Monday, January 31, 2011
Tuesday Blog Hops!!
Here are the blog hops I am participating in this week...hop on over and join in the fun!!
Menu Plan Monday! Week of 1/31/11-2/6/11
It is "Menu Plan Monday!" It is a busy week due to my oldest child turning 13, but we hope to get to all of these recipes :)
Monday: Herb Crusted Chicken (New Recipe) and Mashed Potatoes
Tuesday: Cameron's Birthday Dinner (his pick!) Daddy's Gourmet Cheddar Burgers and Steak Fries. Dessert: Italian Ice
Wednesday: Green Bean and Tomato Salad (New Recipe) with Crispy Bread sticks
Thursday: Fend for Yourself
Friday: Tomato-Bacon Soup (New Recipe) and Sandwiches (this recipe I had planned for a few weeks back and never got to it)
Saturday: Cameron's 13Th Birthday Get-together with friends: Pizza
Sunday: Superbowl Party!! Go Steelers!!!!!!!!!!!!!!
I would also like to throw in a beverage and homemade dessert this week. Not sure which yet. Definitely new recipes, but I am not sure if I want to look for something new or try some that I posted in the past and never got to. We will see!! Will post new recipes and final photos throughout the week so check back :)
Thursday, January 27, 2011
Light and Crispy Waffles
My family loves a change of pace when it comes to dinner. What better way than to switch it up every few weeks and have breakfast!! I have had my waffle iron for 15 years, but have only ever made gallettes on it. This is my first time ever making homemade waffles :)
Light and Crispy Waffles
Ingredients:
2 cups biscuit mix
1 egg
1/2 cup oil
1 1/3 cups club soda
Directions:
Preheat waffle iron. Combine all ingredients in mixing bowl and stir by hand. Pour just enough batter to cover waffle iron.
**I added about 2 Tbsp of vanilla extract to make them a little sweeter, but it is completely up to you. They are also good with a few pinches of powdered sugar :)
Tip: To have waffles for a "company weekend", make all waffles in advance. Freeze separately on cookie sheet and place in large plastic bags. To heat, warm at 350F for about 10 minutes.
Light and Crispy Waffles
Ingredients:
2 cups biscuit mix
1 egg
1/2 cup oil
1 1/3 cups club soda
Directions:
Preheat waffle iron. Combine all ingredients in mixing bowl and stir by hand. Pour just enough batter to cover waffle iron.
**I added about 2 Tbsp of vanilla extract to make them a little sweeter, but it is completely up to you. They are also good with a few pinches of powdered sugar :)
Tip: To have waffles for a "company weekend", make all waffles in advance. Freeze separately on cookie sheet and place in large plastic bags. To heat, warm at 350F for about 10 minutes.
Wednesday, January 26, 2011
Featured!!
I am really excited today :) I participated in a blog hop yesterday and someone who has followed me, has my blog, Knead a Recipe?! featured under her "My Tuesday Find" blog. Click on the button below and go check out what she wrote about me :)
WEB ADDRESS"/>
Thank you 1grown2togo!!!
WEB ADDRESS"/>Thank you 1grown2togo!!!
Monday, January 24, 2011
Menu Plan Monday! Week of 1/24/11-1/30/11
It's "Menu Plan Monday". Check out what we munching on this week :)
Monday: Creamy Broccoli
Tuesday: Crunchy Onion Barbeque Chicken (New Recipe)
Wednesday: Light Crispy Waffles (New Recipe)
Thursday: Fend for Yourself
Friday: Tomato-Bacon Soup (New Recipe) and Sandwiches
Saturday: Eat Out
Sunday: Penne Pasta and No Peek Popovers (New Recipe)
I also plan on making Hot Apple Cider for our Friday night Family Game Night and throw in some Honey-Wafer Cookies on Saturday :) Check back for the recipes and photos.
