Monday, October 27, 2008

Pumpkin Whoopie Pies

Friday Dessert -
Since it's Halloween and all! Thanks Rachael Ray (again!).

Ingredients:

1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted, 1/2 stick softened
1 cup packed light brown sugar
2 large eggs, at room temperature, lightly beaten
1 cup canned pure pumpkin puree
1 tablespoon pumpkin pie spice
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon plus 2 pinches salt
1 2/3 cups flour
4 ounces cream cheese, chilled
1 cup confectioners' sugar



Preheat the oven to 350°. Line two baking sheets with parchment paper.
In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, the baking powder, the baking soda and 3/4 teaspoon salt. Using a rubber spatula, fold in the flour.

Using an ice cream scoop or tablespoon, drop 12 generous mounds of batter, spaced evenly, onto each baking sheet. Bake until springy to the touch, about 10 minutes. Transfer to a rack to cool completely.
Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and the remaining 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
Spread the flat side of 12 cakes with the cream cheese frosting. Top each with another cake.

**Photo from www.rachaelraymag.com




Feedback:
These were so good. I can't believe I made them myself, they look like they came out of a package! I thought they would be more pumpkin-y, the flavor was pretty mild though. I took some next door after trick-o-treating to share, they loved them too. Making these again for sure!

Chicken Salsa Verde Bake

Friday dinner- I am home (I got the day off!), but I want something I can make ahead anyways, so that I can have fun trick-or-treating with the kiddos!

This is a Rachael Ray recipe. Laugh if you like, but I am one of her many fans! She is the reason I started cooking. I was flipping through the TV right after I got married and saw her making a Chicken Chorizo Stoup. I watched her and thought "I could do that", and I did. And it was great! And now I do it everyday. If not for her, we'd be living on Hamburger Helper and meat off the barbeque. Thanks Rachael!

Ingredients:

2 tbs vegetable oil
2 1/4 pounds skinless, boneless chicken breasts
Two 16-ounce jars salsa verde
One 15-ounce can kidney beans, rinsed and drained
1 onion, finely chopped
1 cup sour cream
3 cups crushed tortilla chips
One 8-ounce bag shredded Mexican-style cheese

Preheat the oven to 375°. In a large skillet, heat the oil over medium heat. Add the chicken and cook, turning once, until cooked through, 10 to 12 minutes. (***I usually use my Foreman Grill to pre-cook chicken for recipes. It's faster) Let stand until cool, then shred the meat into a large bowl. Stir in the salsa, kidney beans, onion and sour cream.

Grease a 9-by-13-inch baking dish, scatter 1 cup tortilla chips on the bottom and top with half of the chicken mixture and half of the cheese. Repeat the layers and cover with the remaining 1 cup tortilla chips. Bake until the cheese is bubbly, about 30 minutes.

**Photo from www.rachaelraymag.com

Feedback:
This was really good. Spicy, and easy. The kids couldn't eat it with us. I will make this again!

Chicken Tetrazzini

Thursday Dinner-
Haven't tried this one before...hope its good!

Ingredients:

1/4 cup unsalted butter
3/4 lb mushrooms, sliced
2 garlic cloves, minced
salt and pepper
1/4 cup flour
2 cups chicken broth
1 cup whole milk
4 cups shredded medium cheddar cheese
1/2 pound pasta, cooked, drained - whatever you have on hand (I had macaroni)
4 cups cooked chicken cut into bite size pieces
1 1/2 cups plain bread crumbs

Preheat oven to 350F.

Melt butter in a large saucepan over medium-high heat. Add mushrooms, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper. Saute until liquid evaporates, about 12 minutes. Reduce heat to medium. Sprinkle in flour and cook, stirring, for 1 minute. Gradually add broth and milk, stirring until blended. Reduce heat and simmer until thickened, 3-5 minutes.
Remove from heat. Add 3 cups cheese, stirring until cheese melts. Add 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir in pasta and chicken. Pour into a buttered shallow 3 quart baking dish.

Mix remaining cheese and bread crumbs; sprinkle over casserole.

Bake, uncovered, until bubbly. 35-40 minutes


Feedback:

I made this today before I left for work, and couldn't help but eat a serving for myself. This is super good! I didn't get to try it with the crumb crust of course, but the sauce is cheesy and creamy, and the mushroom sauted in garlic...oh my, oh my! The kids gobbled it up. And my youngest, who has been acting like he didn't feel too well all day, ate a little and then threw up all over his highchair. Poor thing (him AND my husband, who had to clean it up). Hubby hates mushrooms, but he doesn't mind picking them out. I am determined to change his mind about them, so I refuse to take them out of the recipe...not that he had too much of an appetite, after the above mentioned incident.

