The school year finished up last week and to celebrate I had a few friends over after school for drinks and snacks. I made a few dips with crackers and the pizza puffs from my Superbowl party post, but I did try a new appetizer. Turned out well, not too complicated, and who doesn't love bacon???!!! :)
Bacon-Wrapped Wieners (or hot dogs)
1 pkg lil' beef smokies (or you can buy regular hot dogs and cut each into thirds)
16 slices of bacon, cut in half
2/3 cup brown sugar
1/2 tsp Cayenne Pepper
I prepped these the night before, by cutting the bacon strips, and wrapping half a piece of bacon around one smokie. Then I placed them seam side down in a container and stored them in the refrigerator over night.
If you're not prepping the night before, then placed the bacon wrapped smokies on a tinfoil lined sheet pan.
Combine the brown sugar and Cayenne in a small bowl. Roll each wrapped smokie in the sugar mixture until evenly coated. Place on tinfoil lined pan and cook for 12 minutes at 400 degrees, flip over, and cook an additional 10-12 minutes or until bacon is crispy.
Serve warm. I put mine into a small crock pot to keep warm while my friends and I talked and ate.
Fun night and delicious snacks! Sorry I don't have a picture, guess we were too busy celebrating! :)
Monday, May 30, 2011
Wednesday, May 18, 2011
Asian Flavored Dinner
It has been WAY TOO long since my last post! I thought, gee, I'm just not cooking a lot - but actually, we have been cooking, just not anything new. I've already shared with you all of the recipes I've been making this week.
Also, Matt and I have been VERY busy with the end of the school year just around the corner, AND we were both gone last weekend. Matt to Pierre for fishing, and I went to Des Moines for a band conference. I did enjoy some delicious food while I was there. :)
So, anyway, we did finally make something last night that I have yet to share with you. We have made both of these recipes before and enjoy them very much.
Up first is an Asian salad recipe I got from my mentor teacher while I was student teaching. I love to make this salad for picnics and gatherings - it's always a big hit!
Napa Cabbage Salad
1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 package ramen noodles, broken
2 Tbsp sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 Tbsp soy sauce
Finely shred the head of cabbage. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
To make the crunchies: Preheat oven to 350. Melt the butter in a pot. Mix the noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake in the oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
To make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
Last night we did not have any ramen noodles or almonds, but I did have some sesame snacks so I used those instead for the crunchies. Worked pretty good.
We also discovered this cabbage salad tastes pretty good mixed in with the following recipe...
I received this recipe from a fellow teacher at my Bridal Shower last summer.
Koren Chicken and Cashews
3 Tbsp oil
2 boneless chicken breasts thinly sliced
2 Tbsp minced garlic
2 Tbsp soy sauce
1 Tbsp cooking Sherry
1 Tbsp cornstarch
1/4 tsp ground ginger
1 medium green pepper, chopped
1/2 cup cashews (I didn't have any cashews last night, so I used chopped peanuts - tasted great!)
This recipe can be made in the microwave - it makes it quick and easy.
However, I don't cook chicken in the microwave, so I've adapted this recipe to a skillet on the stove top.
Combine the garlic, soy sauce, sherry cornstarch, and ground ginger in a large resealable plastic bag. Add the sliced chicken. Seal bag and "squish" around to combine all ingredients and coat the chicken. Allow to marinate in the fridge while you make instant brown rice to serve with the chicken.
Heat oil in the skillet with another tsp-tbsp of minced garlic. When heated to medium, add the chicken mixture and everything in the bag. Add the green pepper, stir, and cook until chicken is done. At the end, sprinkle with cashews (or peanuts), stir, cook a few minutes more, and remove from heat.
Delicious!
Also, Matt and I have been VERY busy with the end of the school year just around the corner, AND we were both gone last weekend. Matt to Pierre for fishing, and I went to Des Moines for a band conference. I did enjoy some delicious food while I was there. :)
So, anyway, we did finally make something last night that I have yet to share with you. We have made both of these recipes before and enjoy them very much.
Up first is an Asian salad recipe I got from my mentor teacher while I was student teaching. I love to make this salad for picnics and gatherings - it's always a big hit!
Napa Cabbage Salad
1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 package ramen noodles, broken
2 Tbsp sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 Tbsp soy sauce
Finely shred the head of cabbage. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
To make the crunchies: Preheat oven to 350. Melt the butter in a pot. Mix the noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake in the oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
To make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.
We also discovered this cabbage salad tastes pretty good mixed in with the following recipe...
I received this recipe from a fellow teacher at my Bridal Shower last summer.
Koren Chicken and Cashews
3 Tbsp oil
2 boneless chicken breasts thinly sliced
2 Tbsp minced garlic
2 Tbsp soy sauce
1 Tbsp cooking Sherry
1 Tbsp cornstarch
1/4 tsp ground ginger
1 medium green pepper, chopped
1/2 cup cashews (I didn't have any cashews last night, so I used chopped peanuts - tasted great!)
This recipe can be made in the microwave - it makes it quick and easy.
However, I don't cook chicken in the microwave, so I've adapted this recipe to a skillet on the stove top.
Combine the garlic, soy sauce, sherry cornstarch, and ground ginger in a large resealable plastic bag. Add the sliced chicken. Seal bag and "squish" around to combine all ingredients and coat the chicken. Allow to marinate in the fridge while you make instant brown rice to serve with the chicken.
Heat oil in the skillet with another tsp-tbsp of minced garlic. When heated to medium, add the chicken mixture and everything in the bag. Add the green pepper, stir, and cook until chicken is done. At the end, sprinkle with cashews (or peanuts), stir, cook a few minutes more, and remove from heat.
Saturday, May 7, 2011
Panokoken!
I have been wanting to make my very own panokoken for a long time now, and since I received a cast iron skillet for Easter (thanks Matt/ the Easter Bunny!), I just couldn't wait any longer!
The recipe I used is from my friend Kelli - the one who also gave me the taco pizza and homemade tortilla chips. Her mom is a panokoken queen and Kelli's not too bad either. :)
I was a little worried about making this because it can be tough to get the pastry to rise. A panokoken is supposed to rise while baking and when you pull it out of the oven it immediately begins to "deflate". There's a restaurant in Rochester, MN called Panokoken, where the waitresses have to run the panokoken to your table when you order it, while yelling "PANOOOOKOOOOOOKEN!" (That way you get it before it deflates) It's kind of annoying, but anyway...
Fortunately, mine worked wonderfully - I did have to rush to get a picture - but I was successful! (And I didn't yell "PANOKOKEN" - Matt might have though....) :)
Panokoken
1/3 cup butter
4 eggs (for a 12inch cast iron skillet)
1 cup milk
1 cup flour
Topping: cinnamon, sugar, Vermont Maple Syrup
Preheat the oven to 425. Place 1/3 butter, sliced, in the skillet and allow to melt in the oven. You must use a skillet that is safe in the oven. I think a 12inch is the perfect size. While the butter is melting, whisk or blend on high 4 eggs for 1 minute. Reduce speed to low and gradually add milk and flour. Once the butter is completely melted add the egg mixture to the skillet. Bake in the oven to about 20 minutes until golden/light brown. Sprinkle with cinnamon and sugar and serve with maple syrup. You may top with anything - some people use fresh fruit and whipped cream.