Thursday, January 20, 2011
Marinated Carrots
I wanted to do something different with our veggies tonight. I had some canned carrots that needed used so I found a marinade recipe and it turned out great!
Marinated Carrots
Ingredients:
2 lb carrots, sliced (fresh or canned)
1 can tomato soup
1 cup sugar
1/2 cup oil
1 medium green pepper, diced
1 tsp mustard
1/2 cup vinegar
Directions:
Cook carrots until tender (fresh) or just heat canned potatoes. Combine soup, sugar, oil, green pepper, mustard and vinegar. Mix with carrots while carrots are still hot. Refrigerate overnight.
Ranch Roasted Potatoes
I had some red potatoes starting to grow some ears in my pantry so I through together this delicious recipe :)
Ranch Roasted Potatoes
Ingredients:
2 lbs small red potatoes, quartered (skins still on)
1/4 cup vegetable oil
1 (1 oz) pkg. ranch dressing mix
Directions:
Scrub potatoes and quarter with skins on. Place potatoes in a resealable plastic bag and add oil; seal bag. Toss to coat. Add dressing mix and toss again until coated. Bake in an ungreased baking pan at 450F for 35 minutes or until potatoes are brown and crisp.
Monday, January 17, 2011
Menu Plan Monday! 1/17/11-1/23/11
It is Menu Plan Monday :) This week, I decided to do some pantry and freezer cleanout and give the recipe books a break (they were on fire last week!!!). Here is what we will be having this week:
Monday: Sweet & Sour Chicken and Egg Rolls
Tuesday: Farfalle Pasta and breadsticks
Wednesday: Hamburger Patties and Macaroni and Cheese
Thursday: Fish Sticks and Hushpuppies
Friday: Soup and Sandwiches
Saturday: Fend for yourselves/leftovers
Sunday: Eat Out
This will give me some time this week to get things under control in the house and all ready for my jewelry party on Saturday :) Have a great week!
Friday, January 14, 2011
Corn Sticks
Couldn't find the big basil leaves I needed for the Basil Boats I had listed on this week's menu so I completely changed to a different appetizer recipe. I referred back to my 3,4,5 ingredient cookbook for this one, bread section.
Corn Sticks
Ingredients:
2 cups biscuit mix
1 (8 oz) can cream style corn
Melted butter
2 Tablespoons minced green onion
Directions:
Mix biscuit mix, green onions and cream-style corn. Place dough on floured surface and cut into 3 x 1 inch strips. Roll in melted butter. Bake at 400F for 15 minutes.
*These are really good especially if you bite into a part with pieces of corn. My kids like them with butter :)
Corn Sticks
Ingredients:
2 cups biscuit mix
1 (8 oz) can cream style corn
Melted butter
2 Tablespoons minced green onion
Directions:
Mix biscuit mix, green onions and cream-style corn. Place dough on floured surface and cut into 3 x 1 inch strips. Roll in melted butter. Bake at 400F for 15 minutes.
*These are really good especially if you bite into a part with pieces of corn. My kids like them with butter :)
Scallion Rellenos Squares
Funny story...thought I had a can of green chilies, but as I scanned my pantry I came up empty :( Same story with the sharp cheddar cheese it called for...only had mild on hand. I had already tempted the family with this recipe so I had to make it with a substitute...behold, a new recipe was born!
Scallion Rellenos Squares
Ingredients:
4 green onions
4 eggs, beaten
6 Tablespoons milk
1 (8 oz) pkg mild cheddar cheese
Line the bottom of an ungreased 9 x 13 inch dish with the chopped green area (scallions) of the green onions. in a large blow, combine remaining ingredients and pour evenly over scallions. Bake at 325F for 25 minutes. Cool slightly and cut into small squares.
Scallion Rellenos Squares
Ingredients:
4 green onions
4 eggs, beaten
6 Tablespoons milk
1 (8 oz) pkg mild cheddar cheese
Line the bottom of an ungreased 9 x 13 inch dish with the chopped green area (scallions) of the green onions. in a large blow, combine remaining ingredients and pour evenly over scallions. Bake at 325F for 25 minutes. Cool slightly and cut into small squares.
