Wednesday, November 26, 2008
Tuesday, November 25, 2008
Sunday, November 23, 2008
Saturday, November 22, 2008
Friday, November 21, 2008
Thursday, November 20, 2008
Wednesday, November 19, 2008
Tuesday, November 18, 2008
(Makes great leftovers!)
1 lb extra lean stew meat/stir-fry meat/top sirloin, cut into small pieces
(the slow cooker makes the meat tender so buy whatever's on sale)
4 cans (15oz) dark kidney beans (drained)
2 cans (14.5oz) diced tomatoes (don't drain)
1 pkg chili seasoning (or make your own - chili powder, salt, pepper, onion powder and Tabasco)
Mix all ingredients in crock pot. Cook on low all day or on high for 4 hours. Doesn't need stirring.
Tip: This makes a lot so you can use the leftovers for chili burritos the next day!
Slow Cooker Pot Roast
3-5 lbs beef roast
1 pkg onion soup mix
1 can cream of mushroom soup
5 potatoes, cut into one inch cubes (optional)
2 large carrots, also cut in small pieces (optional)
Put roast in bottom of crock pot. In small bowl, mix soups together and then spread over roast. If including veggies, add 1/4 cup water. Cover with lid and cook on low all day or on high for at least 4 hours
Sweet & Sour Pork
(I'm typing this just as my mom wrote it out... sorry if it's confusing!)
In small bowl, combine:
2/3 cup packed brown sugar
2/3 cup cider vinegar (or white)
2/3 cup ketchup
2 tsp soy sauce
1 medium onion cut into quarter-sized pieces
2 medium carrots cut into 1/4 inch circles
1 medium green pepper cut in same size as onion
1 lb boneless pork-loin, cut into 1" cubes
1 can (8oz) pineapple chunks, drained
Place pork in Ziploc bag and add half of the sauce. Make sure sauce covers pork evenly and marinate in fridge for 30 minutes.
Heat small amount of oil in skillet and add meat. Cook for 3 minutes. Add veggies and saute until pork is no longer pink - about 10 minutes. Add remaining sauce and cook until heated through. Add pineapple and serve!
Cheesy Potato and Sausage Casserole
(recipe can be cut in half)
1 Hillshire Farm smoked sausage cut into small pieces (or use leftover ham!)
6 potatoes, sliced
1 small onion, chopped (optional)
1/2 pound shredded cheddar cheese
In large skillet, cook sausage for 5 minutes in a small amount of oil
Add potatoes, cover, and cook for 5 more minutes. Add onion and continue to cook until potatoes are to your liking. Then add cheddar cheese and cook until melted.
1 lb steak, thinly sliced into small strips
1 pkg sliced mushrooms (can substitute canned mushrooms if needed)
1/2 cup chopped onion
2 cans (15oz) beef gravy
1/4 cup worchestire sauce
1/2 bag wide egg noodles
1/4 cup butter
salt & pepper
Prepare egg noodles according to package
In skillet, cook butter, onion and mushrooms. Add steak and cook on high until steak is brown on both sides. Add gravy, garlic, worchestire sauce, salt, and pepper. Cooked until warmed through. Add noodles, sour cream and serve.
Monday, November 17, 2008
Anyway, here are a few of my favorite dinners from kraftfoods.com (My first stop for easy, quick, and affordable meals. Geesh, they should pay me for such nice advertising! haha) :-)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained (optional)
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated
PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.
BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.
BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.
2 Tbsp. flour
1 Tbsp. oil
3/4 cup fat-free reduced-sodium chicken broth
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1 Tbsp. chopped fresh parsley
COAT chicken with flour. Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until cooked through (165°F). Remove chicken from skillet, reserving drippings in skillet. Cover chicken to keep warm.
ADD broth to skillet; stir to scrape up browned bits from bottom of skillet. Add cream cheese; cook 2 to 3 min. or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
RETURN chicken to skillet; turn over to coat both sides of chicken with sauce. Cook 2 min. or until chicken is heated through. Sprinkle with parsley.
