Kerri's Texas Kitchen

Menu Plan Monday - 9/18-9/24

2011-09-19T06:05:00.002-05:00

September is flying by! I think we get are getting busier as each week goes on and I know as we get closer to the holidays we will get really busy and then before we know it February will be here and we will not only be celebrating E's 43rd birthday and G's 8th birthday but the birth of a our BABY GIRL! So, we will be busy getting the nursery ready and all of the other things that will come along with preparing for the new addition to our family.

Here is our menu for week -- we are a bit busy but not like last week.

Sunday
Turkey Tenderloin, Sweet Potatoes, Dressing, Zucchini

Monday -- Scout Pack Meeting
Hot Dogs, Chips

Tuesday
Stroganoff, Green Beans, Cresent Rolls

Wednesday
Baked Fish, Mac & Cheese, Veggies

Thursday -- Football Practice & PTA
Chicken & Noodles (crock-pot), Breadsticks

Friday -- Family Night
Pizza

Saturday
Pasta, Salad, Bread

Slow Cooker Sunday -- Smoky Chipotle Brown Sugar Chicken

2011-09-18T12:45:00.000-05:00

I have had this chicken dish bookmarked for awhile and finally picked up all the ingredients to make it (well, almost all the ingredients). We used this chicken for our weekly taco night. G prefers a regular crispy beef taco but I do get bored with them and thought these would be perfect new dish to try.

Smoky Chipotle Brown Sugar Chicken Tacos
Adapted from: www.canyoustayfordinner.com/

2 lbs boneless, skinless chicken breast
1/2 red onion, chopped (I used white onion, all my red onion had been used up)
3 cloves garlic
15 oz can fire roasted diced tomatoes, drained
1 chipotle pepper in adobo sauce, finely chopped (1 pepper pulled from a packed can)
2 tablespoons brown sugar
juice of 1 lime
1/4 cup packed fresh cilantro (I forgot this at the store and just omited)
1/4 teaspoon liquid smoke

Place chicken in the base of your slow cooker.
Puree all remaining ingredients in a blender or food processor until well combined and smooth.
Pour over chicken breasts and cook on low for 8-10 hours. Shred using two forks.

Menu Plan Monday -- A day late! :)

2011-09-13T08:41:00.003-05:00

Here is our menu for the week a day late! We are starting to get into the crazy fall season and have something going on just about each night this week! Because of lots going on we are using quick and easy meals plus the crock-pot comes in handy too.

Monday -- Parent meeting at school
Sloppy Joes, Waffles Fries & Green Bean Fries

Tuesday -- Scouts for the boys & PTA for me
Cheesy Baked Potato Hamburger Helper (using up cooked ground beef in the fridge)

Wednesday -- Early Release Day for school
Potato Chip Crusted Pork Chops (new), Cheesy Potatoes & Veggie

Thursday -- Big Doc Appt Day & Football Practice
Chicken Nachos with Queso Verde (new)

Friday
Leftovers

Saturday & Sunday
We will figure out this weekend, we are going to the State Capital and to a museum on Saturday for a Scout project

I am going to cook the chicken for Thursday's Nachos on Wednesday in the crock pot -- since I am off that day and picking up kiddos from school early we have some time to do a few cooking/baking projects that afternoon.

Slow Cooker Sunday -- 3 Envelope Chicken

2011-09-11T08:00:00.000-05:00

With the busy fall schedule starting (and the fact it is still hotter than blazes here in Texas) I will be using my crock-pot a lot more. Not only is it a time saver but it doesn't heat up the house like the oven does, which is a big plus with 100+ degree days.

I found this recipe over at Siggy Spice
and bookmarked it because it was super simple and it was items that I have on hand at all times (which is a big plus in my book).

3 Envelope Chicken
1 packet Ranch Salad Dressing mix
1 packet Italian Salad Dressing mix
1 packet chicken gravy mix
1 cup of water
4-6 boneless skinless chicken breasts

Place chicken breasts in a cold Crockpot. (mine were frozen)
Combine the Ranch Dressing Mix, Italian Dressing Mix, and Chicken gravy mix with 1 cup of cold water. Stir to combine. Pour over chicken and cook on low for 4-6 hours or on high for 2-4 hours.

We had the chicken with mashed potatoes, fresh veggies and bread. Simple and easy dinner.

We use the Ziploc steam bags, toss veggies in with butter & seasonings and steam in the microwave for a few minutes. Dinner is served in just a few mins after walking in the door.

Menu Plan Monday -- 9/4-9/10

2011-09-05T06:00:00.001-05:00

Happy Labor Day Holiday to Everyone! I hope you all are enjoying a nice relaxing day with family and friends. We will be relaxing at home and E will be firing up the smoker and filling it with pork butt, ribs and chicken.

Sunday
Pasta, Baked Zucchini Parmasan & Garlic Bread

Monday
Smoked Chicken & Ribs, Pasta Salad, Potato Salad & Baked Beans
Brownies for dessert

Tuesday -- Cub Scout Meeting for the boys
Fend for yourself

Wednesday -- TAG (talanted & gifted) meeting for me to attend
Fend for yourself

Thursday
Pulled Pork Sandwiches, Beans, Chips

Friday
Hamburger Helper, Green Beans

Saturday
Mexican -- tacos or faijitas, Charro Beans & Spanish Rice

Breakfasts
French toast on Sunday
Pancakes on Monday
Breakfast Tacos
Cereal
Waffles with PB

Lunches
Leftovers, Soup, Sandwiches, Hot Dogs

Baking
Brownies for the boys on Monday and Banana Bread (new)

Slow Cooker Sunday -- Chicken Enchilada Soup

2011-09-04T11:05:00.001-05:00

I love getting the Chicken Enchilada Soup from Chili's -- it is super creamy and wonderful. So when I ran across this recipe, I thought that I would have to try it soon. Even though it is still 100+ degrees here, I made a batch up to have for lunch with a sandwich. Lots of protein and something that I can re-heat easily at lunch time (plus share with my co-workers as well).

Chicken Enchilada Soup
Adapted from: http://www.givinguponperfect.com/

1 can black beans, rinsed and drained
1 can diced tomatoes with green chilies
1 can corn rinsed & drained
1/2 cup onion, chopped
1/2 cup red pepper, diced
2 can (10 oz.) enchilada sauce (1 mild & 1 medium)
2 cans cream of chicken soup
1 1/2 cups milk
2 whole chicken breasts (uncooked)
8 oz. cheddar cheese, shredded (pepper jack would be good too)

Combine beans, tomatoes, corn, onion and pepper in slow cooker. Place chicken on top. Whisk together the sauce, soup and milk; pour mixture over ingredients in slow cooker. Cover and cook on low heat for 6 to 8 hours. Shortly before serving, take the chicken out and shred. Then put it back in the soup and stir it up. Yields 8 servings.

Serve with crunchy tortilla strips (I found them pre-made by the coutons, or make your own), sour cream, & pico.

Sunday Brunch -- Sour Cream Pancakes

2011-09-04T08:45:00.000-05:00

For some reason I ended up with a tub of sour cream the other day. We don't really use it and I am not sure why I picked it up at the grocery store. But I found a quick pancake receipe in The Pioneer Woman's cookbook that I whipped up the other morning for breakfast for the boys.

This was quick enough that I made it before getting G off to school. Which is great in my opinion, plus you can make a big batch up for a great Sunday Brunch.

Edna Mae's Sour Cream Pancakes
PW Cookbook, page 77

1 cup sour cream
7 tablespoons all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 teaspoon vanilla

Mix sour cream, flour, sugar, baking soda & salt. Stir together gently.
Wisk eggs in separate bowl, add vanilla and stir to combine.
Pour egg mixture into sour cream mixture. Stir together gently.

Melt butter in skillet or griddle. Pour batter into the skillet 1/4 cup at a time. Cook for 1-2 minutes then flip pancakes. Cook until browned on both sides.

Serve with butter & maple syrup.

Fast Friday -- Turkey Roll Ups

2011-09-02T06:15:00.002-05:00

I am a fan of Tina's over at Mommy's Kitchen. Not only does she also live in Texas but she has some of the best simple dishes that are kid friendly. Recently, we had her Turky Roll Ups and they were so good! And the leftovers were good too. :) Since E cooked and I was so tired when I got home, I didn't get any pictures of this yummy dish.

Turkey Roll Ups
12 Slices of Oven Roasted Turkey Breast (I got from the deli counter)
1 - (6oz) package Turkey Stove Top Stuffing
2 - packets turkey gravy, prepared

Prepare stuffing according to package directions and set aside. Prepare gravy according to packet directions. Spoon 1/4 cup stuffing onto each turkey slice. Roll up and place seam side down in a greased 9 x 13 inch baking pan. Continue rolling the remaining turkey slices. Pour gravy mixture over turkey rolls and cover with foil. Bake at 350 degrees for 30 minutes or until bubbly. Recipe yields 12 turkey rolls.

Serve with mashed potatoes, rolls & next time we will have cranberry sauce with it.

Thanksgiving meal in the middle of the hot summer!

Sweet Tooth Tuesday -- PB Granola Balls

2011-08-30T06:30:00.000-05:00

This baby isn't a fan of sweets. There are very few sweets that I can actually eat more than 2 bites of and these no bake cookies is one of them.

They were quick to make and were a really good snack. G didn't even try them and E thought the honey made them too sweet but I loved them! I loved them so much that I didn't even get a picture of them.

Peanut Butter Granola Balls
1/3 cup honey
1/4 cup natural peanut butter
2 tablespoons unsalted butter
1 cup crisp rice cereal
1 cup old-fashioned rolled oats
1/4 cup chocolate chips

In a small saucepan over medium heat, combine honey, peanut butter, and butter. Stir until melted and smooth, 1 to 2 minutes. Remove from heat; stir in cereal, and oats. Let the mixture cool for about five minutes and stir in the chocolate chips.

Drop mixture by the tablespoon into mini paper cupcake or candy liners. Place on a rimmed baking sheet, and refrigerate until set, about 15 minutes.

You need to store in the fridge or they will get really messy!

Menu Plan Monday -- 8/28-9/3

2011-08-29T08:48:00.003-05:00

The first week of school went well and we are getting back into our routine. One of the cool things is that with the new school so close to the house, we can leave a bit later and I have time to drop off and come back to the house before work! WOO HOO
This also means that I am actually able to make breakfast at least a few days a week, which makes the boys happy. :)

Since school has started back that also means we are about to get super busy with sports, cub scouts and projects and that means the crock pot is about to really get a work out.

We have several new receipes this week that I am excited to try out. I am actually wanting to eat again except for items with chocolate. :( So hopefully I will be able to share more great recipes with all of you.

Sunday -- Southern Comfort Night!
Chicken Fried Steak, Mashed Potatoes, Fried Okra, Biscuits & Gravy

Monday
Fried fish, French Fries, Corn, & Hushpuppies (I've been craving hushpuppies)

Tuesday -- Cub Scout Meeting
Fend for Yourself Night

Wednesday
Chipotle Chicken Tacos (New), Charro Beans & Rice

Thursday
Lasagna, Salad & Bread

Friday
3 Envelope Crock Pot Chicken (New), Potatoes, Brocoli

Saturday
Leftovers

Breakfasts
Egg Sandwiches
Pancakes (new)
Cereal

Lunches
Leftovers
Chicken Enchalada Soup (new)

Sunday Brunch -- French Toast Waffles

2011-08-28T14:35:00.001-05:00

The other night I was watching Bobby Flay on TV and he was making brunch items and one of the things he was making was a PB&J French Toast Waffles, which made me think that we should have french toast for breakfast.

I picked up some fresh bread from the bakery at Super Target -- a pre-sliced Tuscon style loaf -- to go with our dinner once night and decided that I would take part of the leftovers for french toast.

This was easy and turned our french toast into something a bit different, plus G sometimes will not eat french toast but he loves waffles!

French Toast Waffles

4 eggs
splash of milk
vanilla (to taste)
cinnamon (to taste)
4-6 slices of bread

Heat waffle maker. Mix eggs, milk, vanilla & cinnamon. Soak bread until both sides have absorbed the egg mixture. Place on hot & greased waffle maker. (I have a round belgium style maker and two slices worked perfectly) Cook for 3-5 mintues until egg mixture is set on bread and it has toasted up.

Serve with your fave waffle toppings -- we had pancake syrup, butter & maple syrup but you can add fruit, peanut butter or jam as well.

Menu Plan Monday -- It's Back to School Time -- Aug 21- 27

2011-08-22T06:15:00.004-05:00

What a busy few weeks that we have had here. G went with my parents & nephew for a trip to the Texas Coast and they had a lot of fun. Lots of swimming was done and he came back all tan and very tired. While he was gone, E left for a long weekend for a boys trip with his Dad & Brother. This left me all alone for a few days and the relaxing time was really nice. I was able to get a few projects done around the house and a bit of school shopping done for G.

School starts on Tuesday and I can't believe that G will be in the 2nd grade. We went this past Friday for Meet the Teacher Night and see the brand new school he will be attending. The new school is really nice and reminds me of a high school or college like campus. Everything is new and there is lots of technology that the older schools do not have. He is in the same class as his friend H and I think they are excited about that. Plus they arrive to school together and get on the bus to go to after-school care together too. We met his TAG teacher and he will be doing more with that program this year, plus he will start flag football soon and Cub Scouts is in full swing. So, with school starting and football starting up we will be busy around our house, and to top that off we are slowly getting ready for the new addition that will arrive in February.

Here is our menu for the week, we are going to be using the crock-pot a bit more as well as doing some bulk cooking once a month to help on the those super busy nights.

