Monday, December 20, 2010

Menu Plan Monday!! Week of 12/20/10-12/26/10

It is "Menu Plan Monday". These are the dishes I plan on making this week if all goes well (I still have to wrap some more gifts, bake, the list goes on and on....)

Monday: Buttered Noodles with bread/butter

Tuesday: Deviled Chicken with stuffing

Wednesday: Bacon & Egg Bake

Thursday: What's in the pantry?

Friday: Soup & Sandwiches

Saturday: Christmas Brunch

Sunday: Family Get-together in WV (I'm bringing Shrimp Canape' to the 7 fish italian dinner)

I am also hoping to throw in Orange Pudding Salad and Fruit Cocktail Cake :) Let see what I can do....

Spinach-Bacon Salad

I am a fresh spinach fanatic and was really excited about making this recipe for my mom and dad's Christmas exchange.

Spinach-Bacon Salad


2 quarts fresh spinach, torn into pieces
8 bacon slices, cooked, crumbled
3 eggs, hard-boiled, chopped


In salad bowl, combine all ingredients. Toss well before serving.

The following is the dressing recipe provided, but personally I prefer strict red wine vinegar on my spinach leaves :)

Hot Bacon Dressing for Spinach-Bacon Salad


1/2 pound bacon, chopped
1 cup sugar
1 1/3 cups white vinegar
5 teaspoons corn starch


To make dressing, fry bacon until crisp, drain and leave bacon drippings in skillet. Add sugar and vinegar to skillet and stir well. Add 1 cup water and bring to a boil. Mix corn starch with 2/3 cup water and stir until it dissolves. Pour cornstarch mixture into skillet with dressing. Return to a boil and simmer for 5 minutes. Remove from heat and toss salad with warm bacon dressing.

Pizza Potatoes

I also made these potatoes for my Dad's family get-together yesterday. Once again, a hit...especially with my husband who likes anything potato!

Pizza Potatoes


1 (5.5 oz) box scalloped potatoes
1 cup shredded mozzarella cheese
1 cup pepperoni slices


Prepare potatoes according to package directions but do not bake. Pour into sprayed casserole dish and spread cheese over potatoes. Arrange pepperoni slices over cheese. Cover and bake at 400F for 30 to 35 minutes.

Cheesy Artichoke Dip

I made this dip for my Dad's side of the family yesterday during our Christmas get-together. It was a hit!! I got it out of my 3,4,5 ingredient cookbook.

Cheesy Artichoke Dip


1 (14 oz) can artichoke hearts, drained, chopped
1 cup grated Parmesan cheese
1 cup mayonnaise


Combine all ingredients and mix well. Pour into sprayed baking dish and bake at 350F for 20-30 minutes. Serve with fresh vegetables, chips or crackers.

Tuesday, December 14, 2010

Artichoke Chicken

I made this delicious recipe last night for dinner. There is some expense in this as artichoke hearts and swiss cheese are not cheap, however, it is a quick, 3 ingredient recipe. I served it with parsley potatoes and sweet peas. Check it out!


8 boneless, skinless chicken breast halves
1 (6 oz) jar marinated artichoke hearts
8 slices Swiss cheese


Between 2 pieces wax paper, flatten chicken to uniform thickness. Brown chicken breasts on both sides in sprayed or well-greased skillet and arrange chicken in single layer in greased 9 x 13 inch pan. Drain artichoke hearts, chop coursely and spread on top of chicken. Lay Swiss cheese over all and bake at 350F for 20-30 minutes or until chicken is tender and cheese melts.

Thursday, December 9, 2010

Custard Pie

I needed a recipe for a dish to serve to my MOPS (Mothers of Preschoolers) friends at our last meeting. It was about an hour before bedtime when I remembered I had to bring a snack. I started flying through my cookbooks when my 12 year old son walked up with a cookbook that he and his friends had made in his 6th grade HomeEc class the year before. "Can I make a dish out of my cookbook?", he asked. I could use some time off of my feet so I answered with, "Sure, knock yourself out!" 1 hour later, my aspiring chef had baked one of the most tasty pies I have ever eaten. Thanks Cameron (and his friend Matthew Cunningham for adding this recipe to their book)!!

Custard Pie


1 prepared 8 inch pie crust
4 eggs
1 cup sugar
2 Tbsp butter, melted
1 cup milk
2/3 cup evaporated milk
2 Tbsp vanilla extract
1/2 tsp ground cinnamon


Preheat oven to bake 350F. In a medium bowl, beat eggs for approximately 2 minutes. Gradually add sugar, butter, milk, evaporated milk and vanilla extract. Mix well. Pour mixture into pastry shell. Bake 45-60 minutes, until top is light brown. Sprinkle with ground cinnamon. Serve warm or chilled.

Monday, December 6, 2010

Crazy Peanut Butter Cookies

I threw this one together the other night. Found the recipe in the RCB Marching Band cookbook (finally got back into this one). These cookies actually have a slightly different taste than regular pb cookies. Really good!

