Monday, August 29, 2011

Pasta Fagioli

2 slices uncooked bacon
1 cup frozen chopped vegetable blend for seasoning (onion, celery, bell pepper)
1 can (26 oz each) Hunt's® Garlic & Herb Pasta Sauce
2 cups water
1 can (16 oz each) dark red or white kidney beans, drained, rinsed
1/2 cup dry large elbow macaroni, uncooked
3 tablespoons grated Parmesan cheese

Place bacon in medium saucepan; cook over medium heat 5 minutes or until bacon is crisp. Remove bacon, leaving drippings in pan. Add frozen vegetables to pan; cook and stir 2 minutes or until tender. Add pasta sauce, water, kidney beans and dry macaroni. Bring to a boil; reduce heat and simmer 10 minutes or until macaroni is tender. Crumble reserved bacon into soup; stir to combine. Top each serving with cheese.

This recipe comes from Hunts.

Saturday, August 27, 2011

Glorious Morning Whole Wheat Muffins

This recipe comes from my friend, Allyson. She made them and they were a huge hit! The recipe comes from a Golden Medal cookbook.

2 eggs
3/4 cup vegetable oil
1/4 cup milk
2 teaspoons vanilla
1 cup Gold Medal® all-purpose flour
1 cup Gold Medal® whole wheat flour
1 cup packed brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 1/2 cups shredded carrots (2 to 3 medium)
1 cup shredded peeled apple
1/2 cup coconut
1/2 cup raisins
3/4 cup sliced almonds

Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups or grease with shortening. In large bowl, beat eggs, oil, milk and vanilla with wire whisk until well blended. Add flours, brown sugar, baking soda, cinnamon and salt; stir just until dry ingredients are moistened. With spoon, stir in carrots, apple, coconut, raisins and 1/2 cup of the almonds.

Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining 1/4 cup almonds over batter. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from muffin cups.

Wednesday, August 24, 2011

Smothered Bean and Beef Burritos

One more recipe from my friend, Jen.

These are super easy and really good. You can chose your "spice level" by the enchilada sauce you use. You can also really dress these bad boys up, but my kids are plain Janes. I found this on the Pioneer Woman's website.

1 lb of ground beef
1 can black beans, drained (sometimes I use pinto, whatever you have on hand)
1/4 cup or 1 packet of taco seasoning
1 can of enchilada sauce ( I just used the small one)
flour tortillas
grated cheese
toppings of your choice: sour cream, olives, avocado, salsa, etc

*In a pan brown the beef till done, drain. Add the beans and taco seasoning. (I add a little water as well) Add a little of the enchilada sauce. Maybe about half the can or so. When meat mixture is heated through, get your plates ready!!! For each person fill the desired amount of tortillas with the meat mixture. Add a little cheese and fold. I just wrap the two sides in and then place the seam down on the plate. Pour some enchilada sauce over the top of burrito and add grated cheese. Put in the microwave for just enough time to melt the cheese. Top with whatever fixins you delight in. I usually serve this with chips and salsa. So good. You can add so much to the meat mixture, onions, tomatoes, corn, the list goes on.

Monday, August 22, 2011

The Best Crock Pot BBQ Sandwiches

More recipes from Jen.

Since moving to the South I have tried many BBQ recipes. This is the BEST!!!! I even got a "Oh golly" from the hubby. The nine year old actually ate 3 sandwiches! On the recipe it says you can use the leftovers to make BBQ Quesadillas. I'll be trying that for tomorrow night's dinner. Anywho... this is good, easy and the best part...CROCKPOT!!! This mommy's dream recipe. :) FYI: I doubled this recipe, but the amounts here are what the original recipe called for. For a big family or company, I would double for sure!! I found this in All You Magazine.

24 oz boneless, skinless chicken breasts (I used half a bag of frozen tenderloins from Sam's club)
3/4 cup of favorite bbq sauce (I used Sweet Baby Rays. Our favorite!!!)
1/4 cup Italian dressing
2 TBL packed brown sugar
1 TBL Worcestershire sauce
2 TBL cornstarch
2 TBL chicken broth (I just used water)
hamburger buns

1. Put chicken in crock pot. (I always spray mine with non cooking spray) In a bowl, combine bbq sauce, dressing, brown sugar and Worcestershire sauce. Pour over chicken. Cover and cook on low for 5 hours.

2. Remove chicken to cutting board or big bowl and shred with two forks. In a small bowl, mix cornstarch and chicken broth. Stir into sauce in slow cooker, cover and cook until sauce is thickened and heated through, 5-10 minutes. Return shredded chicken to cooker, stir, cover and cook on low for 30-45 mins. (I didn't do this step) Put desired amounts of mixture on buns. We served these with corn on the cob and baked beans. YUM, YUM!!!

Saturday, August 20, 2011

Tam's Beef Stroganoff

These recipes come from my friend, Jen.

