No Onions

Chicken Gnocchi Soup

2012-02-19T05:12:00.001+09:30

My sweet little friend, Christa, who knows I love a new soup recipe emailed this blog post to me and said, "one of us needs to make this!" How right she was!! Last weekend we had a Winter Storm Warning, believe it or not, and it even snowed. I was thrilled to have everything ready to go to make this soup and try it out. I loved it. Riley wasn't a huge fan of the gnocchi texture. He ate everything but those.

Chicken Gnocchi Soup

1 tablespoon olive oil
NOT 1 small onion, diced
3 stalks celery, diced (used extra to make up for onion)
3 cloves garlic, minced (used extra to make up for onion)
2 carrots, shredded (chopped baby carrots for me+extra)
1 rotisserie chicken, shredded
4 cups chicken broth
1 (16 ounce) package mini potato gnocchi
1 (6 ounce) bag baby spinach leaves
2 cups half-and-half cream
salt and ground black pepper to taste

Heat olive oil in a large pot over medium heat. Cook (NO) onion, celery, garlic, and carrots in the hot oil until onion is translucent, about 5 minutes. Stir in shredded chicken and chicken broth; bring to a simmer.

Stir gnocchi into the simmering soup and cook until they begin to float, 3 to 4 minutes. Stir in spinach; cook until wilted, about 3 additional minutes.

Stir half-and-half into simmering soup. Cook until soup thickens slightly, about 5 minutes. Season to taste with salt and black pepper.

(http://thefamilycraft.blogspot.com/2012/01/chicken-gnocchi-soup-aka-annie-oakley.html?m=1)
(Serves 6ish? Enough for us plus some leftovers.)

Breakfast Sandwiches

2012-02-19T04:26:00.001+09:30

Growing up, breakfast always included sausage or bacon. Though I love the smells and they remind me of Mom's house and Nana's house, I don't cook them for breakfast often. I use them in recipes, but they aren't a breakfast staple in our house.

This morning I didn't really have a plan for breakfast, but I DID have a can of biscuits, half of a pound of sausage, and some eggs. So I made these! You can too!!

No recipe at all, just do it.

Bake the biscuits, cook the sausage, and fry an egg. Add a slice of cheese to your sandwich. Serve with fresh fruit. Yum-ola!

CInnamon Roll Hearts

2012-02-17T00:44:00.000+09:30

This isn't a recipe, but it's an idea inspired by Pinterest. I was seeing all of these homemade cinnamon roll recipes in the shape of a heart for Valentines Day. One recipe said to pinch the bottom to make it shaped like a heart. Well.....I know that a circle pinched at the bottom does NOT make a heart, so I was off to make it work my way.

I stayed home with a sick baby, woke up at 5am on Valentines Day and decided to make a Valentine Breakfast for my boys. The cinnamon rolls were my mission and I wasn't making them from scratch. Cooking with yeast frightens me.

I opened a can of cinnamon rolls, unrolled each roll to a line, rolled up each end and THEN pinched the bottom and THAT made a heart. I laid them in the pan and baked them.

On a comment, I read that once you iced them, they didn't really look like hearts anymore, so I iced them in the shape of the heart AND threw away most of the icing. Nobody noticed--score!!

Served this Valentine breakfast with strawberry "moomies" (smoothies) and a smile!!

Zebra Nipples??

2012-02-16T12:41:00.000+09:30

The first Valentine treat we made were these.

They sure were fun, but as I was making them, I was thinking that they needed a new name--Chocolate Pretzel Buttons just didn't do it for me. It's like "Pretzels with an M&M and a Hug" kind of thing. Of course my sous chef was in on this project:

Thank goodness I had an Oompa Loompa to help--there was alot of unwrapping to do! I was wishing for 10 more!!

So while he was eating one, Russ came up with a new name--Zebra Nipples!! It's perfect, but not so G-rated for our house. I'm still looking for another name.....but his is my favorite.

Zebra Nipples

square pretzels

Hershey Hugs

Valentine M&Ms

Preheat oven to 200 degrees and begin laying your pretzels out on a Silpat mat. Top with Hugs. Bake in oven to soften 4-5 minutes (5 minutes for me) and when they come out, immediately press M&Ms into center. Refrigerate to set and they're ready to share and enjoy a few for yourself!

Slow Cooker Red Beans and Rice

2012-02-06T06:06:00.000+09:30

Superbowl Sunday. No parties, no guests, just us. I'm good with that. It's cold and wet today and red beans and rice sounded weather appropriate AND game day appropriate. This sounded yummy and easy...and it's simmering in the crockpot now. I'll update with the verdict later.

Slow Cooker Red Beans and Rice

3 cups water
1 cup dried red kidney beans
NOT 1 cup chopped onion
1 cup chopped green bell pepper (I substituted orange)
3/4 cup chopped celery
1 tsp. dried thyme
1 tsp paprika
3/4 tsp ground red pepper
1/2 tsp black pepper
1/2 package smoked sausage, sliced thinly
1 bay leaf
5 garlic cloves, minced
1/2 tsp salt
3 cups not cooked long-grain rice
NOT 1/4 cup chopped onions

Combine first 12 ingredients in slow cooker. Cover with lid; cook on high heat 5 hours. Discard bay leaf; stir in salt. Serve over rice; do NOT sprinkle servings with green onions!!

(4 servings....and I did double this one)

(Cooking Light April 2003)

Chicken Tamale Casserole

2012-02-06T05:58:00.000+09:30

I'm pretty sure I've made this before, but my hubby really went on and on about how great it was this time AND proceeded to have thirds!! He even went so far as to say, "I could eat the whole pan of this!" Well, clearly I need to make this one again. Anything with Jiffy corn muffin mix HAS to be good, right? :-)

Chicken Tamale Casserole

1 cup shredded Mexican blend cheese, divided
1/3 cup milk
1/4 cup egg substitute
1 tsp. cumin (I always use more cumin than a recipe calls for)
1/8 teaspoon ground red pepper
1 can cream corn
1 box corn muffin mix (I use Jiffy)
1 can chopped green chiles
cooking spray
1 10 ounce can red enchilada sauce
2 cups shredded cooked chicken breast
**I added a can of drained and rinsed black beans**
1/2 cup sour cream

Preheat oven to 400 degrees. Combine 1/4 cup cheese, egg, cumin, red pepper, corn, muffin mix, and green chiles in large bowl, stirring just until moist. Pour mixture into 9x13 baking dish coated with cooking spray.

Bake at 400 degrees for 15 minutes or until set. Pierce entire surface liberally with fork; pour enchilada sauce on top. Top with chicken and black beans**; sprinkle with remaining 3/4 cup cheese. Bake for 15 minutes more, or until cheese melts. Remove from oven; let stand 5 minutes. Cut into squares and serve with sour cream (I like to mix it with whatever salsa I have in the fridge).

(Serves 8)

(Cooking Light, November 2008)

Slutty Brownies

2012-01-21T09:25:00.000+09:30

Yeah, well, I'm a sucker for a good name and this one was worthy of the humorous title. Pinned on Pinterest more times than I can count, these were high on my list to try. What better occasion that Bunco at my house? 11 of my favorite girls over to my house for our annual Soup and PJ Bunco at my house. I really look forward to this tradition...and I think my girls do too. This was the perfect time to try out this recipe!!

Slutty Brownies

1 pkg. chocolate chip cookie mix (and ingredients to make)
1 box brownies (and ingredients to make)
1 pkg Oreos

Following package directions, make cookie dough. Add a little extra water and a little extra oil for moisture. Make brownie mix, following directions exactly.

Cover a 13x9 pan with parchment paper. Press cookie dough into bottom of pan.

Open Oreos and press each cookie slightly into cookie dough to make a layer.

Pour brownie batter on top.

Bake at 350 for 30 minutes.

They're great. And oh so slutty. Enjoy!!

Original Post:

http://www.thelondoner.me/2011/06/slutty-brownies.html

Harvest Pumpkin Dip

2011-11-14T09:56:00.001+09:30

I love pumpkin. I love pumpkin anything!! I have a collection of pumpkin recipes, 28 of which are for some variation of pumpkin dip. I tried this one for a family birthday get together because it wasn't as sweet as the powdered sugar version and because I was curious how the sour cream would taste.

It was delicious, of course!!

Harvest Pumpkin Dip

1 cup solid pack pumpkin
1/2 cup sour cream
1/4 cup packed brown sugar
1/2 tsp cinnamon
1 cup thawed frozen whipped topping
pecans, chopped (optional)

Combine pumpkin, sour cream, brown sugar, and cinnamon; whisk together. Fold in whipped topping and pour into bowl. Sprinkle with chopped pecans if desired. Refrigerate and serve chilled.

Serve with ginger snaps, apple slices, or pear slices.

(Pampered Chef recipe)

Thai Chicken Coconut Soup

2011-11-12T23:44:00.001+09:30

Okay, I love Thai food, but I haven't always. Afraid to step out of "the box." The curry box. All because I didn't know there was more than one type of curry. All curry isn't bad curry I realized while eating Thai food. A favorite of mine is a Tom Kha soup. This isn't Tom Kha, but it has the delicious combination of coconut and chicken that I love.

A few ingredients made their first appearance in my kitchen with this recipe too (lemongrass, bok choy, and miso paste).

I'm glad I broke through the fear of cooking with something new--it really paid off in this yummy recipe!! And I kept taking photos of the bok choy, wishing I had some daylight while I was cooking it to get better pictures. I'm enamored with this new vegetable in my life!!

I loved it, the boys ate it, and Babe still hasn't tried a bite. I think I won't be offended--more for me to lap up!!

Thai Chicken Coconut Soup

NOT 1 medium onion, diced
6 T plus 1 t of oil (I think I'd use 4 max next time, but I also substituted garlic for the onion)
NOT 5 green onions or shallots, sliced
4 large cloves garlic, minced (I used 4 T of minced garlic)
2 stalks lemongrass--which I actually found at my grocery store with the fresh herbs (or you can substitute lemon zest and a teaspoon or so of minced fresh ginger)
1 quart chicken broth
1 T fresh grated ginger
3 medium carrots, peeled and sliced
2 pounds chicken thighs or breasts
3 T miso paste (I had to go to Asian market for this one)
1/2 cup fresh basil (or Thai basil)
juice of 1 1/2 limes, or to taste
8 baby bok choy (Chinese cabbage)
8-10 mint leaves (which I forgot about)
1 bunch of cilantro (leaves only) *I used about 1/4 of the bunch because Babe WHO hasn't even tried a bite of my soup yet doesn't like cilantro*
1 can coconut milk
1/4 cup fish sauce
1/4 tsp cayenne pepper
1/8 cup rice wine vinegar
*I did cook some soba noodles to add to it--will do that again*

Saute NO onion in 6 T oil in large stock pot until translucent. Add green onions and garlic. Discard tough brown stalk from lemongrass and chop tender green portion. Add to saute along with chicken broth, grated ginger, carrots, and 1 quart water.

Meanwhile, debone chicken, cut into bite-sized pieces and saute in frying pan with teaspoon of oil until browned. As chicken is cooking, remove about 1/2 cup hot broth from stock pot and mix with miso until smooth. Return to pot along with basil and lime juice. Trim and discard ends from bok choy and add to soup along with mint leaves, cilantro leaves, coconut milk, fish sauce, pepper, and vinegar. Taste and adjust amounts of lime juice, fish sauce, and vinegar. Add browned chicken and juices from skillet to soup. Simmer an additional 10 minutes, or until carrots are tender. Serve by itself or over noodles.

*When I make this again, I'll add more carrots and cook the soba noodles and add to entire pot of soup.*

I absolutely loved this soup and Riley did too except he thought it had "too much green stuff (bok choy)!!!"

(12 servings)
(From August 2011 issue of Texas Co-Op Power magazine....of ALL places!!)

Colby-Pepper Jack Cheese Dip

2011-10-25T11:51:00.000+09:30

Colby-Pepper Jack Cheese Dip

1 (8 oz.) package cream cheese, softened

2/3 cup sour cream

1/3 cup mayo

1 T finely chopped canned chipotle pepper in adobo sauce

2 T chili powder

2 cups chopped cooked chicken (I didn't include chicken in mine)

2 cups shredded colby-Jack cheese blend

1 (4 oz.) can chopped green chilies

NOT 4 green onions, finely chopped

2 jalapeno peppers, seeded and minced

1/4 cup fresh cilantro

Tortilla and sweet potato chips

Preheat oven to 350 degrees. Stir together first 5 ingredients in a large bowl until smooth. Stir in chicken and next 5 ingredients until blended. Spoon cheese mixture into a lightly greased

8-inch square baking dish.

Bake at 350 degrees for 30 minutes or until bubbly. Spoon into a serving bowl. Garnish with cilantro if desired. Serve with tortilla and sweet potato chips.

(Southern Living, November 2008)

Too Much Time on My Hands

2011-10-25T11:49:00.000+09:30

An old post I never published...not because I'm eating this right now. But boy, I'd sure like to!!!

I'm checking out food blogs from others blogrolls and finding all kinds of goodies! I'm posting to share (and so I can find them again later, when I can be in my own kitchen). Hope this is as fun for you as it is for me...YUMOLA!

The blogs I really love I'm adding to my blogroll over there to your right. Wheee!

Piece of Cake's Chocolate Dipped Coconut Macaroons
(I think I love anything with Coco Lopez in it!)

Sausage Cheese Scone from King Arthur's Flour

Alton Brown's Chocolate Chip Cookie
(because we're all searching for the best recipe)

Hummus

2011-10-25T11:48:00.000+09:30

I've always liked hummus, but it's not been my go to dip. Now it is because it's the only one I can eat. I didn't want to buy one that contained processed foods, so I emailed my trusty friend Greta, knowing that she would have a good one. It is!! I'm glad I have it, this one's a keeper.

Greta's Hummus

2 cups chick peas, soaked and cooked (equals 1 cup of dry)
3 cloves of garlic, minced
3 T lemon juice
1/4 cup water
3 T tahini
1 t. cumin (I probably used 1T)
1/2 t. paprika
1 jalapeno--seeded and veined and diced (optional)

Place all ingredients in a food processor and blend until smooth. Use a variety of ingredients to make different flavors (kalamata olives, pesto, sun dried tomatoes, fresh herbs, etc.) Great on toast, with veggies, on sandwiches to replace fattening mayo, with crackers, and of course on toasted pita!

*I made mine with kalamata olives and love it! Best hummus ever! I eat it with cucumber slices.*

Thank you, friend!!

Asian Edamame and Carrot Salad

2011-10-25T11:41:00.000+09:30

This recipe is from Family Fun magazine. I clipped it long ago because it was pretty (bright green and orange)! I thought my boys would eat it. Well, I made it for the cleanse and I loved it!!

Asian Edamame and Carrot Salad

1 pound edamame (frozen, shelled)
3 grated carrots
pinch of salt
3 T rice vinegar
2 T soy sauce
2 tsp. toasted sesame oil
1 T sugar (I omitted for cleanse and used Stevia)

Cook edamame according to package directions. Drain, rinse in cold water and blot dry with a paper towel. Toss in large bowl with grated carrots and a pinch of salt.

In a small bowl, mix 3 tablespoons of rice vinegar, 2 T of soy sauce, 2 tsp. toasted sesame oil, and a tablespoon of sugar. Pour this dressing over vegetables, tossing well. Serve immediately or refrigerate--it's even better the next day.

