Mom Taught Us...

Cheesey Potatoes.

2012-01-30T19:23:00.002-06:00

I think my hiatus fromthe kitchen and blogging is over. I still can't believethat I can count on one hand the number of times I've been in the kitchencooking or baking anything real since...ummm...mid-November?!? Yikes! It's been a while and I've missed it!! I missed it so much that I made my husband breakfast theSaturday and Sunday. He's pretty lucky (at least he wasover the weekend)!!

The other night I cookedup a pork tenderloin. It was good, but the real reason I cooked it was toto use the leftovers to make some pulled pork sandwiches...withany luck that recipe will be coming to you later this week. Back to the topic at hand though: cheesey potatoes. They seemed like the perfect accompaniment to said sandwiches.

The cheesey potatorecipe I usually use serves a crowd...perfect for parties. But that nightI just wanted something for the two of us and maybe enough leftovers for a couplemeals (though it turns out we ate this as leftovers for more thana couple meals later...mixing up the rest of the meal was key to making it workfor 4 days!!) I remembered a recipe I had pinned anddecided to go with it. People state the recipe is just like CrackerBarrel Hashbrown Casserole...since I have never been to a Cracker Barrel andhad not expectations on taste I decided to change the recipe up to incorporatethe ingredients I had on hand and was most hungry for...

Cheesey Potatoes.

(Adapted from Easy Restaurant Recipes)

1 bag frozen shreddedpotatoes (the bag I used was just under 2 lbs.)

8 ounce container ofsour cream

1 can cream of mushroomwith roasted garlic soup (I've only seen this made by Campbell's)

1 stick of butter(melted) (you could get away with 1/2 or 3/4 stick to save room fordessert) :)

1 tablespoon driedonions

2 cups cheddar cheese(grated)

salt/pepper

Grease the bottom of a9x13 pan and add shredded potatoes - distributing evenly. Salt/pepperpotatoes to your liking (I prefer heavy on the pepper, light on the salt). In a separate bowl combine sour cream, cream of mushroom,butter, and dried onions. Spread evenly over the top of the potatoes. Top with cheese and bake in a 350 degree oven for 45 minutes. Remove from oven, cool slightly, and enjoy.

And now that I'm hopefully backto regular postings, I'll work on my photo skills again. I'm just glad tobe cooking and blogging again!!

Returning Soon!

2012-01-23T19:23:00.000-06:00

I dislike that I haven't posted in soooo long, but truth be had..I've done very little cooking or baking of late. I consider myself fortunate to have completed my Christmas baking. And, yes, I baked too much again this year, but doubt I'll ever learn.

On that note, I foresee returning to the kitchen very soon. And am excited to share new recipes with you. Thanks for sticking with me!!

Fantasy Fudge

2012-01-02T22:42:00.002-06:00

Yum-o!
Can't wait to share this recipe with you guys! This is by far my favorite fudge. Ever.
We make a double or triple batch every year during my family's annual cookie baking day. Last year I screwed up and put milk chocolate chips instead of semi-sweet. BIG mistake!
Hope you all enjoy!

3 C. Sugar 3/4 C. butter
12 oz pkg semi sweet chocolate chips 1 tsp vanilla
1- 7 oz. jar marshmallow creme

Combine sugar, butter and milk in saucepan, bring to a rolling boil, stirring constantly. Boil for 5 minutes over medium heat. Remove from heat, stir in chocolate chips until melted. Add marshmallow creme and vanilla, stir until well blended, pour into greased 13x9 pan.

Happy New Year! Thank you Holly for asking me back!

Julie

Vegetable Tian

2011-12-24T22:41:00.004-06:00

...'Twas the night before Christmas...

This is about the third recipe that I was convinced was perfect for my contribution and thankfully it turned out pretty darn amazing!

The first was a delicious Barley Turkey Meatball soup - which I highly recommend (http://www.barleyfoods.org/recipes/barley_albondigassoup.html). Throw a little roasted jalapeno in the meatballs and serve with cilantro, green onion, and a dollop of sour cream on top - Yum! (We called it Chile Butterball soup!)

The second was an amazing tasting coffee fudge which still remains this taffy consistency blob in the refrigerator - going to try to use it for hot chocolate instead!

Now - for the Vegetable Tian - its a great lighter side dish, which is exactly what I was looking for for Christmas...something that wasn't full of cream, cheese, and heaviness.

Vegetable Tian

2 Tbsp Olive Oil

1 large sweet yellow onion (chopped)

2-3 cloves of minced garlic

2 russet potatoes, unpeeled

1 zucchini

1 yellow squash

3 Roma Tomatoes

Salt, Pepper, Thyme

Grated Parmesan cheese (I recommend the fresher kind)

Preheat oven to 375 degrees and spray a baking dish with cooking spray. In a large skillet cook onion with 1 Tbsp olive oil until soft, then add garlic for about 1 minute, or until aromatic. Pour the contents of the skillet into the bottom of the baking dish and spread out evenly.

Slice potatoes, tomatoes, zucchini, and yellow squash into 1/4" slices and layer in baking dish. Drizzle with remaining olive oil, sprinkle with salt, pepper and Tyme to taste.

Bake, covered, for about 30 minutes. Uncover and sprinkle with about 1/2 cup Parmesan cheese and bake uncovered about another 25-30 minutes until all vegetables are tender and cheese is browned.

Unfortunately I didn't even think about a photo until all the compliments and fully bellies rolled in after Christmas dinner - so what you see is the left overs. It was extremely easy to throw together and a great alternative to heavy sides without losing all the flavor!

I REALLY cannot wait to make this during harvest when all the goodies are garden fresh!

Holiday S'Mores

2011-12-21T13:14:00.000-06:00

I recently went to a Christmas party with our "adopted family" and found myself in baking heaven with soooo many new cookies, candies and sweets to put myself into a diabetic coma for a week! After completing the difficult task of taste testing each item (someone had to complete this difficult task!!!!), I found my new favorite cookie/bar of the holiday season to be the holiday s'mores! Being a new mom and a wife who is working extra hours, I found this recipe even more satisfying when I was told the recipe and realized just how simple, quick and tasty it was.
So - stop at the grocery store on your way home and have fun baking these treats tonight! I hope you enjoy them as much as I did!!!!!!

Merry Christmas and Thank You to Holly for including me as part of her 12 Christmas Bloggers!!!
Michelle

Holiday S'mores

(Makes 36 bars)

12 Chocolate graham crackers(or enough to cover entire bottom of pan)

3/4 cup butter

3/4 cup firmly packed brown sugar

3 cups miniature marshmallows

1 cup candy coated milk chocolate pieces (like M & M's - Christmas colors are a nice touch)

Heat oven to 375 degrees. Line 15 x 10 x 1" jelly-roll pan with aluminum foil leaving 1" overhang

on ends: spray foil with no-stick cooking spray. Place graham crackers onto foil so sides touch.

Melt butter and brown sugar in 2 quart saucepan over medium heat, stirring constantly, until smooth

and mixture just comes to a boil (4 - 6 minutes). Pour evenly over the graham crackers. Bake for

5 - 6 minutes or until bubbly. Remove from oven; sprinkle with marshmallows. Continue baking until

marshmallows begin to soften (2 - 3 minutes). Sprinkle with candy. Cool completely. Lift from pan

using foil as a handle. Cut into bars.

Caramel Bars

2011-12-15T20:23:00.007-06:00

Crust-
1 cup flour
1 cup oatmeal
3/4 cup melted butter
3/4 cup brown sugar
1/4 teaspoon baking soda
1/2 teaspoon salt

Mix like pie crust and pat in 8 x 10 inch pan. Save 1 cup for topping. Bake at 350 for 10 minutes.

Topping-
35 caramels
1 cup chocolate chips
3/4 cup crushed nuts

Melt caramels w/ 5 tablespoons of milk or cream.

Put 1 cup chocolate chips on crust, then caramel, and then add nuts. Finally, add the extra cup of crust to the top. I've found it best to let it cool in the refrigerator.

Special thank you to my Grandma Carol and my mom for this recipe. Wish you could still be with us Grandma. Also, thanks to Holly for inviting me to post on this blog, and to my beautiful 6-year old daughter Aubrey for unwrapping the caramels for me! Merry Christmas!

Dark Chocolate Chip Candy Cane Cookies

2011-12-15T14:30:00.006-06:00

It's your basic chocolate chip cookie, but with a twist for Christmas!

Dark chocolate chip candy cane cookies

(adapted from the Nestle Toll House dark chocolate morsels package)

2 1/4 cup flour

1 tsp baking soda

1 cup (2 sticks butter), softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 tsp vanilla extract

2 tsp mint extract

2 large eggs

1 2/3 cup (10 oz package) dark chocolate chips

8-10 crushed up candy canes

Preheat oven to 375 degrees. Mix together above ingrediants and drop by tablespoon onto ungreased baking sheet (or parchment paper for easy clean up!). Bake 9-11 minutes or until golden brown. Cool for a couple minutes and move to baking racks to cool completely.

Have a Minty Merry Christmas!

Candy Cane Kiss Cookies.

2011-12-13T16:15:00.002-06:00

The biggest battle for my taste buds play around Christmas is the whole peppermint thing. You may or may not remember from last Christmas that I am generally NOT a peppermint person. Read: no candy canes, mint chocolate, no peppermint bark, etc. BUT every now and then I change my mind. Like when I bought some candy cane kisses at Target the other day…and then I got home and had no idea what I was going to do with them. Thankfully Recipe Girl came through for me!

Candy Cane Kiss Cookies
(Recipe Slightly Adapted from Recipe Girl)

1 1/2 cups powdered sugar
1 1/4 cups butter
1 teaspoon peppermint extract
1 teaspoon vanilla extract
1 large egg
3 cups all-purpose flour
1 teaspoon baking powder
1/2 cup Candy Cane flavored Hershey's Kisses (finely chopped)
Granulated sugar
30ish Candy Cane Kisses (unwrapped)

Place powdered sugar, butter, extracts and egg in mixer. Beat at medium speed, scraping bowl often until creamy. Slowly add in flour and baking powder; mix until well blended. Stir in chopped Kisses. Shape dough into balls, roll in granulated sugar and place on a cookie sheet. Bake for 10 minutes or until set. Upon removing from the oven, place a candy cane kiss in the center of each cookie. Allow to sit for a few minutes and then swirl the kiss to flatten. Allow to cool and store in a covered container.

Yum. And now I want to make peanutbutter kiss cookies. Off to the store I go!

Parmesan Chicken and Rice Casserole... Plus Dessert!

2011-12-07T21:34:00.006-06:00

On the first blog of Christmas, Holly gave to me... a chance to share a rec-i-pe!! This is one of my favorites and my husband loves it too. It calls for just 3 Tbsp of heavy whipping cream though, and it's kind of hard to use the rest. The answer: shortcakes for dessert!!

Parmesan and Chicken Rice Casserole

(Recipe Adapted from Cooking Light March 2008)

2 garlic cloves, minced

2 (3-1/2 oz) bags boil-in-bag rice (white or brown)

1/3 cup white wine (whatever you have left in the fridge, not required if you drank it all!)

approx 1 lb chicken (I use chicken breast tenders, any chicken will work though)

thyme for sprinkling (I use dried thyme leaves, but fresh or ground work too)

2 cups chicken broth (Kitchen Basics unsalted chicken broth is delish!)

3 Tbsp heavy whipping cream

1/3 cup shredded Parmesan cheese (never actually measured this, I just sprinkle it on top)

Preheat oven to 450F. Heat a skillet over medium-high heat and coat with cooking spray. Saute garlic approximately 30 seconds. Remove rice from bags and add to pan, saute 30 seconds. Stir in wine and cook until almost all liquid evaporates. Spread rice mixture in the bottom of a 9x13 baking dish lightly coated with cooking spray. Arrange chicken in a single layer over rice and sprinkle with thyme. Mix together broth and cream and pour oven chicken and rice mixture. (Don't worry, it's not too much liquid!) Bake for 15 - 20 minutes, sprinkle with cheese and bake an additional 5 minutes or until chicken is done and cheese is browned.

Dig in!!

Now, to take of the rest of that whipping cream (assuming you bought a half pint like I did)...

Shortcakes (with fruit)

(A recipe loosely based on several recipes from The Joy of Cooking)

1-3/4 cups all purpose flour

1 Tbsp baking powder

1/2 tsp salt

1 (heaping) Tbsp sugar

6 Tbsp butter or shortening (I always use butter-flavored Crisco, best of both worlds!)

3/4 cup heavy whipping cream (this is basically EXACTLY what you'll have leftover)

berries of choice with some sugar

whip cream or cool whip to top

Leave the oven set to 450F. Stir dry ingredients together in large bowl. Cut shortening in using a pastry cutter or two knives (but seriously, you should get a pastry cutter, so much easier). Make a well in the center and add cream. Stir just until the dough comes away from the edge of the bowl, turn onto a floured surface and knead gently and quickly 8 - 10 times. Roll out to approximately 1/4 to 1/2 inch thickness and cut biscuit with a biscuit cutter. (I don't have a biscuit cutter, I almost always use a glass. Or a heart-shaped cookie cutter.) Place shortcakes on ungreased cookie sheet and bake until lightly browned, 8 - 10 minutes.

Tonight we had some raspberries in the house, so that's what I topped the shortcakes with. Obviously, sugared strawberries are the classic choice, but any berries work well. I mixed a handful of raspberries with about a teaspoon of sugar, put those inside a split shortcake (still warm!), and topped with whip cream... my husband says it tasted great!!

Merry Christmas! Thanks so much for inviting me to your blog, Holly!!

The Twelve Guest Bloggers of Christmas - Part 3.

2011-11-29T21:17:00.001-06:00

If you follow us on Facebook you were looking for a special announcement yesterday...it's a day late, but here it is:

This holiday season we bring you The Twelve Guest Bloggers of Christmas - Part 3!!

In the coming weeks, twelve fans/friends/family will take over the blog to share a recipe with us. I'm super excited to see and try the recipes they share! Join us in welcoming them and be sure to leave them a comment when they post!