Jerk Chicken

Wednesday Dinner-
I adore this stuff. We went to Jamaica for our one year anniversary and ate jerk chicken at all hours of the day and never got sick of it. This is a pretty close recipe, but nothing is as good as the real thing!

Ingredients:

1 habanero pepper, seeded and chopped
1/4 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 tbs sugar
2 tsp fennel seed
2 tsp cayenne pepper
2 tsp all spice
2 tsp thyme
1 tsp ground ginger
4 garlic cloves chopped
4 green onions chopped
1/4 cup apple cider vinegar
1/4 cup lime juice
1/4 cup orange juice
4-5 lbs chicken pieces - bone in

In a food processor, blend all the ingredients (except the chicken) together until smooth. Reserve 1 cup of the marinade. Place chicken pieces in a ziploc bag and pour marinade over them. Seal and allow to marinate for 4-6 hours.

Preheat oven to 350. Bake 20 minutes. Meanwhile, heat reserved 1 cup of sauce in a small saucepan until reduce by 1/3(about 10 minutes). After 20 minutes, baste chicken with thickened sauce. Raise heat to 400 and cook another 20 minutes.

Serve with rice.

**In Jamaica, we had the cook making us a special sandwich. Jerk chicken shredded and put on a hamburger bun with a slice of melted cheese (warmed on the bread in a pan). Like a jerk chicken melt. Fabulous! I'll make this for lunch - if there are any leftovers!

Feedback:
So yummy! I used a poblano pepper instead of a habanero - hubby has a wimpy mouth ;). And there's no leftovers. I scraped off the skin and cut up the chicken for the kids, they ate a ton and so did we. No Jerk Melts for lunch for me!

Apple Cinnamon Bundt Cake

Tuesday Dessert...yummy!-
I got this recipe from a fellow blogger and am so excited to try it!

Ingredients:

3 large Macintosh apples, peeled and sliced
2 1/4 cups sugar divided
1 Tbs cinnamon
3 cups flour
1 Tbs baking powder
1 tsp salt
1 cup canola oil
1 Tbs vanilla
1/2 cup apple juice
6 large eggs, beaten

Preheat oven 350.

In a large bowl, combine apple slices, 1/4 cup sugar and cinnamon. Set aside.

In another bowl, combine remaining 2 cups sugar, flour, baking powder and salt. Mix well. Pour in oil, vanilla, apple juice and eggs. Stir to just combine. Pour about half of the batter into a lightly greased bundt pan. Top with the apples (do not let them touch sides of the pan). Top with remaining batter. Bake for 1 hour. Cool on a rack for 15 minutes, run a knife around pan and invert onto a platter.





Feedback:
This is the only time I have ever been able to invert a cake and have it come out clean. I'm usually terrible at it! But it works this time, and this cake is as yummy as it sounds!!

Blackened Chicken Wraps with Balsamic Mayo

Dinner for Tuesday-
I had this amazing wrap at Mimi's Cafe the other day, and I can not wait to re-create it! It was excellent! So I dug up a few recipes and threw in a little of what I thought I tasted and come up with this:

Ingredients:

Blackened Chicken:
1 tsp paprika
1/4 tsp salt
1/2 tsp cayenne pepper
1/2 tsp ground cumin
1/2 tsp thyme
1/4 tsp white pepper
1/4 tsp onion powder
Olive oil
4 boneless chicken breasts

Preheat oven to 350. Mix all spices together. Drizzle olive oil over chicken breasts. Then coat evenly with spice mixture. Heat a non stick skillet over high heat until it is really hot. Place chicken in hot pan and cook for 1 minute on each side. Transfer chicken onto baking sheet and cook in oven for 5-10 minutes (depending on the size of breasts)

Balsamic Mayo:
1 cup mayonnaise
3 Tbs balsamic vinegar
1/8 tsp cayenne (opt)

Combine all ingredients.

Wraps:
Sundried tomatoe tortillas
Lettuce
Tomato
Shredded cheddar and/or monterey jack cheese

Spread mayo onto tortilla. Lay down lettuce, tomatoe slices, and cheese. Place slices of blackened chicken. Fold tortilla in on the sides and then roll. Cut at an angle in the center and serve.

Feedback:
Oh my gosh, were these fantastic! Even my husband loved them. And I thought FOR SURE he'd give me a hard time about the sundried tomato tortillas, since that would trigger the "healthy flag" in his mind and he is positive that he can't stand any healthy/diet food. So I was surprised I got no resistance, and he loved it too!