Delicious, easy breakfast!
The recipe I used is from my friend Kelli - the one who also gave me the taco pizza and homemade tortilla chips. Her mom is a panokoken queen and Kelli's not too bad either. :)
I was a little worried about making this because it can be tough to get the pastry to rise. A panokoken is supposed to rise while baking and when you pull it out of the oven it immediately begins to "deflate". There's a restaurant in Rochester, MN called Panokoken, where the waitresses have to run the panokoken to your table when you order it, while yelling "PANOOOOKOOOOOOKEN!" (That way you get it before it deflates) It's kind of annoying, but anyway...
Fortunately, mine worked wonderfully - I did have to rush to get a picture - but I was successful! (And I didn't yell "PANOKOKEN" - Matt might have though....) :)
Panokoken
1/3 cup butter
4 eggs (for a 12inch cast iron skillet)
1 cup milk
1 cup flour
Topping: cinnamon, sugar, Vermont Maple Syrup
Preheat the oven to 425. Place 1/3 butter, sliced, in the skillet and allow to melt in the oven. You must use a skillet that is safe in the oven. I think a 12inch is the perfect size. While the butter is melting, whisk or blend on high 4 eggs for 1 minute. Reduce speed to low and gradually add milk and flour. Once the butter is completely melted add the egg mixture to the skillet. Bake in the oven to about 20 minutes until golden/light brown. Sprinkle with cinnamon and sugar and serve with maple syrup. You may top with anything - some people use fresh fruit and whipped cream.
Delicious, easy breakfast!
Saturday, April 30, 2011
Scalloped Potatoes & Ham
Here's another DELICIOUS dish from last week. This one is from my cookbook, tasteofhome Most Requested Recipes - Love it.
Growing up, my dad and mom used to make scalloped potatoes and ham for Sunday dinner. Loved there's so I thought I'd try my own.
White Cheddar Scalloped Potatoes (But you could use any kind of cheese you like)
1 medium onion, finely chopped
1/4 cup butter, cubed
1/4 cup flour
1 tsp dried parsley
1 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme
3 cups milk
1 can condensed cream of mushroom soup
1 cup (8oz) sour cream
8 cups thinly sliced potatoes (peeled or unpeeled - whichever way you like)
3-1/2 cups cubed fully cooked ham (you can buy this already cubed in the store by the deli meats or spiral hams)
2 cups (8oz) shredded white cheddar cheese (we used an 8 oz block of Monterey & white cheddar, shredded ourselves)
In a large saucepan, saute onion in butter until tender. Stir in the flour, parsley, salt, pepper, and thyme until blended. Gradually add milk. Bring to boil; cook and stir for 2 minutes or until thickened. Stir constantly! Stir in the soup. Remove from heat and stir in sour cream until blended.
In a large bowl combine the potatoes and ham. In a greased 13x9 baking dish, layer half the potato mixture, cheese, then white sauce. Repeat layers.
Cover with tinfoil and bake at 375 for 30 minutes. Uncover and bake 40-50 minutes longer or until potatoes are tender. And guess what??? I broiled the top just a few minutes for a slight crust :)
Makes delicious leftovers as well!
Grilled Foods and Casserole
Last week, Matt and I took advantage of the nicer weather and pulled the grill out. He made us a couple sirloin steaks and I helped grill some asparagus. (Really easy to do, by the way) The easiest and best way is to lay on a grill pan over the grill, brush with olive oil, and season well with salt and pepper.
I also made a new casserole dish as a side from my Food And Family magazine.
Broccoli and Corn Scallop
2 Tbsp chopped onion
2 Tbsp butter, divided
1 Tbsp flour
1-1/4 cups milk
1 pkg (8oz) shredded Monterey Jack Cheese
1 can corn, drained
12 Ritz crackers, crushed, divided
2 pkg (10oz each) frozen broccoli spears, thawed, drained
Heat oven to 350. Cook and stir onions in 1 Tbsp butter in saucepan on medium heat 1 minute. Blend in flour. Gradually add milk, stirring until blended; cook until thickened, stirring constantly. Add cheese; cook until melted. Stirring frequently. Add corn and half of cracker crumbs - mix well.
Arrange broccoli in 12x8 or 13x9 baking dish. Top with sauce. Melt remaining butter; mix with remaining crumbs. I would suggest adding more crackers than what's left - more like 10-12 crackers - so you have more of a crust on top. Sprinkle crumbs over ingredients in baking dish.
Bake 30 minutes or until heated through. Again, like always, I like to broil for just a few minutes at the end to get more of a crust on top.
And here's our full grilled meal with side dish - delicious night!
Saturday, April 23, 2011
Happy Easter!
Tomorrow Matt and I will be celebrating Easter Sunday at his Grandma's with his mother's side of the family. In preparation for tomorrow's Easter dinner I made a few contributions:
Hot Cross Buns
Coconut Cream Cheesecake Bars
Bird Nests
Grandma Bisbee's Hot Cross Buns
This recipe is very special to me. My dad used to make these every Easter weekend while I was growing up. It was a recipe from his mom and I was lucky enough to make the buns with my Grandmother two Easter's ago. It was the last time I saw my grandmother and it's a very special memory for me. So now I've started my own tradition of making these buns every Easter for Matt's family.
It's a tough recipe to read - Grandma never was very good at keeping track of her recipes - she just changed it every time... Getting the recipe over the phone from her was quite the funny story. Here's what I did this time and it turned out alright.
#1 combine 1/3 cup sugar, 1-1/2 tsp cinnamon, 1/2 tsp salt, 1/4 tsp nutmeg, 2 pkg yeast. Remember if it's Active Yeast you need to "prep" it in warm water. I usually use Quick Rise Yeast and forgo that step.
#2 heat 3/4 cups milk, 1/2 cup water, 1/4 cup butter. Then add to #1.
Add 1-1/2 cups flour
Beat 2 minutes. Add 3 eggs and 1/2 cup more flour and beat 2 minutes more.
Stir in 1-1/2 to 2 cups more flour. Knead 6-8 times. Cover and let rise 20-30 minutes in a warm place.
Turn out dough and add 1/2 cup currants. Make into rolls; cover and rise 30 minutes more.
Bake at 375 for 12-15 minutes until golden brown. I like to brush with butter when they come out. Once they've cooled, make a cross over the top with frosting, either store bought or combine powdered sugar, milk, and vanilla.
Bird Nests
This is a cute recipe I found in one of my TasteofHome magazines.
1 pkg White Almond Bark (24oz)
1 bag pretzel sticks (16oz)
25-30 marshmallow peeps
Assorted candy eggs
Melt almond bark according to package. Reserve 1/2 cup. Stir in pretzel until evenly coated. Using 2 forks, scoop 25-30 nests onto wax paper. Dip a peep into reserve melted bark and place onto each nest. Do the same with candy eggs. (I used Starburst Jelly Beans)
Fun!
