Amanda's Brownie Fudge Pie

If you haven't made Amanda's Brownie Fudge Pie yet.....do it now! I made it this past weekend for our Dirty Santa party. I topped it with ice cream....yummm...and so easy!

Snowman Cookies

Nate (with the help of my mom) made these adorable snowman cookies for our Dirty Santa party this past weekend. They were a huge hit!!

Snowman Cookies:

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 What you'll need:

• oreos
• white chocolate
• mini chocolate morsels
• m&m candies
• candy corn

 What you'll do: 

1.You'll want to decorate your cookies while the chocolate is still warm, so go ahead and match up your
M&M's (these will be used for the snowman's earmuffs so be sure to match them in color), cut the yellow
tip off of the candy corn (these will be used for your snowman's nose-the white tip will look like snow),
and have a small bowl of mini morsels ready.
2.Using a double boiler, melt your chocolate.
3.Dip oreos into chocolate and coat well.
4.Remove oreos from chocolate and place on wax paper.
5.Decorate your oreo using the mini morsels as eyes and mouth, candy corn as the nose, and the m&m's earmuffs.
6.Repeat until all your cookies are decorated.
7.Let cookies cool completely before serving.

They aren't perfect, but Nate had a blast making these....and they are too cute!

Ham/Corn Chowder

We had lots of ham leftover from our Christmas dinner with friends. I didn't want it to go to waste, so this is what I came up with....

I like mine with melted cheese! :o)

Ham/Corn Chowder

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What you'll need:

• 3-4 medium potatoes, peeled, chopped, and cooked
• 1 can cream of mushroom soup
• 1/4 cup minced onion (we aren't big on onion so feel free to add more)
• 2 tablespoons butter
• 1 cup diced ham
• 1 can cream-style corn
• 1 can evaporated milk (or 1 1/2 cups)
• 1 1/2 cups milk
• 4 slices pepper jack cheese
• chopped parsley (optional)

 

What you'll do:
1.In large pot, melt butter and saute' onion until slightly brown.
2.Add soup, milk, ham, potatoes, and corn. Bring to a low boil, stirring occasionally.
3.Reduce to low heat and add cheese; stirring until melted.
4.Salt & Pepper to taste and top with parsley.

 



Menu Planning Monday

I'm trying to do better about planning our meals. I've noticed when I plan our meals, it's easier on my wallet AND my waistline! :o)

Sunday: Ham/Corn Chowder (recipe to come)

Monday: Chicken Tortilla Soup (recipe to come)

Tuesday: Breakfast-eggs, biscuits, gravy, and bacon

Wednesday: Chicken Pot Pie

Thursday: leftovers

Friday: Work Christmas Party

Saturday: Dirty Santa Christmas Party

Sunday: Lunch with the girls :o)



Menu Planning Monday

Monday: Chicken Tenders, Green Beans, & Baked Potatoes
Tuesday: Chicken Soup & Grilled Cheese Sandwiches
Wednesday: Mexican Casserole
Thursday: Leftovers
Friday: Takeout or Sandwiches & Chips
Saturday: Christmas Dinner Party with Friends
Sunday: Leftovers

What's on your menu this week?

Menu Planning Monday

We've got a short week this week so nothing exciting...

Monday: I'm finally going to make the crockpot salsa chicken. Love this recipe. We usually wrap this up in a tortilla...soo good.

Tuesday: white beans with ham and cornbread muffins

Mummy Juice

I signed up to bring juice for Abby's Halloween Party at daycare. I wanted something cute that went along with the theme. Here's what I came up with:

I got the idea from One Charming Party. They used small individual juice containers, but with Abby's class still using sippy cups, I had to take a different route.

I used the large, square Juicy Juice containers and large googly eyes. They worked out great for her toddler class. :o)

Happy Halloween!

Freezer Meals

I haven't written any posts this week because...well...I haven't been cooking. Bad..I know. We've had a crazy busy week. Luckily, I've had a few meals in my freezer that I could simply warm up this week.

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Do you like to freeze meals to have handy for nights you just don't feel like cooking? What are some of your favorite recipes to freeze? Be sure to check out Southern Living's article on tips and recipes for freezer meals.

Oatmeal Cookies-Halloween Style

I made some oatmeal cookies for one of my neighbors this weekend. I love oatmeal cookies! I decided to spice it up a lil bit and add some M&M's instead of raisins.

Quaker Oats Oatmeal Cookies 

• 1/2 cup (1 stick) plus 6 tablespoons butter, softened
• 3/4 cup firmly packed brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt (optional)
• 3 cups Quaker® Oats (quick or old fashioned, uncooked)
• 1 cup raisins

1.  Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

 

Baking Wishlist

I don't do a lot of baking, but I love to make cookies. I've made several batches of oatmeal and chocolate chip cookies the past few weeks and I've decided I need some new 'tools' for my kitchen. Here's what is on my wishlist:

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Where have Silpats been my whole life?!?

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A cookie scoop would make my life so much easier!

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Finally, new large cookie sheets.

I think I would be a happy girl if I had these in my kitchen right now. It sure would make baking cookies a breeze.

What's on your wishlist??

Menu Planning Monday

We're busy this week with parent/teacher conferences, football games, and practices. Easy peasy this week!