Sunday, October 26, 2008

New Feature...

To the right, in the side bar, you will find a new feature. I have listed our menu for the upcoming week - exactly as it is written and hanging on the side of the fridge in my home.

I am thinking of posting all recipes I plan to use for the week at one time, and then posting pictures and feedback as they are made. What do you all think? - Post all recipes at once, or do it day-to-day? What would you prefer? I'd love your opinion!

VOTE IN THE SIDE BAR ~~~~~~>>>>>>

Crockpot Italian Chicken & Garlic Mashed Potatoes

Sundays are always the busiest day! Church, making dinner, and then off to work. This recipe is a classic around here, everyone loves it so I make it often. And it allows me to use my crock pot - a working mothers best friend!!

Ingredients:

4 chicken breasts
1 envelope Good Seasons Italian Dressing Mix
1/2 cup water
8 oz cream cheese, softened
1 can cream of chicken soup

Place chicken in crock. Combine salad dressing mix and water, then pour over the ckicken. Cook on low for 3 hours.

Mix soup and softened cream cheese. Pour over chicken and cook 1 hour more. Serve over rice, pasta or mashed potatoes.

We serve this over Garlic Mashed Potatoes:

5 Potatoes, peeled and chopped into small cubes
1/2 cup melted margerine
salt and pepper
1/2 cup sour cream
2 cloves garlic

Cover potatoes with cold water and bring to a boil. Cook until fork tender and drain. Pour in melted butter, sour cream, salt and pepper. Mash well. Add a little milk if you need more liquids. Using a zester, grate garlic over mash potatoes and stir to combine.

Saturday, October 25, 2008

Apologies...

Sorry for the lack of recipe posts the past few days...it's been a busy week. We made alot of easys - left overs, taco's, etc. The kids were home with the babysitter last night and tonight. I will get to the store tomorrow, list in hand, preparing for the coming week!

Friday, October 24, 2008

School Lunch gone Japanese!

I saw these mentioned on another blog, and had to check them out for myself. These are Japanese lunch boxes called Bento Boxes. They sell dividers, and small silicone cups to divide the food, and silverwear. The thing I found so exciting is how much they can help with portion control! We are so apt to send our kids to school with a "snack size" bag of chips, box of raisins, etc., and all of these are huge portions. The Bento box can help cut down on sending a too-big lunch with you kids which they will either a)throw most of it away, or b)eat all of it and be too stuffed to pay attention in class. Brilliant, and inexpensive. I bought a box, silverwear, dividers, cups, and rice molds for only $6!!! I paid $10 for my sons lunch box this year, and nothing fun inside of it either! This is the way we will be going from now on.

Check them out: Bento Boxes

Thursday, October 23, 2008

Foodie Blog!

Feeding My Zoo is now officially a member of Foodie BlogRoll! Check them out to find all sorts of different food blogs. Vegetarian, Gluten free, whatever your pleasure there is a food blog for you! We are so glad to be part of the group!

Baked Ziti

I do something new everytime with this recipe! And it always comes out a hit. The kids love this stuff.


Ingredients:


16oz Penne noodles
1 lb ground beef (or turkey)
15 oz ricotta cheese
1/2 cup grated parmesan cheese
1 tbs dried parsley
1 egg
1 jar spaghetti sauce
8oz shredded mozzarella cheese
salt and pepper

Boil a large pot of salted water and cook penne to al-dente. In a large, deep pot, brown meat seasoned with salt and pepper. Once browned, remove from heat and add ricotta, parmesan, parsley, egg, 1/2 of the spaghetti sauce and 1/2 of the mozzarella and stir to combine all. Add in the cooked pasta and combine. Pour mixture into a 9x13 pan. Pour remaining sauce on top and cover with remaining mozzarella cheese. Bake at 350 degrees for 20-25 mintues.



Feedback:

My one year olds each had THREE servings! And my 2 year old had two servings. Is that normal? Seriously? I think we may need to start limitng their intake. They aren't fat at all, but these kids love food! Better keep a close eye on them!

**Hubby said it took 35 minutes to heat through, not 20. I made it early this morning, so it had been in the fridge quite awhile. If you put it in the oven fresh off the stove top, it probably does take only 20 minutes.

Spicy Shrimp Linguini

I just realize I didn't post what I made for dinner on Tuesday! It's another one of my throw-togethers, and it was super yummy!!

