Here's What's Cooking

Monday Madness

2010-06-14T15:08:00.000-05:00

Rainy days and Mondays always get me down...don't know why, just does. Probably because there's a lot to catch up on and I try to do it all in one day! But that's just me. I hope all is well in your life and you haven't stopped cooking for your family.

There's some yummy veggies ripening in the garden right now and I can't wait to bite into a big, juicy, homegrown tomato!! Is there anything better?? I'm fixin' to go next door (where the garden grows in my son's back acre) and pick some squash, cucumbers, tomatoes, and blackberries!!! Oh yeah...you're speaking my love language! I can't wait to make a delicious summer salad with cucumbers, tomatoes, red onion, fresh basil (I DO have a little herb garden in my flower bed) and a sprinkle of balsamic vinegar...my mouth is watering...but, first I have to let you know about a couple of recipes that I tried last week.

The Rosemary Roasted Chicken (with potatoes) was really, really delicious. If you have rosemary growing in your flower bed and haven't used it for cooking, you are missing out! It is so fresh tasting and fabulous on chicken or potatoes. This recipe is easy, too. Paprika gives it a little kick!

Try the Chicken and Avocado Salad for a lighter, cooler meal. The mixture of flavors is soooo good! The sun-dried tomatoes mixed with the fresh basil and the balsamic vinegar is really delicious. I served it with whole wheat Ritz Crackers, or garlic bread would be great, too.

I'm reminding you now about the Avocado Rice Salad that I've posted before. It is so light and refreshing with ANY Mexican food...tacos, Enchilada Casserole, or fajitas. The fresh squeezed lime juice makes it taste so cool and fresh. I make it frequently and everyone just loves it. Add some fresh spinach to it to make it even healthier. I added chopped yellow and orange peppers to it this time and it really adds goodness to it. Here's a pic...

And, finally, my old stand-by...lasagna, easy to make using my recipe. You don't even have to cook the noodles first, just spread the Ricotta cheese on each dry noodle and layer with the meat and mozzarella...so easy. Who doesn't like lasagna? A nice Italian salad and garlic bread...supper...done!!

Until next time, when the cows come home and the rooster crows...take care of yourself and those you love!

Rosemary Roasted Chicken and Potatoes

2010-06-14T15:07:00.000-05:00

6 chicken thighs, bone-in
1 1/2 lbs. small red potatoes (or any potatoes), cleaned and cut into large cubes
2 T. olive oil
1 tsp. salt
2 tsp. paprika
1 tsp. minced garlic
1/2 tsp. pepper
2 tsp. crushed rosemary leaves, or 1 T. fresh chopped rosemary

Mix oil, all of the spices, and salt in large bowl. Add chicken and potatoes; toss to coat well.

Arrange chicken and potatoes in single layer in 9x13 baking dish, sprayed with Pam.

Bake at 425 for 30-40 minutes until chicken is cooked thru and potatoes are tender.

Chicken and Avocado Spinach Salad

2010-06-14T15:06:00.002-05:00

4 boneless chicken breasts or pre-cooked frozen chicken strips (use equivalent of 4 breasts) 1 T. olive oil for cooking chicken
1/3 to 1/2 c. olive oil for dressing
1 tsp. salt
1/2 tsp. pepper
1 clove garlic, pressed or finely minced
1 T. onion, minced
2 T. balsamic vinegar
1/2 c. sun dried tomatoes, drained and chopped
1/2 c. fresh basil, chopped (if you can't get fresh basil, use dried - 2 tsp.)
1 lg. avocado, thinly sliced
12 oz. fresh spinach

Salt and pepper chicken and cook in oil about 12 min., turning once until browned. Slice into thin strips and place in lg. salad bowl. (Or use thawed, pre-cooked chicken strips, cut into chunks)

Whisk together salt, pepper, garlic, and vinegar. Slowly whisk in remaining olive oil. Stir in onion, tomatoes, and basil.

Spoon 1/4 c. dressing over chicken and toss.

Toss spinach with remaining dressing and divide among 4 plates.

Top with chicken and sliced avocado.

Note: this recipe makes 4 servings.

Easy Lasagna

2010-06-14T15:06:00.000-05:00

1 1/2 to 2 lbs. lean ground beef
1 small onion, chopped
1 tsp. salt, or more to taste
1/2 tsp. pepper
3 cloves garlic, minced
1 jar pasta sauce or marinara sauce
1 15oz. can crushed tomatoes
1/2 can water
1 pkg. spaghetti sauce mix

1 carton Ricotta cheese
2 c. Mozzarella cheese
8 lasagna noodles, uncooked
Dried parsley

Brown meat in large pot. Sprinkle with salt and pepper. Add onion and garlic and saute for a few minutes.

Add remaining sauce ingredients. Bring to slight boil, cover and simmer approx. 30 minutes or more.

Meanwhile, spread Ricotta cheese liberally on each noodle.

Spoon enough meat into 9x13 baking dish to cover the bottom. Layer with 4 noodles, 1/2 mozzarella, then sprinkle with dried parsley. Continue layering with meat, noodles, mozzarella, and parsley.

(I made a larger batch, so I needed more noodles; you'll only need 4 per layer)

Spread any remaining meat sauce over the top.

Cover with foil tightly and bake at 375 for 1 hour.

Cool Summer Salads

2010-05-19T16:00:00.002-05:00

Since summer is rapidly, or should that be "rabidly"?, since summer does sometimes make you feel a little rabid, as in "crazy", with kids home from school and all the summer activities piling up!! Anyway, back to the point here...since summer is approaching, I thought some ideas for cool, refreshing salads would be appropriate.
I made this best-ever chicken salad for my Bunco Babes and it was definitely a hit...not so much with my ability to roll sixes that night...I won the booby prize! But the salad was excellent served on small croissants. I doubled the recipe and had more than enough to fill 24 croissants liberally, with some even left over...to die for! I'm trying not to eat all the leftovers by myself...but it's very, very, hard!

The other salad is super quick and easy, using pre-cooked fajita meat...you know I don't do that often, but it's fantastic for a quick fix meal!! The ease of pre-cooked chicken mixed with the goodness of fresh spinach, tomatoes, peppers, avocados...it doesn't get any better than that! Actually, my daughter-in-law, Stacy, made this for lunch one day and I thought it was excellent!! She's becoming quite the accomplished cook!! All it takes is a little imagination.

I'm looking for other summer salad recipes to share, so stay tuned...

until then, happy trails to you!

Chicken Salad Delight

2010-05-19T15:59:00.002-05:00

3 c. chopped cooked chicken breast (a food processor works great for chopping)
1 c. thinly sliced celery
1/4 c. minced onion
1 c. red grapes, cut in half lengthwise
1 2.25 oz. pkg. sliced almonds
2 T. fresh lemon juice
1 c. mayo
1/2 tsp. salt
1/2 tsp. pepper

Mix all ingredients together in mixing bowl. Refrigerate for at least one or two hours to chill.

Serve on a bed of greens, on croissants, or with crackers.

Makes 6 servings.

Chicken Fajita Spinach Salad

2010-05-19T15:58:00.000-05:00

4 cups frozen pre-cooked chicken fajita meat, thawed and cut u2
1 tsp. fajita seasoning, optional
1 T. olive oil
8 c. fresh baby spinach
2 c. yellow and green bell pepper (or use combination of any peppers)
2 c. onion, sliced and cut in half (for fajitas)
1 -2 c. cherry or grape tomatoes, cut in half (can use regular tomato, chopped)
1 c. grated cheddar or cheddar jack cheese
Guacamole (mash 2 avocadoes; season with garlic pwd., salt, and lime juice)
Tortilla chips
Ranch dressing, if desired

Thaw chicken fajita meat in microwave.

Heat oil in skillet and saute chicken, peppers, and onions. Sprinkle with fajita seasoning. Cook until peppers are softened and chicken is heated thoroughly.

Meanwhile, pile spinach on plates. Top with chicken/pepper/onion mixture, tomatoes, cheese, and chips. Top with dollop of guacamole. Drizzle with Ranch dressing.

Chicken Alfredo Delight

2010-04-28T15:06:00.000-05:00

This is a new recipe that I found at Kraft Foods. Their recipes always seem to need tweaking...so tweak I did! My changes always seem to make it better...imagine that.

It was really good though. I was craving it again today, being the food freak that I am. But too bad, so sad...I had already given all my leftovers to the neighbors. Shucks, I'll just have to make it again, real soon!
Serve this chicken alfredo delight with Greek Salad and Garlic Bread. Yummo!! I thought the sauce was as good as the alfredo sauce at Carino's, but without all the butter!

I'm using this recipe as part of a menu for my presentation at Community Bible Church on Saturday, so I had to get it out there in the Blogosphere!

Enjoy this life God has given you, enjoy your family, and enjoy this great food!

Easy Chicken and Broccoli Alfredo

2010-04-28T14:50:00.000-05:00

3 chicken breasts, cooked and sliced (I baked large bone-in chicken breasts for 1 1/2 hrs. at 350, covered with foil)
1/2 lb. fettuccine, cook as directed on pkg.
4 c. fresh broccoli florets
1/4 c. Italian Dressing (I made mine using the packets)
1 jar Classico Roasted Garlic Alfredo Sauce, 15 oz.
1/2 c. Parmesan Cheese
1/2 tsp. dried basil leaves

Cook fettuccine as directed, adding broccoli florets during the last 2 minutes of cooking time.

Drain fettuccine and broccoli.

Add chicken, Italian dressing, alfredo sauce, cheese, and basil to the pot. Stir ingredients and heat through.

Add fettuccine and broccoli to the mixture and stir.

Remove from pot to large platter or bowl to serve!

Greek Salad

2010-04-28T14:25:00.000-05:00

Romaine lettuce
Grape tomatoes
Red onion, thinly sliced
Cucumbers, sliced thinly
Kalamata olives, or black olives
Feta cheese
(Use your judgment on the quantity of ingredients)

Dressing:

3 T. Olive oil
3 T. red wine vinegar
1 tsp. minced garlic
Salt and pepper

Mix dressing ingredients in jar or small container with lid. Shake well. Pour over salad.

Note: Any other dressing such as Caesar, Italian, or vinaigrette would be good also.

TGIF on Thursday Night

2010-04-22T21:01:00.001-05:00

This week I've been trying some new recipes...I'm feeling guilty about neglecting my followers. I hope you all haven't left me! Like my precious little 3 year old granddaughter, Katie, says "I willy, willy taw-wee".

While browsing through some cookbooks at Barnes and Noble, I ran across a few that I wrote down to try. One is this super easy and quick beef and potato skillet dinner. It's one of those "casserole" types, but it was very, very tasty! Even the old man (just kidding sweety!) loved it and asked for some leftovers for his lunch the next day! Amazing. It's made with one pound of ground beef and frozen hash browns. Try it...the kids will love it. It's cheesy easy!!

The other is an Italian dish that's also done in the skillet (except for cooking the pasta!). It calls for Italian sausage...I don't know what I love about Italian sausage, but I really like it! Something different, I guess. Just brown the sausage, add red onion, sauce, pasta and walla...you have a great dish. Worthy, definitely worthy!

Have you tried the new soup at Chili's?? It's Green Chili, Chicken, and Rice soup. Kind of like Tortilla Soup. Very, very, good! I've had my mind on it now for a couple of weeks, so today, since it was rainy outside and seemed like a fall day, with the A/C on, I tried to copy the recipe...actually, mine was better!! Ahem...what do you expect? I'm the best...(I'm so totally in a dream world!!) Anyway, try the darn soup even if it is spring...serve it with a cold salad!

I'm thinking about, actually mulling over in this worn out mushy brain of mine, the idea (oh no!) of adding some decorating to this blog...kind of like "Here's What's Cooking in the Kitchen and Bedroom"...or maybe not the bedroom...that-might-not-work just right...but maybe just some pics of things I see and like and maybe you might like them too. What'd ya think? Would y'all like something new and interesting like that. Y'all could send me pictures of your room and I can give you ideas...just thinking. DANGER AHEAD!!

