Garden Skillet

Hi everyone!

Tomorrow we are having Garden Skillet for dinner. I like this because it's a complete meal in one pan. You do need to cook the pasta so I guess that means an extra pan but I think you get what I mean.

Garden Skillet
Rachel burns_toast

1 pound uncooked chicken, diced
1/4 cup flour
1/3 cup olive oil
2 tbsp. garlic, minced
1/2 cup red bell pepper, cut into strips
1/2 cup peeled carrots, cut julienne
1/2 cup celery, sliced
1/2 cup broccoli florets
1 tbsp. dried basil
3/4 cup chicken broth
3/4 cup heavy cream
12 ounces egg noodles, cooked according to directions on package
salt and pepper to taste
2 tbsp. green onion, diced

Toss chicken in flour. In large skillet over medium heat, saute coated chicken in oil until browned. Add garlic, vegetables, basil and cook for 2 minutes. Reduce heat to low, slowly stir in chicken broth, and then cream. When the mixture has slightly thickened, stir in hot noodles. Season to taste with salt and pepper. Garnish with green onions. Serves 4-6

Amy

Carrie's Beef Diablo

Hi everyone!

Tomorrow we are having Carrie's Beef Diablo for dinner. This is a pretty basic pot roast done in the crockpot. Get a chuck roast if you can but any type of roast should be fine. We'll also be having a green salad.

Carrie's Beef Diablo
Amy – amylz
Family Fun Magazine

2 to 3 potatoes, peeled and sliced
1 onion, sliced
1 3- to 4-lb. beef pot roast, boneless
2 tbsp. flour
2 tbsp. prepared mustard
1 tbsp. chili sauce
1 tbsp. Worcestershire sauce
1 tsp. vinegar
1 tsp. sugar

Step 1 Place onions and potatoes in bottom of crockpot. Place roast on top of onions and potatoes.

Step 2 Make a smooth paste out of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar. Spread paste over roast. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.

Amy

Banana-Buttermilk Pancakes

Hi everyone!

Tomorrow we are having Banana Buttermilk Pancakes for breakfast. We'll also have fresh fruit.

Banana-Buttermilk Pancakes
Sandy~~*~Sandy~*~ Everyday Foods

Ingredients in parenthesis are for a double recipe.

1/2 cup (1 cup) whole-wheat flour (spooned and leveled)
1/2 cup (1 cup) all-purpose flour (spooned and leveled)
3 T (6 T) light brown sugar
1/2 tsp (1 tsp) baking powder
1/4 tsp (1/2 tsp) baking soda
1/4 tsp (1/2 tsp) salt
1 cup (2 cups) buttermilk
1 large egg (2 eggs), lightly beaten
1 1/2 T (3 T) unsalted butter, melted
2 tsp (4 tsp) vegetable oil
1 large ripe banana (2-3 large), thinly sliced
maple syrup and chopped walnuts, for serving (optional)

Preheat oven to 250º. In a large mixing bowl, combine flours, sugar, baking powder, baking soda, and salt. Whisk in buttermilk, egg, and butter until batter is well combined and free of lumps. In a large nonstick skillet over medium heat, swirl oil to coat bottom of pan. Working in batches, add batter in 1/4-cup portions; cook until golden brown and tiny air bubbles form evenly on top, 2 to 5 minutes. Top with banana slices, dividing evenly; flip pancake, and continue cooking until slightly puffed, 2 to 5 minutes. (reduce heat if browning too quickly). Transfer to a baking sheet; keep warm in oven while you cook remaining pancakes. Serve pancakes with maple syrup and walnuts, if desired.

Sandy’s Notes: sub’d powdered buttermilk (4 T) and 1 cup water for the buttermilk. Also, I used closer to two bananas. Double the recipe. Edited: Use a bit less water to get the right consistency. One cup of water might make the batter too runny.

Amy

Broccoli Casserole 2

Hi everyone!

Here is a recipe for Broccoli Casserole. This was too interesting for me to pass up. I think I might make it just to see what it's like.

Broccoli Casserole 2
Amy - amylz
Recipe courtesy Alton Brown

1/2 cup mayonnaise
1/2 cup plain yogurt
1 1/4 cup shredded sharp cheddar cheese
1/3 cup blue cheese dressing
2 eggs
1/2 teaspoon salt
1 1/2 teaspoon fresh ground black pepper
Flavor Pack from Ramen
6 cups broccoli, peeled stems and heads, chopped and blanched in salted water
12 ounces sliced mushrooms, Sauteed in 1 tablespoon butter
1 package chicken flavored Ramen noodles, broken up

Preheat oven to 350 degrees F. In a bowl combine mayonnaise, yogurt, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and flavor pack from noodles. In a separate bowl combine broccoli, mushrooms, and broken noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with non- stick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.

Amy

Apple Cinnamon Pancakes, Classic Fajitas

Hi everyone!

Tomorrow we are having Apple Cinnamon Pancakes for breakfast. These are regular pancakes with some applesauce and cinnamon in them. We'll also have some bacon. For dinner we'll be having Classic Fajitas. You can make these with beef or chicken. We'll also be having some chips and salsa.

Apple Cinnamon Pancakes
Cindy ( mommy_of_love1)

1 egg, slightly beaten
1/2 C unsweetened apple sauce
1 Tbs sugar
couple shakes of cinnamon
pinch of salt
1C flour
2 tsp baking powder
1/4- 1/2C milk

In a large bowl, mix egg, apple sauce, cinnamon, sugar and salt until well combined. Add flour, baking powder and 1/4 cup of milk. Mix until most lumps are gone, adding more milk if needed. Let sit 5 minutes, while griddle preheats to Med heat. Spoon onto griddle and cook until bubbles form. Flip and cook a few minutes on 2nd side. Serve with favorite syrup

Classic Fajitas
Amy – amylz
8 servings.