Monday: Lasagna (from the freezer)
Tuesday: Southern Plate: Chicken-n-Dumplings
Wednesday: Steaks, baked potatoes, and salad
Thursday: Crockpot Salsa Chicken (didn't make this a few weeks ago)
Friday: Grilled hamburger and chips
Saturday: Wedding Celebration for my cousin :o)
Sunday: Spaghetti-n-meatballs

Southern Plate: Chicken Planks & Butterfinger Cake

My little man made all A's on his report card this week. He's in two advanced classes, has been swamped with homework and football, he's missed school due to two funerals, AND he hasn't brought home a B on a report card in two years...and even then it was only one and it was an 89. To say that I'm proud of him is an understatement. :o) As his reward for having such good work ethic, my husband vowed to take out the trash and unload the dishwasher (both chores that Nate despises) for two weeks and I made him his favorite meal with his favorite dessert.

We've never paid for good grades. They are just something that is expected in our house. It's not actually about the specific grade, it's about doing the work and trying his hardest. We knew he worked extra hard these past 9 weeks and we wanted him to know that it hadn't gone unnoticed. He was much happier with his reward than any money we could've given him.

If I ever ask for ideas for supper for the week from the guys, Nate always asks for chicken tenders, mashed potatoes, and mac-n-cheese. I decided to try Christy's recipe for chicken planks. I was hesitant because I've always used bread crumbs or flour for my breading. I couldn't figure out how crackers were going to make this work. Let me just say, I will not be making chicken fingers any other way now. I loved the cracker breading. It had just the right amount of crispiness. I also decided to make the comeback sauce. It's very similar to a sauce we buy at the grocery store. I was so excited to find a recipe for it, so I can save my money! :)

We finished our meal with a butterfinger cake. Nate had asked me to make him one for his birthday, but with my grandmother's funeral, I just didn't have time. I've made butterfinger cakes before, but they never turned out just right. This one must've been perfect because both Nate and Chad loved it!

I've had fun picking out recipes from my new book this week. I'm sure I'll have many more Southern Plate recipes to post. Be sure to enter in our GIVEAWAY to win your very own Southern Plate Cookbook!!

Southern Plate: Texas Caviar

I made Christy's Texas Caviar for the football game this past Saturday. It was really good. I think it would be great for a Summer picnic. Here's the recipe from Southern Plate:

Texas Caviar

2 green onions
1/4 Cup chopped fresh parsley
2 cans black eyed peas (with jalapeno if available)
1 large can petite diced tomatoes
2 cans whole kernel corn
1 small bottle zesty italian dressing

Drain cans well and pour contents into large mixing bowl or dishpan. Add chopped parsley. Cut onions and add. Pour dressing over all and stir well. Refrigerate. Sever with tortilla or corn chips.

Southern Plate: Slow Cooker Cheesy Chicken and Rice

I made slow cooker cheesy chicken and rice this Sunday and hosted my side of the family for lunch. I just love big Sunday meals. The only complaint I have is that I wasn’t able to get any pictures….it was gone before I knew it! Therefore, I’ll use Christy’s so you get an idea of how yummy this is.

 

I put my chicken in the Crockpot at around 9:30a and cooked it on high for 3.5 hours. The chicken was sooo tender. I shredded it up before I added my corn, cheese, and rice. Everyone loved this meal. It was a nice change to the tradition chicken and rice I usually make (white rice, chicken, and cream of mushroom soup). It was flavorful and very filling. I was able to feed five adults and two kids with her exact recipe. I do wish I would’ve doubled the recipe so that we all could’ve had leftovers. I’ll definitely make this meal over and over again. Here's her recipe:

Slow Cooker Cheesy Chicken And Rice

• 4 boneless skinless chicken breasts
• 1 large onion, chopped (I use Vidalia)
• 1 -8 ounce box Zatarain’s Yellow Rice Mix, cooked according to directions
• 1 cup cheddar cheese
• 1 – 10.5 ounce can cream of chicken soup (regular or fat free)
• 1 -15 ounce can whole kernel corn, drained

Place chicken in bottom of slow cooker. Scatter chopped onion over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

 

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Southern Plate Review

I wrote my review on the Southern Plate cookbook today on our homepage. I love the cookbook so much I decided to feature a different Southern Plate recipe every day this week. Good old fashioned southern cooking at it's best. After a fun week of yummy recipes we'll host a GIVEAWAY on Friday that you won't want to miss!!

Beanie Weenies

I grew up on beanie weenies. Maybe it's just a southern thing....or maybe it's just a poor thing. Either way, I love 'em. My sweet, but picky husband on the other hand, had no clue what they were! I stumbled upon this recipe for beanie weenie casserole and I decided to give it a try.

Here are a few modifications I made:

1. I cooked this on the cooktop instead of a campfire...wasn't feeling that pioneer-ish after work. ;)
2. I cooked my onions and hot dogs on med heat before I added the other ingredients (I'm not a fan of crunchy onions).

I served with some yummy rolls. This is a quick, one-pot dish that's perfect for busy weeknights....and most importantly, it was a hit with everyone. Hope you like it, too. :o)

Recipe Swap: Alisha's Lasagna

I've been trying to make this recipe for what seems like forever. I knew it was going to feed a crowd so I was trying to plan it on a Sunday when my family is usually at our house. This Sunday I finally made the lasagna. I don't have a lasagna pan, so I had to use my 9x13 baking dish. Somehow, I ended up with enough lasagna for TWO baking dishes. I'm sure I screwed something up along the way, but it worked out great for me. I ended up freezing the entire second baking dish. There's nothing better than having a home cooked meal during the week with no work involved (or dishes to clean). Simply pop in the oven and you're ready to go! If you don't want to make as much I'm sure you can half the recipe and be just fine.

