Pesto Chicken Pizza

A quick and easy recipe idea I found on the internet and changed it up a little to suit Doug and I. We did indeed enjoy it with a glass of Chardonnay. It doesn't make a lot, enough for 2 people or you could cut it smaller and use as an appetizer, which I think would be great.

1 sheet of puff pastry, thawed or any type of pizza crust
4 tablespoons of basil pesto
1 cup of cooked, shredded or diced chicken, tossed with a little olive oil
1 cup, more or less, mozzerella cheese, shredded
parmesan cheese for sprinkling
salt and pepper to taste


Unroll puff pastry and place on a parchment paper lined baking sheet. Squish together any cracks.

Top with pesto spreading all the way to the edges.  Feel free to add more if you would like. We love it, so the more the better!

Sprinkle chicken (I salted and peppered the chicken), then the mozzarella and finish with a sprinkling of Parmesan cheese if you like.

Bake at 400* for 15 minutes. It should be golden brown and crust cooked. If not, give it a few more minutes.

Cut into squares and serve.

Pepperoni Pizza Dip

You are going to love and hate me for this recipe...it is sooo good, just maybe not so good for you. But seriously everything in moderation is my motto and I'm sticking to it.  Make this when you are having lots of people over, or cut the recipe in half to help curb the temptation to sit down and eat the whole dish!

8oz shredded mozzarella
8oz shredded cheddar
1 cup mayonnaise, not low fat or fat free
1 ½ cups pepperoni, I always use Turkey pepperoni, chopped
½ cup onions, diced
½ cup green pepper,diced

1 can (6oz) chopped black olives, chopped

**optional ingredients: small jar of green olives, chopped, small can of chopped mushrooms, drained 

Chop pepperoni, and dice onion, and green pepper.

In a large bowl mix all ingredients.

Pour mixture into a 9X13 baking dish.

Bake at 350* for 25 - 30 minutes.

Serve hot with a substantial cracker or chips. We like Wheat Thins with this recipe.

Little Pigs in a Blanket

On a rainy, fall  Saturday, when you are suppose to travel to watch the local university football team play their #1 rival on an NFL field, and you make the decision NOT to, based on the potential of severe weather, Mom better make some good treats to eat while watching said game on a pretty fuzzy internet feed. Here's a sampling of what we ate...

Little Smokie Sausages
Refrigerated Pillsbury Crescent  Rolls

Unroll crescent rolls.

Using a pizza cutter, cut rolls into long thin strips. (about 4 per roll)

Wrap strips around sausages, leaving ends exposed.

Some times my strips were too long, I just cut it in half and made 2 out of those. 

Place on greased baking sheet.

Bake at 350* for 15 minutes, or until golden brown.

Serve with ketchup, mustard, bbq, or your favorite dipping sauce...

Make these for the people in your house...

they are easy, 

taste great, 

take only 2 ingredients,

 kids love 'em, 

adults love 'em, 

and I know you will too!

Seriously though, these little babies with some mac and cheese and apple slices would make a perfect fall lunch or dinner!

Open Face Italian Sloppy Joes

 

Remember the spaghetti sauce from Pioneer Woman I posted a few weeks ago? We love it! So when I saw her do a follow up recipe using the sauce, I knew I had to try it, too. So easy to make if you already have some sauce stored away in your freezer, which I did. If not, this is a good reason to make the sauce just so you can have this dish! Very satisfying for lunch on a VERY cool fall day.

Spaghetti sauce
Frozen garlic bread
Sliced mozzarella or provolone cheese
Parmesan for sprinkling on top, if desired

Heat garlic bread in oven as directed on box.

Meanwhile, heat up meat sauce in saucepan or nuke it in the microwave.

When everything is hot, top garlic bread with desired amount of sauce and one slice of cheese.

Return pan to oven until cheese is melted.

Sprinkle with Parmesan before serving if desired.

Enjoy this guys...soooo good and soooo easy!

Source: Pioneer Woman 

Chocolate Angel Food Trifle

Want an easy dessert that looks impressive?? 

