Saturday, November 29, 2014

Menu for 12-1 to 12-7

B- Chocolate Chip Pancakes
L- Cheese Quesadillas
D- Crispy Chicken, Potatoes with a Kick (NR), Broccoli Salad, Cheddar Bombs

B- Cinnamon Rolls
L- Peanut Butter and Jelly Sushi
D- Cheeseburger Soup

B- Cheese and Bacon Breakfast Muffins (NR)
L- Mini Pizzas
D- Cilantro Lime Grilled Chicken (NR) and Chips

B- Salted Caramel Muffins (NR)
L- Corn Dogs and Fruit
D- Cajun Lasagna (NR) and ?

B- Cheesy Baked Egg Toast (NR)
L- ?
D- Chicken

B- Doughnuts
L- Birthday Parties!!!!
D- Leftovers

B- Leftover Cupcakes (Don't judge me!)
L- Leftovers
D- Small Group Christmas Party

Monday, November 24, 2014

Tangy Green Beans

Phillip really enjoyed these, I liked them too.  They had a slight tang (thus the name...) to them but it worked very well.  I hope that you try them and will like them as much as we did!
1-1/2 pounds fresh green beans, trimmed
1/3 cup diced sweet red pepper
4-1/2 teaspoons olive oil
4-1/2 teaspoons water
1-1/2 teaspoons white wine vinegar
1-1/2 teaspoon spicy brown mustard
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
Place beans and red pepper in a basket over 1 in. of boiling water in a saucepan.
Cover and steam for 7-8 minutes or until crisp-tender.
Meanwhile, in a small bowl, whisk together the remaining ingredients.
Transfer bean mixture to a serving bowl; add vinaigrette and stir to coat. 

 Tangy Green Beans

Sunday, November 23, 2014

Spinach Salad With Warm Bacon Dressing

Hubby really enjoyed this salad it was so beautiful and the dressing was over the top. 

3 whole Eggs
7 slices Thick Cut, Peppered Bacon
1 whole Red Onion, Small
8 ounces, weight Baby Spinach, Washed Dried And Stems Removed
3 Tablespoons Reserved Bacon Grease
3 Tablespoons Red Wine Vinegar
2 teaspoons Sugar
1/2 teaspoon Dijon Mustard
1 dash Salt

Boil eggs till hard.
Fry bacon until crispy/chewy. Remove to a paper towel.
Remove 3 tablespoons grease and set aside.
Add 2 add'l tablespoons of grease to a separate skillet over medium heat.
Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.
Chop bacon.
Peel and slice eggs
Make hot bacon dressing:
Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat.
Whisk mixture together and heat thoroughly.
Add spinach to a large bowl.
Arrange onions, and bacon on top.
Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.

So beautiful!!!

Menu for 11-24 to 11-30

B- Cheesy Baked Egg Toast (NR)
L- Mini Corndogs and Carrots
D- Meatloaf, Green Bean Supreme (NR), Mac and Cheese, and Cornbread

B- Breakfast Casserole
L- Cheese Quesadillas and Grapes
D- Cilantro Lime Chicken Sandwich (NR), Potatoes, and Corn on Cob

B- Chocolate Swirl Buns (NR)
L- Sandwiches and Berries
D- Disney On Ice

Thursday (Thanksgiving!!!)
B- Brunch at Parent's House (I am taking a variety of muffins)
L- Leftovers
D- Shopping!!!

Friday (SHOPPING!!!)
B- Cereal
L- Fend For Yourself... Mommy is Napping 'cause She Was Up All Night Shopping
D- ?

B- Apple Pie Rolls (NR)
L- Tacos
D- Chicken Cordon Bleu Casserole (NR), Rice Pilaf, and Carrots

B- French Chocolate Coffee Cake (NR)
L- Chicken and Dumplings in the Crockpot
D- Leftovers

Saturday, November 22, 2014

Tater Tot Casserole

This was sooooo delicious.  Honestly I could eat it again and again and again!  There is something so comforting about beef and potatoes and when they are in one EASY casserole it makes it even better. 

