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Recipes





This page will be devoted to recipes I've created that have turned into successes... in our house anyway. I'm sharing because we all like an easy yet yummy meal as moms. If you'd like to visit the original blog where I introduced the particular recipe, just click on the recipe title. Then you are more than welcome to pin or share the recipe with others or share comments with me. I love hearing from others, especially when they've tried one of my recipes.

Asian Fried Rice:
Ingredients:

o 5 cups cooked white rice
o 1 pound ground sausage
o 3 eggs
o 1 yellow onion
o 1 pound bag of frozen peas and carrots
o 3-4 green onions
o Sesame oil
o Soy sauce

1. The day before, cook 5 cups of white rice. We prefer Japanese rice because of its stickiness, but feel free to use what you are used to eating. Refrigerate overnight so it dries out a little. Typically, I’ll make 6+ cups of rice the night before and serve some of it with a chicken meal. Then, I’ll refrigerate the left-overs to make into fried rice the next day.

2. Cook the sausage in a wok with some sesame oil. Meanwhile, chop the yellow onion and the green onions, keeping them separate.

3. After the meat is done, push it to the outside edges, off toward one side. Crack the three eggs on the other side and scramble as they cook. Then push it to the outer edges and add in the yellow onion.

4. Once those three ingredients are fully cooked, pour in the rice and drizzle with soy sauce to taste. Once the rice is fully heated, add in the frozen peas and carrots and green onion. Stir fully and cover.

5. Let sit on low heat while it steams those remaining veggies for five to ten minutes.


Beef and Cheese Enchiladas:
Ingredients:

o 1 pound ground beef
o Taco seasoning
o 1 can enchilada sauce
o 3 cups shredded Mexican cheese (or cheddar/Monterrey jack mix)
o 10 flour or corn tortillas

  1. Cook the ground beef on the stove and drain any excess fat.
  2. Add taco seasoning and water according to seasoning directions.
  3. Preheat oven to 350.
  4. Pour ½ can of enchilada sauce into pan with beef.
  5. Turn off burner and stir in 2 cups of cheese.
  6. In an 8x10 Pyrex dish, pour ¼ can of enchilada sauce across bottom, just enough to cover it.
  7. Take a tortilla and fill it with the cheesy meat mixture; then roll.
  8. Repeat until all 10 tortillas are filled.
  9. If you have any remaining meat mixture, pour on top. Pour remaining enchilada sauce on top, spreading to make sure every tortilla is covered.
  10. Sprinkle remaining cup of cheese on top and cover the entire casserole with aluminum foil.
  11. Bake for 20 minutes
Beef Stroganoff

Ingredients:
1 lb. top sirloin or top roast
1 cup flour
salt & pepper, to taste
1 tsp. minced garlic
1 small onion, chopped
2 Tbsp. oil
1 Tbsp. Worcestershire sauce
1 cup beef bouillon
1 large can of Cream of Mushroom
1/2 cup of sour cream
1 bag of egg noodles (serves 8)


1. First, boil the water for the noodles. (Just follow those instructions on the package.) Next, chop your onion and let it cook with a little of the oil in a large skillet. Meanwhile, slice up your meat and season it with salt and pepper. (Am I weird for liking the looks of raw beef? It's not like I want to eat it raw, but it just looks good!)

2. Add the minced garlic to the pan and stir in with the onions. (Yum! I feel like I'm really cooking when I can smell up my kitchen with the aroma of chopped onions and garlic sauteing.) Put the flour in a pie plate and be sure to coat the meat thoroughly with it. Add a bit more oil in the skillet if necessary. Then add the coated meat to the skillet and sprinkle on the Worcestershire sauce.

3. By this point, you may be ready to add in your noodles to the boiling water. Once the meat is cooked, add in the cup of bouillon. (I use the dry kind with a cup of water.) Stir in the can of cream of mushroom soup and allow everything to simmer for 10 minutes. Be sure to remove and rinse the noodles when they are ready.

4. Add in the sour cream about five minutes before serving. Stir together.

My family has always served our plates with the noodles and then add the sauce/meat mixture on top instead of creating a huge pot of both, but it's up to you. This should serve four to six people.