**To fill me up as a main dish for lunch, I added a small can of tuna right on top of it and could eat this one often!**

(www.familyfun.com)

Italian Fish and Veggie Pockets

2011-10-25T11:35:00.000+09:30

Randomly saw this episode of Giada's show a day or two before the cleanse was starting. I found the recipe so we could add it to our menu. Delish!

Italian Fish and Veggie Pockets

1 lemon, zested
1 1/2 tsp. salt plus more for seasoning
1/2 tsp freshly ground black pepper, plus more for seasoning
1 1/2 pounds sugar snap peas, stemmed
1 yellow bell pepper, sliced
1 orange bell pepper, sliced
1/2 cup white wine (I omitted this because of the cleanse)
1/4 cup lemon juice
4 tsp olive oil
4 4 ounce trout fillets, skinned (or other fish about 1/2 inch thick)
8 thin slices lemon
1/4 cup chopped mint leaves (I skipped this one)

Preheat oven to 350 degrees. In a small bowl, mix together lemon zest, salt, and pepper. Set aside.

Lay out the 4 sheets of aluminum foil. Place 1/4 of the sugar snap peans, 1/4 of the yellow bell peppers, and 1/4 of the orange bell peppers on each sheet of foil. Over each pile of vegetables drizzle 2 T of white wine, 1 T lemon juice, and 1 tsp. olive oil. Sprinkle with salt and pepper and gently toss.

Top each pile of seasoned vegetables with a piece of fish. Sprinkle the fish with some of the reserved zest mixture. Top each fish with 2 slices of lemon.

Fold up the foil into an air-tight packet. Place the foil packets in the oven and bake for 15 to 18 minutes depending on the thickness of the fish. Sprinkle the fish with mint just before serving.

(www.foodnetwork.com--Giada De Laurentiis)
(Serves 4)

Turkey Meatloaf Muffins

2011-10-25T11:26:00.000+09:30

I inappropriately renamed these Turkey Balls. Don't let that sway your opinion. These were great!

Turkey Meatloaf Muffins

2 lbs ground turkey (or chicken)
3 egg whites
1 cup quick cooking oats
1/2 tsp cumin (I probably used over 1T)
1/2 tsp dried thyme
2 tsp. dry yellow mustard
2 tsp black pepper
1 tsp salt
2 T garlic powder or 2 cloves minced
NOT 1 small onion (finely chopped)
2 celery stalks (I used 3 because I certainly didn't put that onion in my turkey balls!)

Preheat oven to 375 degrees. Spray muffin pan with canola or olive oil. Mix all ingredients together in large bowl. Roll mixture into balls and place in muffin pan. Muffins should be about the size of a racquetball. (No they won't fill up the pan OR look like muffins).

Bake 40 minutes.

I'm a dipper and had mine with ketchup or mustard.

Women: 2 muffins
Men: 4 muffins

(80 calories, 2 grams fat, 4 grams carbs, 11 grams protein)
(www.bodybuilding.com)

Oven Fried Sweet Potatoes

2011-10-25T11:20:00.000+09:30

Oven Fried Sweet Potatoes

4 medium sweet potatoes, peeled and cut into 1/4 inch slices (about 1 1/2 pounds)
1 T olive oil
1/4 tsp. salt
1/4 tsp. pepper
Olive oil cooking spray
1 T finely chopped fresh parsley
1 t. grated orange rind
1 small garlic clove, minced

Combine the first 4 ingredients in a large bowl; toss gently to coat. Arrange sweet potato slices in a single layer on a large baking sheet coated with cooking spray. Bake at 400 degrees for 30 minutes or until tender, (probably about 40 minutes for me), turning the potato slices after 15 minutes.

Combine parsley, orange rind, and garlic in a small bowl; stir well. Sprinkle parsley mixture over sweet potato slices.

www.myrecipes.com
(Serves 7)

Clean Eating

2011-10-25T11:11:00.000+09:30

I have a backlog of recipes to share, but right now my focus is on clean eating. My husband and I (yes, he was coerced) are doing a 10 day cleanse. It's not anything over the top, just back to the basics. It's a mild cleanse and we're eating fruits, vegetables, and fish mostly. No dairy, no sugar, no beef, no pasta, no bread, etc. It's been easier than I thought...and easier (for us) than some other cleanses where you only drink veggie/fruit smoothies.

Breakfast has been a shake with fruit.

Lunches have been salads or tuna.

Dinners have been pretty fantastic.

I've come across some recipes that we did on this 10 day cleanse from some of my usual sources like www.foodnetwork.com, www.myrecipes.com, but also my eyes have been opened to some new clean eating food blogs (www.mygraciouspantry.com, www.cleaneatingmama.com) and I'm so thankful for these new resources.

Keep in mind, I had to find something my family would eat. Kids and all. These were hits and will be recipes I make again.

It's been a learning experience and I've definitely gained more (knowledge) than I've lost (chocolate, Chuy's, and 5 pounds so far)!!

Ham and Cheese Egg Cups

2011-10-01T23:44:00.001+09:30

Found this recipe on Tasty Kitchen and thought it would be great because the ingredients are simple, it's quick, easy, healthy, and delicious...and it's a great way to use up deli meat before it gets nasty in the fridge!!

Ham and Cheese Egg Cups

12 slices deli ham (I used turkey; they were large slices, so I halved them)
1 box frozen spinach, thawed
2 cups shredded cheddar cheese (I didn't use near this much...a large pinch in each cup)
12 eggs
salt and pepper to taste

Preheat oven to 350 degrees. Spray muffin tin with cooking spray.

Press a slice of ham into each muffin cup. On top of ham, place some spinach into each cup. On top of spinach, add some cheese. Crack an egg on top of each cup and season with salt and pepper.

Bake 25 minutes or until done.

Slow Cooker Orange Chicken

2011-10-01T23:44:00.000+09:30

Perfect time of year to try a crockpot recipe. It's SO hot and I'm busy at work getting ready for my new students AND busy at home with my family! I thought these flavors would be appealing to all of us. A little Asian for me, sweet for the boys, and BBQ for the hubby.

Slow Cooker Orange Chicken

8 small boneless skinless chicken thighs (1 lb.)
3 T flour
1/3 cup orange marmalade
1/3 cup BBQ sauce
2 T soy sauce
1 T freshly grated ginger

Toss chicken with flour in slow cooker. Stir in all remaning ingredients; cover with lid. Cook on low for 6-8 hours or on high for 3-4. **I cooked on low (10 hours on mine AND put in frozen chicken thighs and it was done in 6-7 hours.)**

Serve with brown rice and steamed green beans.

(Serves 4)
(www.kraftfoods.com)

Spinach Bacon Egg Bake

2011-10-01T23:43:00.000+09:30

It's been so long since I've posted and I've made so many yummy things. I must get back on track! My favorite season is here and I have to get back into my food blog and other food blogs to find exciting new soup recipes, pumpkin recipes, etc. I love fall!!

It's been so long since I've actually been able to make breakfast on Saturday morning because of our t-ball schedule and church Sunday morning. Today our game isn't until 4:00, so last night was my chance to put together this "Do Ahead Egg Bake" (that is it's original recipe title, but it's not interesting enough for me) I've been wanting to try.

Riley had seconds...and asked for some hot sauce on it too!

Spinach Bacon Egg Bake

8 eggs
3 cups milk
8 cups French bread cubes (3/4 inch....this was almost an entire loaf)
1 pkg. frozen, chopped spinach (thawed, squeezed dry)
12 slices bacon (cooked and crumbled)
1 (8oz) shredded sharp cheddar cheese, divided

Whisk eggs and milk in large bowl until well blended. Stir in bread. Add spinach, bacon, and 1 1/2 cups cheese; mix lightly.

Pour into 13x9 inch baking dish (I used a 2.5 quart Pyrex) sprayed with cooking spray; top with remaining cheese. Cover; refrigerate overnight.

Bake, uncovered, at 350 degrees for 50 minutes, or until top is puffed and golden brown.

(http://www.kraftfoods.com/)

(Serves 12)

Corn Salsa

2011-07-13T22:46:00.001+09:30

Took this to Grandmom's (because she worked hard mking everything but the appetizer) for Marc's birthday. Another summer hit. This one was a little unusual. No tomato in the recipe...and of course NO onion for me. The red wine vinegar was different--and fantastic. This was a hit!

Corn Salsa

3 large cans corn (I used 6 cups of frozen, sweet corn)
2 avocados chopped small
NOT 1 red onion
1 red bell pepper (I prefer and used orange)
1 T minced garlic (I used 2+ because I omitted the onion)
1 T ground cumin (probably used more)
1 t crushed red pepper flakes
1/4 cup chopped fresh cilantro
1/3 cup red wine vinegar
2 T olive oil
1/4 cup fresh lime juice
salt and pepper to taste
*I also added a can of drained and rinsed black beans.*

Mix all ingredients (except avocado--save those until just before serving) and toss at least an hour before serving so flavors can blend.

This was a hit with adults of all ages...and the kiddos! Also would be great on some tacos! I served with Scoop Tostitos.

Margarita Dip

2011-07-10T00:49:00.000+09:30

I finally found a way to have my margarita and eat it too!!

I got around to makingthis one when we went to Rockport for the 4th and it was a perfect, light, summery snack. I thought green apples would be good dippers--they were! The recipe also recommended Nilla wafers--I wasn't keen on that idea, but got them anyway. If they didn't work, Kace could eat them. I actually loved it wih the Nila wafers! Dip away, friends!!

Margarita Dip

1 pkg. 8 oz cream cheese

1/4 cup frozen limeade concentrate, thawed

2 T orange juice

1/2 cup thawed Cool Whip

Beat cream cheese, limeade concentrate and orange juice in medium bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping; cover.

Refrigerate at least one hour.

Serve with fresh fruit and Nila Wafers.

Jazz it up and serve in a margarita glass!! Cuteness.

(Makes almost 2 cups)

(http://www.kraftfoods.com/)

White Strawberry Sangria

2011-07-01T06:01:00.000+09:30

I wanted to make sangria for the Stella & Dot Trunk Show. I have a great recipe (thanks, Christine) for a White Wine Sangria and was going to make that one, but then came across this recipe. Had to try it!!

White Strawberry Sangria

750 mL bottle of Sauvignon Blanc

1/2 cup strawberry schnapps

1/4 cup sugar

sliced strawberries

In 2-quart pitcher, stir together wine, schnapps, and sugar until sugar is dissolved. Add sliced strawberries (I added mine to each glass); chill for 1-4 hours and serve over ice.

It was a big hit. Also great with Sprite, to lighten it up a little.

**I used 3 L of wine for a party of about 25 women. I had some leftovers, but not as much as you'd think!**

(http://www.mixingbowl.com/)

Orange Cheesecake Dip

2011-06-29T05:33:00.001+09:30

This was another one I had to try for my Stella and Dot Trunk Show. Light, summery, fruity, delicious!! It was better than I thought it would be. I served with some thin, lightly orange flavored Swedish cookies I found at the grocery store. They were great with it, but probably not in every grocery store in America. I also served with apple slices. I thought pretzels might work too. Any suggestions?

Orange Cheesecake Dip

1 pkg reduced fat cream cheese, softened
1/2 cup orange marmalade
1/2 tsp. vanilla
orange zest
mint leaves

Combine cheese, marmalade, and vanilla in small bowl and mix well. (I combined using my mini chopper.) Garnish with orange zest and mint leaves.

Serve with fruit dippers (apples, strawberries).

(Makes 12 servings)
(Source unknown)

Blueberry Salsa

2011-06-28T07:57:00.000+09:30

I had a Stella & Dot trunk show one evening recently and tried some yummy new recipes on my girlfriends that came over. This one sounded so fresh, summery, and different that I had to try it. Would be GREAT for celebrating the 4th of July, too!

Blueberry Salsa

2 cups coarsely chopped fresh blueberries
1 cup whole fresh blueberries
1/4 cup lemon juice
3 T chopped fresh cilantro
2 seeded and minced jalapeno peppers
1/3 cup diced red bell pepper (I used yellow for the party, but definitely red for the 4th!)
1/2 tsp. kosher salt

Toss together all ingredients large bowl and serve immediately, or cover and chill. Serve with tortilla chips.

(Southern Living July 2010)

Coco Loco Brownies

2011-06-28T07:42:00.000+09:30

Finally had a chance to make this recipe. For some reason I've had coconut on the brain this summer! My father-in-law hates it, so can't try these recipes when he's around. Couples Bunco on the lake was the perfect time. They were a hit--no coconut haters in that crowd, thank goodness! These were amazing. My favorite brownie!

Coco Loco Brownies

1 2/3 cups sugar
1 stick unsalted butter, at room temperature
1 cup unsweetened cocoa powder
3/4 tsp salt
2 tsp vanilla
3 large eggs
1 cup flour
1 1/2cups natural almonds, toasted and chopped
3/4 cup semisweet chocolate chips
2 cups shredded sweetened coconut
1/2 cup sweetened condensed milk

Preheat the oven to 325 degrees. Grease 9x13 baking dish; line crosswise with parchment paper, allowing ends to hang over sides.

In a large saucepan, cook the sugar and butter over medium heat, whisking occasionally, until bubbling. Remove from heat and stir in cocoa powder and 1/2 tsp. of the salt; let cool 10 minutes. Whisk in the vanilla, then the eggs one at a time, beating well after each addition.

Whisk in the flour, then stir in 1 cup almonds. Pour the batter into the prepared baking dish and spread evenly with a spatula. Top with the remaining 1/2 cup almonds and chocolate chips.

In a medium bowl (I actually did this in the already dirty saucepan the batter was cooked in), combine coconut, sweetened condensed milk, and remaining 1/4 tsp. salt. Spoon coconut mixture in dollops over the surface of the batter. Bake until coconut is golden-brown and the brownie layer is just set in the center, about 35 minutes. Let cool completely before cutting into 16 bars.

(Rachael Ray magazine)
(Makes 16)

PB&J Snack Mix

2011-06-21T22:51:00.000+09:30

Found this in an old Rachel Ray magazine and we've been munching on it since. There's no chance it couldn't be a hit around here. Kace can only eat the cranberries, but he loves every one (and doesn't know what he's missing)!

PB&J Snack Mix

Captain Crunch cereal (the peanut butter ones)
Peanuts
Dried cranberries
Peanut butter chocolate chips

Choose your own amounts of each. I used the most cereal and the least peanut butter chips (and listed ingredients from most used to least used).

Family friendly and fun!

Grilled (Strawberry and Goat Cheese) Cheese Sandwich

2011-06-15T04:12:00.000+09:30

This was inspired by a recipe I saw in Southern Living magazine and when I saw the photo, my first thought was, "Why on Earth didn't I think of this deliciousness?" You should definitely make this now. At least put these ingredients on your grocery list, okay? And for those of you (erinandtracey...ahem) who don't like goat cheese, I say try feta. It won't be near as delish though. Your loss.

Grilled Cheese Sandwich

bread of your choice (make it a good one, please--sourdough for me)
goat cheese
strawberries
baby spinach leaves
dab of butter

First I grilled each slice of bread (with a little butter) in a saute pan. When it's toasty enough for you, slather on some goat cheese. Top with strawberry slices, then baby spinach, then top it with another slice of toasted bread slathered in goat cheese. Make 2...you'll want another one!

Pasta Cheeseburger Soup

2011-05-07T08:53:00.001+09:30

We had an unusual cold front and the high today was in the mid 50s. It was a welcome change, but we were pretty used to the warm and sunny conditions we'd been enjoying for quite some time! I was bound and determined to make soup tonight and it needed to be pretty simple. This recipe fit the bill!!