Want a dessert that kids love???

Want a dessert that's not too heavy??

Here it is....

Chocolate Angel Food Trifle

Here's all you need:

One loaf Angel food cake

One large box instant chocolate pudding

3 cups milk

One bowl Cool Whip

Using an electric knife, cube the angel food cake.

In a large mixing bowl, mix pudding and milk. Whisk until mixed.

Starting with the cake, create layers. Cake, pudding then Cool Whip. Repeat. 

I usually get three layers to fill my bowl. 

You can also make this in a 9 X 13 pan. Just spread all the cake on the bottom, top with pudding, then Cool Whip. 

I don't make this too far in advance, a couple hours at most, to avoid getting soggy cake.

I have taken this to a Pasta Feed for the football team twice and it is always eaten up! You could easily change the pudding flavor or add chopped candy bars, chocolate chips or fruit to make it more special. My crew likes it just this simple, so it's how we enjoy it!

Stove Top Mac and Cheese

Guess what?!? Caleb is in his first apartment! Yay for him! He is loving it and doing some cooking! I know he refers to the blog for many of our favorite dishes. So some of my posts may be boring for the more experienced cooks, but my purpose has always been to create a place where our boys can see how I make the dishes we have at home. I think these are the kind of recipes that are lost from one generation to the next, simply because they aren't written down.

Like this dish...I assume everyone makes simple mac and cheese like this when the occasion arises, but maybe not. My mom made it like this and this is how I make it for a quick and easy side dish. Jonah will eat a mountain of it and has always has. It's comfort food for him. Sometimes a big bowl is his entire meal. He does like it with ketchup and it used to embarrass his brothers if he ate it like that in public...isn't that what little brothers are for???

Elbow macaroni, 1 1/2 cups or however much you need to serve your crew
Water for boiling macaroni
American cheese slices, sometimes I use Velveeta if I want to change it up. 5-6 slices if I am making enough for 5 servings...you can add more if you love cheese!
Milk, 1/4 cup or so
Butter, a couple tablespoons, more or less depending on your preference
Salt and pepper to taste

Bring water to a rolling boil.

Add macaroni slowly to boiling water, stir to separate.

Boil as directed on package or until desired done-ness, usually 9-10 minutes. Stir occasionally to keep from sticking together or sticking to bottom of pan.

Drain water off of macaroni, return mac to saucepan.

Add milk, butter and cheese to hot macaroni.

Stir to melt and incorporate all ingredients. 

The heat from the hot pasta should melt the butter and the cheese, but if not just place over low heat and keep stirring until all is melted.

Salt and pepper to taste.

You can totally add more of any ingredient to satisfy your family. Maybe you love it with more butter...just add more! I make this in all different serving sizes. Sometimes I make it up for only 1, other times I make enough for all 5 of us . Don't be afraid to change it up, it's one of those recipes that has no rules! And kids love it....much more than the box!

Puppy Chow

Cleaning out the back of the pantry and came across 1/2 a box of Chex cereal.
Perfect for a batch of Puppy Chow for my guys. 

It's quick, easy and a real treat for kids and adults alike. 

Enjoy!

1/2 cup peanut butter
1/4 cup butter
1 cup chocolate chips
1/2 teaspoon vanilla
9 cups Chex cereal (I used Corn Chex)
3 cups powdered sugar

In a LARGE mixing bowl, measure out the cereal, set aside.

In a microwave safe bowl, melt butter, peanut butter and chocolate chips, about 1 minute.

Remove from microwave and stir till smooth, add vanilla.

Pour chocolate mixture over cereal and using a plastic spatula, gently stir to coat cereal. 

In a large brown paper grocery bag, add powdered sugar and  chocolate covered cereal.

Close top of bag and gently shake to distribute powdered sugar over all the cereal.

When covered, pour into a large resealable plastic, or glass, container. 

Puppies would probably like this, too! :)

Apple Dumpliings

Fall has officially arrived and certainly my cooking is starting to reflect the season. This is a simple little recipe with a surprise ingredient...Mountain Dew! Who knew it could be so wonderful in a dessert?

