cole slaw
Sunday: Honey lime chicken enchiladas with black beans and mexican rice (we have not tried this one yet but I heard it's pretty darn good!)
Monday: Slow cooker pepper steak with rice
Tuesday: Kung Pao Chicken with rice and egg rolls
Wednesday: maybe Lubys'...kids eat free night!!!!
Thursday: ??? not sure yet??? Any ideas????
Saturday, May 3, 2008
Saturday: grilled chicken with sundried tomato pasta and steamed broccoli
Monday: Tuna helper
Tuesday: Grands Ham and Cheese melts with chips and/or tater tots
Wednesday: Don't know yet...maybe Luby's since it's kids night???
Thursday: Chick-fil-a or pizza...it's BUNKO Baby!! yeah, I so need a break!
Tuesday, April 29, 2008
Monday - Sausage-Potatoe Hash (from Tara's menu)....read review on her post.
Tuesday - Meatloaf, mac & cheese, green beans, salad and rolls
Wednesday - Oven baked chicken & gravy (we LOVE this one, it'll be a weekly one for awhile), rice, broccoli & carrots, salad, rolls
Thursday - Pork ribs....don't know about the sides yet, it'll come to me!!
Friday - Crock pot hearty stew!!!
TARA!! Here's my sausage/potato recipe:
2 links of sausage
2 cups of milk
1 can cream of mushroom soup
3/4 medium potatoes
few sprinkles of garlic powder
Mix all together in 9x13 baking dish and bake on 375° for about 90 minutes. Will thicken into a gravy! This is yummy!!!!!!!! Only thing, can't remember if I cover it or not while it's cooking! LOL! I'll get back to you on this one!
Wednesday, April 23, 2008
Well, the results are in for the Honey Lime Chicken Enchiladas! They were awesome!!! They have a very unique flavor. This has definitely made our "keeper" list for sure!!! The only change I would make would be to halve the honey - it was a little too sweet with 6 Tbsp. I think 3 would be just perfect!!! Oh yeah, we also used corn tortillas, since we like those best. Thanks to Brittany , over at The Sisters' Cafe, for an awesome recipe!!! There are many more recipes on their site that I can't wait to try!!!
photo source: The Sisters' Cafe
Monday, April 21, 2008
This is the most awesome recipe and it's so easy....I rarely have leftovers!!
1 1/2 cup flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 cups sugar
1/2 cup butter
2 ripe bananas, mashed
4 heaping tbsp sour cream
1 tbsp vanilla
Mix all ingredients together, then bake for about an hour at 350°. After cake is done, sprinkle with powdered sugar. (I rarely do this, it's wonderful without it!!) Bake in an 8x8 pan.
Sunday, April 20, 2008
Sunday: Spaghetti with garlic bread
Monday: Tuna helper
Tuesday: Garlic and Beef Enchiladas (Kathy and her family liked this one so I though I'd give it a try.)
Wednesday: Crock pot Cube steaks with gravy, rice, and a veggie
Thursday: Chicken pot pie
Friday: eat out at Willie's
Saturday: Grilled chicken with baked potatoes and veggies
Sunday: Chicken tacos with beans and rice
Monday: Hot dogs with chili and cheese ( and of course don't forget the Frito's!)
Tuesday: Smoked Sausage Potato Hash
Wednesday: Luby's (kids eat free!!)
Thursday: Meat loaf with mashed potatoes and veggie
Friday: You know it...Willie's
Saturday: Chicken Enchiladas
Sunday: Slow cooker Pepper steak with rice
Everyone have a great next two weeks and Happy cooking!
Tuesday, April 15, 2008
Tuesday: Baked chicken, mashed potatoes, broccoli with carrots and rolls
Wednesday: Burger Bites, french fries and some sort of fruit/veggie
Thursday: Taco Ring with all the trimmings
Friday: Kathy's Cube Steak with Gravy (crockpot) -- i STILL haven't made this...UGH! and the sides with come later....probably some more tators, rolls, etc.....
Saturday: our free for all day!
Sunday: Either Chicken enchiladas or fajitas (depends on that great Texas weather)!!
Okay, now I'm off to the store to get all of these ingredients!! Have a super week!! Get those TAXES out....today is the DAY!!!!!!