1/4 cup (1/2 stick) butter or margarine
2-1/2 cups milk
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up, divided
2 cups KRAFT Shredded Cheddar Cheese, divided
PREHEAT oven to 350°F. Cook macaroni as directed on pkg. Meanwhile, cut butter into small pieces; place in bottom of 13x9-inch baking dish.
BEAT egg and milk with wire whisk until well blended; set aside. Drain macaroni. Spoon half of the macaroni over butter in baking dish; sprinkle with 1 cup each of the VELVEETA and Cheddar cheese. Add half of the egg mixture. Repeat layers of macaroni, VELVEETA, Cheddar cheese and egg mixture. Sprinkle lightly with paprika.
BAKE 15 min. Remove from oven; stir until well blended. Bake an additional 15 min. or macaroni mixture is until heated through and top is golden brown.
Sunday, November 16, 2008
4 chicken breasts, pounded
2 eggs, lightly beaten
1 packet Ranch Dressing mix
1/2 - 1 cup parmesan cheese
1 cup crushed cornflakes
Mix dry ingredients together in shallow bowl. Dip chicken in egg base then coat with dry mixture. Put in baking dish and bake at 350 for about 30 minutes or until chicken is done.
1/2 - 3/4 bag of Extra Wide Egg Noodles4 TB butter
Boil noodles until tender, drain. In a skillet or griddle, use butter and coat pan, add noodles, cook until light brown and crunchy. Add salt to taste.
1 lb. ground beef
¼ cup chopped onions
1 pkg. bow tie noodles
1 can tomato soup (condensed)
1 can cheddar cheese soup (condensed)
1 soup can of water
8 oz. sour cream
½ tsp oregano
1 cup shredded cheddar cheese (divided)
salt and pepper
Cook hamburger with onions. Cook noodles according to package directions. Mix condensed soups in a bowl. Add sour cream, oregano, ½ cup cheese, and water. Salt and pepper to taste. Add noodles and meat to soup mixture. Put in 9X13 casserole dish. Top with remaining ½ cup cheese. Bake at 350° for 20 minutes.
3½ cups flour
1 tsp salt
1 butternut squash
1½ tbsp. butter
1/8 tsp. nutmeg
2-3 dashes cinnamon
sugar and salt to taste
Add 3½ cups flour to a large mixing bowl. Make a well in the center of the flour.
Break 4 large eggs into the well.
Using a fork, beat the eggs, gradually incorporating flour into the egg mixture. A large mass of dough will slowly start to form, with lots of little straggly bits of dough floating around in the bowl as well. Once the dough is dry enough to handle, gather it up in the bowl, using your hand and knead into a nice, round ball.
Turn the ball of dough onto a floured surface, and knead well (at least 5 min.) until the dough feels smooth and elastic. If the dough seems too dry, add a few drops of water; too wet, add a little more flour. Return the ball of dough to the bowl, and cover with a floured piece of saran wrap. Let it rest for at least a half hour.
Cook the butternut squash: slice the squash in half, and scoop out the seeds. Place both halves cut-face down in 1/4" of water, in a large roasting pan. Bake at 375F for 40 minutes or until tender.
Scoop out the cooked squash and mash well using a fork or potato masher. Add butter, nutmeg and cinnamon. Sprinkle salt and sugar to taste. Let cool. Refrigerate for up to a day, or use immediately.
Fill the ravioli and seal edges together.
Cook in boiling water for 5-7 minutes (exact cooking time will vary, depending upon how large/thick you've made your ravioli). Toss with butter and pepper; sprinkle with parmesan and serve. (Serves 4-6)
GARLIC CHICKEN ALFREDO
1 pint heavy cream (or half and half)
1 stick butter
2 TB cream cheese
½-¾ cup parmesan cheese
1 tsp. garlic powder
salt & pepper
2 garlic chicken breasts (marinated frozen pack)
In saucepan, melt butter, cream, and cream cheese. Simmer until melted. Add parmesan cheese and garlic. Let simmer 15-20 minutes on low. Season with salt & pepper to taste. Slice chicken into strips and brown in separate saucepan. Cook bowties or pasta of choice. Mix alfredo mixture, chicken, and pasta together. Serve and enjoy!
