tag:blogger.com,1999:blog-7973598246639412322024-03-05T09:01:20.107-08:00Knead a Recipe?!I am a mom of 8 kids and am always trying out new recipes to serve them. I love any gourmet type recipes that are extremely quick! Enjoy anything domestic? I also have 3 other blogs you are welcome to follow: My Life is a Reality Show at dedeshortking.blogspot.com and Living Day to Day...tips, facts, ideas @ www.dede-daytoday.blogspot.com Also, a food tour in Washington PA at www.greatlocalfoodtour.blogspot.comDedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.comBlogger295125tag:blogger.com,1999:blog-797359824663941232.post-90967346102128119412022-04-07T09:02:00.002-07:002022-04-07T09:02:39.340-07:00Layered BLT Salad<p>We are always trying to find new salad recipes because when you have lettuce and lots of kids...you have to find something good to do with it! I came across this recipe in one of my Kraft cookbooks and knew immediately that they would love it. I mean, BLT's...in a salad??? You're welcome! </p><p><br /></p><p>Layered BLT Salad</p><p><br /></p><p>Ingredients:</p><p>10 cups torn romaine lettuce</p><p>2 cups halved cherry tomatoes</p><p>2 cups croutons</p><p>8 slices Oscar Mayer Bacon, cooked, crumbled</p><p>1 cup Kraft 2% Milk Shredded Colby & Monterey Jack Cheese</p><p>1 bottle (8 oz) Kraft Classic Caesar Dressing</p><p><br /></p><p>Directions: </p><p>Layer lettuce, tomatoes, croutons, bacon and cheese in large bowl. Drizzle with dressing just before serving; toss lightly. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNVfs-2AodFft4C4p9L-rspXh_BwLXu0_9f0aN1cwP4S6RpVpw3mWSjc6yuFNzkiimHMS-x4bsIvO7_zpTZFM6ZhuisEj49t5BWjq-zSCDhaieeJFPxoZm5ONemfo_JD1fE53ZPDMkGKLvO_eE_w8IcrAxD2X1ZeZ1p-UdBx3tDiDT3G-SCj_VhbSq/s2048/277749466_10216751059527542_2853188537458580740_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1584" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNVfs-2AodFft4C4p9L-rspXh_BwLXu0_9f0aN1cwP4S6RpVpw3mWSjc6yuFNzkiimHMS-x4bsIvO7_zpTZFM6ZhuisEj49t5BWjq-zSCDhaieeJFPxoZm5ONemfo_JD1fE53ZPDMkGKLvO_eE_w8IcrAxD2X1ZeZ1p-UdBx3tDiDT3G-SCj_VhbSq/w310-h400/277749466_10216751059527542_2853188537458580740_n.jpg" width="310" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Final Photo Taken by Me ;)</div><br /><p><br /></p><p><br /></p><p>Substitute: Prepare using Kraft Balsamic Vinaigrette Dressing. </p><p><br /></p><p>Prep: 15 min</p><p>Makes: 8 servings, 1 1/2 cups each. </p><p><br /></p>Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-10626013173560619232022-02-15T13:33:00.001-08:002022-02-15T13:33:50.331-08:00Pepperoni & Cheese Pizzadillas<p> For "National Pizza Day" this year (February 9th) we decided to go a whole other route. In year's past, we ordered out or let the kids create their own pizzas. This year, we broke out the Quesadilla maker and OH MY YUM! The recipe below is for those who do not have a Quesadilla Maker and need to go the pan route. The kids said they could eat these once a week and...no silverware needed! This recipe was found in Woman's World Magazine. Perfect for the busy mother! </p><p><br /></p><p>Ingredients: </p><p><br /></p><p>2 cups pizza sauce </p><p>8 (6") flour tortillas (you can also use whole-wheat tortillas)</p><p>2 cups fancy shredded part-skim mozzarella cheese</p><p>2 tsp. dried oregano</p><p>1/2 cup pepperoni minis</p><p>Butter</p><p>Warmed marinara sauce</p><p><br /></p><p>Directions: Spread 1/4 cup pizza sauce over each tortilla. Dividing evenly, top each tortilla with cheese, then oregano and pepperoni. Set iron skillet or frying pan over medium heat. Add 1 Tbs butter. When butter is melted, transfer 1 tortilla to skillet, toppings-side up. Cook 30 seconds or until cheese begins to melt. Using spatula, fold one side of tortilla over the other. Cook for a few more seconds; flip it over and continue to cook just until lightly browned. Remove from skillet and transfer to paper-towel-lined plate. Continue to cook the rest, adding more butter as needed. Cut into wedges. Serve immediately with marinara sauce. Makes 16 servings. </p><p><br /></p><p>Use for a weeknight dinner or for snacking! </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj-sFhEQU8yJzWVfp5WMncitbOEvb18fl5NU2QNjZof0toBFFVmUC1WY-mE0-Q8BWzfyzIyo25fYlE7qFr8NcD-SGnhZjwSCHO7unybpZLTuI-s_GHKdup4goYK8v_wyPPRRoZX1GoATdTJ5dCEEnvhO0DhY-C3qEN_c7Qf2VoV87QRV2aDufOTTTrZ=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEj-sFhEQU8yJzWVfp5WMncitbOEvb18fl5NU2QNjZof0toBFFVmUC1WY-mE0-Q8BWzfyzIyo25fYlE7qFr8NcD-SGnhZjwSCHO7unybpZLTuI-s_GHKdup4goYK8v_wyPPRRoZX1GoATdTJ5dCEEnvhO0DhY-C3qEN_c7Qf2VoV87QRV2aDufOTTTrZ=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Final Photo by Me ;) </div><br /><p><br /></p><p><br /></p><p><br /></p>Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-51366165507245103162022-02-08T11:01:00.001-08:002022-02-08T11:01:43.989-08:00Easy Breakfast Strata<p>I just love a good casserole during the winter months. Breakfast for dinner is a huge fave in our house, or have it at the regular time! A great dish to bring to a brunch! </p><p><br /></p><p>Ingredients: </p><p><br /></p><p>1 lb bulk pork sausage</p><p>1 large green pepper, chopped</p><p>1 medium onion, chopped</p><p>1 loaf (1 lb) herb or cheese bakery bread, cubed</p><p>1 cup (4 oz) shredded cheddar cheese</p><p>6 eggs</p><p>2 cups 2% milk</p><p>1 tsp ground mustard</p><p><br /></p><p>Directions: In a large skillet, cook the sausage, pepper and onion over medium heat until meat is no longer pink; drain.</p><p><br /></p><p>Place bread in a greased 13"x 9" baking dish. Top with sausage; sprinkle with cheese. In a large bowl, whisk the eggs, milk and mustard. Pour over the top. Cover and refrigerate overnight. </p><p><br /></p><p>Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350F for 30-35 minues or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhkrNKOARqmgOflI9slS6JppTuK40Nh_rCPDsfn_kGmgjlhPqY4_3U8CrD-ej32Ud4vSSEBfhMTP7zwnm9FM1FjCtaqYeI3rM-lDHYgSO3NfUw6JZ-jxXSKlcFLvRZ_Pa3ahHzR1iAI4d7DMpRpYpr1mbo89WGIPu7BR6F5d0cc_3UsxU_vNiX907Jj=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhkrNKOARqmgOflI9slS6JppTuK40Nh_rCPDsfn_kGmgjlhPqY4_3U8CrD-ej32Ud4vSSEBfhMTP7zwnm9FM1FjCtaqYeI3rM-lDHYgSO3NfUw6JZ-jxXSKlcFLvRZ_Pa3ahHzR1iAI4d7DMpRpYpr1mbo89WGIPu7BR6F5d0cc_3UsxU_vNiX907Jj=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Final Photo by Me ;)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">I just love a good casserole where sausage is the star and this dish did not disappoint! </div><br /><p><br /></p><p><br /></p>Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-49502379206058469772022-01-14T17:39:00.003-08:002022-01-14T17:39:42.611-08:00Sweet-and-Sour Meatball Skewers<p>We are in a new year and that means changing things up and getting back on track and eating at the dinner table as a family is right at the top of the list. I like to sit down at least 5 of the 7 days of the week at the dinner table although with kids running everywhere, it can be difficult to get us all there at once, but all we can do is try! </p><p><br /></p><p>I was so excited to find this recipe. I just love changing up things that normally serve as something else. You know, what do you do with a meatball? Add sauce of some sort? With the skewer, it adds some fun! The kids were so excited. The dish was pretty and tasty too! Here is what you need: </p><p><br /></p><p>Ingredients:</p><p><br /></p><p>32 frozen fully cooked 1-inch meatballs (1 lb), thawed</p><p>1 red pepper, cut into 1 inch squares</p><p>1 green pepper, cut into 1 inch squares</p><p>1/4 cup apricot jam</p><p>1/4 cup Original Barbecue Sauce</p><p><br /></p><p>Directions:</p><p><br /></p><p>Heat grill to medium-high heat. Thread meatballs and peppers alternately onto 8 skewers. </p><p>Microwave jam in small microwaveable bowl on HIGH 15 sec. Stir in barbecue sauce; brush half onto kabobs.