Monday, April 14, 2008
Tuesday - Taste-testing... Honey Lime Chicken Enchiladas, Spanish rice, beans
Wednesday - Garlic Shrimp, Asparagus, Couscous, "Macaroni Grill" Bread
Thursday - Chicken Strips, Green beans, Mashed Potatoes, Rolls
Friday -Texas Beef Brisket, All Day Mac-n-Cheese, Ranch Style Beans, Fried Okra, Beer Bread
Saturday - Chicken Curry in a Hurry and Homemade Roti Bread
Sunday - Southwestern Stuffed Peppers, Borracho Beans, Tortillas
Sunday, April 13, 2008
Well, the results are in for the Chicken and Bacon Shish Kabobs and the Garlic Beef Enchiladas! We gave both meals 4 1/2 stars! Both are definitely worth your time to try!!! Both meals made our "keepers" list! We will definitely be making both meals again! Let me know how you like them if you ever get around to making them. You won't be sorry, if you do!!! :o)
Saturday, April 5, 2008
Saturday- Mama Nise's Spaghetti
Sunday- Turkey burgers
Monday- Tuna Helper
Tuesday- Beef and Bean Chimichangas with spanish rice and black beans
Wednesday- Baked Snapper with Chipotle Butter with asparagus and rice pilaf
Thursday- Pizza (Bunko night)
Friday- Willies (our night to eat out)
Saturday- Fish cakes with corn and garlic mashed potatoes (the only thing I did differently from this recipe was that I did not add the pickle relish...sounded gross to me! I did add an egg white, a little bit of Dijon mustard, some Old Bay seasoning and about 1/4 cup of finely chopped red onion.)
Sunday- Spicy Honey Brushed Chicken Thighs with potato wedges and a salad
Monday- Chili cheese hot dogs with Fritos
Tuesday- Pork Chops, Cabbage, and Apples (not sure what my sides are yet....Any ideas???)
That's it for now. Hopefully I will not take so long to write my next post!!??
2 potatoes, peeled and sliced or chopped
1/2 large onion, chopped
4 garlic cloves, chopped
1/4 tsp. Spanish seasoning
salt and pepper to taste
Cook your bacon, and set aside. Use the bacon grease to cook your potatoes, add your salt and pepper. Once the potatoes are half way done, add your onion and garlic and continue to cook until done. If you have too much bacon grease leftover, drain off and reserve. Beat together the eggs and Spanish seasoning and add to your nonstick pan. Crumble your bacon slices and add to the omelette, so it can blend in. Cook over medium heat, without stirring until bottom begins to brown. Get a large plate and cover over the omellete, then flip onto the plate, then slide back into the pan so the other side can set up.
This meal was sooo good! You can eat it for breakfast, lunch or dinner! You can add whatever ingredients you desire (bell pepper, peppers, ham, etc...) but remember that this omelette isn't as much about the eggs - the star of this show is the potatoes!!! Serve however you desire - in wedges, squares, in a sandwich, or with toast. You just can't go wrong with this dish!!!
(I don't know why this photo turned out so dark - it really didn't burn!)
Tuesday, April 1, 2008
Pineapple Chicken Salad Pitas
(photo and recipe from Cooking Light)
Almonds add crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer.
PreparationCombine first 11 ingredients in a large bowl, stirring well. Line each pita half with 1 lettuce leaf; fill each half with 1/3 cup chicken mixture.
4 servings (serving size: 2 stuffed pita halves)
Monday, March 31, 2008
Monday: Beef with Broccoli and HAM fried rice
Tuesday: Chili dog/frito pie
Wednesday: Chicken strips, mashed potatoes, salad
Thursday: YOYO....daddy out of town, eat whatever (soccer/track practice too)!!
Friday: YOYO....still eat whatever just b/c it's FRIDAY....haha!!
Sunday, March 30, 2008
Monday - take-out night (gymnastics)
Tuesday - Taste-testing... Chicken and Bacon Shish Kabobs, and rice
Wednesday - Crab cakes, fish sticks (kids), coleslaw, potato wedges
Thursday - My Beef tips and rice
Friday - Homemade Margherita Pizza
Saturday - Grilled Pork chops, grilled corn-on-the-cob, baked potatoes and onions, rolls
Sunday - Philly Cheese Steak Sandwiches
Monday - take-out night (gymnastics)
Tuesday - Taste-testing... Garlic Beef Enchiladas, Beans, and Spanish Rice
Wednesday - Beef Stir-fry, rice, and egg rolls
Thursday - Bunko for me, and pizza delivery for them!!! ;)
Friday - King Ranch Chicken - still didn't get around to this last time!
Wednesday, March 26, 2008
Tomato Basil Tortellini Casserole
1/2 jar canyon foods tomato basil soup (i've only seen this at the HEB cooking station)
3 cups cooked chicken (i'm using a rotisserie chicken)
2 bags tortellini (i use cheese ... frozen, but thawed)
2 cups shredded mozzarella cheese
Heat oven to 400°. In a large bowl, combine tortellini, chicken and tomato basil soup. Spread mixture in a 9x13 baking dish and top with shredded cheese. Bake for 25-30 minutes till hot and bubbling.