1  Apple (Granny Smith, Golden Delicious, or whatever you have on hand)

1 tube Crescent Rolls

1 stick butter, melted

3/4 cup sugar

1/2 teaspoon vanilla

Ground Cinnamon (I used a cinnamon/sugar combo that I use when making cinnamon toast)

1/2 cup  Mountain Dew 

Peel apple and cut into 8 wedges, removing core.

Roll up each apple wedge in a crescent roll.

Place rolls in a buttered, 8X8 inch baking pan.

Melt butter, add sugar and vanilla, pour over crescent rolls. 

Pour Mountain Dew all around the rolls, not over the rolls. 

Sprinkle with cinnamon (or cinnamon/sugar combo)

Bake at 350* for 40 minutes.

Enjoy!

Ice cream with a drizzle of the sauce over the top would be 

out of this world good!

BBQ Brisket Loaded Baked Potatoes

A friend recently told me about a local bbq place where you can order a baked potato stuffed with bbq brisket. I have been thinking  about it ever since! Yesterday I picked up a small brisket and cooked it using my mother-in-law's recipe...you must try this...it NEVER fails!

Next I baked "the perfect baked potatoes" in the oven.

Perfect Baked Potatoes:
Large baking potatoes, as many as you need
Canola oil
Kosher salt

Preheat oven to 350*.

Scrub potatoes well.

Peirce each potato several times with a fork.

Place potatoes is bowl and drizzle with canola oil, a little goes a long way!

Using your hands, rub the oil all over the potatoes.

Sprinkle kosher salt over potatoes.

Place on a rack in the middle of oven.

Place a pan or piece of foil under the potatoes on a lower rack to catch any drippings.

Bake anywhere from an hour, to and hour and a half, depending on the size of your potatoes and how many you are cooking.

Potatoes are done when they feel crisp on the outside but soft on the inside. Stick a fork in them if you aren't sure.

Split potato lengthwise along the top and using both thumbs and forefingers, squeeze to open it up.

Place a dollop of butter in potato and fluff it together with the potato flesh, salt and pepper to taste.

Now you're ready to top your potato with the brisket.

I sliced several slices across the grain, then took those slices and chopped them into small bits. Honestly this brisket is so tender, it practically falls apart on it's own.

Add as much or as little bbq sauce as you would like.  I added enough to make it moist, then added some of the juice drippings from cooking the brisket to make it really moist. (hint: I did place the drippings in the freezer for a few minutes to separate the fat and skim it off...every little bit helps, right?)

Place a big heaping mound of meat on top of your hot and ready baked potato. Load it up good so you'll have a bite of meat with each bite of potato.

Sprinkle a little cheddar on top if that floats your boat...it floats mine!

Doug added extra sauce....he can drink that stuff!!

Dig in!

We all enjoyed this dinner. Jonah was home right after school to eat since he had a game later, so I just baked his potato in the microwave and topped it like ours.  He loved it! So if you are short on time, or don't want to go to extra effort to make "perfect baked potatoes" you can still enjoy this meal. And there is enough brisket left for another meal, can't beat that! Hope you try it and like it!

MAKE SOMEONE HAPPY!

Just for fun today I was cleaning out the refigerator, (ok, it wasn't for fun, it really needed cleaned out), and I came across a partially used tube of chocolate chip cookie dough from a few days ago. Thinking that I needed to "use it or lose it" I turned on the oven, then looked over and saw a package of mini M&M's that I bought for a different dessert. Hmmm......here's what I ended up with:

Big and beautiful Chocolate Chip/M&M Cookies! J will love them when he comes home from football practice, but before he leaves for Knights of Our Lady and the bonfire tonight. I'm telling you the kid is rarely home. Last night it was 10:20pm before he ever got home from SCHOOL!!

A tall glass of milk and he will be HAPPY! 

All I did was roll the dough in large balls (1 1/12 inches), place them on a cookie sheet sprayed with nonstick spray, strategically place a few M&M's on each one, and bake them at 350* for 10-11 minutes. So easy, but a little more special that simply baking them straight out of the tube.