Crazy Peanut Butter Cookies


1 cup peanut butter (smooth or chunky)
1 cup sugar
1 egg
1 tsp vanilla
1 tsp baking soda


Mix all ingredients well. Form into 1 inch balls. Please on an ungreased cookie sheet about 2 inches apart, then flatten with a fork. Bake at 350F for 8 minutes or until edges are just beginning to brown.

Monday, November 22, 2010

Menu Plan Monday!! Week of 11/22/10-11/28/10

It is "Menu Plan Monday". The following are the recipes I plan on making this week :)

Monday: Eat Out

Tuesday: Chicken Artichoke and Parsley Potatoes

Wednesday: Spinach Baked Ziti and Cheesy Bread

Thursday: Happy Thanksgiving!! Turkey, Homemade Mashed Potatoes/Gravy, Broccoli Casserole, Noodles, Relish Tray, Sweet Potatoes & Pecans, Cran-Apple Salad, Hot Buttered Rolls, Pumpkin Pie and Pumpkin Cake

Friday: Thanksgiving Leftovers

Saturday: Turkey Sandwiches

Sunday: Kids Cook Day

I didn't get to the Forgotten Chocolate Chip cookies last week (hence the name, coincidentally) Will try again. Have a great week everyone and be sure to check back for any recipes with final photos.

Sunday, November 21, 2010

Super Sloppy Joes and Deviled Potato Salad

Tonight, I was trying to find a way to use the buns I got on sale. I was supposed to do "Breakfast for Dinner" tonight, but I just had to use those buns. My family absolutely LOVES my sloppy joe recipe, but I decided I wanted to try something different. I googled "sloppy joe" and found a Rachel Ray recipe for Super Sloppy Joes alongside another recipe for Deviled Potato Salad. The two went hand in hand so I decided to make both. Unfortunate for me, but fortunate for my 12 year old son Cameron, an aspiring chef, the recipe was made by him. He showed up and asked if he could make dinner by himself tonight. Although I love to cook...I let him take it over.

Super Sloppy Joes


-1 Tablespoon extra-virgin olive oil, 1 turn of the pan
-1 1/4 pounds ground beef (or sirloin)
-1/4 cup brown sugar
-2 teaspoons to 1 tablespoon steak seasoning blend, such as McCormick brand Montreal Seasoning
-1 medium onion, chopped
-1 small red bell pepper, chopped
-1 tablespoon red wine vinegar
-1 tablespoon Worcestershire sauce
-2 cups tomato sauce
-2 tablespoons tomato paste
-4 crusty rolls, split, toasted and lightly buttered
-Garnish: sliced ripe tomatoes, pickles, Deviled Potato Salad, recipe follows


Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toaster, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!

Deviled Potato Salad


-5 all-purpose potatoes, peeled and diced
-Coarse salt
-1/4 onion
-3 tablespoons prepared yellow mustard
-1/2 cup mayonnaise, eyeball the amount
-1 teaspoon sweet paprika
-1 teaspoon hot cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot)
-Salt and freshly ground black pepper
-2 scallions, thinly sliced, for garnish


Boil potatoes in water seasoned with coarse salt until they are tender, about 10 minutes. Drain cooked potatoes and return to the warm pot to dry them out. Let the potatoes stand 2 minutes, then spread potatoes out on to a cookie sheet to quick-cool them. In the bottom of a medium mixing bowl, grate 1/4 onion using a hand grater. Add mustard and mayonnaise, paprika, and cayenne pepper sauce to the grated onion and stir to combine. Add potatoes to the bowl and stir to evenly distribute dressing. Season potato salad with salt and pepper and taste to adjust your seasonings. Top servings of salad with chopped scallions.

Friday, November 19, 2010

Pennsylvania Dutch Pork and Sauerkraut

I didn't get a chance to make this last night as per the menu plan so I made it tonight. I found this recipe in my 3,4,5 ingredient cookbook and must say that the kraut gave the pork that small wonderful touch of sourness. Love it!!

Pennsylvania Dutch Pork and Sauerkraut


1 (2 1/2 lb) tenderloin of pork
2 tablespoons (1/4 stick) butter
2 (15 oz) cans sauerkraut


Melt butter in heavy iron skillet or Dutch oven and brown pork on both sides. Cover and cook over low heat for 20 minutes. Add sauerkraut. Cover and continue to simmer for 1 hour or until tenderloin cooks thoroughly.

**Tip: Serve with mashed potatoes and applesauce for an authentic Pennsylvania Dutch dinner.

***You also prepare this in the regular oven. Pour kraut over pork in a casserole dish and bake at 400F for 30 minutes.

Thursday, November 18, 2010

Sausage Manicotti

I absolutely love manicotti! Cheese, meat, it is all good to me. My husband received a cooler full of deer sausage from a friend and we decided to give it a good!!!

Sausage Manicotti


Manicotti Noodles
Sausage (we used deer, but any would do; italian or pork)
Mozzerella cheese
Parmesian Cheese

Cook noodles, drain. Brown sausage, mix with 2 cups of mozzerella cheese and 1/4 cup grated parmisian cheese.

