Amy's WFD Blog!

Chicken with Balsamic Vinegar and Garlic, Basmati Rice Pilaf, Fluffy Lemon Cheesecake Squares

2012-01-28T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having friends over for dinner and I'm making Chicken with Balsamic Vinegar and Garlic. On the side we'll have Basmati Rice Pilaf and some raw veggies (carrots, celery, cucumber).

Chicken with Balsamic Vinegar and Garlic
Tara

4 skinless, boneless chicken breasts
salt and pepper to taste
3/4 pound fresh mushrooms, sliced
2 tablespoons all-purpose flour
2 tablespoons olive oil
6 cloves garlic
1/4 cup balsamic vinegar
3/4 cup chicken broth
1 bay leaf
1/4 teaspoon dried thyme
1 tablespoon butter

Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes). Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally. Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Basmati Rice Pilaf
Bren’s (BrensJillibean’s) Recipe

1/2 cup chopped onion (1 medium)
1/3 cup slivered almonds
2 Tbsp. butter
1 cup uncooked basmati rice (can substitute regular long grain rice)
1/2 cup finely chopped carrot (1 medium)
1/3 cup currants or chopped dried red cherries (I used the cherries)
1 tsp. finely shredded orange peel
1/4 tsp. ground cinnamon
1/4 tsp. ground black pepper
1/8 tsp. crushed red pepper
1 (14-ounce) can chicken broth
1/4 cup water

In medium saucepan, cook onion & almonds in hot butter over medium heat for about 5 minutes or until onion is tender & almonds are golden. Stir in uncooked ice. Cook & stir for 4 minutes. Stir in carrot, currants or cherries, orange peel, cinnamon, black pepper, and crushed red pepper. Carefully stir chicken broth and water into rice mixture in saucepan. Bring to boiling; reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed & rice is tender. Transfer to serving bowl.

Fluffy Lemon Cheesecake Squares
Katie (Katiedid) from Recipezaar

Crust
2 c graham cracker crumbs
1/2 c butter, melted
1/4 c sugar
Filling
3/4 c sugar
8 oz cream cheese, softened
1 (3 oz) pkg lemon jello
3/4 c boiling water
1/4 c lemon juice
1 tsp lemon extract
1 (12 oz) can evaporated milk, chilled

Mix crust ingredients, press into 13x9 pan. In small bowl stir together sugar and cream cheese until fluffy. In another small bowl, mix jello and boiling water; add lemon juice and extract. Set aside to cool. Place large mixing bowl and beaters in freezer while jello cools. You can take a coffee break here. When bowl has chilled, whip evaporated milk on high until thick and holds a peak. Turn mixer to low; mix in cream cheese mixture. Mix in the jello mixture. Pour over crust in pan. Chill; cut into squares.

Amy

Beef & Cheese Bagel Square Sandwich, Bourbon Street Deli Special Sandwich, Open-Faced Monte Cristo Sandwiches

2012-01-27T19:00:00.000-08:00

Hi everyone!

Here are the sandwiches for this week:

Beef & Cheese Bagel Square Sandwich
Amy (amylz)
Makes 4 sandwiches

1/3 cup mayonnaise
2 Tablespoons horseradish sauce
4 bagel squares, cut in half
4 lettuce leaves
1/2 pound sliced deli roast beef
8 thin slices red onion, separated into rings
4 slices (3/4-ounce) Deli American Cheese

In a small bowl, mix mayonnaise and horseradish sauce. Spread about 1 Tablespoon onto each cut-side of bagel squares. To make each sandwich, you want to layer bagel bottom half, spread-side up, with 1 lettuce leaf, 1/4 roast beef, 2 red onion rings, 1 slice cheese and bagel top, spread-side down.

Bourbon Street Deli Special Sandwich
Amy (amylz)
Makes 4 sandwiches

4 Kaiser rolls, split
4 teaspoon yellow mustard
1/2 cup chopped drained marinated pickled vegetables
4 Provolone Cheese Slices
3 slices Cotto Salami, cut in half
3 slices Bologna, cut in half
3 slices Chopped Ham, cut in half
4 slices tomato
4 lettuce leaves

Spread bottom halves of rolls with mustard. Cover each with 2 Tablespoons of the marinated vegetables and 1 cheese slice. Top evenly with the meat, tomatoes and lettuce. Cover with top halves of rolls.

Open-Faced Monte Cristo Sandwiches
Amy (amylz)
Makes 4 servings

2 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
4 white bread slices (1-inch thick)
2 Tablespoons butter or margarine
4 Tablespoons strawberry jam or red currant jelly
4 ounces think sliced cooked turkey or chicken
4 ounces think sliced smoked cooked ham
8 slices (3/4-ounce) Swiss cheese
Powdered sugar (optional)

In a shallow dish, you want to whisk together eggs, milk, salt, and pepper. Dip both sides of bread slices in egg mixture. In a large skillet, melt butter. Add bread slices and cook for 2 to 3 minutes on each side or until golden brown. Spread 1-Tablespoon strawberry jam on 1-side of each bread slice. Top evenly with turkey, ham, and cheese. Place a a baking sheet. Broil 5-inchesf from heat 2 to 3 minutes or until cheese is melted. If desired, sprinkle with powdered sugar. Serve immediately.

Amy

Blueberry Mango Energy Smoothie, Mini Frittatas with Ham and Cheese, Healthy “blobs”, Easy Breakfast Biscuit Sandwich, Coconut Banana Oatmeal

2012-01-26T19:00:00.000-08:00

Hi everyone!

Here are the breakfasts for next week:

Blueberry Mango Energy Smoothie
Amy (amylz)
(4 servings)

2 packages (6 ounces each) blueberries
1 cup frozen mango chunks
1 cup cold orange juice
4 ounce silken tofu - cubed
1/4 cup wheat germ
2 Tablespoons agave
1 cup ice cubes

Blend blueberries, mango, orange juice, tofu, wheat germ and agave in blender or food processor until smooth. Add ice cube and blend until smooth. Serve cold.

Mini Frittatas with Ham and Cheese
Amy - amylz
Cooking Light, DECEMBER 2001

Cooking spray
1/2 cup finely chopped onion
2/3 cup chopped reduced-fat ham (about 2 ounces)
1/3 cup (about 1 1/2 ounces) shredded reduced-fat extra-sharp cheddar cheese
2 tablespoons chopped fresh chives
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
4 large egg whites
1 large egg

Preheat oven to 350. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; saute 2 minutes or until crisp-tender. Add ham; saute 3 minutes. Remove from heat; cool 5 minutes. Combine remaining ingredients in a large bowl; stir with a whisk. Add ham mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. Bake at 350 for 20 minutes or until set. Yield 8 servings (serving size: 3 frittatas)

Healthy “blobs” - mix 1/2 cup peanut butter, 1/4 cup nonfat dry milk, 3 cups crushed flake cereal, and 2 tablespoons honey. Form into “blobs” (should make 10). Wrap each blob in plastic wrap and refrigerate. Grab a couple with a travel cup of skim milk and go!

Easy Breakfast Biscuit Sandwich
Amy (amylz)
Makes 4 sandwiches

2 eggs
2 Tablespoons milk
1/8 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons shredded sharp Cheddar cheese
4 Microwave frozen buttermilk biscuits (from 16-ounces bag)
4 slices packaged precooked bacon, cut in half crosswise

Spray 9-inch glass pie plate with cooking spray. In small bowl, mix eggs, milk, salt and pepper and pour into pie plate. Microwave uncovered on High about 1 minute 30 seconds, lifting edge with spatula to let egg mixture run underneath every 30 seconds, until set. Fold in half; if still wet, microwave 30 seconds longer. Sprinkle with cheese and cover with plastic wrap. Microwave biscuits and bacon as directed. Split warm biscuits horizontally; place on 4 individual serving plates. Cut eggs into 4 wedges. Place eggs and bacon on bottom halves of biscuits. Cover with top halves of biscuits.

Alan's Kitchen Tips: Use fully cooked sausage patties or a slice of ham in place of the bacon.

Coconut Banana Oatmeal
Amy (amylz)
(This recipe yields 4 servings)

1 cup of quick-cook oats
1 cup of water
1 cup of coconut flavoured evaporated milk (or light coconut milk)
2 bananas
1/3 cup of roughly chopped almonds

1) Place the oats, water and coconut milk in a saucepan and bring to the boil, stirring continually.
2) Reduce heat to low, place lid on saucepan and allow oatmeal to simmer, stirring occasionally.
3) Slice the banana and stir through the oatmeal with the almonds
4)Serve into 4 bowls and enjoy!

Amy

Baked Crusted Salmon, Fried Rice with Scallions, Edamame and Tofu

2012-01-25T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Baked Crusted Salmon for dinner. I'm not even sure what California Style Onion Powder is so I'll just use regular onion powder. The salmon I like to use comes skinless but I've never had an issue with that and recipes. Just follow the cooking time. I'll also be making Fried Rice with Scallions, Esamame and Tofu. My kids love edamame. If you haven't tried it yet, you really should. It's a great source of fiber. Now you can get them shelled in the freezer section and that is the way to go. They don't taste like a lima bean at all even though they look similar. Trust me, if my kids like them, they can't be that bad. Now tofu happens to be one of my favorite foods. One trick I love is I always throw my tofu in the freezer when I buy it. It thaws so quickly and by keeping it in the freezer, it completely changes the texture of it. People often complain that it's never the same at home as it is in a restaurant and I think this is the secret. Another good trick is to press your tofu really well to get all the water out.

Baked Crusted Salmon
Amy (amylz)
McCormick Makes 4 servings.

1 teaspoon California Style Onion Powder
1 teaspoon Season-All Seasoned Salt
1/2 teaspoon Dill Weed
1 pound salmon fillets
2 teaspoons oil

1. Preheat oven to 450F. Mix seasonings in small bowl.
2. Place fish, skin-side down, in lightly greased baking pan. Lightly brush with oil. Sprinkle seasoning mixture evenly over fish.
3. Bake 8 to 10 minutes or until fish flakes easily with a fork.

Test Kitchen Tip: Substitute swordfish or mahi mahi for the salmon.

Fried Rice with Scallions, Edamame and Tofu
Amy - amylz
Ellie Krieger, All rights reserved

1 tablespoon plus 1 teaspoon canola oil, divided
2 large cloves garlic, minced
4 scallions, greens included, rinsed, trimmed and thinly sliced
1 tablespoon minced ginger
4 cups leftover cooked brown rice
3/4 cup finely diced red pepper
3/4 cup cooked, shelled edamame
1/2 cup fresh or frozen, thawed, corn
6 ounces firm tofu, cut into 1/4-inch cubes
2 eggs, beaten
3 tablespoons low-sodium soy sauce

Heat 1 tablespoon of oil in a wok or large skillet until very hot. Add the garlic, scallions and ginger and cook, stirring, until softened and aromatic, about 2 to 3 minutes. Add the rice, red pepper, edamame, corn and tofu and cook, stirring, until heated through, about 5 minutes. Make a 3-inch well in the center of the rice mixture. Add 1 teaspoon of canola oil, then add the eggs and cook until nearly fully scrambled. Stir the eggs into the rice mixture, then add soy sauce and incorporate thoroughly. Serve hot.

Nutritional Analysis Per Serving Calories 400
Total fat 12.5g Saturated fat 2g
Monounsaturated fat 4.5g Polyunsaturated fat 2.5g Cholesterol 105mg Sodium 465mg
Protein 16.5g Carbohydrates 56g Fiber 7g

Amy

Balsamic and Black Pepper Filet Mignon, Broccoli Cauliflower Casserole

2012-01-24T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Balsamic and Black Pepper Filet Mignon for dinner. This sounds delicious. Broiling steaks can be really good too as long as you don't over cook the meat and you need to let it rest. Filet mignon is a really good cut of meat so if you follow the time here, it should come out perfect. On the side I'm making a Broccol Cauliflower Casserole. The picture looks delicious. I will halve the recipe because I'm sure my picky men won't be too thrilled about this. We'll also be having bread. We love to dip it in EVOO and Balsamic vinegar.

Balsamic and Black Pepper Filet Mignon
Amy (amylz)
Cooking Light 4 Servings

2 tablespoons molasses
2 teaspoons balsamic vinegar
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray
3/4 teaspoon salt
3/4 teaspoon black pepper

Preheat broiler. Combine molasses and vinegar in a medium bowl, stirring with a whisk. Add steaks, turning to coat. Place steaks on a baking sheet coated with cooking spray. Sprinkle steaks with salt and pepper. Broil 6 minutes; turn steaks over. Broil an additional 5 minutes or until desired degree of doneness. Serve immediately.

CALORIES 215 (37% from fat); FAT 8.9g (sat 3g,mono 3.5g,poly 0.7g); IRON 2.3mg; CHOLESTEROL 72mg; CALCIUM 37mg; CARBOHYDRATE 8.3g; SODIUM 491mg; PROTEIN 24.7g; FIBER 0.1g

Broccoli Cauliflower Casserole
Amy - amylz
Makes 10 servings.

1/2 cup fine dry bread crumbs
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
2 tablespoons butter, melted
1 1/2 teaspoons Italian Seasoning, divided
1 package (16 ounces) frozen broccoli florets, thawed
1 package (16 ounces) frozen cauliflower florets, thawed
2 tablespoons butter
1 large onion, chopped (1 cup)
2 tablespoons flour
1 teaspoon Garlic Salt
1/4 teaspoon Black Pepper, Coarse Ground
1 1/4 cups milk
4 ounces (1/2 package) cream cheese, cut-up

1. Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli florets or cauliflower into bite-size pieces.

2. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

3. Bake 40 minutes or until heated through and top is lightly browned.

Amy

Cajun Beef Stew

2012-01-23T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Cajun Beef Stew for dinner. From the looks of the seasonings, this should be spicy! My 10 year old will love this. On the side we'll be having salad and rolls!

Cajun Beef Stew
Katie (Katiedid)

1 T Cajun or blackened seasoning mix
1 lb beef stew meat (1 1/2 inch chunks)
1 lb red potatoes, cut into 1 1/2 inch chunks)
1 medium onion, cut into thin wedges
1 1/2 c baby carrots
1 can (14.4 ounces) beef broth
3 T cornstarch
Salt, to taste
Chopped parsley or thyme (optional)

Coat slow cooker with cooking spray. Sprinkle seasoning mix over meat. Place potatoes, onion and carrots in bottom of slow cooker. Place meat over vegetables. Pour broth over all. Cover and cook 7 to 8 hours on low or 4 to 5 hours on high, or until beef and vegetables are tender. With a slotted spoon, transfer beef and vegetables to a serving bowl, and cover with foil to keep warm. Turn slow cooker to high. Combine cornstarch with 3 tablespoons water; mix well. Stir into juices; cover and cook 15 to 20 minutes or until thickened. Add salt; if desired. Spoon sauce over beef and vegetables. Transfer to shallow bowls to serve; garnish as desired.

Katie’s Notes: I usually add some celery, chopped into large chunks and an extra potato and use 2 cups of beef broth made from bouillon.

Amy

Baby Bok Choy & Beef

2012-01-22T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Baby Bok Choy & Beef for dinner. The recipe calls for flank steak but you could use any beef cut into strips. As the recipe calls for, we'll serve this with rice.

Baby Bok Choy & Beef
(mommytotwingirls-Michelle)

1/2 lb. flank steak, cut into strips
1 tsp. baking soda
1 heaping tsp. corn starch
1 tsp. rice wine (NOT rice wine vinegar)
1 tsp. chicken bouillon
1 tsp. soy sauce
1 TBS. water
1 tsp. oil
6 slivers of fresh ginger (about 1/8" thick)
1 clove garlic, minced
1 1/2 LBS. baby bok choy, stems cut, leaves cleaned

Mix all of the above ingredients (baking soda to oil) together and let marinade for a few hours. Heat oil in a large frying pan (again, whatever oil you like to cook with).Flash fry the beef and remove from pan. Add more oil to the pan, and saute' ginger and garlic. Add bok choy and 2 tsp. salt. Once slightly wilted, add 1 cup of water, and cook for 5 minutes. Add 1/2 tsp. chicken bouillon, 1 1/2 tsp. soy sauce, and 1 tsp. sugar, mix well. Add the cooked beef to the pan. In a small bowl, mix 1 TBS. + 1 tsp. corn starch and just enough water to make it slightly runny. Add this to the pan and mix well. Turn off the heat, and let set for a few minutes to thicken. Serve over white rice.

Amy

Christine's Lasagna, Creamy Berry Pie

2012-01-21T19:00:00.000-08:00

Hi everyone!

Tomorrow I am making my friend Christine's Lasagna recipe. I like how she uses ground beef and sausage. I recently heard a group of women talking about lasagna and I was shocked at how many said they never make it because it's so much work. I totally disagree. It's only a couple steps past making spaghetti which most people consider really simple. Now with the no boil noodles, it's even easier to do lasagna. I know some people even use regular noodles (unboiled). The trick is to make sure the noodles are completely covered in the sauce. At any rate, I'm making this for my home group so everyone else will bring the sides. I'm also planning to make this Creamy Berry Pie sometime this week.

Christine's Lasagna
Christine
Makes one LG 3 QT Dish

1 lb ground beef
3/4 lb bulk Italian pork sausage (Mild, Hot, or Sweet..out of casing)
3 cans (8oz each) tomato sauce,
2 8oz cans water
2 cans (6 oz each) tomato paste
3 garlic cloves, minced
1 teaspoon Italian seasoning, 1/2 tsp oregano, 1/2 tsp basil
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1 palm full chopped fresh Italian flat leaf parsley
1 carton (16 oz) ricotta cheese (or cottage cheese)
1/2 cup grated Parmesan cheese
1 lb lasagna noodles, cooked and drained (or one box no-boil)
2 cups Italian Blend Cheese (Sargento)
2 cups shredded mozzarella cheese

1) In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, seasoning, salt, and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. Adjust salt and pepper to suit your taste.

2) In a large bowl, combine the egg and parsley. Stir in the ricotta and Parmesan. Add salt and pepper if desired. Spread 1 cup of meat sauce in lasagne pan sprayed with Pam.

3) Layer with four noodles, spoon sauce to cover noodles, top with dollups of ricotta cheese, top with 1 cup Italian cheese blend. Repeat. Finish with final layer of noodles and sauce, top with 2 cups mozzarella.

4) Cover (if using no boil) and bake at 375 deg F for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. If not using no boil, bake uncovered about an hour.

Creamy Berry Pie
Katie (Katiedid) from Family Circle
MAKES 12 SERVINGS.

CRUST
6 T unsalted butter
12 graham cracker boards, finely crushed
1 T sugar
Pinch of Salt
FILLING AND BERRIES
1 envelope unflavored gelatin
3 T water
8 oz pkg cream cheese
8 oz container sour cream
1/3 cup sugar
1 tsp vanilla
1/4 cup strawberry jelly
6 oz pkg raspberries
1 cup blueberries
1 cup strawberries, quartered
1/2 oz white chocolate
1 tsp vegetable oil

CRUST---Melt butter in microwave on high 20 seconds. In a bowl, stir cracker crumbs, sugar and salt. Add butter, stir until crumbs are moistened. Press up sides and into bottom of 9 inch pie plate. Refrigerate. FILLING---In a bowl, sprinkle gelatin over water. Let stand 3 min. In a 2nd bowl, cream cheese, sour cream, sugar and vanilla. Beat until smooth. Transfer softened gelatin to microwave, heat 30 seconds on high. Stir until smooth. Pour gelatin into cream cheese mixture and beat until smooth. Pour into crust. Cover with plastic wrap and refrigerate 3 hours. MELT jelly in microwave on high 10 seconds, toss with berries in bowl. Remove plastic from pie, top pie with berries. Microwave chocolate and oil on high 20 seconds. Drizzle over pie. Slice and serve.

Amy

Hot Ham and Pepper Cheese Hoagies, Chicken Club Sandwich

2012-01-20T19:00:00.000-08:00

Hi everyone!

Here are the sandwiches for this week:

Hot Ham and Pepper Cheese Hoagies
Amy - amylz
Makes 4 servings

4 - hoagie buns, split lengthwise
1/4 - cup spicy mustard
1/4 - cup mayonnaise
1 - package maple & brown sugar glazed ham
4 - slices Pepper Jack cheese, 4 ounces
1/2 - cup shredded lettuce
1 - tomato, thinly sliced

Preheat oven to 350 F. Spread inside surfaces of buns with mustard and mayonnaise. Next, layer ham and cheese on bottom halves of buns. Top with lettuce and tomato. Place remaining bun half on top. Wrap hoagies in foil, place in oven and heat for about 15 minutes or until cheese is melted.

Chicken Club Sandwich
Amy (amylz)
Makes 6 servings

1/2 cup mayonnaise or salad dressing
18 slices bread, toasted
12 lettuce leaves
6 slices (3 ounces each) cooked chicken
18 slices tomato (3 medium)
12 slices bacon, crisply cooked and drained
1/2 teaspoon salt
1/8 teaspoon pepper

Spread mayonnaise over 1 side of each slice of toast. Place 1 lettuce leaf and 1 chicken slice on each of 6 toast slices. Cover with second toast slice, mayonnaise side up. Top with lettuce leaf, 3 slices tomato and 2 slices bacon. Sprinkle with salt and pepper. Cover with third toast slice, mayonnaise side down; secure with wooden picks. To serve, cut diagonally into triangles.

Amy

Banana Cinnamon Waffles, Bacon & Corn Pancakes, Maple-Hazelnut Oatmeal, Baked Blueberry French Toast, Banana Wheat Germ Oatmeal

2012-01-19T19:00:00.000-08:00

Hi everyone!

Here are the breakfasts for this week:

Banana Cinnamon Waffles
k/dmom

1 3/4 cups all purpose flour
1 tablespoon baking powder
3/4 teaspoon cinnamon
pinch salt
2 eggs, separated
1 1/2 cups milk
2/3 cup smashed ripe bananas
1/2 cup vegetable oil

Combine all dry ingredients together. Combine egg yolks, milk, oil, and smashed bananas. Mix dry and wet ingredients together by hand (do not over-mix)! Whip egg whites until stiff peaks form. Fold egg whites into other mixture - do not over-fold (you should still be able to see the egg whites).Pour appropriate amount of mixture into waffle iron. Cook for approximately 3 minutes.

Bacon & Corn Pancakes
Amy (amylz)
(4 servings)

3/4 c Milk
2 Tablespoons melted butter
1 egg - beaten
1/2 c corn kernels
1 c flour
2 tsp. baking powder
2 Tablespoons sugar
1/2 tsp. salt
6 slices bacon
Maple syrup for topping

Combine milk, melted butter, beaten egg in one bowl. Stir in corn and set aside. Combine flour,baking powder,sugar and salt in separate bowl. Pour corn mixture into flour mixture and stir briefly to moisten. Heat griddle to medium. Place bacon slices on griddle and brown on each side until crispy. Drain fat and coarsely chop or crumble into corn batter. Ladle 1/4 cup of batter on the griddle and cook pancakes over medium-high heat until air bubbles form on the top. Flip pancakes over and cook until nicely browned. Serve with maple syrup.

Maple-Hazelnut Oatmeal
~*~Sandy~*~ via Cooking Light Slow Cooker

1 1/2 cups fat-free milk
1 1/2 cups water
2 Gala apples, peeled, cored, and cut into 1/2-inch cubes (about 3 cups)
1 cup uncooked steel-cut oats
2 T brown sugar
1 1/2 T butter, softened
1/4 tsp ground cinnamon
1/4 tsp salt
Cooking spray
1/4 cup pure maple syrup
2 T chopped hazelnuts, toasted

Bring milk and water to a boil in a saucepan over medium-high heat, stirring frequently. Place hot milk mixture, apple, and next 5 ingredients (through salt) in a 3 1/2 quart electric slow cooker coated with cooking spray; stir well. Cover with lid; cook on low-heat setting 7 hours or until oats are tender. Spoon oatmeal into individual servings bowls; top with maple syrup and hazelnuts. Yield: 4 servings (serving size: 1 1/4 cups oatmeal, 1 tablespoon syrup, and 1 1/2 teaspoons hazelnuts).

Cal 363, fat 9.7g, fiber 5.6g

Sandy’s notes: Definitely do not want to overcook apples or oatmeal, I set a timer so that it would cook no more than 7 hours - set it to start at midnight and shut off at 7 am). If your crock pot is larger than 3 1/2 quarts, you may need to reduce the cooking time further.

Baked Blueberry French Toast
sadie_love via foodnetwork (Giada deLaurentis)

Butter, for greasing
6 eggs
3 cups whole milk
3/4 cup maple syrup, plus extra for serving
2 teaspoons ground cinnamon, plus 1 tablespoon
1/4 teaspoon fine sea salt
1 lemon, zested
3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes
2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries
3 tablespoons granulated sugar

Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside. In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish. In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set. Spoon onto serving plates and drizzle with maple syrup.

Banana Wheat Germ Oatmeal
Amy (amylz)
(This recipe yields 3 servings)

3 and 3/4 cups water
1 cup old-fashioned rolled oats
2/3 cup toasted wheat germ
1/4 teaspoon salt
3 Tablespoons brown sugar
1 Tablespoon butter
2 medium-sized bananas - sliced into coins

In a medium saucepan over high heat, combine the water, oats, wheat germ and salt. Bring this mixture to a boil - stirring occasionally. As soon as it reaches a boil, reduce the heat to low. Simmer for 5 or 6 minutes until thickened - stirring occasionally. Transfer oatmeal to serving bowls. Sprinkle each serving with brown sugar. Swirl 1 teaspoon of butter into each bowl. Top with banana slices. Enjoy!

Amy

Basil Shrimp, Asian-Style Sugar Snap Peas

2012-01-18T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Basil Shrimp for dinner. This is another shrimp recipe that you do on the grill. I think these look really good. It almost makes me want to try one...almost. On the side we'll be having Asian-Style Sugar Snap Peas and rice.

Basil Shrimp
Amy - amylz
All Recipes Yields: 9 servings

2 1/2 tablespoons olive oil
1/4 cup butter, melted
1 1/2 lemons, juiced
3 tablespoons brown mustard
1/2 cup minced fresh basil
3 cloves garlic, minced
salt to taste
white pepper
3 pounds fresh shrimp, peeled and deveined
skewers

1. In a shallow, non-porous dish or bowl, mix together olive oil and melted butter. Stir in lemon juice, mustard, basil, and garlic, and season with salt and white pepper. Add shrimp, and toss to coat. Cover, and refrigerate for 1 hour.
2. Preheat grill to high heat. Remove shrimp from marinade, and thread onto skewers. Discard marinade.
3. Lightly oil grill grate, and arrange skewers on preheated grill. Cook for 4 minutes, turning once, or until opaque.

