Tuesday, November 8, 2016

Menu Plan Monday! November 7-13 (a day late)

It's "Menu Plan Monday" (a day late)

Have a look at what we are consuming this week :)

Monday: "Fend for Yourself" 

Tuesday: Roasted Kielbasa and Vegetables (New Recipe)

Wednesday: Cheesy Hamburger Noodles

Thursday: Crunchy Nacho Grilled Cheese Sandwiches (New Recipe)

Friday: Pizza

Saturday: Pasta w/Roasted Tomatoes

Sunday: "Freezer Frenzy"  Date Day! 

Be sure to check back for New Recipe postings and final photos :)

Wednesday, October 26, 2016

Caramel Apple Salad

I am always trying to find great fall recipes, especially when it comes to desserts. When I have a story night with my children, they expect it! This one is such a refreshing, all for fall recipe. Enjoy!

Caramel Apple Salad


1 (20 oz) can crushed or tidbits pineapple in it's own juice (undrained)
4 apples, cut into bite size pieces
1 box butterscotch pudding
1 8 oz container Cool Whip


Stir pudding mix into pineapple with juice. Add apples, fold in thawed cool whip. Refrigerate overnight.

Final Photo Taken by Me ;)


You can turn this into a Weight Watchers recipe simply by substituting sugar free butterscotch pudding and fat free cool whip.

One cup of salad = 2 pts

Tuesday, October 18, 2016

Ziploc Omelet

What a brilliant way to make omelets! The same yummy goodness with without having to scrub a skillet! This is a fast meal that is great for that on-the-go parent who wants to surprise their family with breakfast-for-dinner!

Ziploc Omelet


2 Eggs
Large Ziploc Bags
Optional: Cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc...


Have guests write their name on a quart size Ziploc freezer bag with permanent marker.

Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them.

Put out a variety of ingredients such as:  cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc...

Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily. Sprinkle with pepper. Be prepared for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece!

Final Photo Taken by Me ;)

Monday, October 17, 2016

Menu Plan Monday! October 17-23

It is "Menu Plan Monday!" Have a look at what we are yumming all over this week :)

Monday: Bagels with various seasonal cream cheeses

Tuesday: "Taco Tuesday"

Wednesday: "Fend for Yourself"

Thursday: Neighborly Broccoli Soup (New Recipe)

Friday: Maple-Butter Roasted Chicken (New Recipe)

Saturday: Wynslet's 3rd Birthday "Take Out Pizza"

Sunday: Friend's Party "Party Food"

Be sure to check back for New Recipes with Final Photo :)

Kansas City Dogs

Yet another great hot dog recipe, taken from the place that made it famous!

Kansas City Dogs


8 beef hot dogs
1 cup refrigerated original barbecue sauce with shredded pork (from 18 oz cont.)
8 hot dog buns, split
1/2 cup pickle slices
2 medium green onions or scallions, sliced (2 Tbs)
Mustard, if desired


Preheat gas or charcoal grill. Place hot dogs on grill over medium  heat. Cook uncovered 10-15 minutes, turning frequently, until hot. Place sauce with pork in medium microwavable bowl; cover loosely. Microwave on high 45-60 seconds, stirring every 30 seconds, until hot.

Place hot dogs on buns. Spoon about 2 Tbs. sauce with pork on each bun. Top with pickles, onions and mustard. Makes 8 servings.

Final Photo Taken by Me ;)

Monday, October 10, 2016

Menu Plan Monday!! October 10-16

It's "Menu Plan Monday!" 

Check out what we are munching on the week of October 10-16.

Monday: Easy Broccoli and Garlic Pasta, Crunchy Breadsticks

Tuesday: "Freezer Frenzy"

Wednesday: Rosemary Pork & Apples   "Story Night" Dessert: Caramel Apple Salad

Thursday: "Fend for Yourself"

Friday: "Family Field Trip" Eating Out

Saturday: Salsa Chili

Sunday: Game Time Stromboli (New Recipe)  "Go Steelers!!"

Be sure to stop back by for New Recipe listing with final photo!

Wednesday, October 5, 2016

Pear and Chicken Hero

I absolutely love Panera and am always trying to find recipes to do at home that are similar, but less cost. I found one in this recipe and even the kids loved it! See what you think :)

Pear and Chicken Hero


2 Tablespoons chopped fresh parsley
5 Tablespoons balsamic vinaigrette
1 plain or who wheat baguette, about 18 inches long
Breast meat of 1 small rotisserie chicken (about 1 3/4 lb), sliced
1 Bartlett pear, thinly sliced


In a small bowl, stir together parsley and vinaigrette. Split baguette lengthwise and drizzle both sides of breast with half of vinaigrette mixture.

