Sunday, February 28, 2010
I forgot my camera, but I did remember to snap a shot on my phone! Pulled Pork and Fries:)
Friday, February 26, 2010
Kevin, me, and my mom in Cancun!
Wednesday, February 24, 2010
1 pound refrigerated pizza dough-I just use the Pillsbury kind
1 tablespoon extra-virgin olive oil, plus more for brushing
3/4 pound ground beef
4 slices bacon-precooked is easiest
3/4 cup shredded cheddar cheese
One can of diced tomatoes, I like to use the garlic and onion kind
Preheat oven to 350 degrees. Divide the pizza dough and form into 2 balls. Place in a large bowl greased with 1 tablespoon olive oil, cover with plastic wrap and let rest at room temperature for 15 minutes.
Meanwhile, in a large skillet, cook the beef over medium heat, breaking up the meat, until browned, about 5 minutes. Add the minced onion and tomatoes and cook over medium heat, stirring occasionally. Crumble the bacon into the beef mixture and stir in the cheese; season with salt.
On a lightly floured surface, roll out 1 ball of dough into a 12-inch round and transfer to a large oiled baking sheet. Place half the beef mixture on one side of the round. Top with half the tomatoes. Fold over the dough to form a half moon; crimp the edge to seal. Repeat with the remaining dough. Brush the calzones with olive oil. Pierce a vent in the top of each. Bake until golden brown, about 20-25 minutes.
This was the inside of my mini pepperoni calzone:)
Tuesday, February 23, 2010
12oz wide egg noodles-cooked according to pkg. (I use a mix of whole wheat and white)
3 tablespoons butter
3-5 tablespoons flour
1 cup milk
1 cup chicken broth
1 can cream of chicken soup
1/2 cup sour cream
2 chicken breasts
1 small onion
4 cloves of garlic
2 tablespoons butter
Seasoned bread crumbs (I seasoned my own with a BUNCH of spices, just anything I grabbed out of the pantry!)
Cook pasta according to package and set aside. In a large skillet cook chicken until done. Season with salt and pepper, etc...Pull chicken out of the skillet and set aside (after cool enough cut into small pieces). In same skillet melt 3 tablespoons of butter and add diced up onion and garlic, cook until soft. Add flour and whisk together and let it brown, and the flour to cook. Slowly add the milk, chicken broth, chicken soup, sour cream, and salt and pepper to taste. Let the mixture thicken and combine well. After bubbly, add the chopped chicken to the mixture.
Butter a 9x13 pan and put the noodles in the bottom. Pour the sauce over the top. Sprinkle Parmesan cheese on casserole.Then mix butter and breadcrumbs and sprinkle that on top. Bake in a 375 degree oven for 20 minutes until breadcrumbs are toasted!
Monday, February 22, 2010
1 1/2 c brown sugar
1 1/2 tsp cinnamon
1 loaf Pepperidge Farm bread (1#)
2 c milk
Maple syrup (the real thing, not pancake syrup)
Use a 9x13 inch dish. Melt butter. Add brown sugar & cinnamon; make a paste & spread over bottom of dish. Use only Pepperidge Farm bread (this recipe will take a 1# loaf). Remove crusts. Layer two slices of bread and fill in sides and ends with smaller pieces. Beat 6 eggs & add 2 cups milk. Pour over top. Cover & refrigerate for a minimum of 4 hours or overnight. Uncover & bake 30-35 minutes at 350 degrees. Drizzle maple syrup on top. Place under broiler until brown & bubbly. Allow to sit 5 minutes before cutting. When serving turn the slice upside down on the plate. This allows all the ooey, gooey from the bottom to now run all over the slice as you eat it.
Before the flip!! This was right out of the oven!
Saturday, February 20, 2010
Perfect for a cold day!
1 large onion (I used yellow-I always use yellow)
2 tablespoons of butter
A little EVOO
1-28oz can whole tomatoes
3 cups chicken broth
1-15oz can tomato sauce
Sage to taste (I like a lot of flavor so I used a lot of spices!)
Basil to taste
Salt to taste
Pepper to taste
A touch of garlic salt, and a few red pepper flakes
9oz package of refrigerated tortellini (I used Buitoni cheese and garlic, and this was a bit different dad:))
Parmesan cheese to top
In a large saucepan cook onion in butter/EVOO mixture until tender. Add tomatoes, chicken broth, tomato sauce, all the spices, and bring to a boil. Then reduce heat and cover and simmer for 30 minutes stirring occasionally.