Asian-Style Sugar Snap Peas
Amy – amylz McCormick
Makes 4 (3/4-cup) servings.

2 teaspoons oil
1/4 cup finely chopped onion
1 tablespoon soy sauce
1/2 teaspoon Garlic Pepper Seasoning using (McCormick)
1/4 teaspoon Ground Ginger
1 bag (16 ounces) frozen sugar snap peas

1. Heat oil in large skillet on medium heat. Add onion; cook and stir 1 to 2 minutes until tender.
2. Stir in soy sauce, garlic pepper seasoning and ginger. Add sugar snap peas; toss to coat well. Reduce heat to medium-low; cover and cook 5 minutes or until peas are heated through. Season with additional garlic pepper seasoning, if desired.

Amy

Braised Cranberry-Barbecue Beef Sandwiches

2012-01-17T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Braised Cranberry Barbecue Beef Sandwiches. This sounds amazing! I'm sure you could do this in the crockpot but this recipe actually has you slow cook it on the stove. I love that! We recently bought a quarter cow and I have to say, the meat has been amazing and so good. That makes me excited to try a roast. On the side we'll be having a spinach salad.

Braised Cranberry-Barbecue Beef Sandwiches
Amy (amylz)
Cooking Light, OCTOBER 2005

1 cup less-sodium beef broth
1/4 cup instant minced onion
2 tablespoons coarsely ground black pepper
1 (4-pound) boneless chuck roast, trimmed
1 cup sweet hickory smoke barbecue sauce (such as Bull's-Eye)
1 cup whole-berry cranberry sauce
16 (1 1/2-ounce) hamburger buns

Combine first 3 ingredients in a Dutch oven. Add beef; bring to a boil. Cover, reduce heat, and simmer 3 hours or until very tender, turning beef occasionally. Remove beef from pan. Reserve 2 cups cooking liquid; discard remaining cooking liquid. Shred beef with 2 forks. Return shredded beef to pan. Add reserved cooking liquid, barbecue sauce, and cranberry sauce; stir well. Cook over medium-low heat 10 minutes or until thoroughly heated. Serve beef mixture on buns.

Yield: 16 servings (serving size: 1 bun and about 1/3 cup beef mixture)

CALORIES 295 (21% from fat); FAT 7g (sat 2.4g,mono 2.3g,poly 1.6g); IRON 3.4mg; CHOLESTEROL 56mg; CALCIUM 67mg; CARBOHYDRATE 33.6g; SODIUM 517mg; PROTEIN 24.7g; FIBER 1.7g

Amy

Beef, Pepper & Mushroom Kabobs, Corn Casserole

2012-01-16T19:00:00.001-08:00

Hi everyone!

Tomorrow we are having Beef, Pepper & Mushroom Kabobs. You could totally grill these if you don't want to broil. On the side we'll have this Corn Casserole. I'm not sure if they'll like it but I thought I'd try it!

Beef, Pepper & Mushroom Kabobs
Amy – amylz 4 servings.
recipe from the Nebraska Beef Council

1 pound Sirloin Tips
1 large green, red or yellow bell pepper, cut into 1 1/4 inch pieces
12 large mushrooms
Seasoning:
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon water
2 teaspoon Dijon-style mustard
1 teaspoon honey
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper

1. In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers.
2. Meanwhile, place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally. Season with 1/4 teaspoon salt.

Nutrition information per serving: 210 calories; 27g protein; 6g carbohydrates; 8g fat (3g saturated fat); 3.8mg iron; 236mg sodium; 76mg cholesterol.

Corn Casserole
Leslie (2beautifulbambinos)

1-2 bags of corn
1 brick cream cheese, softened
1/4 C. Milk
1/4 C. Butter
1 small can of green chiles

Combine milk butter cream cheese, add corn and green chiles. bake at 350 in 9x13 in pan until bubbly.

Leslie's Notes~ I usually put cream cheese, milk, and butter in the 9x13 and warm in my microwave and mix ocasionally until combined. That way you only dirty one pan. You can add one or two bags of corn depending on how creamy you want it.

Amy

Classic Salmon, Chili Fries

2012-01-15T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Classic Salmon for dinner. This recipe is from Reynolds but come on, you must know you can use any brand of foil. I happen to like Reynolds so that's what I'll be using. My husband loves salmon and so does my 5 year old. On the side we'll be having sliced cucumbers and the these Chili Fries. My 10 year old will love those!

Classic Salmon
Amy (amylz)
Reynolds Number of Servings: 4

4 sheets (18x12-inches each) Reynolds Wrap Release Non-Stick Foil
4 salmon portions (6 to 8 oz. each), thawed if frozen
2 teaspoons seafood seasoning
2 teaspoons parsley flakes
4 teaspoons butter, cut in pieces

PREHEAT oven to 450F. CENTER one salmon portion on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food. Sprinkle each salmon portion with 1/2 teaspoon seafood seasoning and 1/2 teaspoon parsley flakes. Dot each salmon portion with 1 teaspoon butter. BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. BAKE 18 to 20 minutes on a cookie sheet in oven or until salmon is opaque and flakes easily with a fork.

Nutrition Information:
(Per Serving)
calories 277
grams fat 15
% calories from fat 49
milligrams cholesterol104
milligrams sodium 658
grams protein 34

Chili Fries
Amy – amylz Recipe courtesy Sandra Lee
Yield: 6 servings

1/2 bag (about 16 ounces) french-fried potatoes (recommended: Ore-Ida Golden Crinkles)
1 pound ground beef
1 (12-ounce) bottle chili sauce (recommended: Heinz)
1 packet chili seasoning (recommended: Lawry's)
1/2 cup water
1 teaspoon Worcestershire sauce
1 tablespoon yellow mustard
1/2 teaspoon onion powder
Shredded Cheddar, optional (recommended: Kraft)

Preheat oven to 450 degrees F. Lay fries in a single layer on a baking sheet. Bake in preheated oven for 20 to 25 minutes, turning halfway through cooking, until crisp and golden. In a large pot over medium heat, break up ground beef and brown, stirring constantly to break up all the clumps to fine ground. Add remaining ingredients through the onion powder. Bring to boil. Lower heat and simmer for 30 minutes. Serve hot fries on a plate smothered with chili and topped with shredded cheese, if using.

Amy

Grilled Shrimp with Garlic and Herbs

2012-01-14T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Grilled Shrimp with Garlic and Herbs. I don't eat shrimp myself but my husband and 10 year old like it. I've never actually grilled it before so I'm excited to prepare it this way. On the side we'll have some mashed potatoes and a green salad.

Grilled Shrimp with Garlic and Herbs
Katie (Katiedid) from Recipezaar

2 lbs extra large shrimp, peeled and deveined
1 teaspoon paprika
1 tablespoon sliced fresh garlic
1 teaspoon Italian seasoning
1 tablespoon fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon black pepper
1 teaspoon basil
1 tablespoon brown sugar

Mix all ingredient in a bag and marinate for 20 minutes in the refrigerator. Prepare grill to high heat and grill for 5-6 minutes turning to char all sides.

Amy

Tangy Turkey and Swiss Sandwiches, Jalapeno Popper Grilled Cheese

2012-01-13T19:00:00.000-08:00

Hi everyone!

Here are the sandwiches for this week:

Tangy Turkey and Swiss Sandwiches
Amy (amylz)
All Recipes Yields: 4 servings

3/4 cup chopped red onion
1 tablespoon dried thyme
1/2 cup mayonnaise
1/4 cup coarse-grain brown mustard
8 slices country style French Bread
6 tablespoons butter, softened
1 pound thinly sliced roast turkey
8 slices tomato
8 slices Swiss cheese

1. In a small bowl, stir together the red onion, thyme, mayonnaise and mustard. Spread some of this mixture onto one side of each slice of bread. Spread butter onto the other side of the slices of bread.
2. Heat a large skillet over medium heat. Place 4 slices of the bread into the skillet with the butter side down. On each slice of bread, layer 1/4 of the sliced turkey, then 2 slices of tomato, and top with 2 slices of Swiss cheese. Place remaining slices of bread over the top with the butter side up. When the bottoms of the sandwiches are golden brown, flip over, and cook until golden on the other side.

Jalapeno Popper Grilled Cheese
mymomluvs2bake

2 jalapeno peppers, cut in half lengthwise and seeded
2 slices sour dough bread
1 tablespoon butter, room temperature
1 tablespoon cream cheese, room temperature
1/4 cup jack and cheddar cheese, shredded
1 tablespoon tortilla chips, crumbled

Place the peppers on a baking sheet with the cut side facing down. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes. Remove the skins from the peppers. The skins should easily "pinch" off. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Amy

Upside-Down Orange Bran Muffins, Fresh Berry & Honey Yogurt Smoothie, Carrot Cake Steel-cut Oatmeal, Avocado, Manchego Cheese Omelette

2012-01-12T19:00:00.000-08:00

Hi everyone!

Here are the breakfasts for this week:

Upside-Down Orange Bran Muffins
Amy (amylz)
(15 servings)

1 cup 100% Bran cereal
1 cup milk
2 Tablespoons shortening
1 teaspoon grated orange rind
1/4 cup sugar
1 egg - beaten
1 cup sifted flour
1/2 teaspoon salt
3 teaspoons baking powder
5 Tablespoons honey
30 orange segments
Maraschino cherries

Combine bran and milk; let stand 5 minutes. Cream shortening, orange rind, sugar; add egg and beat well. Add bran mixture. Sift together dry ingredients. Add to mixture; stir only until mixed. In each well-greased muffin pan, put 1 teaspoon honey, 2 orange segments (membrane removed), cherry in center. Fill 2/3 full of batter. Bake in hot oven (400 degrees) for 25 minutes. Turn out, "Fruit-side up." 15 of the dreamiest muffins you ever baked! Fine and fluffy-light because they're made with Nabisco 100% Bran - the finer-milled bran that gives you finer baking results. (Furnishes important nutrients and diet-bulk, too!) (100% Bran is a double-milled wheat bran cereal originally produced by Nabisco. Other brands are now available, but many still consider Nabisco's to be the best.)

Fresh Berry & Honey Yogurt Smoothie
Amy (amylz)
(1 serving)

1 ounce fresh raspberries
1 ounce fresh blueberries
1 ounce fresh blackberries
1 ounce fresh strawberries
2 cups plain yogurt
1/4 cup honey
3 ice cubes
1/2 cup oat & honey granola or similar granola (optional)

Place all ingredients - EXCEPT for granola - in the blender. Pulse until smooth and well-combined. Pour smoothie into a serving glass. If desired, top with granola.

Carrot Cake Steel-cut Oatmeal
margots-mom

2/3 cup steel cut oats
1 2/3 cups milk
1/2 cup shredded carrots
1 teaspoon pure vanilla extract
1 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1 pinch black pepper
1 pinch fine sea salt
topping:
chopped walnuts or pecans
sweetened coconut flakes, toasted in the oven at 350 for 5 min

Place all ingredients, except topping, in rice cooker; stir gently to combine. Close the cover, set on Porridge cycle (if you have that) When it is done, top your portion with nuts, coconut, and a little milk if you like.

Avocado, Manchego Cheese Omelette
Amy (amylz)

8 Eggs - large
1/4 cup Milk. Cooking oil as needed
1 Avocado - sliced
1/4 cup Yellow bell pepper - small diced
1/4 cup Red and green bell pepper - small diced
1 Jalapeno pepper - seeded - finely diced
1/4 cup Onion - finely diced
1 T. Fresh cilantro - minced
2 tsp. Fresh parsley - chopped
Salt to season
Fresh ground black pepper to season
1 1/4 cup Spanish Manchego cheese - shredded

Saute peppers and onions in a small amount of oil. Add cilantro and parsley, season with salt and pepper. Cook until tender. Reserve. Combine eggs and milk. Mix well and reserve. Heat a non-stick omelette or egg pan over medium heat. Portion beaten egg into pan. Stir in sauteed pepper and onion. Cook until set. Flip omelette and cook until done. Add sliced avocado and top with cheese. Fold omelette and turn out onto warm serving plates. Top with additional cheese and garnish with fresh cilantro sprigs. Repeat process to create 4 servings. Spanish Manchego cheese is available in the specialty cheese section of most large grocery or food specialty stores

Amy

Chicken and Broccoli Stir-fry

2012-01-11T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Chicken and Broccoli Stir Fry for dinner. I'm sure my boys won't be thrilled about the broccoli but I know they'll like the chicken. They love these flavors. On the side we'll have brown rice.

Chicken and Broccoli Stir-fry
Amy - amylz
Recipe courtesy Food Network Kitchens

1 pound chicken breast (about 2 breasts), cubed
3 scallions, whites only, thinly sliced on an angle
2 cloves garlic, minced
1-inch piece peeled fresh ginger, minced
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon, plus 1 teaspoon cornstarch
1 1/4 teaspoons salt
1 tablespoon dry sherry
1 tablespoon dark sesame oil
About 1/3 cup water
3 tablespoons vegetable oil
5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
3/4 to 1 teaspoon red chili flakes, optional
1 tablespoon hoisin sauce
Garnish: toasted sesame seeds, optional
Serving suggestion: Jasmine rice

In a medium bowl, toss the chicken with the scallion whites, about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with 1/3 cup water. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 30 seconds. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate. Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and chili flakes if using. Stir-fry until the chicken loses its raw color and gets a little brown, about 3 minutes. Add the hoisin sauce, return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates and garnish with sesame seeds; serve with rice.

Notes: The garlic and ginger can be chopped together in a minichopper to save time. Scallion greens can also be used to garnish, if you like that extra onion-y flavor and you want to use up the scallions. The broccoli stems are used (love all that fiber) to add textural contrast and also to help bulk up the dish, and why waste them?

Amy

All-Day Meatballs, S'mores Bars

2012-01-10T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having All-Day Meatballs for dinner. These are done in the crockpot. However, I don't really like cooking meatballs in the crockpot with the sauce. I think it makes them too watery. So, I am going to cook them in the oven first, about 18 minutes at 400. Then I will put the sauce over them and bake a little longer to heat the sauce. On the side we'll be having some spaghetti and green beans. Then sometime this week I'm planning to make S'mores Bars.

All-Day Meatballs
(Cathy Ryan in The New Slow Cooker Cookbook and Saeta)

1 cup milk
3/4 cup toasted oats
3 tablespoons finely chopped onion
1 1/2 teaspoons salt
1 1/2 pounds ground beef
1/4 cup ketchup
1/4 cup mustard
1/4 cup tomato paste
3/4 cup water
3 tablespoons vinegar
2 tablespoons sugar

Combine milk, oats, onion and salt in bowl. Crumble beef over the mixture and combine well. Shape into 1-inch balls and arrange in slow cooker. In another bowl, combine ketchup, mustard, tomato paste, water, vinegar and sugar. Mix well and poor over meatballs. Cover and cook on low for 6-8 hours.

S'mores Bars
Katie (Katiedid) from Baking Blonde blog

1 egg, beaten
1/3 cup butter (no substitutions)
1/2 cup sugar
1 teaspoon vanilla
15 crushed graham crackers (I used 9 rectangular crackers)
1 1/2 cups small marshmallows
3/4 cup milk chocolate chips

Line an 8x8 pan with foil and spray with PAM.
In a medium mixing bowl combine the graham cracker crumbs, 3/4 cup marshmallows and 1/2 cup chocolate chips. Set aside. In a medium sauce pan over medium heat, combine the egg, butter, sugar and vanilla. Cook, stirring constantly until it comes to a full boil. Remove from heat and allow to cool slightly. Pour mixture in bowl with the graham crackers, marshmallows and chocolate chips. Stir to combine. (Marshmallows and chips will melt a bit). Fold in remaining marshmallows and chips. Press mixture into prepared pan.
Cool until set. Remove foil and bars from pan, cut and serve. Store in airtight container either room temp or in fridge (if during warm months).

Katie's Notes: I used 9 whole (rectangular) graham crackers

Amy

Crusted Steak Pizzaiola

2012-01-09T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Crusted Steak Pizzaiola for dinner. I haven't found the crusting blend yet but I'm going to check Safeway in the morning. If I can't find it, I may just sort of make up my own with panko breadcrumbs and some spices. On the side we'll be having some whole wheat penne and a caesar salad.

Crusted Steak Pizzaiola
Amy (amylz)
McCormick Makes 4 servings.

1 pound boneless beef sirloin steak (1/2 to 3/4-inch thick)
1/3 cup McCormick French Onion, Pepper & Herb Crusting Blend
3 tablespoons olive oil, divided
1 cup sliced mushrooms
1 cup green and red bell pepper strips
2 cups spaghetti or marinara sauce

1. Moisten steak lightly with water. Coat evenly on both sides with Crusting Blend. Discard any remaining Crusting Blend.
2. Heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add steak; cook 3 minutes per side or until browned. Reduce heat to medium-low; cook 5 minutes longer or until steak is desired doneness. Remove steak from skillet; keep warm.
3. Heat remaining 1 tablespoon in same skillet on medium heat. Add mushrooms and peppers; cook and stir 5 to 6 minutes or until mushrooms and peppers are tender. Add spaghetti sauce; cook 2 to 3 minutes or until heated through. Serve sauce over steak.

Amy

Cracker Chicken

2012-01-08T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Cracker Chicken for dinner. I'm going to do the strips and I bought some chicken tenders to use so I don't have to cut them up. I had some Ritz leftover from the holidays and I knew this would be a great way to use them up. On the side we'll be having rice pilaf and roasted veggies.

Cracker Chicken
Amy - amylz
Family Fun Magazine Serves 8 to 10.

24 butter crackers, such as Ritz
1/4 cup grated Parmesan cheese
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
10 small, skinned chicken drumsticks or about 1 1/2 pounds boneless, skinless chicken breasts cut into 1-inch-wide strips
2 large eggs
2 tablespoons honey
1 tablespoon water

Step 1 Heat the oven to 400. Combine the crackers, Parmesan cheese, paprika, garlic powder, salt, and pepper in a food processor and process until the mixture resembles coarse meal. (If you don't have a food processor, you can crush the crackers in a sealable plastic bag using a rolling pin.) Transfer the mixture to a shallow bowl or a sheet of waxed paper.

Step 2 Rinse the chicken with cold water and pat dry with paper towels. In a shallow bowl, beat the eggs, honey, and water until blended. Dip the drumsticks or breast pieces into the egg mixture, then dredge them in the cracker mixture. Place the chicken on a lightly oiled baking sheet.

Step 3 Bake drumsticks for 15 minutes, then turn them over and bake for 20 minutes more or until the chicken is tender and the coating golden. Bake chicken strips for 16 to 20 minutes, turning once.

Amy

Creamy Chicken Enchiladas, Strawberry Lemon Trifle

2012-01-07T19:00:00.000-08:00

Hi everyone!

Here is a recipe for Creamy Chicken Enchiladas. These look pretty easy to make and sound good to me. I love the idea of a gravy with enchiladas. Yum! On Sunday I'm making this Strawberry Lemon Trifle for my home group.

Creamy Chicken Enchiladas
Amy (amylz) Makes 6 servings
McCormick Country Gravy "Makes the Meal" Recipe Contest

1 package McCormick Fajitas Seasoning Mix
1/4 cup water
2 tablespoons oil
1 pound boneless skinless chicken breasts, cubed
1 package McCormick Original Country Gravy Mix
2 1/4 cups milk
1/2 cup salsa
2 cups Colby Jack cheese, divided
6 flour tortillas ( buritto-size)
1 can (2.2 ounces) sliced black olives, drained
1/4 cup sliced green onion
Shredded lettuce (optional)
Chopped tomato (optional)

1. Preheat oven to 350°F. Mix Seasoning Mix, water and oil in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor.
2. Prepare Gravy Mix as directed in package, using 2 1/4 cups milk instead of water. Remove from heat; stir in salsa. Pour 1 cup gravy mixture into 13x9-inch baking dish. Set aside.
3. Transfer chicken and marinade to large skillet. Sauté on medium-high heat 7 to 8 minutes.
4. Place 1/4 cup chicken in center of each tortilla. Top with 2 tablespoons of cheese. Fold over sides of tortilla and roll tightly. Arrange rolled tortillas in single layer in prepared dish. Pour remaining gravy mixture over tortillas and top with remaining cheese.
5. Bake 25 to 30 minutes or until heated through. Garnish with black olives and green onion. Serve with lettuce and tomato, if desired.

Strawberry Lemon Trifle
Katie (Katiedid) from Taste of Home
Yield: 14 servings.

4 ounces fat-free cream cheese, softened
1 cup fat-free vanilla yogurt
2 cups fat-free milk
1 package (3.4 ounces) instant lemon pudding mix
2 teaspoons grated lemon peel
2-1/2 cups sliced fresh strawberries, divided
1 tablespoon white grape juice or water
1 prepared angel food cake (10 inches)

In a mixing bowl, beat cream cheese and yogurt. Add the milk, pudding mix and lemon peel; beat until smooth. In a blender, process 1/2 cup strawberries and grape juice until smooth. Tear cake into 1-in. cubes; place a third in a trifle bowl or 3-qt. serving bowl. Top with a third of the pudding mixture and half of the remaining strawberries. Drizzle with half of the strawberry sauce. Repeat. Top with remaining cake and pudding mixture. Cover and refrigerate for at least 2 hours.

Amy

Avocado & Egg Salad Sandwich, Napa Valley Chicken Salad Sandwiches

2012-01-06T19:00:00.000-08:00

Hi everyone!

Here are the sandwiches for this week:

Avocado & Egg Salad Sandwich
Amy (amylz)
Makes 4 sandwiches

6 hard cooked eggs, peeled & diced
1/3 cup celery diced
1/2 cup mayonnaise
3 Tablespoons avocado, diced
1 Tablespoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
8 slices honey-berry wheat bread

In a mixing bowl, add the eggs, celery, mayonnaise, avocado, lemon juice, salt, and pepper. Using a tablespoon, place the egg salad on bottom slice of honey-wheat berry bread. Place the top slice of bread on bottom. Using a sharp knife cut bread in half and place on plate.

Napa Valley Chicken Salad Sandwiches
Amy (amylz)
Makes 6 servings

3/4 cup mayonnaise
1 teaspoon chopped fresh rosemary (optional)
1/4 teaspoon salt
1/8 teaspoon ground black pepper
4 cups cut-up cooked chicken (about 1-1/2 lbs.)
3/4 cup halved seedless red grapes
1/2 cup coarsely chopped walnuts, toasted (optional)
1 loaf peasant or sour dough bread, sliced
Arugula or lettuce leaves (optional)

In a large bowl, combine mayonnaise, rosemary, salt and pepper. Add chicken, grapes and walnuts. Toss to coat. Chill, if desired. To serve, assemble into sandwiches with arugula.

Amy

Banana Cream French Toast, Pumpkin Pie Pancakes, Banana Nut Oatmeal

2012-01-05T19:00:00.000-08:00

Hi everyone!

Here are the breakfast for this week:

Banana Cream French Toast
Amy (amylz)
(4 servings)

FOR FRENCH TOAST:
8 slices white bread (day old preferred)
4 large eggs
1 cup milk
1 Tablespoon cinnamon
1 teasppon vanilla
butter or margarine for frying

FOR TOPPING:
2 ripe bananas -- peeled and sliced
3/4 cup chilled whipping cream
1/2 cup orange juice
1/4 cup powdered sugar
3 Tablespoons fresh lemon juice

TO MAKE THE TOPPING: In a medium sauce pan, combine bananas, orange juice, sugar and lemon juice. Cook over medium heat for 5 minutes or until the bananas become very soft. With a slotted spoon, transfer bananas to blender. Add 1/4 cup liquid from the pan and puree until smooth. Cover with plastic wrap in medium bowl and chill until cold (at least 2 hours). Just before removing banana mixture from the refridgerator, beat whipping cream in a medium bowl until stiff peaks form. Remove banana puree and fold into the whipping cream.

TO MAKE FRENCH TOAST: In a large bowl, whisk together the eggs, milk, cinnamon and vanilla. Dip bread slices into egg mixture, coating both sides generously. On a griddle or skillet at medium heat, melt butter and then cook slices until each side is golden-brown. You can place completed French Toast slices on a serving plate in an oven set to 100 degrees -- to keep finished slices warm as you cook the others.

TO BRING IT ALL TOGETHER: Top each serving of French Toast with a generous dollop of the banana cream topping. A couple of fresh banana slices placed on or around the toast provides the perfect delicious garnish.

Pumpkin Pie Pancakes
Sandy~~*~Sandy~*~
makes 20 3-inch pancakes

1 cup white flour
1 cup wheat flour
1 T baking powder
2 eggs
1 cup canned pumpkin
1 3/4 cup buttermilk
1/2 cup sour cream
2 T butter, melted
4 T sugar
1/4 t each of ground ginger, cinnamon, and nutmeg, or 3/4 t pumpkin pie spice
Vegetable oil
Syrup or Confectioner’s Sugar

1. In a small bowl, combine the white flour, wheat flour, and baking powder. Set aside.
2. In a medium bowl, combine eggs, pumpkin, buttermilk, sour cream, butter, sugar, and spices. Add flour mixture to pumpkin mixture and stir until thoroughly combined.
3. Heat a nonstick griddle over low heat with a bit of vegetable oil. Spoon heaping tablespoons of batter onto the griddle and cook on one side for 1 to 2 minutes, then turn and cook on the other side until brown. Drizzle with syrup or sprinkle with confectioner’s sugar.

Banana Nut Oatmeal
Amy (amylz)
(This recipe yields 1 serving)

1 banana
1/3 cup oats
1/3 cup milk
1 tbsp walnuts
1 tbsp wheat germ
1/2 tsp vanilla extract
1/2 tsp cinnamon
1 tsp honey (or brown sugar)
dash of salt

Mash the banana in a bowl. Mix in the oats. Add the milk and microwave for 45 seconds. Add the nuts, wheat germ, vanilla, cinnamon, and honey. Microwave for another 45 seconds, or until oats are cooked and soak up all the liquid. Give it a good stir and a dash of salt. It will be hot. Let it cool a couple minutes before eating.

Amy

Beer Burgers

2012-01-04T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Beer Burgers for dinner. I'm planning to freeze a few of the burgers for when I'm out of town in a couple weeks. That way my men can pull them out for dinner! On the side we'll be having fries and some sliced tomatoes. My kids really do love the tomatoes. Sometimes I put course salt on them and some basil and sometimes I drizzle EVOO and add some garlic salt.

Beer Burgers
teamgulley via allrecipes.com

1 pound ground beef
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup beer

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix the ground beef, onion, garlic, Worcestershire sauce, salt, and pepper in a bowl. Mix in the beer until absorbed by the meat mixture. Form into patties.Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Amy

Best Ever Sausage with Peppers, Onions, and Beer!