Layer chicken slices on bottom half of baguette and season with salt and pepper. Drizzle with half of remaining vinaigrette. Layer pear slices over chicken. Drizzle with remaining vinaigrette and top with remaining half of baguette. Cut baguette into 4 sandwiches.

Makes: 4 sandwiches

Final Photo Taken by Me ;)

Tuesday, October 4, 2016

White Cheddar and Roasted Tomatoes Artisan Grilled Cheese

There is nothing we love more than grilled cheese in this house. How many different ways can it be made though? I have found a few! Here is a great one!

White Cheddar and Roasted Tomatoes Artisan Grilled Cheese


White Cheddar Slices
Black Pepper
Roasted Tomatoes, can

Directions: Slice the Baguette. Butter both pieces and place in a heated skillet. Lay white cheddar slice on one bread, a spoonful of chopped roasted tomatoes (spread around) and sprinkle with black pepper. Top with other bread. Cook until browned, flip. Repeat!  Delicious!!

Final Photo Taken by Me ;)

Thursday, September 15, 2016

Frozen Pink Lemonade Pie

What a bite of heaven!! My daughter made this scrumptious pie on a warm summer night....even better than a glass of lemonade!

Frozen Pink Lemonade Pie


1 qt (4 cups) vanilla ice cream, softened
1 can (6 oz) frozen pink lemonade
1 tub (4 oz) frozen whipped topping, thawed
Liquid red food coloring, optional
2 prepared graham cracker pie crusts
Strawberries and lemon wedges optional


In a large bowl, mix ice cream, lemonade concentrate, whipped topping and, if desired, a few drops of food coloring. Spoon and spread ice cream mixture into crusts. Freeze until firm, about 4 hours. If desired, garnish with strawberries and lemon. For yellow lemonade pie, replace pink lemonade concentrate with regular lemonade concentrate and add a few drops of yellow food coloring. Makes 16 servings. Let the pie stand at room temperature a few minutes before serving to make it easier to cut.

Recipe credit to SixSistersStuff.com, found in Woman's World magazine.

Final Photo Taken by Me ;)

Wednesday, September 14, 2016

Mini Chicken Pot Pies

So, my daughter decided to make these for dinner and they were amazing! Small versions of the big ones are just right for little ones and little more than a few are great for the adults. When I think of fall coming, I love the idea of warmth and this dish definitely fits that bill. Enjoy!!

Mini Chicken Pot Pies


Vegetable Cooking Spray
1 1/2 cups Cubed Cooked Chicken
1 Can (10 3/4 oz) Condensed Cream of Chicken Soup
1/2 of a 16 oz Package Frozen Mixed Vegetables, thawed (about 1 1/2 cups)
All-Purpose Flour
1 Package (12 oz) Refrigerated Biscuits (10 biscuits)
1/2 cup Shredded Cheddar Cheese


Heat oven to 350F. Spray 10 (2 1/2 inch) muffin pan cups with the cooking spray. Stir the chicken, soup and vegetables in a medium bowl.

Sprinkle the flour on the work surface. Roll or pat the biscuits to flatten slightly. Press the biscuits into the bottoms and up the sides of the muffin pan cups. Spoon about 1/3 cup chicken mixture into each biscuit cup. Lightly press the chicken mixture down so it's level. Top each with about 2 teaspoons of cheese.

Bake for 15 minutes or until the biscuits are golden brown and the cheese is melted. Let the pot pies cool in the pan on a sire rack for 5 minutes.

Final Photo Taken by Me ;)

Monday, September 12, 2016

Grilled Tilapia with Lemon Basil Vinaigrette

Tonight, I decided to try a new fish recipe. My family is hard to deal with in the fish department. They do not like the taste of fish! Well, I found one!! Even the kids loved it :)

Grilled Tilapia with Lemon Basil Vinaigrette


3 Tbsp. Lemon Juice
3 Tbsp. Minced Fresh Basil, Divided
2 Tbsp. Olive Oil
2 Garlic Cloves, Minced
2 tsp. Capers, Drained
1/2 tsp. Grated Lemon Peel
4 Tilapia Fillets (6 oz each)
1/2 tsp. salt
1/4 tsp. pepper


For vinaigrette, in a small bowl, whisk the lemon juice, 2 Tbsp basil, olive oil, garlic, capers and lemon peel; set aside 2 Tbsp. for sauce. Sprinkle fillets with salt and pepper. Brush both sides of fillets with remaining vinaigrette.