1 lb lean ground beef    
1/2 medium onion, chopped  (2 tsp onion powder)   
1 (10 1/2 ounce) can condensed cream of celery or cream of chicken soup (undiluted)
1 16oz package frozen tater tots
1 cup shredded cheddar cheese
salt & pepper (2 tsp house seasoning)
Preheat oven to 375 degrees.
Brown ground beef. season with salt & pepper.
Add chopped onion, cook until tender.
In a casserole dish, combine ground beef mixture & cream soup.
Top mixture with tater tots.
Bake , uncovered, for 30-40 minutes till bubbly and Tots are golden brown.
Remove from oven & top with cheese, return to oven until melted.

 This casserole freezes great!
Just put it together then freeze until ready to bake. (adjust cooking times accordingly)

Friday, November 21, 2014

Chocolate Strudel

This was super yummy!  We all really enjoyed it, in fact I should have made a double batch.  I would say to let it cook for the full 35 minutes you want it to be nice and golden on top.  Also make sure you keep an extra table spoon of butter handy just in case your chocolate starts to seize up.  It can happen really quickly!

1 sheet of puff pastry
4 ounces Semi-Sweet Chocolate Chips
½ cup Walnuts, chopped
1 Tablespoon butter

Take out a sheet of puff pastry and let it defrost. It does not take long.
Microwave the chocolate for 30 seconds, stir and microwave for another 30 seconds.
Add the butter and microwave for 30 seconds, stir and if needed microwave at 15 second intervals. Stir until glassy.
Lightly flour a surface and open up the puff pastry sheet.
Roll out to about 12" square.
Spread on the chocolate to about ½" from the edge.
Sprinkle on the chopped nuts.
Start rolling up - jelly roll style.
Place the seam side down on an ungreased baking sheet.
Fold the end under a little bit.
Cut about 6 diagonal slices along the top.
Bake at 375 degrees for 30-35 minutes.
Let cook on a wire rack.
If you like - sprinkle lightly with powdered sugar
Raegan Mirick's photo.

 Raegan Mirick's photo.
Raegan Mirick's photo.

Thursday, November 20, 2014

Maple Walnut Brownies

These were ok, not amazing but I would make them again.  I could do with out the oats
½ cup rolled oats
6 tablespoons butter, melted
¾ cup brown sugar
½ cup maple syrup
1 teaspoon vanilla
1 egg
1 generous pinch of salt
1 cup flour
1 c chopped walnuts

Preheat oven to 350 degrees.
Grease an 8x8-inch pan and line with parchment paper.
Set aside.
Place the oats in a food processor and pulse until coarsely ground.
Set aside.
In a large bowl, whisk together the butter and brown sugar until slightly lightened in color.
Add in the syrup, egg, and vanilla, and whisk until thoroughly combined.
Using a spatula, stir in the ground oats, flour, and salt until just combined
Fold in the walnuts.
Pour batter into the prepared pan, spreading evenly.
Bake for 30-35 minutes, until the edges are golden and the center is set.
Allow to cool in the pan, then use the parchment paper to lift the blondies out the pan.
Cut into pieces and serve.
Store in an airtight container for up to 4 days.
Raegan Mirick's photo.

Wednesday, November 19, 2014

Easy Breakfast Casserole

I made this on Sunday for our life group and apparently it was fairly good... several people went back for more.  (Which always makes me feel good ;-) )  I added in house seasoning because I feel like without it this dish would be bland.

1 can crescent rolls
1 dozen eggs
2 c. shredded cheese
1 lb. cooked breakfast meat (sausage, ham, bacon) We used ham because that is what we had on hand and ready.
Salt and Pepper to taste

Grease a 9 x 13 inch casserole dish.
Line dish with unbaked crescent rolls.
Spread cooked meat evenly over rolls.
Pour beaten eggs over meat.  (I added in two tsps. of house seasoning)
Place cheese over layer of eggs.
Bake at 350 degrees for 45 minutes or until firm.
Cool 10 minutes before cutting into squares and serve.

