Kitchen Smack

Sour Cream Casserole

2011-02-13T17:15:00.000-08:00

I found this recipe at allrecipes.com, but I was missing some of the ingredients. I wanted to try it anyway because I was looking for something different than normal. This was so good, that even Ms. Picky asked for seconds, and she even went for leftovers (and she NEVER eats leftovers!). I think we will be keeping this on the menu for a long time.

2 lbs 96% lean ground beef

1 box of noodles (I used Dreamfields Penne )

1 sm container of reduced fat sour cream

2 tbsp part skim ricotta

2 tsp cream cheese, whipped

1/2 c spaghetti sauce

1/4 c tomato paste

1/4 c milk

1 packet onion soup mix

8 oz. pkg of Italian 5 Cheese blend cheese

1 c corn flakes, crushed

1. Preheat oven to 350. Brown beef in a skillet until there is no more pink. Drain excess fat. Mix in sour cream, ricotta, spaghetti sauce, cream cheese, milk, onion soup mix until well blended. Cook over low heat 5-8 minutes until heated through.

2. Cook noodles according to packages directions, cooking to al dente rather than all the way done. Drain.

3. Mix noodles with the meat mixture. Pour into a shallow baking dish and cover with cheese. Add crushed corn flakes across the top and bake for 20-30 minutes.

I didn't add the seasonings because I think it varies. I used Mrs Dash, salt and pepper. Enjoy!

Tater Tot Casserole the Kitchen Smack Way

2010-11-07T10:40:00.000-08:00

This tasty goodness popped up on a message board that I frequent, and I was amazed that I hadn't tried this on my tater tot loving family yet. It normally has onions and a vegetable added in, but knowing my picky eater, she wouldn't touch it if I did. Here is my version of the popular (and delicious) dish.

1 lb. 96% lean ground beef
1 tsp. dried minced onion (or 1 onion chopped)
1 can fat free cream of mushroom soup
1 can fat free cream of chicken soup
1/4 can of low fat milk
1 pkg onion soup mix
1 regular size bag of frozen tater tots
1 cup shredded Colby/Jack cheese blend

Seasonings: salt & pepper, Mrs. Dash Onion & Herb blend, Tony Chacheres (pinch)
Suggested additions: corn, green beans, mixed vegetable blend, peas

1. Preheat oven to 350 degrees. Brown the ground beef and onion in a skillet. Drain off excess fat. Add in soups, milk, and onion soup packet. Blend well and let thicken like a sauce.
2. Spray non-stick spray along the bottom of a 9x13 pan. Place the vegetables along the bottom of pan, top with the beef mixture. Spread the tater tots over the beef mixture and sprinkle the cheese evenly across the top.
3. Bake for 30-45 minutes until tots are crispy and cheese is melted.

You can make as many layers as you want. I made a side of peas and pearl onions and added them to the plates for those interested in having the vegetables as a part of their casserole. Everyone was happy!

Redneck Goulash

2010-11-02T10:02:00.000-07:00

I don't know why I haven't made this before. It's so incredibly quick AND easy. Best of all, it was delicious!! I made enough to feed an army, and it seems to freeze well, too.

2.25 lbs. 96% lean ground beef
2 boxes Dreamfields rotini noodles, uncooked
1/2 tsp garlic powder
1/2 tsp onion powder
1 can diced tomatoes with Basil, oregano
2 cans sweet corn blend
2 jars Ragu spaghetti sauce (I used a garlic blend and momma's secret garden chunky style)
1 cup shredded cheese blend

Seasoning: salt & pepper, Adobo (yellow jar), Mrs Dash onion & Herb blend, a pinch of Tony Chacheres

1. Brown meat in a non-stick skillet, adding seasonings. Meanwhile, bring a large pan of water to a boil and cook pasta according to package directions.
2. Drain meat and add to stockpot with tomatoes, sauces, and corn. Bring to a simmer over med heat.
3. Drain noodles and add them to the stock pot, mix well. Add 1 cup cheese blend to stock pot, and mix. Heat over low heat until dish is warmed throughout.

Mac N Cheese Soup

2010-11-02T09:34:00.000-07:00

Yummy goodness in a ladle. Seriously. And the kids liked it too. I put a little too much cheese in it and it became too thick, but otherwise it was yummy!!

2 pkg, (32 oz each) reduced-sodium chicken broth
1 box Dreamfields rotini pasta
2 bags (16 ozs each) frozen broccoli, cauliflower, and carrot blend
4 tbsp unbleached wheat flour
3 cups low-fat milk
3 cups shredded cheddar cheese (I used about 5 when I made it)

Seasonings I added to taste: salt & pepper, Emerils, Tony Chachere's

1. In a large saucepan, bring broth to a boil over high heat. Add pasta. Return to a boil. Reduce heat and let simmer, uncovered for about 5 minutes. Add vegetables. Cook until pasta and vegetables are tender, about 5 minutes more.

2. Combine milk and flour in a sealable container; shake well to combine. Stir into pasta mixture. Cook and stir until thickened and bubbly. Gradually add the cheese, stirring until cheese melts.

Thick and Creamy Crockpot Potato Soup

2010-10-19T10:22:00.000-07:00

Yes, I have been irresponsible in keeping up with this blog, however, I haven't been cooking a lot of new foods either. With Fall officially here though, I was dying to whip out my crockpot and try my hand at some real creamy potato soup. This did not disappoint me at all. YUM!

1 1/2 cups diced green onions
1 tbsp. olive oil
2 cups milk
2 cups heavy whipping cream
3 tbsp all purpose unbleached wheat flour
1 1/2 lb new potatoes, peeled and diced
1 cup reduced sodium chicken broth
3 cups reduced sodium vegetable broth
4 small chicken boullion cubes
12 oz. pecorino romano cheese, shredded
1/2 tsp pepper
1/4 tsp salt
1/4 tsp oregano
1/4 tsp Tony Chachere's Magic Seasoning (optional)
dash of Mrs. Dash Original Seasoning (optional)

1. Peel and dice potatoes and place on bottom of crockpot. Add green onions, oil, broth, milk, sprinkle seasonings on top and blend. Set crockpot on high for 6 hours.
2. After 2 hours, add bouillon and 1/2 of the cheese. Blend well.
3. After 5 hours, add cream. Blend with a mixer on high setting for 2 minutes.
4. When timer goes off, add remaining cheese and blend with mixer on high until well blended and potatoes are mushy. Soup should be thick.

*If it's too thick for your taste, add milk until its at the desired consistency.

Note: I use a 6 qt crockpot. If you are using a smaller one, adjust the recipe as needed.

Whip up a grilled cheese on the side, and enjoy!

Tuscan Italian Ranch Pasta Salad

2010-09-06T20:38:00.000-07:00

This is an original, freshly made up from the genius mind of The Drama Mama, pasta salad recipe. And man, does it taste GOOD. Seriously. NOM NOM NOM.

1 box tricolor rotini pasta
1/2 bottle of Zesty Italian Dressing
1/2 bottle of Tuscan House Italian Dressing
1/4 bottle of Hidden Valley Ranch dressing
2 cups carrot slivers
2 cups broccoli crowns
1 cup chopped shallots
3 chopped hard boiled eggs
1 lb package sliced pepperoni, quartered
1 cup shredded cheddar cheese
salt and pepper to taste

1. Cook pasta according to directions. Drain and set aside til completely cool. (you can rinse cold water over them to help them cool faster).
2. In a large salad bowl, mix in everything until all is well coated.
3. Refrigerate for at least 1 hour prior to serving and serve chilled.

*Contains dairy products

Spaghetti Pie

2010-08-04T23:55:00.000-07:00

I found this one in my email, and decided to try it since I had already had success with this recipe I shared on my blog awhile ago. I think I actually like this one a little bit better. The noodle mix actually reminded me of rice pudding. Nom! Nom! Nom! That's all I heard and this one was gone, gone, gone in a matter of minutes.

1 6 oz. package of whole grain spaghetti
2 tbsp butter
1/3 cup grated Parmesan cheese
2 eggs, beaten
1 lb. lean ground beef
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 clove, garlic, minced
1 jar of spaghetti sauce (or 1 14.5 oz can diced tomatoes, 1 6 oz can tomato paste)
2 packets of Splenda
1 tsp dried oregano or Italian seasoning
1 cup 1% milkfat cottage cheese
1/2 cup shredded 2% mozzarella cheese

1. Cook and drain spaghetti. Stir in margarine, parmesan cheese and eggs while spaghetti is hot. Form spaghetti mixture into a crust in a buttered 10 in pie plate.
2. Preheat oven to 350 degrees
3, In a skillet, brown the beef, onion, green pepper and garlic. Drain off fat and stir in the spaghetti sauce (or tomatoes and paste), sugar and oregano/seasoning. Heat through,
4. Spread cottage cheese over the spaghetti crust the pour in the beef and tomato sauce mixture.
5. Bake at 350 degrees F for 20 minutes. Sprinkle mozzarella cheese over the top of the pie then bake for 5 minutes longer, until cheese melts.

Tuscan Chicken Pasta

2010-07-31T10:58:00.000-07:00

We got home late last night, and I dug through my refrigerator to find something quick and easy to make, when inspiration struck. I have to refer you to this recipe first, since it was the basis for this inspiration. This was enjoyed by all, even my 2 yr old got seconds and ate it all! It's also 75% diabetic friendly (check carb content on cheese sauce), healthy, and QUICK. Let me know what you think.

1 box whole grain rotini noodles
1 lb package refrigerated chicken strips
1 jar of Ragu Double Cheddar Cheese Sauce
1 cup Kraft Tuscan Italian Dressing
2 cups frozen mixed vegetable blend
1/4 tsp Emerils Original
1/4 tsp Sylvia's Secret Seasoning
1/4 tsp salt and pepper
1/8 tsp olive oil

1. Fill a Dutch Oven 3/4 of the way with water. Add the olive oil to the water and bring to a boil. Add noodles. 5 minutes later, add the frozen vegetables and cook to preferred consistency. Drain. Return to Dutch Oven.
2. Warm chicken strips for 1 minute in microwave. Add to pasta mix.
3. Add cheese sauce and Tuscan dressing to pasta mix. Sprinkle seasonings on top. Blend til all is well coated. Heat over medium heat, stirring occasionally, until thoroughly heated.

Shrimp Paulista

2010-07-28T13:44:00.000-07:00

Yet again, I am borrowing a recipe from my email. I have tried, seriously tried to find love for all things shrimp, but I just can't do it. But, y'all do, and this recipe looks too delicious to not pass along. This is also a healthier recipe, and diabetic friendly, only containing 2 grams of carbs per serving. Eating Well is such a delight.

2 lbs large shrimp, peeled and deveined

2 tbsp lime juice

1/2 cup chopped fresh cilantro, divided

8 cloves garlic, minced, divided

1/2 tsp kosher salt, divided

1/2 sp crushed red pepper, divided

2 tbsp extra-virgin olive oil

1. Place shrimp in a medium nonreactive bowl and toss with lime juice, 1/4 cup cilantro, half the garlic, 1/4 teaspoon salt and 1/4 teaspoon crushed red pepper. Cover and let marinate in the refrigerator for 20 minutes.

2. Heat oil in a large skillet over medium-high heat. Add the shrimp, marinade and remaining garlic; cook until the shrimp are just cooked through, about 5 minutes. Remove from heat; add the remaining 1/4 cup cilantro, 1/4 teaspoon salt and 1/4 teaspoon red pepper. Toss to combine.

Enjoy!

Tangy Teriyaki Beef Strips

2010-07-26T08:37:00.000-07:00

Sometimes I like dinner to be fast AND healthy. This one definitely fits the bill. What's even better is that EVERYONE liked it. This is being added to our regular menu. Feel free to play around with it. I think I'll add ginger to it next time to make it more of an oriental style of dish. Enjoy!!!

1/2 c worchestershire sauce
2 tbsp yellow mustard
1/4 tsp red curry
1/2 tsp. Grillmates Peppercorn & Garlic marinade, dry (from the packet)
1 lb. steak strips
1 c uncooked brown rice
1 tbsp olive oil
1/2 c onion, finely chopped
1/2 tsp garlic, minced (or 2 cloves)
1 tsp pepper
1/4 tsp cinnamon
1 pack Splenda
1/4 tsp. Grill Creations Kansas City Style Steak Seasoning
1 tbsp Amaretto (Di Saronno is a nice choice)

Optional:
1/8 tsp fiesta lime seasoning

1. In a medium container, mix worchestershire, mustard, curry and Grillmates seasoning. Place steak strips in the mixture. Cover and refrigerate for 30 minutes (you can also prep this beforehand and leave refrigerated until dinner time).
2. Cook rice according to package directions.
3. Heat olive oil in a medium saucepan over medium heat. Stir in the onion and garlic and cook until tender. Season with pepper, fiesta lime (if using), and steak seasoning. Place steak strips into the saucepan and blend in cinnamon, amaretto, and Splenda, cook 5 to 7 minutes on each side, or to desired tenderness. Serve over rice.

Basil-Lemon Shrimp Linguine

2010-07-18T12:36:00.000-07:00

Let me start off by saying this is not my recipe or my picture. I hate seafood, but I'm trying to offer more diversity on my (mostly pasta filled) blog. This is straight off the Diabetic Living site, and I think I'm going to switch out the shrimp with low fat turkey kielbasa instead since this looks so divinely yummy.

1 lb. fresh or frozen large shrimp in shells
6 oz. dried linguine or fettucine
8 oz. asparagus spears, cut diagonally in 1 inch pieces
- Nonstick cooking spray
2 cloves garlic, minced
1/2 tsp salt
1 c thin red, yellow and/or green sweet pepper strips
1 tbsp dried basil, crushed
1 tsp finely shredded lemon peel
1/4 tsp black pepper
1/4 c sliced green onions
2 tbsp lemon juice
1 tbsp olive oil

Optional: Fresh basil springs, lemon wedges

1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired.
2. Cook pasta according to package directions in water with 1/4 teaspoon of the salt, adding asparagus the last 3 minutes of cooking; drain and return to pan. Cover and keep warm.
3. Meanwhile, lightly coat a large nonstick skillet with nonstick cooking spray. Heat over medium heat; add garlic; cook and stir 15 seconds. Add pepper strips; cook and stir 2 minutes or until crisp-tender. Add shrimp, dried basil, if using, lemon peel, remaining 1/4 teaspoon salt, and ground black pepper. Cook and stir for 3 minutes or until shrimp turn opaque. Remove from heat.
4. Add shrimp mixture to pasta mixture. Add snipped fresh basil, if using, the green onions, lemon juice, and oil; toss gently to coat. Transfer to serving plates. If desired, garnish each serving with basil sprigs and/or lemon wedges.

Ziti with Meat Sauce

2010-07-16T11:25:00.000-07:00

Ever heard of the Diabetic Living magazine? Let me tell you something. They have some WOW good recipes in there. Recipes like this one that not only fill you up, but please your whole family. What's better? This is a NO BAKE ziti, too, so you aren't slaving over a hot oven on a hot summer day, either. Anything that is diabetic friendly, quick and easy, and non-baking gets my top rated review.

2.25 lbs 96% lean ground beef
2 10 3/4 oz cans of reduced-fat, reduced-sodium condensed tomato soup
2 c shredded carrot
1 medium green pepper, diced
1/4 of 6 green onions, chopped
1 c cherry tomatoes, diced
3 c water
14 oz whole wheat ziti or penne pasta, UNCOOKED
1 tsp garlic salt with parsley
8 oz shredded Italian cheese blend (low fat/. part skim)
1/4 c shredded Parmesan Cheese

Season to taste with: Emeril's Italian, Sylvia's Secret, oregano, and Mrs. Dash Onion & Herb

1. In a 4 qt Dutch oven, cook ground beef, carrot, green peppers, onion and tomatoes over medium heat until meat is brown. Drain off fat.
2. Stir in tomato soup, water, uncooked noodles, seasonings (if using), and garlic powder into meat mixture in Dutch oven.
3. Bring mixture to boiling, reduce heat. Cover and cook about 25 minutes or until noodles are tender, stirring occasionally. Stir in 1/4 the cheese. Cover with remaining cheese and serve.

3-Cheese Pasta Bake

2010-07-09T09:15:00.000-07:00

Yum. Yum. *drool* Yum. This is exactly what went through my mind as I took pictures of this before even trying a single bite. I prepared it as a side to steak and carrots. It will be accompanying many more dishes from this point on.

1 can reduced fat cream of mushroom soup
1 8 oz package shredded two-cheese blend
1/3 c grated Parmesan Cheese
1 c milk
1/4 tsp black pepper
4 c cooked whole grain pasta

1. Cook pasta according to package directions. Preheat oven to 400 degrees.
2. Mix soup, cheeses, milk, and pepper in 1 1/2 qt casserole. Stir in pasta.
3. Bake at 400 degrees F for 20 minutes or until hot.

Manicotti Italian Casserole

2010-07-08T09:15:00.000-07:00

As most people know, I am a HUGE pasta fanatic, so I will try most pasta dishes at least once, and if I like it, it makes it to Kitchen Smack. I like this one. I think you will too.

1 lb. Dreamfields carb smart penne pasta
1 lb. lean ground beef
1 lb. Italian sausage
32 oz spaghetti sauce
1 1/2 lb. shredded mozzarella cheese
1/2 onion, chopped
4 dash cinnamon
pinch of Emeril's Italian seasoning
1/8 tsp garlic salt
1/8 tsp cayenne pepper
1/4 tsp. Sylvia's Secret Seasoning
1/8 tsp. Mrs Dash Onion & Herb Seasoning
thinly sliced pepperoni

1. Preheat oven to 350 degrees F.
2. Cook pasta according to package directions; drain; set aside.
3. Meanwhile, brown beef and Italian sausage in a large skillet over medium heat, adding seasonings to meat. With a slotted spoon, remove beef and sausage to a baking dish. Stir spaghetti sauce, onions and cooked pasta into the baking dish. Sprinkle with cheese and add pepperoni over the top.
4. Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.