Asparagus Gratin.

2011-11-27T08:29:00.001-06:00

Today I wish it was spring. Reason being? I would have fresh asparagus and could make this side dish over and over again. But, since we're heading into winter I'll just have to wait for asparagus to go on sale at the grocery store.

This was my contribution to Thanksgiving. It went over well. I suspect I will make it for many upcoming holiday gatherings.

Asparagus Gratin.

(Recipe Adapted from Apron Appeal)

2 bunches of asparagus (about 2 pounds)

2 tablespoons butter

2 tablespoons flour

1 1/2 cups parmesan (shredded)

1 cup monetary jack (shredded)

Bring a large pot of water to a boil. Add asparagus (with ends snipped) to the boiling water. Cook for 5 minutes. Remove asparagus and place in a broiler-safe baking dish. Discard all but 1 cup of the water. Set water aside. Melt butter in the pot. Add flour and stir until the mixture turns light brown (about 1 minute). Add reserved water and bring to a boil. Reduce heat and continue cooking until mixture has thickened. Remove from heat, add half of the parmesan cheese and all of the monetary jack cheese, and stir until cheese is melted into mixture. Pour mixture over the center of asparagus, sprinkle with remaining parmesan and broil in the oven for about 10 minutes.

Crab Rangoon Dip.

2011-11-24T09:26:00.001-06:00

Happy Thanksgiving...and happy snacking!!

Hopefully on this Crab Rangoon Dip. Because, who doesn't love Crab Rangoons? And with many more holiday celebrations to come this is the perfect time for a quick dip recipe that is made easy with a slowcooker!! The most time consuming part of this recipe is chopping the green onions (easy, right?)

Crab Rangoon Dip.

(Recipe Adapted from Reckless Abandon)

2 cans crab meat (drained)

2 8-ounce packages cream cheese

1/2 cup sour cream

1 bunch green onions (chopped)

2 teaspoons Worcestershire sauce

2 tablespoons powdered sugar

1 teaspoon garlic powder

1 teaspoon lemon juice

Place all ingredients in an small slow cooker and cook on low heat for about 3 hours. Serve warm with fried wonton or other chips or crackers.

This stuff is good. And can be made with less fat and fewer calories by using non-fat or reduced-fat cream cheese and sour cream!!

Enjoy and know I am thankful for all my readers. Happy Thanksgiving.

Nutella Ice Cream.

2011-11-20T21:07:00.001-06:00

I've found my favorite homemade ice cream base. This stuff is sooooo good. This past summer my mom asked my husband if he would make her some ice cream she saw on Sugar Plum's Blog...of course he agreed and since then we've made this a few more times and enjoy it more and more each time! Sugar Plum called it gelato, but we aren't that fancy here, so we'll stick to ice cream!

Nutella Ice Cream.
(Recipe Adapted from Sugar Plum)
4 cups half & half
3/4 cup sugar
3 tablespoons corn starch
1 1/2 teaspoons vanilla
dash of salt
1/2 cup rice krispies
1/2 cup nutella
dash of salt

Place half & half and sugar in a medium sauce pan. Whisk until dissolved. Add corn starch, vanilla, and a dash of salt. Bring to a boil - while whisking frequently. Remove from heat, allow to cool, and refrigerate overnight or for several hours. Place cold mixture into your ice cream maker and follow machine's direction. While ice cream is processing, mix together rice krispies, nutella, and a dash of salt. Fold nutella mixture into ice cream. Freeze until desired consistency and enjoy!!

As I said, this is easily our favorite base. I foresee adding chunks of Twix candy bar and swirling caramel into the base in the very near future!!

Pizza Casserole.

2011-11-13T09:35:00.001-06:00

I have casually mentioned this recipe to my husband several times over the past month, but never had the right opportunity to make it. I finally got around to making it recently. His response: "I don't know why you waited so long." And he's right! You'll want to get this on your menu for the coming week. In fact, you may even want to put it together today so that tomorrow when you get home from work or school you can toss it in the oven and have a hearty and delicious meal ready in less than an hour.

Really, what's not to love about italian sausage, canadian bacon, pepperoni, lots of cheese, tomato sauce and pasta? I promise you will not be disappointed.

Pizza Casserole.
(Recipe Adapted from Cully's Kitchen)
1 pound italian sausage
1 pound canadian bacon
1/2 package turkey pepperoni
1 medium onion (diced)
1 small can mushrooms
2 teaspoons dried garlic
1 teaspoon dried oregano
2 26-ounce cans of spaghetti sauce
2 15-ounce cans of pizza sauce
6 cups shredded mozzarella cheese (equally divided)
3 cups shredded parmesan cheese (equally divided)
1 pound medium sized pasta of your choice

Cook sausage, onion, mushrooms, garlic, and oregano until onions turn soft and sausage is cooked through. Prepare pasta according to package directions. Mix spaghetti sauce and pizza sauce together - placing a thin layer on the bottom of a deep 9x13 baking dish. Add ingredients in the following order: 1/3 pasta, 1/3 sauce, sausage/onion/mushroom mixture, 1/3 cheeses, 1/3 pasta, 1/3 sauce, canadian bacon, 1/3 cheeses, remaining pasta, remaining sauce, remaining cheeses, pepperoni. Bake in a 375 degree oven for 40 minutes. Allow to set for 10-15 minutes before serving.

I'm fairly certain that this recipe will replace traditional pizza in our house many times in the future. Not completely, but it is a great substitute for those days we want pizza, but don't want to wait an hour and a half to make dough for the crust!! And as with "real pizza" you can use your favorite pizza toppings within the casserole. Green peppers - add 'em! All pepperoni - it'll work! Vegetarian - no problem!!

Peanut Butter & Nutella Cookies.

2011-11-09T06:34:00.001-06:00

I'm beginning to test new cookies recipes that I'm interested in added to my Christmas baking list....a list I have a strong urge to actually get started on right now. I usually wait until after Thanksgiving. But I do have some cookies that freeze really well and would allow me to get a head start without losing quality. And I'll start gifting them in only 5-6 weeks. And I'll easily make at least 15 different cookies/candies. I'm starting to feel pressure!! Maybe I can wait at least another week!

So back to the most recent ~~test~~ addition to my baking list.

Peanut butter + Nutella = DELICIOUSNESS. Seriously.

Peanut Butter& Nutella Cookies

(RecipeAdapted from Deligtful Bitefuls)
1/2 cup butter (softened)

3/4 cup creamy peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1 3/4 cups flour
1/2 up nutella

Cream butter, peanut butter, and sugars. Add egg and vanilla, mixing until combined. Mix in flour and baking soda. Swirl nutella thru dough using a butterknife. Chill dough for 10-5 minutes. Roll into balls and place on cookie sheet. Use a fork and press down the balls in both directionsto lightly flatten. Bake in a 350 degree oven until edges arejust starting to brown (about 8 minutes). Cool on cookie sheet for a few minutes before transferring to a coolingrack.

Although the Nutella flavor is not overwhelming, it's there and it makes these cookies. Go ahead. Make them. Try to eat just one.

Two Cheese & Butternut Squash Pasta.

2011-11-03T20:18:00.001-05:00

There are few foods as comforting as macaroni and cheese. There's just something about cheese and pasta baked together that warms the heart.

And for ~~those of us~~ me who ~~have~~ has an abundance of winter squash this classic dish offers the opportunity to mix the two creating a dish that tastes like fall and comfort in one. I originally planned on serving this dish sans meat, buuut the hubby won and I added some ground pork sausage. Next time I make this I'll add some grilled chicken breast instead.

Two Cheese & Butternut Squash Pasta.
Recipe by Me.
1 regular sized box of pasta
2 cups roasted butternut squash (peeled and seeded)
1 pint half & half
1 cup parmesan cheese (shredded)
1 cup cheddar cheese (shredded)
1/2 lb ground pork sausage (prepared) or grilled chicken breast (cut into bite-sized pieces) or no meat
1 tablespoon dried basil
1 teaspoon garlic
1/2 teaspoon pepper
1/2 teaspoon salt

Prepare pasta according to package directions. Place squash in a food processor or blender and slowly add half & half until squash is smooth and blended with half & half. In a large bowl, mix together prepared pasta, squash mixture, cheeses, meat, basil, garlic, pepper, and salt. Place in a baking dish and bake in a 350 degree oven for 30 minutes.

Enjoy. Especially on a cold fall or winter day.

Candy Corn Sugar Cookies.

2011-10-29T17:11:00.003-05:00

When Heidi asked if I wanted to have a baking party I happily agreed since her and I have not baked together is so long. Then she told me about the candy corn sugar cookies she wanted to make and I was more excited. They turned out super cute!! She always comes up with creative holiday cookies (see reindeer cookies aka most viewed post of all time!!) They tasted good too!

Candy Corn Sugar Cookies
(Recipe by Heidi)
1 batch sugar cookie dough tinted orange with food coloring (use your favorite recipe...or this one)
1/3 package white chocolate candy melts
1 package milk chocolate candy melts

Prepare cookie dough using your favorite sugar cookie recipe. If you don't have a favorite yet, use our favorite one! Tint the dough orange. Roll dough out on a floured surface and cut out triangles with a cookie cutter or knife. Bake according to sugar cookie recipe and allow cookies to cool. Dip the tip of one angle into white chocolate and the bottom in milk chocolate to create "candy corn" cookies. Allow chocolate to set up and serve.

These would be perfect for a school snack or to hand out to trick-or-treaters! They come together fairly quickly so you still have time! Happy Halloween!!

Roasted Butternut Squash Soup.

2011-10-26T20:39:00.002-05:00

I was so excited to make this soup after reading about the amazing smell coming from the kitchen of Raissa on facebook. Plus this was an opportunity to use up another butternut squash and an opportunity to use my immersion blender.

No butternut squash? Pick one up! No immersion blender? Consider getting one, but you'd be OK with a regular blender too. P.S. The immersion blender will come in hardy for this delightful soup as well!!

Butternut Squash Soup

(Recipe Adapted Ever So Slightly from Raissa)

1 medium butternut squash

1 medium potato

1 medium carrot

1 small onion

3 tablespoons butter

6 cups chicken broth (divided)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1 teaspoon salt

1/2 teaspoon black pepper

Roast squash whole in a 375 degree oven for 45 minutes. Allow to cool so that you can handle. Cut lengthwise, peel, and scoop out seeds. Dice squash, potato, carrot, and onion. Place vegetables in a stock pot with butter. Cook for 10-15 minutes or until the vegetables begin to caramelize. Add just enough chicken broth to cover the veggies (about 2 cups). Bring to a boil, reduce to low, and simmer for 40 minutes. Blend until smooth using an immersion blender (or transfer the soup to a blender or food processor). Add 2 additional cups chicken broth (more or less based on your desired consistency). Add cinnamon, nutmeg, ginger, salt, and pepper. Serve and enjoy.

I need you to know that this soup was so good that my ~~picky-eater-in-law~~ brother-in-law ate a bowl and my sister-in-law offered to keep some of the leftovers. That being the case, I had exactly enough left over for three lunches - two of which I shared. And it wasn't until after all the soup was eaten that I thought about capturing a picture. So with that, make this soup to eliminate the need for a picture!! :)

Pumpkin Spice Rice Krispie Treats.

2011-10-19T21:49:00.003-05:00

Who doesn't love Rice Krispie treats!? They are one of the easiest treats to make and I'm sure one of the most popular desserts for kids and adults alike.

Now think browned butter and pumpkin pie spice. Rice Krispies taken to another level. One that I liked.

Pumpkin Spice Rice Krispie Treats.
(Recipe from Cookies & Cups)
1/4 cup butter
1 regular sized package of marshallows (large or mini)
6 cups rice krispies
1 teaspoon pumpkin pie spice

Grease 9x13 dish. Melt butter slowly in saucepan. Once melted continue heating until it becomes brown. Be careful not to burn. Add marshmallows and pumpkin pie spice to saucepan and melt/combine with butter. Pour mixture over rice krisipies and mix until rice krisipies are coated. Pat into prepared dish. Cover and allow to set up. Serve same day or next day.

These taste much better and are much easier to make than they are to photograph! They are the perfect treat for your next get together this season!

Grilled Butternut Squash Pizza.

2011-10-15T09:09:00.003-05:00

Our garden produced lots and lots of butternut squash this past growing season. So many, in fact, that they killed off my pepper and pea plants, smoothered my cucumbers, and threatened the basil. Fast forward to the actual harvest season...turns out there was even more squash that I could see previously. That means way too much butternut squash.

And now I'm faced with using all that squash. And, really, what better way to use some than on pizza!? Not only did I get to take advantage of using a squash with this recipe, but I also grilled a pizza. This is something that I've had on my "do to" list for way too long.

Grilled Butternut Squash Pizza.
(Recipe Adapted from The Kitchen Illiterate)
1 pizza crust (I made my own)
1/2 butternut squash (peeled and cut into small squares...I ended up with 3 cups)
1 tablespoon garlic infusion grape seed oil (or olive oil)
1 teaspoon dried oregano
2 teaspoons dried garlic
1/2 teaspoon salt
1/2 teaspoon fresh pepper
1/2 teaspoon dried sage
1 1/2 cup mozzarella (shredded)
1 lb onions (caramelized - following a recipe such as this)
4 slices bacon (prepared)

Toss squash with oil and seasonings. Roast in a 550 degree oven for 20 minutes. Remove from oven, allow to cool slightly, and mash with a fork. Evenly spread the squash oven pizza crust and then cover with 1 cup cheese. Distribute onions and bacon evenly on top of that. Finally sprinkle remaining cheese and cook on a charcoal grill.

Soooo...I'm not an expert nor do I really even know how to grill a pizza. For best results you may want to google it and secure a gas grill. We used charcoal and the crust burnt to a crisp. So much so that I peeled the bottom of some of the pieces :)

In my case I had my husband grill both sides of the crust...just a couple minutes on each side and then I prepared the pizza and we returned it to the grill for about 7 minutes...the cheese did not melt as much as I would have liked...but it was still melty and delicious! (This may not be an issue with a gas grill...remember my crust was black and crispy in less than 7 minutes!!)