</p><p>The recipe calls for grilling, but we baked in the oven. I will add both ways to cook and you can choose! </p><p>This way: Place on greased pan and cook for 8 minutes on 425F. Brush with last of the jam mix and turn for the final 2 minutes. </p><p>or</p><p>This way: Grill 8-10 min. or until meatballs are heated through, turning occasionally and brushing with remaining jame mixture the last 2 minutes. </p><p><br /></p><p>The stores were sold out of green pepper so we went with red, orange and yellow. We also served corn on the cob and a side salad. Those were a suggestion on the recipe at what would go best and they did!</p><p><br /></p><p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhTW-60xnR5UrBxzEJ1dRv5D8BEIXuJ8KC2oO_NNa6gRAGwCAeOCXp4Rp8tzBDdIBzzekRtbsHMPJuYySRn3Ub5TMofLFNJUZveS9f7suD8xn6cQtNepF63qC5B_xKkiupjXKARwN-popQ5lTunvEO9TG-bL6oorAmogGzh4e-PEvsCmyx17MQWI5Ul=s4032" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEhTW-60xnR5UrBxzEJ1dRv5D8BEIXuJ8KC2oO_NNa6gRAGwCAeOCXp4Rp8tzBDdIBzzekRtbsHMPJuYySRn3Ub5TMofLFNJUZveS9f7suD8xn6cQtNepF63qC5B_xKkiupjXKARwN-popQ5lTunvEO9TG-bL6oorAmogGzh4e-PEvsCmyx17MQWI5Ul=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Final Photo Taken by Me ;) </div><br /> <p></p><p>This recipe takes 10 min of prep time. Total time is 20 minutes. Makes 4 servings, 2 kabobs each. </p>Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-20357235547143892232021-01-12T10:30:00.004-08:002021-01-12T10:30:45.617-08:00Cucumber Sandwiches III<p> </p><div class="separator" style="clear: both; text-align: left;">I had a craving for cucumbers one day. Don't ask me why....I am not even a fan of them! We had gotten some loaves of bread on sale and I was digging through recipes to try to find something different to use them for. I came up across a recipe on the allrecipes website and they turned out amazing! Now granted, this would be a perfect spring/summer dish and not at all normal for winter, but hey, after the 2020 we had, is anything really normal anymore? </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Here is the recipe! </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cucumber Sandwiches III</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Prep: 20 mins</div><div class="separator" style="clear: both; text-align: left;">Total: 20 mins</div><div class="separator" style="clear: both; text-align: left;">Servings: 35</div><div class="separator" style="clear: both; text-align: left;">Yield: 35 servings</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1 (8 oz) package cream cheese, softened</div><div class="separator" style="clear: both; text-align: left;">1/2 cup mayonnaise</div><div class="separator" style="clear: both; text-align: left;">1 (.7 oz) package dry Italian salad dressing mix</div><div class="separator" style="clear: both; text-align: left;">2 loaves French bread, cut into 1 inch slices</div><div class="separator" style="clear: both; text-align: left;">2 medium cucumbers, sliced</div><div class="separator" style="clear: both; text-align: left;">1 pinch dried dill weed</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Directions:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In a medium bowl, mix together the cream, cheese, mayo and Italian dressing mix. Refrigerate for at least 6 hours, or preferably overnight. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Spread the cream cheese blend onto slices of French bread. Top with a cucumber slice, and sprinkle with dill. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARGY7lTSOXLxX_dC7G5hNv2zwfrNa6wwI54-rkk1Cc_tWfEZ2mnH3JIs4fHlAYKZaGoJbs714ShMkNoJykRn76IW9-GkaYuW9lfTRBjuxCQqkKMQUO_FOSfnmZptEnfd1_-bXXKpFAV0/s2048/IMG_E6325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2023" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjARGY7lTSOXLxX_dC7G5hNv2zwfrNa6wwI54-rkk1Cc_tWfEZ2mnH3JIs4fHlAYKZaGoJbs714ShMkNoJykRn76IW9-GkaYuW9lfTRBjuxCQqkKMQUO_FOSfnmZptEnfd1_-bXXKpFAV0/s320/IMG_E6325.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Final Photo Taken by Me ;)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Per Serving:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Calories: 123</div><div class="separator" style="clear: both; text-align: left;">Protein: 3.6g</div><div class="separator" style="clear: both; text-align: left;">Carbs: 15.6g</div><div class="separator" style="clear: both; text-align: left;">Cholestrol: 8.2mg</div><div class="separator" style="clear: both; text-align: left;">Sodium: 296.6mg</div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><p></p>Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-17713381679733942742020-10-08T10:18:00.000-07:002020-10-08T10:18:04.831-07:00Chicken Sliders<p> </p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">I am a lover of citrus when it comes to my protein.. I also love when there is a nice amount of cream, different textures...all parts are there. This slider certainly fit the bill! I suggest definitely buying shredded cabbage unless you have the time to do it yourself (every minute is precious, use the bagged) There is a lot of cutting in this recipe otherwise. A combo of citrusy ranch slaw and cumin-rubbed chicken...so yummy! </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Ingredients: </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">1-2 limes</div><div class="separator" style="clear: both; text-align: left;">1 cup light ranch salad dressing</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp pepper</div><div class="separator" style="clear: both; text-align: left;">3/4 tsp salt</div><div class="separator" style="clear: both; text-align: left;">4 cups thinly sliced red cabbage (8 oz)</div><div class="separator" style="clear: both; text-align: left;">1 1/2 cups packaged shredded carrots</div><div class="separator" style="clear: both; text-align: left;">1/2 cup fresh cilantro leaves</div><div class="separator" style="clear: both; text-align: left;">3 scallions, tinly sliced</div><div class="separator" style="clear: both; text-align: left;">1 1/2 lbs. thin-sliced boneless, skinless chicken breasts, cut into 12 (2 1/2" wide) pieces</div><div class="separator" style="clear: both; text-align: left;">1 tsp olive oil</div><div class="separator" style="clear: both; text-align: left;">1 tsp ground cumin</div><div class="separator" style="clear: both; text-align: left;">12 slider or dinner rolls, split</div><div class="separator" style="clear: both; text-align: left;">1 jalapeno pepper, thinly sliced</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Directions: </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Prepare grill for direct-heat cooking. Grate 2 tsp. zest and squeeze 1 Tbs. juice from lines into medium bowl; stir in ranch dressing and 1/4 tsp. pepper. Transfer 1/4 cup dressing mixture to large bowl; stir in 1/4 tsp salt, then cabbage, carrots, cilantro and scallions until coated. Reserve remaining dressing.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">In bowl, gently toss chicken with oil, cumin and remaining 1/2 tsp. salt and 1/4 tsp. pepper. Grill chicken, turning once, until no longer pink in centers, 3-4 min. per side. </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Divide reserved cabbage mixture evenly among roll bottoms. Top with chicke, then remaining dressing mixture, jalapeno pepper slices and roll tops. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmLhmy_pOfFDJeGHbm5v5drxdwd2wVnaIAmTWM10FXVrbV9wuFFsSAzF58MS32ZpHETZUAG29UEKzz2mx17b5Lg6p0U8nUYw3r9JquC_aN8cE6e1LrZjzaKcxnloIj5jZBVirjCI3dMc/s2048/IMG_9517.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlmLhmy_pOfFDJeGHbm5v5drxdwd2wVnaIAmTWM10FXVrbV9wuFFsSAzF58MS32ZpHETZUAG29UEKzz2mx17b5Lg6p0U8nUYw3r9JquC_aN8cE6e1LrZjzaKcxnloIj5jZBVirjCI3dMc/s320/IMG_9517.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Final Photo Taken by Me ;)</div><br /><p></p>Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-19080321353778321662020-09-29T15:58:00.001-07:002020-09-29T15:58:19.111-07:00Chi-town--Style Hot Dog<p><br />I love that different areas have adopted their own hot dog taste. It definitely dresses up that boring dog and bun pair! I have found some really cool ones along my recipe hunt. What are your fave toppings? Check this one out. It is Chicago's legendary dog! Loaded with tomatoes, onions, hot pepper and a pickle spear, plus a sprinkling of celery salt--it's no wonder the Windy City loves them! Unfortunately, I could not find poppy seed buns and the best dog that was photo worthy was for the child who wanted his bun untoasted (these kids have a lot to learn!) Enjoyed just as much! </p><p><br /></p><p>Ingredients:</p><p><br /></p><p>6 hot dogs</p><p>6 hot dog buns, preferably poppy seed, split</p><p>6 pickle spears</p><p>1 large tomato, cut into 12 wedges</p><p>12 pepperoncini or sport peppers (small pickled hot peppers)</p><p>1/4 cup chopped onions</p><p>1/4 cup sweet pickle relish</p><p>2 Tbs. yellow mustard<br /></p><p>1/8 tsp. celery salt</p><p><br /></p><p>Directions:</p><p><br /></p><p>Heat grill to medium. Grill hot dogs, turning occasionally, until cooked through, 6-8 min. Grill buns, split sides down, until light toasted, 1-2 min. Place hot dogs in buns. Add pickle spears, tomato wedges, pepperoncini, onions, relish and yellow mustard. Sprinkle each hot dog with a pinch of celery salt. </p><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5F3kkZaE0tp0VvjP3jPDvIOr3E9gzLuCJX9WbKb0JX_VDILhPHsFb2VdpF2MuYAdgytDsAUYeDaBMUe2f-OeE1vyC0UU7lao256nnG_eRho1tOwRERvxlruc9y4jmfJNcNpY7Zo61Y8/s2048/IMG_0550.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5F3kkZaE0tp0VvjP3jPDvIOr3E9gzLuCJX9WbKb0JX_VDILhPHsFb2VdpF2MuYAdgytDsAUYeDaBMUe2f-OeE1vyC0UU7lao256nnG_eRho1tOwRERvxlruc9y4jmfJNcNpY7Zo61Y8/s320/IMG_0550.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Final Photo Taken by Me ;)</div><br /><p><br /></p>Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-35713702747531346822020-08-12T19:44:00.003-07:002020-08-12T19:44:23.723-07:00Cherry Pie Cookies<p><span style="font-family: verdana;"> </span></p><p><span style="font-family: verdana;">Well. Let's just say that I didn't have any trouble getting taste testers for this one! They were lined up at the door when I pulled out the cherries and chocolate! The kids wanted to be right there for every bit of preparation. No egg so they were even able to lick the beaters! I just love their little faces watching the oven when a new cookie is baking. The oohs when we pulled them out and the boos when they realized they had to wait for cooling to drizzle the chocolate. The Mmm's though...that was worth the wait! These were amazing! </span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">Ingredients: </span></p><p><span style="font-family: verdana;">1/2 cup butter, softened</span></p><p><span style="font-family: verdana;">1/2 cup margarine, softened</span></p><p><span style="font-family: verdana;">2 cups flour</span></p><p><span style="font-family: verdana;">3/4 cup powdered sugar</span></p><p><span style="font-family: verdana;">1 tsp vanilla</span></p><p><span style="font-family: verdana;">1 (21 oz) Lucky Leaf Cherry Fruit Filling & Topping</span></p><p><span style="font-family: verdana;">1/2 cup white or milk chocolate chips</span></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">Directions:</span></p><p>Preheat oven to 325F.</p><p>Mix butter and margaine until fluffy. Add flour, powered sugar and vanilla just until combined and a soft dough is formed. </p><p>Roll the dough into two-inch balls. Place on greased baking sheet or baking sheet lined with parchment paper. Press thumb into center of cookie to make a well. Places cherries into each cookie. </p><p>Bake for 12-15 minutes. Allow cookies to cool. </p><p>Melt chocolate according to package directions. Drizzle over cookies. Let chocolate et and serve immediately or store in an airtight container. </p><p>Makes 2 dozen cookies</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQycd_h5qWnW6JuFTlJlU6o2fS4ruem4BCK1gSrC2Dsn-afRTn1ey9nJzv98k3M1l5W9AOrTx5tP-BHlTaNTE2_20HOpF01ZiWBxpJ0RhCs-b3miIvOXbjzz3YoPMUiAvYp-nMdtLgNw/s2048/IMG_E7529+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqQycd_h5qWnW6JuFTlJlU6o2fS4ruem4BCK1gSrC2Dsn-afRTn1ey9nJzv98k3M1l5W9AOrTx5tP-BHlTaNTE2_20HOpF01ZiWBxpJ0RhCs-b3miIvOXbjzz3YoPMUiAvYp-nMdtLgNw/w410-h307/IMG_E7529+%25281%2529.JPG" width="410" /></a></div><p><br /></p><div class="separator" style="clear: both; text-align: center;">Final Photo Taken by Me ;)</div><p><br /></p>Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-35657788368086836132020-08-12T19:18:00.003-07:002020-08-12T19:26:46.626-07:00Sauteed Pork Chops with Pineapple and Mint<p> </p><p>My kids LOVE pork chops....because to them it resembles chicken. Why is that? That kids automatically call any lighter colored meat chicken? Weird, but true. Anything that gets them to eat though...am I right? I love changing up dishes, especially when mixing in something sweet, or in this case...citrus! The littles were kind of iffy with the idea of pineapple in their "chicken" as they were hoping it would have been dessert. Happy to say, they loved this recipe! We served it over a bed of broccoli rice. Here it is! </p><p><br /></p><p>Ingredients: </p><p>4-6 oz boneless pork chops, trimmed, pounded to 3/4 inch thickness</p><p>Salt</p><p>1 Tbsp vegetable oil</p><p>1 1/2 cups pineapple chunks, diced (due to time restraints, we kept ours chunks)</p><p>1 Tbsp finely chopped fresh mint</p><p>1/2 tsp crushed red pepper</p><p><br /></p><p>Directions:</p><p><br /></p><p>1. Sprinkle chops on both sides with salt. Warm oil in a large skillet oer medium-high heat. Add chops and sear on 1 side until well browned, 3-4 minutes. Reduce heat to medium, turn chops and continue to cook until an instant-read thermometer inserted into center of chops reads 140F to 145F, 4 to 6 minutes longer. Transfer to a platter and cover with foil to keep warm.</p><p>2. Add pineapple and 2 Tbsp. water to skillet. Cook, stirring to incorporate browned bits on bottom of skillet, until warmed through, about 2 minutes. Stir in mint and red pepper. Spoon over chops and serve. </p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4k0GsPoMYr9hsynmdR-eRSqFhB9PE6neAmRNd5tx2Bid5J7iXxCikSU_1fZVHtIG2HrrYW77_yvb1cwD-Qwmb_K60PjSnCM0ClbwmRw3-M-7r8ymuA6fRVTXmqMRmHE8HxdEX-EUl2yA/s2048/IMG_E7527.