Love you guys.

Cheesy Beef Hash

2010-04-22T20:59:00.000-05:00

1 lb. lean ground beef
1 tsp. salt
1/2 tsp. pepper
5 c. frozen hash brown potatoes (the cubed kind, not shredded)
1 med. bell pepper, chopped (I used yellow and orange peppers)
1/2 med. red onion (white works!)
8 oz. Velveeta cheese (1/4 pkg.) sliced
1 c. cheddar cheese

Brown beef in large skillet. Sprinkle with salt and pepper.

Stir in frozen potatoes; reduce heat to med-low. Cover and cook about 10 minutes, stirring occasionally, until potatoes are almost tender.

Stir in bell pepper and onion. Cover and cook 5 to 10 minutes. Place slices of Velveeta over the top and allow to melt. Top with cheddar.

Serve with Crunchy Cabbage Salad or just a green salad. This would be good with green beans, broccoli, or any other veggie, too.

Sausage and Tomato Rigatoni

2010-04-22T20:58:00.001-05:00

4 cups rigatoni or penne pasta (whole wheat is best!)
1 lb. ground Italian sausage
1 red onion, chopped
1 jar marinara sauce or any pasta sauce
1/2 c. fresh Parmesan Cheese
1/4 c. fresh basil, chopped (or use 1 tsp. dried basil)

Cook pasta according to pkg. directions.

Meanwhile, cook sausage in large non-stick skillet on medium heat, until browned. Drain.

Stir in onions and allow to saute for a couple of minutes.

Stir in pasta sauce and cooked pasta (drained).

Top with Parmesan and basil.

Serve with garlic bread and Italian Salad.

Green Chili, Chicken, and Rice Soup

2010-04-22T20:56:00.001-05:00

2 large chicken breasts, boneless or with bone-in
2 cans chicken broth
4 large carrots, peeled and sliced thinly
1 med. onion, chopped
2 stalks celery, sliced thinly
1 small can chopped green chilis, mild
1 can Rotel, mild (or chopped tomatoes, if desired)
2 T. chicken bouillon granules
1 tsp. cumin
1/2 c. uncooked rice
1/4 c. chopped cilantro
Avocado slices for garnish

Place chicken in large pot or dutch oven. Cover with water, just until water is over the top of the chicken.

Allow chicken to boil; turn heat to med.-low and cook chicken for approx. 20-30 minutes, or until done.

Remove chicken from water and allow to cool before chopping.

Meanwhile, chop veggies. Add veggies, chopped chicken, green chilis, Rotel, broth, rice, and seasonings to mixture.

Return to boil; lower heat to simmer and allow to cook until rice and veggies are tender.

Serve topped with avocado slices.

Old Fashioned Ice Box Dessert

2010-03-25T15:29:00.000-05:00

50 Vanilla wafers, crushed (about 2 cups)
3 T. sugar
4 T. butter, melted

1 1/2 pkg. cream cheese (or 1 lg. pkg, and 1 sm. pkg.) room temperature
3 c. milk
1 large pkg. vanilla instant pudding
1 12 oz. tub Cool Whip
Fresh berries of any kind, or frozen berries (thawed)

Mix vanilla wafer crumbs, sugar, and butter together. Press into 9x13 dish. (use the bottom of a glass or a potato masher to press the crumbs down).

Bake crust at 350 for 10 min. Cool.

Meanwhile, beat cream cheese in large mixing bowl with mixer until creamy. Gradually add milk, mixing well after each addition.

Add dry pudding mix; beat 1 more minute.

Gently STIR in Cool Whip.

Spread over crust and chill for several hours or overnight.

Cut into squares. Top each serving with berries!

Orange Balsamic Glazed Chicken

2010-03-25T15:14:00.001-05:00

4-5 boneless chicken breasts or thighs
3 T. olive oil
Salt and pepper
1 tsp. poultry seasoning
2-3 sprigs fresh rosemary, leaves chopped finely
1/3 c. orange marmalade
1/4 c. balsamic vinegar
1/2 c. chicken broth
4 green onions, chopped

Heat olive oil in skillet. Season chicken liberally with salt, pepper, and poultry seasoning.

Add chicken to hot oil and brown for 5 minutes. Turn chicken over and sprinkle with rosemary. Cook until cooked through. Add green onions.

In a small bowl, combine the marmalade, vinegar, and broth. Pour over chicken and cook for 2 to 3 more minutes until the sauce has thickened and becomes a thin glaze.

Serve over a bed of arugula greens or spinach, or just serve with other sides.

Thursday's Chatter

2010-03-25T15:00:00.003-05:00

This little bit of chatter got posted before I got all the recipes finished, so don't be confused that this is after two of the recipes!! (I got called away from my computer...)

I've really missed my old way of cooking and since the new plan didn't really work out that well because I cheated too much, I'm back to the old way of doing things. So I'm a creature of habit, what can I say??! Not to mention that I'm also a chow hound!! I probably won't be posting as much as I did before, but at least I'll try harder to give you all some new ideas!

I'm speaking on "Menu Planning" at a ladies get-together called "Mug and Muffin" at Community Bible Church on May 1st, so y'all, I need your help!!! Give me some ideas about menu planning that has helped you, and what you think I should include...my brain has been on "hold" for some time now, and I have a hard time coming up with good ideas!

The recipes that I'm posting today are great! Several new chicken dishes and one dessert. Try this Chicken Mushroom dish for sure...it's very easy and really, really gooooood!! Fresh lemon juice is the key to the excellent flavor. I didn't add artichokes like I had planned (because a certain someone in my family that I've been hanging out with for 40 years, doesn't LIKE them!!) but if you like them, it would definitely be good. I'm going to make it again tonight and invite the neighbors!!

You HAVE TO make this dessert TODAY!!! I'm not kidding...I served it to a group of friends and everyone DEMANDED that I give them the recipe...RIGHT NOW!!...well, here it is, you demanding, obsessive, controlling women!!! Just kidding...you know I love it when you boss me around...yeah, right. All kidding aside, it would be great for Easter lunch. I combined 2 different recipes to make it better.

Enjoy these new ideas and enjoy cooking...your family will bow at your feet and beg for more!!

Love you gals (and guys),

Skillet Chicken with Mushrooms

2010-03-25T14:59:00.002-05:00

4 boneless chicken breasts (or your choice of chicken)
1 c. Italian flavored bread crumbs
4 T. olive oil (more, if needed)
2 T. butter
1 T. chopped garlic
8 oz. sliced mushrooms
1 can drained artichokes, chopped slightly
2 roma tomatoes, chopped
1/2 fresh lemon

Flatten chicken between 2 sheets of plastic wrap, using mallet or rolling pin; lightly salt and pepper.

Dredge chicken pieces in bread crumbs.

Heat oil in large skillet and brown chicken on both sides on medium high heat until chicken is done (be careful not to get the bread crumbs too dark, you don't want to have blackened crumbs in the pan).

When chicken is browned and cooked through, remove from skillet, lower heat to med. and add the butter to the pan.

Add garlic to the pan and saute briefly before adding the mushrooms.

Saute the mushrooms for a few minutes until they are softened; sprinkle the chopped tomato and artichokes into the mushroom mixture and stir in.

Add the chicken back to the pan, then squeeze the lemon juice over the top of everything.

Cover pan with lid and allow to cook on simmer for a few minutes.

Serve with angel hair pasta, baked potatoes, or mashed potatoes!

Chicken with Vegetables

2010-03-25T14:58:00.001-05:00

4 or 5 chicken breasts or pieces of your choice
3 T. oil
1 bunch green onions, sliced
2 tsp. chopped garlic
2 stalks celery, sliced
2 c. baby carrots or 4-5 large carrots, cut into 2" pieces
4 or 5 small potatoes (adjust for your needs), cut into 4ths

Salt and pepper chicken. Brown in oil on both sides over med.-high heat.

Remove chicken from pan, lower heat to med. and add garlic, onion, and celery, sauteing for a few minutes.

Return chicken to pan and add carrots and potatoes. Salt the veggies lightly. Cover with lid and lower heat to simmer. Cook for another 20-30 minutes until veggies are tender.

New Format

2010-02-26T12:30:00.001-06:00

I'm back with a change in plans...from now on, I'll be posting new recipes as I come across them...there won't be a menu every week. I've been trying to cook more healthy dishes without cheese, pasta, rice, or bread. I know it's hard to do when you're on a budget but I need to be healthy, so I'm trying to limit the simple carbohydrates in my diet, sugar and flour. Baking is impossible without sugar or flour...and I love to bake, so for now, I guess Sweet Treats will be out! They're making me fat!

I'll let you know if this new way of eating is working for me. If it doesn't do what it's supposed to do, then I'll go back to bread and pasta and the old way of thinking! For the next few weeks though, hang in there with me...I'll try to post some new stuff! AND, if this new diet works for me then I'll share it with you.

As always, love from my kitchen to yours,

Crock Pot Baked Chicken

2010-02-26T12:29:00.001-06:00

4-6 skinless chicken breasts, with bones

1 can cream of mushroom soup

1/2 c. dry white wine, or chicken broth

1 tsp. Worcestershire sauce

1 tsp. dried rosemary or tarragon, or both

1 tsp. garlic powder

4 oz. can sliced mushrooms, drained

Salt and pepper chicken breasts and place in bottom of slow cooker.

Mix all ingredients together and pour over the chicken.

Cover and cook on low for 6-8 hours.

The chicken gets so tender and stays moist...delicious!

Note: You can use any chicken in this...thighs or just mixed pieces. If you leave the skin on, however, the gravy will be greasy.

Roasted Peppers and Vegetables

2010-02-26T12:28:00.001-06:00

Use any amount of these veggies as you want:
Purple onion
Broccoli
Zucchini and/or yellow squash
Red bell pepper
Yellow peppers and/or orange bell peppers (I used the small ones, whole. From Costco)

Wash and dry all veggies. Place on baking sheet sprayed with Pam.

Drizzle olive oil over the top and toss. Sprinkle with sea salt and garlic powder.

Bake at 450 degrees for about 15-20 minutes or until veggies are crisp tender.

Menu Monday

2010-02-08T08:00:00.001-06:00

Good morning! I cooked two new dishes this week to share with you. One is Chicken Parmesan Bundles. They are not really "bundles" though, more like "roll-ups". Like fruit roll-ups, but with chicken! Who comes up with these names? Anyway, this dish was so delicious. You have to make this today...or tomorrow, but hurry!

The other new recipe is Pot Roast. This is such a great Sunday dinner, or lunch, whichever you decide to make it. The roast is browned first, and then roasted in the oven with lots of yummy carrots, onions, and potatoes. Slow roasted for a few hours...and walla, a fantastic meal! Make extra so you can have roast beef sandwiches later...with pickles! And mayo...and potato chips...and a big hunk of chocolate cake...with vanilla ice cream...STOP! Sorry, my mind ran off in a tangent and I had to slap myself silly! Don't eat all that, but PLEASE DO try this recipe and DO enjoy one roast beef sandwich!

Have a great week and treat your little Valentines to a red lollipop!

Chicken Parmesan Bundles

2010-02-08T07:58:00.001-06:00

6 small boneless chicken breasts, pounded to 1/4" thickness

4 oz. cream cheese, softened (about 15 sec. in micro)

1 pkg. (10 oz.) frozen spinach, thawed and well-drained, OR 2 c. fresh spinach, chopped

6 T. grated parmesan cheese, divided

1 1/2 c. mozzarella cheese, divided

1 egg

10 Ritz crackers, crushed (about 1/2 c.)

2 c. spaghetti sauce, heated

Heat oven to 375 degrees.

Pound chicken breasts between sheets of plastic wrap to 1/4" thickness. Lightly salt and pepper each piece.

