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Tuesday, September 30, 2014

Bacon Jalapeno Popper Cheesy Bread

The kids and I didn't eat this because none of us like peppers I mainly made it for hubby who LOVES jalapenos and other spicy foods.  He said it was great in fact it was his favorite part of the meal.
 
8-10 slices bacon, after cooked and chopped you'll need 2 cups
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoon granulated sugar
8 ounces cream cheese, softened
1/4 cup diced jalapeno, this will be about 1 large jalapeno, I diced seeds as well
2 cups mild cheddar cheese
12 ounce buttermilk
1 tablespoon vegetable oil
 
Preheat oven 350 degrees
Spray 9x5 inch loaf pan with non-stick spray
In a large bowl combine cream cheese, jalapenos, bacon and cheese.
Stir to combine.
In another bowl, combine flour, baking powder, salt and sugar.
Whisk to combine. (You can use a mixer for this, just be careful not to over-mix.)
Add cream cheese mixture, 1 tablespoon oil and buttermilk and mix until just combined, don't over-mix.
Pour mixture into loaf pan.
Bake 45 to 50 minutes, until top is browned. 
Remove from oven and place on a wire rack, cool 5 minutes before removing.
Serve warm or at room temperature.
 
Bacon cheddar cheese Jalapeno Popper Bread
 
 

Monday, September 29, 2014

Easy Ranch Carrots

When I made these I left them slightly crisp because hubby likes them that way.  He said they were really good and he wants to have them again.  He also said that he likes these better though: http://raeganmirickfoodblog.blogspot.com/2013/01/maple-glazed-carrots.html

1 (16 oz.) bag baby carrots
5 Tbsp. butter
3 Tbsp. brown sugar
1 package Hidden Valley Dip Mix, dry
 
Steam carrots until soft and tender.
In a large bowl, combine carrots with butter, brown sugar and Hidden Valley Dip Mix until evenly mixed and combined.
Serve warm.
 
 

Sunday, September 28, 2014

Cowboy Soup

Saturday night we had our annual s'more party which is always a hit.  Last year we had a chili cook off for the adults and this time we followed that and did a soup cookoff.  This is the soup that came in second place and was a hit.  My mother in law made it and everyone was asking for the recipe so I decided to add it here.

1 Lb Ground Beef (Cooked and drained)
1 Lb Ekrich Sausage (uncooked)
2 Pkgs Dry Sloppy Joe Mix
1/4 Cup Ketchup
4 Tb Worcestershire
2 Tsp Mustard
2 Cans Jalapeno Pinto Beans
2 Cans Regular Pinto Beans

Add all ingredients to a large pot and simmer for 2 hours!

Saturday, September 27, 2014

Menu for 9-29 to 10-5

Monday
B- Cereal
L- Cheese Quesadillas
D- Crispy Coconut Chicken, Rice Pilaf, and Ranch Carrots (NR)

Tuesday
B- Cinnamon Bread
L- Popcorn Chicken
D- Meatloaf with Balsamic Glaze (NR), Twice Baked Potatoes, Okra, and Jalapeno Bacon Cheese Bread (NR)

Wednesday
B- Chocolate Swirl Rolls (NR)
L- P, B, and J
D- Free Whataburger

Thursday
B- Moist Pecan Almond Loaf Cake (NR)
L- Pizza Bites
D-

Friday
B- One Eyed Sailor
L- Bake Sale
D- Chicken Pot Pie

Saturday
B- Apple Pie Rolls (NR)
L- Birthday Party
D- Steak, Herb Potato Salad, Broccoli

Sunday
B- Strawberry Muffins
L- Leftovers
D- Out

Thursday, September 25, 2014

Butter Cream Chicken

This was so good!  The chicken was nice and tender and the gravy was absolutely perfect. 

4 chicken breasts
1 1/2 sleeves Ritz Cracker, ground into crumbs
Olive Oil
1 C chicken broth
4 T butter
1 C  + 2 T half and half, divided  (I used milk)
1/2 t thyme, dried
2 T cornstarch
salt and pepper (I used 2 tsp house seasoning)