2012-01-03T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having the Best Ever Sausage with Peppers, Onions and Beer. You'll have to read my review later to know if we really thought it was the best. It looks good though. On the side we'll be having rice with greens. I like to throw in a handful of anything green I can find like spinach, kale, parsley, whatever.

Best Ever Sausage with Peppers, Onions, and Beer!
Amy - amylz
All Recipes Yields: 6 servings

3 tablespoons olive oil
3 pounds Italian sausage links
3 red bell peppers, sliced
2 green bell peppers, sliced
2 large red onions, sliced
3 cloves garlic, chopped
2 (12 fluid ounce) bottles beer
1 (6 ounce) can tomato paste
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh cilantro
2 tablespoons hot sauce
salt and pepper to taste

1. Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.

Amy

CATALINA Cranberry Chicken

2012-01-02T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Catalina Cranberry Chicken for dinner. This calls for bone in chicken. If you use boneless, make sure you adjust your cooking time. On the side we'll be having baked beans and some raw veggies.

CATALINA Cranberry Chicken
Rachel ~ burns_toast from Kraft Food & Family Makes: 8 servings

4 lb. bone-in chicken pieces (breast halves and/or thighs)
1 can (16 oz.) whole berry cranberry sauce
1 bottle (8 oz.) KRAFT CATALINA Dressing
1 env. onion soup mix

HEAT oven to 350F. PLACE chicken in 2 (13x9-inch) baking dishes. MIX remaining ingredients; pour over chicken. BAKE 50 min. or until chicken is done (165F).

Amy

Cubano Mac & Cheese

2012-01-01T19:00:00.000-08:00

Hi everyone! Happy New Year!

Tomorrow we are having Cubano Mac & Cheese. Let's face it, my family probably won't like this but it sounds good to me and I'm going for it. On the side we'll have a green salad.

Cubano Mac & Cheese
Cyndy (MyPB&Jelly) Rachael Ray Show
Yields: 4-6 servings

1 pound whole wheat elbow pasta
Salt and freshly ground black pepper
3 tablespoons butter
3 tablespoons flour
1 cup chicken stock
2 cups milk
1/4 cup hot sauce
1/4 cup yellow mustard
3 cups Swiss or Gruyere cheese, shredded, plus additional for topping
1/2 cup pickles, chopped
1 pound thinly sliced ham, chopped (from the deli counter)
A handful of flat-leaf parsley, chopped

Preheat broiler to high or oven to 400F. Place a large pot of water over high heat and bring it up to a boil to cook the pasta. Once at a boil, add some salt and the pasta and cook it just shy of al dente. While the pasta is cooking, heat a medium-size skillet over medium heat and add the butter. When the butter melts, add the flour and cook about a minute. Whisk in stock, milk, hot sauce and yellow mustard, and bring up to a bubble. Stir in the cheese in a figure-eight motion, reserving enough to sprinkle on the top of the casserole, until it is all melted. Fold in the pickles and ham, and season with salt and pepper to taste. When the pasta is done, drain it well and combine with sauce. Transfer the mac and cheese to 4 individual ceramic ramekins and top each one with a sprinkle of shredded cheese. Place the ramekins onto a baking sheet and toss them under the broiler to melt and brown the cheese on top, 2-3 minutes. Serve the Cubano Mac & Cheese with a simple salad alongside and enjoy.

Amy

Caribbean Chicken Wings

2011-12-31T19:00:00.000-08:00

Hi everyone!

Can you believe it's the end of 2011? We'll be celebrating with friends so I thought I would give you a recipe for Caribbean Chicken Wings. My 10 year old would probably love these. I would think once they're done, you could throw them in your crockpot for a party.

Caribbean Chicken Wings
Amy (amylz)
Recipe courtesy Sunny Anderson, 2008

1 habanero, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tablespoon sugar
2 teaspoons fennel seed
2 teaspoons cayenne pepper
2 teaspoons allspice
2 teaspoons dried thyme
1 teaspoon ground ginger
4 garlic cloves, chopped
4 green onions, chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
7 pounds chicken wings

In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours. Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes.

Amy

Savory Sandwich Ring, Hot Ham and Turkey Sub, Cheesy Chicken Ranch Sandwich, Chicken Caesar Sandwich, Grape-Almond Chicken Salad, PB and J Banana Wrap

2011-12-30T19:00:00.000-08:00

Hi everyone!

Here are the sandwiches for the next week:

Savory Sandwich Ring
Cyndy (MyPB&Jelly) Pampered Chef

2 packages (11 ounces each) refrigerated French bread dough
3 garlic cloves, pressed
1/2 teaspoon each: dried oregano and dried basil
1 medium each: onion, green bell pepper, and tomato, all thinly sliced
1/2 cup pitted ripe olives, sliced
8 ounces thinly sliced deli meat, such as hard salami, turkey, ham or
bologna
4 ounces thinly sliced cheese, such as Swiss, American or Munster
6 tablespoons Italian dressing, divided

Preheat oven to 350 F. Place dough, seams side down, on 15" round baking stone. Join ends of dough together to form 1 large ring. Cut 8 diagonal slashes (1/2 inch deep) on top of dough. Lightly spray dough with vegetable oil. Press garlic over dough; spread evenly. Sprinkle with oregano and basil. Bake 26-30 minutes or until deep golden brown. Immediately remove from baking stone to cooling rack; cool completely. Chop lettuce into thin strands. Thinly slice onion, bell pepper and tomato. Slice olives. To assemble sandwich, cut bread in half horizontally . Arrange meat and cheese evenly over bottom half of bread. Top with lettuce. Drizzle 2 tablespoons dressing evenly over lettuce. Top with onion, bell pepper, tomato and olive slices. Brush cut side of bread top with remaining dressing; place over bottom half. Cut into 8 wedges and serve.

Hot Ham and Turkey Sub Sandwiches
Amy - amylz
Makes 4 sandwiches

4 - submarine rolls
2 - Tablespoon butter or margarine, soft
4 - ounces deli ham
4 - slices mozzarella cheese
4 - ounces deli turkey
8 - ounces blue cheese, crumbled

Preheat oven to 425F. Slice rolls in half and butter each half. Place the ham on the bottom half. Next, add the cheese slice, then the turkey. Top with blue cheese. Place the top roll half on the bottom half and wrap in aluminum foil. Heat for 15 to 20 minutes.

Cheesy Chicken Ranch Sandwich
Amy (amylz)
Makes 6 servings

6 boneless skinless chicken breast halves (about 1-3/4 pounds)
2/3 cup Ranch Dressing, divided
1/2 pound (8 ounces) pasteurized prepared cheese product, sliced
6 French bread rolls, split
Lettuce

Brush chicken with 1/3 cup of the dressing. Spray rack of broiler pan with no stick cooking spray. Place chicken on rack of broiler pan. Broil 3 to 4 inches from heat for 5 to 6 minutes on each side or until cooked through. Top chicken with prepared cheese product. Continue to broil until prepared cheese product is melted. Spread rolls with remaining dressing; fill with lettuce and chicken.

Chicken Caesar Sandwich
Amy (amylz)
Makes 4 serving

4 French bread rolls, split
4 Tablespoons classic Caesar dressing
4 Tablespoons Parmesan cheese, shredded
4 romaine lettuce leaves, shredded
20 slices deli style oven roasted chicken breast
4 tomato slice

1) Onto bottom half of roll, spread dressing and sprinkle with cheese.
2) Top with lettuce, chicken and tomato.
3) Cover with top of roll.

Grape-Almond Chicken Salad Sandwich
Amy - amylz
Makes 4 servings

1 cup chicken breast, cooked & diced
1/2 cup celery
1/2 cup mayonnaise
2 Tablespoons seedless grapes, cut in half
2 teaspoons almonds, sliced
2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
8 slices French bread

In a mixing bowl, add the chicken, celery, mayonnaise, grapes, almonds, lemon juice, salt and pepper. Toss gently until thoroughly mixed. Using a spoon or scoop, spread the chicken salad on the bread. Place the other slice of French bread on top. Using a sharp knife cut the bread in half and place on plate and serve.

PB and J Banana Wrap
Amy - amylz
Makes 4 servings

4 - (8-in.) flour tortilla
8 - Tablespoons creamy or chunky peanut butter
8 - Tablespoons your favorite jelly
4 - small banana

On tortilla, spread peanut butter and then jelly. Top with banana, then roll up.

Amy

Happy Pancakes, French Toast, Pumpkin Pancakes, Apple Snapple Oatmeal, Bean and Egg Tortillas, Erika's Baked Oatmeal

2011-12-29T19:00:00.000-08:00

Hi everyone!

Here are the breakfasts for this week:

Happy Pancakes
Amy (amylz)

Turn plain pancakes into a cartoon happy face for a cheerful kid's breakfast. A pancake or two on a plate makes a face. A slice of crispy bacon creates a smiling mouth, two strawberry halves create the eyes and swirls of syrup create the hair. Or, make a pancake with a sliced banana mouth, sliced banana eyes and scrambled egg hair.

French Toast
Amy (amylz)

loaf sliced bread
3 eggs
1/2 cup milk
sprinkle cinnamon

Blend eggs, milk and cinnamon in flat dish. Heat griddle. Soak both sides bread in egg mixture and fry on griddle.

Pumpkin Pancakes
Katie (KatieDid) from Scholastic Parent & Child October 2006

2 c flour
2 T light brown sugar
2 ½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground allspice
½ tsp ground ginger
2 c milk
1 c canned pumpkin
1 large egg
1 tsp vanilla extract
3 T canola oil, plus additional for greasing pan

In a medium bowl, whisk together flour, sugar, baking powder, salt, and spices. Set aside. In a large bowl ask your child to measure and add milk, pumpkin, egg, vanilla, and oil. Combine well. Add dry ingredients to pumpkin mixture and stir just until dry ingredients are moistened. Preheat griddle or skillet on medium heat. When a drop of water sizzles in the pan, brush lightly with oil. Pour about ½ cup batter for each pancake. When the tops bubble and the edges look dry, turn with a spatula and cook until the underside is golden. Remove from pan and serve immediately or keep warm on a platter in an oven on low heat. Serve with maple syrup! Makes about 16 4-inch pancakes.

Apple Snapple Oatmeal
Amy - amylz
(This recipe yields 4 servings)

1 medium apple or pear
3 cups apple juice or cider
1 and 1/3 cups regular rolled oats
1/4 cup raisins or chopped pitted dates
1/4 teaspoon ground cinnamon
milk (if you like)
brown sugar (if you like)

On a cutting board, use a sharp knife to cut the apple or pear into 4 pieces. Cut out the core and throw it away. Chop each piece. In a saucepan, put the chopped apple or pear, apple juice or cider, oats, raisins or dates, and cinnamon. Stir with a wooden spoon to mix. Put the pan on the burner. Turn the burner to medium-high heat. Cook just till bubbly. Turn the burner to low. Simmer, uncovered, for 5 minutes, stirring now and then. Turn off the burner. Remove the saucepan from the burner. With a large spoon, put the oatmeal into 4 cereal bowls. Serve immediately with milk and brown sugar, if you like. This can also be made in the microwave. Just reduce the liquid to 2 and 1/2 cups. Microwave the stirred ingredients on high for 3 minutes in a covered microwaveable 2-quart casserole dish. Stir and microwave 3 minutes more.

Bean and Egg Tortillas
Amy (amylz)

1 can black beans
1 cup salsa
4 eggs
Flour tortillas
Shredded cheddar cheese

Rinse the black beans and empty them in a skillet with salsa. Boil the two together. In a different pan or a bowl, break the eggs and cook them well. Once the eggs are done, mix a scoop of beans with the eggs and garnish it with shredded cheese. Stuff it in a tortilla and eat it hot.

Erika's Baked Oatmeal
Erika

2c oats
2 eggs, lightly beaten
1t salt
3/4c brown sugar
3c milk
1/2c blueberries
1/2c diced peaches

Heat all ingredients except for fruits in large saucepan until thick (to boiling?). Add fruit, simmer and stir to distribute evenly. Pour into lightly greased 9x13 pan and bake at 350 for 30-45 minutes. Serve with warmed milk or cream

Erika's Notes:I normally use less sugar (maybe a scant 1/2c). Any milk will work but it will obviously have a richer flavor with a milk with at least a little fat (I like to use 2%). Fresh or frozen fruit may be used. Any combo of fruit will work as well. I've used strawberries, blackberries, dried cranberries, dried currants, etc.

Amy

Taco Soup 2

2011-12-28T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having one of my favorites, Taco Soup. This is Paula Deen's recipe so I'm hoping it's really good. I call this Taco Soup 2 because I have many different recipes for this. This one says you can cook it in the crockpot or on the stove. I'll probably throw it in the crockpot so I don't have to think about it. We'll also be having cornbread.

Taco Soup 2
Amy - amylz
Recipe courtesy Paula Deen

2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Amy

Cheesy Baked Tortellini

2011-12-27T19:00:00.000-08:00

Hi everyone!

Here is a recipe for Cheesy Baked Tortellini. I think this sounds heavenly. It's everything my boys won't eat. I love Giada recipes. They rarely fail me. It's just that a lot of her recipes have cheese so there aren't many things of hers I can make. As for this dish, I would think you could use any flavor of tortellini you like. Cheese tortellini would be fine but there are so many flavors that pick what you like. Also, for sure use the marsarpone cheese. I love that stuff. If you really don't want to, I suppose you could sub cream cheese but it won't be totally the same.

Cheesy Baked Tortellini
Amy (amylz)
Recipe courtesy Giada De Laurentiis

Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan

Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish. Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Amy

Banana-Raspberry Cake with Lemon Frosting, Blueberry Pretzel Dessert

2011-12-26T19:00:00.000-08:00

Hi everyone!

Tomorrow is my 15th wedding anniversary so John and I will be out for the evening. I thought I would post some of the desserts I'm making over this Christmas vacation.

Banana-Raspberry Cake with Lemon Frosting
Amy (amylz)
Cooking Light, January 2003

Cake:
Cooking spray
1 tablespoon all-purpose flour
1 1/3 cups granulated sugar
1/4 cup butter, softened
3 large eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup low-fat buttermilk
1 cup mashed ripe banana (about 2 bananas)
1 teaspoon vanilla extract

Frosting:
3/4 cup (6 ounces) 1/3-less-fat cream cheese, chilled
2 tablespoons butter, softened
2 teaspoons grated lemon rind
1/2 teaspoon vanilla extract
Dash of salt
2 1/2 cups powdered sugar, sifted
1 1/2 cups fresh raspberries (optional)

Preheat oven to 350. To prepare the cake, coat 2 (8-inch) round cake pans with cooking spray; line bottoms with wax paper. Coat wax paper with cooking spray; dust each pan with 1 1/2 teaspoons flour. Place granulated sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Lightly spoon 1 3/4 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and 1/2 teaspoon salt, stirring well with a whisk. Combine buttermilk, banana, and 1 teaspoon vanilla. Add the flour mixture and buttermilk mixture alternately to the sugar mixture, beginning and ending with flour mixture (mix after each addition just until blended). Pour batter into prepared pans. Bake cake at 350 for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Peel off wax paper. Cool layers completely on wire rack. To prepare frosting, combine cream cheese, 2 tablespoons butter, rind, 1/2 teaspoon vanilla, and dash of salt in a large bowl. Beat with a mixer at high speed until fluffy. Gradually add powdered sugar; beat at low speed just until blended (do not overbeat). Place 1 cake layer on a plate, and spread with 1/3 cup frosting. Arrange raspberries in a single layer over frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. Garnish with fresh raspberries, if desired.

Blueberry Pretzel Dessert
OwenmyAngel
Yield: 12-15 servings

1-1/2 cups crushed pretzels
1/2 cup sugar
1/2 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (8 ounces) frozen Cool Whip whipped topping, thawed
2 cans (21 ounces each) blueberry pie filling
Additional Cool Whip whipped topping, optional

In a bowl, combine the pretzels and sugar; stir in butter. Press into a 13-in. x 9-in. x 2-in. dish; set aside. In a large mixing bowl, beat the cream cheese and confectioners' sugar until smooth. Fold in whipped topping. Spread over the crust. Top with pie filling. Cover and refrigerate for 30 minutes or until serving. Garnish with whipped topping if desired.

Amy

Sweet Chicken Bacon Wraps

2011-12-25T19:00:00.000-08:00

Hi everyone! Merry Christmas!

I'm sure many of you have leftovers from Christmas that you'll be enjoying but we never end up with any leftovers. That's one of the down sides of not hosting Christmas dinner. So, we'll be having Sweet Chicken Bacon Wraps. These could also be considered an appetizer I would think. They sound great! The only thing I would suggest is lining your pan with foil and poking some holes in it. This seems like it would be very messy to clean up. We'll also be having roasted potatoes and tomato slices.

Sweet Chicken Bacon Wraps
Amy - amylz
Recipe courtesy Paula Deen

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Amy

Triple Berry Crisp, Quick Peanut Butter Cookies, SUPER-DUPER APPLE CAKE

2011-12-24T19:00:00.000-08:00

Hi everyone!

Merry Christmas! Tomorrow we'll be having Christmas dinner with my husband's family and I'm bringing dessert. I'm going with a few different things. First is a Triple Berry Crisp. My husband's family loves berry desserts so I think this will be great. My husband really wants me to do Marionberries but I'll see what I can find. Next I'm doing Peanut Butter Cookies. I love this recipe because my nephew who is Gluten Free and Dairy Free can have these. The last one is an Apple Cake. I haven't made this one before but everyone who has raves about it. I thought it would round things out nicely.

Triple Berry Crisp
Amy (amylz)
All Recipes Yields: 18 servings

1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Quick Peanut Butter Cookies
Michelle (MMmom)

1 cup sugar
1 cup peanut butter
1 egg
1 tsp baking soda
6 oz chocolate chips, optional (I never use them)

Preheat oven to 350. Mix all ingredients. Roll dough into walnut-sized balls. Press slightly with fork. Bake 8-10 minutes on ungreased cookie sheet. Cool 2 minutes before removing from pan. Makes about 2.5 dozen

SUPER-DUPER APPLE CAKE
jojobee81 via cooks.com

Cake:
4 cups white cake mix
1 1/2 cups applesauce

Icing:
4 tablespoons butter
1/2 cup brown sugar
1/2 cup powdered sugar
1/4 cup of milk

For Cake: Mix white cake mix with applesauce until smooth. May take more or less applesauce. Use at own discretion. Pour mixture into a 9X9 inch baking pan sprayed with cooking spray. Bake at 350F in a conventional oven for 30 to 45 minutes or until cake tests done.

For Icing: Melt butter in a sauce pan. Add the remaining ingredients for the icing, stirring rapidly with a wire whisk until smooth. Pour over cake.

Amy

Marinated Mixed Olives, Jalapeno Pepper Poppers, Sweet and Sour Meatballs, PHILLY Shrimp Cocktail Dip, Pickles in a Blanket

2011-12-23T19:00:00.000-08:00

Hi everyone!

Tomorrow is Christmas Eve and I'm hosting my family. I've decided to go with heavy appetizers. I'll fill in with veggies, crackers, and things like that. Here is what I have planned:

Marinated Mixed Olives
Amy - amylz
Recipe courtesy Dave Lieberman

Mixed green and black olives
Olive oil, to taste
Lemon zest, to taste
Crushed red pepper flakes, to taste
2 rosemary sprigs, crushed
Kosher salt, to taste
Slivered garlic, to taste

If olives are in brine, drain and discard liquid. Toss all the olives together in a bowl. Toss with a generous amount of olive oil, lemon zest, red pepper flakes, rosemary sprigs, salt, and slivers of fresh garlic. Let marinate at least overnight and up to a couple weeks in the refrigerator - they'll only get more flavorful.

Jalapeno Pepper Poppers
my4bunnies via *rebecca*

fresh jalapenos (we usually get about 20 medium ones)
1 8 oz block of cream cheese, softened
2 cups shredded Monterrey Jack or Colby cheese
6 bacon strips cooked till crispy, drained and crumbled
1/4 tsp. salt
1/4 tsp. chili powder

Blend the above ingredients together in a bowl. Cut jalapenos in half lengthwise, de-seed and stuff with mixture. Bake at 350 degrees uncovered on a baking sheet sprayed with Pam.The length of baking time determines how hot the peppers will be. (We usually cook ours for 30 minutes.)
Hot = 20 minutes, Medium = 30, Mild = 40

Sweet and Sour Meatballs I
Amy - amylz
All Recipes

2 pounds ground beef
1 egg
1 onion, chopped
1 pinch salt
1 (12 fluid ounce) can or bottle chili sauce
2 teaspoons lemon juice
1 cup grape jelly

1. In a large bowl, combine beef, egg, onion and salt. Mix together, then shape into little balls.
2. In a slow cooker combine chili sauce, lemon juice and grape jelly. Stir in meatballs and cook on high for 4 to 5 hours.

PHILLY Shrimp Cocktail Dip
Amy - amylz
3 cups or 24 servings, 2 Tbsp. each

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 lb. cooked shrimp, chopped (2 cups)
3/4 cup KRAFT Cocktail Sauce
1/4 cup KRAFT Shredded Parmesan Cheese
2 green onions, sliced

SPREAD cream cheese onto bottom of shallow bowl or 9-inch pie plate. Toss shrimp with cocktail sauce; spoon over cream cheese. SPRINKLE with Parmesan cheese and onions. SERVE with Ritz Crackers.

Pickles in a Blanket
Amy - amylz
Family Fun

12 thin slices Genoa salami
1/3 cup whipped cream cheese
12 jarred mini gherkin pickles (also called cornichons), drained, plus more if needed

Spread each salami slice with a thin layer of cream cheese to within 1/4 inch of the edges. Place a gherkin pickle or two in the center of a salami slice. Roll up each salami slice, jelly-roll style. Cut each roll into thirds, pierce each third with a toothpick, and arrange on a serving platter. Serves 12 (makes 36 rolls).

Amy

Baked Ham & Cheese Omelet Roll-Up, French Toast Kabobs, Breakfast Pot Pie, Green Smoothie, Vanilla Cream French Toast

2011-12-22T19:00:00.000-08:00

Hi everyone!

Here are the breakfasts for the next week:

Baked Ham & Cheese Omelet Roll-Up
Amy (amylz)
(4 servings)

6 large eggs
1 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheese (like Cheddar or Monterey Jack)
1 cup cooked ham - chopped (or try cooked bacon or sausage - crumbled)
1/4 cup sliced green onions

Preheat oven to 450 degrees. Prepare a 9x13 baking pan by spraying the inside generously with cooking spray. In a medium bowl, beat the eggs with the milk until frothy. Add the flour and seasonings and continue to beat until well-combined. Pour mixture into the prepared baking pan. Bake for 15 minutes until egg is nearly set. Sprinkle the shredded cheese, chopped ham and green onion evenly over the top. Bake for 3 or 4 more minutes until the cheese is melted. Remove from oven and let set about 1 minute until the egg is still very warm, but safe to touch. With a spatula, carefully loosen and lift the egg at one of the short sides of the pan. When you've lifted enough of the omelet to work with, start rolling it towards the other short side of the pan - using the spatula, if necessary, to loosen any parts of the omelet stuck to the pan. Transfer the omelet roll-up to a serving platter and cut into 4 equal portions.

French Toast Kabobs
Amy (amylz)
(4 servings)

8 long wooden skewers
about 3/4 loaf unsliced or thickly sliced bread (cinnamon bread or banana bread works just as well as white bread)
8 large eggs
2/3 cup milk
1/4 teaspoon vanilla
1 pinch salt
butter for frying
maple syrup - for dipping
vanilla yogurt - for dipping
choose your fruit (mix and match):
bananas (cut into 1-inch coins)
whole or sliced strawberries
whole blueberries
whole raspberries
pineapple chunks
grapefruit or orange sections
pretty much any fruit you can think of

Cut the bread into 32 1-inch cubes. (You may want to do this the night before as drier bread always makes better French Toast.) In a large mixing bowl, beat the eggs with the milk, vanilla and salt. Add the bread cubes and gently toss until the cubes have absorbed all of the egg mixture. Place a large frying pan over medium-high heat. Melt about 1 Tablespoon of butter in the pan for each batch of French Toast cubes. Add bread cubes to the frying pan in a single layer, leaving enough room between cubes so you can flip them around with a spatula. Flipping occasionally, cook until cubes are golden brown on all sides. (When making multiple batches, keep finished cubes warm by placing them in the oven at 250 degrees.) To construct the kabobs, poke each skewer through a French Toast cube followed by one or two pieces of fresh fruit. Continue until each skewer has 4 cubes of French Toast and a beautiful selection of alternating fruit. Serve with maple syrup and vanilla yogurt as dipping sauces

Breakfast Pot Pie
Amy (amylz)
(6 servings)

1/2 pound bacon
6 cups frozen home style potatoes
6 eggs
1 cup shredded American cheese
1 small onion chopped
salt and pepper - to taste
garlic powder
chili powder
parsley flakes
2 pie crusts
2 Tablespoons flour
1 cup milk
1 cup water

Cook bacon until crispy drain on paper towels. Reserve 3 Tablespoons of bacon grease to make gravy. Add potatoes and onions to bacon grease and season to taste with the salt, pepper, garlic powder, chili powder and parsley flakes, go a little heavy on the parsley flakes (about 2 and 1/2 Tablespoons). Cook until potatoes are almost done. Whisk eggs in a large bowl until mixed well, salt and pepper to taste and add a pinch of garlic powder, set eggs aside. Meanwhile, heat the reserved bacon grease until it is hot and add the flour cook one minute whisking constantly, then add the milk and water and whisk thoroughly to make sure there are no lumps. If the gravy is too thick add a little more milk (it should be fairly thin as it will thicken when the pie bakes). When potatoes are cooked turn off the heat and add the crumbled bacon and cheese then add the eggs, mix well (at this point the eggs should not be completely done but a bit 'watery' still). Spray a pie dish with cooking spray and lay one crust on the bottom and prick with a fork. Add gravy to eggs and potatoes and pour into crust, then top with other crust and seal edges. Cut vent holes in top crust and bake at 350 degrees for about 20 minutes or until crust is golden, remove and let cool slightly then cut and serve. This sounds kinda weird but it is good! You can also prepare this the night before and bake it in the morning.