Pasta Cheeseburger Soup

1 lb. ground beef
NOT 1/2 cup chopped onion (though I did cook the hamburger with minced garlic)
3 cups water
1 can cheddar cheese soup, undiluted
1 can condensed tomato soup, undiluted (I substituted a can of tomato paste)
3 T dill pickle relish
1 cup uncooked small shell pasta
*I also added a can of petite diced tomato

In a large saucepan, brown beef and NOT onion over medium heat, drain. Stir in water, soups, and relish. Bring to a boil. Reduce heat and add pasta. Cook uncovered for 15-20 minutes or until pasta is tender, stirring occasionally.

*We garnished with shredded cheddar and a few dill pickle chips. Thought it would be pretty novel to serve with toasted hamburger buns, too! We had French bread--it tastes much better!

(Serves 6-8)
(www.mixingbowl.com)

PB&H Extreme

2011-03-30T08:44:00.000+09:30

This one I've been anxious to make and I'm glad I finally got around to it! I really don't see how it could go wrong, with these ingredients. I was right--delish!

2 slices whole wheat bread, toasted (I only used one and made mine open faced)
2 T chunky peanut butter banana slices honey, for drizzling
ground cinnamon, for sprinkling
2 slices crispy cooked bacon

Spread 1 slice toast with the peanut butter. Top with banana slices. Drizzle with honey, then sprinkle with cinnamon. Top with bacon and remaining slice of toast. Cut into triangles and eat. Mmmmmm Mmmmmmm! The boys asked for another and we gobbled these up!

(Rachael Ray magazine)

Baked Oatmeal-Crusted Tilapia with Lemon Mayo

2011-03-30T08:34:00.000+09:30

I try to keep tilapia fillets in the freezer because Riley will gobble this fish up. Salmon, not so much. It's a pretty family friendly fish, so I'm always looking for something new to do with it. The oatmeal in this one intrigued me, so I went for it...and it was gobbled up!

Baked Oatmeal-Crusted Tilapia with Lemon Mayo

4 whole tilapia fillets (fresh or frozen)
2 cups quick oats (I think 1 cup would be plenty, I had a lot to throw away)
1/3 cup breadcrumbs
1/3 cup Parmesan cheese, grated
NOT 1 T fresh chives
2 T parsley (I actually used dill...and less than 2T)
salt and pepper to taste
4 T lowfat mayo
1/2 tsp grated lemon rind
1 tsp lemon juice

Heat oven to 350 degrees. Line baking sheet with parchment paper or silicone liner. Defrost/rinse fish and pat dry. Place fish fillets on the baking sheet.

In a bowl, mix together oats, breadcrumbs, Parmesan, NO chives, parsley, salt, and pepper. Mix thoroughly. In separate bowl, measure out mayo before adding lemon rind and juice. Stir.

Spoon mayo onto tops of fish and top with dry coating.

Bake 15-20 minutes or until fish flakes when forked.

I served this one with asparagus and maple glazed carrots.

(Serves 4)
(www.tastykitchen.com)

Kickin' Chicken

2011-03-28T00:42:00.000+09:30

I found this recipe while browsing PW's Tasty Kitchen. It seemed simple enough, with ingredients I usually have on hand (except the jerk seasoning, which I couldn't find at the store, so I used a Cajun spice from my cabinet--Slap Yo Mama!). I left out the red pepper flakes because the boys were eating it with us and the BBQ sauce and the seasoning made it spicy, but not too spicy for the boys).

It was great, we were pleased, and we even had an unexpected visitor for dinner that night and he loved it too. There wasn't a bite left. I consider that successful!

I even think this would be great as a marinade and grilled. I'll try that next time.
After we refill the propane tanks!!

Kickin' Chicken

8 whole skinless, boneless chicken breasts (I cut 4 in half)
1 cup crushed pineapple, not drained
1/2 cup KC Masterpiece Origianl BBQ sauce
1/2 cup firmly packed brown sugar
1 tsp Jamaican Jerk seasoning (I used Slap Yo Mama)
1/2 tsp red pepper flakes

Preheat oven to 375 degrees. Place all chicken breasts in 9x13 baking dish. In medium bowl, mix all other ingredients well then pour over top of chicken breasts. With a fork, poke holes in chicken breast, making sure to pick up chicken so sauce coats all around and also is underneath during baking. Bake in oven approximately 35 minutes.

(Mine just a little dry, probably because I cut the breasts in half and should've baked them a little less.)

I served with roasted cauliflower and asparagus. That was gobbled up too!

Easy Mufuletta

2011-03-26T21:24:00.000+09:30

This is one of my favorite sandwiches at Jason's Deli. I've had this recipe in my files for a while and could kick myself for not pulling it out sooner. Easy and delicious, loved by everyone!

Easy Muffuletta

2 12 inch Italian bread shells (I used Boboli, and just one, cut in half for the 3 eaters in my house and there were leftovers)
1 T olive oil
1 cup shredded mozzarella
1 16 oz jar of olive salad, drained (I couldn't find any in a jar, but was lucky to find some at the olive bar in my grocery's deli)
2 oz sliced provolone cheese (maybe about 4-5 slices for my half a muff!)
2 oz sliced ham
2 oz sliced salami

Place one bread shell on baking sheet. Brush crust with some of the olive oil. Sprinkle half of the cheese over the bread shell.

Top with olive salad, provolone, ham, and salami. Sprinkle with remaining cheese. Brush second bread shell with remaining olive oil. Put second shell, olive oil side down, on top of the first shell to make a giant sandwich.

Put a sheet of foil on top of the crust. (Just lay it on top, don't tuck it in or wrap it up).

Bake in a 450 degree oven for 20-30 minutes or until heated through and lightly browned. Remove from the oven and cut into wide triangular slices (with a pizza cutter!).

Big hit at my house...especially with me. I served it with fruit salad and we were good to go. I even had some for lunch the next day.

(Serves 8)
(From www.mixingbowl.com)

(

Spiced Tea

2011-02-13T22:00:00.000+09:30

This is a recipe from my sweet little Nana. I vividly rememer the hours I spent in her kitchen watching her cook, cooking with her, and eating her delicious meals. It was a wonderful place, so full of memories, smells, and happy times.

I lost my Nana about a year ago, she was 90 years young, but my memories in the kitchen with her live on.

Nana would make Spiced Tea when the weather started to cool off and we would drink it until it was gone. I obviously didn't drink coffee as a child, but it made me feel like such a grown up to be drinking something in a coffee cup! I love the smell, the taste, and especially the warm and happy feelings this recipe brings me.

I've never made it before, she always saved me a jar when she made it. I've been missing her and I made it with my family, to hopefully continue this tradition in our home. We miss you, Nana!

Some mornings, Riley asks for some Spiced Tea to drink in the car on the way to school. That's a huge step for a big hot chocolate fan!

Spiced Tea

1 18 oz. jar Tang (wow...they still make this stuff?)

1 cup instant tea (I had a hard time finding any without lemon)

2 1/2 cups sugar

20 oz. can lemonade

2 tsp. ground cloves

2 tsp. ground cinnamon

Blend all together in large container and store tightly. Nana would always use the Tang and lemonade containers to store hers in and give as a gift in a Mason jar. Enjoy! (Nana's recipe says 2 teaspoons per cup. That was never enough for me, I use 2-3 tablespoons.)

Dorito Casserole

2011-02-12T09:45:00.000+09:30

This was comfort food at it's finest. Or worst. However you choose to look at it. My boys loved it and my in-laws did too! It was quick, easy, and definitely kid friendly. And I'm warning you, it's not pretty, but I'm posting photos anyway.

Dorito Casserole

1 pound ground beef

1 pkg taco seasoning

NOT 1 small onion, chopped

1 can fiesta nacho cheese soup

1 can cream of mushroom soup

1 10 oz. can Rotel (undrained)

1 12 oz. bag Doritos, crushed

1 8 oz pkg. shredded cheese

*Next time I make this I will add some corn and black beans!*

Sour cream

Salsa

Preheat oven to 350 degrees. In large skillet, brown ground beef and NOT onion; drain. Add taco seasoning and cook according to package directions.

In 3 quart baking dish, layer bottom of dish with half of crushed chips. Set remaining chips aside. In large bowl, combine seasoned beef mixture, nacho cheese soup, mushroom soup, and Rotel. Mix well. Top c hips with beef mixture. Layer with remaining chips and top with cheese.

Bake 20 minutes or until cheese is melted. Top servings with sour cream or salsa, if desired.

See, definitely a hit, even though it's not pretty.

(Serves 8)

(http://www.mixingbowl.com/)

Crockpot BBQ Chicken

2011-02-10T12:47:00.000+09:30

Another Superbowl Sunday recipe for the family. It was so easy and tasted good too! Great for the beautiful weather we had that day!

Crockpot BBQ Chicken

2 boneless, skinless chicken breasts (I used 3)

1 1/2 cups ketchup

3 T brown sugar

1 T Worcestershire sauce

1 T soy sauce

1 T cider vinegar

1 t. ground red hot pepper flakes

1/2 t. garlic powder (quite certain I used more)

Mix all sauce ingredients in slow cooker. Trim chicken and add to sauce. Coat well.

Cook on high 3-4 hours, or until chicken is fully cooked through. Then shred (I was able to do this in the crockpot) with fork. Mix shredded chicken with bbq sauce. Heat through and reduce heat to low.

Serve on hamburger buns or rolls. With pickles!

Jalapeno Popper Dip

2011-02-09T08:53:00.001+09:30

I found this in my recipe collection and have been anxious to make it. I figured Superbowl Sunday was perfectly appropriate. We didn't go to a party, didn't have one, we just enjoyed the game at home. Thankfully, my sister-in-law stayed with us that night, so I did have some assitance eating this stuff. I don't think I'd trust myself alone with a dish of it. Nope, I'm sure I wouldn't.

Jalapeno Popper Dip

2 pkgs cream cheese, softened
1 cup mayo
1 4 oz can diced green chiles (I used a 7 oz can, undrained)
1/2 of a 4 oz can diced jalapeno peppers (I used a 7 ounce can, undrained)
1 cup grated Parmesan cheese
**I also added 1/2-1 cup of Panko Japanese breadcrumbs with the Parmesan cheese for a good ol' crunch)

Preheat oven to 375 degrees. In a large bowl, combine cream cheese and mayo (trust me and use your mixer for this), stir until smooth. Stir in green chiles and jalapenos.

Transfer to a baking dish and top with Parmesan cheese (and if you're smart, you'll add that Panko!). Bake 30 minutes.

I served with sea salt pita chips.

Makes 4 cups.

(http://www.mixingbowl.com/)

Steel Cut Oatmeal

2011-01-16T04:16:00.001+09:30

Steel cut oatmeal...we love this stuff around here. On this cold, rainy morning, Riley chose to top it with vanilla yogurt, blueberries, blackberries, and honey. It was delish!!

One happy fella...bedhead and all!

Eggs Benedict Stacks

2011-01-09T02:55:00.000+09:30

We were going to have grapefruit this morning, but when I realized Saturday morning is my only morning to really cook breakfast, I switched gears and started looking through my recipe folder.

I decided on Eggs Benedict Stacks, but changed the plan just a little to work with what was in my freezer. Instead of English Muffins as the base, we used hamburger buns. Where the heck did all of those hamburger buns in my freezer come from, anyway?

So off I went, I was so much more excited about this recipe than sectioning a grapefruit!! Don't get me wrong, I love grapefruit!!

Eggs Benedict Stacks

6 large eggs, divided
2/3 cup milk
1/4 teaspoon salt
8 English muffins, cut in half (I substitued hamburger buns and they were great)
8 slices Canadian bacon

Easy Blender Hollandaise sauce

3 egg yolks
1 T lemon juice
1/4 tsp salt
1/4 tsp white pepper
1/2 cup butter

In a pie pan or other shallow pan, whisk together 2 eggs, milk, and salt. Soak English muffin halves for 1-2 minutes. Heat small frying pan with with butter or nonstick spray over medium-high heat. Fry soaked muffin halves until lightly browned.
Place cooked muffin halves on a plate and set aside.
Cook remaining eggs individually as desired.

Prepare hollandaise sauce. In a blender, blend egg yolks, lemon juice, salt, and white pepper. Melt butter in microwave until sizzling hot. Turn blender on low and slowly pour in all melted butter. Serve warm. Store in refrigerator 3-5 days. Makes 1 cup.

To assemble stacks, toast 2 muffin halves in toaster to warm and lightly crisp. Place 1 muffin half on a plate and then spread with 1 T of hollandaise sauce. Place 2 slices Canadian bacon over sauce. Place a cooked egg on top

and then drizzle generously with more sauce. Lay remaining muffin half on top (or on the side) and serve.

(Adapted from recipe found at http://www.thenest.com/)

Pigs in a Blanket...in a Basket

2011-01-02T03:00:00.000+09:30

Always a good idea to have ingredients for these oldies but goodies on hand. Great for a laid back morning at home or even guests. I don't make them often, but when I do, they're always a hit! And Riley loves to help roll up the piggies too. I love it when he's excited about helping me in the kitchen.

These also remind me of my friend Sonia who would make these for my Bunco Girlies, the morning after our slumber party at Christa's. Or a Girls Getaway to Rockport!

Pigs in a Blanket

1 can crescent rolls
24+ 'Lil Smokies (I prefer that description to "cocktail weiners", thankyouverymuch)

Heat oven to 375 degrees. Spray cookie sheet with Pam. Unroll dough and separate into triangles. Cut each triangle into 3 smaller triangles.

Place 1 'Lil Smokie on base of triangle and roll toward point. Place point side down on cookie sheet.

Bake 11-15 minutes (more like 15-17 in my oven to brown crescent rolls) oruntil golden brown. Immediately remove from cookie sheet.

Think these would be great with a little drop of apricot preserves tucked inside...and of course you could tuck a slice of cheese in there...and a jalapeno? Yummy!

Tangy Turkey Salad

2010-11-29T05:20:00.000+09:30

This was a yummy, unique way to use up some Thanksgiving turkey leftovers. The cranberries and oranges appealed to me, so I gave it a shot. I don't love pecans, put I put them in there anyway and liked them in this recipe. This was a refreshing alternative to the typical turkey/chicken/tuna salad.

Tangy Turkey Salad

2 cups cooked turkey breast, cubed
1/2 cup cranberries, finely chopped
1 orange, peeled and chopped
1/2 cup mayo
1 tsp. mustard
1 tsp. sugar
1/2 tsp. salt
1/4 chopped pecans

In large bowl, combine all ingredients; chill. Serve on the bread of your choice.

(Makes about 6 sandwiches.)
(From Gooseberry Patch's Harvest Kitchen Cookbook)

Cranberry Pomegranate Sauce

2010-11-27T00:58:00.000+09:30

Last year I ate my Thanksgiving meal in a hospital bed and still had another month to go on bedrest. My wonderful family came to visit, of course, bearing Thanksgiving food from home. I was thrilled to receive this, of course, but couldn't have been more disappointed in one thing...

THERE WAS NO CRANBERRY SAUCE! AAAAAH!

If I wasn't so incredibly thankful, it would've ruined my meal! I didn't let it though, but this year I took the cranberries into my own hands and made them myself, my first attempt at cranberry sauce and I was thrilled with the turnout. I even heard my very traditional, "keep things the same" father-in-law say that he tried it and liked it (even though he usually prefers the jelly kind in a can )! Maybe I've converted him? Nah, I don't think so.

The recipe was Pioneer Woman's. I saw it on her website and was immediately sucked in because of the beautiful cranberry photos. It's as delicious as it looks!!