Place your chicken into a gallon sized ziploc bag and seal the bag.
Pound the chicken flat with a meat mallet. 
Grind the Ritz Crackers into crumbs in a small food processor.
Place them in a shallow pan.
Press each chicken piece into the crumbs, being sure to coat both sides generously.
Place each coated chicken piece on a plate.
Heat a large skillet over medium high heat.
Once it is good and hot, pour about 5 tablespoons Olive Oil into your pan. 
Let your oil heat up just for 30 seconds or so, and then put the chicken carefully in the pan.
Don't crowd it now.
Let the chicken cook until it's nice and golden brown on the bottom, should take about 3-4 minutes. Turn each piece with a fork and allow it to cook on the other side.
Remove the chicken to a separate plate and cook your second batch of chicken, adding another few tablespoons of oil to the pan before you add the chicken.  (I popped mine in the oven while making the gravy!)
Once you have cooked all of the chicken you'll have some beautiful crispy treasures left in the pan. Add 4 tablespoons of butter and 1 cup chicken broth to the pan allowing the butter to melt. Whisk the mixture around a bit, scraping the bottom of the pan to break the crispy pieces loose.
Add 1 cup half and half and 1/2 teaspoon of dried thyme.
Whisk it around to incorporate and allow it to come to a boil. 
Into a small bowl pour 2 tablespoons half and half and 2 tablespoons cornstarch.
Stir it around until smooth.
Pour the cornstarch mixture into your pan and stir it with a whisk.
Allow it to return to a boil...as it heats it will thicken into a nice smooth sauce.
Remove it from the heat, give it a taste and add a bit of salt and pepper to you liking. 
Serve it over the crispy chicken and enjoy!
 

Wednesday, September 24, 2014

Pepperoni Pizza Waffles

Fast and easy lunch that the kids will LOVE!

1 can (16.3 oz) Flaky Layers refrigerated biscuits
8 slices (1 oz each) mozzarella cheese
⅓ cup mini pepperoni slices
2 cups pizza sauce (I didn't use anywhere near that much, I think it would make a huge mess)
 
Spray waffle maker with cooking spray; heat waffle maker.
Separate dough into 8 biscuits.
Cut slit on 1 side of each biscuit, forming a deep pocket.
Place 1 slice of cheese into each pocket.
Top cheese with 6 or 7 pepperoni slices.
Press dough around edge to seal each biscuit.
Place 1 biscuit on center of waffle maker.
Close lid; cook 3 minutes or until waffle is golden brown.
Repeat with remaining filled biscuits.
Serve with pizza sauce.

Comforting Carbonara Bubble Up

 I really enjoyed this and thought it had a little bit of a tang to it!
 
2 cans large refrigerated biscuits
¼ cup chopped onions
2 garlic cloves, minced
1 jar Ragú® Cheesy Classic Alfredo Sauce
½ cup Parmigiano-Reggiano cheese, grated
8 pieces bacon, diced small, cooked to crisp
½ tsp. ground black pepper
1 tsp. salt
1 cup mozzarella cheese, shredded
 
Preheat oven to 375 degrees.
Cut each biscuit into 6 pieces and place in a large mixing bowl.
Toss biscuits with Ragú® Classic Alfredo sauce, garlic, onions, black pepper, salt, bacon and mozzarella cheese.
Spray a 9 in x 13 in glass baking dish with non-stick cooking spray.
Pour biscuit mixture into the pan and top with Parmigiano-Reggiano cheese.
Cover with tinfoil and bake at 375 degrees for 25 minutes, uncover and bake another 10 minutes or until biscuits are golden brown.
Make sure the biscuits in the middle are cooked through.
 
Comforting Carbonara Bubble Up
Adapted from: julieseatsandtreats.com 

Tuesday, September 23, 2014

Caramel Mocha Milkshake

Let me start by saying I detest coffee, I think it is horrible!  This drink however has made me a fan of coffee!  It is soooo good I could drink one every day, except for the fact that it would make me pack on the pounds. ;-)

1 cup (8oz.) strong brewed coffee
2-3 cups good quality chocolate ice cream
salted caramel sauce
whipped cream
 
Brew coffee, then set aside in the fridge to cool.
When the coffee is fully cool, add coffee and about 2 cups chocolate ice cream to a blender and blend until smooth. Add additional ice cream as needed, depending on desired thickness.
Heat the caramel sauce if needed, then drizzle some caramel along the inside of 2 glasses.
Fill glasses with coffee/chocolate milkshake.
Top milkshakes with whipped cream and an additional drizzle of caramel.
Serve immediately.

Caramel Mocha Milkshake - All of my favorites in one delicious treat!!

http://www.glorioustreats.com/2014/08/caramel-mocha-milkshake.html

Monday, September 22, 2014

Guacamole

2 Avocados (you want them to be squishy)
1 small Tomato
1 tb chopped Onion
1 tsp Lemon Juice
1/2 tsp Salt

Peel and mash the avocados.
Add remaining ingredients and stir.
Store in refrigerator till time to serve.