1 lb ground beef (browned and drained)
1 tube Pilsbury Grands Biscuits
½ cup catsup
½ cup BBQ sauce
¼ cup brown sugar
3 TBS dried onion
1 tsp salt
½ tsp pepper
2 TBS relish (optional)
cheese for topping
Preheat oven to 375°. Grease muffin pan and flatten dough from biscuits into the pan. Put hamburger in bowl, mix in remaining ingredients except cheese. Fill dough with meat mixture. Bake 8 minutes. Top with cheese and bake another 5 min.
Saturday, November 15, 2008
YUMMY Chicken Enchiladas
*2 chicken breasts (boiled then shredded)
*1 can cream of chicken soup
*1-cup sour cream
*1 small can of diced green chilies
*1/2 onion diced
*1/2 - 1 lb shredded cheese
Mix all ingredients. Roll into tortillas. Bake in glass pan at 350 degrees for 20-30 minutes
*optional- add diced olives
*optional- cover enchiladas with extra cheese 5 minutes before removing from oven
Best EVER Salad
*1 bag of spinach leaves
*1 bag of Fisher Brand sliced Almonds
*1 bag of Craisins
*1 small tub Fetta Cheese (or shredded cheddar)
*1 bottle (Ken's Steak House Brand) Raspberry Walnut Vinaigrette (we like to use Ranch too)
*1 Rotisserie Chicken (remove meat)
Layer spinach, chicken, cheese, dressing, almonds, craisins. Enjoy most texturally satisfying salad you have ever had!
*Disclaimer- You should know that we ate this 4 times a week for 3 weeks straight after I discovered it. Seriously. Still not bored with it. We are going to try it with shrimp this week. Let you know how that goes!
Friday, November 14, 2008
1) Spread the word! Post an entry on your blog, send out an email, post a bulletin on your myspace... whatever! The more moms we have the more ideas you'll see on the site.
2) Leave a comment on any of the blog posts. (Or better yet, be a guest blogger!)
That's it! Contest ends NOVEMBER 15th - you have until midnight to enter. One name will be randomly drawn for our winner.
(From the classic Betty Crocker Cookbook)
Wednesday, November 12, 2008
One Pan Taco Dinner
1 lb. hamburger
1pkg. Taco bell taco seasoning
2c. uncooked Minute Rice
1c. shredded mild cheese
2c. shredded lettuce
Brown meat and drain, add 2c water & seasoning- bring to a boil, stir in rice, sprinkle with cheese & cover. Cook on low for 5 minutes.
Top with lettuce, tomatoes, and other favorite taco fixings.
Teriyaki Chicken with Rice & Broccoli1-
1 1/2 lb. cubed chicken breast
1T. oil 1/2c. diced onion
2 garlic cloves minced
1c. Yoshida's Teriyaki sauce(or your favorite)
Saute onion and garlic in oil, then add chicken, season with salt & pepper and cook thru. Add teriyaki sauce and simmer for 5 minutes.
Serve with cooked rice and steamed broccoli ( or your favorite veggies).
Cookies of Your Choice
1 box of cake mix (any flavor you want)
Combine above ingredients and add your favorite chocolate chips, nuts, or dried fruit.
Bake at 350 degrees for 7-10 minutes.
These are literally cookies of your choice, be creative, and experiment. These cookies are unbelievably moist- ENJOY!
Tuesday, November 11, 2008
Friday, November 7, 2008
□ Melted butter
□ Cinnamon/sugar sprinkler
□ Cookie cutters
Cut tortilla into fun shapes and then brush with melted butter. Sprinkle with sugar and cinnamon and place in a 350 degree oven for ten minutes.
