Amy's WFD Blog!

Bacon and Cheese Strata, Pulled Pork Sandwiches, Noodles Czarina Casserole

2009-11-15T19:00:00.000-08:00

Hi everyone!

Tomorrow I'm bringing food for Mops and I'm maknig a Bacon and Cheese Strata. For dinner, we're having Pulled Pork and a noodle casserole. The pork is done in the crockpot. I've never used Root Beer so I'm interested to see how this tastes. The noodle casserole is basically a cheesy noodle dish. I'll probably cut this in half because I'm not sure if my boys will try it or not.

Bacon and Cheese Strata
Tracie ~Mommy2Jeremy&Tyler~

8 slices firm white bread
2 scallions, chopped
8 strips cooked bacon, crumbled
1 cup shredded sharp cheddar cheese
1 can (14 oz) diced tomatoes, drained and patted dry
3 eggs
1 1/2 cups milk
1/8 tsp black pepper
1/8 tsp hot pepper sauce

Coat shallow 2 quart baking dish with cooking spray. Arrange half of the bread in a single layer in the dish, cutting to fit. Cover with half the scallions, bacon, cheese and tomatoes. Repeat for second layer. Combine eggs, milk, pepper and hot pepper sauce. Pour over casserole; cover. Can be made ahead and refrigerated for up to 2 hours. Heat oven to 375*. Bake uncovered for 45 minutes or until lightly browned. If browning too quickly, cover loosely with foil. Makes 6 servings

Pulled Pork Sandwiches
OP?

2-3 lb pork roast
3 cups root beer
Sliced onions
2 cloves crushed garlic
salt and pepper
BBQ Sauce
Rolls

Season the pork with salt and pepper and brown in a frying pan on all sides. Place in crock pot and place sliced onions on top. Pour root beer on top. Add crushed garlic. Cook on medium 5-6 hours. Remove from crock pot let cool a bit and shred with a fork. Mix with bbq sauce and serve on rolls

Noodles Czarina Casserole
Amy - amylz
Yield: 4 servings

1/2 c Chopped onion
1 t Olive oil
1 T Corn starch
1 t Salt (optional)
ds White pepper
2/3 c Nonfat dry milk powder
1 c Water
1 t Dijon mustard or any other
Prepared mustard to suit your taste
1 c Non-fat cottage cheese
2 oz Reduced fat Cheddar cheese,
Shredded (1/2 cup)
2 T Lemon juice
8 oz Noodles, cooked

Dissolve milk powder, salt, mustard, pepper and corn starch in water, set aside. Saute onion in olive oil until tender. Stir in milk mixture, and bring slowly to a boil stirring constantly. Stir in cheeses and lemon juice, mix in cooked noodles. Put mixture into a greased 1 1/2 quart casserole. Bake 40-45 minutes in a 350 degree oven until hot and bubbly.

Amy

Gorgonzola Mac and Cheese, Horseshoe

2009-11-15T12:00:00.000-08:00

Hi everyone!

This week for lunch I'm making Gorgonzola Mac and Cheese. It sounds heavenly. This looks very quick and easy too because it's not a bakes mac and cheese. I think you could sub blue cheese for the gorgonzola if that's what you have on hand. I'm also making something called Horseshoe. It's basically a hamburger patty topped with fries and cheese sauce. Yum! My older son will LOVE this.

Gorgonzola Mac and Cheese
Sharon (GatorGrrrl) inspired by Alton Brown

1/2 lb elbow macaroni
2 T butter
1/2 cup diced onions
2 eggs
6 oz evaporated milk
1/2 tsp hot sauce
S&P to taste
1 cup white cheddar cheese, shredded
4 oz Gogonzola cheese

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return the hot pot to the stove and melt butter and saute the onions. Add pasta and toss to coat (can add 2 tbsp more butter if you like) Whisk together the eggs, milk, hot sauce, salt, pepper. Stir milk into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until thickened and creamy.

Horseshoe
Amy – amylz
All Recipes: 2 servings

1 (16 ounce) package frozen french fries
1 pound ground beef
4 slices bread, toasted
1/2 cup butter
1/4 cup all-purpose flour
2 cups half-and-half
2 cups shredded Cheddar cheese
salt and ground black pepper to taste
hot sauce to taste

1. Preheat the oven to 400 degrees F (200 degrees C). Spread french fries out on a baking sheet. Bake for 20 minutes in the preheated oven, or until golden brown.
2. Meanwhile, divide the ground beef into four equal parts and form into patties. Fry the patties in a large skillet over medium-high heat until well done, about 4 minutes per side.
3. Melt the butter in a saucepan over medium heat and whisk in the flour. Cook while stirring constantly for 4 minutes to cook out the flavor of raw flour. Gradually whisk in the half-and-half so that no lumps form. Bring to a simmer then remove from the heat and add the cheese; stir until melted. Season with salt, pepper, and hot sauce to taste.
4. Place 2 slices of toasted bread onto 2 dinner plates and top each slice with a hamburger patty. Top each patty with cooked french fries. Pour the cheese sauce on top of everything and serve immediately.

Amy

Make It Easy Chicken, Sourdough Garlic Herb Bread, Apple Crisp

2009-11-14T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Make It Easy Chicken. This is a very easy baked chicken dinner. You use an oven bag which you should be able to find at any super market where the foil is. I've had really good luck with these oven bags. I'm also including a recipe for garlic bread and then Apple Crisp.

Make It Easy Chicken
Amy – amylz
Number of Servings: 4-6

1 Reynolds® Oven Bag, Large Size
2 tablespoons flour
1 envelope golden onion soup mix
1 cup water
3 medium carrots, cut in chunks
2 medium red potatoes, cut in wedges
1 medium green bell pepper, cubed
6 chicken pieces, skin removed*
Seasoned salt, pepper

PREHEAT oven to 350°F. SHAKE flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan. ADD onion soup mix and water to oven bag. Squeeze oven bag to blend in flour. Add carrots, potatoes and green pepper to oven bag. Turn oven bag to coat ingredients with sauce. Sprinkle chicken with seasonings; add to oven bag. Arrange chicken and vegetables in an even layer in oven bag. CLOSE oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan. BAKE 55 to 60 minutes, until chicken is tender and juices run clear or meat thermometer reads 170°F for breasts and 180°F for other pieces.