Layered Coconut Cream Cheesecake Bars
Also found this one in a food magazine; Food&Family. Matt loves coconut dessert - perfect fit and fairly easy!
84 Nilla wafers, divided
6 Tbsp butter, melted
1 pkg (8oz) cream cheese, softened
2 Tbsp sugar
1 tub (8oz) Cool Whip topping, thawed & divided (I ended up running out so I would suggest using 12oz cool whip)
2 pkg vanilla jello instant pudding
2-1/2 cups cold milk
1-1/2 cups coconut, toasted, divided
Toasting coconut is very east. Place in single layer on baking sheet and bake at 350 for 7-10 minutes until lightly brown, stirring frequently. Coconut will easily burn.
Reserve 24 wafers. Crush remaining wafers; mix with butter. (I find the best way to crush wafers is to seal in large baggie and roll with rolling pin) Press onto bottom of 13x9 pan. Refrigerate while preparing filling.
Beat cream cheese and sugar with mixer until well blended. Whisk in 1 cup cool whip. Carefully spread over crust. Stand reserved wafers around edges.
Beat pudding mixes and milk with whisk in medium bowl 2 minutes. Stir in 1 cup cool whip and 3/4 cup toasted coconut. Spread over cream cheese layer.
Top with remaining cool whip and coconut. Refrigerate 5 hours.
Enjoy!
Hot Cross Buns
Coconut Cream Cheesecake Bars
Bird Nests
Grandma Bisbee's Hot Cross Buns
This recipe is very special to me. My dad used to make these every Easter weekend while I was growing up. It was a recipe from his mom and I was lucky enough to make the buns with my Grandmother two Easter's ago. It was the last time I saw my grandmother and it's a very special memory for me. So now I've started my own tradition of making these buns every Easter for Matt's family.
It's a tough recipe to read - Grandma never was very good at keeping track of her recipes - she just changed it every time... Getting the recipe over the phone from her was quite the funny story. Here's what I did this time and it turned out alright.
#1 combine 1/3 cup sugar, 1-1/2 tsp cinnamon, 1/2 tsp salt, 1/4 tsp nutmeg, 2 pkg yeast. Remember if it's Active Yeast you need to "prep" it in warm water. I usually use Quick Rise Yeast and forgo that step.
#2 heat 3/4 cups milk, 1/2 cup water, 1/4 cup butter. Then add to #1.
Add 1-1/2 cups flour
Beat 2 minutes. Add 3 eggs and 1/2 cup more flour and beat 2 minutes more.
Stir in 1-1/2 to 2 cups more flour. Knead 6-8 times. Cover and let rise 20-30 minutes in a warm place.
Turn out dough and add 1/2 cup currants. Make into rolls; cover and rise 30 minutes more.
Bake at 375 for 12-15 minutes until golden brown. I like to brush with butter when they come out. Once they've cooled, make a cross over the top with frosting, either store bought or combine powdered sugar, milk, and vanilla.
Bird Nests
This is a cute recipe I found in one of my TasteofHome magazines.
1 pkg White Almond Bark (24oz)
1 bag pretzel sticks (16oz)
25-30 marshmallow peeps
Assorted candy eggs
Melt almond bark according to package. Reserve 1/2 cup. Stir in pretzel until evenly coated. Using 2 forks, scoop 25-30 nests onto wax paper. Dip a peep into reserve melted bark and place onto each nest. Do the same with candy eggs. (I used Starburst Jelly Beans)
Fun!
Layered Coconut Cream Cheesecake Bars
Also found this one in a food magazine; Food&Family. Matt loves coconut dessert - perfect fit and fairly easy!
84 Nilla wafers, divided
6 Tbsp butter, melted
1 pkg (8oz) cream cheese, softened
2 Tbsp sugar
1 tub (8oz) Cool Whip topping, thawed & divided (I ended up running out so I would suggest using 12oz cool whip)
2 pkg vanilla jello instant pudding
2-1/2 cups cold milk
1-1/2 cups coconut, toasted, divided
Toasting coconut is very east. Place in single layer on baking sheet and bake at 350 for 7-10 minutes until lightly brown, stirring frequently. Coconut will easily burn.
Reserve 24 wafers. Crush remaining wafers; mix with butter. (I find the best way to crush wafers is to seal in large baggie and roll with rolling pin) Press onto bottom of 13x9 pan. Refrigerate while preparing filling.
Beat cream cheese and sugar with mixer until well blended. Whisk in 1 cup cool whip. Carefully spread over crust. Stand reserved wafers around edges.
Beat pudding mixes and milk with whisk in medium bowl 2 minutes. Stir in 1 cup cool whip and 3/4 cup toasted coconut. Spread over cream cheese layer.
Top with remaining cool whip and coconut. Refrigerate 5 hours.
Enjoy!
Have a Happy Easter!
Grandma Larson's Tuna Salad
Last night Matt and I whipped up some of my Grandma's delicious tuna salad. It's an easy recipe that we both enjoy. I got the recipe from my Aunt Lauri at my Bridal Shower last June. The "theme" was "bring a recipe." So, I received a collection of recipes and a recipe book to keep them in - see my post from a few months ago. http://emilyeverydayeats.blogspot.com/2011/02/recipe-books.html
And this one from the shower is one of our favorites - plus I remember having it at picnics at my Grandparents' in the summertime...good memories.
Grandma Larson's Tuna Noodle Salad
1 box medium shells
6 cans of tuna, drained
4-5 stalks of celery, diced
1 small onion, finely minced
1-2 cups real mayo
salt and pepper to taste
Cook the noodles according to package directions. Meanwhile drain the tuna. When noodles are done, drain, and cool. Stir in tuna. I like to add salt and pepper to taste here. Add celery and onions. Mix well. Add mayo and more salt and pepper to taste. Refrigerate. May need to add more mayo after refrigeration.
Easy!
We love to eat the salad with a little Salad Supreme topper, a few pickles, and toasted garlic, cheese bread. Plain is also wonderful :)
Thank you very much Aunt Lauri for sharing Grandma's recipe!
And this one from the shower is one of our favorites - plus I remember having it at picnics at my Grandparents' in the summertime...good memories.
Grandma Larson's Tuna Noodle Salad
1 box medium shells
6 cans of tuna, drained
4-5 stalks of celery, diced
1 small onion, finely minced
1-2 cups real mayo
salt and pepper to taste
Cook the noodles according to package directions. Meanwhile drain the tuna. When noodles are done, drain, and cool. Stir in tuna. I like to add salt and pepper to taste here. Add celery and onions. Mix well. Add mayo and more salt and pepper to taste. Refrigerate. May need to add more mayo after refrigeration.
Easy!
We love to eat the salad with a little Salad Supreme topper, a few pickles, and toasted garlic, cheese bread. Plain is also wonderful :)
Thank you very much Aunt Lauri for sharing Grandma's recipe!
Wednesday, April 20, 2011
Taco Pizza
Almost everybody has had taco pizza some where - at least everybody who likes tacos and likes pizza. :)
The following recipe is, again, from my friend Kelli. She made it for me while I was visiting and I've been craving to make my own every since.
There are several variations, this is just one. Keep in mind you can add any taco ingredients you like.
