Snickerdoodles

1 1/2 cups sugar + 3 tablespoons
1/2 cup butter
1 teaspoon vanilla
2 eggs
2 3/4 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
3 teaspoons cinnamon

Preheat oven to 375 degrees. Cream together 1 1/2 cups sugar, butter, vanilla and eggs. Add the flour, cream of tartar, baking soda and salt and mix together. Combine cinnamon and 3 tablespoons of sugar in a bowl. Roll dough into balls the size of quarters and roll in cinnamon and sugar mixture. Place on cookie sheets about two inches apart and bake 8 to 10 minutes.

Chicken Bacon Ranch Pizza Bites

I want to start by saying these are REALLY good. However, they are kind of a pain in the bahookie to put together. In the future I will probably just use this recipe to make a regular pizza instead of bites with ranch sauce for dipping. If I was to do them for a party for appetizers or something I think I'd do them in little muffin tins since cooking them side by side sometimes you break them while pulling them apart.

I got this recipe from Our Best Bites I have another recipe from their website planned for this week. I'll let you know how that goes.

1 roll refrigerated pizza dough* (or make your own)
1 packet Hidden Valley Ranch Dressing mix
2 T grated Parmesan cheese
1 T olive oil or melted buttersharp cheddar cheese (I used 50% sharp cheddar and 50% mozzarella)
8 slices bacon, cooked and crumbled
about 1 C shredded, cooked chicken.
3/4 C mayo
3/4 C milk

First take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 C mayo and 3/4 C milk and place in the fridge to chill.

Preheat oven to heat specified on pizza dough package. Usually it's 400-425 degrees.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square.
When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.

I grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butte

r or olive oil and sprinkle with themparmesan-ranch mixture.

Place your rolls in the oven. I've noticed baking time really depends on the type of dough I'm using. Whether it's different brands from the store, or homemade dough, they all take different amounts of time. Set your timer for 10 minutes and check on them after that. They may take up to 15 or 20 to be done. Take them out when they're lightly golden on top.
Serve them warm with a side of freshly made ranch dressing for dipping.

BTW: I cooked these in a 9x13 pan. They definitely would not all have fit in a pie pan

Our Best Bites

I came across this super fun blog this morning (to be honest I can't remember how exactly I got there!) I thought I'd share with you since she has lots of fun holiday recipes and ideas as some yummy looking dinners.

This is what caught my eye....I thought Alex would love it.

Our Best Bites go check it out! :)

Caramel Apple Cake

I got this recipe from my friend Danita Berg.

1/2 cup butter
2 cups sugar
2 eggs
2 tsp baking soda
1 tsp salt
1 1/2 tsp cinnamon
4 apples pealed and cut into chunks
3 cups flour
1cup of pecan pieces (optional)

Cream together the butter and sugar. Add the eggs and mix well. Add dry ingrediants and apples and mix until just blended. Pour into a greased pan.

(I made this last night and my cake batter wasn't much of a batter, but more crumbs. So, I added a splash of vanilla and about 1/2-3/4 cup of milk to make it a batter.)

Bake at 350 degrees for 40-50 minutes. Cool completely and top with warm caramel.

Caramel Sauce
1/4 cup butter
1/2 cup brown sugar
1/2 cup sugar
1/2 heavy whipping cream
1 tsp vanilla
pinch of salt

Bring all ingrediants to a boil in a saucepan. Boil 6-7 minutes. Remove from heat and cool about 5 minutes. Pour over cooled cake.

Spiced Apple Cobbler

Lynne and I had seen this recipe on Rachael Ray last year (or maybe longer ago). Lynne tried it first and they really liked it so I made it last night. It's SO GOOD!

Ingredients

• 6 large (about 8 cups) Golden Delicious apples, peeled, cored and sliced (use Granny Smiths for a more tart flavor)
• 1 tablespoon freshly squeezed lemon juice
• 2 1/2 cups sugar, divided
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons kosher salt, divided
• 2 teaspoons ground cinnamon
• 1 cup whole milk
• 8 tablespoons (1 stick) unsalted butter, melted
• 2 tablespoons cornstarch
• 1 cup boiling water
• 1 quart store-bought pumpkin ice cream
• Store-bought caramel sauce

Preheat the oven to 350

Place apples in a 13x9” baking dish. Sprinkle with lemon juice and toss to coat.

In a medium bowl, mix together 2 cups sugar, flour, baking powder, 1 teaspoon salt and the cinnamon. Add milk and melted butter, and mix well. Pour batter evenly over apples and set aside.

In a small bowl, mix remaining 1/2 cup sugar, cornstarch and 1 teaspoon salt. Sprinkle over batter. Evenly pour the boiling water on top then transfer to the oven and bake for 50 minutes, until golden brown and bubbling.

