Lemon-Peppered Broiled Fish, Orzo with Parmesan and Basil

Hi everyone!

 Tomorrow we are having Lemon Peppered Broiled Fish. We recently discovered that our 6 year old loves fish and chips so I thought I would give regular white fish a try. On the side I'm going to serve Orzo with Parmesan and Basil. We'll also have green beans.

Lemon-Peppered Broiled Fish Katie (Katiedid) Serves 4.

1 lb any fresh fillets
1 T butter, melted
2 T lemon pepper seasoning
1/4 tsp dried thyme leaves
1/4 tsp paprika
1/8 tsp celery seed
1 T butter, melted
2 tsp fresh lemon juice
Fresh minced parsley


Combine butter with lemon pepper, thyme, paprika and celery seed; brush on fillets. Place on single layer on oiled grill rack or broiler pan. Grill or broil 4 to 5 inches from heat for about 10 minutes or until fish flakes with fork. Melt another tablespoon of butter and mix with lemon juice and spoon over fish; sprinkle with parsley.

Orzo with Parmesan and Basil Missy~missybase

2 T butter
1 cup uncooked orzo pasta
1 (14.5 ounce) can chicken broth
1/2 cup grated Parmesan cheese
2 T dried basil

Melt butter in a skillet on top of the stove at med. high heat. Add uncooked orzo. Saute until lightly browned. Add chicken broth and bring to a boil. Turn heat down to low and cover pan. Simmer until pasta is tender and liquid is absorbed--about 15-20 min. Add parmesan and basil and serve!

Chicken and Broccoli Stir-fry

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?

All-Day Meatballs, S'mores Bars

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

Crusted Steak Pizzaiola

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.

Cracker Chicken

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.

Creamy Chicken Enchiladas, Strawberry Lemon Trifle

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.

Avocado & Egg Salad Sandwich, Napa Valley Chicken Salad Sandwiches

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.

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

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.

Beer Burgers

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).

Best Ever Sausage with Peppers, Onions, and Beer!

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.

CATALINA Cranberry Chicken

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)

Cubano Mac & Cheese

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.

Caribbean Chicken Wings

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.

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

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.

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

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.

Taco Soup 2

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.

Cheesy Baked Tortellini

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.

Banana-Raspberry Cake with Lemon Frosting, Blueberry Pretzel Dessert

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.

Sweet Chicken Bacon Wraps

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.

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

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.