Rita's Ham Roll-ups
This appetizer recipe came from my trusty FBI cookbook. I have made these in the past and they are one of my husband's favorites (he is a cream cheese fanatic)
Rita's Ham Roll-Ups
Ingredients:
1 pkg. ham/lunchmeat
1 pkg cream cheese
Dill pickle hamburger slices
Directions:
Lay out the ham or lunchmeat widthwise. Spread cream cheese all over it. Take a sharp knife and cut into strips (you should get 4 strips out of one piece of ham) Roll, place a toothpick through the center to hold, add a hamburger slice dill pickle to the top.
Rita's Ham Roll-Ups
Ingredients:
1 pkg. ham/lunchmeat
1 pkg cream cheese
Dill pickle hamburger slices
Directions:
Lay out the ham or lunchmeat widthwise. Spread cream cheese all over it. Take a sharp knife and cut into strips (you should get 4 strips out of one piece of ham) Roll, place a toothpick through the center to hold, add a hamburger slice dill pickle to the top.
Creamy Radish Dip
I tore this Scandinavian appetizer out of Healthy Cooking magazine about a year ago. Very tasty and extremely easy!!
Creamy Radish Dip
Ingredients:
1 cup chopped radishes
1/2 cup reduced fat sour cream
4 green onions, sliced
1/2 tsp salt
Rye or whole wheat saltine crackers
Directions:
In a small bowl, combine the radishes, sour cream, onions and salt. Serve with crackers.
Creamy Radish Dip
Ingredients:
1 cup chopped radishes
1/2 cup reduced fat sour cream
4 green onions, sliced
1/2 tsp salt
Rye or whole wheat saltine crackers
Directions:
In a small bowl, combine the radishes, sour cream, onions and salt. Serve with crackers.
Thursday, January 13, 2011
Snow Cream
What is the best thing to eat when it snows? Snow Cream!! It is super easy to make and only has 4 ingredients, 1 of which falls from the sky :)
Ingredients:
1 gallon snow
1 cup white sugar
1 tablespoon vanilla extract
2 cups milk
Directions:
When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Serve at once. It will start to melt quickly so you can use spoon/straw.
**Tip**
You are able to freeze this if you have left overs. I wanted my husband to try it so I froze some and is tasted exactly the same except it was firmer.
Ingredients:
1 gallon snow
1 cup white sugar
1 tablespoon vanilla extract
2 cups milk
Directions:
When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Serve at once. It will start to melt quickly so you can use spoon/straw.
**Tip**
You are able to freeze this if you have left overs. I wanted my husband to try it so I froze some and is tasted exactly the same except it was firmer.
Fresh Basil Pesto
Having no Basil Pesto on hand and refusing to pay the local market's current price, I decided to browse the web for an easy recipe. It was delicious!
Fresh Basil Pesto
Ingredients:
3 cups fresh basil leaves
1 1/2 cups chopped walnuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
Salt and pepper to taste
Directions:
In a food processor, blend together basil leaves, nuts, garlic and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.
Toss with cooked pasta or whatever you choose to use it for. I drizzled this over my Zucchini-Wrapped Pork (recipe listed before this one)
**Shortcut**
I didn't have any fresh basil leaves on hand so I used 1/3 cup of dried basil for each cup of fresh for a total of 1 cup dried basil. Sometimes they will try to suggest to you not to ever use dried basil in place of fresh, but it was awesome!! So either way you decide to make will taste good. I also nixed the walnuts and it still tasted great :)
Fresh Basil Pesto
Ingredients:
3 cups fresh basil leaves
1 1/2 cups chopped walnuts
4 cloves garlic, peeled
1/4 cup grated Parmesan cheese
1 cup olive oil
Salt and pepper to taste
Directions:
In a food processor, blend together basil leaves, nuts, garlic and cheese. Pour in oil slowly while still mixing. Stir in salt and pepper.
