Wednesday, December 17, 2008
1/01 - Leftovers
1/02 - Hamburger Soup
1/03 - Creme Cheese Chicken Wraps
1/04 - Lasagne
1/05 - Carson's Birthday Dinner
1/06 - Chili-Cornbread cups - $5 Dinners.com
1/07 - Breakfast for Dinner
1/08 - Ham & Cheddar Cheese Casserole
1/09 - Spicy Chicken & Rice Soup
1/10 - Tacos & Taco Salad
1/11 - Sweet N Sour Chicken & Rice
1/12 - Tortellini & Sausage & Soup - Your Homebased Mom
1/13 - Crockpot Thai Chicken
1/14 - Bisquick Cheeseburger Pie
1/15 - Cheesy Broccoli Rice & Chicken
1/16 - Pizza
1/17 - White Chicken Chili
1/18 - French Dip
1/19 - Teriyaki Beef - KraftCanada.com
1/20 - Tuna Casserole
1/21 - Green Pepper Soup
1/22 - Spring Stir Fry in Peanut Sauce
1/23 - Shake N Bake Chicken
1/24 - Sausage Spagetti Pie - Taste of Home
1/25 - Slow Cooker Orange Chicken
1/26 - BLTs & Bean w/Bacon Soup
1/27 - Asian Chicken
1/29 - Moroccan Chicken Stew with couscous - www.familyfun.com (This site has some great family friendly recipes)
1/31 - Chicken Pot Pie
Jiffy Cinnamon Rolls
Sunday, December 14, 2008
Cranberry Fudge - Taste of Home
Chocolate Chex Carmel Crunch - Taste of Home
Peanut Butter Fudge - Taste of Home
Peppermint Candy Cane Brownies - OurBestBites.com
Tuesday - Staff Dinner at school
Wednesday - Spicy Chicken Rice Soup in crockpot - Fix It & Forget It Lightly
Thursday - Sloppy Joes in crockpot - Fix It and Forget It Lightly
Friday - Homemade Calezones
Saturday - Baked Chicken & Veggies
Sunday - V-8 Stew in crockpot & Breadbowls
Monday - Sweet N Sour Meatballs
Tuesday - Fish Sticks, Fries, and veggies
Wednesday - Haystacks
Thursday - Swiss Steak in the crockpot - Fix It and Forget It Lightly
Friday - Coconut Chicken
Saturday - Tuna Noodle Casserole
Sunday - French Dip in the crockpot - Fix It and Forget It Lightly
Saturday, December 6, 2008
I am a little late in posting but I wanted to post it anyway. I have planned my menus for the rest of the month already and will put them into auto-posts so they show up when they are supposed to. It is such a relief to have this done. It takes so much stress off of dinner time. I know what I am doing and have shopped for it so I am ready!
Monday, December 1, 2008
Tuesday, November 18, 2008
Tuesday, November 11, 2008
Well since I didn't get this posted until Tuesday evening I am going to post what we have done so far and the plan for the rest of the week. Steve and I are leaving town for a couple of days so this will be any easy plan week.
Monday - Crunchy Quesadilla Stack from ConAgra Foods
Tuesday - Cream Cheese Chicken Wraps - recipe coming
Wednesday - Grandma's cooking
Thursday - Grandma's cooking
Friday - Ward Dinner/Activity
Saturday - Lion House Chicken Noodle Soup
Sunday - Pulled Pork Sandwiches - This one keeps coming back on the menu. Something always happens on the night I plan it, like going to dinner at my sister's
Wednesday, November 5, 2008
1st Layer - mix the following together, bake at 350 for 15 min. Let it cool.
1 C Flour
1/2 C nuts chopped
1/2 C butter
2nd Layer - Beat until fluffy and spread over 1st layer
8oz box of creme cheese, softened
1 C Cool Whip
1 C Powdered Sugar
3rd Layer - Spread over 2nd layer
Make two pkgs of pudding, your choice flavor, but chocolate is always good!!!
Spread Cool Whip, chocolate shavings, chopped nuts over the top and chill for 4 hours.