Alisha's Lasagna
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What you'll need:

• 1/2 onion
• 2-3 cloves garlic
• olive oil
• can of tomato paste
• big can of tomato sauce
• two cans of diced tomatoes
• spices-oregano, basil, Italian Seasoning, salt, pepper, sugar
• pack of lasagna noodles
• bag of mozzarella cheese (shredded)
• two small containers of ricotta cheese
• two pounds lean ground beef

What you'll do:

1. Drizzle olive oil in the bottom of a large pot. Dice your onion, and mince the garlic, then saute them in the olive oil until onions are transparent.
2. Then put tomato paste in the pot and stir into the onion and garlic. You almost want the paste to burn in the pan, it gives the sauce a nice flavor.
3. Then add in the sauce, and fill the sauce can up with water and put that in too (I only added half a can of water...I like my sauce a little on the thick side).
4. Then add the diced tomatoes, and spices...I just do about a teaspoon of each...oregano, basil, lots of Italian Seasoning, salt, 1/2 teaspoon pepper, and 1/2 teaspoon sugar. Season to taste. Let simmer for at LEAST 30 minutes...the longer it simmers, the tastier :)
5. In the meantime, go ahead and brown your ground beef. Drain, and mix into simmering sauce.
6. Now go ahead and boil your noodles, about 8-10 minutes, or until they are al dente. Make sure to salt your pasta water to give flavor to the noodles.
7. Drain the noodles, and you are ready to start layering. Get a lasagna pan, and put meat sauce on the bottom, then noodles, sauce, cheese (I do dollops of ricotta with mozzarella on top), and keep layering until you end up with cheese on top. Bake at 350 degrees for about 45 minutes with foil on top so the cheese won't burn (I took my foil off about 8 minutes before serving so that my cheese would get really melted and gooey...yummm). Pull out of oven and let set a few minutes before serving.

I served with garlic cheese bread because it just seemed like the right thing to do. This is a good, hearty meal that makes you just want to gather your entire family around the table.

Thank you, Alisha, for sharing this wonderful recipe!!

Menu Planning Monday

This weeks menu is all about budget living. We're saving all of our pennies for our vacation to the mountains in November. I tried really hard to gather meals that included similar ingredients so I could buy in bulk. Here's what we're having this week.

Sunday: Alisha's Lasagna & garlic bread

Monday: Beanie Weenies & rolls; This should be interesting. My husband has never had them-which is always scary for him to try something new. I grew up on them, so I happen to like them. We'll see how it goes. :o)

Tuesday: Crockpot Chicken-n-rice

Wednesday: Dinner out to celebrate a friend's birthday

Thursday: Crockpot Chicken-n-salso

Friday: Leftovers

Saturday: Game day food-TBD

What's on your menu for the week??

Recipe Swap: Olivia's Easy Beef Stroganoff

I finally got around to making Olivia's  Easy Beef Stroganoff. It was really creamy and yummy. Even better...the entire family ate it! Nate usually turns his nose up at beef stroganoff because he doesn't like mushrooms, but since this only had the cream of mushroom soup, he actually ate it! I think Abby will eat anything, but she loved this stuff. I will keep this recipe in our rotation. I love how easy it is to throw everything together...especially after a long day at work.

 

Olivia's Easy Beef Stroganoff
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What you'll need:

• 1 pound round steak cut into 3/4" cubes or ground round
• 2 Table spoons soy sauce
• 1 cup water
• 1 can cream of mushroom soup
• 1 cup sour cream
• egg noodles

 

What you'll do:

1. Brown and drain meat.  
2. Wipe excess grease from skillet. Return meat to skillet. 
3. Add soy sauce, water, and soup. Simmer 30 to 45 minutes. 
4. Cook noodles according to package while the meat simmers.  
5. Add sour cream after removing meat from heat.  
6. Drain noodles and serve.

Thank you so much Olivia for sharing this recipe. It's great!! :o)

 

Kellie's Peanut Butter Cookies

I got this recipe from my new friend, Kellie. I knew I had to try them when she claimed that they were 'the best in the world'....and her husband talked about how good they were in his Facebook status. They had to be good, right?? When I found the recipe, I was surprised. No flour is added to these cookies. That's a first for me with Peanut Butter cookies, so I was a little hesitant. Let me just say...for the record....these are THE BEST Peanut Butter cookies EVER! I split the recipe in half because my husband isn't a fan of peanut butter...I'm glad, too, because I literally gave myself a stomach-ache from eating so many of these cookies. I can't imagine how sick I'd be if I had made the entire recipe! I plan to use this recipe for my holiday baking...my mailman is going to love me! :o)

Kellie's Peanut Butter Cookies
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Menu Planning Monday

Okay, I'm going to stick to the menu this week. I'm also trying to use what's in my pantry, so not the most creative menu....