Mix cream cheese, spinach (if using frozen, make sure all juice is squeezed out), 1 c. mozzarella cheese, and 3 T. Parmesan cheese until well blended; spread equal amounts onto each chicken piece.

Starting at one short end of each breast, roll up tightly. Secure with wooden toothpicks, if desired.

Beat egg in shallow dish. Mix cracker crumbs and remaining Parmesan cheese together in separate shallow dish. Dip each rolled chicken breast in egg, then roll in cracker crumbs. Place seam side down in 9x13 baking dish, sprayed with cooking spray.

Bake 30 minutes or until chicken is done. Remove from oven and discard toothpicks, if using.

Serve topped with heated spaghetti sauce and remaining mozzarella. Top pasta with remaining spaghetti sauce.

Rustic Apple Tart

2010-02-08T07:57:00.001-06:00

This Apple Tart is simply delicious and easy to make. Using only 1 pie crust, with sliced apples in the middle and a delicious brown sugar and cinnamon topping!

3 large apples (I used 2 large Granny Smith apples and 1 medium sized Gala)
2 T. lemon juice
1/4 c. sugar
1/3 c. brown sugar
1/2 c. flour
1 tsp. cinnamon
1/4 c. butter, softened
1 unbaked pie crust

Peel and slice apples thinly. Toss together apples, lemon juice and granulated sugar. Set aside.

Place all remaining ingredients, except pie crust, in mixer bowl. Beat until mixed.

Roll out pie crust and gently mound apple mixture into the center, leaving a 2" border of pie crust.

Sprinkle apples with cinnamon sugar mixture. Gently press edges of dough up to the filling, reinforcing shape. The center of the tart will be open. Try to pinch any holes in the pie crust together so it won't leak during baking.

Spray baking pan with cooking spray and place tart onto pan. Bake 400 degrees until pastry is golden brown and apples are tender, about 30 minutes. Cool tart before serving.

Unbaked tart

Beef Pot Roast

2010-02-08T07:56:00.001-06:00

3-4 lb. beef shoulder roast
6-8 carrots, peeled and cut into 2" slices
6 small potatoes (1 per person), peeled and cut in half (I used red potatoes)
1 onion, chopped into large chunks
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. thyme
Salt and pepper
1 can beef broth
Rosemary sprig, optional
2-3 T. olive oil

Season roast on both sides with salt, pepper, and remaining spices.

Heat 2 T. oil in large dutch oven over high heat. When oil is hot, place onion and carrots into hot oil to lightly brown, stirring often. (About 3 minutes). Remove veggies from pot and set aside. Add potatoes to pot and do the same, browning slightly. Remove and set aside.

Add more oil to pot and add roast. Browning on both sides.

Remove roast to plate. Now, with the burner on high, deglaze the pot by adding 1/2 can of beef broth, whisking constantly until all the flavorful bits are loosened from the bottom.

Return roast and all veggies back to pot. Add remaining beef broth. Tuck the rosemary sprig down into the juice and cover the pot with lid.

Bake at 325 for 3 1/2 hours, or more, depending on the size. Allow approx. 1 hr. of baking time for each pound of meat.

When roast is done, place on cutting board and slice against the grain. Transfer to serving platter with the carrots and potatoes.

If gravy is too thin, stir together 3 T. flour and 4 T. water, to make a thickening paste. Bring gravy to a light boil and whisk in the flour mixture slowly, stirring constantly until it thickens.

Menu Monday

2010-02-01T08:00:00.002-06:00

Doesn't it seem like you never leave the kitchen? I told my hubby just today that I feel like I'm wearing the wood floor thin in my little triangle of the kitchen...from the sink, to the cutting board, to the stove, and over and over again!! I sometimes feel like a hamster on a ferris wheel!! Then to the dishwasher, to the fridge, to the stove...it never ends! BUT, let's look on the bright side of life, we are so blessed and so fortunate that we have food, kitchens, refrigerators, dishwashers, and the list goes on and on...right? It might seem like cooking is such a chore, but the alternative is that we could be hungry, like so many people in the world. Thank you Lord for our daily bread.

The more you cook good food, the more restaurant food doesn't taste all that good...have you discovered that yet? I am the world's most critical food critic...everywhere I eat, I can think of ways to make the food taste better...it should be hotter, it doesn't have enough salt, they don't even put anything in the salad, just lettuce, a piece of red onion, one cherry tomato...what's so great about that? And we spent $35.00 on that?? That's what happens when you become a pro...hee, hee!

This week the kitchen was hoppin'. There's some new stuff that I hope you enjoy...the Creamy Chicken Taquitos recipe is from http://www.ourbestbites.com/. They are really good! I even had some of the leftovers for breakfast one day...or two! A new salad dressing comes along with the Taquitos...oh, calm my beating heart!! It is good!!

A couple of ol' home recipes are posted also...from my childhood! Eons ago...I remember eating the vegetable beef soup as a toddler...I crawled across the gravel driveway to our neighbor's house to have a bowl of her soup...of course, she made it with a soup bone, instead of beef stew meat...that was when people really didn't have any grocery money!! Soup bones and cabbage...

Enjoy your family this week, count your blessings, and cook up some great meals...the people in your life will bless the ground you walk on! It's really amazing what homecooked food will do for your popularity, right??

Love from my kitchen to yours,

Chicken Pot Pie
Spinach and Mandarin Orange Salad

Hamburger Steaks with Mushrooms and Onions
Ovenbaked Wedge Fries
Broccoli with Cheese

Creamy Baked Chicken Taquitos
Green Salad with Creamy Lime-Cilantro Dressing

Pinto Beans
Cornbread Muffins

Homemade Vegetable Beef Soup
Crusty Bread

Chicken Pot Pie

2010-02-01T07:58:00.002-06:00

Mmmmm...so tasty! Comfort food!

3 stalks celery, diced

3 medium carrots, diced

1 med. onion, diced

1/2 c. frozen peas

1/2 stick butter

2 c. cooked chicken, cut into bite sized pieces

1 c. flour

2 c. chicken broth

1 chicken bouillon cube, or 1 tsp. granules

1 c. heavy cream

1 tsp. ground thyme

1 tsp. salt

1/2 tsp. pepper

2 Pie Crusts (Pillsbury frozen, the rolled up kind, 2 in a box) or make your own crusts

Dice vegetables. Heat butter in large dutch oven over meduim heat. Add veggies and saute for a couple of minutes.

Add chicken and stir to combine. Sprinkle flour over veggies and chicken and stir to combine. Cook for a couple more minutes, stirring gently.

Pour in chicken broth and bouillon, stirring constantly. The flour will combine with the chicken to create a delicious gravy.

Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes.

Season with thyme, salt, and pepper. Remove from heat. Taste and make sure it has enough salt!

Spray a 9x13 baking dish with cooking spray, then pour the chicken mixture in.

Cover mixture with pie crusts so that all is covered, allowing about an inch overhang.

Roll edges of pie crust into the edge of the pan. It doesn't have to look nice, just roll it up and kind of tuck it into the pan. It looks more homemade and rustic that way!

Bake in 400 degree oven for about 30 minutes or until crust is golden brown.

Allow to cool for 10 minutes before eating.

Hamburger Steaks with Mushrooms and Onions

2010-02-01T07:57:00.001-06:00

1 1/2 lbs. lean ground beef (makes four 1/3 + lb. patties)

1 pkg. fresh mushrooms, 8 oz., sliced

1 med. onion, sliced thinly

1/2 c. onion, chopped

1/4 c. Worcestershire sauce

1 tsp. garlic powder (make sure you use garlic powder, not garlic salt)

1 1/4 tsp. salt

1 tsp. pepper

1 T. butter

Combine beef, chopped onion, worcestershire, garlic powder, salt, and pepper in mixing bowl.

Shape meat mixture into 4 oval shaped patties, about 1" thick.

Heat large skillet sprayed with cooking spray over high heat. Add patties to skillet, and allow to brown,
flipping over only when good and browned.

When patties seem almost cooked thru (or if you like your meat less cooked, then remove when desired), remove from skillet onto plate.

Add butter to same skillet and allow to melt. Add onion and sliced mushrooms to skillet and saute for about 2 or 3 minutes allowing veggies to get lightly browned.

Return patties back to skillet with onions and mushrooms. Scoop some of the onion and mushroom mixture over the top of the patties. Allow to simmer for a few minutes before serving.

Oven Baked Wedge Fries

2010-02-01T07:56:00.001-06:00

4 large potatoes, or one per person

Cooking spray

Kosher salt

Scrub potatoes until clean, then dry off with paper towel.

Cut potatoes lengthwise in half, then in half again, and again, making 8 long wedges.

Arrange potato wedges on pan.

Spray potatoes with Pam and bake at 400 degrees for approx. 20 minutes, or until browned.

Sprinkle with salt.

Creamy Baked Chicken Taquitos

2010-02-01T07:55:00.002-06:00

These make great appetizers, or a meal!! Serve with salsa, sour cream, or guacamole!

4 oz. cream cheese, 1/2 block

1/4 c. green salsa (I used tomatillo salsa instead of green chili sauce, since it's not spicy)

1 T. fresh lime juice

1/2 tsp. cumin

1 tsp. chili powder

1/2 tsp. onion powder

1/4 tsp. garlic powder

3 T. chopped cilantro

2 T. sliced green onions

2 c. shredded cooked chicken

1 c. grated pepperjack cheese, or Monterrey Jack, or Colby Jack

14 - 16 fresh corn tortillas

Cooking spray

Kosher salt

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Place cream cheese into mixing bowl and heat in the microwave for 20 seconds to soften.

Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir to combine. Add cilantro, green onions, chicken, and cheese. Combine well.

Wrap about 7 tortillas in damp paper towels and heat in the microwave for 20-30 seconds until they are soft enough to roll without cracking. Repeat process with remaining tortillas.

Place 2-3 T. chicken mixture on the lower 1/3 portion of the tortilla, keeping about 1" from the edge.

Roll the tortilla up as tight as you can. When the tortillas are soft, the mixture sticks to the tortilla, making it very easy to roll up. Place seam side down on baking sheet. Lay all of the taquitos on the baking sheet, making sure they are not touching each other. Spray the tops with cooking spray and then sprinkle salt on top.

Place in oven and bake for 15-20 minutes or until crisp and the ends start to get brown.

Thanks to http://www.ourbestbites/ for this great recipe.

Green Salad with Creamy Lime-Cilantro Dressing

2010-02-01T07:54:00.001-06:00

Romaine lettuce
Cherry or grape tomatoes, or just chopped tomato
Red onion, diced
1 Avocado, sliced or cut up

Creamy Lime-Cilantro Dressing:

1 pkg. Ranch Dressing mix
1 c. mayo
1/2 c. milk
1 lime
2 cloves garlic, roughly chopped
1/2 c. roughly chopped cilantro
1/4 c. green salsa

Place all ingredients into blender or food processor and blend until smooth and creamy.

Allow dressing to thicken in refrigerator before using.

Sooooo good with any mexican food!!!

Pinto Beans

2010-02-01T07:53:00.001-06:00

2 lbs. pinto beans
6 slices bacon, or more if desired, sliced into 1" pieces
1 med. onion, chopped
1 can Rotel tomatoes with green chilis
1 c. cilantro, chopped
2 T. chili powder
1 T. cumin
2 tsp. salt
1 tsp. pepper
2 tsp. garlic powder

Pick through beans by pouring them into your hand from the bag a little at a time, looking for small dirt clods or rocks.(They really do have junk in them sometimes!! I found a small rock in this batch!! Imagine biting down on that thing!!) Place beans into large pot or Dutch oven. Cover with water and wash beans. Pour water out using a colander, then re-wash. Drain.

Cover beans with water, about 1" of water over the top of the beans.

Start cooking beans on high heat, adding all other ingredients to pot.

Bring to boil, then turn heat to simmer. Simmer for approx. 4 to 5 hours, stirring occasionally.