Tuesday, November 18, 2014

Barbecue Pulled Chicken Sandwiches

I am not typically a huge BBQ fan but this was really good AND easy to make.  We decided to pop it on hamburger buns and make sandwiches and that was a great idea!  I served with macaroni salad and carrots and we were all stuffed silly by the end of dinner.  This is a slightly messy dinner if you have little ones... just don't say I didn't warn you. ;-)

3 to 4 lbs. boneless skinless chicken thighs
2 tsp. olive oil
1 large yellow or vidalia onion, diced
3 cloves garlic, minced
2 tsp. smoked paprika
2 tsp. salt
1/4 tsp. pepper
1 1/2 cups (12 oz.) of your favorite homemade or store-bought barbecue sauce

Preheat oven to 325 degrees (F).
In a dutch oven or oven-safe pot with a lid, heat oil over medium heat.
Add the onion and garlic and cook for 5 minutes or until soft.
Stir in the paprika.
Pat the chicken dry and add each piece to the pot, stirring to mix with the onion.
Sprinkle with salt and pepper and stir well.
Pour the barbeque sauce into the pot an0d bring to a simmer.
Turn off heat and cover the pot with a lid.
Transfer to the oven and bake for 90 minutes or until the chicken is tender and falling apart.
Place the pot back on the stove and use a slotted spoon to transfer the chicken to a large bowl or cutting board.
Shred the chicken with two forks.
Meanwhile, bring the remaining sauce in the pot to a boil.
Continue cooking, uncovered, until the sauce is reduced by half.
The thickened sauce can be stirred into a bowl with the shredded chicken or served separately.
Serve with buns and extra barbecue sauce.
Refrigerate in an air-tight container for up to 3 days or freeze for up to 3 months.

Barbecue Pulled Chicken

Monday, November 17, 2014

Hot Chocolate for a Crowd

This weekend we had our annual Thanksgiving dinner with friends.  Typically it is fairly warm up until the week of Thanksgiving so when we got a cold front I decided we needed some hot chocolate.  I went looking on the internet for a recipe and couldn't find one that I just loved so I took bits and pieces from several different ones and this is what we got.  It was soooo chocolatey and smooth.  We loved this, my oldest is a hot chocolate snob and said this was the best he has ever had!

The great thing about this recipe is you throw it all in the crockpot and then set it outside on a table.  Add a platter with some peppermint sticks, marshmallows, cups and a marker (so no one takes off with your hot chocolate) and you are good to go!  I also set out a few snacks so that people could graze while we waited for dinner.  With the fire going, the hot chocolate and our new super cool patio heater we kept toasty warm.

1 bag of semi-sweet chocolate chips (2 cups)
1 carton of cream (16oz)
1 can sweetened condensed milk (14oz)
6 cups of milk
1 Tablespoon of vanilla

Mix everything together in the slow cooker on high.
Stir every thirty minutes or so... chocolate should be melted in about 2 hours.
Then put it on the warm setting.

Hot chocolate

Sunday, November 16, 2014

Chocolate Pinwheel Cookies

First off do NOT use wax paper!!!  As I was reading this I was thinking that was a bad idea, but decided to follow instructions and do it anyway.  Let me just say I should have listened to my instincts because this made a HUGE sticky mess.  I ended up grabbing my parchment paper and it worked MUCH better.

I made these for our annual thanksgiving party and they were a hit.  Hubby had four and every kid I saw had one in their hand at some point. 
1 cup butter (227 g)
1 cup sugar (207 g)
2 egg yolks
4 teaspoons vanilla extract (16 g)
2 tablespoons milk (28 g)
3 cups flour (405 g) (I used WAY more than 3 cups)
1 tablespoon baking powder (18 g)
6 tablespoons (40 g) unsweetened cocoa mixed
2 tablespoons (28 g) melted butter
2 tablespoons (28 g) milk
Melt 2 tablespoons butter in 2 tablespoons milk for a few seconds in the microwave.
Add 6 tablespoons cocoa and mix well. Set aside.
Sift the flour together with the baking powder.
Cream butter and sugar until light and fluffy.
Add egg yolks one at a time beating well after each addition.
Add vanilla extract, then 2 tablespoons milk beating until well mixed.
At low speed, gradually add the sifted dry ingredients and mix well.
Then increase speed to medium and beat until the dough leaves the side of the bowl.
Divide dough.
Remove about ¾ of the dough and set aside. (That portion will be the vanilla dough.)
To the dough remaining in the mixing bowl, add the chocolate mixture and beat until fully incorporated. (This forms the chocolate dough.)
Form the vanilla dough and chocolate dough into balls and slice each ball into two equal halves.
On a sheet of waxed paper, roll vanilla dough into a rectangle around 7” in width and 8” in length. Repeat with the chocolate dough.
Flip rolled chocolate dough onto vanilla dough and peel off waxed paper.
Lightly press the surface with a rolling pin to adhere both the vanilla and chocolate dough.
With the short end facing you, roll the dough tightly into a log, wrap in plastic wrap and chill in refrigerator.
Repeat procedure with other half of vanilla and chocolate dough to make the second cookie log.
After about 30 minutes take the logs out of the refrigerator and roll on the counter to retain the circular shape and prevent one side from flattening.
Wrap tightly again in plastic wrap, place in freezer-safe container and freeze for about an hour or store in freezer and bake as needed.
When ready to bake, pre-heat oven to 325 F.
Thaw cookie log just slightly and slice to about ¼ thickness with a sharp knife.
Place cookie slices on a cookie sheet lined with parchment paper and bake for 15 to 20 minutes.
Remove cookies from pan and place in cooling rack to cool.