I have tried a couple different recipes through the years for this and just haven't found what I have been looking for. I will look no futher!!! I am in love. So easy and it tastes so wonderful!!! I am giving you the doubled recipe since our family is big. So you can either half the recipe, or freeze half, or use the other half to bring to someone else!!! If you freeze it, add a little milk to help cream it up when you reheat. :) Thanks Tam!!!

2 lbs browned beef
4-8 fresh mushrooms, diced
1/2 onion sliced
4 tsp beef bouillon granules
2 cups sour cream
1 bag- 16 oz wide egg noodles

1. brown the beef, mushrooms and onions together in a large pan in 2 TBL butter. When done, drain.

2. In a separate bowl stir sour cream a little to make it a little creamier. Add one cup of water and bouillon. Stir well.

3. Cook bag of noodles according to bag's directions and drain.

4. When beef mixture is done add the sour cream mixture to the pan with the meat and stir to combine. Heat until the desired consistency. Here is the part that you have to watch. If you want a thinner, soupier kind of sauce don't keep it on the heat too long. If you want it a little thicker, let is simmer for a little longer. Just keep an eye on it. When you have reached the desired consistency add your cooked noodles.

5. Serve and enjoy!!! I served this with french bread and peas. The nine year old went back for 3 plates!! Big hit!

Thursday, August 18, 2011

Smokin' Grilled Pork

1 cup light mayo
2 tbsp lime juice
2 tbsp chopped cilantro
2 cloves garlic, finely chopped
1 tsp chipotle chili powder
8 pork chops

Blend first 5 ingredients. Reserve 1/2 cup of mixture and set aside. Grill or broil chops, brushing with remaining 1/2 cup mixture, until thorougly cooked. Servewith reserved 1/2 cup mixture.

Tuesday, August 16, 2011

Million-dollar caramel cookies

1 cup butter, softened
1 cup sugar, plus 1 tablespoon
1 cup packed light-brown sugar
2 eggs
2 tsp vanilla
2 1/2 cups flour, plus 1/4 cup
3/4 cup cocoa
1 tsp baking soda
2 Heath candy bars
1 bag Rolo chewy caramels

Preheat oven to 375 degrees. In a medium bowl, beat butter and sugars until fluffy. Then add eggs and vanilla and beat well. In a separate bowl, mix 2 1/2 cups flour, cocoa, and baking soda. Add flour mixture ti sugar mixture a little bit at a tine and blend well. If the dough feels too sticky, sprinkle in a little extra flour. Cover and chill dough in the fridge for about 30 minutes. Chop Heath bars into small pieces. Place in a small bowl and toss with 1 tablespoon sugar.

Once the dough has chilled, wrap a piece around each caramel, forming a 1-inch ball and covering the candy completely. Dip top of the dough ball into the candy topping and place on parchment-lined baking sheet. Bake 7-10 minutes. Cookies will look quite soft, but do not overbake. Cool in pan slightly, then move to a rack to finish cooling. Store in a covered container.

*Makes 4 dozen cookies

Recipe from Parenting magazine

Monday, August 15, 2011

Ground Beef Stroganoff (adapted from Southern Living)

1 # ground beef, browned
2/3 cup chopped onion
1 garlic clove, minced
2 T oil
1 c water
1 can cream of mushroom soup
1 jar mushrooms, drained
1 tsp dried parsley flakes
1 tsp paprika
1 tsp worchestershire sauce
1/4 tsp salt
1/4 tsp pepper
1/2 cup sour cream
# egg noodles, cooked

Sautee onion and garlic in oil over medium-high until tender. Stir in water, browned ground beef, and next 6 ingredients. Bring to a boil; reduce heat to medium-low and simmer 15 minutes. Reduce heat to low and stir in sour cream. Cook until heated through. Serve over noodles. This is good and easy! I like to have cooked ground beef crumbles and egg noodles in my freezer to make prep super quick!

Tuesday, August 9, 2011

Slow Cooker Maple Ham

We had this over the weekend and my family really enjoyed it.  I had a 4 1/2 lb spiral ham and probably cooked it too long for my tastes.  So if you get a smaller piece of meat, just check it after 5 hours on low.

Slow Cooker Maple Ham (From Crockpot365 Blog)
(since I used a smaller cut, I halved the ingredients)

7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup
2 cups pineapple juice

*Use a 6-7 quart slow cooker. Unwrap the ham, and discard flavor packet. Place it into your stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 6-8 hours. If possible, baste ham with collected juice from the bottom of the crock an hour or so before serving. When cooking is done, remove carefully and let it rest on a cutting board for 15-20 minutes before carving.

Friday, August 5, 2011

Oreo Cheesecake Bites

I found this recipe on Mel's Kitchen Cafe. It looks so yummy! I can't wait to make it for a special event.

*Makes 36 or more bites, depending on size

36 Oreo Cookies, divided
1/4 cup (4 tablespoons) butter
4 packages (8-ounces each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 teaspoon vanilla
4 large eggs
4 ounces semisweet chocolate
4 ounces white chocolate

Preheat the oven to 325°F.

Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.

In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.

Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.

When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.

Recipe Source: adapted from Kraft Recipes
Photo used with permission