- 1/2 cup butter or margarine
- 1 1/2 cups graham cracker crumbs
- 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
- 1 (12 ounce) package semisweet chocolate morsels
- 1 1/3 cups flaked coconut
- 1 cup chopped nuts
- Preheat oven to 350 degrees F (325 degrees for glass dish). In 13x9-inch baking pan, melt margarine in oven. Sprinkle crumbs over butter; pour EAGLE BRAND® evenly over crumbs. Layer evenly with remaining ingredients; press down firmly.
- Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store loosely covered at room temperature.
1 can of Pillsbury biscuits - or the generic version
1 lb of ground beef
1/2 C Ketchup
3 T brown sugar
1 tsp cider vinegar
1/2 tsp chili powder
1 C shredded cheddar cheese
Flatten biscuits and put into greased cupcake tins. Cook the ground beef, drain, then add the rest of the ingredients. Fill biscuit cups with hamburger and bake at 400 degrees for 7 min. Sprinkle with cheese and bake for an additional 5 min. until cheese is melted.
If you do the taco version you could top with sour cream, lettuce, and tomatoes.
Wednesday, October 22, 2008
Sunday, October 19, 2008
Friday, October 17, 2008
Sara showed up at my door yesterday with the fun basket filled with everything I needed to make her yummy ice cream sandwiches! So I got busy and made them! I have heard of using cake mixes to make cookies but have never done it! Now I will stock up on cake mixes when they go on sale! The cookies turned out yummy and were easy to make.
These ice cream sandwiches are yummy, decadent. I now ask myself why I even bother buying ice cream sandwiches at the store? I am not an ice cream lover at all. I could live my life without it and have no regrets. However, these are a yummy, fun treat. The possibilities of combinations are endless. Use your imagination!
Thursday, October 16, 2008
Wednesday, October 15, 2008
Pudding Cookies at Sunday Baker
Pumpkin Chocolate Chip Cake with a cinnamon creme cheese drizzle at Stephanie's Kitchen
I have added these blogs to my sidebar and to my "Following" list!
Monday, October 13, 2008
Again, late in posting my menu plan for the week. I have to say I feel lost when I don't have it done. I just don't know where to start in my kitchen without my menu plan!
Monday - Leftovers (not my favorite, but necessary!)
Tuesday - Mexican Rice for 8 - $5 Dinners
Wednesday - Lemon Chicken - Satisfying My Sweet Tooth
Thursday - Chili & Baked Potatos
Friday - Hawaiian Haystacks - (rolled over from last week)
Saturday - Crockpot Taco Soup - A Year of Crockpotting
Sunday - Crockpot Squash Casserole About.com - Southern Food
Here is a new blog find that I can hardly wait to start trying recipes from. She recently had a week of brownie recipes. These are not your everyday brownie either. Decadence is the word for these brownies. She has these tempting recipes as just an example:
Chocolate Fudge Brownie with Caramel Icing
Cookies and Cream Brownie
White Chocolate Blondies with Lemon and White Chocolate Frosting
CHOCOLATE-PEANUT BUTTER FUDGE BARS
On her post for today, Oct. 13th, she has listed a recipe for Lemon Chicken which looks really yummy too and will be hitting our table this week!
Wednesday, October 8, 2008
Taste of Home
Box Tops for Education Recipes
There are more, this is just what I remember off of the top of my head.
I think I will add this to my sidebar for easier future reference.
2 Cans of "Creme of" soup
Fill both cans with milk and mix with the soup.
2 cans of tuna, stir into soup mix
Add garlic salt to taste
Add pepper to taste
Add shredded cheddar cheese - I don't measure, but I like cheese in/on everthing like this
Sour creme, if I have some on hand I will add it, if not, I don't.
Boil noodles of your choice. Add cooked noodles to the sauce, stir and serve.
My family LOVES this recipe everytime I make it. It is quick and easy! Just my kind of recipe
This recipe has 3 major components; Sauce, Rice, Toppings
Start by cooking enough brown or white rice for your family.
I usually use
2 cans of creme of chicken soup
1-1/2 cans from soup, filled with milk
1 C sour creme
Garlic sat to taste
Chicken, cooked and chopped.
I usually use chicken breast because I only eat white chicken meat. But you could cook the legs or thighs and they would taste fine too.
Combine all the above and cook until hot.
Our Toppings - Each family has their own favorites that may differ from my list.
shredded cheddar cheese
chow mein noodles
pineapple in chunks or pureed(goes farther)
Start with a pile of rice, pour your sauce over that and then add the toppings of your choice. We usually serve this in bowls for the children to try and keep it all in one place.