*If not serving immediately you will want to leave the pits in the guacamole mix, it helps keep it from changing colors!

Best Guacamole Ever

Sunday, September 21, 2014

Menu for 9-22 to 9-28

Monday
B- Muffins
L- PBJ Sushi
D- Chicken Tacos, Rice, and Corn

Tuesday
B- Chocolate Swirl Buns (NR)
L- Grilled Cheese
D- Comforting Carbonara Bubble Up (NR), Caprese Salad, Green Beans

Wednesday
B- Moist Pecan Almond Loaf Cake (NR)
L- Pepperoni Pizza Waffles (NR)
D- Chicken Pot Pie Soup

Thursday
B- Pancakes and Bacon
L- Leftover Pizza Waffles
D- Butter Cream Chicken (NR),  Okra, and Macaroni and Cheese

Friday
B- Brunch Enchiladas
L- Lunch with the Boys at School
D- ?

Saturday
B- Cereal
L- New York Style White Pizza (NR)
D- S'more Party!!!

Sunday
B- Cinnamon Bread
L- Leftovers
D- Leftovers

Saturday, September 20, 2014

Cinnamon Crescent Rings

These were good, not amazing, but still pretty good.  I would make them again as they were a quick easy breakfast on bust days where I am rushing the kiddos off to school. 

2 - 8 ounce cans of Pillsbury Crescent Rolls
1-1/2 cup walnuts, finely chopped
1/4 cup almond milk
1/2 teaspoon vanilla extract
2 Tablespoon granulated sugar
1/2 teaspoon ground cinnamon
2 Tablespoons maple syrup 

For the Glaze
2 Tablespoons maple syrup
1 Tablespoon vegan butter


Mix walnuts, almond milk, vanilla extract, sugar and maple syrup in a small saucepan.
Heat to melt the sugar and blend all ingredients. Set aside and let cool.
Open one can of Pillsbury Crescent Rolls and lay out on a lightly floured surface.
Press the seams together and press out with you fingers or a rolling pin to 14" x 8" rectangle.
Spread the walnut mixture, that is in the pan, evenly over the whole surface.
Unroll the other can of Pillsbury Crescent Rolls onto a piece of waxed paper.
Seal perforations and press out with fingers or a rolling pin to a 14" x 8" rectangle.
Pick up the waxed paper carefully and invert it over the prepared dough that is spread with the walnut filling.
Remove the waxed paper, carefully.
Press and seal all the edges.
Cut cross wise into 8 strips along the short side so that the strips are 8" long.
Twist each strip and bring around the ends and seal into a circle.
Lay on an ungreased baking sheet. 
Bake at 375 degrees for 12 to 15 minutes until light golden brown.
For the glaze:
While baking -
In a small saucepan add the maple syrup and vegan butter.
Heat through.
When the rings come out brush each one generously with the glaze.
Serve up.

Breakfast Crescent Rings Pin Word
 

Friday, September 19, 2014

Sloppy Joe Casserole

When I was younger my parents both worked full time jobs, my dad worked shift work and my mom worked during the day.  They both had great jobs but my mother decided to go back to school in the evenings which meant one thing, dad was in charge of dinner two nights a week.  My dad is good at a lot of things but cooking would not be his specialty.

I remember that during this time we were at Sonic every Tuesday for the 99 cent burgers and my dad, who is a pinny pincher, wouldn't let us add cheese because that was another 25 cents.  'We have cheese at home wait till we get there and slap some on and throw it in the microwave."  Now let me take a moment to say that we were by no means poor my dad was just extremely cheap then.  Which has worked out well for us now because they have several vacation homes we are able to use!

The other thing that stands out in my memory is the one of two things my dad could cook, and that was sloppy joe (the other was frito pie).  I mean honestly it doesn't take a whole lot of talent and it is very quick so this was our dinner on Thursdays.  EVERY Thursday... for two years, which could explain why I haven't had sloppy joes in over 16 years. 

Now that you know all the traumas of my childhood I want you to know that I gave it a try.  I made sloppy joe, but not your traditional sloppy joe I changed it up slightly and did a casserole.  Hubby and my pickiest eater liked it, I was on the fence and the other two little's didn't like it at all.  I would make it again though but might add a little more spice to it so it isn't quite so sweet!