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4k0GsPoMYr9hsynmdR-eRSqFhB9PE6neAmRNd5tx2Bid5J7iXxCikSU_1fZVHtIG2HrrYW77_yvb1cwD-Qwmb_K60PjSnCM0ClbwmRw3-M-7r8ymuA6fRVTXmqMRmHE8HxdEX-EUl2yA/w410-h307/IMG_E7527.JPG" width="410" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Final Photo Taken by Me ;)</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Serves: 4</div><div class="separator" style="clear: both; text-align: left;">Per Serving:</div><div class="separator" style="clear: both; text-align: left;">Cal: 341</div><div class="separator" style="clear: both; text-align: left;">Fat: 20g</div><div class="separator" style="clear: both; text-align: left;">Sat Fat: 6g</div><div class="separator" style="clear: both; text-align: left;">Chol: 87mg</div><div class="separator" style="clear: both; text-align: left;">Fiber: 1g</div><div class="separator" style="clear: both; text-align: left;">Protein: 32g</div><div class="separator" style="clear: both; text-align: left;">Carbs: 9g</div><div class="separator" style="clear: both; text-align: left;">Sodim: 927mg</div><p><br /></p>Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-44219865415856744132020-08-11T19:14:00.004-07:002020-08-11T19:17:30.013-07:00Po'Boy-Style Shrimp Burgers with Cajun Spiced Tots<p>We were due for a fish dish and needed something a little quicker for a busy day. Totally love shrimp so this recipe is just lovely! I will say that it can be pricey (we budget our meals) but very worth it! What are your favorite shrimp dishes? Do you prefer your shrimp with a fork or just all out sandwich? Check out our Po'Boy! </p><p><br /></p><p>Ingredients:</p><p><br /></p><p>1 1/2 Tbsp olive oil, plus more for the baking sheet</p><p>1 lb frozen potato tots or puffs</p><p>2 tsp no-salt added Cajun seasoning</p><p>1 lb large peeled and deveined shrimp, chopped</p><p>1 large egg white</p><p>2 scallions, finely chopped</p><p>2 Tbsp panko bread crumbs</p><p>Black pepper</p><p>1 lime, halved</p><p>4 challah rolls or buns, split</p><p><br /></p><p>*Sriracha mayonnaise, lettuce and sliced tomato, for serving</p><p><br /></p><p>Directions: </p><p><br /></p><p>1. Heat oven to 425 F. Rub a rimed baking sheet with oil. Scatter the tots on the sheet, then toss with the Cajun seasoning. Bake until golden brown and crisp, turning halfway through cooking, 20-25 minutes.</p><p><br /></p><p>2. Meanwhile, in a food processor, pulse together the shrimp, egg white, scallions, panko and 1/4 tsp black pepper just to combine (there should be some chunks of shrimp).</p><p><br /></p><p>3. Heat the oil in a large nonstick skillet over medium heat. Shape the shrimp mixture into four 3/4-in. thick patties and cook until golden brown and opaque throughout, 3-4 minutes per side. Remove the skillet from the heat and squeeze the lime juice all over the burgers.</p><p><br /></p><p>4. If desired, spread the buns with Sriracha mayonnaise, then top with the lettuce, burgers and tomato. Serve with the Cajun tots.</p><p><br /></p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBH4REssEzPwzesrdAG9GSnzc5Es66TmPZg7_3hyeF-dvb5VJf5yxngy5ECLnEbtHz4K4lsV4_fLrlFDZohWiPCkfzrPp0iAKKEtFaVw3SlkRdnXnrGHJz-PIWBkTg825nB1_2mSThjoQ/s2048/IMG_E7512.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1973" data-original-width="2048" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBH4REssEzPwzesrdAG9GSnzc5Es66TmPZg7_3hyeF-dvb5VJf5yxngy5ECLnEbtHz4K4lsV4_fLrlFDZohWiPCkfzrPp0iAKKEtFaVw3SlkRdnXnrGHJz-PIWBkTg825nB1_2mSThjoQ/w410-h395/IMG_E7512.JPG" width="410" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Serves 4. Per Serving:</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Cal: 473</div><div class="separator" style="clear: both; text-align: left;">Fat: 17.5 g</div><div class="separator" style="clear: both; text-align: left;">Sat Fat: 3 g</div><div class="separator" style="clear: both; text-align: left;">Mg Chol: 143</div><div class="separator" style="clear: both; text-align: left;">Mg Sod: 1,432</div><div class="separator" style="clear: both; text-align: left;">Protein: 24 g</div><div class="separator" style="clear: both; text-align: left;">Car: 53 g</div><div class="separator" style="clear: both; text-align: left;">Fiber: 4 g</div><p><br /></p>Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-4983406553062960462020-08-05T18:32:00.000-07:002020-08-05T18:32:28.260-07:00Baked Stuffed French Toast<br /><div>We are a family of breakfast-for-dinner lovers! Instead of craving savory this time however, we wanted something for our sweet tooth! This new recipe took some time, but was very calming and well worth it! Hmm....raspberry and lemon zest, stuff it into toast..can you think of anything more lovely? </div><div><br /></div><div>Check it out! </div><div><br /></div><div>Ingredients:</div><div><br /></div><div>1 loaf French bread</div><div>1/2 cup softened cream cheese</div><div>1/4 cup strawberry preserves</div><div>1/2 tsp grated lemon rind</div><div>3 eggs</div><div>3/4 cup milk</div><div>3 Tbsp sugar</div><div>1 tsp vanilla extract</div><div>1/4 tsp salt</div><div>2 Tbsp melted butter</div><div>Strawberries</div><div><br /></div><div>Directions:</div><div><br /></div><div>1. Coat a 13 x 9 baking pan with nonstick cooking spray. Slice bread into 12 pieces. Make a slit in side of each slide, large enough to accommodate filling without tearing bread. </div><div><br /></div><div>2. In a medium bowl, beat cream cheese, preserves and lemon rind until well blended. Spread a little cheese mixture inside slit of each slice of bread. Transfer to baking pan.</div><div><br /></div><div>3. In a medium bowl, beat eggs, milk, sugar, vanilla and salt. Pour over bread, turning to coat. Cover and refrigerate at least 1/2 hour and no longer than 24 hours.</div><div><br /></div><div>4. Preheat oven to 425 degrees F. Drizzle melted butter over bread. Bake 25 minutes or until golden brown. Serve with a dusting of powered sugar, drizzle of maple syrup and strawberry slices. </div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJujApNBJf9myRi6CdjuBrRqNCsRxWbd-U9v_Zt-K5fJI5ijRvS7kDoh0NInwavyiaP6fjFC9lv3nMta1VLw6PY8wsR0iCA7XtBgjmHddR5zvx1aAd2LXSUkxmTTv3mSOruUCFueRuJE4/s2048/IMG_E7021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJujApNBJf9myRi6CdjuBrRqNCsRxWbd-U9v_Zt-K5fJI5ijRvS7kDoh0NInwavyiaP6fjFC9lv3nMta1VLw6PY8wsR0iCA7XtBgjmHddR5zvx1aAd2LXSUkxmTTv3mSOruUCFueRuJE4/w410-h307/IMG_E7021.JPG" width="410" /></a></div><div><br /></div><div><br /></div><div style="text-align: center;">Final Photo Taken by Me ;)</div><div><br /></div><div><br /></div>Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-91346677642416151202020-08-04T18:09:00.001-07:002020-08-04T18:09:09.538-07:00Banana Muffins<div><br /></div><div><font face="verdana">In our family, we love our bananas at so many different stages. My husband and most of the kids love them straight from the market looking nothing, but yellow. A few other kids like them a few days older. I love them freckled. So, what if none of us gets to them even after that stage? Banana bakes it is! This time around is Banana Muffins. My husband absolutely loves the way I make these. Due to the way I stir, they are a biscuit quality when they come out of the oven. The littles love how much banana flows through these baked beauties! </font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Ingredients: 1 egg</font></div><div><font face="verdana">1/2 c. vegetable oil</font></div><div><font face="verdana">1/3 c. packed brown sugar</font></div><div><font face="verdana">1 tsp. salt</font></div><div><font face="verdana">1/3 c. milk</font></div><div><font face="verdana">2 c. flour</font></div><div><font face="verdana">3 tsp baking powder</font></div><div><font face="verdana">1 c. bananas, mashed (2-3)</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Directions:</font></div><div><font face="verdana"><br /></font></div><div><font face="verdana">Heat oven to 400 degrees F. Stir in bananas with milk. Beat eggs. Stir in milk mixture and oil. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Fill muffin cups about 3/4 full. Bake until golden brown (about 20 min). Makes approximately 1 dozen muffins. </font></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GORTdzz1p9wDymX_-ftUN22dluRkC8ruJQVKf4l65BSzUrTpQC3zG-Tv7gY1jt9j800SAm7GCjTE8IQxls_FpiAUBJiMZ-FnFZ_VMkuRWA8h10ez9boKyG8DHhW2f4EqPkeCR8aKOVw/s2048/IMG_E6995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GORTdzz1p9wDymX_-ftUN22dluRkC8ruJQVKf4l65BSzUrTpQC3zG-Tv7gY1jt9j800SAm7GCjTE8IQxls_FpiAUBJiMZ-FnFZ_VMkuRWA8h10ez9boKyG8DHhW2f4EqPkeCR8aKOVw/w307-h410/IMG_E6995.JPG" width="307" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Final Photo Taken by Me ;)</div><div><br /></div>Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-58123387472475874422020-08-04T17:58:00.001-07:002020-08-05T18:43:06.571-07:00Southwestern Pasta Casserole<br /><div>I have been snippin' away at my recipes. I love recipes...you just don't understand. Yes, we have our regular faves, but if I could make a new recipe each day for the rest of my life, I would. I just love finding new tastes that tops the last! I think I definitely found a new fave! Now, I just had my wisdom teeth out so it was tough for me to eat this without cutting it into tiny baby size pieces, but I just did not want to miss out on this new dish! The added sour cream definitely helped! We made 2 separate pans, one with chopped green chiles and one without as we knew some of the younger kiddos would prefer without. </div><div><br /></div><div>Here it is! </div><div><br /></div><div>Ingredients:</div><div><br /></div><div>12 oz ziti pasta</div><div>1 can (15 oz) chili</div><div>1 can (10 oz) mild enchilada sauce</div><div>1 can (4.5 oz) chopped green chiles</div><div>1/4 cup chopped fresh cilantro </div><div>1 1/2 cups shredded Cheddar cheese, 5 oz</div><div><br /></div><div>Directions:</div><div><br /></div><div>Preheat oven to 350 degrees F. Coat 2 1/4-qt baking dish with cooking spray. Cook pasta according to directions; drain. Meanwhile, in large bowl, mix chili, enchilada sauce, chiles, cilantro and 1/2 cup cheese; stir in pasta. Transfer to baking dish; cover with foil. Bake 45 minutes or until hot in center. Remove foil; sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted and lightly browned. Let cool 10 minutes before serving. If desired, garnish with sour cream, cilantro sprig and hot peppers. </div><div><br /></div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOE9F_73acFeP65at97bAHG9yMLZbaON24w0eyylXh9_1tWUoVJjPjiQCFE_-CGIpXdLugLNCUtgwqY-3p6SdW62uhmsOt34V2nfElit6pZqBu0itdxLP1XfXRS-XsdFZ_4z6Bam1Yrs/s2048/IMG_E6990.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtOE9F_73acFeP65at97bAHG9yMLZbaON24w0eyylXh9_1tWUoVJjPjiQCFE_-CGIpXdLugLNCUtgwqY-3p6SdW62uhmsOt34V2nfElit6pZqBu0itdxLP1XfXRS-XsdFZ_4z6Bam1Yrs/w410-h307/IMG_E6990.JPG" width="410" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Final Photo Taken by Me ;)</div><div><br /></div><div><br /></div><div><br /></div><div>Servings: 6 Trans Fat: 0 g. Sugar: 5 g.</div><div><span><span>Calories: 431<span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> Chol: 25 mg<span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> Kitchen time: 20 minutes</span></span></span></span></div><div><span><span><span><span>Protein: 20 g.<span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span>Carbs: 52 g<span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> Total time: 1 hour, 20 min</span></span></span></span></span></span></div><div><span><span><span><span><span><span>Fat: 16 g.<span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> Sodium: 815 mg</span></span></span></span></span></span></span></div><div>(8 g. sat.)<span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> Fiber: 4 g.</span></div><div><span><br /></span></div><div><span><br /></span></div><div><span><br /></span></div><div><br /></div>Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-64679079194159851632020-01-20T09:33:00.000-08:002020-01-20T09:33:02.097-08:00Chicken Quesadillas<br />
Who isn't lovin' them some quesadillas? We have our quesadilla machine that gets broken out every now and then, but last week I came across this awesome recipe in 3, 4, 5 Ingredient Cookbook and was foaming at the mouth! No quesadilla maker needed and my kids loved it!<br />
<br />
Who doesn't love to find "something different" when it comes to all things Mexican? It's like the first day of a new $ menu item at Taco Bell...that Woo-Hoo moment! This one has a perfect texture to liquid ratio....just enough crunch with some great ooze... Have a gander at this quick and easy recipe!<br />
<br />
Chicken Quesadillas<br />
<br />
3 boneless, skinless chicken breasts, cubed<br />
1 (10 oz) can cheddar cheese soup<br />
2/3 cup chunky salsa<br />
10 flour tortillas<br />
<br />
Directions:<br />
<br />
Cook chicken in skillet until juices evaporate; stir often. Add soup and salsa and heat thoroughly. Spread about 1/3 cup soup mixture on half tortilla to within 1/2 inch of edge. Moisten edge with water, fold over and seal. Place on 2 baking sheets. Bake at 400F for 5 to 6 minutes.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl15_aAcKHpWpaHTLW63zekFeHQU0sTLvVMGNfg5ZOygK8dGBoKjjohUjB-wtcdS6jg9HNXnamRY6m1vWpFW6Jcc4BjDrgPPb5g0xdk6v1m9hl45S12l3rGHD7_M5y0ZZDvVJpiHGwwJ0/s1600/IMG_E0128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl15_aAcKHpWpaHTLW63zekFeHQU0sTLvVMGNfg5ZOygK8dGBoKjjohUjB-wtcdS6jg9HNXnamRY6m1vWpFW6Jcc4BjDrgPPb5g0xdk6v1m9hl45S12l3rGHD7_M5y0ZZDvVJpiHGwwJ0/s320/IMG_E0128.JPG" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Final Photo Taken by Me ;)</div>
<br />Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-44691582234738009502020-01-14T17:37:00.000-08:002020-01-14T17:37:09.950-08:00Pizza Casserole<br />
OK, so I have yet again found a recipe with the word "Pizza" in it which means what? It is #1 in my kids' book! I am an absolute LOVER of ground beef. I love to smell it while cooking, all full of herbs and then eventually what the end result will be. I am in constant search of recipes with ground beef that are new and different instead of you know, the same ol, same ol. I found this most recent recipe in my "Dump Recipe" Book which is lovely because they are just so simple...toss everything in and go! Keep in mind that if you use a not so lean ground beef, it will shrink down and there won't be as much...we realized after, sadly. We would have loved to have had seconds, but it gave just a piece. Very filling though! You can always serve alongside some sliced bread if you want to add something and not break your budget. This had such a great taste! Enjoy!<br />
<br />
Pizza Casserole<br />
<br />
Serves: 4-6<br />
Working time: 45 minutes<br />
<br />
1 lb ground beef<br />
1 can tomatoes (16 oz, drained)<br />
1/2 cup Cheddar cheese (shredded)<br />
2 Tbsp. dried onions<br />
1 Tbsp. parsley (fresh and chopped)<br />
1/2 tsp salt<br />
1/4 tsp pepper<br />
1/4 tsp oregano<br />
1/4 tsp basil<br />
<br />
Mixed dried onions, salt, pepper & uncooked ground beef. Press ground beef into 9" pie pan. Spread tomatoes over meat. Sprinkle with basil, oregano & parsley. Top with cheese. Bake at 375F for 50 minutes.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFyp7TG-PMvi4giC7gVewCGFoovHq9l8fVQ2sC-KkW7BLA44J8WG3HUXFyaNvUJL6hG5nGMZX4KGbhSbBJRbAptOqCHox97ocaDx2hrRcK90zaag5Z4aE9NiUK6SlgqeLp8V2WO1GrshE/s1600/IMG_0122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFyp7TG-PMvi4giC7gVewCGFoovHq9l8fVQ2sC-KkW7BLA44J8WG3HUXFyaNvUJL6hG5nGMZX4KGbhSbBJRbAptOqCHox97ocaDx2hrRcK90zaag5Z4aE9NiUK6SlgqeLp8V2WO1GrshE/s320/IMG_0122.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
