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!

Cookies for Santa...

The girls and I felt a little adventurous this year and decided to make some sugar cookie cut outs for Santa. I usually don't like doing these and instead we just do some kinda drop cookie. But, I think I've found the perfect recipe! We used Tina's over at Mommy's Kitchen and it was soooo yummy! I've been such a boring mom all these past years and didn't feel like making a mess with all the decorations and stuff but I'm so glad I gave in and did it this year. The girls thoroughly enjoyed them selves. And they were so proud to leave them out for Santa. This will be such a great memory. Thanks Tina for the inspiration to starting a wonderful, new tradition in our house!!


Frosted Sugar Cookie Cut Outs
1/3 - cup unsalted butter, softened
1/3 - cup shortening
1 - cup granulated sugar
1 - tsp baking powder
dash salt
1 - egg
1 - tsp vanilla extract
2 - cups all purpose flour
1 - recipe colored icing, below

In a medium size bowl beat shortening and butter together with a electric mixer. Add sugar, vanilla extract and egg. Mix the flour, baking powder and salt together then add to the creamed mixture. Mix together scraping the sides of the bowl. I used my kitchen aid mixer to mix everything until it came away from the bowl and started to form into a ball. Try and mix enough of the flour mixture in using mixer, stir in any remaining flour with wooden spoon. Place dough inside a large zip lock bag and refrigerate for at least 2 hours. Remove dough and let sit on the counter at least 30 minutes. Roll dough on a lightly floured surface until it is about 1/4 inch thick. I like thick cookies they seem to be softer. Cut with desired cookie cutters and place on a un-greased baking sheet. Bake at 375 for 7-8 minutes or until edges are firm and start to get golden brown. The bottom of the cookies should be light brown as well. Remove from oven and let cool on baking sheet 5 minutes. Remove and place on a baking rack to cool completely. Frost with colored icing.


Colored Icing Recipe:

1 - cup confectioner’s sugar (powdered sugar)
1 - tablespoon softened butter or margarine
2 - tablespoons milk
1 - tsp vanilla extract
food coloring

I used 3 separate bowls to mix the icing. So one recipe for each bowl, mix all ingredients together with fork. If too dry, add a little more milk. Once mixed, add a few drops of food coloring. We did red, green and yellow.

TARA

Treats for all the neighbors...

I always like to make yummy treats to hand out for Christmas to all my neighbors. So, this year I chose to make Mini Old Fashioned Eggnog Bundt cakes. Tina over at Mommy's Kitchen has several, awesome recipes that can be made right from cake mixes. These were really cute and packed up perfectly to deliver to all my neighbors. I got a lot of compliments on them. My kiddos even enjoyed a few of them!
Hope your Christmas was wonderful!

Tara

Kids in the Kitchen...

I've seen this called Pretzel Turtles used with Rolo candy and a pecan on top, but this is our favorite way of making an old favorite! The kids love to get in the kitchen and do this themselves and give them to their teachers before the Christmas break!

Candy Cane Christmas Treats

30 Hershey's Candy Cane Kisses
30 Pretzels, I prefer the waffle shape
30 M-n-M's

Preheat oven to 300 degrees. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one Kiss on each pretzel. Bake for 3 minutes. While the candy is warm, press an m-n-m onto each candy covered pretzel. Cool completely before storing in an airtight container.

MERRY CHRISTMAS EVERYONE!!!

Winner, winner, Chicken Dinner!!!

I have seen this recipe all over the blog world and finally decided if it was that popular maybe I should give it a try! I'm so glad I did!!! This is total comfort food!!! It really reminds me of chicken noodle soup - perfect for our rainy weather we've been having lately.

I first made it for my MIL, while hubby was in Uganda awhile back. She is so picky and doesn't like to try anything new. She went back for seconds, which is really saying something because not only is she picky - but the skinny lady hardly eats. ;) I was on cloud nine!!! She took the leftovers home and even asked for the recipe!!! Winner, winner, chicken dinner!!! lol... Give it a try - I know you'll love it too!!!

Chicken Pasta

3-4 boneless, skinless chicken breasts

1 pkg. Good Seasonings Italian dressing mix

2 Tbs. butter

2 cans cream of chicken soup

1 cup sour cream

1 large pkg. egg noodles or your favorite pasta

Place chicken in a crockpot (can be frozen or thawed). Cut the butter into tiny squares and sprinkle it around on the chicken. Then sprinkle half the dry dressing mix on top. Cook on low for 2-3 hours until chicken is done, tender and falls apart easily. Shred chicken while in crockpot. Cook the pasta according to the package directions. When draining pasta, reserve the hot pasta water in case you need it to thin the sauce. To the warm crockpot, add the cream of chicken soup and sour cream. Pour in the rest of the dry Italian dressing mix. Stir well. If the sauce still seems thick, you can thin it further with the hot water from the pasta that you have reserved. Heat and stir until bubbly and hot. Serve over your favorite pasta.