Pool Party Eats Saturday-Triple Taste Temptations

2010-07-03T11:22:00.000-07:00

I'm posting 3 recipes here to close the week out. I found these through my email subscriptions and added them to my cookout menu for the summer. These sound so delicious, I really can't wait to try them! (and I really need to start writing down my own marinades and stuff too).

Grilled Chicken with Watermelon Glaze

(as found on BHG)

1 12 oz. jar apple jelly

1 small watermelon

1 small lime

2 tsp red chili flakes

1 tsp jalapeno hot sauce

pinch of salt

1 whole chicken or 3-1/2 lbs. meaty chicken pieces

1/2 tsp. kosher salt

Snipped fresh herbs (optional)

1. Prepare Watermelon Glaze: Cut half of a small watermelon from the rind in chunks (about 4 cups of fruit). Cut remaining half of watermelon into wedges for serving; refrigerate until ready to serve. Place in a food mill or juicer and collect the juice. Or place watermelon chunks in blender. Cover; blend until nearly smooth. Pour mixture into a fine mesh sieve over a bowl; discard solid bits. Reserve 1 cup of the juice and drink or freeze the rest.
In small saucepan melt 1, 12-oz. jar apple jelly over low heat, stirring often so it doesn't burn. Stir in 1 cup watermelon juice, the juice and zest of one small lime. Add 2 tsp. red chile flakes, 1 tsp. jalapeño hot sauce, and a pinch of salt. Mix and taste. Adjust seasoning as desired; remove from heat.
Use warm, or let cool and transfer to a clean jar. Glaze will keep, tightly covered, in the refrigerator for up to 2 days.
2. Remove chicken from packaging and pat dry with paper towels. To butterfly, using poultry or kitchen shears cut along each side of backbone to remove it (see "butterflying chicken," below). Turn chicken breast-side up. Open the two sides of the chicken as if you were opening a book, and lay it flat. Break breastbone by firmly applying pressure and pressing down. Tuck wing tips under upper wings.
3. Prepare grill for indirect grilling (see below). Brush chicken with olive oil. Season chicken on both sides with salt and black pepper. Place skin-side down, on center of grill over indirect medium heat.
4. Grill 25 minutes. Turn chicken over. Brush a little of the remaining 2/3 cup glaze on skin. Grill 25 to 30 minutes more, or until juices run clear and an instant-read thermometer inserted in thickest part of thigh registers 180 degrees F, brushing with glaze 2 more times.
5. Remove chicken from grill; brush with the reserved 1/3 cup glaze and let rest 10 minutes. Cut chicken into pieces. Serve with fresh watermelon wedges and sprinkle with herbs. Makes 6 servings.

TIPS:
Butterflying Chicken: Butterflying makes it easy to cook a whole chicken on the grill. Kitchen or poultry shears are the best tool for the job. Make a cut about 1-1/2 inches apart on both sides of the backbone, cutting all the way down, and remove backbone.
Indirect Grilling:This method positions the fire to one side or both ends of grill. Food sits over the unlit part, and the grill is covered so the food cooks from all sides. This is best for thicker cuts that need longer cooking like roasts and ribs.

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Cowboy Steak and Whiskey Butter

(as found on BHG)

1 Tbsp. New Mexican chile powder or chile powder

1 Tbsp. chipotle chile powder
1/2 Tbsp. smoked paprika
1/2 Tbsp. white pepper
1 tsp. freshly ground black pepper
1 Tbsp. Sugar-in-the-Raw
2 1-inch-thick bone-in ribeye steaks, (about 1 lb. each)
2 slices Whiskey Butter
Whiskey Butter
2 sticks unsalted butter, softened
2 shallots minced, soaked in whiskey (Elizabeth prefers Jack Daniel's)
3 tsp. minced parsley
1/2 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
3 tsp. Jack Daniel's
1/2 tsp. sea salt or salt
White pepper to taste

1. For rub, in bowl combine chile powders, paprika, peppers, and sugar.*
2. Prepare grill for direct cooking over low heat (about 300 degrees F). Meanwhile, let meat come to room temperature about 20 minutes before grilling. Pat meat with paper towels to remove excess moisture. Just before grilling, brush steaks with oil. Sprinkle about 1 Tbsp. of rub and a little salt on steaks; pat in with fingers.
3. Place steaks directly over medium-high heat for about 5 minutes. Turn and grill 5 more minutes for medium-rare doneness. Remove from grill. Let rest at least 5 minutes.
4. Top hot steaks with Whiskey Butter. To serve, slice steaks. Makes 4 servings.

Whiskey Butter: Combine butter, shallot, parsley, mustard, Worcestershire, Jack Daniel's, salt, and pepper. Mix well. Drop butter in spoonfuls onto waxed paper. Roll in plastic and smooth out to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.
*Store rub, covered, up to 3 months.

Direct Grilling: For this method, the food is placed on the grill rack directly over the heat source. Direct grilling is best for searing and cooking small, tender cuts that cook in 30 minutes or less, such as steaks, burgers, or boneless chicken.

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Sweet Restaurant Slaw

(as found on All Recipes)

1 (16 ounce) bag coleslaw mix
2 tablespoons diced onion
2/3 cup creamy salad dressing
3 tablespoons vegetable oil
1/2 cup white sugar
1 tablespoon white vinegar
1/4 teaspoon salt
1/2 teaspoon poppy seeds

1. Combine the coleslaw mix and onion in a large bowl.

2. Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Have a happy 4th everyone, stay safe, and please maintain grill safety at all times.

How did your cookout go? What was your favorite dish?

Pool Party Eats Friday-Oatmeal Brownies

2010-07-01T23:48:00.000-07:00

Please get a napkin and wipe up that drool.

I found this recipe in the Betty Crocker Diabetes Cookbook. And it is DIVINE. I can eat it without guilt. You can too. Your friends will want you to bring these over and over again.

2 1/2 cups old-fashioned or quick-cooking oats
3/4 cup all purpose flour
3/4 cup packed brown sugar
1/2 tsp baking soda
3/4 cup butter or margarine, melted
1 package supreme brownie mix with pouch of chocolate flavor syrup
1/3 cup water
1/3 cup canola or vegetable oil
2 or 3 eggs
1/2 cup chopped nuts

1. Heat oven to 350 degrees. Grease bottom only of a rectangular baking pan, 13x9x2 inches, with cooking spray.
2. Mix oats, flour, brown sugar and baking soda in medium bowl; stir in butter. Reserve 1 cup of the oat mixture. Press remaining oat mixture in pan. Bake 10 minutes; cool 5 minutes.
3. Stir brownie mix, chocolate syrup, water, oil, and eggs (2 for fudgelike, 3 for cakelike) in medium bowl, using spoon, until well blended. Stir in nuts. Spread over baked layer; sprinkle with reserved oat mixture.
4. Bake 35-40 minutes or until toothpick comes out clean or almost clean. Cool completely, about 2 hours.

Pool Party Eat Thursday-Texas Ranger Baked Beans

2010-07-01T10:15:00.000-07:00

(not my picture)

It's not a cookout without someone bringing the baked beans. This recipe is loaded with all the good stuff that will have everyone asking you how you made it. This is a big hit with my family, and a recipe I trust.

1 (28 oz) can baked beans with pork
1 medium onion, diced
1 medium bell pepper, diced
4 links spicy pork sausage, cut into chunks
2 tbsp chili powder
3 tbsp Worcestershire sauce
4 tbsp vinegar
1/2 cup packed brown sugar
1/2 cup ketchup
1 tsp garlic powder
salt to taste
1 dash cayenne pepper
1 dash Mrs Dash original
2 dash Adobe seasoning (yellow jar)

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a Dutch oven, combine the baked beans, onion, bell pepper, and sausage. Season with chili powder, Worcestershire sauce, vinegar, brown sugar, ketchup, garlic powder and salt. Add a dash of cayenne, Mrs Dash and Adobe if desired.
3. Cover and bake for one hour in the preheated oven.

Pool Party Eats Wednesday-Deviled Eggs

2010-06-30T08:57:00.000-07:00

I will confess that I am not a deviled egg eater. I have no love for mustard at all. So, today's recipe comes from EatingWell. I am not changing the recipe, nor is the picture my own. I can't remember ever going to a summer get together where there was not deviled eggs. In today's world, with healthy eating on everyone's mind, it's comforting to know that someone out there is looking out for us. So, enjoy this recipe guilt-free.

12 large hard-boiled eggs, peeled

1/3 cup nonfat cottage cheese

1/4 cup low-fat mayonnaise

3 tbsp minced fresh chives, or scallion greens

1 tbsp sweet pickle relish

2 tsp yellow mustard

1/8 tsp salt

Paprika, for garnish

1. Halve eggs lengthwise with a sharp knife. Gently remove the yolks. Place 16 yolk halves in a food processor (discard the remaining 8 yolk halves). Add cottage cheese, mayonnaise, chives (or scallion greens), relish, mustard and salt; process until smooth.

2. Spoon about 2 teaspoons yolk mixture into each egg white half. Sprinkle with paprika, if desired.

Tip: To hard-boil eggs: Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle before peeling.

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

Pool Party Eats Tuesday-Rosemary Ranch Chicken Kabobs

2010-06-29T21:34:00.000-07:00

This one sounds yummy, easy, and party ready, so I thought I would share it here. These make a nice switch from the traditional hamburger/hotdog or steak/chicken poolside cook out.

1/2 cup olive oil
1/2 cup ranch dressing
3 tbsp Worcestershire sauce
1 tbsp minced fresh rosemary
2 tsp salt
1 tsp lemon juice
1 tsp white vinegar
1/4 tsp ground black pepper, or to taste
1 tbspwhite sugar, or to taste (optional)
5 skinless, boneless chicken breast halves - cut into 1 inch cubes

1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Pool Party Eats Monday-Citrus Fruit Salad

2010-06-27T23:12:00.000-07:00

I found this recipe at Betty Crocker. It looks yummy, doesn't it? I've got a lot of pool parties to attend this summer, and this is another dish I will be bringing with me, especially since it is diabetic friendly.

1	cup vanilla yogurt
1	tbsp salad dressing
1/4	tsp grated orange peel
2	tbsp orange juice
1	pint (2 cups) strawberries, sliced
1	kiwifruit, peeled, cut up
1	small bunch seedless green grapes, cut in half
1	can (11 oz) mandarin orange segments, drained

You could also add in pineapple, melon balls, marshmallows, mango, banana.

1. In a large glass or plastic bowl, combine yogurt, salad dressing, orange peel and orange juice.
2. Gently stir in the remaining ingredients. Cover and refrigerate at least an hour but no more then 4 hours.

*Tip: the yogurt mix also makes a great fruit dip by itself.

Pool Party Eats Sunday-Classic Macaroni Salad

2010-06-26T12:36:00.000-07:00

This is a family favorite. It never comes out the same way twice, but there's never any left when the party is over either....

4 cups uncooked elbow whole grain macaroni
1 cup fat free salad dressing
1/4 cup distilled white vinegar
2/3 cup white sugar
2 1/2 tbsp prepared yellow mustard
1 1/2 tsp salt
1/2 tsp ground black pepper
1 large onion, chopped
2 stalks celery, chopped
1 green bell pepper, seeded and chopped
1/4 cup grated carrot
2 tbsp chopped pimento peppers

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Rinse under cold water and drain.

2. In a large bowl, mix together the mayonnaise, vinegar, sugar, mustard, salt and pepper. Stir in the onion, celery, green pepper, carrot, pimentos and macaroni. Refrigerate for at least 4 hours before serving, but preferably overnight.

What is your go-to cold side dish for a summer get-together?

Organization is key to a Happy Cook

2010-06-24T23:01:00.000-07:00

I'm interrupting my normal recipe posts today since I came upon something really yummy that I just HAVE to share with you. I'm a parts of SITS (Secret is in the Sauce) network, and every Friday they have surprise featured blogs. This week, one of their features happened to be Current Observations. There, I found a template for RECIPE CARDS. She even has them set up for however you prefer to use them!!! What more could a cook ask for?? What are you waiting for? Walk, no RUN over to her blog and grab your template today!!

Recipe File Download.

ENJOY!!

Chicken Salad-Perfect for Hot Day

2010-06-24T08:56:00.000-07:00

This is not my picture, btw, but I have been searching for the PERFECT chicken salad recipe. Mine didn't turn out this pretty so I'm sharing the picture from the site instead of my own. But man is this yummy!! I'm not much of a sandwich eater, but I am ALWAYS up for chicken salad. This one beats all I have ever tasted. I omitted the grapes but added everything else, and YUM!!! Make this for your next get together, picnic, or even just for your own lunch!

2 c cooked chicken breast, shredded
1/2 c celery, chopped
1/4 c grapes, halved
2 tbsp. pistachios, chopped
2 tsp. sea salt
2 tsp. black pepper
2 tbsp. fresh tarragon
2 tbsp. Dijon mustard
1 c mayonnaise nouvelle – Low Fat
1/4 c ranch dressing (any kind but I prefer Hidden Valley)

Combine all ingredients in a large bowl and blend well.

Bring on the delicious in all of 15 minutes prep time!!

Cheeseburger Skillet

2010-06-23T23:03:00.000-07:00

At last, you get one of my homemade recipes. I just threw this together last night, and was pleased that it not only tasted good but was on the healthier side too, and so much more filling then Hamburger Helper. I kept it simple and served sliced steamed carrots with this, and everyone, except my 2 year old (who said it was too spicy) gobbled it up. Thumbs up for a meal even my picky eater will eat!!

2.25 lbs 96% lean ground beef
2 cans fat free cream of mushroom soup
1/2 bar of fat free cream cheese
1 c 1% milk
1/2 c water
1 packet McCormick Beef Stroganoff seasoning
1 c shredded cheddar cheese
10 shakes Worcestershire sauce
2 shakes teriyaki sauce
1/4 tsp cayenne pepper
1 tsp minced garlic
1/2 small onion, finely chopped
1/2 tsp Adobe seasoning (yellow jar)
1/8 tsp barbeque seasoning (powdered)
1/8 tsp salt and pepper
1/4 tsp Mrs Dash original seasoning
1/4 tsp fiesta lime seasoning
2 boxes Kraft mac n cheese (Use whole grain to make this more diabetic friendly)

1. Brown the beef in a large skillet; drain. Add the soup, cream cheese, water, milk, and shredded cheese until well blended. Add the seasoning packet and seasonings, blend. Shake Worcestershire and teriyaki sauces over mixture and blend. Let simmer over low heat to thicken.
2. Cook macaroni according to package directions. Drain. Add cheese powder and blend well, adding a little milk if needed to coat noodles thoroughly.
3. Add macaroni to skillet and mix in the beef mixture. Cover and let simmer for 10 minutes or until heated throughout.

Cool Bread Salad for a Hot Summer Day

2010-06-23T14:34:00.000-07:00

Man, it's hot. It's been hitting 100 degrees here. The last thing I want to do is stand over a hot stove. This is when a good filling salad comes in handy. This one is delicious and filling, quick and easy, too! Who could ask for more?

(as found on BHG)

3 c Italian bread torn into bite-size pieces or cut into 1-inch cubes, dried*
1-1/2 c coarsely chopped seeded tomato (3 medium)
1/2 of a medium red onion, cut into thin wedges and separated
1/4 c snipped fresh basil or fresh Italian (flat-leaf) parsley
2 tbsp red wine vinegar or white wine vinegar
2 tbsp olive oil
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp ground black pepper
4 c torn or chopped romaine lettuce

1. In a large bowl toss together dried bread pieces, tomato, onion, and basil; set aside.
2. For dressing, in a screw-top jar combine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour the dressing over the bread mixture; toss to coat. Let stand for 15 minutes to allow the flavors to blend. Place romaine on four salad plates. Spoon bread mixture over romaine.

*Note: To dry bread, spread bread pieces or cubes in a shallow baking pan. Let stand overnight at room temperature, stirring once or twice. Or preheat oven to 300F. Bake, uncovered, in the preheated oven for 8 to 10 minutes, stirring once or twice until dry but not toasted.

ALternate Recipe Tip: Quick Bread Salad: Prepare as above, except omit vinegar, olive oil, garlic, salt, and pepper for the dressing. Substitute 1/4 to 1/3 cup bottled Italian salad dressing and let stand as above.

Steak in Brandy-Cream Sauce

2010-06-21T08:51:00.000-07:00

Yum. Steak. Brandy. Cream. This recipe needs no description. I found the recipe through my email, and the picture above is not mine, however, I made this last night for my husband for Father's Day, and he complained that there wasn't more....

1 tbsp olive oil
2 beef tenderloin steaks
Salt and pepper(season to tastes
2 c sliced fresh mushrooms
2 green onions, thinly sliced
1/3 c brandy
1 c low fat whipping cream

Seasonings: Emerils, Mrs Dash Original

1. In a large skillet, heat olive oil over medium heat. Sprinkle both sides of steaks with salt and ground pepper, and Emerils/Mrs Dash; add to hot skillet. Cook for 2 minutes on each side or until brown. Transfer to a 2-quart rectangular baking dish. Bake the steaks, uncovered, in a 400 degree F oven for 10 to 13 minutes for medium-rare doneness (longer for depending on how you like it).