Sunday
Steaks, Baked Sweet Potatoes, Zucchini

Monday
Tortilla Crusted Tialpia, Rice, Veggies

Tuesday
Chicken Satay with Easy Peanut Noodles (NEW)

Wednesday
Crispy Tacos, Refried Beans, Rice

Thursday
Leftovers

Friday
Roast, Hashbrown Casserole, Green Beans, Rolls

Saturday
Lasagna, Bread, Salad

Breakfasts for the week
Waffles w/PB & Yogurt
Cereal & Cottage Cheese
Poptart, Cottage Cheese & Bacon

Fast Friday -- Stuffed Jalapeno Popper Dip

2011-08-05T05:45:00.000-05:00

I have been craving spicy food with this pregnancy! Which is so strange that since with G, I didn't want anything spicy (other than salsa) and that was hard since we lived in San Antonio then and there was so much good Mexican food there.

I found this dip recipe awhile back and bookmarked it to make the next time that we had a get-together or needed to take something to a BBQ. Well, since that hasn't happened and I wanted a snack last Sunday while we were cleaning out and doing lots of purging here, I thought it would be a perfect thing to make.

It was good and not too spicy (I didn't put all the seeds in from the jalapenos) and was a nice snack.

Stuffed Jalapeno Popper Dip

1 (8 oz) block of cream cheese, softened
1/2 cup of Miracle Whip (or sour cream)
1/2 cup sharp cheddar cheese, shredded
1/4 cup Italian blend cheeses, shredded (or Parmesan)
2 jalapenos, minced with seeds (I left most of the seeds out)
1/2 cup cooked bacon, chopped
1/2 cup Panko bread crumbs
1/4 cup Italian blend cheeses, shredded
1/4 cup butter, melted

Blend cream cheese, Miracle Whip, cheddar and Italian cheeses, jalapenos and bacon. I used my stand mixer and mixed until incorporated.
Spread the dip into an 8×8 baking dish.
Mix Panko, second 1/4 cup of Italian cheeses and the melted butter. Sprinkle this topping evenly over the top of the dip.
Bake at 350 degrees for 30-35 minutes. Crust will be beautifully browned and dip may be bubbling around the edges of the pan.

Menu Plan Monday - August 1-7

2011-08-01T06:35:00.002-05:00

Happy Monday Morning Everyone! Another week is here and that means another menu has been created. I am starting to feel better and want to cook again! WOO HOO!! Still not wanting anything sweet but that is okay.

This week we have several new recipes that we are going to try out! I have had several of these bookmarked for awhile now and glad to be trying them out. I can't wait to share them with you.

My parents will arrive on Friday and they are taking G for just over a week with them to the Texas Coast. This will give E and I a few days next week for a few date nights before he heads out for his boys trip with his brother & Dad to Iowa for the races.

I hope everyone is enjoying the last bit of summer before school starts (for us it is Aug 23rd).

Monday
Baked Subs, Waffle Fries, Salad

Tuesday
Turkey Roll-Ups, Mashed Potatoes, Green Beans (NEW)

Wednesday
Smoky Chipotle Brown Sugar Chicken Tacos (NEW/Crock Pot), Rice, Beans

Thursday
Leftovers

Friday
Texan Cafe w/the parents (chicken fried steak and hopefully key lime pie)

Saturday
Maybe a date night or fend for ourselves at the house

Sunday
We might go to San Antonio to see our friends that just had a baby since we didn't make it there last week.

Sunday Supper -- Meatloaf

2011-07-31T08:25:00.000-05:00

I am a fan of Next Food Network Star and a few episodes ago when Mary Beth made meatloaf for the cast & crew of Cougar Town and it got rave reviews from Paula Dean, I knew that I just had to try it.

We had Mary Beth's meatloaf last Sunday and it was okay but not as good as what I was hoping it would be. I really am a fan of Paula Dean and have never been lead astray when she recommends a recipe but this one while it was good wasn't great. The glaze was sweet but there was no spice to it and it was a bit bland. We all agreed that we prefer our regualar meatloaf.

Knock-Your-Pants-Off Sweet & Spicy Glazed Buttermilk Meatloaf
By Mary Beth -- Next Food Network Star
Serves 6

Glaze:
1 cup ketchup
1 cup barbeque sauce
½ cup brown sugar

Meatloaf:
1/3 cup panko bread crumbs
1 cup whole-fat buttermilk
1 tbsp. olive oil
1 clove garlic, minced
1 cup small-diced onion
¼ cup chopped fresh parsley
1/3 cup chopped fresh basil
2 tbsp. tomato paste
1 ½ lbs. ground beef (85% lean-15% fat)
½ lb. ground pork
1 cup grated parmesan cheese
½ tsp. salt
½ tsp. ground pepper

Heat oven to 425 degrees. Combine the glaze ingredients in a small saucepan and place over low heat.

Heat olive oil in a skillet over medium heat. Add onions and garlic and cook until soft and translucent (try not to brown). Add parsley, basil, and tomato paste and cook for about a minute. Set aside to cool.

In a small bowl, combine Panko and buttermilk and set aside for 5 minutes. Then in a large bowl, place beef, pork, cheese, salt and pepper, the onion mixture, and the panko mixture. Mix with your hands until just combined.

On a rimmed baking pan, form the mixture into a loaf shape sitting in the center of the pan, with all four sides exposed.* Brush sides and top with some glaze, then bake for about 50 minutes, removing the pan every 10 minutes or so to brush on more glaze.

(At the end of baking, you will not have used all of the glaze mixture – just keep it in the saucepan on low and stir it every few minutes.)

Cool for 5 minutes, slice, and serve hot with leftover glaze as sauce.

***I did add in a bit of green & red bell pepper and diced mushrooms that we had in the fridge***

Sweet Tooth Tuesday -- Dump Cake

2011-07-26T07:35:00.000-05:00

Last year G's class made a simple dump cake at school and it sound really good but I forgot about it until recently while at a friend's house. It is one of the most simple cakes and most of the time you have the ingredients in the pantry which is always good. '

I made this recently when my Mom came to visit and we all enjoyed it but it did make more than we could eat since I have hardly a sweet tooth right now.

Dump Cake
2 cans of pie filling (apple, pineapple, blueberry, etc)
1 yellow cake mix
2 sticks of butter

Pour pie filling into a greased 9x13 pan.
Mix cake mix and butter into a crumble and top the pie filling.

Bake at 350 for 40-50 minutes.

Serve with ice cream or whip cream.

Menu Plan Monday -- 7/25 thru 7/31

2011-07-25T06:00:00.002-05:00

Happy Monday Everyone! The weather is still super hot here in Central Texas and I must say that I am beyond tired of it. I am ready for some cooler temps and the fall weather, plus I am ready to be out of the first trimester and hopefully really start eating again and enjoying cooking.

I am starting to feel better and eating a bit more but not like I did when I was preggo with G. I am also experiencing the baby bump arriving a lot sooner this go around. I met a sweet girl the other day that is due 10 before me and she still had a flat tummy and I am sporting a nice bump. LOL Oh well, that is also the difference in her being 21 and me being 33. :)

Our menu last week got very off track, we ended up with some family in town for several days and got to enjoy their company out for dinner. So a few of our items from last week are being bumped to this week and we are planning for one night of eating out as well this week on Wednesday. We are hoping to be able to go see some friends of ours that just had a baby girl. I can't wait to see her!

I will have 2 new recipes to share this week -- one for meatloaf and one for a simple quick dessert (Dump Cake).

Monday
Pasta, Salad & French Bread

Tuesday -- Cub Scout Meeting
Leftovers/Fend for yourself

Wednesday
Dinner out

Thursday
Grilled Chicken, Rice/Pasta, Veggies OR Dragon Fire Chicken

Friday
Philly Steak Sandwiches, Tots or Fries

Saturday
Fish, Rice & Veggies

Sunday
Unsure, will find something when we grocery shop on Saturday

Breakfasts
Smoothies, Protein Shakes, Cereal, Breakfast Tacos

Lunches
G has various lunches to take and I will do mostly soup & leftovers

Baking
Nothing planned

Menu Plan Monday

2011-07-18T07:15:00.002-05:00

Happy Monday Everyone! I hope everyone is staying cool and enjoying their summer. It is so dang hot here and that makes me want to not use the kitchen at all but for some reason my family thinks we need to eat each day. :)

I am still having a hard time eating breakfast & dinner but seem to eat more at lunch time. Hopefully, this will pass soon. I am ready to really eat something and enjoy it!!

Here is our menu this week -- a few new recipes to try out and I hope they turn out as well as I am thinking they will.

Monday
Meatloaf (new recipe for Next Food Network Star), mashed potatoes, veggies

Tuesday
Grilled Pork Chops, Rice, veggies

Wednesday
Pasta with meat sauce, salad, french bread

Thursday
Leftover Night

Friday
Dragon Fire Chicken (copy cat receipe from TGI Fridays, we didn't make last week) rice, veggies

Saturday
Taco Bueno Night -- we have coupons for free platers and will get G a few tacos

Sunday
Fish, Veggies, Rice

Breakfast -- whatever each person fixes themselves
Lunch -- leftovers, soups, sandwiches
Baking -- none planned, still no desire for sweets (which I am very sad about)

Menu Plan Monday

2011-07-11T07:15:00.002-05:00

Happy Monday Morning Everyone! I hope that everyone had a great week last week. We were very productive here at our house with some rearranging of bedrooms and cleaning stuff out. Plus I got in a bit of shopping with my Mom as well.

I am starting to want to eat a bit more and not feeling as sick, which is really nice. Plus I am starting to want certain things so I know that I am on the verge of feeling better.

Since the weather is still so hot here and we have lots going on this week we have some simple meals and using the crock pot to help keep the stove/oven turned off and the house a bit cooler.

Monday
Leftovers -- choice of ribs, roast, or steak

Tuesday -- Cub Scout Meeting
Fend for yourself night -- sandwiches, leftovers or frozen meal

Wednesday
Chicken Tostadas, Rice, Beans (using the crock pot for the chicken)

Thursday
Frito Pies

Friday
Pasta Night

Saturday
Dragon Fire Chicken (copy cat recipe from TGI Fridays), Rice & Veggies

Sunday
Fish, Salad, Bread, Rice

Baking for the week
Apple Dump Cake (quick & easy)

Lunches for the week
leftovers, soups, sandwiches

Breakfasts for the week
Cereal, Apple Cinnamon Muffins, Protein Shakes

Menu Plan Monday -- 7/4 - 7/10

2011-07-04T15:31:00.003-05:00

Happy Independence Day! I hope that everyone is enjoying their time with their family and friends.
This morning was spent at the local parade! G's Cub Scout Den was in the parade (at nearly the very end) and it seems that he had fun but he did say the one thing he didn't like was missing out on getting candy from watching the parade! LOL I did bring him back a few pieces that I caught.

It has been super hot here in Central Texas and between that and being in the first trimester of pregnancy, I haven't wanted to cook or eat much. Hence the reason for no new blog posts recently. I am hoping that as my pregnancy progresses that I will want to get back in the kitchen and bake up some goodies to share with everyone. I do miss the cooking but nothing sounds good to make and my sweet tooth isn't so sweet right now (which is the strangest thing and I told E that this baby might not be mine! The last go around I ate Snickers bars nearly daily) LOL

Here is our menu for the week -- we have my Mom coming in to spend some time with us and help get a few things done around here. We are moving 3 of our rooms around to make room for the February arrival. I hope each of you has a wonderful week!

Monday
Smoked Ribs (from the freezer), baked beans and pasta salad

Tuesday
Sloppy Joes, Sweet Potato Tots, leftover pasta salad

Wednesday
Kielbasa Sausage, Mac & Cheese, Green Beans

Thursday
Pot Roast, Mashed Potatoes, Carrots & Onions, Rolls

Friday
Nothing planned yet -- see what my Mom is up for

Saturday
Steaks, Baked Sweet Potatoes, Veggies, Bread

Sunday
More Ribs and the fixings

Breakfasts
Toast w/PB
Bagel Sandwiches
Cereal

Lunches
Leftovers
G has lunchables to take to camp

Baking
Nothing going on around here

Menu Plan Monday -- 6/27 - 7/2

2011-06-27T07:00:00.003-05:00

Monday - Cub Scout Meeting Night

Hot Dogs, Chips, Pasta Salad

Tuesday

Grilled Pork Chops, Mashed Potatoes, Veggies

Wednesday

Crispy Tacos, Beans, Rice

Thursday

Grilled Chicken, Rice, Veggies

Friday

Pasta, Salad, Bread

Satruday

I work and it will be up to E to come up with something

Sunday

We will pickup something at the store for dinner this night (I work the afternoon)

Baking for the week
It is too hot to do any baking, with over 100 degree days, I am trying to not use the oven unless necessary

Breakfast for the week

Waffles & Yogurt

Protein Shakes

Cereal & Fruit

Breakfast Tacos

Bagels w/PB

Bagel Egg Sandwiches

Lunches for the week

G will take the following to summer camp: Nachos, Chicken Nuggets, Pizza, Sandwiches -- with fruit, carrots, chips, etc

E & I will have: leftovers or sandwiches

Thirsty Thursday -- Banana-Orange-Strawberry Shake

2011-06-23T20:46:00.000-05:00

Banana-Orange-Strawberry Shake

◦6 strawberries, frozen
◦1/2 banana, frozen
◦1/2 cup skim milk
◦1/2 cup orange juice
◦1 heaping tbsp. high- quality protein powder

In a blender, process all the ingredients until thoroughly mixed and serve.

Menu Plan Monday -- 6/20 thru 6/26

2011-06-20T18:43:00.002-05:00

It has been so crazy around here that I didn't do my normal menu for the week, I just have a list of what we have on hand and we will figure out what we will do each night. :)

I hope that everyone is enjoying their summer! We are enjoying ours and staying busy with lots of activities going on.

Here is our list for the week:
Ribs (freezer meal)
Lasagna (Macaroni Grill box kit)
Grilled Chicken
Pizza
Breakfast for dinner
Pasta
Chicken Fried Steaks (freezer meal)

Thirsty Thursday -- Banana-Strawberry Smoothie

2011-06-16T07:05:00.001-05:00

Here is a quick smoothie that is perfect for a fast breakfast or a snack.

