Easy Meals for Moms

No-Bake Energy Bites

2012-01-24T11:30:00.002-05:00

I got this idea from a blog called Smashed Peas and Carrots via Pinterest. I changed it a little. These are oh-my-gosh-these-can't-be-healthy good!
Ingredients:
1 cup oatmeal (quick cook)
1/2 cup peanut butter or other nut butter(I used raw almond butter and sunbutter mixed together)
1/3 cup honey
1 cup unsweetened shredded coconut
1/2 cup ground flax seeds
1 tsp vanilla
1/4 cup mini semi-sweet chocolate chips (you can get these without hfcs, but be prepared to pay twice as much)
1/4 cup pecan pieces -chopped to medium fineness
Mix everything in a bowl and roll into small balls
Store in covered container (in fridge for longer shelf-life)

Winter Fruit Salad

2011-12-30T17:52:00.001-05:00

I've made this twice in the past week...we really enjoyed it!

Winter Fruit Salad {adapted from Food.com}

1/3 c sugar
2 Tbsp cornstarch
1/3 c pineapple juice
1/3 c orange juice
1 Tbsp lemon juice
1 whole pineapple, peeled, cored and cut into chunks
1 (11 oz) can mandarin oranges, drained
3-4 apples, unpeeled (I used Granny Smith and Gala)
2-3 bananas, sliced

In a saucepan, whisk to combine sugar and cornstarch. Add pineapple juice, orange juice and lemon juice. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. Remove from the heat; set aside.

In a bowl, combine pineapple chunks, oranges, apples and bananas. Pour warm sauce over the fruit; stir gently to coat.

Cover and refrigerate. Can be made a day ahead of time and refrigerated and will not brown.

Bread Machine Cinnamon Rolls

2011-12-28T08:14:00.002-05:00

I'll admit it....I'm afraid of my bread machine. Every time I try to make something it's a disaster. So, when I decided to try Cinnamon Rolls for Christmas morning, I was skeptical. I thought there was something wrong with my machine. But finally....success!! These rolls are incredible and not difficult to do. They are definitely a special occasion recipe but oh, so yummy!

Follow this link to the recipe: Bread Machine Cinnamon Rolls.

Brown Bag Turkey

2011-12-21T13:39:00.001-05:00

My friend, Julie, has convinced me to try this recipe. This will be my first time to make a turkey....

1 stick butter, melted
12-24 lb turkey, defrosted completely
salt/pepper
large clean brown paper bag (preferably one without ink or handles)
stapler
large roasting pan

Preheat oven to 375F. Coat entire inside of bag with melted butter using a pastry brush. Rinse off bird and take giblets out of cavity (Toss or use for later). Salt and pepper bird generously. Place bird inside bag (breast side up) and staple bag shut. Put bagged bird inside roasting pan. Cook in oven for 11-14 minutes per pound (roughly 3 hours). Do not let the bag touch the heating element in the oven. No need to baste or peek at bird. Check thickest part of bird with thermometer, should read 165F to be done. A lot of turkeys with the pop-up timer overcook the bird. Those timers pop up around 180-185F. 165F is the minimum internal temperature that all poultry should be cooked to. This method will produce a juicy golden brown roasted turkey. The butter makes the skin crisp and keeps the bird moist while cooking. This differs from the plastic oven bags because those actually steam the bird while the paper bag roasts it. After turkey is done, remove from oven and let rest in bag 15 minutes (this allows the juices to redistribute throughout the bird and it won't dry out when you cut it). You can then use the drippings in the pan for gravy or check here for a delicious Make-Ahead Turkey Gravy recipe....it is awesome and creates a stress-free Thanksgiving!

**Feel free to add any herbs or seasonings to this recipe. I haven't and it comes out great! I also have not stuffed the bird while using this recipe so I do not know what the results will be.**

Skinny Chicken & Rice

2011-11-22T11:12:00.002-05:00

This recipe comes from Skinny Crock Pot. I made this yesterday, and it was yummy!

Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours, 10 minutes
Yield: 9 Servings
Serving Size: 1/2 cup

Ingredients

1 tablespoon Extra Virgin olive oil
1 small yellow onion, diced
½ cup diced red bell pepper
1 cup wild rice blend, uncooked (wild rice, long and short grain brown rice)
2 (thawed) chicken breasts fillets, skinless, cut into 2” pieces
1 cup chicken broth, fat free, low sodium
1 (14.5 ounce) can diced tomatoes with liquid
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper (optional)
½ teaspoon red pepper flakes
Salt to taste
NOTE: If you like extra spice in your dish, use “Fire Roasted Tomatoes” as a substitute for diced tomatoes. The rice used for creating this recipe was Lundberg Wild Blend.

Directions

Heat oil in a large skillet, add onions and bell pepper and sauté on medium low heat until tender, about 3 minutes. Add rice and continue to sauté for another 1 to 2 minutes. Remove skillet from heat and add the remaining ingredients, except chicken, stir to combine. Place chicken in the crock pot and pour ingredients from the skillet over chicken. Cover and cook on low 4 hours.

Snicker Apple Salad

2011-11-17T16:17:00.003-05:00

Got this recipe on Pinterest. If you can even call it a recipe, it's soooo easy!

Ingredients:
Small cool-whip
bag of snickers (little bite size or you can cut snack size or larger into pieces
2 peeled, cored, diced granny smith apples

Directions: Mix all in large bowl

See what I mean? Yummy, too

Acorn Squash

2011-11-14T11:05:00.003-05:00

Think of how yummy a sweet potato is smothered in cinnamon and brown sugar and multiply it. This is SO YUMMY.

Prep Time:
5 Min

Cook Time:
1 Hr

Ready In:
1 Hr 5 Min

Ingredients

1 medium acorn squash, halved and seeded
1 tablespoon butter
2 tablespoons brown sugar
(I also sprinkled cinnamon)

Directions

Preheat oven to 350 degrees F (175 degrees C).
Turn acorn squash upside down onto a cookie sheet. Bake in a 350 degrees F (175 degrees C) oven until it begins to soften, approximately 30 to 45 minutes.
Remove squash from the oven and turn onto a plate so that the flesh is facing upwards. Place butter and brown sugar into the squash, and place remaining squash over the other piece. Place squash in a baking dish (so the squash wont slide around too much) while baking.
Place squash in the 350 degrees F (175 degrees C) oven and bake another 30 minutes.

Source: http://allrecipes.com/Recipe/acorn-squash/detail.aspx

Applesauce Bread

2011-11-11T20:10:00.001-05:00

I have recently discovered this awesome foodie site, SkinnyTaste, and I have loved every recipe I've tried from her! This one is no exception. I've made 4 loaves of it already and the whole family loves it! This is a "light" recipe too...and if you are following Weight Watchers, she includes all the nutritional info along with the points for each recipe.

Applesauce Bread {I slightly changed the recipe, so my revised version is below....for the original recipe, visit the link in the title}
1 large finely diced, peeled apple, diced into 1/4" pieces

1/2 tsp lemon juice

1 tbsp honey

1/8 tsp + 1/2 tsp cinnamon

1 1/2 cups applesauce

1 1/2 cups white whole wheat flour

3/4 cup brown sugar, not packed

1 tsp baking soda

1/4 tsp ground nutmeg

pinch of allspice

1/4 tsp salt

2 TBSP canola oil

2 large egg whites

1 1/2 tsp vanilla extract

In a medium bowl, combine diced apples, lemon juice, honey, and 1/8 tsp cinnamon. Set aside.

Preheat oven to 350°. Spray a 9 x 5 inch loaf pan with baking spray.

In a medium bowl, combine flour, baking soda, nutmeg, 1/2 tsp cinnamon, allspice and salt with a wire whisk. Set aside.

In a large bowl mix oil, egg whites, sugar, apple sauce and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

Add the flour mixture, then blend at low speed until combined. Do not over mix. Fold in apples.

Pour batter into loaf pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean.

Let cool in pan for 20 minutes and then remove to finish cooling.

Popcorn Pumpkins

2011-10-31T15:24:00.004-04:00

I wanted to make a yummy and easy treat for Halloween today. I suggest doubling (or tripling!) the recipe because they go fast!!

Prep Time:
5 Min

Cook Time:
5 Min

Ready In:
20 Min

Original Recipe Yield 12 pumpkins

Ingredients

5 cups popped popcorn
1 cup candy corn
1 cup chopped salted peanuts
1/2 cup butter or margarine
3 cups miniature marshmallows
4 drops red food coloring
3 drops yellow food coloring
4 sticks green Twizzlers/licorice, cut into thirds (This was hard to find--I found it in the checkout lane at A.C. Moore in green apple flavor)

Directions

Grease a muffin pan and set aside. Place popcorn, candy corn and peanuts into a large bowl and set aside.
Melt the butter in a large saucepan over medium heat. Stir in marshmallows, red food coloring and yellow food coloring, adjusting color if needed to get a nice shade of orange. When the marshmallows are completely melted, pour over the popcorn and stir to evenly distribute the candy, nuts and marshmallow.
Use a greased spoon to fill the muffin cups. Insert a piece of licorice to act as the stem, and mold the popcorn around it. Let stand until firm, 10 to 15 minutes, and then pull the pumpkins out by their stems and admire your pumpkin patch!

Source: http://allrecipes.com/recipe/halloween-popcorn-pumpkins/detail.aspx?src=3822_73

Kale Spinach & Pear Smoothie

2011-10-26T16:20:00.006-04:00

I know, that sounds gross, right!? It is SO GOOD. Even my 1-year-old and 2 1/2-year-old are diggin' it. I am not a salad lover, so anything to get me to eat green leaves is a plus! And it's dairy-free!

Ingredients:

1 heaping cup chopped kale leaves

1 heaping cup spinach leaves (I actually didn't have Kale or Spinach on hand today, but did have dark green lettuce so I used about 1 1/2 cups of it and it was delicious both ways!)

1 frozen banana

1 1/2 cups cold almond milk (I used Coconut Milk because that's my preference)

1 tablespoon honey

1/2 pear (I used the whole pear and it was scrumptious)

Directions:

Remove kale leaves from their rough center stalk and coarsely chop.

In a blender, combine kale spinach and almond milk.

Blend until no big kale bits remain.

Stop blender and add banana honey and pear.

Blend until smooth.

*I also added 1/2 cup oats from another smoothie I've been making lately. It kept us full a little longer!

Adapted from: http://www.joythebaker.com/blog/2011/01/kale-spinach-and-pear-smoothie/

Oatmeal-Cherry Chocolate Chip Cookies

2011-10-21T17:27:00.001-04:00

So the title is a bit long but these cookies are oh.so.delicious! It's hard for me to venture away from the regular, good, old-fashioned chocolate chip cookie recipe but I'm glad I tried these. My only regret is I didn't double the recipe and these are going quickly!

I adapted these from Mel's Kitchen Cafe. I think next time I will decrease the salt just a tad bit because the salt flavor stands out to me more than I'd like, but other than that...wonderful!!

Oatmeal-Cherry Chocolate Chip Cookies
Makes about 18-24 cookies

2/3 c white whole wheat flour
1 1/2 c quick-cooking oats
1 tsp baking soda
1/2 tsp sea salt {maybe a bit less}
6 tablespoons unsalted butter, melted
3/4 c packed light brown sugar
1 c dried cherries {or other dried fruit}
1 tsp vanilla extract
1 large egg, lightly beaten
1/2 c semi-sweet chocolate chips

Preheat oven to 350 degrees F.