2. For brandy-cream sauce, in the same skillet cook mushrooms and onions over medium heat till just until tender. Remove the pan from heat; add brandy. Return to heat and simmer, uncovered, for 4 minutes or till most of the liquid is evaporated. When most of the liquid has been evaporated, add whipping cream.

3. Bring the sauce just to boiling. Boil gently for about 8 minutes or until reduced to 1 cup, stirring frequently. Season with salt and pepper.

To serve, place steaks on warm serving plates and spoon the sauce over the meat. Enjoy with your favorite side.

Suggested sides: Veggie blend and mashed potatoes covered in brandy-cream sauce.

Chocolate Streudel

2010-06-18T11:43:00.000-07:00

There's an old saying going around that the way to a man's heart is through his belly. This is never more true then on Father's Day. I've been very bad about keeping up with this blog, but I'm trying to do better. Some of the recipes I share here won't be mine, because I simply haven't had time to cook, but I can at least share a good recipe when I find one, right? So, without further ado, here's today's treat, just in time for Father's Day. It is so NOT safe for diabetics, but you only live once right?

Chocolate Streudel

as found at My Daily Moment

1 box (17.3 oz.) puff pastry sheets, thawed, divided
6 oz. NESTLÉ TOLL HOUSE SWIRLED Milk Chocolate and Peanut Butter Morsels, divided
4 oz. cream cheese, softened
1/4 cup creamy peanut butter
1 large egg
2 tbsp. powdered sugar
1 tbsp. all-purpose flour

Directions:

Preheat oven to 400 degrees. Grease baking sheet.
Unfold one pastry sheet on baking sheet. Sprinkle 2/3-cup morsels over pastry to within 1/2-inch of edges. Combine cream cheese, peanut butter, egg, powdered sugar and flour in small bowl until smooth and dollop over morsels and carefully spread to within 1/2-inch of edges.
Dampen pastry around edges with water. Cut remaining pastry sheet into 1-inch-wide strips. Place over filling diagonally in lattice fashion one inch apart. Trim strips and edges where needed. Press ends of lattice to seal.
Bake for 20 to 25 minutes or until golden brown to the center. Place remaining morsels over filling between lattice strips while still hot out of oven. Let stand for 10 minutes. Cut into pieces; serve warm.

Once you've made this, leave me a comment. Let me know if you tweaked it, if you liked it, etc. I love me some comments!

Also, did you know that you can find recipes easily on My Daily Moment with their recipe finder? Just input the ingredients that you want to use and viola!

Easy Sausage and Potato Soup

2010-03-26T15:35:00.001-07:00

My mom told me about new potatoes. She said something along the lines of new potatoes being less fattening, less carbs, etc. Or perhaps, I was just imagining the entire conversation-which is quite possible, especially since I am convinced that being on a diet gives one hallucinations of how possibly bad foods can actually be good for you. So, for the sake of argument, we'll just go with new potatoes being good for you, k? Okay. Glad we got that straight.

So, I was looking for something quick, since I have been in a creative cooking lurch (you know, the chef's equivalent of writer's block) so I browsed the internet. I found a base recipe for this on PW's cookbook site and modified it the Kitchensmack way. My picky daughter had pizza, but, now get this....my son in all his 2 yr old glory, LOVED it. Finished his bowl and asked for "Mo, pwease". I gladly obliged him. So, here you go...

4 cans sliced new potatoes, quartered
1 small onion, chopped
1 stalk celery, chopped
14 oz beef broth
14 oz chicken broth
1 cup water
1 pkg Butterball turkey kielbasa sausage
1 can cream of chicken soup
1/4 tsp black pepper, salt each
1/4 tsp seasoning salt
1 cup shredded fat free cheddar cheese

1. Combine potatoes, onion, celery, broths, water and seasonings in a Dutch Oven over medium heat. Bring to a boil, reduce heat, and simmer until potatoes are tender.
2. Using a whisk, gently mash the potatoes until the soup is a bit thicker, leaving chunks of potatoes.
3. Stir in the sausage and the can of chicken soup, mix well and let simmer until thickened and the soup is heated through. Add the cup of cheese to the soup, let simmer an additional minute and serve. Sprinkle more cheese over the top.

Brisket in Ale-Slow Cooking at its Finest

2010-03-22T08:30:00.000-07:00

Since I am a diabetic, I really miss a lot of my favorite foods. This is why I am SO excited when I come across a new recipe for something similar to what I used to eat. The fact that I can actually enjoy a little bit of beer in this one is a HUGE bonus. Of course, the alcohol is cooked out, so it is also family friendly. This is also a super easy meal that you can fix and forget in the crockpot

1 3 to 4 lb fresh beef brisket
2 medium onions, thinly sliced and separated into rings
1 bay leaf
1 12 oz can beer
1/4 c chili sauce
2 tbsp no-calorie, heat-stable, granular sugar substitute (Splenda)
1/2 tsp dried thyme, crushed
1/4 tsp salt
1/4 tsp black pepper
1 clove garlic, minced
2 tbsp cornstarch
2 tbsp cold water

1. Trim fat from meat. If necessary, cut brisket to fit into a 3-1/2- to 6-quart slow cooker. In the cooker place onions, bay leaf, and brisket. In a medium bowl combine beer, chili sauce, sugar substitute, thyme, salt, pepper, and garlic; pour over meat in cooker.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. Using a slotted spoon, transfer meat and onions to a platter; keep warm. Discard bay leaf.

For gravy: Skim fat from cooking liquid. Measure 2-1/2 cups of the cooking liquid; discard remaining cooking liquid. In a medium saucepan stir together the cornstarch and cold water; stir in the 2-1/2 cups cooking liquid. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Pass gravy with meat.

Yum. We will be having this often!

Friday Follow sponsored by Tooth Soap

2010-03-12T09:07:00.000-08:00

It's Friday again, and I just know y'all need to eat! I share some of my best recipes here, as well as ones that we will be trying out. Friday Follow is fun! I will follow back, of course!! Make sure you link up before you leave. Have a great weekend!!

Welcome to a SPECIAL edition of Friday Follow celebration hosted by One 2 Try, Hearts Make Families and Midday Escapades! We invite you to join us every Friday to get more blog followers and to follow other interesting blogs. It is all about sharing and having fun.

Here’s how YOU can join the celebration:

Link up your blog name and URL using the MckLinky below – Only need to on one blog to be seen on all the blog hops.
Grab the Friday Follow and Sponsor buttons and include both on your Friday Follow blog post
Follow the Friday Follow hostesses listed in the first 3 slots
Follow as many other blogs on the linky as you’d like
Comment on the blogs telling them you’re from Friday Follow
Follow back when you get a new follower through Friday Follow

Irish on the Side-Irish Belfast Champ

2010-03-10T22:49:00.000-08:00

Who doesn't love mashed potatoes? This is a rendition of the Irish Colcannon. And it's yummy. Deliriously yummy. Try it. You'll like it. Leave a comment!

2 pounds potatoes, peeled and halved
1 cup milk
1 bunch green onions, thinly sliced
1/2 teaspoon salt, or to taste
1/4 cup butter
1 pinch freshly ground black pepper to taste
1 or 2 raw eggs

Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes.
Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture.)
Meanwhile, heat the milk and green onions gently in a saucepan, until warm.
Mash the potatoes, salt, egg(s) and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings.

It's no Blarney!! Shamrock Cookies

2010-03-09T20:13:00.000-08:00

Cookies. Luck. St. Patrick's Day. Yum! I think I'll just call these my lucky charms!

3/4 cup butter (1-1/2 sticks)
2/3 cup sugar
1/4 teaspoon salt
1 egg
1/4 teaspoon peppermint extract or vanilla
Few drops green food coloring
2 cups all-purpose flour
Green colored sugar

1. In a large mixer bowl beat butter with an electric mixer on medium speed until softened (about 30 seconds). Add sugar and salt and beat until fluffy.

2. Add the egg, peppermint extract or vanilla, and a few drops of green food coloring. Beat mixture well.

3. With mixer on low speed gradually add flour to butter mixture and beat well.

4. Divide dough into 3 equal parts. Shape each part into a roll about 1 inch thick and about 8 inches long. Roll each in green colored sugar. Wrap rolls in plastic wrap. Chill in refrigerator for at least 2 hours or up to 1 week.

5. Unwrap rolls. Slice crosswise so the slices are 1/4 inch thick. To shape each shamrock, place 3 slices of dough with sides touching in a shamrock shape on an ungreased cookie sheet. Cut a stem from a fourth slice and attach to the shamrock (save the rest of this slice for cutting other shamrock stems). Gently push the slices together so each leaflet curves in slightly.

6. Bake in a 350 degree F oven about 8 minutes or until edges are light brown. With a pancake turner lift the cookies onto a cooling rack to cool. Makes 32 cookies.

Storage Tip for make ahead baking:
Store the baked cookies in a tightly covered container at room temperature up to 3 days. Or, store the baked cookies in a freezer container in the freezer up to 2 weeks.

The luck of the Irish-Beef and Irish Stout Stew

2010-03-08T20:46:00.000-08:00

This looks really delicious and pretty easy to put together too, and I'm not a big cabbage eater, so I think I may just fire this one up on St. Patty's Day instead of corned beef and cabbage.

2 pounds lean beef stew meat
3 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
freshly ground black pepper to taste
1 pinch cayenne pepper
2 large onions, chopped
1 clove garlic, crushed
2 tablespoons tomato paste
1 1/2 cups Irish stout beer (e.g., Guinness)
2 cups chopped carrot
1 sprig fresh thyme
1 tablespoon chopped fresh parsley for garnish

Toss the beef cubes with 1 tablespoon of vegetable oil. In a separate bowl, stir together the flour, salt, pepper, and cayenne pepper. Dredge the beef in this to coat.
Heat the remaining oil in a deep skillet or Dutch oven over medium-high heat. Add the beef, and brown on all sides. Add the onions, and garlic. Stir the tomato paste into a small amount of water to dilute; pour into the pan and stir to blend. Reduce the heat to medium, cover, and cook for 5 minutes.
Pour 1/2 cup of the beer into the pan, and as it begins to boil, scrape any bits of food from the bottom of the pan with a wooden spoon. This adds a lot of flavor to the broth. Pour in the rest of the beer, and add the carrots and thyme. Cover, reduce heat to low, and simmer for 2 to 3 hours, stirring occasionally. Taste and adjust seasoning before serving. Garnish with chopped parsley.

It's the Irish in me!! Irish Cream Brownies

2010-03-07T21:39:00.001-08:00

I recently found out that I am a whole lot more Irish then I thought. This new found knowledge makes me want to explore Irish foods and recipes and have some fun this year for St. Patrick's Day. Since it's a little over a week away, I am going to devote this week to Irish foods. If you have an Irish dish that you are interested in or need a recipe for, or would just like to see on the blog, please feel free to leave a comment and let me know. I love comments!!

Monday's delight is a dessert. I love brownies, so I am excited to try these Irish Cream Brownies (recipe as found on allrecipes.com).

1 (20 oz) package brownie mix
1/2 c Irish cream liqueur
1/2 c vegetable oil
2 eggs
2 tsp milk
2 tbsp Irish cream liqueur
1 tsp brewed coffee
1/2 c butter, softened
2 c confectioners' sugar
1 tspvanilla extract
1/2 c toffee baking bits (such as Heath Bits 'O Brickle®) (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
Stir together the brownie mix, the 1/2 cup Irish cream liqueur, vegetable oil, and eggs. Spread in the prepared pan.
Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 30 minutes. Remove from oven to cool completely on a wire rack.
Place the milk, 2 tablespoons Irish cream liqueur, and coffee in a small, microwave safe bowl. Microwave on High until the mixture boils. Set aside to cool completely.
Beat the butter and confectioners' sugar with an electric mixer in a bowl until smooth. Add the vanilla extract and the cooled Irish cream mixture, and beat well. Spread evenly over the cooled brownies. Sprinkle evenly with the toffee bits.

As always, I will be back to add my changes to this recipe.

Friday Follow

2010-03-05T16:17:00.000-08:00

hi! I hope y'all find something interesting here, and follow along. I'll be sure to leave a comment and follow back!!

Lets Talk Freezer Foods.

2010-03-01T18:22:00.000-08:00

I have a ton of online friends who are currently expecting a new addition to their family soon. They are all the time asking for recipes that are easy to make and easy to freeze. It's just my luck to get an email today full of freezer recipes! Let the freezing begin! The best part? These are healthy. Yum, yum. Mama's in the kitchen, again!

Baked Ratatouille-Sausage Penne (pictured above)

12 oz. uncooked turkey Italian sausage links
4 cloves garlic, minced
1 tsp olive oil
1 14-oz. can diced tomatoes with basil and oregano, undrained
3 tbsp parsley (fresh snipped is best)
1/4 tsp crushed red pepper (optional)
1 lb. eggplant, peeled and cut into 1/2 in. cubes
6 oz dried whole wheat or whole grain blend penne pasta
1/3 c finely shredded Parmesan cheese

*Seasoning suggestions: Italian seasoning, Tony Chachere's Pizza and Pasta Magic, Mrs Dash onion and herb
1. Preheat oven to 350 degrees F. Place sausage links in an unheated skillet. Add 1/2 inch of water to the skillet. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until juices run clear; drain off liquid. Cook for 2 to 4 minutes more or until browned, turning occasionally. Remove from heat. When cool enough to handle, cut sausages in half lengthwise; bias-cut into 1/2-inch-thick slices. Set aside.

2. In a large skillet, cook garlic in hot olive oil for 1 minute. Stir in undrained tomatoes, the 3 tablespoons parsley, and, if desired, the crushed red pepper. Bring to boiling. Stir in eggplant. Reduce heat. Cover and simmer for 15 minutes.

3. Meanwhile, cook pasta according to package directions, cooking it for the minimum time listed; drain. Return pasta to hot pan. Stir in eggplant mixture and sausage. Spoon into a 2-quart baking dish.

4. Bake, covered, about 30 minutes or until heated through. Sprinkle with Parmesan cheese. Uncover and bake about 5 minutes more or until cheese melts. If desired, sprinkle with additional parsley.
Make-Ahead Directions: Prepare as directed through Step 3. Cover baking dish with plastic wrap and then foil. Label and freeze for up to 3 months. To serve, thaw in the refrigerator for 1 to 2 days or until completely thawed. Bake as directed but add 10 to 20 minutes to the covered baking time. Sprinkle with cheese as directed. Serve as directed through Step 4.

Turkey-Vegetable Bake

2 c sliced fresh mushrooms
3/4 c chopped raw red or yellow sweet pepper
1/2 c chopped onion
2 cloves garlic, minced
2 tbsp butter or margarine
1/4 c all-purpose flour
3/4 tsp salt
1/2 tsp dried thyme, crushed
1/4 tsp black pepper
2 c fat free milk
1 10-oz pkg frozen spinach, thawed and well-drained
2 c cooked white or brown rice
2 c cooked chicken or turkey
1/2 c finely shredded Parmesan cheese

1. In a 12-inch skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, turkey, and 1/4 cup of the Parmesan cheese.
2. Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, in a 350 degree oven for 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving.

Make-Ahead Directions: Prepare as directed through Step 1 and part of Step 2. After sprinkling with remaining Parmesan cheese, cover baking dish with plastic wrap and then foil. Label and freeze for up to 3 months. To serve, thaw in the refrigerator for 1 to 2 days or until completely thawed. Bake as directed in Step 2 but add 10 to 20 minutes to the covered baking time.

Spicy Steak and Beans

1 1/2 lbs beef flank stead
1 10-oz can chopped tomatoes with green chiles, drained
1/2 c chopped onions
2 cloves garlic, minced
1 tbsp fresh snipped oregano or 1 tsp dried oregano, crushed
1 tsp chili powder
1 tsp ground cumin
1/4 tsp salt and black pepper, each
2 small red, yellow, and/or green sweet peppers, cut into strips
1 15-oz can pinto beans, rinsed and drained
hot cooked brown rice (optional)
crumbled queso fresco or feta cheese (optional)

*Seasoning suggestion: Adobo with red pepper, Emerils Hamburger Magic
1. Trim fat from meat. If necessary, cut meat to fit into 3-1/2- or 4-quart slow cooker. Place meat in cooker. In a bowl stir together undrained tomatoes, onion, garlic, dried oregano (if using), chili powder, cumin, salt, and black pepper. Pour over meat.
2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
3. If using low-heat setting, turn to high-heat setting. Stir in sweet pepper strips and pinto beans. Cover and cook for 30 minutes. Remove meat; cool slightly. Shred or thinly slice meat across the grain. Stir fresh oregano (if using) into bean mixture. 4. If desired, spoon rice into soup bowls. Arrange meat on top of rice. Spoon bean mixture over meat. If desired, sprinkle with cheese.

Make-Ahead Directions: Prepare as directed through Step 3 but do not stir in fresh oregano (if using); cool quickly, stirring frequently. Transfer mixture to a freezer-safe container. Seal, label, and freeze for up to 3 months. To serve, thaw mixture in the refrigerator for 1 to 2 days or until completely thawed. Transfer mixture to a large saucepan. Heat through, stirring frequently. Stir in oregano (if using) as directed and serve as directed in Step 4.

As always, feel free to leave a comment!

Cajun Turkey Jambalaya

2010-02-23T10:26:00.001-08:00

I shared this recipe on a message board I frequent and it got glowing reviews, so I decided to post it here as well.