Since this book is copyrighted and expressly forbids the re-publishing of any of their material I won't put their recipe on my blog. But the idea is to put chicken and a barbeque sauce in the crockpot for 4-6 hours. You could put together your own sauce or buy your favorite from the store.
Monday, October 6, 2008
My menu plan is a little late in posting. We have enjoyed a couple of new recipes this week and will be sure to do them again.
Sweet N Sour Meatballs from Everyday Food Storage
Tuna Noodle Casserole * recipe to come
Barbequed Chicken Breasts from the Fix-It and Forget-It Lightly cookbook
Hawaiian Haystacks *recipe to come
Wednesday, October 1, 2008
Now that my Fall decorations are out I am in the mood for some fall food fun! I get a newsletter from Taste of Home and they have all of these fun snack/treats in their issue this time around.
I am craving all things pumpkin right now, so this just might take the edge off, ..... for now!
(Photo is copyright by and used with permission from www.ourbestbites.com)
Sunday, September 28, 2008
After church today I wanted a good soup, but I wanted it done quickly. So my mother opened up canned chicken noodle soup and strained the noodles and set them aside. The broth of the soup went into the pan. She then added a bunch of fresh veggies like carrots, onions, celery, and tomatoes. Cooked them until tender and then returned the noodles to the pot. She added a little bit of Tabasco sauce too. It was so good! A great way to dress up the canned soups and do it quickly!
We also had this Quick Cheese Bread that is a new family favorite.
Tuesday: Crockpot Chicken Nuggets from A Year of Crockpotting
Wednesday: Crockpot Thai Coconut Soup from A Year of Crockpotting
Thursday: Asian BBQ Chicken from Our Best Bites
Friday: Crockpot Cheeseburger Soup from A Year of Crockpotting
Sunday: Jalapeno Pot Roast from A Year of Crockpotting
Wednesday, September 24, 2008
Microwave Chocolate Cake in 5 min.
I love this blog. Fun crafts and ideas like this cake. Now I don't really need a way to have some cake in 5 minutes. Really this could be dangerous. But I will be giving it a try! I think the kids will love it too! I'll let them mix their own cake! Yum!
Tuesday, September 23, 2008
1/2 C yellow cornmeal
1/2 C boiling water
Combine, stir until smooth and let cool slightly,
1/2 tsp. salt
1/2 C all-purpose four, presifted
2 T margarine or butter, melterd
Mix until smooth, then add:
3/4 C milk and mix until smooth. Stir batter occasionally when dipping if cornmeal tends to settle on the bottom.
12 corn meal crepes **recipe to follow
1 lb. ground beef
1/2 C chopped green or yellow onions
10 pitted ripe black olives, sliced
1 tsp. salt
1 clove garlic, minced
1-2 teaspoons chili powder
1-3/4 C cubed sharp cheddar cheese
1 16oz. can tomatoe puree or sauce
1 6oz. can tomato paste
1 small onion, minced
1 tsp. salt
2 tsp. sugar
1 clove garlic, minced
1-2 teaspoons of chili powder
Preheat oven to 350.
1. In large skillet, cook ground beef and onions until onions are soft and meat is browned.
2. Remove from heat, drain excess fat.
3. Stir in olives, garlic, chili powder and 1 cup of cheese.
4. Place 1-2 heaping spoonfuls across center of each crepe, brown side out.
5. Place seam side down in buttered 9x13 baking dish. Pour sauce down center of crepes.
6. Bake 20-25 minutes or until hot and bubbly.
To make sauce:
1. Combine ingredients in saucepan.
2. Bring to boil and simmer 10 minutes.
3. Stir in remaining 3/4 C of cheese.
Taste for seasoning, add extra chili powder if desired
Monday, September 22, 2008
Tuesday: Swiss Steak & Whole Wheat Noodles
Wednesday: Mexican Crepe Enchiladas **Recipe to follow
Thursday: Buffalo Wing Soup
Friday: Homemade Pizza
Saturday: Dad's Choice - I am going to eat at Women's Gen. Broadcast dinner
Sunday: Chicken & Rice Casserole **Recipe to follow (A Family Favorite)
2 T vegetable oil
2 C long-grain white rice (I use brown rice, it just takes a little longer to cook)
1 medium onion, chopped
3 garlic cloves, minced
1/2 tsp. ground cumin
3/4 C canned pureed tomatoes (I will use the equivalent measure of salsa)
1 14.5 oz. can of reduced sodium chicken broth ( I will use chicken bouillon cubes instead)
1/2 tsp. salt
1/4 tsp. pepper
1. In a large pan, heat oil over medium heat. Add rice and cook, stirring, about 1 minute to coat with oil. Stir in onion and garlic. Cook, stirring, until onion is translucent, about 3 minutes.