Spaghetti Sauce from PW

Not PW picture quality...but trust me it was yummy!

After all these years my husband has requested spaghetti and meatballs and now I finally find a recipe that will make him request spaghetti and MEAT SAUCE! Of course it would be Pioneer Woman's since many of our favorites do originate from her. This one is a keeper...meaty and lots of flavor. It makes a lot, so you can freeze it or share it with another family...they will love you for it!! And it's versatile and can be used in different dishes. The sky's the limit with this one!! I altered her recipe a little based on what I had on hand. Below is PW"s recipe with my changes.

Ingredients

• 5 pounds Ground Beef (I Used Ground Round) I used ground chuck
• 3 Tablespoons Olive Oil
• 2 whole Large Yellow Onions, Diced
• 2 whole Green Bell Pepper, Seeded And Diced
• 6 cloves Garlic, Minced
• 1 cup White Wine (or Low Sodium Beef Broth If You Prefer) I used the white wine
• 2 cans 28 Ounce Crushed Tomatoes
• 1 can (14 Ounce) Crushed Tomatoes
• 1 can (small, 4-ounce) Tomato Paste
• 1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty) I used a can of Hunt's Garlic and Herb
• 1 teaspoon Ground Oregano Was totally out, so I substituted dried basil
• 1 teaspoon Ground Thyme
• 4 whole Bay Leaves
• 2 Tablespoons Sugar
• 2 teaspoons Kosher Salt
• ½ teaspoons Crushed Red Pepper (optional) Left this out
• ¼ cups Finely Minced Fresh Parsley (or 3 T. Parsley Flakes), More To Taste Left this out
• 1 whole Rind From One Wedge Parmesan (optional) Left this out
• ½ cups Grated Parmesan Cheese (optional)
• 2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
• Extra Minced Parsley, For Serving Left this out
• Extra Parmesan Cheese, For Serving

Preparation Instructions

IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it.
In a large pot over medium-high heat, brown the ground beef until totally browned. Remove meat from pot with a slotted spoon and put into a bowl. Set aside.
Discard any grease in pot, but do not clean the pot. Drizzle in olive oil. When it is heated, throw in the diced onion and diced bell pepper. Stir it around for 1 1/2 minutes, then add the garlic. Stir and cook for an additional minute.
Pour in the wine and allow it to bubble up and reduce for about 1 1/2 minutes. Add crushed tomatoes, tomato paste, and marinara sauce. Stir to combine, then add oregano, thyme, sugar, salt, bay leaves, and crushed red pepper (if using). Stir, then add cooked ground beef and stir to combine. Place the lid on the pot and allow to simmer for 1 hour, stirring occasionally. Add a little water or some low-sodium broth if it needs more liquid
After an hour, add the minced parsley and the rind from a wedge of Parmesan (or grated Parmesan if you prefer–or both!) Stir to combine, then put the lid back on and allow it to simmer for another 30 minutes or so. Discard bay leaves before serving.
Serve a big bowl of oiled noodles and spaghetti sauce so guests can serve themselves. Top each serving with minced parsley and grated Parmesan (or Parmesan shavings) and serve with a big piece of garlic-cheese bread.

This got rave reviews from my dad, my brother, my husband, my 15 yr old & ME!

Try it soon!!!

Source: Pioneer Woman

Pumpkin Cupcakes with Maple Cream Cheese Frosting

Two desserts posted in a row...must be a good week!

I prepared lunch for a committee meeting Doug had this week. It's just starting to cool off here and a little taste of fall is just what I wanted for a sweet little dessert. I made the cupcakes "mini" since it was a luncheon, and because I think they are waaaay cuter than regular size!



For the cupcakes:
1 cup all-purpose flour
1 teaspoon baking powder
½  teaspoon baking soda
½  teaspoon kosher salt
1 teaspoon ground cinnamon
½  teaspoon ground ginger
½  teaspoon ground nutmeg
2 extra-large eggs
1 cup canned pumpkin purée (8 ounces), not pie filling
½  cup granulated sugar
½  cup light brown sugar, lightly packed
½  cup canola oil
Maple Frosting (see below)

Preheat the oven to 350 degrees.