Final Photo Taken by Me ;)</div>
<br />Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-12671076232865420112020-01-11T12:40:00.002-08:002020-01-11T12:40:43.809-08:00Broccoli Chowder<br />
We are having a few warm days here in PA, but who doesn't want to just relax on a Friday night with some warm soup in the winter? This recipe was so simple that it didn't even take any time! My second son currently has the flu and was so upset that he didn't have the stomach to eat one of his favorite soups, but because of the simplicity, I will just throw it together another day! My 3 year old even loved it! We doubled the recipe to be sure we had enough for the ones whom we figured would enjoy, but may need to triple the next time (I never expected my 3 year old to like it).<br />
<br />
<br />
It has a creaminess that goes perfectly with a slice of fresh baked bread and so, we made some! Add this one to your winter line up. Not a bread baker? Be sure to grab up a load of crusty bread to serve with it. You will love it!!!<br />
<br />
Broccoli Chowder<br />
<br />
1 (10 oz) pkg. frozen chopped broccoli<br />
1 Tbsp. dried minced onion<br />
1 (10 3/4 oz) can condensed cream of chicken soup<br />
1 c. milk<br />
1 (4 oz) pkg. (1 c.) shredded cheddar cheese<br />
1/8 tsp. ground red pepper<br />
<br />
In medium saucepan, bring 1/2 cup water to boil. Add broccoli and onion. Cover and simmer for five minutes. Do not drain. Add the can of soup, milk, cheese and pepper. Cook and stir about 4-5 minutes. Makes 4-5 servings.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmn3MoYEx7hGiY9CRYU_avJC8TqUKDtUxUfd3Wxjzp5CZDYzre4FNqoBdUp8PDRrXxsSNOnwqvWELoE6ZrpT6dEjerBa0pbGSAYZCUL22oI1B-YX5SI5s00VBVpvYMWlKK37qWCIiIdt8/s1600/IMG_0062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmn3MoYEx7hGiY9CRYU_avJC8TqUKDtUxUfd3Wxjzp5CZDYzre4FNqoBdUp8PDRrXxsSNOnwqvWELoE6ZrpT6dEjerBa0pbGSAYZCUL22oI1B-YX5SI5s00VBVpvYMWlKK37qWCIiIdt8/s320/IMG_0062.JPG" width="320" /></a></div>
<br />
<div style="text-align: center;">
Final Photo Taken by Me ;) </div>
Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-74955885528092152222020-01-09T12:08:00.001-08:002020-01-09T12:08:41.826-08:00Stuffed Pizza Bites<br />
I like to change things up as much as I can with recipes. My kids love, love (did I say love) pizza. So, what can you do besides ordering out, frozen or even a fresh pizza pie? Changing the whole dynamic of the pizza can do wonders! I came across this recipe in a magazine and knew it would be a good one!<br />
<br />
As Seen on TV! David Venable did a recipe on Stuffed Pizza Bites. Now, in a family of our size, who sticks to a budget, we could not possibly go name brand on the prepared pizza dough and they had no generic available. So, we ended up changing our dough. *We bought the frozen dough balls which means there was some thawing involved and then rolled them each out, sliced into 2 down the center and followed the recipe from there (Be sure to spray the pie pans if you use the frozen dough as the result is different). We also substituted the grated Parmesan cheese for the sprinkle in a can (always saving where we can) They LOVED them! Some of the kids wanted them dipped into the marinara sauce and some simply liked them plain. We now have a new winter dish as it is stuffed into a pie pan and comes out like fresh bread...and who doesn't love fresh bread taste in the winter?<br />
<br />
<br />
Here is the recipe as written in the magazine (my version is simply substituting the frozen dough rolls for the refrigerated prepared pizza dough, see *note above...a good option if you stick to a daily food budget)<br />
<br />
David Venable's Stuffed Pizza Bites<br />
<br />
2 Cans (13 7/8 oz each) refrigerated prepared pizza dough<br />
8 oz. block mozzarella cheese, cut into 48 cubes<br />
48 slices pepperoni<br />
1/4 cup olive oil<br />
1 tsp. dried Italian seasoning<br />
1/2 tsp. garlic powder<br />
3 Tbs. grated Parmesan cheese<br />
2 cups pizza (or marinara) sauce, heated.<br />
<br />
Preheat oven to 400F. Coat 3 (9") pie pans with cooking spray. On lightly floured surface, roll out 1 pizza crust and pat into 12" x 8" rectangle. Cut into 24 squares. Place 1 pepperoni slice and 1 cube of cheese on each dough square. Wrap dough around, pressing to seal. Place filled squares into pan, seam side down. Repeat with remaining dough, pepperoni and cheese. Mix together oil, Italian seasoning and garlic powder. Drizzle or brush over rolls and top with grated Parmesan. Bake 16-20 minutes or until golden brown. Serve with pizza or marinara sauce. Makes 12 servings.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiea5RbFi0-mFFPDS3FG-XGHqvzck1u5y7ZG0V64IUwosJJRYyF-RRNNUf2uNOcr9nApkbyHMc2CcUf_HZIM1cfWvYen13GikFVt2M9gDtEdFrfMzichzuJ60FeUPwteXeqOvsNRmWCVwI/s1600/IMG_E0006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiea5RbFi0-mFFPDS3FG-XGHqvzck1u5y7ZG0V64IUwosJJRYyF-RRNNUf2uNOcr9nApkbyHMc2CcUf_HZIM1cfWvYen13GikFVt2M9gDtEdFrfMzichzuJ60FeUPwteXeqOvsNRmWCVwI/s320/IMG_E0006.JPG" width="320" /></a></div>
<br />
<div style="text-align: center;">
Final Photo Taken by Me ;) </div>
Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-57602579854060273532020-01-07T12:24:00.000-08:002020-01-07T12:24:24.505-08:00Crockpot Ranch Pork Chops<br />
With the new year here, you always have that resolution to get everything completely back on track. That includes sitting down more at the dinner table AND....getting those new recipes onto the blog so here we are!<br />
<br />
I don't know about you, but I have 1 out of 8 children who are the very pickiest you will ever see. My 11 year old hates side dishes and most vegetables. Seriously, who doesn't like a good mashed potato? We have tried them all; plain, butter, sour cream & chives, 4 cheese, garlic...nada! I really loved this recipe because the gravy that cooks in the pot is an amazing topping for potatoes. We bought garlic potatoes to use for these and wow! This is a quick, 3 ingredient meal for the main dish...just dump it into the crock pot and go!<br />
<br />
Crock pot Ranch Pork Chops<br />
<br />
Package of pork chops<br />
1 can of Cream of Chicken Soup<br />
1 packet of dry Ranch Dressing Mix<br />
<br />
In crock pot, layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over. Cover and cook on high for 4 hours or low for 6 hours. Brown the pork chops first. The pork chops come out very tender with an amazing taste with a yummy gravy for potatoes!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoqkCgyMoy9bLyiPYWq4vy_MQsZfVN5a5MfotKLMvFpc39pe8DRFjvN54asn-GDV9PkQeWz1rtXBSeH0CphETzACWF01jZ-dTPnHPCSzKYPqnSU5mywEPYHaRb2trzMtp0796hihH6W8/s1600/IMG_0230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZoqkCgyMoy9bLyiPYWq4vy_MQsZfVN5a5MfotKLMvFpc39pe8DRFjvN54asn-GDV9PkQeWz1rtXBSeH0CphETzACWF01jZ-dTPnHPCSzKYPqnSU5mywEPYHaRb2trzMtp0796hihH6W8/s320/IMG_0230.JPG" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Final Photo Taken by Me ;) </div>
Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-66679750352969104452017-09-19T13:32:00.000-07:002017-09-19T13:32:04.694-07:00Spinach & Artichoke Pasta<br />