5 teaspoons Fajita Seasoning, divided
1/2 teaspoon Oregano Leaves
1/4 cup vegetable oil
1/4 cup red wine vinegar or cider vinegar
1 1/2 pounds boneless beef sirloin steak or boneless skinless chicken breasts, cut into thin strips
1 medium onion, sliced thin
1 bell pepper, sliced thin
Flour tortillas
Toppings such as salsa, guacamole, shredded cheese, sour cream (optional)

1. Mix 4 teaspoons of the Fajita seasoning, oregano, oil and vinegar in small bowl. Place meat in large resealable plastic bag or glass dish. Add marinade; turn to coat. Refrigerate 30 minutes or longer for extra flavor.

2. Heat large nonstick skillet on medium-high heat. Remove meat from marinade and place in heated skillet. Discard any remaining marinade. Cook and stir meat 3 minutes. Sprinkle remaining 1 teaspoon Fajita seasoning over meat. Add onion and bell pepper; cook and stir 5 to 6 minutes longer or until meat is cooked through and vegetables tender.

3. Place meat mixture in center of warm tortillas. Add toppings, if desired. Fold over sides of tortilla.

Amy

Crunchy Onion Burgers

Hi everyone!

Tomorrow we are going camping for the night and we are having burgers. These burgers have the fried onions on them. They sound good. We'll also be having a green salad.

Crunchy Onion Burgers
Amy - amylz
From: French's

1 1/2 pounds ground beef
2 cups (4 ounces)Cheddar or Original French Fried Onions
3 tablespoons Worcestershire Sauce
3/4 teaspoon garlic powder
6 slices American cheese

1. MIX beef, 1 cup French Fried Onions, Worcestershire and garlic powder. Shape into 6 burgers.
2. GRILL burgers about 10 min. until cooked through in center.
3. TOP each with 1 slice cheese. Cook 1 min. until cheese melts.
4. SERVE burgers on rolls with lettuce and tomatoes, if desired. Top each burger with remaining French Fried Onions.

Amy

Chicken-Fried Steak 2, Carrot Casserole

Hi everyone!

Tomorrow we are having Chicken Fried Steak for dinner. It's my mom's birthday and I'm going to be cooking for the family. She likes Chicken Fried Steak so I thought I would give it a whirl. On the side we'll be having Carrot Casserole, Salad and biscuits. The Carrot Casserole is basically a cheese carrot dish.

Chicken-Fried Steak 2
Dottie (hokiesmom) via Southern Living

1/4 teaspoon salt
1/4 teaspoon pepper
4 (4-ounce) cube steaks
38 saltine crackers (1 sleeve), crushed
1 1/4 cups all-purpose flour, divided
1/2 teaspoon baking powder
2 teaspoons salt, divided
1 1/2 teaspoons ground black pepper, divided
1/2 teaspoon ground red pepper
4 3/4 cups milk, divided
2 large eggs
3 1/2 cups peanut oil
Garnish: chopped fresh parsley

Sprinkle salt and pepper evenly over steaks. Set aside. Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again. Pour oil into a 12-inch skillet; heat to 360°. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet. Whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired. Yield: 4 servings

Carrot Casserole
Amy – amylz
Family Fun Magazine

1 cup onion, chopped
1/4 cup butter, melted
1/4 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper
2 cups milk
4 cups carrots, cooked and drained
6 slices American cheese
1 cup buttered bread crumbs

Step 1 In a pan, sauté onion in melted butter. Stir in flour, salt and pepper. Gradually add milk, stirring constantly.

Step 2 Arrange a layer of carrots in a 2-quart casserole dish. Layer cheese over carrots. Pour sauce over carrots and cheese. Top with bread crumbs.

Step 3 Bake at 350 degrees in uncovered casserole dish for 25 minutes or until golden brown. This is a good dish to make ahead and refrigerate.

Amy

Bronco Burgers, Broccoli Casserole 4

Hi everyone!

Tomorrow we are having Bronco Burgers for dinner. These are just basic burgers with some grilled veggies on them. I'm also going to make a Broccoli Casserole. I a still looking for that perfect broccoli and rice dish so I thought I would give this a whirl. We'll also be having salad.

Bronco Burgers
Cindy (mommy_of_love1) via Kraft What's Cooking Magazine

1 lb. (450 g) extra-lean ground beef
1 egg
1/4 cup plus 2 Tbsp Kraft Original BarBQ Sauce, divided
1 red pepper, cut into 1/2-inch-wide strips
4 onion slices, 1/2 inch thick
4 Kraft Singles Process Cheese Product Slices
4 hamburger buns
1/4 cup Miracle Whip Dressing
4 lettuce leaves

HEAT barbecue to medium-high heat. MIX meat, egg and 2 Tbsp. barbecue sauce; shape into 4 patties. GRILL patties, peppers and onions 5 min. on each side or until burgers are done (160ºF) and vegetables are softened and lightly charred, brushing burgers and vegetables occasionally with remaining barbecue sauce. Top burgers with Singles; grill 1 to 2 min. or until melted. Meanwhile, place buns, cut-sides down, on barbecue; grill until toasted. SPREAD buns with dressing; fill with lettuce, burgers and vegetables.

Broccoli Casserole 4
Amy - amylz
Family Fun Magazine

1 10-oz. pkg. frozen broccoli cuts
1 stick butter, melted
1 can cream of mushroom soup
1/4 cup milk
1 1/2 cups cooked rice
1 cup shredded cheese
1 can fried onions

Step 1 Preheat oven at 350 degrees.