Pioneer Woman's Cranberry Pomegranate Sauce

1 bag (about 12 To 16 Oz) Fresh Cranberries
16 ounces, fluid Pomegranate Juice
¾ cups Sugar, More Or Less To Taste

Combine all ingredients in a medium saucepan and cook over medium-low heat for 20 minutes, stirring occasionally to prevent burning. Mixture will thicken as it cooks, and will thicken more as it cools.

Cool in a jar or bowl in the fridge.

Pumpkin Cream Cheese Muffins

2010-11-20T22:39:00.000+09:30

Well, as you can see, there is a Pumpkin Festival going on in my house. It seems like everything I want to make has pumpkin in it. It won't last forever, I promise, but I sure am enjoying this!

I found this recipe in Kraft Food and Family Magazine (Holiday 2009) and they're pictured with a cup of coffee and called Pumpkin Cream Cupcakes. I can't feel good about calling anything I eat for a breakfast a cupcake, so I changed the name to suit my needs! :-) In my world a cupcake should have gobs of buttercream icing on top anyway...

Pumpkin Cream Cheese Muffins

1 pkg spice cake mix
1 pkg vanilla instant pudding
1 cup canned pumpkin
1 pkg cream cheese, softened
1/4 cup sugar
1 egg

Heat oven to 350 degrees.

Prepare cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffin cups.

Beat cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon.

Bake 18-21 minutes (longer for me) or until toothpick inserted in centers comes out clean. Cool 5 minutes and cool completely.

Special extra: Stir 1/4 ground nutmeg into 1 1/2 cups thawed Cool Whip and spread over cooled cupcakes. Keep refrigerated.

I actually froze these and Riley and I ate them in the mornings on our way to school and work. When there were only 3 left, he said, "Okay Mommy, you can have one and I can have two, right?" He loved these, told me I needed to make some more because they were "the best", and they froze well. I just zapped them for 30-45 seconds in the morning right before we walked out the door.

Pumpkin Crunch

2010-11-20T04:12:00.000+09:30

I've made this before, but never posted and when we decided to have a Southern Cooking potluck lunch at work to celebrate some fall birthdays, I figured Paula Deen's Pumpkin Crunch would suffice. It was a big hit and I didn't even ice it...I can only imagine that the iced version would be that much better!

Pumpkin Crunch

Ingredients:
1 (15 oz.) can fresh pumpkin
1 (12 oz.) can evaporated milk
1 teaspoon cinnamon
1 c. sugar
3 eggs, beaten
1 box yellow cake mix
1 cup chopped pecans (I used chopped walnuts instead)
2 sticks butter, cut into pieces
FROSTING:
1 (8 oz.) pkg. softened cream cheese
1 cup Heavy Whipping Cream
1/2 cup powdered sugar
1/2 teaspoon cinnamon

In a large mixing bowl, whisk together pumpkin, evaporated milk, cinnamon and sugar until well combined. Add eggs and mix well.
Pour mixture into a 9X13 baking dish prepared with a non stick spray. Sprinkle cake mix evenly over entire top. Sprinkle nuts evenly over cake mix and top with butter pieces. Bake at 350º F for 50-60 minutes. Set aside to cool.
Prepare frosting while cake is cooling. In a large mixing bowl using a hand mixer, whip cream cheese until light. Add in whipping cream and continue to whip until fully combined and thickening. Add powdered sugar and cinnamon and whip until smooth.

To Serve: Scoop out a slice of the pumpkin crunch and top with a dollop of the cream cheese frosting, or frost the entire pumpkin crunch with the frosting.

It was so delicious, this is all I brought home!

Green Chili Mac and Cheese

2010-11-15T06:43:00.000+09:30

I spend lots and lots of time at H.E.B. I've never been a taste tester when they offer samples of things in the store, but now that Riley is old enough to want to try everything around, he does. My H.E.B. has The Cooking Connection inside and I do pay attention to what is going on in there. One day, we were rolling by and I heard the chef telling someone about her Green Chili Mac and Cheese. I backed up with no warning and had to try a bite. Riley and I both loved it, in fact, he wanted it for dinner that night! Too bad 'cause it wasn't cool enough outside for me to be making anything like that.

Well, it finally cooled off and I finally had a chance to make it. It was pretty simple (though we did get lots of dishes dirty!) and a hit, once again. Thanks for a great recipe, H.E.B.!!

Green Chili Mac and Cheese

1 1/2 pounds uncooked Ground Beef
1 jar Texas Two-Step Tomatillo & Green Chili Stew Mix
16 ounces elbow macaroni, penne or farfalle pasta
1 pound EZ Melt or Velveeta Cheese, cubed
2 teaspoons Adams Reserve Garlic Powder
1 teaspoon Adams Reserve Chili Powder (variety of your choice)
1/2 cup heavy cream
1 cup shredded Colby Jack cheese

Heat oven to 350 F. Coat a 3-quart baking dish with non-stick spray.

Cook macaroni in boiling water according to package directions.

Meanwhile, cook ground beef in a large skillet over Medium-High heat; crumble into small bits with a spoon while browning.

Place stew in a 3-quart saucepan or microwave-safe dish; add cubed cheese, garlic and chili powder. Microwave or heat over Medium to melt cheese.

Stir in macaroni, beef and cream; season to taste. Transfer to baking dish.

Top with shredded cheese; bake 15 to 20 minutes or until hot and bubbly.

This was a hit! Riley even wanted to take some in his lunchbox one day.

Creamy Pumpkin Dip

2010-11-07T05:06:00.000+09:30

I'm a fan of pumpkin and that hasn't always been the case. I have several recipes for Pumpkin Dip in my stash and this one stood out because it was different. Of course, I had to try it immediately and I wasn't disappointed! It's lighter than the usual version. Try it!

Creamy Pumpkin Dip

1 8 oz container Cool Whip (thawed)
1 small pkg instant vanilla pudding mix
1 can pumpkin
pumpkin pie spice to taste

Mix together pudding, pumpkin, and pumpkin pie spice. Fold in Cool Whip. Chill until ready to serve. Serve with ginger snaps or apple slices.

Dinner in a Pumpkin

2010-11-01T04:53:00.000+09:30

This is an annual tradition that we started a few years ago at our house. I tried it on Halloween night, but there's just too much going on, so it is a November 1 tradition now. That worked much better for our house!

Because a friend asked for the recipe, I'm posting it tonight, in case you have time to pull it off for tonight or plan for dinner soon. It's on our menu for tomorrow! I'll post photos later.

This one's for you, Julie:

Dinner in a Pumpkin

1 medium sized pumpkin
1 lb. hamburger meat
1 can mixed vegetables (I use frozen mixed)
1 can Rotel
1 can beans (I use black, but use what your family likes)
1 can corn
1 pkg. taco seasoning mix
mushrooms
1 pkg Spanish rice (already prepared)

Cut off top of pumpkin and clean outside and inside. Start your Spanish rice.

Meanwhile, brown hamburger meat, then add vegetables, Rotel, beans, and taco seasoning.

Add sliced mushrooms.

Scoop mixture into pumpkin and bake at 350 degrees for one hour on cookie sheet.
Stir Spanish rice into mixture after baking.

When you serve, you can serve chunks of the pumpkin with the meat/rice mixture.

Hope your family enjoys this one as much as we do!!

(Serves 4-6, but can easily be doubled/tripled to feed a crowd--just make sure your pumpkin is big enough.)

Happy Halloween!!

Buffalo Chicken Dip

2010-10-29T07:50:00.000+09:30

This one's a keeper folks and I don't even like buffalo wings! My friend, Erin made this one night she invited us over for dinner and I couldn't keep my celery out of it! Russ even put some on his hamburger!

Buffalo Chicken Dip

1 8 oz pkg cream cheese, softened
1/2 cup blue cheese dressing
1/2 cup buffalo wing sauce
1/2 cup crumbled blue cheese
2 cups rotisserie chicken

Stir all ingredients together and bake at 350 degrees until bubbly. Serve with celery, baby carrots, and Triscuits!

My father in law who HATES blue cheese even liked it! Great football season dip to make--makes the men and the women happy!! Even got me to eat a bunch of celery!!

Roasted Cauliflower

2010-10-24T07:00:00.000+09:30

I've never cooked cauliflower before. Never really grew up eating it, it isn't something that I have in my repitoire. I have bought it and chopped it up to make my mom's yummy Broccoli Cheese Soup though.

When I saw this recipe in Southern Living, I tore it out, feeling inspired to try a new veggie at our house.

When my husband saw me cutting this one up, he said, "I'm not eating that." Great...off to a good start with this one.

Roasted Cauliflower

2 T olive oil
1 head cauliflower (about 1 1/2 lb.)
salt & pepper

Preheat oven to 425 degrees. Drizzle a 15x10 jelly roll pan with 1 T olive oil. Cut cauliflower vertically into 1/4-inch thick slices. Arrange in a single layer on prepared pan. Drizzle cauliflower with remaining olive oil; sprinkle with salt and pepper.

Bake at 425 degrees for 25-30 minutes or until golden brown. Sprinkle with salt to taste.

Not only is it beautiful, but I loved it (and didn't really have high expectations proud I gave it a try), Hubby ate it AND liked it, AND 4 year old loved it and after dinner asked me when I was going to make that white broccoli stuff again. He ate every bit of his...and asked for more! And the next trip to H.E.B., Riley saw the cauliflower and told me we needed to buy one!

It's amazing how happy a little cauliflower made me!

Acorn Squash (with a Breakfast Twist)

2010-10-22T11:05:00.000+09:30

This recipe caught my eye because the flavors 2/3 of them go magnificently together, but the other one....not so much. But with this, they definitely work.

We love all kinds of squash around here and this is just one more way to enjoy it. I bought some for us for dinner and one for Kace to steam and puree to make him some baby food.

Maple Acorn Squash

1 acorn squash (1 1/2 pounds), cut lengthwise in half, and seeded
2 slices bacon (or if you're like us, make a couple of extra because someone will walk by and swipe a piece)
2 T maple syrup
1 T balsamic vinaigrette dressing

Place squash, cut sides up, in microwaveable dish; cover with plastic wrap, turning back one corner to vent.

Microwave on high 12-14 minutes or until squash is tender. Meanwhile, cook bacon in skillet on medium heat 8-10 minutes or until crisp, turning occasionally; drain.

Mix syrup and dressing; brush onto (I spooned) squash. Crumble bacon; sprinkle over sqush.

(Serves 4)
(Kraft Food and Family Magazine, Fall 2007)

My Hot Sauce

2010-08-22T08:37:00.001+09:30

My roommates and I started making this in college and I haven't made it in years. We would make it often, leave it in the fridge, and keep eating it even when it was so hot your eyes would water...and if you stopped, the burn was worse, so you kept eating. You know that hot?

Well, I had a flashback of it and we were making fajitas for dinner, so I wanted to make some homemade salsa to spicen it up. We grilled the veggies this time and that wasn't the ZING I expected. The next day, I added something. THAT was the zing! Here is the recipe!!

Missy's Hot Sauce

5 roma tomatoes (rubbed with olive oil and grilled until it had a char)
Juice of 1 1/2 limes
1/2 head garlic (rubbed with olive oil and grilled until it had a char)
2 serrano peppers (also rubbed and grilled)
3 chipotle peppers in adobo (I'd start with one if I were you, this got hotter by the day!)

Combine all ingredients in a blender and serve with Julio's tortilla chips!! Yummy I tell ya!

Spicy Black Bean Hummus

2010-08-13T06:38:00.000+09:30

I don't LOVE Hummus. I like it. But when I saw this recipe, I thought I maybe, just maybe could LOVE Hummus! We eat black beans like they were going out of style around here and Riley didn't even know that beans of other colors existed! Poor little fella...

Spicy Black Bean Hummus

1 garlic clove, peeled
2 T fresh lemon juice
1 T tahini (roasted sesame seed paste)
1 tsp. ground cumin (I used more, maybe 1 T)
1/4 tsp. salt
1 can black beans, drained and rinsed
1 small jalapeno pepper, chopped (about 2 T)
dash of crushed red pepper
pita chips

Place garlic in food processor; process until finely chopped. Add lemonn juice, tahini, cumin, salt, beans, jalapeno, pepper, red pepper; and process until smooth. Soon bean mixture into medium bowl and drizzle with extra-virgin olive oil. Sprinkle with ground red pepper. Serve with pita chips.

(8 servings)
(Cooking Light, January/February 2009)

White Wine and Peach Sangria

2010-08-08T05:03:00.000+09:30

We spent the evening with some great friends...who happen to be our neigbors--and met some new friends too! We were invited over for dinner, brought the kids and everything! I was told not to bring anything, but instead I took White Wine and Peach Sangria...a yummy recipe from my sweet friend Christine. She shared a glass and the recipe with me and I loved it! I doubled this and took it over last night--there were 5 ladies and we each enjoyed a glass...or two! I'd never had white wine sangria before...and I'm all about something different. It was a perfect drink for this Hot Texas Summer!

White Wine and Peach Sangria

1 (750 ml) bottle white wine (I used Pinot Grigio)
3/4 cup peach brandy (I used 3/4 cup of peach schnapps instead of the brandy and sugar)
6T frozen lemonade concentrate
1/4 cup sugar
1/2 bag frozen peaches (I used this and sliced up a large fresh peach)
red and green grapes, sliced (I used red grapes and sliced a Granny Smith apple to throw in)

Mix liquids first, then add fruit. Ideally, let it sit 2 hours. We couldn't wait that long!! (If you use the brandy and sugar, make sure sugar is dissolved in liquid completely before adding fruit.) I packed the fruit in there, add what you like, depending on your taste. You could throw anything in there--we discussed adding cherries and raspberries last night! I don't really think you can go wrong.

Baked Coconut Shrimp with Pineapple Salsa

2010-07-28T13:35:00.000+09:30

I've always loved coconut shrimp at restaurants but it's fried and I try to avoid it. So when I stumbled across this recipe online with the bonus pineapple salsa, I had to print it for my files! Well, it finally landed in my meal planning folder and on the menu for the week. I thought it was great!

Oven Baked Coconut Shrimp

1 1/2 pounds shrimp peeled, deveined, tails intact (I used 1 lb for the 3 of us)
1/3 cup cornstarch
3/4 teaspoon salt
1/2-3/4 teaspoon cayenne pepper
3 large egg whites
1 1/2 cups flaked sweetened coconut
Nonstick cooking spray

Heat oven to 400 degrees. Rinse shrimp in cold water; drain well on paper towels until dry.

Combine cornstarch, salt, and red pepper in shallow dish; stir with whisk. Place egg whites in medium bowl and beat with electric mixer at medium-high speed until frothy, about 2 minutes. (For me, 2 minutes was actually more like meringue--not sure if that was supposed to happen, but it was fine). Place coconut in shallow dish.

Coat baking sheet with nonstick cooking spray. Working with 1 shrimp at a time: Dredge in cornstarch mixture, dip in eggwhite, then dredge in coconut, pressing gently with fingers. Place shrimp on prepared sheet. Repeat with remaining shrimp. Lightly coat shrimp with cooking spray.

Bake 20 minutes or until shrimp is done, turning after 10 minutes. Serve with pineapple salsa.

Pineapple Salsa

1 cup finely chopped fresh pineapple
NOT 1/3 cup chopped red onion
1/4 cup finely chopped fresh cilantro (or 1-2 T if your husband hates it, like mine...and that was enough to ruin it for him)
1/4 cup pineapple preserves (or apricot pineapple preserves)
1 T finely chopped seeded fresh jalapeno
1 1/2 T fresh lime juice
1/4 tsp. pepper

Combine all ingredients and gently toss. (If I had an orange bell pepper on hand, I would've chopped it up in there for a little yummy color).