This with crusty bread and a good salad!!
Beef with broccoli and shrimp fried rice
Kathy's crockpot steak & gravy.....YUMMY!! Gotta wait for the hubby to be home for this yummy one!!!!
I will keep you posted with the coming weeks!!!!!
Tuesday, March 25, 2008
Delicious Ham and Potato Soup - This was most excellent!!! We topped our soup with shredded Cheddar. Yummm.... This definitely made our "keeper" list!!
Savory Ham and Bean Soup - this isn't rated very high, but I think I can "doctor" it up a bit!
Ham and Swiss Bread Pudding - I'm really excited about this one!!!
Wednesday, March 19, 2008
It's our 100th post!!! Yay!!
I can't believe how quickly we got here?! What a fun journey this has been!
Sorry for our lack of posting lately. It's the kid's Spring Break and it's also my older boys' birthdays. So, we've been busy and eating out, running around, etc... I won't really have a menu up this next week either since we have so many leftovers from Easter and we'll be going out of town this coming weekend. I promise new things in April - and that's no joke!!! ;) I do need to get creative this week with all that ham - so if anyone has any ideas, PLEASE send them my way!!!
Saturday, March 15, 2008
Tuna Salad Sandwiches - adjust these to your liking:
tuna, rinsed and drained
eggs, boiled and chopped
1 red delicious apple, chopped
Sometimes I want tuna sandwiches, but I want something a little different. Nothing beats a good tuna melt...
I follow the recipe but add more mayo and mustard, otherwise it's a little too dry. I then put it on toasted bread with cheese and anything else you might want on there!
Friday, March 14, 2008
You crunch up the vermicelli noodles to 1/2"-1" or 1-2 little boxes of the noodles, sized just right. Melt grease in a pan - just enough to cover the bottom of your pan. You stir the noodles and cook until brown. Baby them so they don't burn!!! Once your noodles are brown, add a couple cups of water - just enough to cover your noodles. Season your noodles at this point with garlic powder or fresh garlic if you prefer, cumin, salt, and pepper. I wouldn't go too crazy with your spices - you can always add more at the end. Put the lid on and simmer on low. Once the water is gone add one can of whole tomatoes, cut up. Now it's time to taste and adjust your seasonings if you need to. Don't be afraid of the Cumin!!! Go ahead - give a couple more shakes! Besides the noodles, this is the most important ingredient!!!
Serve with Guiso or whatever you prefer. Since we're all visual eaters/cooks I promise to post a photo as soon as I can!!!
Tuesday, March 11, 2008
Tuesday - Taste testing... Leek and Mushrooms Egg noodles
Wednesday - Pasta alla Carbonara and Italian Bread
Thursday - King Ranch Chicken
Friday - Burgers for us, Burger Bites for the kids, and French Fries w/ all the toppings!
Saturday - No1here's famous Steaks, Baked Potatoes, Green Beans, rolls
Sunday, March 9, 2008
Corn Chip Chili Pie
For the chili:
1 lb. lean hamburger meat
1 medium onion
2 cloves garlic, minced
2 1/2 Tbs. chili powder
1 Tbs. flour
1 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. black pepper
1 can (28 oz.) whole tomatoes, with juice
1 can (15.5 oz.) black beans, rinsed and drained
1/2 cup water (optional)
1 1/2 cups shredded Cheddar
For the crust:
6 cups corn chips, divided (I use Frito Scoop chips)
extra chips for the rim of the pie
For the garnish:
1/4 cup red onion
1 Tbs. fresh cilantro, minced
1 medium tomatillo, finely chopped (optional)
preparing the chili...
Cook your hamburger meat, onion, and garlic in a skillet on the stove. Add chili powder, flour, cumin, salt, and pepper and continue cooking for about a minute longer. Add tomatoes and beans to the skillet; bring mixture to a boil. Reduce heat to low; simmer, stirring occasionally, until mixture is blended and slightly thickened, about 10 minutes. If mixture begins to dry out, add water.
preparing the crust...
Preheat the oven to 350 degrees. Pour 3 cups of corn chips into a pie plate. Using the bottom of a ramekin or coffee cup, crush corn chips into small pieces. Repeat this process with the other 3 cups of corn chips in a second pie plate. With extra Fritos, arrange around the edges of the pie plate to form a raised rim.
assembling & baking the pie...
spoon chili into crust, smoothing top. Sprinkle cheese evenly over chili. Bake pie until cheese is melted, about 10 mintues.
For the Garnish, sprinkle pie with onion, cilantro and tomatillo; serve.