Step 2 In a casserole dish, combine all ingredients except half the can of onions. Mix well and pat remaining onions on top.

Step 3 Bake for 55 minutes.

Amy

Chicken Honey Mustard Pie

Hi everyone!

Tomorrow we are having Chicken Honey Mustard Pie for dinner. This is kind of like a chicken pot pie but with a honey mustard flavor. We'll also be having asparagus.

Chicken Honey Mustard Pie
Amy – amylz
All Recipes Yields: 8 servings

1 recipe pastry for a 9 inch double crust pie
1 pound skinless, boneless chicken breast halves
1/4 cup soy sauce
1/4 cup finely diced onion
1 clove garlic, minced
1 cup chicken broth
1 cup julienned carrots
3 1/2 tablespoons honey
1 1/2 tablespoons Dijon-style prepared mustard
1 teaspoon dried parsley
salt to taste
ground black pepper to taste
1 1/2 tablespoons cornstarch
3 tablespoons water

1. Cut chicken into bite-size chunks, and marinate in soy sauce.
2. In a lightly oiled saucepan, saute onion and garlic over medium-high heat until onion in soft but not brown. Add chicken pieces, and saute until chicken is cooked through. Stir in chicken broth, carrots, honey, mustard, parsley, salt and pepper. Mix cornstarch with a few tablespoons of water to make a paste. Bring chicken mixture to a boil, and stir in cornstarch mixture. Cook, stirring constantly, until thick. Mixture should get pretty thick: add more cornstarch mixture if necessary.
3. Pour chicken mixture into pie shell. Top with crust, cutting small slits in top to let steam escape.
4. Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake 30 minutes more, or until crust is golden brown.

Amy

American Chop Suey

Hi everyone!

Tomorrow we are having American Chop Suey for dinner. This is basically macaroni, ground beef and pasta sauce. I'm sure my kids will love this. We'll also be having a green salad.

American Chop Suey
Amy – amylz
Family Fun Magazine

1 1-pound box elbow macaroni
1 medium onion, chopped
olive or vegetable oil
1 pound lean ground beef
Salt and pepper
1 28-ounce jar pasta sauce
1/4 cup, plus garnish, grated Parmesan cheese

Cook the pasta according to the package directions. Saute the onion in a little of the oil, then add the meat and cook over medium-high heat until done. Drain the grease from the pan, then add salt and pepper to taste. In a large saucepan, combine the sauce, the 1/4 cup of cheese, and the beef mixture and bring to a simmer. Add the pasta, turn off the heat, and let it set for 5 to 10 minutes before serving. Finally, garnish individual portions with the additional grated cheese. Serves 8.

Amy

Creamy Dilled Chicken Casserole

Hi everyone!

Tomorrow we are having Creamy Dilled Chicken Casserole for dinner. Now, this does call for cooked chicken breasts. Looking at the recipe, I think this would work great with leftover cooked chicken. I don't know why you would need it as a whole breasts, I would think diced or shredded chicken would work great too. We are also having Sugar Snap Peas and French Fries.

Creamy Dilled Chicken Casserole
Amy – amylz
All Recipes Yields: 4 servings

4 boneless chicken breast halves, cooked
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
1/2 teaspoon dried dill weed
1/4 cup sliced green olives
1 (10 ounce) package refrigerated biscuit dough

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place cooked chicken breasts in a 7x11 inch baking dish. Combine the soup, milk, dill weed and olives. Mix together and pour mixture over chicken. Top each chicken breast with 2 biscuits. Bake in the preheated oven for 20 minutes or until biscuits are golden brown.

Amy

Snickers Caramel Apple Salad Recipe, Strawberry Pretzel Salad

Hi everyone!

Here are a couple fun salad recipes that I wanted to share. I am going to make these for our last Mops meeting of the year (next Monday) but I have had these many times before and they're always a crowd pleaser. First is Snickers Caramel Apple Salad. There is nothing nutritious about this so don't let the salad name fool you. It is pure goodness though! It's really easy to throw together too. The second is one of my most favorites, Strawberry Pretzel Salad. I love the saltiness of the pretzels with the sweetness of everything else. Yum! This does take a little bit of time because you have to let it set. So, always make this a day ahead of when you will need it.

Snickers Caramel Apple Salad Recipe
Amy – amylz
12 servings

6 (2 1/4 ounce) Snickers candy bars, chill and chop
6 apples, cored and chopped into bite sized pieces (Granny Smith and/or Red Delicious)
1 (12 ounce) container Cool Whip
1 (5 ounce) box instant vanilla pudding or butterscotch pudding mix (dry mix – do not prepare!)
Garnish for extra flair
1/2 cup caramel ice cream topping or caramel apple dip (optional)
1/2 cup chopped peanuts, can also sprinkled on top (optional)

Mix cool whip and dry pudding mix together. Chop apples and chilled Snickers. Mix together. Heat caramel sauce a bit in the microwave- just enough to drizzle, not enough to heat up salad. Drizzle caramel sauce over salad and sprinkle peanuts on top. Chill for at least an hour-- Voila!