(http://www.thatsmyhome.com/)
(Serves 4-5)

Three Cheese Chicken Penne Florentine

2010-07-28T02:00:00.000+09:30

This recipe intrigued me because of the cottage cheese. You puree it in a blender and it makes the sauce of this casserole. It was a good one, we all enjoyed it and I froze some individual portions for another time. Basic ingredients, it was a casserole with ingredients I usually have on hand. It was yummy and not too heavy for our hot Texas summers.

Three Cheese Chicken Penne Florentine

1 tsp. olive oil
Cooking spray
3 cups thinly sliced mushrooms
NOT 1 cup chopped onion
1 cup chopped red bell pepper (I used yellow)
3 cups chopped fresh spinach
1 T chopped fresh oregano
1/4 tsp. black pepper
1 (16 oz.) carton 2% lowfat cottage cheese
4 cups hot cooked penne pasta (about 8 oz. uncooked)
2 cups shredded roasted skinless, boneless chicken breast (I used a rotisserie chicken)
1 cup shredded reduced fat sharp cheddar, divided
1/2 cup Parmesan cheese, divided
1/2 cup 2% milk
1 can reduced fat and sodium cream of chicken soup

*Start your pasta*
Preheat oven to 425 degrees.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, NOT the onions, and bell pepper; saute 4 minutes or until tender. Add spinach, oregano, and black pepper; saute 3 more minutes or just until spinach wilts.

Place cottage cheese in food processor (or blender); process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar, 1/4 cup Parmesan, milk, and soup in large bowl. Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining cheddar and then Parmesan. Bake at 425 degrees for 25 minutes or until lightly browned and bubbly.

(Serves 6-8)
(Cooking Light, March 2006)

Brown Sugar Glazed Salmon and Apple Cinnamon Acorn Squash

2010-07-14T22:58:00.000+09:30

This is only the 2nd time I've made salmon. Because it's not my favorite fish (I prefer a little less fishy) and my hubby says he doesn't really like it either. Trying to add new, healthy things to our diet, I found a few recipes I've wanted to try and so far, so good! I'm 2 for 2 on the good salmon dishes--and the best part is that Riley has enjoyed them too!!

Riley's plate (and I'm proud to say he ate every bite):

Brown Sugar Glazed Salmon

1 T brown sugar

2 tsp. butter

1 tsp. honey

1 T olive oil

1 T Dijon mustard

1 T soy sauce

1/4-3/4 tsp. salt

1/4 tsp. pepper

1 salmon fillet (2 1/2 lbs) (I probably bought a 1 lb. fillet for the 3 of us)

In a small saucepan over medium heat, cook and stir the brown sugar, butter, and honey until melted. Remove from heat; whisk in the oil, mustard, soy sauce, salt, and pepper. Cool for 5 minutes.

Place salmon in a large foil-lined baking pan; brush with brown sugar mixture. Bake, uncovered, at 350 degrees for 20-25 minurwa oe until fish flakes easily with a fork.

(Serves 8)

(Taste of Home, December/January 2009)

Apple-Cinnamon Acorn Squash

2 pound acorn squash, about 1 large

1 T reduced calorie margarine

1/2 cup apple juice

1/2 tsp. ground cinnamon

Trim ends of unpeeled squash, cut in half, and remove and discard seeds and fibers. Slice each half into four 1/2-inch thick slices.

Melt margarine in large, nonstick skillet. Add apple juice and cinnamon; mix well. Add squash and bring to boil; reduce heat, cover and simmer for 10 minutes. Turn squash slices over, cover and simmer until squash is tender, about 10 minutes more.

(Serves 4)

(http://www.weightwatchers.com/)

I served it up with some edamame too--we needed something besides the squash skin that was green on our plates! The glazes on the salmon and the acorn squash complemented each other very well. You can really taste the apple juice in the squash. I thought it would be just a hint, but ended up being more flavorful than I expected.

I am so proud when I can make something we don't love into something we do!

Banana-Mocha Cappucino

2010-06-29T06:11:00.000+09:30

Okay, so a hot cup of coffee around here is a rarity. I either get distracted with all of the things I can do while I'm up between 5 & 6 and everyone else is asleep (no, sleep is something a normal person would do) OR someone wakes up and needs something.

Right now, both boys are napping and I'm having some coffee!! It's 3:37, but who cares. Ideally this would be a great to-go summer breakfast. Today, it's just a fancy cup of coffee!

Banana-Mocha Cappucino

1 cup nonfat vanilla yogurt
1/4 cup brewed coffee (or a little extra if you're behind like me)
1 banana (that brown one will even work)
2 tsp. cocoa powder
4 ice cubes

Combine in a blender. Process. Get fancy and add some whipping cream with a drizzle of chocolate syrup, JUST like Starbucks does it. Live a little!

(Serves 1 or 2, depending on how generous you're feeling)
(Source unknown...other than my Ziploc bag filled with drink recipes, cut out from a magazine. Could be from Shape.)

Rosemary Chicken

2010-06-28T21:25:00.000+09:30

This was even better than I thought it would be....I love it when that happens. It was a hit with everyone in the house, not just me. This was so yummy (and easy), I will definitely make again soon!

Rosemary Chicken

3/4 cup Grape Nuts cereal
1/2 tsp. garlic salt (I probably used 1 tsp.)
1/2 tsp. dried rosemary leaves, crushed (I used fresh from my backyard...and more than 1/2 tsp.)
1/8 tsp. pepper (more again, to taste)
1 lb. chicken breasts, halved (I used chicken tenders and would do it again)
1 T vegetable oil

Preheat oven to 400 degrees. Place cereal in blender container (I used my mini chopper); cover. Blend on low speed until cereal is finely crushed. Mix with seasonings in shallow dish.

Brush chicken lightly with oil, then dip into cereal mixture, turning to evenly coat both sides. Place in greast 15x10x1 baking dish or on greased baking sheet.

Bake 20-25 minutes or until chicken is cooked through.

(Serves 4)
(Kraft Food and Family Magazine Fall 2004)

Grilled Pork Tenderloin and Twice Baked Sweet Potatoes

2010-06-28T14:08:00.000+09:30

We had a tenderloin in the freezer and Russ has this smoker that he loves and we've only cooked ribs on it. We made up a rub for the tenderloin to compliment the sweet potatoes. The sweet potatoes caught my eye long ago because it was a savory potato, not sweet. I've had this recipe for a long time and finally got around to trying it. We were NOT disappointed! They do take a long time, but they are worth it.

Smoked Pork Tenderloin

Rub:

Ancho chili sear and crust rub
Brown sugar
Salt
Pepper

Wrap rubbed tenderloin with a few strips of bacon.

Smoke in Orion Cooker for 40-45 minutes.

Oh my goodness, it was delicious!

Twice Baked Sweet Potatoes

6 medium sweet potatoes
1/4 cup butter, cubed
2 cups (8 oz) shredded cheddar cheese
6 bacon strips, cooked and crumbled (I'm not a fan of bacon bits and would definitely NOT use them here to speed things up)
1/2 tsp. salt
1/8 tsp. pepper

Scrub and pierce sweet potatoes. Bake at 375 degrees for 1 hour to 1 hour and 15 minutes or until tender.

When cool enough to handle, cut a thin slice off of the top of each potato and discard. Scoop out the pulp, leaving thin shells. In a large bowl, mash the pulp with butter. Stir in cheese, bacon, salt, and pepper. Spoon into potato shells.

Place on baking sheet and bake 20-30 minutes or until heated through.

Hubby said those sweet potatoes were the best he'd ever eaten. "Better than Outback?" I said. "Yes!" Wow, now that was great, especially considering this isn't the usual taste of sweet potato. No cinnamon or brown sugar as one would expect. We'll definitely make these again!

I think I was too busy eating to take any pictures of this one, sorry.

Green Chile-Chicken Casserole

2010-06-24T14:03:00.000+09:30

I've been wanting to try this but since it serves 12 I didn't want to make it for the 3 eaters at my house and continue eating it for a week. Tonight my niece and her friend came into town, so I decided now was my chance. My mother and father-in-law came too! I served it with Spicy Caesar Salad, black beans, and French bread.

1/3 cups fat free, less sodium chicken broth
1 cup canned chopped green chiles, drained
NOT 1 cup chopped onion
1 cup fat free sour cream
3/4 tsp. salt
1/2 tsp. ground cumin (I used much more)
1/2 tsp. ground pepper
2 cans condensed 98% fat free cream of chicken soup, undiluted
1 garlic clove, minced
Cooking spray
24 corn tortillas
4 cups shredded cooked chicken breast (about 1 lb.)
2 cups finely shredded sharp cheddar cheese

Preheat oven to 350 degrees.

Combine first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13x9 baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup misture over cheese. Bake at 350 degrees for 30 minutes or until bubbly.

*Leftover turkey works too*
*If you assemble casserole the day before, cover with cooking spray coated foil. When ready to serve, bake 1 hour then uncover and bake an additional 30 minutes or until the cheese is bubbly and browning.*

(Serves 12)
(Cooking Light, November 2003)

Slow Cooker Pizza

2010-06-06T23:23:00.000+09:30

Hopefully I'm back! Instead of trying to catch up all of the recipes from the past, I'm starting with the here and now. I planned for this based on the 103 degree forecast we had, but it ended up being not quite that warm, thank goodness. This was a hit with the big little one and he asked for a shot of the "white stuff that goes on my salad" in it. I'll never tell him that in high school we dipped every bite of pizza we ate in that white stuff.

Slow Cooker Pizza

1 16 oz pkg wide egg noodles
1 1/2 pounds ground beef or turkey (I used 1 lb)
NOT 1/4 cup chopped onion (I used garlic)
1 26 oz jar spaghetti sauce
1 jar sliced mushrooms (I don't like mushrooms in a jar so much, I would've preferred to use fresh, but didn't have any, so I threw in a can of sliced black olives in to substitute)
1 1/2 tsp. Italian seasoning
1 3 1/2 oz pkg. sliced pepperoni, halved
3 cups shreeded mozzarella cheese
3 cups shredded cheddar (I didn't use cheddar at all and certainly didn't use 6 cups mozzarella! I'd even top it with some Parmesan)

Cook noodles according to package directions. Meanwhile, in a large skillet, cook beef and NO onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, mushrooms, and Italian seasoning. Drain noodles.

In 5 qt. slow cooker coated with cooking spray, spread 1/3 of meat sauce. Cover with 1/3 of noodles and pepperoni. Sprinkle with 1/3 of the cheese. Repeat layers twice. Cover and cook on low 3-4 hours or until heated through and cheese is melted.

Another slow cooker recipe I wouldn't cook on a weekday when I had to go to work. There isn't enough liquid. Great for a Saturday when you're outside doing yardwork or running errands.

(Made a TON, recipe says serves 6-8...we may eat it for a week!)
(Taste of Home Magazine)

I'm Trying, I'm Trying...

2010-04-07T05:51:00.000+09:30

I have a folder of things I've cooked and baked just laying here on the desk by my computer, waiting for me to return and catch up. I hate being behind and it feels like every day I get further and further away from "caught up."

There's some yummy stuff in that folder, so don't go away. I'll be back, I promise!

Mexican Meatball Soup

2010-02-11T14:56:00.000+09:30

I wanted this to be delicious. It sound like something we'd enjoy, but with a twist.

Mexican Meatball Soup

1 T cooking oil
NOT 1 small red onion, chopped
2 jalapeno peppers, seeds and ribs removed, chopped
1 zucchini cut into 1/2 inch dice
2 1/4 tsp dried oregano or 2 T chopped fresh
1/2 tsp. cumin (I love cumin and always use more than a recipe calls for!)
1 quart chicken broth
2 cups water
1 1/2 cups drained canned diced tomatoes
1 3/4 tsp. salt
3/4 tsp. pepper
1/2 pound ground beef
2 cloves garlic, minced
2 1/2 T dry bread crumbs
1 egg, beaten to mix
1 cup fresh or frozen corn kernels
1 T lime juice

In large pot, heat oil over moderately low heat. Do NOT add onion. Add half of jalapenos and cook, stirring occasionally, about 5 minutes. Add zucchini, 1 1/2 tsp. of oregano, and 1/4 tsp. of cuin and cook, stirring until zucchini starts to soften, about 3 minutes.

Add broth, water, tomatoes, 1 1/4 tsp of salt and 1/2 tsp. of pepper; bring to a simmer. Simmer for 15 minutes.

Meanwhile, in medium bowl, combine ground beef, garlic, remaining jalapeno, 1/4 tsp. cumin, 3/4 tsp. dried oregano (or 1 T of fresh), 1/2 tsp. salt, and 1/4 tsp. black pepper, bread crumbs, and egg. Shape mixture into 24 meatballs, about 1 inch in diameter.

Add meatballs and corn to soup and simmer until meatballs are just done, about 5 minutes. Stir in lime juice and the remaining fresh oregano, if using.

(Serves 4)
(Food and Wine cookbook)

Okay, so I liked it. It was okay. My husband liked it more than I did, I think. This recipe defininitely has potential, but I think it's needs a little more spunk for me. Seemed a little bland (maybe I didn't put enough cumin in there!).

Try it....I'm accepting suggestions!!

Garden Harvest Cake

2010-02-08T03:44:00.000+09:30

This seemed like a great twist on zucchini bread or banana nut bread. We made it for a weekend breakfast and had some "to go" a few days that week too! Do the fruits and veggies count in this recipe? I sure hope so...

Garden Harvest Cake

1 cup all purpose flour
3/4 cup sugar
2 tsp. ground cinnamon
1 tsp baking soda
1/4 tsp. salt
1/2 cup grated peeled Granny Smith apple (about 1 medium)
1/2 cup grated carrot (about 1 medium)
1/2 cup shredded zucchini (2-3 small)
1/4 cup chopped walnuts, toasted
1/4 cup canola oil
1/4 cup nonfat buttermilk
2 large eggs
Cooking spray

Preheat oven to 350 degrees.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixure; toss well.

Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk.

Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8x4 inch loaf pan coated with cooking spray.

Bake at 350 degrees for 50 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in a pan on a wire rack; remove cake from pan. Cool completely on a wire rack before slicing.

(Makes 9 servings)

(Cooking Light, April 2009)

Grilled Ham and Cheese Waffle Sandwiches

2010-02-07T13:58:00.000+09:30

The only thing odd about these that I questioned was the mustard. I'm not a huge fan of mustard in the first place, but I followed directions anyway. And proceeded to dip this one in some good ol' maple syrup. And I loved it! The boys missed out and didn't want one...I think they were afraid. But Riley had a bite of my breakfast sandwich and requested one for his lunch. Score!!

Grilled Ham and Cheese Waffle Sandwiches

8 frozen toaster waffles
1 T Dijon mustard (I used regular)
1/2 pound sliced deli ham
1/4 pound cheddar, thinly sliced
4 T unsalted butter

Place 4 of the waffles on a work surface. Spread one side of each with the mustard.

Top with ham, cheese, and remaining waffles.

Spread the top of each sandwich with 1/2 tsp. of the butter.

Melt the remaining butter in a large nonstick skillet over medium heat. Place the sandwiches in the skillet, buttered-side up. Cook, pressing occasionally with the back of a spatula, until the cheese melts and the waffles are golden, 3-4 minutes on each side.