Sourdough Garlic Herb Bread
Amy - amylz
Recipe courtesy Paula Deen

4 to 6 slices sourdough bread, at least 1 slice per person
Olive oil
Garlic salt
Fines herbes (equal parts dried parsley, chervil, chives and tarragon, mixed well)

Preheat oven to 350 degrees F. Place the bread slices on baking sheets. With a pastry brush, brush each slice of bread with olive oil. Sprinkle with garlic salt and smattering of fines herbs. Bake for 10 minutes, until bread just begins to brown.

Apple Crisp
Dottie (hokiesmom)

4 large apples
1/2 cup brown sugar
1 cup flour
3/4 cup white sugar
1 tsp. cinnamon
1/4 tsp. salt
2 Tbs. melted butter
1 egg
1/2 cup water

Preheat the oven to 375 degrees. Then, peel, core and slice the apples. Put the apples in a bowl and mix in 1/2 cup brown sugar. In a separate bowl, using a fork, mix together 1 cup flour, 3/4 cup sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. In another bowl beat together 1 egg, 2 tablespoons melted butter and 1/2 cup water. Add them to the dry ingredients. You've now made the topping. Put the apples in baking dish and pour the topping over them. Bake in the oven for 30 - 40 minutes. When it's done the apples should be soft and the topping golden and crisp. Remove from oven and let cool.

Amy

Zucchini Bread, BLUEBERRY APPLE COFFEE CAKE

2009-11-14T12:00:00.000-08:00

Hi everyone!

This week I'm making Zucchini Bread and Blueberry Apple Coffee Cake. The zucchini bread is a pretty traditional recipe and a great way to use up that shredded, frozen zucchini in the freezer. It makes 2 loaves. The coffee cake, this is a recipe from Krusteaz. I used to work for Continental Mills back in the day (they make Krusteaz) and this is a recipe we used to make there. If you can't find the Krusteaz brand of blueberry pancake mix, use whatever you can find.

Zucchini Bread
Rachel ~ Autumnbabies2

3 C. all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 ½ tsp. cinnamon
3 eggs
½ cup vegetable oil
½ cup applesauce
2 ¼ C. white sugar
3 tsp. vanilla extract
1 C. chopped walnuts
2 C. shredded zucchini

Spray 2 loaf pans w/ non-stick spray and lightly flour them. Preheat oven to 375. Sift flour, salt, baking powder, baking soda, and cinnamon together in a bowl; set aside. Beat eggs, oil, applesauce, and sugar together. Slowly mix the dry ingredients into the wet mixture. Stir in zucchini and chopped nuts. Pour batter into 2 loaf pans and bake for 45-60 minutes, until toothpick comes out clean. Cool pans on baking rack for about 20 minutes, then remove bread from pan and allow to cool completely on rack.

BLUEBERRY APPLE COFFEE CAKE
Amy - amylz

Cake:
2 cups Krusteaz Blueberry Pancake Mix
1/4 cup sugar
1/4 teaspoon ground allspice
1 egg
1 cup milk
1 medium, tart apple, peeled and chopped
Topping:
1/2 cup Krusteaz Blueberry Pancake Mix
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup cold butter or margarine

Preheat oven to 350ºF. For Cake: In medium bowl, blend together Krusteaz Blueberry Pancake Mix, sugar and allspice. In separate bowl, beat together egg and milk. Add to dry ingredients and stir until moistened. Spoon batter into greased 9-inch round pan. Cover with chopped apples. For Topping: In small bowl, mix together 1/2 cup Krusteaz Blueberry Pancake Mix, brown sugar and cinnamon. Cut in butter or margarine with fork or pastry blender until crumbly. Sprinkle over chopped apples. Bake 35-40 minutes or until toothpick inserted into center comes out clean. Makes 8 servings.

Amy

Ground Beefy Biscuits

2009-11-13T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Ground Beefy Biscuits. This is a ground beef mixture, covered with biscuits and then cheese (if you're not my family). It sounds good and easy. It's perfect for a quick weekend meal.

Ground Beefy Biscuits
Grace (TigMode)

1-1/2 lbs ground beef
1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
2 cans (8 oz each) tomato sauce
1 package (10 0z) frozen peas
1 tube (7-1/2oz) refrigerated buttermilk biscuits
1 cup shredded cheddar cheese

In a skillet over medium heat heat, cook beef, celery and onion until meat is no longer pink and celery is tender; drain. Stir in the flour,salt, oregano and pepper until blended. Add tomato sauce and peas; simmer for 5 minutes. Transfer to a greased 13x9 baking dish. Separate biscuits; arrange over beef mixture. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 20 minutes or until biscuits are golden and cheese is melted.

Amy

Ginger-Teriyaki Chicken Boats, Beer Cheese Dip II

2009-11-12T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Ginger-Teriyaki Chicken Boats. This is kind of like a lettuce wrap. You could just serve the chicken with the sauce too and call it good! I have a scrap night tomorrow and I'm bringing Beer Cheese Dip. This is good with bread and crackers. I'll probably do some fresh veggies too!

Ginger-Teriyaki Chicken Boats
Amylz – WW website
Servings: 4

1 Tbsp ginger root, freshly grated
1 medium garlic clove(s), minced
1 cup fat-free chicken broth
1 pound uncooked boneless, skinless chicken breast
1 medium stalk celery, chopped
1 small sweet red pepper(s), chopped
1 medium scallion(s), finely chopped (green part only)
1/4 cup teriyaki sauce
1/4 tsp black pepper
16 leaves Dole Romaine Lettuce, or other brand (use tender, inner leaves)

Combine ginger, garlic and broth in a large skillet; bring to a simmer. Add chicken in one layer; return to a simmer. Cover and simmer, turning chicken over after 15 minutes, until chicken is cooked through, about 30 minutes. Remove from heat and let chicken sit in broth for 5 minutes. Reserve 3 tablespoons of cooked broth; discard remainder. Cut chicken into bite-size pieces and place in a medium bowl; add celery, red pepper and scallion. In a cup, combine teriyaki sauce, reserved broth and black pepper; stir well. Pour over chicken mixture and toss to combine. To serve, arrange 4 lettuce leaves on each of 4 plates. Spoon 1/4 cup of chicken mixture into each leaf. Pick up each leaf and eat with your hands. Yields 4 filled leaves per serving.

Beer Cheese Dip II
Amy – amylz
All Recipes

2 (8 ounce) packages cream cheese, softened
2 (8 ounce) packages shredded Cheddar cheese
1/2 teaspoon garlic powder
1/2 cup beer
1 (1 pound) loaf round bread

Place cream cheese, Cheddar cheese, garlic powder and beer in a large bowl. Using an electric mixer, blend until smooth. Remove and reserve top of round bread. Hollow out the loaf, reserving removed bread pieces. Spoon cream cheese mixture into the hollowed loaf. Replace bread top between servings. Use the reserved removed bread pieces for dipping.