□ white bread
□ rolling pin
□ sandwich ham
□ string cheese
□ honey mustard dressing
Roll bread flat. Lay a piece of thin sliced ham on top then a piece of string cheese. Roll up and cut into several bite sizedpinwheels. Use toothpick to hold pinwheels together and dip in honey mustard. (2/3 cup mayo, 1/4 cup honey, 2 TB dijon mustard, pinch paprika and salt)
English Muffin pizzas
□ 4 English muffins, split
□ 1 can (8 ounces) pizza sauce
□ 1 cup part-skim mozarella cheese, shredded
□ assorted pizza toppings, optional
Lightly toast muffins. Spread one generous tablespoon of pizza sauce on each muffin half. Sprinkle with cheese; top with your favorite pizza topping (green pepper, mushrooms, pepperoni, etc.). Bake muffin pizza in a 400 degree oven until cheese melts, about 6 minutes.
□ 1 tube sugar cookies (or you could use brownies)
□ 1 container strawberry cream cheese
□ 1/3 cup powdered sugar
□ fresh fruit in season (kiwi, berries, bananas, etc.)
□ chopped nuts (almonds are SOOO yummy)
□ chocolate sauce (optional)
Prepare cookies. Let cool. In small bowl, mix strawberry flavored cream cheese with enough powdered sugar to make it creamy. Spread over cooled cookie. Top with sliced fruits. Sprinkle nuts and drizzle chocolate sauce over if desired. Best if eaten in 2-3 days.
Thursday, November 6, 2008
Wednesday, November 5, 2008
Here's a little craft that I did with our Joy School group. I used the outlines on About.com as a guide then traced my own pattern onto construction paper for the bodies, outfits, hats, and hair. Our lesson was on friendship, so they each picked a friend to use as the second doll holding their hand. The girls colored the shoes and hats, then picked which dresses and hair they wanted. They LOVED it! The site has plenty of outfits for little boys too.
Craft #2: Edible Play Dough
3 1/2 cups peanut butter
4 cups confectioners' sugar
3 1/2 cups honey
4 cups dry milk powder
In large bowl, cream together peanut butter and confectioners' sugar, then beat in honey and fold in milk powder. Divide into 15 equal portions and refrigerate or freeze until ready to use.
Here's a cute idea from craftydaisies.com:
What you’ll need:
*mini muffin pan (one that you don’t mind getting a little crayon on)
Preheat your oven to 265 degrees F. Peel off all the paper from the crayons and break them into 1/2″ to 1″ pieces. Arrange two to three like colors in each slot, then bake for 6-8 minutes. Let them congeal a little on the counter, then place them in the freezer until they are firm (approx. 30 minutes). They should then pop right out.
This is great for little hands that aren’t steady enough to hold thin crayons!
Tuesday, November 4, 2008
Monday, November 3, 2008
1) Xyron sticker makers: awesome
2) Photo squares and corners
3) Sticky back felt and foam sheets
4) Paper stacks
6) Cricut cutter
7) Creative Memories straight
and wavy paper trimmers
Sunday, November 2, 2008
6 squares BAKER'S Semi-Sweet Chocolate
4 squares BAKER'S Unsweetened Chocolate
6 Tbsp. butter or margarine
1-1/4 cups sugar
3 eggs, lightly beaten
2 tsp. vanilla
1 cup flour
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
2 cups toasted chopped PLANTERS Pecans (I used walnuts!)
PREHEAT oven to 325°F. Microwave chocolates and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour, baking powder and salt; mix until well blended. Stir in pecans.
DROP rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
BAKE 12 min. or until cookies feel set to the touch. Cool 1 min.; remove from baking sheet. to wire racks. Cool completely. Store in tightly covered container at room temperature for up to 1 week.
Saturday, November 1, 2008
1. Kirkland Baby Wipes- They aren’t just for diaper changes. I keep a pack in the kitchen for cleaning hands and faces after meals, in the car for quick dusting while sitting in traffic and wiping up after ‘spill-proof’ sippee cups. You can’t beat the price for this Multi Purpose wipe.