Bread Sticks
Ingredients:
  • 2 1/4 cups flour
  • 1 tsp salt
  • 1 cup warm water
  • packet of yeast
  • 1 tsp sugar
  • 1/2 stick of butter
  • garlic powder
  • Parmesan cheese



Step 1: Follow my recipe for pizza dough below. After you make the dough and let it rise, butter a baking sheet.
Step 2: Spread the dough on the baking sheet and give it time to rise again, about 15 minutes to 30 minutes. Then use a pizza dough cutter to cut two rows of five sticks.

Step 3:Pop it in a preheated oven at 375 and bake for 12-15 minutes.

Step 4: As soon as it's out of the oven, use a pastry brush to spread 1/2 stick of melted butter (not margarine) over the warm bread. Then season with garlic powder and Parmesan cheese. 



Broccoli-Sunflower Seed Salad
Ingredients
2 large broccoli heads
1/2 medium red onion
1/2 cup sunflower seeds
1 cup shredded cheddar cheese
10 slices bacon

Dressing
2 Tbsp red wine vinegar
1/2 cup mayonnaise
1/4 cup sugar



Steps:
1. Cook and crumble bacon. Cut and chop onion. Cut up broccoli.
2. Mix all five ingredients in a large bowl. If you are going to make ahead of time, leave out the bacon until just before serving to keep it crisp.
3. Stir together vinegar, mayo, and sugar for dressing. Pour over the salad and stir thoroughly.


Ingredients:

    2 packages of canned biscuits (preferably the grand size)
2-cup bag of shredded mozzarella cheese
Package of pepperonis
Olive oil
Oregano
  1. Stretch raw canned biscuits out like a single serving pizza crust.
  2. While holding the stretched out biscuit in one hand, fill with a handful of cheese and three pepperonis.
  3. Fold in half and pinch sides together.
  4. Spray both sides lightly with an olive oil mist (or brush lightly).
  5. Season with oregano
  6. repeat and bake according to biscuit directions.


Chicken Enchiladas
Ingredients: 
3/4 lbs. Monterrey Jack cheese (grated)
3/4 lbs. cheddar cheese (grated)
1-2 chopped green onions
1 large can of Cream of Chicken soup
1 cup sour cream
2 cups chopped cooked chicken
1 1/2 dozen corn tortillas

  1. Preheat oven to 350 degrees. 
  2. Mix the first six ingredients in a large bowl. 
  3. Spread onto the tortillas and roll up. (If you warm them first, they'll roll up better, but I never take the time.) You can fit about a dozen of them in a large Pyrex pan and the remaining in a square Pyrex pan, which is great for us because I simply freeze the smaller pan right away for a later date. Spread the leftover mixture over the top. I often sprinkle just a bit more cheese on top because I LOVE cheese. 
  4. Then cover with aluminum foil and bake for 20-25 minutes.  

Chicken Picata
Ingredients:

4 chicken breasts or 10 chicken tenders
flour
salt, pepper, and garlic to taste
1-2 Tbsp olive oil
1/2 cup white wine
3 green onions
1 cup chicken broth
rice

Steps:

1. Season chicken breasts with salt, pepper, and garlic. Then coat with flour.
2. Cover a large skillet with 1-2 Tbsp of olive oil and heat to medium.
3. Cook chicken thoroughly and remove from skillet, only turning once.
4. Chop green onions and add to skillet with white wine. Cook for a couple of minutes before adding the chicken broth. Continue cooking until the liquids have reduced by half. 
5. Return chicken and cook for five minutes. 
6.Serve over steamed rice.