In a large bowl, combine flour, oats, baking soda and salt. Stir together melted butter and brown sugar and add to the the flour mixture, beating with a mixer on medium speed until well blended. Add the cherries, vanilla, and egg. Beat until combined. Fold in the chocolate chips.

Spoon rounded tablespoonfuls of dough onto greased or parchment-lined baking sheets. Bake for 10-12 mintues, until lightly browned on edges. Remove cookies to a wire rack to cool completely.

Hide half from your family! ha! ENJOY~

Southwestern Chicken Soup

2011-10-19T13:00:00.001-04:00

This is the one chicken chili recipe that I make over and over in the fall and winter. I tore the recipe from a Real Simple magazine in 2004 and it continues to be one of the easiest and tastiest soups I make. Bon appetit!

1 12-16 oz. jar salsa verde
3 cups cooked chicken pieces
1 15-oz. can cannellini or Great Northern beans
3 cups chicken broth
1 tsp. ground cumin
2 green onions, chopped
1/2 cup sour cream
Tortilla chips

Empty the salsa into a large saucepan - cook 2 minutes over medium-high heat, then add chicken, beans, broth, and cumin - bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally - top each bowl of soup with a sprinkling of green onions, a dollop of sour cream, and some tortilla chips - Monterey Jack cheese is also delicious on this soup!

Jello Worms - Really gross

2011-10-18T11:30:00.002-04:00

I'm not so sure I can make these...but I KNOW my boys would love them! Maybe I'll have to try them.

You can go here for a step-by-step tutorial

Slow Cooker Pasta Fagioli

2011-10-17T15:41:00.001-04:00

A recipe from Mia -

This may be my favorite soup ever. All healthy ingredients, about as easy as it comes. My friend, Casey, recommended it to me and I have made my usual health-nut modifications (though it didn't need many).

Ingredients:

-1 pound lean ground turkey, browned and drained
-1/2 large red onion, chopped
-1 cup carrots, chopped
-2-3 celery stalks, sliced
-2 cans (14.5 oz) Italian-style diced tomatoes (and juice)
-1 can kidney beans, drained and rinsed
-1 can white beans, drained and rinsed
-4 cups reduced sodium beef broth
-1 jar (16.5 oz) pasta sauce
-Italian seasoning to taste
-1-3 tbsp. Cholula hot sauce
-Salt to taste
-1 cup dry whole wheat pasta, to add at end of cooking time

The Directions:

~Brown the turkey on the stove top, and drain well.

~Chop up the carrots, onion, and celery. Add it to the empty crock pot.

~Drain and rinse the beans, and add them to the crock pot.

~Add the whole cans of tomatoes, pasta sauce, beef broth, Italian seasonings, Cholula hot sauce and salt.

~Stir in the turkey.

~Cover and cook on low for 8 or 10 hours or high for 4 or 6 hours.

~In the last 30 minutes, add in the dry pasta.

This makes a very full crock pot of this delicious soup!!

McCormick's Vanilla Rich Chocolate Chip Cookies

2011-10-15T12:22:00.000-04:00

I saw this recipe recently in a magazine. I can't wait to try it.

3 1/4 cups flour
1 teaspoon baking soda
3/4 teaspoon salt
1 1/3 cups butter, softened
1 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
2 eggs
4 teaspoons McCormick® Pure Vanilla Extract
1 package (12 ounces) semi-sweet chocolate chips
1 cup chopped walnuts

1. Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips and walnuts.

2. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.

3. Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Makes 5 dozen cookies

Black Bean Salsa

2011-10-01T20:01:00.002-04:00

2 - 15 oz black beans, rinsed and drained
1 - 17 oz can whole corn, drained
2 - large tomatoes diced
1 large avocado peeled and diced
1 purple onion diced
1/4 cup cilantro
3-4 Tablespoons lime juice
2 Tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper

Directions:
Combine all ingredients and chill for an hour or two before serving. It makes a lot of salsa and is great for a group event. Serve with tortilla chips. You can even put it in a burrito with cheese for dinner.

Thanks to my friend, Jennifer who gave me this recipe.

Chili

2011-10-01T19:51:00.000-04:00

Michelle H. shared a link on All Recipes for a chili recipe. She tweaked it after reading some of the reviews. It is my go to chili recipe now.

1 pound lean ground beef and 1 pound of sausage (I did 1 1/2 lb lean ground beef, and 1/2 lb sausage)
1 (46 fluid ounce) can tomato sauce
1 (29 ounce) can diced tomatoes
1 1/2 cups chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/4 cup chili powder
2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon white sugar
1/8 teaspoon ground cayenne pepper (I only used a pinch of cayenne pepper as we have two young children. Even 1/16 teaspoon will make it spicy. Use how you like it)
2 cups canned red beans, drained and rinsed.

Directions:

Place ground beef (and sausage if you wish to use it) in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Cook on high in slow cooker for 4 hours. Michelle makes her chili the night before and then lets it simmer during the day. Both turn out great.

- I serve this either with tortilla chips or corn bread.

Grandma Ople's (a.k.a. World's Best) Apple Pie

2011-09-29T18:25:00.004-04:00

To give you an idea of how scrumptious this is, it got 5 stars from almost 4,000 reviews on allrecipes.com!

Prep Time: 30 Minutes

Cook Time: 1 Hour

Ready In: 1 Hour 30 Minutes

Servings: 8

INGREDIENTS:

1 recipe pastry for a 9 inch double crust

pie (I used frozen store-bought and let thaw)

1/2 cup unsalted butter

3 tablespoons all-purpose flour

1/4 cup water

1/2 cup white sugar

1/2 cup packed brown sugar

8 Granny Smith apples - peeled, cored

and sliced

*Cinnamon

DIRECTIONS:

1.	Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2.	Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. * I also sprinkled cinnamon all over the top after I poured the syrup over. I feel like apple pie isn't apple pie without cinnamon, don't you think??
3.	Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft. Adapted from: http://allrecipes.com/Recipe/apple-pie-by-grandma-ople/detail.aspx

Sarah's Applesauce

2011-09-23T13:56:00.007-04:00

This is a super easy recipe that my kids looove and love to help with! And perfect for Fall right now with the abundance of apples...

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Ingredients:

*4 apples - peeled, cored and chopped

*3/4 cup water

*1/4 cup white sugar

*1/2 teaspoon ground cinnamon

Directions

In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or potato masher.

Adapted from All Recipes:

http://allrecipes.com//Recipe/sarahs-applesauce/Detail.aspx

Veggie Tacos

2011-09-23T08:20:00.000-04:00

Here's another one from Kristin!

Saute in 1/4 c. olive oil:

Several cloves garlic
Red pepper flakes (to taste)
1c. chopped green onion
1 diced red bell pepper
2 diced carrots

Add in and heat thoroughly:

1/4 c. cider vinegar
Cumin, to taste
One bunch cilantro, chopped
1 can black beans
1 can kidney beans
1 lb. frozen corn
3 or more c. cooked rice (white or brown)

Serve in taco shells or corn tortillas

This recipe really feeds a crowd on a budget.

Lentil Soup

2011-09-22T04:19:00.000-04:00

This recipe come from Kristin V.

Saute:
1 chopped onion
1T.(or more) cumin
cayenne pepper (to taste- or omit and serve with rooster sauce)

Add and bring to boil:
1 1/2 c. brown lentils
5 1/2 c. water (can season with chicken or veg bullion)

Add in and simmer until tender:
1 bag of spinach
2 c. cubed raw new potatoes
1 c. sliced carrots

Harira (N. African Soup)

2011-09-21T21:29:00.003-04:00

This is a simple and delicious vegeterian soup. I got it from an African cookbook years ago.
Ingredients:
1 c chopped onion
4 c vegetable stock
1 tsp cinnamon
1 tsp turmeric
1 T grated gingerroot
1/8 tsp cayene
1 c peeled, diced carrots
1/2 c diced celery
1 c cooked lentils
1 c drained chickpeas
1-2 T cilantro
1 T lemon juice
salt/pepper
pinch of saffron ("optional"...translation: I am too cheap to buy it)
Directions: Place 1 T olive oil in stock pot with the spices. Add 4 c vegetable stock, carrots, lentils, celery, and onion. Cook about 20 minutes or until tender. Stir in tomato, chick peas, salt and pepper (to taste). Heat through. Top with lemon juice and cilantro.

Oatmeal Smoothie

2011-09-20T16:03:00.000-04:00

This recipe comes from my friend, Allyson - via Martha Stewart. I added her comments below the recipe.

1 cup ice
1/2 cup frozen raspberries
1/2 cup plain lowfat yogurt
1 banana
1/2 cup old-fashioned rolled oats
1 tablespoon honey
1 cup coconut water (or other liquid, such as juice)

Place ice and raspberries in the bottom of blender, and all other ingredients on top. Whir until completely smooth. Serve.

From Allyson: "Another kickin' recipe. It was on moneysavingmom last week. It gets my 2-year-old's approval for sure! I'm dairy free so I substituted coconut yogurt and coconut milk. I think it made it even tastier!!"

Red Chile Sauce Chicken Enchiladas

2011-09-19T08:35:00.001-04:00

I love Tex-Mex. My husband...not so much.

*Makes 12 enchiladas

INGREDIENTS:
1 medium onion, chopped fine
1 jalapeno, seeded and chopped fine
1 teaspoon canola oil
3 medium cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (8-oz) cans tomato sauce
1 cup water
1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
1/2 cup minced fresh cilantro
12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)
cooking spray
salt and ground black pepper

DIRECTIONS:
In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside.

Shred the chicken into bite-sized pieces. Add to the onion mixture in the large bowl. Also stir in 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.

Heat oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Serve with sour cream, guacamole, salsa, additional cilantro, if desired.

Chicken and Spinach Pasta Bake

2011-09-09T07:39:00.000-04:00

8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese

Prepare rigatoni according to pkg directions. Spread oil on bottom of 11x17 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.

Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

EIght-Layer Casserole

2011-09-07T11:34:00.002-04:00

3 cups dried medium noodles (6 ounces)
1 pound ground beef
8-ounce cans tomato sauce
1 teaspoon dried basil, crushed
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 8-ounce carton light sour cream
1 8-ounce package cream cheese, softened
1/2 cup milk
1/3 cup chopped onion
1 10-ounce package frozen chopped spinach, cooked and well drained
1 cup shredded cheddar cheese (4 ounces)

Directions
1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.

2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.

4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

Makes 8 servings

Make-ahead directions: Prepare as directed through Step 3. Cover with lightly greased foil and chill in the refrigerator for up to 24 hours. Bake in a 350 degree F oven for 1 hour to 1 hour 10 minutes or until heated through. Uncover; spread with remaining cream-cheese mixture. Sprinkle with the cheddar cheese. Bake,uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before baking.

Snicker Brownies

2011-09-03T21:54:00.001-04:00

I got this recipe from my friend, Casey! YUM!!

