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Saturday, August 31, 2013

Campfire Potato Recipe

To say that these potatoes were amazing would be an understatement!  They were beyond words, everyone went back for more and we might have been scraping the foil just to get that last little bit... Before I even put this on the grill I made some changes... so if you pin this Pinterest you might look at my changes before making it.  :)
Campfire Potatoes Recipe
 
  • 5 medium potatoes, peeled and thinly sliced

  • 1 medium onion, sliced (I used 2 tsp onion powder)

  • 8 tablespoons butter

  • 2/3 cup shredded cheddar cheese

  • 2 tablespoons minced fresh parsley

  • 2 tablespoon Worcestershire sauce

  • 1 tsp each Salt and pepper

  • 1/3 cup chicken broth

  •  
  • Place the potatoes and onion on a large piece of heavy-duty foil (about 20 in. x 20 in.); dot with butter. Combine the cheese, parsley, Worcestershire sauce, salt and pepper; sprinkle over potatoes. (I had two layers) 
  • Fold foil up around potatoes and add broth. Seal the edges of foil well. Grill, covered, over medium heat for 35-40 minutes (mine were done in 30 minutes) or until potatoes are tender. Yield: 4-6 servings.

  • http://www.tasteofhome.com/Recipes/Campfire-Potatoes
     
     

     

    Thursday, August 29, 2013

    Breakfast Pockets

    I made these tonight for the kiddos to have for breakfast in the morning, all I will have to do is pop them in the oven for a couple minutes and viola we have breakfast.  Since I wanted to share this recipe I made hubby and my neighbor try them tonight.  They both liked them although the neighbor said they could use a little more salt.  I like that I can freeze them and hubby can make himself one before going to work in the mornings. :)

    Dough
  • 1 1/2 tblsp yeast
  • 1/2 c warm water (110 degrees)
  • 3/4 c evaporated milk (110 degrees)
  • 1/2 c vegetable oil
  • 1/4 c sugar
  • 1 egg
  • 1 tsp salt
  • 3 1/2 c flour

  • Filling
  • 1 lb bulk sausage
  • 1/2 c onion, chopped
  • 1 1/2 c frozen hashbrown potatoes, thawed
  • 7 large eggs
  • 3 tblsp milk
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic salt
  • pinch of cayenne pepper
  • 2 c cheddar cheese, shredded

  •  
    Instructions
      Dough:
    1. In a bowl, dissolve yeast in the water.
    2. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth.
    3. Add enough flour until it makes a soft dough but do not knead.
    4. Cover and let rise in a warm place until doubled, about 1 hour.
    5.  
      Filling:
    6. Cook the sausage and onion over medium heat until browned.
    7. Drain.
    8. Add the hashbrowns, eggs, milk, and spices.
    9. Cook and stir until set.
    10. Sprinkle with cheese and keep warm.
    11.  
      Assembling the pockets:
    12. Preheat oven to 350°.
    13. Punch down the dough and cut into 16 equal pieces.
    14. Roll each piece into 7 in circle on a floured surface.
    15. Top with 1/3 c filling, fold, and pinch shut.
    16. Bake for 15-20 minutes.
    17.  
      To freeze:
    18. Allow to cool on the baking sheet.
    19. Once cooled, place in the freezer until frozen.
    20. Store in a ziploc bag in the freezer for 3-6 months.
    21. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.

    Wednesday, August 28, 2013

    Mozzarella Grilled Cheese Sandwich

    Since I was making tomato soup last night I decided to make these sandwiches to go along with it.  The combination was wonderful, there is something so comforting about dipping that gooey cheese filled sandwich into a bowl of soup... even if it is 97 degrees outside. ;)

    I started by marinating my mozzarella cheese:
    Mozzarella
    3 tb olive oil
    1/2 tsp salt
    1/2 tsp pepper

    Sandwich
    2 eggs
    Splash of milk
    Parmesean cheese (grated)
    1 tsp salt

    Dip both sides of your bread into this mixture
    Top with the mozzarella

    Grilling
    Melt some butter in your pan
    Cook sandwich till brown
    Flip and cook other side

    Tuesday, August 27, 2013

    Asiago Tomato Basil Soup

    This soup was simply divine!  It was quick and easy to prepare and tasted amazing with the mozzarella grilled cheese sandwiches I made.