I am always trying to find a way to switch up the pasta dishes in our house. Half of my kids are red sauce people, the other half would rather not. Even still, you can only serve Parmesan Pasta so many times before the kids get tired of it. Luckily, most of my kids will eat just about anything so new recipes are always a blessing.<br />
<br />
I happened upon this recipe in my Taste of Home magazine and my stomach started grumbling immediately! This is a great dish even for a vegetarian. Everyone loved it (including the kids). If you have a child who is not a spinach eater, simply omit it, but keep those artichokes going...they will never know! Since I am a WW person, I have even figured the points out for you at the bottom. Enjoy!<br />
<br />
Spinach & Artichoke Pasta<br />
<br />
Ingredients:<br />
<br />
8 oz pasta<br />
1 1/2 cups sour cream<br />
1 cup milk<br />
1 pkg. (1.6 oz) garlic & herb sauce mix, such as Knorr<br />
1 can (14 oz) artichoke hearts, drained<br />
1 pkg. (12 oz) frozen chopped spinach, thawed and squeezed dry<br />
1/2 cup shredded mozzarella-provolone cheese blend, about 2 oz<br />
<br />
Directions:<br />
<br />
Cook pasta in boiling salted water according to the package directions until al dente. Drain and reserve.<br />
<br />
Meanwhile, preheat oven to 400F. Coat a shallow 1 1/2 quart baking dish with cooking spray. In large bowl, whisk together sour cream, milk and sauce mix until thoroughly blended. With spoon, stir in reserved pasta with artichokes and spinach.<br />
<br />
Transfer pasta mixture to baking dish. Coat sheet of foil with cooking spray; cover baking dish with foil, cooking spray side down. Bake 15 minutes. Uncover; sprinkle top of casserole with cheese. Bake, uncovered, until cheese melts, about 10 minutes. Cool slightly before serving.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzOhI2wFOqZxxxu63Jj1yDZoBC3C-DGMrR66EeyB3XmxYlSfbu88a5TJ-7Dj9AkPlvtXL_m9OMJG-t__Z9ewHklLRlMzbv5SxeowpFLE1Uj_lI_0lh4jOJtQ33TKhUzqe67R5N1Wwo6k/s1600/img_7844.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWzOhI2wFOqZxxxu63Jj1yDZoBC3C-DGMrR66EeyB3XmxYlSfbu88a5TJ-7Dj9AkPlvtXL_m9OMJG-t__Z9ewHklLRlMzbv5SxeowpFLE1Uj_lI_0lh4jOJtQ33TKhUzqe67R5N1Wwo6k/s320/img_7844.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
Final Photo by Me </div>
<br />
<br />
Servings: 6<br />
Calories: 348<br />
Protein: 13 g<br />
Fat: 14 g (7 g. sat)<br />
Chol: 39 mg<br />
Carbs: 43 g<br />
Sodium: 691 mg<br />
Fiber: 3 g<br />
Sugar: 6 g<br />
<br />
Kitchen Time: 20 min<br />
Total Time: 45 min<br />
<br />
Weight Watchers Smart Points: 12 ptsDedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-69126994829879267482017-09-18T15:39:00.001-07:002017-09-18T15:39:22.957-07:00Menu Plan Monday!! September 18-24<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6felHohByXezLlJfThHGLtd1Y9TAgkgaGBGUSP9DbIklDGWI2iFNahIkKLsFirlpQg9OqipfXQtqVGzRcDoRrd0vqU_ufImARKPDIw7C8AGwK5jK7j8O26P0GXcoYn9EYeO_yQF-taz0/s1600/dinner-plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="210" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6felHohByXezLlJfThHGLtd1Y9TAgkgaGBGUSP9DbIklDGWI2iFNahIkKLsFirlpQg9OqipfXQtqVGzRcDoRrd0vqU_ufImARKPDIw7C8AGwK5jK7j8O26P0GXcoYn9EYeO_yQF-taz0/s1600/dinner-plate.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
It is Menu Plan Monday! Here is what we will be munching on this week.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Monday: Spinach and Artichoke Pasta and Bread</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Tuesday: Tex-Mex Meatloaf, Mexican Corn and Cornbread (New Recipes)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Wednesday: French's Crunchy Onion Chicken, Mashed Potatoes and Green Beans</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Thursday: "Happy 1st Birthday to Heaton" Dinner and Cake</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Friday: Apple Walnut Salad</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Saturday: Date Night! "Freezer Frenzy" for the kiddos</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Sunday: Hubby's Choice </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Be sure to check back for new recipes and final photos! </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<br />
<br />Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-64163994115004341442017-02-03T10:58:00.001-08:002017-02-03T10:58:13.576-08:00Cranberry-Orange Relish Another Thanksgiving dish that I failed to post. Do not underestimate the power of a good cranberry relish...I hate cranberry sauce, but this relish mixed with orange is just to die for! If you have never tried something other than "regular" cranberry sauce, you must break away and try this one!<br />
<br />
Cranberry-Orange Relish<br />
<br />
Ingredients:<br />
<br />
1 pkg. (12 oz) fresh cranberries<br />
2 oranges, peeled<br />
1 cup sugar<br />
1/2 cup pecans, finely chopped<br />
<br />
Directions:<br />
<br />
Using food processor, pulse cranberries and oranges, Transfer chopped fruit to 1 qt bowl; add 1/2 cup sugar, stirring to mix.<br />
<br />
Add more sugar to taste, as sweetness of oranges will vary. Add chopped pecans. Makes 3 cups.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBRRSsmy3TLW1LjRVc5y76K8mgtsjz7XW9lKjoX6T7rh_AcQ_WkKzOCkOlUOm25zBPTYGju7GDKO3x1sV1oLDRaPw0ipdaXjG_e_hi7xUN-kucRvH0ZHFCnqMIWsAt1x01ny_Y2SPLtY/s1600/cranberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJBRRSsmy3TLW1LjRVc5y76K8mgtsjz7XW9lKjoX6T7rh_AcQ_WkKzOCkOlUOm25zBPTYGju7GDKO3x1sV1oLDRaPw0ipdaXjG_e_hi7xUN-kucRvH0ZHFCnqMIWsAt1x01ny_Y2SPLtY/s320/cranberry.jpg" width="320" /></a></div>
<br />
<div style="text-align: center;">
Final Photo Taken by Me ;)</div>
Servings: 12.<br />
Cals.: 103<br />
Protein: 1g.<br />
Fat: 3g.<br />
Sat Fat: 0g<br />
Trans fat: 0g<br />
Chol: 0 mg.<br />
Carbs: 19g<br />
Sodium: 1 mg<br />
Fiber: 2g<br />
Sugar: 16 g<br />
<br />
Kitchen Time: 15 minutes<br />
Total Time: 15 minutes <br />
<br />
<br />Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-44036806318481119222017-02-02T16:17:00.002-08:002017-02-02T16:17:32.045-08:00Roast Turkey with Sage and Roasted GarlicI am definitely way behind on this posting....Thanksgiving! Just came back across the recipe and realized I didn't post it yet.<br />
<br />
This was probably one of the best turkeys we have ever made for our dinner. It had a gorgeous reddish color that was added to the tan skin of the bird. Oh, the scent of the house and the taste! Yum!!!<br />
<br />
Roast Turkey with Sage and Roasted Garlic<br />
<br />
Ingredients:<br />
<br />
1 cup cranberry juice<br />
1 Tbs. balsamic vinegar<br />
4 sprigs fresh sage + 1/4 cup leaves, about 12<br />
3 Tbs. butter, at room temperature<br />
1 tsp. dried sage<br />
1 tsp. dried thyme<br />
3/4 tsp. salt<br />
1/4 tsp. pepper<br />
1 head garlic<br />
1 turkey, 12-14 lb, thawed if frozen<br />
2 cans (14 1/2 oz. each lower sodium chicken broth)<br />
1/3 cup all-purpose flour<br />
Fruit and fresh herbs for garnish, optional<br />
<br />
Directions:<br />
<br />
Preheat oven to 350F. Coat large roasting pan with cooking spray. For glaze, in pot, combine juice, vinegar and 1 sprig sage. Over high heat, bring to boil; reduce heat to medium. Cook, stirring occasionally, until reduced to about 1/3 cup, 8-10 minutes; cool.<br />
<br />
Meanwhile, combine butter, dried sage, thyme, salt and pepper. Peel and thinly slice 3 cloves garlic, leaving remaining head intact. Cut about 1/2" off top of remaining garlic head; discard top. Loosely wrap remaining garlic head in foil.<br />
<br />