Can be served warm or at room temperature, topped with a scoop of pumpkin ice cream and drizzled with caramel sauce.

---

French Loaves

I didn't think to take a picture of this until we'd already eaten half of it, but I guess that says how yummy this hot fresh bread was! It reminds me a lot of the English muffin bread my Mom made us as kids. It's pretty quick for yeast bread and makes two loaves. One for you and one for a neighbor! :)

Ingredients:
2Tbsp. active dry yeast
2 cups warm water
2tsp. salt
1tsp sugar
4.5-5 cups bread flour
1tsp cornmeal

Directions:
In a large bowl dissolve yeast in warm water. Add the salt, sugar, and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough. Turn onto a lightly flour surface; divide in half. Shape into 12-in long loaves.

Place seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. Sprinkle with cornmeal. With a sharp knife, make four shallow slashes across the top of each loaf. Bake at 450 degrees for 15-20 minutes or until golden brown.

Pumpkin Swirl Brownies

I got this recipe of my friend Sydney's blog The Drinkwater Kitchen. She has some other yummy looking recipes on there you might want to check out! I made these tonight and they are super yummy!

Ingredients:
1/2 c. butter
8 oz. semisweet chocolate chips
4 eggs
1 1/2 c. sugar
2 t. vanilla
2 c. flour
1 t. baking powder
1/2 t. salt
1 c. pumpkin puree
3 T. oil
1 1/4 t. cinnamon

Preheat the oven to 350F and spray a 9″x9″ cake pan with nonstick spray.

In a small saucepan, melt butter over medium heat. Add chocolate and remove from heat. Let sit for a few minutes, then stir until smooth.

In a large bowl beat the eggs, sugar and vanilla for 3-4 minutes, until thick and pale yellow. Add the flour, baking powder and salt and beat until just combined.

Put about a third of the batter into another bowl and stir the pumpkin, oil, and cinnamon into it. Stir the chocolate mixture into the remaining batter and spread a little more than half of it into the prepared pan. Top with the pumpkin mixture, then drop large spoonfuls of the remaining chocolate mixture on top. Swirl a toothpick through both to create a swirled effect.

Bake for 55-60 minutes, until just set and starting to pull away from the sides of the pan. Makes 16 brownies.

Pumpkin Chocolate Chip Coffee Cake

Topping
3/4 cup flour
1/4 cup butter (1/2 stick) room temperature
1/2 cup (packed) golden brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1 cup chocolate chips

Cake
2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, (1 stick) room temperature
3/4 cup sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 can of pumpkin (15 oz)

1. For the topping, combine flour, butter, brown sugar, and cinnamon, ginger, cloves, nutmeg and salt in a medium bowl. Mix until crumbly. Add chocolate chips and toss together. Set aside.

2. Preheat your oven to 375 degrees. Butter and flour a 13x9 inch baking pan. Sift 2 cups of flour, baking powder, and salt into a small bowl. Using an electric mixer, beat 1/2 cup of butter in a large bowl until fluffy. Gradually add 3/4 cup sugar and 1/2 cup brown sugar, beating until well blended. Add eggs 1 at a time, beating to blend after each addition. Add vanilla extract and stir in entire can of pumpkin. With the mixer on low, add the dry ingredients and stir until just blended.

3. Spread half of the batter into the bottom of the pan. Sprinkle around half of the topping mixture and spread the remaining batter on top. Distribute the leftover topping evenly over batter. Bake until tester inserted into center comes and clean and topping is golden brown, about 40 minutes. Cool cake. Serve room temperature.

Tara's Dinner Rolls

These are really convenient because you can make them ahead of time and then bake them when you're ready. They have come out perfectly every time I've done them. Enjoy!

Ingredients:
1c warm water
1 package active dry yeast (2.5tsp)
1/2 c melted butter
1/2 c sugar
3 eggs
4-4.5c flour
1/2 tsp salt

Directions:
Combine water and yeast and let stand for 5 minutes. Stir in butter, sugar, eggs, and salt. Beat in flour one cup at a time until a soft dough forms. Cover and refrigerate for 2 hours up to 4 days.

Grease a 9x13 pan. Roll dough out and shape into 24 balls. Cover and let dough rise until doubled in volume, about 1 hour. Preheat oven to 375.

Bake 15-20 minutes.

The Results are In....

I have to say I was underwhelmed with the results of the tortilla recipe below. Maybe it was me, the humidity in the air, the pan I used, or maybe just a bad recipe. Anyone have a good recipe for tortillas? Something tried and true? I'm open to suggestions.