Toss with cooked pasta or whatever you choose to use it for. I drizzled this over my Zucchini-Wrapped Pork (recipe listed before this one)
**Shortcut**
I didn't have any fresh basil leaves on hand so I used 1/3 cup of dried basil for each cup of fresh for a total of 1 cup dried basil. Sometimes they will try to suggest to you not to ever use dried basil in place of fresh, but it was awesome!! So either way you decide to make will taste good. I also nixed the walnuts and it still tasted great :)
Wednesday, January 12, 2011
Zucchini-Wrapped Pork
Another awesome recipe...and this one is so pretty on the plate!! I cut this recipe out of the May 2010 issue of Better Homes and Garden magazine. I had planned on making this with arugula salad and had my husband stop to get it on the way home. Needless to say, we ended up with romaine and I wasn't about to go out into the snow so...Zucchini-Wrapped Pork and Romaine Salad it is!
Zucchini-Wrapped Pork
Ingredients:
1 small zucchini
12 to 16 oz pork tenderloin
Olive Oil
1/3 cup purchased basil pesto
Small fresh basil leaves (optional)
Watercress or arugula (optional)
Preheat oven to 450F. With a sharp knife or vegetable peeler, cut zucchini lengthwise in thin slices. Cut pork tenderloin crosswise into 4 equal portions. Press meat down with the palm of hand to flatten slightly.
Wrap each tenderloin portion with two zucchini slices (reserve remaining slices for another use). If your slices come out thicker, just place one on top and one on the bottom and then keep in place with a toothpick (I had to do this) Place in prepared pan. Lightly brush with oil; sprinkle with salt and pepper.
Bake, uncovered, 18-20 minutes. Spoon some of the pesto over each tenderloin just before serving and sprinkle with basil leaves. Serve with remaining pesto and watercress.
**Tip**
I thought the basil pesto sauce was too expensive, so I made my own. Recipe to follow :)
Zucchini-Wrapped Pork
Ingredients:
1 small zucchini
12 to 16 oz pork tenderloin
Olive Oil
1/3 cup purchased basil pesto
Small fresh basil leaves (optional)
Watercress or arugula (optional)
Preheat oven to 450F. With a sharp knife or vegetable peeler, cut zucchini lengthwise in thin slices. Cut pork tenderloin crosswise into 4 equal portions. Press meat down with the palm of hand to flatten slightly.
Wrap each tenderloin portion with two zucchini slices (reserve remaining slices for another use). If your slices come out thicker, just place one on top and one on the bottom and then keep in place with a toothpick (I had to do this) Place in prepared pan. Lightly brush with oil; sprinkle with salt and pepper.
Bake, uncovered, 18-20 minutes. Spoon some of the pesto over each tenderloin just before serving and sprinkle with basil leaves. Serve with remaining pesto and watercress.
**Tip**
I thought the basil pesto sauce was too expensive, so I made my own. Recipe to follow :)
Tuesday, January 11, 2011
Panzanella
This week, I am posting recipes from magazines cutouts. Tonight was Panzanella...very tasty and so brightly colored :)
Panzanella
Ingredients:
6 cups cubed Italian or rustic bread
4 large ripe tomatoes (about 3 lb), cut in chunks
1 medium red onion, halved and thinly sliced
1/3-cup extra-virgin olive oil
3 Tbsp red wine vinegar
2 tsp minced garlic
1 tsp salt
1/2 tsp freshly ground black pepper
2 medium yellow peppers, seeded and cubed
1 large seedless cucumber, quartered lengthwise, cut into 1/4-in pieces
1/3 cup chopped parsley
Directions:
Heat oven to 400F. Line a jelly-roll pan with foil. Arrange bread cubes in a single layer on pan. Toast in oven 10 to 12 minutes, tossing once, until evenly browned.