Taco Pizza
1 pre-baked round pizza crust, or Pillsbury roll-out pizza crust, or bake your own (I use pre-baked because it's A LOT easier!) at least a 12 inch diameter, but bigger is better
1 can refried beans
1 cup salsa
1 lb ground beef, prepared with taco seasoning
1-1/2 cups shredded Mexican style cheese
1-1/2 cups shredded lettuce
Crushed tortilla chips
Optional: Chopped onion, chopped green pepper, sliced olives, guacamole, additional salsa or sour cream
If you're using a pre-baked crust, simply begin layering your pizza. Preheat oven to 375. If you're using a roll-out crust, follow directions on package. If you're making your own crust, good luck! :)
Begin with refried beans. Cover crust, leaving the crust exposed. Add as little or as much as you like. Then layer with 1 cup salsa. Add prepared taco meat, spread evenly. At this point you may add any additional ingredients. We added chopped onion and green pepper. I don't like olives, otherwise we would've added those as well for Matt.
Top with cheese. Bake approximately 17-20 minutes until cheese is melted and all is heated through.
Top with shredded lettuce and finally, crushed chips. Serve with salsa, guacamole, or sour cream.
Delicious and messy!
One more thing:
I forgot to show you my wonderful new purses from my purse party last weekend! I ended up with 3 new purses and a wallet!
I also bought 2 necklaces, a ring, and a bracelet(not pictured)... I think that is it... :)
The following recipe is, again, from my friend Kelli. She made it for me while I was visiting and I've been craving to make my own every since.
There are several variations, this is just one. Keep in mind you can add any taco ingredients you like.
Taco Pizza
1 pre-baked round pizza crust, or Pillsbury roll-out pizza crust, or bake your own (I use pre-baked because it's A LOT easier!) at least a 12 inch diameter, but bigger is better
1 can refried beans
1 cup salsa
1 lb ground beef, prepared with taco seasoning
1-1/2 cups shredded Mexican style cheese
1-1/2 cups shredded lettuce
Crushed tortilla chips
Optional: Chopped onion, chopped green pepper, sliced olives, guacamole, additional salsa or sour cream
If you're using a pre-baked crust, simply begin layering your pizza. Preheat oven to 375. If you're using a roll-out crust, follow directions on package. If you're making your own crust, good luck! :)
Begin with refried beans. Cover crust, leaving the crust exposed. Add as little or as much as you like. Then layer with 1 cup salsa. Add prepared taco meat, spread evenly. At this point you may add any additional ingredients. We added chopped onion and green pepper. I don't like olives, otherwise we would've added those as well for Matt.
Top with cheese. Bake approximately 17-20 minutes until cheese is melted and all is heated through.
Top with shredded lettuce and finally, crushed chips. Serve with salsa, guacamole, or sour cream.
Delicious and messy!
One more thing:
I forgot to show you my wonderful new purses from my purse party last weekend! I ended up with 3 new purses and a wallet!
I also bought 2 necklaces, a ring, and a bracelet(not pictured)... I think that is it... :)
LOVE!
Sunday, April 10, 2011
Purse Party!
Yesterday morning I hosted a purse party at my small house with Purses Galore - which can be found on facebook.
http://www.facebook.com/#!/pages/Purses-Galore/121898875912
Because I like to bake for people, I made a few different things for the party:
Beer Bread & 2 dips
Easter Cupcakes
Mini-Cheesecakes
Secret Recipe Cookies
Tastefully Simply Beer Bread, Spinach Herb Dip, Paprika Garlic Dip
My sister-in-law is a Tastefully Simply consultant, so if you need anything from her, just let me know and I can give you her information.
I made the classic beer bread, but we've also made the whole wheat bread before. The spinach herb dip is my favorite, and Matt of course likes the garlic flavored kind. If you haven't made Tastefully Simply dips before, they are very easy to make - just 1/2 cup sour cream and 1/2 cup real mayo.
Easter Cupcakes
I had a box of white cake mix in the cupboard and some whipped frosting from Betty Crocker, so I decided to whip up some simply cupcakes but then decorate them for Easter.
I tinted some coconut green by putting some in a sandwich baggie with a few drops of green food coloring. Then mix until evenly coated.
Top the cupcakes with some coconut, 3 jelly beans, and make a basket handle with Twizzlers pull-n-peel licorice.
Mini Cheesecake Baskets
2 pkg cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
12-24 Nilla Wafers
1-1/2 cups coconut, tinted green
36 small jelly beans
12 pieces pull-n-peel licorice
The decoration for these cheesecakes is where I got the idea for the above cupcakes.
Preheat oven to 350. Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, beat just until blended.
Place wafer on bottom of each 12 paper-lined medium muffin cups. I would use 2 wafers per cupcake next time, to give more crust.
Spoon cream cheese mixture evenly over wafers.
Bake 20 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours before decorating. Store in refrigerator.
Secret Recipe Cookies
Once again I made my delicious cookies - recipe unknown ;) If you can guess the secret ingredient I'd be more than happy to share the recipe... :)
The purse party was so much fun - thanks to everyone who came! My mom and I had so much fun!
http://www.facebook.com/#!/pages/Purses-Galore/121898875912
Because I like to bake for people, I made a few different things for the party:
Beer Bread & 2 dips
Easter Cupcakes
Mini-Cheesecakes
Secret Recipe Cookies
Tastefully Simply Beer Bread, Spinach Herb Dip, Paprika Garlic Dip
My sister-in-law is a Tastefully Simply consultant, so if you need anything from her, just let me know and I can give you her information.
I made the classic beer bread, but we've also made the whole wheat bread before. The spinach herb dip is my favorite, and Matt of course likes the garlic flavored kind. If you haven't made Tastefully Simply dips before, they are very easy to make - just 1/2 cup sour cream and 1/2 cup real mayo.
Easter Cupcakes
I had a box of white cake mix in the cupboard and some whipped frosting from Betty Crocker, so I decided to whip up some simply cupcakes but then decorate them for Easter.
I tinted some coconut green by putting some in a sandwich baggie with a few drops of green food coloring. Then mix until evenly coated.
Top the cupcakes with some coconut, 3 jelly beans, and make a basket handle with Twizzlers pull-n-peel licorice.
2 pkg cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
2 eggs
12-24 Nilla Wafers
1-1/2 cups coconut, tinted green
36 small jelly beans
12 pieces pull-n-peel licorice
The decoration for these cheesecakes is where I got the idea for the above cupcakes.
Preheat oven to 350. Beat cream cheese, sugar, and vanilla with electric mixer on medium speed until well blended. Add eggs, beat just until blended.
Place wafer on bottom of each 12 paper-lined medium muffin cups. I would use 2 wafers per cupcake next time, to give more crust.
Spoon cream cheese mixture evenly over wafers.
Bake 20 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours before decorating. Store in refrigerator.
The smaller cakes without the handles are the mine cheesecakes.
Once again I made my delicious cookies - recipe unknown ;) If you can guess the secret ingredient I'd be more than happy to share the recipe... :)
The purse party was so much fun - thanks to everyone who came! My mom and I had so much fun!