Saturday, November 15, 2014

Menu for 11-17 to 11-23

B- Cereal
L- Corn Dogs and Grapes
D- Pulled Chicken Sandwiches (NR), Macaroni Salad, and Creamed Carrots (NR)

B- Brown Sugar Pecan Muffins
L- Popcorn Chicken and Strawberries
D- Cracker Barrel with the Family

B- Chocolate Streudel (NR)
L- Lunch with Brothers at School
D- Tater Tot Casserole (NR), Corn and Biscuits

B- Breakfast Casserole (NR)
L- Red Lobster (Gift Card)
D- ?

B- Cheesy Baked Egg Toast (NR)
L- Mini Pizzas and Apples
D- Ritz Cracker Chicken Casserole, Peas, and Potatoes

B- Apple Pie Rolls (NR)
L- Leftovers
D- Steak, Italian Seasoned Potatoes, Salad (NR)

B- Cinnamon Rolls
L- Broccoli Cheese Soup
D- Out

Thursday, November 13, 2014

Bread Bowls

These were great and they rose perfectly!  Just make sure to cut off fairly close to the top and then scoop out the middle and around the sides.  I kind of dug it out and then pressed a small layer in around the outside just to help keep it sturdy.  When adding the cheese for the soup I was making I put some around the inside of the bowl also... it bended easily.  This was easy to make and made the soup taste that much better!

2 cups + 4 Tbsp warm water
2 packages of active dry yeast (about 2 Tbsp)
1/2 cup butter, melted
2 Tbsp sugar
3 tsp salt
6 1/2 cups all-purpose flour
In a large bowl add warm water and sprinkle in yeast.
Set aside to “proof” or get foamy, about 10 minutes. 
Add melted butter, sugar and salt and mix until combined. 
Gradually add flour. 
Knead with your mixer or by hand for about 5 minutes until dough is smooth and elastic. (you could do this by hand if you weren’t using a mixer, but it may get a little tiring!).
Place in a large greased bowl.
Cover, place in warm place and allow to rise until doubled, (about 45 minutes).
After first rise punch dough down and form into 6 equal sized balls. 
Place dough balls on a greased cookie sheet and lightly cover with plastic wrap.
Let rise once more for about 20-30 minutes. DO NOT touch the dough at all during this time.
Preheat oven to 425 degrees F and bake for 20-25 minutes, or until golden brown. 
Let cool and then cut off the top, remove some of the bread from the inside and fill with your favorite soup! 

Wednesday, November 12, 2014

Philly Cheesesteak Stew

We have all heard it before... hubby declared this was his favorite meal.  The difference this time was that he said he wanted this for his birthday instead of his usual chicken strips, mashed potatoes and gravy.  He has had many favorites over the years however he has never decided to change his birthday meal.  He might rethink this decision, however, when July 17th comes around and it is 110 degrees outside.  This is an extremely filling meal especially if you make a bread bowl like I did.  Hubby and I each only had one bowl and are stuffed.  I was thrilled that the kids loved it to, sometimes I make a dish expecting them to not like it and am pleasantly surprised when they ask for more.  We will be making this again soon!