2 teaspoons olive oil
1 medium onion, diced
1 medium sweet green pepper, diced
1 medium sweet red pepper, diced
3 celery stalks, diced
3 cloves garlic, minced
1 16 oz package turkey kielbasa, sliced
1 14 oz can diced tomatoes, undrained
1 10 oz can diced tomatoes with green chilies, undrained
3 c cooked brown rice
1 tsp dried thyme
1/2 tsp kosher or coarse salt
1 tsp hot pepper sauce, or to taste
1 tablespoon Worcestershire sauce, or to taste
1 pound medium shrimp, peeled and deveined

Heat oil in a large Dutch oven over medium-high heat. Add onions, peppers, celery and garlic and saute for 5 to 6 minutes or until vegetables are soft. Add sausage and saute 2 to 3 minutes or until browned. Add remaining ingredients except shrimp and cook for 5 more minutes. Add uncooked shrimp and cook for 5 minutes or until shrimp is pink and cooked through. Remove from heat and serve warm with extra hot sauce.

When Italian and Asian combine

2010-02-23T09:32:00.000-08:00

Tortellini Beef Stir-fry

I have mood swings. It's true. And when I have a mood swing, I generally have no appetite. I had all this tortellini in the cabinet, bought to make soup with and never got around to making it, and a hunger for something different. I spent some time browsing through my favorite recipe sites. I came across a tortellini stir-fry recipe (aka pasta stir-fry) and my tastebuds started working overtime. I ended up making my own version of this dish and there were absolutely NO left overs, it was that good. This could easily be converted to suit a vegetarian, as well.

12 oz 4 cheese tortellini
3/4 lb frozen beef fajita strips*
1 bag frozen sugar snap pea stir fry blend
1 tbsp. olive oil

For the sauce:

1 pkg Kikkoman stir-fry seasoning
2 tsp garlic, minced
1 tbsp soy sauce
1/4 tsp szechuan sauce
3/4 tsp teriyaki sauce
1 tsp red wine or rice vinegar
1/8 tsp red curry powder
1/2 tsp ginger

1. Cook tortellini according to package directions. Drain and set aside.
2. In a large skillet, heat olive oil. Stir-fry vegetables and beef over medium heat for 10 minutes or until crisp-tender. Push to one side of the skillet.
3. Reduce heat to low. Add garlic, sauces, red curry powder, ginger and vinegar to the cleared side of the skillet. Stir. Open seasoning packet and stir until well blended. Fold stir-fry sauce into meat and veggies until coated. Add pasta and toss until coated. Heat through; serve immediately.

*chicken fajita strips can be substituted for the beef.

You can also toss in some cashews or almonds at the end for added flavor.

Pastaholic Satisfaction

2010-01-21T19:10:00.000-08:00

You should know by now that a pastaholic like me is going to find a way to make macaroni and cheese healthier. The problem is, every time I have tried, well, let's just say that I was starting to believe that I would have to substitute taste for health. (Isn't that how it usually goes?). Let's be honest. Eating healthy has lots of benefits, but every once in a while, you just need something gooey, cheesy, and full of guilty pleasure. It's like Willy Wonka without a chocolate factory. And you just can't have that. So, despite it all, I decided to go for it. THIS I like. THIS I will eat again. THIS even my children ate. Yes, spinach and all. I am going to call this masterpiece Triple Cheese Macaroni Florentine Casserole. Yep, big words for such an easy dish. I served this as a side dish, but I would definitely make it for company, and as a main course (vegan* alert!).

1 13.5 oz package uncooked whole wheat blend rotini noodles
1 13.5 oz can leaf spinach, drained
1 10.75 oz can cream of mushroom soup
1/2 tsp garlic, minced
1/2 c 2% milk
1/4 tsp oregano
1 small shallot, diced
2 c shredded cheddar cheese
1 c shredded mozzarella cheese
2 c colby/monterey jack cheese, divided
1 tbsp light Country Crock butter
1/4 can water
parsley (optional, for garnishment)

1. Preheat oven to 350 degrees. Bring a large pot of water with a capful of EVOO to a boil. Add rotini and cook as directed on package. Drain and pour noodles on the bottom of a 9x13 baking dish.
2. In a saucepan, melt the butter. Add the garlic, letting it get soft, but do not burn. Add the shallot and let saute in the butter. Reduce heat to medium, pour cheeses and milk in the saucepan, leaving 1 c of colby/monterey jack to the side for topping.
3. Stir cheese blend consistently until it begins melting. Add in soup and 1/4 can of water, stir until it is well blended. Add in spinach and blend. Continue cooking the cheese blend, stir occasionally, until it has a creamy consistency. Pour over noodles, blend until noodles are well coated.
4. Sprinkle remaining cheese evenly over the top, and garnish with dried parsley flakes. Cover with foil and bake for 20-25 minutes or until heated through.

*This is NOT a strict vegetarian side. It contains dairy products.

A little this, a little that, a dash of this, a pinch of that.

2010-01-13T09:16:00.000-08:00

The amazing things that happen when you are feeling less then your best....this one started the night before, since I was looking to just slap some stuff together. I started boiling the noodles, only to discover a frozen Green Giant blend that I could just pop in the microwave, add some pre-cooked diced chicken to, blend together and call dinner. So, I had to figure out what to do with these noodles, because well, it's a sin for a pastaholic to waste pasta (you know, like it's a sin if an alcoholic spills her liquor, LOL). I dug through my pantry, refrigerator, and freezer and this is what I came up with (and everyone ate it!!)...

1 box whole wheat blend rotini noodles
2 jars Alfredo sauce (plain)
1 15 oz can diced tomatoes, Italian blend with garlic, basil, and oregano, 1/2 drained
1 1/2 c green peppers and onions, diced
1 lb. mild Italian sausage, ground
1/4 tsp black pepper, garlic salt with parsley, Chef Paul Prudhomme Pizza and Pasta Magic, Italian seasoning
1 c grated Parmesan cheese
1 c fat free sour cream
1/2 c 2% small curd cottage cheese
2 c mozzarella or Italian blend shredded cheese

1. Preheat oven to 400 degrees. In a large saucepan, prepare noodles according to package directions. Drain and pour into a 9X13 casserole dish.
2. Brown Italian sausage in a skillet until there is no more pink. Drain off fat, and add to the pasta.
3. Add the diced tomatoes (drain 1/2 the can), green peppers and onions to the pasta and sausage, and mix. Pour Alfredo sauce over the mixture, and add the sour cream, Parmesan cheese, cottage cheese, and seasonings; stir until all the pasta is well coated. Sprinkle mozzarella over the top of the pasta.
4. Cover with foil and bake for about 20 minutes or until heated through. Remove foil and bake for an additional 5 minutes.

You don't need to make it beforehand, but it's easy enough to do if you wish. I think refrigerating it overnight gave it a creamier texture then if I had made it fresh and put it in the oven. Any way you make it, enjoy it and feel free to leave your comments.

Who Says Microwaves Can't Cook?

2010-01-10T21:02:00.000-08:00

I've been doing a lot of browsing lately. I find these great recipes, make them, and move on. I don't know why, but it's just happened that way. This particular recipe is 100% NOT diabetic safe, so that tells you right off the bat that it is 150% delicious. The best part of all? You make it in the microwave. Doesn't that beat all? I've never thought that something "baked" in the microwave would ever, ever, EVER be this scrumptious. Ohhhhhhhhhhhh, but it was a nice surprise. If food gave orgasms, this would be one of them. Yes, it's THAT good.

Speedy Lasagna Casserole

8 oz dried miniature lasagna noodles, broken or radiatore noodles
1 lb mild Italian sausage
16 oz jar spaghetti sauce
1 egg, beaten
1 c cream-style cottage cheese
2 tbsp grated Parmesan or Romano cheese
3/4 c shredded mozzarella or Italian blend cheese (3 oz.)
1/4 tsp Chef Paul Prudhomme Pizza and Pasta Magic herbal blend
1/4 tsp oregano
1/8 tsp Mrs Dash Onion and Herbal seasoning

1. Cook pasta according to package directions; drain.

2. In a 12 inch skillet, brown sausage, adding in the seasonings. Drain fat. Add sausage to a 2 qt casserole dish.

3. Stir cooked pasta and pasta sauce into sausage in dish. Season to taste. Cover and microwave on high for 2 to 3 minutes or until heated through, stirring once.

4. In a medium bowl, stir together egg, cottage cheese, and Parmesan or Romano cheese. Spoon mixture over pasta mixture. Cover and microwave on high for 6 to 7 minutes more or until heated through. Sprinkle with mozzarella cheese. Cover and let stand for 5 minutes before serving.

Guess who is looking forward to lunch tomorrow?

Upside-down Pizza Casserole

2010-01-09T12:31:00.000-08:00

Daily recipe emails are a marvelous thing. This wasn't one of the recipes from the email, but it was included in "best Casseroles" slides on the recipe site. We are pizza lovers here (who isn't?) and I decided this would be a nice, easy and HEALTHIER twist on traditional pizza. In fact, this was SO yummy, my husband asked to take it to work with him the next day, and the leftovers didn't remain in the refrigerator for long. Both of my children loved this one too! I served it with uncut green beans steamed and added butter and herbs.

1-1/2 lb lean ground beef
1 15-oz can Italian-style tomato sauce
1-1/2 cups shredded mozzarella cheese (6 ounces)
1 10-ounce package refrigerated biscuits (10 biscuits)*
15-20 slices of pepperoni (optional)

Seasonings I used: Italian Seasoning (to taste in the meat while it was browning), Tony Chachere's, Chef Paul Prudhomme, salt/pepper. I also added a small amount of chopped onions and green peppers to the sauce before mixing it with the meat.

1. Preheat oven to 400 degrees F. In a large skillet cook beef until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce and pepperoni; heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mixture with cheese.

2. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden.

*I used an 8 count package of Pillsbury Grands, the big fluffy kind. Next time I think I would actually go with the 10 count package, because it left some gaps between the biscuits.

Italian Dried Tomato Casserole

2010-01-03T10:34:00.000-08:00

All the goodness of an Italian cooked meal, without the guilty conscience. Can we say scrumptious? succulent? delicious? Yeah, its all that and then some. AND it's vegetarian*. Even my meat eating husband liked this one.

2 9-oz packages refrigerated four cheese or beef ravioli
1/2 to one 8-oz jar oil-packed dried tomatoes, drained and chopped
1-1/2 c shredded cheddar cheese (6 oz.)
1-1/2 c shredded Monterey Jack cheese (6 oz.)
1/2 c grated Parmesan cheese
8 eggs, beaten
2-1/2 c milk
1 to 2 tbsp snipped fresh basil or Italian flat-leaf parsley

1. Grease a 13x9x2-inch baking dish or 3-quart casserole. Place uncooked ravioli evenly in dish. Sprinkle evenly with tomatoes. Top evenly with cheeses; set aside.
2. Whisk eggs and milk together until combined. Pour over layers in dish. Cover; chill overnight.
3. Preheat oven to 350 degree F. Bake, uncovered, about 40 minutes or until top is golden and center is set. Let stand 10 minutes before serving. Sprinkle with basil just before serving.

*This is NOT a strict vegetarian recipe. It contains cheese, milk and eggs.

Oven Roasted Potatoes

2009-12-30T08:16:00.001-08:00

I was looking for something different to try with the Garlic Cheddar Chicken, so I dug up a recipe for Oven Roasted Potatoes, and tweaked it, making it my own. Man, these came out good. I should have tried this A LONG TIME ago! My kids weren't much for eating them (maybe if I shaped them more like fries?), but my husband really liked them.

1 env. onion soup mix
3 lbs. small red potatoes (or new potatoes), cut in lg. chunks
1/3 c. extra virgin olive oil
1/4 tsp parsley
1/4 tsp Mrs Dash Onion and Herb Seasoning
1/4 tsp McCormick veggie seasoning
1/8 tsp salt
1/4 tsp ground black pepper

1. Preheat oven to 450 degrees.
2. In a plastic bag, combine all ingredients. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking dish or roasting pan; discard bag.
3. Bake for 40 minutes or until potatoes are tender and golden brown.

**Note: I made this with the Garlic Cheddar Chicken, which bakes at 350, so I preheated the over to 450 and put the potatoes in. I let them bake for about 20 minutes while I prepped the chicken, and then decreased the oven temp to 350 and baked both the chicken and potatoes for 35 minutes.

Garlic Cheddar Chicken

2009-12-30T08:03:00.000-08:00

My friend passed this recipe along to me because she said she loved it, and she is not a baked chicken fan. I originally posted this in another blog thread, but it was so good, I had to give it it's own space. I served this with Oven Roasted Potatoes, uncut steamed green beans seasoned with salt, pepper, and butter, and fresh baked French bread. OMG, I thought I had died and gone to heaven. It was breaded but still juicy. Even the kids like this one!

1/2 c butter
4 cloves garlic, minced (or 2 tsp minced garlic from the jar)
3/4 c dry bread crumbs
1/2 c freshly grated Parmesan cheese
1 1/2 c shredded Cheddar cheese
1/4 tsp dried parsley
1/4 tsp dried oregano
1/4 tsp ground black pepper
1/8 tsp salt
8 boneless, skinless chicken breast halves-pounded thin

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt the butter in a saucepan over low heat, and cook the garlic until tender, about 5 minutes.
3. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, parsley, oregano, salt and pepper.
4. Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in 9X13 baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.
5. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Spinach, Chicken, and Wild Rice Soup

2009-12-20T11:08:00.000-08:00

Chunky's got nothing on this soup. It doesn't seem like much when you make it, but wait til you taste it! You talk about filling? I couldn't even finish my bowl! This is really good, too. AND healthy. even for diabetics like me. You can't beat that.

3	cups water
1	14--ounce can reduced-sodium chicken broth
1	10-3/4-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
2/3	cup uncooked wild rice, rinsed and drained*
1/2	teaspoon dried thyme, crushed**
1/4	teaspoon ground black pepper
3	cups chopped cooked chicken or turkey (about 1 pound)
2	cups shredded fresh spinach***

1. In a 3-1/2- or 4-quart slow cooker, combine the water, broth, cream of chicken soup, uncooked wild rice, thyme, and pepper, chicken and spinach.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Serve.

*My store didn't have wild rice so I bought a box of Long Grain Wild Rice original flavor and used the rice from the box, and added the seasoning packet to the crockpot, too.
**I didn't have any thyme, so I used italian seasoning and parsley.
***My fresh spinach wasn't looking so fresh, so I used canned. Everything still came out delicious!

Slow Cooker Teriyaki Beef Noodle Soup

2009-12-15T09:46:00.001-08:00

This was unbelievably good. Usually when I make soup in my crockpot, I have left overs to freeze, even after a cup or two for lunch the next day. Not with this one! My husband gobbled this up like it was the last turkey leg at Thanksgiving dinner. My daughter, Queen Picky Eater of the Universe, even devoured this one (she picked out all the veggies of course, but at least she ate it.). So, here you have it. Cook it, devour it, leave a comment.

Ingredients:

1 lb beef stir-fry strips
2 14-oz cans beef broth
2 c water
6 green onions, cut into 1-inch pieces
3 tbsp soy sauce
2 tbsp teriyaki sauce
1 tsp ground ginger
1/4 tsp ground black pepper, red curry powder (each)
6 oz dried Chinese noodles
Green onion, cut into thin strips (optional)
1 bag frozen sugar snap pea stir fry blend vegetables

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine beef, beef broth, water, frozen stir fry blend, green onions, soy sauce, teriyaki sauce, ginger, curry powder, and black pepper.

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Turn off cooker. Stir in noodles. Cover and let stand for 5 minutes. If desired, top with green onion strips. Makes 6 servings.

Note: The curry powder gives it a little kick, so you can use as much or as little as you want, depending on your taste.

The Soup that Eats Like a Meal

2009-12-01T11:43:00.000-08:00

I'm all about the Um! Um! Good stuff. Seriously, I am NOT a soup person, so why is soup so appealing to me lately? Is it because my lazy bones have realized how easy it is to slap soup together in a slow cooker and walk away and come back to deliciousness a few hours later? Hmmm...I found this Hamburger Soup recipe on Diabetic Living. I made a few changes, and let me tell you...this takes soup in a whole other direction. All I had to do to get my 2 yr old to eat it was drain the broth and slap some American Cheese on top (cheeseburger soup? get it?). This is a very filling soup. I served it with some grilled cheese on fiber filled wheat bread, and couldn't finish my cup...

2 lbs extra lean ground beef or 1 lb extra lean ground beef, 1 lb. uncooked ground turkey breast. If you prefer less meat, use 1/2 lb of each or 1 lb. ground beef.
1 1/2 c chopped onion
1 large bag of frozen soup mix vegetables (mine had carrots, celery, potatoes, okra, lima and green beans)
6 c beef broth (lower sodium is what the recipe calls for, but I found that it lacked flavor)
2 c water
1 14.5 oz can diced tomatoes, undrained (if using less meat, use 2 cans)
2 tsp Italian seasoning
1/4 tsp black pepper
1/4 tsp salt
2 medium potatoes, chopped about 2 cups (I omitted this step because I had potatoes in my veggie blend)
Parmesan or other favorite cheese

1. Brown ground beef in skillet, drain. Pour beef, veggies, onion in the bottom of a 6 qt. slow cooker.
2. Pour in beef broth; add water. Sprinkle seasonings. Stir.
3. Cook on low for 5-6 hours. Serve and sprinkle cheese over the top.

This makes a lot of food, but it is also freezeable. Enjoy!!

Hearty and Healthy Slow Cooked Minestrone Soup

2009-11-24T22:40:00.001-08:00

Shhh! Don't tell my husband but I am having an affair. I have fallen passionately in love with my 6 qt slow cooker. My days are so much easier-for cleanup too!-these days thanks to this wonderful device. I have been craving minestrone soup for a couple of weeks now, and I finally got the chance to make it. Oh and yum, it was worth waiting for!