1-1/2 pounds lean ground beef
1 large white onion, diced
1 large green bell pepper, diced
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon garlic salt
1 (15 ounce) can tomato sauce
3/4 cup ketchup
2 cups Gold Medal® whole wheat flour (I used regular)
3 teaspoons baking powder
1 teaspoon salt
1-1/3 cup milk
6 tablespoons melted butter
2 large eggs
1-1/2 cups shredded cheddar cheese

Preheat oven to 400°F.
In a large skillet over medium heat, cook the ground beef until browned.
Add the diced onion and bell pepper and let sauté until tender, about 5 minutes.
Stir in the brown sugar, Worcestershire sauce, dry mustard and garlic salt.
Add the tomato sauce and ketchup and stir until well combined.
Let mixture simmer over low heat while you prepare the topping.
For the topping, add the flour, baking powder and salt to a large bowl.
Stir in the milk, melted butter, and eggs until well combined.
Fold in the shredded cheese.
Pour the meat mixture into a 13 by 9-inch baking dish.
Spread the topping evenly over the meat mixture.
Bake for 25-30 minutes or until the crust is light golden brown.

Sloppy Joe Casserole

http://goldmedalflour.com/OurBakerBlog/Sloppy%20Joe%20Casserole

Wednesday, September 17, 2014

Caramel Apple Cookies

Good heavens these were a hit in our family!  Everyone loved them.  One little hint is you could probably half the recipe for the icing and still have plenty, it is very sweet. ;-) 

2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup peeled and shredded Granny Smith apple (from about 2 small)
1 Tbsp lemon juice
1/2 cup unsalted butter, softened
1 cup packed light-brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup (scant - just remove 1 Tbsp) frozen apple juice concentrate, thawed but still cold
 
Frosting
1/2 cup packed light-brown sugar
1/4 cup butter
2 1/2 Tbsp apple juice concentrate
1/8 tsp salt
2 1/2 cups powdered sugar
1/2 cup finely chopped pecans
Maldon salt for sprinkling (optional)
 
For the cookies:
Preheat oven to 350 degrees.
In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside.
In a separate bowl, toss shredded apple with lemon juice, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and brown sugar until creamy (if not using a paddle attachment that constantly scrapes bowl, then occasionally stop mixer throughout entire mixing process and scrape down sides and bottom of bowl).
Mix in egg and vanilla extract.
Mix in half of the flour mixture, then with mixer running on low speed, slowly add in apple juice concentrate, then mix in remaining half of the flour mixture.
Fold in shredded apples (and the juices with apples).
Scoop dough out with a medium 1 1/2-inch cookie scoop and drop onto Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart.
Bake in preheated oven 11 - 12 minutes.
Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
 
For the frosting:
In a small saucepan combine brown sugar, butter, apple juice concentrate and salt.
Heat mixture over medium heat and cook, whisking constantly, until sugar has dissolved.
Remove from heat and whisk in powdered sugar until smooth.
Spread over cookies (I recommend a fairly thin layer as this frosting is very sweet), and immediately sprinkle with pecans and Maldon (if using. The frosting will set quickly so don't wait to add toppings).
As frosting cools it will thicken, so add 1/2 tsp warm water at a time to thin as needed for a more spreadable consistency.
Store cookies in an airtight container at room temperature.

Caramel Apple Cookies
 

Tuesday, September 16, 2014

Walking Taco Casserole

Now before we go any further I want to establish that I did not name this, it isn't your traditional walking taco but I guess it is so close that it was named that anyway.  The whole family loved this even my pickiest eater!  If you prep the meat early in the day it would be easy to layer and pop in the oven, I would not however layer it too far ahead of time as the chips will get soggy that way.

1 1/2 lb ground beef
1 pkg taco seasoning mix (I use tomato sauce when making my taco meat it has a better flavor)
Fritos
Shredded Cheddar cheese

Brown 1 1/2 lbs ground beef. Mix in taco seasoning and cook according to directions on package. 
Layer in a casserole dish in the following order: Fritos chips, meat mixture, shredded cheese.
Repeat layers once again.
Bake at 350° for about 15-20 min or until cheese is bubbly.
After removing from oven I added more cheese on the top.

At this point you can also add lettuce, tomatoes, onions, sour cream, salsa, beans, etc...

http://growingtofour.blogspot.com/2012/07/walking-taco-casserole.html

Monday, September 15, 2014

Sweet and Spicy Chicken

I am sitting here trying to decide what to say about this...

Thank heavens I tasted the sauce before I poured it over the chicken, I nearly died from the spice so I know my kids would not have been able to handle it.  To give it a little less heat I added some extra brown sugar but that didn't really seem to help that much.  Hubby enjoyed this because he likes spicy food but even he thought it was over powering.