1 box of German Chocolate cake mix
1 1/2 sticks of margarine, melted
1 can of sweetened, condensed milk
1 bag of Snickers fun size candy bars

Directions:

Preheat oven to 350 degrees. In a bowl, combine cake mix, melted margarine, and condensed milk. Spread half of the cake mixture in the bottom of a lightly greased 9x13 pan. Bake for 10 minutes. Slice candy bars into small slices and layer the slices onto the baked crust. Crumble the remaining batter on top of the candy slices. It will have a crumbly texture, so don't worry about making it smooth. Put pan back into oven and bake for 20 minutes more at 350 degrees.

These brownies are delicious! The best part, honestly, may be in making them. Since they don't have raw eggs in the batter, I was free to sample as much of the batter as I felt was required. This is a super simple recipe with amazing results!

A few tips:
*** I bought a large bag of fun size Snicker bars because I knew going in I was making two batches of the brownies. I ended up slicing up about 10 fun size Snickers for each batch, so that may help you gauge. The great news: I think I can get about 3 batches of Snickers brownies out of the big bag if I use that number.

*** This recipe would probably be equally as scrumptious with Milky Way! Honestly, there are endless possibilities.

*** I also think after much serious thought and meditation and sampling, that these brownies would actually make great cookies! I think I may try this. Make the batter, slice up some Snickers, drop by the spoonful. Yummy!

Pasta Fagioli

2011-08-29T17:51:00.001-04:00

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.

Glorious Morning Whole Wheat Muffins

2011-08-27T17:43:00.002-04:00

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.

Smothered Bean and Beef Burritos

2011-08-24T09:41:00.001-04:00

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.

The Best Crock Pot BBQ Sandwiches

2011-08-22T07:49:00.001-04:00

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!!!

Tam's Beef Stroganoff

2011-08-20T14:47:00.000-04:00

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!

Smokin' Grilled Pork

2011-08-18T07:26:00.001-04:00

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.

Million-dollar caramel cookies

2011-08-16T14:14:00.004-04:00

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

Ground Beef Stroganoff (adapted from Southern Living)

2011-08-15T16:13:00.004-04:00

Ingredients:
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

Directions:
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!

Slow Cooker Maple Ham

2011-08-09T12:00:00.002-04:00

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.

Oreo Cheesecake Bites

2011-08-05T09:36:00.003-04:00

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

Quick and (Really) Easy Meals

2011-07-29T12:32:00.003-04:00

School is almost back in session and for us that doesn't mean that life calms down at home, it gets busier because I home school my kiddos. So, I am looking for easy meals to add to may arsenal of easy things. What easy meals have worked for your family?

When I think EASY I think:

Spaghetti
Tacos
Grilled Chicken - it's easy for me because my husband does the grilling

Homemade Hamburger Helper

2011-07-20T21:55:00.001-04:00

This is a family-pleasing, one-pot meal! Quick and easy to throw together too.

Homemade Hamburger Helper (adapted from Kitchen Stewardship)

1 lb. ground beef
1/2 lb uncooked pasta
2 c. water *
1 1/4 cup tomato sauce*
2 tsp sugar
squirt of mustard
1 tsp black pepper
1 tsp onion powder
salt to taste (~1/2 tsp)
2 cups shredded cheddar cheese
Brown and drain beef. Stir in pepper, onion powder, tomato sauce, sugar, and mustard. Pour in water and pasta. Bring to a boil and reduce heat; cover and simmer 15 minutes, stirring occasionally until the water is absorbed and the pasta is cooked. Turn the heat off and stir in the cheese.

*I didn't have tomato sauce so I used 2 c pureed tomatoes, plus 1 cup water (instead of 2) and 2 TBSP tomato paste

Mini Pizza Muffins

2011-07-16T18:56:00.002-04:00

These were a nice change of pace from our homemade pizza. I loved how quick they were to throw together and you can do any flavor combination you'd like. I plan on making these again and in a regular sized muffin tin as well as doubling the batch because they go quick! I think these would freeze well too.

Pizza Muffins (adapted from Lick The Bowl)
Makes 24 mini muffins

3/4 cup flour
3/4 teaspoon baking powder
1 tsp dried oregano
1/2 tsp garlic powder
pinch of salt (optional)
3/4 cup milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese (I used cheddar b/c it's all I had)
1/4 cup grated Parmesan cheese (the real stuff or just omit and use whatever cheese you want)
1 cup cubed pepperoni
1/2 cup pizza sauce

1. Preheat the oven to 375 degrees. Generously grease a 24-cup mini-muffin pan. In a large bowl, whisk together the flour, baking powder, seasonings, and salt (if using) ; whisk in the milk and egg. Stir in the cheeses and pepperoni; let stand for 10 minutes.
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the muffins with the pizza sauce for dipping.

** I left out half the pepperoni in ours because the kids don't like it. I only used about 6-8 slices.

Pioneer Woman's - The Best Baked Beans Ever

2011-07-04T09:46:00.002-04:00

I made these baked beans last year....they are soooo yummy! This morning, my kitchen smells of bacon! Happy 4th of July!

Quick Southern-Style Baked Beans
recipe by Pam Anderson

Serves up to 18

8 slices bacon, halved

1 medium onion, cut into small dice

1/2 medium green pepper, cut into small dice

3 large cans (28 ounces each) pork and beans

3/4 cup barbecue sauce

1/2 cup brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

You can check out The Pioneer Woman's ever helpful photographs by clicking HERE.

Easy Blueberry Cream Pie

2011-07-03T21:47:00.001-04:00

I'm always a fan of a dessert that comes together quickly and uses whole food ingredients. We really enjoyed this but I think it needed a little bit more sugar {since our blueberries weren't very sweet}. It sets up quickly too, 1 to 2 hours. Nice and light for summer! Enjoy!

Blueberry Cream Pie {adapted from A Cozy Kitchen}

1 graham cracker pie crust
½ cup whipping cream
3 tablespoons sugar, divided (or more to your taste)
8 oz cream cheese, softened {I used 1/3 less fat}
1 teaspoon vanilla extract
2 cups fresh blueberries

**I bought a 1/2 pint of whipping cream for the recipe and used the rest to make the topping and added some lemon zest**
In a bowl, beat the whipping cream and 1 tablespoon of sugar until stiff peaks form.

In a larger bowl beat together the rest of the sugar, cream cheese and vanilla extract. Once everything is well combined and the cream cheese is smooth and creamy, slowly fold in the whipping cream. Once everything is combined gently fold in the blueberries.
Pour the filling into graham cracker crust and chill for at least and hour to allow the pie to set up.

5 Ingredient FANTASTIC!!

2011-07-01T15:45:00.000-04:00

I've never been a fan of chicken on the bone but, for some reason, this recipe spoke to me when I saw it on "5 Ingredient Fix," one of my favorite Food Network shows. I have made this several times for my family and for others and have always gotten rave reviews. Not only is it easy, but chicken thighs are way cheaper than boneless, skinless chicken breasts. Hope you enjoy!!

Roasted Curry Chicken Thighs with Yogurt Cumin Sauce

2 teaspoons whole cumin seeds (I used an equal amount of powdered cumin instead)
4 cloves garlic
3 tablespoons bottled green or red Thai curry paste
2 cups whole Greek yogurt, divided
3 pounds chicken thighs
Kosher salt and freshly cracked black pepper

Directions

In a small, dry, heavy skillet over moderate heat, toast the cumin seeds until fragrant, 3 to 4 minutes. Finely grind in a spice grinder or mortar and pestle. (Omit this step if you use powdered cumin.) Mash the garlic to a paste and transfer half the garlic to a medium bowl. Whisk in the curry paste, 1 cup yogurt and half the cumin. Transfer the chicken to a plastic re-sealable bag and pour the yogurt mixture into the bag, making sure all the chicken is covered. Marinate in the refrigerator for at least 12 hours and up to 24 hours.

Preheat the oven to 425 degrees F.

Remove the chicken from the marinade, pat dry and place on a sheet pan. Bake until cooked through, 30 to 35 minutes.

In a small bowl, whisk the remaining 1 cup yogurt and the remaining garlic and cumin. Serve a dollop of sauce on top of the chicken.

Steakhome Creamed Spinach

2011-06-30T11:19:00.005-04:00

This is the easiest, yummiest side dish I have ever made! I found the recipe in a cookbook called "Bite Me" that I found in the bargain bin at Borders. How could I pass up a book with a title like that?! Enjoy!

2 (10-oz.) boxes frozen chopped or leaf spinach, thawed and squeezed of excess liquid
6 oz. whipped cream cheese
1/4 cup butter, melted
1/2 tsp. kosher salt
1/4 tsp. pepper
2 T. grated Parmesan cheese

Preheat oven to 350 degrees; combine spinach, cream cheese, melted butter, salt, & pepper in a food processor and process for 10 seconds; scrape down sides and pulse 3-4 times; pour into a lightly-greased casserole dish, sprinkle with Parmesan, and bake uncovered for 20 minutes.

Lazy Wife's Cobbler

2011-06-22T14:04:00.003-04:00

Ingredients:
4 c fruit
1/2 c sugar (maybe less for other fruits, but I am using blackberries)
1 stick butter
2 c flour
2 c sugar
2 c milk
Place first 3 ingredients in cast iron skillet. Simmer 20 minutes.
Then in mixing bowl, stir together next 3 ingredients. Pour on top of fruit mixture and transfer cast iron skillet to oven. Bake for 45 minutes at 350 degrees.

Stuffed Greek-Style Zucchini

2011-06-21T16:56:00.003-04:00

Saw this recipe in All You Magazine, but I tweaked it a bit. I love Mediterranean food!
Ingredients:
1/2 cup brown rice
3 large zucchini, halved lengthwise
1 T canola oil
1 medium onion, chopped
8 oz. white mushrooms, chopped
4 cloves garlic, minced
1 tsp Italian herbs (basil, parsley, oregano, thyme)
2 T lemon juice
salt and pepper
28 oz can diced tomatoes
1/4 cup feta cheese, crumbled

Directions:
Bring 1 cup water to a boil. Add rice, cover, reduce heat and simmer until tender (about 40 minutes). Heat oven to 375. Scoop out centers of zucchini, dice them, and set aside. Warm oil in skillet over medium high. Saute onion about 4 minutes. Add chopped zucchini, mushrooms, garlic and herbs and cook 1 minute. Stir in lemon juice and tomatoes and season to taste with salt and pepper. Place some of mixture in each zucchini boat. Sprinkle with feta cheese. Place in a baking dish and heat about 40 minutes (until tender).

Duggar Family Recipes

2011-06-07T18:26:00.003-04:00

I came across The Duggar's new website today. They have listed lots of their family's favorite recipes....with you're feeding that many people, the recipes HAVE to be easy! Take a look at their site here.

Healthier Picadillo

2011-05-29T21:16:00.003-04:00

Picadillo is a Spanish dish. This one is from a magazine with my own modifications.

Ingredients:
1 cup lean ground beef
1 T olive oil
1.5 cups thinly sliced onion
2 garlic cloves, minced
1.5 cups sliced red bell pepper
1 cup finely chopped carrot (I grated mine on a box grater on the coarse grade)
1/2 cup dry white wine
1/4 cup sliced pimento-stuffed manzanilla or green olives (15 olives)
2 T balsamic vinegar
1/5 tsp salt
1/8 tsp black pepper
2 bay leaves
1 can stewed tomatoes, undrained
1 can tomato sauce (8 oz)
3/4 cup golden raisins (optional)
4-6 cup cooked rice.