* I've seen this recipe a dozen times, with a dozen different names. The one I'm using here came from Gather Round Our Table. No reason really, except that's when I finally caved and decided to give it a try!!! ;) lol...

Perfect for a Snow-day!!!

I know I'm a little late in posting this, but we actually got snow the beginning of this month!!! Now if only we could get snow for Christmas - but that never happens down here in Houston!!! Which reminds me of my favorite Christmas song... http://www.youtube.com/watch?v=PtQ487kXh-A

Anyway, this was our meal for that snowy night. We loved it!!! Thanks Sandra for a great idea!

Green Chili Stew

2 lbs. beef stew meat, cut into 1" cubes
2 medium onions, chopped
2 Tbsp canola oil
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chilies
1 cup water
3 beef bouillon cubes
1 garlic clove, minced
1 tsp sugar
1/2 tsp salt, optional
1/4 tsp pepper
Shredded cheddar or Monterey Jack cheese, optional

In a large skillet, brown beef and onions in oil; drain. Transfer to a 5-qt. slow cooker.
Combine the beans, tomatoes, chilies, water, bouillon, garlic, sugar, salt if desired and pepper; pour over beef. cover and cook on low for 7-8 hours or until beef is tender. Sprinkle with cheese if desired. Yield: 8 servings.

* I wasn't ready first thing in the morning to do this - so I just did it on the stove-top! Worked just fine and didn't have to cook all day!

I know you wanna kiss my grits!!!! :-*

I've never liked grits until the last couple of years. If you're not big on grits either - then you have to give this recipe a try! You will become a grit-lover too!!! I promise!!!

Grits-n-Sausage Casserole

3 cups water
1 cup quick-cooking grits
3/4 tsp salt, divided
2 lbs. bulk pork sausage, cooked and drained
2 cups (8 ounces) shredded cheddar cheese, divided
3 eggs
1-1/2 cups milk
2 tablespoons butter, melted
Pepper to taste

In a saucepan, bring water to a boil. Slowly whisk in the grits and 1/2 teaspoon salt. Reduce heat; cover and simmer for 5 minutes, stirring occasionally. In a large bowl, combine grits, sausage and 1-1/2 cups cheese. Beat the eggs and milk; stir into grits mixture. Add the butter, pepper and remaining salt. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese; bake 15 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.
Yield: 10-12 servings

* we halved this recipe and used 2 eggs and it turned out great!

This cold weather has me in the mood for chili!!!

This recipe comes from my favorite Aunt Linda. She used to make this all time, but she used to call it Rice Enchilada Casserole. I have no idea why?! Last time I checked - there is no ranch style beans in enchiladas?! Well, whatever you call it - I call it mmm-mmm good!!!

My husband did not grow up in Texas, so he had never had Wolf Brand Chili before. He assumed it must taste like all other canned chili he'd had, dog-food as he described it once! Well, he couldn't be farther from the truth!!! The first time I made this, I made it for him and his brother! ;) Of course I did not tell them what was in it. Both of those guys went back 3 times!!! Finally, I couldn't hold it in any longer - I told them what was in it and they about spit their bite out!!! Funniest thing ever!!! After the shock wore off, they didn't care and kept on eating!!!

It is also a favorite of Cindy's husband!!! He asks for it all the time!!! I love it because it's so easy!!!! If you give it a try - I know you'll love it too!

Texas Chili Casserole

1 lb. Hamburger meat
1 cn. Ranch Style Beans
1 cn. Wolf Brand Chili
1-2 cups Cooked Rice
2 cups Cheddar Cheese

Cook your rice and set aside. Cook your meat and drain. Add your beans and chili to your meat and heat on medium for about 5 minutes. Take off the heat and add your rice a little at a time until mixed well. Put in a casserole dish and add your cheese on top. Cook in a 350 degree oven for 20 minutes. Goes well on a rainy day with saltine crackers! Enjoy :O)

*You could even add toppings if you want, like green onions and sour cream. The possibilities are endless.

Another recipe that's perfect for fall...

Thank you Heidi, for this wonderful quick and easy meal idea!!! It really hit the spot!

CHEESY HAMBURGER HASH

1 lb. lean ground beef

1 bag frozen O'brien diced potatoes, the kind with onions and peppers

1 can diced tomatoes with Italian herbs, undrained

2 Tbsp parsley (we did a little less)

1/2 Tbsp garlic powder (we added fresh garlic)

1 - 2 cups shredded colby jack cheese

salt and pepper to taste

Cook ground beef, then drain but leave a small amount of the fat in the pan to cook the potatoes in. Heat remaining fat in pan on medium heat. Add frozen potatoes, cover and cook 10 minutes; stir occasionally. Season potatoes with salt and pepper to taste. To the potatoes, add beef, tomatoes, parsley and garlic powder; stir well. Cover and cook 5 minutes. Stir and pat mixture down. Sprinkle with cheese and cover and cook an additional 5 minutes.