1 ½ pounds very thinly sliced beef sirloin or ribeye
Salt (I combined the salt and pepper and just did 2 tsp of house seasoning)
Cracked black pepper
¼ teaspoon onion powder
4 tablespoons all-purpose flour, divided use
Olive oil
2 onions, quartered and thinly sliced (1 tb onion powder)
10 ounces white mushrooms, sliced (left out we don't like mushrooms)
½ teaspoon dried thyme
2 cloves garlic, pressed through garlic press
4 cups beef stock, hot
4 sourdough bread bowls, centers hollowed out and reserved for dipping
4 slices provolone cheese

Add the thinly sliced beef sirloin to a large bowl, and season with a couple of pinches of salt and cracked black pepper, plus the onion powder, and toss to coat.
Sprinkle with 2 tablespoons of the flour, and again, toss to coat.
Place a non-stick pot over medium-high heat, and drizzle in about 3-4 tablespoons of oil.
Once hot, add about half of the sirloin in, and allow it to sear for about a minute or two, then toss/stir, and allow it to sear/brown on the other sides for another 1-2 minutes.
Remove onto a plate to hold (the meat may still be a little pink inside); repeat with the remaining half of the sirloin, and set aside.
Next, add a little more oil to the pot if needed, and add in the sliced onions, along with a pinch of salt and cracked black pepper.
Allow the onions to caramelize for roughly 6 minutes, stirring frequently to avoid burning them, until golden-brown and softened.
Add in the mushrooms, and allow them to continue sauteing with the onions for another 6 minutes or so, stirring frequently.
Add in the dried thyme and the garlic, and stir to incorporate.
Once the garlic becomes aromatic, sprinkle in the remaining 2 tablespoons of flour (the tablespoons  can be a bit “heaping”) over the onion/mushroom mixture.
Stir well to combine and blend.
Slowly add in the hot beef stock, stirring all the while to avoid any little flour “lumps” from forming.
Reduce the heat to medium-low, and allow the stew to simmer gently for about 10 minutes.
After 10 minutes, turn off the heat, and add the seared sirloin back in, along with any accumulated juices.
Stir to combine; check to see if you need any additional salt/pepper.
Ladle some stew into your hollowed out sourdough bowls, top with a slice of provolone, and place the bread bowls onto a foil-lined baking sheet and under the broiler for just a couple of moments to melt the cheese and make it gooey.
Serve with some of the hollowed out, left-over sourdough bread on the side, for dipping.

Homemade bread bowls and cheesesteak stew. AMAZING!!!

Tuesday, November 11, 2014

Italian Baked Chicken, Tomatoes, and Potatoes

This dish was good... like really really good!  In fact I was so wrapped up in the smell that I forgot to take a picture until we got down to the very last of it.  My hubby who normally isn't a tomato eater said that they were delicious with the "sauce".  By smashing the tomatoes you get all the yummy juices.  I didn't marinate the chicken in the dressing, but I think that I will next time just to see if it adds anything.  All in all this was a great dish, the potatoes were the best, we will have this again soon.
Soooooo amazing!
4 chicken fillets, skin on and bone in (about 6oz/200g each)
½ tbsp olive oil
1 cup cherry tomatoes
3 medium size potatoes (around 1.5lb/ 750g), peeled and cut into bite size pieces
½ cup mozzarella cheese, grated (or any other good melting cheese)
Salt and pepper
Italian Dressing (I doubled this)
2 tbsp thyme leaves or chopped oregano leaves
1 tbsp chopped rosemary leaves
2 garlic cloves, minced
2 tbsp red wine or white wine vinegar (see notes)
2 tbsp extra virgin olive oil
½ tsp salt
Black pepper

Preheat oven to 350F/180C.
Boil or microwave the potatoes until slightly undercooked.
Use a fork to rough the potatoes up a bit - this allows the potatoes to absorb more of the dressing flavour - and sprinkle with a pinch of salt and pepper.
While the potatoes are cooking, season the chicken on both sides with salt and pepper.
Heat ½ tbsp olive oil in large oven proof pan over high heat.
Add chicken and brown well on both sides - around 3 minutes each side.
Remove pan from heat, and pour off the excess fat.
Place potatoes around the chicken and pour over the crushed tomatoes.
Season with a pinch of salt and pepper and drizzle the Italian Dressing all over.
Place cherry tomatoes on top and bake for 20 minutes.
Remove from oven and sprinkle on cheese, then bake for a further 5 minutes until the cheese is melted and golden.
Let stand for 5 to 10 minutes before serving. Garnish with basil leaves if you wish.
Everyday ingredients turned into an amazing meal. So easy - just 15 min prep!
The original posters picture since I forgot to take one!