Directions:
Brown beef, remove from pan, drain well. Add oil to pan and sautee onion, and garlic 3 minutes. Add carrots and bell peppers. Return beef to pan. Stir in raisins and remaining ingredients, bring to a boil. Reduce heat and simmer 15 minutes. Discard bay leaf. Serve over rice. Serves 4-6

Easy Manicotti

2011-05-29T17:47:00.000-04:00

1 container (16 oz each) low-fat ricotta cheese
1 pkg (10 oz each) frozen chopped spinach, thawed, squeezed dry
2 cups shredded part-skim mozzarella cheese, divided (2 cups = 8 oz)
1/4 cup grated Parmesan cheese (1/4 cup = 1 oz)
2 teaspoons Italian seasoning
1/4 teaspoon ground black pepper
1 pkg (8 oz each) dry manicotti, uncooked
1 can (26.5 oz each) Hunt's Traditional Spaghetti Sauce, divided
PAM Original No-Stick Cooking Spray
1 cup water

1. Preheat oven to 375F. Combine ricotta cheese, spinach, 1 cup of the mozzarella cheese, Parmesan cheese, Italian seasoning and black pepper in medium bowl; mix well. Stuff 3 tablespoons cheese mixture in each uncooked manicotti; set aside.

2. Pour half of the sauce in the bottom of sprayed 13- x 9- x 2-inch baking dish. Arrange stuffed manicotti in single layer over sauce; pour the remaining sauce evenly over top. Pour water into corner of dish. Sprinkle remaining mozzarella cheese evenly over sauce. Cover tightly with foil sprayed with cooking spray.

3. Bake 1 hour 15 minutes or until pasta is tender. Let stand, covered, 10 minutes before serving.

*www.hunts.com

Paella

2011-05-28T18:52:00.004-04:00

I have always thought Paella sounded good so I decided to throw it together on the fly based on what I remember from other recipes. Everyone liked it. I liked that it was a one-dish meal.

Ingredients:
2 cups rice
1 can chicken broth
1/2 cup each: chicken, *turkey sausage, and shrimp (I just used some leftovers so mine was precooked)
1 green pepper diced
1 onion diced
4 cloves garlic
olive oil
salt
paprika
turmeric (can use saffron)
marjoram
can diced tomatoes
bag frozen (or fresh, diced) veggies (including peas)
fresh parsley
Spanish olives

Directions:
Heat olive oil in large saucepan. Sautee onion, pepper, and garlic until tender. Add rice, broth, and tomatoes and simmer until rice is tender. Add other (frozen or fresh) veggies, meat, shrimp, and spices and cook about 10 more minutes. Top with parsley. And we love large Spanish olives stuffed with pimento in ours. (*Usually Paella calls for for a Spanish sausage (Andouille) which I don't like so we just used turkey sausage.) If you like Spanish dishes, I may have posted one for a
healthier version of Picadillo. If not,
I will:)

Easiest Beef Enchiladas

2011-05-28T13:00:00.000-04:00

1 lb ground beef, browned & drained
1 cup salsa
1/2 a packet of taco seasoning mix
8 whole wheat or flour tortillas
1 cup heavy cream
2 cups shredded cheese (I use Monterey Jack)

Preheat oven to 350 - butter 13x9 in baking dish - once beef is browned and drained, mix in taco seasoning mix and salsa - simmer on low/med low for about 5 minutes, stirring often - dip a tortilla into the heavy cream, fill with beef mixture (keep it small so they aren't stuffed and spilling out), roll and place in baking dish, seam side down - repeat with the remaining tortillas - top with shredded cheese, pour remaining cream over the top of the enchiladas, and bake for 30 minutes or until cheese begins to brown. Serve with saffron rice, refried, and chips & salsa!

Chicken Ranch Pasta

2011-05-26T13:00:00.002-04:00

2 large chicken breasts, cut into bite sized pieces
2 T. butter
2 T. flour
1/2 a packet of ranch dressing mix
1 1/4 cup milk
1 cup green peas (optional)
8 oz. cooked pasta
Parmesan Cheese (optional)

Heat butter in pan, add chicken and cook through - sprinkle chicken with flour and mix well - add ranch dressing mix and stir - add milk and peas and bring to a boil, stirring often - turn heat down to simmer and let thicken - once sauce is thickened, turn off heat and stir in drained pasta - serve with a sprinkle of Parmesan cheese - serves 4-6.

Slow Cooker Marinara Sauce

2011-05-25T13:59:00.000-04:00

This is a very economical way to keep red sauce on-hand. It is freezer-friendly, tasty and healthy! I use it all the time on pizza and for pasta dishes like ziti, lasagna, chicken parm....anything! I buy the #10 cans of crushed tomatoes at Sam's for about $3. Also, feel free to change up the seasonings to your liking. I usually am out of basil everytime I make this {don't know why} so I use thyme or even the Italian Seasoning blend. Portion out in freezer bags and freeze up to 3-6 months.

Easy Crockpot Marinara – makes about 14 cups of sauce (from Life As Mom)

1/4 cup olive oil
2 large onions, diced
#10 can crushed tomatoes
1-2 cups water to achieve your preferred consistency
1 Tablespoon salt (I would taste before adding...many canned tomates are pretty salty)
1 Tablespoon garlic powder
1 Tablespoon parsley flakes
2 Tablespoons dried basil
1/2 teaspoon crushed red pepper flakes (feel free to omit)

In large skillet, heat olive oil and cook onion until softened. Spoon onions into crockpot. Add crushed tomatoes, water, and spices. Cover and cook on low all day. Adjust seasonings to taste. Cool and freeze.

Game Day Breakfast to Go

2011-05-23T20:31:00.009-04:00

(Adapted from "The Deen Bros. Get Fired Up")

1 (12-ounce) can refrigerated buttermilk biscuits (10 count)
3 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 pound sliced deli ham, diced (or leftover ham)
1/2 cup plus 2 tablespoons grated cheddar cheese

Preheat oven to 350 degrees. Generously grease a 12-cup muffin pan. Using a sharp knife, slice each round of biscuit dough in half horizontally (making two rounds) (I used Grands biscuits with layers which were easy to pull apart - no knife necessary!) and place one round in each of 10 muffin cups. In a bowl, whisk together the eggs, salt, and pepper. Sprinkle the ham evenly over the biscuit rounds in the muffin cups. Spoon about 2 tablespoons of the egg mixture over the ham, dividing it evenly among muffin cups. Top each with the 1/2 cup cheddar cheese and cover each muffin cup with a remaining biscuit round. Sprinkle the remaining cheddar cheese on the biscuit tops. Fill the two empty muffin cups halfway with water to prevent scorching. Bake until the biscuits are golden and firm and the egg is cooked through, about 20 minutes. Let cool slightly. Use an offset spatula to loosen the edges of the biscuits and pop the biscuits out of the pan. Serve immediately or let cool completely and wrap in aluminum foil for on-the-go snacking.

Wild West Pizza

2011-05-15T14:45:00.003-04:00

1 can refrigerated pizza crust
1/2 lb lean ground beef
1/4 teaspoon salt
1/8 teaspoon pepper
1 can refried beans
1 cups salsa or taco sauce
1 can Mexi-corn (corn with green/red peppers) well-drained
1 cups shredded cheddar cheese
2 cups shredded lettuce
1 medium tomato, chopped
1/2 cup sliced green onions

Heat oven to 400 degrees. Spray large cookie sheet with cooking spray. Unroll, dough; place on cookie sheet. Starting at center, press out dough into 14x12 inch rectangle. Bake 8-10 minutes or until edges of crust begin to brown.

Meanwhile, in 8-inch skillet, brown the ground beef sprinkled with salt and pepper drain. Spread refried beans evenly over partially baked crust. Spread 1/2 cup of the of taco sauce or salsa over the beans. Top with ground beef mixture, corn and cheese.

Bake 10-14 minutes longer or until crust is golden brown and cheese is melted. Top with lettuce, tomatoes, and onions. Cut into squares or wedges; serve with remaining taco sauce or salsa.

Strawberry Pie

2011-05-14T20:58:00.003-04:00

My friend, Emily, posted this recipe on Facebook today. I haven't had a chance to taste it, but I've heard rave reviews!!

1 quart strawberries
3/4 cup water
2 tablespoons cornstarch
3/4 cup sugar
1/4 teaspoon salt
optional: 3-5 drops for red food coloring (I DO NOT USE THIS!!)
1 baked 9-inch pie shells
whipped cream ( or Cool Whip)

Directions

Crush 1 cup of red ripe strawberries, add water and bring to a boil. Simmer for 3 minutes. Strain. Add water, if necessary, to make 1 cup liquid. Combine cornstarch, sugar, and salt and add to liquid. Stir until smooth. Bring to a boil and stir constantly until mixture thickens. Cool (and add red food coloring). Place remaining whole strawberries in baked pie shell. Pour the glaze over the berries. Top the pie with whipped cream.

Slow-Cooker Chicken Cacciatore

2011-05-11T09:21:00.003-04:00

1 tbsp. olive oil
2-3 lbs chicken breast
3 cloves garlic, minced
2 tsp. Italian seasoning crushed
1 can (28 oz) crushed tomatoes in puree
1 lb mushrooms, cut in half
2 large onions, chopped
1 medium green pepper, cut into 2" strips
1 1/2 cups chicken stock
1/4 cup cornstarch
1 lb fettuccine

Heat oil in 12" skillet over medium-high heat. Add chicken and cook until well browned on all sides. Stir garlic, Italian seasoning, tomatoes, mushrooms, onions, pepper and 1 cup stock in a slow cooker. Cover and cook on low for 7-8 hours or until chicken is cooked. Remove chicken and keep warm. Stir cornstarch and remaining stock in a small bowl until mixture is smooth. Stir cornstarch mixture in cooker. Cover and cook on high for 10 minutes or until mixture boils and thickens. Serve with chicken and pasta.

Smoked Mozzarella and Penne Salad

2011-05-03T18:48:00.004-04:00

This looks SOOO yummy!

*Serves 6-8

Parmesan Dressing:

1/4 cup grated Parmesan cheese
1/2 cup chopped fresh flat-leaf parsley
1/2 cup low-fat mayonnaise
1/4 cup white whine vinegar
3 cloves garlic, finely minced
Pinch of cayenne pepper
Salt and pepper to taste

Salad:

12 ounces penne pasta
3 cups packed baby spinach
12 ounce jar roasted red peppers, drained and diced
4-6 ounces smoked mozzarella cheese, diced

For the dressing, combine the Parmesan cheese, parsley, mayo, vinegar, garlic, cayenne and salt and pepper in a blender and process until the dressing is smooth. Store in the refrigerator until ready to serve. The dressing can be made up to two days ahead of time.

To prepare the salad, cook the pasta in a large pot of salted water until just tender, al dente. Drain the pasta into a colander and run cold water over it and drain well. In a large mixing bowl, combine the cooked pasta, spinach, roasted red peppers and smoked mozzarella. At this point, the salad and dressing can be refrigerated for a couple of hours separately before serving.

Toss the salad with the dressing right before serving.