Green Smoothie
Amy (amylz)

2 bananas
1 cup frozen berries (any kind)
1 big handful green leafy vegetable (spinach, kale, mache, arugala, romaine leaves, your choice!)
1 cup water
Optional
Spirulina
1 Tbsp ground flax seeds
1-3 tspn flax oil
Protein powder (whey or soy) + additional 1/2 cup water

Vanilla Cream French Toast
Amy (amylz)
(4 servings)

8 slices of French Bread (the thicker the better)
1/2 cup heavy cream or whipping cream
2 large eggs
2 Tablespoons sugar
2 teaspoons vanilla extract
butter or margarine for frying

In a medium shallow bowl, mix together the cream, eggs, sugar and vanilla. Dip bread slices into egg mixture, coating both sides generously. On a griddle or skillet at medium heat, melt butter or margaring and cook each slice until both sides are golden-brown. You can place completed French Toast slices on a serving plate in an oven set to 100 degrees -- to keep finished slices warm as you cook the others. Serve with either butter and maple syrup; or seasonal fruit and whipped cream (I love bananas!)

Amy

Sweet Barbecued Pork Chops

2011-12-21T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Sweet Barbecues Pork Chops for dinner. These look really easy and the instructions explain how to freeze it for later. On the side we'll be having mashed potatoes and green beans.

Sweet Barbecued Pork Chops
Cyndy (MyPB&Jelly) Yield: 8 servings.

8 boneless pork loin chops (3/4 inch thick and 8 ounces each)
2 tablespoons vegetable oil
1/2 cup packed brown sugar
1/2 cup chopped sweet onion
1/2 cup each ketchup, barbecue sauce, French salad dressing and honey

In a large skillet, brown pork chops in oil in batches on both sides. Return all to the skillet. Combine the remaining ingredients; pour over chops. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until meat is tender. Serve immediately, or cool before placing in a freezer container. Cover and freeze for up to 3 months.

To use frozen pork chops: Thaw in the refrigerator overnight. Place in a skillet; bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until heated through.

Amy

Susan's Sweet & Sour Meatballs

2011-12-20T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Susan's Sweet & Sour Meatballs for dinner. I'm going to serve these with rice and a salad.

Susan's Sweet & Sour Meatballs
Cyndy(MyPB&Jelly) via mom's friend

1 lb ground beef
1 small onion, minced
1 egg
1 small potato, peeled and grated (used quick oats instead)
1 tsp. salt
pepper to taste

Mix all above and form into meatballs. Put on lined baking sheet. Bake at 450 for 15 minutes.

Meanwhile Mix:
1/3 cup brown sugar
1 8 oz. can tomato sauce
3 Tbsp. lemon juice
1/8 tsp garlic powder or 1-2 cloves fresh garlic
1/2 cup wine, apple juice, stock or water

Bring all of this to a boil and simmer for about 20 minutes. Add the meatballs, including pan juices and heat thoroughly.

I usually serve mine with egg noodles or rice. I'm sure these would freeze great too.

Amy

Stacked Beef Enchiladas

2011-12-19T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Stacked Beef Enchiladas for dinner. My 10 year old loves stuff like this. I do leave out the cheese but include everything else. We'll also have corn.

Stacked Beef Enchiladas
Cherie (dnvrmama)

1 lb. lean ground beef
1 cup (1 small) chopped onion
2 cloves garlic, finely chopped
1 tsp cumin
2 tsp chili powder
1/2 tsp salt
2 10-oz. cans Enchilada Sauce
1/2 cup (2 1/4-oz. can) sliced ripe olives, divided
10 (6-inch) corn tortillas
2 cups (8 oz.) shredded cheddar cheese, divided
Sliced green onions (optional)

Preheat oven to 375º F. Grease bottom of 9-inch-square baking dish. Combine beef, onion, garlic, cumin and chili powder in large skillet. Cook over medium-high heat, stirring occasionally, until beef is no longer pink. Add in enchilada sauce and 1/4 cup olives. Bring to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 5 to 8 minutes. Layer half of tortillas on bottom of prepared baking dish. Cover with half of beef mixture; sprinkle with 1 cup cheese. Repeat layers. Cover. Bake for 20 minutes. Uncover; bake for additional 5 minutes or until bubbly and cheese is melted. Sprinkle with remaining olives and green onions. Serve with diced tomatoes, shredded lettuce, sour cream and salsa

Amy

Snappy Smothered Chicken

2011-12-18T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Snappy Smothered Chicken for dinner. I assume this uses cooked rotisserie chicken since the cooking time is so short. On the side we will have a green salad.

Snappy Smothered Chicken
Amy – amylz Makes 4 servings
Southern Living, OCTOBER 2007

1 (8-oz.) package wide egg noodles
1 teaspoon paprika
1 teaspoon dried thyme leaves, crumbled
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
1 large onion, chopped
1 (16-oz.) package mushrooms, sliced
2 teaspoons jarred minced garlic
1 (10 3/4-oz.) can cream of mushroom soup
1 cup milk
1/3 cup dry white wine (optional)
1 rotisserie chicken, cut into serving pieces
2 tablespoons chopped fresh parsley

1. Prepare noodles according to package directions. Keep warm.
2. Meanwhile, stir together paprika, dried thyme, salt, and pepper in a small bowl.
3. Melt butter in a large skillet over medium-high heat; add onion and mushrooms, and saute 8 to 10 minutes or until onion is tender. Stir in garlic and paprika mixture; saute 2 minutes. Add soup, milk, and, if desired, wine, and bring to a boil, stirring frequently. Add chicken pieces; spoon sauce over top of chicken. Reduce heat to low, and cook, covered, 10 to 15 minutes or until chicken is thoroughly heated. Stir in 1 Tbsp. parsley. Serve over hot cooked noodles. Sprinkle with remaining parsley.

Amy

Best Ziti Ever

2011-12-17T19:00:00.000-08:00

Hi everyone!

Tomorrow I'm going on another date with my husband (I know, twice in one month, crazy) so here is a recipe for the Best Ziti Ever.

Best Ziti Ever
Amy - Amylz
Yields: 4 servings

1 (16 ounce) package ziti pasta
1 pound mild Italian sausage, casings removed
2 (26 ounce) jars marinara sauce
1 1/2 teaspoons dried basil, divided
12 ounces ricotta cheese
1 1/2 teaspoons Italian seasoning, divided
1 dash salt and pepper
1 pound mozzarella cheese, shredded

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
3. Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
4. Bake in preheated oven for 40 to 45 minutes.

Amy

Alan's Chicken Salad Sandwich, Grilled Mozzarella and Roasted Garlic Pita, Cheese & Soft Pretzel Sandwich

2011-12-16T19:00:00.000-08:00

Hi everyone!

Here are the sandwiches for this week:

Alan's Chicken Salad Sandwich
Amy (amylz)
Makes 4 servings

1 cup cooked chicken breast
2 stalks celery, quartered
1/2 onion, quartered
1/2 cup salad dressing (or mayonnaise)
1/2 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 hard-cooked egg, peeled
1 tomato, 8 slices
6 lettuce leaves
8 slices of bread (your choice of bread)

Into the food processor, add the cooked chicken breast, celery, onion, salad dressing (or mayonnaise), oregano, salt, pepper, hard-cooked egg in a food processor. Pulsate food processor about 4 times. You want ingredients well mixed; however, only coarsely chopped. Using a spoon or scoop, spread chicken salad mixture on a slice of bread; add 2 tomato slices, a leaf of lettuce and top with second bread slice.

Grilled Mozzarella and Roasted Garlic Pita
Amy (amylz)
Makes 4 servings.

2 - cup mozzarella cheese, shredded
1-1/3 - cup grilled Portobello mushrooms, coarsely chopped
1/2 - cup oil-packed sun-dried tomatoes, chopped, drained
4 - large white pita bread
1/4 - cup mashed, fresh roasted garlic or 1 tablespoon garlic spread
4 - teaspoon butter, softened

Preheat a large skillet or griddle over medium heat. In a small bowl, add cheese, mushrooms and tomatoes. Mix and set aside. Cut a 4-inch opening along edge of each pita. Spread inside of pitas with roasted garlic. Fill pitas evenly with mozzarella mixture. Push gently to form an even thickness. Brush outsides of sandwiches with butter. Grill until bread is golden and filling is hot, about 4 minutes on each side.

Cheese & Soft Pretzel Sandwich
Amy (amylz)
Makes 4 sandwiches

8 - (4 to 4 1/2-inch) soft pretzels*
4 - teaspoons prepared mustard
8 - slices American Cheese Food Singles
6 - ounces your favorite sliced luncheon or deli meat

Spread bottom side of each pretzel with 1/2 teaspoon mustard. To make each sandwich, you want to layer 1 pretzel, mustard-side up, with 1 slice cheese, 1/4 meat and 1 slice cheese. Place another pretzel, mustard-side down, over sandwich ingredients and press gently. *If using frozen soft pretzels, bake according to package directions; cool.

Tip: If desired, split 4 soft pretzels horizontally. Use 8 pretzel halves instead of 8 whole pretzels.

Amy

Apricot Honey Oatmeal, Brown Sugar Pancake Roll-ups, Eggnog Muffins, SAUSAGE OVEN PANCAKE, Baked Apple Oatmeal, Cherry Vanilla Oatmeal

2011-12-15T19:00:00.000-08:00

Hi everyone!

Tomorrow

Apricot Honey Oatmeal
Amy (amylz)
(This recipe yields 4 servings)

3-1/2 cups water
1/2 cup chopped dried apricots
1/3 cup honey
2 cups Quaker Oats (quick or old fashioned •uncooked)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (optional)

In 3-quart saucepan, bring water, apricots, honey, cinnamon and salt to a boil. Stir in oats; return to a boil. Reduce heat to medium; cook about 1 minute for quick oats (or 5 minutes for old fashioned oats) or until most of liquid is absorbed, stirring occasionally. Let stand until of desired consistency.

Brown Sugar Pancake Roll-ups
Amy (amylz)
(8 servings)

Brown Sugar
Pancake mix

Make pancakes with pancake mix as directed by the package. Once cooked cover one side of pancake completely in brownsugar. Roll up and serve. Yum. Suggestion: You can also to try rubbing the pancake with a stick of butter first so the brown sugar has something to stick to.

Eggnog Muffins
Toby (madisonsmomx3)
Makes 12 muffins

2 1/4 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp ground nutmeg
2 eggs
1 cup dairy eggnog
1/2 cup butter, melted and cooled
1 tsp vanilla
1/2 tsp rum extract

Nutmeg-Streusel Topping (recipe follows)
Grease twelve muffin cups or line with paper baking cups; set aside. In a medium bowl, combine flour, sugar, baking powder and nutmeg. Make a well in center of flour mixture; set aside. In another bowl, combine eggs, eggnog, melted and cooled butter, vanilla and rum extract. Add egg mixture all at once to flour mixture. Stir just until moistened ( batter should be lumpy). Spoon batter into prepared muffin cups, filling each two-thirds full. Sprinkle streusel topping over batter in cups. Bake in a 375oven for 18 to 20 minutes, or until golden, and a wooden toothpick inserted in centers come out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups, serve warm.

Nutmeg-Streusel Topping: In a small bowl, mix 1/3 cup all-purpose flour, 1/3 cup sugar, and 1/2 tsp nutmeg. Using pastry blender, cut in 2 TBSP butter until the mixture resembles coarse crumbs.

SAUSAGE OVEN PANCAKE
(4kowboys ~ Rachel ~ realmomkitchen.blogspot.com)

1 (12 oz) pkg pork sausage
1 cup cheddar cheese , shredded
1 egg
1/4 cup milk
2 Tbsp. maple-flavored syrup
1 Tbsp. vegetable oil (I always use canola)
1/2 cup flour
1 tsp. baking powder
1/8 tsp. salt
3/4 cup maple-flavored syrup

Cook sausage in skillet, stirring frequently, until no longer pink. Drain sausage on paper towels. Spread sausage into a 8 inch of 9 inch square baking dish. Sprinkle cheese over sausage. In large bowl, beat egg, milk, 2 tbsp syrup, and the oil with a wire whisk until well blended. Beat in flour, baking powder, and salt. Pour batter evenly over sausage and cheese. Bake 25 to 30 min at 350 degrees until golden brown. Serve topped with remaining maple syrup.

*Rachel's Notes: I left out the cheese and it was not missed.

Baked Apple Oatmeal
Amy (amylz)
(This recipe yields 6 servings)

3 cups rolled oats (quick or old-fashioned)
2 cups chopped apples
2 cups milk
1/2 cup brown sugar
1/4 cup melted butter
1/3 cup applesauce
1 large egg - beaten
1 and 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt

Prepare a 2-quart baking dish with a light coating of cooking spray. Preheat oven to 400 degrees. In a large bowl, combine the oats, baking powder, salt and cinnamon. In a seperate bowl, mix together milk, egg, applesauce, butter, and brown sugar. Stir the liquid ingredients into the dry and pour into prepared dish. Bake for 20 minutes. Stir the oatmeal, fold in the chopped apple and bake 20 more minutes until top is lightly browned. Spoon into serving bowls and serve with milk and a little extra brown sugar.

Cherry Vanilla Oatmeal
Amy (amylz)
(This recipe yields 2 servings)

1 and 3/4 cups water
1 cup quick cooking oats
1/4 cups dried cherries
1/8 teaspoon salt
1/2 teaspoon vanilla extract
2 Tablespoons cherry jam

Combine the water, oats, cherries and salt together in a medium sauce pan. Stir and bring to a boil. Reduce the heat to a simmer and cook for 1 more minute (5 minutes if using old fashioned oats). Remove the oatmeal from the heat. Stir in vanilla extract and cherry jam. Divide among two serving dishes. If desired, splash a little milk over each serving.

Amy

Smoky Beef-and-Bacon Chili

2011-12-14T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Smoky Beef and Bacon Chili for dinner. I'm going to cook in this on the stove but I would think you could easily convert this to a crocpot recipe. Just cook the bacon and ground beef and then add all the other ingredients. We'll also be having cornbread.

Smoky Beef-and-Bacon Chili
Amy - amylz
Sunset, JANUARY 2007

2 slices thick-cut bacon, finely chopped
1 large onion, finely chopped
1 large garlic clove, minced
1 1/2 pounds lean ground beef
1 tablespoon plus 1 1/2 tsp. chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked Spanish paprika
1/2 teaspoon to 1 1/2 tsp. cayenne pepper
About 1 tsp. salt
1 can (14.5 oz.) crushed fire-roasted tomatoes or regular crushed tomatoes
1 can (8 oz.) tomato sauce
1 cup beer (India Pale Ale or pilsner)
1 teaspoon Worcestershire
1 can (14.5 oz.) pinto beans, drained
Sour cream, sliced scallions, and/or grated cheddar for topping

1. In a large, heavy-bottomed pot over medium-high heat, cook bacon, stirring until it just begins to brown, about 4 minutes. Add onion, lower heat to medium, cover, and cook, stirring occasionally, until translucent, 4 to 7 minutes. Uncover pan, stir in garlic, and cook 1 minute.
2. Increase heat to medium-high and add ground beef; break it up with a wooden spoon and stir gently until it loses its raw color, 6 to 8 minutes. Stir in spices and 1 tsp. salt and cook 1 minute. Add tomatoes, tomato sauce, beer, and Worcestershire and bring to a boil. Reduce heat to medium-low, cover partially, and cook 30 minutes.
3. Add beans and cook 10 minutes, uncovered. Season to taste with additional salt. Serve warm, with toppings on the side.

Amy

Sloppy Joe Pockets

2011-12-13T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Sloppy Joe Pockets for dinner. I have made similar recipes to this in the past and my family always seems to enjoy them. I do leave out the cheese but otherwise follow as written. We'll also be having Caesar Salad.

Sloppy Joe Pockets
Amy - amylz
Makes 4 servings. McCormick

1 pound lean ground beef
1 package Sloppy Joes Seasoning Mix
1 can (10 ounces) tomato puree
1 can (10 ounces) refrigerated pizza dough
1 cup shredded mozzarella cheese, divided
1 cup pizza toppings, such as mushrooms, bell peppers, onion or olives

1. Brown ground beef in large skillet. Drain fat. Add Seasoning Mix and tomato puree. Set aside to cool.
2. Preheat oven to 375F . Unroll pizza dough onto greased baking sheet. Cut dough into 4 squares. Sprinkle 1/4 cup cheese onto one-third of square lengthwise. Spoon beef mixture over cheese. (Do not spread to the edge).
3. Top with pizza toppings. Fold side of dough over filling; press around edges of pocket with a fork to seal. Bake 20 to 25 minutes or until crust is golden brown.

Tip: Cooked pockets can be wrapped tightly in foil and frozen. Reheat in preheated 350F oven 20 minutes or until heated through.

Amy

Basic Blondies, Mrs. Fields' Eggnog Cookies

2011-12-12T19:00:00.000-08:00

Hi everyone!

Tomorrow my husband and I are going on a date so I thought I would share some of the goodies we plan to bake this week. One of our Advent activities includes delivering goodies to the neighbors and these are what we're planning to bring.

Basic Blondies
Katie (Katiedid) from Baking Blonde

6-7 TBS butter, melted
1 cup brown sugar
1 egg
1 tsp. vanilla extract
1/4 tsp salt
1 cup flour
1/4 tsp baking powder (optional, creates lighter blondie texture)
"Add in" (see below)

Preheat oven to 350. Line an 8x8 pan with foil and lightly spray with PAM. In a large microwave safe mixing bowl melt the butter. Allow to cool for 5 mintues. Mix the brown sugar with the melted butter and beat until smooth. Beat in egg and then vanilla. Add salt, stir in flour and baking powder (if using). Mix in any additions (some ideas below). Pour into prepared pan and use a greased spatula to evenly spread mixture in pan and level the top. Bake for 20-25 minutes or until set in the middle. (I baked for 22 minutes)Cool on rack before cutting.

Add in ideas:
1/2 to 1 cup chocolate chips, peanut butter chips, white chocolate or butterscotch chips
1/2 cup chopped pecans, walnuts, almonds
1/2 cup M&M candies 1/2 chopped Reese's PB cups
1/4 cup toffee pieces
1/2 tsp mint extract in addition to, or in the place of vanilla extract

Katie's Notes: I used 6 1/2 T butter, did use the 1/4 tsp baking powder and added a heaping 3/4 cup of white chocolate chips, and a few tablespoons of chopped walnuts to half the batter.

Mrs. Fields' Eggnog Cookies
(ChrisBL via cookiemadness.net)

2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/4 cups sugar
3/4 cup SALTED butter, room temp
1/2 cup eggnog
1 teaspoon vanilla
2 egg yolks
1 tablespoon nutmeg (optional)

Preheat oven to 300F. In a medium bowl combine flour, baking powder, cinnamon and nutmeg; mix well with a wire whisk and set aside. In a large bowl, cream sugar and butter with an electric mixer. Add eggnog, vanilla and egg yolks and beat at medium speed until smooth. Add the dry ingredients and beat at low speed just until combined. Drop by rounded teaspoons onto ungreased baking sheets, 1? apart. Sprinkle lightly with nutmeg or skip this step and sprinkle on the nutmeg after you ice the cookies. Bake for 23-25 minutes or until bottoms turn light brown. Transfer to cool, flat surface immediately with spatula.

Eggnog Icing
3 C. confectioners' sugar
1/4 C. softened butter or margarine
1/3 C. commercial eggnog (use as much as you need)

In small mixer bowl, beat confectioners' sugar and butter or margarine until well blended. Gradually beat in eggnog until icing is smooth. Makes about 1 1/2 cups.

Amy

SHRIMP SCAMPI TORTELLINI

2011-12-11T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Shrimp Scampi Tortellini for dinner. I'm having to change it up a little to work for my family but I think the recipe is pretty versatile. On the side we'll also be having radishes, jicama and celery sticks.

SHRIMP SCAMPI TORTELLINI
(Sandy~Bettyinthekitchen)

1/2 cup butter
1 T prepared Dijon-style mustard
1/2 T fresh lemon juice
1/2 T chopped garlic
1/2 T chopped fresh parsley
12 oz medium raw shrimp, shelled and deveined
8 oz pkg dry ricotta and spinach tortellini, cook and set aside
fresh grated Parmesan

Preheat oven to 450 degrees F (230 degrees C). In a small glass bowl or measuring cup, combine and soften the butter in the microwave. Stir in the mustard, lemon juice, garlic, and parsley. Continue to heat the butter mixture, until just barely melted.Arrange shrimp in a shallow baking dish. Pour the butter mixture over the shrimp.Bake in preheated oven for 12 to 15 minutes or until the shrimp are pink and opaque.When shrimp is done, pour over the warm tortellini and toss to coat the tortellini with butter and to distribute the shrimp. Sprinkle with Parmesan to serve.
6 servings

Amy

Rachel's Meatballs, Teriyaki Penne, Gingerbread Cake with Creamy Gingerbread Frosting

2011-12-10T19:00:00.000-08:00

Hi everyone! Happy birthday to my sweet 10 year old Jackson! We love that boy! I can't believe you are 10 years old.

This is the last of the meals my son planned and he decided to end with Rachel's Meatballs. He loves meatballs. He wanted some type of pasta to go with it and decided on Teriyaki Penne. I thought that was a perfect match. I'll also be making a Gingerbread Cake with Gingerbread Frosting this week and thought I would share it with all of you! It's perfect for this time of year.

Rachel's Meatballs
Rachel~ Rachel Smachel

1 pound ground beef
1 egg
1 small red onion, diced (as small as I can get)
1/2-3/4 cup breadcrumbs
1/4-1/2 tsp. liquid smoke (I like apple)
1/4-1/2 tsp. Worcestershire sauce
2-3 cloves garlic, minced

Combine all ingredients. Form into as big or as small as you like. Bake at 400 for 20 minutes, or skillet fry.

Teriyaki Penne
brookiebunny via Sonoma Online

8 ounces dried whole-grain penne
1/2 teaspoon grated fresh ginger
1 clove garlic, minced
1 tablespoon extra-virgin olive oil
3 cups packaged shredded broccoli (broccoli slaw mix)
1/4 cup teriyaki sauce
1/4 cup thinly sliced green onions
1/8 cup sesame oil
1/8 cup slivered almonds

Cook pasta according to package directions; drain. Return pasta to saucepan. Meanwhile, in a large skillet cook ginger and garlic in hot oil for 15 seconds. Stir in the shredded broccoli, frozen chicken, sesame oil, almonds, and teriyaki sauce. Cook and stir about 5 minutes or until broccoli is crisp-tender. To serve, toss broccoli mixture with hot pasta; add green onions.

Gingerbread Cake with Creamy Gingerbread Frosting
Amy (amylz)
Makes 16 servings.

2 1/2 cups flour
2 teaspoons baking powder
2 teaspoons Ground Ginger
1 teaspoon baking soda
1 teaspoon Ground Cinnamon
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1 cup molasses
2 eggs
1 cup boiling water
Creamy Gingerbread Frosting:

Creamy Gingerbread Frosting: Pour 1 cup milk into medium bowl. Add 1 package (4-serving size) vanilla instant pudding mix, 1/2 teaspoon Ground Ginger and 1/8 teaspoon Ground Cinnamon. Beat with wire whisk 2 minutes. Gently stir in 1 tub (8 ounces) frozen whipped topping, thawed.

1. Preheat oven to 350F. Grease and flour 2 (9-inch) round cake pans. Mix flour, baking powder, ginger, baking soda and cinnamon in medium bowl; set aside.
2. Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well mixed. Add eggs; beat well. Add flour mixture alternately with boiling water, beating on low speed after each addition until smooth. Pour into prepared pans.
3. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.
4. Fill and frost with Creamy Gingerbread Frosting. Refrigerate cake until ready to serve.

Amy

Tuscan Southwest Turkey Sandwich, Turkey & Cheese Chive Hoagie, Strawberry & Cream Cheese Sandwich

2011-12-09T19:00:00.000-08:00

Hi everyone!

Here are the sandwiches for this week:

Tuscan Southwest Turkey Sandwich
Amy (amylz)
Makes 4 servings

1 - Tablespoon olive oil
1 - medium Red bell pepper, cut into julienne strips
4 - slice provolone cheese
8 - ounces Mesquite-smoked Honey Turkey Breast, sliced
2 - Hoagie rolls, sliced in half
4 - Tablespoons basil pesto

In saute pan over medium heat, heat olive oil. Add pepper strips to the pan and saute until slightly softened. Season with salt and pepper to taste. Separate peppers into 2 long rows in the pan and cover each with 2 cheese slices. While cheese melts, arrange Turkey breast on hoagie rolls and spread with basil pesto. When cheese is melted, top sandwiches with peppers and serve hot. Cut in half and serve.

Turkey & Cheese Chive Hoagie
Amy (amylz)
Makes 4 sandwiches

1/4 - cup chive & onion light cream cheese spread
4 - soft hoagie buns, split
4 - leaf lettuce leaves
8 - (1-ounce) slices deli fat free turkey breast
8 - tomato slices
8 - green bell pepper rings
4 - (1-ounce) slices Deli Reduced Fat Reduced Sodium American Cheese, cut in half

Spread each bun half with 1 tablespoon cream cheese. To assemble each sandwich, layer bottom bun half with 1 lettuce leaf, 2 slices turkey, 2 tomato slices, 2 green pepper rings, 2 cheese halves and top bun half.

Strawberry & Cream Cheese Sandwich
Amy (amylz)
By EatingWell.com Yield: 1 serving

1 tablespoon reduced-fat cream cheese (Neufchâtel)
1/4 teaspoon honey
1/8 teaspoon freshly grated orange zest
2 slices very thin whole-wheat sandwich bread
2 medium strawberries , sliced

Combine cream cheese, honey and orange zest in a bowl. Spread bread with the cheese mixture. Place sliced strawberries on 1 piece of bread, top with the other.

Amy

Banana Orange Oatmeal, Chai Oatmeal, Denver Omelet, Butterscotch Waffles, Cheerios Cookies, Maple Sausage and Waffle Casserole,

2011-12-08T19:00:00.000-08:00

Hi everyone!

Here are the breakfasts for the next week:

Banana Orange Date Oatmeal
Amy (amylz)
(This recipe yields 4 servings)

2 cups orange juice
1 cup water
1/4 ts salt (optional)
1/8 ts ground nutmeg
1 and 1/2 cup oatmeal; uncooked (do not use instant)
3/4 cup chopped dates or raisins
1 medium ripe banana; mashed

In medium saucepan, bring juice, water, salt and nutmeg to a boil. Sir in oatmeal and dates or raisins. Return to boil, reduce heat. Cook 1 minute for quick oatmeal or 5 minutes for old-fashioned oatmeal, stirring occasionally. Stir in banana. Let stand until of desired consistency.

Chai Rasin Oatmeal
Amy (amylz)
(This recipe yields 1 serving)

3/4 cup of 1 minute oatmeal
1/4 cup of chai instant mix
1/4 cup rasins
2 teaspoons of sugar or splenda
1 1/2 cups of skim milk

Combine all ingredients and mix well. Cook in microwave for 2 minutes or bring milk to a boil on stove top and add dry ingredients and cook for one minute while mixing.

