Christmas Goodies

This was our Christmas Snowman this year. I have made him before using my Popcorn Cake recipe but this year we made a Rice Krispie Treat Snowman.
Troy thought it would be fun to have Annalynn help me decorate it but all she wanted to do was eat the candies - big surprise!
We had a lot of fun making these cute icecream sandwiches. Everyone enjoyed them! They looked a little messy but tasted good!
We have a BIL who is a chef at the Doubletree Hotel. He made this beautiful fruit tray for our Clark Christmas party!

Menu Plan Monday

I did pretty good about staying with my menu last week. We did eat leftovers one night instead of the planned meal. Also, Friday we had to go out of town to a funeral unexpectadly so we ended up eating on the road both meals. This week will be a short one and then Friday we will be off to my sisters' so no menu next week. You can check out more menu ideas at Laura's blog - I'm An Organizing Junkie.

Monday - Pizza and Movies - no big plans for Christmas eve
Tuesday - Christmas - I am making the Holiday Rolls that are in this post for Christmas breakfast and taking my Spinach Artichoke dip to my sister's
Wednesday - Spaghettii
Thursday - Leftovers
Friday - Vacation starts!

I am going to do another post about some of the fun things we made this weekend for our various Christmas parties.

Stuffed Green Peppers

Stuffed Green Peppers is one of Troy's favorite dishes. I don't fix them often because I don't care for green peppers. Not a good reason, I know! Anyway, I did fix them last night and used this recipe over at Simply Recipes. They were good and very easy to make. I think in the future I would mix the sauce in with the rest of the ingredients. The sauce was good (I added more Worcestershire sauce then it called for) and I think it needed to be mixed in rather than just on top. Surprisingly, my two year old loved them and ate the green pepper and all! The green peppers were not that strong and I think it may be because the recipe had you boil them before hand for a few minutes.
If you like green peppers (or even if you don't :-) ) I would give them a try!

Easy Stuffed Chicken for a Crowd

Several years ago I discovered this recipe and it is my standby for a good company meal or a dish for a large gathering. I have made it for anywhere from 4 to 60 people. It is so easy but gets rave reviews whenever I fix it.

Easy Stuffed Chicken for a Crowd

1/2 skinless, boned chicken breast per guest
Stove Top dressing, prepared according to pkg. directions. 1 package will do about 12 chicken breasts.
Cream of chicken soup (about 2 cans per 12 chicken breasts)
Paparika
Sesame seeds (optional)
Fresh Parsley, chopped fine

Place chicken breast on cutting board with membrane side down (one side will be smooth and have an almost invisible membrane). Pound chicken with meat mallet until it is about double in size. Place 2 tablespoons of dressing on ckicken breast. Fold edges toward middle over dressing. Chicken will be very sticky after it has been pounded and should stick together easily.

Place chicken, seam down, in 13x9 inch baking dish and repeat with remaining chicken. After dish is full, pour 2 cans of cream of chicken soup over chicken. Sprinkle with paparika and sesame seeds. Bake at 400 degrees for 1 hour. Remove from oven and sprinkle with fresh parsley and serve immediately.

I have made these a couple of times for "potluck" type dinners where I knew there would be other meat dishes. After stuffing and rolling the chicken I cut them in half so the portions were not to large.

Menu Planning Monday

I have not been to good about posting recipes and did not get around to posting my menu last week. I am trying to get all of my recipes organized and need to start putting some of them here. You can find more menu ideas at Laura's site. Anyway, here is my plan for this week.

Monday - Spaghetti (still have one batch of sauce frozen from a few weeks ago)

Tuesday - Stuffed Green Peppers

Wednesday - Couldn't Be Simpler Tuna Casserole

Thursday - Sweet and Sour Chicken

Friday - Mushroom Cheddar Frittata

Saturday - Christmas get together with Troy's family

Sunday - Christmas get together with my family at our house

Yummy Breakfast Recipes

Here are some yummy breakfast recipes if you are looking for something to make over the Holidays.

I had been eyeing this Fruity Baked Oatmeal from Simple and Delicious for awhile and this morning seemed the perfect time to try it. It was yummy but very filling and even the 8x8 pan was way to much for us. We will see how it is heated up tomorrow. It would be good if you had company staying over or a larger family.

Fruity Baked Oatmeal

3 cups quick-cooking oats
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs, lightly beaten
1 cup milk
1/2 cup butter, melted
3/4 cup chopped peeled tart apple
1/3 cup chopped fresh or frozen peaches
1/3 cup fresh or frozen blueberries
Additional milk

In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon. Combine the eggs, milk and butter; add to the dry ingredients. Stir in apple, peaches and blueberries.
Pour into an 8x8 inch baking dish coated with nonstick cooking spray. Bake uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Cut into squares. Serve with milk if desired.

Another recipe is one that our Bible Study leader has made for several occasions lately. It is super simple and super good! It is one you make the night before and bake in the morning.