Spread a thin layer of sauce on the bottom of a baking dish, stuff noodles with sausage mixture and line up in pan. Pour sauce over, add extra cheese to the top. Bake at 400F for 30 minutes covered with foil. Uncover and bake an additional 5 minutes.

Monday, November 15, 2010

Italian Chicken

This is one of my favorite recipes that I actually found in a magazine a long time ago, but I have no idea which?! A very tasty recipe!

Italian Chicken


1/2 cup Parmesan cheese
2 Tablespoons oregano
1 Tablespoon parsley
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 boneless chicken
3 Tablespoons butter, melted


Combine Parmesan cheese, oregano, parsley, garlic salt and pepper. Dip chicken breasts in melted butter then coat with mixture. Place in a greased baking dish. Drizzle with remaining butter. Bake uncovered at 425F for 15-20 minutes.

Menu Plan Monday Week of 11/15/10-11/21/10

These are the meals I hope to get to this week :) I will post recipes and photos after any new ones are made.

Monday: Italian Chicken and Roasted Garlic Potatoes

Tuesday: Creamy Broccoli (Zumba Night..needed something quick)

Wednesday: Manicotti and Crispy Breadsticks

Thursday: Pennsylvania Dutch Pork & Sauerkraut

Friday: Grilled Ham & Cheese Sandwiches

Saturday: Eat Out

Sunday: Breakfast for Dinner

I hope to get a new baked good recipe: Forgotten Chocolate Chip Cookies, and maybe some muffins in there sometime this week as well :)

Friday, November 12, 2010

Apple-Pork Chops

This was a definite autumn type recipe! Just enough sweetness with not too much saltiness. I found it in my 3,4,5 ingredient cookbook under the 4 ingredient recipes section.

Apple-Pork Chops


4 butter-flied pork chops
2 apples, peeled
2 teaspoons butter
2 tablespoons brown sugar


Place pork chops in non-stick sprayed shallow baking dish. Season with salt and pepper. Cover and bake at 350F for 30 minutes. Uncover and place peeled and cored apple halves on top of pork chops. Add a little butter and a little brown sugar on each apple. Bake for another 15 minutes.

I served it with some buttery carrot coins which made this comfort meal even more so.

Thursday, November 11, 2010

Oatmeal Crisps

I felt like throwing something together today and found this quick, yummy recipe in my 5 ingredient or less cookbook :)

Oatmeal Crisps


1/2 cup margarine
1 cup pack brown sugar
2 cups quick oats
1 tsp baking powder
1/2 tsp salt


In a saucepan, melt margarine and add brown sugar; stir until blended. Remove from heat and add oats, baking powder and salt. Spread in a greased 8-inch square pan. Bake at 325F for 15-20 minutes. Cut into squares while still warm. I think this would be so awesome with a side of vanilla ice cream :)

Cookie dough, in general, may be frozen up to 3 months in airtight containers or refrigerated 3-4 days.

Thursday, November 4, 2010


I was supposed to make this recipe Thursday, but have been switching around a bit this week. Since soccer practice was cancelled tonight due to the cold and rain, it seemed like a perfect night to try out this new recipe. It is in my 3,4,5 ingredient cookbook under the 3 ingredient section.



2 lb ground beef or ground round
2 (1 oz) packets chili seasoning (taco seasoning works just as well)
2 (32 oz) jars spaghetti sauce with chunky tomatoes, onions, peppers


In heavy skillet, brown meat. Drain and stir in chili seasoning. Add sauce and 1 cup water. mix well and simmer for 30 minutes.

*Tip: If you have to have beans in your chili, add 1 or 2 cans pinto beans and heat for 20 minutes longer.

Tuesday, November 2, 2010

Broccoli & Garlic Pasta

I switched a day this week and decided to serve this dish on Tuesday instead of Wednesday since it is a quicker meal and I was running out the door to get to my Zumba class on time. It is now one of my family's favorite pasta dishes. I found it in my "5 Ingredients or Less" cookbook that my in-laws got for me...thanks Tina and Garry :) This meal is great hot or cold, for lunch or for dinner :)

Broccoli & Garlic Pasta


1 (16 oz) pkg shaped pasta, such as ziti or raddiatore
1 bunch broccoli cuts into florets
1 clove garlic, minced
3 Tablespoons extra-virgin olive oil
1/2 cup freshly grated Parmesan and/or Romano cheese

Cook pasta according to package directions. Four minutes before the pasta finishes cooking, add the broccoli to the water. While the pasta cooks, combine the garlic, olive oil and cheese. Add salt and pepper to taste. Drain the pasta and broccoli and toss with the garlic mixture.

**I had no fresh broccoli on hand so I used a frozen package which worked just as well.

Monday, November 1, 2010

Pepperoni Chicken

This was really nice and tender :) Yum!!

Pepperoni Chicken


6 boneless, skinless chicken breast halves
24 pepperoni slices
6 mozzarella cheese slices


Brown chicken on both sides in well-greased skillet. Place chicken in sprayed 9 x 13-inch pan and arange 4 peperoni slices over each piece of chicken. Bake at 350F for 20 minutes, remove from oven and top each with cheese. Bake additional 5 minutes or until chicken is tender.