And if you are not up for grilling a pizza, I recommend making this pizza in the oven! And I know that it turned out good because my husband had seconds. He only does this with things he really likes!

"Like" Mom Taught Us on Facebook.

2011-10-11T21:40:00.003-05:00

If you haven't already, head over to facebook and "like" Mom Taught Us!

With the holiday baking season quickly approaching you'll want to be the first to get in on the new recipes so that you can create platters of baked goods for the loved ones in your life!

Thank you all for your support! I look forward to spending more time in the kitchen during the winter months and sharing new recipes with you.

King Arthur's Now & Later Pizza Crust.

2011-10-09T09:54:00.001-05:00

This is easily my favorite pizzacrust recipe....though I'm sure I say that about all of the pizza crusts that Ipost. Maybe it's just that I like pizza!

King Arthur’s Now & Later Pizza Crust.

(Recipe from King Arthur Flour. Method Adapted by Me.)

1 ¼ cup water

2 tablespoonsolive oil

1 ¼ teaspoonsalt

1 ¾ cups allpurpose flour

1 ¼ cupssemolina flour (you can use all purpose flour instead if you desire)

1 teaspoonyeast

Pourwater and olive oil into bread machine bowl. Add salt then flours. Place yeaston top so that it does not come in contact with the liquids. Select dough setting on your bread machineand walk away until done.

Removedough from machine and place in a large container. Refrigerate dough for 4-36 hours (where itwill rise again). After refrigeration,divide dough into 2 equal parts. Workthe dough into desired pizza size and thickness. Cover with a towel and allow to rise forabout an hour. Bake crust in a 450 degreeoven for about 7 minutes. Keep an eye onthe crust as you make need to open the oven and use a fork to pop any air bubbles.

Toeat the crust right away: top as desired and return to oven for about 10minutes.

Toeat later: cool the crust(s) and store at room temperature for 2-3 days, refrigeratefor 5 days, or freeze for a month.

I love that:

One batch makes two crusts:one for now and one for later.

The later crust freezes wonderfully.

It bakes up crispy yet chewy

It can be made with all-purpose flour when you don'thave any semolina.

Minimal time is spent actually making this.

Withthat…try this crust!! I have a batchgoing as I type…hoping to grill a butternut squash topped pizza tonight!

Cinnamon Pull Apart Bread [w/ Cream Cheese Frosting]

2011-10-03T06:59:00.004-05:00

My husband loves cinnamon bread. During fall/winter/spring I usually make him some every other week. It's easy enough to make, but I haven't conquered rolling the dough up so that there is a nice swirl of cinnamon/sugar throughout the entire loaf. My husband's ok with that, but I'm always disappointed...

Then Joy the Baker blogged about Cinnamon Pull Apart Bread. I figured there was no way to be disappointed for a couple reasons: if Joy posts it - it'll be phenomenal and if it contains cinnamon & sugar & butter dough smothered in cinnamon, nutmeg, sugar, and butter it's bound to have good taste throughout!

And, really, good doesn't even begin to describe how tasty this was warm from the oven and smothered with cream cheese frosting! I consider this cinnamon bread meets cinnamon roll. Mmmmm.

Cinnamon Pull Apart Bread [w/ Cream Cheese Frosting]
(Bread Recipe Adapted from Joy the Baker)

Dough:
1/3 cup milk (2%)
1/4 cup water
2 eggs
2 teaspoons vanilla extract
1/4 cup sugar
1/2 teaspoon salt
2 3/4 cup all purpose flour
2 1/4 teaspoons active dry yeast

Place ingredients in a bread machine in the order listed. Turn machine on dough setting and walk away until the dough is done. If you so desire you can head over to Joy's blog for instructions on how to accomplish this task by hand...though I love using the bread machine as it allows me to work on other things for an hour and a half while my dough is made!

Filling:
1 cup sugar
2 teaspoons cinnamon
2 teaspoons nutmeg
3 tablespoons melted butter

Combine all ingredients in a small bowl.

Cream Cheese Frosting (makes way more than enough to top your bread...store in the refrigerator for your next batch of cinnamon pull apart bread or use for pumpkin bars, carrot cake, etc):
1/2 cup butter
1 8-ounce package of cream cheese
1 lb powdered sugar
1 teaspoon vanilla

Beat butter and cream cheese until light. Add powdered sugar and vanilla. Beat until smooth.

Now to actually prepare the bread for baking:

Roll dough out into large rectangle on a floured surface. Pour melted butter on top of the dough. Use a pastry brush or your fingers to distribute evenly over the surface. Top evenly with sugar mixture. Slice into six long strips of equal size. Stack into two piles. Cut each stack to create equal sized squares. Place squares in baking pan on their side (so it looks like the pages of a book). Cover with a towel and allow to rise until nearly doubled.

Bake in a 350 degree oven for about 30 minutes. While still warm, pop bread out of baking pan. Allow to cool slightly (though in my case that only meant about two minutes)!! Eat as is or top each piece with cream cheese frosting. Bread tastes just as delicious the second day if you heat it in the microwave for 30 seconds!

Apple Pie Flavored Apple Sauce.

2011-09-22T06:51:00.000-05:00

There are few things better than the smell of apples, cinnamon, nutmeg, cloves, and the like filling the air in your house during fall. I really love all seasons except winter, but I think I like I love fall the most. It's cozy, comfy, and the start of comfort cooking!

With that, I bring you a super easy recipe for chunky apple sauce that freezes wonderfully so that you are able to enjoy "fresh" sauce year-round.

Apple Pie Flavored Apple Sauce.
(Recipe by Me)
8 cups apples (peeled, cored, and cut into slices)
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 teaspoon apple pie spice
2 teaspoon vanilla

Combine all ingredients in a slow cooker. Heat under apples are tender - about 30 minutes. Using a potato masher, mash apples under they are broken into bite size pieces. Allow to cool and place in freezer containers. Freeze for no longer than 1 year. And, if you are like me and have an abundance of apples....you can easily double or triple this recipe and cook in a nesco.

I seriously love this stuff. Our most common methods of eating this chunky apple sauce include: ice cream topping (along with a little caramel syrup!), mixed into pancake batter, and baked with pork chops. Head out to your local orchard and get yourself some apples!! Make this!

No Bake Raspberry Cheesecake Trifle.

2011-09-04T14:00:00.004-05:00

My inlaws planted raspberry bushes last year. They didn't expect much of a harvest as the plants usually need some time to establish...turns out they established in no time at all and they had a bumper crop. Fast forward to this year: same story!! So, when I was "on vacation" from work last and my mother-in-law asked if I wanted to pick and keep some berries, I jumped at the opportunity!

Of course I froze most of them, but also wanted to try a new recipe that I'd saved to my Food/Recipe Board on Pinterest recently. Two words: smart move.

No Bake Raspberry Cheesecake Trifle.
(Adpated from My Baking Addition)
1 package/sleeve graham crackers (broken or processed into crumbs)

2 tablespoon sugar
4 tablespoons butter (melted)
1 1/4 cup sugar
2 packages cream cheese (softened)
1 1/2 tablespoons lemon juice
2 teaspoons vanilla extract
2 8-ounce containers cool whip (thawed)
2 cups fresh raspberries (crushed)

Stir together the graham cracker crumbs, 2 tablespoons sugar, and butter. Press the mixture into the bottom of a trifle bowl. Set aside. Using a mixer, beat cream cheese until smooth. Beat in remaining sugar, lemon juice, and vanilla. Once combined fold in cool whip and raspberries by hand. Pour cheesecake mixture over the top of the crust. Top with fresh raspberries if desired.

This stuff is so good and pretty (who doesn't love a pretty looking trifle!) I liked that the cheesecake portion was super light. It's a great way to enjoy "cheesecake" without feeling weighed down from the "real" stuff!

My Baking Addition suggests preparing with blueberries or strawberries as well. I can tell you right now that another one of these are in my near future and will involve blueberries!!

Pumpkin Spice Latte Syrup.

2011-08-28T05:22:00.001-05:00

I know that it isn't September yet and I am enjoying every ounce of summer that's left, buuuut I'm also looking forward to fall. I love fall in Wisconsin. Love, love, love it! So, when one of my besties saw a recipe for Pumpkin Spice Syrup that claimed to be better than the ones you can buy at chain coffee shops I jumped at the opportunity to indulge in a little autumn ahead of schedule!

Pumpkin Spice Latte Syrup.
(Adapted from Cooking Like a Champion)
1 1/2 cups water
1 1/2 cups sugar
1/2 tablespoon ground cinnamon
2 cinnamon sticks
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 teaspoon ground nutmeg
3 tablespoons pumpkin puree

Dissolve sugar in water in a small pan over medium heat. Add remaining ingredients and allow to cook for about 7 minutes. Stir frequently and do not boil. Remove from stove, pour into bottle and store in the refrigerator.

To make a latte, use about 2 tablespoons of syrup for each shot of espresso. And if you do not have an espresso machine or are looking for a speedy alternative…you could use instant coffee and use 2 tablespoons of syrup for each heaping tablespoon of instant coffee. Add hot, frothed, or cold milk/ice and you’ll have yourself a delicious hot or ice latte.

Happy latte making!! And, yes, I’m off to make myself one right now…

Nutella Brownies with Cheesecake Topping.

2011-08-14T21:12:00.000-05:00

Nutella. I almost guarantee that a.) you've never heard of it or b.) you've heard of it and love it. True?

Let me clear the air though... I do not fall into either of these categories. I've know about Nutella and purchased it on occasion for many years. But guess what - I don't love it. (Gasp!) It's true. I like it just fine, but it is hardly anything that I would gush about. (At least until this recipe).

My mom on the other hand...she loves it! Recently she saw an ice cream recipe and asked if we could make it for her since she does not have an ice cream maker. We agreed. When my husband (previously falling to the "a" category above) went about making the ice cream, he too, fell in love with Nutella (category "b"). And now my husband can't get enough Nutella.

This is where the Nutella Brownies with Cheesecake Topping come into play. I set out to find deliciousness involving Nutella. And I found it. These brownies have leaning towards the Nutella lover side of things.

Nutella Brownies with Cheesecake Topping.

(Recipe from Babble via Pinterest; Method Adapted by Me)

Brownie:
4 eggs
1 cup brown sugar
1/2 cup butter
3/4 cocoa powder
1/2 cup nutella
1/3 cup flour

Cheesecake Topping:
8 ounce cream cheese
1/2 cup nutella
1/2 cup sugar
2 eggs

Beat all of the brownie ingredients together. Pour evenly into a greased 9x13 baking pan. Using the same bowl, beat all of the cheesecake ingredients. Carefully pour and evenly spread the cheesecake mixture over the brownie mixture. Bake in a preheated 350 degree oven for 30-35 minutes. Allow to cool completely. This is necessary for the cheesecake to set. Once cool: enjoy!! Refrigerate any uneven brownies.

Sounds heavenly, right? They are. Oh, and did you notice how simple the recipe is? And how few dishes will need to be washed? I LOVE this recipe!

S'Mores Pie.

2011-08-10T21:18:00.035-05:00

I must prefix this post with a warning. This pie is dangerous. Maybe even lethal. That is, if you are: trying to lose weight, trying not to eat sweets, home alone for any extended period of time...the list goes on and on.

That being said, make this pie!!

You may remember my love of all things s'mores with the exception of a "true" s'more. Add this to the list! This dessert is similar to the s'mores cookie bars, but in the shape of a pie. Genius! (As is pinterest which led me to this gold mine!

S'mores Pie.
(Recipe Adapted from Cookies & Cups)

Crust:
1/2 cup butter
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup graham cracker crumbs
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder

Beat butter and sugar. Add egg and vanilla beating until combined. Slowly add in dry ingredients - beating until combined. Press half of the crust into the bottom and sides of a greased 9-inch pie plate. Save remaining crust for the top.

Filling:
1 container marshmallow creme (7 ounce)
5 Hershey's chocolate bars (broken into small pieces)

Evenly spread marshmallow creme on top of the pie crust. Top with chocolate pieces. Pat top crust into sections covering the top of the pie and pressing any seams together as you go. Bake for 20 minutes in a oven heated to 350 degrees.

Allow to cool and serve!

Really, I can't imagine a more tasty pie. I just can't decide if I prefer the pie room temperature or before the pie has cooled completely and the chocolate is still a little melty....

Mmmmm.

Quick Zucchini Quiche.

2011-07-31T13:02:00.000-05:00

I know that I already have several zucchini/egg type dishes posted, but this one is too good not to add to the collection. Besides that, my husband planted to me 4 zucchini hills that are about to explode with zucchini. Before long every meal we eat will contain zucchini or have it served as a side dish or dessert. And guess what: I'm excited!

This dish came about because I had a pre-baked pie crust sitting around from a pie-making session a while ago. I was tired of moving the crust from one spot to another. It was time to use it! I also had zucchini in the fridge that was reaching it's use it or lose it point. This also needed to come together fairly quickly as I was making it into between morning chores and nap time.

Quick Zucchini Quiche.
(Recipe by Me)
1 small serving pre-baked pie crust (I had prepared my pie crust in a oven safe deep plate that serves 4)
1 small zucchini (cut into thin slices)
1/4 lb pork sausage
1 tablespoon dried onion (could also cut up a raw onion...I didn't have any in the house at the time)
1/2 small tomato (chopped)
3 eggs
3/4 cup milk
salt/pepper to taste
1/4 cup cheddar cheese (shredded)
1/4 cup mozzarella cheese (shredded)

In a medium to large frying pan, cook pork sausage over medium heat. Add zucchini, onion, tomato and continue cooking. In a separate bowl beat the egg and milk. Add salt and pepper to taste. Pour into the sausage/zucchini mixture and cook eggs until eggs are about half done. Transfer sausage/zucchini/egg mixture into pie crust. Top with cheeses and bake in a 400 degree oven for about 10 minutes or until eggs set up. Allow to cool for about 10 minutes and serve.