Ingredients:

Sauce:
1 pint half and half
2 tbs butter
1 1/2 tbs flour
1 cup milk
2 cups shredded pepperjack cheese
1 box linguini noodles

Shrimp:
2 lbs shrimp
2 tbs olive oil
4 tbs butter
8 cloves garlic
salt and pepper

Boil a large pot of water. Salt the water and cook the noodles.
In a large saute pan, melt butter and add flour to make a rue (paste). Slowly pour in half and half, wisking at same time to smooth out clumps. Continue until all half and half is gone. Add cheese and stir to melt. Add more milk if needed to get right consistency. In another saute pan, add olive oil and butter and melt. Combine peeled shrimp, salt and pepper, and garlic cloves (minced) to pan and cook until just pink. Pile noodles on plate and pour alfredo sauce on top. Top with 6-8 shrimp and drizzle with the butter from the shrimp pan.

Feedback:

This came out really great! I just made it up, so I was pretty proud! And it wasn't overly spicy. My brother and his family came over for dinner and everyone loved it!

Wednesday, October 22, 2008

Beef Chimichangas

So I have the distinct pleasure of living very close to Mexico. I have been there many-a-times, and never ONCE have I seen a chimichanga on the menu in an authentic Mexican restaurant. Maybe it's just that I go to seedy taco stands...but I really don't know how truly Mexican a chimichanga is. HOWEVER, they are fabulous! I made these with the help of my trusty crockpot.

Ingredients:

1 1/2lb pound top round roast
salt and pepper
1/2 cup water
1 can tomatoes and green chilis (like Rotel brand) - drained
1 can diced tomatoes - drained
buritto tortillas
canola oil

For topping:
diced onions
olives
sour cream
lettuce
shredded cheese

Place meat, seasoned on both sides with salt and pepper, into the crockpot. Pour in 1/2 cup water and cook on low for 8 hours. After the meat has cooked, pull it out of the crock, and skim off fat drippings. Leave about 1 cup liquid in crock. Put the meat back inside, and shed using two forks. Add the canned, drained, tomatoes and chilis. Turn crock up to high and cook for about 20 minutes to warm everything back up. Warm your tortillas one at a time over an open flame on your stove, on each side. Place a spoonful of meat down the center of the tortilla (You can put cheese inside if you prefer). Seal tortilla well by folding top and bottom over the meat and then folding in the sides. Heat up oil in a large skillet to coat the bottom. Place your tortilla seam side down. Fry until golden (about 1 min) and then flip. Remove and continue with as many as you'd like. Top with whatever toppings you choose.

I served ours with canned refried beans. Very Mexican, I'm sure of it! I also put the shredded cheese and diced onions inside the buritto before I fried them.





Feedback:

These were excellent. Not the healthiest meal I've ever made, but probably still better than eating it at a restaurant. And they were great so who cares, really?!

Sunday, October 19, 2008

Shopping tips

I know most of my friends and family find me slightly obsessive compulsive when it comes to the way that I shop. But with the way prices are in the grocery store these days, I think everyone is a little more open to money (and time) saving ideas. So here's my shot at making things a little easier on all of us who are strapped for cash and time.

Be a list maker!

Every Monday, I pull out my cookbooks, recipes I've printed off the internet, recipes I've pulled out of magazines, and my recipe box. I have one paper with the days Monday-Sunday listed (a magnetic pre-printed list I picked up at WalMart), and one blank paper for my grocery list. I start sorting through all the recipes and pick out what I want to make each day of the week for dinner. I write down each meal on the day I plan to make it, and then I write all the ingredients I need to get on my shopping list. I separate the recipes I'll be using for the week and set them aside, and write the page number the recipe came from if I found it in a cookbook. I tend to gravitate toward recipes that utilize items that I keep stocked, so that I am not buying 15 things for each recipe. I then go through the fridge and the pantry to see what staples I am running low on. Then we hit the store.

***Making a list cuts down on unnecessary purchases, and makes for a much less stressful grocery visit. Plus it helps not to get all the way home and realize you fogot one measly thing (not to say that still doesn't happen to me occasionally, because it does!).

Also, having a set meal plan for the week actually helps you in saving time and money. You won't be running to the store with everyone else after school, grabbing at whatever quick and easy dinner you can find. Fast daily trips to the store rack up to huge expenses. Setting time aside to spend more than a few frantic moments daily in the store can work wonders on your wallet, and your sanity. Coming home from work and knowing whats for dinner and having everything on hand to just throw it together and enjoy is a huge stress relief. It also gives your kids the opportunity to know whats coming for the rest of the week. Our menu hangs on the side of the fridge.