Denver Omelet 2
Amy (amylz)
(2 servings)

4 large eggs
1 cup onion - chopped
1/2 cup red bell peppers - chopped
1/2 cup green bell peppers - chopped
1/2 cup cooked ham - diced
8 slices cooked bacon - drained and crumbled
2 Tablepoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
a couple drops drops of your favorite hot sauce (optional)

Melt butter in a large skillet or on a griddle. Saute onion, bell pepper, ham and bacon in the butter until the onion starts to become opaque. In a small bowl, whip the eggs lightly. Add salt and pepper and hot sauce if desired. Slowly, stir the eggs into mixture in skillet. Lightly brown on one side. Turn over and lightly brown other side

Butterscotch Waffles
Amy (amylz)
(4 servings)

3/4 cup all-purpose flour
1/4 cup cornstarch
1 Tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup buttermilk (regular milk also works)
6 Tablespoons vegetable or canola oil
1 large egg - separated
1/2 teaspoon vanilla extract
1/2 cup butterscotch chips

Preheat waffle maker to medium-high. In a large bowl, mix together the flour, cornstarch, sugar salt, baking powder and baking soda. In a separate medium bowl, stir together the milk, oil, egg yolk and vanilla until well combined. In a third bowl - preferably glass or metal - beat the egg white until peaks form. Add the wet ingredients and butterscotch chips to the dry ingredients and stir until just combined and moistened. Gently fold in in the beaten egg white. The batter should be a little bit lumpy. Dollop the batter onto the waffle maker in amount indicated by your waffle maker's instructions. Cook until golden brown. Serve warm with your favorite topping. I like a pat of butter and maple syrup for breakfast. For a great desert, try a drizzle of chocolate sauce and plenty of whipped cream. To prepare so all waffle can be served at once, store completed waffles in your over set at 250 degrees. Place tin foil or parchment paper between waffles if stacking them.

Cheerios Breakfast Cookies
Amy (amylz)
(12 servings)

1 and 1/4 cups white sugar
1/2 cup butter or margarine - softened
1/2 cup peanut butter
1/4 cup water
1 Tablespoon vanilla
1 large egg - lightly beaten
1 cup all-purpose flour
1/2 cup whole wheat flour
1 cup old-fashioned or quick-cooking oats
1 cup raisins
1/2 teaspoon salt
1/2 teaspoon baking soda
4 cups Cheerios breakfast cereal

Preheat oven to 375 degrees. In a large bowl, stir together the first 6 ingredients (sugar, butter, peanut butter, water, vanilla and egg). Stir in all remaining ingredients. I find it easiest to stir everything together with my hands. On a large cookie sheet (sprayed lightly with cooking spray), dollop the cookie dough in about 1/2 cup amounts per cookie - making sure there's a couple inches separating each cookie as the dough will spread. Flatten the cookies slightly with a spatula to form rounds. Bake for 12 to 15 minutes or until the cookies are golden brown. Try replacing the raisins with other dried fruit. You can also experiment replacing the Cheerios with another cereal. Make sure you let these cookies cool 5 minutes or so before removing from the cookie sheet or they bust up.

MAPLE SAUSAGE AND WAFFLE BREAKFAST CASSEROLE
(luckymommyto2boys ~ Amy ~ from Cassie Craves website)

8 frozen waffles
1 small onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 pound maple sausage
1-1/2 cups grated cheddar cheese
6 eggs
1/4 cup maple syrup
1-1/4 cups milk
1/4 teaspoon salt
1/8 teaspoon pepper

1. Toast waffles in a toaster until browned. Meanwhile, brown sausage in a skillet until no longer pink and drain on paper towels. Transfer to bowl and set aside.
2. In the same skillet, saute onions and peppers until softened. Transfer to bowl with sausage.
3. Coat an 8 x 8 inch square baking dish with non-stick spray or butter. Arrange 4 waffles in the bottom and sprinkle with half the sausage/vegetable mixture and half the cheese. Repeat layer, with remaining waffles, sausage/vegetable mixture and cheese.
4. Whisk eggs and milk in a bowl with the syrup, salt, and pepper. Pour egg mixture over the waffles layers. Cover with plastic wrap and set a weight on top (like a baking dish holding a couple cans of food). Refrigerate overnight or for at least 1 hour.
5. Preheat oven to 325 degrees, uncover casserole and bake 45 to 50 minutes until edges are puffy. Cool 5 minutes and serve.

Amy

Sloppy Joes, Bobby's Caramel Cake

2011-12-07T19:00:00.000-08:00

Hi everyone!

Tomorrow we are celebrating my oldest son's birthday with my family. Since he planned all the meals this week, he chose Sloppy Joes. If you wanted to make this earlier in the day you could easily cook it up and throw it in your crockpot. We'll also be having garlic bread and a green salad. For the cake, I'm making Bobby's Caramel Cake which is a Paula Deen recipe. I will omit the pecans.

Sloppy Joes
Amy - amylz
Cooking Light, JANUARY 2004

3/4 cup chopped onion
1/2 cup chopped green bell pepper
3/4 pound ground round
2 cups no-salt-added tomato sauce
2 tablespoons tomato paste
1 tablespoon prepared mustard
1 teaspoon chili powder
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
12 (1 1/2-ounce) rolls, split

Heat a large nonstick skillet over medium heat. Add first 3 ingredients; cook until beef is browned, stirring to crumble. Stir in tomato sauce and next 8 ingredients (tomato sauce through black pepper); reduce heat to medium-low. Cover and cook 15 minutes, stirring occasionally. Spoon 1/4 cup beef mixture over bottom half of each bun. Cover with top halves.

Yield: 12 servings (serving size: 1 sandwich)

CALORIES 202 (27% from fat); FAT 6.2g (sat 2g,mono 2.9g,poly 0.7g); PROTEIN 10.2g; CHOLESTEROL 19mg; CALCIUM 68mg; SODIUM 392mg; FIBER 2.5g; IRON 2.6mg; CARBOHYDRATE 27g

Bobby's Caramel Cake
Amy – amylz
Recipe courtesy Paula Deen, 2007

For the cake:
1 cup (2 sticks) butter, at room temperature
2 cups granulated sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
For the filling:
1 cup (2 sticks) butter
2 cups packed light brown sugar
1/4 cup milk
1 teaspoon pure vanilla extract

For the frosting:
1/2 cup (1 stick) butter
1 cup packed dark brown sugar
1/3 cup heavy cream, or more if needed
1 (16-ounce) box confectioners' sugar
1 teaspoon pure vanilla extract
1 cup chopped nuts, optional

For the cake:
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.

For the filling:
While cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla.

Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Pierce cake layer with a toothpick over entire surface. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again.

*Cook's Note: As I stack layers together, I stick them with toothpicks to prevent cake from shifting.

For the frosting:
Melt butter in a saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add confectioners' sugar and vanilla. Beat with a handheld electric mixer until it reaches a spreading consistency. At this time it may be necessary to add a tablespoon of heavy cream, or more, if frosting gets too thick. Just be sure to add cream is small amounts because you can always "add to", but you can't take away. Frost cake and sprinkle top with chopped nuts, if desired.

Amy

Tater Tot Casserole 3

2011-12-06T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Tator Tot Casserole. Since Jackson is planning the meals, he thought this looked interesting. I don't think I've ever made tator tot casserole for them and I was glad he picked one with veggies in it. He decided this could be a complete meal! Oh, and the best part was this has no cheese which almost never happens in a tator tot casserole so I won't need to change a thing.

Tater Tot Casserole 3
OP????

1/2 pound ground beef
1 (10.75 ounce) can condensed cream of mushroom soup
10 3/4 fluid ounces skim milk
1 teaspoon garlic salt
1 (14.5 ounce) can French style green beans
1/2 (32 ounce) package tater tots

Preheat oven to 375 degrees F (190 degrees C). In a large skillet over high heat, brown the ground beef and drain fat. Stir in condensed cream of mushroom soup, skim milk, garlic salt and green beans. Pour the mixture into a medium-sized casserole dish and layer with the tater tots. Bake in preheated oven for about 30 minutes, or until tater tots are browned and crispy.

Amy

Tasty Pork Roast

2011-12-05T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Tasty Pork Roast for dinner. On the side we'll be having applesauce and rice. This is the 2nd meal that Jackson planned this week.

Tasty Pork Roast
Amy - amylz
Recipe from Partners in the Kitchen

1 2 1/2 lb. pork roast
1/3 cup water
1/4 cup Heinz 57 sauce
2 tablespoons soy sauce
2 1/4 teaspoons salt
1/4 teaspoon pepper -- coarsely ground

Brown roast in skillet on all sides; remove to roasting pan, reserving pan drippings. Add water, Heinz 57 sauce, soy sauce, salt and pepper to reserved pan drippings; mix well. Pour over roast. Roast at 375F for 1 hour; baste with pan drippings. Reduce oven temperature to 300F. Roast for 1 hour longer, basting occasionally with pan drippings.

Amy

Tender 'n' Tangy Ribs, Texas Country Potato Salad

2011-12-04T19:00:00.000-08:00

Hi everyone! My oldest son, Jackson, planned all our meals this week for a Cub Scout project.

Tomorrow we are having Tender N Tangy Ribs for dinner. This is for 2 servings so make sure you adjust that if you need to. If you go directly to All Recipes you can put in how make servings you want for any recipe and they will adjust it for you. It's really cool. On the side we'll be having Caesar Salad and

Tender 'n' Tangy Ribs
Amy - amylz
All Recipes Yields: 2 servings

3/4 cup vinegar
1/2 cup ketchup
2 tablespoons sugar
2 tablespoons Worcestershire sauce
1 garlic clove, minced
1 teaspoon ground mustard
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon pepper
2 pounds pork spareribs
1 tablespoon vegetable oil

1. Combine the first nine ingredients in a slow cooker.
2. Cut ribs into serving-size pieces; brown in a skillet in oil. Transfer to slow cooker.
3. Cover and cook on low for 4-6 hours or until tender

Texas Country Potato Salad
Kate ( kater32) Paula Deen

4 strips bacon
1 pound small red potatoes, unpeeled
1 green onion, sliced
1 boiled egg, chopped
1/4 cup mayonnaise
1 teaspoon Dijon mustard
Salt and pepper

Cook bacon until crispy. Drain, reserving a few tablespoons of the grease, and crumble. Set aside. Place the potatoes in a large saucepan. Cover with cold water. Add a tablespoon of the bacon grease and some salt and place over medium-high heat. Bring to a boil and cook until the potatoes are tender, about 15 to 20 minutes. Drain and let the potatoes cool and then cut into bite-size pieces. In a separate bowl, mix mayonnaise, Dijon mustard, salt, and pepper for dressing. Toss potatoes, onion, and egg in dressing. Add bacon. Serve chilled.

Amy

Slow-Cooker BBQ Chicken

2011-12-03T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having company for dinner and I'm going to make BBQ Chicken Sandwiches. You just throw it all in the crockpot and shred it when done and serve on buns. I'll do more then 4 breasts since I have 9 people but it's easy to adjust the recipe. On the side I'm serving tator tots and salad.

Slow-Cooker BBQ Chicken
Jackie (theboysandagirl's)

3-4 chicken breasts (can be frozen)
2 C ketchup
4 tbs brown sugar
1 tbs Worcestershire sauce
1 tbs soy sauce
1 tbs vinegar
1/2 tsp garlic powder

Mix all ingredients (except chicken) in crock-pot. Add the chicken, coating each piece in sauce. Cook on high 4 hours. Remove chicken and shred/pull with forks. Return to pot and stir in sauce to coat. Serve on buns.

**leftovers can be frozen and re-heated for sandwiches, or used to make BBQ chicken pizza (put on a pizza crust, top with favorite cheeses, onions, etc.) or used to make BBQ chicken burritos (put on tortillas, add refried beans, cheeses, etc.)

Amy

Toasted turkey and pesto with cheese, Apple Smokey Ham Sandwich, Amy's Endless Summer Sandwich

2011-12-02T19:00:00.000-08:00

Hi everyone!

Here are the sandwiches for this week:

Toasted turkey and pesto with cheese
Amy (amylz)

Actually, you can pull this one off with a basic whole grain sandwich loaf bread. Use the pesto as your spread and toss in the other two ingredients. I like to either grill them or toss them in the toaster oven for a bit.

Apple Smokey Ham Sandwich
Amy (amylz)
Makes 4 sandwiches

4 - hoagie rolls
8 - tablespoons honey-nut cream cheese
8 - slices (14 ounces) Honey Cured Ham
2 - Granny Smith apples, cored and thinly sliced
3 - teaspoons lemon juice
8 - slices (8 ounces) Havarti Cheese

Cut hoagie almost in half lengthwise, leaving hinged on one side. Spread inside top and bottom of bun with cream cheese. Layer ham on bottom half of bread. Sprinkle slices with lemon juice. Overlap apple slices on top of ham. Top with Havarti cheese. Fold over top half of bun.

Amy's Endless Summer Sandwich
Amy (amylz)
Makes 4 servings (one wedge each)

1/4 cup Mayonnaise
2 Tablespoon pesto
1 loaf (12 ounces) focaccia bread, split
2 small boneless skinless chicken breast halves (1/2 lb.), grilled, sliced
4 Provolone Cheese Slices
3/4 cup roasted red peppers
1 jar (6 ounces) artichoke hearts, drained, thinly sliced
1 cup mesclun salad greens*

Mix mayo and pesto until well blended; spread evenly onto cut sides of bread. Cover bottom half of bread with remaining ingredients and top half of bread. Cut into four wedges to serve.

* Mesclun greens are a unique combination of salad greens consisting of mild leaf lettuce, bitter radicchio, escarole and curly endive, with hints of peppery arugula or watercress.

Amy

Strawberry Shake, Whole Wheat Waffles, Honey Baked French Toast, Blueberry Almond Oatmeal, Carrot Cake Waffles II, Yellow Smoothie, Egg Sandwich

2011-12-01T19:00:00.000-08:00

Hi everyone!

Here are the breakfasts for this week:

Strawberry Shake
In a cocktail shaker, combine a packet of vanilla or strawberry instant-breakfast powder (look for the no-sugar-added kind, such as Carnation) and 1 cup of low-fat strawberry cow's milk or soy milk. (You can also mix this the night before.) If you have time, use a blender to add strawberries or a frozen banana, for extra fiber, and a scoop of protein powder, such as GeniSoy Natural.

Whole Wheat Waffles
Amy (amylz)

2 eggs
2 cups whole wheat flour
1 3/4 cups milk
1/2 cup oil or applesauce
4 teaspoons baking powder
pinch of salt

Heat waffle iron. Add all ingredients in mixing bowl. When waffle iron is heated add a scoop of batter into waffle iron and cook until brown. Serve with peanut butter, maple syrup or fresh fruit.

Honey Baked French Toast
Wondertime
Serves 3 to 6

4 tablespoons (1/2 stick) unsalted butter
3 tablespoons honey
2/3 cup orange juice
4 large eggs
1/4 teaspoon cinnamon
1/4 teaspoon salt
Pinch of nutmeg
6 (1/2- to 3/4-inch) thick slices of French bread, Italian bread, or Challah

Heat oven to 375. Put butter and honey into a 9-by-13-inch nonreactive baking dish. Heat in oven until butter melts and honey is bubbling, about 8 minutes. Remove from oven and stir well. In another baking dish, whisk together juice, eggs, spices, and salt. Dip bread in, turning it once to coat it well, let it soak about 2 minutes per side, then carefully set each piece of bread into the honey-buttered pan. Bake for 20 to 25 minutes, or until well-browned. Before serving, flip over each piece so the honey-butter side is up.

Blueberry Almond Oatmeal
Amy (amylz)
(This recipe yields 1 serving)

1/4 cup steel-cut oats
1/3 cup fresh of frozen blueberries
1/4 cup milk
1 Tablespoon slivered almonds
1 teaspoon ground flaxseed

Bring 1 cup of water to a boil in a medium sauce pan. Add the steel-cut oats. Allow oats to boil for about 5 minutes. Reduce heat to a simmer. Cook for 20 to 25 more minutes - stirring occasionally - until the oats are softened to desired consistency. Turn off heat and stir in all remaining ingredients. Serve warm. Garnish with additional blueberries and almond slivers.

Carrot Cake Waffles II
Amy (amylz)
(2 servings)

1/2 cup self-rising flour
1/2 cup sugar
1/4 cup old fashioned oats - regular or quick
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 cup grated carrot
1/4 cup canola or vegetable oil
1 large egg - beaten
2 Tablespoon crushed walnuts (small pieces)

In a large mixing bowl, mix together the flour, sugar, oats, cinnamon and baking soda. In separate bowl, combine the carrot, oil and egg. Mix well. Add the carrot mixture to the dry ingredients and stir until just combined and moistened. Fold in the walnut pieces. Cook in waffle maker according to manufacturers instructions. A nice addition to this recipe is a Tablespoon of grated apple or a tiny handful of raisins.

Tropical Yellow Smoothie
Amy (amylz)
(2 servings)

1 cup mangoes - diced
1 frozen banana - sliced
3/4 cup plain yogurt
1/2 cup orange juice
honey to taste

Blend all the ingredients until smooth.

Traditional Egg Sandwich
Amy (amylz)

1-2 eggs
1-2 Tbspn milk
Slice ham
Slice cheese
Bagel
pinch salt
pepper to taste
Optional
Other meat: sausage, bacon
Whole grain bread
Tabasco sauce

Amy

Spicy Italian Roast

2011-11-30T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having a Spicy Italian Roast for dinner. I kind of feel like we've had a lot of roasts lately but my husband loves meat and I don't cook it that much in the spring and summer. To be honest, I kind of like all these crockpot meals in the fall and winter! This recipe is very similar to the Pot Roast Italiano we had last week with a few minor changes. On the side we'll be having baked potatoes and green beans.

Spicy Italian Roast
Amy - amylz

3-4 lb. beef rump roast
1 (4 oz.) can sliced mushrooms
1 (1 1/2 oz.) pkg. spaghetti sauce seasoning mix
1 1/2 tsp. garlic salt
1 diced onion
1 (8 oz.) can tomato sauce
2 tablespoons butter, melted
2 tablespoons flour
2 tablespoons tomato paste

Season roast with garlic salt. Place in crock pot or slow cooker. Add mushrooms (drained) and onion. Combine seasoning mix and tomato sauce. Pour over all. Cover and cook on low 8-10 hours. To thicken gravy, make a paste of 2 tablespoons melted butter and 2 tablespoons flour. Add 2 tablespoons tomato paste. Stir into meat drippings in bottom of crock pot. Cover and cook on high approximately 30 minutes or until thickened.

Amy

Potato Topped Chicken Pie

2011-11-29T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Potato Topped Chicken Pie for dinner. This is an Emeril recipe so it should be pretty good. My husband loves pot pies and I love the idea of the potatoes on top instead of pie crust, almost like a shepherd's pie. This is also a great recipe for leftover chicken. If you don't have any leftover chicken you can cube up some breasts or thighs and cook them in a saute pan or buy a rottiserie chicken and tear that up. Since this is full of veggie and potatoes, I'm considering this a complete meal!

Potato Topped Chicken Pie
Amy - amylz
Recipe courtesy Emeril Lagasse, 2004

2 tablespoons unsalted butter
2 tablespoons vegetable oil
1 medium yellow onion, finely chopped
2 carrots, peeled, trimmed and diced
2 stalks celery, trimmed and diced
1 teaspoon minced garlic
1/2 teaspoon Essence, recipe follows
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 ounces mushrooms, trimmed and sliced
1/2 teaspoon chopped fresh thyme leaves
2 tablespoons dry sherry
1/4 cup all-purpose flour
2 cups chicken stock
1 cup half-and-half
3 cups cubed cooked chicken
1/2 cup fresh or frozen peas
1 tablespoon chopped fresh parsley leaves
6 russet potatoes, peeled

Grease a 2-quart casserole and set aside. In a large pot, melt the butter and heat the oil over medium-high heat. Add the onions, carrots and celery and cook, stirring, until soft, 3 to 4 minutes. Add the garlic, Essence, salt, and pepper and cook, stirring, for 30 seconds. Add the mushrooms and thyme and cook, stirring, until the mushrooms are soft and have given off their liquid, about 3 minutes. Add the sherry and cook until most of the liquid is evaporated. Stir in the flour and cook, stirring, for 2 minutes. Stirring constantly, slowly add the chicken stock and half-and-half and cook until the mixture is smooth and thickened, about 5 minutes. Add the chicken, peas, and parsley, stir well, and cook until chicken is heated through. Fill a deep heavy pot halfway with oil and heat until oil is 360 degrees F. Shred the potatoes on a mandoline to make shoestring fries and fry until golden brown and cooked through. Remove from oil with a spider or slotted spoon and drain on a paper towel-lined plate. Pour chicken mixture into a casserole dish and top with the shoestring potatoes. Serve hot.

Amy

Pot Roast Italiano

2011-11-28T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Pot Roast Italiano. I love the idea of this roast so I hope it turns out as good. On the side I'm going to do baked potatoes and a green salad.

Pot Roast Italiano
Amy (amyanne9)

1 2-3# beef chuck roast
1 14.5 oz. can diced tomatoes, drained
1 12 oz. can tomato sauce
2 t. red wine vinegar
2 medium onions, sliced
1 t. oregano
1 t. garlic powder (or to taste)
1 t. basil
salt and pepper (to taste)
1 6 oz. can tomato paste
grated parmesan cheese

Place sliced onions on bottom of crock pot. Place roast in crock pot. Season with salt and pepper. Pour diced tomatoes, tomato sauce, vinegar, and spices over roast. Cook on high for 1 hour, and then low for 8 hours. Transfer meat to cutting board and cut into chunks. Meanwhile, whisk tomato paste into the gravy in the pot and add parmesan cheese to taste. Add meat back to gravy and serve.

Amy

Pork Chops with Pear Sauce

2011-11-27T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Pork Chops with Pear Sauce for dinner. You could totally sub apples for the pears if you prefer. On the side I'm going to serve some garlic bread and green beans.

Pork Chops with Pear Sauce
Sarah ~ Mama2Elli-Bean ~ Weight Watchers Ultimate Flex & Core Cookbook
Makes 4-5 WW pts servings

2 tsp canola oil
2 ripe pears, peeled & chopped
3/4 tsp cinnamon
1/8 tsp nutmeg
1 tsp lemon zest
1/2 tsp vanilla
3/4 tsp salt
1/2 tsp paprika
1/4 tsp pepper
4-1/4 lb 1/2” thick boneless, center-cut pork loin chops, trimmed

Heat 1 tsp of the oil in a small saucepan over med heat. Add the pears, 1/2 tsp cinnamon & the nutmeg; cook, stirring frequently and mashing the pears with a spoon, until thick and the pears are tender, about 4 mins. Remove the pan from the heat; stir in the lemon zest and vanilla. Set aside. Combine the remaining 1/4 tsp cinnamon, the salt, paprika, and pepper in a bowl. Rub the mixture over the pork. Heat the remaining 1 tsp oil in a medium nonstick skillet over med-high heat. Add the pork and cook until well browned and cooked through, about 4 mins on each side. Serve with the pear sauce (1 serving = 1 piece of pork & 3 tbsp pear sauce).

221 calories, 9g fat (3g saturated fat & 0g trans fat), 67mg cholesterol, 488mg sodium, 11g carbs, 2g fiber, 24g protein

Amy

Shortcut Carrot Cake, Snack Mix Squares

2011-11-26T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having dinner with friends so I wanted to give you a couple recipes I plan to make this week. First is for Shortcut Carrot Cake. The only change I will make is to omit the pecans (we are nut free). Then second recipe is for Snack Mix Squares. I think you could really throw in whatever you like.

Shortcut Carrot Cake
Amy - amylz

1 pkg. (2-layer size) spice cake mix
2 cups shredded carrots (about 1/2 lb.)
1 can (8 oz.) crushed pineapple, drained
1 cup PLANTERS Chopped Pecans, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 cups powdered sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

PREHEAT oven to 350F. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended. Pour into 2 (9-inch) square baking pans. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool.

MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping until well blended.

PLACE 1 cake layer on serving plate. Spread with 1-1/2 cups of the cream cheese mixture. Carefully place second cake layer on top of first cake layer. Frost top and sides of cake with remaining cream cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate until ready to serve.

Snack Mix Squares
Katie (KatieDid)
Taste of Home

2 1/2 c halved pretzel sticks
2 c Corn Chex (I used store-brand Crispix)
1 1/2 c M&Ms plain chocolate candies
1/2 c butter or margarine
1/3 c creamy peanut butter (I used natural)
5 c miniature marshmallows

In a large bowl, combine the pretzels, cereal and M&Ms. In a large saucepan over low heat, melt butter and peanut butter. Add marshmallows; cook and stir until marshmallow are melted and mixture is smooth. Pour over pretzel mixture; stir to coat. Press into a greased 13x9 inch baking pan. Cool until firm; cut into squares.

Amy

KRAFT Turkey-Apple Sandwich, Hot Chicken and Salami Sub Sandwiches

2011-11-25T19:00:00.000-08:00

Hi everyone!

Here are the sandwiches for this week:

KRAFT Turkey-Apple Sandwich
Amy (amylz)
1 serving

2 tsp. MIRACLE WHIP Dressing
2 tsp. KRAFT Light CATALINA Dressing
2 slices whole wheat bread
6 slices OSCAR MAYER Deli Fresh Shaved Smoked Turkey Breast
1 KRAFT Sharp Cheddar Singles
6 thin slices apple

MIX dressings; spread onto 1 bread slice. TOP with turkey, Singles, apples and remaining bread slice.

Hot Chicken and Salami Sub Sandwiches
Amy - amylz
Makes 4 sandwiches

4 - submarine rolls
2 - tablespoon butter or margarine, soft
4 - ounces salami
4 - ounces mozzarella cheese
4 - ounces deli chicken
8 - ounces blue cheese, crumbled

Preheat oven to 425F. Slice rolls in half and butter each half. Place the salami on the bottom half. Next, add the cheese slice, then the chicken. Top with blue cheese. Place the top roll half on the bottom half and wrap in aluminum foil. Heat for 15 to 20 minutes.

Amy

Flower Parfait, Apple Walnut Oatmeal, Brown Sugar Oatmeal Pancakes, Oatmeal Brulee, Cherry and Tangerine Oatmeal

2011-11-24T19:00:00.000-08:00

Hi everyone! Happy Thanksgiving!