Strawberry Pretzel Salad
kmc0415 ~ FoodTV.com(Paula Deen)

2 cups crushed pretzels
3/4 cup melted butter
3 tablespoons sugar, plus 3/4 cup sugar
1 (8-ounce) package cream cheese
1 (8-ounce) container whipped topping
2 (3-ounce) packages strawberry gelatin dessert mix
2 cups boiling water
2 (10-ounce) packages frozen strawberries
1 (8-ounce) can crushed pineapple
Whipped topping or whipped cream, to garnish

Preheat oven to 400 degrees F. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar. Press this mixture into a 9 by 13-inch pan and bake for 7 minutes. Set aside and allow to cool. In a mixing bowl, beat together the cream cheese and 3/4 cup of sugar. Fold in the whipped topping, and spread over the cooled crust. Refrigerate until well chilled. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly. Add the strawberries and pineapple, and pour over the cream cheese mixture. Refrigerate until serving time. To serve, cut slices and serve with a dollop of whipped topping.

Amy

Broccoli Cheese Soup

Hi everyone!

Here is a recipe for Broccoli Cheese Soup. I'm planning to make this up for lunch this week. The only change I plan to make is to sub the cream of chicken soup with something else. I just don't care for it. I may go with cream of potato or something like that.

Broccoli Cheese Soup-
Taste of Home Simple & Delicious(Nickelmommy)

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
3 cups fat-free milk
1 tablespoon dried minced onion
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3 cups frozen chopped broccoli, thawed
1 can (14-1/2 ounces) sliced potatoes, drained
1/2 cup shredded reduced-fat cheddar cheese

In a large saucepan, combine the soups, milk, onion, parsley, garlic powder and pepper. Stir in broccoli and potatoes; heat through. Just before serving, sprinkle with cheese. Yield: 8 servings.
Nutrition Facts:
WW - 2 Points
One serving: 1 cup ,Calories: 135 , Fat: 3 g, Saturated Fat: 2 g , Cholesterol: 11 mg, Sodium: 521 mg, Carbohydrate: 19 g, Fiber: 3 g , Protein: 8 g

Amy

Burrito Casserole

Hi everyone!

Tomorrow we are having Burrito Casserole for dinner. This looks pretty simple and like something my 9 year old would really like. We'll also be having chips and salsa and fries.

Burrito Casserole
Amy – amylz
Family Fun Magazine Servings: 6 to 8

8 small (fajita-size) flour tortillas
2 cups refried beans
2 tablespoons canola oil
1/2 small red onion, diced
1 1/2 pounds ground beef
1 1/2 cups store bought salsa (medium for a spicier taste)
Optional: 1 minced fresh jalapeno pepper
1 1/2 cups cheddar cheese

Step 1 Preheat the oven to 350 degrees. Cut 5 of the flour tortillas into strips, about 1/2 inches in width and set aside. Line the bottom of a 9 by 13 casserole dish with the remaining flour tortillas. Spread an even layer of refried beans over the tortillas.

Step 2 In a large skillet heat the canola oil over medium high heat. Add the onion and beef to the pan and sauté for about 5 minutes; breaking up the meat with a spoon, until it is no longer pink. Pour off and discard any excess liquid, stir in the salsa.

Step 3 Spread meat mixture over the refried beans, sprinkle on optional jalapeno peppers. Top with tortilla strips and sprinkle on cheddar cheese. Bake in preheated 350 degree oven until cheese has melted, about 10 minutes. Serve with sour cream, chopped tomatoes, and chopped avocado on the side.

Amy

Chicken Angelo

Hi everyone!

Tomorrow we are having Chicken Angelo for dinner. I do plan to make a few changes to suit what my family likes. First, none of them eat cheese so I'll totally leave that off. I am going to use panko breadcrumbs so that the chicken is nice and crispt. Also, I don't really care for cream of chicken soup so I may sub something different. I will have to see what is available at the super market. We'll also be having sauteed zucchini and some brown rice.

Chicken Angelo
Amy – amylz
All Recipes
Yields: 4 servings

4 skinless, boneless chicken breasts
1 egg, beaten
3/4 cup Italian seasoned bread crumbs
12 ounces Muenster cheese, sliced
1 (10.75 ounce) can condensed cream of chicken soup

1. Preheat oven to 350 degrees F (175 degrees C).
2. Rinse chicken breasts and pat dry. Dip chicken breasts in egg, then roll in bread crumbs to coat. Lay in a 9x13 inch baking dish.
3. Layer cheese on top of chicken. Spread soup on top of cheese. Bake covered in preheated oven for 30 minutes. Remove cover and bake another 20 to 30 minutes more, until juices run clear.

Amy

Bbq-Glazed Chicken Nuggets

Hi everyone!

Tomorrow we are having Bbq-Glazed Chicken Nuggets. If you wanted to really simplify this recipe and make it more of a method, you could use your favorite store bought BBQ sauce and completely skip making your own. I love making my own chicken nuggets at home. Kids usually love them and making them yourself is much healthier than anything you can get store bought! We'll also be having french fries and a green salad.

Bbq-Glazed Chicken Nuggets
Amy - amylz
Robert Irvine

BBQ Glaze:
1/4 cup apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons chili powder
1/4 cup Worcestershire sauce
1 cup ketchup
1/4 cup molasses
1/4 cup packed dark brown sugar
1/4 cup honey
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 (8-ounce) boneless chicken breasts, cut into large nugget- sized pieces
1/4 cup olive oil

Prepare the barbeque glaze. Pour apple cider vinegar into a small saucepan and whisk in garlic powder, onion powder and chili powder. Bring to a boil and add Worcestershire sauce, ketchup, molasses, dark brown sugar and honey. Lower heat to medium or medium low and allow to bubble and thicken. Preheat oven to 425 degrees F. In a plastic bag, shake together flour, salt and pepper and add chicken pieces in batches to coat. Place on a baking sheet (lined with heavy duty foil for easy cleanup) and drizzle olive oil over. Bake for about 15 minutes, and then coat each piece with some of the glaze and bake for 5 to 10 more minutes. You can do a second coat of glaze for the last 5 minutes, or serve any additional glaze on the side.