1 pound of fully cooked crispy chicken strips
1/2 Cup of Light Brown Sugar
4 tablespoons of honey BBQ sauce
3 Tablespoons of Hot Sauce
1/4 Cup of Water
 
Bake chicken according to the directions on the packaging
In a saucepan over low/ medium heat combine – water, brown sugar, BBQ sauce, and hot sauce.
Mix till well combined
Once chicken is reheated pour the sweet and spicy sauce on top — make sure it coats well
Enjoy
This dish reheats VERY well
 
 

Strawberry Muffins

A few weeks ago I made Blueberry Muffins (http://raeganmirickfoodblog.blogspot.com/2014/09/to-die-for-blueberry-muffins.html) that hubby declared the best muffins ever.  After he ate one of these he changed his mind and says that these are the best ever...  I think it is a pretty close call though.  He said these were sweeter and that is why he likes them better.

I took a few to the teachers at my daughters "school" and they all really enjoyed them.  I love being able to take them goodies, they give me their opinions and I get to bless them with yummy food!

I personally love how gorgeous they are.  For me half of the battle with food is how it looks.  If something looks pretty I am way more prone to try it! 

½ cup butter or margarine, softened
¾ cup sugar
1 egg
2 cups flour
2 tsps baking powder
½ tsp salt
½ cup milk
½ tsp vanilla
1½ cups chopped strawberries
3 tsps sugar
½ tsp cinnamon
 
Preheat oven to 400 degrees.
Cream butter and sugar in a large bowl.
Add egg and mix well.
Mix flour, baking powder, and salt in a small bowl.
Next, alternately add the flour mixture and milk to butter mixture in the large bowl.
Add vanilla, then gently fold in the strawberries
Spoon batter into muffin pans (this makes a dozen muffins).
Combine sugar and cinnamon and sprinkle over muffins. You will have a lot of sugar, but this allows you to be as generous as you like.
Bake at 400º for 20 minutes.

A user's photo.

A user's photo. 
 

Saturday, September 13, 2014

Menu for 9-15 to 9-21

Monday
B- Strawberry Muffins (NR)
L- Cheese Quesadillas and Fruit
D- Sweet and Spicy Chicken (NR), Roadhouse Fries, and Broccoli Salad

Tuesday
B- Cereal
L- P, B, J Sandwiches and Pretzels
D- Taco Bake (NR), Spanish Rice, and That Corn

Wednesday
B- Chocolate Swirl Buns (NR)
L- Cheese, Sausage, and Crackers
D- Chicken in a Creamy Gravy, Dressing, Green Bean Casserole and Rolls

Thursday
B- Moist Pecan Almond Loaf Cake (NR)
L- Grilled Cheese Sandwich
D- Sloppy Joe Casserole (NR), Herb Potato Salad, and Mushy Peas

Friday (8 years with the most amazing man!)
B- Cinnamon Twist Knots (NR)
L- Free Lunch at the Bank
D- Anniversary Dinner

Saturday
B- Breakfast Corn Dogs (NR)
L- Homemade Pizza
D- Crispy Coconut Chicken, Rice Pilaf, and Pea Salad

Sunday
B- Cinnamon Rolls
L- Leftovers
D- Out

Friday, September 12, 2014

Payday Bars

These didn't turn out how I planned!  Judging from the recipe you don't need to melt the marshmallows but in my opinion you do.  May try again at a later date with some changes, flavor was ok but not amazing.

16 oz salted dry roasted peanuts
2 cups peanut butter chips
3 Tbsp butter
1 (14 oz) can sweetened condensed milk
1 (10.5 oz) bag mini marshmallows
1-2 tbsp flaked sea salt

Spray 9x13 pan with baking spray or grease with butter.
Sprinkle 1/2 peanuts in the bottom of the pan, reserving the other half for later.
In a large microwave safe bowl, heat peanut butter chips and butter in 30 second increments on 50% power.
Stirring after each until melted.
Pour in you sweetened condensed milk and microwave on high power for 1 more minute.
Stir until smooth and combined.
Fold in marshmallows to peanut butter mixture until evenly coated and then pour over your peanuts in the pan.
Press the remaining nuts into the marshmallow mixture.
Sprinkle with flake dsea salt and chill for about an hour.
Cut into squares.

Wednesday, September 10, 2014

Apple Pie Roses

Hubby really liked these... said they taste just like apple pie!