Here are the breakfasts for this week:

Flower Parfait
Rely on nonfat flavored yogurt to create a quick and tasty kid's breakfast with a flower decoration on top. The parfait consists of layered honey granola, blueberry yogurt and diced strawberries. Six small strawberry slices form a flower shape on the top layer of yogurt and a roasted peanut provides the flower center.

Apple Walnut Oatmeal
Amy (amylz) MrBreakfast.com
(This recipe yields 4 servings)

2 cups old-fashioned oatmeal (not instant)
1 cup low-fat milk
2 medium apples - cored and peeled and diced
1/2 cup crushed walnuts
2 Tablespoons maple syrup
1 teaspoon cinnamon

Cook oatmeal per package directions. Stir in the apples pieces, 3/4 of the nuts, cinnamon and maple syrup. Distribute oats among four bowls. Top with milk and remaining walnuts.

Brown Sugar Oatmeal Pancakes
Amy (amylz)
(4 servings)

1/2 cup wheat flour
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/3 cup packed brown sugar
1 large egg
1 cup buttermilk
1 Tablespoons canola oil
1/2 cup quick cooking oats

In a large bowl, mix together the flours, brown sugar, salt and baking soda. In a small bowl, beat the egg with the buttermilk and oil. Add to dry ingredients. Mix well. Add oats and mix. Add more milk if batter is too thick. Dollop batter onto hot, lightly greased griddle in 1/4 amounts per pancake. Cook until edges are dry and middles bubble. Flip and cook other side until golden brown. For a variation, fold some raisins or finely chopped nuts into the completed batter.

Oatmeal Brulee
Amy (amylz)
(2 servings)

2 cups water
1 cup oatmeal - Old Fashioned or quick cooking
1 large egg
3 Tablespoons brown sugar
1/2 cup heavy cream
1/2 cup sliced strawberries (tossed with 1 or 2 teaspoons of sugar)
1 teaspoon white sugar for dusting

Preheat oven to 325 degrees. Grease or butter to small baking dishes or ramekins. Place water in pot with 1 Tablespoon of the brown sugar. Bring to boil. Add the oatmeal and reduce heat to a simmer. Cook oatmeal for approximately 5 minutes until desired texture is reached. While the oatmeal is cooking, mix the egg with the remaining 2 Tablespoons of brown sugar and the cream. Beat well with a fork. Once oatmeal is cooked, place equal amounts in each of the prepared dishes. Pour equal amounts of the egg mixture on top of each. Place in preheated oven for 5 minutes. Sprinkle the top of each dish with white sugar. Continue to bake for 15 minutes or until liquid is set and the top is browned. Garnish with equal amounts of strawberries. Serve warm.

Cherry and Tangerine Oatmeal
~*~Sandy~*~

1 cup steel-cut oats
1/2 cup dried tart cherries
2 tsp finely shredded tangerine peel or orange peel
1/4 tsp ground cinnamon
1/8 tsp salt
2 cups milk
2 T butter
Milk, warmed (optional)
4 tsp raw sugar (turbinado) or granulated sugar
1/4 cup hazelnuts, pecans, almonds, or walnuts, toasted and chopped

In a nonmetal bowl combine oats, cherries, tangerine peel, cinnamon, salt, and nutmeg. Stir in milk; cover and chill for 8 to 24 hours. To serve, transfer oatmeal mixture to a medium saucepan. Heat just to boiling; reduce heat. Simmer, uncovered for 5 minutes or until oatmeal is done, stirring occasionally. Remove from heat. Stir in butter until melted. If desired, add additional milk to make desired consistency. Spoon into 4 bowls; sprinkle with sugar and nuts. Serve with additional milk, if desired. Makes 4 servings.

Amy

Potato Gratin with Mustard and White Cheddar, Jalapeno Popper Cups, Bacon-Wrapped Jalapeno Thingies

2011-11-23T19:00:00.000-08:00

Hi everyone!

Tomorrow is Thanksgiving and I have so much to be thankful for. We will be spending the day with my family and here is what I'm brining this year. For the main dinner I'm going to make Potato Gratin with Mustard and White Cheddar. This is just a different take on Au Gratin potatoes. I'm planning to prepare these the night before and then I'm going to cook them about an hour before we eat so it has time to really set up. Then, I'm kind of known for appetizers in my family and this year I'm going spicy. First are Jalapeno Popper Cups which are from the Pillsbury Bake Off 2009. I am going to make these up ahead of time and then just bake them when I am ready for them. The second appetizer is Bacon Wrapped Jalapeno Thingies from Pioneer Woman. You can assemble these way ahead of time and freeze them if you prefer. You can cook them and serve hot or at room temp. Also, you control the heat by how much of the membrane you scoop out of the jalapeno. I'll probably do some hot and some very mild.

Potato Gratin with Mustard and White Cheddar
(Maggie via Bon Appetit)

1 T. butter
1 c. fresh bread crumbs (or panko)
1 T. dried thyme
2 tsp. coarse salt
1 tsp. ground pepper
1 lb. sharp white cheddar
1/4 c. flour
5 lbs. russet potatoes, peeled & thinly sliced
4 c. canned low-salt chicken broth
1 c. whipping cream
6 T. Dijon mustard

Melt butter in skillet, add bread crumbs & stir until golden brown. (can be prepared up to 2 days ahead, cover & let stand at rm. temp)Preheat oven to 400. Butter 15x10x2 (4qt) glass baking dish (I’ve used 13x9x2 & it works). Mix thyme, salt & pepper in a small bowl. Combine grated cheese & flour in a large bowl, toss to coat cheese. Arrange 1/3 of potatoes over bottom of prepared baking dish. Sprinkle 1/3 of the thyme mixture, then a 1/3 of the cheese mixture over. Repeat layers 2 more times. Whisk chicken broth, whipping cream & Dijon mustard in a medium bowl to blend. Pour broth mixture over potatoes. Bake potatoes 30 minutes. Sprinkle butter bread crumbs over top and bake 1 hour more, or until potatoes are tender. Let stand 15 minutes before serving.

Jalapeno Popper Cups
Tracy Schuhmacher (Pilsbury Bake-Off)

1 can 12 oz Pillsbury Golden Layers refigerated buttermilk biscuits
1 can chopped green chiles, drained
1/2 cup shredded Chedder cheese
1/3 cup mayonaise
2 Tbs. bacon pieces
1 teaspoon dried minced onion
20 pickled jalapeno slices, drained

1. Heat the oven to 375. Separate each biscuit into 2 rounds. Press 1 round in the bottom and sides of each of 20 ungreased mini muffin cups.
2. In a smll bowl, mix remaining ingredients except jalapeno slices. Spoon heaping 1 teaspoon mixture into each cup top with 1 jalapeno slice.
3. bake 13-19 min. or until edges are golden brown. Remove to serving platter. Let stand 5 min. Serve warm.

Bacon-Wrapped Jalapeno Thingies
Pioneer Woman

Fresh Jalapenos, 2-3 inches in size
Cream Cheese, softened
Thin (regular) bacon, sliced into thirds

Cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like things HOT). Smear softened cream cheese into each jalapeno half. Wrap jalapeno with bacon piece (1/3 slice). Secure by sticking toothpick through the middle. (At this point, you can freeze them, uncooked, in a Ziploc bag for later use.) Bake on a pan with a rack in a 375-degree oven for 20-25 minutes. You don’t want the bacon to shrink so much it starts to squeeze the jalapeno. If, after 20 minutes, the bacon doesn’t look brown enough, just turn on the broiler for a couple of minutes to finish it off. These are best when the jalapeno still has a bit of a bite to it. Serve immediately, or they’re also great at room temperature. You’ll love these so much, you’re gonna come out of your skin. Or something like that.

Amy

Potato Chowder

2011-11-22T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Potato Chowder for dinner. This is done in the crockpot. I think this recipe is from Taste of Home and Katie added that she likes to do some additional seasonings and cheese. The original recipe doesn't call for this. On the side I'm going to have some green salad and rolls. Since it's the night before Thanksgiving, I like to serve something very unlike Thanksgiving dinner but still stick with the fall feel of things. Plus, since this is done in the crockpot I am freed up in the evening to cook for Thanksgiving day.

Potato Chowder
Katie (KatieDid)

8 cups diced potatoes (unpeeled)
1/3 c chopped onion
3 cans (14-1/2 oz each) chicken broth
1 can (10-3/4 oz) condensed cream of chicken soup
1/4 tsp pepper
1 pkg (8 oz) cream cheese, cubed (1/3 less fat)
1/2 lb sliced bacon, cooked and crumbled, optional
Snipped chives, optional
Cheddar cheese, optional
Note: I usually add a little garlic powder or garlic and herb seasoning. I also add some cheese (maybe 1/2 to 1 cup, sometimes more) at the end of the cooking time.

In a slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon, chives and cheese if desired.

Amy

Pork Chops with Country Gravy

2011-11-21T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Pork Chops with Country Gravy from Cooking Light for dinner. On the side I'm making mashed potatoes and roasted vegetables. I love to do mushrooms, some type of squash and maybe green beans or asparagus. Yum!

Pork Chops with Country Gravy
Carrie (Carrie27000), from Cooking Light
4 servings (serving size: 1 chop and 1/2 cup gravy)

1/4 cup all-purpose flour (about 1 ounce)
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried rubbed sage
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
1 tablespoon butter
Cooking spray
1 1/2 cups 1% low-fat milk

Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture. Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm. Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.

Amy

Italian Style Meatloaf

2011-11-20T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Italian Style Meatloaf for dinner. Instead of baking in a loaf pan, I like to cook my meatloaf on a roasting pan with the slotted drain pan underneath for all the grease to drain off. On the side I'm going to serve some whole wheat pasta tossed with EVOO and basil and green beans.

Italian Style Meatloaf
(Janelle, Contadina)

2 lb lean ground beef
1 C Italian bread crumbs
8 oz tomato sauce
1 C chopped onion
1/2 C chopped green pepper
2 egg
1 tsp basil, crushed

Combine meat, bread crumbs, 3/4 C tomato sauce, onion, green pepper, egg and basil in large bowl. Season with salt and pepper, if desired; mix well. Press into loaf pan. Bake in preheated 350 degree oven, 45 minutes, drain. Spoon remaining tomato sauce over meat loaf. Bake 10 minutes longer. Let stand 5 minutes before serving. Sprinkle with parmesan cheese, if desired.

Amy

Pineapple Pork Roast Dinner, Strawberry Cream Trifle

2011-11-19T19:00:00.001-08:00

Hi everyone!

Tomorrow we are having Pineapple Pork Roast Dinner. This is done in the crockpot. On the side we'll be having rice and sauteed zucchini. I am also planning to make this Strawberry Cream Trifle for a dessert this week.

Pineapple Pork Roast Dinner
Amy - amylz

1 pork roast (about 3 lbs)
salt
pepper
1 can crushed pineapple (8 oz)
2 tablespoons brown sugar
2 tablespoons soy sauce
1/2 clove garlic, minced
1/4 teaspoon dried basil
2 tablespoons flour
1/4 cup cold water

Cut trimmed roast in half, if necessary, and place in crock pot. Salt and pepper to taste. Combine all ingredients except flour and water; pour over roast. Cover and cook on low for 8 to 10 hours. Remove roast. Drain pineapple and reserve cooking liquid. Return meat and pineapple to cooker. Add water to liquid to make 1 3/4 cups. Pour into saucepan. Blend flour and cold water together to form a smooth paste. Stir into hot reserved liquid. Cook and stir until thickened. Pour over roast; serve.

Strawberry Cream Trifle
Smorley77
The Pampered Chef, Ltd., 2001

1/2 cup sliced almonds, toasted
1 pkg (10.75 oz) frozen pound cake, thawed
1 qt. fresh strawberries
1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
3 containers (8 oz each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake instant pudding and pie filling
1 container (8 oz) frozen whipped topping, thawed, divided
Powdered sugar

Coarsely chop almonds using Food Chopper. Cut pound cake into 1-in. cubes using Color Coated Bread Knife; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In Classic Batter Bowl, combine fresh and frozen strawberries; mix well.

Juice lemon using Juicer to measure 2 tbsp juice. In Stainless (4-qt.) Mixing Bowl, whisk lemon juice, yogurt and pudding mix until smooth using Stainless Whisk; immediately fold in 1 cup of the whipped topping.

To assemble trifle, place one-third of the pound cake cubes into bottom of Trifle Bowl. Top pound cake with one-third of the strawberry mixture. Top with half of the yogurt mixture, spreading evenly. Sprinkle with one-third of the almonds. Repeat layers one time. Top with remaining pound cake cubes and remaining strawberry mixture.

To garnish, spread remaining whipped topping over top of trifle, forming a flat surface using Small Spreader. Sprinkle remaining almonds over whipped topping. Sprinkle with powdered sugar using Flour/Sugar Shaker. Create strawberry fan with reserved strawberry; place into center of trifle.

Yield: 12 servings

Nutrients per serving: Calories 290, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 40 mg, Carbohydrate 44 g, Protein 5 g, Sodium 240 mg, Fiber 2 g

Cook's Tip: To toast almonds, place almonds into Small Micro-Cooker; microwave on HIGH 1-2 minutes or until golden brown, stirring after each 30-second interval. Cool completely.

Vanilla or white chocolate pudding and pie filling can be substituted for the cheesecake pudding, if desired. If using vanilla pudding, add 6-8 drops of red food coloring for a pinker color, if desired.

To make a strawberry fan, open the Egg Slicer Plus and place the strawberry stem end down; slice most of the way through it with wires. Remove the strawberry from the wires and gently fan out the slices.

Amy

The New Yorker Sandwich, Filibuster Sandwich, Cheesy Barbecue Chicken Breast Sandwich

2011-11-18T19:00:00.000-08:00

Hi everyone!

Here are the sandwiches for this week:

The New Yorker Sandwich
Amy (amylz)
Makes 4 sandwich alanskitchen.com

8 slices dark rye bread
16 teaspoons Russian or Thousand Island dressing
8 ounces corned beef
1-1/2 cups coleslaw
4 ounces Swiss cheese (1 or 2 slices)
4 pats butter

Spread the dressing on each bread slice. On one slice, place the corned beef, then the coleslaw, and then the cheese. Place the second slice on the top with the dressing side down. Butter the top of the sandwich and place buttered side down on a preheated griddle. Now butter the other side of the sandwich, which is the topside. Heat the sandwich until bread is golden brown. Turn once and allow the other side to become golden brown. Cut the sandwich in half and serve.

Filibuster Sandwich
Amy (amylz)
Makes 4 servings

4 Kaiser rolls, split
1/4 cup horseradish sauce
4 slices Cotto Salami
4 slices Beef Bologna
4 slices Swiss Cheese
8 slices Kosher Dill Sandwich pickles
1/4 cup coleslaw
4 thin slices red onion

Spread each roll with 1 Tablespoon Horseradish sauce. Cover bottom half of each roll with 1 slice each salami, bologna and cheese. Top with 2 pickle slices, 1 Tablespoon Coleslaw and 1 onion slice. Cover with top halves of rolls.

Cheesy Barbecue Chicken Breast Sandwich
Amy (amylz)
Makes 4 servings

1 - Tablespoon oil
1/2 - cup sliced onion
1/2 - cup green pepper strips
4 - boneless skinless chicken breast halves (about 1-1/4 pounds
1/3 - cup barbecue sauce
4 - American Cheese Slices
4 - Kaiser rolls, split, toasted

Preheat broiler. In skillet on medium heat, add oil, onion and green pepper. Cook until tender and set aside. Brush both sides of chicken breasts with barbecue sauce. Broil 6 to 7 minutes on each side or until cooked through. Top each chicken breast with cheese slice. Broil until process cheese is melted. Fill rolls with chicken. Top with onion and green pepper.

Amy

Caramel Soaked French Toast, Cold Breakfast Oatmeal, Grab And Go Breakfast Bars, Upside-Down Pineapple Coffee Cake, Watermelon Benedict

2011-11-17T19:00:00.000-08:00

Hi everyone!

Here are the breakfasts for this week:

Caramel Soaked French Toast
TT_AJT via my mom (she might have gotten it from Southern Living, not sure)

1-1/2 c. firmly packed brown sugar
3/4 c. butter or margarine
1/4 c. plus 2 tablespoons light corn syrup
10 (1-1/2” thick) French bread slices, or 1 (10 oz.) loaf of French bread, cut into 1-1/2” thick slices
4 large eggs
2-1/2 c. milk
1 tablespoon vanilla extract
1/4 teaspoon salt
3 tablespoons granulated sugar
1-1/2 teaspoon ground cinnamon
1/4 c. butter or margarine, melted
Garnish: fresh raspberries

Stir together first 3 ingredients in a medium saucepan over medium heat, and cook, stirring constantly, 5 minutes or until mixture is bubbly. Pour mixture evenly into a lightly greased 13 x 9” baking dish. Arrange bread slices over syrup. Whisk together eggs, milk, vanilla, and salt; gradually pour over bread slices. Cover and chill at least 8 hours. Stir together granulated sugar and cinnamon; sprinkle evenly over the bread. Drizzle evenly with 1/4 c. melted butter. Bake at 350 for 45-50 minutes or until golden and bubbly. Let stand 10 minutes before serving. Garnish with raspberries if desired. I usually chill overnight, then pop it in the oven in the morning. Sometimes I cut the bread a little thinner (1" slices), but the results are good either way. This is one of our favorites for breakfast - I usually make it for birthday morning breakfasts too :)

Cold Breakfast Oatmeal
Amy (amylz) MrBreakfast.com
(This recipe yields 1 serving)

3/4 cup rolled oats
3/4 cup skim milk
1/2 teaspoon cinnamon
1 packet sweetner of choice (optional)
1/4 cup dried or fresh blueberries

The night before your breakfast, mix oats, milk, cinnamon and sweetner (if using) together in a cereal bowl. (If you are using the dried blueberries, go ahead and add these the night before also making sure they have plenty of liquid covering them.) Now cover with plastic wrap and place in the fridge overnight. In the morning, add your fresh berries (if using) and stir gently. Enjoy.

Grab And Go Breakfast Bars
Amy (amylz)
This recipe makes about 16 bars.

1 cup oats - old-fashoned or quick-cooking
1 cup shredded wheat cereal
1 cup walnuts
1 1/2 cups dried fruit or raisins (apricots and cranberries work great)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs
1/3 cup honey
1 teaspoon vanilla extract
1/2 cup mini chocolate chips

Preheat the oven to 350 degrees. Prepare an 8 x 8-inch baking pan by spraying the inside lightly with nonstick cooking spray. Place the oats, shredded wheat, walnuts, dried fruit, cinnamon, and salt in a food processor and pulse until the mixture is finely chopped. In a large bowl, whisk together the eggs, honey, and vanilla. Add the oatmeal mixture and chocolate chips and stir to combine. Transfer to the baking pan and flatten down gently with the back of a spoon or spatula to spread evenly. Bake about 18 minutes until the edges turn golden brown. Let the dish cool completely before slicing into single-serving bars. These bars freeze well. Wrap leftover portions in plastic wrap or aluminum foil and store in freezer for up to 2 weeks. Each bar has about 170 calories and 7 grams of fat (1.5 grams saturated fat).

Upside-Down Pineapple Coffee Cake
Amy (amylz)
(8 servings)

For The Coffee Cake:
1 and 1/2 cups all-purpose flour
1/2 cup quick-cooking or Old Fashioned oats
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup butter (1 stick) - softened
1/2 cup white sugar
1/2 cup brown sugar (packed)
2 large eggs
1/2 cup buttermilk (regular milk will also work)
1/2 cup pineapple juice (reserved from can of pineapple below)
1 teaspoon vanilla
1 teaspoon finely grated orange peel

For The Pineapple Topping:
1/2 cup butter (1 stick)
3/4 cup brown sugar (packed)
7 canned pineapple rings in juice (reserve 1/2 cup juice)
2 Tablespoons sliced almonds - lightly toasted

Prepare an 11-inch diameter baking pan by coating generously with butter. Cut a piece of parchment paper to fit the inside-bottom. Place in the bottom of pan. Butter the parchment as well. Preheat oven to 350 degrees. In a medium mixing bowl, whisk together the flour, oats, baking powder, cinnamon and salt. In a separate larger bowl, beat the softened butter with 1/2 cup white sugar and 1/2 cup brown sugar until creamy and smooth. Add the eggs and continue beating until well combined. Add the buttermilk, the 1/2 cup reserved pineapple juice and 1/2 of the flour mixture. Beat until combined. Add the vanilla, grated orange peel and remaining flour mixture. Mix until combined. Set the coffee cake mixture aside. In a sauce pan over medium heat, melt 1/2 cup butter. Add 3/4 cup brown sugar. Stirring constantly, bring this mixture to a boil. Pour into prepared baking pan. Arrange the pineapple slices in the baking pan - making a circle out of 6 slices and placing the 7th in the center. Sprinkle almond slices in spaces between the pineapples. Press any leftover almonds against the side of the baking pan. Put It Together And Bake: Dollop a spoonful of batter over each pineapple slices and gently spread out the batter with a spatula. This is to help assure the pineapple slices stay in place. Add the remaining batter and smooth it out with a spatula. Bake at 350 for 45 to 50 minutes or until a toothpick inserted in the center comes out dry. Remove pan from oven and cool on a wire rack for 10 to 15 minutes. Invert the pan onto a serving plate and gently tap the bottom and sides of the pan with the large spoon. Remove the pan and... presto... Upside-Down Pineapple Coffee Cake.

Cooking Notes: Be sure that the plate that you invert your coffee cake onto is your final serving plate. You won't be able to slide the coffee cake again without it falling apart. For best results, pulse the oats in food processor just enough to make smaller pieces. This step isn't necessary, but it does help create a more uniform cake texture. To make a circular piece of parchment that's just right for your pan... take a marker and trace the bottom of your pan on a square of parchment. Cut along the inside of the line you traced. The parchment should fit the bottom of your pan perfectly. This recipe has a lot of mixing... an electric beater is highly recommended.

Watermelon Benedict
Amy (amylz)
(4 servings)

2 cups of your favorite granola
3/4 cup honey
4 seedless watermelon rounds (2 and 1/2 inches diameter and about 3/4 inches thick)
1 kiwi - peeled and cut into four rounds
4 black or purple grapes
1/3 cup vanilla yogurt

In a small bowl, mix the granola and 1/2 cup honey until the mixture sticks together. Lightly coat the inside of a 1/2 cup dry measuring cup with cooking spray. The measuring cup should be about 4 inches wide. Fill the cup with the granola and honey mixture and push down with a spoon. Flip the mixture out onto a serving plate. Do this four times. This is the "English muffin" part of your dish. Place one watermelon round on top of each granola round. This is your "Canadian bacon." Place one kiwi round on top of each watermelon round. This is your "egg." Mix the remaining honey with the yogurt and drizzle over the kiwi. This is your "hollandaise." Garnish each serving with a grape.

Amy

Pork Chops & Applesauce

2011-11-16T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Pork Chops & Applesauce. This recipe also includes green beans and roasted potatoes. If you wanted to have different sides, you could just skip those parts.

Pork Chops & Applesauce
Amy - amylz
From Rachael Ray Yields: 4 servings

1 1/2 pounds baby red-skin potatoes, cut in half
1 pound green beans, trimmed and cut into 1-inch pieces
6 tablespoons extra-virgin olive oil (EVOO), divided
Salt and freshly ground black pepper
1/4 cup (about a handful) parsley leaves, chopped
4 McIntosh apples, peeled, cored and diced
3 tablespoons light or dark brown sugar
1 cup all-natural apple juice or cider (it should look cloudy)
Zest of 1 orange, reserving the juice
1/4 cup soy sauce or tamari
4 center-cut boneless pork loin chops, about 6 to 8 ounces each and an inch thick

Preheat the oven to 400F. Place the potatoes on a baking sheet. Drizzle with 2 tablespoons of EVOO and season with salt and freshly ground black pepper. Roast in the oven for 20-25 minutes. In the last 15 minutes of cooking time, add the green beans to the baking sheet with the potatoes. While the potatoes are roasting, combine the apples, brown sugar and apple juice in a medium-size pot over medium-high heat and cook, stirring occasionally, until a chunky sauce forms, about 10-12 minutes. If the sauce begins to spatter as it bubbles, reduce the heat. Once a sauce forms, remove the pot from the heat. Preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO. In a shallow dish, combine the orange juice and zest, and the soy sauce. Add some salt and freshly ground black pepper. Dip the chops into the mixture and place in the hot pan. Brown and caramelize the chops for 4 minutes on each side, until the juices run clear. Remove the chops from the heat and let them rest a couple minutes for the juices to redistribute. Remove the potatoes and beans from the oven and garnish everything with parsley. Serve the pork chops with the applesauce, roasted potatoes and green beans alongside.

Amy

Perfect Winter Beef Stew

2011-11-15T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Perfect Winter Beef Stew for dinner. This recipe is from Kraft and I like how basic it is. We'll also have rolls with this.

Perfect Winter Beef Stew
Sandy~~*~Sandy~*~
Makes: 8 servings, 1-1/4 cups each

3/4 cup KRAFT Zesty Italian Dressing
2 lb. beef for stew, such as beef chuck roast, cut into 1-inch chunks
6 slices OSCAR MAYER Bacon, chopped
3 cups sliced mushrooms
1 cup chopped onions
3 cups sliced carrots
1-1/2 lb. potatoes, peeled, cut into large chunk
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 can (14-1/2 oz.) beef broth

POUR dressing over meat in large resealable plastic bag. Seal bag; turn to evenly coat meat with dressing. Refrigerate 30 min. to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 min. or until crisp, stirring occasionally. Remove bacon from saucepan; drain drippings. ADD mushrooms and onions to same saucepan; cook on medium-high heat 10 min. or until tender, stirring occasionally. Remove meat from marinade; discard marinade. Add meat, carrots, potatoes, tomatoes, broth and bacon to saucepan; stir. BRING to boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour 15 min. Uncover; simmer an additional 15 min. or until meat is cooked through and sauce is thickened, stirring occasionally.

Amy

Pizza Pasta Casserole

2011-11-14T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Pizza Pasta Casserole for dinner. I may use Italian Sausage in place of the pepperoni because my family loves that. In my experience, dishes like these are very greasy from the pepperoni so don't be shocked by that. You could use turkey pepperoni and that will help a lot. Now, this recipe does make two casserole. It's a great dish to throw in the freezer or bring to a friend. If you only want to make one, just cut it in half. We'll also have sliced cucumbers with this.

Pizza Pasta Casserole
(P&Co via Taste of Home)
SERVINGS 16-20

2 pounds ground beef
1 large onion, chopped
2 jars (28 ounces each) spaghetti sauce
1 package (16 ounces) spiral pasta , cooked and drained
4 cups (16 ounces each) shredded part-skim mozzarella cheese
8 ounces sliced pepperoni

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13-in. x 9-in. x 2-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Cover and freeze one casserole for up to 3 months. Bake the second casserole, uncovered, at 350 for 25-30 minutes or until heated through. To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350 for 35-40 minutes or until heated through. Yield: 2 casseroles (8-10 servings each).