Wednesday, March 5, 2008
Prep Time:5 min
Start to Finish:25 min
Makes:4 servings (about 1 1/4 cups each)
Greek Beef and Orzo (lighter recipe)
recipe and photo source: Betty Crocker
1 pound extra-lean ground beef
2 cans (14 1/2 oz) stewed tomatoes, undrained
1 medium celery stalk, sliced ( 1/2 cup)
1 cup uncooked orzo or rosamarina pasta
1/2 tsp. salt
1/4 tsp. cayenne pepper (or less if desired)
1/2 cup fat-free yogurt
Cook beef in 10-inch nonstick skillet over medium-high heat about 6 minutes, stirring frequently, until brown; drain.
|Stir in remaining ingredients except yogurt. Heat to boiling; reduce heat. Cover and simmer about 12 minutes, stirring frequently, until liquid is absorbed and pasta is tender. Serve with yogurt on the side.|
Saturday, March 1, 2008
Tuesday - Taste-testing... Tried and Trues' Avacado Chicken, Risotto, Homemade Bread
Wednesday - Warm German Potato Salad with Kielbasa
Thursday - Greek Beef and Orzo, Pita Bread, Salad
Friday - Cheese Enchiladas with Ranchero Sauce, Spanish rice, Refried Beans
Saturday - Brisket, Coleslaw, Beans, Potato Salad, and Beer Bread
Sunday - Corn Chip Chili Pie
Thursday, February 28, 2008
This was our meal tonight! The steaks were sooo tender!!! The gravy was to die for!!! This is comfort food at it's finest!
CUBE STEAKS WITH GRAVY
Credit: Taste of Home Slow Cooker Recipes
1/3 cup all-purpose flour
6 beef cube steaks
1 tablespoon vegetable oil
1 large onion, sliced and separated into rings
3 cups water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix
Place flour in a large resealable plastic bag. Add steaks, a few at a time, and shake until completely coated. In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender.
In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker, cook 30 minutes more. Serve over mashed potatoes or noodles.
Yield: 6 servings
Thursday, February 21, 2008
Yea! Canarygirl has nominated our little blog here for an Excellence Award. Now, she had a hard time making up her mind, so she nominated everyone from her blogroll. But who cares?! We'll take it! We're just so excited to receive our "first" of anything!!! lol... I'm just truly honored that she considers us a "blogger friend"!!! That means more than anything. If you haven't visited Canarygirl's blog yet - go there right now!! You won't be sorry - she has amazing recipes with awesome photos that you'll drool over!!!
Now who to nominate...
1. Bakerella - I don't know what's wrong with me (maybe something hormonal) but for the past couple of years I have not craved sweets of any kind. And I have been a serious chocoholic my whole life!!! Well, one look at Bakerella's site and my sweet tooth is coming back!!! I love her blog! I just found it about a week ago, but it's already at the top of my favs list!!!
2. All the girls over at What's For Dinner. Nothing better than a bunch of girlfriends sharing their love of food and recipes.
3. Laura, the Organizing Junkie. I get so much inspiration from Laura's site. Now if only she would make house calls!!!
Wednesday, February 20, 2008
We weren't! So, I went and made Thursday's meal tonight instead. Nothing wrong with that - my menu plan is just a suggestion anyway!!! I'm strict with the kids, but not my supper schedule! ;) This was a nice change from the usual tacos or chalupas. The kids really loved the fry bread. It's sad I know, but I think this was my first time to knead dough in about 14 years!!! LOL! Yep, my "do-boy" had to work late tonight ;) I really dreaded doing the bread but it was so easy and not time consuming at all. Just a big mess - flour, oil, and me -- not a good combination. But the proof is in the photo - doesn't it look tasty? Let me know if you give it a try :o)
Fry Bread Tacos
1 pound ground beef
1 (1.25 ounce) package taco seasoning mix
1 (15.5 ounce) can pinto beans, with liquid
1 cup shredded Cheddar cheese
2 cups shredded iceberg lettuce
1/2 cup picante sauce
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
4 cups oil for frying, or as needed
Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through. In a large skillet, over medium-high heat, cook the ground beef with taco seasoning mix according to seasoning mix package directions. Cover, and keep warm while you prepare the fry bread.
In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
Top fry bread with beans, ground beef, lettuce and cheese. Spoon picante sauce over. You can also top with other of your favorite taco toppings, such as onion, sour cream or guacamole.