    Asiago Tomato Basil Soup
    1-28oz. Can Hunts Crushed Tomatoes (I used tomato sauce... I figured I was going to puree it anyway I might as well just skip that step ;) )
    1 tbsp. Extra Virgin Olive Oil
    2 tbsp. Fresh Basil, chopped
    1 c. Low-Sodium Chicken Broth
    1 c. Heavy Cream
    1/2 tsp. Kosher Salt
    1/4 tsp. Fresh Ground Black Pepper
    1/4 c. Shredded Asiago Cheese 

    In a large saucepan, heat olive oil and add the basil and saute for 1 minute.
    Add the crushed tomatoes, broth, heavy cream, salt and pepper.
    Bring to a boil then let simmer for 10 minutes.
    Use an immersion blender to blend all of the ingredients together until it’s smooth and creamy.
    Add the cheese and stir until melted, about 5 minutes.
    Makes 6 cups.


    http://carriesexperimentalkitchen.blogspot.com/2011/12/asiago-tomato-basil-soup.html

    Monday, August 26, 2013

    No Bake Cookies









    These little cookies are perfect for after school snacks just make sure you leave plenty of time for them to set.  My favorite thing about these is how quick and easy they are... I typically only make 1/2 of the recipe because this makes more cookies than we are able to eat.                                                                                                                                                        


    2 cups sugar
    1/2 cup milk
    1/4 cup cocoa
    1 stick butter
    1 cup peanut butter
    1 tablespoon vanilla
    3 cups oatmeal
    1/4 cup coconut {optional}
     
    In a heavy saucepan bring to a boil the sugar, milk, cocoa, and butter.
    Let boil for 1 minute. 
    Add peanut butter, vanilla, oatmeal and coconut.
    Drop mixture by the teaspoonfuls, onto a sheet of waxed paper, until cool, or spread into a cookie sheet.

    Sunday, August 25, 2013

    Menu from 8-26 to 9-1

    Just got back from a quick weekend trip down to the beach house.  My oldest starts Kindergarten tomorrow and we needed one last getaway before we get down to business.  I am excited about being back on a schedule and having hubby off working nights.  Since Monday is the first day of school Nathan got to pick breakfast and dinner.  ;)

    Monday
    B- Chocolate Chip Pancakes
    L- Corn Dog and Mandarin Oranges
    D- Italian Roast, Green Beans with Potatoes, Cornbread

    Tuesday
    B- Cinnamon Bread
    L- Popcorn Chicken and Strawberries
    D- Grilled Mozzarella Sandwiches and Tomato Basil Soup (New Recipes)

    Wednesday
    B- Bacon and Mini Pancakes
    L- Mini Pizzas
    D- Cajun Chicken Pasta

    Thursday
    B- Cereal
    L- Peanut Butter and Jelly
    D- Beef Fajitas, Rice and Beans

    Friday
    B- Kolache (New Recipe)
    L- Leftovers
    D- Date Night

    Saturday
    B- Chick Fil A (Date Morning)
    L- Ice Cream.... don't judge us!
    D- Steak, Campfire Potatoes (New Recipe) and Okra

    Sunday
    B- Brunch Enchiladas
    L- Out
    D- Leftovers

    Thursday, August 22, 2013

    Chocolate Caramel Pretzel Cookies

    Chocolate Caramel Pretzel Cookies 
    Aren't those cookies absolutely gorgeous?  They look so yummy, however looks can be deceiving.  I was not a fan of these cookies at all with a picture like that I expected WAY more flavor than I got.  One of my kids wouldn't even try them and the others said they didn't like them, my neighbor even said next time to make chocolate chip instead. I will say this makes a huge batch and that the dough itself tastes pretty good.  I think I am going to play with this a little more and see what I can do with it.
     