Again, this was really good and cooking the eggs part way on the stove top cuts down quite a bit on the amount of time it takes to get this on your breakfast table.

Grilled Bread Panzanella.

2011-07-23T11:13:00.000-05:00

I'm always looking for ways to enjoy the fresh summer produce from my garden. I got pretty excited when my friend gave me this recipe because it appeared to be the perfect way to showcase the goods that ~~I work so hard~~ my husband works so hard to plant and weed. It's true. Both that this recipe is fabulous and that my husband works hard for us to have an awesome garden. He is the primary planter, weeder, and tiller. While I take on most of the harvesting and preserving of the goods.

Back to the recipe - which is becoming my favorite summer meal! If you don't have your own garden I highly recommend hitting up a local farmer's market. This dish is that much better with fresh produce.

And if you wonder what "panzanella" is...according to my sources it is a bread salad? It really doesn't matter what it is...because it's good!

Grilled Bread Panzanella.
(Recipe Adapted from a Friend)
4 slices of bread (this is a great way to use up the stale bread you have laying around)
1/2 cup olive oil
1/4 cup onion (sliced into thin rings)
3 tablespoons red wine vinegar
1 teaspoon garlic
3 1/2 cups tomatoes (cut into dice-like pieces)
1 1/2 cup cucumber (cut into dice-like pieces)
2 tablespoons chopped fresh basil
salt/pepper to taste

To grill bread: us half of the oil to brush over bread. Season bread with salt and pepper. Grill both sides until browned. Allow to cool and then dice into cubes. Toss the other ingredients into a medium size bowl. Add bread to tomato mixture and serve. Or, if you aren't sure if all of your panzanella will get used in one serving...keep the bread separate from the tomato mixture and combine as single servings so that you can refrigerate leftovers without having soggy bread.

Coffee Ice Cream.

2011-07-18T21:29:00.000-05:00

It's pretty steamy in Wisconsin right now. Weather.com says 83 degrees at 920pm. Add some humidity and it's nearly unbearable...at least for those who work in it! What better way to beat the heat than with homemade ice cream?!

This coffee flavored ice cream is easy to make: it doesn't require cracking eggs or heating anything up. Plus it doesn't freeze as hard as some other homemade ice creams do. The coffee flavor was perfect for my liking and I'm not one to have a regular cup of coffee (only like the stuff filled with sugary syrups and milk!!)

Coffee Flavored Ice Cream.
(Recipe Adapted from Food Network)
2 cups whole milk
2 tablespoons instant coffee
1 1/2 cups sugar
1 tablespoon vanilla
4 cups heavy whipping cream

Dissolve coffee granules in the milk. Add all ingredients into ice cream maker and process according to manufacturer's directions.

In our case, it was the ice cream maker attachment for our Kitchen Aide that I first learned of from Baked Perfection. It took about 30 minutes for the ice cream to stiffen up. After that we popped it in the freezer and ate it several days later. As I mentioned earlier, we liked this recipe as the ice cream did not get rock solid...it was fairly easy to scoop after sitting in the freezer for several days.

If you've never made homemade ice cream before I highly recommend it. It's a fun (and often easy) way to enjoy a delicious dairy treat!

Strawberry Pie.

2011-07-07T23:39:00.000-05:00

Over the weekend Heidi & I headed to Kamenick Farms to pick some strawberries. The picking was good and the berries even better!

I picked about 25 pounds and had plans for freezer jam and whole frozen strawberries for future use, but how can you pick all those berries and not do anything delicious with them immediately!? That's when I remembered a pie recipe I had seen on Sing for Your Supper recently. And how lucky that Amy had just posted a selection of recipes perfect for the holiday weekend and her strawberry pie made the list.

I went to work preparing the pie...as I modified it to fit the ingredients I had on hand and took a quick trip to my parents to pick up a frozen pie crust (you may recall that I am not much for making pie crusts...I'll stick to bread!!)

Strawberry Pie.
(Slightly Adapted from Sing for Your Supper)

1 9-inch pie crust (baked)
2 pounds fresh strawberries (rinsed, hulled, and cut into quarters)
1/2 cup granulated sugar
2 1/2 teaspoons cornstarch
1 1/2 teaspoons lemon juice
1 envelope strawberry flavored powdered jello
2 tablespoons cold water

Crush 3 cups of prepared strawberries in a bowl using a potato masher. Then place them in a saucepan over medium heat with the sugar, cornstarch, and lemon juice. Stir to combine, bring to a simmer and stir occasionally for 7 minutes as the mixture thickens. Remove from heat.

Soften the jello in the cold water and add to the berry mixture. Stir until jello is dissolved. Allow to cool.

Fold remaining strawberries into the cooked berry mixture. Pour into the prepared pie shell. Refrigerate until set.

That's all there is to it!! And the pie? Full of strawberry flavor! This pie went fast at our house. And I just barely got the pictures taken! Between my friends below and my husband I couldn't get the pie back to the table fast enough!

Head to your grocery store, farmer's market, garden, or local berry patch before the season is over and make this pie!

Mini Cheesecakes.

2011-06-28T06:56:00.000-05:00

Recently my husband and mother-in-law were introduced to mini cheesecakes. Neither had heard of these before and thought they were the greatest thing in world. I couldn't believe they hadn't heard of them before because I grew up with them. I remember my mom hosting Home Interiors parties and serving these along with other fabulous desserts and appetizers!

So now, for any of you who have not heard nor baked nor eaten a mini cheesecake, please continue reading and make for your 4th of July festivities...you can, after all, make these to coordinate with the holiday colors.

Mini Cheesecakes

(Recipe Adapted from Church Cookbook)

24 "crusts" (nilla wafers, oreo cookies, peanutbutter cup, or whatever comes to mind!)

3 packages cream cheese

2/3 cup sugar

2 teaspoons vanilla (could also use mint, lemon, or almond here to get a different delicious flavor!)

3 eggs

Assorted toppings (pie filling, whipped topping, fresh berries, chocolate, ete)

Beat cream cheese until smooth. Add in sugar, eggs, and vanilla. Beat again just until smooth. Line cupcake pans with liners (about 24). Put a nilla wafer or oreo or peanutbutter cup or whatever "crust" you'd like on the bottom of each liner. Fill half to three quarters full of batter. Bake 20 minutes in a 350 degree oven. Cool. Top with ingredient of your choice.

The next best thing about these: they freeze well!! Just skip the topping and freeze instead. When ready to serve, add a topping of your choice.

Are you already dreaming up your flavors? Coffee? Peanutbutter? Chocolate chip? The possibilities are endless. Let you imagination go to work and you'll have a dessert that everyone loves.

These things are super easy and completely customizable! I am going to make some for the upcoming holiday weekend...toppings to include blueberry pie filling, cherry pie filling, and whipped topping! Can't get better than that!

Taco Pizza.

2011-06-14T22:19:00.000-05:00

As promised, my hiatus continues...this time having to do with my sister and co-author of the blog becoming a Mrs! Congratulations Heidi! Now get using all that new cookware and share some recipes with us!!

And, as promised, here is a recipe for taco pizza!!

Taco Pizza.

(Recipe by Me)

1 pizza crust (prepared)

1 pound taco meat (prepared)

1 cup black beans (pureed)

1/2 cup pizza sauce

1/4 cup taco sauce

2 cups mozzarella

1 cup cheddar

1/2 cup black olives (sliced)

1/2 cup onions (chopped)

1 tomato (chopped)

1 bag shredded lettuce

Combine pureed beans, pizza sauce, and taco sauce. Spread evenly over pizza crust. Top with taco meat. Sprinkle with mozzarella cheese. Bake in a 425 degree oven until cheese is melted and beginig to brown. Sprinkle remaining ingredients evenly over the pizza. Serve with sour cream and additional taco sauce if desired.

Strawberry Rhubarb Bars.

2011-06-02T21:41:00.000-05:00

Thanks for sticking with me through my hiatus...it's bound to continue for a few more weeks, but don't worry we're still eating and even trying new recipes...many of which are being saved to share on a rainy day!

This evening I bring you a recipe that I've tempted my facebook fans with for a couple weeks now. Sorry about that! Our rhubarb is still going strong, so I hope yours is the same and you can make these easy and tasty bars!

Strawberry Rhubarb Bars.
(Recipe Adapted from Land'o'Lakes)
2 cups rhubarb (chopped into bite size pieces)
2 cups strawberries (chopped into bite size pieces)
1 tablespoon lemon juice
1/2 cup sugar
2 tablespoons corn starch
1 cup all purpose flour
1/2 cup whole wheat flour
1 1/2 cups oatmeal
1 cup brown sugar
3/4 cup butter (softened)
1/2 teaspoon baking soda

Combine rhubarb, strawberries and lemon juice in a saucepan. Cover and cook over medium heat until fruit is tender (about 10 minutes). Combine 1/2 cup sugar and cornstarch in small bowl then add to the fruit mixture. Cook until mixture comes to a boil. Boil and stir until thickened. Remove from heat and set aside. Combine flour, oatmeal, brown sugar, butter, and soda in large bowl. Beat until mixture becomes coarse crumbs. Reserve 1 1/2 cups crumb mixture. Press remaining crumb mixture onto bottom of greased 9x13 baking pan. Spread filling over crust. Sprinkle with reserved crumb mixture. Bake in a 350 degree oven for 30 to 35 minutes or until golden brown. Cool completely.

Rice & Pork Chop Bake.

2011-05-24T21:40:00.000-05:00

Though I don't eat most pork, boneless pork chops are a favorite of mine. But only prepared in the manner of Milwaukee Pork Chops, plain chops cooked on the stove top, pork chops with apple, or this baked dish. I prefer they not be breaded. Less is more.

I had picked up a large package of chops the other day and opted to cook two up on the stove top. We ate them with some fresh veggies and applesauce. As I thought about what I wanted to do with the rest of the package I faintly remember a dish my mom made during my childhood. We've had unseasonably cold weather in Wisconsin this spring and the though of a pipping hot supper straight from the oven was all it took for me to start preparing the Rice & Pork Chop Bake.

Rice & Pork Chop Bake.
(Recipe Inspired by Mom)
1 can cream of mushroom soup
1 1/2 cups water
1 cup mixed rice rice
2 tsp thyme
4 pork chops
1 tsp olive oil
1 cup sliced mushrooms
1 cup sliced onions
salt and pepper

Brown pork chops for a few minutes per side. In a large and fairly flat casserole dish (or 9x13 baking dish), combine the soup, water, rice, thyme, onion, mushroom. Place browned pork chops on top. Cover and bake for about 1 hour at 350 degrees. Let stand a few minutes before serving.

For those of you in Wisconsin, it looks like we'll be having some more cool days...take advantage of this and start up those ovens! One of these days we won't want to turn the ovens on anymore.

Menu Planning Monday.

2011-05-23T21:09:00.001-05:00

Ugh! I hate that I haven't posted in a week, but I do have at least two new recipes to share this week. Stay tuned! And as I mentioned last time, the coming 6 weeks are likely to be crazy busy and super fun.

Here's proof (my cousin & I at her wedding this past weekend!!):

And now, the real reason you are here, Menu Planning Monday compliments of Org Junkie.

Monday: Cookout. Compliments of my husband! On the menu? Burgers, Brats, & Potato Pockets.

Tuesday: BBQ. I haven't made it in a LONG time and I forsee more field work in our future. This is the perfect dish to make, eat, and freeze the leftovers for future occasions.

Wednesday: Leftovers.

Thursday: Stuffed Shells. Recipe is from a real cookbook. (I fell off the New Year's Resolution Band Wagon last month and am attempting to hop back on. Wish me luck.)

Friday: Fish Fry. At home. Hubby wants Van De Camps, so that is what it'll be!!

Coming this week: Pork Chop Bake & Strawberry Rhubarb Bars!

Menu Planning Monday.

2011-05-16T05:51:00.002-05:00

Happy Monday!! And Happy Wedding Week to my cousin Katie! So excited to join in her celebration.

As for the week's menu:
Monday: Sandwiches. Smoked Turkey & Black Forrest Ham. Honey Oat Bread. Possibly with a side of this! Using asparagus from our garden.
Tuesday: Pasta! There is a recipe I've wanted to try for three weeks. It's time! Thinking about making these for dessert. Mmmm!
Wednesday: Chicken Dinner!!
Thursday: Dinner Out.
Friday: Cookout!!

Now head over to Org Junkie for more menu planning!

Chocolate Mocha Cream Cake.

2011-05-15T12:41:00.000-05:00

Thanks for bearing with me. Today's reward? An amazing chocolate cake recipe. And for someone is who is pretty so so on her for chocolate and normally not a cake eater. You know this is gotta be good if I've fallen in love with it.

My aunt made this for Heidi's wedding shower and it was a hit! And I even ate more after finding out the cake batter has mayonnaise in it. You read it, right mayonnaise. Don't discard the recipe though. As long as you like a shot of espresso every once and a while and enjoy chocolate in some variety, you'll enjoy this super moist and super delicious cake.

Chocolate Mocha Cream Cake.
(Recipe from my Aunt Janet who got it from Light Cooking)
Cake:
2 cups flour
1 cup sugar
1 cup brown sugar (packed)
3/4 cup unsweetened baking powder
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup reduced fat mayonnaise
3 tablespoons canola oil
1 cup hot strong brewed coffee
2 teaspoon vanilla
1/3 cup semi-sweet chocolate chips

Mocha Cream Frosting:
1/4 cup boiling water
1 tablespoon instant coffee
1 small jar marshmallow cream
1 small cool whip (thawed)

Chocolate Syrup

Combine dry cake ingredients in a large bowl (preferably that of a stand mixer). Add mayonnaise, oil, coffee, and vanilla; beat until blended. Stir in chocolate chips. Pour batter into a greased 9x13 pan. Bake in a 350 degree oven for 30 minutes or until a toothpick entered into the center comes out clean. Cool completely. And, yes, this step is crucial!