Spray 10 muffin tins with non stick spray or line them with 10 paper liners. I used a mini cupcake pan, sprayed. When making minis, it will make lots more than 10 cupcakes, I got 48!

Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and canola oil.

Add the flour mixture and stir until combined.

Divide the batter among the prepared tins (I use a mini ice cream scoop) and bake for 20 to 25 minutes for regular sized cupcakes, 8-10 minutes for mini, until a toothpick inserted in the center comes out clean.

Set aside to cool completely.

Spread the cupcakes with the Maple Frosting.

For the frosting:
6  ounces cream cheese, at room temperature
3  tablespoons unsalted butter, at room temperature
¼  teaspoon Maple Flavor
½  teaspoon vanilla extract
2 cups sifted powdered sugar

In the mixing bowl, cream the cream cheese and butter on low speed until smooth.

Stir in the maple flavoring and vanilla extract.

With the mixer still on low, slowly add the powdered sugar and mix until smooth.

Frost cooled cupcakes.

I did end up putting the cupcakes in a liner after they were baked. It made it easier for serving at the meeting. And by doing it afterwards, the cake comes away cleanly form the paper and you don't miss one bit of yumminess! 

Source: adapted from Ina Garten

Pinapple Pudding Cake

1 (18.5 oz) package yellow cake mix...plus the ingredients to make cake (do not use the pudding in the mix type)

2/3 cup sugar

1 (20 oz.) can crushed pineapple

1 (6 oz.) package instant vanilla pudding mix

1 tub non-dairy whipped topping

flaked or shredded coconut, toasted if desired

1. Spray a 9x13 inch cake pan with non-stick spray, bake the cake according to package directions.

2. Put holes into the top of the cake with a fork when cake comes out of oven and is still hot.

3. Mix pineapple and sugar in medium bowl and pour over cake.

4. Prepare pudding according to the package directions and pour over cake.

5. Chill in refrigerator until completely cooled.

6. Spread whipped topping over cooled cake and sprinkle coconut on top.

7. Keep refrigerated.

A yummy cake that is moist and flavorful. The toasted coconut adds a nice little crunch. 

Source: Adapted from momswhothink.com

Raspberry Vinegarette Salad

This salad was soooo good! Full of flavor, crunch and lots of healthful goodies. To be honest, only Doug and I were home for dinner, but we loved it! I found the recipe on Pinterest. I have had so-so luck with the recipes from Pinterest, but this one is definitely a keeper. Here's what ya need to put it all together...

2-3 Romaine Hearts, chopped

1-2 apples, chopped ( I used Jazz apples)

6 slices Bacon, cooked and chopped

1 cup English Walnuts, roughly chopped

1/2 cup crumbled Feta Cheese

Dressing: 

1 cup Sugar

1 tsp salt

1 tsp dry mustard

1/2 cup Red wine vinegar

1/2 small Red onion 

1/2 cup olive oil

1 tsp poppy seeds

Combine 1st 5 ingredients for dressing in a blender and blend till smooth. Slowly add in oil while blender is running. Stir in poppy seeds. It's easy and yummy as that!

 I only made 1/2 a recipe for Doug and I. The dressing makes a lot and I only used 1/2 ( 1/4 of the original recipe) of what I made for our salads.

I served this with grilled Chicken breast on the side, but you could easily add the chicken to the salad for a yummy salad dinner. Either way it is an easy, tasty and healthy meal!

Source: Adapted from Clusters of Carlyn

Crockpot Chicken Fajitas

1 1/2 onion, sliced

1 green pepper, sliced

1/2 red pepper, sliced
3-4 chicken breasts
1/2 cup chicken broth
1 tablespoon chili powder
1 tablespoon cumin
1/2 teaspoon salt

Additional ingredients:
fajita size flour tortillas
toppings such as shredded cheddar, lettuce, tomato, sour cream, pico de gallo...