*Note: This salad would be delicious with grilled chicken pieces tossed in or served alongside. Also, the salad can be made up to two days in advance. Store the dressing in a container, the pasta base in a container and add the spinach and dressing to the pasta right before serving. If you can't find smoked mozzarella, many other cheeses could be subbed - regular mozz, fontina, feta - the options could be endless with this salad!

*Photo used with permission

From melskitchencafe.com

Baked Chicken Taco Casserole

2011-05-02T16:28:00.002-04:00

baked tortilla chips
2 cups cooked shredded chicken
1 can black beans
1 cups salsa
1 cup shredded cheese
4 scallions, thinly sliced

Heat oven to 350 degrees. Line sides and bottom of 9x13 dish with chips. Layer chicken and beans over chips. Spoon salsa over beans and top with cheese and scallions. Bake for 15 minutes.

Beef Noodle Toss

2011-05-01T09:38:00.000-04:00

8 oz lasagna noodles
12 oz boneless beef sirloin, cut into bite size pieces
2 tbsp all-purpose flour
1 tbsp olive oil
1 pint grape tomatoes (2 cups)
8 oz slicked mushrooms
4 garlic cloves, minced
1 14 oz can beef broth

Break noodles in half and cook according to package directions. Drain (do not rinse). Season beef with 1/2 teaspoon each salt and pepper. Toss with flour. Heat oil in a 12 inch skillet over medium-high heat. Add meat, any remaining flour, and the tomatoes to skillet. Cook 3-4 minutes or until beef is well browned, stirring often. Add mushrooms and garlic. Cook 5 minutes more. Add broth; cook 3-4 minutes more or until beef is done and liquid is slightly thickened. Add cooked noodles to skillet; stir gently to coat. Heat through. Spoon into pasta bowls to serve.

Baked Ziti

2011-04-15T07:52:00.003-04:00

My friend, Laura, post this a couple of years ago. Our family tried it this week! A-m-a-z-i-n-g!! So, I had to repost! This recipe makes SO much that we had enough for another dinner and a couple of lunch servings. It's a perfect meal to make if you are taking food to someone - 1/2 for you and 1/2 for them. To reduce fat/calorie content, I used lower fat cheeses and skim milk.

Baked Ziti
1 LB ziti cooked and drained
1 lb ground beef
1 onion chopped
2 jars spaghetti sauce
6 oz provolone cheese (slices)
2 cups mozarella
1/2 c sour cream

Brown ground beef with onion. Drain. Add jars of sauce and simmer 15 minutes. In baking dish layer 1/2 cooked ziti noodles, provolone, sour cream, 1/2 sauce, then mozarella. Repeat with remaining ziti and then remaining sauce. I like to top it with some extra mozarella.Bake @ 350 for 30 min or until bubbly.

If you freeze it, you should add a little more sour cream to the layering so it stays moist. My family is anti sour cream, but they love this recipe!

Baked Pork Chops

2011-04-13T13:49:00.003-04:00

From Allrecipes.com

This recipe was a HUGE hit at our house. I am not a big fan of pork chops, but this was SO good!! We used low fat soup and skim milk.

Ingredients

* 6 pork chops
* 1 teaspoon garlic powder
* 1 teaspoon seasoning salt
* 2 egg, beaten
* 1/4 cup all-purpose flour
* 2 cups Italian-style seasoned bread crumbs
* 4 tablespoons olive oil
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1/2 cup milk
* 1/3 cup white wine

Directions

Preheat oven to 350 degrees F (175 degrees C).

Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned. Transfer the chops to a 9x13 inch baking dish, and cover with foil. Bake in the preheated oven for 1 hour. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Banana Bread

2011-03-29T15:21:00.003-04:00

This website has become a storage facility for most of my recipes. I came here to find my banana bread recipe, but I couldn't. I guess I never posted it. I got it from my friend, Bridget. My recipe card (in her beautiful handwriting) is well worn! The bread is AMAZING!

1/2 cup butter
1 cup sugar
2 eggs
2 ripe bananas
1/2 tsp vanilla
1 tsp baking soda
1/3 cup sour cream
2 cups flour
1/3 cup light brown sugar

Cream butter and sugar. Add eggs and bananas and beat. Stir in sour cream, vanilla, soda, and flour. Pour into greased and floured pan. Sprinkle with light brown sugar.

Bake at 325 degrees for 1 hour.

Lemon and Garlic Grilled Chicken

2011-03-28T07:51:00.004-04:00

I was looking for a new marinade and came across this one on Mel's Kitchen Cafe.

Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (I usually cut really thick chicken breasts down to thin them out and make the pieces a little smaller so they absorb the marinade better)

Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge overnight. Grill (or cook in frying pan). Serve with sides of your choice or cut into bite sized pieces and add to desired recipe (I’ll be sharing a few with you soon). Note: If you cut your chicken into smaller, bite-sized pieces and then marinate it, you can get away with only letting it marinate for 5 or 6 hours instead of overnight.

Often, I will double the marinade and chicken and grill it all up and freeze the extras to use later.

*Photo used with Mel's permission

Chocolate Peanut Butter Bars

2011-03-09T20:48:00.002-05:00

This recipe seems to be going around my church. I am a sucker for peanut butter and chocolate. I can't wait to try this! It's definitely a special treat recipe.

Ingredients:
1 cup melted butter
2 cups graham cracker crumbs (may need to make these heaping cups)
2 cups powdered sugar
1 cup smooth peanut butter (or crunchy if you'd like)
2 cups chocolate chips

Mix the first 4 ingredients together until blended well. Press this mixture into a 9x13 pan (you may want to spray it, but usually I just sprinkle some extra graham cracker crumbs in the pan to make the bars easier to get out). Melt the chocolate chips and pour over the mixture. spread with a spatula. Put it in the freezer or fridge to let the chocolate harden. I usually put it in the freezer for about 15-20 minutes, then get it out to cut it while it's still somewhat soft. Otherwise, the chocolate will crack. Then let it harden completely, and it's ready!

White Chicken Chili

2011-02-28T16:49:00.002-05:00

Ingredients:
2 cups diced chicken (oil to saute)
2 cans great northern beans (white kidney beans)
2 cups sour cream
1 can cream of chicken soup whisked together with
1 c half-and-half
1/2 cup water or chicken broth
1 tsp cumin
1/2 cup diced onion
1/2 cup diced green pepper
1 can green chilies
sea salt to taste

Directions:
Saute chicken, onions & peppers in 1T oil. Add to pot all the rest of the ingredients, stir and simmer until heated through.

Chocolate Silk Pie

2011-02-13T09:50:00.002-05:00

1 unbaked pastry shell (9 inches)
1 jar (7 ounces) marshmallow creme
1 cup (6 ounces) semisweet chocolate chips
1/4 cup butter, cubed
2 ounces unsweetened chocolate
2 tablespoons strong brewed coffee
1 cup heavy whipping cream, whipped

TOPPING
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
Chocolate curls, optional

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a heavy saucepan, combine the marshmallow creme, chocolate chips, butter, unsweetened chocolate and coffee; cook and stir over low heat until chocolate is melted and mixture is smooth. Cool. Fold in whipped cream; pour into crust. For topping, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over filling. Refrigerate for at least 3 hours before serving. Garnish with chocolate curls if desired. Yield: 6-8 servings.

*From Taste of Home Magazine

Valentine's Day Inspiration

2011-02-04T06:58:00.001-05:00

What special things do you do on Valentine's Day for your family? I have a friend who used to make a special dinner of heart-shaped meatloaf and corn muffins, pink mashed potatoes, and red kool-aid. I'm not sure I could handle the pink mashed potatoes. Now that my kids are getting older, I feel it's time to step it up a bit.

Mom's Red Velvet Cake

2011-02-03T18:50:00.004-05:00

Since Valentine's Day is around the corner, I thought I would repost my mom's amazing Red Velvet Cake. My aunt makes this every Christmas, but it's just not the same. I know that most red velvet recipes call for cream cheese icing. This one has a buttercream icing. It is divine!

1 large bottle of red food coloring (1 oz)
water (refill the food coloring bottle with water)
3 tsp cocoa
1/2 cup Crisco
1 1/2 cups sugar
2 eggs
1 tsp vanilla
1 cup buttermilk
2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp vinegar
1 tsp baking soda

Preheat oven to 325 degrees. Combine food coloring, water and cocoa in a small bowl. Set aside. Combine Crisco, sugar, eggs, vanilla, buttermilk, flour and salt in large bowl. Add color mixture and mix. Add vinegar and baking soda. Blend together. Bake in 2 9" cake pans that have been greased and floured at 325 degrees for 35 minutes.

Buttercream Icing

1/4 lb butter
8 tbsp Crisco
2 tsp vanilla
3 tbsp flour
2 cups powdered sugar

Beat ingredients until creamy and white. I double the icing recipe to make sure I have plenty. One recipe is just not quite enough.

Oven Roasted Asparagus

2011-01-27T07:00:00.001-05:00

This is my new favorite way to prepare asparagus! It's easy and so very tasty!! I have been totally in love with asparagus during this pregnancy, and this recipe is totally satisfying!

Oven Roasted Asparagus
from The Pioneer Woman

Ingredients:
1 bunch Asparagus
4 Tablespoons (up To 5 Tablespoons) Olive Oil
Kosher Salt To Taste
Freshly Ground Black Pepper, To Taste

Directions:
Preheat oven to 425 degrees.

After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so.

Spread out the asparagus in a single layer on a rimmed baking sheet. Pat asparagus dry with a paper towel.
Begin by generously drizzling olive oil all over the asparagus and then sprinkle the asparagus generously with kosher salt and freshly ground black pepper.

Roast the asparagus for about ten minutes. You want the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy.

Banana Chocolate Chip Muffins

2011-01-26T15:33:00.001-05:00

I needed something yummy and easy to make for my bible study this morning. I thought about what I had in the kitchen and then searched for a recipe. Let me just tell you, these were so yummy! I did stick to using all purpose flour this time, next time I will try the white wheat flour. They were so fluffy. I made them as mini muffins since I was serving them to a crowd. Make these this weekend. I'm sure you have all the ingredients, as long as you have bananas!

Banana Chocolate Chip Muffins
from This Mommy Cooks from Mommy's Kitchen, originally from Takes Bakeshop Cookbook

Ingredients:
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup salted butter
1/2 cup firmly packed light brown sugar
1/4 cup sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups mashed bananas
1/2 cup sour cream
1 cup chocolate chips

Directions:

Preheat the oven to 400 degrees. Grease a 12 cup muffin pan or line with muffin papers. Mix the flour, baking powder, soda and salt. Set aside. Cream the butter and the sugars until they are lights and fluffy. Add the vanilla and eggs and mix everything well. Mix in the bananas and sour cream. Fold in the flour mixture. Fold in the chocolate chips.

Spoon the mixture into prepared muffin cups to about 3/4 full. The cups will be very full, but don't worry they wont spread over. Bake 20 minutes for large muffins or 11 minutes for mini muffins, or toothpick inserted comes out of the center of one muffin clean.