Homemade Tortillas

I found this in the June/July issue of Taste of Home Magazine. They're on my menu for this week to try.

Ingredients:
2 cups all purpose flour
1/2 tsp salt
1 cup water
3 Tbsp olive oil

Directions:
In a large bowl, combine flour and salt. Stir in water and oil. Turn ont a floured surface; kneat 5-6 times. Divide dough into 8 portions. On a lightly floured surface roll each portion into a 7-in circle.

In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm

Makes 8 tortillas

Pumpkin Pie Pop Tarts with Maple Glaze

I had a friend who posted on facebook that she had made these and how good they were. So, I asked for the recipie and now I'm sharing it with you! This recipie comes from JoyTheBaker.

In a saucepan, heat up on medium heat until spices become fragrant...

3/4 cup pumpkin puree

1/8 tsp ground cloves

1/4 tsp ground ginger

1/2 tsp ground cinnamon

Remove from heat and whisk in....

1 large egg

1/4 tsp salt

1/3 cup granulated sugar

Place filling in fridge while you prepare your dough.

You need to start with pie dough. Wether you use pre-done, make your own or use Pillsbury crescent rolls like I would, depends on how many you will get out of this. Roll out your pie dough into 1/8th thickness and cut with a pizza cutter pop tart size rectangles.

Beat one large egg in a bowl and brush on half of your rectangles. Spoon filling on top of brushed squares. Place the other half of the rectangles on top. With a floured fork, crimp edges together. Create vent holes on top of pockets.

Let tarts rest in fridge while you preheat the oven to 350 degrees.

When oven is ready, place tarts in upper 1/3 of oven and bake for 25-30 minutes.

Cool tarts. While cooling make glaze of...

1 cup of powdered sugar

2 tsp of maples syrup

2 tbls of milk

Glaze cooled tarts and enjoy!

Menu

When I post my menus online I feel more committed to actually cooking what I planned and not being lazy and thinking $5 pizza seems like a better option, so here you go...

Mon - pumpkin pancakes and scrambled eggs (for the boys)
Tues - cowboy spaghetti
Wed - soup and bread (type of soup tba)
Thurs - honey lime chicken and brown rice
Fri - porcupine meatballs
Sat - hot wing pizza

Granola Bars

1/2 cup peanut butter
1/3 cup of honey
1/4 coconut oil
1 cup instant oats
1/8 cup of wheat germ
1 cup of add-ins (chocolate chips, raisens, coconut flakes, etc)

In a small pot melt the peanut butter, honey and coconut oil (here in the northwest, I have found that you don't need this, these are plenty moist). Remove from heat and add the oats, wheat germ and any add-ins you would like. Press into a pan and enjoy!

Dinner This Week

We've been pretty sporadic about posting lately, so I thought I'd put one up and see if it sparked any good menus or new recipes.

Mon - grilled chicken salad
Tues - candied steak and steamed veggies
Wed - Spaghetti with browned butter and green beans
Thurs - biscuits and gravy and fruit
Fri - spaghetti bake
Sat - homemade pizza

Caramel Apple Cupcakes

I saw this in the October issue of Every Day with Rachael Ray. I haven't made them yet, but they look like the perfect fall treat!

Ingredients:

• 1 1/4 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 eggs, at room temperature
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 2 rome apples (about 1 pound), peeled and shredded
• 1 1/2 cups chewy caramel candies
• 1 tablespoon heavy cream

Directions:

1. Arrange a rack in the upper third of the oven and preheat to 350°. Line a cupcake pan with baking liners. In a large bowl, whisk together the flour, baking powder, cinnamon and salt.

2. In a medium bowl, whisk together the eggs, brown sugar and granulated sugar until smooth. Whisk in the oil and vanilla. Stir into the flour mixture until just combined; stir in the apples. Spoon the batter into the prepared pan until almost full. Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Transfer to a rack to cool completely.

3. In a small, microwavable bowl, combine the caramels and cream. Microwave for 1 minute at medium power, then stir; repeat in 30-second intervals until melted and smooth. Let cool. Spread the frosting generously on the cooled cupcakes.

Makes 12 servings

Grilled Honey Lime Chicken

This is from "Don't Panic Dinner's in the Freezer" .
I thought we'd do this on the next freezer cooking night.

4 boneless chicken breasts
1/2 cup fresh lime juice
1/2 cup olive oil
1/4 hoeny
1/4 cup fresh cilantro, finely chopped
2 garlic cloves, minced
2 tsp chopped jalapeno pepper

Mix together the lime juice, olive oil, honey cilantro, garlic and jalapeno. Pour marinade over chicken and freeze.
Thaw chicken. Grill over medium heat. Eat!

Telluride Black Bean Tortilla Bake

A yummy freezer meal idea.