Make the mocha cream frosting by combining the boiling water and coffee granules in a large bowl (preferably that of a stand mixer). Stir until granules are dissolved. Add marshmallow cream; beat until smooth. Fold in cool whip. Spread frosting over the top of cooled cake. Drizzle with chocolate syrup. Chill until ready to serve.

Can't wait to have this again at my sister's Bachelorette Party! My husband ate a couple pieces with ice cream. He claims ice cream makes everything better, so, make the cake, grab some ice cream, and enjoy!!

Menu Planning Monday.

2011-05-09T21:20:00.002-05:00

Before I talk about our menu for the week I need to warn you that my posts will likely be far and few between for the next 6 weeks. We'll be crazy busy living life and enjoying time with family and friends. I'll try to keep you updated on what's cooking via facebook and an occasional post on here.

Bare with me...good things will come!!

As for our menu this week:
Monday: Leftovers including the most searched recipe on the blog: Grape & Pretzel Salad.
Tuesday: Fend for yourself. Our schedules will not allow us to eat together.
Wednesday: Hot Pasta in a tomato, cream, and vodka sauce. Looks amazing. Promise to post if worth it!
Thursday: Tator Tot Casserole, but I'm using tator tots. Can't wait!
Friday: Fish Fry. Didn't have one last week, so it's a must this week.

Happy Cooking! And head over to Org Junkie for more great ideas!

Funfetti Sandwich Cookies.

2011-05-05T21:45:00.000-05:00

I have to say it: these funfetti cookies are fun. They really are. And making them into sandwich cookies filled with buttercream frosting makes them that much better.

I first saw the funfetti cookie recipe on the side of a funfetti cake mix box and that saw that brilliant Risa over at Baked Perfection took it one step further and made sandwich cookies. Bliss.

Funfetti Sandwich Cookies.

(Recipe Slightly Adapted from Pillsbury & Baked Perfection)

1 package funfetti cake mix

1/3 cup oil

2 tablespoons oil

2 eggs

Combine all ingredients and drop by teaspoon onto baking sheet. Bake for 8 minutes in a 375 degree oven. Allow to cool. Create sandwich cookies using your favorite buttercream frosting.

I will mention that if you don't like the taste of boxed cake, you will not like these. Here at our house, we think these are pretty phenomenal!

Menu Planning Monday.

2011-05-02T21:31:00.001-05:00

Monday: Lasagna with the family!
Tuesday: Steak Feed! And baking for a bake sale. Thinking Smores Cookie Bars, Kit Kat Bars and Banana Bread.
Wednesday: Leftovers.
Thursday: Kaiser-Style Goulash.
Friday: Fish Fry!!!

Head over to OrgJunkie for more menu planning!

Honey Mustard Dip.

2011-05-01T20:49:00.000-05:00

It always surprises me when I realize that I haven't shared a long standing and really good recipe on here yet!! This is super easy to make! You'll want to keep some on hand for those upcoming cookouts, graduation parties, and other summer events. Keep pretzels in your pantry and you're set!

Honey Mustard Dip
(Recipe Slightly Adapted from Co-Worker Linda)
1 large can sweetened condensed milk
1/3 cup brown mustard
1/4 cup horseradish sauce
1 tablespoon worcestershire sauce

Combine ingredients. Serve. Refrigerate leftovers.

As I mentioned this dip is perfect for pretzels, but can also used on burgers, chicken, french fries or anything else you would normally eat with store bought honey mustard.

Snicker Salad.

2011-04-27T05:10:00.000-05:00

This is by far a family favorite - though not a favorite of mine. I'm sure it would quickly become a favorite in your family as well and would be a hit at a pot luck.

I had a few granny smith apples laying around...I don't really eat apples and my husband was boycotting them because they were not of the MacIntosh variety. I was tired of looking at them. Luckily, I remembered how he loves my mom's snicker salad. Perfect. Attempting to get a decent picture: not so perfect. You'll have to use your imagination on this one!

Snicker Salad.

(Recipe from My Mom)

3 Snicker Bars (regular sized)

3 Granny Smith Apples

1 Large Box of Instant Vanilla Pudding

1 1/3 cup milk

16 ounce Cool Whip

Chop Snickers and apples. Whip pudding and milk together. Fold in Cool Whip, Snickers, and apples. Keep and serve cold.

Most people will enjoy this. It's unlikely you'll have any leftovers. Now go buy some granny smith apples!!

Menu Planning Monday (on Tuesday).

2011-04-26T06:27:00.001-05:00

I think I've recovered from the holiday finally!! And a great holiday it was! I hope yours was great as well. Here's the run down for the week.

Monday: Lasagna. This was a meal that I froze during the winter for spring/summer when we are working late on the farm. Worked perfectly tonight!
Tuesday: Roast with garlic smashed potatoes.
Wednesday: I need to select a recipe from one of my cookbooks in order to meet my New Year's Resolution for the month...we'll see what I come up with!
Thursday: Leftovers. Including Queso Con Carne for a snack!
Friday: Fish Fry.

Sausage & Ravalini Soup.

2011-04-20T22:10:00.001-05:00

We are nearing the end of April in Wisconsin and experiencing winter weather. Yes, we went from tornados to snow storms. Since I have no control over the weather I decided to take advantage of cold days and resorted to making soup!

Sausage & Ravalini Soup to be exact. What's ravalini? All I can come up with is a cross between ravioli and tortellini. It's what was on the package! Feel free to use either ravioli or tortellini as long as it's filled with cheese!!

Sausage & Ravalini Soup.
(Recipe by Me)
3 pieces of sausage (brat-type pre-cooked sausage)
1 large can or jar of spaghetti sauce
1 large can of water (rinse spaghetti can)
1 quart diced tomatoes (undrained)
1 quart of water (rinse tomato jar)
2 tablespoons sugar
1 cup fresh or dried spinach
1 small/medium package of cheese filled ravioli or tortellini

Combine all ingredients except spinach and ravioli/tortellini. Cook on low for 1-2 hours. Add spinach and ravioli/tortellini 5-10 minutes before serving.

Enjoy with garlic toast!! Or fresh, warm bread!

Menu Planning Monday.

2011-04-18T06:17:00.000-05:00

Monday: Sausage & Ravalini Soup. (We are resorting back to winter food due to the weather. Six to ten inches of snow this week? Awesome.)
Tuesday: Leftovers. And celebrating the blog's 3rd Anniversary with a dessert. Thinking either the Oatmeal Cookie Cream Cheese Bars Studded with Blueberries or the Chocolate Caramel Oatmeal Bars.
Wednesday: 8-Layer Tortilla Bake with chicken!
Thursday: Leftovers again, I know. And making some puppy chow for the husband!!

Bacon & Onion Quiche.

2011-04-17T15:58:00.000-05:00

Today I need to tell you about the quiche I made last week. That thing was amazing and is all thanks to Melissa over at Made by Melis. I can't believe I had it bookmarked for so long without making it especially since it will be making it into my rotation of regular meals!

Bacon & Onion Quiche.
(Slightly Adapted from Made by Melis)
1 pie crust (mine was pre-made because you all know how I feel about pie crust)
10 ounces of applewood smoked bacon
1/2 large onion (cut into slices)
1/4 cup grated asiago cheese
1 cup grated mozzarella cheese
1/4 cup fresh parsley (chopped)
1/2 milk
1/2 cup evaporated milk
3 eggs
salt & pepper to taste

Cut bacon into small pieces and cook on stove top; stir often to prevent burning and sticking. When bacon is about half done add the onions. Cook over medium heat until bacon is cooked and onions turn golden. Place pie crust into pie plate. Top crust with bacon/onion mixture then sprinkle with cheese. In a separate bowl beat milks, eggs, salt & pepper. Mix in parsley and pour over the top of the cheese. Bake in a 375 degree oven for 30 minutes. Allow quiche to cool about 10 minutes before serving.

If you are looking for dinner ideas for the coming week, make this. I promise you will not be disappointed. This would also be a great dish for Easter Brunch. Either way, do yourself a favor and make it sooner than later!

Potato Pockets.

2011-04-16T10:13:00.000-05:00

Even though we are experiencing winter weather in Wisconsin right now, it is still grilling weather!! And who doesn't love baked beans and potatoes with your grilled brats, hamburgers, steaks, shrimp, or chicken!? Plus, these do not require washing any dishes other than a knife.

Potato Pockets.
(Recipe by Me)
4 small/medium sized potatoes
8 slices of onion
2 tablespoons butter
Sprinkle of dried garlic, salt, pepper

Tear off 4 pieces of alumnimum foil and top each with 1/2 tablespoon of butter. Slice potatoes and onions into thin pieces and place on top each piece of foil. Sprinkle with dried garlic, salt, and pepper to taste. Fold the foil over the potato mixture. Place on a hot grill for about 15-20 minutes. Serve hot.

Much like American Fries or fried potatoes some of your potatoes will get crispy and some with stay soft. Perfect combination for a delicious side to any grilled meal!

Join Us on Facebook!

2011-04-12T19:33:00.000-05:00

We are hosting a small give away for our 75th fan on facebook! Head over and join us there! And! Happy National Grilled Cheese Day!! Head over here for some delicious grilled cheese sandwiches.

Menu Planning Monday.

2011-04-11T21:32:00.000-05:00

Welcome to another edition of Menu Planning Monday!

Monday: Leftovers Buffet. Easy supper - especially after coming home to a flooded basement for the second time in 2 days. Ughh!
Tuesday: Leftovers again. Grilled Brats & Potato Pockets. I will share the potato pocket recipe this week.
Wednesday: Birthday supper for my Grandma. I'm supplying the Apple Bean Bake.
Thursday: Bacon Onion Quiche. New recipe that I've been eying up since July!
Friday: Fish Fry! Always, always, always a fish fry!

Chicken Meatball Parmesan Sandwich.

2011-04-10T20:25:00.000-05:00

This recipe came to me while driving to work one day. I was thinking about the leftovers sitting in the refrigerator and how I really didn't want to eat them another day. I considered treating the dogs, but know how much my husband hates it when we don't eat up the food I make. And that's when it came to me: chicken meatball parmesan sandwiches.

Leftover chicken meatballs? Check! Leftover tomato sauce? Check! Honey Oat Bread? Check! Parmesan & mozzarella cheese? Check! Dried oregano? Check! That's all!

Chicken Meatball Parmesan Sandwich.
(Recipe by Me)
4 chicken meatballs per sandwich
1 or 2 slices of bread per sandwich
1/2 cup tomato sauce per sandwich
1/2 to 3/4 cup Mozzarella & Parmesan Cheese (shredded) per sandwich
sprinkle of dried oregano per sandwich

For open face sandwich (which is what I made), top one slice of bread with meatballs, tomato sauce, cheese, and oregano. Broil in your oven until heated through and your cheese is melted and slightly browned.

Super simple! And you can bet that I will set aside and freeze some chicken meatballs next time I make them so I can have them stashed for a quick meal this summer. Enjoy!

Peanut Butter Frosting.

2011-04-05T22:06:00.016-05:00

Although I don't mention it often, I love peanut butter...especially with chocolate...especially Reeses Peanut Butter eggs. I've only had one so far this season. I can't control myself, so I went with an individual one so that I wouldn't be tempted with the rest of the bag. I am hopeful that I get a full bag in my Easter basket though.

This frosting is amazing. It is good on cupcakes, brownies, and the like.

Peanut Butter Frosting.
(Adapted from Brown Eyed Baker)

1 cup powdered sugar
1 cup creamy peanut butter
4 tablespoons butter
1 teaspoon vanilla
1/3 cup heavy whipping cream
dash of salt

Combine all ingredients and beat until combined and creamy!!

Again, this frosting is perfect for chocolate cupcakes and brownies. Especially these brownies!! And, really, the possibilities are endless. Make a batch of frosting and see what happens!

Menu Planning Monday.

2011-04-04T12:53:00.001-05:00

This will be a pretty boring week in the kitchen because we need to get our refrigerator cleaned out!!

Monday: Skillet Lasagna. Recipe coming soon...
Tuesday: Steak Feed!!
Wednesday: Leftovers.
Thursday: Leftovers. And baking for church fish fries. I'm thinking Pineapple Cream Cheese Bars and Kit Kat Bars...
Friday: Fish Fry!!

That's all I've got this week!! Looking forward to being able to cook again on the weekend!

Mixed Nut Bars.

2011-04-03T21:00:00.000-05:00

Today I am happy to be sharing a family favorite. I remember these being on the dessert table at family functions as long ago as I can remember. And they are delicious. So delicious that, in most cases, I will pass on anything with nuts nine times out of ten. But these. They are the one.

A big thanks to reader and facebook fan Angie who requested the recipe after sampling a pan that my mom made! I am surprised that I haven't shared these yet!!

Mixed Nut Bars
(Adapted from Mom!)
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup butter
3/4 cup brown sugar
6 ounces butterscotch chips
1/2 cup karol syrup
2 1/2 tablespoons butter
1 1/2 cups mixed nuts

Mix flours, butter, and brown sugar until crumbly then press into a 9x13 baking dish. Bake in a 325 degree oven for 10 minutes. Remove from the oven and sprinkle nuts evenly across the top. Melt butterscotch chips, syrup, and butter over low/medium heat until bubbly. Pour evenly over crust. Bake for an addition 10 minutes. Cool. Serve.

Breakfast Cakes.

2011-04-02T09:02:00.000-05:00

This recipe fulfilled by New Year's Resolution (two new recipes each month from my cookbooks) for March! The recipe came to be as a combination of breakfast cake/bread I had eaten before and wanted to recreate along with guidance from two different recipes from two different Taste of Home Cookbooks.

I can't help but be a little surprised and extremely delighted when my baked goods containing yeast turn out. I've always had a misconception about yeast being a scary ingredient in recipes. Not anymore!!