***You can also use shredded mozzarella cheese.

Broccoli Casserole I

I have been making this recipe for years (I made this last night for a dinner with friends). I found it 15 years ago when I worked for the FBI and we did a cookbook fundraiser for the Child Development Center on the FBI grounds. I changed a few things about the recipe which made it so much better!

Broccoli Casserole I


1 cup Minute Rice
1 can mushroom soup or 1 can cream of chicken soup
1 pkg chopped broccoli (10 oz frozen)
1/4 cup chopped onion
1 cup hot water
1 small jar Cheez Whiz
1 stick butter


Mix all ingredients together. Place in casserole baking dish. Sprinkle the top with Pepperidge Farm seasoned bread crumbs. Bake for 1 hour for 350F.

***Instead of cheez whiz, I use the Ragu cheese sauce. Also instead of the Pepperidge Farm bread crumbs, I tear pieces of bread and lay on top. I then sprinkle it with oregano and italian seasonings. I think it tastes so much better!

Menu Plan Monday!! Week of 11/1/10-11/7/10

It is "Menu Plan Monday" We have one more week of soccer practices (Tues & Thurs)and my 10 year old is having a sleepover on Friday. Here are the meals I have planned for the week:

Monday: Pepperoni Chicken

Tuesday: As Easy As Fallin Off a Log Chili, Tortillas for dipping

Wednesday: Broccoli and Garlic Pasta, Rolls

Thursday: Fend for Yourself Night

Friday: Sleepover Night

Saturday: Eat Out

Sunday: Breakfast for Dinner (Cinnamon Toast)

I would also like to get in one new appetizer (Hot Cocktail Squares) and one dessert (Million Dollar Pie)

All recipes this week are new to us so we will see how they rate in the "yummy" department.

Check back during this week for these recipes and final product photos!

Thursday, October 21, 2010

Giddy-Up Pork Chops

My kids loved this recipe! I found it in my 3,4,5 ingredient cookbook (such a handy book as usual). It gave just the right amount of sweetness to tempt their tummies :)


6 boneless pork chops
1/2 cup salsa
1/2 cup honey or packed brown sugar (I used the brown sugar)
1 teaspoon soy sauce


Brown pork chops in oven-proof pan. Combine salsa, honey or brown sugar and soy sauce and heat for 20 to 30 seconds in microwave oven. Pour salsa mixture over pork chops, cover and bake at 325F for about 45 minutes or until pork chops are tender.

I served it on top of a bed of taco rice with a side of corn. I added lemon and lime wedges as a garnish, but then ended up squeezing them on top of my pork chop just to see how it tasted and it added, what I thought, to be an even more wonderful flavor! Try it both ways....yummy and yummy!

Monday, October 4, 2010

Menu Plan Monday Week of 10/4/10-10/10/10

Though we are busy getting things ready for our beach trip this week, I still plan on being in the kitchen. These are our meal plans :)

Monday: Pork Country Ribs, Mashed Potatoes/Gravy, Brussels Sprouts

Tuesday: Italian Tuna Fettuccine Alfredo

Wednesday: Meatball Hoagies & Homemade Chips (didn't get a chance to make last week)

Thursday: Fend for Yourself Night

Friday: Parmesan Pasta, Ranch/Lettuce Wedges, Crispy Bread sticks

Saturday: Wedding

Sunday: Leave for the beach

Sometime this week, I want to try out a few drink and dessert recipes; Sunny Citrus Cooler and Jell-O Banana Splits.

Check back for recipes and reviews!

Sunday, October 3, 2010

Thick Skinned Italian Style Potato Chips

My 10 year old son, Genin has to do 4 projects in his social studies class based on the New England states. For his first project, he chose to do a potato stamp of Maine and then had to give 10 uses for a potato. We decided to go the extra mile and make a recipe involving potatoes for him to pass out to the kids like, samples :) This is our own recipe that Genin and I created and it was delicious!

Thick Skinned Italian Style Potato Chips

Slice potatoes thin and coat in olive oil. Place side by side on a cookie sheet. Sprinkle with salt, pepper, garlic powder and oregano. Bake at 350F for 15 minutes. Enjoy by themselves or dipped in ranch dressing.

Monday, September 27, 2010

Menu Plan Monday Week of 9/27/10-10/3/10

Here is our menu for this week :)

Monday: Dijon Pork Chops with Parmesan Fettuccini
Tuesday: Egg Salad Sandwiches
Wednesday: Steak Salad with Garlic Bread sticks
Thursday: Fend for Yourself Night
Friday: Pesto Pasta with Crispy Bread sticks
Saturday: Meatball Hoagies
Sunday: Breakfast for Dinner: Pancakes and Sausage

Would love to throw a nice dessert in somewhere too...we'll see!

French Fish Filets

I made this recipe out of my 3,4,5 ingredient cookbook. I, myself, didn't really care for it, but I think it is because I don't care for French salad dressing. If you like french salad dressing, you will probably love this :)

French Fish Filets

1 lb fish filets
1/4 cup French salad dressing
1/2 cup cracker crumbs

Dip filets in dressing, roll in crumbs and coat well. Place in 9 x 13 inch baking dish and bake at 350F for 10 minutes. Turn fish and cook 10 minutes longer or until fish is light brown.