Recipe Hording

I am very guilty of this! I have a HEAP of cookbooks, a recipe box, and I get 3 different magazines that have recipes, plus I'm online looking for new ideas and printing them up all the time. I used to kick myself when I would make something really amazing one time, and then want to make it again only to realize that I couldn't remember where the recipe had come from and no reasonable means of finding it. So I devised a new plan:

1. I decided that the recipe box will be the home for all tried and trues. If we like the recipe, it gets written on a card that very night and put in the box. It holds nothing that we haven't already tried and decided we would like to have again.



2. I finally found a way to keep all of the "want-to-try's" organized. I purchased a 3-ring binder and bought a pack of dividers. I marked them: Appetizers, Sides/Soups, Mains, Desserts, and Good Ideas. When I find a recipe I want to try (either in a magazine or online), I rip the page out of the magazine, punch 3 holes and put it in the binder. Once we try it, if we like it it gets put onto a recipe card and the paper gets tossed. If we didn't like it, into the bin it goes. I used to have an entire cabinet dedicated to dog-eared magazines that I dreaded looking through. The binder has made it SO much easier. The Good Ideas section is for interesting tidbits of info that I could never remember if I didn't keep them, like how many minutes to cook a steak to get rare/med rare/well done...etc.



3. Cookbooks get marked with a round neon sticker on the pages that contain recipes we tried and liked. I don't want to re-write anything that's in one of the cookbooks, my dedication to this effort only goes so far!



Bargain Shopping

Now, in no way do I claim to be an excellent bargain shopper. I only occasionally look at the sale ads, and I definitly do not go to more than one store to get the best deals. It's not a feasable option for me. However, when I see a deal, I stock up. If any of our staple items are marked "2 for", I grab 2. When chicken breasts are on sale, I stock up and freeze them individually in Ziploc freezer bags. Same goes for steaks, ground beef, fish, shrimp, and everything else. Grab it while it's on sale if you know you will use it. When I know we have certain items in abundance in the frezzer (meats), I cook recipes with those involved so as to keep down on overloading the freezer. I can't contribute to the energy crisis by investing in a deep freezer. In no way have we "gone green", but I still do my best to do our part, and getting another electricity sucking item isn't an option.


I hope that all this rambling hasn't overwhelmed any of you! I just know that it works really well for us, and it helps me get an accurate value of what we are spending each week on food. I hope to, as they get a little older, include the kids in what we plan to make for the week, allowing each of them to pick whats on the menu for a particular day. Taking ownership inwhat is being made will help them feel involved and make them more likely to try new things.

We all plan out our daily lives; what we are going to wear, what time we have to wake everyone up and pile them out of the house, what we need to get done today at work, etc. It should be equally important to plan what it is we will be eating and feeding our families. Just a few extra minutes can make a huge difference in your health, and in your family. Studies show that children who eat at least one meal a day with their family are more socially adjusted and self confident. What a wonderful thing to be able to give to your children, just by making a simple dinner.

"Youth who eat more family meals perform better in school. They spend more time on homework, get better grades, and spend more of their free time reading for pleasure. And they are happier. They are less likely to use alcohol, tobacco, or marijuana. They are less likely to engage in early sexual activity or to have eating disorders. Their self-esteems are higher, on average, and they are less likely to become depressed. Teens who eat many meals with their families are half as likely to think about suicide." (from http://www.drgreene.com/21_1906.html)

Sounds like a worthwhile effort to me.

Friday, October 17, 2008

Chicken Rice Bake

This is an easy recipe that I THINK came from Campbells...but I could be wrong. It's one of my growing collection of recipes I can throw together before I leave and all hubby has to do is throw it in the oven. The kids love rice, and they make a holy mess with it. But I'm not on clean-up duty tonight!

Ingredients:

1 1/4 cups rice (uncooked)
1 1/2 cups water
1/2 Tbsp. salt
1 can cream of chicken
1 can cream of mushroom
3 chicken breasts, halved
I packet Lipton Onion Soup Mix
Shredded cheddar cheese

Preheat oven to 325 degrees.
Put rice in the bottom of a glass baking dish, add water and salt. Combine soups and pour over the rice. Place chicken breasts on top of the rice & soup mixture, then sprinkle the onion soup mix on top of each chicken breast. Place in the oven for about 30 minutes, then check to see if rice is getting dry. If it is, add a splash of milk to re-hydrate. Return to the oven for another 30 minutes or until chicken is cooked through. Sprinkle cheese over the top and return to oven for another 5 minutes.