Monday: Recipe Swap-Olivia's Beef Stroganoff (finally!)
Tuesday: Chili cheese hot dogs & chips
Wednesday: Meatless meal: Breakfast for Supper-biscuits, gravy, and eggs
Thursday: Grilled chicken tenders, green beans, and mac-n-cheese
Friday: Leftovers
Saturday: Game Day Food-TBD
Sunday: Recipe Swap-Alisha's Lasagna (finally!)

French Toast

Since I've been a cooking slacker, I needed something quick to fix for dinner last night. French toast was voted by the guys.

We've established that I'm a crappy photographer....maybe one day I will get better. Until then, you'll just have to suffer through my bad photos! ;o)



French Toast: 

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What you'll need:

• 8 slices of bread
• 5 eggs
• 1/4 cup of milk
• 1 tablespoon vanilla
• cinnamon sugar (to taste)
• powdered sugar & nuts (optional) 

What you'll do:

1. Preheat greased griddle to 350 degrees 
2. Beat eggs, milk, and vanilla in a large mixing bowl 
3. Soak both sides of bread in egg mixture 
4. Place bread on preheated griddle and cook 1-2 minutes on each side or until browned 
5. Remove from griddle and sprinkle with cinnamon sugar (optional: top with powdered sugar and nuts)

Serve warm with maple syrup....enjoy!

Homemade Krystal Burgers

I didn't make half of the meals I had planned last week. Do you guys do that? Life has been busy since school started back, so I've really slacked on the cooking department. I did, however, cook for the football game. My husband isn't a fan of Krystal's hamburgers. I tell him he's not normal because what else is better than a hot Krystal hamburger at 12AM?!? So, to say he was a little hesitant of this recipe is a major understatement. To my surprise (and his), he loved it!! So much so that he has requested it be in the dinner rotation.

The recipe and step-by-step guide can be found HERE. The only alteration I made was I used Sara Lee rolls, and I added a squirt of mustard to mine. ;o)

Menu Planning Monday

I'm trying to get back in the swing of things after the past few weeks. I've got a lot of recipes to make, but just haven't had the time. Hopefully I can get some done this week. :o)

Monday: Beef tips and Rice
Tuesday: Leftovers
Wednesday: Easy Enchiladas
Thursday: Chili Cheese Hot dogs-healthy, huh?
Friday: Olivia's Beef Stroganoff (Recipe Swap)
Saturday: Hamburger Sliders, Mozzarella Sticks, Chips & Ranch dip, and chocolate chip dip
Sunday: Alisha's Lasagna (Recipe Swap)

7 Layer Salad Squares

This is another great recipe from my dear friend, Kellie. She should have her own cooking show! She's a great cook. :o)

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What you'll need:

• 2 pkg ( 8oz each) refrigerated crescent rolls
• 1 pkg cream cheese, softened
• 1/2 cup miracle whip
• 1 clove garlic, minced
• 6 slices bacon (crisply cooked, drained and crumbled), divided
• 1 cup frozen peas (thawed), divided
• 3 plum tomatoes, sliced
• 2 cups thinly sliced lettuce
• 1/2 cup shredded cheddar cheese
• 1/2 cup coarsely chopped red onion 

What you'll do:

1. Preheat oven to 350 degrees.
2. Unroll one package of crescent dough across one end of large edged cookie sheet with longest sides across width of pan. Repeat with remaining package of dough, filling bottom of pan. Roll dough to seal seams and press up sides to form a crust.
3. Bake 12-15 minutes or until golden brown. Remove from oven and cool completely.
4. Combine cream cheese, miracle whip and garlic in bowl and whisk smooth. Add half of the bacon and half of the peas: mix well.
5. Spread cream cheese mixture evenly over crust.
6. Arrange sliced tomatoes over the cream cheese mixture. Sprinkle remaining bacon, remaining peas, lettuce, cheese and onion evenly over tomatoes.
7. Cut into squares and serve.

Poppy Seed Ham Rolls

I don't have a picture of these (yet! I'll update with one after Saturday), but trust me when I say these are great! I've made them for showers, get togethers, and even for lunch on the weekends.

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What you'll need:

• 2 sticks butter, softened 
• 2 tsp. poppy seeds 
• 1 tsp. Worcestershire sauce 
• 3 tsp. prepared mustard 
• 1 sm. onion, grated 
• 3 pkgs. finger rolls 
• 1/2 lb. Swiss cheese, grated 
• 1/2 lb. sliced ham

 

What you'll do:

1. Mix first five ingredients.  
2. Slice entire package rolls lengthwise. 
3. Spread both slices with mixture.  
4. Put ham on bottom half and sprinkle with cheese. 
5. Put rolls back in roll pan and cover with foil. 
6. Bake at 400 degrees for 10 to 15 minutes.  
7. Cool before slicing into individual rolls.

 

ENJOY!

Buffalo Chicken Dip AKA Crack Dip

With this week being football week, I knew I had to start the week off with one of my family's favorite game day recipes. I don't have a good picture of this dip...well...because honestly, it doesn't look very appealing, but it sure does taste good! My sister loves this dip. So much so that she asked me to make it for her birthday! ha! My husband has already made me promise that I'll make this on Saturday for the game...this is where the 'crack dip' comes in. These people can't get enough of it! :o) Hope you guys enjoy it, too.