Banana-Strawberry Smoothie
◦6 strawberries, frozen
◦1 banana, frozen
◦1 1/4 cup skim milk
◦1 heaping tbsp. high- quality protein powder

In a blender, process all the ingredients until thoroughly mixed and serve.

Menu Plan Monday -- June 13-19

2011-06-13T06:00:00.001-05:00

Monday
BBQ Chicken from Elgin TX, Southside Market, Baked Beans, Pasta Salad

Tuesday
Sesame Chicken, Rice, Crab Rangoons

Wednesday
We will pick something up -- taking G on a surprise day trip

Thursday
Baked Buffalo Mac & Cheese w/chicken, Salad

Friday
Baked Chicken Fried Steak, Mashed Potatoes, Green Beans, Gravy, Biscuits

Saturday
Dinner in San Antonio with friends

Sunday -- Father's Day!
Steaks, Baked Sweet Potatoes, veggies, bread, dessert of E's choice

Breakfast for the week
Scrambled Eggs w/ham, mushrooms, onion & bell pepper
Breakfast Tacos
Cereal
Waffles
Protein Shakes

Lunches for the week
Dirty Rice
Sandwiches in pita pockets
Leftovers

Grocery Store Savings -- $50
Free Pringles snack packs w/purchase of Nesquick, No Sugar (which we use in protein shakes)
Free Trident Gum with lunchables
Free Pasta Salad with lunch meat
Free conditioner with shampoo
Free cherry tomatoes with salad
Free bread & pasta sauce with ground turkey
Plus savings on other items that I purchased w/coupons

Fast Friday -- Strawberry Nutella Muffins

2011-06-10T07:05:00.003-05:00

I recently found a new blog that I am really enjoying reading and stocking up on some great receipes to try out. :)
Two Peas & Their Pod is a great blog and I highly recommend that you all pop over and see what Maria & Josh are cooking up. I am pretty sure that you will get some great ideas from them.

What attracted me to Maria & Josh's blog is that there was a reciepe for Strawberry Nutella Muffins! WOW!! Two of my fave things -- strawberries and Nutella!! I just had to make these and see if I could get G to eat them since he has his weird issue with muffins -- I figured if I called them cupcakes he would go for it and he is a fave of Nutella too. No such luck on getting him to eat one. But the people that tried them out really enjoyed them.

I would make these again with a few changes. Maria puts a scoop of the Nutella on some batter & the tops with more batter -- but next time I would mix the Nutella in the batter and might even make a Nutella buttercream to make them a bit more cupcake like. :)

Stop over to Two Peas & Their Pod and try out their Strawberry Nutella Muffin receipe.

Thirsty Thursday -- Miami Vice Drink

2011-06-09T07:00:00.002-05:00

Recently, my dear friend SB was in Mexico (she says it was work related but she came back wtih this new fave drink) and she shared this recipe with us at our Memorial Weekend BBQ.

Miami Vice Cocktail
Mix up a batch of Pina Colada Mix with Rum
Mix up a batch of Strawberry Daiquiri Mix with Rum (or Strawberry Margarita Mix with tequilla)

Fill glass about 3/4 of the way with Pina Colada and top with Strawberry Daiquiri

Enjoy Responsibly!

WW Wednesday -- Orange-Crumbed Baked Chicken

2011-06-08T07:10:00.003-05:00

I dug out the cookbooks to get some new ideas the other day and found this Orange-Crumbed Baked Chicken in Weight Watchers New Complete Cookbook 2006. It looked & sounded really good so I added it to our menu to try out.

I must say that I was disappointed in this receipe. It had too much of an orange flavor and the breading didn't stay on the chicken very well.

Orange-Crumbed Baked Chicken
WW New Complete Cookbook 2006, pg 163
Points value: 3

2 T orange juice
2 T Dijon mustard
1/4 t salt
3/4 c whole-wheat cracker crumbs
1 T grated orange zest
1 shallot, finely chopped
1/4 t ground black pepper
4 (3oz) skinless boneless chicken thighs (I did use breasts)

Preheat oven to 350; spray a nonstick baking sheet with cooking spray.

In a small bowl, combine the oj, mustard & salt. On a sheet of wax paper, combine the cracker crumbs, orange zest, shallot and pepper. Brush the chicken with the mustard mixture, then dredge in the crumbs, firmly pressing the crumbs to coat the chicken on both sides. Place chicken on baking sheet.

Bake 15 minutes; turn over and bake until cooked through, 15-20 minutes longer.

Sweet Tooth Tuesday -- Brownies with Peanut Butter & Mini Reeces Cups

2011-06-07T07:15:00.002-05:00

Everyone has had one of those days that stink -- nothing goes right and it seems that the world is against you. Recently, a dear friend of mine had one of those days (actually she had a difficult week). She was out of town for work and her flight was delayed going and she ended up with a soaked suitcase that was left on the tarmac during her rain delay at DFW. Her flight home was to arrive in Austin in time for me to pick her up and get us both back to the school for the last day of school activities. However, I got a message at 6:30 a.m. that she wouldn't be making it to Austin in time and might not make it back to Austin that day. So, I did what all BFFs do for one another -- I played double mom duty all day at school, took both kiddos out after school for a last day treat and then coming back home and having the kiddos make super duper brownies to give to my friend when she arrived that evening.

Nothing says "I'm sorry you had a crappy travel day" than a pan of Brownies with peanut butter & mini reeces cups.

Brownies w/PB and mini Reeces Cups
1 box of your fave brownie mix (I used Duncan Hines)
1/2 cup creamy PB
Mini Reeces Cups (approx 16-18)

Mix brownies according to pkg, add in the peanut butter and mix well.
Pour 3/4 of batter into pan and place mini reeces cups on the top of the batter and then pour the rest of the batter over the top -- cover all of the reeces cups.

Bake according to package directions.

Slice and share with a friend that needs a little pick me up!

Menu Plan Monday -- 6/6 - 6/12

2011-06-06T07:20:00.003-05:00

Monday
Fried Chicken, Mashed Potatoes, Gravy, Biscuits (from last week)

Tuesday -- Cub Scout Meeting
Sonic Burgers

Wednesday
Sloppy Joes, Pasta Salad, Sweet Potato Fries

Thursday
Baked Garlic Parm Chicken (new), Veggie, Rice

Friday -- Family Night
Pizza

Saturday
Grilled Chicken, Rice, Veggies

Sunday
Fish or Shrimp, Baked Sweet Potato, Salad or fresh Veggie

Breakfast
Protein Shakes
Leftover Ham Omlette & Hashbrowns
Cereal
Breakfast Tacos

Lunches
G has lunchables to take with him
E & I will have leftovers and sandwiches (I have a few frozen meals too)

Snacks
Fruit (really wish grapes weren't so expensive right now)
Popcorn
Trail Mix
Animal Crackers & PB

Baking for the week
Nothing really planned but I might make some banana bread

Savings at the Grocery Store
Right Gaurd was $0.99 each on sale and I had B1G1F coupon, plus each had a travel size body wash attached
Lunchables -- free gum with purchase plus $1 off coupons
Buy ground turkey get pasta sauce & fresh bread free
Buy lunchmeat and get pasta salad free
Loreal makeup was buy one get on 50% off (stocked up)
Kids body wash $1 a piece plus used $0.75 off coupons -- got 5 for $1.25

Goals for the week
Walk each morning with the dog for at least 30 minutes
Get the elipitical out of the garage to use at least a few times a week on top of the walking
Get house really cleaned this week on my day off during the week (when no one else is home)

Fast Friday -- Orange Chicken & Rice

2011-06-03T07:15:00.002-05:00

Recently, I picked up a copy of Taste of Home Cooking School magazine. There are tons of easy & quick recipes that I marked to try and last week we finally tried the Orange Chicken & Rice when the in-laws were in town.

This was a quick dish and tasted really good. We had Wonton Soup and mini egg rolls with this and it made a nice large meal -- only downside was that the AC wasn't working that evening and we were eating soup! But everyone enjoyed the meal.

Orange Chicken & Rice
Adapted from: Taste of Home Cooking School Spring 2011, page 48

1 cup rice, uncooked
1 jar (12 oz) orange marmalade
1 cup oj
2 cups cooked chicken, diced
1 large orange, washed & sliced thin
1 pkg sugar snap peas

Prepare rice according to package directions.
In a small saucepan, combine the marmalade and oj. Simmer until blended, reduce about 50% (should be like syrup). It it doesn't thicken, mix cornstarch & oj and add in until thickened.

In skillet, combine orange sauce, chicken, orange slices & peas. Heat until all ingredients are hot. Serve over rice.

**You can make the orange sauce ahead of time for a quicker week night meal**

Linked up at:

A Review -- Heff's Burgers & More

2011-06-01T07:15:00.002-05:00

Heff's Burgers & More
3374 Rebecca Lane
Abilene, TX
325-691-1930

In April, I went to see my parents several times to help out while my Mom was getting over having surgery on her foot (she broke her ankle). While I was there over the long Easter weekend, we went to a new burger place for dinner. Now this place had really good burgers!! And the prices on everything were really good -- we got ice cream cones (Blue Bell ice cream) for under $2 for a double scoop!

Heff's Burgers is a cute little place in a strip center on Rebecca Lane. It is a casual place that when you walk in, you order at the counter and pick out a table or booth. They expanded to add more seating area recently. I hear that at lunch time it is super packed and it was busy the evening that we went.

Everyone really liked everything that they ordered. I loved the Jalapeno Cheddar buns -- the buns were sweet with a great flavor of jalapenos but not super spicey. Most of us ordered the cheese burgers on the jalapeno cheddar buns, the kids got grill cheese & a cheese burger and both ate them all up. My brother got the patty melt on the jalapeno cheddar bun and it looked amazing.

Prices are $6.95-7.95 for a combo meal -- combo meals include tots, home style fries or twister fries and a drink with your burger/sandwich. Kids meals are $2.95-4.95 and Ice Cream was $1.19 for a single scoop and $1.99 for a double scoop. They also have fried pies that looked really good (under $2 a piece).

I highly recommend Heff's Burgers in Abilene TX if you are in the area and are craving a great burger.

Sweet Tooth Tuesday -- Caramel Peanut Butter Ice Cream

2011-05-31T07:00:00.003-05:00

We hosted both of our families & some friends for a BBQ on Saturday. I decided to use the jar of Caramel Peanut Butter from Harry & David that was in my pantry in some ice cream. I adapted my Nutella ice cream receipe for this and there are a few changes I would make to it for the future as well. But this rich and creamy ice cream seemed to be a hit since there wasn't much left at all and the kiddos ate it up very quickly.

Caramel Peanut Butter Ice Cream
This recipe is for a 1.5 quart ice cream maker

1 jar of Harry & David Caramel Peanut Butter
2/3 cup granulated sugar
1 cup whole milk
2 cups heavy cream
2 teaspoons vanilla extract

In a medium bowl, combine the peanut butter and sugar with an electric hand mixer and beat until smooth.

Add the milk and blend on low speed for about 2 minutes until the mixture is smooth and the sugar has been dissolved.

Stir in the heavy cream and vanilla with a mixing spoon or a whisk.

Cover with plastic wrap and chill in the refrigerator for 2 hours.

When ready, pour the ice cream base into your frozen ice cream maker bowl.

Let mix until thickened, about 15-20 minutes.

Pour into a freezer safe container and freeze for at least 2 hours.

**Next time I would stop the ice cream machine towards the end and put in a ribbon of fudge and a ribbon of carmel** You can also add in chopped nuts or crushed up waffle cone.

Linked up at:

Menu Plan Monday -- 5/30-6/5

2011-05-30T10:22:00.003-05:00

Monday
Steaks, Baked Sweet Potatoes, Fresh Veggies, Bread

Tuesday
Fish or Shrimp, Rice, Fresh Veggies

Wednesday
Pasta, Salad, Bread

Thursday
Orange Crumbed Baked Chicken (new), Cheesy Potatoes, Veggie

Friday
Turkey Tacos, Spanish Rice, Beans

Saturday
Fried Chicken, Gravy, Mashed Potatoes, Green Beans

Sunday
Roast -- either a traditional roast w/sides OR make into Italian Beef Subs or BBQ subs

Baking for the week
Nothing planned for this week, finishing up a few sweets leftover from last week

Lunches for the week
G will be taking his lunch each day -- filled with meats/cheese/fruits/crackers
Leftovers

Breakfasts for the week
Yogurt
Pancakes/Waffles
Cottage cheese & fruit
Breakfast shakes
Cereal

Thirsty Thursday -- Oreo Milkshake

2011-05-26T06:55:00.000-05:00

Oreo Milkshake

4 tsp. chocolate syrup
8 OREO Cookies, divided
1-1/2 cups milk
2 cups BREYERS® All Natural Vanilla Ice Cream, softened

Spoon 1 tsp. syrup into 4 glasses. Roll each glass to coat bottom and inside of glass. Finely chop 4 cookies; set aside.

Quarter remaining cookies; place in blender. Add milk and ice cream; blend until smooth.

Pour into prepared glasses; top with chopped cookies.

WW Wednesday -- 8 Snacks under 80 Calories

2011-05-25T06:45:00.000-05:00

Here are several snack ideas that are under 80 calories to enjoy this summer!

Spicy Gilled Corn with feta & lime
78 cals

1 frozen Almond Joy Snack Size Bar
80 cals

18 Alexia Spicy Sweet Potato Fries (this are YUMMY)
78 cals

8 Corazonas Parmesan Peppercorn Potato Chips
70 cals

1 Original Bomb Pop
40 cals

1 cup Watermelon
46 cals

3 Vlasic Sweet Gherkins
30 cals

1 Coronita Light Beer w/lime wedge
43 cals

Sweet Tooth Tuesday -- Yummy Five Chip Cookies

2011-05-24T06:15:00.000-05:00

These cookies are making their way around the blogs and I had to try them after seeing them at Mommy's Kitchen.