1 puff pastry sheet
3 apples
4 cups water
5 TBSP sugar or splenda
2 TBSP lemon juice
2 teaspoons cinnamon
1 pinch nutmeg
1 teaspoon lemon zest
3 TBSP sugar
Butter

Wash the apples, cut in half and core them.
Then slice in very thin slices, slightly smaller than 1/8 inch.
In a saucepan, bring the 4 cups water, sugar and lemon juice to a boil and place the apple slices in.
Boil for 2 minutes, or until the slices soften and you can easily bend them.
On a wide plate put some paper towels and nicely arrange the apple slices so that they can cool down completely and also dry up a bit.
Prepare your work surface by lightly sprinkling it with some flour or just use a silicone mat and lay the puff pastry sheet down.
With a pastry cutter, cut long strips, approximately 1/2 inch wide.
Then mix the zest, sugar and cinnamon and nutmeg and evenly spread it over the pastry sheet.
Spread butter on to the puff pastry and then add cinnamon mixture.
After spreading the cinnamon mixture, slightly press it down into the dough.
With a pastry cutter, cut long strips, approximately 1/2 inch wide.
Preheat the oven to 425 F.
By this time your apples should be cool and almost dry.
So take a few slices and place them on the strips, overlapping them so they do not fall out and also make the rose-like design (petals) of the finish product.
Now start rolling, making sure it is fairly tightly rolled.
Make sure you have lined the baking sheet with parchment paper you could also do this in a greased muffin tin, to help hold the shape.
Bake for 20-25 minutes, or until nicely golden.
When you take them out of the oven you should sprinkle with some powder sugar.

Raegan Mirick's photo.

Raegan Mirick's photo.

Monday, September 8, 2014

Menu for 9/8 to 9/14

Monday
B- Monkey Bread Muffins
L- Grilled Cheese and Fruit
D- Meatloaf, Broccoli Rice Casserole, and Rolls

Tuesday
B- Leftover Muffins
L- Sausage, Cheese and Crackers
D- Parent Night at School... (Not sure what I am making)

Wednesday
B- Cereal
L- Corndogs and Pretzels
D- Beef in Red Wine Sauce, Green Bean Bacon Bundles, Macaroni and Cheese

Thursday
B-  Apple Cinnamon Roll Muffins (NR)
L- Leftovers
D- Cheeseburger Soup

Friday
B- Ham and Cheese Bites (NR)
L- Cheese Quesadillas
D- Family Date Night

Saturday
B- Hash Browns, Pancakes and Eggs
L- We Skipped Lunch...
D- Yummy Honey Chicken Kabobs, Baked Potatoes and Corn on Cob

Sunday
B- Croissant Casserole
L- Leftovers
D- Out with Friends

Saturday, September 6, 2014

Chicken Cordon Blue Hand Pies

I love puff pastry, everything about it is wonderful.  I knew this recipe would be a hit, and I was right.  These were sooooo good!  Hubby says this is his new favorite "sandwich"! 

4 Large Chicken Fillets, cut into halves or strips
Salt and Black Pepper, to taste (I used Paula Deen House Seasoning, it is salt, pepper and garlic powder)
2 TB Olive Oil
2 Rolls Frozen Puff-Pastry, defrosted
8 Slices Swiss Cheese
16 Slices Deli Ham (8 is plenty)
1 Egg
1 TB Water

Pre-heat the oven to 400 deg F.
Spray 2 baking sheets with cooking oil.
Season the chicken to taste with the salt and pepper.
Heat the oil and fry until fully cooked.
Remove, drain and cool for at least 10 minutes.
Cut each roll of Puff-Pastry into 8 rectangles. (I did four)
Place a slice of cheese in the center of 1 cut sheet, leaving a small border all round.
Top with a slice of deli ham.
Arrange the chicken on the ham {you might need to cut the chicken to size}.
Top with another slice of deli ham.
Beat together the egg and water.
Brush the exposed borders of the Puff Pastry with the egg.
Do the same to the 2nd roll of Puff Pastry {brush the borders}.
Fit the 2nd roll of Puff Pastry rectangles over the last slice of deli ham.
Egg-brushed side facing down.
Pull together the two pieces of Puff Pastry and pinch to seal.
Flip over each pie {in order for the Cheese to be on top and the seams folded under the pies}.
Arrange the pies on the prepared baking sheets.
Brush the tops with the remaining egg and bake 20 - 25 minutes or until the pastry is puffed and golden.



http://withablast.blogspot.com/2014/08/chicken-cordon-bleu-hand-pies.html

Facebook Quizzes

A few days ago I took one of those crazy quizzes on face book that is supposed to tell you what job you would be good at, what did I get?  I got chef.  I was thrilled and thought yep that is what my dream job would be... other than being a mom.

Today I took another quiz and this is what I got.