Matt's Favorite Skillet Dish
Here's another easy and delicious recipe that Matt loves - because he loves pasta. :)
South-of-the-border chicken & pasta skillet
2 cups medium-shaped pasta (do not use a whole box, use a little less otherwise the skillet will be dry) (whole wheat is best!)
1 lb boneless, skinless, chicken breasts, cut into bite-size pieces
1 jar (16oz) salsa
1 pkg (10oz) frozen corn
4 oz cream cheese, cubed
1/4 tsp chili powder
1 cup Mexican style shredded cheese, divided
2 green onions, diced, optional
1/2 green pepper, chopped, optional
Cook pasta. Meanwhile, cook and stir chicken in large skillet. I also like to add some cumin, chili powder, and salt to season the chicken. I also will add half a green pepper with the chicken because we LOVE green pepper! Once the chicken is done, add the salsa, cream cheese, frozen corn, and chili powder. Simmer on medium-low heat until cream cheese is melted, stirring occasionally.
Drain pasta, add to chicken mixture with 1/2 cup shredded cheese. This is where it's important to have the right amount of noodles and a large skillet! Simmer 3 minutes or until cheese is melted. Top with remaining cheese and green onions if desired, cover. Remove from heat and let stand until cheese is melted.
South-of-the-border chicken & pasta skillet
2 cups medium-shaped pasta (do not use a whole box, use a little less otherwise the skillet will be dry) (whole wheat is best!)
1 lb boneless, skinless, chicken breasts, cut into bite-size pieces
1 jar (16oz) salsa
1 pkg (10oz) frozen corn
4 oz cream cheese, cubed
1/4 tsp chili powder
1 cup Mexican style shredded cheese, divided
2 green onions, diced, optional
1/2 green pepper, chopped, optional
Cook pasta. Meanwhile, cook and stir chicken in large skillet. I also like to add some cumin, chili powder, and salt to season the chicken. I also will add half a green pepper with the chicken because we LOVE green pepper! Once the chicken is done, add the salsa, cream cheese, frozen corn, and chili powder. Simmer on medium-low heat until cream cheese is melted, stirring occasionally.
Drain pasta, add to chicken mixture with 1/2 cup shredded cheese. This is where it's important to have the right amount of noodles and a large skillet! Simmer 3 minutes or until cheese is melted. Top with remaining cheese and green onions if desired, cover. Remove from heat and let stand until cheese is melted.
Wednesday, April 6, 2011
three-cheese pesto pizza
Here's a new recipe from my new tasteofhome cook book, Most Requested Recipes. http://www.shoptasteofhome.com/Most-Requested-Recipes/39603,default,pd.html
We recently made those Mediterranean pita pizzas and this is similar, but more Italian. (Also, very quick to make!)
Three-Cheese Pesto Pizza
1/2 cup finely chopped red onion
1/2 cup finely chopped red pepper
1 Tbsp olive oil
1 prebaked 12-inch pizza crust
1/2 cup prepared pesto
1 cup crumbled feta cheese (only use 4 oz, otherwise it gets too salty)
1 cup shredded mozzarella cheese
1cup shredded Parmesan cheese
1 medium tomato, thinly sliced
Optional: 1 can chopped ripe olives (I don't like olives so I didn't add these)
In a small skillet, saute onion and red pepper in oil until tender. Not too long. Remove from heat and set aside.
Place crust on ungreased pizza pan or stone. Spread with pesto to within 1/2 inch of edges. Layer with cheeses, onion mixture, and tomatoes and/or olives. Bake at 400 for 15-18 minutes or until cheese is melted.
I also spread a little olive oil on the crust to give it some color while cooking.
We recently made those Mediterranean pita pizzas and this is similar, but more Italian. (Also, very quick to make!)
Three-Cheese Pesto Pizza
1/2 cup finely chopped red onion
1/2 cup finely chopped red pepper
1 Tbsp olive oil
1 prebaked 12-inch pizza crust
1/2 cup prepared pesto
1 cup crumbled feta cheese (only use 4 oz, otherwise it gets too salty)
1 cup shredded mozzarella cheese
1cup shredded Parmesan cheese
1 medium tomato, thinly sliced
Optional: 1 can chopped ripe olives (I don't like olives so I didn't add these)
In a small skillet, saute onion and red pepper in oil until tender. Not too long. Remove from heat and set aside.
Place crust on ungreased pizza pan or stone. Spread with pesto to within 1/2 inch of edges. Layer with cheeses, onion mixture, and tomatoes and/or olives. Bake at 400 for 15-18 minutes or until cheese is melted.
I also spread a little olive oil on the crust to give it some color while cooking.
Matt's Favorite Dish
Matt loves pasta, and the following is his favorite pasta dish. I love it too! It's easy, light, and delicious!
Italian Sausage Penne
2-1/2 cups penne pasta (whole wheat is best!)
1 lb Italian sausage links, cut into 1 inch pieces
1/2 green pepper, sliced
1/2 red pepper, sliced
1/2 onion sliced
1 Tbsp olive oil
1 can (14-1/2oz) stewed tomatoes, chopped
1 can (8oz) tomato sauce (we didn't have any this time, so I used 8oz spaghetti sauce)
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
Parmesan cheese, optional
You do not have to worry about all the spices if you buy the flavored stewed tomatoes and sauce - there's a basil, oregano, and garlic flavor of stewed tomatoes that works great!
Keep in mind you don't have to use all of the vegetables - use what you like.
Cook pasta according to package. In a large skillet, cook the sausage, onion, and peppers in oil over medium heat until sausage is no longer pink and veggies are tender. Add the tomatoes, tomato sauce, and seasonings (if needed). Heat through.
Drain pasta, toss with tomato mixture and sprinkle with Parmesan cheese if desired.
So Delicious!
Italian Sausage Penne
2-1/2 cups penne pasta (whole wheat is best!)
1 lb Italian sausage links, cut into 1 inch pieces
1/2 green pepper, sliced
1/2 red pepper, sliced
1/2 onion sliced
1 Tbsp olive oil
1 can (14-1/2oz) stewed tomatoes, chopped
1 can (8oz) tomato sauce (we didn't have any this time, so I used 8oz spaghetti sauce)
1 tsp garlic powder
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
Parmesan cheese, optional
You do not have to worry about all the spices if you buy the flavored stewed tomatoes and sauce - there's a basil, oregano, and garlic flavor of stewed tomatoes that works great!
Keep in mind you don't have to use all of the vegetables - use what you like.
Cook pasta according to package. In a large skillet, cook the sausage, onion, and peppers in oil over medium heat until sausage is no longer pink and veggies are tender. Add the tomatoes, tomato sauce, and seasonings (if needed). Heat through.
Drain pasta, toss with tomato mixture and sprinkle with Parmesan cheese if desired.
So Delicious!
Saturday, April 2, 2011
Fresh Cooking
I've wanted to make a few different kinds of Mediterranean pizza for while and last night, I tried a VERY easy, VERY quick Margherita Pizza recipe. And you probably think, is there Tequila on it??? :) Nope! Sorry!