  • 1 cup unsalted butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup natural unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (11-oz.) bag Caramel Bits
  • 1 cup coarsely chopped White Fudge Covered Pretzels (I only had regular pretzels so I used those)
  •  
    1. Preheat oven to 350 degrees.
    2. Grease baking sheet or line with parchment paper or silicone mat.
    3. In a large bowl, cream together butter and sugar until light and fluffy (about 2 to 3 minutes).
    4. Add eggs and vanilla and beat another 1 to 2 minutes.
    5. In a separate bowl, combine flour, cocoa, baking soda and salt.
    6. Add to butter mixture and mix until thoroughly combined.
    7. Fold in caramel bits and pretzels.
    8. Drop by rounded tablespoons onto cookie sheets and press slightly to flatten.
    9. Bake for 9 to 10 minutes or until set.
    10.  Allow to cool 5 minutes on cookie sheet before removing to a wire rack to cool completely.

    Tuesday, August 20, 2013

    Ground Beef Potato Bake

    This is REALLY good it makes a huge batch though so be prepared.  Before reading make sure you read my notes in () and at the bottom it will make this much easier!


    1 1/2 lbs ground beef                                                       
    1 medium onion, chopped (of course I used onion powder 1 tsp)                                                                                        
    garlic cloves finely chopped (or to taste)
    1 teaspoon seasoning salt                               
    1/2 teaspoon fresh ground black pepper                                                          
    5 -6 russet potatoes  (peeled and sliced thinly)                      
    2 cups shredded cheddar cheese                                                   

    SAUCE

    2 (10 3/4 ounce) cans condensed cream of chicken soup, undiluted (using any other flavor of soup will not be as good)
    1 small onion, chopped (again 1 tsp powder)                                   
    3/4 light cream
    1/2 cup sour cream (I hate sour cream so I left it out)                                                  
    1/4 cup grated parmesan cheese (I LOVE parm so I may have thrown in a little more;) )                                                  
    1 teaspoon garlic powder                                                   
    1/2 teaspoon seasoning salt                                                                

    In a skillet cook the ground beef with onion until no longer pink
    Drain fat over a colander.
    Return to pan and add in garlic, season salt and black pepper
    Cook stirring with a wooden spoon until the meat is lightly browned
    Set aside

    For the sauce:
    In a medium bowl mix together the undiluted soup with onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste
    Mix well to combine.

    In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on bottom of the baking dish, then soup mixture then the ground beef mixture on top.
    Bake covered with foil for about 1 hour at 350 degrees F.
    Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
    Remove from oven then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.

    Hints:
    When slicing your potatoes if you want to get them really thin (which you do) then after you peel them take your potato peeler and use it to slice them.  You wouldn't believe how dumb I felt when I finally realized I could do it this way I wish I had thought about it way earlier!

    Before putting my potatoes in the dish I went ahead and mixed them with the soup and then poured in all my potatoes and topped it with the meat and cheese.  It is quicker, easier, and less messy this way.  :)

    http://www.food.com/recipe/kittencals-scalloped-potato-and-ground-beef-casserole-215414

    Chocolate Chip Pie

    Since hubby is working nights this week once the kids are in bed I tend to bake, last night I whipped this up.  The directions don't have an oven temp so I did 350 and for me 50 minutes was PLENTY.  It is yummy quick and easy!  Give it a try!

  • 1 unbaked 9-inch (4-cup volume) deep-dish pie shell * (I don't do store bought so I made one)
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
  • 1 cup chopped nuts
  • Sweetened whipped cream or ice cream (optional)


  • BEAT eggs in large mixer bowl on high speed until foamy.
    Beat in flour, granulated sugar and brown sugar.
    Beat in butter.
    Stir in morsels and nuts.
    Spoon into pie shell.
    BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack.
    Serve warm with whipped cream, if desired.

    * If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.


    Monday, August 19, 2013

    Caramel Snickerdoodles



    Good heavens I just ate one of these and I am already wanting another.  They were soooo good.  All three kids enjoyed them and we all know that if all the kids agree on something then it must be good. I also loved how easy they were to throw together!
     