Amy

Bam Bam Burgers, Balsamic Roasted Red Potatoes

Hi everyone!

Tomorrow we are having Bam Bam Burgers for dinner. These are basically a regular burger with some seasonings added in. The breadcrumb and egg will make this a little more meatloaf like so if you like that, you should like these. We'll also be having Balsamic Roasted Red Potatoes and a cabbage slaw.

Bam Bam Burgers
(Bren)

1 pound lean ground round (90/10 fat)
1/2 tsp. onion powder (optional)
1/2 tsp. coarse black pepper
1/2 tsp garlic powder
1/4 tsp. dried parsley
1/3 cup bread crumbs
1 large egg
1 Tbs. worcestershire sauce
2 Tbs. milk or half-and-half

Mix all ingredients in a mixing bowl. Allow to rest for 10-15 minutes. Divide meat mixture into equal parts (4 to make four quarter pound burgers or 6 to make six medium size burgers) Form into patties. Grill or sear in a skillet over medium-high heat. Allow to sear for 5-7 minutes before flipping. Grill for an additional 5 minutes or until done to your liking. Searing on both sides over a higher heat will keep juices inside and keep the burger intact. Serve on French hamburger buns or large water rolls. Enjoy!

Balsamic Roasted Red Potatoes
Amy – amylz
All Recipes Yields: 6 servings

2 tablespoons olive or canola oil
2 pounds small red potatoes, quartered
1 tablespoon finely chopped green onion
6 garlic cloves, minced 1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper

1. In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.
2. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.

Amy

Buffalo Wing Pizza

Hi everyone!

Tomorrow we are having pizza for dinner. I'm going to make this Buffalo Wing Pizza for me and my oldest son since we love hot stuff! This recipe makes two pizzas but I plan to make one and then I'll do a pepperoni and olive pizza for my husband and little one. Ok, this Buffalo Wing Pizza looks really fun. Did you see that it used chicken nuggets? I can't wait to try it! I'll also be serving a green salad.

Buffalo Wing Pizza
Amy - amylz
Robert Irvine,

1/4 cup olive oil
2 large white onions, sliced
2 (16-inch) pizza shells
1/2 cup hot sauce, your choice
2 packages prepared pre-cooked chicken nuggets
1 (8-ounce) package shredded Monterey Jack cheese
1 (8-ounce) package shredded mozzarella
1/2 cup ranch dressing
1/2 cup blue cheese dressing

Heat 2 tablespoons of the olive oil in a fry pan over medium heat, reserving the balance. Cook the onions until they caramelize. Preheat oven to 400 degrees F. Spread 1 tablespoon of the remaining olive oil over each of the 2 pizza shells. Spoon 1/4 cup of the hot sauce over each of the pizza shells. Lay out 1 package of chicken nuggets on each pizza shell. Distribute the caramelized onions over the 2 pizzas. Sprinkle the Monterey jack cheese and mozzarella cheese over the pizzas. Drizzle ranch and blue cheese dressings over the pizza toppings and bake for 10 minutes or until cheese is melted and chicken is heated through.

Amy

Chicken Red Curry

Hi everyone!

Here is a recipe for Chicken Red Curry. This is another recipe from my friend Jodi. She says it's really easy to make and always a crowd favorite.

Chicken Red Curry
Amy - amylz

Chicken breasts ( I use 2 breasts, bake and cube)
Trader Joes Thai Red Curry Sauce (in a bottle and I use 2)
Coconut milk ( I use 2 cans)
Peas or pea pods ( I use peas and about a cup or more)
Red pepper (I use 2- cut up into bite size pieces)
Mushrooms (I use about a cup or more- cut into bite size pieces)
Basil (chop and use ½ in recipe and the other ½ to top on plate
Lime ( I use 1- squeeze juice over dish)
Peanuts (throw a few on top of your plate)
Brown Rice- 2 cups rice, 4 cups water, follow directions to cook (I use Lundberg Organic Short Grain Brown- Costco- orange bag)

Bake chicken, cut into bite size pieces. Make rice. Cut up vegies and set aside. In a large pan combine chicken, all vegies, curry sauce and coconut milk. Simmer. Add ½ basil (chopped) to top. Serve Chicken Curry Sauce over rice. Top with fresh basil leaves, peanuts and squeezed lime.**freezes well- again I wouldn’t know but I have heard Enjoy!

Amy

Chicken Fried Rice

Hi everyone!

Tomorrow we are having Chicken Fried Rice for dinner. This is a great recipe to use up leftover chicken. The key to great fried rice is using cold rice. So, you want to make your rice the day before so it has time to sit in the fridge. We'll also be having a green salad.

Chicken Fried Rice
Niki5959 – Cooks.com

6 oz.cooked diced chicken
1/4 c. low sodium chicken broth or bouillon
1 1/2 tbsp. low sodium teriyaki sauce
1 tsp. grated fresh ginger root
Pinch white pepper
2 tsp. vegetable oil
2 lg. eggs, lightly beaten
1/2 c. diced onion
1/2 c. shredded carrot
1 1/2 c. cooked white rice
1/2 c. frozen peas

In small bowl, combine chicken, 2 tablespoon water, chicken broth, teriyaki sauce, ginger and pepper. Set aside. In large nonstick skillet, heat 1 tablespoon oil. Add eggs; cook, stirring until set but moist. Remove egg to warm plate.
Add remaining oil and heat. Add onion and carrot. Stir fry 3 to 4 minutes, until tender. Stir in rice and peas. Cook until rice begins to brown. Add chicken mixture and egg. Cook 5 minutes longer until heated through. If desired, add a splash of soy sauce for extra flavor at the end. 4 servings.