Your subconscious is obsessed with FOOD!
One of your biggest passions in life is food: Eating, cooking, creating new recipes and especially - sharing it with others.
The pictures you have chosen indicate that your subconscious is constantly occupied with thoughts about food. You are a very passionate, warm and loving person. You love to experience life to the fullest, and there’s no better way to get energy than by eating delicious meals. There’s one thing you like more than eating food, and that’s cooking food. You see the act of cooking for another person as one of the strongest signs of affection. You like to see the faces of others enjoying your creation.
Although food is your biggest passion, you have a pretty strong power of will, so you know when to stop eating so you won’t gain weight or suffer from high cholesterol. You know how to balance this healthy love so you could keep on enjoying food for many years to come.
I guess this explains why I have this blog!  Happy cooking everyone!

Thursday, September 4, 2014

Fortune Cookies

These were so delicious!  Everyone loved them I will say that mine only made 8 instead of ten so mommy and daddy only got one each. :-(  The key to these is making sure you spread the batter thin, I know it doesn't look like it will hold but trust me it will.

3 tablespoons butter, softened
3 tablespoons sugar
1 egg white
1/2 teaspoon vanilla extract
1/3 cup all-purpose flour

Write fortunes on small strips of paper (3-1/2 in. x 1/4 in.); set aside.
Line a baking sheet with parchment paper.
Draw two 3-1/2-in. circles on paper; set aside.
In a small bowl, beat the butter, sugar, egg white and vanilla.
Add flour; mix well.
Spread 1 tablespoon batter over each circle.
Bake at 400° for 4-5 minutes or until lightly browned. (Mine took about 6 minutes)                           
Slide parchment paper onto a work surface.
Cover one cookie with a kitchen towel. (I didn't do this)
Place a fortune in the center of the other cookie; loosen cookie from parchment paper with a thin spatula.
Fold cookie in half over fortune strip so the edges meet; hold edges together for 3 seconds.
Place center of cookie over the rim of a glass; gently press ends down to bend cookie in middle.
Cool for 1 minute before removing to a wire rack.
Repeat with second cookie.
If cookies become too cool to fold, return to oven to soften for 1 minute.
Repeat with remaining batter and fortunes.                                    
Yield: 10 cookies.

Photo: Homemade fortune cookies!
 

Wednesday, September 3, 2014

Pizza Spaghetti Bake

A few days ago I was asked to organize meals for a couple at our church that just had a baby, so I decided to make this for them tonight.  I learned that I should only make something that I have made before, I feel sorry for the family who got this.  Hubby said he enjoyed it but the kids and I were NOT fans.  It was dry and the pepperoni flavor was slightly to strong for me.  I don't think this will be added to the Mirick favorites!
 
8 ounces spaghetti noodles
3 eggs
¼ cup milk
½ cup grated parmesan cheese
1/2 teaspoon oregano
½ teaspoon crushed garlic
2 ½ cups jarred spaghetti sauce (or my quick and easy sauce recipe below)
3 cups shredded mozzarella
3.5 ounce package sliced pepperoni
 
Preheat oven to 375 degrees.
Cook the spaghetti noodles in salted water according to the package directions.
Once cooked, drain well.
In a medium-sized bowl, whisk eggs and milk.
Add the parmesan, oregano and garlic to the egg mixture.
Stir in spaghetti noodles and quickly toss until all ingredients are combined.
Pour noddle mixture into a greased 9×13 pan.
Pour the spaghetti sauce on top of noodles.
Top with half of the pepperoni.
Sprinkle the shredded cheese on top of the pepperoni and top with remaining pepperoni.
Bake for about 25 minutes or until golden brown.
Let the pizza spaghetti cool for five minutes before serving so all the yummy cheesiness doesn't fall apart.
    baked spaghetti pizza

Amazing 1 Hour Rolls

If you are like me then you are crazy busy and sometimes want some carbs without the three hours of work that goes into making rolls.  When I first found this recipe I was skeptical to say the least, I have tried "1 hour rolls" before and they were ok but not nearly as good as these.  In fact I would say that our family liked these rolls better than the ones that need hours and hours of my time. 

I made mine in a muffin pan and they came out with a nice rounded top, the outside was crisp and the inside was flaky.  Everything you want in a roll!  This is for sure our new go to for homemade rolls (we don't do store bought).  I hope that you enjoy these as much as our family did!