(Serves 4)
(Real Simple, December 2005)

Thai Style Butternut Squash Soup

2010-02-05T15:06:00.000+09:30

This one I've been anxious to try. Very out of the box for me, but we like all of the ingredients, so how could it go wrong? I thought it was delish and made a few modifications. Next time I'll add some grilled chicken...with a some sort of Asian peanut marinade/sauce.

Thai Style Butternut Squash Soup

1 large butternut squash
2 T vegetable oil
NOT 1 shallot, finely diced
2 cloves garlic, pressed
1 tsp freshly grated ginger
1 tsp freshly grated lime zest
1 tsp. paprika
1 tsp. ground coriander
1/4 tsp. cayenne
1 1/2 T kosher salt

1 T sugar

3 cups chicken broth
1 can coconut milk
1-2 T lime juice
Nam pla (fish sauce)
Coarsely chopped cilantro

Heat oven to 400 degress. Halve squash lengthwise and scrape out all the seeds and stringy gunk. Line a baking sheet with foil, grease it with 1 T of the oil, and roast squash, cut sides down, until it is very soft, 45 minutes to an hour.

Meanwhile, heat remaining oil in a soup pot over medium-low heat for 2 minutes. Do NOT add shallot. Add garlic, ginger, lime zest, paprika, coriander, and cayenne. (For more authentic Thai ingredients, replace zest, paprika, coriander, and cayenne with a teaspoon of red curry paste and 3-4 Kaffir lime leaves.)

Stir briskly until it's sizzling and fragrant, 30 seconds or so. Add salt, sugar, broth, and coconut milk, and bring to a simmer. If the squash isn't done, cover broth mixture and turn off heat; otherwise, add squash (after scraping and scooping it out of the peel), and simmer for 15 minutes. Puree soup with hand blender, or in batches in a blender. Add 1 cup of water if soup seems too thick, then stir in lime juice and a dash or two of fish sauce. Taste. Should be a lively mix of sweet, tart, and salty--add more lime juice, salt, or sugar if needed. Garnish with cilantro, if using, and serve.

*My husband felt like this soup was good, but needed some texture to it. I agreed. I made some brown rice which we scooped into the bowl first, then poured the soup over the rice and I topped ours with peanuts. It was great. Next time, will definitely add some grilled chicken to it. Thought this one had a great flavor!! Different from the normal soup routine!

Slow Cooked Hamburger and Noodle Soup

2010-01-30T15:15:00.000+09:30

Good soup, something different, but not my favorite.

Slow Cooked Hamburger and Noodle Soup

1 lb lean ground beef
NOT 1 medium onion, coarsely chopped
1 stalk celery, cut into 1/4 inch slices
1 pkg dry beefy mushroom recipe soup mix
1 can diced tomatoes, u ndrained
3 cups water
salt
pepper
2 cups frozen mixed vegetables, thawed, drained
1 cup uncooked fine egg noodles
*I added some zucchini slices*

In large skillet, cook ground beef over medium-high heat 5-7 minutes, stirring frequently, until thoroughly cooked; drain.

In 4-6 quart slow cooker, mix ground beef and remaining ingredients except vetables and noodles. Cover; cook on low heat setting 6-8 hours.

About 20 minutes before serving, stir in thawed vetables and egg noodles. Increase heat setting to high; cover and cook 15-20 minutes longer or until vegetables are crisp tender and noodles are tender.

(Serves 6)
(Pillsbury Most Requested Recipes)

Swiss Chicken and Cinnamon Roasted Sweet Potatoes

2010-01-27T11:09:00.000+09:30

For some reason I pulled this recipe to try even though I do not like swiss cheese. It smells like stinky feet to me. I liked this dish though. It was easy, had a great texture, and smelled nothing like stinky feet! (NOT appetizing food conversation, I know.) I've concluded that I don't like to eat swiss cheese by itself. In recipes, and maybe even on a sandwich (the jury's still out on that one) it's a good thing. I will no longer substitute provolone for swiss.

(One more thing: do you capitalize the "s" in "swiss?")

Swiss Chicken

3-4 chicken breasts

sliced swiss cheese

1 pkg Pepperedge Farm dry stuffing (I used cornbread because it was in the pantry)

1 stick of butter

salt and pepper

olive oil

Rinse and dry chicken. Moisten chicken with olive oil. Salt and pepper each chicken breast.

Lay one piece of swiss cheese over each chicken breast in baking dish. (I used 9x9 for 4 small breasts.) Pour stuffing over entire pan. Melt butter and drizzle over stuffing.

Bake at 350 degrees for about 40 minutes. Enjoy!

(Serves 3-4)

Cinnamon Roasted Sweet Potatoes

2 T honey

2 T canola oil

6 small sweet potatoes, scrubbed and halved lengthwise

salt and pepper

6 cinnamon sticks

Preheat oven to 375 degrees. In a small bowl, whisk together honey and oil. Rub each sweet potato half with honey and oil mixture. Season potatoes with salt and pepper. Press a cinnamon stick between matching halves of each sweet potato and wrap potatoes in foil.

Place on a baking sheet and roast 30 minutes. Remove foil from potatoes and arrange, skin side up, on baking sheet. Set cinnamon sticks next to potatoes and return to oven. Bake until potatoes and cinnamon sticks brown lightly, about 30 minutes. Transfer to serving platter.

(Serves 6)

(Oprah Magazine, December 2003)

Chocolate-Peanut Butter Cookie Bars

2010-01-23T00:37:00.000+09:30

These LOOKED great in one of my latest issues of Kraft Food and Family magazine. When we decided to go visit family, I knew these would be a perfect treat to take. They were so perfect, they were gone before a photo of them ever happened. They were destined to be eaten, not photographed!! Maybe next time!

Chocolate-Peanut Butter Cookie Bars

1 pkg chocolate cake mix
1 pkg Jell-O chocolate instant pudding
1/2 cup butter (1 stick), melted
1/2 cup cold milk
6 squares semi-sweet chocolate, chopped and divided
1 cup peanuts, divided
1 cup creamy peanut butter

Heat oven to 350 degrees. Line 13x9 baking dish with foil; spray with cooking spray. Mix first 4 ingredients until blended (mixture will be thick). Press of the cake mix into prepared pan.

Bake 10 minutes. Sprinkle half with each of chocolate and nuts over crust; top with peanut butter. (Not easy smooth, but doesn't have to look great.) Cover with layers of remaining cake mix mixture, chocolate and nuts. Press gently with spatula. Bake 15 minutes. Cool 1 hour. Refrigerate 4 hours before cutting into bars.

(Makes 32) *Not the way I cut them!*
(Kraft Food and Family magazine, Fall '09)

Nutty Noodles

2010-01-20T09:45:00.000+09:30

I love Asian food, particularly Asian food with noodles...and peanut butter...and edamame. This one's delish! I could eat it every day. Makes a great lunch for a few days.

Nutty Noodles

8 oz. wheat (soba) noodles or multigrain thin spaghetti (I used spaghetti)

1 cup crinkle cut carrots

2 cups frozen shelled edamame

1 cup snow peas, trimmed and halved lengthwise

1/2 cup Thai peanut sauce (I combined peanut butter, Tahini, rice vinegar, and sweet red chile sauce until I liked the way it tasted)

2 T creamy peanut butter

2 T reduced-sodium soy sauce

Chopped fresh cilantro

Coarsely chopped cry roasted peanuts

Bring lightly salted water to a boil in a large saucepan. Add noodles and carrots, return to boiling and cook 5 minutes. Stir in edamame and snow peas; cook, uncovered for 3-5 minutes longer or until noodles and vegetables are tender. Drain and return to saucepan.

In a medium bowl, mix together peanut sauce, peanut butter, and soy sauce until it's smooth. Stir the peanut sauce into pan with the noodles and veggies. Sprinkle on the cilantro and peanuts.

(Serves 4)

(Parents Magazine, July 2008)

Tex-Mex Beef Enchiladas

2010-01-14T15:57:00.000+09:30

We love Mexican food at our house. Riley knows the menu at a Mexican restaurant without looking (quesadilla, enchilada, taco...and don't forget the beans and rice). He loves it all! I've made enchiladas before, but not the basic red sauce variety. I've made sour cream enchiladas, my Aunt Bette's yummy queso enchiladas, etc. This was new to me and I was honestly skeptical.

Martha Stewart? Enchiladas? See what I mean? I gave it a try because it sounded simple enough and I was pleased. Russ said he'd eat two...and ate 4! Not as good as Dart Bowl though (and I certainly didn't expect them to be)!! They tasted even better the next day.

Tex Mex Beef Enchiladas

2 T olive oil
1/4 cup flour
1 can reduced sodium chicken broth
1 1/2 T chili powder
1 small chipotle chile in adobo, minced plus 1 T adobo sauce
NOT 1 small onion, finely chopped
2 garlic cloves, minced
3/4 pound lean ground beef
salt and pepper
8 corn tortillas (have a few extras)
1 1/2 cups shredded cheddar cheese
1/4 cup chopped cilantro

Make sauce: In a medium saucepan, heat 1 1/2 tablespoons oil over medium heat. Add flour and cook, whisking occasionally, 1 minute. Add broth, chili powder, chipotle, and adobo sauce, and 3/4 cup water; bring to a boil, whisking constantly. Reduce heat, and simmer until lightly thickened, about 10 minutes.

Make filling: In nonstick skillet, heat remaining 1/2 tablespoon oil over medium-high. Add onion, garlic, and beef; season with salt and pepper. Cook, stirring, until cooked through, about 8 minutes.

Preheat oven to 350 degrees. (If freezing, don't place any sauce in baking dish.) Spoon 1/4 cup sauce in bottom of 8-inch square baking dish. Set askide. Make enchiladas: stack tortillas; wrap in fil, and warm in oven, 10 minutes. *(I warm in microwave.)* Fill each with a heaping 1/4 cup of beef mixture and 2 tablespoons cheese; tightly roll up.

Raise oven heat to 450 degrees. Arrange enchiladas, seam side down, in baking dish. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, until hot and bubbly. 15-20 minutes. Let cool 10 minutes before serving. Serve garnished with cilantro and, if desired, a green salad.

To freeze: make suace and enchiladas; arrange enchiladas in baking dish without sauce (so tortillas won't become soggy). Place sauce in airtight container. Cover dish with plastic wrap and foil. Label, date, and freeze enchiladas and sauce. Use within 2 months; bake without thawing.

To bake from frozen: Thaw sauce in refrigerator overnight. Preheat oven to 450 degrees. Remove foil and plastic wrap from baking dish. Pour sauce over top, and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover; baking until lightly browned and bubbly, about 15 minutes. Let cool 10 minutes and serve.

(Serves 4)
(http://www.marthastewart.com/)

Calzones

2010-01-13T14:16:00.000+09:30

Calzones
(Cow Zones as Riley calls them)

1 lb. lean ground beef
3 1/2 cups shredded mozzarella, divided
1 can low sodium tomato paste
1/2 cup frozen chopped spinach, thawed and drained (I just used the whole box...)
2 tsp. Italian seasoning
2 cans refrigerated pie crust (I used Pillsbury)
Olive oil
*Jar of spaghetti sauce as topping, if desired

Cook ground beef in a large skillet over medium-high heat, stirring until it crumbles and is no longer pink. Drain.

Combine beef, 2 1/2 cups cheese, and next 3 ingredients.

Unroll each pizza crust, and cut each crust into thirds. Roll each portion into a 5-inch circle. Spread 3/4 cup of meat mixture evenly over half of each circle. Moisten edges with water; fold dough over, pressing or crimping edges to seal. Place on a lightly greased baking sheet, and cut slits in tops to allow steam to escape. Brush with olive oil.

Bake at 375 degrees for 25-30 minutes or until golden. Top with spaghetti sauce, if desired; sprinkle with remaining cheese. Melt cheese under broiler.
I had to show a picture of this "not so pretty one" that busted open!
Note: Freeze baked calzones up to 1 month. Thaw in refrigerator overnight. Wrap in foil and bake at 300 degrees for an hour or until thoroughly heated.

(Serves 6)
(Southern Living, September 2003)

They were great, we all liked them and Riley had 3 small bowls of the filling while the calzones were baking!!!

Golden Pumpkin Muffins

2010-01-10T07:23:00.000+09:30

I tore this out of a People magazine long ago because this easy recipe caught my eye. Two things I keep in my pantry. Sounds like a winner to me!

Golden Pumpkin Muffins

1 box yellow cake mix
15 oz. can 100% pure pumpkin

Mix one box yellow cake mix with one can pumpkin. (That's it, no eggs, water, oil. Can you believe it?) Bake in muffin tins at 400 degrees for 20 minutes.

(Makes 12 muffins)
(Lisa Lillien of hungry-girl.com)

They were a hit with everyone in my house. Great for dessert or breakfast on the go! (And why wouldn't they be great with some pecans, walnuts, or chocolate chips added?)

Veggie Pinwheels

2010-01-09T13:12:00.000+09:30

I'm always looking for another way to squeeze in veggies around here, especially into my 4 year old. He's really good about eating them, but I still push them in. I thought this would be a great after school snack for us to make together and taste yummy too!

Veggie Pinwheels

8 oz. cream cheese, softened
1 T finely chopped fresh dill
1 T lemon juice
1/2 tsp. paprika
1 garlic clove, minced
salt and pepper to taste
1/2 cup grated carrot
1/2 cup finely chopped bell pepper (I left this one out)
1/2 cup tiny frozen peas, thawed
1 cup fresh broccoli, steamed, cooled, and chopped
6 whole wheat flour tortillas

In a bowl, blend together the cream cheese, dill, lemon juice, paprika, garlic, salt, and pepper using a rubber spatula. Gently fold in vegetables.Spread some onto each tortilla (tip: warm them slightly, so they roll nicely) leaving 1 inch around the edges. Then, starting from the bottom roll tortillas up tightly. If you're making these ahead, wrap each tortilla in plastic wrap and refrigerate. When you're ready to serve, slice each tortilla crosswise into as many pinwheels as you like.

**I think we would like this as a dip with carrots too. Riley tested out the filling while I spread the tortillas. My helper became my taste tester!**

(Serves 4)
(http://www.wondertime.com/)

New England Hearty Potato and Cheddar Stew

2010-01-08T15:14:00.001+09:30

I'm on a roll, catching up from 75 days on hospital bedrest. Thankfully here in Texas we're having a colder than usual winter. It's not normal for us to be down into the teens. I'm thrilled with so many opportunities to make all of these soup recipes that I "collect". Here's another good one...

New England Heart Potato and Cheddar Stew

1 T unsalted butter
2 T extra virgin olive oil
NOT 1 large onion, diced
1 large carrot, peeled, sliced lengthwise then thinly sliced crosswise
2 celery stalks, thinly sliced crosswise
2 pounds small red potatoes, unpeeled and cut into small pieces
2 cans vegetable or chicken broth
2 t fresh thyme leaves
1 1/2 tsp kosher salt
1/2 tsp. cracked black pepper
1 cup half and half or light cream
2 cups grated cheddar cheese (truth be told, I used 2 1/2-3 cups)
1 cup sour cream
NOT 1/4 cup chopped chives

(I love love love my new Dutch oven--thanks, Mom!)