These Yummy Five Chip Cookies were great! I didn't have all 5 chips but I did use up the extra chips leftover from other recipes. I used peanut butter, milk chocolate chip, semi chocolate chips and white chocolate chips and they were perfect. Everyone here at home loved them and so did the office.

Pop over to Mommy's Kitchen and check out her blog and recipe for these amazing cookies.

Menu Plan Monday -- 5/23 - 5/29

2011-05-23T06:35:00.003-05:00

Monday
Klolbassa Sausage, Mac & Cheese & Brocoli

Tuesday
Meatloaf, Zucchini & Corn

Wednesday
Chicken Fried Steak, Mashed Potatoes, Green Beans

Thursday
Orange Chicken, Rice & Egg Rolls (this is from last week)

Friday
Probably will go out for Mexican -- this is the last day of school for G and my parents arrive but we aren't sure of what time yet

Saturday
BBQ with my parents, in-laws & friends

Sunday
Fresh Fish or Steaks

Baking for the week
Strawberry Nutella Muffins
Cookies or Brownies
Banana Pudding for Saturday's get together

Breakfast for the week
egg & sausage
cottage cheese & fruit
yogurt

Hop Skip and Go Naked Drink

2011-05-19T07:00:00.000-05:00

While at a family get together recently, I tried a bit of a drink called Hop Skip and Go Naked. I must say that I didn't really care for it. The reason that I didn't care for it was the beer flavor. I am not a beer fan at all and think if it didn't have the beer then it might perfect.

Hop Skip and Go Naked
1 can beer (your fave kind, I don't think a dark beer would work)
1 can frozen pink lemonaide concentrate
1 oz vodka
1 oz cranberry

Fill blender half way with ice, pour in all ingredients and blend until slushy.

Sweet Tooth Tuesday -- Whoopie Pies

2011-05-17T06:15:00.002-05:00

I made Strawberry Whoopie Pies for Teacher Appreciation Week for G's 1st grade teacher. These were easy to make and turned out really cute! I used a Buttercream Icing as the filling and it made these cake/cookies really rich.

I didn't get any pictures of these either and they turned out really cute. :(

Whoopie Pies
1 boxed cake mix (I used strawberry)
3 eggs
1/2 cup water
1/2 cup oil

Preheat oven to 400
Line cookie sheet with parchment paper
In mixing bowl beat all ingredients on medium low speed until well combined
Drop by 2 tablespoonfuls onto cookie sheets, 2 inches apart
Bake 8-10 minutes, until puffed and toothpick inserted in center comes out clean
Cool on rack until completely cool

Buttercream Frosting Filling
1 cup unsalted butter, softened
3 cups confectioners sugar, SIFTED
1/4 teaspoon table salt
1 tablespoon vanilla extract
up to 4 tablespoons milk

Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.
Add 3 powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk and beat for 3 minutes.

If your frosting needs a more stiff consistency, add more sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

Menu Plan Monday -- 5/16-5/22

2011-05-16T06:15:00.004-05:00

Monday -- Football practice = crock-pot night!

Pineapple Green Chili Shredded Beef Subs (adapting a pork taco recipe)
Tator Tots

Tuesday

Teriyaki Burgers

Sweet Potato Fries

Baked Beans

Wednesday

Pork Chops & Rice
Veggies

Thursday

Leftovers

Friday -- Family Game/Movie Night

Pizza

Saturday

Orange Chicken -- New

Rice

Egg Rolls

Sunday

Fresh Fish or something that we pickup while grocery shopping

Breakfast for the week

Bagels w/PB

Cottage Cheese w/fruit

Yogurt Smoothies

Cereal

Hard Boiled Eggs

Baking for the week

Cookies -- not sure of the kind yet

Book Review -- Regret Free Parenting

2011-05-15T17:17:00.004-05:00

Regret Free Parenting Raise Good Kids & Know You're Doing It Right
by: Catherine Hickem, LCSW

Summary:
Moms have a list of worries a mile long about their parenting. Catherine Hickem shows you how to build companionship, trust, live peacefully and most of all achieve intentional parenting.

My Reaction:
This book wasn't really for me and my family. It mentions that fathers are followers of mothers in parenting and I do not agree with that statement. It is possible that in some households that is true but not in my home. I can see this in a home that the mom is staying home with the children while the dad is working full time, however in our home we both work full time jobs and I work many weekends, leaving Dad to get kids to sports, birthday parties, etc. I don't feel that one parent is the leader of parenting but feel that parenting is a team event. Yes, there are many statements made by Hickman that make you stop and pause to think. I did get a few tidbits of good advice but overall the book wasn't really for me. I am impressed with how Hickman's children speak very highly of their mother, which leads me to believe that she did a good job parenting them and that is all any parent really wants is to be able to look back on their adult children and think they did a good job.

Disclosure of Material Connection: I received this book free from the publisher through the BookSneeze.com book review bloggers program. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 : “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Uno Chicago Grill

2011-05-05T06:15:00.002-05:00

While I was in Michigan we went to dinner at Uno Chicago Grill and it was another great place to eat at.

I had the BBQ Burger with bacon, cheddar cheese, Uno's Wowza Sauce and infused with Samuel Adams Boston Lager. This was a really good burger! I had been craving a burger and this hit the spot. Casey had a burger as well and Matthew ordered a personal size pizza (which looked really good).

I was impressed with Uno but the service wasn't that great. Matthew's pizza order wasn't entered correctly and they had to make another one for him and the waitress didn't check up on us hardly at all. But overall the food was good and I would go back so I could try a pizza.

Tim Hortons & Timbits

2011-05-04T07:35:00.001-05:00

Tim Hortons -- Timbits

I have heard of Tim Hortons' from a friend that lives in Canada and she talks about picking up Timbits with her girls there. So when I say that Michigan had Tim Hortons I knew that I would have to stop in there at least once.

Casey and I popped in while we were traveling to northern MI for the weekend and not only did I get an Ice Tea but a box filled with Timbits. I got an assorted box of goodies to snack on and they were good. Apple Fritter, Sour Cream Glazed, Chocolate Glazed and Old Fashion Glazed. My faves were the apple fritter & the sour cream glazed.

I am normally not a fan of chain donut shops but I must say that I do wish that Texas had a few Tim Hortons. :)

A Review -- Lucky's Steak House in Clio MI

2011-05-03T08:15:00.002-05:00

Lucky's Steak House
Clio, MI
http://www.luckyssteakhouse.com/

While I was in Michigan, I went to dinner with my friend and her hubby to this really good steak house. She told me that this was a great place with great prices and she was right! We went to dinenr on a Friday evening and got there at 5:15 and had a 20 minute wait. This is one popular place and I can see why.

Casey and I shared the Twin Filets & Shrimp Scampi and 2 lbs Steamed Snow Crab Legs.
Each 4 oz. filet mignon steaks was topped with crispy shrimp and scampi lemon butter sauce. WOW!! The shrimp was amazing on top of the filets and the crab was really good as well.

Matthew had Salmon New Orleans. The salmon was topped with scallops, shrimp and mussels in a spicy lobster cream sauce. He said that it was really good.

Casey & Matthew each had a salad and we were so stuffed that we didn't get dessert -- which is a shocker for me. But Casey & I had a long drive after dinner to northern MI for the weekend and decided that instead of dessert at Lucky's that we would pickup a snack along the way.

Menu Plan Monday -- 5/2 - 5/8

2011-05-02T06:05:00.002-05:00

Monday -- football practice for G
Leftovers

Tuesday
Buffalo Chicken Sandwiches (crock pot meal)
Watermelon

Wednesday
Grilled Chicken
Corn on the Cob
Rice

Thursday
I'm off this day and I will fix something bigger

Friday
Tacos
Refried Beans
Rice

Saturday
Leftovers or fresh fish

Sunday -- Mother's Day
I will see what the boys have planned for me

Baking for the week
Nothing planned but I might make something on my day off

Breakfast for the week
Bagels w/PB
Cottage Cheese w/fruit
Pancakes w/bacon
Egg sandwiches on bagels

May has arrived!

2011-05-01T19:15:00.003-05:00

WOW! I can't belive that May is already here! The month of April flew by and it was super crazy for us. I started the month with a trip to Michigan to see a wonderful friend of mine and it was a great trip. Not only did I enjoy spending time with her but got to meet her hubby, his family and snuggle her baby boy who was super cute.

After I got back from Michigan, I made a trip to see my parents and help them out for the weekend. My mom broke her ankle right before I went to MI and had surgery right after I got back. I made a quick trip to their house to help with some things and give my Dad a bit of a break. I then went back for a long weekend at Easter with G (E had to stay home to work). It was a good time to spend Wed-Sun with them and we had a great early Easter dinner of fried fish with the family.

I haven't cooked anything new during the month of April -- I didn't participate in Dessert Wars or the Cookie Carnival and haven't even tried out one new receipe. I have lots of goodies and receipes that I want to try out in May and can't wait to share them with you.

I do have a few reviews of a few places that I have eaten at the past month and I will share them with you over the next few weeks.

Stay tuned for lots of new stuff this month!

Menu Plan Monday

2011-04-04T06:05:00.002-05:00

I am not planning a menu this week. I will get back to Texas from Michigan about 6:30 pm today and we will just pick something up on the way home from the airport. I will just fly by the seat of our pants the rest of the week. :)

Sunday Brunch -- Blueberry Cobbler French Toast

2011-04-03T08:15:00.004-05:00

I ran to Walmart one night for a cookie run (I know, I could have just made a batch but I wanted the break apart & bake cookies). I was hoping for snickerdoodle cookies but Walmart didn't have any break apart ones and so I went to the bakery to find a box and they were out. :(

But I did find a great looking loaf of bread -- Blueberry Cobbler bread!!

I grabbed a loaf and knew that I wanted to make french toast with it -- I figured that cinnamon bread was great for french toast and this would be great too. I was right! We had this for Sunday breakfast recently and it rocked. G didn't care for it but he isn't a fan of blueberry, except for the blueberry muffins they serve at Stepping Stone for snack.

Blueberry Cobbler French Toast

3 eggs, beaten
splash of milk
2 teaspoon of vanilla
4-5 slickes of Grandpa's Oven Blueberry Cobbler bread (from Walmart Bakery)

Mix eggs, milk & vanilla together. Soak slices of bread into egg mixture and place on griddle. Flip when each side is set and browned.

Serve with butter & syrup.

Side Dish Saturday

2011-04-02T07:25:00.002-05:00

Fried Mac & Cheese

Beefsteak Tomatoes with Balsamic Vinegar, shallots and blue cheese

Fast Friday -- Drunken Pork Chops

2011-04-01T06:05:00.000-05:00

I am not a beer drinker at all, I prefer a mixed drink or a nice glass of wine. E on the other hand does like beer and so much that he has now started brewing his own beer at home. I got him a beer kit for Christmas and he has made a few batches now (we have a 4th batch going now). That being said, when I saw this recipe that uses beer I thought that it might end up being a hit at our house.

Drunken Pork Chops
Adapted from: www.siggyspice.blogspot.com

5-6 pork chops- bone-in or boneless
Salt and pepper to taste
1 bottle of beer (I used Fat Tire)
1/2 cup brown sugar
1/3 cup ketchup

Put a little bit of extra virgin olive oil in the bottom of a skillet. Season the chops with salt and pepper and brown both sides. While pork chops are browning, combine beer, ketchup, and brown sugar in a bowl. Pour sauce mixture over the pork chops and simmer for 40-45 minutes.

Remove pork chops and thicken the sauce a bit. In a small cup, combine 1 TBSP of cornstarch in 1/4 of water. Stir to combine and add to boiling sauce, whisk so no lumps form. Put pork chops back in the thickened sauce, flip to coat.

Serve over mashed potatoes or rice.

My Fave Things

2011-03-31T19:32:00.004-05:00

I just wanted to share some of my current favorite things!

Philly Cooking Creme -- I really like the Santa Fe Blend
Brown Cow Greek Yogurt - Strawberry

Hashbrown Patties -- great addition to breakfast

Lysol Hand Soap System -- love this for G's bathroom

Ziploc Zip'n Steam bags -- great for fresh veggies

I'm off to Michigan!

2011-03-30T06:00:00.003-05:00

Good Morning Everyone!

Right now, I am on a plane and headed to Michigan to see one of my dearest friends. I can't wait to see her and meet her hubby and little baby boy! I also can't wait to see Michigan, sample Michigan food, cuddle a cute baby boy, share in a wonderful baby shower celebration, cook for my friend and visit with her.

I hope everyone has a wonderful Wednesday!!

Nutter Butter Stuffed Cupcakes w/PB Buttercream Frosting

2011-03-29T06:15:00.005-05:00

Awhile back E mentioned that I should use Nutter Butter cookies in a brownie, cupcake or cookie and I looked for the cookies at the store and couldn't find them and I sort of forgot about the challenge of a Nutter Butter desssert until I took G with me to the grocery store. He was looking at some cookies on the bottom shelf and as I was seeing what he was pointing at, I noticed a package of Nutter Butters! I was so happy and tossed them in the basket.

I decided to make cupcakes with the Nutter Butters and adapted the Oreo cake receipe that I used for G's 7th birthday.

Nutter Butter Stuffed Cupcake with Peanut Butter Buttercream Frosting

Cupcakes Batter
1 box of yellow cake mix with pudding
3 eggs
1 cup water
1/2 cup oil
18 crushed Nutter Butters
Additional Nutter Butter cookies to stuff cupcakes with (1/4 of each cookie per cupcake)

Peanut Butter Buttercream Frosting
1/2 cup butter, softened
1 cup creamy peanut butter
2 1/4 cup of confection sugar
1 teaspoon of vanilla
3 teaspoons of milk, or as needed

Pre-heat oven to 350.

Mix cake mix, eggs, water & oil together. Fold in crushed Nutter Butters.

Fill cupcake liners 1/4 of the way and put a 1/4 piece of a Nutter Butter on top of batter, pour more batter to cover the cookie piece.

Bake 15-20 minutes until toothpick comes out clean and tops are browned.