2. Stir in cumin, tomatos(salsa), chicken broth, salt, pepper, and 1 cup water. Bring to a boil. Reduce heat to low, cover, and cook 15 to 18 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let stand 5 minutes. Add cooked carrot and stir gently to combine.
You could do it as directed above but I do all of this in my rice cooker. Just dump it all in, mix it up and add the water and push the cook button!
1 tsp. each of margarine and vegetable oil
1/2 lb chicken, cut into cubes
1/2 C each sliced green or red bell peppers, sliced onion, and quartered mushrooms
1 small clove garlic
1/2 C drained canned crushed pineapple
1-1/2 tsp. ketchup
1 tsp. each firmly packed light or dark brown sugar and cider vinegar
1/2 packet (about 1/2 tsp) instant chicken broth and seasoning mix(never used the seasoning mix)
1 large plum tomato, blanched, peeled, seeded, and sliced (I just chop up a tomato)
1/4 C diagonally sliced scallions
1. Heat margargine and oil together in a skillet until bubbly and hot
2. Add chicken and saute, stirring frequently, until lightly browned, about 5 min.
3. Add peppers, onions, mushrooms, and garlic and cook until veggies are tender-crisp, about 5 min.
4. In a blender combine pineapple, ketchup, sugar, vinegar, and broth mix and blend until pereed, scraping down sides as necessary.
5. Pour pureed mixture over chicken and veggies in skillet and stir to combine; bring to a boil.
6. Reduce heat to low; add tomato and scallions, stir to combine, and cook until flavors blend, about 5 min.
Nutrition Info for those that like to know:
Calories per serving: 249
Protein per serving: 28 g
Fat per serving: 6g
Carbs per serving: 21g
Wednesday, September 17, 2008
Tuesday, September 16, 2008
These blogs have some great photography and very, very, yummy recipes I am adding to my recipe box! The kids will be getting these cupcakes for after school snack this week! Oh my I can hardly wait to make them!
Sunday, September 14, 2008
1-1/8 C - Warm water
1 T - Honey
1 T - Active dry yeast
1/2 t - Salt
1 T - soft shortening
3 C - Flour
1. In a large bowl combine warm water and honey
2. Add the yeast, allow to soften
3. Add salt, shortening and 1-1/2C of flour, stir to combine
4. Add remaining flour, stirring well
5. Leave the spoon in the batter and allow to rest 10 min.
6. Stir down & rest until you have done this 5 times.
7. Turn onto floured board and knead 2 or 3 times
8. Divide into two equal parts.
9. Roll into 9x12 rectangles
From here I will do different things depending upon the meal. Sometimes I will make a double batch so I will have 4 loaves to feed everyone. Sometimes I will put cheese and meat onto the rectangle and then roll up. OR I will make a desert bread by putting cinnamon and sugar onto the rectangle before I roll it up.
10. Roll up from the long end, pinch the ends shut.
11. Put onto a greased and cornmeal dusted cookie sheet
12. Cover and raise for 30 min. You could do this in a warmed oven. Or turn your oven on the lowest setting while you are preparing the batter then shut it off while raising the bread.