1 medium onion, chopped
32 oz beef broth
2 c water
2 15 oz cans cannellini beans, drained and rinsed
1 15 oz can dark red kidney beans, drained and rinsed
1/3 bag frozen zucchini, sliced
3 cloves of garlic, minced OR 2 tbsp garlic salt (I used the latter)
1 1/2 c dried multi-grain soup noodles (mine weren't multi-grain but they should have been)
1 can chopped Spinach
1 14 1/2 oz can diced tomatoes
Parmesan cheese

Additions: 1 c sliced carrots (I forgot), 1 tbsp snipped fresh oregano or 1 tsp. dried oregano, crushed, 6 c coarsely torn Swiss chard or 8 c packaged fresh baby spinach leaves (if you like a lot of spinach)

1. In your slow cooker, add the diced onion, broth, water, beans, zucchini, spinach, and tomatoes. Add garlic and stir. Set timer on 6-8 hours on low.
2. 1 1/2 hours before cook time is finished, cook your soup noodles according to package directions, however, you only want to cook them 5-8 minutes at the most (you don't want them soft), drain and add to crockpot.
3. After serving, sprinkle some parmesan cheese over the top.

This soup is Um! Um! Good!

Garlic Chicken Stir Fry

2009-11-23T21:36:00.000-08:00

It's been a busy day with less hours then I needed in order to get everything done. Monday's are usually slow cooker nights, but I wasn't home early enough to get it set up. I found myself browsing the internet for......something. I knew it would have chicken in it, and I had thought rice, but well, it didn't quite turn out that way. So, I made my own recipe, and I call it Garlic Chicken Stir Fry.

2 tbsp extra virgin olive oil
8 ozs. skinless chicken breast strips
1 1/2 c bell pepper and onions, diced
1/4 tsp red curry powder
2 tbsp soy sauce-divided
1 24 oz pkg Green Giant Pasta, Carrots, Broccoli, and Sugar Snap Peas in garlic sauce

1. Heat oil in a large skillet over medium heat. Add the chicken, peppers, onions, and curry. About half way done, add 1 tbsp soy sauce; toss lightly. Cook and stir chicken until cooked through, about 6 minutes.
2. Cook the pasta according to package directions. Once it is finished, add it to the skillet with the chicken/veggie blend. Add the last tbsp of soy sauce, and continue to cook for 1 minute. Serve.

Your tastebuds will thank you.

Pumpkin Spice Whoopies

2009-11-22T00:58:00.000-08:00

Let me tell you a secret. I am not a pumpkin person. Not at all. BUT-these? Wow. I mean, they will knock your socks off. This is where the word DELICIOUS came from. Just the right amount of sweet without being overbearingly so. Yum, yum, yum. These never last long in my house!

1 c canned pumpkin
1/3 c butter, softened
1 pkg 2-layer-size spice cake mix(your basic cake mix)
2 eggs
1/2 c milk
1 recipe Marshmallow-Spice Filling (see recipe below)

Marshmallow-Spice Filling: Up to 2 hours before serving, beat together 1/2 cup softened butter and one 8-ounce package softened cream cheese until smooth. Add 2 cups sifted powdered sugar, 1/2 of a 7-ounce jar marshmallow cream, 1 teaspoon vanilla, and 1/2 teaspoon each ground cinnamon and nutmeg. Beat until well combined.

1. Preheat oven to 375 degree F.
2. Line a cookie sheet with parchment paper or foil (grease foil, if using).
3. In a large mixing bowl beat pumpkin and butter with an electric mixer on medium speed until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for 1 minute.
4. By the heaping tablespoon, drop mounds of batter 3 inches apart on cookie sheet; keep remaining batter chilled.
5. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, lining cooled cookie sheets each time with new parchment or foil. If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking.
6. Store cookies at room temperature for 24 hours. Prepare Marshmallow-Spice Filling up to 2 hours before serving. Spread about 2-1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Repeat. Serve immediately or cover and chill up to 2 hours.

*I didn't make any variations to this recipe, it is exactly as I found it on the Better Homes and Gardens website. Geesh, I'm drooling...

Spaghetti Bake

2009-11-22T00:31:00.000-08:00

I had planned meatloaf but I mismanaged my time, and ended up making this instead. I'm so glad I did. I wasn't sure how it would come out because some of the ingredients struck me as odd, but it tasted FANTASTIC! WOW! I wouldn't say that this is exactly family friendly if you have picky eaters, since my daughter wouldn't touch it (eww! Green peppers! ewwww! onions! Why do you have to put onions in EVERYTHING? haha), but it's a good meal. I would even go so far as to call it a comfort meal. It's pretty easy to slap together too, and a nice twist on plain ol' spaghetti, with less guilt, too. It makes for a good make ahead dish, freezing great.

6 oz. uncooked whole wheat/whole grain spaghetti
2 eggs, lightly beaten
1/4 c grated parmesan cheese
1 lb. lean ground beef
1 small onion, chopped
1 16-20 oz jar of spaghetti sauce
1 7 oz can of whole kernel corn, drained
3/4 11 oz can of sweet white whole kernel corn, drained
1 green pepper, sliced in rings or strips, or diced
1 c shredded Italian blend cheese

Seasonings: Italian Seasoning, Garlic Salt, Chef Paul Prudhommes Pizza/Pasta Magic

1. Cook spaghetti as package directs; drain and rinse. Combine spaghetti, eggs, and Parmesan; toss lightly. Place in a greased 9 inch baking dish. Press over the bottom and up sides of pan.
2. In a large skillet over medium heat, brown ground beef with onions; drain. Stir in spaghetti sauce, seasonings, and corn. Heat over low heat until it thickens slightly, then spoon the beef-sauce mixture over spaghetti crust.
3. Top with bell pepper and sprinkle with mozzerella cheese. Sprinkle Italian Seasoning across top of cheese.
4. Bake at 350 for 25 minutes.

Make-Ahead Directions: Prepare as directed through Step 3. Cover pie plate with plastic wrap and then foil. Label and freeze for up to 3 months. To serve, thaw in the refrigerator for 1 to 2 days or until completely thawed. Prepare as directed through Step 4 but add 10 to 20 minutes to the baking time before adding the mozzarella cheese.

Slow Cooking Chicken and Dumplings

2009-11-19T20:45:00.000-08:00

I have never made chicken and dumplings before, but I was bored of the same old foods and not feeling like doing any heavy cooking. Thank goodness for crockpots!! I found this recipe on allrecipes.com and tweaked it to my liking. It's defnitely worth a try, even if you have to control the insane urges you will get to devour the dumplings. They are THAT good. Not only were they THAT good, but it was very quickly put together as well.

4-5 skinless, boneless chicken breast halves
2 tbsp butter
2 10.5 oz cans cream of chicken soup
1 onion, finely diced
1 10 oz pkg Grands homestyle Biscuits, torn into pieces
1 10 oz pkg Pillsbury crescent rolls, unrolled, torn into pieces
1/4 tsp ground cinnamon

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover. Stir. Add in cinnamon, stir. Sprinkle to taste-salt and pepper, Tony Chachere's Magic Herb seasoning.
2. Cover and cook 5 hours on High. When the time is up, place the torn dough in the slow cooker. Cook until the dough is no longer raw in the center, about 1 hour.

I am now enjoying the brothy soup that was left in the bottom of the crockpot after portioning out dinner. Yum! 2 meals in one!

Beef Cups

2009-11-17T19:36:00.001-08:00

Oh.My.God. I have found heaven on earth. Man I loved these! They were a HUGE hit with my family. I got the original recipe from a message board I frequent, and did a little tweaking and VOILA! 100% taste bud satisfaction.

1 lb ground beef
1/2 c BBQ Sauce
1 tbsp brown sugar
3/4 c shredded cheddar
1 package of refrigerated biscuits (I use Pillsbury Grands)
1/4 c diced onions
1/8 tsp garlic salt
1/4 tsp cumin
1/4 tsp black pepper
1/8 tsp Tony Chachere's Herb blend

1. Preheat oven to 400 degrees. Brown beef, drain, and add brown sugar, BBQ sauce and mix well.
2. Coat a muffin pan with cooking spray. Place muffins in bottom of each muffin cup and pull over the sides (like the bottom of a pie shell). Spoon beef into the cups and sprinkle with cheese.
3. Bake 10-12 minutes

I actually considered making these for party food too. They are really filling.

Chicken and Pepperoni

2009-11-17T19:02:00.000-08:00

I am recently over the past couple of months diagnosed with diabetes. This is NO FUN considering my diet consists of LOTS and LOTS of yummy pasta (stock full of carbs!) so I have been in search of good recipes that not only my family will like, but that I can eat as well. I got lucky on this one since I wasn't too sure about it. Even my picky 9 year old said it was good...

3 1/2 to 4 lbs meaty chicken pieces (I used boneless/skinless breasts and thighs), skinned
1/8 tsp salt and pepper
2 oz sliced pepperoni (I used mini pepperoni)
1/4 c sliced pitted ripe olives (I omitted the olives and used 1/4 c diced onions and green peppers instead)
1 c chicken broth (or reduced sodium), or 3/4 of a 10 oz can
1 tbsp tomato paste
1 tsp Italian seasoning
1/2 c shredded mozzerella cheese

1. Place chicken is a 3 1/2 to 5 qt slow cooker. Sprinkle chicken with salt and pepper. Cut pepperoni slices in half (I omitted this step). Add pepperoni and olives to cooker. In a small bowl whisk together chicken broth, tomato paste, and Italian seasoning. Add to mixture in cooker.
2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
3. Using a slotted spoon, transfer chicken, pepperoni, and olives to a serving platter. Discard cooking liquid. Sprinkle chicken with cheese. Cover loosely with foil and let stand for 5 minutes to melt cheese.

I made some ranch veggie mix sprinkled with an herb enfused olive oil and brown rice blend on the side and put my chicken on top. It tasted GREAT!

Cheesy Chicken Rotini

2009-10-07T21:45:00.000-07:00

I saw this recipe on the back of a box of Velveeta noodles and it made me drool so much I had to try it. Both my kids loved it, even Miss Picky, but the best part of it all? I only had 1 pot to clean up afterwards. It's also great for those evenings when you are running late and need to get the kids in bed because it only takes about 20 minutes, start to finish.

Taken from Kraft:

1 pkg. VELVEETA Rotini and Cheese Whole Grain
1 pkg. (16 oz) mixed vegetable blend
1/4 c butter
1 pkg. precooked grilled chicken strips (or 2 cups cooked chopped chicken), chopped
1/2 tsp. black pepper
1/4 tsp. garlic powder

I added:

1/2 tsp. Emerils original seasoning
1/4 tsp Mrs Dash Onion and herb seasoning
1/4 tsp Tony Chachere's Magic Herbal blend
1/2 tsp. Chef Paul Prudhomme Pizza and Pasta Magic (herbal blend)

1. Cook rotini in large saucepan as directed on package, adding vegetables when you add the noodles.
2. Drain rotini/vegetable mixture; return to saucepan. Stir in cheese sauce, butter, chicken, and seasonings.
3. Cook 1-2 minutes or until heated through, stirring occasionally.

Yum!!!

Tuna Noodle Casserole

2009-09-25T18:06:00.000-07:00

It has been too long since I made this. My family and I are on a better eating healthy kick now, so I am looking for new things to make all the time. Especially since I stopped cooking from a box. I don't know why I haven't made this in so long. I had forgotten how tasty it can be! This was a winner in my house, even my so picky daughter loved it. This will be on the menu more often.

1 bag wide egg noodles (I used ones that had no egg in them)
2 cans cream of mushroom soup
2 cans light tuna in water, drained and flaked
1 can of peas (you can use frozen also)
1/2 c diced onions
1/2 c diced celery
1 c milk (I used 1/2 c milk, 1/2 c water)
2 c shredded cheddar cheese
breadcrumbs
your favorite seasonings

1. Preheat oven to 350. Spray casserole pan with cooking spray and set aside.
2. Boil noodles as instructed until they are al dente. Drain and set aside.
3. Melt butter in a skillet and saute onions and celery until soft but not mushy. Add in peas, soup, tuna, seasonings, and milk. Mix well, and let it thicken slightly.
4. Pour the mix in the skillet over the noodles and mix well, coating noodles. Pour in the casserole pan and even it out.
5. Sprinkle the cheese generously across the top of the mix. Lightly sprinkle breadcrumbs across the top of the cheese. (I added a sprinkle of parsley over the breadcrumbs).
6. Bake at 350 for 20 minutes or until cheese is melted and casserole is bubbling.

The Ever Popular Baked Ziti

2009-07-07T13:50:00.001-07:00

This is not my recipe either, but I am a HUGE ziti fan. Imagine my joy to find a delicious, yet EASY recipe to make my own baked ziti for my family! I'm going to hit the grocery store so I can stock up on my supplies and make this scrumptious sounding recipe! Let me know what you think of it when you make it too!

1 lb. ziti
1/2 jar spaghetti sauce
1 lb. Italian sausage
12 oz. shredded Mozzarella cheese
Parmesan cheese
1/2 sweet onion, chopped
2 t. chopped garlic
1/2 cup chicken stock

1. Grease casserole dish. Bake Italian sausage in 350 oven until done (1/2 hr). Slice into 1" pieces on diagonal.
2. Cook onion and garlic in microwave on high for 1 minute.
3. Cook ziti according to directions on box.
4. Reduce oven heat to 325.
5. Drain ziti and mix with enough spaghetti sauce to coat. Mix with onion, garlic, 1/2 cup Parmesan cheese, and sausage pieces. Add chicken stock.
6. Place half mixture in casserole dish. Top with 1/2 of Mozzarella cheese. Place remainder of ziti mixture on top. Cover lightly with spaghetti sauce (or to your taste). Sprinkle with Parmesan cheese and then remaining Mozzarella cheese.
7. Bake in oven for 30 minutes until cheese is melted and ingredients heated through.

Lasagna Rollups

2009-07-07T13:30:00.000-07:00

So I'm cheating. I found this recipe through a daily recipe subscription I get in my email. It wasn't one of the recipes suggested in the email, but that's how I found it. Being the pasta lover that I am, you could pretty much guarantee that this is going to be hitting mine and my family's pallates. The recipe is simple enough, and easy to add to. I'm going to post it in it's original form and note the changes I made along the way. (vegan alert*)

8 oz whole wheat or whole grain lasagna noodles, cooked, drained and rinsed. Lay flat on towel to dry.

Sauce:

1 large jar Prego spaghetti sauce, any flavor ( I like the Ricotto, Parmesan or Italian Sausage flavors for this)
1 tsp fresh basil
1 tsp oregano
1/8 cup sugar or equivalent Splenda blend
1/8 tsp garlic salt

Cheese mixture:

1 lb fat free ricotta
4 cups shredded fat free mozzarella, reserve half for topping
3/4 cup parmesan cheese, grated, reserve 1/4 cup for topping
1 egg slightly beaten with fork
1/2 cup Italian bread crumbs
1/8 cup fresh chopped parsley, or 1 tsp dried parsley

I also recommend adding some Tony Chachere's Seasoning and Chef Paul Prudhomme's Pasta Magic.

1. Stir together sauce ingredients and set aside.
2. Spoon 1/4 sauce on bottom of 9x13 baking pan.
3. Cut lasagna noodles in half to make 2 four inch pieces of each.
4. Combine cheese mixture in medium size bowl and mix together well. Spoon onto one end of noodle, 1 heaping tbsp of cheese mixture. Roll up, starting at cheese end, and place on sauce in pan, seam side down.
5. Repeat until you are out of cheese.
6. Pour remaining sauce evenly over the manicotti. Top with remaining 1/4 cup parmesan and the remaining mozzarella. Cover with foil. May store in refrigerator until baking time.
7. Bake, with foil on for 20 minutes, at 375 degrees. Remove foil and bake for another 15 minutes. Bake an additional 5 minutes with foil on if it was made ahead and stored in refrigerator

*This is NOT a strict vegetarian meal. It contains cheese and eggs.
**I like meat so I plan to add 1 lb ground mild Italian sausage to the sauce next time.

Edited to add a side note: I have added one box of frozen spinach and 2 cups of shredded carrots to the ricotta mixture and it was delicious also.

No Bake Beef Macaroni & Cheese

2009-06-30T16:44:00.000-07:00

This is my fail safe go to when I don't really feel like cooking. Sure, I gotta mess up some pots and pans, but it practically cooks itself. Don't even let me get started on the cheesy goodness that is involved in this dish either. With no extra effort on your part, you can make a meal that is not only filling, but will please the ENTIRE family, picky eaters included.

2 boxes Kraft Macaroni & Cheese
1.5 lbs ground beef
1 1/2 c shredded cheddar cheese
1 c sour cream
1 1/2 c milk
1/2 tbsp butter

Seasonings to taste:
minced onion
Emerils Bam Bam hamburger seasoning
Mrs Dashs Table Blend
Italian Seasoning
Salt & Pepper

1. Boil macaroni according to package directions. (I prefer al dente noodles).
2. Brown ground beef in a 10" skillet. When the meat is almost completely cooked, mix in your seasonings. Drain beef and set aside.
3. Drain noodles and put them back in the pot. Add butter and stir until butter is melted and covering all the noodles. Open and pour the cheese packets on top of the noodles and pour in the milk. Mix until all noodles are covered in the cheese sauce. Sauce will be thin.
4. Add meat, then the cheese, and mix both well until the meat is well blended and the cheese is melted. Sauce should be thick. Add in sour cream, mix well, and serve with your favorite veggies.