Amy

Easy Pork Skillet

2009-11-11T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Easy Pork Skillet. I'm pretty sure this is a Betty Crocker recipe. This would be a great meal to use up leftover pork. Otherwise, just use a tenderloin (or even chops) and cut it into strips. This is done with ramen noodles so it's super fast and easy.

Easy Pork Skillet
Amy – amylz
Makes: 4 servings (about 1 cup each)

1 tablespoon vegetable oil
¾ pound pork tenderloin, cut into strips
2 packages (3 ounces each) pork-flavored ramen noodles
1 ½ cups water
1 medium red bell pepper, cut into 3/4 inch pieces (1 cup)
1 cup broccoli flowerets
4 medium green onions, cut into 1-inch pieces
1 tablespoon chopped fresh parsley or 2 teaspoons parsley flakes, if desired
1 tablespoon soy sauce

Heat 12-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side. Add pork; stir-fry about 5 minutes or until pork is no longer pink. Gently break apart noodles. Stir noodles, seasonings from flavor packets and remaining ingredients into pork. Heat to boiling. Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.

Amy

Caribbean Jerk Chicken Skewers, Butternut Squash Risotto

2009-11-10T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Chicken skewers and butternut squash risotto. The chicken is pretty straight forward. Marinate and then grill! The risotto has butternut squash in it. This time of year you can usually get fresh squash already diced up at places like Costco in the produce section. That is the best as it saves a ton of time. Arborio rice is just a short grain rice.

Caribbean Jerk Chicken Skewers
caramia03 via kraftfoods.com
Makes: 6 servings, 2 skewers each

1 envelope GOOD SEASONS Italian Salad Dressing Mix
2 Tbsp. brown sugar
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
1 tsp. ground cinnamon
1 tsp. ground thyme
1/2 tsp. ground red pepper
1-1/2 lb. boneless skinless chicken breast halves, cut into chunks
3 red or green bell peppers, cut into 1-1/2 inch pieces
1 fresh pineapple, cut into 1-1/2-inch chunks
12 wooden skewers, soaked in water

PREHEAT grill to medium-high heat. Mix salad dressing mix, brown sugar, oil, soy sauce, cinnamon, thyme and ground red pepper until well blended. Pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to coat chicken evenly. Refrigerate 30 minutes to marinate. Drain; discard marinade. THREAD chicken onto skewers alternately with bell peppers and pineapple. Place on grill grate or rack of broiler pan. GRILL 15 minutes or until chicken is cooked through, turning frequently.

** Substitute 1 can (20 oz.) pineapple chunks, drained, for the fresh pineapple chunks.

Butternut Squash Risotto
Amy – amylz
Ina Garten

1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons (3/4 stick) unsalted butter
2 ounces pancetta, diced
1/2 cup minced shallots (2 large)
1 1/2 cups Arborio rice (10 ounces)
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan

Preheat the oven to 400 degrees F. Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside. Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer. In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan. Mix well and serve.

Amy

Garlic, Lemon & Rosemary Crusted Chicken

2009-11-09T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having chicken. I have said before that I love these McCormick crusting blends. They're so convenient and they taste really good. The recipe is below.

I've also got a blog award to share. My friend Michelle at Ms. Enplace sent me an award. Thank you Michelle! It's the Honest Scrap award. I have to share 10 honest things about myself and pass the award along. So here goes...

1. I'm really short. I'm only 5'2" so I wear heals nearly every day. 2. I love pickles more than most other foods. 3. I am not a morning person at all but I wish I were. 4. I'm not a great house cleaner. 5. Sometimes I can't believe that I'll never have a daughter. 6. Ants terrify me. I once had a panic attack when I saw one in the dishwasher. 7. I watch way too much TV. 8. I am not great at sending out thank you cards. I don't see why saying thank you isn't sufficient. 9. I need to exercise more. 10. I think being a mother is really hard!

The rules for this award:
-- Say thank you and give a link to the presenter of the award.
-- Share “10 Honest Things” about yourself.
-- Present the award to 10* other bloggers whose blogs you find brilliant in content and/or design or to those who have encouraged you. *Or a number that you can reasonably accomplish in whatever mental/physical state you're in.
-- Be sure to tell the 10* bloggers chosen that you are giving them the Honest Scrap award and provide the guidelines for them.

I'm passing this on to:
Jaylie's Blog--I'm trying to get as many people as I can to pray for my niece, Jaylie!
Kowboys--I just love so many of Rachel's recipes! Plus she's super nice!
The Good Ship Lollipop--She's got some great budgeting information!
Leah Remilet Photography--She is a great photographer!
My Krazy Kitchen -- My friend Heather is just amazing!

Garlic, Lemon & Rosemary Crusted Chicken
Amy - amylz
Makes 4 servings.

1 pound boneless skinless chicken breast halves
1/3 cup McCormick® Garlic, Lemon & Rosemary Crusting Blend

1. Preheat oven to 425°F.
2. Brush chicken with oil. Coat evenly on both sides with Crusting Blend. Place chicken on foil-lined shallow baking pan. Discard any remaining Crusting Blend.
3. Bake 15 minutes or until chicken is cooked through.

Skillet Directions: Moisten 1 pound boneless skinless chicken breast halves, pounded to 1/2-inch thickness, lightly with water. Coat evenly on both sides with 1/3 cup McCormick® Garlic, Lemon & Rosemary Crusting Blend. Heat 2 tablespoons oil in large nonstick skillet on medium-low heat. Add 1/2 of the chicken. Cook 5 minutes per side or until chicken is browned and cooked through. Repeat with remaining chicken, adding additional 1 tablespoon oil as needed.

Amy

Garlic Shrimp Stir-Fry, Crispy Pork Fried Rice

2009-11-08T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Garlic Shrimp Stir-Fry and Pork Fried Rice. The shrimp stir fry is very quick and easy. I like to buy my shrimp at the seafood counter and make sure you get it peeled and deveined. You could probably find it in the frozen section too. Instead of serving this with plain rice, I'm making up pork fried rice. We have some leftover pork roast that will be perfect for this. I'm just going to use canola oil as I don't want to buy peanut oil just for this. Make sure you make the rice ahead of time. I like to make it a day early so it is nice and cold for the fried rice.