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What you'll need:

• 2 cups cooked/shredded chicken breasts 
• 8 oz. Hot Sauce 
• 8 oz. Ranch dressing 
• 8 oz. crumbles Bleu Cheese 
• 8 oz. shredded Cheddar Cheese 
• 16 oz. Cream Cheese, softened 

What you'll do:
Mix all ingredients; bake at 325 degrees for 40 mins. Serve with tortilla chips or celery.

Menu Planning Monday

Sorry for the lack of posts lately. My grandma passed away so I've been spending time with my family.

Monday: Meatless Meal- black eyed peas, mashed potatoes, steamed carrots, and green beans
Tuesday: Chicken Salad Sandwiches and chips
Wednesday: Meatless Meal-pizza
Thursday: Crockpot Meal- roast, potatoes, and carrots (didn't get to have this last week)
Friday: Chicken Delight Casserole
Saturday: Recipe Swap: Alisha's Lasagna, salad, and breadsticks
Sunday: leftovers (visiting my grandpa)

Menu Planning Monday

Busy week for us with school starting back. Easy-peasy meals this time...

Monday: Spaghetti
Tuesday: Tacos
Wednesday: Chicken Parmesean Casserole
Thursday: Roast with Potatoes and Carrots
Friday: Pizza

Easy Toffee Fruit Dip

This is one of my husband's favorites. I like to make this for football parties. :o)

Easy Toffee Fruit Dip:
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What you'll need:

• 1 (8-oz.) package cream cheese, softened
• 1 (8-oz.) package toffee bits
• 3/4 cup firmly packed light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract

What you'll do:

1. Stir together all ingredients until well blended. Serve immediately, or store in an airtight container in the refrigerator up to 5 days.

Recipe Swap: Mexican Chicken Pot Pie

The moment I saw Jamie's reply on my Recipe Swap contest for Mexican Chicken Pot Pie, I knew I had to have the recipe. This recipe will become a regular in our household. It's quick, easy, and delicious!

Jamie's Mexican Chicken Pot Pie:
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What you'll need:

• 1 can cream of chicken soup 
• 1 can cheese soup 
• 1 can Rotel  
• 1 lb chicken, shredded 
• 2 cans crescent rolls 
• Shredded Cheese 

What you'll do:
1. Line casserole dish with unrolled crescent rolls. Do not form into rolls. Press into dish like a crust.
2. Mix soups, chicken and Rotel. Spread mixture over "crust".
3. Top with another layer of flattened crescent rolls.
4. Sprinkle with cheese. 
5. Bake at 350 degrees until crescent roll crust is done.  
 
I served this with sour cream, per Jamie's suggestion. My guys ate this stuff up! I think next time I may even add a can of corn and black beans. :o)
 
**Another handy tip from Jamie, she said she cooks her chicken in a crock pot on Sundays. So that way, through the week everything is ready to mix together and throw in the oven. I thought this was genius! I can't tell you how many recipes I make through the week that call for cooked cubed/shredded chicken.**

Quick and Easy Beef Gyros

We love gyros and our favorite recipe is THIS one. However, it's a little more involved than I have time for during the week. I get home from work around 6p, and everyone is 'starving' by the time I walk in the door. Quick and easy is a must for week-night cooking in our home. My mother-in-law shared this recipe with me. It was good, and I was able to get it on the table fast, but the sauce wasn't a big hit with my husband.

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Here's what you'll need:

• ½ cup reduced-sodium beef broth
• 2 tablespoons olive oil
• 1 garlic clove, minced
• ½ teaspoon salt
• ½ teaspoon dried oregano
• Dash pepper
• 1 pound boneless beef sirloin steak, cut into thin strips
• 2/3 cup reduced-fat cucumber ranch salad dressing
• 1 teaspoon sugar
• 5 whole gyro-style pitas (6inches), warmed
• 2 cups chopped lettuce
• 1 cup chopped tomato
• 1 small cucumber, peeled and sliced
• 1 small red onion, sliced

Here's what you'll do:

1. In a large resealable plastic bag, combine first six ingredients; add beef. Seal bag and tun to coat; refrigerate for up to 24 hours.
2. In a small bowl, combine salad dressing and sugar; refrigerate until serving.
3. Drain and discard marinade from meat.
4. In a large nonstick skillet coated with nonstick cooking spray, saute beef for 3-4 minutes or until no longer pink. Serve in pitas with lettuce, tomato, cucumber and onion; drizzle with dressing.

**I'll have to update with pictures later. I'm a moron and grabbed the wrong USB cord.**

Recipe Swap: Red Velvet Cake

Amy won the Recipe Swap contest last week. Her entry was Red Velvet Cake. First, let me start by saying that Red Velvet is one of my little family's favorite cakes. I, however, was very intimidated about making a cake from scratch. I've only attempted to make one cake from scratch before, and it turned out to be a complete disaster. She sent me the recipe, I thought it seemed fairly simple, but in the back of my head I just knew I would mess something up. Let me just say that this was the BEST Red Velvet Cake that I've EVER had!! The cake was moist....the icing was perfect..not too sweet, but just right so that you were sure to not leave any on your plate (I'm the type that eats the cake and gives my husband the icing. He wasn't so lucky this time!). I wanted a picture of my cake so badly for my blog, but we had family over and the guys literally dug in as soon as I had finished icing it. As of this morning, there is only a crumb left. This is a recipe that I will make time and time again. One that I will pass along to my kids, and hopefully, they pass down to theirs. It's just that good!