While cupcakes are cooling make the frosting.
Mix softened butter & peanut butter until smooth. Add in vanilla and 1 cup of sugar, once mixed add in the rest of the sugar and milk. Mix until the desired consistency.

Once cupcakes are cool, frost with PB Buttercream Frosting.

Menu Plan Monday -- 3/28-4/3

2011-03-28T06:15:00.002-05:00

I am leaving on Wednesday morning bright and early for Michigan and therefore we will not have a menu plan for the week. I am sure the boys will have some take-out and easy meals while I am away.

I am plan on doing a bit of cooking for my dear Michigan friend while I am there. I have promissed to make a crab alfredo for her and I am sure some sort of sweet treat will be made as well. She had a baby recently, so I will be going there to cuddle and snuggle that little baby boy and catch up with my dear friend that I haven't seen in a few years. Super excited about the trip and to see that part of the country (never been to MI before).

I will see everyone when I am back (return on 4/4).

Sunday Brunch -- Light & Crispy Belgian Waffles

2011-03-27T06:05:00.002-05:00

For Christmas I received a waffle maker that I had been wanting and we have enjoyed trying out waffles over the past few months. We had some good waffles but I hadn't found one that I just loved. We had this a few weeks ago and it is an adaptation of two receipes. I really liked it, a touch of sweetness and very light but crispy outside.

Light & Crispy Belgian Waffles

2 egg yolks
2 cups milk
2 t pure vanilla
2 cups all-purpose flour
1 tbsp. baking powder
2 T powedered sugar
1/2 tsp. salt
1/3 cup oil
2 egg whites, stiffly beaten

Preheat waffle maker. Put all ingredients except egg whites in a large mixer bowl. Wisk until mixed smooth. With hand mixer beat the 2 egg whites until stiff peaks form. By hand, gently fold in beaten egg whites.

Pour 1/2 cup batter over the griddle. Close the waffle maker and bake until golden.

Top with your favorites and serve hot.

Side Dish Saturday -- Creamy Italian Mac & Cheese

2011-03-26T07:45:00.002-05:00

Creamy Italian Mac & Cheese
Adapted From: Philadelphia Cooking Creme Recipe booklet (www.cookphilly.com)

1 pkg Kraft Mac & Cheese Dinner
1 tub Philadelphia Italian Cheese & Herb Cooking Creme
2 cups bread crumbs

Heat oven to 375.

Prepare mac & cheese as directed on package, mix in cooking creme and spoon into casserole sprayed with cooking spray. Sprinkle with bread crumbs

Bake 10 mins.

Fast Friday -- Creamy Chicken & Broccoli Casserole

2011-03-25T06:10:00.003-05:00

Here is another great recipe that uses the Philadelphia Cooking Creme! I am really liking these new products and think you all should give them a try.

Creamy Chicken & Broccoli Casserole
1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces
1 pkg frozen broccoli florest, thawed & drained (14 oz)
1 1/2 cupes shredded sharp cheddar cheese (or any mix you would like)
1 tub Philadelphia Savory Garlic Cooking Creme
1/2 c milk
24 Pitz crackers, crushed (about 1 cup)
1 T butter, melted

Heat oven to 400.

Combine the first 5 ingredients and put in a 13x9 baking dish, cover.

Bake 25 minutes, meanwhile mix chracker crumbs & butter.

Stir chicken mixture; top with crumbs. Bake uncovered, 10 mins or until topping is golden brown.

This was a good dish -- it made more than we could really eat but it was something I would make again.

Thirsty Thursday - Champagne Strawberry Smoothies

2011-03-24T06:25:00.002-05:00

We had these with Sunday brunch a few weeks ago (to use up some leftover champagne) and they were really good. Since you pour the champagne on top of the smoothie mix, you can make up and serve to kids and adults.

Champagne Strawberry Smoothies

Champagne
2 c. chopped fresh strawberries
1 c. any flavor low-fat or nonfat yogurt -- I used Greek Yogurt, plain w/honey
Splash of OJ

Place yogurt, strawberries & oj in blender and blend until smooth. Pour into glasses and top with champagne.

Garnish with strawberry or mint.

WW Wednesday -- Healthy Snack Ideas / Kid Friendly

2011-03-23T06:22:00.000-05:00

Here are some easy healthy snack ideas that are kid friendly as wel. I have had these in my recipe binder for awhile now and they are from Family Fun Magazine/Cookbooks.

BANANA POPS
3 bananas
6 Popsicle sticks
1/4 cup peanut butter, softened
1/4 cup chopped peanuts or walnuts, granola, crispy rice cereal or sunflower seeds

Peel the bananas. Cut them in half, widthwise, and push a Popsicle stick through the cut end of each half. Spread peanut butter on the bananas, then roll them in the nuts, cereal or seeds. Wrap them in waxed paper and freeze for 3 hours. Makes 6.

TEX-MEX POPCORN
1/4 cup margarine, melted
1 tbsp. dry taco seasoning mix
1/2 cup popcorn kernels
2 tbsp. vegetable oil

Mix the melted margarine with taco seasoning and set aside. Pop the popcorn kernels in the oil in a large, covered pot, pop, then pour the popped corn into a large serving bowl. Stir in the seasoned margarine and toss lightly. Serves 4.

APPLE FONDUE
1/2 cup low-sugar, low-fat chunky peanut butter
1/4 cup crispy rice cereal
1/8 cup raisins
2 green apples, cut into wedges

Mix the peanut butter, cereal, and raisins in a small bowl. Let the kids dip the apple wedges into the thick peanut butter mixture. If you prefer to thin it, melt the peanut butter in the microwave first, then add the cereal and raisins and serve warm. Serves 2.

Shortcakes -- A Review

2011-03-22T06:05:00.006-05:00

Austin, TX, 78759
Shortcakes is an Austin owned, traveling cookie, cupcake party and brownie bar for all ages, group sizes and events.
shortcakes@austin.rr.com
(512) 573-9014

Recently, I won the Taste of the Week from Shortcakes and Tiffany brought me (and everyone in our office) a wonderful sweet treat for us. She dropped off B.B. King Cupcakes ...Blueberry filled white chocolate cupcake with Creme Chantilly and loads of white chocolate flakes. These were good cupcakes and I really liked the blueberry she put in them. Tiffany did a great job on them!

Tiffany dropped off to us the next Friday another sweet treat (part of our B.B. King Cupcakes met an untimely death when they were dropped) that was even better than the cupcakes! She dropped off Baby Blues - cake bites: vanilla cake, blueberry filling, white chocolate frosting, dipped in white chocolate with Shortcakes Sugar Cookie Crumbs on top. These were beyond AMAZING! I love these cake bites and ate so many of them!!

If you are looking for a great place for cupcakes, cake bites, cookies, brownies or to have a sweet treat party -- give Tiffany a call. She does a great job and is so dang sweet!

Thanks Tiffany for bringing us some great treats to try!

Menu Plan Monday

2011-03-21T06:05:00.005-05:00

Monday
Sandwiches/Soup or Leftovers -- G starts football practice on Monday's again

Tuesday
Crispy Beef Tacos
Refried Beans

Wednesday
Chicken & Broccoli Casserole (new w/Philly Cooking Creme)

Thursday
Leftovers

Friday
Mojito Grilled Chicken (new)
Baked Sweet Potatoes (crock-pot)
Broccoli

Saturday
Beef Enchiladas (w/Philly Cooking Creme)

Sunday
Drunken Pork Chops (new, from Siggy Spice, we didn't try it last week)
Mashed potatatoes
Veggies

Breakfast Items for the week:
Smoothies
Cottage Cheese & Fruit
Cereal
Blueberry Bread

Slow Cooker Sunday -- Pineapple Green Chili Pork Tacos

2011-03-20T07:45:00.003-05:00

I have had this recipe bookmarked for awhile now and finally decided to try it out. I saw it over at Let's Dish and it caught my attention for two reasons: 1) it is a slow cooker recipe and 2) it uses pork instead of beef. We use more beef that pork around here and it was nice to use something other than beef (or chicken).

Pineapple Green Chili Pork Tacos
Adapted from: http://www.letsdishrecipes.blogspot.com/

1 (2-3 pound) pork roast
1 (16 oz.) jar salsa verde
2 (8 oz.) cans crushed pineapple, undrained
1 (4 oz.) can diced green chiles
1/4 cup brown sugar
Salt and pepper, to taste
Flour tortillas
Favorite taco toppings

Place the pork roast in a lightly greased slow cooker. In a medium bowl, combine salsa verde, crushed pineapple, green chiles, brown sugar, salt, and pepper. Pour over pork roast. cook on low for 6-8 hours. Remove roast from crock pot and shred with a fork. Drain the juices from the crock pot through a colander. In a bowl, combine the shredded pork and drained pineapple/salsa mixture that remains in the colander. Serve in warm tortillas with your favorite taco toppings.

Our thoughts:
We liked this on tortillas but it was better how we had the leftovers. I had it for lunch over spanish rice & charro beans and that was good, then we put it on french bread with grilled onions and provolone cheese and it was really good. The pork is much better if you make sure to put the pineapple/chili mixture on it.

Key Lime Cupcakes with White Chocolate Cream Cheese Frosting

2011-03-19T07:15:00.000-05:00

Key Lime Cupcakes with White Chocolate Cream Cheese Frosting
Adapted from: http://www.pieceofcake.blogspot.com/

Cupcakes:
2 whole eggs
1 egg yolk
1 teaspoon pure vanilla extract
1/2 cup plus 2 tablespoons buttermilk, at room temperature
1 1/2 cups cake flour
1 cup sugar
2 1/4 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons grated key lime zest
1/2 cup (1 stick) butter, cut into 1/2 inch cubes, at room temperature

Lime syrup: (I doubled this part of the recipe)
1/3 cup sugar
2 tablespoons fresh key lime juice
2 tablespoons water

Frosting:
1 12-ounce bag white chocolate chips
2 8-ounce packages cream cheese, at room temperature

Place an oven rack to the center position and preheat it to 350 degrees. Line muffin tins with paper liners.

In a large measuring cup, whisk together, the eggs, egg yolk, vanilla, and buttermilk and set aside.

In the bowl of an electric mixer, whisk together the flour, sugar, baking powder and salt and lime zest. Fit the mixer with the paddle attachment and turn the mixer on low. With the mixer running, gradually drop in the butter pieces and mix until the texture is uniform and the bits of butter aren't discernable, about 2 minutes. With the mixer still on low, begin slowly pouring in the wet ingredients. When all the wet ingredients have been added, crank the speed up to medium and mix until the batter is light and fluffy, about 1 1/2 minutes.

Portion the batter into the muffin tins and bake until a toothpick comes out clean and the tops spring back when lightly touched, 10-12 minutes. Let cool in the pans for about 5 minutes, then transfer them to a a wire rack to cool completely.

While the cupcakes are baking, make the lime syrup: In a small saucepan, whisk together the sugar, lime juice and water. Bring to a boil over high heat, stirring occasionally. Boil until the sugar is dissolved, and the syrup is clear and slightly thickened, about 1 minute. Set aside to cool.
When the cupcakes have cooled, prick each one deeply with a fork about 4-5 times. Carefully spoon about 1-2 teaspoon of syrup over each cake.

Make the white chocolate cream cheese frosting: Slowly melt the white chocolate chips. Place the cream cheese in the bowl of an electric mixer and beat for a minute on medium speed until smooth and creamy. Beat in the melted white chocolate until smooth, scraping the bowl as necessary.

Allow the syrup to soak into the cakes for about 10 minutes, then frost and decorate as desired. Refrigerate any leftover cupcakes for up to 3 days.

Buffalo Chicken Wontons

2011-03-18T07:20:00.000-05:00

Buffalo Chicken Wontons

2 cups shredded cooked chicken
1/4 cup Original Philly Cooking Creme
1/2 packet of dry ranch dressing
1/4 cup buffalo sauce (more or less depending on your tastes)
Wonton wrappers

Mix all ingredients until combined fully.
Place a Tablespoon of mixture in each wonton, fold wonton to form a triangle, press around filling to remove air and seal edges with a little water.

Place on plate with a damp paper towel over until ready to cook.

Heat oil in a deep fryer or in a dutch oven. Fry until golden brown.

Hot Buffalo Chicken Dip

2011-03-17T07:20:00.001-05:00

Hot Buffalo Chicken Dip

1 can chicken
8 oz block of cream cheese or one container of Original Philly Cooking Creme
1/2 cup ranch dressing
1/2 cup fave buffalo sauce
1-2 cups shredded monterey jack cheese

Blend cream cheese with hand mixer, add in ranch dressing and buffalo sauce and blend together. Stir in chicken to combine. Place in oven-safe dish and top with cheese. Bake uncovered for 15-25 minutes until heated through.

Serve with tortilla chips.

Linked up at:

Chicken Bruschetta Pasta

2011-03-16T07:15:00.000-05:00

Chicken Brushetta Pasta

1 lb.boneless skinless grilled chicken breasts, cut into strips
1/3 cup fat-free reduced-sodium chicken broth
1/4 tsp.garlic powder
1 tub (10 oz.) PHILADELPHIA Original Cooking Creme
2 cups grape tomatoes
2 cups hot cookedfarfalle (bow-tie pasta)
12 fresh basil leaves, torn

Place grilled chicken into skillet and stir in broth and garlic powder; cook 2 min. Add cooking creme and tomatoes; cook and stir 3 min. Stir in pasta and basil.

Easy Chicken Enchiladas

2011-03-15T07:15:00.003-05:00

Easy Chicken Enchiladas

1 small onion, diced
2 t oil
3 cups shredded cooked chicken
1 can diced tomatoes, drained
1 tub Philadelphia Santa Fee Blend Cooking Creme, divided
1/2 cup Mexican Style shredded Cheese
Flour tortillas

Heat oven to 350.
Cook onions in oil until crisp-tender. Stir in tomatoes, chicken and 3/4 cup cooking creme and shredded cheese.
Spoon mixture into each tortilla and roll up. Place in 13x9 baking dish sprayed with cooking spray. Top with remaining cooking creame (I added a bit more shredded cheese on top).
Bake 15-20 minutes or until heated through.