Breakfast Cakes
(Recipe by Me with help from The Taste of Home Cookbook & The Taste of Home Baking Book)

Yields 2 cakes

Dough:
1/3 cup water
1/2 cup sour cream
1/4 cup butter (melted)
1/4 cup sugar
1 teaspoon salt
1 egg (slightly beaten)
2 1/2 cups flour
1 tablespoon yeast

Filling:

1 8-ounce package cream cheese

3/4 cup sugar

1 teaspoon vanilla

Icing:

1 1/4 cup powdered sugar

1 teaspoon vanilla

2 tablespoons milk

Per my usual: place all dough ingredients in a bread machine in the order I have them listed. Do not let your yeast come in contact with anything other than the flour. Turn your machine on the dough setting and walk away until it's done (do some of this time to prepare the filling by beating the filling ingredients together). Once the dough is done, divide it in half and roll out into 8x12 (or the like) rectangle. Top with half of the filling below leaving about half an inch around the outside. On each side cut one inch strips. "Braid" the strips over the filling by pulling strips over the filling alternating sides. Cover and let rise for 30 minutes. Bake in a 375 degree oven for 20 minutes. Cool slightly and top with icing (created by mixing the icing ingredients together). Serve slightly warm or at room temperature. Store leftovers in the refrigerator.

As I mentioned I was so impressed with how this turned out. It looked good. It tasted good. And it was homemade, not something sitting on the grocery store shelf for several days. Take the risk: make this!!

Note: I did add some frozen raspberries to one of my cakes. Of my taste testers, it was a tie on whether the raspberry/cream cheese or plain cream cheese was better. My vote? Cream cheese only, please!

Pizza Dip.

2011-03-30T21:24:00.000-05:00

Recently there was a birthday celebration at work. When I asked what I could bring, the response was: some kind of dip. I took the opportunity to put my own twist on a recipe that I had recently spotted on pinterest.

Pizza Dip
(Recipe Adapted from What's Cooking Chicago)
1 package cream cheese
1/2 teaspoon oregano
1/2 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon garlic
1 1/2 cups pizza sauce
1 cup mozarella cheese
1 cup garlic cheese
1 cup parmesan cheese
1/2 pound italian sausage (prepared)
1/2 small can mushrooms
1/4 cup onions
1/4 cup diced tomatoes

Beat the cream cheese until smooth; add oregano, parsley, basil, and garlic. Mix until well combined. Spread cream cheese mixture on the bottom of a pie plate. Sprinkle with a quarter of each of the cheeses. Carefully spread pizza sauce on top of the cheese. Layer with another quarter to half of the cheeses, sausage, mushrooms, onions, and tomatoes. Top with remaining cheese.

Bake in a 350 degree oven for 10-15 minutes (until cheese begins to brown). Serve warm with crackers. I used herb flavored Ritz and thought it was a perfect fit! I think it would also taste good with some crusty french bread.

Menu Planning Monday.

2011-03-28T06:14:00.000-05:00

Monday: I think we are having pizza with my husband's parents. If that's the case, I intend to take a Chicken Bacon Ranch Pizza. Mmmm.
Tuesday: Grillin' Out. Hubby's in charge. With any luck he'll make me some Garlic Pepper Grilled Shrimp.
Wednesday: Skillet Lasagna. I'm bringing this forward from last week as I did not have the opportunity to make it then.
Thursday: Leftovers.
Friday: Our weekly tradition of a fish fry continues. We haven't eaten fish at home in quite awhile, so we'll probably be trying a recipe that my mom shared with me for Oven Fried Fish.

What's on your menu this week?

Homemade Granola Bars.

2011-03-27T10:16:00.000-05:00

My husband loves granola bars. I love to spend time cooking and baking in the kitchen. Homemade Granola Bars - the perfect marriage! And a homemade treat that is kind of healthy!

Homemade Granola Bars
(Recipe Adapted from Co-Worker)

2 cups oatmeal

3/4 wheat germ

1 cup peanuts (crushed)

3/4 cup sunflower seeds

1/2 cup honey

2/3 cup brown sugar

4 teaspoon butter

2 teaspoons vanilla

dash of salt

2 cups craisins

Combine dry ingredients (oatmeal, wheat germ, peanuts & sunflower seeds). Spread out on a large baking sheet and roast in a 400 degree oven for about 15 minutes. Once roasted, transfer to a large mixing bowl. Combine the remaining ingredients in a saucepan and bring to light boil. Pour syrup over the dry ingredients until combined. Fold in craisins. Transfer the mixture to a parchment covered 9x13 baking dish and press down. Place in the refrigerator for several hours to allow the bars to firm up. Remove, cut into desired size bars, and pack into individual bags for an easy treat. Bars will keep well in the refrigerator.

Ever since I made these I have been dreaming of other variations.

Here's what I've come up with:

Dried Apple & Mini Cinnamon Chips instead of the Craisins

Chocolate Chips instead of the Craisins

Banana Chips & Peanutbutter Chips

Dried Blueberries

And the list goes on and on!! Try them! You might even stop buying store-bought granola bars!!

Reuben Pizza.

2011-03-23T17:40:00.001-05:00

First things first...if you don't like sauerkraut, you probably will not like this pizza. Swiss Cheese? Same story. How about Thousand Island Dressing? No? Do you like Reuben sandwiches? If not, you might scroll down and look for other recipes!!

But, if you are still with me I'm excited to share this pizza recipe with you. I think you'll enjoy it!! I find it a tasty alternative to tradition pizza and actually prefer it to the sandwich! Although, to some extent it's kind of just like an open face Reuben...but without the crunchy toast that sometimes cuts up your mouth!!

Reuben Pizza
(Recipe Adapted from My Mother-in-Law)
1 pizza crust (I love making the Now & Later Crust from King Arthur Flour - if making your crust from scratch as I did - add some rye flour to your dough!)
1/2 bottle thousand island dressing
1-2 cups sauerkraut
1 package thin sliced corned beef or pastrami
2-3 cups shredded swiss cheese

Prepare pizza crust (from scratch or store bought). Spread dressing evenly on top of the crust. Then sauerkraut, meat, and cheese. Bake in a 425 degree oven for about 20 minutes or until cheese is melted and beginning to brown along the edges.

I promise you will like this pizza if you like the ingredients. If you don't, I really doubt it will work for you. My husband was kind enough to try a bite, but his dislike for sauerkraut was too much and this just wouldn't work. I'm happy to work on the leftovers and actually make my pizza smaller than normal knowing that I'd be the only one enjoying it!

Menu Planning Monday.

2011-03-21T05:03:00.000-05:00

Due to ~~extra leftovers, dinner with friends, a purse party~~ life last week's menu plans ended with Roasted Tomato & Basil Soup with Cheese Tortellini. The best part of all this is that even when my menu's don't pan out I'm still saving myself time and money at the grocery store by having a plan!

With that, here is another Menu Planning Monday!

Monday: Pizza! Including the Reuben pizza that I've been thinking about for a couple weeks now! I made the dough on Sunday so it'll be a clinch to throw this homemade pizza together on a week night.
Tuesday: Leftovers. We are lucky to always have food on hand. We never go hungry.
Wednesday: Bowtie Lasagna.
Thursday: Chicken Meatballs. Mmm. I'm excited to eat these again!!
Friday: Fish Fry with the Rendermans! Can't wait to see them.

Pretzel Rolls.

2011-03-20T16:27:00.000-05:00

When I was in Chicago earlier this month we arrived to the conference dining room for a fancy lunch. The center of the table was graced with an adorable bread bowl filled with a variety of breads - flat bread, soft & hard breadsticks, crackers, soft rolls, hard rolls, and a roll that somewhat resembled a pretzel. I opted for the pretzel looking roll which turned out to taste much like a soft pretzel. The second day I tried the same roll and decided it was for sure a pretzel roll. I left Chicago with intentions of recreating this "new" type of roll.

When I set to the internet to see if pretzel rolls really existed I came across Stresscake who just so happened to have an image of pretzel rolls as her blog header...instant love! I read about her experience with pretzel rolls and decided my research was done. Stresscake had a similar experience where she came upon a pretzel roll which she had to recreate and she had already done the research.

These will take some time to make, but the end result is worth every minute spent making them.

Pretzel Rolls
(Recipe from Stresscake - using my bread machine to make the dough)

1 1/2 cups water

1 tablespoon yeast

2 teaspoons sugar

4 1/2 cups flour

2 teaspoons salt

4 tablespoons butter (softened)

2 quarts water

1/4 cup baking soda

1 egg (lightly beaten)

pretzel salt

Dump butter, sugar, salt, and butter into bread machine. Top with flour and add yeast (while being sure to avoid letting the yeast touch any of the liquid). Set machine to dough setting and walk away for an hour and a half! (Or, as in my case, go out to breakfast while the machine does all the work!!)

Once the dough is done, form it into about 18 rolls. Try to keep the top as smooth as possible forming a seam and seal along the bottom. Place rolls on a piece of parchment paper that has been sprayed with cooking spray. Allow the rolls to rise for about 30 minutes.

While the rolls are rising, preheat your oven to 425 degrees and prepare your poaching solution. Bring water to a boil, add baking soda, and maintain a simmer.

After rolls have risen, poach in the simmering water - 30 seconds on the top and 30 seconds on the bottom. Remove from water with a slatted spoon and place on baking sheet.

Brush the egg glaze on the top and sides of each roll. Sprinkle with pretzel salt and cut a slit along the top of each roll. Bake for 15-20 minutes. I needed to use 2 baking sheets...so I switched the sheets half way through baking in order to maintain even browning. Once baked, allow to cool and enjoy.

I definitely have some practice ahead of me in perfecting my rolls and my slits, but my first attempt was tastefully successful and I'm all for making these again! They are perfect by themselves, but would also make a good home for a burger or other sandwich. I can also see myself dipping them in cheese or honey mustard. Mmmm...the possibilities are endless!

Great Grandma's Rice Krispie Treats.

2011-03-19T21:01:00.000-05:00

When it comes to this recipe I'm sure you have done one of the following:

Made these.
Ate these.
Made and ate them.

That being the case I must mention that these treats are a family favorite. I know these were present at every family gathering when my Great Grandmother was alive and I'm pretty sure they have been present at every family gathering since she passed away.

When Great Grandma made them they always came delivered wrapped in white paper. (And if it wasn't these underneath the paper it was sweetrolls!). Nowadays they usually come in a 9x13 pyrex baking dish although I recently starting using a 11.5x17.25 cookie sheet. You get a thicker bar and more topping when using the 9x13 dish, but I almost prefer a little thiner bar and a tad less topping achieved with the cookie sheet. Either one will give you a tasty treat that comes together in no time at all.

Great Grandma's Rice Krispie Treats

(Recipe from my Great Grandma Agnes)

1 cup sugar

1 cup light karol syrup

1 cup peanut butter

6 cups rice krispie cereal

1 bag semi-sweet chocolate chips

1 bag butterscotch chips

Combine the sugar, syrup, and peanut butter in a microwave safe bowl. Heat for 1 minute and then stir. Repeat 1-2 times until well combined and melted together. Combine with rice krispie cereal. Stirring until all the cereal is coated. Press into the bottom of desired pan. Melt the chips and spread evenly over the top. Allow chocolate/butterscotch topping to harden and serve.

Simple. Easy. Fast. And these are usually the first to go!

Magic Cookie Bars.

2011-03-15T06:42:00.000-05:00

Today I bring you an easy dessert recipe: "Magic Cookie Bars." These have an uncanny resemblance to "7 Layer Bars." The thing of it is...I don't like all of those seven layers. So as not to confuse people I'll stick which the Magic Cookie Bar terminology. I could also call them the Clean Up My Baking Chip Bin Bars since that is exactly what I do each and every time I make these.

Magic Cookie Bars.
(Recipe by Me...Adapted from SO MANY Sources)
1 stick butter
1 1/2 graham cracker crumbs
1 14 ounce can of sweetened condensed milk
3 cups of baking chips (milk chocolate, semi-sweet chocolate, butterscotch, white chocolate, vanilla, peanutbutter)

Turn oven to 350 degrees. Place 9x13 baking pan with stick of butter in the oven as it is heating. Check pan often and remove once butter is melted. Evenly pour graham cracker crumbs over the butter. Press the crumbs into the butter to form a crust. Evenly pour sweetened condensed milk over the crust. Top with the chips and carefully press them down into the milk. Bake for about 25 minutes or until lightly browned. Cool completely. Cut and serve!

Go ahead and make these. You'll feel good about yourself for cleaning up your baking cupboard! Not to mention they are delicious with very little effort!

Menu Planning Monday.

2011-03-14T18:38:00.000-05:00

This warm weather has me thinking about some fast and tasty meals. I did freeze some meals over the winter..but this coming week I need to start doing some research! :)

Here's this week's menu.

Monday: Leftovers.
Tuesday:: Roasted Tomato & Basil Soup with Cheese Tortellini. I've yet to make this so far this winter and I can't let spring and summer come upon us without having it! Hubby got excited when he saw me chopping veggies and told him what I was up to.
Wednesday: Grillin' Out! The weatherman says 46 degrees - I say bring on the brats and burgers!
Thursday: Reuben Pizza to celebrate the Irish in me (even though I did some research on Reubens and they are not Irish...I'll still say it counts because of the corned beef and sauerkraut is made from cabbage!!). Stay tuned for the recipe!
Friday: Fish Fry!

Buffalo Chicken Tacos.

2011-03-13T05:58:00.000-05:00

Living in a household where “spicy” and “hot” are frowned upon and my husband’s nose turns up I’ve steered away from most things that could possibly fit into that category. Peppers – only allowed to use them for salsa and don’t ask my husband if he wants to try the salsa. He doesn’t. Tacos? Better not. Chili powder? Just a sprinkle, please. In his words: “make it blah.”

While I don’t make it blah, I often add spice once the food is on my plate or take advantage of potlucks and bringing a dish to pass to dinner parties. At the same time I’ve slowly been adding more heat to some of my “spicy” recipes. First batch of Buffalo Chicken Dip – fairly tame. The husband ate it. The second batch. Not so much. Taco Chicken Chili? Gets spicier each time! The more spice I eat, the more I want to eat. That being the case, I finally decided to try a recipe a friend had passed along several months ago: buffalo chicken tacos.