It's called Margherita pizza because it's ingredients are suppose to represent the colors of the Italian flag - red, white, and green - tomatoes, mozzarella, and basil.
Margherita Pita Pizzas
4 pita breads (took us a while to find those in the store - check the freezer isle)
2 tsp olive oil
2 garlic cloves, minced
2 cups shredded mozzarella cheese
3 plum tomatoes, thinly sliced
1/4 tsp garlic powder
1 tsp Italian seasoning
Thinly sliced fresh basil
Place pita breads on an ungreased baking sheet; brush with olive oil. Top with garlic, 1 cup cheese, tomatoes, garlic powder, and remaining cheese; sprinkle with Italian seasoning.
Bake at 425 for 10-12 minutes or until cheese is melted. Top with basil.
We wanted some chips and salsa to go with the delicious pizzas, so I baked up some more homemade chips. (FYI, the Mission brand of small tortillas bake up a lot nicer than the off-brand I used last time.)
Then I made a fairly easy homemade salsa. Makes up a lot - must be why the recipe called it:
Salsa for a Crowd
4 cans (14-1/2oz each) diced tomatoes (I used 2 kinds, regular and Mexican style with cilantro and lime)
4 large tomatoes, chopped
2 cups frozen corn, thawed
1 can black beans, rinsed and drained
1 medium sweet onion, finely chopped
1/3 cup lime juice
1/4 cup minced fresh cilantro
2 Tbsp cider vinegar
2 Tbsp hot pepper sauce
1 garlic clove, minced
1 Tbsp coriander seeds, crushed
1 Tbsp ground cumin
1 tsp salt
1 tsp coarsely ground pepper
Chopped jalapeno pepper (we didn't have any at the store, so I used a small can of chopped jalapenos)
In a large bowl, combine 2 cans undrained diced tomatoes, Drain the remaining two and add to bowl. Stir in chopped fresh tomatoes, corn, beans, onion, lime juice, cilantro, vinegar, hot pepper sauce, garlic and seasonings. Stir in jalapeno if desired. Cover and refrigerate salsa until serving.
It's called Margherita pizza because it's ingredients are suppose to represent the colors of the Italian flag - red, white, and green - tomatoes, mozzarella, and basil.
Margherita Pita Pizzas
4 pita breads (took us a while to find those in the store - check the freezer isle)
2 tsp olive oil
2 garlic cloves, minced
2 cups shredded mozzarella cheese
3 plum tomatoes, thinly sliced
1/4 tsp garlic powder
1 tsp Italian seasoning
Thinly sliced fresh basil
Place pita breads on an ungreased baking sheet; brush with olive oil. Top with garlic, 1 cup cheese, tomatoes, garlic powder, and remaining cheese; sprinkle with Italian seasoning.
Bake at 425 for 10-12 minutes or until cheese is melted. Top with basil.
We wanted some chips and salsa to go with the delicious pizzas, so I baked up some more homemade chips. (FYI, the Mission brand of small tortillas bake up a lot nicer than the off-brand I used last time.)
Then I made a fairly easy homemade salsa. Makes up a lot - must be why the recipe called it:
Salsa for a Crowd
4 cans (14-1/2oz each) diced tomatoes (I used 2 kinds, regular and Mexican style with cilantro and lime)
4 large tomatoes, chopped
2 cups frozen corn, thawed
1 can black beans, rinsed and drained
1 medium sweet onion, finely chopped
1/3 cup lime juice
1/4 cup minced fresh cilantro
2 Tbsp cider vinegar
2 Tbsp hot pepper sauce
1 garlic clove, minced
1 Tbsp coriander seeds, crushed
1 Tbsp ground cumin
1 tsp salt
1 tsp coarsely ground pepper
Chopped jalapeno pepper (we didn't have any at the store, so I used a small can of chopped jalapenos)
In a large bowl, combine 2 cans undrained diced tomatoes, Drain the remaining two and add to bowl. Stir in chopped fresh tomatoes, corn, beans, onion, lime juice, cilantro, vinegar, hot pepper sauce, garlic and seasonings. Stir in jalapeno if desired. Cover and refrigerate salsa until serving.
Sunday, March 27, 2011
Saturday Night Dinner at Home
Yesterday was a lazy Saturday afternoon. And what did I say I like to do on lazy weekends??? Bake!!!
So I dug through my cookbook and found a recipe from my mom - not from my grandmother, even though that's what it's called - but I'm pretty sure it's a recipe my mom used when we were growing up.
Grandma's Popovers
1 cup all-purpose flour
1/8 tsp salt
3 eggs
1 cup milk
In a bowl, combine flour and salt. Combine eggs and milk, whisk into dry ingredients just until blended.
Using two 12-cup muffin tins, grease and flour five alternating cups of one tin and four cups of the second tin; fill two-thirds full with batter. Fill the empty cups two-thirds full with water. Bake at 450 for 15 minutes. Reduce heat to 350 - DO NOT open oven door. Bake 15 minutes longer or until deep golden brown. (do not under bake)
I did not have a 12-cup muffin tin, I just have 2 6-cup tins. So, I greased and floured 3 alternating cups of each tin and filled the remaining with water. I only had to bake an extra 3 in one tin when the first batch was done because this recipe yields 9 popovers. BE SURE to grease and flour well - they will stick!
Popovers taste best warm and with butter. So, what I did with some of them when they came out of the oven was brush the top with butter and then I poked a hole in each and dropped a cube of butter in.
Delicious!!!
I also have to share with you what we had for dinner.
We have some amazing sauces from a company called Garlic Survival - I bought Matt a whole box of different kinds for Christmas and we realized we hadn't used the Garlic "Q" BBQ sauce.
So, Matt grilled a couple of chicken breasts in the Garlic "Q" sauce last night and we served them on a salad.
Again, so delicious!!!
http://www.garlicsurvival.com/
So I dug through my cookbook and found a recipe from my mom - not from my grandmother, even though that's what it's called - but I'm pretty sure it's a recipe my mom used when we were growing up.
Grandma's Popovers
1 cup all-purpose flour
1/8 tsp salt
3 eggs
1 cup milk
In a bowl, combine flour and salt. Combine eggs and milk, whisk into dry ingredients just until blended.
Using two 12-cup muffin tins, grease and flour five alternating cups of one tin and four cups of the second tin; fill two-thirds full with batter. Fill the empty cups two-thirds full with water. Bake at 450 for 15 minutes. Reduce heat to 350 - DO NOT open oven door. Bake 15 minutes longer or until deep golden brown. (do not under bake)
I did not have a 12-cup muffin tin, I just have 2 6-cup tins. So, I greased and floured 3 alternating cups of each tin and filled the remaining with water. I only had to bake an extra 3 in one tin when the first batch was done because this recipe yields 9 popovers. BE SURE to grease and flour well - they will stick!
Popovers taste best warm and with butter. So, what I did with some of them when they came out of the oven was brush the top with butter and then I poked a hole in each and dropped a cube of butter in.
Delicious!!!
I also have to share with you what we had for dinner.
We have some amazing sauces from a company called Garlic Survival - I bought Matt a whole box of different kinds for Christmas and we realized we hadn't used the Garlic "Q" BBQ sauce.