    1 Pillsbury Crescents Seamless Dough Sheet (I had crescents so I used them)
    Caramel Candies..one per each Doodle.
    1 cup of Cinnamon/Sugar..blended to your taste (I did 1/2 c sugar and 1tb cinnamon)
     
    Cut out about a 2″x2″ piece of dough and wrap it gently and snuggled around one Caramel. 
    Roll it in the Cinnamon Sugar…
    Bake them at 350 degrees for about 12 minutes, or until they’re firm and slightly puffy.
    Let them cool for just a few, but these have to be eaten warm, for maximum Caramel flow…


    *I also rolled mine in egg wash to help the cinnamon and sugar stick better!

    http://www.ohbiteit.com/2013/02/caramel-crescent-snickerdoodles.html

    Sunday, August 18, 2013

    Chcocolate Chip Cookies... (Better than MY original recipe)

    I thought that I had a great recipe for chocolate chip cookies until I stumbled across this one.  Aren't they beautiful?  There is something I just adore about a light, fluffy, moist mound of chocolate chips!


    2 and 1/4 cups all-purpose flour
    1 teaspoon baking soda
    1 and 1/2 teaspoons cornstarch (This is the key to these cookies)
    1/2 teaspoon salt
    3/4 cup packed brown sugar
    1/2 cup granulated sugar
    3/4 cup unsalted butter, melted (about 1 minute in the microwave will do the trick)
    1 large egg + 1 large egg yolk
    1 tablespoon vanilla extract
    1 cup milk chocolate chips (I recommend Ghirardelli! I used semi sweet) + additional for garnish

     In a large bowl, sift together 2 and 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1 and 1/2 teaspoons cornstarch, and 1/2 teaspoon salt.
    In another bowl, whisk together 3/4 cup packed brown sugar, 1/2 cup granulated sugar and 3/4 cup melted butter.
    Whisk until the sugars have dissolved into the butter.
    Add in the egg and egg yolk, and whisk.
    Then add in 1 tablespoon vanilla extract.
    Pour the wet ingredients into the dry.
    Use a large wooden spoon to combine the ingredients together.
    Fold in 1 cup milk chocolate chips.
    Place the dough in a large bowl, cover, and chill in the refrigerator for at least 3 hours. (I only had an hour and they were fine)
    When you’re ready to bake the cookies, pre-heat your oven to 325 degrees.
    Pull the dough out of the fridge and let it sit for about 10 minutes.
    Line baking sheets with parchment paper.
    The dough is going to be hard, and firm, and a little bit difficult to work with.
    Use 3 tablespoons of dough for each cookie.
    Use your hands to form the dough into balls.
    Press a few additional chocolate chips onto the top of the dough ball.
    Give each cookie a good amount of space on the baking sheets. I was able to fit about 8 cookies per cookie sheet.
    Bake for 11-12 minutes. The cookies are going to appear under-baked. This is what you want!
    Allow the cookies to cool for about 10 minutes before transferring them to wire cooling racks to finish cooling.
     
    Raegan Mirick's photo.

    These will stay fresh for about 7 days.
    You will get about 16 cookies from this batch. If you’d like to make them a bit smaller, use 2 tablespoons of dough and bake for 10 minutes.

    http://centercutcook.com/perfect-chocolate-chip-cookies/

    Menu for 8-19 to 8-25

    This week is going to be slightly crazy, it is Nathan's last week off before he starts school.  So I have planned a fun filled week for myself and the kiddos.  Oh and Phillip is working nights this week so that always throws things off slightly.

    Monday (Air U at 2 p.m.)
    B- Chick Fil A (Hubby surprised us on his way home from work)
    L- Chicken Poppers and Mandarin Oranges
    D- Cracker Barrel Chicken, Twice Baked Potatoes and Corn on Cob

    Tuesday (Splash Pad)
    B- Cereal
    L- Cheese Filled Pretzels and Apples  (Water Park)
    D- Ground Beef Potato Bake (New Recipe)

    Wednesday (Pump It Up)
    B- Bacon and Pancakes
    L- Mini Pizzas
    D-  Steak, Glazed Carrots and Macaroni and Cheese

    Thursday (Library, Dance, Meet the Teacher)
    B- French Toast
    L- Corndogs and Apples
    D- Crockpot Cheeseburgers (New Recipe)


    This next section is for hubby only the kids and I are going to the beach house.  I am going to make a few things for him while I am gone.  He is working nights so will sleep through lunch...