Garlic Shrimp Stir-Fry
Amy – amylz
From Taste of Home SERVINGS 4

4 garlic cloves, minced
2 tablespoons butter
1 pound uncooked medium shrimp, peeled and deveined
6 ounces fresh snow peas
1/2 cup julienned sweet red pepper
1/2 cup julienned sweet yellow pepper
3 tablespoons minced fresh basil or 1 tablespoon dried basil
3 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chicken broth
Hot cooked rice

In a large skillet, saute garlic in butter until tender. Add the shrimp, peas, peppers, basil, parsley, salt and pepper. stir-fry for 5 minutes or until shrimp turn pink and vegetables are crisp-tender. Add broth. Cook 1 minute longer or until heated through. Serve with rice. Yield: 4 servings.

Crispy Pork Fried Rice
Amy - amylz
Robin Miller, 4 servings

1 1/2 tablespoons peanut oil, divided
2 eggs, lightly beaten
1/2 cup chopped onion
3 cloves garlic, minced
2 teaspoons minced fresh ginger
2 cooked pork chops, diced (about 2 cups)
1 cup rice, regular or instant, cooked according to package directions
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
Salt and freshly ground black pepper
1/4 cup freshly chopped cilantro leaves

Heat 1/2 tablespoon of the peanut oil in a large skillet over medium-high heat. Add eggs and tilt pan to coat the surface. Cook eggs in an even layer until cooked through, flipping halfway through cooking (about 2 minutes per side). Remove eggs, dice into small pieces and set aside. To the same pan, heat remaining peanut oil. Add onion, garlic and ginger and cook 2 minutes. Add diced pork and cook 3 minutes, until golden brown. Add rice, soy sauce and sesame oil and cook 2 minutes to heat through. Season, to taste, with salt and black pepper. Remove from heat and stir in cilantro. Transfer to a serving plate and top with chopped eggs.

Amy

Big Bud's Beer Can Chicken, Delicious Dilemma

2009-11-07T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Beer Can Chicken for dinner. This is my first time doing a beer can chicken but I always hear how great it is. It looks easy enough so hopefully it tastes good! I'm also including a recipe for Delicious Dilemma.

Big Bud's Beer Can Chicken
Amy - amylz
Recipe courtesy Guy Fieri, 2007

1 (2 to 3-pound) whole chicken
1 teaspoon dried oregano
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon dried sage
1 teaspoon sea salt
1 tablespoon freshly ground black pepper
2 cloves garlic, smashed
1 (12-ounce) can beer
1/2 pound bacon

Preheat oven to 450 degrees F. Wash chicken with cold water and pat dry with paper towels.
Mix dry ingredients in small bowl. Rub 1/2 of the ingredients on inside cavity of chicken. Gently peel skin away from chicken and rub mixture into meat of chicken. Open beer can pour out about 1/2 cup. Drop the garlic cloves into the beer can. Place chicken, open end down, over the beer can to insert the beer into the cavity. Place chicken, standing up, in large saute pan. Place 1/3 of the bacon in the top cavity of the chicken and drape the remaining 2/3 of the bacon down the outside of the chicken. Pierce the bacon to the chicken with toothpicks. Place chicken in the oven for 10 minutes and then lower temperature to 325 degrees F and cook for another 1 hour, or until the internal temperature in the thickest part of the thigh reaches 165 degrees F on an instant-read thermometer.

Delicious Dilemma
Amy – amylz
(Makes 2 dozen servings)

1 package (16.5 ounces) Nestlé Toll House Refrigerated Sugar Cookie Bar Dough
1/2 cup seedless red raspberry jam
1 cup (6 ounces) Nestlé Toll House Premier White Morsels, divided
1 cup (6 ounces) Nestlé Toll House Semi-Sweet Chocolate Mini
Morsels, divided
1 package (8 ounces) cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup slivered almonds

PREHEAT oven to 325° F. Grease 13 x 9-inch baking pan. PLACE bar dough in prepared baking pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to cover bottom and one inch up side of pan. STIR raspberry jam in small bowl until smooth. Spread the jam evenly over the dough leaving a 1/2-inch border. Sprinkle 2/3 cup white morsels and 2/3 cup mini morsels over the jam. BEAT cream cheese and sugar in medium mixer bowl until smooth. Add egg and vanilla extract; beat until combined. Spread cream cheese mixture over the morsels. Sprinkle the top with remaining 1/3 cup morsels and almonds. BAKE for 35 to 40 minutes or until sides are golden brown and center is set. Cool completely in pan on wire rack. Refrigerate for at least 2 hours. Cut into bars.

Nutrition Information per serving: 190 calories; 100 calories from fat; 11 g total fat; 6 g saturated fat; 20 mg cholesterol; 55 mg sodium; 20 g carbohydrate; <1 g fiber; 15 g sugars; 3 g protein
Recipe from Culinary.net

Amy

Chicken Caesar Pasta Salad, Best Broccoli Cheddar Soup, Italian Chicken Salad

2009-11-07T12:00:00.001-08:00

Hi everyone!

Here are our lunches for the week. We have a Chicken Caesar Pasta Salad, Brocolli Cheddar Soup, and an Italian Chicken Salad.

Chicken Caesar Pasta Salad
Amy - amylz
Serves 8

1 pkg. bowtie pasta
1 pkg. pre-cooked chicken breasts, diced
1 cup celery, sliced thin
1 8 oz. pkg. frozen peas, thawed
1-1 ½ cups Litehouse® Lite Caesar Dressing (Substitute: Litehouse® Organic Caesar or Litehouse® Romano Caesar Dressing)
Grated fresh Parmesan cheese
Romaine leaves

Cook pasta according to package instructions. Drain. Add chicken, celery, and frozen peas (thawed). Toss well with Litehouse® dressing. Grate Parmesan cheese on top. Serve on romaine leaves, or as a potluck salad.

Nutrition*: Calories 311, Total fat 3g, Carbohydrates 51g, Protein 20g, Fiber 2g, 9% Calories from fat * The nutrition calculations do not include your dressing choice.

Best Broccoli Cheddar Soup
Amy - amylz
All Recipes

1 head fresh broccoli, chopped
1 knorr cream of potato soup mix
4 cups water
1/2 cup milk
1 1/2 cups shredded Cheddar cheese

1. In a medium sized stock pot, over medium heat, combine soup mix and water, stirring constantly until well mixed.
2. Add broccoli florets, partially cover and simmer for 5 to 10 minutes stirring often.
3. Once broccoli is tender, place soup in a food processor or blender and puree. Once blended return soup mixture to stock pot, add milk and stir.
4. Add cheese to soup mixture keeping 1/2 cup set aside. Stir soup until cheese is melted and then sprinkle remaining 1/2 cup cheese on top of individual soup servings.