Amy

Bagel and Cheese Bake

Hi everyone!

Here is a recipe for Bagel and Cheese Bake. I am planning to make this for our Mops meeting next week but I thought some of you might like it for a breakfast for dinner idea or even a weekend brunch. I love the idea of this. Using bagels is a great idea. I would think you could use any flavor of bagels you like too. I can't wait to see how this turns out!

Bagel and Cheese Bake
Cyndy (MyPB&Jelly) PW recipe contest

1 pound of bacon, cooked and diced
1 onion, chopped
3 plain bagels
1 cup shredded cheddar cheese
12 eggs, beaten
2 cups milk
2 teaspoons (or so) fresh parsley
1/4 teaspoon pepper
1/2 cup grated parmesan cheese

Cook bacon, drain and set aside. Slice each bagel into 4 thin slices. Arrange 6 bagel slices in the bottom of a lightly greased 9×13 baking dish. Cover with the bacon and onion mixture, followed by the cheddar cheese. Top with the remaining bagel slices. In a medium bowl, whisk together the eggs, milk, parsley and pepper. Pour the egg mixture over the bagel layers. Cover and refrigerate 8 hours over night. Preheat the oven to 400 degrees. Uncover the chilled bagel dish, and bake for 25-30 minutes. Sprinkle with parmesan cheese and serve warm.

Amy

Cola-Baked Ham With Cherry-Orange Glaze, Ann's macaroni and cheese

Hi everyone!

Tomorrow we are having Cola Baked Ham for dinner. This is done with a Cherry Orange Glaze. Yum! I'll also be making Ann's Macaroni and Cheese because ham and mac and cheese just seem to go together. We'll also be having green beans.

Cola-Baked Ham With Cherry-Orange Glaze
Amy - amylz
Recipe courtesy Emeril Lagasse, 2003

1 (12 to 15-pound) fully cooked bone-in ham
1 teaspoon ground allspice
1 (2-liter) bottle cola
3/4 cup cherry preserves or jelly
1/4 cup fresh orange juice
2 tablespoons orange flavored liqueur (recommended: Grand Marnier)
Biscuits or dinner rolls, accompaniment
Creole mustard, accompaniment

Preheat oven to 325 degrees F. Trim rind and excess fat from the ham, leaving a 1/4-inch thick layer of fat. With a sharp knife, score the fat in a diamond pattern. Place the ham in large roasting pan and sprinkle with the allspice. Pour the cola into the pan and bake uncovered 1 hour and 15 minutes, basting every 15 minutes with the pan juices. Meanwhile, in a medium saucepan, combine the cherry preserves, orange juice, and liqueur over medium heat and cook, stirring, until melted, 1 to 2 minutes. Remove the ham from the oven and brush the top and sides with the cherry glaze. Return the ham to the oven and bake, brushing with pan juices and glaze every 15 minutes and tenting the ham with foil if browning too quickly, until an instant-read thermometer inserted into the thickest part of ham without touching the bone registers 140 degrees F, about 15 to 30 minutes. Remove the ham from oven and let rest for 30 minutes to 1 hour before slicing. Serve warm or at room temperature, thinly sliced, with biscuits or dinner rolls and mustard to make sandwiches. Ann's macaroni and cheese Wondertime 10 ounces extra-sharp cheddar, grated 4 ounces Monterey Jack, grated 4 ounces Velveeta, cubed(or, if you must, 4 more ounces of Monterey Jack, grated) 4 ounces cream cheese 1 (12-ounce) can evaporated milk 1 teaspoon Dijon mustard 6 slices extra-thick bacon, cooked crisp and crumbled Salt and pepper to taste 12 ounces elbow macaroni, cooked and drained 1/2 cup plain dried bread crumbs 2 ounces parmesan, grated Heat oven to 350. Put cheeses (except parmesan) in the top of a double boiler (if you don't have one, set a heatproof bowl over a saucepan with about 1 inch of water in it) and melt over simmering water, stirring frequently. Gradually add milk, whisking until completely smooth. Whisk in mustard, bacon, salt, and pepper. Pour into a 9-by-9-inch baking dish, add macaroni, and toss to coat (for 4-ounce bowls like the one at left, mix macaroni and sauce in a medium bowl, then spoon into dishes). In a small bowl, combine bread crumbs and parmesan; sprinkle over the top. Bake until crumbs are browned and cheese is bubbling, 25 to 30 minutes (15 to 20 minutes for individual portions).

Amy

Curly Pasta and Chicken Toss

Hi everyone!

Tomorrow we are having Curly Pasta and Chicken Toss. On the side we'll be having a green salad.

Curly Pasta and Chicken Toss
Leigh The Pampered Chef Main Dishes Cookbook

1 pkg. (8 oz.) uncooked fusilli pasta
2 tbs. cornstarch
1/2 tsp. salt
1 can (10 1/2 oz) chicken broth
1 lemon
2 large carrots
1 medium red bell pepper
1 lb. boneless, skinless chicken breast halves
2 tsp. vegetable oil, divided
2 garlic cloves, pressed
2 cups broccoli flowerets
2 tbs. fresh snipped basil leaves
1 oz. fresh Parmesan cheese, grated (about 1/4 cup)