Amy's Red Velvet Cake:
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2 Cups Flour
1.5 Cups Sugar
1.5 Cups Wesson Oil
1 Teaspoon Cocoa
1 Teaspoon Baking Soda
1 Teaspoon Vanilla
2 Eggs
1 Bottle Red Food Coloring
1 Cup Buttermilk

Mix dry ingredients; add milk, oil, eggs, and food coloring (mixing well after each); add vanilla last.
Pour into greased pans and bake at 350 degrees for 20-25 minutes, rotate pans in oven halfway through cooking.


Butter cream Icing
1 Package Cream Cheese
1 Box Powdered Sugar
1 Stick Margarine
1 teaspoon Vanilla
1 Cup chopped pecans (optional)


Cream margarine and cream cheese. Add powdered sugar and mix well. Add vanilla last. Fold in nuts (if using).


**I only had half a bottle of red food coloring so my cake turned out pink. Amy said she has even used green food coloring for St. Patrick's Day. How fun is that?! Lot of possibilities with this one.**

P.S. 'The Gists'-can you email me your Beef Stroganoff recipe? I'd love to try it and feature it on my blog. I'll be sure to send something your way as a 'thank you' for being able to use your recipe.
rjohnson1028 at gmail dot com. Thanks!!

Menu Planning Monday

Monday: Gyros (that we didn't have last week!)
Tuesday: Spaghetti and Garlic Bread
Wednesday: Fried Catfish, Slaw, & Baked Potatoes
Thursday: Chicken Enchiladas
Friday: Recipe Swap entry

Winning Recipe Belongs To:

Random Integer Generator
Here are your random numbers:
3
Timestamp: 2010-07-28 13:57:31 UTC


**The Wileys said...

Red Velvet Cake

Congrats, Amy! I can't wait to try your Red Velvet cake! It's a favorite in our house. Email me your recipe at rjohnson1028 at gmail dot com.

Thanks to everyone who entered! I'd love to try ALL of the recipes so stay tuned through the following weeks to see if your recipe will be chosen. :o)

Menu Planning Monday

Monday: Baked Pork Chops and Steamed Carrots

Tuesday: Crisp and Creamy Baked Chicken and Mashed Potatoes

Wednesday: Winning Recipe from Recipe Swap!

Thursday: Mexican Cobb Salad (meatless meal)

Friday: Gyros and chips


Don't forget to enter your recipes HERE!

Recipe Swap...With a Twist!

Photo Credit

Do you have a recipe that your family just loves? One that you make at least twice a month? Or how about one that you are known for...your signature dish? I want to try it! Leave a comment on this post simply telling me what the name of the dish is. I'll randomly choose one entry and you can then email me the recipe. I'll also send out a little prize to the winning recipe.

Entries will be accepted until Tuesday, July 27 at 6p. Winner will be announced the following morning. I'll post the recipe here on Friday. Enter as many recipes as you'd like! Good luck....and go tell your friends!

Menu Planning Monday

Easy week for meals this week. Nate will be going out of town with one of his friends and we need to clean out our pantry. :)

Monday: Meatloaf, Mashed Potatoes, and Fried Squash

Tuesday: Grilled hot dogs and BLT dip

Wednesday: (meatless meal) Salad and Baked Potato

Thursday: Hamburgers and Chips

Friday: Biscuits, Gravy, Eggs, and Sausage

Saturday: Dinner with Friends

Sunday: Chicken Pot Pie-Nate's favorite...a welcome home from being away at the beach.

Eat Better America: "Healthified" Blue Cheese Burgers

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This is what you'll need:

1/2 cup old-fashioned or quick-cooking oats

1/4 cup water

3 lb extra-lean (at least 93%) ground beef

1 cup crumbled reduced-fat blue cheese (4 oz)

1/2 cup finely chopped fresh chives

1 teaspoon Worcestershire sauce

1/4 teaspoon red pepper sauce

1 teaspoon coarse ground black pepper

1 teaspoon ground mustard

1/2 teaspoon salt

12 whole wheat burger buns

12 leaf lettuce leaves

12 tomato slices

 
This is what you'll do:
 
1. Heat gas or charcoal grill. In large bowl, mix oats and water. Stir in beef, blue cheese, chives, Worcestershire sauce, red pepper sauce, pepper, mustard and salt until well mixed. Shape mixture into 12 patties, about 3/4 inch thick.


2. Place patties on gas grill over medium heat or on charcoal grill over medium coals. Cover grill; cook 11 to 13 minutes, turning once, until thermometer inserted in center of patties reads 160°F.

3. For each burger, layer lettuce, tomato and patty in bun.

Contact Grill Directions: Heat closed contact grill 5 minutes. Place patties on bottom grill surface. Close grill; cook 6 to 7 minutes or until thermometer inserted in center of patties reads 160°F.

 
Nutritional Information
1 Burger: Calories 300 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4 1/2g, Trans Fat 1/2g); Cholesterol 70mg; Sodium 490mg; Total Carbohydrate 22g (Dietary Fiber 4g, Sugars 5g); Protein 30g Percent Daily Value*: Vitamin A 8%; Vitamin C 6%; Calcium 10%; Iron 20% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 1/2 Lean Meat Carbohydrate Choices: 1 1/2


*Percent Daily Values are based on a 2,000 calorie diet.
 