 Layer onions and peppers in bottom of crockpot.

Lay chicken over veggies.

Pour chicken broth over top.

Sprinkle spices over all.

Cover and bake on high for 5-6 hours.

Remove chicken and shred with two forks. return to crock pot with veggies.

I transferred chicken and veggies to a serving dish.

When ready to eat, use a slotted spoon to scoop up chicken and veggies onto warmed tortillas.

Top with desired toppings.

 When this is cooking, your house smells so delicious! J came home from football practice, walked in and said "Mom, dinner smells great. It's almost the best part of the meal!" He has an incredible sense of smell and appreciates when the house is full of good cooking aroma! 

Oh, he liked the way it tasted too...

Chicken Parmesan Sandwiches

This is a "cheater" recipe, no doubt about it! But it's quick, easy, tasty, and no complaints from those it's served to.

oops! forgot to sprinkle on the parmesan before snapping the pic!

Pre-made chicken patties
Provolone cheese slices
Maranara or pizza sauce
Hamburger buns
Parmesan Cheese

Begin by baking chicken patties according to package directions. You can use the microwave, but they will have a crispier crust if you bake.

When patties are heated through, place a slice of Provolone cheese over each patty., return to oven until melted.

Place patty with melted cheese on bottom bun and top with a couple tablespoons marinara sauce (more or less to your preference). Sprinkle with Parmesan cheese.  Cover with top bun and serve it up to hungry folks!

I made these when trying to come up with an easy Chicken Parmesan recipe for Caleb to make. In the future, I will probably use a meatless patty from "Morning Star Farms". We have those sometimes as a chicken sandwich because they are healthier than a regular old chicken patty, and we really like them! 

Sweet and Sour Chicken

1 pound of boneless and skinless breasts, cut into 1" chunk

1 egg white

1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)

2 teaspoons cornstarch

1 10-ounce can pineapple chunks (reserve juice)

1/2 cup juice from the canned pineapple

1/2 cup white vinegar

1/2 cup ketchup

1 teaspoon kosher salt (or 1/2 teaspoon table salt)

1/2 - 3/4 cup brown sugar

1 tablespoon + 1 teaspoon cooking oil

1 red/green or yellow bell pepper, cut into 1 inch chunks


1 In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

2 In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar. At this point, I tasted the sauce and needed more brown sugar...be your own judge here. The recipe reflects the amount I think I used.

3 Heat a large frying pan until very hot, I use my electric skillet, since I don't have a wok. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

4 Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.

Serve over a bed of rice of your choice. 

Taste the sauce and add more brown sugar if you’d like. Original recipe calls for a lot less sugar, and I found it to be too sour for us. Also, I doubled the sauce ingredients (reflected above) because my guys like lots of sauce to go over rice.

This was a real winner for Doug, Jonah and I. Jonah loves getting Sweet and Sour Chicken from our local take out place, but I thought I could make it at home and sure enough the first time was a winner....of course any recipe I have tried from Steamy Kitchen is a winner! I have a sneaky suspicion this may be slightly healthier than take out....just a suspicion!

Source: Adapted from Steamy Kitchen

.

Ham and Swiss Sliders

Serve 'em up with some yummy sweet potato fries!

These little sandwiches have been all over the internet for quite a while. I have eaten them on different occasions, but have never made them until tonight. They are easy to put together, cook quickly and taste scrumptious! Here's what you need to make them for your crew...

1 package of King Hawaiian Rolls
1/2 pound shaved ham
6-8 slices of Swiss Cheese
Mayo or Miracle whip

Poppyseed Dressing:
1/4 cup butter
1 tablespoon poppyseeds
3/4 teaspoons yellow mustard
1 tablespoon finely diced onions
2 quick dashes of Worcestershire sauce

To make the sandwiches, slice the rolls in half. I did this with them still at attached to each other, so I had two large slices of bread to work with, a top and a bottom. You could certainly separate them if you wanted.

Spread miracle whip/mayo on bottom layer of rolls.

Evenly distribute ham over bottom of bread layer.