Holiday Morning Rolls

20 frozen Rhodes Rolls
3 ounce package butterscotch pudding (NOT instant)
1/2 cup brown sugar
1/2 cup butter
Cinnamon

Place 1/2 of the rolls in a well greased bundt pan. Sprinkle with 1/2 of pudding powder. Melt butter and sugar, pour half of mixture over rolls. Sprinkle with cinnamon. Repeat. Let rise uncovered on counter overnight.
Bake in 350 degree oven 30-40 minutes. Invert onto plate and serve immediately.

Another recipe that is really yummy is Apple Pie Morning Cereal. You can find the recipe for it over at my sister's blog, Comfort Cooking.

Menu Planning Monday

Another Monday has rolled around and I have a menu of sorts planned. I had a very busy week last week and managed to cook at home but can't remember what :-) You can go over to Laura's site for lots of other menu planning ideas.


Monday - Slow Cooker Beef Stew
Tuesday - Spaghetti Carbonara
Wednesday - Parmesan Pork Chops
Thursday - Peanut Chicken Stir Fry
Friday - Leftovers
Saturday - We have 3 Christmas events to attend
Sunday - Potluck for my in-laws 50th anniversary!

3 of my 4 recipes this week come from Taste of Home's Simple and Delicious. I am working on going through all my issues and recording the recipes that I would like to try.

Slow Cooker Beef Stew

With the threat of snow later today, beef stew seemed in order! I am headed to the grocery store to get the few ingredients that I do not have to make it and the shopping for the rest of my menu I have planned for this week. I made this stew a couple of weeks ago for company and they loved it! I found this recipe in my Nov/Dec 2007 Simple and Delicious magazine.

Slow Cooker Beef Stew

2 pounds boneless beef top round steak, cut into 1 inch cubes
8 medium carrots, cut into 1 inch pieces
1 pound small red pototoes, quartered
1/2 pound sliced fresh mushrooms
1 medium sweet red pepper, chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
1/4 cup all purpose flour
1 can (6 ounces) tomato paste
3/4 cup beef broth
1/3 cup dry red wine or additional beef broth
1 1/2 teaspoons salt
1 teaspoon minced garlic
1 teaspoon pepper
1/2 teaspoon dried thyme

In a large skillet, brown beef on all sides. In a 5 quart slow cooker, combine the carrots, potatoes, mushrooms and red pepper. Pour tomatoes over the top.
In a small bowl, whisk the flour, tomato paste and broth until smooth. Stir in the wine or additional broth, salt, garlic, pepper and thyme; pour into slow cooker. Top with beef. Cover and cook on low for 6-8 hours or until meat is tender.

Enjoy!

Holiday Appetizers

Each month a group of ladies from our church get together for a cooking class. As we have many countries and cultures represented in our church these are usually recipes and foods from other lands. This month I was asked to be the guest cook. It won't be to international but I am going to make and share the recipes for several appetizers. It seems that during the Holidays there are always occasions to take a yummy appetizer. Here are some of the recipes I will be making and sharing tonight.

The first one is a low fat Hummus. I love Hummus but always balk at buying the pre-made ones because of the fat content. I found this one in one of my WW cookbooks and love it! It is really very tasty! I serve it with Baked Pita Bread. One of the keys to this recipe being good is the yougurt. I use Nancy's. I have tried other ones but it has not tasted as good. It needs to be a good quality plain yogurt.

Hummus

1 15 oz can chickpeas, rinsed and drained
1/2 cup plain fat-free yogurt
2 tablespoons fresh lemon juice
3 garlic cloves, crushed
2 teaspoons olive oil
1 tablespoon water
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon freshly ground pepper

In a food processor or blender, puree all the ingredients until blended, but still a little chunky.

Serve with Baked Pita Chips
Preheat oven to 400 degrees. Cut each bread round horizontally in half, then cut each half into 8 wedges. Arrange pita triangles on a baking sheet in a single layer. Bake 8-10 minutes or until lightly browned and crisp. If you like, before baking spray olive oil on wedges and sprinkle with Parmesan cheese and/or garlic powder.


I love this recipe for Spinach and Artichoke Dip

1 cup artichoke hearts, chopped
8 ounces cream cheese
1/2 cup frozen chopped spinach, thawed
1/2 cup Parmesan cheese, grated
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1/8 teaspoon garlic powder
Dash ground pepper

Boil spinach and artichoke hearts in a cup of water in small saucepan over medium heat until tender, about 10 minutes. Drain. Heat cream cheese in small bowl in microwave on high for 1 minute. Add spinach and artichoke hearts to the cream cheese and stir well. Add remaining ingredients to the cream cheese and combine. Serve hot. Serve with crackers, chips or sliced, toasted bread.

I have a little crockpot that I like to put this in. I can keep it warm and take it with me if the party is away.

Another recipe that is a nice low fat one and maybe more a summer recipe but I like it anytime of the year is Chunky Artichoke Salsa

1 jar (6.5 oz) marinated artichoke hearts
1/4 cup pitted black olives, chopped
2 tablespoons red onion, chopped
3 medium plum tomatoes, coarsely chopped
1 clove garlic, pressed
2 tablespoons fresh basil leaves, snipped
Salt and ground black pepper to taste

Drain marinade from artichokes into medium mixing bowl. Chop artichoke hearts, olives, onions and tomotoes; add to marinade in bowl. Press garlic into vegetables; add basil and mix gently. Season with salt and pepper.