    Friday (Going to the Beach House)
    B- Breakfast Pizza
    L- Sleeping
    D- Tacos

    Saturday (Beach House)
    B- Apple Muffins (New Recipe)
    L- Sleeping
    D- Broccoli Cheese Soup

    Sunday (Coming Home From the Beach House and Prep for School)
    B- Cinnamon Rolls
    L- Leftovers
    D- ?

    Saturday, August 17, 2013

    Cake Batter Milkshake

    Last night hubby took our little princess to the American Doll store for dinner and then they stayed in a hotel.  Well the boys and I have been having some fun of our own here at home!  Last night we went bowling, and then to Chick Fil A, Baskin Robbins, and Children's Place.  This morning we got up and went out to breakfast and then came home and made these milkshakes together.  My boys absolutely LOVED these in fact they may be an understatement.  The first thing my four year old said was that I needed to put it on my blog.  ;)  So here I am blogging away...

    Ingredients:

    4 large scoops Vanilla ice cream (I use Blue Bell... it is the best)
    1/2 cup yellow cake mix
    splash of milk
    sprinkles for garnish

    Directions:

    In a blender, combine all ingredients (except for sprinkles).
    Blend until well combined, serve immediately.
    For sprinkle edges: rub a thin layer of corn syrup on the rim of your glass and dip in colorful sprinkles! (This extra step makes the drinks beautiful!)



    http://www.thenovicechefblog.com/2012/10/cake-batter-milkshake/

    Thursday, August 15, 2013

    Pantry Staples

    We have all had those nights when we are exhausted from the day and still have to cook dinner, but have no clue what to make.  The nice thing is that if you keep a stocked pantry you can whip up a meal in minutes.  Now there are a few things that I ALWAYS keep in surplus so I decided to list them out for you. 

    Chicken Broth
    Tomato Sauce
    Baking Soda
    Baking Powder
    Chocolate Chips
    Flour
    Sugar
    Brown Sugar
    Potatoes
    Pasta
    Balsamic Vinegar
    Vegetable Oil
    Olive Oil
    Salt and Pepper
    Rice
    Spices (Garlic powder, onion powder, cumin, paprika, cayenne, cinnamon, etc)

    If you have anything to add let me know!

    Wednesday, August 14, 2013

    Slow Cooker Balsamic Pot Roast

    So I went into this recipe with high hopes because I love balsamic vinegar however it was very bland!  If I were to make this again and that is a big IF I would cup the beef broth in half I felt like it over powered everything else.  My kids ate this and hubby ate it but had to dip it in the juice a few times before it had any flavor.  Hubby and kids did say that my Italian Roast is much better.  I honestly feel like I wasted the $15 I spent on the meat.  There is quite a bit left over so I will use it to make shredded tacos, hopefully with the taco seasoning it will be better.  If you really want to try it this is the recipe:

    Here’s What You’ll Need
     4 – 5 Lbs of Beef Chuck Roast
    2 Cups of Beef Broth
    1/2 Cup Light Brown Sugar
    1/4 Cup Balsamic Vinegar
    1 Tbls of Soy Sauce
    1 Tsp of Salt
    1/4 Tsp of Red Pepper Flakes
    3 Cloves of Fresh Garlic
    Pressed Zest of 1/2 an Orange
    Red Potatoes

    Place Meat and Potatoes into crock pot and turn on low heat.
    Whisk together all the other ingredients and pour over the top of the meat.
    Cook on low for 6-8 hours. -

    Pot Roast
    http://mychiclife.com/2013/07/19/slow-cooker-balsamic-pot-roast/

    Tuesday, August 13, 2013

    Two Timin' Pasta Bake

    I found this a few days ago and decided to give it a try.  I did add some chicken and then poured about 3tb melted butter with garlic over the top. I served this with my cheesy biscuits and everyone chowed down!
     