Ingredients:
1lb ground beef
1/2 cup chopped onion
1-15oz can black beans drained and rinsed
1-16oz can stewed tomatoes (Mexican style)
1/2 cup enchilada sauce
1t chili powder
1t cumin
1/4t pepper
6 flour tortillas, fajita size
3 oz low fat cream cheese softened
1-4oz can diced green chiles, drained
1/2-1 cup shredded Moterey Jack or cheddar cheese

Cooking Day:
Brown ground beef and onion in a large skillet; drain fat. Put stewed tomatoes into a blender (or food processor) and blend just long enough to break up large tomato pieces. Add to skillet with meat. Stir in black beans, enchilada sauce; chili powder, cumin and pepper. Bring to a boil, cover and simmer about 10 minutes. Remove from heat and let cool.

Spread one side of tortillas with cream cheese, topping with green chiles. Fold tortillas in half over cream cheese. Pour half the cooled meat sauce into the bottom of a lined 7x11 (I used 9x13) baking dish. Arrange the folded tortillas over sauce, overlapping if necessary. Pour the remaining sauce over the tortillas. Freeze.

Serving Day:
Thaw to a slushy state. Cover dish with foil and bake in 350 degree oven for 20-30 minutes, until heated through. Uncover and sprinkle cheese on top; bake for 5 more minutes or until bubbly.

Black-Bottom Cupcakes

Makes 2 dozen
Prep Time 35 min
Cook Time 25 min

8       ounces cream cheese, at room temperature
2 1/2 cups sugar
          salt
1        large egg
6        ounces semisweet chocolate chips
2 1/4  cups of flour
1 1/2  teaspoons baking soda
1/4     cup plus 2 tablespoons unsweetened cocoa powder
1/3     cup plus 3 tablespoons vegetable oil
1 1/2  teaspoons apple cider vinegar
1 1/2  teaspoons pure vanilla extract

1. Preheat the oven to 350. Line two 12 cup muffin pans with paper or foil baking cups.  Using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 teaspoon salt.  Add the egg and mix well. Fold in the chocolate chips and set aside.

2. In a large mixing bowl, whisk together the flour, the remaining 1 1/2 cups sugar, 3/4 teaspoons salt, the baking soda and cocoa powder.  Add 1 1/2 cups water, the oil, vinegar and vanilla and stir until smooth.

3. Fill each baking cup two-thirds full wit the cake batter and top with 1 tablespoon of the cream cheese mixture.  Bake until the edges are firm to the touch, about 25 minutes.

Found in EveryDay with Rachel Ray, February 2007 

Lasagna Soup

Ingredients

• 2 teaspoons olive oil
• 1 1/2 pounds Italian sausage (bulk or with casings removed)
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons oregano
• 1/2 teaspoon red pepper flakes
• 2 tablespoons tomato paste
• 1 (28-ounce) can diced tomatoes
• 6 cups chicken broth

• 2 bay leaves
• 8 ounces fusilli pasta
• 1/2 cup finely chopped fresh basil
• 8 ounces ricotta
• 1/2 cup grated Parmesan
• 1/4 teaspoon salt
• Pinch of pepper
• 2 cups shredded mozzarella

Instructions

1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.

Lasagna Rolls

• 2 (26-ounce) jars of sausage-flavored pasta sauce
• 1 small yellow onion, chopped
• 10 ounces ground turkey
• 10 ounces sausage
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

• 1 teaspoon Italian seasoning
• 2 large eggs
• 3 cups low-fat ricotta cheese
• 1/2 cup Parmesan cheese
• 3 cups shredded mozzarella cheese
• 12 cooked lasagna noodles (boil 14 to 16 to allow for breakage)

Instructions

1. Heat the oven to 350º F. Prepare two 7- by 11-inch pans by coating them with cooking spray and spreading 1/2 cup of the pasta sauce in the bottom of each.
2. In a large saucepan, brown the onion, ground turkey, and sausage. Drain any fat, then add 1 jar of pasta sauce and the salt, pepper, and Italian seasoning. Bring the mixture to a boil and simmer for 15 minutes.
3. In a bowl, lightly beat the eggs, then stir in the ricotta, Parmesan, and 2 cups of the mozzarella until thoroughly mixed.
4. Boil the noodles in salted water until tender, rinse in cold water, and set them aside. When they've cooled, cut each noodle in half lengthwise.
5. On a tray, lay out a strip of noodle and spread about 2 tablespoons of the cheese mixture along the entire length. Then spread about 2 tablespoons of the meat mixture on top of the cheese. Carefully roll up the noodle and place it, frilled edge up, in one of the prepared pans. Repeat with the remaining noodles.
6. Pour the remaining sauce over the rolls and garnish the top of each roll with the last cup of mozzarella. Cover each pan with aluminum foil and bake the rolls for 30 minutes. Remove the foil and bake for 15 minutes more. Makes 24 servings.