**First let me apologize for the not-so-appetizing looking picture. Keep in mind that I am not home once the dinner is actually cooked, so lets just say that this particular site shows you what it looks like BEFORE it's cooked. Maybe I can coerce my husband to take a pic for me when dinner is done...but somehow I doubt it!

Thursday, October 16, 2008

Spaghetti & Meatballs

This recipe is amazing! I have made it before, but this time I adapted it to the crockpot, since I am back to work tonight. Hopefully the meatballs won't fall apart in the crock!

Ingredients:

Meatballs:
1 1/4 lb ground beef
3 tbs worchestershire
1 egg
1/2 cup italian bread crumbs
1/2 cup grated parmesan cheese
2 cloves minced garlic
1 tsp red pepper flakes
salt and pepper
Sauce:
2 tbs oil
5 cloves garlic, minced
1 small onion finely chopped
1/2 cup beef stock
28oz can crushed tomatoes
4 tbs parsley
2 tbs basil

Preheat oven to 425.
Mix worchestershire, egg, bread crumbs, cheese, garlic, crushed red pepper, salt and pepper in a medium bowl. Add beef and mix with your hands to combine all ingredients. Form into large meatballs (fill your hands cupped together). Place meatballs on a greased cookie sheet (I used parchment paper) and bake 15 minutes. Heat a deep skillet over medium heat. Add oil, red pepper, onion and garlic. Cook 5 min until onions are soft. Add stock, tomatoes, parsley and basil. Stir to combine and bring to a boil. Pour into a crockpot and gently place in cooked meatballs. Cook on low 3-4 hours. Serve over spaghetti noodles.

**If not using crockpot, after bringing sauce to a boil, reduce heat to simmer, add in meatballs and cook 20-30 minutes.



Feedback:
Another winner! The meatballs were intact. And there's no leftovers. Guess I'm eating my soup again for lunch!

Tuesday, October 14, 2008

Bean and Vegetable Soup

I threw this together for myself for lunch today, since it finally feels like fall here in SoCal!

Ingredients:


Olive oil
3 slices bacon, sliced
1 carrot, diced
1 stalk celery, diced
1/2 onion, diced
1 zuchini, diced
2 cloves garlic, minced
1 cup frozen spinach
1 can diced tomatoes
1 can beef broth
1 can red kidney beans, drained
1 can garbanzo beans, drained

Heat olive oil in large stockpot. Cook bacon until browned, remove with slotted spoon and set aside. Add in all diced veggies and garlic. Cook for 5 minutes or until softened. Pour in tomatoes, broth, and beans. Stir to combine. Add bacon back in, and spinach. Bring to a boil. Reduce heat to low and simmer for 10 minutes to combine flavors and finish cooking veggies. Top with grated parmesan cheese, if desired.

Feedback:

I threw this together just pulling out things that I had, and it came out super yummy! I have to enjoy soups for lunch, because the hubby doesn't think soup is a meal, so I never make it for dinner. This will last me all week!

Cheesecake Brownies

I have made these once before for a potluck and everyone LOVED them. I had all the ingredients on hand, so I thought I'd make some for us tonight. I've already had 2...okay 3. And to be honest, the actual recipe calls for the lowfat cream cheese, but personally I think that's a sin. So I abided by the lowfat directions and used the applesauce and egg whites, but this girl will not scrimp on cream cheese. Period.

Ingredients:

1 pkg brownie mix
1/2 cup applesauce
3 egg whites, divided
1/4 cup water
1 pkg (8oz) cream cheese-softened
1/2 cup sugar
1/4 cup flour

Preheat oven to 350. Mix brownie mix, applesauce, 2 egg whites and water. Pour into a greased 13x9 baking pan. Mix cream cheese, sugar, flour and remaining egg white until well blended. Spoon over brownie batter. Cut through batter with knife several times for marble effect. Bake 28-30 min or until toothpick inserted in center comes out with fudgy crumbs attached.



Feedback:

They were fabulous, as usual. Too fabulous. I don't even care for chocolate, and I can't get enough of these. My son drug one of the table chairs over to the island and dug into them for a few minutes before I caught him. I couldn't get mad, who could blame him? It's the brownies fault. I won't make them for awhile again. After we all come off our sugar high!

Monday, October 13, 2008

Mom's Cheeseball

Sorry it's been awhile, but I was out of town all weekend, so the family lived on pizza, McD's and fair food! I'm home now, but tonight my husband wanted to try out the Omaha Steaks we ordered with a gift card he received, so I was off the hook tonight. He's going to try the NY strips, and season them with Montreal Steak seasoning. Easy enough!