This makes my favorite leftovers too!

Baked Chicken and Cheese Risotto

2009-06-18T18:23:00.000-07:00

Can we say YUM? I discovered a base risotto recipe on allrecipes.com and added my own touches to make a dish that is guest worthy. You've got all the good parts of a casserole, but only 1/2 the baking time. It also makes great leftovers and can be frozen for future enjoyment.

1 (10.75 ounce) can cream of chicken soup
1 1/2 cups water
3/4 cup milk
2 cups shredded pizza blend cheese
grated Parmesan cheese
2 cups frozen mixed vegetables (or 1 small bag)
2 pounds skinless, boneless chicken breast, cut into cubes
1 cup uncooked Arborio or regular long-grain white rice
Favorite chicken marinade (or see marinade recipe here)

Marinate whole chicken breasts, put in refrigerator for at least 30 minutes.
Remove chicken from refrigerator and cut into cubes. Melt a little butter in the bottom of a skillet and brown chicken lightly.
Mix soup, water, milk, cheese, vegetables, chicken and rice in 3-qt. shallow baking dish. Cover.
Bake at 400 degrees F. for 40 min. Stir.
Cover and Bake for an additional 10 -15 min. or until rice is done. Let stand 5 min. Sauce will thicken as it stands.
Add Parmesan cheese when serving

Wild West Baked Chili Mac

2009-06-14T13:20:00.000-07:00

This is a Kraft recipe I found on the back of a box of Velveeta Shells n Cheese. I made it, added some things to it, and it came out delicious. Well, my husband and I found it delicious. Next time I won't make it so spicy....

Prep: 12 min. Cook: 30 min.

1 24 oz. pkg. Velveeta Shells n Cheese Dinner
2 14.3-15 oz cans of chili no beans (I used Hormel)
1 8.5 oz pkg. cornbread mix, batter prepared as directed on package (I used Jiffy Mix)
1 cup of diced onion and green pepper mix (my addition)
sprinkle of chili powder, 3 dashes of hot sauce (my addition)

1. Preheat oven to 375. Prepare shells n cheese according to package directions. Stir in chili, onion/pepper mix, and add in chili powder and hot sauce.
2. Spread into a 13x9-inch baking dish. Spread prepared cornbread batter on top of chili mixture to within 1 1/2 inch of edges.
3. Bake for 25-30 min. or until cornbread is golden brown and fully risen.

Sloppy Joe Turnovers

2009-06-01T07:56:00.000-07:00

Oh yum! Just the name makes my mouth water! Someone posted this recipe on a message board I "hang out" on. Once I made it, I just knew I had to share it! It's a very simple recipe, but it is time consuming, so be prepared to set aside about an hour to fix this.

1 lb. ground beef
1/4 c onion
1/2 c ketchup
1/4 c sour cream
1/2 tsp salt
1/4 tsp garlic powder
10 0z. can refrigerated biscuits (I used Pillsbury Grand Homestyle buttermilk)

1. Preheat oven to 375 degrees
2. Brown ground beef and onion in a skillet. Drain grease. Add ketchup, sour cream, salt, and garlic powder. Let simmer for 2 minutes.

3. Roll out biscuits (just press them out with your hands). Place heaping spoonfuls of the meat mixture in the center of the biscuit. Fold over the biscuit to cover the meat and press the edges together with a fork to seal. Cut slit on top of turnover.

4. Bake turnovers on a nonstick cookie sheet for 10-15 minutes or until golden brown.

Note: Add some cheese or a cheese sauce to the top of the biscuit.

I made these turnovers but tried a different mixture inside, and found I liked it better than the sloppy joe mix.

1 lb ground beef
1 boil-in-a-bag family size pkg Success rice
1 can cream of mushroom soup
3/4 cup sour cream
1 pkg onion soup mix
all my favorite seasonings

It tasted similar to swedish meatballs or stroganoff in a biscuit.

With a Cluck Cluck Here...

2009-06-01T06:31:00.000-07:00

Mom's Baked Chicken

Everyone loves my baked chicken! Prep time for this isn't too bad. I usually use a can of cream of chicken soup to cover the chicken before baking, but I came across a terrific gravy recipe the other night and it was so much more yummy!

2 lbs. uncooked chicken breasts (or 5-6 chicken breasts)
1 bag Success boil-in-a-bag rice
water

For sauce:

1 can cream of chicken soup or homemade chicken gravy (recipe below)

For marinade:

1 packet Herb Chicken slow cooker seasoning
salt and pepper
cinnamon
chicken seasoning blend
mesquite chicken seasoning
Tony Chachere's
Mrs Dash Table Blend
1 c water
1 tsp cooking oil

1. Preheat oven to 375 degrees. Pour water along the bottom of the baking pan (I use a 2 qt oblong glass pan), just enough to cover the bottom.
2. Cook rice according to package directions.
3. Mix 1 c water, 1 tsp cooking oil, seasoning packets and seasonings in a large mixing bowl.
4. Add chicken to bowl, coating both sides in the marinade. Place bowl with marinating chicken in the refrigerator until rice is ready.
5. Make gravy according to recipe directions below.
6. Drain rice and add it to the bottom of the baking dish. Take chicken breasts and lay across the top of the rice, until all breasts are on top. Pour gravy evenly across the top of the chicken until the entire top of the baking pan is covered.
7. Bake at 375 for about 25-30 minutes, checking chicken often. Chicken is done when it is all white.

Homemade Chicken Gravy:

1/4 c flour
1/4 c butter, melted
2 c. water
2 tsp. chicken bouillon granules (I used 2 packets of ramen noodle seasoning)

In a skillet, combine all ingredients. Cook and stir until thickened.

Parmesan Chicken

Since I am always on the hunt for new ways to eat the same old food, I came across this recipe. We still prefer our chicken from the first recipe, but this one really shakes our tastebuds up a little bit.

1 (2 to 3 pound) whole chicken, cut into pieces
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/4 teaspoon dried thyme (or italian seasoning)
1/2 cup grated Parmesan cheese (I use the pwoder kind you top pizza and spaghetti with. It sticks better)
1 tablespoon chopped fresh parsley (I use the jarred dry parsley)
1/2 cup seasoned dry bread crumbs
1/4 cup butter, melted
1/2 cup dry white wine

1. Measure salt and pepper, garlic powder, paprika, thyme, Parmesan cheese, parsley, and bread crumbs into a bag. Shake chicken pieces in bag until well coated.
2. Oil roasting pan lightly, and arrange chicken in pan. Sprinkle with melted butter or margarine.
3. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven, and pour wine over all. Cover, and bake an additional 15 minutes. Note: if you dip the chicken in egg before shaking it up, the breading will stay on better.

Enjoy your chicken!!

Mouthwatering French Toast Casserole

2009-04-18T15:03:00.000-07:00

A good friend sent me this recipe that her mother-in-law made for Easter morning. Oh my, but this dish is delish!!

1 cup brown sugar, either light or dark
2 tbs corn syrup
1/2 c butter

1.Melt brown sugar, corn syrup and butter together in a small saucepan over low heat, stirring until smooth.
2. Spray a 13x9-in pan with Pam and cover the bottom of the pan with the brown sugar mix.

2-3 cans crescent rolls
6 eggs
1 1/2 c milk
1 tsp vanilla
1/2 tsp salt

1. Roll the crescent dough into crescents and place in pan over the brown sugar mix. (3 cans will leave only a little space between the rolls, but 2 cans leaves plenty of space. I usually use 3 cans in my casserole)
2. Mix the eggs, milk, vanilla, and salt together. Pour over the rolls.
3. At this point, the casserole must sit in the refrigerator at least 8 hours before baking but can be made the night before and refrigerated overnight.
4. Remove casserole from refrigerator and let sit for 30 minutes. This is to allow your pan time to come to room temperature. (If you are using Corningware or metal, you can skip this step). Preheat oven to 350.
5. Bake at 350 for 45 minutes.

Cheesy Mac N Beef

2009-02-20T16:56:00.000-08:00

Mmmmmmmmmm. This is my favorite dinner. Sunday is my birthday, and our dinner plans got canceled tonight, so I decided to make my favorite dinner. My mom passed it down to me, and I made it my own. I even managed to remember to take pictures as I went along. Yay, me. LOL. This one doesn't go together as quickly as some of the others I have posted, but it's not overly time consuming either.

1 box ziti noodles (or your favorite noodle)
3 jars Ragu Double Cheddar Sauce (or a homemade cheese sauce)
1 small can of tomato sauce ( I use Prego traditional spaghetti sauce and save the leftover sauce)
1 lb. of ground beef (you can use ground turkey if you prefer)
corn flakes
1 1/2 c shredded Italian cheese blend
1 packet of onion soup mix
seasonings ( I use Tony Chachere's, Chef Paul Prodhomme"s Pizza and Pasta, salt and pepper, nutmeg, Mrs Dash onion and herb, garlic salt, and Italian seasoning)
Non stick spray
Oil

1. Brown ground beef. Add seasonings while browning, drain and set aside.

2. Cook noodles according to package directions. Add a little oil to the water to prevent noodles from sticking together. Drain, set to the side.
3. While beef and noodles are cooking, take out a 4 qt casserole dish and spray down the sides with the non-stick spray. Preheat oven to 375 degrees.
4. Layer 1/3 of the noodles along the bottom of the casserole. Top noodles with 1/2 the beef. Pour 1 jar of cheese sauce over the noodles and beef, using a small rubber spatula to spread the sauce evenly. Pour 6 dots of tomato sauce over the cheese sauce, using the same spatula to spread the tomato sauce into the cheese (it should just be for color and slight taste, not overbearing). Sprinkle 1/2 c of shredded cheese across the top of the sauce.

5. Repeat step 4.

6. Put the rest of the noodles over the rest of the casserole. Pour the remaining jar of cheese sauce over the noodles, using the spatula to spread it evenly. Take some corn flakes and sprinkle it along the edges of the casserole, all the way around the rim, leaving the center open. Sprinkle some seasonings in the center (I used pepper, Italian seasoning, Chef Paul Prudhomme's Pasta Magic, and a dash of Tony Chachere's). Split the remaining 1/2 c of cheese in 2 parts, and sprinkle one part in the center of the casserole.

7. Place casserole, uncovered, into oven and bake for 25 minutes. Take casserole out, sprinkle remainder of cheese across the top and bake for 5 more minutes. Serve with your choice of vegetable.

Oooooooohhh the cheesy goodness. I could eat this every day for the rest of my life and never get tired of it. It's an easy recipe to play around with too. I have added cream of mushroom soup, stewed tomatoes, bread crumbs, and the kitchen sink. I hope your family loves it as much as mine does. It also reheats well, and the leftovers are fantastic.

Beyond Delicious Black Bean Burritos

2009-02-11T06:47:00.000-08:00

Sounds gross, right? My mom made these on Sunday night, and it smelled so good in the skillet, I just had to try some. This was so good!

2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon chili powder

Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately.

Suggestions: add some Mexican or long grain brown rice, green chilies, use fresh garlic instead of minced, Rotel diced tomatoes, salsa, salsa and shredded chicken. Use a damp paper towel wrapped around the left over burrito when microwaving it to reheat.

My mom made a homemade salsa too. I'll share that recipe with you next.

Breakfast for Dinner? Oh yeah.

2009-02-09T21:32:00.000-08:00

Sometimes we all feel like the comfort of breakfast for dinner. Here I offer some of the best breakfast recipes I have tasted. All you have to do is add your favorite sides, and in some cases, your sides are even included in the dish itself. I hope you can find something you like here.

Roasted Pepper and Eggplant Frittata

10 eggs
1/2 c milk
1/2 tsp salt
1/4 tsp pepper
3 tbsp olive oil, divided
2 c finely chopped peeled eggplant
1 12- to 13-oz. jar roasted bell peppers,
drained, chopped
1/4 c shredded Parmesan cheese or grated Parmesan cheese

My seasonings:
Tony Chachere's Special herbal blend
cayenne pepper
nutmeg~just a pinch

1. Whisk eggs, milk, seasonings, salt, and pepper in medium bowl until well-blended.
2. Heat 2 tbsp of the oil in large ovenproof nonstick skillet over medium heat until hot. Cook and stir eggplant 5 to 8 minutes or until tender. Stir in bell peppers.
3. Add remaining 1 tbsp oil to skillet; heat until hot. Pour egg mixture over vegetables. Cook, covered, over medium to low heat 12 to 15 minutes or until almost set, occasionally lifting edges with spatula and tilting skillet to allow uncooked egg to flow to bottom of skillet.
4. Heat broiler. Uncover skillet; sprinkle frittata with cheese. Broil 1 to 2 minutes or until golden brown. Cut into wedges.

Breakfast Pizza

1 lb ground breakfast sausage
1 8 oz package refrigerated crescent rolls
1 c frozen hash brown potatoes, thawed
1 c shredded Cheddar cheese
5 eggs
1/4 c milk
1/2 tsp salt
1/8 tsp ground black pepper
1/4 c grated Parmesan cheese
1/8 tsp Mrs Dash Onion and Herbs
1/4 tsp minced onion

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Preheat oven to 375 degrees F (190 degrees C).
Brown sausage and drain. Separate crescent roll dough into 8 triangles. Place in an ungreased 12 inch pizza pan with points toward the center. Press together to form a crust. Bottom of crust should be sealed and outside edge should be slightly raised. Spoon sausage over crust. Sprinkle with hash browns and top with cheddar cheese.
Beat together eggs, milk, salt and pepper; pour over crust. Sprinkle with parmesan cheese.
Bake in preheated oven until eggs are set, about 25 to 30 minutes.

Crustless Spinach Quiche

1 tbsp vegetable oil
1 onion, chopped
1 10 oz package frozen chopped spinach, thawed and drained
5 eggs, beaten
3 c shredded Muenster cheese
1/4 tsp salt
1/8 tsp ground black pepper

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Breakfast Strata

You can choose to use sausage or bacon, or both in this recipe. Because it's one of those "fill it with what you want" type of recipes, I always do sausage, and onion, peppers, sun dried tomatoes, and bacon crumbles. Make it 24 hours before you want to eat it since it is a bake and rebake recipe. It's yummy!

10 bread slices, cubed
1 lb. bulk pork sausage, cooked and drained or bacon, crumbled
4 oz. can sliced mushrooms, drained or other choice
9 oz. pkg. frozen asparagus pieces, thawed and drained or other choice
2 c grated Cheddar cheese
2 tbsp. flour
1 tsp. dry mustard
2 tsp. dried basil leaves
1/2 tsp. salt
1/8 tsp. pepper
2 tbsp. butter, melted
8 eggs
3 c milk

1. Preheat oven 350 degrees. Grease 13x9" glass baking dish.
2. Layer 1/2 of bread, cooked sausage/bacon, vegetables and cheese in dish. Repeat layers, ending with cheese.
3. In large bowl, combine remaining ingredients and beat well to mix. Pour over layers in baking dish.
4. Cover tightly and refrigerate overnight.
5. In the morning, preheat oven to 350 degrees. Bake casserole for 60 to 70 minutes until puffed and light golden brown.

Italian Breakfast Casserole

1 lb. Italian pork sausage
10 eggs, lightly beaten
3 c. milk
2 tsp. dry oregano
1 tsp. salt
6 c. cubed bread
2 c. (8 oz.) shredded Italian cheese blend
1/2 tsp. black pepper
1/2 c. thin-sliced green onions

1. Preheat oven to 325 degrees.
2. In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink; drain and set aside.
3. In large mixing bowl, combine eggs, milk, oregano and salt; stir well.
4. Distribute half of the bread cubes evenly in a buttered 9 x 13 x 2-inch baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half the onions. Repeat layering using remaining bread, pepper, cheese, sausage and onions. Pour egg mixture evenly over casserole.
5. Bake uncovered for 60 minutes or until eggs are set.

Tent with foil if top begins to brown too quickly. This can also be prepared up to 12 hours in advance and stored in the refrigerator until baking time in the morning.

Fajita Scramble

1/4 cup chopped green pepper
1/4 cup chopped red bell pepper
1/4 chopped onion
8 eggs
1/2 tsp fajita seasoning
1/8 tsp hot sauce
1/4 cup milk
3/4 cup shredded Mexican cheese (Monterey jack, cheddar, etc)
4 fajita size tortillas
Chopped fresh cilantro
Salsa

1. Sauté vegetables in large frying pan, with 1 teaspoon of butter, until soft.
2. Beat eggs, seasoning, hot sauce, and milk, with a whisk or fork, until well blended. "Scramble" eggs while cooking until semi-firm. Add 1/2 cup of the cheese and cook until melted.
3. Warm the fajitas by placing in a microwave for 25 seconds.
4. Place 1/4 of scrambled egg mixture in each fajita and roll up. Top each fajita with the remaining cheese and heat in the microwave until the cheese melts.
5. Sprinkle fresh cilantro over the fajitas and serve with salsa on the side.

Savory Breakfast Sausage Loaf

1 lb ground seasoned sausage
1 medium Granny Smith apple – grated
1 medium onion – grated
2 cups seasoned stuffing mix
2 large eggs
Parsley, thyme and rosemary

Mix all ingredients and place in two loaf pans. Sprinkle tops with Parsley, thyme and rosemary. Bake at 350* for 50 – 60 minutes until browned. Slice and serve.

Good warm or cold.

Oh man. Now I really AM hungry!