 Chocolate Bundt Cake
  •  1 box of chocolate cake mix
  • 1 small package of chocolate pudding mix (3.9 oz)
  • 3 large eggs
  • 1 Tbsp ground flax seed (If you don't have this, you can use another egg and reduce water to just 1/2 cup.)
  • 8 ounces of sour cream
  • 1/2 cup + 3 Tbsp water
  • 1/2 cup vegetable oil
  • 2 cups semi-sweet mini chocolate chips
  1. Preheat oven to 350.
  2. With an electric mixer, mix all the ingredients except the chocolate chips together on medium speed for two minutes.
  3. Stir in chocolate chips.
  4. Spray bundt pan with non-stick oil.
  5. Pour batter in bundt pan and bake for one hour.
  6. Cool in pan for at least ten minutes, flip and remove pan. Let cool further.
Chocolate Drizzle Ice Cream Bowls
Ingredients:
o Aluminum foil or wax paper (sprayed with cooking spray)
o Small bowls

o Small ice cream scoop
o Chocolate bark
o Ice cream
o Fresh Fruit
1. Take a square of wax paper and shape it over the outside of a small bowl. Then tuck the leftover sides under. If you don't have wax paper, you can use aluminum foil, but it is a bit more difficult to pull the chocolate bowl from it. Perhaps you can spray it with some baking spray first.
2. Follow the instructions on the chocolate bark to melt it.
3. Once the chocolate is fully melted, carefully pour it into a sandwich bag and cut off the tiniest corner. Then drizzle the chocolate all over the aluminum foil or wax paper, going back and forth, up and down, side to side… you get the idea. You want a lot of chocolate because the thicker the chocolate basket, the sturdier the bowl. However, I prefer the look of a small hole to create smaller strips of chocolate. Be sure to drizzle around the edge a lot as that will become the top edges of the bowl, so it needs to be sturdy.
4. Set your finished bowl in the fridge. Melt another couple squares of chocolate and repeat. It’s best to only work with a small amount of chocolate at a time to avoid it from getting hard since you can’t reheat this type of chocolate.
5. While the chocolate bowls are setting in the fridge, get out your vanilla ice cream and use a small ice cream scoop to scoop out little balls and set them on a baking sheet or in a flat Tupperware container. Then refreeze.
6. Once the chocolate bowls have all fully hardened, take out the glass bowl and carefully peel away the wax paper/ aluminum foil from the chocolate. If a piece of chocolate breaks off, you can mend it by using another bag of melted chocolate like glue and attach the pieces back together. Then re-refrigerate it and repeat the removal process.
7. If you have any leftover chocolate in your measuring cup or bowl, you can save it by pouring it onto a sheet of wax paper and spreading it out thinly. Then, once that is hardened, you can break it into small pieces to sprinkle on ice cream. You can do the same with the chocolate that is left in the bag. Once it has hardened, it can be broken into pieces and pops right off the plastic. Be sure to store the chocolate bowls and leftover pieces in your fridge until it’s time to serve the dessert.
8. Just before it’s time to serve, set the chocolate bowl on a small plate or small shallow bowl. Put several small ice cream balls in it and garnish with fresh fruit such as sliced strawberries, whole raspberries, or whole blueberries.






Crab and Cheese Triangles

Ingredients:
5 oz Old English Sharp Cheddar Cheese spread
1 stick margarine
1/2 Tbsp mayonnaise
 1/4 tsp salt
1/8 tsp pepper 
1/2 tsp garlic powder
7 oz. fake crab meat 
6 English muffins
Steps:
1. Preheat oven on high broil.
2. Melt margarine (I put my stick in the glass mixing bowl I use and set it on defrost on my microwave for one minute.). Mix with cheese spread and mayo.
3. Season with salt, pepper, and garlic powder.
4. Chop up crab meat and stir into mixture.
5. Cut open muffins and spread mixture on top of all 12 slices. I've discovered that using an ice cream/cookie dough scoop works very well at ensuring an equal amount per muffin.
6. Place on cookie sheet and broil for 12-14 minutes on middle rack. 
7. Cut each muffin into fourths and serve. If you have a pizza cutter, those work perfectly to quarter up your muffins. 

Yields 48 pieces (which serves 8-10 guests)





Crock Pot Chicken
  • 4 Chicken breasts
  • 1 packet Italian seasoning
  • 1 can Cream of Chicken Soup 
 Just dump your defrosted chicken breasts into the crock pot with the seasoning and soup. Add some salt, pepper, and garlic. Then leave it for the day. In 8 hours, check your breasts to make sure they are done, and you are ready to serve with a couple quick sides.