Homemade Croutons

These were amazing on top of Tomato Basil Soup!

Loaf of French bread
1/2 cup Butter
1/2 cup Ranch Dressing

Lay parchment paper in/on a pan.
Cube bread.
Melt butter and stir in ranch.
Toss bread in butter/ranch mix.
Place on pan.
Bake at 350 for 20 minutes or till golden.

delicious caesar salad

Sunday, November 9, 2014

Macadamia Nut Pie

I love macadamia nuts and have had a jar in my pantry that I have been waiting to use on the perfect recipe.  If you have bought nuts recently you know that macadamia nuts are VERY expensive so I wanted to make sure I was using them for something that would be amazing.  Honestly it has been very hard for me not to open them and just eat them by themselves but I exercised a large amount of restraint and held off, and am so glad I did!  

I am sitting here eating my second piece of pie, now that I think about it this might be my third...  I made it yesterday though, so really 3 pieces isn't nearly as bad as it sounds.  We all really liked this I added in chocolate chips because, well, everything tastes better with chocolate. 
1 pie crust
3 eggs
1 cup dark corn syrup
2/3 cup sugar
2 tb butter (melted)
2 tsps. pure vanilla
2 cups macadamia nuts (chopped)
1 cup chocolate chips
Unroll pastry and place in a 9-in. pie plate; flute edges and set aside.
In a small bowl, beat the eggs, corn syrup, sugar, butter and vanilla until combined.
Stir in the nuts and chocolate chips.
Pour into pastry shell.
Bake at 325° for 50-55 minutes or until center is set and top is golden brown.
Cool on a wire rack.
Refrigerate leftovers.                                    

Macadamia Nut Pie

Saturday, November 8, 2014

Menu for 11-10 to 11-16

B- Pancakes and Bacon
L- Corndogs and Berries
D- Tomato Soup, Homemade Croutons (NR) and Potato Soup

B- Muffins
L- Mini Pizzas
D- Italian Baked Chicken with Potatoes, and Cherry Tomatoes (NR), Deviled Eggs

B- Cereal
L- Popcorn Chicken and Pretzels
D- Philly Cheesesteak Stew (NR) and Homemade Bread Bowls (NR)

B- French Toast
L- Sandwich and Carrots
D- Meatloaf, Italian Seasoned Crockpot Potatoes, Carrots

B- Chocolate Strudel (NR)
L- Cheese Quesadillas and Apples
D- Apple Cider Pulled Chicken Sandwiches (NR) and Chips

B- Pancake Breakfast at the School
L- Leftovers
D- Thanksgiving Party

B- Breakfast Casserole (NR)
L- Out
D- Leftovers

Friday, November 7, 2014

Italian Beef Patties With Balsamic Cream Sauce

This was delicious!  EVERYONE in our family declared that it was their favorite part of the meal!!!  My pickiest eater even had two servings, this is HUGE.  Hubby's and my favorite part was the sauce, it was rich and creamy.  I did double the sauce, which was a great idea because we kept dipping our biscuits in it.

1 lb ground round                        
1 cup parmesan cheese, freshly grated
2 egg yolk,
2 tsp house seasoning                       
2 tbsp butter,
1 tsp onion seasoning                     
1 tbsp olive oil,
1 tbsp butter,
12 cup heavy cream,
1 tbsp balsamic vinegar,

In a medium bowl, mix together beef, cheese, egg yolks, salt and pepper and form into 6 patties.
Heat 2 tbls butter in a heavy skillet over medium high heat, brown patties on both sides, reduce heat to medium and cook until juices are pink.
Remove patties and cover with foil.
Add oil, 1 tbls butter and onion to the pan and cook over medium heat until onion is golden brown.
Add cream and vinegar and cook on low 2 minutes.
Pour sauce over patties and serve.

Raegan Mirick's photo.