    1 box penne pasta (I used shells because it's what I had on hand)
    1 (15 oz.) jar Alfredo sauce
    1 (24oz.) jar Marinara sauce
    2 cups shredded mozzarella cheese
    1 cup shredded parmesan cheese
    redwhitepasta5
    Cook pasta according to directions and drain. 
    Mix the sauces together in a large bowl
    Add the mozzarella and stir to combine. 
    Then toss in the penne and toss to coat.
    Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly. 
    Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes.
     

    Caramel Apple Cupcakes

    I made these this morning because my neighbor has been texting me telling me he is hungry, plus I had some apples I needed to use and I saw this recipe and decided it would be fun to try.  After one bite David declared that it is his favorite thing I have ever made him and if he needs to taste test a few more he can. ;)  This is the type of reaction any one would love to get!

    1-1/4 cups flour
    2 teaspoons baking powder
    1/2 teaspoon ground cinnamon
    1/2 teaspoon salt
    2 eggs, room temperature
    1/2 cup packed light brown sugar
    1/2 cup granulated sugar
    1/2 cup vegetable oil
    2 teaspoons pure vanilla extract
    2-3 Granny Smith or Rome apples (about 1 pound), peeled and shredded
    1-1/2 cups chewy caramel candies
    1 Tablespoon heavy cream (I think I used 2 Tb)

    Preheat oven to 350o F.
    Line a cupcake pan with baking liners.
    In a large bowl, whisk together the flour, baking powder, cinnamon and salt.
    Grate your apples to ensure you’ll get apple with every bite of caramel.
    In a medium bowl, whisk together the eggs, brown sugar and granulated sugars until smooth.
    Whisk in the oil and vanilla.
    Stir into the flour mixture until just combined; stir in the apples.
    Spoon the batter into the prepared pan until almost full.
    Bake until golden and a toothpick inserted in the center comes out dry, 25 to 30 minutes.
    Transfer to a rack to cool completely.
    In a small, microwavable bowl, combine the caramels and cream.
    Microwave in 30 second intervals, stirring between each one until caramel is melted and smooth.
    Dip cupcakes upside down into caramel and let cool.


    http://therecipecritic.com/2012/09/caramel-apple-cupcakes/

     
     

    Monday, August 12, 2013

    Crock Pot Teriyaki Chicken

    This was a yummy dish, slightly too sweet for me though... I think I would cut the sugar back some!  Hubby on the other hand really enjoyed it and said it may be his new favorite meal.  I LOVE the simplicity of it and the fact that I can just throw it all in a crock pot before a busy day and come home to an almost finished meal.  I did double the sauce on this because I wanted to mix it in with my rice a little more.
     
  • 3-4 pounds boneless chicken thighs
  • 3/4 cup sugar
  • 1/4 cup soy sauce
  • 6 TB apple cider Vinegar
  • 3/4 tsp. ground ginger
  • 1 tsp. minced garlic
  • 1/4 tsp. pepper
  • 4 tsp. corn starch
  • 4 tsp. cold water

  •  

    Place chicken in crock pot on lowheat.
    Combine sugar, soy sauce, vinegar, ginger, garlic and pepper in a separate bowl.
    Mix and pour over the chicken.
    Cook on low for 4-5 hours until chicken is tender.
    Remove chicken and take the fat out of the reserve liquid in the crock pot.
    Place liquid in a saucepan and bring to a boil.
    Combine cornstarch and water until smooth and gradually stir into saucepan until it is thick.
    Pour chicken over cooked rice and cover with your sauce. ENJOY!

    Crock Pot Teriyaki Chicken
    http://lilluna.com/crock-pot-teriyaki-chicken/

    Sunday, August 11, 2013

    Menu for 8-12 to 8-18

    Wow I did terrible this week but seeing as how I was sick from Tuesday till Sunday I think I have a pretty valid excuse!