Italian Chicken Salad
Amy – amylz
Family Fun

MARINADE
1 (8-ounce) bottle Italian dressing
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon Creole seasoning (optional)

CHICKEN SALAD
8 thin-sliced boneless, skinless chicken breasts
Mixed salad greens
Cherry tomatoes

Step 1 Combine the marinade ingredients in a medium-size bowl and whisk them to blend. Set aside 1/2 cup of the mixture for basting the chicken on the grill.

Step 2 Place the chicken breasts in a gallon-size zip-lock bag and pour in the remaining marinade. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 1 hour, turning it occasionally. Remove the meat from the refrigerator 20 minutes before grilling.

Step 3 Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.

Step 4 Remove the chicken from the bag and discard the marinade. Grill it uncovered, basting with the reserved marinade. Cook the chicken until it is no longer pink inside, about 2 minutes per side on a gas grill. Transfer the breasts to a cutting board and let them rest about 5 minutes before thinly slicing them crosswise. Serve the chicken over salad greens and cherry tomatoes. Serves 6 to 8.

Amy

Tasty Pork Ribs

2009-11-06T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Tasty Pork Ribs for dinner. These are done in the crockpot. This looks simple enough and it should eb ingredients you have on hand.

Tasty Pork Ribs
Katie (Katiedid) from Taste of Home Feb/Mar 2008

8 bone-in country-style pork ribs, 8 oz each (2 1/2 lbs bone-in beef short ribs)
1 c ketchup
1 c barbecue sauce (Famous Dave's Rich & Sassy)
1/4 packed brown sugar
1/4 c Worcestershire sauce
1 T balsamic vinegar
1 T molasses
1 garlic clove, minced (1 T)
2 T dried minced onion
1 tsp Cajun seasoning
1 tsp ground mustard
1/2 tsp salt
1/4 tsp pepper

Place ribs in a 5-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender.

Katie's Notes: I used my 4-qt. slow cooker because I only had 2 1/2 lbs of ribs). I kept the amounts for the sauce ingredients the same except for adding more garlic. I cooked the ribs on low for about 5 1/2 hours then I took the ribs out added about 1/4 to 1/3 c more brown sugar and about 1/4 c more barbecue sauce and turned it up to high for about 15 minutes. I added the ribs back to the slow cooker and cooked them on low for about 45 more minutes.

Amy

Clone of a Cinnabon, Marbled-Chocolate Banana Bread

2009-11-06T00:00:00.000-08:00

Hi everyone!

Here are the muffins I'm making this week! Well, neither are actually muffins but it's breakfast food. First is Clone of a Cinnabon. I have no idea if they'll really be like cinnabons. We'll see. The 2nd is Marbled Chocolate Banana Bread.

Clone of a Cinnabon
allrecipes.com

* 1 cup warm milk
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast
* * 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened
* * 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Marbled-Chocolate Banana Bread
Amy - amylz

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist. Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack. Yield: 1 loaf, 16 slices (serving size: 1 slice)

CALORIES 183 (23% from fat); FAT 4.7g (sat 2.8g,mono 1.4g,poly 0.2g); PROTEIN 3.1g; CHOLESTEROL 8mg; CALCIUM 18mg; SODIUM 180mg; FIBER 1.3g; IRON 1.1mg; CARBOHYDRATE 33.4g

Cooking Light, SEPTEMBER 2003

Amy

Oven-Easy Beef Bake, To-Die-For Cranberry Coconut Squares, Cinnamon-y Snickerdoodles, Peanut Butter Bars

2009-11-05T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Oven-Easy Beef Bake. This sounds delicious! It looks like it will almost be like a baked beef stew. Yum! I'll let you know how it turns out. I also have to bake for a bake sale and I've included what I'm going to make. There are cranberry bars, snickerdoodles and PB bars!

Oven-Easy Beef Bake
(Maggie via a Gooseberry cookbook)

1 1/2 lbs. stew beef, cubed
2 T. oil
1 can (10.5oz) can mushroom gravy (I used jarred)
1 can (12oz) tomato juice
1/2 c. water
1 pkg. dried onion soup mix
4 potatoes, peeled & quartered

Brown beef in oil in stockpot; drain, set aside. Combine gravy, tomato juice, water & onion soup mix in stockpot; bring to boil. Reduce heat, return beef to pot & simmer 5 minutes. Meanwhile, preheat oven to 350. Arrange potatoes in a greased 13x9 baking pan. Pour beef mixture over top of potatoes. Cover with foil and bake for 2 hrs.

To-Die-For Cranberry Coconut Squares
(RecipeGirl)

Crust:
1/4 cup butter -- softened
1/4 cup sugar
1 cup flour
1 pinch salt
Topping:
1 cup sugar
2 T. flour
1/2 t. baking powder
1 pinch salt
1 large egg
1 large egg white
1/4 cup fresh lemon juice
1 1/2 cups fresh or frozen (unthawed) cranberries
1/2 cup shredded coconut
powdered sugar for sprinkling -- optional

Preheat oven to 350 deg. In a medium bowl, beat butter and sugar until creamy. On low, beat in flour and salt and mix until well combined and crumbly. Press into bottom of an 8 inch square pan that has been sprayed with Pam. Bake for 12 minutes, until just barely golden around the edges (mine didn't brown and I just took it out at 12 min.). In the same bowl (no need to wash it), combine sugar, flour, baking powder and salt. Add egg, egg white, and lemon juice and stir until well blended and smooth (I used the mixer). Sprinkle cranberries and coconut evenly over the crust. Pour lemon filling over the top. Bake for 40-45 minutes until golden and set. Cool completely in the pan on a wire rack. Store in fridge. Sprinkle with powdered sugar, if using, before cutting into squares (I omitted).