I served it with stuffing and green beans :)

Monday, September 20, 2010

Menu Plan Monday

I didn't have a chance to list this earlier today so it is actually Tuesday, but for those who would like to see what the King Crew plans on doing for dinner this week, have a look :) Tuesday and Thursday are our busiest days this week with soccer and cheerleading practice.

Monday: French Fish Fillets (new recipe from 3,4,5), Stuffing and Green Beans

Tuesday: Grilled Cheese and Tomato Soup

Wednesday: Lois Rohms Crisp Chicken (new recipe from 3,4,5), Roasted Garlic Mashed Potatoes and Corn

Thursday: Fend for yourself night

Friday: Ziti with meat sauce, Green Salad, Crispy breadsticks

Check back for new recipe reviews! See what we think and maybe even try it yourself :)

Wednesday, September 15, 2010

Cinnamon Apple Muffins

I have a load of apples from my trees and have been looking around for some good desserts. I made this recipe, which I found online, last night for my elementary PTA meeting.

Cinnamon Apple Muffins

1 1/2 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 cup milk
1/3 cup butter, melted*
1 egg, slightly beaten
1 cup finely chopped apples

Heat oven to 375F. Combine flour, sugar, baking powder and cinnamon in medium bowl. Add all remaining ingredients. Stir just until flour is moistened. Spoon batter into muffin liners. Bake 18-23 minutes. Let stand 5 minutes.

*Substitute butter with Canola Oil.

**I used the substitution of Canola Oil. I thought it was much quicker to use that instead. Also, I made mini muffins instead of the larger. You want to do everything the same except you bake them for only 10 minutes and without lines. Be sure to spray the muffin pan so they don't stick if you plan on not using liners.

Hot and Sweet Chicken and Loaded Baked Potato Casserole

My husband made this awesome dinner the other night. The chicken was very simple:

Hot Sweet Chili Sauce Chicken

1 lb skinless boneless chicken breast
Frank's Red Hot Sweet Chili Sauce

Cut slits in the chicken, place in a casserole dish and pour on the hot/sweet sauce (we used about 1/2 of the bottle for 3 lb of chicken) Let marinate for about 12 hours. Bake at 375F for 1 hour.

To go along with it, he was thinking baked potatoes, but wanted to do something different.

Loaded Baked Potato Casserole

Peel and cut enough potatoes to fill up a rectangular casserole dish (width wise and height wise) Melt 1 stick of butter and pour over, top with dried parsley, basil, salt, pepper and bacon bits. Bake at 400F for 40 minutes. Remove and add an 8 oz canister of sour cream and cover with shredded cheddar cheese. Bake for an additional 20 minutes.

*The whole meal was very simple. It does take a little longer to peel the potatoes. We also have one of those gadgets that you place on top of the potato and push down to slice the potatoes (kind of like an apple slicer) That made it much quicker as well.

Wednesday, September 8, 2010

Cory Rigg's Barbecue Beef

I decided to try a new take on sloppy joes last night. I am usually pretty loyal to a recipe that I came across years ago, but since I am always up for something new, I decided to try this one. Don't ask me who Cory Riggs is the name of the recipe in my 3,4,5 ingredient cookbook. Found this extremely quick sloppy joe recipe in the 3 ingredient section.


1 lb ground beef or ground sirloin (I used the ground beef)
1/2 cup packed brown sugar
1 (16 oz) bottle barbeque sauce

In skillet, brown meat. Crumble and drain. Stir in brown sugar and barbecue sauce. Cover, simmer for 15 minutes and stir often. Spoon onto heated hamburger buns.

*I will warn you that this must have been the recipe used when they came up with the sloppy joe name. These are very drippy and..well..sloppy! But very yummy!

Chili Cheese Fry Casserole

This past Monday, we had "Crazy Noun Day" #2. Since Genin had picked baseball as his noun, we decided to surround our evening meal around his noun. We decided on hot dogs, chili cheese fries and pepsi. I didn't have any recipes for chili cheese fries (I know, who needs such an easy recipe?) Either way, we came up with a yummy casserole version of chili cheese fries :)


2-3 Bags of Shoestring French Fries
1 Can of Hormel Chili w/Beans
12 oz package of finely shredded Colby Jack Cheese

Pour fries into a large casserole dish and bake at temperature indicated on the package. Since the fries are stacked and not laying flat, you will want to bake for about 40 minutes stirring twice while baking. Pour chili and cheese on top and bake for another 20 minutes. So Delicious!!

Sunday, September 5, 2010

Pineapple Cobbler

I made a Cherry Cobbler recipe a while back and this recipe, that I made for a get-together last night, is the same one except I substituted pineapple for the cherry.

Pineapple Cobbler

2 (20 oz) cans of pineapple tidbits
1 (18 oz) box yellow cake mix
3/4 cup (1 1/2 sticks) butter, sliced


Spread out pineapple tidbits on greased 9 x 13-inch baking dish and sprinkle with cake mix.