A Little Piece of Heaven

2009-02-07T22:10:00.000-08:00

I saw these on another blog and literally started drooling. I was just waiting for the right time to make them. Oh man, they are good. I followed the directions given in the blog, except for these:

I used a box of Betty Crocker's Hershey Triple Chocolate brownies because I am a glutton for punishment. I followed the directions on the box. After that, I used the ready made Nestle Tollhouse chocolate chip cookie dough that comes in the refrigerated cookie section. I just scooped out tablespoons and dropped them over the brownie mix as instructed. I used a metal baking pan, a 13 x 9 brownie pan specifically, and let them bake about 30 minutes at 350 until the toothpick came out clean. I waited for them to cool, then I used Pillsbury Whipped Chocolate frosting and laid down an even coat of frosting across the top. Several hours later, they were perfection.

One bite, and I have found a little piece of heaven here on earth.

Homemade Brown Gravy

2009-02-06T18:17:00.000-08:00

I made this gravy at the last minute because I decided to make mashed potatoes instead of rice, and it came out pretty yummy. When I poured it over the mashed potatoes to save for another day, once reheated, it made the taters taste just like KFC, gravy and all.

1/4 c butter
1/4 c flour
3 beef bouillon cubes
2 c water
1/4 tsp salt, to taste
1/4 tsp pepper, to taste.

1. Add butter, flour, and bouillon cubes to saucepan. Over medium heat, blend together until no lumps are visible. Add salt and pepper.
2. Continue to cook over medium heat for 5-10 minutes or until mixture starts to brown. Slowly add water, stirring constantly.
3. Cook and stir until gravy boils and thickens. Remove from heat and allow to sit. Gravy will thicken as it sits.

Au Gratin Taco Bake

2009-02-06T18:12:00.000-08:00

This is super easy to throw together and make, even on a busy day...

- 1 pound ground beef
- 1 package au gratin potatoes
- 1 can whole kernal corn, undrained
- 1 can stewed tomatoes, undrained
- 1/4 cup milk
- 1/2 cup water
- 2 tablespoons taco seasoning
- shredded cheddar cheese to top

Directions:
- Cook beef until brown, drain fat.
- Stir in the potatoes, contents of sauce mix, corn, tomatoes, milk, water, and taco seasoning.
- Transfer to a baking dish
- Cover and bake at 350 for 60 minutes.
- Sprinkle with cheese and bake another 5 minutes until melted.

Sweet-and-Sassy Spareribs

2009-02-02T10:27:00.000-08:00

There's nothing like a little sweet, a little sour, a little sticky, and whole lotta flavor to taunt your tastebuds. The best thing about this recipe? You can make these in less time than it would take to get take-out!

Prep Time: 8 minutes

2 racks baby back ribs (about 1 1/2 lbs each)
1/4 c hoisin sauce
1/4 c Chinese plum sauce or apricot preserves
1/4 c rice wine vinegar or white wine vinegar
2 tbsp soy sauce
2 tsp minced garlic (optional)

1. Adjust oven rack to 6 inches from broiler. Preheat broiler to high.
2. Line large shallow baking pan with heavy-duty aluminum foil. Cut racks into individual ribs and arrange ribs meaty side down, close together but not touching.
3. In small bowl, combine remaining ingredients, stir well. Spoon 1/3 sauce over ribs.
4. Broil 10 mins. Turn ribs meaty side up and additional 1/3 sauce.
5. Broil ribs 6 mins, then spoon on remaining 1/3 sauce. Broil and additional 4 mins or until ribs are crispy and done.

Tip: For a special touch, sprinkle the ribs with sesame seeds and slice scallions before serving and set ou a dish of the extra plum sauce on the side.

For a nice side dish to compliment, make some vegetable fried rice.

Super Bowl Tummy Pleasers

2009-01-28T12:54:00.000-08:00

I have not prepared these recipes, but they look tantalizing, so I thought I would share them here for all of you making foods for the big game. I don't plan to cook, I just plan to watch the game, but if I were cooking, I would definitely go for these. If you try any of these, please let me know what you think of them in the comments.

Buffalo Wings

* 12 chicken wings (about 2 pounds)
* 2 tablespoons butter or margarine, melted
* 3 tablespoons bottled hot pepper sauce
* 2 teaspoons paprika
* 1/4 teaspoon salt
* 1/4 teaspoon cayenne pepper
* 1 recipe Blue Cheese Dip or Low-Fat Blue Cheese Dip
* Celery sticks (optional)

1. Cut off and discard tips of chicken wings. Cut wings at joints to form 24 pieces. Place chicken wing pieces in a resealable plastic bag set in a shallow dish.

2. For marinade, stir together melted butter, hot pepper sauce, paprika, salt, and cayenne pepper. Pour over chicken wings; seal bag. Marinate at room temperature for 30 minutes. Drain; discard marinade.

3. Place the chicken wing pieces on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 10 minutes or until lightly browned. Turn chicken wings. Broil for 10 to 15 minutes more or until chicken is tender and no longer pink. Serve with Blue Cheese Dip and, if desired, celery sticks.

4. Makes 12 appetizer servings

5. Blue Cheese Dip: In a blender or food processor combine 1/2 cup dairy sour cream,1/2 cup mayonnaise or salad dressing, 1/2 cup crumbled blue cheese,1 tablespoon white wine vinegar or white vinegar, and 1 clove garlic, minced. Cover and blend or process until smooth. Cover and chill for up to 1 week. If desired, top with additional crumbled blue cheese before serving. Makes 1-1/4 cups.

6. Low-Fat Blue Cheese Dip: Prepare as above, except substitute fat-free dairy sour cream and fat-free mayonnaise dressing or salad dressing for the regular sour cream and mayonnaise.

Burger-Potato Bites

* 16 large frozen French-fried waffle-cut potatoes (1/3 of a 22-oz. pkg.)
* 1 lb. ground beef or turkey
* 2 to 3 tsp. grilling seasoning blend
* 4 slices cheddar cheese, cut into quarters (4 oz.)
* 4 cherry tomatoes, sliced
* Mustard, ketchup, dairy sour cream, and/or dill pickle slices

1. Preheat oven to 400 degrees F. Line a baking sheet with foil. Evenly space potatoes on baking sheet. Bake potatoes for 18 to 20 minutes or until crisp and lightly browned. Remove from oven. Adjust oven racks and preheat broiler.

2. Meanwhile, in a medium bowl combine meat and seasoning. Form into sixteen 1-ounce mini burgers (about 2 tablespoons). In a 12-inch skillet cook burgers, uncovered, over medium-high heat for 5 minutes or until temperature registers 160 degrees F on an instant-read thermometer, turning burgers once halfway through cooking. Drain fat. Top each potato with a burger, cheese quarter, and tomato slice. Broil 4 to 5 inches from heat for 1 to 2 minutes or until cheese is melted and tomato begins to brown. Serve with mustard, ketchup, sour cream, and/or pickles. Makes 16 snacks.

Nacho Potato Skins

* 6 medium potatoes, such as russet (2 pounds)
* Cooking oil, shortening, butter, or margarine
* 1/4 cup butter or margarine, melted
* 1/4 teaspoon seasoned salt
* Ground red pepper
* 4 ounces co-jack cheese, cheddar cheese, or Monterey Jack cheese with peppers, shredded (1 cup)

Suggested toppers: dairy sour cream, salsa, guacamole, chopped tomato, chopped sweet pepper, sliced green onion, sliced pitted ripe olives, or snipped fresh cilantro

1. Heat oven to 425 degree F. Thoroughly scrub potatoes; pat dry. Rub with cooking oil, shortening, butter, or margarine; prick potatoes with a fork. Bake for 40 to 60 minutes or till tender. (Or, microwave on high for 15 to 20 minutes or till tender.) Cut potatoes lengthwise into quarters. Scoop out the pulp, leaving 1/4-inch-thick shells. Reserve the pulp for mashed potatoes or another use.

2. Brush both sides of the potato pieces with the 1/4 cup butter or margarine. Sprinkle the insides with seasoned salt and ground red pepper. Place potato pieces, skin sides up, on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 3 minutes.

3. Turn potato pieces skin sides down. Sprinkle with shredded cheese. Broil 2 minutes more. Arrange the potato pieces on a heated serving platter. Serve with desired toppers. Makes 24 servings.

To Make Ahead: Bake, scoop, and season the potatoes. Place in a covered container and refrigerate up to 2 days.

Buffalo-Style Chicken Fingers

* 1 cup crushed corn flakes
* 1 tablespoon finely snipped parsley
* 1/4 teaspoon salt
* 1 pound skinless, boneless chicken breasts
* 1/3 cup bottled blue cheese salad dressing
* 2 teaspoons water
* 1 to 2 teaspoons bottled hot pepper sauce
* Celery sticks
* Bottled blue cheese salad dressing

1. Combine crushed corn flakes, parsley, and salt in a shallow bowl or pie plate. Cut chicken breasts into strips about 3/4 inch wide and 3 inches long. Combine the 1/3 cup dressing, water, and hot pepper sauce in a large mixing bowl. Add chicken; stir to coat. Roll chicken pieces individually in crumb mixture to coat. Place strips on a foil-lined baking sheet. Freeze until firm, about 2 hours.

2. To serve, heat oven to 425 degree F. Place frozen chicken strips in a single layer in a lightly greased 15x10x1-inch baking pan. Bake for 18 to 20 minutes or until meat is no longer pink in center and crumbs are golden. Serve warm with celery sticks and additional blue cheese dressing for dipping. Makes 12 servings.

Make-Ahead Tip: Place frozen strips in a freezer container. Cover and freeze up to 1 month

Bonanza Bean Dip

* 1 16-oz. can refried beans
* 1/4 tsp. cayenne pepper
* 1 recipe Lime Guacamole, below
* 4 oz. cojita cheese, crumbled (1 cup) or 1 cup shredded Monterey Jack cheese
* 1 8-oz. carton dairy sour cream
* 1 cup halved cherry tomatoes
* 1 2.25-oz. can sliced pitted ripe olives
* 1/2 cup sliced green onions
* 1/3 cup shredded Monterey Jack cheese
* Green onion tops (optional)
* Tortilla or Corn Chips
* Lime Wedges

1. In bowl combine beans and cayenne. In one half of bottom of 2-quart rectangular baking dish spread bean mixture in even layer. Spoon Lime Guacamole in other half, spreading evenly. Sprinkle both with cojita cheese. Spread sour cream over all. Cover; chill up to 24 hours.

2. Before serving, sprinkle tomatoes, well-drained olives, and onions over sour cream. Sprinkle cheese over tomatoes. Sprinkle onion tops. Pass lime wedges. Makes 8 to 10 (1/2 cup) servings.

3. Lime Guacamole: In bowl combine 4 avocados, halved, seeded, peeled, and coarsely mashed; 1 medium tomato, chopped; 1/4 cup finely chopped onion; 1 jalapeno, seeded, finely chopped; 1 Tbsp. minced garlic (6 cloves); 1 tsp. shredded lime peel; 2 Tbsp. lime juice; 1/2 tsp. salt; 1/8 tsp. ground black pepper; and 1/8 tsp. bottled hot pepper sauce.

Antipasto Pinwheels

* 12 thin slices provolone cheese (6 to 7 oz.)
* 1/2 cup Gorgonzola cheese, softened (2 oz.)
* 1 Tbsp. milk
* 12 thin slices soppresata or premium Genoa salami (about 4 oz.)
* 12 large fresh basil leaves
* Assorted crackers or flatbread (optional)

1. Let provolone cheese stand at room temperature for 30 minutes. Meanwhile, in a small bowl combine Gorgonzola and milk.

2. To make one of two rolls, on waxed paper slightly overlap 6 slices of provolone to form a rectangle. Top with 6 slices of salami and 6 basil leaves. Dollop half the Gorgonzola mixture on the basil leaves. Roll, beginning from the short side of the rectangle and using the waxed paper to lift and roll. Wrap roll in waxed paper or plastic wrap and place seam side down on a platter. Repeat to make second roll. Refrigerate wrapped rolls at least 30 minutes and up to overnight. Cut rolls in 1/2-inch slices. Serve with crackers or flatbread. Makes 10 (2 slice) servings.

Pork and Slaw BBQ Rolls

* 1 4- to 5- pound pork shoulder roast or pork shoulder blade Boston roast (Boston butt)
* 3/4 cup cider vinegar
* 2 tablespoons packed brown sugar
* 1/2 teaspoon salt
* 1/2 teaspoon crushed red pepper
* 1/4 teaspoon ground black pepper
* 16 kaiser rolls, split and toasted
* Coleslaw

1. Place meat in a 4- to 6-quart slow cooker. In a small bowl combine vinegar, brown sugar, salt, red pepper, and black pepper. Pour over meat.

2. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

3. Transfer meat to a cutting board; reserve cooking juices. When cool enough to handle, cut meat off bones and coarsely chop. In a medium bowl combine meat and as much of the juices as desired to moisten. Arrange meat on roll bottoms. Add roll tops. Serve with coleslaw. Makes 16 servings.

Winter Woods Chili

* 4 slices bacon
* 3 lb. beef stew meat
* 1 large onion, sliced 1/2-inch thick
* 4 cloves garlic, minced
* 2 28-oz. cans whole tomatoes
* 1 15.5-oz can navy beans, rinsed and drained
* 1 15.5-oz. can red beans, rinsed and drained
* 2 to 3 Tbsp. chili powder
* 2 Tbsp. red wine vinegar
* Shredded cheddar cheese
* Snipped fresh oregano
* Cooked bacon, crumbled

1. In 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir until onion is tender.

2. Add undrained tomatoes, beans, and 1 tablespoon of the chili powder. Bring to
boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in
remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon. Makes 6 servings.

Philly Cheese Steak Sammies

* 1 12-ounce boneless beef rib eye steak
* 2 tablespoons margarine or butter
* 2 medium onions, thinly sliced and separated into rings
* 1 medium red or green sweet pepper, cut into thin strips
* 4 French rolls or hoagie buns, split
* 4 ounces thinly sliced cheddar cheese

1. Partially freeze beef. Thinly slice beef across the grain into bite-size strips. In a 10-inch skillet melt margarine or butter; add onions and pepper. Cover and cook over medium-low heat about 10 minutes or until tender, stirring occasionally.

2. Remove onion-pepper mixture from skillet with a slotted spoon. If necessary, add additional margarine to skillet. Add beef; cook and stir over medium-high heat for 2 to 3 minutes or until done.

3. To serve, spread rolls open face on a baking sheet. Divide beef and onion-pepper mixture among rolls. Top with cheese. Broil 4 to 5 inches from the heat for 1 to 2 minutes or until cheese is melted. Serve immediately.

Kitchensmack Tip: Cut the sandwiches in half or quarters to serve more people.

French Onion Dip

* 1-1/2 cups chopped sweet onion (such as Vidalia or Walla Walla)
* 2 Tbsp. butter or margarine
* 1 8-oz. carton dairy sour cream
* 1/4 tsp. salt
* 1/4 tsp. coarsely ground black pepper
* 1/8 tsp. cayenne pepper
* 4 tsp. snipped fresh chives
* Milk (optional)
* Fresh chives (optional)
* Chips and/or sliced fresh vegetables

1. Cook onion in butter or margarine in a medium skillet about 5 minutes or until tender; cool.

2. Combine cooked onion, sour cream, salt, black pepper, and red pepper in a blender container or food processor bowl. Cover and blend or process until nearly smooth. Transfer to a small bowl. Stir in snipped chives. Cover and chill for 1 to 24 hours.

3. Before serving, stir in a little milk, if necessary, to make of dipping consistency. If desired, garnish with fresh chives. Serve with chips and/or sliced vegetables.

Mexican 7 Layer Bean Dip

* 1 9-ounce can bean dip
* 1/4 cup picante or taco sauce
* 1 8-ounce container refrigerated guacamole
* 1 8-ounce carton dairy sour cream
* 1 cup shredded cheddar or taco cheese (4 ounces)
* 1/4 cup sliced green onion (2)
* 2 tablespoons sliced pitted ripe olives
* 2/3 cup chopped, seeded tomato (1 medium)
* 8 cups tortilla chips or crackers

1. Combine bean dip and picante sauce; spread into a rectangle about 9-by 5-inches on a serving platter making a layer about 1/4 inch thick. Next carefully layer avocado dip and sour cream. Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.

2. Before serving, sprinkle with chopped tomato. Serve with tortilla chips.

Messy Me says: My mom makes this one and it is truly delicious!

Smokey Cheese Ball

* 2 8-ounce packages cream cheese
* 2 cups shredded smoked cheese (cheddar, Swiss, or Gouda)
* 1/2 cup margarine or butter
* 2 tablespoons milk
* 2 teaspoons steak sauce
* 1 cup finely chopped pecans or walnuts, toasted
* Assorted crackers

1. Combine cheeses and margarine or butter in a medium mixing bowl; bring to room temperature. Add milk and steak sauce; beat until fluffy. Cover and chill for 4 to 24 hours.

Shape mixture into a ball. Roll in nuts. Serve with crackers.

Kitchensmack tip: This is a great recipe to freeze.

Cheese Triangles

* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 3/4 teaspoons ground red pepper (optional)
* 1/2 teaspoon salt
* 3 tablespoons shortening
* 1/2 cup finely shredded sharp cheddar cheese (2 ounces)
* 3/4 cup milk
* 1 tablespoon milk
* 1/2 cup finely shredded sharp cheddar cheese (2 ounces)

1. Preheat oven to 400 degree F. Lightly grease baking sheets; set aside. In a large bowl stir together flour, baking powder, red pepper (if using), and salt. Using a pastry blender, cut in shortening until the size of coarse crumbs. Stir in 1/2 cup finely shredded cheese. Add the 3/4 cup milk, stirring just until dry ingredients are moistened. Form into a ball.