Linked up at:

Grilled Chicken & Spinach Pizza

2011-03-14T07:15:00.002-05:00

Grilled Chicken & Spinach Pizza

2 grilled chicken breasts
1/2 cup Philadelphia Italian Cheese & Herb Cooking Creme
1/2 cup wilted spinach
1 pizza crust, use your fave brand
1/2 cup shredded mozzarella cheese

Heat oven to 425.
Spread crust with cooking creme, top with grilled chicken, wilted spinach and mozzarella cheese.

Bake for 12-20 minutes, depending on the crust you are using. We use a raw dough and it takes a bit longer to cook up but if you are using a ready to use crust then it will take about 12-15 mins.

Linked up at:

Menu Plan Monday -- 3/14-3/20

2011-03-14T06:30:00.003-05:00

Monday

Pineapple Green Chili Pork Tacos (new from Let's Dish)

Rice

Charro Beans

Tuesday

Beef Stroganoff (using Original Philly Cooking Creme)

Peas

Wednesday

Kielbasa Sausage

Mac & Cheese

Brocoli

Thursday

Leftovers

Friday

Druken Pork Chops (new from Siggy Spice)

Mashed potatoes

Veggies

Saturday

Fish

Rice

Veggies

Sunday

Beef Fajitas

Rice

Refried Beans

PHILLY Dinnertime Dilemma House Party™

2011-03-13T12:15:00.003-05:00

I had a wonderful opportunity to host a PHILLY Dinnertime Dilemma House Party™ through House Party and it was so much fun!

I received a package of so many goodies to share with everyone that attended the party.
4 Coupons for new PHILADELPHIA COOKING CREME
1 GreenPan Signature Stainless Steel Skillet
1 GreenPan Signature Stainless Steel Skillet pamphlet
1 Philly Cooking Creme Oven Mit
16 Philly Cooking Creme coupons
16 Philly Cooking Creme recipe booklets
16 Philly Cooking Creme notepads
16 Philly Cooking Creme magnets
16 Philly Cooking Creme wooden spoons
16 Home Shopping Network coupons

Everyone got to take home a goodie bag filled with Philly goodies to use in their own kitchens.

We had so much food and it was a lot of fun to share these new products with everyone. The new Philly Cooking Creme turn dinner into an easy and quick meal. There are four flavors and we enjoyed each flavor. Original Creme, Santa Fe Blend Creme, Italian Cheese & Herb Creme and Garlic Creme.

Our menu included the following:
1st Round: Hot Buffalo Chicken Dip, Salsa Cream Cheese Dip, Buffalo Chicken Wontons, Salad
2nd Round: Easy Chicken Enchiladas & Chicken Bruschetta Pasta
3rd Round: Grilled Chicken & Spinach Pizza
4th Round: Key Lime Cupcakes with Cream Cheese Frosting

Savory Galic Cooking Creme

Original Cooking Creme - used in the Buffalo Chicken Wontons

Santa Fe Blend Cooking Creme -- made easy and good enchiladas

Italian Chesse & Herb Cooking Creme -- made great pizza

I will be sharing the recipes that we made over the next week. We really enjoyed each one and there was one that we didn't have time to make that we will try out very soon (as well as many more from the recipe booklet). I do recommend everyone to pick up a container of at least one of these Philadelphia Cooking Creme to try out. I have heard that several grocery stores have various specials going on with the products right now. HEB has had buy 2 shredded Kraft Cheeses and get a container for free.

Taste of Round Rock

2011-03-09T17:00:00.000-06:00

We attended last night Taste of Round Rock and it was a blast! So much food to enjoy from lots of great local places. I wish I would have taken my camera but since I went straight from work and it was a last minute planning to go, I didn't even think about having E bring it to me.

We sampled food from so many places -- several of our favorite places and some new ones too. Dell Diamond was packed with lots of people and everyone was enjoy the food and music.

We sampled food from:
Louisiana Longhorn Cafe
3rd Base (which is my fave happy hour spot, great food & drinks)
620 Cafe & Bakery (our fave breakfast spot)
La Margarita
Smokey Mo's BBQ
Salt Lick BBQ
Mangia Pizza
Freebird's World Burrito
Papa G's Italiano
Rio Grande Tex Mex (our fave mexican food place)
Sam's Club
Chuy's
Carino's Italian Kitchen
Maggie Moo's Ice Cream (G loved their Thin Mint Ice Cream)
Z'Tejas Southwestern Grill
Homefield Grill
Urban Picnic
Pizza Hut
Jason's Deli
Posados Cafe
Gumbo's of Round Rock (WE LOVE THIS PLACE)
Mimi's Cafe
Pepsi was giving out free soda

There was many more booths as well and we didn't even sample - with crowds and getting
stuffed everything we were eating.

We really enjoyed this event and excited about going to next year's event. :)

Chocolate Oreo Cake -- G's 7th Birthday

2011-02-28T05:35:00.000-06:00

February 28, 2004 was an interesting day. It was a Saturday and we lived in San Antonio. Our goal that morning was to get a dresser for the nursery finished before E had to go to work, which we did and as a reward I went to Krispy Kreme and purchased a TON of donuts because I was craving them (which is weird cause I dislike those donuts). E went to work and I finished getting the nursery ready and even though I didn't feel good, we went out to dinner that night with friends. Little did we know that it would be our last dinner out before Baby G arrived. We arrived at the hospital at 1:30 am on February 29th and at 12:31 pm G arrived. 6 lbs, 14 ozs and 19.5 inches long. What a great day that was. We had our Leap Day Baby!

G is now starting to understand the Leap Day Birthday being every 4 years and he isn't a big fan as of now. But I am sure that he is just in a phase and he will understand that it is a unique birthday. We do family dinners/birthday parties for him during the "off" years and then a big party for him on the Leap Years. So, this year we had family and our dear friends over for an easy hot dog dinner with a really good chocolate cake.

I found an Oreo cake recipe awhile back and showed it to G and asked if he was interested in it. He was but he wanted a few changes and of course I made them. The cake was really moist and the frosting was good -- a bit thinner than I thought it would be but still good.

(he is already planning his "2nd Birthday Party" for next year -- Harry Potter theme)

Chocolate Oreo Cake

Adapted from: http://www.dozen/

Cake
18 full-sized Oreos or one 8oz package of mini Oreos crushed
1 package (18oz) of chocolate cake mix
1 package (3.4oz) of instant chocolate pudding

1 cup water (room temperature)
1/2 cup vegetable oil
3 large eggs, at room temperature

Frosting
2/3 cup unsweetened cocoa powder
6-8 tablespoons boiling water (plus additional, if needed)
1 stick of salted butter, at room temperature
3 cups powdered sugar, sifted (plus additional, if needed)
2 teaspoon pure vanilla extract

Preheat the oven to 350F. Spray two 9" cake pans with Baker's Joy or grease with shortening and dust evenly with flour, tapping out the excess. Set the pans aside.

Grind the cookies in a food processor and process them until you have a fine crumb. You need 2 1/4 cups of crumbs total. Set aside.

Place the cake mix, water, eggs, and oil in a large mixing bowl and mix on low speed for 1 minute and scrape the bowl and blade. Increase the speed to medium and mix for another 2 minutes and scrape the bowl and blade. The batter should look evenly colored. Add the cookie crumbs and mix on low for 15 seconds or so until all the crumbs look evenly distributed.

Pour the batter evenly between the two pans and smooth the tops. Bake both pans in the oven, side by side, and bake about 25-30 minutes until a cake tester in the center of the cake comes out clean. Remove the cakes from the oven and cool on wire racks for 10 minutes. Run a knife around the edge of the pans and invert onto the rack. Then invert each cake again so they continue to cool right-side-up. Allow to cook completely 30 minutes more.

Frosting
Place the cocoa powder in the mixing bowl of your stand mixer and pour the boiling water over it. Stir the cocoa and water with wooden spoon or rubber spatula until it comes together to create a soft mass. Add the butter and blend on low with the paddle attachment on low speed until the mixture is smooth and well combined, about 30 seconds. Add the vanilla and mix for 30 more seconds. Scrape the bowl and blade.

Add 1 cup of powdered sugar and beat on low speed until all the sugar is incorporated. Repeat with the other 2 cups. Scape bowl and blade. Increase the speed to medium and beat until the frosting has lightened in color and is fluffy, about 2 minutes more. Add more boiling water, a teaspoon at a time, or more powdered sugar, a tablespoon at a time, if the frosting is too thick or too thin.

Assembly
Place one half of your cake on your cake plate and top with some frosting and smooth to about 1/2 from the edge. Repeat the process with the remaining layer. Then frost the top and side of the cake. Decorate the cake with reserved cookies, and cookie crumbs, or any way you wish.

Fast Friday -- Crab-Stuffed Filet

2011-02-25T06:15:00.000-06:00

As part of E's birthday celebration, I made dinner at home for us. We had beef tenderloin filets stuff with a crab mixture, zucchini, baked sweet potatoes and for the birthday boy mushrooms. This was a quick steak dish and was really good. Just a few ingredients which was great.

Crab-Stuffed Filet
http://www.tasteofhome.com/
1/2 cup lump crabmeat, drained
2 tablespoons shredded Parmesan cheese
1 tablespoon chopped green onion
1 teaspoon butter, melted
2 beef tenderloin steaks (6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper

In a small bowl, combine the crabmeat, cheese, onion and butter.

Sprinkle steaks with salt and pepper. Cut a horizontal slit through each steak to within 1/2 in. of the opposite side, forming a pocket. Fill with 1/2 cup crab mixture. Secure with kitchen string if necessary.

Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness Let stand for 5 minutes before serving.

Nutrition Facts: 1 stuffed filet equals 318 calories, 14 g fat (6 g saturated fat), 113 mg cholesterol, 506 mg sodium, trace carbohydrate, trace fiber, 45 g protein.

WW -- Lite Alfredo Sauce

2011-02-23T06:15:00.001-06:00

We had this pasta with our Valentines Family Dinner and it was a good pasta. I was able to mix up the first half of the sauce the day before so it made our special dinner a bit quick since V-Day was on Monday. It did make a lot of sauce, so next time I would half the recipe.
We served it with shrimp, scallops, asparagus and french bread.

Lite Alfredo Sauce
adapted from Plain Chicken

www.plainchicken.blogspot.com

2 cups 1% or skim milk
1 cup part-skim ricotta cheese
2/3 cup 2% Greek yogurt
2 Tbsp dried minced onion flakes
2 Tbsp minced garlic
1 tsp kosher salt
1/2 tsp ground nutmeg

1/4 cup extra virgin olive oil
1/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
black pepper
reserved pasta water

1 lb pasta, cooked and drained

Blend milk, ricotta, yogurt, onion, garlic, salt and nutmeg in a blender or food processor until smooth. At this point, the mixture may be stored in an airtight container in the refrigerator for up to a week.

Heat oil in large saute pan over medium heat. Whisk in flour until smooth. Whisk in blended mixture until smooth. Simmer sauce until it thickens, about 8 minutes. Stir in Parmesan cheese and pepper. If the sauce gets too thick, thin it out with a little pasta water. Stir in cooked pasta.

Dessert Wars -- Heart Shaped Special Dark Chocolate Layered Cheesecake

2011-02-22T20:07:00.006-06:00

Dessert Wars is on again and February's Theme is Dark Chocolate and Hearts! I was super excited to participate in the first month of Dessert Wars hosted by Renni from Cinnamon Spice & Everything Nice and Christine from The Cupcake Bandits and enjoyed participating in the second month of Dessert Wars! It was a blast seeing what everyone made in January and I am sure it will be the same for February!

The February prize package includes:

Whisk & Cupcake Necklace from Moon & Star Designs

The Smartshopper Electronic Grocery List Organizer

Beanilla Sampler Pack of Vanilla Beans

Lenox Personalized Musical Cupacake

1,000 Ideas for Decorating Cupcakes, Cookies & Cakes

Endless Vanilla & Cinnamon Extract

Unlimited Layers: A Recipe for Turning Your Passion into Profits

$50 Coupon Redeemable for Organic Valley Products

$50 Coupon Redeemable for Organic Prairie Products

$50 Gift Certificate to Theme Kitchen

BEKA Cookware Crepe Pan

After discussing the theme for February with several wonderful friends, I decided on cheesecake, which meant that I was going out on a limb because I had NEVER made a cheesecake before, much less one with dark chocolate (which I am not a fan of). But I must say that I really did enjoy this cheesecake!! Plus they were super cute when I cut out heart shapes with my large heart cookie cutter.

Ingredients:
Chocolate Crumb Crust (see below)
3 packages cream cheese, softened (8oz each)
3/4 cup sugar
4 eggs
1/4 cup heavy cream
2 teaspoons vanilla extract
1/4 teaspoon salt
12-oz. pkg. HERSHEY'S SPECIAL DARK Chocolate Chips

Prepare Chocolate Crumb Crust.
Heat oven to 350° F.

Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended; set aside.

Place chips in large microwave-safe bowl. Heat over a double-broiler and stir until chocolate is melted.

Gradually blend 1-1/2 cups cheesecake batter into melted chocolate. Spread 2 cups chocolate mixture in prepared crust.

Blend additional 2 cups plain cheesecake batter into remaining chocolate mixture; spread 2 cups of this mixture over first layer in springform pan. Stir remaining cheesecake batter into remaining chocolate mixture; spread over second layer.

Bake 50 to 55 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.

Cover; refrigerate several hours until cold. Use large heart shaped cookie cutter and cut out heart shapes from the cheese cake. Place back in the fridge while preparing the Dark Chocolate Ganache. Once ganache is ready, pour over the cheesecake hearts and store in the fridge.