16 squares - per square: 140 calories, 4 g. fat, 25% cal. from fat

NOTES : Variation--Cranberry Coconut Squares with Almonds: Sprinkle 1/3 cup sliced almonds over the top before baking. Adds 1.5 grams fat per square. I think macadamia nuts would also be fabulous in these.

source: One Smart Cookie

Cinnamon-y Snickerdoodles:
(Jessica aka bcHOSTJessicaWessica)
makes 4-5 dozen

1 cup shortening
1 1/2 cups sugar
2 tsp vanilla extract
2 eggs
2 2/3 cups flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/8 cup sugar
1/8 cup cinnamon

Preheat oven to 400ºF to bake. In a small bowl, combine 1/8 C sugar and 1/8 C cinnamon, blend well, then set aside. Beat together shortening and 1 1/2 cups of sugar. Beat in vanilla. Incorporate eggs separately. Combine flour, cream of tartar, baking soda, and salt. Beat dry mixture into egg mixture. Taking a rounded tablespoon of dough per cookie, roll the dough into balls, then roll each ball into the cinnamon sugar, coating completely. Set onto an ungreased cookie sheet, about 2 inches apart. You should be able to fit 12 balls of dough on the cookie sheet. Bake for 7-10 minutes. Allow to cool on cookie sheet for a minute or two, then remove cookies to a sheet of wax paper on the counter OR a cooling rack. Store tightly covered.

Peanut Butter Bars
Katie (KatieDid)

1/2 c butter, softened
1/2 c sugar
1/2 c packed brown sugar
1/2 c creamy peanut butter
1 egg, beaten
1 tsp vanilla extract
1 c all-purpose flour (I used 1/2 c whole wheat)
1/2 c quick cooking oats (I used 3/4 c)
1 tsp baking soda
1/4 tsp salt
1 c (6 oz) semisweet chocolate chips
Icing:
1/2 c powdered sugar
2 T creamy peanut butter
2 T milk

In a mixing bowl, cream butter, sugars and peanut butter. Mix in egg and vanilla. Combine flour, oats, baking soda and salt; stir into creamed mixture. Spread into a greased 13x9x2 in. baking pan. Sprinkle with chocolate chips. Bake at 350 for 20-25 minutes or until lightly browned. Cool 10 minutes. Combine icing ingredients; drizzle over bars.

Amy

CROCKPOT APPLE BUTTER RIBS

2009-11-04T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having crockpot Apple Buuter Ribs. These are also super simple to make. Amy says they like to shred these and eat as sandwiches. So, you have a few different options!

CROCKPOT APPLE BUTTER RIBS
(luckymommyto2boys ~ Amy ~ Recipezaar)

3 lbs country-style boneless pork ribs
¾ teaspoon salt
¼ teaspoon pepper
1 cup chopped onions
¾ cup apple butter
3 tablespoons brown sugar
1 teaspoon liquid smoke (optional)
2 garlic cloves, finely chopped

Rub salt and pepper on ribs. Place in crock pot. Cover with onions. Mix remaining ingredients and pour over onions. Cover and cook on low for 9 hours. * Amy’s notes: We shredded and ate on sandwiches.

Amy

Baked Slow Cooker Chicken

2009-11-03T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Baked Slow Cooker Chicken. It can't really get easier than this.

Baked Slow Cooker Chicken
(PrincessButtercup via allrecipes.com)

1 (2 to 3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika

Wad three pieces of aluminum foil into 3 to 4 inch balls, and place them in the bottom of the slow cooker. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika, and place in the slow cooker on top of the crumbled aluminum foil. Set the slow cooker to High for 1 hour, then turn down to Low for about 8 to 10 hours, or until the chicken is no longer pink and the juices run clear.

Amy

Stir-Fried Beef and Vegetables

2009-11-02T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Stir-Fried Beef and Vegetables. This is a pretty easy recipe. Cellophane noodles can be found on the Asian Food aisle but you can skip the noodles and do rice if you prefer. This does make 2 servings so adjust that if you need more!

Stir-Fried Beef and Vegetables
Amy - amylz
Betty Crocker - 2 servings

2 tablespoons soy sauce
2 tablespoons dry sherry or water
1 teaspoon sugar
1/2 pound beef top round steak
1 ounce cellophane noodles (bean threads), broken into bite-size pieces
1 tablespoon vegetable oil
2 teaspoons finely chopped gingerroot or 1 teaspoon ground ginger
2 garlic cloves, finely chopped
1 tablespoon vegetable oil
1 cup fresh snow (Chinese) pea pods or 1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained
1 cup julienne strips jicama or 1 medium onion, cut into thin wedges
1 small red or green bell pepper, cut into 1-inch pieces

1. Mix soy sauce, sherry and sugar; set aside. Trim fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For easier cutting, partially freeze beef, about 1 hour.) Soak noodles in enough warm water to cover 15 minutes; drain.
2. Heat wok or 10-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 1 tablespoon oil; rotate wok to coat side. Add beef, gingerroot and garlic; stir-fry about 3 minutes or until beef is no longer pink. Remove beef mixture from wok.
3. Add 1 tablespoon oil to wok; rotate wok to coat side. Add pea pods, jicama and bell pepper; stir-fry about 5 minutes or until vegetables are crisp-tender. Stir in beef mixture and noodles; heat to boiling. Stir in soy sauce mixture; cook and stir about 1 minute or until heated through.

Amy

Rachael Ray’s Chicken Fried Steak and Creamed Pan Gravy with Biscuits

2009-11-01T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Chicken Fried Steak. This is a Rachael Ray recipe so it should be pretty quick and easy.

Rachael Ray’s Chicken Fried Steak and Creamed Pan Gravy with Biscuits
Dottie (hokiesmom)

1 1 /2 pounds (1/2-inch thick) round steak
1 cup plus 2 tablespoons flour
1/3 cup cornmeal, eyeball it
1 teaspoon sweet paprika
1 teaspoon salt, 1/3 palm full
1/2 teaspoon ground pepper, eyeball it
2 eggs beaten
2 tablespoons water, 2 splashes
4 tablespoons vegetable oil
1 1/4 cups beef broth or stock
1/4 cup half-and-half or cream, 2 turns of the pan
1 package bake-off biscuits, prepared according to package directions
Waxed paper

Preheat large, heavy skillet over medium high heat. Set steaks on to a waxed paper lined work surface and cover with another piece of waxed paper. Pound steaks to 1/4-inch thick. Pull steaks off work surface and set to the side. Line work surface with more waxed paper. Pour 1/2 cup flour into 2 piles on opposite sides of the work space. Add cornmeal, paprika, salt and pepper to 1 pile of flour. Beat eggs and water in a pie plate or shallow dish. Cut steaks into 4 portions and coat in flour, eggs, then seasoned flour and cornmeal. Add 2 tablespoons oil to hot pan and cook 2 steaks at a time. Brown steaks about 2 minutes per side, or until cooked and remove from the pan. Add 2 tablespoons more oil and repeat with remaining 2 steaks. Remove steaks to serving platter and pour off all but 2 to 3 tablespoons of drippings. Add 2 tablespoons flour to drippings and cook 2 minutes. Whisk in broth and season with salt and pepper. Whisk half and half or cream into gravy. When gravy bubbles, remove from heat. Serve steaks and warm biscuits with gravy on top.