Amy

Italian Roast Beef, Pioneer Woman's Apple Dumplings

2011-11-13T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Italian Roast Beef for dinner. This is done in the crockpot but first you rub a paste all over it. On the side we'll be having roasted potatoes and a spinach salad. Also, I have a Mops meeting and I'm bringing Pioneer Women's Apple Dumplings. These are very dessert like in my opinion but I know people who make them for a special breakfast as well. They're super easy!

Italian Roast Beef
Amy - amylz

4 lb. beef roast
2 onions
2 cloves garlic
1 stalk celery
2 oz. bacon
flour
seasoning to taste

Process into a paste one onion, garlic, celery, and bacon. Flour the roast. Rub roast with the paste. Slice other onion; place in bottom of pot. Set roast on the onion. Cover and cook (crock pot) on low for 10 - 12 hours.

Pioneer Woman's Apple Dumplings
P&Co.

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew (About 6 oz)

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Amy

Caesar Club Sandwich, Chicken Salad Balsamic

2011-11-12T19:00:00.000-08:00

Hi everyone!

Here are the sandwiches for this week:

Caesar Club Sandwich
Amy (amylz)
Barefoot Contessa at Home

2 split (1 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
4 ounces thinly sliced pancetta
1 large garlic clove, chopped
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 teaspoons anchovy paste
1 teaspoons Dijon mustard
1 1/2 tablespoons freshly squeezed lemon juice
1/2 cup good mayonnaise
1 large ciabatta bread
2 ounces baby arugula, washed and spun dry
12 sun-dried tomatoes, in oil
2 to 3 ounces Parmesan, shaved

Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan skin side up. Rub the chicken with olive oil and sprinkle with salt and pepper. Roast for 35 to 40 minutes, until cooked through. Cool slightly, discard the skin and bones, and slice the meat thickly. Set aside. Meanwhile, place the pancetta on another sheet pan in a single layer. Roast for 10 to 15 minutes, until crisp. Set aside to drain on paper towels. Place the garlic and parsley in the bowl of a food processor fitted with a steel blade and process until minced. Add the anchovy paste, mustard, lemon juice, and mayonnaise and process again to make a smooth dressing. (Refrigerate the Caesar dressing if not using it immediately.) Slice the ciabatta in half horizontally and separate the top from the bottom. Toast the bread in the oven, cut side up, for 5 to 7 minutes; cool slightly. Spread the cut sides of each piece with the Caesar dressing. Place half the arugula on the bottom piece of bread and then layer in order: the sun-dried tomatoes, shaved Parmesan, crispy pancetta, and sliced chicken. Sprinkle with salt and pepper and finish with another layer of arugula. Place the top slice of ciabatta on top and cut in thirds crosswise. Serve at room temperature.

Chicken Salad Balsamic
Amy (amylz)
All Recipes

3 cups diced cold, cooked chicken
1 cup diced apple
1/2 cup diced celery
2 green onions, chopped
1/2 cup chopped walnuts
3 tablespoons balsamic vinegar
5 tablespoons olive oil
salt and pepper to taste

In a large bowl, toss together the chicken, apple, celery, onion and walnuts. In a small bowl, whisk together the vinegar and oil and pour over the salad. Season with salt and pepper to taste and mix well. Let rest 10 to 15 minutes, mix again and chill.

Amy

Best Ever Maple-Cinnamon Oatmeal, Erika's Baked Oatmeal, Brown Sugar Crusted Baked Toast, Monkey Madness Smoothie, Pumpkin Pancakes

2011-11-11T19:00:00.000-08:00

Hi everyone!

Here are the breakfasts for this week:

Best Ever Maple-Cinnamon Oatmeal
Amy (amylz) MrBreakfast.com
(This recipe yields 1 serving)

1/2 cup old-fashioned oatmeal
1 cup of water
1/4 cup of sugar-free maple syrup
1 tbsp. low fat butter
1 teaspoon cinnamon plus extra for dashing

Cook oatmeal in microwave until done. Add in butter, cinnamon, and half of the maple syrup. Stir in well. Add another dash of cinnamon and the rest of the maple syrup, slightly stir. Enjoy!

Erika's Baked Oatmeal
Erika

2c oats
2 eggs, lightly beaten
1t salt
3/4c brown sugar
3c milk
1/2c blueberries
1/2c diced peaches

Heat all ingredients except for fruits in large saucepan until thick (to boiling?). Add fruit, simmer and stir to distribute evenly. Pour into lightly greased 9x13 pan and bake at 350 for 30-45 minutes. Serve with warmed milk or cream

Erika's Notes:I normally use less sugar (maybe a scant 1/2c). Any milk will work but it will obviously have a richer flavor with a milk with at least a little fat (I like to use 2%). Fresh or frozen fruit may be used. Any combo of fruit will work as well. I've used strawberries, blackberries, dried cranberries, dried currants, etc.

Brown Sugar Crusted Baked Toast
Amy (amylz)
(8 servings) MrBreakfast.com

1 loaf French bread - cut into 1 inch slices
6 eggs - lightly beaten
1 and 3/4 cup milk
2/3 cup packed brown sugar
1/2 cup butter - melted
2 teaspoons ground cinnamon
confectioners' sugar (optional)

Preheat oven to 350 degrees. In a small bowl, combine brown sugar, butter, and cinnamon until well blended. Set aside. In a large shallow bowl, combine eggs and milk until well blended. Place bread in egg/milk dish and soak for a couple minutes -- turning once. Sprinke brown sugar mixture on one side of each soaked bread slice. Place bread slices, brown sugar side down, on a lightly greased 15 x 10 baking pan. Bake, uncovered, at 350F degrees for 25 to 30 minutes or until golden brown. Serve brown sugar side up. Dust with confectioners' sugar if desired. Also great with butter and syrup.

Monkey Madness Smoothie
Amy (amylz)
(1 serving) MrBreakfast.com

1 Tablespoon no-sugar peanut butter
1 banana
2 Tablespoons fat free frozen yogurt (natural)
1 Tablespoon honey or agave syrup
1 cup apple juice
1 slice pineapple (optional)

Blend all ingredients together and serve.

Pumpkin Pancakes - Weight Watchers Points 2
Sandy~~*~Sandy~*~
Makes 6 servings

1 cup canned pumpkin
1 cup flour
1 tsp baking powder
1 tsp cinnamon or allspice
1 tbsp sugar
3 egg whites
1 1/2 cup skim milk
1/2 cup water

Mix all together and cook as you would regular pancakes.

Amy

Chicken Ranch Jack

2011-11-10T19:00:00.000-08:00

Hi everyone!

I am going out to dinner with my super cute husband so I thought I would give you a recipe for Chicken Ranch Jack. I think this looks super good but it's something my non cheese and ranch eating family would go for.

Chicken Ranch Jack
Niki5959

3 boneless,skinless chicken breasts, cut into strips
6 strips bacon, fried crisp and crumbled
1/4 cup prepared ranch dressing (I use Carb Options for zero carbs)
1/3 cup shredded monterey/ jack cheese

Cooking Instructions:
Fry chicken strips in butter til done. Turn into a lightly greased casserole dish. Pour dressing over chicken. Then put crumbled bacon on, then the shredded cheese, Broil til cheese is melted and lightly browned.

Notes: You can use any shredded cheese that you like.

Amy

Kid's Casserole

2011-11-09T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Kid's Casserole for dinner. This has the protein, carbs and veggies all in it so I'm calling it a complete meal. If you wanted to make this a bit more "grown up" you could sub sausage for the hot dogs. Any flavor would be really good. If you do go with hot dogs, I'm thinking this needs more seasoning so make sure you taste and adjust for that. Oh, kielbasa would be great in this too!

Kid's Casserole
Amy - amylz
Recipe courtesy Mayor Don Stock

Butter, for pan
5 medium russet potatoes, sliced thinly
4 tablespoons flour
5 hot dogs, sliced
1 head broccoli, chopped
1 cup shredded Cheddar cheese
1/2 cup milk

Preheat oven to 400 degrees F. Lightly butter a 9-by 13-inch baking dish. Layer half the potatoes and sprinkle with half the flour. Add a layer of half the hotdogs and broccoli. Add half the cheese, and repeat the layered ingredients, ending with cheese. Pour the milk over all, cover with foil, and bake until potatoes are tender and casserole is bubbly, about 40 minutes. The kids will love this one.

Amy

Pork and Vegetable Stir-Fry with Cashew Rice

2011-11-08T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Pork and Vegetable Stir Fry with Cashew Rice. This is going to be the whole meal. My husband is nut free so I'll leave the cashews out. I'll probably just add some to mine.

Pork and Vegetable Stir-Fry with Cashew Rice
Amy - amylz
Cooking Light, 4 servings

3/4 cup uncooked long-grain rice
1/3 cup chopped green onions
1/4 cup dry-roasted cashews, salted and coarsely chopped
1/2 teaspoon salt
2/3 cup fat-free, less-sodium chicken broth
2 tablespoons cornstarch, divided
3 tablespoons low-sodium soy sauce, divided
2 tablespoons honey
1 (1-pound) pork tenderloin, trimmed and cut into 1/2-inch cubes
1 tablespoon canola oil, divided
2 cups sliced mushrooms (about 4 ounces)
1 cup chopped onion
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
2 cups sugar snap peas, trimmed (about 6 ounces)
1 cup chopped red bell pepper (about 1)

Cook the rice according to package directions, omitting salt and fat. Stir in 1/3 cup chopped green onions, chopped dry-roasted cashews, and salt; set aside, and keep warm. Combine 2/3 cup chicken broth, 1 tablespoon cornstarch, 2 tablespoons low-sodium soy sauce, and honey in a small bowl, and set aside. Combine pork, remaining 1 tablespoon cornstarch, and the remaining 1 tablespoon soy sauce in a bowl, tossing well to coat. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork; saute 4 minutes or until browned. Remove from pan. Add remaining 1 teaspoon oil to pan. Add mushrooms and 1 cup onion; saute 2 minutes. Stir in ginger and garlic; saute 30 seconds. Add peas and bell pepper to pan; saute 1 minute. Stir in pork; saute 1 minute. Add reserved broth mixture to pan. Bring to a boil; cook 1 minute or until thick, stirring constantly. Serve over cashew rice.

CALORIES 460 (23% from fat); FAT 11.8g (sat 2.5g,mono 6.2g,poly 2.3g); PROTEIN 31.8g; CHOLESTEROL 74mg; CALCIUM 73mg; SODIUM 787mg; FIBER 3.6g; IRON 4.6mg; CARBOHYDRATE 55.9g

Amy

Pig on a Stick

2011-11-07T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having Pig on a Stick. This is a Paula Deen recipe. I don't think my family will like the Dipping Sauce so I may skip making that. On the side we'll be having roasted potatoes and a green salad.

Pig on a Stick
Amy - amylz
Recipe courtesy Paula Deen, 2007

2 pounds pork tenderloin
1/2 cup light soy sauce
1/4 cup olive oil
2 cloves garlic, minced
1 tablespoon Dora's Jerk Seasoning, recipe follows
Caribbean Dipping Sauce, recipe follows
Special equipment: 2 dozen (10-inch) wooden skewers soaked in water for 20 minutes, then drained well.

Cut tenderloin in half crosswise. Cut each half lengthwise into 4-inch thin strips. Place pork in a heavy duty re-sealable plastic bag. In a small bowl, combine soy sauce, olive oil, garlic, and jerk seasoning. Pour over pork. Seal bag, and marinate pork in refrigerator, 1 hour. Turn on broiler. When ready to cook the pork, line a broiler pan with aluminum foil. Lightly grease rack and place on pan. Remove pork from bag; discard marinade. Thread pork onto skewers in an "s" shape. Place skewers in a single layer on a prepared pan. Broil 5 inches from heat for 8 minutes, turning once. Serve warm with Caribbean Dipping Sauce.

Dora's Jerk Seasoning:
1 tablespoon kosher salt
1 teaspoon ground allspice
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried, crushed Scotch bonnet pepper
1/2 teaspoon paprika
1/2 teaspoon dried chives
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon dried thyme

Combine all ingredients in a bowl until well mixed. Store in an airtight container.
Yield: 1/2 cup

Caribbean Dipping Sauce:
1 tablespoon butter
1/2 to 1 jalapeno pepper, seeded and minced
1 teaspoon grated fresh ginger
1 (18-ounce) jar orange marmalade
2 tablespoons fresh lime juice
1/4 teaspoon salt

In a medium saucepan, melt butter over medium-high heat. Add pepper and ginger, and cook 2 minutes, stirring frequently. Reduce heat to medium-low, and stir in marmalade, lime juice, and salt. Simmer 5 minutes, stirring frequently. Yield: 2 cups

Amy

Italian Pot Roast

2011-11-06T19:00:00.000-08:00

Hi everyone!

Tomorrow we are having an Italian Pot Roast for dinner. This is done in the crockpot. On the side we'll be having mashed potatoes and Caesar Salad.

Italian Pot Roast
OP??? serves 8 at 5 points per serving

1 (2 1/2-pound) boneless beef round roast
1 medium onion, sliced
1/4 tsp. Salt
1/4 tsp. Pepper
2 (8-ounce) cans no-salt-added tomato sauce
1 (0.7-ounce) package Italian salad dressing mix

Slice roast in half and place in a 3 1/2 quart electric slow cooker. Add onion and remaining ingredients. Cover and cook on high setting 5 hours or until roast is tender. Or, cover and cook on high setting 1 hour; reduce to low setting and cook 7 hours. Slice meat to serve.

Amy

Chicken Enchiladas TF, Caramel Chocolate Chip Bars

2011-11-05T19:00:00.000-07:00

Hi everyone!

Here is a recipe for Chicken Enchiladas. These are from Tyler Florence. Let me know if you try them! I'm also hoping to make this Caramel Chocolate Chip Bars this week.

Chicken Enchiladas TF
Amy - amylz
Recipe courtesy Tyler Florence

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Caramel Chocolate Chip Bars
snoelles

1 pkg. Duncan Hines Caramel Cake Mix
2 eggs
1/4 C water
1/4 C brown sugar
1/4 C butter flavored Crisco or softened margarine/butter
1 C chocolate chips

1. Pre-heat oven to 375 and spray/grease a 13x9x2 dish.
2. Mix cake mix, eggs, water, brown sugar, and shortening/butter until well combined. The mixture will be thick.
3. Add chocolate chips to mixture.
4. Pour and spread into baking dish. Bake for 24-27 minutes.

Amy

All-American Club Sandwich, Mediterranean Chicken Salad Sandwich, Ultimate Grilled Cheese Sandwich

2011-11-04T19:00:00.000-07:00

Hi everyone!

Here are the sandwiches for the week:

All-American Club Sandwich
Amy (amylz)
Makes 4 sandwiches

1/2 cup mayonnaise
1 Tablespoon Dijon-style mustard
12 slices whole wheat bread, toasted
8 leaf lettuce leaves
8 slices (3/4-ounce) Deli Sharp American Cheese*
1/2 pound thinly sliced deli ham
8 slices tomato
1/2 pound thinly sliced deli turkey breast
8 slices cooked bacon

In a small bowl, add mayonnaise and mustard. Mix well. Spread 1 teaspoon mayonnaise mixture on 1 side of each toast slice. To make each sandwich, you want to layer 1 slice toast, mayonnaise-side up, 1 lettuce leaf, 1 slice cheese, 2 ounces ham, 2 slices tomato, 1 slice toast, mayonnaise-side down. Spread 1 teaspoon mayonnaise on toast. Continue assembling each sandwich with 1 slice cheese, 2 ounces turkey, 2 slices bacon, 1 lettuce leaf and 1 slice toast, mayonnaise-side down. Cut into triangles and secure with toothpicks.

Mediterranean Chicken Salad Sandwich
Amy (amylz)
Makes 4 sandwiches

2 Oven Baked frozen crusty French mini-loaf (from 13.1-ounces bag)
1/2 cup plain yogurt
1/4 cup light mayonnaise or salad dressing
2 - cups diced cooked chicken breast
1/2 cup crumbled feta cheese
1/4 cup diced seeded cucumber
1/4 cup coarsely chopped pitted kalamata olives
2 Tablespoon sliced green onion
1/2 teaspoon grated lemon peel
2 plum (Roma) tomato, seeded, diced
Freshly ground black pepper, if desired
1 lettuce leaf, if desired

Preheat oven to 375-degrees F. Bake mini-loaf as directed on bag; cool completely, about 20 minutes. In medium bowl, stir yogurt and mayonnaise until smooth. Stir in chicken, feta cheese, cucumber, olives, green onion, lemon peel, tomatoes, and pepper. Split mini-loaf horizontally. Place lettuce leaf on bottom half of loaf; spread filling over lettuce. Cover with top half of loaf. To serve, cut in half.

Ultimate Grilled Cheese Sandwich
Amy (amylz)
Makes 4 servings

8 slices white bread
6 ounces Velveeta Pasteurized Prepared Cheese Product, sliced
8 teaspoon soft margarine

Top 1 of the bread slices with prepared cheese product and second bread slice. Spread outside of sandwich evenly with margarine. Cook in skillet on medium heat until lightly browned on both sides.

Amy

PB&J French Toast Sticks, Banana Cream Oatmeal, Banana French Toast, Croissant French Toast, Mango Crepes, American Style Breakfast Burrito

2011-11-03T19:00:00.000-07:00

Hi everyone!

Here are the breakfasts for the week:

PB&J French Toast Sticks
Amy - amylz
Rachael Ray 2-3 kid-size servings

4 slices white bread
1/2 cup peanut butter, creamy or chunky
1/2 cup jelly, any flavor you like
3 eggs
3 tablespoons milk
1 teaspoon vanilla
1-2 tablespoons butter
1/2 cup maple syrup

Spread peanut butter on 2 slices of bread and the jelly on the other 2 slices of bread to make 2 sammies. Scramble the eggs, milk and vanilla in a bowl to make french toast batter. Place a large, nonstick skillet over medium heat, add butter. When the butter is almost melted, dunk two of the sammies into the batter and let the excess drip off. Place in the pan and cook until golden brown on each side, about 3-4 minutes per side. Cut into sticks and serve with warm maple syrup.

Banana Cream Oatmeal
Amy (amylz)
4 servings

4 cups water
2 cups quick-cooking oats
2 medium bananas - sliced into thin coins
1/2 cup non-fat sweetened condensed milk
1/2 teaspoon cinnamon

In a large sauce pan, bring the water to a boil. Add the oats. Immediately reduce heat to medium. Cook for one minute - stirring often. Remove from heat. Add the banana slices and condensed milk to the oats and stir to mix. Cover the pan and let it set for 2 or 3 minutes, or until desired thickness is reached. Serve warm, sprinkled with cinnamon. Top with chopped walnuts or pecans and a splash of cold milk for a nice final touch.

Banana French Toast
Amy (amylz)
4 servings

2 large ripe bananas
1/2 teaspoon vanilla extract
1 egg
3 egg whites
3/4 cup lowfat milk
8 slices homemade-quality white bread
1/2 teaspoon ground cinnamon

Puree the bananas, vanilla, egg, egg whites, and milk. Preheat the griddle. If using an electric skillet, preheat to 375 degrees F. Place the bread in an oblong pan and pour the batter over it. Turn the slices of bread so the batter is absorbed evenly. Soak the bread until soft and almost falling apart. You can do this step in two batches. A nonstick pan does not have to be greased; otherwise, use a nonstick spray. Using a spatula, slip the bread into the skillet and cook until lightly browned on one side. Turn and cook until done. Dust with cinnamon

Croissant French Toast
Amy (amylz)
(4 servings)

4 croissants - cut in half lengthwise
2/3 cup low fat milk
3 large eggs - lightly beaten
1/3 cup orange juice
2 Tablespoons butter
1 teaspoon sugar
1 teaspoon vanilla
1 teaspoon grated orange peel
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Melt butter in on a skillet or in a large frying pan at medium-high heat. In a large bowl, mix together all ingredients except croissants. Beat until well combined. Drag croissants through the mixture and flip until completely coated. Cook about 3 minutes on each side side or until golden brown. Serve with butter and maple syrup.

Mango Crepes
Amy (amylz)
(8 servings)

1/2 cup mango jam
2 Tablespoons unsalted butter
2 Tablespoons orange liquor
1 cup all-purpose flour
2 eggs
1/2 cup low-fat milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons melted butter

In a small saucepan over medium heat, combine the jam, butter and liquor. Stir occasionally until well blended. Reduce heat to low and stir occasionally while preparing crepes. Whisk the flour and the eggs together in a large mixing bowl. Slowly stir in the milk and the water. Add the salt and butter, and beat the mixture until smooth. If you have a crepe maker, you probably know what to do next. Heat a frying pan to medium. Give it a very light spray of cooking oil. Drop the crepe mixture onto the heated surface. Using about a 1/4 cup of batter for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. "Thin is in" when it comes to the layer of batter. Cook each side until the golden brown brown (about 2 minutes for side one -- batter will bubble; and 1 minute for side 2). Gently remove and place on a plate. Place waxed paper between cooked crepes to prevent sticking. Brush each crepe with a heaping teaspoon of the filling and roll or fold each crepe according to preference. Drizzle any remaining filling over all completed crepes. This is an adaptation of the Apricot Crepe recipe. It is a great basic start for any crepe.

American Style Breakfast Burrito
Amy (amylz)

1 large flour tortilla
1 1/2 teaspoons each of butter & vegetable oil
4 ounces diced frozen potatoes (thawed)
2 ounces green chilies-drained
2-3 eggs
1/4 cup shredded cheddar cheese
Salt and pepper to taste
Salsa
Crumbed bacon (optional)

Warm the tortilla in a large skillet over low heat. Heat butter and oil over low heat in a 7-8 inch nonstick pan. While the pan is heating, beat the eggs in a small bowl until blended but not frothy. When the fat in the egg pan is hot enough to sizzle a drop of water, add the potatoes and cook until they are beginning to brown. Add the green chilies, stir and pour in the eggs. Let sit on the heat until the eggs begin to cook around the edges and stir occasionally with a rubber spatula until eggs are cooked but still soft and moist. Add salt and pepper if desired. Place the mixture on the lower third of the warm tortilla and top with the cheddar cheese. Fold up the bottom of the tortilla over the filling, fold in sides and roll up tightly. Slide onto plate and serve with salsa, if desired. *If you wish to add bacon to your burrito: Omit the oil from the recipe and start by slicing the raw bacon in to 1/2 pieces and cooking it in the non-stick pan. Add the potatoes once the bacon is almost cooked through and follow the recipe as is.

Amy

Pepperoni Macaroni, Giant Strawberry Shortcake

2011-11-02T19:00:00.000-07:00

Hi everyone!

Tomorrow we are having Pepperoni Macaroni for dinner. My kids love this! Be warned, this is very greasy. It's hard to avoid when cooking with pepperoni. I will leave the cheese off the top for my non-cheese eating family. We'll also be having some sliced mushrooms (we like them). This week I'm making a Strawberry Shortcake as well.

Pepperoni Macaroni
(Taste of Home) - Nickelmommy
Yield: 8 servings.

2-1/2 cups uncooked elbow macaroni
1 pound bulk Italian sausage
1 large onion, chopped
1 can (15 ounces) pizza sauce
1 can (8 ounces) tomato sauce
1/3 cup milk
1 package (3-1/2 ounces) sliced pepperoni, halved
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded mozzarella cheese

Cook macaroni according to package directions. Meanwhile, in a large skillet,
cook sausage and onion over medium heat until meat is no longer pink; drain. Drain macaroni. In a large bowl, combine the pizza sauce, tomato sauce and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.

Giant Strawberry Shortcake
Amy - amylz
Family Fun Magazine

3 pints sliced strawberries
5 tbsp. sugar
1 3/4 cups all-purpose flour
1/2 tsp. salt
1 tbsp. baking powder
4 tbsp. butter
1/4 cup heavy cream
1/4 cup whole milk
Whipped cream, for topping
Miniature chocolate chips (optional)

Step 1 Place the sliced strawberries in a large bowl and sprinkle them with 2 tablespoons sugar. Stir well. Let the berries sit covered for at least 2 hours, until a juicy syrup forms at the bottom of the bowl.

Step 2 Preheat the oven to 350 degrees. In the bowl of a food processor or an electric mixer, place the flour, 3 tablespoons of the sugar, salt, baking powder and butter. Process or blend until the mixture resembles a coarse meal. Add the cream and milk and mix to form a soft dough.

Step 3 Turn the dough out onto a lightly floured surface and roll to a 1/2-inch thickness. Form the dough into a circle (7 inches in diameter) or cut out small shortcakes with a round cookie cutter. Place it on an ungreased cookie sheet and bake for 12 minutes or until the cake springs back when touched. Remove the shortcake from the cookie sheet onto a wire rack.

Step 4 When you are ready to serve the dessert, slice the shortcake (or cakes) in half and place the bottom half on a plate. Spoon strawberries and some of the syrup over the cake, then top with whipped cream. Place the other half of the shortcake on top of the whipped cream, followed by another layer of whipped cream, additional strawberries, and chocolate chips, if desired. Makes 6 servings.

Amy

Paula Deen’s Pot Roast, Parmesan Taters

2011-11-01T19:00:00.000-07:00

Hi everyone!

Tomorrow we are having Paula Deen's Pot Roast. This is done in the crockpot. You can throw in or leave out any vegetables you like. I like mushrooms in my pot roast so I'm throwing some in. On the side we'll be having Parmesan Taters. These are just jazzed up tator tots.

Paula Deen’s Pot Roast
Sandy~~*~Sandy~*~

1 (3-pound) boneless chuck roast
1 1/2 tsp House seasoning, recipe follows
1/4 cup vegetable oil
1 onion, thinly sliced
3 bay leaves
3 or 4 beef bouillon cubes, crushed
2 garlic cloves, crushed
1 (10 3/4-ounce) can condensed cream of mushroom soup
1/2 cup Chardonnay

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a crock pot, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months

Sandy’s notes: Skip the water, it ruins the gravy. Sub beer for the wine. For house seasoning sub 1 tsp salt, 1/4 tsp black pepper and 1/4 tsp garlic powder.