Dinner Tonight

This is what we're having for dinner tonight. How about you?

Freezer Meals

I'm really wanting to get some things made and in my freezer for this fall for when things are hectic with a newborn. I'm trying to compile a list of freezer meal ideas so I can have a good variety. Here are some of my ideas. List anything you like to make and freeze as well! I'm open to any ideas!

Ideas:

• Enchiladas
• Lasagna
• Chicken Divan
• Beef/Chicken Pot Pie
• Shepherds Pie
• Chicken and Rice
• Mexican Lasagna
• Pizza Dough
  

Jalapeno, Avacado and Bacon Burgers

These are not burgers for a night when you're in a hurry, but if you have the time they are truly magnificent. Seth's favorite for sure!!!

• 6 jalapeño chiles
• 6 slices bacon
• 3 pounds ground beef chuck
• Salt and pepper
• 1/2 cup (about 2 ounces) crumbled queso fresco
• 1/2 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons extra-virgin olive oil
• 2 avocados, pitted and thinly sliced
• 1 bunch cilantro, chopped
• 1/2 onion, thinly sliced
• 6 hamburger buns, split

Can’t find queso fresco in your supermarket? Use crumbled feta or goat cheese instead.

Directions:

1. Preheat a grill to medium and place a cast-iron skillet on top. Add the chiles and cook until softened and the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover and let cool slightly. Remove and discard the stems, skin and seeds; finely chop the chiles.

2. Meanwhile, cook the bacon in the skillet until crisp. Discard all but 1 tablespoon of bacon fat; chop the bacon.

3. In a large bowl, combine the chopped bacon, the reserved bacon fat, the beef and half of the chiles. Form into 6 patties; season with salt and pepper.

4. In a medium bowl, combine the queso fresco, mayonnaise, buttermilk, 1 tablespoon olive oil and the remaining chiles. Season with salt and pepper, cover and refrigerate.

5. In another bowl, toss the avocados, cilantro, onion and remaining 1 tablespoon olive oil; set aside.

6. Grill the burgers, flipping once, for about 10 minutes for medium-rare. Just before the burgers are finished cooking, grill the buns until toasted, about 1 minute. Place a burger on each bun bottom, top with some of the avocado salad, drizzle with some of the queso fresco dressing and set a bun top in place.

Breakfast Sandwiches

Super easy and freeze well.

1 Can of croissants

8 Sausage links

6 Eggs

1 cup of Shredded Cheese

Cook the sausage and eggs. Place one sausage link per roll and divide the eggs and cheese among them. Roll them up and place on a cookie sheet. Cook at 375 for 10 minutes.

Grilled Pizza

Okay so the picture doesn't do it justice, but this was REALLY GOOD! Here's a basic outline of how I did it in case you want to try.

First I started with 1 batch of Rapid Rise Pizza Dough
Instead of making 1 large pizza I rolled it out into 4 small ones. Roll them pretty thin.
While the dough is rising preheat your grill to medium and grease it well with olive or vegetable oil.
Once grill is heated lay 2 crusts directly on the grill. Close lid and let cook for 2-3 minutes or until the bottom is golden brown and dough is bubbly. Then flip. Working quickly put the toppings on. I used ranch dressing for sauce, then added cheese and tomato (I was low on pizza toppings). Then close the grill and cook another 2-3 minutes. (My cheese was frozen so I put them on the top rack off the heat for about 2 more minutes while I started the next two so they'd melt a bit more.)
Repeat steps with your next two crusts.
Eat and enjoy!

Your favorite?

Looking for good marinades for grilling this summer. What do you suggest?

Dinner This Week

I don't know about you, but my planning lately has been TERRIBLE. I'm working on my June menu right now, so tell me what you'll be having to eat! Here's my menu from this week.

Sun - Broccoli cheese soup
Mon - Chicken and rice
Tue - Teriyaki rib steaks with rice and broccoli
Wed - Tuscan Soup (This was really, really good!)
Thur - Breakfast (probably pancakes and bacon)
Fri - Hot wing pizza
Sat - Homemade mac 'n cheese

Baked Pesto Chicken

4 boneless chicken breasts
1/2 c. basil pesto
2 plum tomatoes
shredded mozzarella

Heat oven to 400 degrees. Cover cookie sheet with foil.
Put pesto and chicken in a bowl. Toss until chicken is covered.
Place chicken on cookie sheet and bake 20-25 min.
Place slices of tomato on top and sprinkle with cheese.
Bake another 3-5 min.
Serve with pasta.