Today I made a treat for myself. My mom always would make this cheeseball only for family get-togethers, no matter how much I begged for it on "regular" days. So as soon as I moved out, I got the recipe and made it for myself whenever I want. She who pays for the groceries makes the decisions! =)

Ingredients:

2 boxes cream cheese - room temp
2 pkgs sliced deli beef (like Buddings brand), diced
3-4 green onions, diced
1 tsp worchestershire
3 tbs butter - room temp

Once butter and cream cheese are room temp, combine them together in a tupperware using a hand mixer. Add worchestershire. Stir in beef and onions by hand. Place back in the fridge to set. Serve with triscuits, wheat thins, or your favorite cracker.

Thursday, October 9, 2008

Black Bean Tamale Pie

I am back to work tonight, and I will be gone all weekend, but my mom has come down to help the hubby with the kids. She makes this recipe for my dad all the time and wanted to make it tonight for our family. Thanks mom!

Ingredients:

1/2 lb ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
1 15 oz can black beans, drained and rinsed
1 cup salsa
1 pkg (8 1/2 oz) corn bread/muffin mix
1/4 cup milk
1 egg
2 cups shredded cheddar cheese, divided

Cook beef, onion, and green pepper together in large skillet over medium heat. Drain. Stir in beans and salsa; set aside. In a bowl combine muffin mix, milk, egg and 1 cup of the cheese. Pour muffin mixture into greased 9" pie plate. Bake at 375 for 5-6 minutes. Spoon beef mixture over the crust, leaving a 1/2" edge. Top with remaining cheese. Bake for 15-18 minutes longer until cheese is melted. Yield 6-8 servings

Feedback:

My mom said she accidentally put in 1 cup milk instead of just 1/4. My husband couldn't tell the difference. And as usual, my kids inhaled it so I doubt they really tasted it anyhow. God love em'.

Wednesday, October 8, 2008

Apples, Apples, Apples

It's that time of year! We went to a mom's group meet-up today to share apple recipes. Here's what I took, a few I'd been waiting to try:

CrockPot Applesauce



4 large apples, peeled, cored and sliced (I used Gala apples)
juice from 1 lemon
1/2 tsp cinnamon
1 tsp vanilla
1 tbs brown sugar
1/4 cup water

Place apple slices in your crockpot. Add the melon juice and the water. Pour in the vanilla and add the cinnamon. Cover and cook on low for 4-6 hours. Once apples are tender, mash with a potatoe masher or fork. Serves 4




Apple Delish



2 Granny Smith apples
2 cans cresent rolls
2 sticks butter
1 1/2 cups sugar
1 tsp vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a cresent roll. Place in a 9x13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream and spoon sauce over the top.


Feedback:

Applesauce - first let me say that I am not, nor have I ever been, an applesauce fan. But this was FABULOUS! I liked that it was warm, and kind of chunky, and the vanilla flavor was delicious. My only gripe is that it makes so little. Note to self ** double recipe for next time! This would be so good over ice cream! YUM!

Apple Delish - is just that - DELISH! Sweet, sticky, yummy good! You will love this dish, you have to make it! I forgot the vanilla. I'm not sure how, since it was on the counter already from being used in the applesauce. But I'm lucky to find my own head most days. At least I remembered to take the dishes I made to the meet up. That's good for me!

Monday, October 6, 2008

Malibu Chicken

My husband always orders this when we go to Sizzler, and it was his idea for me to pick up the ingredients so he can make it for dinner tonight. I like being off the hook. I'm not sure that this counts as a recipe, but it's what they had, so it's getting posted. Easy, simple dinner!

Ingredients:

4 frozen breaded chicken patties
Sliced deli ham
Swiss cheese slices

Cook chicken patties as instructed on package. Top cooked patties with ham and cheese and put under broiler to melt cheese. Serve.

Feedback:

Hubby said this was great, just like Sizzler. The kids gobbled it up...surprise, surprise!

Sunday, October 5, 2008

Enchilada Verde Casserole

I made this one up. I didn't get to the store today, so I had to use what I had on hand, and this is what came out! Has all the same ingredients as the chicken enchiladas I have made before, just all tossed together. Hopefully its good, it sure looked good to me!