If grilling the fish, coat grill rack with cooking spray before starting the grill. Grill, covered, over medium heat or broil 4" from the heat for 3-4 minutes on each side or until fish flakes easily with fork. Brush with reserved vinaigrette and sprinkle with remaining basil.

Final Photo Taken by Me ;)

Menu Plan Monday 9/12/16-9/18/16

It's "Menu Plan Monday" for the week of September 12-18. Check out what we are having this week!

Monday: Grilled Tilapia with Lemon Basil Vinaigrette (New Recipe)

Tuesday: Sloppy Joes

Wednesday: "Breakfast for Dinner" French Toast

Thursday: "National Cheese Toast Day"
White Cheddar and Roasted Tomatoes Artisan Grilled Cheese (New Recipe)

Friday: Pizza Night

Saturday: Fend for Yourself

Sunday: Baked Ziti, Bread

Be sure to check back for Recipes and Final Photos!

Wednesday, March 2, 2016

Cheesy Sausage Quiche

This recipe originally called for zucchini, but I could not find any during this time of the year. What to do? Substitute sausage and turn it into a breakfast quiche!

Cheesy Sausage Quiche


Frozen Pie Crust-9 inch, let thaw
3 Tbsp. butter
4 cups crumbled sausage
1 large onion, thinly sliced
2 large eggs
2 tsp dried parsley flakes
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp pepper
2 cups (8 oz) part skim shredded mozzerella cheese
2 tsp prepared mustard


Preheat oven to 400F. Unroll pastry sheet into a 9-in pie plate; flute edge. Refrigerate while preparing filling.

In a large skillet, heat butter over medium heat. Add sausage and onion, cook until sausage browns and onions are tender. Drain and cool slightly.

In a large bowl, whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling.

Bake on a lower oven rack for 35-409 minutes or until a knife inserted comes out clean and crust is golden brown. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Let stand 10 minutes before cutting.

**If you would like to make the original recipe with the zucchini, substitute 4 cups thinly sliced zucchini (about 3 medium) for th sausage.

Final Photo Taken by Me ;)

Monday, January 25, 2016

Menu Plan Monday! January 25-31

It is "Menu Plan Monday!"

Have a look at what we are having for dinner this week :)

Monday: Ham & Cheese on Rye, Chips

Tuesday: Parmesian Pasta and Rosemary Bread

Wednesday: Dinner Out

Thursday: Grilled Chicken Cutlet w/Basil Tarragon Aioli  (New Recipe)
"Story Night" Dessert: Snowball Cookies

Friday: Cheesy Sausage Quiche (New Recipe)

Saturday: "Freezer Frenzy"

Sunday: Brunch! Chocolate Chip Waffles

Be sure to check back for new recipes and final pics!

Monday, January 11, 2016

Easy Veggie Pizza

It has been years since I have made this recipe so I am going to put it up as a new one :)

I absolutely LOVE veggie pizza! The first ingredient (Crescent Rolls) are my fave...aren't they every ones? Next in line, Hidden Valley Ranch....stop me when I get to something that isn't great. Then, pile on the cut up veggies for that pop of taste....oh, yum. If you have never made, you have to!

Easy Veggie Pizza


1-8 oz cream cheese
3/4 cup mayonnaise
1-Envelope of Hidden Valley Ranch Powdered Mix
2 Cans of Crescent Rolls
Variety of veggies (I used broccoli, carrots and scallions)
1 1/2 cups of shredded cheddar cheese


Open the 2 cans of Crescent Rolls line up on a cookie sheet. Once all out on sheet, bake at 350F for 12 minutes. Cool for 5 minutes. While cooling, mix cream cheese, mayo and ranch in a bowl. Spread onto the baked crescent crust. Chop veggies very small and sprinkle on. Sprinkle on cheese. Cut with a pizza cutter into squares. Enjoy!!

Final Photo Taken by Me ;)

Menu Plan Monday! January 11-17

It is "Menu Plan Monday" 

Here is what we will be munching on this week.

Monday: Easy Veggie Pizza (New Recipe)

Tuesday: PTA Meeting Night-Buttered Noodles

Wednesday: Eating Out with visiting in-laws

Thursday: "Discovery Night" Bursting Apples. Dessert: Red Hot Apple Pie in a Mug

Friday: "Freezer Frenzy" 

Saturday: "Kick Back and Relax Party"

Sunday: Baked Pork Chops with Herb Butter (New Recipe)

Be sure to check back for new recipe postings and final photos :)