Another Kid Favorite :O)

Melanie, this one is for you! You said you wanted some quick and easy meals - well it doesn't get any quicker or easier with this one! My kids give this one a 100 stars!!!!!!

Fish Po'Boys

1-2 pkg. fish tenders, we like Gorton's the best
1 bag coleslaw, with mix included
1 bag hoagie rolls

Mix your coleslaw and refrigerate until ready. Bake your tenders according to directions. Then assemble your sandwich!

We're back to cold weather...

just as I thought. A few days of high 70's was wonderful though! I found this recipe on allrecipes and it's a must try! We didn't change a thing...

Mexican Zucchini Cheese Soup

1 Tbs. olive oil
1 cup chopped onion
2 cloves garlic, minced
1/2 tsp. dried oregano
2 (14.5 oz) cans chicken broth
1 can Rotel
2 medium zucchini, halved lengthwise and cut in 1/4 inch slices
2 medium yellow squash, halved lengthwise and cut in 1/4 inch slices
1 (8.75 oz) can whole kernel corn, drained
1 (4.5 oz) can diced green chile peppers
12 oz. processed cheese food, cubed
1/2 tsp. freshly ground black pepper
1/4 cup chopped fresh cilantro

Heat the olive oil in a large pot, and saute the onion and garlic until tender. Season with oregano. Mix in the chicken broth and tomatoes. Bring to a boil. Mix in the zucchini, yellow squash, corn, and chile peppers. Reduce heat to low, and simmer 10 minutes, or until the squash is tender. Mix the cubed processed cheese into the soup. Continue to cook and stir until cheese is melted. Season with pepper. Mix in the cilantro just before serving.

Kathy's menu - week 33

Monday - Crockpot Chicken and Stuffing

Taste-Testing Tuesday - French Bread with my Baked Potato Soup

Wednesday - Chicken Spaghetti, Garlic Bread, Salad

Thursday - Dad's Night at school = Take out or scrounge

Frugal Friday - Gone-All-Day Stew with leftover veggies bought for Monday, Rolls

Saturday - Dinner at BIL and SIL's

Sunday - Deep Dish Taco Pizza and Sopapilla Cheesecake

"Baby, It's Cold Outside"...

With all this cold weather we've been having, this song hasn't been more true here in South Texas!!! Brrr... Here's another recipe to keep you warm!

(I first saw this on On My Menu, who saw it on The Sisters' Cafe. Thanks Erin for sharing such a great recipe! What a great twist on an old classic.)

Potato Pepper Jack Soup

2 T olive oil
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 yellow onion, diced (I use a little less, about 2/3 of an onion)
2 cloves garlic, minced
1 carrot, peeled and diced
2 ½ cups chicken broth (I use water and ~3 bouillon cubes)
4 cups diced potato
3 strips bacon, cooked crisp and crumbled
1/3 c. milk or half&half
½ tsp. salt (add more if you do not use bouillon cubes)
scant ½ tsp. white pepper
1 tsp. thyme
scant 1 cup shredded pepperjack cheese
1 cup heavy cream
½ cup butter
½ flour

Boil potatoes in water until tender; about 15 minutes. In the meantime, combine olive oil, peppers, onion, garlic and carrot in a medium sauce pan. Sauté on medium heat until vegetables are soft. Drain all liquid from potatoes and add vegetables and broth to the pot. Add bacon, milk or half&half, salt, pepper and thyme. Prepare roux by melting butter in a separate pot and stirring in flour to make a paste. Slowly add cream and allow to bubble, stirring, until roux thickens and comes away from the sides of the pan. Add roux to soup mixture along with the cheese. If necessary, add milk to desired consistency. Serves about 6.

A family tradition...

Every year for Christmas, we make a birthday treat for Jesus! And it usually always seems to be this sugar cookie-cake! I got this recipe from a sweet little American lady while we lived in England. She was an amazing baker!!! Her recipe is for cookies, but I always tend to be in a hurry and just throw it all on a cookie sheet and bake it all at once!

I have lost this recipe a million times!!! Thankfully my MIL has a copy. I know she gets tired of me calling her every year to get it, so I thought I'd finally post it. Don't know why it's taken me so long - this really is the best sugar cookie I've ever had!!!

Best Sugar Cookie Ever!!!

1 1/2 cups powdered sugar
1 cup butter, softened
1 tsp. vanilla
1/2 tsp. almond extract
1 egg
2 1/2 cups flour
1 tsp. baking soda
1 tsp. cream of tarter

Mix sugar, butter, vanilla, almond extract, & egg. Stir in remaining ingredients, cover and refrigerate for at least 3 hrs. Heat oven to 375. Divide dough and roll, cut shapes out. Then bake for 7-8 minutes or until edges are light brown.

Icing:
3 cups powdered sugar
1/3 cup butter, melted
1 1/2 tsp vanilla
about a 2 Tbs. of milk

Mix sugar, vanilla and butter. Stir in milk; beat until smooth and spreading consistency.

Favorite Dessert of 2009...

I've seen variations of this recipe a dozen times, but I've never loved it more than having it at our church for potlucks. Tina S., who is a friend of mine, always makes this and it is wonderful! It's not like the normal dump cakes out there. I am a crust-lover and this one is the best! I'm not sure if this is her exact ingredients, but it sure tastes like it. She kindly filled me in on her technique though, so I thought I'd share! Thanks Tina <3

Cherry Dump Cake

2 cans cherry pie filling

1 package yellow cake mix
1 cup butter, melted

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. In the prepared dish, layer the cherry pie filling and then sprinkle the dry cake mix over the top, covering evenly. Pour the melted butter over the cake mix, and pat down with a spatula until the all the cake mix is covered. Bake 45 to 50 minutes in the preheated oven, until browned and bubbly.

* Store in the fridge. We love to eat this cold the next day - the crust stays good and crunchy!