If water cooks down too much, add more as needed. You don't want the beans to be too watery, but still need some juice, too.

Serve with cornbread!

Note: Soak raw beans in pot of water overnight for quicker cooking!

Vegetable Beef Soup

2010-02-01T07:52:00.001-06:00

This soup is loaded with veggies and lots of wholesome goodness!!

1 lb. beef stew meat, cut into small pieces
2 T. oil
3 stalks celery, sliced
4 carrots, peeled and sliced
2 meduim potatoes, peeled and cut up
1 can cut green beans, drained
3-4 c. cabbage, chopped
1/3 c. rice (uncooked)
1 can diced tomatoes
1 can crushed tomatoes
2 c. water
2 cans beef broth
2 tsp. beef bouillon granules
2 cloves garlic, chopped
1 tsp. salt
1/2 tsp. pepper

Heat oil in large soup pot or Dutch oven. Add meat, salt and pepper. Brown meat thoroughly. You want all the juice to cook out.

Add onion, garlic, celery, potatoes, and carrots. Stir in with beef.

Add tomatoes, beef broth, rice, and water.

Add remaining ingredients. Stir.

Bring to boil, then lower heat to simmer. Cover pot with lid. Simmer soup for approx. 40 minutes, stirring occasionally and adding water as needed.

Menu Monday

2010-01-25T14:50:00.001-06:00

Good morning friends. I hope your day is going well...I slept in this morning, so this post is LATE!! Oh well, better late than never, I guess. Call me lazy...it's okay, I admit it. But, give me a break...I took care of 3 grandchildren over the weekend...at my age, I deserve a break!! I'm not a spring chick anymore.

I hope you are cookin' up some great meals and enjoying family time around your table. That's the whole purpose of this blog. I know some are picking up a few new recipes, but also, I know that some of you are using my weekly menu plan for your meals...that's great, keep up the good work. Since I have so many recipes in the "Recipe Box" now, there will definitely be some "reruns". Anything that is highlighted is already in the recipe archives. The purpose of the "menu plan" is to give you ideas for side dishes to go with the main dish. I hope this is working for you! I'm open to suggestions, too.

I've added a couple of breakfast or brunch ideas this week. They are both delicious! The Mini Breakfast Quiches are fantastic...I've added more cottage cheese to the recipe for a little more protein. These are great for a quick breakfast...just unwrap from foil cups, heat in micro and off you go! The potato/egg bake is sooooooooo good, too! Great for guests or a weekend family breakfast.

Have a great week and don't forget to hug your kids...you'll be glad you did, and so will they!

Love from my kitchen to yours,

Tuscan Chicken

2010-01-25T14:49:00.001-06:00

4 small boneless chicken breasts
4 oz. cream cheese, cubed (1/2 8 oz. pkg.)
1/4 c. water
1/4 c. pesto
2 c. grape or cherry tomatoes
1 c. Italian Five Cheese blend
Salt and pepper

Heat large skillet sprayed with cooking spray on med. high heat.

Salt and pepper chicken pieces and add to skillet. Cover; cook for 5-7 minutes on each side until done.

Remove from skillet. Cover to keep warm.

Add cream cheese, water, pesto and tomatoes to skillet. Cook uncovered on med. heat for 2 minutes or until heated through, stirring occasionally.

Return chicken to skillet. Cook and stir 1 minute or until chicken is coated and heated through. Sprinkle with shredded cheese.

Serve over angel hair pasta.

Caesar Salad

2010-01-25T14:49:00.000-06:00

Fresh Romaine lettuce, washed and dried (with lettuce spinner)
Dressing
Croutons

Dressing:
2 1/2 T. mayo
2 T. lemon juice (fresh)
1/4 tsp. Worcestershire
5 T. olive oil
2 cloves garlic, finely minced or crushed
1/4 tsp. salt
Pepper to taste (about 1/8 tsp.)
1/4 c. grated Parmesan cheese

Whisk all ingredients, except parmesan, together in small mixing bowl. Refrigerate until ready to serve.

When ready to serve, sprinkle Parmesan and croutons over Romaine leaves and drizzle Caesar dressing over top.

Note: I made homemade croutons, but it's not necessary. If you want to, just cube French bread into 1" cubes. Drizzle olive oil over bread cubes and toss. Sprinkle garlic powder generously over all. Bake at 400 degrees until golden brown.

Creamy Tomato Soup

2010-01-25T14:48:00.000-06:00

1 T. butter
1 c. chopped onion
1 c. grated carrots
1 T. minced garlic
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
2 tsp. dried basil
1/2 c. sliced sun dried tomatoes
1 28 oz. can diced tomatoes (or 2 14.5 oz. cans)
1 can chicken broth (14 oz.)
4 oz. cream cheese

Melt butter in large pot over medium heat. Add onion, carrots, and garlic. Saute for 5 minutes, stirring frequently.

Add sugar, salt, pepper, basil, diced tomatoes and sun-dried tomatoes. Cook an additional 2 minutes.

Add chicken broth and bring to boil. Cover, reduce heat and simmer 35-40 minutes.

Remove from heat. Place soup in food processor or blender (you might have to do this in 2 batches). Add cream cheese. Remove center piece from blender lid to allow steam to escape, but cover with paper towel to keep from splattering. Process for a couple of minutes until very smooth.

Pour back into pot and serve. Makes 6 cups.

Mini Breakfast Quiches

2010-01-25T14:47:00.002-06:00

8 eggs
1 c. colby jack cheese, grated
1/4 c. parmesan cheese
3/4 c. cottage cheese
1 1/2 c. fresh spinach, chopped (or use 1/2 box frozen spinach, thawed and water squeezed out)
1/4 c. diced onion, finely chopped
1/3 c. diced red bell pepper, finely chopped
1 c. ham, finely diced (I used sandwich ham)
1/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. hot sauce, if desired
12 foil muffin tin liners (must be foil!!)

Preheat oven to 350 degrees.

Place foil liners into muffin tins and spray with Pam.

If using frozen spinach, thaw in microwave, then squeeze out all excess water. Wrap in paper towels and squeeze again! Then give it a rough chop!

In mixing bowl, combine all other ingredients and mix well. (at this point, it looks like barf!!) Chuckle!

Pour mixture into foil cups evenly (about 1/3 c. into each one, you want it to be pretty full) Continue stirring as you are filling the cups, so that the ingredients are well dispersed.

Bake for 20-25 minutes. The tops should be just barely set. They will puff up while baking, then go back down as they cool.

Be sure to store them in the fridge. When microwaving to reheat, be sure you take off the foil liner! Heat on paper towel to absorb any excess moisture.

Note: These yummy little creations have less than 100 calories per quiche, and are loaded with protein!

Before Baking

Hearty Breakfast Bake

2010-01-25T14:46:00.000-06:00

1 lb. pork sausage
2 green onions, chopped (or use 1/3 c. green or red bell pepper)
2 1/2 c. frozen hash browns (the cubed kind)
1 pkg. shredded Swiss cheese, 8 oz.
1 c. Bisquick mix
2 c. milk
1/4 tsp. pepper
1/2 tsp. salt
5 eggs

Heat oven to 400. Spray 9x13 baking dish with Pam.

Brown sausage in skillet, stirring frequently. Drain.

Layer sausage, onions, potatoes, and cheese in baking dish.

Stir remaining ingredients in mixing bowl until blended. Pour over ingredients in baking dish.

Bake uncovered 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes.

Makes 12 servings.

Note: This is also good for supper!

Peanut Butter Cookies

2010-01-21T11:24:00.000-06:00

These cookies are so light and delicious. Crispy on the outside, yet chewy on the inside...you'll love them!! Great for the kids' lunch box!

2 sticks butter
1 c. peanut butter
3/4 c. brown sugar
3/4 c. sugar
2 large eggs
2 1/2 c. flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt

Beat butter, peanut butter, and both sugars for 2 minutes.

Add eggs one at a time, beating after each egg. Then beat for 2 minutes.

Gently blend in dry ingredients.

At this point, you can chill the dough, or just go ahead and bake.

Drop by rounded teaspoonfuls onto cookie sheet (sort of round them into balls).

Press each ball with the tines of fork in crisscross pattern.

Sprinkle with additional sugar and bake at 350 for 12 minutes.

Pico De Gallo

2010-01-21T11:06:00.002-06:00

3 or 4 large Roma tomatoes, or any tomatoes
1/2 medium onion
2 fresh jalapeno peppers, halved and seeded
1/2 to 1 cup cilantro
Juice from 1 lime
2 garlic cloves
1/2 tsp. salt, add more if needed

Cut tomatoes, peppers, and onions into fourths. Add to food processor along with all remaining ingredients.

Pulse 5 or 6 times on high speed of processor.

That's it folks!!

Scrape into serving bowl.

Homemade Tortilla Chips

2010-01-21T10:41:00.001-06:00

Corn tortillas
4 c. canola oil
Sea salt

Cut tortillas in half, then in half again, making triangles.

Heat oil in large pot.

When oil is hot (test by putting in one piece, if it sizzles, then the oil is ready!).

Add about 12 triangles to the oil at a time and fry until golden brown.

Remove to papertowels to drain. Add salt.

Make up a big batch of these for a Super Bowl party and serve with homemade Pico De Gallo! Eat them while they're warm and crispy...delish!

Note: Allow the oil to cool, then pour into a jar and reuse! Store in refrigerator.

Menu Monday

2010-01-18T08:00:00.002-06:00

Where did the week go?? I can't even remember what happened last week, but it sure did fly by! Oh, now I remember, RAIN. Thank you Lord.

Thanks to everyone who sent me a message...I love hearing from you, and I appreciate all your positive comments! It seems like many followers are enjoying the recipes and I've heard that the men are REALLY enjoying the homecooked meals. You girls (and guys, I have a couple of guys who use my recipes, too!) are blessing your families with every meal you cook. Here's a round of applause for you!!

I have a few new recipes this week and one ol' tried and true hit...the Mexican Casserole. I just HAD to have it again...I CRAVE that stuff!! I'm starting to crave the Italian Meatloaves again too, so we might have that next week.

Today, as The Cowboys were playing I started thinking about the Super Bowl...maybe some of you are planning a party...so I got busy and made some homemade tortilla chips...OMG, they are sooooo good, so much better than store bought...hot and crispy, right out of the grease!!! At least I used Canola Oil, not lard!! Then I HAD to make pico de gallo...of course, can't have chips without it. THEN, I made Peanut Butter Cookies...not that that's a Super Bowl recipe, I just had this new recipe that I wanted to try. Well needless to say, I had more than my quota of calories today!! These recipes will be posted later in the week.
Stay tuned...

Enjoy the recipes, and keep on cookin'.

Love from my kitchen to yours,

Asian Barbeque Chicken

2010-01-18T07:58:00.001-06:00

This recipe was new for me, but it really was good! The original recipe says to grill the chicken, but since it was 10 degrees outside I baked it, and it turned out great! Grilling would be great, too!

8 boneless, skinless chicken thighs (I used bone-in)
1/4 c. brown sugar
1/4 c. soy sauce
2 T. lime juice (about 1 lime)
1/4 tsp. cayenne pepper (omit if you don't like spicy!)
1/4 tsp. curry powder
3 or 4 garlic cloves, minced
1 tsp. grated fresh ginger (or use powdered)

Preheat oven to 400 degrees.

Salt and pepper chicken pieces and place in greased baking dish.

Bake for 20 minutes.

While chicken is baking, mix all remaining ingredients in a small bowl. Whisk together.

Take chicken out of oven and brush (or spoon) marinade over each piece generously.

Return to oven for 15 more minutes. Brush more marinade over chicken until all used.

Return to oven for 15 more minutes.

Remove from oven and serve!

Note: Make a double batch and have barbeque-on-buns the next day! Just cut up remaining chicken and heat in a skillet.