Chocolate Crumb Crust
1 1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)
1/2 cup powdered sugar
1/4 cup Cocoa
1/4 cup melted butter

Stir together the first three ingredients and then add in the melted butter. Combine well. Press mixture onto bottom and 1-1/2 inches up sides of 9-inch springform pan.

Dark Chocolate Ganache
8 ounces dark chocolate, cut into small pieces (I used Nestle brand)
3/4 cup heavy whipping cream
2 tablespoons butter

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth.

Sweet Tooth Tuesday -- White Butter Cake w/Vanilla Buttercream

2011-02-22T06:30:00.001-06:00

E just celebrated his birthday and he is a fan of a plain white cake with white frosting. No frills just a basic cake. I normally use a cake mix but this year I decided that I would make him a full from scratch cake. The least I could do with him turning (gasp) 42! :) Love ya honey.

I found this recipe from Joy of Baking and it was a good cake (a touch more work than I thought it would be and I realized I need multiple mixing bowls for my stand mixer).

White Butter Cake
http://www.joyofbaking.com/

2 large eggs, separated
1 3/4 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup granulated white sugar, divided
1 teaspoon pure vanilla extract
1/2 cup milk
1/8 teaspoon cream of tartar

Preheat oven to 350 degrees F and place rack in center of oven. Butter and flour two - 8 inch round cake pans. Line bottoms of pans with parchment paper and grease and flour parchment paper.

While eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl sift or whisk together the flour, baking powder, and salt.

In bowl of electric mixer, beat the butter until soft (about 1-2 minutes). Add 3/4 cup of the sugar and beat until light and fluffy (about 2-3 minutes). Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.

In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

Divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 20 - 25 minutes, or until a toothpick inserted in the center of the cake comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan.

Vanilla Buttercream
http://www.foodnetwork.com/

3 cups confectioners' sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Cookie Carnival -- Cosmo-Cocktail Cookie Bars

2011-02-21T19:50:00.000-06:00

What a perfect cocktail! A hint of orange, cranberry and vodka!
These were one of the cookies for Cookie Carnival for February and they are really good. They were fairly easy to make and a nice treat for a Sunday evening (and a great treat to share at work on Monday afternoon).

Cosmo-Cocktail Cookie Bars
www.mccormick.com

2 1/4 cups flour, divided
2/3 cup confectioners’ sugar
1 tablespoon finely shredded lime peel
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) cold butter, cut into pieces
4 eggs, beaten
1 1/2 cups granulated sugar
1 can (6 ounces) frozen cranberry juice concentrate, thawed
1 teaspoon McCormick® Pure Orange Extract
1 tablespoon vodka (optional)

Preheat oven to 350°F.
Mix 2 cups of the flour, confectioners’ sugar, lime peel and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resemble coarse crumbs. Press mixture evenly into greased foil-lined 13x9-inch baking pan. Bake 20 minutes or until edges of crust are golden brown.

Meanwhile, mix eggs, granulated sugar, cranberry juice concentrate, remaining 1/4 cup flour, extract and vodka in large bowl until well blended. Pour evenly over hot crust.

Bake 15 to 20 minutes or until filling is set. Cool in pan on wire rack. Sprinkle with additional confectioners' sugar and finely shredded lime peel. Cut into bars.

Tip: Line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove baked dessert from pan. Place on cutting board and cut into bars.

Co-Workers Reaction:
They all loved them and one even said that these are the best cookies I have made and brought to work so far. One even compared it to a key lime or lemon bar. YUMMY!

Menu Plan Monday -- 2/21 - 2/27

2011-02-21T06:25:00.002-06:00

Monday
Baked Ravioli -- prepped and in the fridge, just have to pop in the oven
Salad
French Bread

Tuesday
BBQ Chicken Sandwiches -- Crock pot
Sweet Potato Fries
Baked Beans

Wednesday
Pork Chops & Rice -- new
Veggies

Thursday
Beer Chicken Burritos -- new/carry over from last week
Rice

Friday
Grilled Chicken or Grilled Kielbasa
Potatoes
Veggies

Saturday
On Our Own -- E is headed to Houston w/his Dad & Brother

Sunday -- Family Dinner for G's Birthday
Pizza -- not sure if we will pickup from Papa Murphy's Take & Bake or make our own
Chocolate Birthday Cake (maybe with oreos mixed in)

Breakfast for the week
Blueberry Muffins w/Greek Yogurt
Breakfast Shakes
Cereal
Cottage Cheese & Cantaloupe
Banana Bread

Lunches for the week
White Chicken Chili
Leftovers

Baking for the week
Cosmo Cocktail Cookie Bars (Feb Cookie Carnival)
Banana Bread -- 2 loafs, one for us and one for a friend
G's Birthday Cake
Blueberry Muffins

Prepping for the week
Making Chili
Making 2 Ravioli Bakes -- one for a friend and one for us

Menu Plan Monday -- 2/14 through 2/20

2011-02-14T06:45:00.003-06:00

Monday -- Happy Valentines Day!
Shrimp & Scallops
Fresh Pasta with Alfredo Sauce -- new recipe
Asparagus
French Bread
Triple Chocolate Cheesecake

Tuesday
Buffalo Chicken Sandwiches -- crock pot
Fries

Wednesday -- E's Birthday
Crab Stuffed Beef Tenderloin Steaks
Baked Potatoes
Zucchini
Rolls
Birthday Cake -- white cake w/white buttercream

Thursday
Pasta Bake -- freezer meal
Salad

Friday
Leftovers

Saturday
Beer Chicken Burritos -- crock pot

Sunday
Roast -- crock pot
Mashed Potatoes & Gravy
Green Beans
Carrots & Onions
Rolls

Breakfast for the week
V-Day Pink Pancakes w/bacon
Cereal
Cottage Cheese w/fruit
Breakfast Smoothies

Lunches for the week
Pasta Salad w/leftover grilled chicken
Frozen WW meals
Leftover Buffalo Chicken Sandwiches

Baking for the week
Triple Layer Chocolate Heart-Shaped Cheesecakes with Dark Chocolate Ganache (Dessert Wars)
Birthday Cake for E (White Cake w/White Buttercream)
Cosmo Cocktail Cookie Bars (Feb Cookie Carnival)

Fast Friday -- Southwest Turkey Soup

2011-02-11T06:15:00.002-06:00

I just love my Taste of Home magazines! I receive Taste of Home (a gift from MIL) and Taste of Home Healthy Cooking (a gift from my mom) and the issues that I received in Decemeber have been wonderful. We have made so many new things from them!

This was a quick and good soup for the cold weather we had a few weeks ago. It was enough for leftovers but it wasn't so much leftover that we had to toss some in the trash.

Southwest Turkey Soup
Taste of Home
Dec/Jan 2011

1 pound ground turkey
1 T olive oil
2 cans kidney beans, drained & rinsed
2 cans chicken broth
2 cups frozen corn (I used 2 cans of corn)
1 cup salsa
1 can chopped green chilies
1 T chili powder

Brown ground turkey in olive oil, drain oil. Add beans, broth, corn, salsa, green chilies and chili powder. Bring to a boil; cover and simmer for 10 mins. Serve with sour cream, cheddar cheese, etc. We paired it with mexican cornbread.

WW Wednesday -- Eggs Florentine

2011-02-09T07:00:00.000-06:00

Eggs Florentine

4 large eggs whites
1 t water
1/8 t salt
1/8 t pepper
1 t red onion, chopped
1 c packed baby spinach leaves
2 slices WW cheese singles
1 WW Wheat English Muffin, split and toasted

Combine eggs whites, water, salt & pepper in a small bowl and set aside.
Heat a non-stick skillet with cooking spray. Add red onion and saute until soft, stir in spinach and continue cooking until spinach wilts. Add egg-white mixture and cook until egg whites are cooked. Put egg mixture on bottom of english muffin, top with cheese singles (melt cheese in oven). Top the the other half of english muffin.

Sweet n Sour Chicken

2011-02-09T06:00:00.003-06:00

I have been looking for a good Sweet n Sour Chicken recipe for awhile now and finally found one in Taste of Home Healthy Cooking that didn't have fried chicken in it or uses a bottled sauce. This recipe turned out really well and was pretty quick to put together and toss in the oven. Once it was in the oven it took 30 mins to cook and then we were eating. The sauce had a good flavor (not overly sweet like some sweet n sour sauces) and it was nice not having a fried piece of chicken smoothered in the sauce. The orignial recipe didn't call for pineapple, its juice or onion but I added it and really liked the pineapple in it (I don't like to eat bell pepper, so the onion & pineapple was something I would eat).

Sweet n Sour Chicken

adapted from: Taste of Home Heatlhy Cooking

Dec/Jan 2011

4 boneless chicken breasts
2/3 c water
1/3 c sugar
1/4 c cider vinegar
1/4 c reduced-sodium soy sauce
1 medium sweet red bell pepper, cut into 1 inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1/2 of a purple onion, cut into 1 inch pieces
8.25 oz can of chuck pineapple -- reserve juice
2 T cornstarch
3 T cold water
Hot cooked brown rice

Preheat oven to 350. Place chicken in baking dish.

In saucepan, bring water, sugar, vinegar, soy sauce & pineapple juice to a boil, stirring constantly. Add peppers, onion & pineapple; return to a boil.

Combine cornstarch & water and mix until smooth; gradually stir into sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over chicken.

Bake chicken, uncovered for 13-15 on each side.

Serve with brown rice.

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Sweet Tooth Tuesdays -- Mexican Wedding Cookies

2011-02-08T06:05:00.004-06:00

While reading through Christy Jordan's cookbook, Southern Plate I came across her recipe for Mexican Wedding Cookies and I knew that I would be making them. Just like Christy, I remember the pink box on the cookie aisle of the grocery store and how I loved those cookies. For some reason that pink box of cookies is priced higher than any other bag of cookies and therefore not purchased often as a kid or as an adult.

I was really surprised at how easy these cookies were to make! That is one thing that I have been impressed with Christy's cookbook, her recipes are easy to prepare and that is something that I love.

Mexican Wedding Cookies
From: http://www.southernplate.com/
Southern Plate Cookbook, pg 145

1/2 cup shortening
1/4 cup water
1 t vanilla (I used 1 T Mexican White Vanilla)
1 egg white
1 box white cake mix
1/2 cup chopped nuts (I used pecans)
1/2 cup mini semisweet chocolate chips
Confectioners' Sugar

Preheat oven to 375.

In a large bowl, mix shortening, water, vanilla & egg white together thoroughly. Mix in the cake mix, nuts and chocolate chips until the dough holds together.

Shape into 1-inch balls (I used my cookie scoop and didn't roll into a ball) and place on ungreased cookie sheets. Bake until almost set, about 10-15 minutes.

While warm, dip the cookies in confectioners' sugar.

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Menu Plan Monday -- 2/7 - 2/13

2011-02-07T06:25:00.004-06:00

Monday
Meatball Subs -- freezer meal
Salad
Chips

Tuesday (carry over from last week)
Sweet & Sour Chicken -- new from Taste of Home
Rice
Wonton Soup

Wednesday
Grilled Chicken
Mash Potatoes
Steamed Veggies

Thursday
Tacos -- freezer meal
Refried Beans

Friday
Tortillia Crusted Talipia
Rice
Veggies

Saturday
Unknown

Sunday
Unknown -- maybe a roast

Breakfast items for the week
Waffles with PB
Cereal
Cottage Cheese with hard boiled egg or fuit
Breakfast Shakes
Breakfast Tacos
Muffins

Lunch items for the week
leftovers, sandwiches

Baking for the week
Mexican Wedding Cookies (new)
Muffins

Shopping deals for the week
No big savings/deals this week
I did go to Harry & David and picked up a bunch of goodies with a giftcard that we were given for Christmas. Excited to try some new things from there.

Peach-Glazed Beef Fillets

2011-02-06T07:30:00.006-06:00

This is another new recipe that we just tried out from the December/January 2011 Taste of Home magazine. This gave us the opportunity to use a peach preserve that I purchased on my fall trip to Fredericksburg. It was a Peach Pecan Amaretto Preserves from Fredericksburg Farms.

Peach-Glazed Beef Fillets
Taste of Home Magazine
Dec/Jan 2011

2 Beef Tenderloin Fillets
1/4 t salt
1/8 t pepper
1 t canola oil
1/4 c peach preserves
2 T chicken broth
1 T balsamic vinegar
2 t minced fresh cilantro
3/4 ground chili pepper
1 garlic clove, minced

Sprinkle beef with salt & pepper.
In a small bowl, combine the remaining ingredients.
Grill steaks, brush with sauce as you flip them.

Our Thoughts:
The sauce had a great taste but didn't do a lot for the beef. Not a fave of this one but we do like the preserves from Fredericksburg Farms.

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Side Dish Saturday -- Squash Casserole

2011-02-05T07:40:00.001-06:00

I just love Christy from Southern Plate! I received her cookbook for Christmas and we tried out her Squash Casserole recently and it was really good. I made a few changes to adapt to what I had one hand and really loved it.

Squash Casserole
adapted from: http://www.southernplate.com/

2 cups sliced yellow squash
2 cups sliced zucchini
1/2 cup diced onion
1 1/2 cups water
4 T butter, melted
1 sleeve Ritz crackers
1 cup shredded cheddar cheese
1 t salt
Black pepper to taste
3/4 cup milk
2 eggs, beaten
2 T butter

Preheat oven to 350.
Put the squash, zucchini, onion and water in skillet. Place over medium heat and cook until the veggies are tender, 5-10 minutes. Drain well. Add the butter and stire to melt it in.

In a medium bowl, crush the crackers and stir in the cheese. Add salt & pepper. Stir half of the cracker mixture into the squash

In a small bowl, mix the milk & eggs together. Pour into the squash mixture and stir well. Pour into a casserole dish. Top with the remaining crumb mixture and dot with the 2 T butter.

Bake for 35-30 minutes, until the top is browned.