Too bad I didn’t know what I had been missing all this time. These things are awesome!! (And it case you were worried about said non-spice eating husband – he ate leftovers from the fridge and was just as pleased with his meal).

Buffalo Chicken Tacos.

(Recipe Adapted from Corey)

4 chicken breasts

½ cup hot sauce

2 tablespoons Tastefully Simple Garlic Garlic (or other garlic powder)

2 tablespoons white vinegar

2 tablespoons butter

Place all ingredients in a slower cooker. Cook on low for 6-7 hours – shredding the chicken as it cooks. Create tacos with chicken, lettuce, shredded cheddar, and a squirt of ranch. Add any other taco toppings you desire and you’ll have yourself a tasty lunch or dinner!

Do not waste months keeping this recipe on the back burner. It's worthy of today's lunch or supper. Speaking of which...I think it's time for me to make it again...

Cincinnati Chili.

2011-03-08T06:40:00.000-06:00

I'm still keeping with my New Year's Resolution! Even the bread one, although last month's bread was only so-so and I opted not to post.

My first cookbook recipe this month is from Taste of Home's Big Book of Soup and is for Cincinnati Chili. Have you ever had Cincinnati Chili? We first had it at a friend's house. I admit I was a little nervous...cocoa powder?...cinnamon?...in a chili? But it works!!

Cincinnati Chili.

(adapted from Taste of Home's Big Book of Soup)

1 lb ground beef (browned)

1 lb ground pork (browned)

2 onions (chopped)

2 teaspoons garlic powder

2 teaspoons crushed garlic

1 can kidney beans

1 can white beans

1 quart crushed tomatoes

1/4 cup vinegar

1/4 cup baking cocoa

2 tablespoons chili powder

2 tablespoons Worcestershire sauce

4 teaspoons ground cinnamon

3 teaspoons dried oregano

1 teaspoon ground cumin

2 teaspoons ground allspice

2 bay leaves

3 teaspoons sugar

salt & pepper to taste

hot cooked spaghetti

shredded cheddar cheese

sour cream

Place all ingredients in a slow cooker. Cook on low for 6 hours or high for 4 hours. Discard bay leaves and serve over hot spaghetti. Top with cheese, sour cream, and any other topping you desire.

Pretty easy, huh? It's tasty too. I promise that the cocoa and cinnamon and sugar work for this dish!

And because I was interested in the origin of this dish, here is what I found on Wikipedia:

Cincinnati chili (or "Cincinnati-style chili") is a regional style of chili characterized by the use of unusual ingredients such as cinnamon, cloves, allspice orchocolate. It is commonly served over spaghetti or as a hot dog sauce. While served in many regular restaurants, it is most often associated with severalfast-food restaurant chains, including Empress Chili, Skyline, Gold Star, and Dixie Chili. The chili is mostly served in restaurants in the greater Cincinnatiarea, with locations in Ohio, Kentucky, and Indiana. This type of chili is also served in some restaurants in the Cleveland, Columbus, Ohio, and Indianapolisareas as well as in Florida.
According to the Greater Cincinnati Convention and Visitors Bureau, Cincinnatians consume more than two million pounds of chili each year, topped by 850,000 pounds of shredded cheddar cheese. Each September, the city celebrates "Chilifest" at Yeatman's Cove at the Ohio River, with food and entertainment.^[1][edit]

Traditional dishes are served as follows:
two-way
: spaghetti and chili
three-way
: spaghetti, chili, and shredded cheese
four-way
: spaghetti, chili, shredded cheese, and either diced onions or beans
five-way
: spaghetti, chili, shredded cheese, diced onions, and beans
cheese coney
: hot dog topped with chili, shredded cheese, diced onions, and mustard
chili cheese fries
: French fries topped with chili and shredded cheese

Menu Planning Monday.

2011-03-07T18:09:00.001-06:00

Welcome to another edition of Menu Planning Monday. I'm glad to be back in the kitchen this week!

Monday: Cincinnati Chili. Recipe adapted from an actual cookbook!
Tuesday: Dinner with Friends. Including Banana Cream Pie!
Wednesday: Tuna Casserole. I know people stand split on the whole tuna thing, but I have high hopes and am excited to try a new recipe. Cross your fingers; if it's successful I'll be bringing you a new recipe!
Thursday: Leftovers.
Friday: Fish Fry @ our church! This is something that is only done during Lent and something my husband and I look forward to each year!

What are you planning to make this week?

Hot Cocoa Brownies.

2011-03-06T13:12:00.000-06:00

One of my favorite food bloggers is Sugarplum. I enjoy seeing what comes out of her kitchen and hearing her stories of food competitions and her desire to attend culinary school. I even got to see her on TV a few times – thanks to the Food Network and my parents television!

Recently she posted a recipe for hot cocoa brownies. How could I not re-create them – the name itself sounds delightful! The recipe calls for an 8x8 pan which is perfect for a household of two!

Hot Cocoa Brownies

(Adapted from Sugarplum)

3/4 cup all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter (melted)
3/4 cup granulated sugar
1 large egg
1/2 cup white chocolate chips
1 cup milk chocolate chips, divided
1 cup mini marshmallows

In a large bowl, mix together butter, sugar and egg until well combined. Add dry ingredients and mix just until combined. Stir in white chocolate chips and 1/2 cup milk chocolate chips. Place batter into an 8x8 baking dish coated with nonstick cooking spray. Top with remaining milk chocolate chips

Bake 20-25 minutes in a 350 degree oven. Top with marshmallows, flattening them with your fingertips as you place them on top of the brownies. Sprinkle cocoa powder over the top.

We enjoyed these with some vanilla ice cream. They were the perfect mix of chewy with a slightly crunchy top. The mix of milk chocolate and white chocolate chips was also added to the tastiness of these treats.

Cheesy Potatoes with Kielbasa.

2011-03-02T21:56:00.000-06:00

There are few things better than comfort foods prepared in slow cookers on winter days in Wisconsin - and this is no exception! I tossed this together in no time at all and didn't have to worry about it for several hours. Perfect.

Cheesy Potatoes with Kielbasa.
(Recipe Adapted from Michelle)
1 package hashbrowns (the diced variety & if you like, the ones that are mixed with peppers & onions)
1/2 onion (diced)
2 rings kielbasa or similar sausage sliced 1/4-1/2 inch thick
1 small can cream of mushroom soup
1/2 cup water
2 cups shredded cheese
1/2 cup sour cream
Salt & pepper to taste

Place all ingredients in a crock pot and cook on low for 4-6 hours stirring occasionally if able.

That's it! Super easy and comforting. My husband could not have been happier with this meal. It's got "meat and potatoes" - perfect, right?

Hot Crashed Potatoes.

2011-03-01T06:20:00.000-06:00

Who doesn't love mashed potatoes. Topped with butter. With or without gravy. I want some just thinking about them! My husband on the other hand...does not love them. He likes them, but they don't have the same power over him.

With that in mind I set out to find a different potato recipe for accompany the meatloaf I made over the weekend. (Yes, I realize it was in my menu plans a week ago, but sometimes life happens and my menus do not become reality). Back to the potatoes: I've been "cleaning out" my bookmarks (or favorites - what are they called these days?) and moving them to a new site full of pretty, tasty, and wonderful things: www.pinterest.com. I am excited to be able to access them on any computer and in the near future on my iPhone. Awesome, right? Again...the potatoes! I found a recipe I had been saving for quite some time...hot crashed potatoes.

Hot Crashed Potatoes.
(Recipe from Pioneer Woman. Adapted slightly to what I had on hand/our tastes.)
A bunch of potatoes (baby reds or other small potato - preferably from your garden)
Olive Oil
Salt
Pepper
Rosemary
Garlic

Boil desired number of potatoes in water. (Don't be shy. I thought I was being generous when I made mine, but it turns out they were pretty popular and most of them went.) Drizzle baking sheet with a fair amount of olive oil (for flavor and to keep the potatoes from sticking). Using a potato masher, take each potato and press down twice - turning the masher 90 degrees for the second mash. Do not mash the potatoes completely flat...they should be a little pillowy. Brush with olive oil. Top with salt and pepper to taste. Add an herb - I used rosemary on half and garlic on the other half. Fresh would be optimal, but dried works too! Bake in a 450 degree oven for 25-30 minutes or until potatoes are beginning to crisp.

These little guys are not too much work and are pretty darn tasty. I'll definitely make these again...especially when my garden is in season. I can only imagine how much more delightful these would be with fresh from the garden baby reds. This just might become my "go to" potato for the upcoming grilling season.

Menu Planning Monday.

2011-02-28T06:07:00.000-06:00

This week's menu plans are minimal as I'll be out of town part of the week on business and my husband is more than capable of preparing his own meals...plus we always have leftovers. Keeping leftovers in mind...here it goes:

Monday: Leftovers!
Tuesday: Steak Feed!
Wednesday: Leftovers! With a side of Chocolate Caramel Oatmeal Bars. Mmmm.
Thursday: Leftovers (or whatever else he may decide to make) for hubby. Dinner out in Chicago for me.
Friday: Fish & fish.

Pretty boring week...but I've got some ideas for next week. Ideas that will get me back in the kitchen! Plus I have a couple new recipes to share with you this week.

Happy Monday!

Chicken Pot Pie.

2011-02-24T21:36:00.000-06:00

Growing up we would periodically get to have a "picnic" in the living room and watch a movie during dinner. It was usually for The Wizard of Oz during lent, but I'm sure it happened more often than that. These "picnics" remind me of chicken pot pie. And since I still needed to create one more meal from one of my cookbooks I sought out on a mission to find a recipe for chicken pot pie.

Chicken Pot Pie.
(Adapted from Gooseberry Patch Harvest Kitchen)

3 chicken breasts (cooked and cut into chunks or shredded)
1 small can cream of chicken soup
1 small can cream of mushroom soup
3 cups fresh or frozen vegetables (I used fresh carrots, frozen peas, frozen corn, and frozen green beans)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 cup flour
1 cup milk
1/2 cup soft butter
double pie crust (sorry, mine was store bought...ugh! i know!)

Mix all ingredients (with the exception of the pie crust). Place one of your pie crusts into the bottom of a pie pan. Top with chicken mixture and remaining pie crust. Use a fork to poke holes into the top pie crust. Bake for 45 minutes (or until crust is golden) in a 350 degree oven.

Easy? Yes! Tasty? Yes! Definitely a keeper! The only thing that I might change next time is making individual servings. Serving it was messy and I think ramekin-sized servings would eliminate the messiness and keep it contained to each ramekin.

Menu Planning Monday.

2011-02-21T05:28:00.001-06:00

Thanks to menu planning I did not spend any money or time at the grocery store last week! Love that!

Monday: Chicken Pot Pie. Mmm. Comfort food. And thank you to my cookbooks for this inspiration. Recipe coming soon.

Tuesday: Leftovers.

Wednesday: Cheesy Potatoes & Kielbasa. A new recipe from fellow cook Michelle. My husband could not be more excited for this. Stay tuned for the recipe to be posted.

Thursday: Italian Meatloaf and Garlic Smashed Potatoes. With winter [about to be] ending I'm taking advantage of enjoying my favorite comfort foods.

Friday: Fish Fry!

Italian Delight.

2011-02-20T22:12:00.000-06:00

I've had this recipe for some time now and finally made it a priority to make it. And make it I did. I went to work browning the meat, combining the ingredients, topping with cheese, and covering with foil so that I could bake the dish while away at church. As I slide my deep dish 9x13 cast iron pan toward me...the next thing I know my knee is throbbing and my casserole is all over the floor. Fail.

After ensuring that I was OK my husband proceeded to scoop the casserole back in the dish...five second rule, right? I was disgusted... Fortunately (or unfortunately) my floor was clean and our only dinner guest was there when the accident happen and was fine with the hubby's save.

I'm glad he saved it. Aside from having to re-fill the casserole and the extra cleaning this recipe comes together quick and tastes great!

Italian Delight.
(Recipe Adapted from Michelle)
2 cups noodles (cooked according to package directions)
3/4 pound ground beef (browned and drained)
3/4 pound ground pork (browned and drained)
1 small onion (diced and cooked with the meat)
2 cups frozen sweet corn
3 small cans of tomato soup
1 tablespoon sugar
1 teaspoon italian herbs
1 teaspoon garlic powder
1/2 teaspoon ground pepper
1/4 teaspoon salt
1/2 large package velvetta cheese (cut into thin slices)

In a large bowl, combine noodles, beef/pork/onion mixture, sweet corn, tomato soup, sugar, garlic, pepper, and salt. Transfer mixture into a deep 9x13 or larger baking dish. Top evenly with slices of velvetta cheese. Bake in a 350 degree oven for 45-60 minutes. Remove from the oven and use a spatula to spread cheese over entire surface area. Serve!

My husband has already asked that I make this again. If you've been reading the blog for any time now you know that it's a good recipe when he requests it again. :) Thank you, Michelle, for sharing!

2nd Annual: 30 Days with 30 Ways.

2011-02-19T13:38:00.000-06:00

You may remember last year's plug for the Wisconsin Milk Marketing Board's 30 Days with 30 Ways of Macaroni & Cheese...and guess what...they've done it again! And this time long-time food blogger and inspiration Emily from Sugar Plum was one of the contributors!

Help support Wisconsin dairy farmers. Eat more cheese!

S'mores Cookie Bars.

2011-02-18T06:19:00.000-06:00

In case I've never mentioned it, Risa over at Baked Perfection is a genius when it comes to s'mores. She gets that not everyone enjoys the traditional campfire s'more and invents new ways to enjoy the delicious combination of graham cracker, marshmallow, and Hershey's chocolate! She's responsible for such delights as s'mores cookies and s'mores scones and s'mores ice cream!

And these: s'mores cookie bars. I find them ah-mazing. I've been making them periodically since she originally posted the recipe nearly three years ago. And today, I introduce them to you so that you can share in the delicious.