Adapted from:

Thursday, November 6, 2014

House Seasoning

In several of my recipes you may notice that I use "house seasoning" when I say this I am referring to Paula Deen's special seasoning.  Several years ago, on our first trip, to the Lady and Sons I grabbed a jar of this wonderful seasoning and use it all the time.  In fact I ran out of it so quickly that I looked up the recipe so that I could just make it myself and refill my jar.

 1 cup of salt (I use 3/4 cup)
1/4 cup black pepper
1/4 cup garlic powder

Put in a baggie and shake. ;-)

A huge thank you to PD for some of my very favorite recipes that I use all the time!

Wednesday, November 5, 2014

Brown Sugar Muffins

These were delicious!  The first things my kiddos said was mommy you have to blog these!

1/4 cup butter
1 1/2 cups all purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup milk
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1/2 cup chopped pecans
1/4 cup packed brown sugar
1 tablespoon milk
In a small sauce pan, heat butter over medium heat until lightly browned.
Remove from heat and let cool completely.
Mix together flour, sugar, baking powder, salt and cinnamon in a large mixing bowl, set aside.
Place milk in microwave for 20 seconds to remove chill then whisk together milk, egg, egg yolk, vanilla and butter.
Form a well in your dry ingredients then pour milk mixture into well.
Stir with a fork until all ingredients are wet.
Fold in chopped pecans.
Spoon batter into paper lined or greased muffin tins.
Bake in preheated 375 degree oven for 18-20 minutes.
Transfer muffins to wire rack to cool completely.
To make glaze, mix together brown sugar and milk.
Drizzle over muffins and let glaze set before storing.

Brown Sugar Muffins

Tuesday, November 4, 2014

Mandarin Orange and Spinach Salad

The dressing for this was slightly sweet but perfect.  I loved dipping my breadsticks in this over and over and over....

Mandarin Oranges
Slivered Almonds
Parmesan Cheese

Mix all together and set in refrigerator to chill.

2 tb red wine vinegar
1 tb brown sugar
1/4 cup olive oil
1/2 tsp salt

Mix all together and chill.
Pour over salad and serve!

Monday, November 3, 2014

Spinach, Chicken, and Tortellini Soup

2 14.5 ounce cans chicken broth
2 cups water
2 cans cream of chicken soup
½ tsp. basil
½ tsp. oregano
½ tsp. salt
¼ tsp. coarse black pepper
2 cups cooked and diced or shredded chicken
2 stalks celery
2 cups carrots, diced
½ cup onions
1 19 oz. package cheese filled Tortellini noodles
⅓ cup flour (didn't use)
1½ cups shredded cheddar cheese
In a slow cooker or stock pot mix 1 can chicken broth, cream of chicken soup, basil, oregano, salt and pepper together.
Whisk until combined.
Add the other can of chicken broth and water and whisk again.
Add chicken, celery, carrots, onions and tortellini to slow cooker or stock pot.
Let cook on high for about 4 hours.
Add to soup and stir.
If soup is too thin, whisk flour with one cup of soup broth in a separate bowl.
Add back to soup and cook until desired thickness.
Repeat as necessary for desired thickness.
Add grated cheddar cheese.
Chop spinach, either with a knife or with a food processor.
Add to soup just before serving.
Creamy chicken and tortellini soup!!!

Menu for 11-3 to 11-9

B- Doughnuts
L- Grilled Cheese Quesadilla
D- Tortellini Soup (NR), Salad, Breadsticks

B- Brown Sugar Pecan Muffins (NR)
L- Sandwich and Fruit

B- Cereal
L- Mini Corndogs
D- Chicken and Rice, Broccoli Salad and Red Potato Salad

B- Mini Quiche, Hashbrown Casserole, Cinnamon Bread and Fruit (I took breakfast to Bible study)
L- Popcorn Chicken and Fries
D- Balsamic Beef (NR), Lemon Potatoes, Green Bean Bundles

B- Breakfast Quesadillas (NR)
L- Lunch Date with Hubby
D- Cheesy Hamburger Casserole (NR), Carrots, Rolls

B- One Eyed Sailor
L- New York Style White Pizza (NR)
D- Potato Soup

B- Cinnamon Rolls
L- Out
D- Leftovers

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