Top with slices of butter and bake at 350F for about 35 minutes. (The photo is my creation)

Italian Meatloaf

This recipe was soooo delicious! It came from food and family magazine, winter 2007 issue which I tore out quite a ways back and never got around to making (though the picture is mine :) The recipe had 4 different things you could do with meatloaf and this was one of them.

Use your own meat loaf recipe or use this one provided: Take 1 lb extra lean ground beef, 1 pkg (6 oz) Stove Top Stuffing Mix and 1 cup water.

Preheat oven to 375F. Mix meat, stuffing mix, water and the seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray (or you can use a regular loaf pan like I did) Make random indentations with the back of spoon on random areas of the center of the loaf or centers of the mini loaves in muffin pan.

Mix these add-ins together:

1 tsp Italian Seasoning
3/4 cup Spaghetti Sauce
3/4 Cup Shredded Mozzarella Cheese

Spoon add-ins evenly into indentations of the meatloaf.

Bake 30 minutes or until cooked through. Top evenly with cheese, continue baking 5 minutes or until cheese is melted. Let stand 10 minutes before serving. (I made the regular loaf and served it over a bed of shells with sauce as seen in my photo).

Wednesday, August 25, 2010

Apple Crisp I

My kids attacked our apple tree last night and I made an Apple Crisp out of my FBI cookbook. It is Gov. Gaston Caperton's recipe :)


4 cups apples, pared and sliced
1 Tablespoon lemon juice
1/3 cup flour
1/2 cup brown sugar
1 cup oatmeal
1/2 tsp salt
1 teaspoon cinnamon
1/4 cup margarine or butter, melted


Put apples in shallow 8 inch-pan. Sprinkle with lemon juice. Combine flour, brown sugar, oatmeal, salt and cinnamon with melted butter or margarine. Mix until crumbly. Sprinkle this mixture over apples and bake at 375F for 30 minutes. Serves 8.

**The wonderful thing about this dish is that with the oats and apples, it is a great breakfast item. Just get it ready the night before and then heat it. Also a great dessert with some vanilla ice cream :)

Poor Man's Casserole

This was a decently quick casserole to make for dinner, tasted great! Came from the RCB Marching Band Cookbook that Cameron and I are following.

Poor Man's Casserole


4 to 6 lean boneless pork chops
1 medium onion, sliced thin
1 to 2 thin sliced potatoes
1 can cream of mushroom soup
1 soup can milk


Place pork chops in a lightly greased baking dish, then layer onion and layer potatoes. After onion and potatoes, pour soup and milk mixture over this and bake at 400F until tender. 40 to 45 minutes. Test with fork for tenderness. Varies with ovens.

*I served the meal with peas and carrots and tore regular pieces of bread/butter. Definitely looked like a poor man's meal once it was finished!

Sunday, August 15, 2010

Cherry Cobbler

Growing up, I wasn't into baked fruit at all, but now as an adult, I love that warm dessert with a cold glass of milk! I found this recipe for cherry cobbler in the 3 ingredient section of my 3,4,5 ingredient cookbook. It is one of the most delicious recipes I have ever tasted. Give it a try for yourself!!

Cherry Cobbler


1 (20 oz) can cherry pie filling
1 (18 oz) box yellow or white cake mix
3/4 cup (1 1/2 sticks) butter, sliced


Spread cherry pie filling on greased 9 x 13 inch baking dish and sprinkle with cake mix. Top with slices of butter and bake at 350F for about 35 minutes. Any pie filling or canned fruit may be substituted for cherries.

**I added a spray of Redi-whip whipped good!!!

South-of-the-Border Baked Cod

I am always looking for great recipes for fish. This one sounded so delicious and tasted that way too! I found it in the 3 ingredient section of my 3,4,5 ingredient cookbook.

South-of-the-Border Baked Cod


4 Cod Fillets
Thick and Chunky Salsa
4 Slices Cheddar or Monterey Jack Cheese


Spray pan with non-stick cooking spray and place fish in pan. Spread salsa over fish and top with cheese slices. Bake at 350F until fish flakes when tested with fork.

**I used shredded mozzarella over top of mine and it turned out just as good. Topped it with some paprika and garnished with lemon slices. Delicious!

Saturday, August 7, 2010

Judy's Orange-Onion Chicken

I love a good chicken recipe. You can put just about anything on chicken and have it taste good. This recipe is a nice one for a tropical or Caribbean themed dinner. My husband is not big on citrus meats, but actually quite enjoyed this one. I got it out of the 3 ingredient section of my 3,4,5 ingredient cookbook. Don't ask me who Judy is...the author's name is Ruthie.

Judy's Orange-Onion Chicken

Ingredients needed:

4 boneless, skinless chicken breast
1 cup orange juice
1 (1 oz) package dry onion soup mix


Trim any visible fat on chicken. Spray 9 x 13 inch pan with nonstick cooking spray and arrange chicken pieces in pan. Pour orange juice over chicken and sprinkle with soup mix. Bake at 350F for 30 minutes. Turn chicken and bake 30 minutes longer or until tender.