    Monday
    B- Cereal
    L- Homemade Pretzels
    D- Crock Pot Teriyaki Chicken (New Recipe) and Fried Rice with Vegetables

    Tuesday
    B- Yogurt and Fruit
    L- Ham and Cheese Pretzel Bites
    D- Two Timin' Pasta Bake (New Recipe)

    Wednesday
    B- Mini Pancakes and Bacon
    L- Corn Dogs and Mandarin Oranges
    D- Slow Cooker Balsamic Roast

    Thursday
    B- Breakfast Muffins
    L- Chicken Strips, Pretzels and Cucumbers
    D- Gussies Fried Chicken, Glazed Carrots, and Mashed Potatoes with Gravy (I have been sick so hubby picked up dinner)

    Friday (Another sick day and then a date with my little men while daddy took the princess on a date)
    B- Breakfast Grilled Cheese (New Recipe)
    L- Chicken Alfredo Pizza (New Recipe)
    D- Date Night with the boys

    Saturday
    B- Chocolate Chip Pancakes
    L- Leftovers
    D- Steak, Texas Roadhouse Fries, and Rolls

    Sunday
    B- Croissant Casserole (New Recipe)
    L-
    D- Meatloaf Muffins, Corn and Homemade Croissants

    Friday, August 9, 2013

    Honey Dijon Roasted Potatoes

    6 medium red potatoes, washed and cut into 1-inch pieces (leave the skins on)
    1 1/2 tablespoons olive oil
    salt and pepper, to taste
    1 small yellow onion, diced (I used 1 tsp onion powder)
    1 tablespoon butter
    3 tablespoons pub-style Dijon mustard
    2 tablespoons honey
    1 tablespoon apple cider vinegar
    1/2 teaspoon dried parsley


    Heat the oven to 400˚.  
    Toss the potatoes in olive oil, salt, and pepper.  
    Spread evenly along a rimmed cookie sheet.  
    Bake for about 30 minutes, turning once or twice.  
    While potatoes are roasting, sautĂ© the onion in the butter over medium heat, stirring occasionally, until soft but not browned.  
    Prepare the dressing by combining the mustard, honey, vinegar and parsley.  
    Toss the potatoes and onion in the dressing.
    I have found that the flavor gets even better the longer it sits.



    http://cupcakesmomspitandothershit.blogspot.com/2013/07/honey-dijon-roasted-potato-salad.html

    Wednesday, August 7, 2013

    Cheesy Popovers

    So... I made these tonight to go with our hamburger steaks and brown gravy.  These were good on their own but dipped in the brown gravy they were crazy good, in fact I think I heard the angels singing.  ;) 

    My neighbor was sad at first when I took him one to taste test... he didn't think he would like them since they are basically hollow on the inside.  He did enjoy them though and has suggested that I make some and stuff them with crab and shrimp... we will see about that!

    2 eggs
    1 cup of milk
    1 tbsp vegetable oil
    1 cup flour
    ¼ tsp salt
    ¼ cup of shredded cheddar or mozzarella cheese
    Optional ingredients: 3 crumbled cooked bacon strips, ½ tsp of oregano or ¼ cup of finely chopped onions ( I added 1/2 tsp garlic powder)

    Heat your oven to 400 degrees F.
    In a regular muffin pan grease and flour 9 out of 12 muffin tins.
    Whisk the eggs, oil and milk together in a large bowl.
    Add the salt and flour.
    Whisk until smooth, but do not over-beat.
    It’s okay if there’s some small lumps.
    Fill the greased tins 2/3 full with batter.
    Fill the empty tins ½ full with water.
    Sprinkle the tops of your popovers with cheese, bacon or onion.
    Bake in the oven between 25-30 minutes.
    Don’t open the oven before that time.
    Remove from oven and stab the tops with a fork.
    Serve immediately with butter, jam or even brown gravy.
    If you have any leftovers, put them in the fridge!

    Raegan Mirick's photo.

    http://www.homemaking-cottage.com/Breads/cheesy-popovers.htm

    Sunday, August 4, 2013

    Pancake Dippers

    I am sure you have seen this recipe floating around on Pinterest so I decided to give it a try this morning.  The kids LOVED them, hubby said they were good but not earth shattering and I don't like pork so I stayed clear of them.  However there weren't any leftover so I guess that in itself is a good sign!