Lime and Cilantro Chicken Soup

2011-01-25T16:29:00.003-05:00

This recipe turned out so much better than I thought it would! I LOVE the mexican chicken soup at El Charro. Though it isn't exactly the same, it is very good, and the kids ate it cheerfully. That is no small thing. It is also a great way to use up leftover chicken and rice from another night. (I sometimes shred chicken and freeze as well as freeze leftover rice for soups)

2 Tbs olive oil

1/2 onion chopped

3 cloves garlic chopped

2 (32 oz.) carton of chicken broth

1 can rotelle

1 can diced green chilis

3 chicken breasts (cooked and shredded)

1 1/2 cups cooked brown rice

Fresh cilantro

shredded cheddar cheese

sliced avocado (optional)

In a stockpot, saute onion and garlic in olive oil.

Add broth, rotelle, chilis, and chicken. Simmer 20 minutes. Add cooked rice.

Serve

Top bowls of soup with fresh cilantro leaves, cheese and avocado slices

Roasted Red Pepper Dip

2011-01-22T17:36:00.000-05:00

Needing something for your Super Bowl party? Try this dip...super easy to make and big on flavor!!

Roasted Red Pepper Dip {adapted from Our Best Bites}

7oz jar roasted red peppers (about 1C diced)
4 C grated mozzarella cheese (3/4 lb)

8oz cream cheese, softened (I used low-fat)

3/4 C mayonnaise (I used light)

2 T minced onion

3 cloves garlic, minced

1 T Dijon mustard

Preheat oven to 350 degrees.

Mix together cream cheese, mayo, onion, garlic, and dijon. Add in grated cheese and the diced peppers. Place in an 8x8-ish dish or pie plate. Place in the oven and cook for 30-45 minutes. Baking time depends on the dish, should be bubbly and browned around edges.

Serve with crackers, chips, veggies, or on top of some sliced, crusty bread and make Bruschetta....yum!

Lemon & Caper Pasta with Tuna

2011-01-20T11:01:00.003-05:00

Easy. Quick. Delicious.
Ingredients:
1 lb pasta (fettuccini), boiled until tender
The rest of the ingredients are tossed together to make a "salsa cruda" to pour over the pasta:
6 oz marinated artichoke hearts, chopped
1/4 c drained capers
2 cans tuna., drained (try the lemon flavored tuna in olive oil)
juice & zest of one lemon 1/2 c olive oil
1/2 c chopped parsley (fresh is best)
I find we like a bit more of the salsa on our pasta so I don't measure, I just go overboard!~~~

Classic Red Chili

2011-01-17T07:13:00.002-05:00

Our family LOVES chili - so I am always on the look out for a new one to try. I saw this one on Mel's Kitchen Cafe.

*Makes 12-14 servings

2 medium onions, diced
2 teaspoons salt
2 to 2 1/2 pounds ground beef
3 large cans (29 ounces each) pinto beans, drained
46 oz. (one large can) tomato juice
1 (8 oz.) can tomato sauce
1 cup ketchup
2 bay leaves
1/2 cup water
3/4 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
2 teaspoons cumin
1 1/2 tablespoons brown sugar

Brown the hamburger and onion in a large skillet with the salt. Drain grease. In a small bowl combine the 1/2 cup water with the garlic salt, pepper, chili powder, cayenne pepper, cumin and brown sugar.

In a large pot, combine tomato juice, beans, tomato sauce, and ketchup. Stir in hamburger and onions and seasoning/water mixture. Mix well. Stir in bay leaves.

Bring to a boil over medium-high heat, then reduce heat and simmer over medium-low heat for an hour, stirring occasionally (this can simmer for as long as 4-5 hours).

Mom's Recipe Box - Old-Fashion Mississippi Mud Cake

2011-01-14T08:51:00.004-05:00

2 cups sugar
2 sticks butter
4 eggs
1 1/2 cups flour
1/3 cup cocoa
1/4 t. salt
1 T vanilla
1 cup chopped nuts
1/2 pkg. (10oz) miniature marshmallows

Cream sugar and butter; add eggs. Sift together flour, cocoa, and salt. Add to creamed mixture. Mix well. Add vanilla and nuts. Pour into greased and floured 9x13 pan. Bake for 35 minutes at 300 degrees. Remove from oven and pour marshmallows over top. Return to over at 350 degrees for 10 minutes. Cool cake for 1 hour before icing.

Icing
1 box powdered sugar
1/3 cup cocoa
1 t vanilla
2 sticks of butter
1/4 - 1/3 cup canned milk
1 cup chopped nuts

Mix sugar and cocoa. Add melted butter, cream and vanilla. Beat until smooth. Add nuts and spread

Slow-cooked Pulled Pork Sandwiches

2011-01-08T17:55:00.004-05:00

1 tablespoon vegetable oil
1 boneless pork shoulder roast (3 1/2 - 4 lbs netted or tied)
1 can french onion soup
1 cup ketchup
1/4 cup cider vinegar
3 tablespoons packed brown sugar
12 sandwich rolls

Heat oil in a 10-inch skillet over medium-high heat. Add pork and cook until well browned on all sides. Stir soup, ketchup, vinegar, and brown sugar in a 5 qt. slow cooker. Add pork and turn to coat. Cover and cook on low for 8-9 hours (or 4-5 hours on high) until pork is fork tender. Remove pork from cooker to cutting board and allow to stand for 10 minutes. Using 2 forks, shred pork. Return to cooker. Divide pork among rolls and serve.

*From www.campbellskitchen.com

Aunt Betty's Chocolate Pie

2010-12-31T09:30:00.005-05:00

Every year at Christmas, my sweet Aunt Betty would make the most amazing chocolate pie. My cousin, Sarah, and I would get our slice of pie first to make sure that we got a piece. Over the years, Aunt Betty stopped making our beloved chocolate pie. Now my Aunt Betty is suffering in the beginning stages of Alzheimer's. Sarah asked her last week for the recipe. Aunt Betty delivered. So without further ado, I give you "Aunt Betty's Chocolate Pie."

1 3/4 cup sugar
3/4 cup flour
1/3 cup cocoa
dash of salt
4-6 egg yolks
4 cups milk
1 tablespoon butter
1 teaspoon vanilla

Meringue
3 egg whites
1/2 teaspoon cream of tartar
5 tablespoons sugar

In heavy sauce pan, comping sugar, flour, cocoa, and salt. Beat egg yolks and add small amount of milk. Pour into sugar mixture. Pour in rest of milk. Cook over medium heat until thick. This may appear to be lumpy. Add butter and vanilla. Pour into baked pie shell. To with meringue. Bake 375 until brown.

Easy Pretzel Kisses

2010-12-17T16:26:00.001-05:00

I love simple. I love tasty.

These are both.

Great for gifts, parties and just general holiday munching. Merry Christmas!

Holiday Pretzel Kisses
1 bag buttersnap pretzels (square kind)
1 bag Hershey kisses
1 bag Holiday M&Ms (there will be lots leftover)

Preheat oven to 170 degrees. Line pretzels on cookie sheet. Unwrap kisses and place one on each pretzel. Heat in oven for 5 minutes to soften kisses, but not completely melt. Remove from oven and immediately press one M&M in center of each kiss. Put in fridge to harden. Share or keep them all to yourself!

These would make a great gift for a teacher, neighbor, babysitter, dogwalker....you get the idea.

Now go get the kids and make some!

Homemade Hot Cocoa

2010-12-12T11:11:00.000-05:00

My husband began making me homemade hot chocolate when we first were married. I had grown up with the instant packet stuff with the hard marshmallows and was reluctant to try his stove-top concoction. Now I only drink the mix stuff in a pinch (and usually the gourmet kind...I know, I know).
I think the most important part is to use milk, not water. You can't get a rich flavor with just water.
I usually just pour milk in the pot until it looks right, add in some cocoa powder and sugar and stir, tasting along the way and making adjustments. When I made it last night, I measured everything out so I could pass the recipe along. Feel free to taste along the way too and adjust to your likings.

Homemade Hot Cocoa
Makes 2-3 servings

2 1/2 c milk (any type you like, the fattier the richer)
1 TBSP unsweetened cocoa powder (Ghirardelli makes it even more delicious)
2 TBSP sugar
1 tsp vanilla extract
Toppings, optional: marshmallows, whipped cream, cinnamon
Stir all ingredients together with a whisk in a medium pot until combined. Cook over medium heat while stirring constantly {it will burn if left unstirred for too long} until hot. Serve and enjoy!

EASY and fun holiday treats to make with your kids!

2010-12-09T09:02:00.002-05:00

If you’re looking for something fun to do with your children over the holiday break or need an idea for their Christmas party, hopefully this will get you started! At my monthly MOPS meeting last week, we made all sorts of fun, and very easy, treats. These are perfect for you to make with your kids, and they will love them! Thanks Lindsey for all of the great ideas!

Nutter Butter Reindeer Cookies
*You could use a Vienna Finger cookie if your child has a peanut allergy.

1. Lay out 1 nutter butter on your plate.

2. Take 1 pretzel and very gently break the bottom (round part) of the pretzel off. You will be left with the 2 loopy parts.

3. Using white cookie icing (found in the cake decorating section) or regular icing, “glue” the pretzel antlers to the top of the cookie.

4. Use the frosting to glue either 2 chocolate chips or 2 brown (or green or blue) M&M’s for the eyes.

5. Use the frosting to glue 1 red M&M for the nose.

Edible Wreaths
1. Spread ½ of a mini bagel with cream cheese (green food coloring was added to the cream cheese and was beat with the hand mixer)

2. Add raisins and craisins to the bagel to create berries.

3. Tear apart a string from a twizzler stick (Use the kind you can peel) and do your best to create a bow and stick it to your edible wreath.

Candy Airplane
1. Use 1 package of smarties (this will be the body of your airplane)

2. Use one 5 stick package of gum. (these are your wings). Place the gum perpendicular to the smarties…. On top of the smarties, forming a “T”

3. Get 2 lifesavers (wheels) and 1 rubber band.

4. Put the rubber band through the holes of the lifesavers.

5. Pull the rubber band ends around the ends of the gum package to hold the gum into place.

Magic Reindeer Food
Mix the following in a plastic bag:
½ cup bird seed
½ cup cheerios
½ cup oatmeal
A good shake of colored sugar (at least 1 tsp)

Tie closed with red ribbon. Your children will be so excited to sprinkle this “animal-friendly” reindeer food in your yard or driveway on Christmas Eve.

Easy and Healthy Blueberry Muffins

2010-12-06T19:11:00.000-05:00

I have tried many versions of homemade blueberry muffins. I can say that these are my absolute favorite...my go-to recipe. Not only are they easy to make, they are flavorful, healthy and my kids devour them! {Oh, and they freeze well too!}

Hope you enjoy them!

Whole Wheat Blueberry Muffins (adapted from Passionate Homemaking)

Yield: 12 regular muffins

1 1/2 cups whole wheat flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup sucanat or granulated sugar
1 egg, lightly beaten
3 TBSP butter or coconut oil, melted
3/4 c + 3 TBSP unsweetened applesauce
1 cup fresh or frozen blueberries
1-2 tsp raw sugar (optional, but adds nice texture)

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 12 muffin cups or use paper liners.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together applesauce, sucanat/granulated sugar, egg and melted butter. Stir the applesauce mixture into the flour mixture just until moistened. Gently fold in blueberries. Spoon batter into prepared muffin cups, filling 3/4 full.