Crunchy Chicken
Ingredients:

o 1 stick of margarine (melted)

o 4 large boneless, skinless chicken breasts (still frozen but rinsed to remove ice from outside)

o 1 cup crushed Corn Flakes

o ¾ cup Parmesan cheese

o Italian seasoning packet

Step 1: Mix the last three ingredients in a one-gallon freezer bag.

Step 2: Dredge each chicken breast in melted butter and coat with seasoned Corn Flakes.

Step 3: Store all four chicken breasts in freezer bag, label, and return to freezer.

Step 4: On the day before you actually want to cook this meal, put the bag in your refrigerator to defrost. Then bake at 375 for 30-40 minutes on a greased baking sheet.





Ingredients:
o Rice Krispies cereal (6 cups)
o Marshmallows (4 cups)
o Margarine (3 Tbs)
o Fruit by the Foot fruit snacks (6)
o Twizzlers (4)
This will make 30 sushi rolls.




Step 1: Cut the Twizzlers into one inch strips.


Step 2: Make the Rice Krispies treats, according to directions: http://www.ricekrispies.com, but spread them in a thin layer, so they are about 1/2 inch thick. I used a cookie/jelly roll sheet I sprayed with olive oil first. (I also spray my hands with olive oil while I'm rolling the sushi to keep it from sticking to my fingers.)


Step 3: Slice the treats into 1 inch wide and 4 inch long strips.


Step 4: Cut the Fruit by the Foot fruit snacks into 6 inches each.

Step 5: Now you are ready to roll, seriously. Place a 4 inch strip of Rice Krispies treat on your 6 inch Fruit by the Foot strip. Set a cut Twizzler in the middle and roll up. Repeat with remaining strips and candies






Flat Bread
Ingredients:


1 can of frozen biscuits (I prefer the Grands size.)


Olive Oil


Salt


Pepper


Garlic Powder


Basil and/or Oregano


Grated Parmesan Cheese




Instructions:


1. Preheat oven to 350.


2. Spread a light coating of olive oil over each biscuit and flatten with your hands.


3. Lay them on a large baking sheet, pressing them flat again as they tend to shrink back up.


4. Sprinkle with salt, pepper, garlic powder, basil, oregano, and Parmesan cheese.


5. Bake for approximately 16 minutes or until they turn a light brown.


6. Use a pizza cutter to slice each biscuit into four strips.




Ingredients:
  • 1 package of angel hair pasta (we only use Buitoni)
  • 4 eggs
  • 1 large cucumber, peeled
  • 1 package of cooked ham lunch meat (medium sliced)
  • 1/2 cup vinegar
  • 1/2 cup rice vinegar
  • 1/4 cup sugar
  • 2 Tbsp sesame oil
  1. Cook the pasta according to directions for denti. Then rinse with cool water.
  2. Scramble two eggs, seasoning with salt and pepper. Then cook in a small frying pan like you would an omelet. Repeat with the other two eggs. (Cooking the eggs two at a time, allows them to be thin without having to use a large frying pan, which makes them too large to easily flip and manipulate.)
  3. Once your eggs are cooked, set them on a cutting board and slice into long but thin strips, about 1/4" thick.
  4. After you've peeled your cucumber, cut it in half. Then cut it into thin strips, similar in size to the egg slices.
  5. Cut your ham into equally thin slices.
  6. Put the pasta into a large pasta serving dish. Then place the eggs together, covering 1/3 and doing the same with the ham and then the cucumber. Chill.
  7. Now we can mix up the sauce. Simply pour the vinegar, rice vinegar, sugar, and sesame oil together. You can either mix it with a whisk or use a shaker, which is what we do. Because the ingredients will separate as you let the sauce sit, you will need to give it a quick stir or shake from time to time. You can pour it over your entire dish, but we prefer to let our guests pour it over their own serving so they can get as much or as little as they'd like.
  8. When I prepare this meal for my family, I keep all four ingredients separate and make individual dishes, based on what items my kids like more of. That's what the photograph below shows.



Mini Caramel Apples
Ingredients:

  • Large Organic Granny Smith Apples (or at least use my produce wash if you aren't buying organic)
  • Apple sticks (I found these by the apples in my grocery store, but you could probably use cookie sticks or lollipop sticks.)
  • Peanut Butter Baking Chips
  • Butterscotch Baking Chips
  • mini-chocolate chips (semi-sweet)
  • Sprinkles
  • chopped cashews
  • shredded coconut
You'll also need to have on hand...
  • microwave-safe cups
  • small bowls
  • a melon baller
Let's begin...