Cook pasta according to package directions. Drain and keep warm. Meanwhile, combine cornstarch and salt in a small bowl. Whisk in chicken broth; set aside. Zest lemon; add to broth mixture. Cut carrots diagonally into 1/4-inch thick slices. Cut bell pepper into 1 -inch pieces. Cut chicken into 1-inch strips. Heat 1 tsp oil in a skillet over medium-high heat until hot. Add garlic and chicken; stir fry 5 minutes. Remove from skillet. Heat remaining 1 tsp. oil in skillet; add carrots and stir fry 2 minutes. Add broccoli and bell pepper; stir fry 2-3 minutes until vegetables are crisp-tender. Add broth mixture and browned chicken. Bring to a boil; reduce heat to medium and cook until mixture is slightly thickened, stirring occasionally. Remove from heat. Stir in fusilli and basil. Grate parmesan cheese over pasta. *I did not copy this recipe word for word from the book. I left out the P.C. products it tells you to use for each step. Obviously you can make this without them. My notes: Feel free to substitute any pasta shape. I also substitute chicken broth made with boullion cubes instead of the canned broth since I always have boullion cubes on hand.

Amy

Caramelized Onion Toss

Hi everyone!

Tomorrow we are having Caramelized Onion Toss for dinner. This is a chicken dish. I will make my brown rice in the rice cooker and just toss the onion soup mix in when I cook it. We'll also be having sliced avocado.

Caramelized Onion Toss
(Jessica aka bcHOSTJessicaWessica)

1 large Vidalia Onion
2 TB salted butter
1 packet Lipton onion soup mix
4 ¼ cups water, salted
2 cups raw rice
3 lbs skinless, boneless chicken breasts
olive oil
salt & pepper to taste

1. Dice chicken into bite-size pieces or smaller. 2. Heat a large frying pan with a couple tablespoons of olive oil, then add chicken pieces. 3. Season with salt and pepper, to personal tastes. 4. Cook chicken just until cooked through, and juices run clear. Set aside in large serving bowl. 5. Meanwhile, bring salted water to boil, then add rice. 6. Cover, and cook for about 15-20 minutes, until rice reaches preferred doneness. 7. About halfway through rice cooking time, add the packet of Onion Soup Mix, stir, and cover with lid. 8. Using the pan used to cook chicken with, add 2 TB butter and bring to high heat. 9. Add coarsely chopped onions, then season them with salt and pepper (the salt will “sweat” the onions and help bring out sugars and liquid to aid in caramelizing). If necessary, add a little water to onions to help soften them. 10. Caramelize until all onions are browned and soft. 11. Add cooked rice and onions to serving bowl with chicken pieces. 12. Toss evenly, then serve in a bowl with a side of green salad.

Amy

Curry Chicken Casserole

Hi everyone!

Tomorrow is Mother's Day and I won't be cooking! Here is a recipe for Curry Chicken Casserole. My friend Jodi made this for bunco and everyone really liked it so I thought I would share it for all you curry lovers out there!

Curry Chicken Casserole
Amy - amylz

Brown Rice- (Lundberg Organic Short Grain Brown- Costco- orange bag)
2 cups + 4 cups water (optional salt and butter- I don’t use)- cook as directed
Chicken- bake, sauté or crockpot ( I bake and then cube the chicken)
Zucchini or broccoli- cut into pieces
Sauce- 1 cup mayo, 2 cans cream of mushroom soup, 1 TBS yellow curry ( I use 2 TBS), 2 TBS lemon juice, 3 TBS Xylitol ( I use 2 TBS sugar) Cheddar cheese- shredded
Croutons- 3 slices of bread diced into cubes, mix with 2 TBS melted butter, bake on cookie sheet 350 about 8 min

layer- (1) cooked rice (2) cut or shredded chicken (3) zucchini or broccoli (4) mixed sauce- pour over (5) shredded cheese (6) croutons BAKE: 350 for 30min. Cook covered with foil. Remove foil for last 5 min to brown top. **very versatile and forgiving recipe- add or subtract curry to your likening, add or subtract sugar and lemon juice. Enjoy!! Freezes well- although I wouldn’t know it never makes it that far.

Amy

Absolutely Fabulous Portobello Mushroom Tortellini

Hi everyone!

Here is a recipe for Portobello Mushroom Tortellini. I think you could easily sub any mushrooms you like in this. I love how quick and simple this looks too.

Absolutely Fabulous Portobello Mushroom Tortellini
Kristy (Kristy&Austin)

1 lb cheese tortellini
2 large Portobello mushrooms
1/4 cup white wine (I used sauvignon blanc)
1 Tbsp chopped fresh parsley
2 cloves garlic, minced
8 oz Alfredo-style pasta sauce
salt and pepper to taste
1/3 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain. 2. Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems. 3. In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, sauté for approximately 5 minutes or until mushrooms are cooked through. 4. Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste. 5. Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

Amy

Peanut Butter and Hot Fudge Pudding Cake

Hi everyone!

Here is a recipe for Peanut Butter and Hot Fudge Pudding Cake. This is done in the crockpot! I figured many of you like to live on the edge and might have cake for dinner. Let me know if you try this!

Peanut Butter and Hot Fudge Pudding Cake
(Janelle (Lovinmy2dollies,Mady & Laney)
Via Kim, Mayflowers, via Fix it and forget it)

½ C Flour
¼ C Sugar
¾ Tsp Baking powder
1/3 C Milk
1 Tbsp Oil
½ Tsp Vanilla
¼ C Peanut butter
½ C Sugar
3 Tbsp Unsweetened cocoa powder
1 C Boiling water
~*~*~*~*~*~ **I recommend doubling this recipe if you are using a 5qt crockpot. Otherwise it doesn't seem to cook right.