Hello November :o)

Talk about comfort food!!! I was so excited when I stumbled upon this over at Mommy's Kitchen! We did a couple of things different, but not much. This is truly perfect for our November weather that is finally here. Thanks Tina!!!

BAKED HAM RIGATONI

1 pkg (16 oz) rigatoni pasta
2 Tbs. butter
1/2 cup flour
4 cups milk
2 cups grated mozzarella cheese (separated)
about 1/2 lb diced ham
salt and pepper
small pads of butter for top

Preheat oven to 425 degrees. Melt butter over medium heat and start water boiling for pasta. Once butter is melted, whisk in flour. Add your milk, and continue to stir until the sauce is thick enough to coat the back of the spoon. When the water is boiling, add pasta and cook until just past the Al-dente stage. Just starting to get soft. When the white sauce is done add your seasonings, ham, and one cup cheese. Stir well, to get the cheese melted. Drain your pasta and add to the sauce. Pour mixture into a greased 9x13 pan, smooth the top and sprinkle with remaining cup of cheese. Dot the top with your pads of butter and bake for about 25 minutes, or until the top is bubbly and brown.

* we like to add 2-3 cloves of fresh garlic, sauteed onion, and definitely more cheese on top!

Quick snapshot, but OH SO GOOD!!!

This is Shredded Beef for Tacos that I've posted here in the past, but had no photo to go with it. Well, here it is finally. This is a wonderfully easy meal, which seems to be my ongoing theme these days. Just throw the meat in there frozen - it can't get any easier than that!! Let me know if you give it a try.

What fun!!!

I received a fun award this week from a Katie over at Katie's Korner. Thanks again for thinking of me!!!


The rules for this award are to simply answer the questions as I have below using only one word.

Where is your cell phone? Purse
Your hair? Chopped
Your mother? Sick
Your father? Deceased
Your favorite food? Steak
Your dream last night? Forgotten
Your favorite drink? Dr. Pepper
Your dream/goal? Mother
What room are you in? Kitchen
Your hobby? Cooking
Your fear? Sharks
Where do you want to be in 6 years? Here
Where were you last night? Church
Something you aren't? Materialistic
Muffins? Orange-Cranberry
Wish list item? Trip
Where did you grow up? Brady
Last thing you did? Carpool
What are you wearing? Clothes
Your TV? Normal
Your pets? Dog
Your friends? Fun
Your life? Joyful
Your mood? Happy
Missing someone? Brother
Vehicle? Enclave
Something you're not wearing? Nailpolish
Your favorite store? Lifeway
Your favorite color? Teal
When was the last time you laughed? Today
Last time you cried? Clueless
Your best friend? Husband
One place that I go over and over? Schools
One person who emails me regularly? MIL
Favorite place to eat? Home


I have chosen to pass this award on to Kim at Stirring the Pot and Julie at The Sporadic Cook.

A true Kid-Pleaser!

Here's a picture to go with an old recipe on here. This is a fun recipe that my kids ask for all the time. It's Burger Bites! Using my MIL's recipe for burgers, we just make them smaller and serve them on Hawaiian Rolls! To make them extra fun, you have to serve them in cute little baskets with french fries or chips on the side. My kids are so crazy that they'll eat these for leftovers the next day!! ;) lol... You'll have to let me know if you ever give these a try!

100th Anniversary Treats...

This past Sunday our church celebrated it's 100th Anniversary! It was a wonderful time of worship, food, and fun!!! Here's two recipes I took...

White Texas Sheet Cake

1 cup butter
1 cup water
2 cups flour
2 cups sugar
1/2 tsp salt
1 tsp baking soda
1/2 cup sour cream
2 eggs
1 tsp almond extract

Bring butter and water to a boil. Mix flour and sugar in a large bowl. Pour the boiling liquid over the flour and sugar and beat well. Add the remaining ingredients and beat well. Pour into a well greased jelly roll pan. (Mine is about 12"x17") Bake at 375 for about 20 minutes. Cool for 20-30 minutes and spread with frosting.

Frosting:
1/2 cup butter
1/4 cup milk
4 cups powdered sugar
1/2 tsp almond extract
1 cup chopped walnuts, optional

Bring butter and milk to a boil. Pour over remaining ingredients, adding enough powdered sugar to achieve the consistency you want.

Crispy Butter Cookies

1 box yellow cake mix with "pudding in the mix"
1 egg, slightly beaten
3/4 cup butter, melted
1 cup Rice Krispies

Blend all ingredients together. Dough will be crumbly. Form into tight 1-inch balls, place on cookie sheet and flatten slightly. Bake in 350 oven for 10-12 minutes.

* My non-sweet-eater of a husband really loved this one! It sort of reminds us of the gooey butter cake! Yumm...

A HUGE hit at our house...

I just wanna give a BIG high five to Melanie over at My Kitchen Cafe for the awesome Sweet and Sour Chicken recipe. It was such a big hit at my house that it will probably be on our menu rotation for quite a while! You SERIOUSLY need to give this one a try! I promise you won't be disappointed.

Sweet and Sour Chicken

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.