     *Riches to Rags* by Dori: Buffet Pancake Dippers with Bacon
    1 Recipe Bisquick pancakes
    12 slices of bacon
    Syrup

    Cook bacon and set it aside
    Heat griddle to 300 degrees
    Pour mixture into a squeeze bottle with a hole big enough for the batter (I didn't do this it seemed like it would be just as easy to use my ladle)
    Squirt (or ladle) batter into a long oval shape just slightly wider than the bacon
    Gently press bacon into the center
    Pour more batter over the top of bacon
    Cook until the batter bubbles
    Flip and cook a little longer.

    http://media-cache-ec0.pinimg.com/originals/c9/d6/7a/c9d67a2c39b547768792a6c6a35b896a.jpg

    Saturday, August 3, 2013

    Menu For 8-5 to 8-11

    I am soooo blonde!  I just realized that I could mark through the letters and I don't have to highlight them...  I do this mainly so I can see how well I stay on track during the week.

    Monday
    B- Cereal
    L- Cracker Barrel (Grammy to doctor)
    D- Hamburger Steak, Brown Gravy, Popovers (New Recipe) Macaroni and Cheese, and Okra

    Tuesday
    B- Monkey Bread
    L- Cheese Quesadillas
    D- Parmesean Chicken, French Bread, Green Beans and Potatoes

    Wednesday
    B- Yogurt and Fruit
    L- Cheese Filled Pretzels and Berries
    D- ???

    Thursday
    B- Pancake Dippers (New Recipe)
    L- Mini Pizzas
    D- Chick Fil A (Bunco!, Meeting at Church, and movies)

    Friday
    B- Chocolate Chip Muffins
    L- Pizza Hut (Went to see a play)
    D- Ritz Cracker Chicken Casserole and Honey Mustard Roasted Potatoes (New Recipe)

    Saturday
    B- French Toast
    L- Cheeseburger Soup
    D- Dinner at a friends... I am taking broccoli

    Sunday
    B- Cinnamon Bread
    L- Jalapeno Tree
    D- Leftovers

    Brown Butter Salted Caramel Mocha Cookies

    Long name huh?  These are incredibly tasty though.  I LOVE how there is just a hint of coffee and that it doesn't over power the rest of the ingredients, it honestly leaves just a lingering taste after the rest of the cookie has been eaten.


    So for the recipe...


    2 sticks (1 cup) salted butter
    1 1/4 cups packed dark brown sugar
    1/4 cup granulated sugar
    1 large egg plus 1 egg yolk
    1 tablespoon vanilla extract
    2 1/4 cups all-purpose flour
    2 tablespoons instant coffee granules
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup caramel bits
    3/4 cup Nestle Semi-Sweet Chocolate Chunks
    Coarse sea salt for sprinkling

    Preheat the oven to 350 degrees F.
    Melt the butter in a saucepan over medium heat.
    Once the butter starts to foam, begin whisking constantly.
    When the butter turns brown, fragrant, and you see little brown bits at the bottom of the pan, immediately remove from heat and and transfer to a large mixing bowl.
    Set aside to cool.
    Meanwhile, whisk together the flour, coffee, baking soda, and salt in a bowl and set aside.
    With an electric mixer, beat the butter and sugars until well combined, about 3-5 minutes.
    Add the egg, yolk, and vanilla until well combined.
    Add the dry ingredients and mix on low-speed just until combined.
    Add the caramels and chocolate chunks and stir until just combined.
    Use a medium (1.5 tbsp) cookie scoop to place dough on a cookie sheet lined with parchment paper. Bake at 350 for 10 minutes until edges just start to turn golden brown.
    Sprinkle with sea salt.
    Cool on a wire rack.

    Brown Butter Salted Caramel Mocha Cookies ♥ www.kevinandamanda.com

    http://www.kevinandamanda.com/recipes/dessert/brown-butter-salted-caramel-mocha-cookies.html/attachment/kevinandamanda-brown-butter-salted-caramel-mocha-cookies-17

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