Top with slices of Swiss Cheese.

Spread mayo/miracle whip on cut side of top layer.

Place top layer of rolls on top of cheese, and place in baking dish.

Make poppyseed dressing by melting butter, then whisking in remaining ingredients.

Pour dressing over top of rolls.

Let sit 5-10 minutes.

Cover with foil and bake 15 minutes at 350* or until cheese is melted and sandwiches are heated through. Uncover last couple minutes to brown the tops.

Serve 'em up!

This is actually 1/2 of the recipe I used. I think it is plenty for most families, but if you have big eaters in your house, just double it up!

Banana Bread

A little early in the season for the baking mood to strike, but when you have overripe bananas, you either pitch them in the trash, or bake up some banana bread! I chose to bake and put it in the freezer to take to Caleb next time we see him. He likes it...a lot! It's easy to make and boy does it ever make your house smell good.

1/2 cup butter, at room temp
1 cup sugar
1 teaspoon vanilla
2 eggs
2-3 overripe bananas, smashed
2 cups flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt

In a large mixing bowl, cream butter and sugar till well incorporated.

Mash your bananas.

Add eggs, banana and vanilla, continue to mix until mixture is creamy and well combined.

Add flour, one cup at a time, along with baking soda and salt, mixing as you go until all dry ingredients are mixed well.

Spray a loaf pan with cooking spray and transfer batter to pan. The batter will be very thick, take a knife and even it out, making sure to get in the corners.

Bake in a 350* for 1 hour or until done. Stick a knife in the center to check for done-ness. Pop back in oven for a few minutes if not completely done.

Slice it up warm for a real treat or cool completely and wrap it up  to share with someone you love!



Baking tip....

I really don't know if this serves the same purpose as sifting, but when a recipe calls for sifted flour, this is what I do....I grab my wire whisk and "whisk" the flour in the canister. It becomes much lighter and  is so much more simple than actually sifting, which I can  make a mess with! And it's kinda fun...okay, maybe I need to get out more!

Cheeseburger Salad

You and I both know the Pioneer Woman. She is one quirky, fun lovin gal who still surprises me with some of the recipes she publishes. This one really got my attention because I really want to add more salads to our menu. I thought it might appeal to the guys so I tried it out one night when it was just Doug and I. Result? It's a keeper. I even used some of the leftover meat to make sloppy joe type sandwiches for lunch the next day and they were good as well. I will definitely be making this over the summer when everyone is home. Like PW says it's kinds like taco salad and says she may like it better than taco salad, but please don't tell, she doesn't want to offend the taco salads of the world!

I never seem to follow any recipe exactly so here is her link if you want to go authentic. Below is mine with very minor changes, mostly because I didn't have exactly what she called for. Give it a try this summer!

1 pound ground chuck, browned and drained
1/3 cup ketchup
1 teaspoon yellow mustard
2 tablespoons BBQ sauce
2 whole hamburger buns
2-3 tablespoons melted butter
2 hearts of romaine lettuce, chopped
1 cup grated cheddar cheese
2 diced Roma tomatoes
Red onion, sliced, as much as you like
8 dill pickle spears, diced in chunks, I used hamburger pickles...it's all I had but next time will use spears I think it would be even better

After the meat is cooked and drained, add ketchup, mustard and BBQ sauce.

Simmer a few minutes on low to blend the flavors.

Meanwhile, to make the croutons, cube up the buns.

Place bun cubes in a large bowl and toss it melted butter.

Spread croutons on a large baking pan and bake at 400*. Check and stir every 5-10 minutes until croutons are crispy and golden. Remove from oven, set aside.

To assemble salad, layer lettuce, meat, cheese, tomatoes, onion, pickles and croutons.

Dig in!

Strawberry Sugar Cookies

                                         These were oh so EASY and oh so YUMMY!

Here's what you need to make these super duper spring time cookies:

One package sugar cookie dough, you can make your own if desired

For "frosting" mix together:
8 oz cream cheese
1 1/2 cups powdered sugar
1 teaspoon vanilla
mix till smooth

One bowl strawberry glaze*, can use the sugar-free variety, I did by mistake!