Parmesan Taters
Amy - amylz
Recipe courtesy Guy Fieri

5 cups frozen tater tots
1/4 cup olive oil
Salt and freshly ground black pepper
1 1/2 tablespoons crushed garlic
3 tablespoons chopped flat-leaf parsley
1/2 cup grated Parmesan

Preheat the oven to 400 degrees F. Combine the tater tots and the olive oil in a bowl. Toss to coat, spread on a baking sheet and bake until golden brown and crisp, about 30 minutes. Remove the tater tots from the oven, season with salt and pepper and transfer to a mixing bowl. To the taters, add the garlic, parsley and cheese. Toss to combine and serve immediately.

Amy

Montreal Salmon Rub

2011-10-31T19:00:00.000-07:00

Hi everyone!

Tomorrow we are having Salmon for dinner. This just uses Montreal Steak Seasoning. On the side we'll be having Baked Potatoes and Sliced Tomatoes.

Montreal Salmon Rub
Amy (amylz)
Makes 8 servings.

2 teaspoons Montreal Steak Seasoning
2 teaspoons grated lemon peel
1/2 teaspoon Dill Weed
2 pounds salmon fillets

Mix Steak Seasoning, lemon peel and dill weed in small bowl. Rub mixture over salmon. Let stand 5 minutes. Grill salmon, skin side down, over medium heat 10 to 12 minutes or until fish flakes easily with a fork. Do not turn salmon.

Amy

Easy Teriyaki Chicken, Pig Pickin' Cake

2011-10-30T19:00:00.000-07:00

Hi everyone!

Tomorrow is Halloween. I always host my family and I like to make things that are easy to leave out so people can eat as they come in from trick or treating. This year I'm going with Easy Teriyaki Chicken. A crockpot meal is perfect for this situation. I'll have a big batch of rice in my rice cooker and a big green salad as well. I'm also making a Pig Pickin Cake.

Easy Teriyaki Chicken
Kelley via Fix It and Forget it "Big Book"

2-3 lbs chicken pieces
20 oz can pineapple chunks, with their juice
8 oz teriyaki sauce
dash of ground ginger

Place chicken in bottom of slow cooker. Add remaining ingredients on top. Cook on high 3-4 hours or low 6-8 hours. Serve over hot rice.

Pig Pickin' Cake
Cyndy

1 yellow cake mix
11-ounce can mandarin oranges with juice
4 eggs
1/2 cup vegetable oil
9-ounce carton frozen whipped topping, thawed
8-ounce can crushed pineapple, with juice
3.4-ounce box instant vanilla pudding

Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans. In mixing bowl, combine cake mix, mandarin oranges, mandarin orange juice, eggs and oil. Beat for 2 minutes with electric mixer. Pour into pans and bake for 20 to 25 minutes or until cake tester comes out clean. Cool in pans for 5 minutes, turn out of pans and finish cooling on wire racks. In a mixing bowl, combine whipped topping, pineapple, juice from can and vanilla pudding mix. Frost between layers and on top of cake.

Amy

Garlic Basil Shrimp, Homemade Eggrolls

2011-10-29T19:00:00.000-07:00

Hi everyone!

Tomorrow we are having Garlic Basil Shrimp for dinner. On the side we'll be having Homemade Eggrolls and Rice. Eggrolls are really easy to make and using leftover pork or chicken is perfect. I'm planning to use some leftover pork roast from a couple weeks back that I threw in the freezer. It's not pulled but I'm just going to dice it really small.

Garlic Basil Shrimp
Amy (amylz)
2008, Ellie Krieger,

2 tablespoons olive oil
1 1/4 pounds large shrimp, peeled and deveined
3 garlic cloves, minced
1/8 teaspoon dried hot red-pepper flakes, or more to taste
3/4 cup dry white wine
1/4 cup finely chopped fresh basil leaves
1 1/2 cups grape tomatoes, halved
Salt and freshly ground black pepper

Heat the oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl. Add garlic and red pepper flakes to the oil remaining in skillet and cook until fragrant, 30 seconds. Add wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in basil and tomatoes and season the sauce with salt and freshly ground black pepper, to taste. Return the shrimp to pan and cook just until heated through.

Homemade Eggrolls
Dottie (hokiemom)

1pkg Eggroll Wrappers
1 pkg slaw mix
Pork loin, cooked and pulled
Soy Vay Island Teriyaki marinade
1 egg, beaten with 1 Tbsp of water
Oil

Lay wrapper flat on counter/plate/paper towel in a diamond shape. Place slaw mix and pork in the middle. Begin wrapping with one roll, tuck in ends and continue wrapping. Stop when you have a small triangle at the top of your roll. Brush the tip of your wrapper with egg wash and seal. Place eggrolls in a deep fryer and fry for 4-5 minutes until desired brown color is achieved.

**We cooked our pork loin in the crock all day with just a sea salt and pepper rub. Once it was cooked we pulled the pork (froze 1/2 for later use) and put it in the fridge to chill. Later that evening we pulled it out, poured the marinade over it and let it sit for about an hour at room temp. before making rolls.***

Amy

Three Cheese Sub Sandwich, Warm Ham 'n' Swiss Wraps, Grilled Apple, Bacon and Cheddar Sandwich, Big A. Quesadillas

2011-10-28T19:00:00.000-07:00

Hi everyone!

Here are the sandwiches for the next week:

Three Cheese Sub Sandwich
Amy (amylz)
Makes 4 sandwiches

4 Submarine or bratwurst buns, split
1/4 cup Thousand Island dressing
4 Slices (2 ounces) Cheddar or Colby cheese
4 Slices(2 ounces) Farmer cheese
4 Slices (2 ounces) Edam or Gouda cheese
4 Lettuce, leaves
4 Tomato, slices

Spread bottom halves of buns with Thousand Island dressing. Layer with cheese, lettuce leaves and tomato slices; cover with top halves of buns.

Warm Ham 'n' Swiss Wraps
piglet72-Taste of Home

6 flour tortillas (10 inches)
1 pound thinly sliced deli ham
2 cups (8 ounces) shredded Swiss cheese
3 cups chopped lettuce
1 medium tomato, seeded and diced
1/2 cup diced cucumber
2 tablespoons chopped green pepper
2 green onions, chopped

Dressing
3/4 cup mayonnaise
3 tablespoons milk
2 teaspoons sugar
1 teaspoon prepared mustard
1/2 teaspoon celery seed

On each tortilla, layer four slices of ham and 1/3 cup cheese; roll up and secure with toothpicks. Place in an ungreased 11-in. x 7-in. x 2-in. baking pan. Cover and bake at 350° for 14-16 minutes or until cheese is melted.
Meanwhile, combine the lettuce, tomato, cucumber, green pepper and onions. In a small bowl, whisk the dressing ingredients. Unroll the tortillas halfway; top each with 1/3 cup lettuce mixture and 1 tablespoon dressing. Roll up again; serve immediately. Yield: 6 servings.

Grilled Apple, Bacon and Cheddar Sandwich with Roasted Red Onion Mayo
Amy - amylz
Recipe courtesy Paula Deen, 2007

Sandwich:
2 slices (1/2-inch-thick) sourdough, multigrain or another hearty bread
4 slices thick-cut bacon, cooked crisp
4 slices Cheddar
1/2 Granny Smith apple, cored, sliced thin
Roasted Red Onion Mayo, recipe follows
Butter

Preheat a seasoned grill pan or griddle over medium heat. Assemble this sandwich just as you would a traditional grilled cheese sandwich: spread 1 slice of bread with some Red Onion Mayo, then top with 2 slices Cheddar, the bacon, the apple slices, then 2 more slices of Cheddar, finishing with another mayo-slathered slice of bread. Butter the outsides of the bread and transfer to the hot grill. Grill about 3 minutes per side, since this sandwich is so thick. Remove to a cutting board and cut the sandwich in half on the diagonal to serve.

Roasted Red Onion Mayo:
1 medium red onion, chopped
2 teaspoons olive oil
Salt and pepper
1 cup mayonnaise

Preheat oven to 375 degrees F. On a small rimmed baking sheet, toss the red onion, olive oil, salt and pepper together. Roast in the oven for 25 to 30 minutes until the onion is very soft, stirring occasionally. Remove from oven and let cool. Transfer to a food processor and buzz until finely chopped. Add the mayo and pulse until smooth and combined.

Big A. Quesadillas
Amy - amylz
Makes 4 servings

1/2 - cup creamy or chunky peanut butter
4 - (10-inch) flour tortillas
1/2 - cup your favorite jelly or jam
2 - medium banana, sliced

Over 1/2 of each tortilla, evenly spread peanut butter. Top with jelly, then bananas. Fold tortillas in half to form quesadillas. In 12-inch nonstick skillet over medium-high heat, cook tortillas for 5 minutes or until golden brown (turn once).

Amy

Strawberry Oats, Banana Raisin Oats, Maple Pullaparts, Pumpkin Pancakes, PB Banana Oats, PB Smoothie, Apple and Brie Omelet

2011-10-27T19:00:00.000-07:00

Hi everyone!

Here are the breakfasts for the next week:

Strawberry Oatmeal
Amy (amylz)

2 cups quick-cooking oats
1 pint strawberries (thawed if frozen)
1 and 3/4 cups milk
1 and 3/4 cups water
4 Tablespoons sour cream
2 or 3 Tablespoons brown sugar
1/4 teaspoon salt

Prepare strawberries. The should be hulled and thinly sliced. In a medium bowl, combine strawberries and brown sugar and gently stir until all strawberries have sugar on them. Set aside. In a medium saucepan over medium heat, bring water and milk and salt to a boil. Immediately add the oats and reduce heat to medium. Stirring occasionally, allow to cool 5 to 6 minutes to desired texture. Fill four serving bowls wil oatmeal, leaving room for the topping. Spoon 1 Tablespoon of sour cream on each bowl followed by 1/4 of the strawberries.

Baked Banana Raisin Oatmeal
Amy (amylz)
(This recipe yields 6 servings)

3 eggs
2 very ripe bananas - mashed
3 cups Quick or Old Fashioned oats
1 and 1/2 cups low-fat milk
1/2 cup raisins
1/3 cup honey
1/4 cup vegetable or canola oil
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon vanilla

In a large bowl, lightly beat the eggs. Add all remaining ingredients. Stir until well combined. Let mixture set at least 10 minutes for oats to absorb some of the liquid. Preheat oven to 350 degrees. Stir mixture once more and transfer to an 8 x 8 baking pan that's been coated generously with cooking spray. (You could also use 2 small loaf pans.) Bake at 350 degrees for 35 minutes. To serve, cut into squares and drizzle each serving with maple syrup.

Maple Crescent Pullaparts
SarahG21

1/4 cup butter or margarine
1/4 cup firmly packed brown sugar
3 Tablespoons maple syrup
1/4 cup coarsely chopped pecans
2-8oz. can reduced fat crescent rolls
2 Tablespoon sugar
2 Tablespoon cinnamon

Heat oven to 375 degreesIn an 8 inch ungreased round cake pan combine butter, brown sugar, and maple syrup. Place in oven for 3 to 4 minutesor until butter melts; blend well.Sprinkle with pecans.Remove dough from can; do not unroll; cut each roll into 6 slices.In a small bowl combine cinnamon and sugar. Dip both sides of each slice in the sugar mixture.Arrange slices in pan over nuts. Sprinkle with any remaining sugar mixture. Bake for 17-23 minutes or until golden brown.Cool 2-3 minutes, then invert onto serving platter.

Pumpkin Pancakes with Yogurt
Sandy~~*~Sandy~*~
Yields: 12-4 inch Pancakes

2 cups unbleached all-purpose flour
1/2 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
3 eggs
1 cup plain yogurt
3/4 cup milk
1 cup pumpkin, canned

In a large bowl, whisk together the flour, sugar, salt, baking powder, baking soda and spices. In a separate bowl, beat the eggs, adding yogurt, milk and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using 1/4 cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4-6 minutes, flipping after 3 minutes.

Nutrition Facts Per Serving: (2 Pancakes) Calories 300; Calories from Fat 30; Total Fat 3.5g; Cholesterol 95mg; Total Carbohydrates 57g; Protein 10g

Sandy’s Notes: Use 1 cup white flour, 1/2 cup wheat flour and 1/2 cup brown rice flour.

Peanut Butter Banana Oatmeal
Amy - amylz
the French Women Don’t Get Fat Cookbook

1 cup old fashioned oatmeal
2 1/2 cups water
pinch of salt
2 tbsp peanut butter
1 banana, sliced
1/3 cup 2 percent or whole milk
1/2 tsp butter

Combine the oatmeal, water and salt in a medium saucepan. Bring to a boil. Cook for 5 minutes, stirring occasionally. Add the peanut butter, banana, milk, and butter and mix gently. Cook for another minute and serve.

Peanut butter-Soy-Banana Smoothie: Into the blender put 1 cup of soy milk (vanilla or plain), 1 banana (sliced), 1 tablespoon peanut butter, 3 ice cubes and blend away. The peanut butter with banana and soy smoothie is ready to nourish your body.

Apple and Brie Omelet
Amy (amylz)

2 large Red or Golden Delicious apples - peeled and sliced into 1/4 inch wedges
8 large eggs
1/2 cup (4 ounces) Brie cheese - thinly sliced (melts better)
2 green onions - finely sliced
2 Tablespoons butter
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 dash vanilla extract

Preheat oven to 200 degrees. Place apple slices in a microwave-safe container. Top with 1/2 of the butter. Sprinkle the nutmeg on top of that. Microwave on high for 3 minutes - stirring once halfway through the cooking time. In a medium bowl, beat the eggs with the vanilla and salt. Melt 1/2 of remaining butter in a skillet set to medium-high heat. Pour half of the egg mixture into the skillet. Cover and cook until set. Place this - the bottom half of the omelet - on a cookie sheet. Place apple wedges evenly on top. Sprinkle onion evenly over the apples. Place cheese evenly on top of that. Place in preheated oven. Cook remaining remaining egg mixture in skillet as described above. Remove bottom of omelet from the oven and carefully slide it onto a serving platter. Place egg layer from the skillet on top of the bottom of the omelet from the oven. Garnish with a little ground nutmeg and cut into wedges to serve. Make sure you use a sweeter apple for this one. I tried using Granny Smith apples once. It was okay... but not nearly as good as an apple less tart.

Amy

Grilled Salmon 2

2011-10-26T19:00:00.000-07:00

Hi everyone!

Tomorrow we are having Grilled Salmon, Baked Potatoes and Green Beans for dinner. My 9 year old still won't try salmon and my 5 year old is sort of on the fence. So, I keep making it in hopes that they will give it a try. My husband loves it and says I cook it perfectly so that makes me happy. I don't eat any seafood and I really wish I did. That's why I'm working so hard to have my children like it. For this recipe, you marinate the fish and then grill. Simple! If you look for the recipe on All Recipes it is called Grilled Salmon I.

Grilled Salmon 2
Leslie( 2beautifulbambinos) via allrecipes.com

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. ** Leslie's notes Used a splash of lemon juice and black pepper instead of lemon pepper, and 1/4 cup canola instead of vegetable oil.

Amy

French Dip

2011-10-25T19:00:00.000-07:00

Hi everyone!

Tommorrow we are having French Dip for dinner. This recipe is done in the crockpot. If you want to be able to slice your meat, I would use a regular rump roast and if you want the meat to fall apart I would use a chuck roast. We'll also be having salad.

French Dip
Submitted by goldstarz_3

Roast (any that is cheap)
1 can of cola
1 packet of dry onion soup mix

I brown the outside of the roast (but you don't have to). Pour the can of cola and the packet of dry onion soup mix over the roast and let it cook all day. Break up the meat and serve on good French bread hoagie rolls. We add a slice of provolone cheese to the sandwich. There is usually enough juice to use for Au Jus.

Amy

French Onion Burger with French Oven Gravy Fries

2011-10-24T19:00:00.000-07:00

Hi everyone!

Tomorrow we are having French Onion Burgers with French Oven Gravy Fries, a salad and carrot sticks. This is a Rachael Ray recipe so it's actually pretty easy, it just looks long.

French Onion Burger with French Oven Gravy Fries
Amy - amylz
Rachael Ray Yields: 4 servings

2 to 2 1/2 pounds baking potatoes
7 cloves garlic, peeled
5 to 6 tablespoons EVOO
Salt and freshly ground black pepper
6 tablespoons butter, divided
2 large onions, sliced
1 fresh bay leaf
1 teaspoon ground thyme
1/2 cup dry sherry
2 pounds ground sirloin
3 tablespoons Worcestershire sauce
4 tablespoons flat-leaf parsley, chopped
1 shallot, minced
2 tablespoons flour
2 cups store-bought beef stock
1 tablespoon Dijon mustard
1 baguette, fatter in size, cut on a bias into 1-inch slices (about 8 slices)
1/2 pound gruyere cheese, shredded
1 10-ounce sack of mixed greens
3 tablespoons red wine vinegar

Preheat oven to 425°F. Preheat grill pan over medium-high heat. Cut the potatoes in half lengthwise then cut each half into 4 to 5 long wedges, depending on how big the potatoes are. Place the wedges and smashed garlic cloves on a cookie sheet, drizzle with about 3 tablespoons of EVOO and toss to coat. Season the potatoes with salt and pepper, and roast for about 20 minutes, until brown and tender. Flip the potatoes and continue to roast for about 10 minutes, until cooked through. If you like them extra crispy, cook them a total of 45 minutes. While the potatoes are in the oven, place a large, nonstick skillet over medium heat with 4 tablespoons of butter. Once melted, add onions, minced garlic, bay leaf, ground thyme and some salt and pepper. Cook onions for about 10-12 minutes, until caramelized. Add sherry and let the alcohol cook out, about 3-4 minutes. Remove the bay leaf and set the mixture aside to top the burgers. In a medium bowl, combine the ground sirloin, Worcestershire, parsley, salt and pepper. Divide the mixture into 4 equal portions and form 4 patties, each about an inch thick. Drizzle the patties with EVOO and place them on the preheated grill pan. Cook about 5 minutes per side, until pink in the center. While the burgers are cooking, place a small sauce pan over medium heat, add the remaining 2 tablespoons of butter. Once the butter is melted, add the shallots and cook for 1-2 minutes. Add the flour to make a roux. Cook the flour-butter mixture for about 3-4 minutes, while stirring constantly, until lightly golden in color. Whisk in the beef stock, a little at a time to avoid lumps. Once all of the stock is added, stir in the Dijon mustard and season with salt and pepper. Turn heat to low and set aside. For the French baguette, you want large round slices: Hold your serrated knife on a 45-degree angle and slice, keeping your knife on that angle; just like slicing a flank steak or London broil. Drizzle bread slices with EVOO and season with salt and pepper. Place under the broiler for about 30 seconds. Flip to the other side and top four of the slices with the shredded gruyere cheese. Give them another 20 seconds under the broiler to give them a good melt. Keep a close eye on it, because if you're like me, you've burned one too many loaves of bread! Last, but not least, add the sack of mixed greens to a salad bowl and drizzle with the red wine vinegar and a few tablespoons of EVOO. Season with salt and pepper and toss to coat. It is burger assembly time! Place a burger on a piece of non-cheesy bread. Top with the caramelized onion mixture and a slice of the cheesy bread. Place a serving of potatoes on the plate and spoon some of the gravy on top. Place a portion of the mixed greens salad on the plate and enjoy!

Amy

Firecracker Fried Chicken Drumsticks

2011-10-23T19:00:00.000-07:00

Hi everyone!

Tomorrow we are having Fried Chicken Drumsticks. My kids love these. On the side I'm going to do waffle fries and a green salad.

Firecracker Fried Chicken Drumsticks
Amy - amylz
All Recipes Yields: 4 servings

8 chicken drumsticks
1/4 cup hot pepper sauce
1/3 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
3 cups vegetable oil

1. To Marinate: Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
2. In another resealable plastic bag combine the flour, cornmeal and salt. Add chicken, seal bag and shake to coat.
3. Heat oil in a large, deep skillet to medium high heat. Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.

Amy

Easy Cheesy Potato Casserole, Hearty Beef and Mushroom Stew, Happy Casserole

2011-10-22T19:00:00.000-07:00

Hi everyone!

Tomorrow we have the Space Derby for Scouts during the day and I'm planning to bring an Easy Cheesy Potato Casserole. Then for dinner, I'm throwing a Hearty Beef and Mushroom Stew in the crockpot so it's ready when we get home. We'll also have a Happy Casserole.

Easy Cheesy Potato Casserole
Amy - amylz
Makes 6 servings Southern Living, MAY 2008

1 (20-oz.) package refrigerated hash browns
1 1/2 cups (6 oz.) 2% reduced-fat shredded Mexican four-cheese blend
1 (10 3/4-oz.) can reduced-fat cream of mushroom soup
1 (8-oz.) container reduced-fat sour cream
1/3 cup chopped fresh chives
1 garlic clove, pressed
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper

1. Preheat oven to 350°. Cook hash browns in a lightly greased large nonstick skillet over medium heat, stirring occasionally, 12 minutes or until golden brown.

2. Stir together hash browns, 1 cup shredded cheese, and next 6 ingredients. Spoon mixture into a lightly greased 8-inch square baking dish, and sprinkle with remaining 1/2 cup cheese.

3. Bake at 350° for 40 to 45 minutes or until edges are lightly browned. Let stand 5 minutes before serving.

Hearty Beef and Mushroom Stew
Amy - amylz
Makes 6 servings.

2 teaspoons vegetable oil
1 pound boneless beef chuck, trimmed and cut into 1/2-inch cubes
1 medium onion, chopped (1/2 cup)
1 can (14 ounces) beef broth
1 can (14 1/2 ounces) diced tomatoes, undrained
8 ounces mushrooms, sliced
2 medium carrots, sliced (1 cup)
1/2 cup water
1 teaspoon Oregano Leaves
1/2 teaspoon Garlic Powder
1/2 teaspoon Thyme Leaves
1/4 teaspoon Ground Black Pepper
1 leaf Bay Leaves
2 teaspoons cornstarch
4 teaspoons cold water
3/4 cup instant rice
1/4 cup dry red wine (optional)

1. Heat oil in large saucepan or Dutch oven on medium-high heat. Add 1/2 of the meat. Cook and stir 2 to 3 minutes or until browned. Remove with slotted spoon. Repeat with remaining meat and the onion. Return all meat to saucepan. Stir in beef broth, tomatoes, mushrooms, carrots, 1/2 cup water, oregano, garlic powder, thyme, pepper and bay leaf. Bring to boil. Reduce heat to low; cover and simmer 1 hour or until meat is tender.
2. Mix cornstarch and 4 teaspoons water in small bowl. Add to saucepan along with rice. Bring to boil on medium-high heat. Reduce heat to low; cook and stir 4 minutes or until slightly thick and rice is tender. If desired, stir in wine and heat through. Discard bay leaf.

Slow Cooker Method: Omit oil. Mix beef, onion, broth, undrained tomatoes, mushrooms, carrots, 1/2 cup water, oregano, garlic powder, thyme, pepper and bay leaf in slow cooker. Cover. Cook 7 to 8 hours on LOW or 4 to 4 1/2 hours on HIGH. Mix cornstarch and 4 teaspoons cold water. Stir into beef mixture along with rice. If using LOW setting, turn to HIGH. Cover and cook additional 30 minutes. If desired, stir in wine. Discard bay leaf. IMPORTANT: For best results, do not remove cover during cooking.

Happy Casserole
Grace (TigMode)

5 cups sliced yellow squash
1 large onion, finely chopped
Boiling salted water
2 eggs, lightly beaten
1/2 cup milk
2 tablespoons butter or margarine
Salt and pepper, to taste
1/2 cup shredded Cheddar cheese

Preheat the oven to 350 degrees. Place the squash and onion in a saucepan and add the water to a depth of 1/2-inch. Cover and cook, stirring several times, until squash is just tender. Drain well. Stir in the eggs, milk, butter, salt, and pepper and pour into a greased baking dish. Sprinkle with the cheese. Bake until set, about 25 minutes.

Amy

Grilled Ham & Parmesan Sandwich, Avocado Ranch Panini Sandwich, Dad's Turkey Dagwood

2011-10-21T19:00:00.000-07:00

Hi everyone!

Here are the sandwiches for this week:

Grilled Ham & Parmesan Sandwich
Amy (amylz)
Makes 4 serving

8 - slices whole wheat bread
20 - slices Thin Sliced Smoked Ham
8 - thin slices tomato
1/4 - cup Light Zesty Italian Reduced Fat Dressing
1/8 - cup Grated Parmesan Cheese

Cover 1 of the bread slices with ham, tomatoes and remaining bread slice. Mix dressing and cheese and spread evenly onto outside of sandwich. Cook in skillet sprayed with cooking spray on medium heat 3 min. on each side or until golden brown on both sides.

Avocado Ranch Panini Sandwich
Amy (amylz)
Makes 4 servings

Avocado Ranch Dressing (see recipe below)
8 slices sourdough bread (1/2 inch thick)
2 Tablespoon butter or margarine (softened)
3/4 pound thinly sliced cooked deli turkey
8 slices bacon, crisply cooked and broken in half
1 large tomato (sliced)
4 slices (1 ounce each) Colby-Monterey Jack cheese

Make Avocado Ranch Dressing. Spread 1 side of each bread slice with butter. Place 6 bread slices butter sides down; top with turkey, bacon, tomato, cheese and dressing. Top with remaining bread slices, butter sides up. Cover and cook sandwiches in 12-inch skillet over medium heat 4 to 5 minutes, turning once, until bread is crisp and cheese is melted.

Avocado Ranch Dressing
1/4 cup ranch dressing
1 small avocado (pitted, peeled and mashed)

In a small bowl, add ranch dressing and avocado. Mix.

Dad's Turkey Dagwood
Amy (amylz)
Makes 8 servings

1 Imitation Guacamole (see below)
16 slices low-calorie whole wheat bread
2 tomatoes, sliced
8 cups iceberg lettuce, shredded
12 ounces smoked turkey breast, sliced
8 slices (1 ounces) reduced-fat Cheddar cheese
8 Tablespoon sweet hot mustard

Spread 3 tablespoons Imitation Guacamole on 8 slices of bread. Arrange 2 tomato slices, 1 cup lettuce, 2 ounces sliced turkey and 1 slice cheese over top of guacamole on each bread slice. Spread 1 tablespoon mustard over each remaining slice of bread and place on top of each sandwich. To serve, slice each sandwich in half on the diagonal.

Imitation Guacamole
2 - cloves garlic
2 - cups frozen peas, cooked according to package directions and drained
1/2 - cup fresh cilantro
1/4 - cup onion, chopped
1 - Tablespoon fresh lemon juice
1/4 - teaspoon pepper
1/8 - teaspoon hot pepper sauce

In small food processor bowl, add garlic cloves through feed tube. Process for 10 seconds. Add peas, cilantro, onion, lemon juice, pepper and hot pepper sauce; process until smooth. Chill at least 1 hour.

Amy