13. Cut slashes at an angle, bake at400 for 30 min.
6T - Red wine vinegar
2T - Fresh lemon juice
2T - Minced garlic
1T - Dijon mustard
2t - Dried oregano
1/2 t- Dry mustard
1/2 t - Sugar
1 C - Olive Oil
1. Whisk the 1st seven ingredients to blend.
2. Add in the oil
3. Season with salt & pepper to taste.
8 C - Chopped iceberg lettuce
2-1/2C - Cooked chicken, diced
1-1/4C - Chopped tomatoes
8 oz. - Dry salami, chopped
1 C - Mozerlla cheese, shredded
3/4 C - Provolone cheese, shredded
2/3 C - Garbanzo beans
1/2 C - Fresh Basil
3 - Green onions, chopped
1. Mix all of the above ingredients together
2. Toss with the vinaigrette.
2 stalks celery, chopped
1 Med. Onion, chopped
1 - 16oz. can whole tomatoes
2 - 8oz. cans of tomato sauce
6 C water
6 t Beef boullion
3 carrots, shredded
6t - Italian seasoning
1 t - Garlic powder
1/4 t - Salt
1 - 15oz can of red beans
1 C dry pasta, cook it to add towards the end.
1. Brown the beef with the onions and celery. Rinse and drain, return to the pot.
2. Add remaining ingredients to the beef and veggies except the beans and pasta.
3. Simmer for 30 to 45 min.
4. Add beans and cooked pasta.
5. Simmer for 5-10 min until beans and pasta are hot.
2 C - Potatoes, cubed
2 T - Parsley
3/4 C - Celery, diced
1 Qt - Tomato juice
2 Med. onion, chopped
1 - Bay leaf
2 T - Green pepper - minced
1/2 t - Garlic powder
1 t - Worchestershire sauce
1 Qt - water
3 t - Salt
1/2t - Allspice
1/4 C - Rice up to 1 cup
Cook hamburger, rinse and return to the pot. Add the remaining ingredients and simmer for 1 hour.
Tuesday, September 9, 2008
Monday: Chicken & Stuffing Casserole
Tuesday: Hamburger Soup & Cornbread
Wednesday: Breakfast for dinner - Waffles & Sausage
Thursday: Porcupine Meatballs
Friday: Sweet N Sour Chicken - Chef Steve
Saturday: Lunchbox Pizzas
**Recipes to come....
Friday, September 5, 2008
Apple Pastry Squares - Taste of Home
Lunch Box Pizzas - Taste of Home
Chicken & Stuffing Casserole - Kaboose Recipes Newsletter
B's Best Cookie Ever - The Queen B
Coconut Chicken - The Queen B
The Queen B has a great recipe list that I will be adding to my recipe box too, some I have added here. I am finding so many great recipes! I can hardly wait to cook dinner and that is just not like me. I will bake all day, no problem. You want some bread, some brownies, some good-ole chocolate chip cookies? I will be in the kitchen to make them. Dinner has been a different story until now!
More to come.....
Tuesday, September 2, 2008
- 1 1/2 pound lean ground beef
- 2/3 cup long-grain rice, uncooked
- 1/2 cup water
- 1/4 cup finely chopped onion
- 1 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 large can (15 ounces) tomato sauce
- 1 cup water
- 2 teaspoons Worcestershire sauce
Combine the ground beef, rice, onion, salt, and pepper. Shape meat mixture into 1-1/2in. balls, place in greased casserole dish. Combine the soup, Tabasco/chili powder, and water and pour over the meatballs. Cover and Bake at 350 for about 1 hour.If you like extra rice, add another 1 cup of rice and sprinkle over the bottom of the casserole dish and adjust your water accordingly.
Sunday, August 31, 2008
Saturday, August 30, 2008
One of my new favorite blogs is Your Homebased Mom. She has great recipes and beautiful photography. I have made a couple of her recipes and just love them! This time she really made my day when she posted the recipe for the BYU brownies! I think this will become our Sunday afternoon treat! I try to save deserts to Sundays and Family Nights on Mondays.
BYU Mint Brownies
1 C butter
1/2 C cocoa
2 Tbsp honey
2 C sugar
1 3/4 C flour
1/2 Tbsp baking powder
1/2 tsp salt
1 C chopped walnuts (optional)
12 oz. chocolate icing (You could use the recipe for the mint icing below just add about 1/3 C of cocoa and leave out the mint extract and green food coloring)
5 Tbsp butter
dash of salt
3 Tbsp milk
1 Tbsp light corn syrup
2 1/3 C powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
Melt butter and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder and salt. Mix well. Add nuts. Pour batter into a greased 9 x 13 pan. Bake at 350 degrees for 25 minutes. Cool.
Prepare mint icing. Soften butter. Add salt, corn syrup and powdered sugar. Beat until smooth and fluffy. Add mint extract and green food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.