3. Evenly sprinkle raw sugar over each muffin. Just need a little, it gives them a nice sweet, crunch.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. These can be frozen for up to 1 month.

Cornbread Dressing

2010-11-27T17:51:00.001-05:00

This dressing was an immediate hit at our family Thanksgiving dinner. It is going in our regular menu. I had never made dressing before, and I was surprised how easy it it to make! I doubled this recipe so that I could freeze a batch for Christmas!

1 pan of cooked cornbread - not too thick
3/4 - 1 loaf of bread
1-2 tablespoons of sage
1-2 tablespoons of poultry seasoning
1 small onion chopped
salt/pepper to taste
3-4 stalks of celery finely chopped
2-3 cans of chicken broth
3 bullion cubes dissolved with water

Lightly grease 9x13 pan. Let the bread sit out to get a bit dry so that it is easier to crumble. (I hear that some people toast their bread for the same reason.) Crumble cornbread and bread into small pieces. Place in large bowl with all other ingredients and mix until moistened. The consistency of the dressing will be somewhat soupy. Cover with foil and bake at 400 degrees for 1 hour. Take foil off the last 10 minutes so the top can brown.

Christmas is Coming.....

2010-11-27T16:58:00.002-05:00

Christmas is just around the corner! We all have our "go to" recipes for special events and baked goods. If you are like me, you'd like to try some new recipes. Please share your family favorites with everyone here at Easy Meals for Mom by clicking on the link on the right "to submit a recipe."

Brown Bag Turkey {AKA The Easiest Turkey You'll Ever Make!}

2010-11-14T13:19:00.001-05:00

And no, it's not a pre-cooked turkey either. :)

A few years ago, I was given this recipe (hardly a recipe at all) and tried it. Much to my surprise, it was the best turkey I had ever had and was the easiest and quickest to prepare. So, if this is your first Thanksgiving making the turkey or if you've been doing it for years but are tired of basting and worried about a dried out turkey...this recipe is for YOU!

Brown Bag Turkey

1 stick butter, melted
12-24 lb turkey, defrosted completely
salt/pepper
large clean brown paper bag (preferably one without ink or handles)
stapler
large roasting pan

Preheat oven to 375F. Coat entire inside of bag with melted butter using a pastry brush. Rinse off bird and take giblets out of cavity (Toss or use for later). Salt and pepper bird generously. Place bird inside bag (breast side up) and staple bag shut. Put bagged bird inside roasting pan. Cook in oven for 11-14 minutes per pound (roughly 3 hours). Do not let the bag touch the heating element in the oven. No need to baste or peek at bird. Check thickest part of bird with thermometer, should read 165F to be done. A lot of turkeys with the pop-up timer overcook the bird. Those timers pop up around 180-185F. 165F is the minimum internal temperature that all poultry should be cooked to.

This method will produce a juicy golden brown roasted turkey. The butter makes the skin crisp and keeps the bird moist while cooking. This differs from the plastic oven bags because those actually steam the bird while the paper bag roasts it. After turkey is done, remove from oven and let rest in bag 15 minutes (this allows the juices to redistribute throughout the bird and it won't dry out when you cut it). You can then use the drippings in the pan for gravy or check here (my blog) for a delicious Make-Ahead Turkey Gravy recipe....it is awesome and creates a stress-free Thanksgiving!

**Feel free to add any herbs or seasonings to this recipe. I haven't and it comes out great! I also have not stuffed the bird while using this recipe so I do not know what the results will be.**

I just love this time of year!

Cheesy Stuffed Butternut Squash

2010-11-06T07:59:00.000-04:00

We really enjoyed this recipe and used it as a main dish this week. I plan on serving it for Thanksgiving this year, it's that good! I did change it just a little bit from the original recipe...somewhat lighter version. We used one ~2 lb squash and it served 2 adults and 2 small children as the main dish, you could get more servings if offering as a side. Enjoy!

Cheesy Stuffed Butternut Squash (adapted from Kraft)
1 butternut squash (2 lb.)
1 cup water
1/2 cup Shredded Sharp Cheddar Cheese
1/2 cup Reduced Fat Sour Cream
1 Tbsp. chopped fresh chives
1/8 tsp. paprika
6 RITZ Crackers, crushed (about 1/4 cup)
1/2 Tbsp. butter, melted

HEAT oven to 425ºF.

CUT squash lengthwise in half; scoop out seeds. Add water to 13x9-inch baking dish; place squash, cut-sides down, in dish. Cover. Bake 40 min. or until squash is tender when pierced with knife. Cool 10 min. Transfer squash to cutting board; drain liquid from dish.
SCOOP out squash into medium bowl, leaving 1/4-inch-thick shells. Add cheese, sour cream, chives and paprika to squash flesh; mix well. Spoon into shells. Mix cracker crumbs and butter; sprinkle over squash. Return to baking dish.

BAKE 22 to 24 min. or until heated through.

One Pot Chili

2010-11-03T18:05:00.000-04:00

This recipe is so easy! I usually make my chili with McCormick's seasoning packet (one packet, 2 cans of tomato sauce, 1 can of kidney beans). But I saw this on Southern Plate, and it looked easy and good. And that it was, easy and good. It adds rice, which I've never done before. It makes a good filler. The best thing about this dish? It's in the name, one pot!

One Skillet Chili Bake

from Southern Plate

Ingredients:

1 lb ground beef or turkey

1 can red kidney beans

1 can Ro-Tel (or one small can diced tomatoes and small can chopped green chilies)

1/2 Cup uncooked rice (I recommend instant, my slow cook rice wasn't completely cooked. I also used brown.)

2 Tablespoons chili powder

1 Cup shredded cheddar cheese

1 Cup water, if needed (I needed the whole cup.)

Directions:

In large skillet, brown beef or turkey and drain well. Add beans, Ro-Tel, Rice, Chili Powder, and water. Simmer, covered, for 20 minutes or until rice is done. Uncover and top with cheddar cheese. Continue cooking until cheese melts. Serve with tortilla chips, crackers, or french bread.

A Give Away from "This Mommy Cooks"

2010-10-18T16:21:00.003-04:00

Please check out the fun giveaway on Amber's blog, This Mommy Cooks. Amber has been contributing recipes to this blog for a good long while!

Mom's Recipe Box - Pumpkin Bread

2010-10-15T08:56:00.006-04:00

My mother made the BEST pumpkin bread in the world. It was her signature baking item along with her red velvet cake. One of my favorite memories surrounding her pumpkin bread happened during my first year teaching kindergarten. She and my dad came to visit my class for the day. She brought a mini-loaf of pumpkin bread for every child in the class. That's just how she was.

So without further, ado, Mary's Pumpkin Bread!

Pumpkin Bread

3 cups sugar
1 cup of oil
4 eggs
3 1/2 cups all purpose flour
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg, ground
2/3 cup water
2 cups canned pumpkin

Combine sugar and oil. Beat well and add eggs and beat again. Combine dry ingredients in a separate bowl and add the egg mixture alternating with the water. Stir in pumpkin. Put batter in 3 greased loaf pans. Bake at 350 degrees for 1 hour. Check it 5-10 minutes before time is up because it may not take an hour.

Parmean Dijion Chicken

2010-10-08T09:49:00.000-04:00

1/4 cup butter or margarine, melted
2 tablespoons Dijon mustard
3/4 cup Progresso® dry bread crumbs (any flavor)
1/4 cup grated Parmesan cheese
6 boneless skinless chicken breast halves (1 3/4 pounds)

Heat oven to 375ºF. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag. Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches. Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Whole Wheat Cinnamon Waffles

2010-10-03T14:37:00.001-04:00

Whole Wheat Cinnamon Waffles (adapted from Mark Bittman)
makes 10-13 waffles (depending on the size of your waffle iron)

1 c white wheat flour (this is whole grain)
1 c all purpose flour (or you can go all whole wheat, they will be a little denser)
2 TBSP sucanat (or sugar)
3 tsp baking powder
1/2 tsp salt
2-3 tsp cinnamon (I used 2 this time but will up it next time, love cinnamon!)
1 1/2 c sour cream
1/2 c milk
2 eggs
2 TBSP melted butter, cooled
1/2 c applesauce
1/2 tsp vanilla

In a medium bowl, whisk the dry ingredients together. In a separate bowl, combine sour cream, milk and eggs until smooth. Add cooled butter, applesauce and vanilla. Batter will be thick. If you want it a little loser, add some more milk but not too much. When I made mine, I used an ice cream scoop to transfer the batter to the waffle iron. I was hesistant but they came out light and crisp. Be sure your waffle iron is preheated before adding! Enjoy!

**These are freezer-friendly too. Just take them straight from freezer to toaster to reheat.

Mom's Recipe Box - Cinnamon Bread

2010-10-01T09:10:00.003-04:00

2 pkgs. Pillsbury Crescent Rolls
1/2 cup sugar
1 tsp cinnamon
1/4 c chopped nuts

Glaze:
2 T honey
1/2 cup powdered sugar
1 tsp vanilla
2 T butter

Open rolls and lay fat. Spread one side with melted butter. Sprinkle on mixture of cinnamon, sugar and chopped nuts. Roll up each triangle for the widest side. Place 8 rolls in teh bottom of a greased bread pan. Place other 8 rolls on the top. Bake at 375 degrees for 40 minutes. Remove from pan immediately.

Heat glaze in a saucepan and drizzle over bread.

Pesto Bowties with Feta and Tomatoes

2010-09-28T23:32:00.003-04:00

This recipe is from My Kitchen Cafe (www.melskitchencafe.com)

I made it tonight for dinner. I also added some grilled chicken slices for my husband but I chose not to add any chicken slices to mine. It is good either way. It tastes better when left in the refrigerator for an hour.

Pesto Bowties with Feta and Tomatoes

*Serves 6

1 pound bowtie pasta
1 cup basil pesto (jarred or homemade)
1 pint cherry or grape tomatoes, halved
4 ounces (about 1 cup) crumbled feta cheese
Salt and freshly ground black pepper
1 to 2 tablespoons olive oil, as needed

Cook the bowtie pasta according to package directions in a large pot of salted water. Drain the pasta and run it under cold water just until it cools slightly. Drain the pasta well.

Transfer the pasta to a large serving bowl. Stir in the pesto and gently mix until the pasta is coated. Season with salt and pepper to taste (about 1/4 teaspoon each). Add the halved tomatoes and feta cheese. Toss to combine.

Cover the pasta and refrigerate up to an hour before serving. If the pasta seems at all dry before serving, you can stir in the additional olive oil to moisten the pasta.

Molasses Sugar Cookies

2010-09-24T13:09:00.003-04:00

3/4 cup shortening
1 cup sugar
1/4 cup molasses
1 egg - beaten
2 1/4 cups all-purpose flour
2 tsp soda
1/2 tsp salt
1/2 tsp ground cloves
1 tsp ground ginger
1 tsp ground cinnamon
Melt shortening and cool. Add to 1 cup sugar, molasses and egg. Mix or beat well. Combine flour, soda, salt, and spices and add to sugar mixture, mixing until well blended. Mixture should be very thick. Shape dough into 1-inch balls; roll or shake in container of sugar. Place 2 inches apart on greased cookie sheet. Bake at 350 degrees for 8 minutes.