Potatoes au Gratin

2010-01-18T07:57:00.001-06:00

4 large baking potatoes, unpeeled and scrubed
1 1/2 c. Half and Half
2 T. flour
4 garlic cloves, finely minced
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. sharp cheddar cheese
2 T. butter

Preheat oven to 400 degrees.

Slice potatoes thickly (about 1/4"), then slice again into fourths.

In separate bowl, whisk together half and half, flour, garlic, salt and pepper.

Place 1/3 of potatoes into greased (Pam) baking dish. Pour 1/3 of cream mixture over potatoes.

Sprinkle with 1/3 of cheese.

Repeat this two more times, ending with cream mixture. Dot with pieces of butter, using 2 T.

Cover with foil and bake for 30 minutes. Remove foil and bake 15 more minutes, or until potatoes are tender.

Sprinkle remaining cheese on top and return to oven until cheese is melted and bubbly.

Delicious!!

Baked Tilipia Fillets

2010-01-18T07:56:00.001-06:00

1 lb. tilipia fillets, or other white fish
1 T. mayo
1 T. fresh lime juice, about 1/2 lime
1/4 tsp. onion powder
1/4 teaspoon black pepper
1/2 c. crushed Ritz crackers
2 T. melted butter
Chopped fresh parsley, or dried

Preheat oven to 425 degrees.

Spray baking dish with cooking spray. Lightly salt fish fillets and place in baking dish.

Whisk together mayo, lime juice, onion powder, and pepper.

Brush, or spread over fish fillets evenly.

Crush Ritz crackers, about 8, and place in small bowl. Mix melted butter into crackers for topping.

Top each fillet with cracker mixture.

Bake for 20-25 minutes or until fish flakes easily. Garnish with parsley.

Spinach Salad with Warm Bacon Dressing

2010-01-18T07:55:00.001-06:00

Fresh Spinach, enough for your family
2 hard boiled eggs, cooked ahead of time and peeled
6 slices bacon, cooked and crumbled
1/2 small red onion, sliced thinly
1/2 of 8 oz. pkg. white mushrooms, or use your judgment
1 avocado, sliced

Dressing:
3 T. red wine vinegar
2 tsp. sugar
1/2 tsp. Dijon mustard
Dash of salt
3 T. bacon grease, or leave this out if desired; use olive oil instead

Cook bacon until crisp and drain on paper towel. Save 3 T. bacon grease for dressing.

Add spinach to large salad bowl. Arrange onions, mushrooms, bacon, and avocado on top.

Mix dressing ingredients in small bowl. Warm up in small saucepan.

Pour hot dressing over salad and toss to combine.

Arrange sliced egg over the top of salad.

Note: The original recipe says to saute the onions and mushrooms, but I thought it would be better raw...also, you can omit the bacon grease from the dressing and skip the heating process. Use olive oil instead. Just pour cold dressing over salad.

Menu Monday

2010-01-11T08:00:00.002-06:00

I'M BACK!! So sorry for the complete lapse of responsibility to my faithful followers...I've been having my own very special pity party!!! I didn't even invite anyone else. Nor did I bake a cake. The party took place in my mind, you see. It went something like this: "I'm tired of cooking...why should I go to all the trouble to cook, cook, cook, wash dishes, plan, shop, cook, cook, clean up, when no one even cares anyway. Noooo one even looks at my blog...I'll bet no one will even miss it!!" Then I had lunch with some friends...well, did they let me have it with both barrels pointed in my face! It was just the encouragement I needed to get back in the groove and get myself back to the kitchen! Thanks friends. Now y'all can come over and do the dishes!

Seriously, something like that DID happen, but I'm glad to report that "all's well that ends well", as Ma Ingalls used to say. I'll be posting several new menus this week, so I hope you enjoy them.

Burr Magurr!! It has been soooooo cold. I've cooked so many different kinds of soup lately that I'm sick of it...I'm ready for a cheeseburger and tater tots. One soup that I tried did not turn out very good. It will NOT be a part of this weeks menu, however, the Chicken and Rice soup was awesome, definitely will be a winner. I also had a request (see, some people DO love me!) for more crock pot recipes, so here's one that will be a hit with the guys...beef! It was really good and easy, too!

A New Year is here. A new beginning. Hopefully a beautiful, prosperous, fun year filled with laughter, love, good friends, and GREAT food! Eat, drink, and be merry! If you HAVE TO, eat dessert first! Then go workout!

P. S. Did you know that desserts spelled backwards is "stressed"?? I think there's definitely a message there for us, girls!! Don't cha think?

Love from my kitchen to yours,

Chicken and Rice Soup

2010-01-11T07:58:00.002-06:00

1 c. rice (before cooking)
3 chicken breasts, with bone (or whatever chicken you prefer)
8 tsp. chicken bouillon granules, or 8 cubes
2 qts. water, plus 2 cups
1/2 c. chopped onion
3 medium carrots, sliced
2 stalks celery, sliced
6 T. butter
4 T. flour
1/2 tsp. salt
1/4 tsp. pepper
Cook the rice according to pkg. directions.

Place chicken pieces in large pot and cover with water. Add bouillon.

Bring to boil, then cover and simmer until done (about 30 minutes).

Remove chicken from the water and allow to cool for a few minutes, then cut into bite size pieces, discarding bones.

Add chicken back into the broth.

Melt 4 T. butter in skillet. When the butter is melted, add flour and stir until thickened to make a "roux". Whisk the roux into the chicken broth, to thicken it.

Melt 2 T. butter into the same skillet and saute the veggies for a few minutes, then add to the soup. Bring back to boil. Simmer until veggies are tender.

When veggies are tender, add the cooked rice, stirring to mix all together.

Scrumptious Crock Pot Beef

2010-01-11T07:57:00.002-06:00

2 lbs. stew meat, cubed
8 oz. sliced mushrooms
1 can beef broth (or 1 tsp. beef bouillon granules plus 1 c. water)
1 med. onion, chopped
1 can cream of mushroom soup
1 pkg. dry onion soup mix

Salt and pepper meat.

Combine all ingredients in crock pot; stir and cover.

Cook on high for 3-4 hours, OR on low for 7-8 hours.

Serve over rice or mashed potatoes!

Note: I served this over rice, but I think mashed potatoes would be even better!!

Chicken Spaghetti

2010-01-11T07:56:00.001-06:00

3 c. cooked chicken (2 large boneless chicken breasts made 3 cups)
3 c. whole wheat angel hair pasta, or spaghetti - broken into 3" pieces
2 cans cream of mushroom soup
2 c. grated sharp cheddar cheese
1/2 c. diced onion
1/2 c. diced bell pepper
1 c. frozen green peas
1 c. broth from chicken
1 tsp. seasoning salt
1/8 to 1/4 tsp. cayenne pepper, optional
1 c. additional sharp cheese for topping

Place chicken pieces in large pot and cover with 2 qts. water. Bring to boil then lower heat to medium and cook until done.

Remove chicken from pot and set aside to cut up.

Take 1 cup of broth from pot and set aside.

Place pasta into boiling broth and cook for 4 minutes, al dente.

Drain broth from pasta. Add chicken and all remaining ingredients to pasta. Stir and pour into greased baking dish.

Sprinkle remaining 1 c. cheese on top and bake at 375 for 35 minutes or until hot and bubbly.

Spinach Salad with Mushrooms

2010-01-11T07:55:00.001-06:00

8 oz. fresh mushrooms, sliced thinly
1/2 c. red onion, sliced thinly
2 tsp. lemon zest
2 whole lemons, juiced
1/3 c. olive oil
1/2 tsp. salt
1 avocado, sliced
1/3 c. bacon bits (real bacon)
Fresh baby spinach (about 4 c. or whatever you need for your family)

Place sliced mushrooms, onion, lemon zest, lemon juice, salt, and olive oil into bowl to marinate. Allow to stand for about 15 minutes.

Meanwhile place spinach into salad bowl and add bacon and avocado.

When the mushroom mixture has marinated, pour on top of spinach. Toss and serve.

This salad tastes so fresh and light!! YUM

Menu Monday

2009-12-14T07:00:00.006-06:00

I was a real slacker this past week...I only cooked a couple of meals! Ron was out of town for a few days and heaven forbid that I actually cook if I don't have to, right? So this week there'll only be one day of new recipes, but I'm also including a couple of appetizer recipes and a really great little easy-to-make sweet treat!

Since I've already posted some really delicious main course recipes, I thought that maybe I would cut back on the recipes that I post...I'll probably only give you one new one, and maybe just menu ideas from what we already have in the Recipe Box. That way, you'll still have ideas, we'll just be having re-runs...how does that sound. I need some feedback, girls...let me know what is working for you and what you would like to see happen. My daughter, Toni, has requested a shopping list and also that I put the recipe ingredients in the order that they are used...I can do that. I'm open to suggestions!

Enjoy this week...I know it's busy, but are you having fun? I hope so...Christmas is a time for giving and a time to enjoy your family. It's mostly a time to celebrate the best gift ever given to us...Jesus! May God bless you richly this Christmas season.

From my kitchen to yours,

French Dip Sandwiches

2009-12-14T06:59:00.001-06:00

1 2.5-3lb. beef roast
2 T. olive oil
Salt and pepper
2 pkg. dry onion soup mix
2 c. water
2 cans beef broth

6 large crusty rolls, like sub rolls (I used sour dough rolls, the big ones)
Swiss, provolone, or mozzarella cheese (sliced or shredded)

Salt and pepper roast on both sides.

Heat oil in pot over med.-high heat.

Sear roast on all sides until browned, just to seal in the flavor and juices.

Place roast in crock pot and sprinkle with onion soup mix. Pour in water and broth.

Cook on low heat for 8-10 hours, or until meat shreds easily with fork.

Place generous helping of shredded beef onto split rolls, top with cheese and broil open-faced under broiler to melt the cheese and brown the rolls.

Serve with extra juice ladled into small bowls, for dipping.

Serve with Broccoli Salad.

(Sorry, I forgot to take the picture!! Please believe me that it IS really good!!)

Broccoli Salad

2009-12-14T06:58:00.001-06:00

Sorry for the blur...

1 head of fresh broccoli, washed and cut into small, bite size pieces
6-8 slices bacon, cooked and crumbled
1 c. red grapes, cut in half
1/2 c. red onion, chopped
8 oz. sharp cheddar cheese, cut into very small chunks

Dressing:
3/4 c. mayo
1/4 c. apple cider vinegar
1/4 c. sugar

Combine all salad ingredients in salad bowl.

Whisk dressing ingredients together in small bowl and pour over salad. Toss.

Olive Garden Hot Spinach and Artichoke Dip

2009-12-14T06:57:00.001-06:00

1 8oz. pkg. cream cheese
1/4 c. mayo
1/2 c. Parmesan cheese
1 clove garlic, finely minced
1/2 tsp. dry basil
1/4 tsp. garlic salt
1 14 oz. can artichoke hearts, drained and chopped
1/2 c. cooked, well-drained spinach, chopped
1/4 c. mozzarella cheese, grated
Salt and pepper to taste

Allow cream cheese to come to room temperature.

Mix together cream cheese, mayo, Parmesan cheese, garlic, basil, and garlic salt. Mix well.

Add the artichoke hearts and spinach and mix until blended.

Preheat oven to 350 degrees. Spray pie pan with cooking spray.

Pour dip into pie pan and bake 25 minutes or until the top is browned.

Serve with sliced and toasted French Baquette bread or crackers.

Sausage Cheese Balls

2009-12-14T06:56:00.004-06:00

2 lbs. Jimmy Dean sausage
1 1/2 c. biscuit mix (Bisquick)
4 c. shredded Sharp Cheddar cheese
1/2 c. onion, finely chopped
1/2 c. celery, finely chopped
1/2 tsp. garlic powder

Mix all ingredients (use your fingers to really mix it up). DO NOT cook the sausage, just mix it in raw!

Form into 1" balls using the palms of your hands.