Meanwhile, put tomatoes, onion, oil, vinegar, garlic, salt and pepper in a large bowl. Let stand at room temperature at least 30 minutes or until tomatoes release their juices. Toss occasionally.
Add peppers, cucumber and parsley to tomatoes. Let stand at least 15 minutes for flavors to blend. Just before serving, add bread cubes; toss to blend thoroughly.
Serves 12 (12 cups)
**Shortcuts**
I had a pack of 16 split top rolls available. I tore these into cubes and toasted them in my pampered chef casserole dish in the oven. I also used 2-1 lb cans of diced tomatoes w/basil instead of fresh tomatoes. Everything else in the recipe was just as listed.
Panzanella
Ingredients:
6 cups cubed Italian or rustic bread
4 large ripe tomatoes (about 3 lb), cut in chunks
1 medium red onion, halved and thinly sliced
1/3-cup extra-virgin olive oil
3 Tbsp red wine vinegar
2 tsp minced garlic
1 tsp salt
1/2 tsp freshly ground black pepper
2 medium yellow peppers, seeded and cubed
1 large seedless cucumber, quartered lengthwise, cut into 1/4-in pieces
1/3 cup chopped parsley
Directions:
Heat oven to 400F. Line a jelly-roll pan with foil. Arrange bread cubes in a single layer on pan. Toast in oven 10 to 12 minutes, tossing once, until evenly browned.
Meanwhile, put tomatoes, onion, oil, vinegar, garlic, salt and pepper in a large bowl. Let stand at room temperature at least 30 minutes or until tomatoes release their juices. Toss occasionally.
Add peppers, cucumber and parsley to tomatoes. Let stand at least 15 minutes for flavors to blend. Just before serving, add bread cubes; toss to blend thoroughly.
Serves 12 (12 cups)
**Shortcuts**
I had a pack of 16 split top rolls available. I tore these into cubes and toasted them in my pampered chef casserole dish in the oven. I also used 2-1 lb cans of diced tomatoes w/basil instead of fresh tomatoes. Everything else in the recipe was just as listed.
Sunday, January 9, 2011
Menu Plan Monday! Week of 1/10/11-1/16/11
It is Menu Plan Monday :) The following is what we hope to serve this week if we have no interruptions:
Monday: Panzanella
Tuesday: Meatloaf with Sour Cream and Chive Mashed Potatoes
Wednesday: Zucchini Wrapped Pork w/Arugula Salad
Thursday: All Appetizer Dinner!! Ham Roll ups, Creamy Radish Dip and Basil Boats
Friday: Soup and Salad Night-BLT Sandwiches w/Chicken Noodle Soup
Saturday: Eat Out
Sunday: Parmesan and Wine Pasta with Heirloom Tomato Salad on Grilled Bruschetta
The dessert for this week, most likely made on Saturday will be Crock pot Baked Apples.
Be sure to check back for the recipes and final photos :)
Friday, January 7, 2011
Creamy Broccoli Soup
I made the greatest soup today. This was so awesome!! I have had broccoli soup before, but nothing that tasted this good :) The recipe was in my RCB Band cookbook for "Broccoli Soup" and I was ready to make it, however, I ran into a problem. I thought that it called for cream of mushroom soup when it actually called for mushroom soup. I had none on hand so voila! A new recipe "Creamy Broccoli Soup" was born with the cream of mushroom soup :)
Broccoli Soup
Ingredients:
1 (16 oz) frozen broccoli
1 large carrot
1 medium onion
1/2 tsp salt
4 Tbsp butter
1 cup water
1 (8 oz) cream cheese
1 can cream chicken soup
1 can cream mushroom soup
2 soup cans milk
Directions:
Chop broccoli, carrot and onion together (fine). Pour into saucepan. Cover with water. Cook until tender. Stir in cream cheese, cut into small cubes. After cheese melts, add cream chicken soup, cream mushroom soup, salt and milk. Stir in butter. Cook over medium heat to boiling. Do not overcook. Enjoy!