Tuesday, February 19, 2008
Tuesday - Taste-testing... Cindy's Smothered Steaks and Bell Peppers, rice
Wednesday - Roasted Lemon Chicken with Croutons, Roasted Veggies
Thursday - Fry Bread Tacos
Friday - Tom's Simple Beef Steak, baked potatoes, green beans, rolls
Saturday - Either leftovers or a carry over meal from last week ;) Or I might make some pasta salad with my leftover roasted chicken. yum... we'll see...
Thursday, February 14, 2008
3 Tbs. butter
1 large yellow onion, diced
2 tsp. garlic, minced
1/2 tsp. white pepper
1 tsp. salt
2 roasted Poblano peppers, peeled and seeded
milk, pour just enough to get to desired consistency
8 oz. sour cream
1 cn. cream of Chicken, undiluted
8 boneless, skinless chicken breast halves, baked and cubed
1/2 to 1 cup shredded sharp Cheddar cheese
* Cornbread waffles
* Garnish with chopped green onions and diced tomatoes
Melt butter in pan over medium heat. Add onion and garlic, then saute for 10 minutes. Puree poblano peppers, sour cream, white pepper, salt, and milk in blender or processor. Add pureed poblano mixture to onion and garlic mixture. Stir in cream of chicken soup until smooth. Add chicken. Cook for 15 minutes, stirring often. Add cheese and cook for 5 minutes more until cheese melts. Serve over cornbread waffles. Garnish with chopped green onions and diced tomatoes.
For the cornbread waffles - I used 2 boxes of Jiffy and followed the waffle directions.
Wednesday, February 13, 2008
TASTE TESTED this tonight and it was sooo good! My kiddos of course LOVED the meat portion......
Smothered Steaks & Bell Peppers
4 beef cube steaks, about 5 oz each
1 small onion, sliced
1/2 teaspoon seasoned salt
2 tablespoons all-purpose flour
1/2 teaspoon black pepper
1/3 cup soy sauce
2 tablespoons veggie oil
2 cups uncooked Minute Rice, prepared as
1/2 cup green and red bell pepper, sliced directed (I used 2 boil in bag)
Sprinkle steaks with seasoned salt and pepper. Brown steaks in hot oil in large nonstick skillet over medium-high heat 3 minutes on each side, remove and keep warm. Saute onions and bellpeppers. Blend together flour, soy sauce and 1 cup water; pour over onions and bell peppers. Cook and stir until sauce boils and thickens. (I added about 1/2 more water at this point, for more of the gravy) Spoon over steaks. Serve with rice.
***Next time, I think I'll add some broccoli, my family loves broccoli and I think they'll really like that flavor with it!!**** For those wondering....the steaks were very tender, not tough at all, unless you over cook them, 1 of the steaks was a little tougher than the rest, but otherwise, this is a keeper at our house!!!
the other night and it was the BOMB!!! OMGosh, it was soooo good!!!! I had the Stuffed Sopapilla filled with Fajita Steak meat, beans, and cheese. It was topped with their Ranchero sauce!!! Now I can't quit thinking about that Ranchero sauce!! I've been searching all over the web trying to find a copycat recipe. If you have found it - PLEASE, PLEASE, PLEASE send it to me!!!! I promise I'll love you forever!!! ;) The only one I could find today was from Sustenance...
1 tablespoon butter
1/2 medium onion, chopped
1/4 green bell pepper, chopped
1 jalapeño pepper, seeded and chopped
2 large garlic cloves, chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cups vegetable broth
1 8 ounce can tomato sauce
1/2 teaspoon salt
4 ounces tomato paste (optional)
1/4 cup chopped fresh cilantro
If any of you have eaten at Chuy's, you know they are famous for their Jalapeno Ranch dip that they serve with their tortilla chips. Here's a recipe I found for that from the Lubbock online newspaper...
JALAPENO LIME SAUCE
(Yield: 31/2 to 4 cups)
3 cups commercial Ranch dressing
1/4 cup roasted green chilies
1/4 cup pickled or marinated jalapeno chilies
1 tablespoon freshly squeezed lime juice
1/3 bunch fresh cilantro
1/2 Roma tomato, diced
1. Place all ingredients in blender and blend until smooth. Chill and use as a salad dressing or dip for tortilla chips.
Monday, February 11, 2008
Tuesday - Bunko (who knows?!)
Wednesday - Pioneer Woman's Lasagna, salad, garlic bread
Valentine's Day - Poblano Chicken on a Cornbread Waffle and Southwest Chocolate Stack-ups
Friday - Cubed Steaks with Gravy, Mashed Potatoes, Green beans, rolls
Saturday - No1here's famous Tortilla Soup (the best I've ever had in my life!!!)
Teacher gifts - thinking about making these Red Velvet Cake Balls with white and dark chocolate for the kid's teachers.