1. First, use the melon baller to scoop out 10-12 balls from an apple. I suggest preparing one apple per two people. Then stick the skewers into them with the skin at the bottom, so once you cover your apple piece, you'll only see the skin portion, giving the allusion of a whole (yet tiny) apple.

2. Pour 1/4 to 1/2 cup of sprinkles, coconut flakes, mini chocolate chips, and chopped nuts in their own cups or small bowls. (The amount in my picture would handle two to three apples.)

3. Put 1/2 to 1 cup of peanut butter baking chips in a microwave-safe bowl or cup and heat at 30 second intervals. Stir every 30 seconds. It will take about 1 1/2 to 2 minutes to fully melt the chips. I suggest 1/4 cup per apple, but I wouldn't try to heat more than one cup at a time.

4. Repeat with the butterscotch chips in a separate bowl or cup.

5. Now your apple-making station is ready. Your children or guests can dip their apple pieces in the melted chips of their choice and then roll them into the mixings. The melted chips won't make a mess of your mixings, which is great, but you may have to reheat them because after the cool off, they don't adhere to the apples as well.

6. Eat & Enjoy!

If you want to set this up for a party, you will want to mist your apple balls with lime juice and store in the refrigerator. You can make your mixings ahead of time, but you'll obviously need to melt your chocolate right before allowing your guests to make their apples.

Another option is to make them all before hand on your own. These would make an adorable edible arrangement. For instance, you can set out a pretty bowl full of marbles and stick the apple sticks in the marbles, or you could try floral foam in the base of a large-mouthed vase or bowl and stick the apple sticks in that. Do you have any suggestions on how to display this adorable treat? I'd love to hear your ideas!

Pizza Dough
Ingredients:
  • 2 1/4 cups flour
  • 1 tsp salt
  • 1 cup warm water
  • packet of yeast
  • 1 tsp sugar
Step 1: Mix the packet of yeast in a small glass bowl with 1/2 cup of warm water and 1 tsp of sugar. Set in dark, dry spot for about 10 minutes. (Be sure the water isn't too hot, or it will kill the yeast. I've discovered bath water temperature works well.)

Step 2: While the yeast is growing, mix flour and salt in mixer. Then add yeast. You'll know the yeast is ready to add when it has expanded in size. Pour remaining 1/2 cup of warm water into the yeast bowl to help you get all of it out and mix. I prefer using the dough hook on my mixer, but you don't have to.

Step 3: Once the mixture has a typical dough texture, set it in a dark, dry area under a dish towel until it doubles in size.

Step 4: Once it has risen, you can work with it to make your own pizza crust. I like to spray my hands with olive oil first to help prevent the dough from sticking to my hands.

Step 5: Add pizza ingredients on top of the raw dough and bake at 400 degrees for about 15 minutes. You can also bake the dough for 7 minutes before adding the ingredients. This is a good option when you are making a large pizza. We typically make single-serve pizzas with this dough.



Ingredients:
3-4 lb. bottom round roast
Salt
Pepper
Garlic powder
4 potatoes
½ lb mini carrots
½ yellow onion
1 tsp. beef bouillon
1 cup water
Olive oil
Red wine vinegar


  1. Quarter the cleaned potatoes and toss in bottom of crock pot with carrots.
  2. Set meat on top and season with salt, pepper, and garlic powder.
  3. Drizzle meat with healthy doses of olive oil and red wine vinegar.
  4. Pour water and bouillon into pot.
  5. Cook on high for one hour.
  6. Cut up onion into about 8 sections and dump into crock pot. (Be sure to not leave the lid off for long as too much heat will escape.)
  7. Reduce to low and cook for 7-8 more hours. 





Peanut Butter Cookies

Preheat oven to 350 degrees. In a medium bowl, mix 1 cup of sugar, 1 cup of peanut butter, and 1 egg. Scoop 18 balls onto an ungreased cookie sheet. (I love our cookie scooper.) Sprinkle a tiny bit of sugar onto the balls and use a fork to press down flat. Sometimes I push down a few chocolate chips in mine. Bake for 10-12 minutes.