I served mine over red beans and rice :)

Tuesday, July 27, 2010

Beef and Broccoli

I love a good steak recipe even mixed with other things :) Found this Beef and Broccoli recipe in my 3,4,5 ingredient cookbook.

Ingredients needed:

1 lb beef sirloin steak
1 onion, chopped
1 (10 oz) can cream of broccoli soup
1 (10 oz) package frozen chopped broccoli, thawed


Slice beef across grain into very thin strips. In large skillet brown steak strips and onion in a little onion and stir several times. Reduce heat and simmer 10 minutes. Stir in soup and broccoli and heat. When ready to serve, spoon beef mixture over hot, cooked noodles.

Friday, July 23, 2010

Easy Cheesy Potato Casserole

I made this side dish to go with the Chipotle & Lime pork chops I made last night. Found the recipe in the Robert C Byrd Band Cookbook that my dad got me for Christmas. For anyone who didn't know, Cameron and I are working our way through this cookbook. Cameron was inspired when we watched the movie Julie & Julia and wanted to try doing it himself :) Any potato lover would adore this dish!

Ingredients needed:

-1 pkg frozen cubed potatoes, thawed (I didn't have frozen so I used about 6 large potatoes, cut into cubes)
-1 can cream of mushroom soup
-12 oz sour cream
-1/2 stick butter
-16 oz sharp Cheddar cheese (only had regular shredded cheddar on hand)
-1 tsp salt

In a large bowl, mix soup, cour cream, salt, 1/2 of the cheese and butter. Add thawed potatoes. Mix together until potatoes are covered. Spoon into a 9 x 13 pan; top with remaining cheese. Bake at 400F for 30 minutes.

Chipotle & Lime Pork Chops

Hey, who says you can't have a cooking cheat day and great meal with simple ingredients found right down the marinade aisle :)

I bought a bottle of KC Masterpiece Chipotle & Lime Marinade and the magic began!

Ingredients needed:

Pork Chops (about 1 inch thick)
KC Masterpiece Chipotle & Lime Bottled Marinade

Pour only half of the bottle into a large bowl. Wash the pork chops and stab each in different areas with a fork or knife. Lay each chop into the bowl, turning to cover each side. Place in a 9 x 13 dish. Let marinade in the fridge for 30 minutes. Bake at 350F for 30 minutes.

Tip: Use the other half of the bottle for another dinner :)

Wednesday, July 21, 2010

A Wicked Meatloaf

I am always up for a new meatloaf recipe and this one is just plain awesome!! It really put a twist on your average meatloaf. I found this one in the 4 ingredient section of my cookbook.

Ingredients Needed:

1 (7 oz) package stuffing mix plus seasoning packet
1 egg
1/2 cup salsa
1 1/2 pounds lean ground beef

In bowl combine stuffing mix, seasoning, egg, salsa and 1/3 cup water and mix well. Add ground beef to stuffing mixture. Spoon into 9x5 inch loaf pan. Bake at 350F for 1 hour. (The beef will be darker due to the salsa and stuffing) Delicious!!

I served it with corn on the cob :)

Thursday, July 15, 2010

Hawaiian Banana Nut Bread

Had to throw a bread recipe in there :)

Hawaiian Banana Nut Bread

Ingredients needed:

3 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
3 eggs, beaten
2 cups mashed banana
1 (8 oz) can crushed pineapple, drained
3/4 tsp salt
2 cups sugar
1 cup chopped pecans and walnuts
1 cup vegetable oil
2 tsp vanilla

Combine flour, soda, salt, sugar and cinnamon; stir in nuts. Combine remaining ingredients. Add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into 2 greased and floured loaf pans. Bake at 350F for 1 hour and 10 minutes or until toothpick inserted comes out clean. Remove from pans and let cool on wire rack.

Creamy Banana Pudding

This one is such a delicious dessert!

Creamy Banana Pudding

Ingredients needed:

1 (14 oz) can sweetened condensed milk
1 (3 3/4) package instant vanilla pudding mix
1 (8 oz) carton whipped topping
36 vanilla wafers
3 bananas

In a large bowl, combine condensed milk and 1 1/2 cups cold water. Add pudding mix and beat well. Chill 5 minutes. Fold in whipped topping. Spoon 1 cup pudding mixture into 3 quart glass serving bowl. Top with wafers, bananas, and pudding. Repeat layering twice and end with pudding. Cover and chill.

My Grandma's Banana Pudding Dessert

More bananas to use up! Pretty sure everyone has used this recipe at one point, but just in case you need it in writing, here it is :)

My Grandma's Banana Pudding Dessert

Ingredients needed:

1 (5 oz) package banana pudding
1 (12 oz) box vanilla wafer cookies
4-6 bananas, sliced

Prepare banana pudding according to package directions. Make cookie crust by placing whole vanilla wafers along bottom and sides of glas dish. Layer pudding, sliced bananas and cookies. Repeat layers until all ingredients are used. Refrigerate 2-4 hours to blend flavors.

Speedy Banana Pie

I got a great deal on bananas at Save-a-lot the other day, only .89 cents for a container of 2 I bought two containers. Well, now I had a ton of bananas begging to be put into recipes! Here is one I decided to try...very quick!