3/4 C milk
4 T butter
3/4 C hot water
4 T sugar
1 t salt
4 – 4 1/2 C flour
1 heaping T yeast (I use active dry)
 
Pour your milk into a microwave safe container.
Add your butter to the milk and put it in the microwave for 1 1/2 minutes. (I did mine on the stove)
Preheat your oven to 170 degrees.
While the milk is getting nice and toasty, turn on the tap to get your hot water. (Temperature is important to making these rolls rise quickly. If you add cold water, your rolls are going to rise at a snails pace.  You want it to be almost too hot to put your hand in.)
Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer.
Add the sugar and salt.
Then add 2 C of the flour…let it mix for 1 minute.
Add the yeast.
Turn the mixer on and add the rest of the flour 1 C at a time.
You have enough flour when the dough scrapes the side of the bowl clean.
Mix on medium speed for 5 minutes. 
Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.
Take a bit of butter and coat the inside of a 9×13 pan. (I used spray)
Spray your counter, or a cutting board with cooking spray.
Lay your dough on top of it.
Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can….perfection is not necessary.
Gently round them into balls, and put them in your buttered 9×13 pan. (I put them in a muffin tin)
Put the pan into your warm 170 degree oven.
Let them rise for about 20 minutes or until they have risen an 1 inch above the rim of the pan.
Leave your pan in the oven and turn the heat up to 350 degrees.
Bake for 15 minutes. (The 15 minutes includes the time it takes the oven to increase in temperature.) Bake until golden brown.
Brush with a little softened butter.  (I used honey butter http://raeganmirickfoodblog.blogspot.com/2013/05/honey-butter.html)

The best one hour dinner rolls EVER!

http://jamiecooksitup.net/2010/10/fluffy-dinner-rolls/     

Baked Cinnamon Breakfast Bites

These were really really good, all the kids loved them even my pickiest eater had 5!  I think next time I make them I might add a tsp of cinnamon into the dough itself just to give it a tiny bit more flavor.  :-)

Just so you have been warned these are NOT like a doughnut, do not expect them to be soft, they have a semi crunchy outside but don't let that scare you off!

1-1/3 cups all-purpose flour
1 cup crisp rice cereal, coarsely crushed
2 tablespoons plus 1/2 cup sugar, divided
3 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter-flavored shortening
1/2 cup milk
1 teaspoon ground cinnamon
1/4 cup butter, melted

Mix flour, crushed cereal, 2 tablespoons sugar, baking powder and salt in large bowl.
Cut in shortening with pastry blender or fork until the mixture resembles coarse crumbs.
Add milk and stir just until moistened.
Roll dough into approximately 2 1/2 dozen 1 inch balls. (I only got 19... not sure how they had so many!)
Mix cinnamon and remaining sugar in a small bowl. Drop balls into melted butter and roll in cinnamon sugar mixture.
Place balls onto greased 8 or 9 inch round pan. (I did mine in a mini muffin pan)
Bake at 425 degrees for 15-18 minutes or until inserted toothpick comes out clean. Cool for a few minutes in pan on wire rack before removing. (Mine took exactly 15 minutes)

Our yummy breakfast!

Tuesday, September 2, 2014

Huli Huli Chicken

Nathan- "The seasoning on that chicken was realllllll good, it keeps your mind on it".  It was unanimous that the chicken was amazing, we all enjoyed it.  It started raining right before dinner so I wasn't able to grill the chicken, instead I threw the chicken and marinade in a skillet and let it simmer for 15-20 minutes until the liquid became thick and adhered to the chicken.  This was an easy meal and came together quickly.

1 cup packed brown sugar
3/4 cup ketchup
3/4 cup reduced-sodium soy sauce
1/3 cup sherry or chicken broth
2-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons minced garlic
24 boneless skinless chicken thighs (about 5 pounds)

In a small bowl, mix the first six ingredients.
Reserve 1-1/3 cups for basting; cover and refrigerate.
Divide remaining marinade between two large resealable plastic bags.
Add 12 chicken thighs to each; seal bags and turn to coat.
Refrigerate for 8 hours or overnight.                            
Drain and discard marinade from chicken.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill chicken, covered, over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

Grilled Huli Huli Chicken Recipe

Read more: http://www.tasteofhome.com/recipes/grilled-huli-huli-chicken#ixzz3BhYt3PIa

To Die For Blueberry Muffins

This morning I called Phillip on his way to work to see how these were and he said that they are the best muffins he has EVER had.  Isabelle also loved them, Nathan informed me he doesn't like blueberries and Jacob my pickiest eater thought that they were weird chocolate chips but he ate it anyway. :-)

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C).
Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
Mix this with flour mixture.
Fold in blueberries.
Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping:
Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

A user's photo.

A user's photo.
 

http://www.somewhatsimple.com/blueberry-muffins/

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