Pecan Snowball Cookies
Ingredients:  

1 stick butter (margarine can work, but the butter makes it so much better!)
1 cup flour
1 cup finely chopped pecans
3 Tbsp. sugar
1 tsp. vanilla
powdered sugar

Pre-heat oven to 300. Soften butter, and mix with flour, pecans, sugar, and vanilla. Then roll into balls. (Ours are always about the size of traditional bouncy balls, so you can pop them in your mouth.) Bake at 300 degrees for 30-35 minutes. Roll them in a small bowl of powdered sugar while they are still very warm.





Pulled Pork Loin
Ingredients:
4-6 lb pork loin
1 onion, chopped
2-4 cloves of garlic, pressed
2 Tbsp wine vinegar (white or red)
3 Tbsp olive oil
1 cup beef broth OR 1 beef bouillon with 1 cup water
1 tsp salt
1/2 tsp pepper
1 tsp dried oregano
1 tsp cumin
1 tsp cumin
2 tsp chili powder

  1. Put roast and cut onions in crock pot. Then season with remaining ingredients.
  2. Cook on high for two hours. Then reduce to low and cook for four more hours, or you can begin on low and cook it for 8-9 hours, which makes it a great option for people who need to start it and then leave for work.
  3. Just before serving, shred the pork with two forks.

Reindeer Poop
Ingredients: 
4 blocks of vanilla almond bark
8 cups of Cocoa Puff cereal (I used Kroger's Cocoa Crunchies)

Supplies: 
8-cup measuring cup
wax paper
microwave
large spoon

Steps:
1. Slowly melt the almond bark in 30- second intervals, stirring in between. Once it is partially melted, stir and melt in 15-second intervals.

2. Immediately pour in 8 cups of cereal. You just need two cups of cereal for each block of almond bark.

3. Stir until evenly coated and pour a thick layer onto the wax paper. Allow to cool before breaking into smaller pieces. Store in an airtight container.



Salsa:
Chop 1 jalapeƱo pepper (after removing half the seeds) and ½ red onion. Dump one can of plain stewed tomatoes and one can of diced tomatoes and chilies (aka Rotel) in a blender with the chopped pepper and onion. Mix very briefly in blender



Shrimp and Veggie Pasta
Ingredients:

1 lb. box of bow tie pasta
1/4 cup margarine or butter
1 Tbsp of minced garlic
2 lbs. of medium shrimp (raw, shelled, and deveined)
2 six-ounce jars of sliced mushrooms (undrained)
1 bag of frozen green beans (enough for 4-6 servings)

1 cup chicken broth
1 cup grated Parmesan cheese

Steps:
 

1. Cook pasta as directed on box.
2. Melt butter in a large skillet and add garlic. Saute for one minute over medium heat.
3. Cook shrimp on medium high heat for three minutes or until fully cooked. 

4. Add mushrooms, green beans and chicken broth and cook for an additional five minutes, stirring regularly.
5. Drain pasta and place in large pasta dish. Toss with cheese to melt. Then add in shrimp, veggies, and sauce and toss. 
 
 




Swiss Cheese Sourdough Toast
 Ingredients:
6 large slices of sourdough bread
1 1/2 cup shredded Swiss cheese
1/2 tsp. minced garlic
3 Tbsp. mayonnaise
4 tsp. shredded (or finely chopped) onion
dash Worcestershire sauce
salt and pepper to taste

Mix all the ingredients in a medium sized bowl and spread over the sliced bread. Place on a baking sheet and broil for 10 minutes or until the cheese starts to bubble a little.



 

Trail Mix
Ingredients:

One box of hard granola bars (your favorite flavor)
Raisins
M&Ms or mini chocolate chips
Unsalted Peanuts
Almonds

All you have to do is take a meat mallet to the granola bars after putting them all into a freezer bag to create nice bite-sized pieces. Then add the remaining ingredients in fairly equal proportions. Obviously, you can alter the ingredients by adding other dried fruits, yogurt-covered raisins, or mini pretzels.

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