Amy

Spaghetti with Turkey Meatballs

2009-10-31T19:00:00.000-07:00

Hi everyone!

Tomorrow we are having Spaghetti with Turkey Meatballs. This is all done from scratch so the directions looks long but don't let that freak you out. Making spaghetti from scratch is really quite easy and definitely worth it!

Spaghetti with Turkey Meatballs
Amy - amylz
Recipe courtesy The Neelys

Turkey Meatballs:
3 slices white bread, crust removed and torn into small shreds
1/4 cup whole milk
3/4 pound ground turkey (recommended: 93 percent lean dark meat)
1/2 pound Italian turkey sausage, casing removed
1/4 cup grated Parmesan, plus more for serving
2 tablespoons finely chopped parsley leaves
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
Vegetable oil, for pan-frying
Spicy Tomato Sauce:
2 tablespoons olive oil
3 cloves garlic, chopped
1 teaspoons red pepper flakes
1 (28-ounce) can crushed tomatoes, in thick puree
1 teaspoon dried basil
1 teaspoon sugar
Salt and freshly ground black pepper
1 pound spaghetti, cooked al dente

For the meatballs: Preheat vegetable oil over medium heat. In a medium bowl, soak the torn white bread with the milk. Let soak for 1minute then remove the bread and squeeze out the excess milk. In another bowl, add ground turkey, turkey sausage, Parmesan, parsley, garlic and salt and pepper. Add milk soaked bread and mix all ingredients gently. Form meat mixture into 1 1/2-inch meatballs. In a large heavy skillet, add meatballs and cook until golden brown on all sides. Remove the meatballs to a paper towel lined platter. Repeat in batches until there are no remaining meatballs. Add meatballs to the cooked sauce and add salt and pepper, to taste. Cook for 10 minutes. For the sauce: Heat olive oil in a large heavy bottomed saucepan. Add garlic and red pepper flakes and cook until fragrant. Add crushed tomatoes and let simmer for 15 minutes. Add dried basil, sugar, salt and pepper. Toss spaghetti and sauce with meatballs in a large serving bowl. Top with grated Parmesan cheese.

Amy

Spooky Shepherd's Pie

2009-10-30T19:00:00.000-07:00

Hi everyone!

Tomorrow is Halloween and I always host my family at my house. This year I decided to make a Spooky Shepherd's Pie. You make ghosts out of the mashed potatoes and that's what makes it spooky.

Spooky Shepherd's Pie
Amy - amylz
Makes: 6 servings

1 lb. lean ground beef
1 medium onion, coarsely chopped
2 ½ cups Green Giant® Frozen Mixed Vegetables
2 cups Progresso® diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 (12-oz.) jar home-style beef gravy
1 ¾ cups water
2 tablespoons margarine or butter
¼ teaspoon garlic powder
½ cup milk
2 ¼ cups instant mashed potatoes
¼ cup grated Parmesan cheese
1 egg, slightly beaten

1 . Heat oven to 375°F. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add ground beef and onion; cook until beef is thoroughly cooked, stirring frequently. Drain.
2 . Set aside 12 peas for garnish. Add remaining frozen vegetables, tomatoes and gravy; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally.
3 . Meanwhile, in medium saucepan, bring water, margarine and garlic powder to a boil. Remove from heat; add milk. Stir in potato flakes and cheese. Add egg; blend well.
4 . Spoon ground beef mixture into ungreased 8-inch square (2-quart) or oval (2 1/2-quart) glass baking dish. With large spoon, make 6 mounds of potato mixture on top of beef mixture to resemble ghosts. Place 2 reserved peas on each mound to resemble eyes.
5 . Bake at 375°F. for 20 to 25 minutes or until potatoes are set and mixture is thoroughly heated.

Amy

Summer Corn, Bacon and Potato Chowder, Spicy Nacho Bake, Beefy Macaroni, Quick Calzones

2009-10-30T12:00:00.000-07:00

Hi everyone!

Here are our items on the lunch menu this week. The first is Summer Corn, Bacon and Potato Chowder. This is a WW recipe but obviously if you use real bacon and regular milk, it won't be a WW recipe anymore. I plan to use frozen corn for this. The 2nd recipe is Spicy Nacho Bake. My 7 year old will love this so I plan to make it over the weekend when he is home. The Beefy Macaroni is just like it sounds. Moonie Mac is just another name for elbow macaroni. The last item is Quick Calzones. This is a McCormick recipe and looks pretty quick and easy. You can use any pizza ingredients you like.

Summer Corn, Bacon and Potato Chowder
Amylz – WW website
Servings: 4

1 medium Yukon Gold potato(es)
1 sprays cooking spray
1/2 cup celery, chopped
1/4 cup onion(s), chopped (or 1 large shallot)
4 piece corn on the cob, kernels removed with a knife
1 cup sweet red pepper(s), diced
4 oz Canadian-style bacon, diced
2 cup fat-free skim milk
1/2 tsp table salt
1/4 tsp black pepper
1/8 tsp hot pepper sauce, or to taste

Puncture potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash. Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat, stirring frequently, for 5 minutes. (Note: Feel free to substitute your favorite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.) Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving.

Spicy Nacho Bake
Katie (Katiedid) from Taste of Home

2 pounds ground beef
2 large onions, chopped
2 large green peppers, chopped
2 cans (28 ounces each) diced tomatoes, undrained
2 cans (15-1/2 ounces each) hot chili beans
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (11 ounces each) whole kernel corn, drained
2 cans (8 ounces each) tomato sauce
2 envelopes taco seasoning
2 packages (13 ounces each) spicy nacho tortilla chips
4 cups (16 ounces) shredded cheddar cheese

In a Dutch oven or large kettle, cook the beef, onions and green peppers over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, corn, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes (mixture will be thin). In each of two greased 13-in. x 9-in. x 2-in. baking dishes, layer 5 cups of chips and 4-2/3 cups of meat mixture. Repeat layers. Top each with 4 cups of chips and 2 cups of cheese. Bake, uncovered, at 350° for 20-25 minutes or until golden brown. Yield: 2 casseroles (15 servings each).