After 30 minutes, use an immersion blender to smooth the soup out as smooth as possible-I never had used our immersion blender until today-that thing is AWESOME, saves so much time than having to take it out and put it in the blender/food processor. Continue to blend until all lumps are gone. Then, add refrigerated tortellini to the soup and boil for 10-12 minutes until pasta is cooked through. I kept it at all low boil and stirred it so I didn't make a huge mess of tomatoes everywhere.
Spoon soup into bowls and top with the Parmesan cheese. It was perfect! Yummy:) Time to get my dad an immersion blender!!
Thursday, February 18, 2010
1 pound medium (or whatever sausage you want) sausage
Milk-I like the 2% for this
salt and pepper
Biscuits (we used a can, but you could make them!!)
Brown sausage in skillet, coat all the sausage with flour-until covered. Then add milk and stir constantly until thickens and comes to a boil-make sure it doesn't burn to the bottom of the pan or boil over! Once its thick-serve it up. I think Kevin adds other seasoning and isn't telling me so he can keep it a secret. Anyway, its delish.
Wednesday, February 17, 2010
1 can Campbell's Condensed Cream of Mushroom Soup
1/2 cup milk
Dash ground black pepper
2 cans green beans
1 1/3 cups French's French Fried Onions
Stir the soup, milk, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
Tuesday, February 16, 2010
1 1/2 cups yellow cornmeal
1/2 cup all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1 cup water, hot
2 egg whites
3 tbsp margarine
1/2-1 lb lean ground beef
16 ounces salsa
1 can black beans, drained and rinsed
3 cloves of garlic, minced
1 1/2 tsp chili powder
1/2 tsp ground cumin
1/2 cup shredded Cheddar cheese
Sour cream to top!
Place ground beef in large skillet. Cook over medium heat 6-8 minutes or until no longer pink, breaking beef into crumbles; drain, if necessary.
Add salsa, beans, garlic, chili powder and cumin to beef; mix well. Bring to a boil over medium heat. Spoon beef mixture evenly over batter. Bake 20-23 minutes or until crust is set. Remove from oven, sprinkle with cheese, and then return and bake 5 more minutes. Remove from oven and cut into wedges, mine were less than perfect! :)
Ground Beef Mixture
I forgot to take a picture until after we cut into it!
Monday, February 15, 2010
All their goodness!!!
My very large serving...well my first serving anyway...
8 skinless, boneless chicken breasts (I used 3 and sliced them long ways to make them extra thin, so really 6 total)
8 slices cooked ham-I use party time ham, about a half a piece per chicken depending on the size
4 slices Swiss cheese, cut into 1 inch pieces-I just use half a slice/whole slice per chicken
salt and pepper to taste
1 teaspoon dried thyme-whoops, I totally forgot that part!
1/4 cup melted butter-I truly think I melted a whole stick-cannot go wrong with butter!!
1/2 cup cornflakes cereal crumbs-I used a lot-because I used them in another recipe tonight...
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon lemon juice
Preheat oven to 400 degrees F (200 degrees C).(I had it at 350 for my potatoes)
Place each chicken breast half between sheets of plastic wrap and pound with a meat mallet to about 1/8 inch thickness. Place a finger of cheese on each ham slice and sprinkle lightly with thyme and salt and pepper to taste. Roll up seasoned ham and cheese 'jellyroll-style', then roll each chicken breast with ham and cheese inside. Tuck in ends and fasten with toothpicks. Here are my rolls-
Place melted butter in a small bowl and place cereal crumbs in a shallow dish or bowl. Dip each chicken roll in butter or margarine, then roll in crumbs, turning to coat thoroughly. Place coated rolls in a lightly greased 9x13 inch baking dish. Here is one of mine all rolled up!
Bake at 400 degrees F (200 degrees C) for about 40 minutes (I ended up at 350/375 for an hour because I also had Cheesy Potatoes in the oven) or until chicken is golden brown and juices run clear. Serve with cordon bleu sauce, if desired.
To Make Cordon Bleu Sauce: In a small saucepan mix together the soup, sour cream and lemon juice. Heat over low heat, stirring occasionally, and serve hot over chicken rolls. Makes about 2 cups; 8 servings of 1/4 cup each. (I recommend the sauce-yummy!)
Finished in the pan...
All plated up and ready to eat!!!!
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1-2 teaspoons of cinnamon
1 teaspoon of nutmeg
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted, I will sometimes substitute applesauce if I am feeling healthy!