2. On a lightly floured surface, roll dough to a 10-inch square, 1/4 inch thick. Brush with the 1 tablespoon milk and sprinkle with 1/2 cup finely shredded cheese; press lightly. Cut into sixteen 2-1/2-inch squares. Cut each square in half diagonally to make 32 triangles. Place on the prepared baking sheets.

3. Bake about 12 to 15 minutes or until golden brown. Serve warm. Makes 32 triangles.

Italian Pepperoni-Cheese Puffs

* 1-1/4 cups water
* 1/3 cup shortening
* 1-1/2 cups all-purpose flour
* 4 eggs
* 3/4 cup finely chopped pepperoni (3 oz.)
* 3/4 cup finely shredded Pecorino Romano or Parmesan cheese (3 oz.)
* 2 tablespoons snipped fresh parsley
* 1/8 teaspoon garlic powder
* 1/8 teaspoon pepper

1. Grease 2 large baking sheets; set aside. In a large saucepan combine water and shortening. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, 1 at a time, beating well with a wooden spoon after each addition. Stir in pepperoni, cheese, parsley, garlic powder, and pepper.

2. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake in a 450 degree F oven for 15 to 17 minutes or until golden. Transfer to a wire rack. Serve warm. Makes 48 puffs.

Mini Meat Turnovers

* 1-1/4 pound lean ground beef
* 1 15-ounce can tomato sauce
* 2 teaspooons chili powder
* 2 teaspoonos dried oregano, crushed
* 1 teaspoons garlic powder
* 1 tablespoon snipped fresh cilantro
* 2 10- to 12-ounce packages (20 total) refrigerated buttermilk biscuits
* Milk
* Salsa (optional)

1. For filling, in a large skillet cook ground beef until brown; drain off fat. Stir in tomato sauce, chili powder, oregano, and garlic powder. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat. Stir in cilantro.

2. Grease a large baking sheet; set aside. Separate biscuits; cut each biscuit in half horizontally. On a lightly floured surface, roll each piece of biscuit dough into a 4-inch circle. Place about 1 tablespoon filling onto half of each circle. Fold opposite side of circle up and over filling. Brush edges with a little milk; seal edges with a fork.

3. Place filled turnovers 1 inch apart on prepared baking sheet; brush with milk. Bake in a 350 degree F oven for 10 to 12 minutes or until golden brown. Immediately remove from baking sheet. Cool slightly on a wire rack. Serve warm. If desired, serve with salsa for dipping. Makes 40 turnovers.

Make-Ahead Tip: Cool turnovers completely on wire racks. Place in an airtight freezer container; freeze for up to 3 months. To reheat, transfer frozen turnovers to an ungreased cookie sheet. Bake, uncovered, in a 350 degree F oven for 10 to 12 minutes or until heated through.

Kitchensmack Tip: If making the 40-turnover recipe, remove only one package of biscuits from the refrigerator at a time.

Cream Cheese Marbled Brownies

Nonstick spray for baking
1 3-ounce package cream cheese, softened
2 tablespoons butter, softened
1/4 cup sugar
1 egg
1 tablespoon all-purpose flour
1-1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
6 ounces unsweetened chocolate, chopped
3/4 cup butter, cut into small pieces
2-1/4 cups sugar
4 eggs
1/4 cup milk
1 tablespoon vanilla
1 teaspoon almond extract
1 cup chopped pecans

1. Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with heavy foil, extending foil 2 inches over edges of pan. Lightly coat foil with nonstick spray for baking; set aside.

2. In a small bowl, combine cream cheese and the 2 tablespoons butter. Beat with an electric mixer on medium-high speed until mixture is fluffy. Gradually add the 1/4 cup sugar, beating until light. Beat in the 1 egg and the 1 tablespoon flour just until combined. Set aside.

3. In a small bowl, combine the 1 1/4 cups flour, the baking powder, and salt. Set aside.

4. In a medium saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat just until melted. Transfer to a large bowl. Gradually add the 2 1/4 cups sugar, beating on low speed until combined. Add the 4 eggs one at a time, beating after each addition. Beat in milk, vanilla, and almond extract. Gradually beat in flour mixture.

5. Spread the chocolate batter in the prepared baking pan. Spoon cream cheese mixture in mounds on top of chocolate batter. Using a table knife or narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter to marble. Sprinkle with pecans.

6. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs attached. Cool in pan on a wire rack. Use the foil to lift uncut brownies out of pan. Cut into brownies.

Peanutty Buckeye Bars

* 1 19.5-ounce package brownie mix
* 2 eggs
* 1/3 cup cooking oil
* 1 cup chopped peanuts
* 1 14-ounce can sweetened condensed milk
* 1/2 cup peanut butter

1. Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan; set aside. In a large bowl, combine brownie mix, eggs, and oil. Beat with an electric mixer on medium speed until combined. Stir in peanuts. Remove half of the brownie mixture and set aside. Spread the remaining brownie mixture evenly into prepared pan.

2. In a medium bowl, whisk together sweetened condensed milk and peanut butter until smooth. Spread evenly over brownie mixture in pan. Separate the remaining brownie mixture into pieces, flatten them with your fingers, and place them on top of the brownie mixture in pan.

3. Bake in the preheated oven for 25 to 30 minutes or until top is set and edges are lightly browned. Cool completely in pan on a wire rack. Cut into bars.

Banana Cheesecake

* 2 cups graham cracker crumbs
* 1/2 cup finely chopped pecans
* 1/4 cup sugar
* 1/2 cup butter, melted
* 3 8-ounce packages cream cheese, softened
* 3/4 cup sugar
* 1 teaspoon vanilla
* 3 eggs
* 1 cup mashed bananas (about 2 medium)
* 1 8-ounce carton dairy sour cream
* 2 tablespoons white creme de cacao
* 2 tablespoons dark rum
* 1-1/2 cups flaked coconut, toasted

1. Preheat oven to 350 degree F. For crust, in a medium bowl combine graham crackers, pecans, and 1/4 cup sugar. Stir in melted butter. Press crumb mixture onto the bottom of a 13x9x2-inch baking pan. Set aside.

2. For filling, in a large mixing bowl beat cream cheese, 3/4 cup sugar, and vanilla with an electric mixture until combined. Add eggs all at once, beating on low speed just until combined. Stir in mashed bananas. Pour filling into crust-lined pan. Bake for 30 minutes or until center is set.

3. Meanwhile, in a small bowl stir together the sour cream, creme de cacao, and rum. Spoon sour cream mixture over filling, spreading evenly; bake for 5 minutes more. (Sour cream layer may crack slightly). Cool in pan on a wire rack. Cover and chill for 4 to 24 hours. To serve, sprinkle with toasted coconut.

If there is not a recipe here that you like but need one, just leave a comment. I check the blog daily. Also, check out the other blog links on this page. I know many great cooks!

As for the Superbowl, may the best team win! (We all know the Steelers are the best!)

Beggar's Pie

2009-01-26T21:32:00.000-08:00

This is a dish I just slap together and bake. I have yet to have leftovers. It is so named because of it's similarity to shepherd's pie, yet it is lacking in key ingredients.

Total prep time: about 20 minutes

1 lb. ground beef
1 small can cream of mushroom soup
2 packages of Betty Crocker Butter instant mashed potatoes
1 can of yellow corn
1/4 cup corn flakes
1 slice of Kraft Deli Deluxe American cheese or 1/4 cup shredded cheese

Seasonings:
Italian seasoning
salt & pepper
Tony Chachere's Special Herb Blend
Mrs Dash Onion and herbs
Minced Onion
Garlic Salt

1. Prepare mashed potatoes according to package directions, adding an extra 2 tbsp butter after blending. Add italian seasoning, salt and pepper to taste while stirring. Set aside prepared potatoes.
2. Preheat oven to 375, and spray a round 2 qt casserole dish. Set aside.
3. Brown ground beef in a 10 inch skillet, adding seasonings to taste. Drain beef, return to skillet. Add mushroom soup and corn flakes, stir until well coated. Cook mixture over medium heat until a creamy consistency.
4. Open can of corn, drain. Set aside.
5. Pour beef mix into bottom of casserole, smoothing mix to fill the bottom evenly. Pour corn over the beef mixture, spreading evenly. Spread mashed potatoes evenly over corn until the casserole is filled. Spread cheese across top of potatoes.
6. Cover and bake for 20-25 minutes, until casserole is heated through.

Oh so easy chicken gravy

2009-01-25T23:50:00.000-08:00

Towards the end of the month, my pantry gets bare, and I often end up improvising. I made a delicious dinner of baked chicken, rice, and california blend veggies. I needed something to out over the rice and chicken once it was finished. Here's the easy and yummy gravy I made.

1 can cream of chicken soup
3/4 can of water
3 tbsp flour

1. Open the can of soup, pour in a small saucepan. Set burner at medium high heat for about 2 minutes, stirring constantly. Slowly add water until blended. Bring to a boil, stirring occasionally.
2. Once the soup begins to boil add in the flour, stir until lumps are gone. Bring to a boil, let boil for a minute then remove from heat. Let it sit until ready to use, stirring occasionally.
3. Pour over food.

*Suggestion: Add the left over gravy to the left over rice and mix well. You have an instant side dish that tastes super yummy.

Awesome Pot Roast

2009-01-21T20:03:00.000-08:00

A friend of mine shared this easy crockpot recipe with me. This is very simple yet very good. It's easy to prepare and tastes like you spent all day cooking it. What's even nicer about it is that it makes its own gravy.

Total Prep Time: 10 minutes.

2 10.75oz cans of cream of mushroom soup
1 1 oz package of onion soup mix
1 1/4 c water
5 1/2 lb pot roast

1. In crockpot, mix mushroom soup, dry onion soup mix, and water. Place pot roast in crockpot and coat with mixture.
2. Sear the meat on each side.
3. Cook on high setting 3-4 hours or low setting 8-9 hours.

Suggested additions: flour (to coat the roast and thicken the gravy), rosemary, garlic salt, Worcestershire sauce, red wine, beef broth, stew vegetables, salt and pepper.

Pizza is a Crock (Crock Pot Pizza)

2009-01-20T20:35:00.000-08:00

This one is pretty simple and yummy. You just need to do a little bit of prep before hand, and then you can forget about it for the next 4 hours. Feel free to add in your favorite toppings!

Total prep time: 15-20 minutes

1 lb. ground beef
1 lb. ground italian sausage (optional)
1 package rigatoni, wheel shaped, or favorite rounded pasta
1 16 oz package of your favorite mozzarella cheese blend
3/4 c of water
2 14 oz jars pizza sauce
1 8 oz package sliced pepperoni
2 onions sliced thinly and halved (optional)
2 green peppers sliced thinly and quartered (optional)

Seasonings:
Chef Paul Prudhomme Pizza and Pasta Magic
Italian Seasoning blend
Minced Onion

1. Boil noodles according to package directions, however, do NOT cook them all the way, only for about for about 5-7 minutes. Drain and set aside.
2. Brown ground beef and italian sausage, adding italian seasoning to the meat. Drain.
3. In a crock pot, alternate layers of meat mixture, cheese, sauce, pepperoni, and water, adding seasonings as you layer.
4. Cook on low setting for 4 hours, adding a little bit of water to prevent from drying out.

Suggested add ins: mushrooms, ham, pineapple, olives, sun dried tomatoes, any or all of your favorite toppings.

Fix Em and Forget Em Meatballs

2009-01-19T20:20:00.000-08:00

I made these meatballs for my son's 1st birthday party, and they were a huge hit. They were so easy to make, and worry-free. I cooked them for 12 hours on low in the crockpot, and they came out just right. This is not my original recipe,but it's definitely worth sharing, and I included my modifications. These are perfect for game day, parties, potluck, just about any gathering. This also makes an easy meal for a new mom to drop in the crockpot and forget.

3 lbs frozen meatballs
2 medium onions, cut in wedges
1 12 oz bottle of beer*
1 1/2 c ketchup
2 tbsp red wine vinegar
1/4 tsp garlic powder**
1/4 tsp salt
1/4 tsp black pepper
1/4 c brown sugar

Combine all ingredients in the slow cooker. Cover and cook on low 8-12 hours.

* I used Rolling Rock, but other suggestions would be Killian's Red or any other red beer.
** I used garlic salt rather than powder.

This recipe is set according to approxiametely 96 meatballs. For more meatballs, increase the amounts, for less, decrease, obviously. When I made mine, I had 120 meatballs so I increased everything by adding another 1/2 tbsp, tsp, cup, etc. The longer you let it cook, the better the flavor.

Let's Spice It Up

2009-01-19T18:20:00.000-08:00

I will be honest. I cook from a box. Not all the time, of course, but a lot of my meals come from a box. I always pizazz them up adding my own spices to them, or veggies, or the kitchen sink, if I feel like it. I would like to discuss seasoning and spices with you today. Some of you who read this blog are seasoned chefs, and some of you, well, let's just say you couldn't find your way around a kitchen if someone drew you a map, so this is for you. Spices can make or break your dish, so here's a guide to help you spice it up a little.

Steak:
Montreal Steak Seasoning or a Chicago/NY style Steak blend, black pepper, table salt, Mrs. Dash Onion & Herbs, Emeril's or Tony Chachere's Special Herbal Blend. Additions of parsley, minced onion, cajun blends, and garlic salt can savvy up your steak as well.

Potatoes:
Mrs Dash Onion & Herbs, Tony Chachere's Special Herbal Blend, cayenne pepper, black pepper, table salt, sea salt, paprika, Mrs Dash, basil, garlic salt & parsley blend, Italian seasoning, Emeril's.

Pasta:
Chef Paul Prodhomme Pizza & Pasta Magic, Italian Seasoning, Tony Chachere's Special Herbal Blend, rosemary, cloves, garlic, parsley, cayenne pepper, black pepper, table salt, basil, oregano, nutmeg. The options are just about limitless with pasta.

Chicken, Pork:
chicken seasoning, paprika, bbq spice, parsley, table salt, black pepper, garlic salt, lemon juice, honey, maple syrup, molassas, worchestershire sauce, teriyaki, sweet & sour, Chef Paul Prudhomme Chicken Magic, Emeril's, Mesquite BBQ blend, Italian seasoning, minced onion, onion powder, chicken bouillion, Mrs Dash (all), lemon pepper, bourbon, orange spice, cinnamon, mustard seed. The possibilities are endless.

The key to spices is to always start with a little. You can always add more as you go along, but once you add it, you can't take it back out. Don't be afraid to experiment around with different brands and seasonings. Just start with a pinch of this and a pinch of that. I have found that sometimes spices you think sound gross on a food actually give it that last little bit of jazz it needed to go from drab to fabulous.

Feel free to share your favorite spices and seasonings.

A Little Smack Never Hurt Anyone

2009-01-18T21:37:00.001-08:00

Do you ever wonder what all those famous chefs on TV are really eating for dinner? Do you think they go home and open a box of Hamburger Helper, and spice it up, and call it dinner? As much as I love to cook, I can't see whipping up something fabulously homemade every single day. I have a toddler, a hyper-active adolescent, and a man with a huge appetite. So, thought for today:

Do famous chefs always cook a famous recipe for dinner every night?

Your thoughts wanted.

Lazy Mom's Macaroni & Cheese

2009-01-18T12:10:00.000-08:00

I bought the ingredients to make a sophisticated macaroni and cheese, but ended up with a late night to cook dinner, so I ended up making a quick and easy one with some of the same ingredients as the sophisticated, bake for an hour, recipe. Always remember to season to YOUR liking, not mine, since my amounts are only approximate.

Total cooking time: 25-30 minutes

1 lb.jumbo elbow macaroni noodles
2 c Kraft Cheddar Melt blended shredded cheese
1 package Kraft Italian blend shredded cheese
1/4 c grated Parmesan (the pizza topper kind from a can)
1/4 c of milk
1/4 c of butter/margarine

Seasonings used:
Chef Paul Prudhomme Pizza & Pasta Magic
Salt & Pepper
Tony Chachere's Special Herb Blend

1. Cook macaroni according to package directions in a 3 qt. pot. Drain.
2. Pour cheeses in a microwave safe container with the 1/4 cup of milk. Microwave on the "melt cheese" setting for 2 1/2 minutes. Let sit for 1 minute, then stir. Add in seasonings to taste. Place back in microwave for another 2 1/2-3 minutes. Let sit for 1 minute. Add in 1/4 cup of grated parmesan. Stir until well blended. The parmesan should give it a crumbly type of texture.
3. Blend 1/4 cup of butter/margarine into drained noodles.
4. Pour cheese mixture over noodles and stir until well blended and all noodles are covered. If sauce is too thick, use a dab of milk to loosen it up a little bit.
5. Serve while hot.

This dish also reheats well, and like all macaroni & cheese, tastes even better reheated.

Suggested add-ins: Bacon bits, broccoli.

Just Call Me Messy Stephy.

2009-01-17T22:46:00.000-08:00

I love to cook, and I especially love to cook pasta! I dream of having my own Italian bistro someday. Realistically though, it would never work. I never make a dish the same way twice. I start with a basic recipe, but every time I make the dish, it's always different. Sometimes these changes are noticeable and notable, and sometimes they aren't. This doesn't bode well with a picky 8 year old who wants her macaroni and cheese from a box to taste exactly the same way, every single time. Blah. Who wants macaroni and cheese that tastes like the cardboard box it came out of? So, in the interest of titillating my taste buds, I began this awesome experiment in the kitchen. I will share those experiments with you here, and also share some of my favorite recipes as well. I hope you enjoy these, and feel free to leave your thoughts or suggestions. Now, let's get cooking!