Speedy Banana Pie

Ingredients needed:

1 (3.4 oz) box banana pudding
2 to 3 bananas
1 (8 inch) piecrust, baked

Prepare pudding as pie according to package directions. Place banana slices in cooled crust and pour pudding over bananas. Garnish with banana slices and let stand 5-10 minutes.

Monday, July 12, 2010

2 New Recipes for Dinner...Honey Mustard Chicken & Broccoli Casserole

Tonight, I made 2 new recipes from the 3 ingredient section of my cookbook so as you can guess, they are nice and easy!!

Honey-Mustard Chicken

Ingredients needed:

1 lb boneless, skinless chicken breast
3 1/2 Tbsp honey mustard
1 1/3 cups french-fried onions, crushed

Directions: Coat chicken with mustard. Roll in crushed onions. Place on greased baking pan. If chicken tenders, bake at 400F for 15 minutes, if thicker bake at 425F for 30 minutes.

Broccoli Casserole

Ingredients needed:

1 (10 oz) package frozen broccoli florets, thawed
1 (10 oz) can cream of celery soup
1/2 shredded cheddar cheese

Directions: Cook broccoli according to package directions and drain. Spread in sprayed baking dish and cover with celery soup. Sprinkle cheese over top. Bake at 350F for 20 to 25 minutes or until hot.

Thursday, July 8, 2010

Bountiful Beer Bread with Spinach & Herb Dip

This was the last dish served alongside the Velveeta Dip. 2 ingredients for this dish were bought from "Tastefully Simple". I could not live without these 2 dishes and they are so quick and easy!

These recipes can be found on the back of the products needed/purchased from Tastefully Simple. If you need a rep to buy from, my friend Amy Lincoski (found under my friend list on Facebook) is my rep :)

Bountiful Beer Bread

-1 pack of Bountiful Beer Bread Mix
-12 oz of beverage; beer, soda or carbonated juice (I always use beer, tastes yummy)
-3 Tbsp melted butter; optional (I always use the butter)

Preheat oven to 375F. Add mix to beverage in bowl; quickly and firmly stir together for 20-30 seconds. DO NOT OVER MIX; batter will be lumpy. Spread batter into greased 9 x 5 loaf pan. Pour melted butter on top if desired. Bake 50-55 minutes until loaf is golden brown and pulls away from sides. Remove from pan and cool on rack for 30 minutes before slicing. Makes about 14 servings.

Spinach & Herb Dip Mix

-2 Tbsp Spinach & Herb Dip Mix (I only use 1, it is strong enough)
-1/2 cup mayonnaise
-1/2 cup sour cream

Combine ingredients; blend well. Chill 2 hours. Makes about 1 cup dip.

Microwave Potato Skins

Along with the Velveeta Spicy Cheeseburger Dip, I served Microwave Potato Skins which I found in the 3 ingredient section of my Essential 3,4,5 Ingredient Cookbook.

Ingredients Needed:

-4 baked potatoes
-1 cup shredded cheddar cheese
-4-6 slices bacon, fried crisp, drained, crumbled

Slice potatoes lengthwide and microwave for 3 minutes. Scoop out potato, leaving 1/4 inch skins and fill each potato skin with cheese & bacon. Place on plate, cover with paper towel and microwave for 30 seconds or until cheese melts.

Yield: 4 servings of 2 potato skins per person.

Velveeta Spicy Cheeseburger Dip

I took the original Velveeta Spicy Cheeseburger Dip recipe and threw in a twist! Instead of ground beef which is called for in the recipe, I substituted with hot italian sausage!

Ingredients needed:

-1 lb (16 oz) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2 inch cubes
-1 can (10 oz) Diced Tomatoes and Green Chilies, undrained (mine didn't have the chilies)
-1 cup shredded low-moisture part skim mozzarella cheese
-1/2 lb ground beef, cooked, drained (this is where I substituted with hot sausage)
-4 green onions, sliced

Mix all ingredients except onions in microwaveable bowl.
Microwave on high 5 min. or until Velveeta is melted, stirring after 3 min. Stir in onions.
Serve with crackers, cut up fresh veggies or tortilla chips!

I served this alongside microwave potato skins and beerbread with dip!

Wednesday, July 7, 2010

Blueberry Muffins

Since I am still pulling blueberries off my bushes, I have another blueberry recipe for you :) My husband especially thought these were delicious!

Ingredients needed:

-1 3/4 cup all-purpose flour
-2 1/2 tsp. baking powder
-3/4 cup milk
-1/3 cup melted butter or margarine
-1 cup fresh or thawed frozen blueberries
-1/3 cup sugar
-1/2 tsp. salt
-1 egg

In a large bowl combine flour, sugar, baking powder and salt. Stir in blueberries. Add milk, egg, and butter. Mix just until dry ingredients are moistened. The batter will be lumpy. Do not overbeat. Spoon batter into 12 (2 1/2 inch) muffin cups. Bake at 400F for 25 minutes or until tops spring back when lightly touched. Serve warm.