Diced, fresh strawberries

Bake cookies according to package directions, cool completely.

Top cooled cookies with cream cheese frosting, or your own homemade variety.

Next top cream cheese frosting with strawberry glaze.

Sprinkle diced strawberries on top of all.

Chill until ready to serve. Store leftovers in refrigerator.

* strawberry glaze is found in the produce department

This is a very impressive looking cookie. It would be a wonderful dessert to take to a spring or summer get together. You can also make one big cookie like a fruit pizza, or even in a 9x13 inch pan. Just place the cookie dough close together so it expands to fill the pan when it bakes. Finish it by following the steps above.

Bean Dip

If you know my husband at all, you know he LOVES chips. Add some dip and he can seriously make a meal out of it. We have been making this dip since before we were married. It was in a recipe book that his mother, sisters and sister-in-laws had put together for him when he was still single. There are lots of great recipes in it and almost all of them still make it to our table from time to time. It's pretty simple, but the flavors are fantastic. Kids and adults will ask for more!

 Here's how we make it...

2 cans bean dip, found in the chip isle at most grocery stores

1 package taco seasoning

1/2 cup mayonnaise, I use light

16 oz sour cream, I use light

2 large tomatoes, diced

4 green onions, chopped

2 tablespoons black olives, I like the ones that are already chopped

2 cups grated cheddar cheese

Spread bean dip evenly on bottom of a 9X13 inch glass dish, or any pretty dish if you are sharing and want to make it a little more special.

Mix taco seasoning, mayo, and sour cream in a small mixing bowl.

Spread mayo mixture over bean dip in glass dish.

Sprinkle cheddar cheese over mayo mixture. 

Sprinkle with tomatoes, green onions, and black olives.

DIG IN!!

Store in refrigerator till ready to serve.  

We like to serve this with Fritos scoops, or bite size Tostitos. 

*You could also add a layer of homemade or store bought guacamole.

 

 

Spring Break '12

DESTIN

..

WE'LL BE BACK!!!

Roasted Veggie Omelette

I am on a roasted veggie "kick"

Here's what you need to make your own:

2 eggs, one whole and one just the white

roasted veggies of your choice, today I used broccoli, peppers, and grape tomatoes

salt and pepper

cheese, I left this out, but it could certainly be added if you like

Start by whisking one whole egg and one egg white.

Pour into a large skillet, I use my electric skillet., and I sprayed the skillet with non-stick spray.   Using a spatula or back of a spoon, spread eggs thin.

Allow eggs to cook till almost set.

Salt and pepper your omelet then add your roasted veggies. 

Fold omelet over from each side to form, well... an omelet.

Allow to cook just a half minute or so more to make sure eggs are fully cooked.

 

Serve it up with a little salsa if you like.Yum-O!

This is a great little lunch during lent. But really you could serve it at any meal. 

Try it, you'll like it!

Shredded.....two ways

Earlier this week I started the workout video by Jillian Micheals, The Shred.  Needless to say my body has definitely felt shredded! I like the workout and was actually looking forward to it today.

                                      


You know how sometimes no matter how much you plan, you realize you have no control? This was one of those times...

 

The storm that made headlines across the country roared through our yard shortly after 10:30 last night. I think it was all over before we even made it to the basement. It was crazy, fast and furious.

While I planned to get my exercise in front of the TV with the Biggest Loser trainer today...instead I spent that time, and lots more, picking up the "shredded" trees and fence that were fully intact yesterday. What a mess, but really we were so much more fortunate than many who were in the path of that storm. Sure it's an inconvenience, and certainly unsightly, but our house is intact and more importantly no life was lost in our part of the country.

So while I shredded a different set of muscles today, I also gave thanks all day for the many blessings in my life. Including my nephew who came to help cut up the downed trees, neighbors and even people we didn't know who came and helped us clean up.

Good things can come out of not so good situations.

*My thoughts and prayers go out to all those who suffered loss due to this crazy weather.