Place on baking pan (use pan with edge since there will be some grease that cooks off).

Bake at 375 for 15 minutes until golden brown. Serve with Ranch dressing or dip, if desired.

Makes about 6 dozen!

Chewy Chocolate Crunchies

2009-12-14T06:55:00.001-06:00

If I have to describe these delicious, easy-to-make little wonders, it would have to be "a little bit salty, but still so sweet; chewy, but yet a little crunchy...and oh so chocolatey, and a little bit nutty!!! Try them for yourself and you'll know exactly what I'm talking about!!! This is a great project for kids, too. So easy.

1 pkg. Rolo candy (chewy caramels in rich chocolate), approx. 49 in one bag

Mini Twists Pretzels (enough for Rolos)

Pecan halves

Place pretzels on baking sheet. Unwrap Rolos and place on top of pretzels.

Bake at 350 degrees for only 3 minutes! The Rolos will get soft, but not melted.

Remove from oven and immediately press one pecan half on top of each Rolo, pressing it down to flatten.

Allow to cool in refrigerator before eating.

Makes a great party dish!! Thanks to my friend, JoAnn, for this recipe!

Better make a double batch, they'll go quickly!!

Menu Monday

2009-12-07T07:00:00.003-06:00

The remnants of Thanksgiving finally made it out of my refrigerator today, along with a few "science projects". The last of the cranberry relish hit the trash! I can finally focus on Christmas food. What IS Christmas food?? When I was a young girl, Christmas food included those huge peppermint sticks...I'm talking about the 4" thick ones, about a foot long!! Could've killed a burglar with it! I have not even seen them around anymore. IF we were lucky, my mom would buy one during the month of December and we would gnaw on it for the whole month...just kidding. We'd actually hack off a chunk with a butcher knife!! Watch those fingers... SO MUCH FUN!! There would be little bitty pieces laying all around the big log of peppermint that we could lick up with our tongue. Peppermint WAS a treat for us country kids!! My Aunt Virgie would always give us kids each a box of chocolate covered cherries...49 cents a box! I didn't even like them that much, but hey, it WAS candy. Something we didn't get much of! We'd eat it anyway, the whole box at one time, just to get some sugar! I think I'll get me some this year...for old time sake!

Seriously, what do you think of as "Christmas food"? For sure it's party food, right? Dips, chips, homemade candy, breads, and cookies...decorated sugar cookies!! Yum. I'll be baking some soon, so look for them on this blog. I have THE BEST recipe. Also, I'll be giving you some recipes for yummy dips and things for parties. I know you'll be invited to some where you have to bring a dish...or maybe you're having your own party. How about baked artichoke dip? I LOVE it, could eat the whole thing before I get to the party...then be sick! (just joking) Let me know if you need any specific ideas for party foods, I'll be glad to loan you some ideas. Check out the candle idea at the bottom of this page...so easy and festive! Just use fresh cranberries and a candle in any glass holder like a jar, or little dessert dishes. Easy and inexpensive! I bought my cranberries at Walmart, 2 pkgs. for a dollar!

This week was soooo cooooold. So I cooked some stove top stew. I found a package of stew meat in my freezer, so had to make it. It's a little different from the Crockpot Stew that's already in the Recipe Box. Also on the menu is good 'ol Texas chili with the oh so very tasty cheese bread!! OMG, it's good! I could've had just the cheese bread for my whole meal. After eating it, go straight to the treadmill...

Thanks to all of you who take the time to leave me a comment. It really gives me encouragement, plus I love hearing from you about the meals you're cooking. Keep up the good work, I know your family loves all the wonderful smells coming from the stove, and sitting down to a home cooked meal with the whole fam. Take time to hug those you love this week, and tell them you love them...they can't read your mind!

P. S. Check in tomorrow for information on some opportunities for a couple of Christmas outreach programs...helping others is part of what Christmas is all about.

Love from my kitchen to yours,

Beef Stew (stovetop)

2009-12-07T06:58:00.001-06:00

1 1/2 lb. beef stew meat

2 T. oil

2 cans beef consomme, Campbells

1 can beef broth

1 medium onion, chopped

2 stalks celery, chopped

1 can crushed tomatoes

1 can water

5 carrots, peeled and sliced

1 c. frozen green peas
1 can cut green beans
5 medium potatoes, peeled and cut up
1 T. beef bouillon granules
1 tsp. parsley (dried or fresh)
1 tsp. thyme
Salt and pepper

Cut stew meat into small chunks (it cooks faster if it is smaller), then sprinkle with salt and pepper.

Sprinkle meat with flour, just to coat, then brown in hot oil in large Dutch oven. You may have to brown it in two batches.

Add the onion and celery to beef and saute for a few minutes.

Add beef consomme (the same as broth, but has gelatin added to thicken the stew), broth, tomatoes, carrots, potatoes, water, and seasonings.

Allow to simmer for approx. an hour. Add peas and green beans and allow to simmer 15 minutes.

Note: If time allows, simmer longer. The longer the beef simmers, the more tender it will be.

If you want the stew to be thicker, thicken by stirring 3 T. flour into 1/3 c. water. Stir into stew.

Ladle into serving bowls and serve with cornbread!

Texas Chili

2009-12-07T06:57:00.001-06:00

2 lbs. lean ground beef
1 onion, chopped
4 cloves garlic, chopped
1 can Rotel tomatoes, mild
1 can crushed tomatoes, 15 oz.
1 can water
1 can Ranch Style Beans, 26 oz.
1/2 c. cilantro, chopped
1/4 c. chili powder

1 T. cumin

1 tsp. salt
1/2 tsp. pepper

Brown beef in large Dutch oven. Add garlic and onion.

Saute until onion is tender.

Add remaining ingredients. Stir.

Bring to a boil. Cover and simmer for at least 30 minutes. Garnish with cilantro. So yummy! For those who are not real Texans, add less chili powder!!

Garlic Cheese Bread

2009-12-07T06:56:00.001-06:00

This bread is delicious! It would also be great as an appetizer at a party.

1 loaf Crusty French Bread
4 T. butter, softened
3 c. Colby Jack cheese, grated
1/2 c. mayo
4 green onions, chopped
4 cloves garlic, finely minced

Preheat oven to 425 degrees.

Slice bread in half lenthwise, then again, widthwise, making 4 pieces.

Spread each piece with 1 T. butter.

Heat large skillet, then place one piece of bread in skillet face down. Toast all 4 pieces the same way.

While bread is toasting, mix together cheese, mayo, garlic, and green onions in mixing bowl.

After bread is all toasted, spread each piece with 1/4 of cheese mixture. Place on baking sheet and
bake in oven until cheese is melted. Slice into 2" pieces.

YUM...all gooey and crunchy at the same time!!

Chicken and Broccoli Stir Fry

2009-12-07T06:55:00.000-06:00

2 boneless chicken breasts, cut into bite size pieces
1 crown of broccoli, cut into bite size florets
3 or 4 carrots, sliced thinly
1 bunch green onion, cut into 1" pieces
4 cloves garlic, minced
2 -4 cups cole slaw mix, depending on your preference

Sauce:
4 T. soy sauce

4 tsp. cornstarch

2 T. dry red wine or sherry, optional
2 tsp. sugar
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. crushed red pepper, optional

Before starting the stir fry, cook rice according to package directions.

Cut up all veggies and set aside. Cut up chicken on separate cutting board and set aside.

Steam broccoli in steamer basket for only 3 minutes. You want it to still be crisp. Rinse with cold water to stop cooking process. Drain and set aside.

Mix sauce in 1 c. measuring cup or small bowl. Set aside.

Lightly sprinkle chicken with salt and saute in hot oil for a few minutes, or until chicken is no longer pink. Add garlic to chicken and stir fry briefly. Add carrots and onions and stir fry for about 2 or 3 minutes.

Next, add broccoli and stir in with other vegetables, until heated through.

Stir in the sauce and mix with veggies. Last, stir in cole slaw mix and cook very briefly just to get it hot; you don't want it to cook down, but stay crispy.

Serve over hot rice!

Welcome to Menu Monday!

2009-11-30T07:00:00.002-06:00

'Tis the season! Yes, Thanksgiving is past and now 'tis the season... to be tired and cranky...right? You know it's true!! Well, if you're like me, I DEFINITELY get tired and cranky! It seems there's just too much to do, too many gifts to buy and wrap. Let the hustle and bustle begin...start your engines!

Let me encourage you to slow down and smell the roses. We don't have to do so much. Give yourself permission to not do so much this year. That everything has to be perfectly decorated, wrapped, and clothed is pure fantasy!! This is real life...not the Martha Stewart Show! Let's focus on the reason for the season...Jesus Christ.  Our time should be spent in preparation for the greatest celebration of all, the birth of our Savior! I try to teach this truth to my grandkids, that all the tree trimming, the presents, the partying, the baking, etc. is just preparation for a huge celebration, Jesus' birthday.

There's only three meals this week...I definitely was tired and cranky after hosting 31 people for Thanksgiving!! I had 17 adults and 14 kids at my table...WOW. But I'm thankful that God has blessed my life with so many people that love me...yes, and I'll gladly cook for them. I did make 2 turkeys, so I had lots of leftovers. The meals for this week are all featuring... guess?...you got it...leftover turkey. But if you were not the official turkey baker this year, then chicken will work as well. I really want to encourage you to buy chicken in bulk, then bake it all (breasts and thighs, too), then debone it and cut into large chunks and freeze in a large ziplock bag. It makes dinner time SO much easier. Cooking these dishes with pre-cooked turkey was a breeze.

The Turkey Enchildas were so tasty...so creamy, so incredibly good...you really do HAVE to try them. They were easy to make too. This is a recipe that I made up on my own...really, no cookbook or anything!  Are you impressed? Okay, I'm not either!

I hope your week is filled with lots of fun and laughter.  AND some good food!

From my kitchen to yours,

Turkey Stew in a Bread Bowl

2009-11-30T06:58:00.001-06:00

6 Sub rolls, crusty French rolls, or wheat sub rolls
3 c. cooked turkey or chicken
2 T. butter
2 med. potatoes, peeled and cubed
1 med. onion, chopped
2 stalks celery, sliced thinly
1 bag frozen mixed vegetables
2 cans chicken broth
1 c. half and half, or milk (canned evaporated milk will work, too)
1 tsp. poultry seasoning
1 tsp. thyme
2 tsp. chicken bouillon granules
4 T. cornstarch or flour (to thicken, mix with 4 T. water)

Melt 2 T. butter in large Dutch oven. Saute celery and onion until crisp tender.

Add chicken broth, potatoes, mixed vegetables, poultry seasoning, bouillon granules.

Bring to boil. Lower heat to simmer and allow to simmer for 15 minutes.

Add turkey or chicken, half and half, and salt and pepper to taste.

Simmer for another 15 minutes.

While stew is simmering, slice top off each sub roll and hollow out the center to form a bowl.

Place rolls in oven heated at 350, just long enough to get them crusty.

Ladle stew into each bowl and serve with the "lid" of the bowl on the side.

Turkey (or Chicken) Enchiladas

2009-11-30T06:57:00.001-06:00

12 corn tortillas
2 c. cooked turkey or chicken, cut into small pieces
1 c. sour cream
1 can cream of chicken soup
3 T. chopped cilantro
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. cumin
2 c. colby jack cheese, grated
1 can green chili enchilada sauce (mild) OR green tomatillo sauce

Combine all ingredients except tortillas, cheese, and green enchilada sauce. Mix well.

Spray each tortilla lightly with cooking spray, then heat each one in skillet until softened.

Coat baking dish with cooking spray. Fill each tortilla with large spoonful (about 1/4 cup) chicken mixture, then sprinkle some cheese on top. Roll the tortilla into an enchilada. Repeat with all tortillas.

Spread remaining chicken mixture over the top of the rolled enchiladas. Top with green enchilada sauce and any remaining cheese.

Bake at 350 for at least 30 minutes or until enchiladas are hot and bubbly!