Crockpot Chicken Tacos

Super simple and easy, especially on game nights!
I would love to hear your variations on this.


Place chicken breasts in crockpot and cover in salsa. Cook on high for about 3 hours.
Take chicken out and shred.
Put chicken back in and let it cook for a bit longer to absorb some more taste.
Make tacos as usual!

Pasta Salad

Now that Summer is just around the corner, (0r at least I keep telling myself that) I thought I'd share my favorite pasta salad recipe.

3c. cooked tri colored rotini

1c. parmesan cheese

1 8oz. bottle Bernsteins Cheese and Garlic salad dressing

1/2c. chopped red bell pepper

1/2 c. chopped red onion

2c. broccoli florets

1/2c. sliced olives

hard salami cut into bite size pieces (to taste)

pepperoni cut into bite size pieces (to taste)

Cook pasta and rinse under cold water to cool. Stir it all together and enjoy.

Chicken Divan

Ingredients

2 (10 ounce) packages frozen chopped broccoli
2 cooked boneless chicken breast halves, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup mayonnaise
1 teaspoon lemon juice
1 1/2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F
Place broccoli in the bottom of a 9x13 inch baking dish. Top with the chicken.
In a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice. Pour the mixture over the chicken. Top with Cheddar cheese.
Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.

Sloppy Joes

I saw this recipe in one of my Gooseberry Patch books and tried it tonight. It was easy and it was good so I thought I would share!

1 lb ground beef
10-3/4 oz can tomato soup
1/2 green pepper, diced
2 T. vinegar
1 t. sugar
1 small onion, diced
2 T. Worcestershire sauce

Brown ground beef in a medium saucepan and drain. Add the remaining ingredients to the beef. Simmer on low heat for 30 minutes, until heated through.

Empanadas

I got this recipe off pbs.org/everydayfood. That's a really good website for some easy recipes if you're looking. If you just wanted these for one meal you could easily half it, but I did the full recipe, made 4 for dinner (with one left over) and froze 4.

For the Filling:

2 pounds ground pork or beef
2 medium onions, finely diced
2 jalapeño chiles, minced (ribs and seeds removed for less heat, if desired. I took them out, but would leave them in next time. They were very mild and I like a little heat.)
½teaspoon chili powder
2 cans (14.5 ounces each) diced tomatoes
Coarse salt and ground pepper
1 cup fresh cilantro, chopped

For the Dough:
4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons salt
½ cup (1 stick) cold butter, cut into small pieces
1 cup cold water
1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)

Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.

Add onion and jalapeños; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.

Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
Form empanadas. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.

To bake fresh or frozen empanadas, preheat oven to 400°. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

Key-lime Pie

This is Seth's favorite. Always his birthday dessert. :)

Shortbread crust:
1 1/3 c. flour
1/3 c. packed brown sugar
2/3 c. butter, softened

Preheat oven to 400 F. Grease and flour 12-inch tart pan. (I use a 9in pie pan and it works fine.)

Mix flour and brown sugar. Cut in butter until crumbly. Press firmly and evenly against bottom and side of pan. Bake 10-15 minutes or until light brown.

Filling:
6 large eggs
1 ½ tablespoons grated lime rind
½ c. fresh lime juice (I use key lime juice)
1 c. sugar
6 tablespoons butter or margarine

Whisk together eggs, lime rind and lime juice in a non-aluminum saucepan
over low heat. Add sugar and butter. Cook, whisking constantly, 8
minutes or until lime mixture is thickened and bubbly. Let cool 15-20
minutes.

Pour filling into prepared crust; cover and chill 4 hours or until set.
Garnish with lime slices and whipped cream as desired.

Beef Pot Pie

This isn't a dinner for a night you're in a hurry, but if you make them ahead they freeze up really nicely and then you can defrost in the morning and bake that evening!

Crust:

3c all purpose flour

1c vegetable shortening

1tsp salt

Cut shortening into flour and salt until you get a crumbly consistency. Pour in ice water until you get a sticky dough. (I have never actually measured how much. I do it all by feel..... just add until it's sticky and don't be too shy. You can always add more flour if needed.) Do NOT overwork the dough or the pie crust will be tough and not flaky. Roll out the dough. Makes 3 crusts (a top and bottom and one extra for maybe a delicious custard pie?)