In a large Dutch oven, combine butter and olive oil over medium heat until hot. Add carrots, celery, and NOT onions (but I do add more carrots and celery to make up for the missing onion...and some garlic too); stir occasionally for 8-10 minutes until onions are golden. Add potatoes, broth, thyme, salt, and pepper. Bring to a boil; reduce heat and simmer uncovered for 30 minutes until potatoes are tender when pierced with a fork.Add half and half and continue simmering for 10 minutes. Remove from heat and add cheddar cheese. Adjust seasoning with salt and pepper if desired and serve hot with sour cream and chives.
(Serves 6)
(Oprah Magazine, April 2004)

Black Eyed Pea Soup

2010-01-02T11:59:00.000+09:30

Russ claims to not like black-eyed peas and I try to make them in some form or fashion on New Years Day. This year, I hit the jackpot!! Maybe it was the lead in to this recipe from the Austin American Statesman that did it...?

"There are some among you who think that Mack Brown, Vince Young, and some other Longhorns are the reason Texas won the 2005 National Championship. I can tell you that the real reason is this lucky black-eyed pea soup."

It has an orange glow because of the chili powder too!

Following in his father's footsteps, Riley woke from his nap (while soup was simmering) and said, "WHAT is that smell?" and not in a good way...GREAT.

Black Eyed Pea Soup

3 rounded cups dried black-eyed peas
1 ham bone with some meat or ham hocks (I used leftover Christmas ham, no hocks involved)
3 cups minced celery
NOT 3 cups minced onion
3 cups minced carrots
2 lb. smoked sausage, sliced or diced (I used a little over a pound of sausage and the rest ham)
2 T chili powder
salt to taste
pepper to taste
*I added some garlic since I left the onion out*

Place peas in 3 quarts water with ham bone (preferably honey ham bone) and bring to a boil. Reduce heat to simmer and cook until peas are soft, about 2 hours. (No need to soak peas.) Discard bone, leaving bits of ham in soup. Add celery, NOT onion, and carrots and cook another hour. Add diced smoked sausage and simmer 30 minutes. Add chili powder. If needd, add more water, salt, or pepper. Serve with cornbread. Makes about a gallon. Freezes well.

(From Austin American Statesman, Dottie and Joe Wilkinson)

Potato Soup

2009-12-30T13:31:00.000+09:30

Oooh, this one's a goodie. Even though it should be called "Your Cardiologists Nightmare!" Great comfort food for a wintry mix day like today. Cold and wet=soup!
Potato Soup

1 lb. peppered bacon
5 lb. bag Yukon Gold potatoes
1/2 gallon of milk
2 sticks of butter (or a small tub)
cheese (to garnish)
extra bacon (to garnish)
sour cream (to garnish)

Fry bacon until crisp and drain. (Not sure why you have to drain it because you will need to save that grease to put into your soup!)

Peel potatoes and boil until soft (approx. 40 minutes); drain. Return to stockpot, add butter and stir. With hand mixer (OR the imersion blender you got for Christmas) blend well, like mashed potatoes. Slowly add milk to desired consistency and mix until smooth. Chop bacon until fine and add to soup.

Add a little bacon grease too. The more you can stand to use, the better your soup will be, I promise. The crumbles are the best part, so make sure you at least use those.

Simmer on low; salt and pepper to taste. Put a few shots of Tobasco in there too.

Garnish with cheese, sour cream, and NO chives!

(Makes a lot, invite your neighbors over!)

I've Decided That I Need...

2009-12-19T11:08:00.000+09:30

Le Creuset pieces! They're expensive, yes, but I'm hoping to start a collection. Funny thing about me is that I want all different colors, not all the same color (like you would think I would). Maybe it's because they're so pretty. I have Greta to thank for this need. This year at the top of my list is a 6 3/4 French Oven. In carribean, flame, or lemongrass.

Warm and Cozy

2009-12-17T01:07:00.001+09:30

We all love to be cozy and my son appreciates it more than anyone. To him, cozy is snuggling with a blanket--the green one, taking of his shoes and socks, and sitting right next to someone he loves.

This recipe makes me warm and cozy. I grew up spending so much time with my grandparents and my grandmother made batches of Spiced Tea for friends to share during the holidays. When I went to college, she had to make a batch for me, it was a special treat as a little girl that made me feel grown up, like their coffee. As I got older, it was something that warmed me up from the inside out and reminded me of my Nana with every sip.

I wish I could share a cup with her right now. It's a windy, cold day and who couldn't use a little warm and cozy?

Spiced Tea

18 oz Tang
1 cup instant tea
2 1/2 cups sugar
20 oz. instant lemonade
2 tsp. powdered cloves
2 tsp cinnamon

Blend all ingredients carefully and store in airtight container.
Add 2-3 T to a mug of hot water.
There you have it, warm and cozy. Enjoy!

Afraid...

2009-12-16T15:04:00.000+09:30

Other than onions, which I simply despise, there are some things I won't cook with. Not because I don't like them, because I'm afraid of them.

1. Yeast
2. Meat, with bone in it
3. Anything my family does well--Nana's Chicken and Dumplin's and Mom's Choclate Meringue Pie, for example. I have worked through my nerve and made a fabulous pot of our family spaghetti recipe (Uncle Roy, Nana, Papa, and Mom have added to it and each do it their own way basically following a recipe) once. And I've made a pot of Dad's famous pinto beans too, which always intimidated me. He walked me through and they were fantastic!
4. Pie crust (Pillsbury works for me)

I'm sure there are more, but Greta and I briefly had a conversation about this today and I've actually thought about it before. Now it's official, I posted it.

Christmas Crunch

2009-12-14T05:33:00.000+09:30

I'm craving this stuff and can't wait to get home and make a batch. For the last few years, my high school helper has given me this Christmas goodie as a gift before the holidays. It never seems to make it home, I just pick at it until it's gone. I finally had to make my own and share it with my family--it was a hit! The kind of thing people say, "Get this away from me" about--and it's a good thing!

Christmas Crunch

1 box Crispix cereal
1 cup slivered almonds
1 cup peans (I substitute pretzels)
1 bag popped microwave popcorn
1 lb. butter (I use 3 sticks instead of 4)
2 tsp. vanilla
3/4 cup corn syrup
1/2 tsp. baking powder
2 cups brown sugar
*optional: red and green M&M's
*another option: pistachios and dried cranberries

Mix Crispix, almonds, pecans, and popcorn together in large foil roasting pan. Set aside.

In sauce pan, heat sugar, butter, vanilla, syrup, and baking powder. Cook until boiling. Boil 5 minutes (or until glossy). Pour over cereal; mix. Bake at 225 degrees for an hour, stirring every 15 minutes.

Wish I had some so I could post a photo for you. And eat, of course.

Mother Load Pretzels

2009-12-12T12:23:00.000+09:30

I made these last year for my friends at school and they were a hit. Take it from me, I ate plenty along the way! Greta made them this year...and shared them with me (thank you)! I was reminded how good they were and that I never got around to posting the recipe.

Mother Load Pretzels

1 package (10 ounces) pretzel rods
1 package (14 ounces) caramels
1 tablespoon evaporated milk
1-1/4 cups miniature semisweet chocolate chips
1 cup plus 2 tablespoons butterscotch chips (I substituted peanut butter chips)
2/3 cup milk chocolate toffee bits
1/4 cup chopped walnuts, toasted

With a sharp knife, cut pretzel rods in half; set aside. In a large saucepan over low heat, melt caramels with milk. In a large shallow bowl, combine the chips, toffee bits and walnuts.
Pour caramel mixture into a 2-cup glass measuring cup. Dip the cut end of each pretzel piece two-thirds of the way into caramel mixture (reheat in microwave if mixture becomes too thick for dipping). Allow excess caramel to drip off, then roll pretzels in the chip mixture. Place on waxed paper until set. Store in an airtight container.

(Makes 4 1/2 dozen)
(From Taste of Home magazine)

Mom's Veggie Soup

2009-11-30T06:15:00.000+09:30

If I'm not mistaken, this was the first time I've ever actually eaten anything called Vegetable Soup. I don't like onions, bell pepper, or tomatoes, so this soup has been something I've avoided most of my life (and life's been just fine without it).

A couple of weeks ago, my mother decided to make some without things I don't like and brought me a bowl. I ate every bite. A couple of days later she brought me another bowl. Ate that one too! It was great...and I even ate a few of the diced tomatoes when nobody was looking.

She didn't follow a recipe, she just kind of made it up and dumped in the ingredients. I interviewed her for the recipe the day she made it and this is what I got:

Mom's Veggie Soup

4 lbs. good quality meat, cut into bite sized pieces (Mom used filet mignon, I'd probably use sirloin)
Onion (I would substitute garlic)
Add beef and chicken broth (one of each, quart sized)
Chopped celery (6-7 ribs)
Baby carrots cut into 1/3s, half pkg.
Large can whole new potatoes, cut into chunks, with juice
Regular sized can new potatoes, sliced, with juice
Can Ranch style beans, with juice
Can hominy with juice
Can corn, drained
Can LeSeur peas, drained
Green beans
Cabbage (chop and add last)
Can chopped tomatoes
Lima beans if desired (I would desire...)
*Mom didn't, but I would probably add zucchini

Cube meat and brown in onion (garlic for me). Simmer in broth until tender (sirloin would need to cook longer to become tender). Halfway through meat simmering, add fresh vegetables (but not cabbage). Cook celery and carrots 20 minutes until tender. Add remaining ingredients (canned ingredients and cabbage).

Oreo Turkey

2009-11-27T05:07:00.000+09:30

Oreo Turkey

2 Double Stuf Oreo cookies
Whoppers
Small tube or can of icing (if using can, put some into baggie, cut tip and squeeze out)
Candy corn

Take apart one Oreo cookie, and lay one half down with icing facing up Then press a whole cookie into the icing of the cookie half (will probably need to use more icing to keep attached).

Place 3-4 cand corn into the icing of the whole cookie, sticking straight up like a turkey tail.

For head, place one Whopper in front of the whole cookie (will probably need icing to stick) and squeeze icing on to Whopper to create eyes.

Lay one candy corn in front of the Whopper to create the turkey's beak.

Precious!

Oh MY...

2009-11-24T05:54:00.000+09:30

Picky Palate's Crunchy Caramel Reese's Peanut Bars...did I say, "Oh my?"

Creamy Broccoli Soup

2009-11-22T02:54:00.000+09:30

After Mom and I talked about this soup when she brought the Chicken Noodle, she waited a few days and made a batch (YAY)! Growing up at home, I loved it when she made this soup--it was by far my favorite meal. I would eat more than I could handle and make myself miserable...because I knew it would be a while before she made it again. I'm sorry to say THAT hasn't changed. Ugh.

This may be the soup that made me a soup lover. I have to share!

Creamy Broccoli Soup

4 medium carrots, cut in narrow, 1 inch strips

2 stalks celery, finely chopped

1 1/2 cups broccoli, finely chopped

1 cup cauliflower, finely chopped

1 1/2 cups water, salted

1 10 3/4 ounce can chicken broth

2 1/4 cups milk

3 T flour

1 1/2 cup ham, diced

1 1/4 cups Velveeta, diced

1 T butter

parsley, chopped

Cook vegetables in water until crisp (start with carrots and celery, then broccoli and cauliflower). Heat broth and 1 1/2 cups milk in large saucepan. Blend flour and remainder of milk until smooth. Add ham and cheese. When cheese has melted, add cooked, undrained vegetables. Add butter and parsley.

Chicken Noodle Soup

2009-11-16T12:07:00.001+09:30

I'm on Day 39 in the hospital on bedrest with my second child. My family and friends have brought me food from Pei Wei, Outback, Doubledaves, Carrabas, PF Changs, Antonio's, Chick-Fil-a, Thai Cuisine, Panera Bread, and Taco Deli. (Don't you worry, I've experienced countless meals from "Room Service" as well (that's what the hospital calls--THE CAFETERIA).

Tonight though, my sweet mother brought me a bowl of homemade Chicken Noodle Soup. It was delicious. I think Mom spent the entire day making it, starting with a trip to the grocery store and cooking a whole chicken (something I don't think I'll ever do).

I'm a pretty picky soup eater too--it has to be cool out, but I made an exception for Mom today and I'm so glad I did. Her soup was fantastic! I could taste the rosemary and Italian seasoning and the soup was filled with tender bits of celery and carrots.

She said the recipe was Paula Deen's and I wanted to share, it's a keeper!

http://www.foodnetwork.com/recipes/paula-deen/the-ladys-chicken-noodle-soup-recipe/index.html

Thanks for taking care of me Mom, I love you!

Fantasy Food

2009-11-05T23:40:00.000+09:30

Breakfast: Steel Cut Oatmeal

We love this stuff at our house. I'm craving it, it's comforting oatmeal with a great "pop" in it's texture. Riley loves his with honey, milk, and blueberries.

Lunch: Steamy Kitchen's Thai Chicken Coconut Soup (Tom Ka Gai)

I actually ate this yesterday from Thai Cuisine and it was divine (Thanks, Babe (for picking it up) and Shayne (for recommending it), with a little Pad Thai, of course!

I had to find a recipe and whaddaya know I find one--by a friend of Pioneer Woman's! Well, of course it's got to be the best one out there, so I'm sharing!!

http://steamykitchen.com/3133-thai-chicken-coconut-soup-tom-ka-gai.html

Dinner: Macaroni and Cheese

http://thepioneerwoman.com/cooking/2009/04/macaroni-cheese/

and a collection of macaroni and cheese recipes from Food Network (um, the Lobster Mac and Cheese sounds pretty delightful).

http://www.foodnetwork.com/recipe-collections/macaroni-and-cheese/index.html

Beyond Pumpkin Pie

2009-11-01T01:45:00.000+09:30

Confession #1--I don't like pumpkin pie, but I will pretty much try anything else with pumpkin in it. This has NOT always been the case for me. I was never in love with pumpkin until the Fall of 2006 when I was pregnant with my son. Now, scouting out pumpkin recipes is a mini obsession. One of the many reasons I love fall...

Some pumpkin recipes I routinely make: Dinner in a Pumpkin, Melissa's Pumpkin Chocolate Chip Muffins, Pumpkin Dip, and Pumpkin Crunch (like Dump Cake, but with pumkin).

I'm going to post some pumpkin/Halloween recipes I wish I could try. Will the hospital let me have an Easy Bake Oven in my room? :-) What a fun blog that would be!! I may be on to something...

Confession #2--You know, I've never liked candy corn either. It sure does fascinate me though, it's pretty, fun, cheap, and yet another fabulous fall treat. Here are some candy corn goodies I found:

Candy Corn Bark
(I'm all about my sweet tooth, but this may be TOO sweet! Maybe a little more pretzel and a little less sweet treats?)

http://allrecipes.com/Recipe/Candy-Corn-Bark/Detail.aspx

Candy Corn Cordial

http://www.foodnetwork.com/recipes/food-network-kitchens/candy-corn-cordials-recipe/index.html

Lick the Bowl Good's Candy Corn Rice Krispie Treats

http://lickthebowlgood.blogspot.com/2009/10/candy-corn-fun.html

Smitten Kitchen's Pumpkin Waffles
http://smittenkitchen.com/2007/11/pumpkin-waffles/

Real Simple's Pumpkin Cornmeal Muffins

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=640875

101 Cookbook's Thai Spiced Pumpkin Soup
http://www.101cookbooks.com/archives/001525.html

The Mother Load's Creamy Pumpkin Pasta

http://www.momadvice.com/blog/2009/09/creamy-pumpkin-pasta.html

(This looks great, but I don't love Italian Sausage--would probably substitute with ground turkey sausage, even sausage links or good ol' Jimmy Dean in this one!)

Sunset's Spicy Avocado Poblano Salad

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1886169
I should stop, but I can't....

Cooking Light's Pumpkin Ravioli with Gorgonzola Sauce

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1673006

On to some sweet treats...