So, Matt grilled a couple of chicken breasts in the Garlic "Q" sauce last night and we served them on a salad.
Again, so delicious!!!
Saturday, March 26, 2011
Wok
I love stir-fry - it is delicious! We make stir-fry quite a lot in our house and many different ways.
Last night I tried steak and vegetable stir fry over brown rice. A variety of vegetables is key to a delicious stir fry.
Also, a well seasoned Wok will help to make good stir-fry. Our wok is from my grandfather - it's one of the old stove top kind. I think electric wok's are available now - but the stove top kind are best in my opinion.
Growing up we use to have "Egg-roll Factory" at our house - that's what my dad called it. My sister and I would roll homemade filling in egg roll wrappers and dad would fry them while make chicken lo-mien in the wok - it was one of my favorite dinners!
Anyway, here's the recipe from last night.
Steak-Vegetable Stir Fry
2 steaks (we used some smaller round steaks from our 1/2 beef in the freezer)
Soy Ginger Dressing or a similar Asian Salad Dressing
1-2 cups of each:
chopped celery
chopped carrots
sliced onions
sliced green peppers
cleaned green beans
(broccoli and cabbage is also great in stir fry, but we didn't have any)
2-3 chopped green onions
2 Tbsp minced garlic, divided
2 Tbsp oil
1/2 cup soy sauce
3 Tbsp brown sugar
1 tsp ground Ginger
1/2 tsp Cayenne Pepper
1/2 cup cold water
2 Tbsp Cornstarch
2 cups prepared brown rice
I know the ingredients look like a lot but stir fry is all about picking what you like. Simply choose a few of the ingredients and go from there - to each their own! You may also use pork or chicken instead of steak. Or no meat - we've done that too.
Begin with marinating the steak. Cut into thin strips and put into a large resealable bag with enough of the soy/ginger dressing to cover. Mix together in the bag and allow to sit while you chop the vegetables. The Soy Ginger Dressing I used was a bottle I found at that AMAZING Trader Joe's store, however, Kraft also makes an Asian Dressing that's good too.
At this time also combine the soy sauce, brown sugar, ginger, Cayenne, cornstarch, water, and remaining Tbsp of garlic in a small bowl. Set aside.
Once you've prepped the veggies, heat 2 Tbsp of oil in the wok - also add 1 Tbsp minced garlic. Make sure the oil heats up, at least medium high, before you add the steak. Cook until done - feel free to leave some pink if you like it that way. Remove from the wok with a tongs and set aside.
In the reserve liquid, add the veggies, one kind at a time, stir, and continue adding. Stir fry a few minutes then add the soy mixture. Stir well. Let the liquid begin to boil and thicken, then lower the heat and add the steak. Heat through and serve over brown rice - so good!
Last night I tried steak and vegetable stir fry over brown rice. A variety of vegetables is key to a delicious stir fry.
Also, a well seasoned Wok will help to make good stir-fry. Our wok is from my grandfather - it's one of the old stove top kind. I think electric wok's are available now - but the stove top kind are best in my opinion.
Growing up we use to have "Egg-roll Factory" at our house - that's what my dad called it. My sister and I would roll homemade filling in egg roll wrappers and dad would fry them while make chicken lo-mien in the wok - it was one of my favorite dinners!
Anyway, here's the recipe from last night.
Steak-Vegetable Stir Fry
2 steaks (we used some smaller round steaks from our 1/2 beef in the freezer)
Soy Ginger Dressing or a similar Asian Salad Dressing
1-2 cups of each:
chopped celery
chopped carrots
sliced onions
sliced green peppers
cleaned green beans
(broccoli and cabbage is also great in stir fry, but we didn't have any)
2-3 chopped green onions
2 Tbsp minced garlic, divided
2 Tbsp oil
1/2 cup soy sauce
3 Tbsp brown sugar
1 tsp ground Ginger
1/2 tsp Cayenne Pepper
1/2 cup cold water
2 Tbsp Cornstarch
2 cups prepared brown rice
I know the ingredients look like a lot but stir fry is all about picking what you like. Simply choose a few of the ingredients and go from there - to each their own! You may also use pork or chicken instead of steak. Or no meat - we've done that too.
Begin with marinating the steak. Cut into thin strips and put into a large resealable bag with enough of the soy/ginger dressing to cover. Mix together in the bag and allow to sit while you chop the vegetables. The Soy Ginger Dressing I used was a bottle I found at that AMAZING Trader Joe's store, however, Kraft also makes an Asian Dressing that's good too.
At this time also combine the soy sauce, brown sugar, ginger, Cayenne, cornstarch, water, and remaining Tbsp of garlic in a small bowl. Set aside.
In the reserve liquid, add the veggies, one kind at a time, stir, and continue adding. Stir fry a few minutes then add the soy mixture. Stir well. Let the liquid begin to boil and thicken, then lower the heat and add the steak. Heat through and serve over brown rice - so good!
Friday, March 25, 2011
Mom - Meatloaf - Now!
I love meatloaf! Meatloaf and mashed potatoes - it doesn't get any more Midwestern than that.
Here's my favorite meatloaf recipe!
Mom's Meatloaf
1-1/2 ground beef
1 egg, beaten
1 can (5-1/2 oz) V8 Juice or Spicy V8 Juice (I've also used homemade tomato juice)
1/2 seasoned bread crumbs (I use the Italian style)
1 envelope onion soup mix
1/4 cup grated Parmesan cheese
1/4 tsp garlic powder - or 1/2 to 1 tsp
1/3 cup ketchup
Combine the egg, juice, bread crumbs, soup mix, cheese and garlic powder in large bowl. Crumble beef over mixture and mix well - with hands :). Pat into an ungreased loaf pan.
Bake, uncovered, at 350 for 30minutes. Spread ketchup over top and bake 10 minutes longer until thermometer reads 160 or no pink is left. I broiled the top just a few minutes to get some more of than delicious crust.
We were so hungry the night I made this, that I forgot to take a picture before we cut into it...oops!
Here's my favorite meatloaf recipe!
Mom's Meatloaf
1-1/2 ground beef
1 egg, beaten
1 can (5-1/2 oz) V8 Juice or Spicy V8 Juice (I've also used homemade tomato juice)
1/2 seasoned bread crumbs (I use the Italian style)
1 envelope onion soup mix
1/4 cup grated Parmesan cheese
1/4 tsp garlic powder - or 1/2 to 1 tsp
1/3 cup ketchup
Combine the egg, juice, bread crumbs, soup mix, cheese and garlic powder in large bowl. Crumble beef over mixture and mix well - with hands :). Pat into an ungreased loaf pan.
Bake, uncovered, at 350 for 30minutes. Spread ketchup over top and bake 10 minutes longer until thermometer reads 160 or no pink is left. I broiled the top just a few minutes to get some more of than delicious crust.
We were so hungry the night I made this, that I forgot to take a picture before we cut into it...oops!
Cream Cheese and Chive Potatoes
Potatoes - about 5-7
1 tub cream cheese with chive spread. May use only half of tub.