Pie Filling:

(Whatever you like, but this is generally what I do)

1c Chopped up roast beef (usually leftover)

1c Frozen mixed veg

1 potato peeled and diced small (or leftover mashed potatoes work well)

Quartered grape tomatoes

1 can cream of mushroom soup

1 brown gravy packet (or leftover gravy if you have it)

Make the gravy packet (or use leftover gravy) and mix with soup mix in beef, veg, tomato, and potato. Pour into pie shell. Top with 2nd crust and bake at 350 for 1 hour or until golden brown. If you make an extra one, wrap tightly in plastic wrap and freeze. Just defrost the morning you want to bake it and bake as usual!

Okay so this is less of a recipe and more of an "idea."

Chicken Tortilla Soup (Crock Pot)

A recipe I LOVE from "Not Your Mother's Slow Cooker Cookbook." I've edited it a bit for the sake of ease.

Ingredients:
1 -28oz can diced tomatoes, with their juice
1 -10oz can red or green enchilada sauce (I like the red best)
2 medium-size yellow onions chopped (I use about 1/2 of 1 onion)
1 -4oz can chopped green chiles, drained
1 clove garlic minced
3 tablespoons chopped fresh cilantro
2 cups water
1 -14.5oz can chicken or vegetable broth
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
A few grinds of black pepper
1 bay leaf
3/4 tsp dried oregano
1 1/2 pounds boneless skinless chicken breast, cooked, drained and shredded. (I usually cook mine whole in the soup, pull it out and shred it then return to the cooker)
1 -10oz can Mexican corn, drained

Directions:
Combine the tomatoes, enchilada sauce, onions, chiles, garlic, cilantro, water, broth, cumin, chili powder, salt, pepper, bay leaf, and oregano in the slow cooker. Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 to 2 1/2 hours.

Add the shredded chicken and corn, cover and continue to cook on low for another hour. Discard bay leaf. (I usually add the corn at the beginning with the whole chicken breasts and then just shred the chicken at the end.

To serve ladle the soup into bowls. Sprinkle each serving with tortilla strips and grated cheese. Top with tablespoon of sour cream, a few slices of avocado and cilantro sprigs. (We like it with chips, cheese, and sour cream!)

1-Dish Taco Bake

This recipe has quickly become one of my go to dinners. I do need to emphasize that you do not pre-heat your oven for this one. It needs to start out in a cold oven.

Taco Meat Filling

1 lb. ground beef

1.25 package taco seasoning

Batter

cooking spray

3/4 c. flour

1/2 c. corn meal

2 envelopes yeast

1 T. sugar

1/2 tsp. salt

3/4 c. very warm milk

3 T. oil

1 egg

Topping

1 c. Chunky salsa

1 c. shredded cheddar

1 c. corn tortilla chips, partially crushed

Brown and drain beef. Add taco seasoning and mix well.

Mix batter ingredients together and pour into a pre-sprayed 9.5 inch deep dish pie plate. If you don't have a deep pie plate, a small casserole dish works great too.

Top batter with taco meat. Pour salsa evenly over meat, sprinkle with shredded cheese and corn chips.

Bake by placing in a COLD OVEN; set temp to 350. Bake for 45 min or until batter is cooked through.

Neapolitan Crispy Bars

Here you go Andrea! I think I've finally tweaked this recipe to my liking.

4 cups mini marshmallows, divided

3 T. butter, divided

3/4 tsp. vanilla, divided

2 c. cocoa krispies

1/4 c. mini semi-sweet chocolate chips

2 c. strawberry marshmallows

4 cups rice krispies

1/4 c. strawberry jam

Layer 1 - Chocolate

In a large saucepan, combine 2 c. marshmallows, 1 T. butter, and 1/4 tsp. vanilla. Cook and stir over medium heat until melted. Remove from heat; stir in cocoa krispies and chocolate chips. Press into a greased 8 x 8 dish.

Layer 2 - Vanilla

In a large saucepan, combine 2 c. marshmallows, 1 T. butter, and 1/4 tsp. vanilla. Cook and stir over medium heat until melted. Remove from heat; stir in 2 c. rice krispies. Press into pan on top of chocolate layer.

Layer 3 - Strawberry

In a large saucepan, combine 2 c. strawberry marshmallows, 1 T. butter, and 1/4 tsp. vanilla. Cook and stir over medium heat until melted. Remove from heat; stir in 2 c. rice krispies and 1/4 c. strawberry jam. Press into pan on top of vanilla layer. Cool and enjoy!

Hamburger Soup

I just made this recipe up based on things I could eat...feel free to add/remove veggies to your liking! :)

Ingredients:

1# hamburger

6 cups beef broth (I actually used au jus)

15 oz can tomato sauce

1 can diced tomatoes

1/2 of a green pepper, chopped

3/4 c chopped onion

2 stalks celery, chopped

4 large yukon gold potatoes, peeled and cubed (into small chunks)

2T brown sugar

Brown the hamburger, drain. Add beef broth, tomato sauce, and brown sugar, and bring to a boil. Add in all of the other ingredients, bring to a boil again, then simmer for about 30 minutes or until potatoes are cooked through.