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon-I use more like 2-3 teaspoons, I love cinnamon
1 tablespoon butter
Preheat oven to 375 (350 for minis) degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers (I ended up with 42 VERY LARGE minis...I would put less mixture in next time to make them a more normal size).
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder, cinnamon, nutmeg and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes (more like 10-15 for minis), until a toothpick inserted into center of a muffin comes out clean. Enjoy!!
Yummy!! My cute little mini muffins!
Sunday, February 14, 2010
1/2 cup pecan halves-I would say I use more than that! :)
18 frozen dinner rolls
1 (3.5 ounce) package cook and serve butterscotch pudding mix-NOT INSTANT!
1/2 cup butter
1/2 cup brown sugar
Generously butter a 9x13 inch baking pan. Sprinkle pecans in bottom of pan. Place frozen dinner rolls in a single layer on top of pecans. Sprinkle dry pudding mix over the top.
Combine butter and brown sugar in a small saucepan. Heat until boiling then pour over rolls. Cover with plastic wrap or wax paper and allow to stand overnight.
In the morning, preheat oven to 350 degrees F (175 degrees C).
Bake for 20 to 30 minutes, until golden brown. Make sure you let it set up a bit before you flip her over or you will lose the all goodness!!
Before the flip!
After the flip!
For the original recipe click here-
Saturday, February 13, 2010
I have even taken most of my family there when they visit-see picture below-My dad, brother, Kevin and I last Spring before we went to a Royals Game! Then dressed my dad up in a sombrero for his birthday and gave him dessert. Its a great place. I highly recommend it. You can visit their website by clicking here http://www.miranchitokc.com/. Its definitely worth the drive to KC. Enjoy!
Friday, February 12, 2010
1/2 pound peppered bacon, diced
2 tablespoons chopped green onion
2 teaspoons minced garlic-or a bit more, in my case!!
1 (14.5 ounce) can diced tomatoes-I use the garlic and onion diced tomatoes
1 teaspoon dried basil
1 teaspoon salt
ground black pepper to taste
1 (16 ounce) package linguine pasta
3 tablespoons grated Parmesan cheese-I use more, duh.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving drippings, and set aside.
Saute green onion and garlic in bacon drippings over medium heat for one minute. Stir in tomatoes, basil, salt and ground black pepper; simmer for 5 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Toss hot pasta with sauce and sprinkle with Parmesan cheese.
For the original recipe on my favorite recipe website click here:
Thursday, February 11, 2010
8 oz/half bag or box of shell pasta
1/2 pound of ground beef or turkey (mine is never a perfect amount)
1 8oz can of tomato sauce
8 oz brick of cream cheese
1/2 cup to 1 cup of sour cream
1 package taco seasoning
1 can refried beans
Shredded cheese for top-I use sharp cheddar or mexican blend
Preheat oven to 350 degrees. Cook pasta as directed and drain. While pasta is cooking, brown ground beef and add taco seasoning and tomato sauce, then simmer until combined and pasta is done cooking. Also soften and combine cream cheese and sour cream mixture. I microwave the beans as well during this time which makes them easier to spread. Spray a 9x9 pan or larger if you are making a bigger batch. Put drained pasta in the dish first, then layer beans on top, then cream cheese/sour cream mixture, then pour ground beef/tomato sauce/taco seasoning mixture on top of that, then cover in shredded cheese and bake uncovered for 20-25 minutes when cheese is nice and melty! Yummy, and super easy.
Wednesday, February 10, 2010
4 Boneless, Skinless Chicken breasts (I use Smart Chicken strips, about half a package, smaller pieces so I do not overeat!!)
1/2 cup or so of Ranch Dressing
1 packet Hidden Valley Ranch dried Ranch Dip
1/2-3/4 cups of seasoned bread crumbs
4 Swiss Cheese Slices
Pre-heat oven to 350 degrees. Fill one shallow dish with ranch dressing, fill another with breadcrumb/ranch packet mixture. Heat large skillet on stove to medium high-ish heat and coat bottom of pan with a layer of olive oil. Bread chicken first in ranch dressing and then coat in bread crumb mixture. Brown chicken on both sides on stove until golden brown on each side-be careful and only turn once or coating will fall off! Then place skillet in the oven and cover chicken with swiss cheese slices, bake until chicken is done all the way through and cheese is melted over chicken. Enjoy:)
We had this chicken with fried potatoes and corn.