Beefy Macaroni
brookiebunny

1 lb ground beef
8 ounces moonie mac
1/4 cup Minced Onions
Small can of tomato paste
1/2 can of petitie diced tomatoes, with juice
1 beef bouillon dissolved in ¼ cup hot water
1 tbs Garlic powder
1/4 tsp Chili powder
2 tsps Paprika
1 tsp Cumin
1/2 cup Cheddar Cheese (or more if you like)

Cook moonie mac according to directions. Brown ground beef and drain fat. Add onions and cook 5 mins. longer. Add bouillon, tomato paste, tomatoes and seasonings. Cook for 10 mins. over medium heat, uncovered. Stir in cheese until melted.

Quick Calzones
Amy - amylz
Makes 8 servings.

1 package McCormick® Italian-Style Spaghetti Sauce Mix
1 can (6 ounces) tomato paste
Water
1 tablespoon vegetable oil
2 packages (8 ounces each) refrigerated crescent rolls
1 package (4 ounces) sliced pepperoni
1 package (8 ounces) shredded mozzarella cheese

1. Preheat oven to 350°F. Mix Spaghetti Sauce Mix, tomato paste, 1 can water and oil in medium bowl.
2. Unroll crescent rolls; separate into 8 rectangles. Press together perforations.
3. Spoon 1 tablespoon sauce on one half of each rectangle. Top with sliced pepperoni and shredded mozzarella cheese. Fold dough over cheese and press to seal edges.
4. Bake 10 minutes or until golden brown.

Amy

Mushroom Pork Chops

2009-10-29T19:00:00.001-07:00

Hi everyone!

Tomorrow we are having mushroom pork chops. These are done in one pan on the stove so it makes for easy clean up. I may omit the onion since my husband doesn't love onions but we'll see. This looks very simple and good!

Mushroom Pork Chops
Amy – amylz
All Recipes Yields: 4 servings

4 pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
1/2 pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup

1. Season pork chops with salt, pepper, and garlic salt to taste.
2. In a large skillet, brown the chops over medium-high heat. Add the onion
and mushrooms, and saute for one minute. Pour cream of mushroom soup over
chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30
minutes, or until chops are cooked through.

Amy

Chewy Granola Bars, Lemon Blueberry Muffins

2009-10-29T12:00:00.000-07:00

Hi everyone!

Here are my baked goods for the week. I thought I would give these Chewy Granola Bars a try because I'm tired of buying granola bars for the kids. Everyone says they're good so we'll see. Obviously you can add or omit ingredients to make the flavors you like. I'm also making Lemon Blueberry Muffins. You all should be baking muffins on a regular basis. I can't tell you how nice it is to always have muffins on hand for those times when the kids need a quick breakfast on the go or a snack during the day!

Chewy Granola Bars
OP: Penguin32

2 cups rolled oats
1/2 cup oat flour, blended until powdery (or 1/2 cup wheat germ)
1 cup whole wheat flour
3/4 cup packed brown sugar
3/4 cup chocolate chips (optional)
1/2 teaspoon salt
1/2 cup honey
1/2 cup vegetable oil
1 egg, beaten
2 teaspoons vanilla extract

Generously grease a 9x13 inch baking pan. In a large bowl, mix together dry ingredients. Make a well in the center, and pour in the honey, egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan. Bake for 25 to 30 minutes at 350° F, until the bars begin to turn golden at the edges. Cool for 5 minutes, then cut into bars while still warm. Do not allow the bars to cool completely before cutting, or they will be too hard to cut. Freezes well.

Lemon Blueberry Muffins
OP??

3 cups unsifted flour
1 cup granulated sugar
4½ tsp baking powder
½ tsp sea salt
2 large eggs
½ cup canola oil
1½ cups milk
¼ tsp ground cinnamon
½ cup grated lemon zest (from 2 large lemons)
1½ cups blueberries
sugar in the raw (optional)

1. Preheat the oven to 350°F.
2. In a medium bowl, mix together the flour, sugar, baking powder and salt.
3. In a separate bowl, whisk the eggs together. Stir in the oil and the milk.
4. Add the wet ingredients to the dry ingredients and mix until combined. Stir in the cinnamon, lemon zest and blueberries.
5. Lightly grease a muffin pan with nonstick spray or melted butter and fill each cup 2/3 full with the batter. Sprinkle the top of each muffin with Sugar in the Raw, if using.
6. Bake for 20-25 minutes, until a toothpick inserted in a muffin comes out clean.

Yield: 16 regular or 12 supersize muffins
Recipe Source The Summer House Cookbook

Amy

Italian Steak Sandwiches, Grandma's Onion Rings

2009-10-28T19:00:00.001-07:00

Hi everyone!

Tomorrow we are having Italian Steak Sandwiches. These are about as easy as it gets since you use roast beef from the deli. They're basically like a french dip. My family should love these. I'm also making onion rings. I have a deep fryer so I'll do them in that but you could easily do these in a frying pan as well.

Italian Steak Sandwiches
Amy - amylz
SERVINGS: 4

2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil
16 slices deli roast beef
1/2 cup beef broth
2 tablespoons red wine or additional beef broth
2 teaspoons dried parsley flakes
2 teaspoons dried basil
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
4 sandwich rolls, split
4 slices provolone cheese

In a large skillet, saute garlic and pepper flakes in oil. Add the roast beef , broth, wine or additional broth and seasonings; heat through. Place beef slices on rolls; drizzle with the broth mixture. Top with cheese. Yield: 4 servings.

Grandma's Onion Rings (Southern Style)
Amy – amylz
All Recipe Servings: 6

1 quart oil for frying, or as needed
2 cups all-purpose flour
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
3 egg whites
1 cup milk
1 tablespoon white vinegar
3 large sweet onions, peeled and sliced into
thick rings

1. Heat the oil in a large heavy skillet over medium-high heat, or deep-fryer to 375 degrees F (190 degrees C).
2. Place the flour in a shallow baking pan, and stir in 1 teaspoon of salt and 1 teaspoon of pepper. In a medium bowl, whisk together the egg whites, milk, vinegar, and remaining salt and pepper until frothy.
3. Dip the onion rings in the wet ingredients then into the flour mixture until coated. Then dip in the egg white mixture again, and then into the flour again.
4. Fry onion rings in the hot oil a few at a time so they are not crowded, until golden brown. Drain on paper towels, and serve immediately.

Amy