ENJOY!

Chicken and Wild Rice Soup

2009-11-30T06:56:00.003-06:00

1 small onion, chopped
1 c. shredded carrots
2 tsp. olive oil
5 c. water
1 box Zatarain's Long Grain and Wild Rice
1 10 oz. pkg. frozen chopped broccoli
2 c. chopped cooked chicken or turkey
8 oz. Velveeta cheese (about 1/4 of a 2 lb. loaf)
1 can cream of chicken soup
1/2 tsp. pepper
1/2 tsp. salt

Saute onion and carrots in 2 T. oil in a large Dutch oven over medium heat for 5 minutes.

Add 5 c. water, rice, broccoli, and chicken.

Bring to a boil. Reduce heat to simmer and simmer for 25 minutes.

Add cheese, chicken soup, salt, and pepper. Cook, stirring constantly until cheese melts. Soup will be thick and hearty, and delish!

Menu Monday

2009-11-23T07:00:00.000-06:00

HAPPY THANKSGIVING to all my faithful followers!! I hope that each of you will be blessed by family, friends, fellowship, fun, and food this Thanksgiving. Don't forget to thank God for all He has given you.

Did anyone check out the Thanksgiving recipes? I didn't get to post very many because my computer was NOT nice to me...computers are like men, you can't live with 'em and you can't live without 'em! Right? I think my computer knows the exact second I sit down in front of it...it likes to taunt me and watch me get aggravated...and probably laughs its stinking head off!!! Probably calls up all its nerdy, brainy friends and they have a laugh fest at my expense!!! Well, I'm glad I got that off my chest.

There are four menus this week. After all, it is Thanksgiving week and you'll be chowing down on turkey at least ONE day this week...and if you're cooking the turkey, you'll probably be eating it more than once. It'll get really boring, just like that pumpkin stuff!! But hey, let's give thanks for the 'ol tom, after all, he did give his life for you.

Remember the Crispy Onion Chicken recipe? Did you cook it? Well, I used that same recipe, but used it with pork chops! I have to say, that was the best pork chop I've ever eaten...I could have eaten 4 of them, not really, but they were oh so tasty! The perfect companion with a baked sweet potato....mmmmm.

I'm posting a recipe also for Apple Cranberry Pie. You just HAVE to try it...OMG...I've eaten more than half the pie by myself this week...this blog is going to make me fat!!! But it is Thanksgiving week and we're supposed to eat, right? I'll start my diet again on Monday, or maybe the following Monday, or maybe not.

I'm really hoping that you are finding some joy in the art of cooking. I know your family is enjoying the pleasure of sitting down to dinner with their loved ones...talking about the day and laughing. Hopefully not laughing at the food, but with each other, and enjoying each others company. That's what life is all about!

Until next week, love from my kitchen to yours.

Crispy Onion Pork Chops

2009-11-23T06:58:00.000-06:00

6 Pork Chops
3 c. French's french fried onion rings, crushed
3 T. flour
1 egg, beaten
Salt and pepper

Place onion rings and flour into plastic bag, or between sheets of plastic wrap, and crush with hands or rolling pin. Transfer to plate.

Salt and pepper pork chops on both sides.

Dip pork chops into egg, then into the onion, pressing firmly to adhere.

Place chops on baking sheet and bake at 400 degrees for approx. 20 minutes, or until no longer pink in center.

Green Bean Bundles

2009-11-23T06:57:00.000-06:00

1 1/2 lb. green beans with ends snapped off
8 slices bacon, regular sliced
3 T. butter
1 T. rice vinegar or white wine vinegar
1 1/2 tsp. sugar
1 T. minced red onion
1 clove minced garlic
1/4 tsp. salt

Wash and cut off stem end of beans. Place in large pot and cover with water, just to the top of the beans. Add 1/2 tsp. salt to water.

When the water comes to a boil, boil for 2-3 minutes just to blanch them. Drain and rinse in cold water to stop the cooking process.

Heat oven to 400 degrees. While oven is heating, divide beans into 8 bundles on a baking pan. Wrap each bundle with 1 slice of bacon.

Bake for 15 or 20 minutes or until the bacon is crisp and sizzling. While the bundles are baking, melt butter in saucepan of meduim-high heat. Saute onion and garlic for 2-3 minutes or until the onions are softened and fragrant.

Reduce heat to low and add in vinegar, sugar, and 1/4 tsp. salt. Remove from heat and set aside.

When beans are done baking, place them on a serving platter and drizzle the onion/garlic mixture over the tops.

NOTE: these are a little bit time consuming, but are so pretty and very good! This would be a great dish for a special dinner.

Note: This recipe is borrowed from http://www.ourbestbites.com/

Crock Pot Lasagna

2009-11-23T06:56:00.000-06:00

1 1/2 lb. lean ground beef
1 jar spaghetti sauce
1 c. water
1 container Ricotta Cheese
1 pkg. (8oz.) Mozzarella
1/4 c. grated Parmesan cheese
2 T. fresh or dried parsley
6 lasagna noodles, uncooked

Brown meat in skillet; stir in spaghetti sauce and water.

Mix Ricotta, Parmesan, and parsley in bowl. Spread cheese mixture thickly onto each dry lasagna noodle.

Break noodles apart to fit into crock pot.

Spoon 1 c. meat sauce into crock pot. Top with layers of half each of noodles and mozzarella cheese, reserving 1/2 c. mozzarella for top, after lasagna is cooked.

Cover with the remaining meat sauce. Cover with lid.

Cook on low setting for 4-6 hours. Sprinkle with remaining mozzarella.

For best results, do not cook on high heat.

Tortilla Soup

2009-11-23T06:55:00.007-06:00

2 lg. chicken breasts (bone in), baked; if using boneless chicken breasts, use 3 or 4
1 med. onion, chopped
2 carrots, peeled and chopped
1 or 2 zucchini squash, chopped
2 cans Rotel tomatoes, mild (or diced tomatoes if you don't want it spicy)
1 carton (32 oz.) chicken broth
3 c. water
1 T. chicken bouillon granules
1/3 c. chopped cilantro
2 tsp. chopped garlic
1/3 c. dry rice
1 1/2 tsp. cumin
Salt to taste
3 T. olive oil

Toppings:
1 avocado, chopped
Tortilla chips, Julio's are the very best with this soup!!
Grated Monterey Jack cheese, or Colby Jack
Sour cream, if desired

Preheat oven to 375 degrees. Salt and pepper chicken breasts (I used 2 large bone-in chicken breasts) and bake for approx. 30 minutes, then cover with foil and bake another 20 minutes or until fully cooked. When baked and cooled, de-bone and cut into bite sized pieces.

Heat oil in large dutch oven and saute onion, garlic, and carrots.

Add chicken and all remaining ingredients, except for toppings.

Simmer until all vegetables and rice are tender.

Top each bowl of soup with 2 T. grated cheese, avocado, sour cream, and chips. A squeeze of fresh lime juice over the top adds a little extra punch!!

Apple Cranberry Pie

2009-11-23T06:54:00.002-06:00

1 pkg. Pillsbury refrigerated pie crusts
5 c. apples, peeled and sliced, approx. 5 apples
1 c. fresh or frozen cranberries
1 c. sugar
2 T. cornstarch
2 tsp. cinnamon
1/2 c. pecan pieces, toasted
3 T. butter, cut into pieces

Fit pie crust into 9" pie plate.

Peel and slice apples and place into mixing bowl. Add cranberries, sugar, cornstarch, and cinnamon.

Pour into pie crust. Dot with butter over the top of fruit mixture.

Roll out remaining crust and cut into 1 1/2" strips. Place in crisscross pattern over pie. Trim edges with knife. Turn under remaining edge and seal by pressing with tine of fork. You can also crimp edges with fingers for a finished edge.

Bake at 400 degrees for 20 minutes, then reduce heat to 350 and bake 35 more minutes or until golden brown.

Serve warm with vanilla ice cream! Oh, so delish!!!

Cranberry Walnut Chutney

2009-11-18T09:57:00.000-06:00

This is an easy way to dress up regular canned cranberry sauce.

2 cans whole berry cranberry sauce
1 or 2 oranges, peeled and chopped into med. size pieces
1/2 c. walnuts, chopped

Stir all ingredients together, pour into serving dish and chill.

Garlic Mashed Potatoes

2009-11-18T09:43:00.000-06:00

Makes 6 servings.

6 large baking potatoes
1/2 stick butter
4 garlic cloves, chopped
1 c. Half and Half (you can use milk if desired, but Half and Half makes it creamier!)
1/2 c. sour cream, if desired
1 tsp. salt

Peel and cut up potatoes. Boil in water until tender. Drain.

Return potatoes to pot and mash with potato masher (it won't be creamy, just mash them up a bit)

Melt butter in skillet and saute garlic for over low heat for approx. one minute.

Add Half and Half and heat (do not boil, just get it hot)

Add salt and butter mixture to potatoes. Mash again until creamy...you can use the electric beater if desired, BUT, don't overbeat...potatoes with become gummy.

Transfer to serving dish and add another 2 T. butter to top it off!!

Orange Scented Green Beans w/ Pine Nuts

2009-11-18T09:18:00.000-06:00

Since I'm cooking this dish next week, I won't have a picture for you, but if this recipe looks good to you, try it!! This is new for me also, but sounded wonderful, so that's what I'm cooking! It seems to be very easy, too.

2 lbs. fresh green beans
2 T. butter
Salt
3 T. fresh chives, snipped (I think you could use dried chives)
1 T. orange zest (grate orange rind with cheese grater using the small side)
1/3 c. pine nuts
Peel of one orange

Fill pot with 2" water and bring to boil.

Zest orange to make 1 tablespoon, then add remaining orange peel to boiling water.

Add beans to water and cook 5 to 6 minutes. Beans should remain bright green with a snap to them.

Drain beans and return to pot. Remove peel.

Toss with butter, salt,chives, orange zest and pine nuts.

Transfer to serving dish.

Pumpkin Pound Cake

2009-11-17T07:58:00.001-06:00

This cake is so good and not too sweet! My first impression is that it would be good for a brunch or with coffee at breakfast. The original glaze called for buttermilk, but I thought hmmmm, no, definitely cream cheese!!!! So cream cheese it is. Created by yours truly. Bear with me 'cause I didn't measure the icing ingredients, I just eye-balled it!! Sorry. You might have to make a few adjustments.

Don't be scared off by the long list of ingredients, that's just part of a cake from scratch! That's why we don't make them very often, too!!

1 15oz. can pumpkin
3/4 c. sugar
3/4 c. brown sugar
1/2 c. butter, softened
4 eggs
1 tsp. vanilla
3 c. flour
1 1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. buttermilk

Icing:
4 oz. cream cheese, softened
1 1/2 c. powdered sugar
2 T. butter
1/2 tsp. vanilla
1/4 tsp. pumpkin pie spice
1/4 c. milk

Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels to absorb the liquid. Let stand 10 minutes.

Place sugar, brown sugar, and butter in mixing bowl; beat with mixer at med. speed 3 minutes.

Add eggs, 1 at a time, beating well after each. Beat in pumpkin and vanilla.

Combine flour and next 4 ingredients. Add flour mixture and buttermilk to pumpkin mixture alternately, mixing each time.

Spoon batter into greased bundt pan and bake 350 for 55 minutes, or until toothpick inserted in center comes out clean.

Cool in pan 10 min. before removing and cooling completely.

To prepare icing, mix all ingredients and beat with mixer until smooth and creamy (should be able to pour the mixture over the cake, so if it's too thick, thin by adding a little more milk; if the icing is too thin, add more powdered sugar).

Tasty Tuesday

2009-11-17T07:57:00.001-06:00

This pumpkin dessert is like the pie but has a crunchy, crumbly topping that makes all the difference. The pecans on top get all toasty and delicious...and the crumbly topping gets all chewy and crunchy all at the same time. Even if you don't like the original pumpkin pie, which I never have, you WILL like this one!