S'mores Cookie Bars

(Recipe adapted from Baked Perfection)

1/2 cup butter
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 tsp vanilla extract
1 cups all purpose flour

1/3 cup whole wheat flour
1 package graham crackers (crushed until fine)
1 tsp baking powder
1/4 tsp salt
1 multi-pack of Hershey’s chocolate bars

1 1/2 cups marshmallow fluff

Beat butter and sugar until light. Beat in egg and vanilla. In a separate bowl, combine flour, graham cracker crumbs, baking powder and salt. Slowly add to butter mixture and beat on low until combined. Divide dough in half. Press one half into an even layer on the bottom of a greased 8x8 baking dish. Cover with chocolate bars – breaking apart as needed to cover the entire surface. Top with marshmallow fluff. Place remaining dough over the top of the fluff (either by way of flattening small pieces in your hand or by rolling out in a plastic bag). Bake in a 350 degree oven for 30 minutes. Cool, cut, and enjoy!!!

For best taste, leave these sit out on your counter (covered) and eat within a few days. Of, if you prefer to refrigerate them, microwave each serving for a few seconds to bring them to room temperature...much gooier that way!

Stuffed Crust Pizza.

2011-02-15T11:09:00.001-06:00

I can't believe I haven't shared this recipe with you yet! Although I guess it is more of a technique than a real recipe, but I promise you will enjoy it! We make it a few times each year and it holds a special place in my heart because it was the first pizza I made for Gary on Valentine's Day six years ago. We've had homemade pizza on Valentine's Day ever since. It's tradition.

Stuffed Crust Pizza.
(Recipe by Me)

1 pizza dough (homemade or store bought)
1 package string cheese (best if you buy the multi-pack and not the individual ones that require you to open each one)
Pizza sauce
Desired pizza toppings

Press pizza dough into desired shape forming extra dough along the edges. A heart shape is always a good choice! Press whole string cheese pieces along the edges covering the cheese with the dough. Top with pizza sauce, cheese, and other desired toppings. Bake for 20-30 minutes or until cheese is cooked as desired.

That easy! And tasty! I can't wait for leftover night!!

Menu Planning Monday.

2011-02-14T04:48:00.000-06:00

Welcome to the Valentine's edition of Menu Planning Monday and Happy Valentine's Day!

Monday: Valentine's pizza! Three varieties. Trialing a new crust recipe. And getting pictures so that I can post my stuffed crust pizza recipe. We're excited!

Tuesday: Cookout! The hubby has spring fever and the weather forecast is perfect for grilling. I'm thinking some brats and a couple stuffed burgers!

Wednesday: Italian Delight. This is a recipe from past guest blogger Michelle. I had the recipe for a long time already and haven't gotten around to making it. She sent this as part of an email recipe exchange and it was enough to get it on this week's list. Excited to make it and anticipate posting the recipe at the end of the week.

Thursday: Leftovers. I need to build this in otherwise we end up with old food.

Friday: Fish fry (at home and not really fried). We're saving up (money & the calories of eating out) to eat a fish fry at our church each week of lent.

Bran Muffins.

2011-02-13T08:33:00.000-06:00

Wouldn't you love to quickly make from-scratch muffins any morning of the week? If you're like me most weekday mornings are not conducive to baking. But, what if you could grab some batter from the fridge, spoon into muffin tins, place in the oven, and come back 15 minutes later to a warm breakfast? That is what I love about this recipe.

Another thing to love: the batter keeps (and improves in flavor) for 4 weeks!! That being the case, there is no need to bake all the muffins at once. Do you have a family of 4? Bake 4 muffins! Taking them to the office? Fill up the muffin tin!

Bran Muffins.

(Recipe slightly adapted from Nicole)

6 cups Raisin Bran Cereal

5 cups flour

3 cups sugar

5 tsp baking soda

4 eggs (beaten)

2 tsp salt

4 cups sour milk (Created by adding 1 tablespoon lemon juice to 1 cup milk and letting sit for 2 minutes. You could also use buttermilk as indicated in the original recipe)

3/4 cup vegetable oil

2 cups dried fruit (raisins, craisins, cherries - this is a great opportunity to clean the cupboard of partial bags)

Combine flour, sugar, cereal, soda and salt in a large bowl. Mix well. In a separate bowl, combine sour milk, oil, and eggs. Whisk well. Pour liquid mixture into dry mixture and stir just until blended. Mix in dried fruit. Place in a tight-sealing container in the refrigerator overnight. Without stirring, spoon batter into pans. Bake in a 400 degree oven for 18 minutes or until a toothpick comes out clean. Cool slightly in muffin tin and enjoy warm with a slab of butter. Mmmmmm.

Remember:

The batter will keep for four weeks and improves over time.

Do not stir at anytime after refrigerating; this includes when preparing to bake muffins.

You will need a fairly large sized container...so plan accordingly...I've been without a container for months, but am happy to report I've finally purchased a replacement container and I can start making these on a regular basis again!

Chicken Tertrazzini.

2011-02-08T22:06:00.000-06:00

Now that February is well under way I figured it was time to get out a cookbook and find a new recipe so that I can keep up on my New Year's Resolution. This time I went right to my Church Cookbook. You know the one: church forms committee, committee requests recipes from parishioners, parishioners share beloved recipes, church publishes cookbook, church raises money, parishioners enjoy each other's recipes. And enjoy we did!

Over the weekend I cooked up some chicken breasts - knowing that I had more chicken than what I needed for planned meals and superbowl snacks. That being said, when I went to the cookbook I immediately searched for recipes that involved chunked or shredded chicken. That's when I found chicken tetrazzini!

Chicken Tertrazzini.
(Recipe Adapted from Local Church Cookbook)
1 tablespoon butter
3 cups fresh mushrooms (sliced)
1 small onion (chopped)
1/2 cup flour
2 cups chicken broth
2 cups milk
4 ounces cream cheese
1 cup parmesan cheese
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
7 ounces spaghetti
2 cups shredded chicken breast

Melt butter in a large saucepan over medium heat. Add mushrooms and onions. Saute for about 7 minutes or until liquid evaporates. Stir in flour. Gradually add chicken broth, milk, and cream cheese. Bring to a boil and cook for 5 minutes, stirring constantly. Remove from heat. Stir in half of the parmesan cheese, salt, garlic powder, and pepper. Set aside. Break spaghetti in half. Cook and drain according to package directions. Stir spaghetti and chicken into the mushroom mixture. Spoon into a deep 3-quart casserole. Sprinkle will remaining parmesan cheese. Cover and bake for 20 minutes in a 350 degree oven. Uncover and cook for an additional 10 minutes.

We were extremely happy with this recipe. I am usually not a creamy sauce type of person, but this simple sauce had great taste and worked well with the fresh mushrooms and chopped onion. It does require a little stove time, but it's time well spent. Enjoy!

Menu Planning Monday.

2011-02-07T21:02:00.000-06:00

Time to stop with the snacks and desserts and celebrating the World Champion Green Bay Packers with food! Time to get back on track!!

Monday: Chicken Tetrazzini. Following my New Year's Resolution! A new recipe from a cookbook that I've owned for lots and lots of years. Keep an eye out this week for the recipe - it's a keeper!
Tuesday: Taco Chicken Chili. Yes, again! I can't get enough!
Wednesday: Pasta Dinner!
Thursday: Leftovers.
Friday: Fish Fry!!

Super Meals.

2011-02-05T08:32:00.000-06:00

Are you serving a main dish at your Superbowl gathering? If so, here are some ideas that are quick, easy, and delicious.

Taco Chicken Chili.
Love love love this recipe! Thanks to guest blogger Michelle for sharing.

Kaiser Style Goulash.
Comfort foods. Perfect for those of us watching the game in Wisconsin.

8-Layer Tortilla Bake.

Looks like it takes more time than it actually does. This is quickly climbing to the top of my Superbowl Sunday list!

Bacon Chicken Ranch Pizza.

This would be a delicious addition a pizza buffet!

Sun Dried Tomato Basil Burgers.

As not to forget about those of you who may be firing up the grill this weekend!

Super Snacks.

2011-02-02T21:15:00.000-06:00

To help you prepare for the Super Bowl, I've compiled some of my favorite snacks. Stay tuned later this week for game day meal ideas.

Amazing Mushrooms.
I promise - your friends and family will thank you!

Black Bean, Corn, & Avocado Salsa.
Mmmm. I must add avocados to my shopping list!!

Queso Con Carne.
Cheese. Pork Sausage. Salsa. It really doesn't get much better!

Buffalo Chicken Dip.
A new favorite. And it's delicious.

Super Nachos.

Go well with margaritas!

Oven Fried Zucchini Fries.

Makes me really wish zucchini was in season here!!

Chicken Meatballs.

Originally served as a main dish - these would also be perfect as part of the snack buffet.

Menu Planning Monday.

2011-01-31T20:38:00.001-06:00

It's Superbowl Week!! And in our house it's limited time in the kitchen week. Nonetheless, here's our menu:

Monday: Birthday Dinner with Pear Cake for my husband's grandfather. 82 years old! Cake recipe coming soon.

Tuesday: Steak Feed!

Wednesday: Leftover Buffet (and an attempt to get the fridge cleaned out!!)

Thursday: Crockpot Lasagna. I've made this several times, but have yet to post the recipe. AND since it would make an easy and delicious main dish for your Superbowl Party I'll post this recipe this week!

Friday: Fish Fry! Carry outs at home! Have you figured out our Friday pattern?

Garlic Knots.

2011-01-30T16:03:00.000-06:00

Success. Finally. At what you wonder...

Homemade Buns. Or, in this case, "knots." Ever since I began dabbling in homemade breads I've tried to success at making buns or rolls or any other type of bread-like product in an individual size. And now that we only eat homemade bread I figured it's time to nail down the bun-making so that I don't have to buy those at the store anymore either.

And then I was over at Made in Melissa's Kitchen and couldn't turn down an attempt to reproduce her Garlic Knots. I enlisted the help of my cousin and we went to work making the dough with the bread machine and then forming, rising, and baking the knots.

Garlic Knots

(Recipe from Made in Melissa's Kitchen. Slightly Adapted by Me.)

Dough:

3 cups bread flour

1 tablespoon sugar

2 teaspoons yeast

1¼ teaspoon salt

2 tablespoons olive oil

¼ cup milk

1 cup plus 2 tablespoons water

Topping:

2 teaspoons dried garlic

1/2 teaspoon italian seasoning

2 tablespoons olive oil

1 tablespoon melted butter

Place dough ingredients in bread machine - adding liquid ingredients first and then adding the dry ones. Be sure that yeast does not come in contact with liquid ingredients when adding to the bread machine. Turn bread machine to dough setting and wait.

Once dough is ready, divide into 12 equal pieces. Roll each piece into a "rope" and tie the dough into a knot. Tuck ends into the center. Place on a baking sheet and cover with a towel. Allow to rise for about 45 minutes. Combine topping ingredients and brush on prepared knots. Bake for 15 minutes or until slightly browned in a 350 degree oven. Serve warm or cool. Mine kept in a bag on the counter top for about a week.

The results were perfect homemade rolls. First served as a warm treat right from the oven. And then as a side to our soup. And later as sandwich to our hamburgers. They are so easy and tasty that I've made them on three different occasions now.

Queso Con Carne.

2011-01-25T21:35:00.000-06:00

Are you ready for the Superbowl? My team is playing! I'm so excited to be a Green Bay Packer fan and the fact that we are playing in the big game is finally setting in! I can't wait to get my new t-shirts...one of which is featured in the video below:

You may wonder what the superbowl, football, or the Green Bay Packers have to do with this post. Welllll...this dip kind of reminds me of the Packers since it is golden in color! And it's a fast, easy, and delicious appetizer for your superbowl (or any) party.

The recipe is originally from my mom and has been in our family for a long time now. It is the only way my husband will eat "spicy" food. And it is the only way he eats the salsa I work so hard to make. That says something!

Queso Con Carne.

(Recipe Adapted from My Mom)

1 large package Velveeta cheese

1 lb Italian pork sausage (cooked and crumbled)

1 pint salsa

Combine ingredients in a small slow cooker during to medium or low heat. Stir occasionally. Dip is ready once cheese has melted and ingredients are combined. Serve with tortilla chips.

Go Pack Go!!

Menu Planning Monday.

2011-01-24T12:46:00.000-06:00

My first week participating in Menu Plan Monday was a success! I'm back for another week.

Monday: Pizza Soup. One of my husband's favorites. His request.
Tuesday: Leftover cook out! Yes, in winter. And my husband was so kind to grill me some shrimp!! Can't wait to eat up what's left.
Wednesday: I'll be trying a new recipe for macaroni and cheese. I'm positive it will be successful. That being the case, stay tuned for a new recipe!
Thursday: Pizza using my new stand-by pizza dough recipe. The dough works great for both deep dish and thin crust. This week will be thin crust. Half veggie and canadian bacon. Half meat lover.
Friday: Fish Fry! A staple meal in Wisconsin!

What's on your menu for the coming week?

White Cake with Cream Cheese Frosting & Blueberry Pie Filling.

2011-01-23T09:59:00.000-06:00

This is one of the only ways in which I truly enjoy cake. And it's all thanks to my husband! He's been making this cake ever since we started dating nearly seven years ago. Come to think of it, I've never actually made this. I always request he make it!

White Cake with Cream Cheese Frosting & Blueberry Pie Filling
(Recipe by Gary)
1 9x13 white cake (made from scratch or a box)
1 large can of blueberry pie filling (raspberry or cherry also work if you prefer)
1 package cream cheese
1 cup powdered sugar
1/4 stick butter
milk to achieve desired consistency

Bake cake according to recipe. Allow to cool. Make cream cheese frosting by beating together cream cheese, powdered sugar, butter, and milk. Frosting should be slightly thinner than most other cream cheese or butter cream frosting. Adjust the powdered sugar and milk until you've reached desired consistency. Spread over the top of the cake. Next spread your pie filling over the top of the cream cheese layer. Serve immediately or refrigerate until serving.

Note: This cake will taste good with any consistency of cream cheese frosting! Keep in mind if the frosting is too thin it will seep into the cake while if it's too thick it will be difficult to spread. Use your judgement and enjoy!!