Libby's Pumpkin Roll

http://www.verybestbaking.com/recipes/detail.aspx?ID=32372

Picky Palate's Pumpkin Spice and Chocolate Caramel Corn
http://picky-palate.com/2009/10/19/pumpkin-spice-and-chocolate-caramel-corn/

Picky Palate's Black Bottomed Mini Caramel Pumpkin Cheesecake Bites

http://picky-palate.com/2009/09/17/black-bottomed-mini-caramel-pumpkin-cheesecake-bites/

Lick the Bowl Good's Pumpkin Spice Latte:

This one is by far prettier than Starbuck's version!

http://lickthebowlgood.blogspot.com/2009/11/cozy.html

I'm Really Enjoying This...

2009-10-25T23:12:00.000+09:30

Today I'll be fantasy cooking from this kitchen (I remodeled!):

(Photos from hgtv.com)

Breakfast:
Pioneer Woman's Migas
http://http//thepioneerwoman.com/cooking/2008/09/ree-drummond-migas/

No Onions or bell pepper for me, so these are definitely prettier!

Lunch:

Rachael Ray's Chipotle-Pumpkin Black Bean Soup

http://www.rachaelray.com/recipe.php?recipe_id=858

With a few Julio's Corn Tortilla Chips or some French Bread...yummy!

Dinner:
Paula Deen and Bobby's Baked Tilapia

http://www.foodnetwork.com/recipes/paula-deen/bobbys-baked-tilapia-recipe/index.html

Ina Garten's Parmesan Roasted Asparagus

And dessert:

This is very interesting, not my usual fare, but it's peaked my curiosity and I can't stop thinking or talking about it, so had to post it here. Lots of flavors, textures, and ingredients that don't usually all end up at the same pan, but I have to try it!

Sunny Anderson's Strawberry Chocolate Jiggle Fluff Pie
http://www.foodnetwork.com/recipes/sunny-anderson/strawberry-and-chocolate-jiggle-fluff-pie-recipe/index.html

Wishful Thinking

2009-10-24T23:02:00.000+09:30

I haven't posted in a while...and probably won't for a while, as I am on bedrest! Since I think about cooking and baking, I thought it would be fun if I posted some things I wished I was making, eating, or sound delish as I sit here. How about that guys? It'll be fun...

Oh, I'm so excited!!!

And while cooking and baking fictional food, let's just imagine me in this fictional kitchen, k?

I'm hungry, it's time for breakfast, so how about my fictional breakfast meal? Here it is:

Picky Palate's Pumpkin Spiced Cream Cheese Breakfast Rolls

http://picky-palate.com/2009/10/12/pumpkin-spiced-cream-cheese-breakfast-rolls/

And my cup of Starbucks would normally be a spiced pumpkin latte at this point in the year, but since I've had my pumpkin fix with the breakfast rolls, we'll go with something a little less foofy this morning, not as sweet as I usually go.

(this, of course is a fictional Starbucks location I'm having my coffee...hmmmmm, where shall I be?)

Oh this is more fun than I thought--I can't wait for lunch!!

Fictional Lunch: (No Onions, of course...)

Ezra Pound Cake's Grilled Vegetable and Goat Cheese Sandwich

Link won't work, so copy and paste to see original blog:
http://www.ezrapoundcake.com/archives/3836

with a side of these, please!

Copy and paste link:
http://www.ehow.com/how_4847072_pan-fried-pickles-panko.html

(I have made fried pickles and loved the recipe I have. Robbye and I made them one weekend because she has a deep fryer and I don't--thank goodness. My preference is pickle slices, NOT spears, and the panko gave it a very good texture--I did find lots of recipes that used a cornmeal breading, but to me the panko packs a good crunch!)

And dinner..

Greta made this and told me it was great--not surprised since it's from Pioneer Woman--she's my hero! I've been craving Asian this pregnancy and have wanted to make these but haven't gotten around to it yet.

Pioneer Woman's Simple Sesame Noodles

Copy and paste (WHY can't I post a link today?)
http://thepioneerwoman.com/cooking/2009/09/simple-sesame-noodles

Pioneer Woman says simple is best on this one, but I might add some shredded carrots or matchstick cucumbers...and No Onions, of course!

Squash Casserole

2009-09-28T14:02:00.000+09:30

Another oldie I never posted.

Squash Casserole

2 lb. yellow squash
1 cup grated carrot
NOT 1/2 cup diced onion
1 14.5 oz can chicken broth
1 can cream of mushroom soupo
2 T mayonnaise
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup crushed cornflakes

Preheat oven to 350 degrees. Cut squash into 1/2 inch rounds. Cook squash and next 3 ingredients in large skillet over medium heat, stirring often, 25 minutes, or until tender. Drain well, reserving broth for another use; pat squash mixture dry with paper towels.

Stir together mushroom soup and next 3 ingredients in a large bowl; stir in squash mixture until blended. Spoon mixture into a lightly greased 11x17 inch baking dish; sprinkle with crushed cornflakes.

Bake at 350 degrees for 25-30 minutes or until golden and bubbly.

(Serves 4-6)
(Southern Living August 2008)

Mexican Coffee

2009-09-27T03:40:00.000+09:30

Loved this stuff! Definitely not an every morning coffee, but great for a special weekend treat or as an after dinner dessert.

Mexican Coffee

1/2 cup ground dark roast coffee
1 T ground cinnamon
1/4 tsp. ground nutmeg
5 cups water
1/4 cup firmly packed brown sugar
1/3 cup chocolate syrup
1 cup milk
1 tsp. vanilla
sweetened whipped cream
ground cinnamon to garnish

Place coffee in coffee filter or filter basket; add cinnamon and nutmeg. Add water to coffeemaker; brew according to manufacturer's directions.

Combine brown sugar, chocolate syrup, and milk in large heavy saucepan. Cook over low heat, stirring constantly, until sugar dissolves. Stir in coffee and vanilla. Serve immediately with a dollop of wh ipped cream; garnish, if desired.

(Makes 6 1/2 cups)
(Southern Living, January 1998)

Chicken Pot Pie Soup and Apple Dumplings

2009-09-23T13:50:00.000+09:30

Today was the first day of Fall AND here in Austin we had a "cold" front with some much needed rain. I made my first batch of soup for the season--and tried 2 new recipes I've been oh, so anxious to try. We had our wonderful neighbors over too! They made the first day of Fall even more wonderful!

Chicken Pot Pie Soup

4 medium russet potatoes, peeled and diced
2 quarts water
1 1/2 pounds boneless, skinless chicken breasts, split
1 T bullion flavoring (I used 2 large cubes)
1/2 cup vegetable oil
NOT 1/2 small white onion, diced (1/4 cup)
2 stalks celery (1/2 cup), diced
1/2 cup flour
2 tsp. Italian seasoning
1 tsp. black pepper
1 1/2 pounds frozen mixed vegetables (I just used both bags)
1 cup heavy cream
pinch sea salt
1 store-bought pie crust (I used 2 Pillsbury ones for 4 adults and 2 children)

Add diced potatoes to a large bowl filled with cold water. Set aside.

(Now might be a good time to start your pie crusts. Preheat oven as directed on package. Lay pie crust on a baking sheet and place into the oven. Cook according to package instructions, or until pie crust is golden brown. When crust has cooled break into pieces. With Pillsbury ones, I cut them into squares using a pizza cutter.)

Bring 2 quarts of water to a boil. Add chicken, reduce heat to a simmer and allow to poach; about 8-10 minutes. Remove the chicken to a plate to cool. Continue to simmer the broth, adding the bullion until reduced by half, about 10 more minutes. Dice the chicken when cooled.

In a large skillet, heat the oil over medium-high heat. DO NOT add the onion (though I did use minced garlic) and celery, cooking u ntil translucent, about 2 minutes. Stir in the flour and whisk until it forms a roux. Add the Italian seasoning and pepper, cook for 3 more minutes.

Whisk the roux into the broth and bring back up to a boil. Drain the potatoes. Add the potatoes and the chicken to the broth over low heat. Stir in the frozen vegetables. Place a lid on top and simmer until the potatoes are tender, about 15 minutes (probably more like 25 for me). Stir in cream and a pinch of sea salt and cook for 5 more minutes.

Ladle soup into bowls

and garnish with pie crust.

YUMOLA!! A huge hit with all--and Lexi ate more than I dreamed she would...especially after she wanted Mommy to pick out the green ones, the orange ones, etc.!!

(Serves 6-8)
(foodnetwork.com--Aaron McCargo Jr.)

And for dessert...

Stephanie made these delicious treats for dessert when we had Bunco at her house. They are from Pioneer Woman's website and they're fun. I was so curious about the secret ingredient--Mountain Dew!!

Apple Dumplings

2 (large) Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 tsp. vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples, cut into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9x13 buttered pan. Melt butter (I used Pyrex measuring cup) and add sugar; barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.

Serve with ice cream and spoon some of the sweet sauce from the pan over the top.

W-O-W!

(thepioneerwoman.com)

Thanks Pioneer Woman (and Stephanie) for another fantastic recipe!!

Powerballs

2009-09-21T08:32:00.000+09:30

These are great as a snack or dessert and everyone who has tried one loves them!

Powerballs

1 cup peanut butter
1 cup honey
3 cups old fashioned oats
1/2 cup ground flaxseed
1 cup chocolate chips
1 cup nuts and soft dried fruit (I used walnuts and dried cherries)

Mix together peanut butter and honey until smooth. Gradually add in oats and flaxseed. Add chocolate chips, nuts, and fruit. Mix gently in stand mixer or smush together by hand.

Roll into ping-pong-sized balls and, for maximum presentation value, put in paper mini muffin cups.

You can eat then right away (or with a spoon out of the bowl like Riley and I did!) but they'll be less sticky after a night in the refrigerator. They freeze well too, layered on wax paper in an airtight container.

(wondertime.com)

Hello?

2009-09-19T23:04:00.000+09:30

Is anybody out there? Leave a comment if you're here, if you tried something, if it's on your list to try, something please!! I need feedback!!

Dad's Pinto Beans

2009-09-19T12:23:00.001+09:30

Dad has always loved a good pot of beans. His recipe is as good as gold, just like him. I've always been afraid to make them, but he typed the "recipe" out for me in his own silly way. I'll treasure the original recipe for years. Thanks for sharing one of your secrets, Dad.

Dad's Pinto Beans

1 lb. pinto beans
5-6 slices chopped salt pork (I'm a city girl and I used bacon!)
salt and pepper to taste
1/2 cup picante sauce (optional)

Wash and pick through beans. Put into 1/2 gallon pot, add pork. Cover beans with 3-4 inches of water--cook on high heat until boiling. Turn down heat until a low boil and cover. Check often to keep plenty of water over beans--add only HOT water if needed. Cook about 2 hours (approximately, of course). Quit adding water, take off lid and simmer to boil of excess water. Salt and pepper to taste, add picante sauce if desired.

Another one of Dad's secrets:

Get a package of Jiffy yellow cornbread mix, follow mixing directions, but fry in skillet like pancakes. Dad calls them "Charlie Cakes!"

(Thanks, Dad!)

I'm making these for our tailgate tomorrow, to go with Chris and Shauna's brisket. Hook 'em Horns!

Tuscan Pasta with Tomato-Basil Cream

2009-09-17T13:18:00.000+09:30

This was way easier than it sounded...great for a weeknight meal!

Tuscan Pasta with Tomato-Basil Cream

1 (20-oz) pkg refrigerated four-cheese ravioli
1 (16-oz) jar sun-dried tomato Alfredo sauce
2 T white wine
2 medium-size fresh tomatoes, chopped
1/2 cup chopped fresh basil (from my windowsil herb garden!)
1/3 cup grated Parmesan cheese

Prepare pasta according to package directions.

Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightlyl and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese. Garnish with basil strips if desired.

Yummy! For my friends who know me well...I even ate the chopped tomatoes--I didn't even pick them out. Can you believe it? :-)

Russ and Riley really enjoyed this one too.

(4-6 servings)
(Southern Living, July 2007)

Szechuan Beef and Broccoli

2009-09-15T14:10:00.000+09:30

Russ isn't a fan of Asian food and I love it. He'll it it, likes some things, but I can't put my finger on what it is that he doesn't like about it. I made this and went extra light on the sauce, knowing he liked all of the other ingredients.

Szechuan Beef and Broccoli

1 pound top round steak, sliced against the grain into scant 1/4" thick strips (I bought HEB's "Great for Stir Fry" package)
1 tsp. garlic powder
salt and pepper to taste
Olive oil spray
1 (14-oz) bag frozen broccoli (about 5 cups)
1 T freshly minced garlic
2 t toasted sesame oil
1/4 cup bottled Szechuan stir-fry sauce (I took a chance and bought a regular stir-fry sauce, there was no Szechuan sauce)

In a large bowl, combine the steak, garlic powder, salt, and pepper and toss until well combined.

Place a large nonstick wok over high heat. When hot, mist with the olive oil spray. Add the broccoli and garlic and cook, stirring, for 4-6 minutes, or until the garlic softens and the broccoli is heated through and crisp-tender, being careful not to burn the garlic. Transfer to a large bowl and cover to keep warm.

Return the pan to high heat and add 1 tsp of the sesame oil. When hot, add half of the steak in a single layer, and cook, stirring occasionally, until lightly browned on both sides, 1-2 minutes. Transfer the steak to the bowl with the vegetables and re-cover. Repeat with the remaining 1 tsp. sesame oil and steak. Return all the steak and vegetables to the pan and remove from the heat.

Add the sauce and mix well to coat. Divide among 4 bowls and serve.

I served with brown rice.

Loved it and so did the family! Russ even put more of the sauce in his bowl!

(Serves 4)
(Biggest Loser Cookbook)

Chicken Italiano

2009-09-14T11:44:00.000+09:30

I've had this recipe for a looooong time, cut from a random magazine. I finally made it and thought it was delicious. Not sure of the source, but it does list a chef and a restaurant in Chicago!

Chicken Italiano

4 boneless chicken breasts (7 oz. each)
salt and pepper
12 oz. spinach, sauteed
1 red pepper, roasted, peeled, seeded, and quartered (I bought a jar of roasted red bell peppers and sliced them lengthwise)
12 oz. goat cheese
8 oz. Parmesan cheese
flour for dredging
2 eggs
1/2 cup milk
1/2 lb. bread crumbs (had no idea what this conversion was, so I just poured some in)
2 oz. Romano cheese
4 tsp. chopped Italian parsley (fresh from my kitchen window herb garden!!)
2 tsp. granulated garlic
3/4 cup olive oil (I used less)

Between 2 pieces of plastic wrap, pound each chicken breast until thin. Season each breast with salt and pepper, then top with equal amounts of spinach, red bell pepper, goat cheese, and Parmesan cheese.

Roll breasts with ingredients inside. (Use a toothpick if needed.)

Refrigerate, covered, for at least 1 hour, and up to overnight.

Lightly dust each roll with flour. Whisk eggs and milk in bowl. Dip rolls in milk/egg mixture. Combine bread crumbs, Romano cheese, parsley, garlic, salt, and pepper in a separate bowl and dredge in bread crumb mixture.

Preheat oven to 350 degrees. Heat a large skillet to medium and add olive oil. Lightly saute the chicken until golden brown on all sides. Transfer to a baking dish and bake for 12-15 minutes or until cooked through.

I served with some edamame and one of Lipton's pasta sides. I thought it was delicious and Riley ate every bite on his plate without a battle or a bribe!

(Serves 4)
(Recipe courtesy of Chef Abraham, Harry Caray's, Chicago)