 
Our Family's Review:
 
Me: Let me start out by saying that I'm not a big fan of blue cheese. I've just never acquired the taste for it. Having said that, these burgers were pretty good. (They were great until I got a big chunk of the blue cheese.) I really liked the oats in it though. It kept the burgers together well and made for nice thick hamburgers.
 
Chad: Chad was pretty much in the same boat as I was. Wasn't his favorite, but he ate it. He probably won't ever ask for it again. ha, ha.
 
Nate: Nate LOVED it. We didn't tell him it had blue cheese in it because we know he would've freaked out and not tried it. He kept on and on about how good it was. Who knew?!
 
Abby: Abby didn't have a hamburger, but she loved the sweet potato fries we had with it. :o)

4th of July Food Ideas

I'm not usually a big rib person, but these Grilled Ribs with Cherry Coke Barbeque Sauce look amazing!

I'll take some of that corn, too, please!

This Watermelon and Cucumber Salad caught my eye. I never would've guessed to use watermelon this way. It looks delicious!!

Paula's Traditional Southern Deviled Eggs remind me of my Nanny's. Yumm....I think I could eat them all!

And how cute is this Patriotic Poke Cake from Kraft foods?!

I love it...and a nice break from the popular flag cake.

What's on your menu for the 4th??

Menu Planning Monday

Monday: (meatless meal) Black-Eyed Peas and Cornbread
Tuesday: Chicken Stew
Wednesday: Bleu Cheese Burgers & Side Salad
Thursday: Abby's birthday! Chicken Tenders, Mashed Potatoes, and Green Beans
Friday: Chinese Take-Out....I'll be super busy getting the house cleaned and everything ready for Abby's birthday party.

Tasty Tuna Burgers

I had a couple of cans of tuna in my pantry, and I didn't want to go to the store...I know..lazy! Off to the internet I went to find a new recipe using canned tuna. This is the recipe I found, and the best part is I had everything in my pantry (except the red pepper). I was skeptical, but I really enjoyed this sandwich! This recipe is a keeper!

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Here's what you need:

• 
  
  1 (6 ounce) can tuna, drained
• 
  
  1 egg
• 
  
  1/2 cup Italian seasoned bread crumbs
• 
  
  1/3 cup minced onion
• 
  
  1/4 cup minced celery
• 
  
  1/4 cup minced red bell pepper
• 
  
  1/4 cup mayonnaise
• 
  
  2 tablespoons chili sauce
• 
  
  1/2 teaspoon dried dill weed
• 
  
  1/4 teaspoon salt
• 
  
  1/8 teaspoon ground black pepper
• 
  
  1 dash hot pepper sauce
• 
  
  1 dash Worcestershire sauce
• 
  
  4 hamburger buns
• 
  
  1 tomato, sliced
• 
  
  4 leaves of lettuce (optional)

Here's what you'll do:

1. 
   
   Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayonnaise, hot chili sauce, chili sauce, dill, salt, pepper, hot pepper sauce and Worcestershire sauce. Mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle, if desired.  
2. 
   
   Coat a non-stick skillet with cooking spray; fry tuna patties for about 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them.  
3. 
   
   Serve on buns with tomato slices and lettuce leaves, if desired.

Enjoy!

Eat Better America: "Healthified" Beef Stroganoff

Not the best of pictures, but it was late...I was hungry...you get the idea.

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This is what you'll need:

• 
  
  1 1/2 lb boneless beef sirloin steak  
• 2 teaspoons canola oil  
• 1 cup chopped onion (1 large)  
• 1 teaspoon finely chopped garlic  
• 2 cups Progresso® beef flavored broth (from 32-oz carton)  
• 4 teaspoons Worcestershire sauce  
• 1 teaspoon dried basil leaves  
• 1/2 teaspoon salt  
• 1/4 teaspoon pepper  
• 1/4 cup all-purpose flour 
• 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained  
• 1 tablespoon ketchup  
• 1 cup reduced-fat sour cream  
• 6 cups hot cooked medium egg noodles

This is what you'll do:

1 Cut the beef with the grain into 2-inch strips, then cut the strips across the grain into 1/8-inch slices. In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 4 to 6 minutes, stirring occasionally, until brown. Add onion and garlic to skillet; cook 2 minutes, stirring occasionally.
2 Stir in 1 1/2 cups of the broth, the Worcestershire sauce, basil, salt and pepper. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes, stirring occasionally, until beef is tender. In small bowl, mix flour and remaining 1/2 cup broth with wire whisk until blended. Add to skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute.
3 Stir in mushrooms and ketchup; cook until thoroughly heated, stirring occasionally. Remove from heat; stir in sour cream until well blended. Serve over noodles.

Nutritional Information

3/4 cup noodles and 2/3 cup beef mixture: Calories 370 (Calories from Fat 90); Total Fat 10g (Saturated Fat 4g, Trans Fat 0g); Cholesterol 100mg; Sodium 520mg; Total Carbohydrate 39g (Dietary Fiber 2g, Sugars 4g); Protein 29g % Daily Value Vitamin A 4%; Vitamin C 2%; Calcium 6%; Iron 25% Exchanges 2 Starch, 1 Vegetable, 3 Lean Meat, 0 Fat Carbohydrate Choices 2 1/2
 
Our Review:
Me: This was the best beef stroganoff I've ever had. It was oh so creamy...and with the amount of calories in each serving, I didn't feel guilty about having dessert (always a plus!).
Chad: He loved this. I've been sneaky and not told him about my challenge, until last night. He had no clue he was actually eating healthy at supper. He wants to keep this one on our dinner rotation. :o)
Nate: Nate was at a friends house so he missed out....he probably wouldn't have wanted to taste it since it has mushrooms in it.
Abby: wanted nothing to do with this one. She wouldn't even eat the plain noodles. She's getting more teeth in so I'm sure that's what the problem was....