This was so, so yummy and made quite a good sized pot! You'll have to add salt, though, to your liking. It also would have been great with green beans or carrots, but I definitely wouldn't substitute the potatoes for anything. :)

Buffalo Chicken Chili

We had this for dinner tonight and it was SO GOOD! I used the full half cup of hot sauce and even Alex liked it! (Although Seth gave him horseradish the other day and he told Seth it was "yummy for his tummy" so I don't think there's much he wouldn't like.) I didn't do the blue cheese corn chip thing because I don't like blue cheese. We topped it with a bit of grated cheddar and crumbled chips into it. DELISH! Thanks Rachael Ray!

1 tablespoon extra-virgin olive oil (EVOO)
1 tablespoon butter
2 pounds all-white meat ground chicken breast or chicken breast chopped into bite-size pieces
2 large carrots, peeled and finely chopped
1 large onion, chopped
4 ribs celery, finely chopped
5 large cloves garlic, chopped
1 tablespoon smoked paprika
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4-1/2 cup hot sauce
1 15-ounce can tomato sauce
1 15-ounce can crushed tomatoes
1 7-ounce bag yellow corn chips
1 7-ounce bag blue corn chips
3/4 pound blue cheese, crumbled, recommended type Maytag Blue
1/2 cup flat-leaf parsley leaves, chopped
Preheat oven to 375°F or broiler to medium.

Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 7-8 minutes.

Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.

While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes. If using the broiler, 2-3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley.

Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.

Menu

Here's my menu for the second half of the month. I feel if I post this I'll be more obligated to actually prepare decent meals and not just wait until 4:30 and try to put something together. :)

Mon-Roast, potatoes, etc
Tues - Beef soup or stew (however it comes out)
Wed - Spaghetti pie
Thur - Chicken enchilada casserole
Fri - Hot wing pizza
Sat - Faith Promise Dinner (at church)
Sun - Wendy's (because "she's always happy")
Mon-Ham, potatoes, veggies
Tues - Ham and cheese pockets
Wed - California Tamale pie
Thur - Breakfast (probably biscuits and gravy)
Fri - Homemade pizza
Sat - Candied steak

*Note: All side dishes and vegetables are subject to whatever produce is on sale that week!

Avocado Salad-Topped Steak Tacos

1/4 cup extra-virgin olive oil
1 1/2 teaspoons chili powder
1 pound skirt steak, halved crosswise (or whatever you have)
Salt and Pepper
2 jalapeno chiles, finely chopped
Grated peel and juice of 2 limes
1 head butter lettuce, shredded
2 avocados-halved, pitted and cut into small cubes
1/2 onion, thinly sliced
12 taco shells

Preheat a grill pan over medium-high heat. Whisk together 1 tbsp olive oil and the chili powder, then rub all over the steak; season with salt and pepper. Add to the grill pan and cook turning once, until grill marks appear, about 5 minutes for medium-rare. Transfer to a cutting board and let rest for 10 minutes before thinly slicing across the grain.

Meanwhile, in a medium bowl, combine the jalapenos, lime peel, lime juice and remaining 3 tablespoons of olive oil; season with salt and pepper. Add the lettuce, avocados and onion and toss; season with salt and pepper.

Divide half of the avocado salad among the taco shells, then top with the meat and the remaining avocado salad.

**We just cubed steak and sauteed it in the spice mixture (for simplicity). We also added a bit of cheese because they seemed naked without it. The onion was on the side to add as each person chooses. They were SO, SO GOOD!

Sunni's Cheesy Enchiladas

This recipe was on the LPM blog this morning and it looked yummy to me. Just another variation of a classic. (I think even Kirsten could eat this!)

Ingredients:
(I always half this recipe)
24 flour tortillas
2 lbs. ground beef
2 lbs. Velveeta, cubed
2 cans Rotel tomatoes
4 (8-oz.) cartons sour cream
¼ cup butter
2 med. onions, chopped
1 dash garlic salt
Salt & pepper to taste

Brown meat with one chopped onion. Add garlic salt and salt and pepper. Drain. Coat large sauce pan with non-stick spray. Add sour cream and tomatoes, mix well. Add butter and heat on medium heat. Add Velveeta, stirring constantly. Add the remaining chopped onion. Turn heat to low and simmer for about 5 min. The cheese/butter should be melted by this point. Add a portion of the sauce to meat. Spoon meat mixture into tortillas. Lay in casserole dish, seam down. Pour remaining sauce over enchiladas. Cover and bake for 15 min. at 350 degrees.