PUMPKIN CRUMBLE

1 16 oz. can pumpkin

1 can evaporated milk

3 eggs, beaten

1 c. sugar

1/2 tsp. salt

1/2 tsp. cloves

3/4 tsp. nutmeg

3 tsp. cinnamon

1 box yellow cake mix

2 sticks butter, melted

1 c. pecan pieces

Mix all ingredients (except cake mix and butter) and beat by hand until well blended.

Pour into greased 9x13 baking dish.

Sprinkle cake mix over the top.

Spread melted butter over the top of the cake mix. Sprinkle pecans over butter.

Bake at 350 for 45-50 minutes or until topping is golden brown.

Serve warm with Cool Whip!

Cranberry Surprise Pie

2009-11-17T07:56:00.001-06:00

The surprise is that you don't have to make crust...it's poured on. Fantastic! This pie is more like cobbler...with berries at the bottom and a light delicious crust over the top. I used frozen berries, but be sure to thaw the cranberries a little so you can chop them up a little (it helps absorb the sugar better so they won't be so tart). Serve warm with vanilla ice cream...yum. It's great the next day, too.

3 c. fresh or frozen cranberries, coarsely chopped
1 c. fresh or frozen blueberries
1/2 c. chopped pecans
1/3 c. flaked coconut
1 1/2 c. sugar, divided
1 large egg
1/2 c. flour
6 T. butter, melted

Spread all the berries in a 9" pie plate. Sprinkle pecans and coconut over berries.

Top with 1 c. sugar.

Beat egg and remaining 1/2 c. sugar at med. speed with mixer until blended.

Add flour and butter; beat at low speed until blended.

Spread batter evenly over berries. Bake 325 for 1 hour or until golden brown.

Cool completely before serving.

(Store in refrigerator)

Menu Monday

2009-11-16T07:00:00.005-06:00

Mmmmmmm...I've already planned, shopped, cooked, and eaten all these meals!! You are in for a week of oh so delicious eatin'. Yesssiree...I was pleased with each meal. I probably ate way over my quota...oh well. Live a little, right?

Oh how I love Mexican food. Can you tell? You'll probably see some sort of Mexican dish in every week's menu. This week the Mexican Enchilada Bake is to die for...well, not literally, but it IS SO GOOD. We had it Wednesday night, Thursday night, Sat. for lunch, and I had the very last little bit for breakfast on Sunday...that's how much I love it! My daughter, Traci, got the recipe from her friend's mom when she was in high school. We've been cooking it since then and still love it! It is definitely a keeper in our household!

The Crisp and Creamy Baked Chicken recipe was stolen from the Kraft Foods Kitchen...well, not really stolen, they don't care if I borrowed it. It was on the top of the list in the Buck Test Kitchen, and definitely was a hit with us and our guests that night. I highly recommend that you try it. The Roasted Veggies were so tasty and the kitchen smelled like heaven...when my honey came in from outside he said, "I don't know what you're cooking, but it smells soooooo good!" That's a real compliment...I'll take it.

Last week I baked so many different pumpkin dishes that I think I need to hire a taste tester...after a while it all starts to taste the same...like pumpkin, or pumpkin, or maybe pumpkin! Whatever. There are a couple of keepers that I will post for you this week, so check back on Tuesday for that. Also, there's a Cranberry/Blueberry cobbler type pie that was really good. That'll be there for your enjoyment also.

THANKSGIVING MENU:

Roasted Turkey with Stuffing

Garlic Mashed Potatoes with Gravy

Orange Scented Green Beans w/ Pine Nuts

Corn Casserole

Cranberry Walnut Chutney

Rolls

DESSERT:

Creamy Pumpkin Pie

Apple Pie

Pecan Pie

Four Layer Delight

I will post some of these recipes this week, so stay tuned. Until then, have a fabulous week. May you and your loved ones stay safe and enjoy your time together!

From my kitchen to yours...

Crisp and Creamy Baked Chicken

2009-11-16T06:58:00.002-06:00

4-6 small boneless chicken breasts
1 pouch Shake 'N Bake Extra Crispy Seasoned coating mix
1 can cream of celery soup
1/3 c. milk
1 c. Colby Jack cheese (or whatever you like)

Preheat oven to 400 degrees. Pound large part of chicken breast between sheets of plastic wrap with meat mallet or rolling pin until thinner.

Coat chicken with shake n bake; place on greased 9x13 baking dish. Discard any remaining coating mix.

Bake 25 minutes or until chicken is cooked through...meanwhile mix together soup, milk, and cheese.

Pour soup mixture over the top of the baked chicken. Return to oven for an additional 10 minutes to heat mixture and melt cheese.

DELISH!!

Note: This is also great served over rice!

Ranch Roasted Red Potatoes

2009-11-16T06:57:00.002-06:00

6-8 medium red potatoes, scrubbed
1 packet Ranch Dressing mix
3 T. olive oil

Cut potatoes into fourths, lengthwise, then into thirds widthwise to make large chunks.

In bowl, toss potatoes with olive oil. Sprinkle packet of dressing mix over potatoes and mix.

Turn potatoes out onto baking pan. Bake at 400 degrees for approx. 30 minutes.

SO EASY AND SO GOOD!

Note: You can bake the chicken and potatoes at the same time, since the temp is the same.

Zucchini Stir Fry

2009-11-16T06:56:00.001-06:00

4-6 zucchini squash
2 T. butter
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1/3 c. Parmesan Cheese, shredded

Wash, dry, and slice zucchini into 1/4 inch slices.

Heat butter in skillet. Sprinkle zucchini with seasoning and stir fry for approx. 2-3 minutes or until it is crisp tender (don't overcook; it cooks really fast!)

Sprinkle squash with cheese and serve.

Note: Add yellow squash to the zucchini for a more colorful side dish!

Pizza Pasta

2009-11-16T06:55:00.002-06:00

1 13oz. box whole wheat Penne Pasta
1 26 oz. jar Pasta Sauce
2 c. pepperoni, cut in half (I used the lower fat pepperoni and it was just as good!)
2 c. mozzarella
Parmesan cheese, if desired

Cook pasta as directed on package. Drain.

Mix the remaining ingredients, except Parmesan cheese, into the pasta.

Pour into 9x13 baking dish and top with Parmesan.

Bake 375 for approx. 30 minutes or until bubbly and hot.

This dish is sure to be a hit with kids...and with the cook too, since it's very easy and super quick!!

Mexican Enchilada Bake

2009-11-16T06:53:00.002-06:00

1 1/2 lbs. lean ground beef
1 pkg. corn tortillas (12)
1 large or 2 small cans Ranch Style Beans
1 med. onion, chopped
1 lb. grated Colby Jack cheese, 4 cups
1 can cream of chicken soup
1 can Rotel tomatoes, mild

Brown beef in skillet, add salt and pepper.

Layer ingredients in this order in 9x13 baking dish:

Beef
6 tortillas, cut into pieces
Beans, with juice
Onion
1/2 of cheese
6 tortillas
Soup
Rotel
Remaining cheese

Bake at 350 for 45 minutes.

This is so good! It makes a large amount, so enjoy leftovers.

Avocado Rice Salad

2009-11-16T06:52:00.003-06:00

2 c. cooked white rice, chilled
1 lg. tomato, seeded and chopped
3/4 c. red onion, diced
3 T. fresh cilantro, chopped
3 T. lemon juice (fresh is best)
2 - 3 T. fresh jalapeno pepper, seeded and chopped
2 T. olive oil
1/2 tsp. salt
1/4 tsp. pepper
1 avocado, chopped
2 T. lime juice
Shredded romaine lettuce

In large bowl, combine rice, tomato, onion, cilantro, lemon juice, jalapeno pepper, olive oil, salt, and pepper.

Toss avocado with lime juice; stir into rice mixture. Spoon mixture on top of shredded lettuce.

Tilapia with Lemon Caper Sauce

2009-11-16T06:51:00.001-06:00

1 to 1 1/2 lbs. Tilapia Fillets, or fish of your choice
1/2 c. bread crumbs (in the can)
2 tsp. lemon pepper, without salt
3 T. olive oil
2 T. minced green onion (optional)
1/2 c. white wine or vegetable broth (chicken broth would probably work too)
1/4 c. lemon juice (fresh is best)
1/4 c. capers, rinsed and drained
2 tsp. flour
1 T. butter

Sprinkle tilapia fillets with salt and lemon pepper.

Heat a large skillet over medium high heat; add olive oil and tilt skillet to coat bottom.

Cook fish in skillet for 2 to 3 minutes on each side to brown, or until done.

Remove fish from skillet and add 1 T. butter. Melt butter then add the flour and onion, stirring until smooth and onion is tender. Add the wine, lemon juice and capers. Stir until mixture is thickened.

Pour over fish and serve with angel hair pasta. It really was so YUMMY!!

Roasted Veggies

2009-11-16T06:50:00.001-06:00

2 med. potatoes, peeled and cut into 1" pieces
3 med. zucchini, cut into 1/2" pieces
2 c. baby carrots or 2 carrots cut into 1/2" pieces
1 red bell pepper, cut into 1" pieces
1 onion, cut into wedges
4 cloves garlic, diced
1 tsp. dried basil
1 tsp. dried oregano (crushed)
1/2 tsp. salt
1/2 tsp. pepper
2 T. olive oil

Place all vegetables in a 9x13 baking dish. Drizzle olive oil over all and mix to coat. Sprinkle seasonings over all and mix.

Bake at 425 for approx. 25-30 minutes or until carrots and potatoes are tender.

Note: I did not use potatoes since I was serving fish with pasta.

Mmmmmmm...the onions get browned and are so great!!

Menu Monday

2009-11-09T07:00:00.002-06:00

Fall is in the air...it smells so good! Cool mornings and evenings, and beautiful sunny days. Perfect weather. We have so much to be thankful for...rain, sun, cool days, warm homes, husbands, children, family, friends, good food...and a God that loves us more than we could ever imagine! What more could we ask for? What are you thankful for this week. It always helps lift my spirits when I think about all that I have to be thankful for. I'm thankful that I was born in America...that God gave me eyesight, hearing, smell, feet to walk, hands to help. Hands to take care of the needs of others...that's what life is all about. My hands have done lots and lots of chopping, preparing, cooking, dishes, housework, holding babies. You name it! They look old, but still work...and I'll continue to use them to help people all around me til the day I die. Maybe, in heaven, I can rest!

Let's get down to business...how are the meals going? Any complaints? Any problems with the recipes? I hope that your family has been blessed by good meals on the table.

With Thanksgiving right around the corner, I'm planning to share some of my favorite Thanksgiving recipes. I generally have the same menu every year, unless some family member brings something odd...we all taste it and pretend to like it, but secretly pass it off to the dog. But it is so cool how traditions develop...my grown kids are now passing on the same traditions to their kids, I just LOVE that!!! We always have leftover turkey sandwiches for supper on Thanksgiving...sliced turkey on whole wheat bread with mayo and pickles...Lay's Potato Chips on the side. It HAS to be Lay's!! Then leftover dessert...YUMMO. My girls have even started bringing the bread, chips, and pickles to make sure I didn't forget to buy it!! Love it.

I would love to pass my recipes with pictures of the whole entire meal to you, but I just don't see myself cooking a 22 lb. turkey with stuffing, etc...twice!! Nope, I love you, but love only goes so far! I would be happy to pass on the recipes though. IF anyone wants the recipe for the BEST, MOST MOIST, AND TENDER TURKEY, I will be happy to forward that on to you. Let me know.

In the meantime, I will offer the other favorites of mine...garlic mashed potatoes, stuffing, a great pumpkin dessert, and apple pie. Check the blog some during the week...or better yet, subscribe to my blog and you will get automatic updates.

Until then, enjoy life and don't forget to thank God for all your blessings!

Love from my kitchen to yours,