Carefully separate skin from turkey breast. Arrange sage leaves and garlic slices over breast meat; pat skin down to smooth. Place turkey and garlic head in roasting pan. Spread butter mixture over all turkey skin. Place remaining 3 sprigs sage in cavity; truss if desired. Roast turkey until meat thermometer inserted into thickest part of thigh away from bone register 170F, 2 1/2-3 hours, tenting with foil if browning too quickly and brushing with glaze during last 10 minutes.<br />
<br />
Transfer turkey to serving platter; loosely tent with foil. Remove garlic from pan; when cool enough to handle, squeeze cloves from skins into bowl. With spoon, mash garlic. Skim and discard fat from pan juices; strain juices, measure and add enough broth to equal 3 1/2 cups. Gradually add flour, whisking until smooth. Pour juice mixture into roasting pan; stir in mashed garlic. Place over 2 burners on medium-high heat; bring to boil. Over medium heat, cook, stirring, until slightly thickened, about 5 minutes. Serve with turkey.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUKw0X-coW6xtjSuRmKLAho7EEtCnk1Q7kRE73epK18RYfYC-71OICTiphUnPfZ67Asu10ktBwSfpXSgGiSXP7e5Sl003bhsn5TZrbA2c1oOTjoJxl_-zdLlGP7_wiOhiRvwRztWwG85I/s1600/turkey.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUKw0X-coW6xtjSuRmKLAho7EEtCnk1Q7kRE73epK18RYfYC-71OICTiphUnPfZ67Asu10ktBwSfpXSgGiSXP7e5Sl003bhsn5TZrbA2c1oOTjoJxl_-zdLlGP7_wiOhiRvwRztWwG85I/s320/turkey.jpg" width="320" /></a></div>
<br />
<br />
<br />
<div style="text-align: center;">
</div>
Final Photo Taken by Me ;) <br />
<br />
<br />
<br />
<br />
<br />
<br />Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-38923927512245285852017-01-30T20:29:00.001-08:002017-01-30T20:29:24.633-08:00Menu Plan Monday!! January 30-February 5<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6ly5vHK7pcU5KaIq5PeBA7z_qszqwFMZGCz0il2oVAVjPkBamvEw0EvQ3qa-sQLA1IkOlvWpinoIq3aOb_yetxCR8nv7ex0dthbyNKh_ZIz1D6scPOi8QH0Y8Wa_HhwVG-oyjNNMAhM/s1600/dinner-plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD6ly5vHK7pcU5KaIq5PeBA7z_qszqwFMZGCz0il2oVAVjPkBamvEw0EvQ3qa-sQLA1IkOlvWpinoIq3aOb_yetxCR8nv7ex0dthbyNKh_ZIz1D6scPOi8QH0Y8Wa_HhwVG-oyjNNMAhM/s1600/dinner-plate.jpg" /></a></div>
<br />
<br />
<br />
<div style="text-align: center;">
</div>
<br />
It is "Menu Plan Monday!" What will be munching on this week?!<br />
<br />
Monday: Spelling Bee! "Fend for Yourself"<br />
<br />
Tuesday: Garlic and Olive Oil Spaghetti, Garlic Bread<br />
<br />
Wednesday: Story Night! Chicken & Vegetables with Rosemary Soup<br />
Winter Themed Story: Winter Dessert (New Recipe)<br />
<br />
Thursday: Crockpot Ranch Pork Chops (New Recipe)<br />
Groundhog Day Treat!<br />
<br />
Friday: "Pizza Night!"<br />
<br />
Saturday: Cameron's 19th Birthday Dinner: Stuffed Cheddar Burgers, Seasoned Fries<br />
<br />
Sunday: Spinach, Dill & Gruyere Breakfast Casserole (New Recipe)<br />
<br />
Be sure to check back for "New Recipe" postings with final photos! <br />
<br />
<br />
<br />Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-81898682092983389192017-01-28T18:56:00.000-08:002017-01-28T18:59:33.716-08:00Broccoli Rabe with Fennel and Fresh Chilies My daughter and I were so excited to find this recipe in our Weight Watchers Weekly today at our meeting. This simple savory side is, in my mind....to die for! Just the right amount of simplicity to put this dish over the top. Now, we couldn't, for the life of us, find any Broccoli Rabe at our Walmart so we made a substitution (the recipe says you can try this recipe with escarole, cabbage, kale or broccoli, too!) We ended up with the Kale. We also thought we had fennel seed at home (which we didn't) and checked online to see what could be used as a substitute...dill seed! We even squeezed a wedge of lemon over the top which added more flavor! Only 1 SP per serving!<br />
<br />
You must try it! Fast and easy! Very fresh looking and tasting!<br />
<br />
Broccoli Rabe with Fennel and Fresh Chilies<br />
<br />
Ingredients:<br />
<br />
3 lb broccoli rabe (2 big bunches, tough stems removed)<br />
1 Tbsp extra-virgin olive oil<br />
2 garlic cloves, thinly sliced<br />
1 tsp minced jalapeno peppers<br />
1 tsp ground fennel seed<br />
1/4 tsp table salt<br />
1 Tbsp grated lemon zest<br />
<br />
Directions:<br />
<br />
Bring a large pot of water to a boil; add broccoli rabe and cook 2 minutes. Transfer to colander and run under cold water; squeeze as much water out of it as possible.<br />
<br />
In a large skillet, heat oil over medium heat. Add garlic, jalapeno, and fennel seed; heat, stirring until fragrant, 1 minute. Add broccoli rabe; sprinkle with salt. Saute' until broccoli rabe is well coated with flavorings, 2 minutes; stir in lemon zest. Serve hot or warm.<br />
<br />
Yields: 3/4 cup per serving.<br />
1 SP value per serving<br />
<br />
Prep Time: 10 minutes<br />
Cook Time: 10 minutes<br />
Serves: 8<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZUtyT6beaD4bViHh4jFNlBSnBYRameVd-sA8rBkiqBA1Sse3bCOmHpVJM-4QCvdh9iy2iSiw98BULZ1I6aC5bpFt7TA93ePWwRmGYfzbxVQvTaKxNg8QWQr8j_kP1tAKKUyKxZU2IGA/s1600/img_9611.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZUtyT6beaD4bViHh4jFNlBSnBYRameVd-sA8rBkiqBA1Sse3bCOmHpVJM-4QCvdh9iy2iSiw98BULZ1I6aC5bpFt7TA93ePWwRmGYfzbxVQvTaKxNg8QWQr8j_kP1tAKKUyKxZU2IGA/s320/img_9611.jpg" width="320" /></a></div>
<br />
<div style="text-align: center;">
Final Photo Taken by Me ;)</div>
<br />
<br />Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0tag:blogger.com,1999:blog-797359824663941232.post-27401154564614416612017-01-18T15:27:00.002-08:002017-01-18T15:27:44.138-08:00Roasted Kielbasa & VegetablesEver wanted that comfort food for those fall nights? Man, am I ever late on this post...fall?!<br />
<br />
I had baby #8 and thought I could keep up towards Christmastime, but I fell behind. Sorry! I am now back up to speed and ready to give you these great recipes that we tried out here at our dinner table. Ready for a really good one? Well, here it is. Roasted Kielbasa & Vegetables. There is so much heartiness in this recipe that you are full in a matter of minutes! Such a great mix!<br />
<br />
Roasted Kielbasa and Vegetables<br />
<br />
Ingredients:<br />
<br />
3 medium sweet potatoes, peeled and cut into 1 inch pieces<br />
1 large sweet onion, cut into 1 inch pieces<br />
4 medium carrots, cut into 1 inch pieces<br />
2 Tbsp olive oil<br />
1 lb smoked kielbasa or Polish sausage, halved and cut into 1 inch pieces<br />
1 medium zucchini, cut into 1 inch pieces<br />
1/4 tsp salt<br />
1/4 tsp. pepper<br />
Dijon mustard, optional<br />
<br />
Directions:<br />
<br />
Preheat oven to 400F. Divide sweet potatoes, onion and carrots between two greased 15x10x1 inch baking pans. Drizzle with oil; toss to coat. Roast 25 minutes, stirring occasionally.<br />
<br />
Add kielbasa, squash, and zucchini to pans; sprinkle with salt and pepper. Roast 15-20 minutes longer or until vegetables are tender. Transfer to a serving bowl; toss to combine. If desired, serve with mustard.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW325WimJDNl37RksfgLIvJwJXbaQwSX8mfbNssz12HFcldeTSEMV2hatIgAlF-Ud1NoAd4n74BvrpJOrteZh4YRs41hBgnTPh_u4bWfNkKY6u16WO6ukD2TQMG0yOAfP-ypxToPGdUAE/s1600/kiel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW325WimJDNl37RksfgLIvJwJXbaQwSX8mfbNssz12HFcldeTSEMV2hatIgAlF-Ud1NoAd4n74BvrpJOrteZh4YRs41hBgnTPh_u4bWfNkKY6u16WO6ukD2TQMG0yOAfP-ypxToPGdUAE/s320/kiel.jpg" width="320" /></a></div>
<br />
<div style="text-align: center;">
Final Photo Taken by Me ;)</div>
Dedehttp://www.blogger.com/profile/11060421438165606895noreply@blogger.com0