1/4 cup milk
1/4 cup ranch
1 green onion, diced
salt and pepper
I'm not sure how many pounds we used, but it was about 5 medium size potatoes. I leave the skins on and just clean the potatoes and cut them into 1/3 chunks. Boil until tender. Then I mash by hand and add the cream cheese, ranch, and milk, along with a little salt and pepper and then use the hand mixer to whip them. Add more ranch or milk, salt and pepper, to taste. Sprinkle with green onion.
And that right there is a delicious Midwestern dinner!
Quick Pizza Foldover
This nifty little recipe came out of one of my Taste of Home magazines last summer. I've made it two different ways.
Beef & Cheese Foldover
1 lb ground beef
1 onion, chopped
1 cup frozen corn
1/4 cup ketchup
2 Tbsp A.1 Steak Sauce
1/2 cup hot water
2 cups all-purpose baking mix (I use Jiffy)
1 cup shredded cheese, preferably Mexican style
1/2 tsp parsley flakes
Brown meat with onions in large skillet and drain. Stir in corn, ketchup and steak sauce, set aside.
Add water to baking mix and stir until mixture forms dough. Shape into ball and place on floured surface - knead 5 times or until smooth and no longer sticky.
Roll into 12-inch circle/ Transfer to baking greased baking sheet. (I used our pizza stone.)
Spoon the meat mixture onto the center of the dough and spread to within 2 inches of the edge. Fold edges of dough over meat leaving center uncovered.
Bake at 375 for 20 minutes. Top the filling with cheese and bake 5 minutes longer. Sprinkle with parsley.
I also brushed a little olive oil on the crust when I added the cheese and then sprinkled a little garlic salt and cheese on the crust.
The first time I made this, I didn't have enough dough rolled out and had very little folded edges so I simply mixed up a little more baking mix and water and covered the entire top. It was like eating a stuffed pizza!
This second time I made it I did not roll the dough thin enough and it got a little thick. I also forgot to add the parsley...oh well...
Still a really easy and fairly quick recipe. You can prep the dough while the meat and onions on cooking.
Beef & Cheese Foldover
1 lb ground beef
1 onion, chopped
1 cup frozen corn
1/4 cup ketchup
2 Tbsp A.1 Steak Sauce
1/2 cup hot water
2 cups all-purpose baking mix (I use Jiffy)
1 cup shredded cheese, preferably Mexican style
1/2 tsp parsley flakes
Brown meat with onions in large skillet and drain. Stir in corn, ketchup and steak sauce, set aside.
Add water to baking mix and stir until mixture forms dough. Shape into ball and place on floured surface - knead 5 times or until smooth and no longer sticky.
Roll into 12-inch circle/ Transfer to baking greased baking sheet. (I used our pizza stone.)
Spoon the meat mixture onto the center of the dough and spread to within 2 inches of the edge. Fold edges of dough over meat leaving center uncovered.
Bake at 375 for 20 minutes. Top the filling with cheese and bake 5 minutes longer. Sprinkle with parsley.
I also brushed a little olive oil on the crust when I added the cheese and then sprinkled a little garlic salt and cheese on the crust.
The first time I made this, I didn't have enough dough rolled out and had very little folded edges so I simply mixed up a little more baking mix and water and covered the entire top. It was like eating a stuffed pizza!
This second time I made it I did not roll the dough thin enough and it got a little thick. I also forgot to add the parsley...oh well...
Still a really easy and fairly quick recipe. You can prep the dough while the meat and onions on cooking.
Monday, March 21, 2011
My Friend Kelli
This past weekend I spent with my high school friend, Kelli, at her place in Minneapolis. Had I not been sick with a cold it would've been the bestest-of-best weekends! But it was still a super-fun time, and boy did I have some delicious food!
I don't think Kelli will admit it, but she is a very talented cook!
We had:
Greek Salad on Friday night
Panakuken on Saturday morning (homemade, duh!)
Taco Pizza, Tortilla Chips, and DAM Margaritas Saturday night (which are also homemade - the DAM stands for Dave's Airport Margaritas...long story short, her dad's recipe he got from an airport)
Omelet and Toast on Sunday morning
All of it was wonderful! But Matt just had to try the homemade tortilla chips when I got home so we made them last night, and I didn't do too bad.
Here's Kelli's recipe:
Tortilla Chips
1 pkg small, round tortillas (Mission brand preferred but others will work)
Canola Oil
Coarse Salt
Preheat oven to 350. (375 if your oven is dumb and doesn't heat up well :) ) With a folded paper towel, dip into the canola oil and dab lightly onto one side of the tortilla. Repeat with about 5-6 shells. Use a sharp knife, cut the tortilla into 8 triangles. Lay onto sheet pan in single layer and sprinkle with coarse salt.
Bake approximately 12 minutes or until golden brown. Make sure they get brown, otherwise they will be chewy. Repeat with all tortillas.
Any grocery store should have different size boxes of coarse salt - don't use regular salt.
Good Job Kelli!
Also, for dinner last night, Matt grilled up a few steaks and I made cheesy potatoes to go with them. A lot of people have their own recipe for cheesy potatoes - I like my mom's.
Cheesy Potatoes
1 pkg frozen southern style potatoes (the cubed kind), thawed
1 can cream of chicken
1 can cheddar cheese soup
1 cup sour cream with chives
1 cup crushed corn flakes or tortilla chips
In a greased 13 x 9 inch pan, combine the potatoes, cream of chicken, sour cream, and 1/2 the can of cheese soup. Mix well and spread out in pan. Top with remained cheese soup. Bake at 375 for 40 minutes. Top with crushed flakes or chips and back approximately 5 minutes longer.
This picture is from a few years ago when Kelli lived in Chicago, but I thought it was a good picture and worth sharing! Hope you like Kelli :)
I don't think Kelli will admit it, but she is a very talented cook!
We had:
Greek Salad on Friday night
Panakuken on Saturday morning (homemade, duh!)
Taco Pizza, Tortilla Chips, and DAM Margaritas Saturday night (which are also homemade - the DAM stands for Dave's Airport Margaritas...long story short, her dad's recipe he got from an airport)
Omelet and Toast on Sunday morning
All of it was wonderful! But Matt just had to try the homemade tortilla chips when I got home so we made them last night, and I didn't do too bad.
Here's Kelli's recipe:
Tortilla Chips
1 pkg small, round tortillas (Mission brand preferred but others will work)
Canola Oil
Coarse Salt
Good Job Kelli!
Also, for dinner last night, Matt grilled up a few steaks and I made cheesy potatoes to go with them. A lot of people have their own recipe for cheesy potatoes - I like my mom's.
Cheesy Potatoes
1 pkg frozen southern style potatoes (the cubed kind), thawed
1 can cream of chicken
1 can cheddar cheese soup
1 cup sour cream with chives
1 cup crushed corn flakes or tortilla chips
In a greased 13 x 9 inch pan, combine the potatoes, cream of chicken, sour cream, and 1/2 the can of cheese soup. Mix well and spread out in pan. Top with remained cheese soup. Bake at 375 for 40 minutes. Top with crushed flakes or chips and back approximately 5 minutes longer.
We have got to see Wicked again!
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