I served it with baguettes brushed with basil leaves and balsamic vinaigrette. Dip this in the soup...it is heaven!!! Wonderful for a chilly, snowy day at home :)
Broccoli Soup
Ingredients:
1 (16 oz) frozen broccoli
1 large carrot
1 medium onion
1/2 tsp salt
4 Tbsp butter
1 cup water
1 (8 oz) cream cheese
1 can cream chicken soup
1 can cream mushroom soup
2 soup cans milk
Directions:
Chop broccoli, carrot and onion together (fine). Pour into saucepan. Cover with water. Cook until tender. Stir in cream cheese, cut into small cubes. After cheese melts, add cream chicken soup, cream mushroom soup, salt and milk. Stir in butter. Cook over medium heat to boiling. Do not overcook. Enjoy!
I served it with baguettes brushed with basil leaves and balsamic vinaigrette. Dip this in the soup...it is heaven!!! Wonderful for a chilly, snowy day at home :)
Tuesday, January 4, 2011
Microwave Taco Burgers
I am working out of my RCB marching band cookbook this week and came across this recipe for tonight's dinner. I had to double it for my large family of course. This was one of the tastiest things I have ever made!!
Microwave Taco Burgers
Ingredients:
1 lb ground beef
1 1/4 pkg. mild taco seasoning mix
2 Tbsp mild salsa
4 sandwich buns
4 tomato slices
1 cup chopped lettuce
1 cup sour cream (if desired)
Directions:
Microwave directions: In medium bowl, combine ground beef, seasoning mix and salsa; mix well. Shape into 4 patties. Place on microwave-safe roasting rack. Cover with wax paper. Microwave for 5 to 7 minutes or until desired doneness, turning and rearranging patties after 3 minutes. Let stand 2 to 3 minutes. Place a patty on botton half of each bun. Top each with 1 tomato slice, 1/4 cup lettuce and sour cream. Cover each with top half of bun.
I served the burgers with baked potatoes and corn :)
**I am not a fan of tomatoes and didn't care to have lettuce either like the rest of my family. Just as delicious with the patty and sour cream on a bun.
Microwave Taco Burgers
Ingredients:
1 lb ground beef
1 1/4 pkg. mild taco seasoning mix
2 Tbsp mild salsa
4 sandwich buns
4 tomato slices
1 cup chopped lettuce
1 cup sour cream (if desired)
Directions:
Microwave directions: In medium bowl, combine ground beef, seasoning mix and salsa; mix well. Shape into 4 patties. Place on microwave-safe roasting rack. Cover with wax paper. Microwave for 5 to 7 minutes or until desired doneness, turning and rearranging patties after 3 minutes. Let stand 2 to 3 minutes. Place a patty on botton half of each bun. Top each with 1 tomato slice, 1/4 cup lettuce and sour cream. Cover each with top half of bun.
I served the burgers with baked potatoes and corn :)
**I am not a fan of tomatoes and didn't care to have lettuce either like the rest of my family. Just as delicious with the patty and sour cream on a bun.
Monday, January 3, 2011
Menu Plan Monday! Week of 1/3/11-1/9/11
It is "Menu Plan Monday" :) I have been going through my RCB Marching Band cookbook this week and decided to do all recipes from that one.
Monday: Ranch Fish Fillets and stuffing
Tuesday: Mexican Casserole
Wednesday: Microwave Taco Burgers
Thursday: Potluck Pantry
Friday: Broccoli Soup w/sandwiches
Saturday: Dessert Day! Fruit Cocktail Cake
Sunday: Pasta w/garlic rolls
Will post any new recipes after the dinners are fixed. Check back to see how they turned out!
Subscribe to:
Posts (Atom)