Ingredients:

1 1/2 lb chicken breasts
8 flour tortillas, torn into pieces
1 1/2 cup salsa verde
1 cup sour cream
1 1/2 cup shredded monterey jack cheese - separated
1/2 tbs cumin
salt and pepper

Boil chicken breasts until cooked through. Shred. In a large bowl, combine tortillas, salsa, sour cream, 1 cup of the cheese, cumin, salt and pepper. Stir in chicken. Pour into 9x9 baking pan. Top with remaining shredded cheese. Bake uncovered, at 350 for 30-40 minutes, or until bubbly.

Feedback:

Ok, I changed this a little based on what hubby said. He didn't like the corn tortillas I used and he said the beans were kind of hard still. So I revamped the recipe above to reflect the changes. He said the kids really liked it though, of course. I can always count on them to finish their plates!

Friday, October 3, 2008

Shredded Chicken Paninis

My mom bought me a panini press last christmas, and I use it every chance I get! It makes for the best sandwiches. I picked up some foccocia sandwich bread at the store today in the day old bread bin for cheap, so I figured it'd be best used as a panini! I grilled up some chicken in the good ol' Foreman Grill and made some YUMMY sandwiches!

Ingredients:

Crusty sandwich bread
2 chicken breasts
salt, pepper, garlic powder to taste
Mayo
Dijon Mustard
Sliced tomatoes
Provolone Cheese

Season chicken breasts to taste and grill. Shred. Spread mayo and dijon onto bread. Layer tomatoes, cheese and grilled chicken. Place sandwich in heated panini press, or on a stove top grill weighted down with a heavy pan. Heat through to melt cheese.

Feedback:

These were so yummy. The bread had some dried herbs on it...yum yum!! If you've never made paninis try them. You're missing out!

Thursday, October 2, 2008

Crunchy Chicken Roll-Ups

I saw this recipe on another blog and decided to give it a try. Seems like something the kids will really like.

Ingredients:

1-2 cans of canned chicken (you can also use shredded chicken breasts)
8 oz. sour cream
2 tbsp. milk
1 tbs dried parsley
salt and pepper to taste
2 cans crescent rolls
2 c. crushed croutons
1 stick butter or margerine melted


Blend together first five ingredients. Separate crescent rolls into triangles. Spoon chicken into the bottom of the triangle, fold in the bottom corners, and roll up. Lightly roll in melted butter then roll in crushed croutons. Place on un-greased cookie sheet and bake at 350 for 20 min.

** Canned chicken smells just like tuna. Next time I'll make a few chicken breasts and shred them, the smell kinda freaked me out! =)
** I forgot to take a picture again, darn it! Sorry!!

Feedback:

My husband asked me if this was canned meat, so he got that funny taste or smell too. But he said they were still good, and of course the kids loved them. Next time I'll just grill up my own chicken. Chicken that smells like tuna...not too appetizing!

Wednesday, October 1, 2008

Cheesy Enchiladas

We ended up taking the kids to John's Incredible Pizza last night, and they had a blast! Though, I really hate paying $8.99 for a buffet, when I know I did not eat $8.99 worth of food! But the kids were free, and they eat as much as I do, so I guess it all equals out! Tonight I will be helping at a fundraiser dinner, so I will be pre-making a dinner for the fam again, since I will be gone from 4 to about 7. This is a new recipe, it looks really good!!

Ingredients:

2 cans (15 oz each) tomato sauce
1 1/3 cup water
2 tbs chili powder
2 cloves garlic minced
1 tsp dried oregano
1/2 tsp ground cumin
16 flour tortillas (8 inch size)
4 cup shredded monterey jack cheese
2 1/2 cups shredded cheddar cheese
2 medium onions finely chopped
8 oz sour cream
1/4 cup fresh minced parsley
1/2 tsp salt
1/2 tsp pepper
Shredded lettuce, diced tomatoes, olives for topping - optional

In a large saucepan, combine first 6 ingredients. Bring to a boil. Reduce heat and simmer uncovered for 4-5 min until thickened, stirring occasionally. Spoon 2 tbs sauce over each tortilla.
In a large bowl, combine all monterey jack cheese, 2 cups of the cheddar, onions, sour cream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 13x9 baking dishes. Pour remaining sauce over top. Bake uncovered at 350 for 20 minutes. Sprinkle remaining cheddar on top and bake 4-5 min longer until cheese is melted. Garnish if desired.
Yield 16 enchiladas

**I halfed this recipe. We eat alot, but not that much!!
**Photo does not include cheese on top that is to be added at the end

Feedback:

My husband said it was too cheesey for him, but the babies each ate a whole enchilada themselves! I had one when I got home and I LOVED it. They were freakin' fabulous, I will never be satisfied with a restaurant cheese enchilada again.