Combine flour, 1/4 C sugar and baking powder. Add milk, oil and vanilla. Mix until smooth. Stir in peanut butter. Pour into slow cooker. Mix together ½ cup sugar and cocoa powder. Gradually stir in boiling water. Pour mixture over batter in crock pot. DO NOT STIR. Cover and cook on high for 2-3 hours or until toothpick comes out clean when inserted into center. Serve warm with ice cream.

Amy

Atsa Spicy Pizza Sausage

Hi everyone!

Tomorrow we are having pizza for dinner. I'm going to make this sausage up and then use it as our pizza topping. I'll probably just do Boboli crusts. We'll have a green salad with this.

Atsa Spicy Pizza Sausage
Amy - amylz

1 pound ground turkey
1 pound ground pork
1/2 cup dry red wine
1/3 cup minced fresh parsley
2 tablespoons grated Parmesan cheese
1 tablespoon fennel seeds
1 1/2 teaspoons crushed red pepper
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
4 garlic cloves, crushed

Combine all ingredients in a large bowl. Cook sausage in a large nonstick skillet over medium heat until browned, stirring to crumble. Drain. Note: The sausage can be frozen in zip-top plastic bags for up to 3 months. Yield: 5 cups (serving size: 1/2 cup) CALORIES 203 (61% from fat); FAT 13.7g (sat 4.6g,mono 5.8g,poly 2.1g); PROTEIN 17.6g; CHOLESTEROL 68mg; CALCIUM 42mg; SODIUM 319mg; FIBER 0.3g; IRON 1.5mg; CARBOHYDRATE 1.2g Cooking Light, JANUARY 2001

Amy

Chicken-Fried Steak

Hi everyone!

Tomorrow we are having Chicken Fried Steak for dinner. We used to have this when I was kid so it reminds me of that. On the side we'll be having mashed potatoes and spinach salad.

Chicken-Fried Steak
Dottie (hokiesmom) via Southern Living

3/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk
3/4 teaspoon hot sauce
1 pound beef cube steaks
1/4 cup plus 2 tablespoons vegetable oil, divided
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper

Stir together first 3 ingredients in a shallow dish. Combine buttermilk and hot sauce in a bowl. Dredge steaks in flour mixture; dip into buttermilk mixture, and dip again in flour mixture. Heat 1/4 cup oil in a large skillet over medium-high heat. Add steaks, and cook 5 minutes on each side. Remove from skillet. Drain steaks on paper towels. Heat remaining 2 tablespoons oil in skillet; whisk in 2 tablespoons flour, and cook, whisking constantly, 5 minutes or until light golden brown. Gradually whisk in milk; cook, whisking constantly, over medium heat until thickened and bubbly (about 10 minutes). Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve over steaks. Yield: 4 servings

Amy

Baked Apple Pancakes

Hi everyone!

Tomorrow we are having breakfast for dinner. We'll be having Baked Apple Pancakes, Bacon and fresh fruit. The pancakes are baked in the oven. This recipe makes 2 pie plate sized pancakes.

Baked Apple Pancakes
(Julia’s Recipe)

1/4 cup butter (divided)
4 eggs
3/4 cup all-purpose flour
3/4 cup milk
1/2 tsp salt
2 medium baking apples peeled and thinly sliced
3 T sugar
1/2 tsp cinnamon

Preheat oven to 400. Divide butter between two 9 inch pie plates and put them in the oven to melt the butter. Rotate the plates until the butter coats the bottom and sides of the dishes. Beat eggs flour, milk and salt on medium speed for 1 minute. Arrange 1/2 of the apple slices in each pan. Pour 1/2 the egg mixture over the apple slices. Mix cinnamon and sugar together and sprinkle over the batter in each pan. Bake until puffed and golden brown, 20-25 minutes. Serve right away, while puffy with warm syrup. Sandy’s notes: sub’d wheat flour and dried milk, added a handful of oats.

Amy

Beef-Broccoli Lo Mein

Hi everyone!

Tomorrow we are having Beef Broccoli Lo Mein for dinner. You do this with spaghetti noodles and flank steak. I think you cub sub any steak you have in this. Just slice it up and it should work fine. We'll also be having egg rolls (I am buying those).

Beef-Broccoli Lo Mein
Amy - amylz

4 cups hot cooked spaghetti (about 8 ounces uncooked pasta)
1 teaspoon dark sesame oil
1 tablespoon peanut oil
1 tablespoon minced peeled fresh ginger
4 garlic cloves, minced
3 cups chopped broccoli
1 1/2 cups vertically sliced onion
1 (1-pound) flank steak, trimmed and cut across the grain into long, thin strips
3 tablespoons low-sodium soy sauce
2 tablespoons brown sugar
1 tablespoon oyster sauce
1 tablespoon chile paste with garlic

Cook pasta according to package directions, omitting salt and fat; drain. Combine pasta and sesame oil, tossing well to coat. While pasta cooks, heat peanut oil in a large nonstick skillet over medium-high heat. Add the ginger and garlic; sauté 30 seconds. Add broccoli and onion; sauté 3 minutes. Add steak, and sauté 5 minutes or until done. Add pasta mixture, soy sauce, and remaining ingredients; cook 1 minute or until lo mein is thoroughly heated, stirring constantly. Serve this quick-and-easy noodle dish with store-bought egg rolls and fortune cookies. Yield: 6 servings (serving size: 1 1/3 cups) Cooking Light, OCTOBER 2003 CALORIES 327 (26% from fat); FAT 9.3g (sat 3g,mono 3.6g,poly 1.6g); PROTEIN 21.7g; CHOLESTEROL 36mg; CALCIUM 47mg; SODIUM 382mg; FIBER 2.9g; IRON 3.6mg; CARBOHYDRATE 39.1g

Amy