Fast Friday -- Teriyaki Burgers

2011-02-04T06:05:00.000-06:00

Teriyaki Burgers
Adapted from: Taste of Home Healthy Cooking
Dec/Jan 2011

Sauce:
1/4 c ketchup
2 T soy sauce (reduce sodium)
1 T brown sugar
2 T crushed pineapple
1 t ground ginger
1 T minced garlic
1/2 t sesame oil

Burgers:
1 egg white, lightly beaten
1/2 c bread crumbs
3 green onions chopped
2 T crushed pineapple
3/4 lb beef
3/4 lb turkey
Pineapple Slices
Whole Wheat Buns
Lettuce/Tomatoes

In a small bowl, combine the ketchup, soy sauce, brown sugar, pineapple, ginger, garlic and sesame oil; set aside.

In a large bowl, combine the egg white, bread crumbs, onions, crushed pineapple and 3 tablespoons reserved ketchup mixture. Crumble beef and turkey over mixture and mix well. Shape into six burgers.

Lightly coat the grill rack with oil. Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 165° and juices run clear, brushing occasionally with remaining ketchup mixture.

Grill or broil pineapple slices for 2-3 minutes on each side or until heated through. Serve burgers and pineapple on buns with lettuce and tomato. Yield: 6 servings.

Nutrition Facts: 1 burger equals 386 calories, 12 g fat (4 g saturated fat), 79 mg cholesterol, 677 mg sodium, 41 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fruit.

Chicken & Dumplings

2011-02-04T00:45:00.001-06:00

Amazing and Easy Chicken & Dumplings from Southern Plate! This was a great recipe and it was a the perfect comfort food especially on a cold snowy day.

I encourage you to check out Christy's website and her cookbook. I have so many of her recipes marked to try.

Thirsty Thursday -- Berry Nutritious Smoothies

2011-02-03T06:30:00.002-06:00

Berry Nutritious Smoothies

Adapted from: Taste of Home Healthy Cooking

April/May 2010

1 cup orange juice

1 cup fat-free plain yogurt (or strawberry)

1 medium ripe banana

1/2 cup frozen strawberries

1/2 cup frozen raspberries

2 T toasted wheat germ

(you can replace 1/2 of the yogurt with 1/2 cup silken firm tofu)

In a blender, combine all ingredients; cover and process for 30 seconds or until smooth. Pour into chilled glasses & serve immediately.

WW Wednesday -- Energizer Smoothie

2011-02-02T06:25:00.000-06:00

Energizer Smoothie
1 packages Carnation Instant Breakfast Powder; any flavor
8 ounces Skim Milk
1 Bananas
2 tablespoons Peanut Butter

Place all ingredients in a blender and blend until smooth.

Note: This is a great high-energy drink when you've missed a meal or when you're trying to add some high-powered calories to build muscle. It is well-rounded in nutrients and will help you meet you high-performance nutritional needs.

Menu Plan Monday -- 1/31 - 2/6

2011-01-31T06:10:00.002-06:00

Monday
Dijon Chicken -- Taste of Home (new)
Rice
Veggies

Tuesday
Vension Sausage
Red Beans & Rice

Wednesday
Taco Soup -- Taste of Home (new)
Cornbread

Thursday
Pork Chops & Rice (crock-pot, if I can find a good recipe)
Green Beans

Friday
Leftovers

Saturday
Peachy Beef Tenderloin Steaks -- Taste of Home (new)
Baked Sweet Potatoes
Veggies

Sunday
Sweet & Sour Chicken
Brown Rice
Wonton Soup or Egg Drop Soup

Breakfast items for the week
Pancakes/Waffles
Cereal
Cottage Cheese with hard boiled egg or fuit
Breakfast Shakes

PB Toast

Lunch items for the week
leftovers, sandwiches

Baking for the week
Mexican Wedding Cookies (new), Muffins or Quick Bread

Shopping deals for the week
Kielbasa Sausage was on sale for $1.00 a pkg (5 links per pkg), normally $5 per pkg

Buy Bertolli Pasta Sauce get store brand pasta sauce FREE

Buy shredded parm cheese get Barilla Pasta and Barilla Pasta sauce FREE

Buy asparagus get I Can't Believe Its Not Butter Spray FREE

68 piece Rubbermaid Take a Long containers for $11 at Sams Club

Book Review -- Save the Date by Jenny B. Jones

2011-01-30T15:51:00.003-06:00

Save the Date
by: Jenny B. Jones

Summary:

When funding for Lucy's non-profit job is pulled she is determined to find out why. Alex Sinclair, former NFL player and heir to Sinclair Enterprises - the primary donor to Lucy's non-profit.

Both have what the other wants. Alex needs votes to win his bid for Congress and Lucy needs funding for her non-profit. Alex makes Lucy a propositions: pose as his fiancee in return for the funding. Lucy finds her heart and her future on the line.

My Reaction:
This was a quick and light read. I really enjoyed the book and wanted to know what happened with Lucy and Alex, as well as the rest of the characters. This would be a good summer beach read. It was a perfect romance with lots of laughter at each of the characters.

Disclosure of Material Connection: I received this book free from the publisher through the BookSneeze.com book review bloggers program. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 : “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Slow Cooker Sunday -- Pasta Fagioli

2011-01-30T07:45:00.002-06:00

I found another great blog recently and have bookmarked a ton of recipes to try out from Ann over at Apples & Twinkies. When I saw this Pasta Fagioli recipe (which is what I order when going to Olive Garden), I knew I had to try it out. Not only is it an easy recipe but it is tossed in the slow cooker -- which is a major plus for me.

Pasta Fagioli - Slow Cooker
Adapted from: Apples & Twinkies
http://www.applesandtwinkies.com/

2 lbs ground beef
1 onion, chopped
3 carrots, shredded
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Brown beef in a skillet. Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours. During last 30 min on high or 1 hour on low, add pasta.

Our Thoughts:
This was really good and easy to make BUT it makes a TON! Next time I would half the recipe for sure. And it didn't help that I didn't pay attention to the amount of pasta it called for and used a whole bag (16 oz).
Since it was a lot of soup, I took to work the next day to share with my co-workers.

My Top Items that I keep in my Freezer

2011-01-30T06:15:00.001-06:00

I shared a few weeks ago what I keep stocked in my pantry and I have discussed how I stock my freezer with prepared food by doing a big cooking weekend and how I purchase items for my freezer. But I wanted to share with you the top items that I keep in my freezer at all times.

1) Ground meat --Beef, Turkey and on occasion Chicken or Pork

2) Chicken Breasts

3) Waffles & Pancakes

4) Potatoes -- Sweet Potato Fries, Hashbrowns, Tater Tots, Waffle Fries

5) Bacon

6) Frozen Veggies & Frozen Rice (all cook quickly in the microwave)

7) Beef -- Steaks, Roasts, Ribs

8) Pork -- Loin, Chops, Roasts, Butt, Ribs

9) Shredded Cheese

10) Mini Pizzas, WW meals -- things I can take to work with me if I don't have time to make up a lunch

Fast Friday -- Sensational Spiced Salmon

2011-01-28T06:05:00.002-06:00

Sensational Spiced Salmon
Adapted from: Taste of Home Healthy Cooking
Dec/Jan 2011

2 T brown sugar
4 t chili powder
2 t grated lemon peel
3/4 t ground cumin
1/2 t salt
1/4 t ground cinnamon
4 salmon fillets (4 oz each)

Combine the first six ingredients; rub over salmon. Place in a baking dish that has been coated with non-stick spray. Bake uncovered at 350 for 15-20 minutes.

Our Thoughts:
I didn't think that this was bad but neither E or G cared for it. I think it might have been too much chili powder. It wasn't overly spicey but just needed less of it and maybe another spice added in. I have been asked to not make it again

Thirsty Thursdays -- Hot Buttered Rum

2011-01-27T06:10:00.000-06:00

I can't wait to try this out!!!

Hot Buttered Rum
From: Taste of Home
Dec/Jan 2011

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 cup packed brown sugar
2 cups vanilla ice cream, softened
1 tsp ground cinnamon
1 tsp ground nutmeg

Each Serving:
1/2 cup boiling water
1-3 T rum

In a large bowl, cream butter and sugars until light and fluffy. Beat in the ice cream, cinnamon & nutmeg. Cover and store in the freezer.
For each serving, place 1/2 cup butter mixture in a mug; add boiling water and stir to dissolve. Stir in rum.

WW Wednesday -- Snack Ideas

2011-01-26T06:25:00.001-06:00

10 Healthy Snack Ideas That are Quick and Easy
These healthy snacks are filling and low in Weight Watchers points.

1 small apple, sliced and spread with 1 tablespoon peanut butter (3 points)

1/4 cup hummus with 1 cup assorted non starchy raw vegetables (2 points)

1 piece of low fat string cheese with 1 cup seedless grapes (2 points)

Fat free smoothie prepared with 1 cup frozen strawberries and 1 cup nonfat milk (3 points)

Roll up prepared with 1 ounce slice low fat cheese and 2 ounces low fat deli meat (2 points)

1 serving nonfat plain Greek Style yogurt mixed with 1 tablespoon honey (3 points)

1 bag 100 calorie popcorn with 2 tablespoons almonds (3 points)

5 whole grain crackers spread with one wedge Laughing Cow light cheese (3 points)

1 whole grain waffle topped with 1 cup strawberries and 2 tablespoons light Cool Whip (3 points)

1/2 cup low fat cottage cheese mixed with 1/2 cup canned peaches packed in juice (3 points)

Dessert Wars! January's Theme is Nutella!!

2011-01-25T19:15:00.000-06:00

Dessert Wars is on and January's Theme is Nutella! I was super excited to participate in the first month of Dessert Wars hosted by Renni from Cinnamon Spice & Everything Nice and Christine from The Cupcake Bandits.

The January prize package includes:

Whisk & Cupcake Necklace from Moon & Star Designs

The Smartshopper Electronic Grocery List Organizer

Beanilla Sampler Pack of Vanilla Beans

Lenox Personalized Musical Cupacake

1,000 Ideas for Decorating Cupcakes, Cookies & Cakes

Endless Vanilla & Cinnamon Extract

Unlimited Layers: A Recipe for Turning Your Passion into Profits

$50 Coupon Redeemable for Organic Valley Products

$50 Coupon Redeemable for Organic Prairie Products

$50 Gift Certificate to Theme Kitchen

BEKA Cookware Crepe Pan

For serveral weeks I have been trying to figure out what Nutella recipe to make and I finally decided on a Nutella Ice Cream sandwiched between two Nutella Cookies!

Nutella Ice Cream
This recipe is for a 1.5 quart ice cream maker

1 cup Nutella
2/3 cup granulated sugar
1 cup whole milk
2 cups heavy cream
2 teaspoons vanilla extract

In a medium bowl, combine the creamy peanut butter and sugar with an electric hand mixer and beat until smooth.

Add the milk and blend on low speed for about 2 minutes until the mixture is smooth and the sugar has been dissolved.

Stir in the heavy cream and vanilla with a mixing spoon or a whisk.

Cover with plastic wrap and chill in the refrigerator for 2 hours.

When ready, pour the ice cream base into your frozen ice cream maker bowl.

Let mix until thickened, about 15-20 minutes.

Pour into a freezer safe container and freeze for at least 2 hours.

Nutella Gooey Butter Cookies

1 box chocolate cake mix
8 oz cream cheese, softened
1/2 cup butter, softened
1 egg
2 tsp vanilla extract
3/4 cup Nutella
powdered sugar

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Add the egg. Then beat in the Nutella and vanilla extract. Mix in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.

Preheat oven to 350 degrees F.

Roll the chilled batter into tablespoon sized balls (medium cookie scoop) and then roll them in powdered sugar. Place on an ungreased cookie sheet. Bake 15-18 minutes. The cookies will remain soft and gooey.

Nutella Ice Cream Sandwiches

Find two cookies that are similar in size and shape. Place a large scoop of Nutella Ice Cream on one cookie and top with second cookie. Place back into freezer for 5-10 minutes to get ice cream to set back up.

I served mine with strawberries dipped in Nutella that I heated up for about 30 seconds in the microwave.

Cookie Carnival -- Two-Tone Cookies

2011-01-25T06:30:00.001-06:00

This month I picked the Two-Tone Cookies for the Cookie Carnival and dressed them up a bit in preparation for Valentines Day. The recipe was easy and a bit fun to make. The cookies turned out super cute and you could switch them up for any holiday.

Everyone at home and work that tried them out really enjoyed them. I liked that they weren't super sweet but just sweet enough.

Two-Tone Cookies
www.bhg.com

1 cup butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
Chocolate Ganache
Powdered sugar (optional)

Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Divide dough in half. Stir cocoa powder into one portion of dough. Cover and chill dough halves in the refrigerator for 1 to 3 hours or until dough is easy to handle.

Preheat oven to 375F. Roll each dough half to 1/8-inch-thickness on a lightly floured surface. Cut out dough with a floured 2-1/2-inch fluted square cookie cutter, or cut dough into 2-1/2-inch squares using a fluted pastry wheel. Use an hors d'oeuvre cutter to cut a 1-inch square, diamond, circle, or flower shape from the centers of half of cutouts of each color. Place cutouts 2 inches apart on ungreased cookie sheets.

Bake in preheated oven about 8 minutes or until edges are set. Transfer cookies to wire racks and let cool.

Spoon about 1 teaspoon Chocolate Ganache in centers of bottom side of each cookie without a cutout. Top each white cookies with a chocolate cookie with cutout, bottom sides down; top each chocolate cookie with a white cookie with a cutout, bottom sides down. If desired, sprinkle with powdered sugar. Makes 30 cookies. (I made less cookies since I used a large cutter)

To store: Place unfilled cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen. Assemble cookies with ganache, as directed. If desired, sprinkle with powdered sugar.

Chocolate Ganache
Heat 1/2 cup whipping cream in a small saucepan just until bubbles begin to form around edge. Stir in 4 ounces chopped high-quality bittersweet chocolate using a wire whisk until mixture is smooth. Cover and chill in the refrigerator about 30 minutes or until mixture mounds slightly. Makes about 3/4 cup.

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