Easy Chicken Salad

Abby and I had a playdate with some friends from out of town on Saturday. Since it was sooo hot, we invited them over to swim. I decided to make my chicken salad since I knew I could make it quickly. Perfect for a hot summer day!

Printer-Friendly Version
Here's what you'll need:

• low fat mayonaise
• celery
• grapes
• lemon juice
• salt & pepper
• chicken breasts

Here's what you'll do:

In a large mixing bowl add two heaping tablespoons of mayo and salt & pepper (to taste).

Next, add 1 teaspoon of lemon juice. Stir to combine.

Add 1/2 cup chopped celery and 1 cup diced grapes

                                     

 

and 2 cups cooked shredded chicken.

 

Stir to combine all ingredients. Refridgerate until ready to serve.

I like to serve on these rolls:

With this side:

Enjoy!

Eat Better America: Two-Mustard Chicken

I don't have any pictures of this meal.  After I got home from work and prepared supper, the lighting was too bad for good pictures. So...I'll just use the one from the website. :)

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Here's what you will need: 

• 
  
  1/4 cup Dijon mustard  
• 2 tablespoons coarse-grained mustard  
• 2 tablespoons honey  
• 4 boneless skinless chicken breasts (about 1 1/4 lb)

This is what you will do:

 1. Heat oven to 375°F. Spray 13x9-inch pan with cooking spray.

2. In small bowl, mix mustards and honey; spread on both sides of chicken. Place in pan.

3. Bake 25 to 35 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

My Family's Review:

Me: I loved this chicken. It was moist...more so than I thought it would be since it was cooked uncovered. I wish I would've served this with rice to make the meal just a little more filling.

Chad: He went on and on about this chicken. VERY surprising as he usually doesn't like anything that is good for you. ;o) He couldn't believe how 'juicy' it was and didn't even add more sauce (he's usually funny about having plenty to dip in).

Nate: spent the night with a friend so he missed out!

Abby: Ate all of her chicken. Not as enthusiastically as the pasta (see post below), but ate it none the less.

Eat Better America: "Healthified" Fettuccine Alfredo

My first dish in my new challenge and let me just say, this dish didn't disappoint. I decided to make our first 'healthy' dish, our meatless meal for the week. I'm not very creative at coming up with vegetarian meals, but I got a lot of great ideas from the site.

DISCLAIMER: I realize I'm not the best photographer, and food is even more of a challenge for me. Bear with me. I'm working on it.

Here is what you'll need:

• 1 lb uncooked fettuccine  
• 2 cups whole milk  
• 1 tablespoon Gold Medal® all-purpose flour  
• 1/4 teaspoon salt  
• Dash freshly ground black pepper  
• Dash ground red pepper (cayenne)  
• 2 tablespoons butter  
• 2 teaspoons finely chopped garlic  
• 2 oz 1/3-less-fat cream cheese (Neufchâtel)  
• 2/3 cup grated Parmesan or Romano cheese  
• 2 tablespoons chopped fresh parsley

I also added:

• 1 can of sliced mushrooms
• 1 cup of frozen broccoli

This is what you'll do:

1. Cook fettuccine as directed on package, omitting salt. Drain; return to saucepan. Cover to keep warm; set aside.

2. Meanwhile, in medium bowl, stir milk, flour, salt, black pepper and red pepper with wire whisk until smooth. In 2-quart saucepan, melt butter over medium-low heat. Add garlic; cook 1 minute, stirring constantly (do not burn). With wire whisk, stir milk mixture into butter mixture in saucepan. (This is where I added my broccoli and mushrooms.) Cook and stir over medium heat 6 to 8 minutes or until mixture thickens and boils.

3. Stir in cream cheese until melted. Stir in Parmesan cheese until melted. Pour over fettuccine; toss to coat. Sprinkle with parsley.

High Altitude (3500-6500 ft): Cook and stir over medium heat 7 to 9 minutes.

Nutritional Information:
1 Serving: Calories 330 (Calories from Fat 110); Total Fat 12g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 70mg; Sodium 310mg; Total Carbohydrate 42g (Dietary Fiber 2g, Sugars 4g); Protein 13g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 20%; Iron 15% Exchanges: 3 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Lean Meat; 1 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
 

 Pasta with only 330 calories a serving?! You can't beat that!

Here's our family's review:

Me: I loved it. It was filling and easy to put together after work (always a plus in my book). I think it would also be great with grilled chicken or shrimp added in. Definitely keeping this one on my list!

Chad: Liked it. Wouldn't say he loved it, but didn't complain (again, always a plus).

Nate: Not a fan. I think it was the broccoli and mushrooms. He ate it, but didn't like the 'looks' of it.

Abby: To say Abby was a fan is an understatement! She had two helpings and while these pictures aren't the best due to lighting, I think they speak for themselves.