Yield: 4 dozen

Chicken Divan

2010-09-24T08:40:00.002-04:00

Here is another meal I prepared when trying to use ingredients I already had on hand. It's simple and definitely a comfort casserole. I like the added broccoli in this dish. This was good, but the stove top chicken casserole is still my favorite chicken casserole for now.

Chicken Divan

from Southern Plate

Ingredients:

1 pkg. frozen broccoli

3 chicken breasts, cooked and shredded

1 can cream of chicken soup (substitute here)

1/2 cup mayo

1/2 tsp. lemon juice

1/2 cup shredded cheddar cheese

1/4 cup bread crumbs, soaked in 1 T. melted butter

Directions:

Cook broccoli and drain. Arrange cooked broccoli in a baking dish. Spread chicken on top. In a bowl, mix together soup, mayo, and lemon juice. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter; sprinkle over chicken. Bake at 350 for 25 minutes covered, 5 minutes uncovered.

Chicken Corn Casserole

2010-09-20T13:32:00.001-04:00

This has been on my '"to try" list for a few months. I have all ingredients on hand so need to try it out soon. It seems fast and family-friendly. We may have to omit the green chiles because my kids are pretty sensitive to anything with a spice factor. :) Hope you enjoy!

Chicken Corn Casserole (from Publix.com)

2 1/2 cups cooked, diced chicken
1 (11-oz) can Southwestern- or Mexican-style corn (undrained)
1 (10-oz) can mild diced tomatoes and green chiles (undrained)
1/2 cup corn muffin mix
1/4 cup light sour cream
1/4 cup light mayonnaise
1/4 cup shredded reduced-fat sharp Cheddar cheese

1.Preheat oven to 425°F. Coat 2-quart baking dish with cooking spray.

2.Combine all ingredients (except cheese) in medium bowl. Transfer mixture to baking dish. Bake 15 minutes.

3.Remove from oven, sprinkle cheese over top; bake 5 more minutes or until cheese melts. For best results, let stand 5 minutes before serving.

CALORIES (per 1/4 recipe) 320kcal; FAT 11g; CHOL 55mg; SODIUM 1330mg; CARB 32g; FIBER 4g; PROTEIN 23g; VIT A 10%; VIT C 8%; CALC 15%; IRON 4%

Whole Wheat Pizza Dough

2010-09-16T07:50:00.000-04:00

This pizza dough is amazing! It's really easy to make and it makes enough for two pizza doughs. (Doughs will cover a large cookie sheet.) Even if you are anti whole wheat, which I don't know how anyone could be because it is so healthy and so yummy, you still need to make this pizza dough. Again, let me reiterate, if you've never made your own pizza dough, you need to. You'll never order another pizza or buy the frozen stuff again. I promise you, because I haven't since I made this recipe many months ago. So, here it is, in all it's yumminess.

Whole Wheat Pizza Dough

adapted from the Pioneer Woman

*Makes enough for 2 pizzas

Ingredients:
1 tsp. or 1/2 packet active dry yeast
4 cups King Arthur's Whole White Wheat Flour (You could also use half whole wheat and half all purpose. I have also used half whole wheat bread flour.)
1 tsp. kosher salt
1/3 cup extra virgin olive oil, plus more for drizzling

Directions:

Pour 1 1/2 cups warm water into a bowl. Sprinkle the yeast over the water. *

Combine the flour and salt in a mixing bowl. With an electric mixer (or stand mixer-using the paddle attachment) on low speed, drizzle in the olive oil until just incorporated.

In a separate bowl, gently stir the yeast/water mixture and then drizzle it into the flour/oil mixture; mix until the dough forms a ball (you can also mix by hand until the dough comes together). If your mixture is too dry, add more water or olive oil about a tablespoon at a time until the dough comes together and forms a ball.

Drizzle a little olive oil into a clean bowl. Toss the ball of dough in the bowl and turn over to coat in oil. (I use the same mixing bowl.)

Cover the bowl with a moist kitchen towel and set in a warm place for 1-2 hours, or cover with plastic wrap and store in the fridge for up to 2 days.

*If you're using Instant yeast, you can mix the yeast with the flour and salt mixture before adding the oil and water. Just mix it for about 30 seconds, and then drizzle in your oil and warm water. Sometimes it's nice to not have to use an extra bowl just for the yeast!

To prepare pizza, preheat the oven to 375 degrees F.

Divide the dough in half. Lightly drizzle olive oil on a pizza pan or rimmed baking sheet.

Using your hands, stretch the dough to the desired shape, pressing the dough into the pan with your fingers. The thinner the better!

Lay the desired toppings over the dough and bake the pizza for 12-15 minutes, until the edges of the crust are golden brown.

The other half of the dough may be wrapped tightly in plastic wrap and refrigerated up to 3 days before use, or frozen for up to 6 months. I usually just pop mine in a Ziploc freezer bag and freeze. It thaws quickly and tastes just as it did when I baked it immediately.

I usually use store bought pizza sauce, it is pretty good and very cheap. I use red sauce on one side with whatever toppings hubby wants, and on the other side I make what is called an alternative or white pie type of pizza. This is my favorite type of pizza because I don't like red sauce that much. I miss the alternative pizza from Memphis Pizza Cafe, oh how I miss it! You can click here for that recipe.

Peach Cobbler

2010-09-14T19:31:00.000-04:00

A few weeks ago I bought some peaches at my local market. I was pondering what to make with them, and I almost pondered too long! I finally got around to using those peaches, and I decided to make a peach cobbler. It just sounds yummy doesn't it? Well this one is easy, and delicious!

Peach Cobbler
slightly adapted from Paula Deen

Ingredients:
2 cups peeled, sliced peaches
1 cup sugar, divided
1/4 cup water
4 tablespoons butter
3/4 cup self-rising flour, substitute here
3/4 cup milk
Ground cinnamon, optional

Directions:

Preheat oven to 350 degrees F.

Combine the peaches, 3/4 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a baking dish (I used a 2 quart dish) and place in oven to melt.

Mix remaining 1/4 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

Serve warm with whipped cream or vanilla ice cream.

Banana Nut Muffins

2010-09-13T21:48:00.000-04:00

One day, a couple of weeks ago, my oldest son looked at me and said, "Mommy, will you make me some banana nut muffins?" How could you refuse a 4 year old asking you to make something? I know I can't. He hadn't even had a banana nut muffin before, that's what was so cute about it! I got this recipe from a dear friend of mine, Nancy, who also has a cooking blog called Casual Cuisine. They turned out great. They were fluffy, and airy if that makes any sense. I also used King Arthur's White Whole Wheat Flour, and it was perfect. Give these a try, they were easy to make and really easy to eat!

Banana Nut Muffins
slightly adapted from Casual Cuisine

Ingredients:
1-1/2 cup flour (I used White Wheat Flour.)
3/4 cup sugar
1 tsp. baking powder
1 tsp. baking soda
3 large or 4-5 medium sized ripe bananas, mashed
1 egg
1/4 cup oil

1/2 cup chopped pecans or walnuts

Adaptions- You could substituted the oil for apple sauce and substitute the sugar for honey to make this even healthier!

Directions:

Preheat oven to 375 degrees F.

Combine flour, sugar, baking powder, and baking soda. Next, add in bananas, egg, and oil.

Mix well, and then add half of the nuts. Fill muffin tins or paper lined muffin tins 3/4 full. Sprinkle the remaining nuts on top of each batter filled muffin tin.

Bake at 375 for 20-25 minutes until a toothpick inserted into the muffin comes out clean.

Barbecue Pulled Pork (No smoker needed!)

2010-09-10T22:40:00.000-04:00

Have you ever made your own BBQ pulled pork? It is so easy!!! All you need are a few simple ingredients and a crock pot. If you don't know where to find liquid smoke, it's usually in the barbecue sauce section at your local store. This recipe is simple, and it turns out so delicious! Use your favorite barbecue sauce and you're all set. I've made this twice in the last week. Once I served it with french bread rolls and the other time I served it with corn bread muffins. Either way, it's fabulous!

Barbecue Pulled Pork

adapted from My Kitchen Cafe

Ingredients:

3 to 4 pounds boneless pork shoulder (I used about 2-3 pounds of pork tenderloin.)

1/4 teaspoon fresh ground pepper

1/4 teaspoon salt

2 cups water

1 tablespoon hickory flavored liquid smoke

2 cups barbecue sauce (I used Sweet Baby Ray's.)

Directions:

Rinse the pork and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.

Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce, or with cornbread.

Easy Meals for Moms

No-Bake Energy Bites

Winter Fruit Salad

Bread Machine Cinnamon Rolls

Brown Bag Turkey

Skinny Chicken & Rice

Snicker Apple Salad

Acorn Squash

Prep Time:5 Min

Cook Time:1 Hr

Ready In:1 Hr 5 Min

Directions

Applesauce Bread

Popcorn Pumpkins

Prep Time:5 Min

Cook Time:5 Min

Ready In:20 Min

Directions

Kale Spinach & Pear Smoothie

Oatmeal-Cherry Chocolate Chip Cookies

Southwestern Chicken Soup

Jello Worms - Really gross

Slow Cooker Pasta Fagioli

McCormick's Vanilla Rich Chocolate Chip Cookies

Black Bean Salsa

Chili

Grandma Ople's (a.k.a. World's Best) Apple Pie

Sarah's Applesauce

Prep Time:10 Min

Cook Time:20 Min

Ready In:30 Min

Directions

Veggie Tacos

Lentil Soup

Harira (N. African Soup)

Oatmeal Smoothie

Red Chile Sauce Chicken Enchiladas

Chicken and Spinach Pasta Bake

EIght-Layer Casserole

Snicker Brownies

Pasta Fagioli

Glorious Morning Whole Wheat Muffins

Smothered Bean and Beef Burritos

The Best Crock Pot BBQ Sandwiches

Tam's Beef Stroganoff

Smokin' Grilled Pork

Million-dollar caramel cookies

Ground Beef Stroganoff (adapted from Southern Living)

Slow Cooker Maple Ham

Oreo Cheesecake Bites

Quick and (Really) Easy Meals

Homemade Hamburger Helper

Mini Pizza Muffins

Pioneer Woman's - The Best Baked Beans Ever

Easy Blueberry Cream Pie

5 Ingredient FANTASTIC!!

Steakhome Creamed Spinach

Lazy Wife's Cobbler

Stuffed Greek-Style Zucchini

Duggar Family Recipes

Healthier Picadillo

Easy Manicotti

Paella

Easiest Beef Enchiladas

Chicken Ranch Pasta

Slow Cooker Marinara Sauce

Game Day Breakfast to Go

Wild West Pizza

Strawberry Pie

Slow-Cooker Chicken Cacciatore

Smoked Mozzarella and Penne Salad

Baked Chicken Taco Casserole

Beef Noodle Toss

Baked Ziti

Baked Pork Chops

Banana Bread

Lemon and Garlic Grilled Chicken

Chocolate Peanut Butter Bars

White Chicken Chili

Chocolate Silk Pie

Prep Time:
5 Min

Cook Time:
1 Hr

Ready In:
1 Hr 5 Min

Prep Time:
5 Min

Cook Time:
5 Min

Ready In:
20 Min

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min