This one is great served with the Baked Pita Chips as well!

I will add a couple more later. Hope you enjoy these as much as I do!

Chocolate No Bakes

Imagine my surprise when I clicked on my blog and realized I had not added a new recipe for over a week!! We have been going to a parenting class on Monday nights and my sister has been keeping Annalynn. Each week I have made them a dessert for their help with her. When we pull up the discussion at their dinner table turns to what dessert may be. Of course I make enough to take to class as well. Tonight is our last class - so alas, the last Monday night dessert from the Clarks to the Bradleys! I took the easy route tonight and made one of my favorites - Chocolate No Bakes. These wonderful little cookies have many names and variations on the recipe but all turn out about the same.

Chocolate No Bakes

2 cups sugar
1 stick butter
1/2 cup milk
1/2 cup cocoa
4 cups quick cooking oats
1/2 cup peanut butter

Combine the first four ingredients in a saucepan. Stir until it comes to a rolling boil. Continue stirring for one minute. Remove from heat and add peanut butter and oats. Stir together. Quickly drop by teaspoonful onto wax paper lined cookie sheets. Let cool until they harden.

Enjoy!

Menu Planning Monday

Well, last week went pretty well so I am going to try this again. I did switch one night around and then used that nights leftovers for another meal so did not make the Fried Noodles. I will have to try them another time! Find other great menus over at Laura's site.

Monday - Pork Roast and Rice (I have leftover pork roast from an event this weekend)

Tuesday - Crock Pot Beef Stew

Wednesday - Chicken Pot Pie with Herb Crust

Thursday - Leftovers

Friday - eat out

Saturday - Roasted Chicken Noodle Soup

Couldn't Be Easier Tuna Casserole

For most of our married life I have avoided making tuna casserole as early on I was informed it was not something my husband wished to eat. As he has grown up :-) he has decided that tuna casserole is not so bad after all. I had made my own recipe but recently came across my sister's recipe for this one. I did add peas as it suggests because Annalynn LOVES peas! It was easy and made enough for us to have for two meals. It is one of my favorite comfort foods so glad it is back in our menu list!

Couldn't Be Easier Tuna Casserole

4 cups cooked egg noodles
2 (6 oz.) cans tuna, drained
2 cups grated Cheddar cheese
1 can mushroom soup
1 soup can full of milk

Layer in a 2 quart casserole half the noodles, 1 can tuna and 1 cup cheese; repeat. Mix soup and milk; pour over other ingredients. Bake at 350 degrees for 45 minutes.
You could add green onions, peas, olives, etc. and top off with crushed potato chips.

This could be made in a 9x13 and double the noodles, tuna and soup/milk combo.

Blueberry French Toast

I had to make "snacks" for my Bible Study group this morning and went through several ideas before I finally landed on the perfect one. One thing that we have been so blessed with is blueberry bushes in our backyard! We have a lot of frozen blueberries that we picked this summer so it only seemed right to make something with them! I found this recipe when I was adding my sister's recipes to a cookbook that my sisters and I are putting together. It was a big hit and really quite easy as it is one that you assemble the night before and then just have to bake it in the morning. I made the syrup while it was baking. It was a big hit at Bible Study and I am glad it will be in our new cookbook! It is originally from Taste of Home.

Blueberry French Toast

12 slices day old white bread, crusts removed
2 pkg. (8 oz. each) cream cheese
1 c. fresh or frozen blueberries
12 eggs
2 c. milk
1/3 c. maple syrup or honey

SAUCE
1 c. sugar
2 tbsp. corn starch
1 c. water
1 c. fresh or frozen blueberries
1 tbsp. butter or margarine


Cut bread into 1-in. cubes; place half in a greased 9x13 baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Add milk and syrup, mix well. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 350* for 30 minutes. Uncover; bake 25-30 minutes more until golden brown and the center is set. In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over French toast.

Chicken with Veggies

This is another recipe that I have had for many years and it is another favorite! It is very simple to make with great results!

4 chicken breast half without skin
1 pkg (12 oz) mushrooms, halved
3 small onions, quartered
1 large yellow pepper, diced large
1 large red pepper, diced large
1/4 cup red wine vinegar
2 teaspoons sugar
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup fresh basil, chopped
2 tablespoons water

Stir fry chicken - then vegetables seperatley. Meanwhile mix other ingredients except basil. Add to chicken and veggies - then add basil. Cook 5 minutes. Serve over rice.

Lily's Fried Noodles

This recipe is from my friend Lily who is from Indonesia. She made these the other night at a cooking class and not all the directions were written down. I have tried to write it down as she did it. She cooks like I do - by taste and sight. I am going to attempt to make these on Tuesday so if there are changes I will post them. This recipe would make a large batch - unless you are cooking for a large family I would probably half it. The vegetable seasoning that is in the recipe is like bouillon but vegetable based. It is available in an Asian market - not sure if there is a product like that in regular grocery stores. The Kepac Mannis is only available in Asian groceries at least in our area. It would be best to make this in a wok or at least a very large frying pan.


2 pounds Yakisoba noodles (you can also use spaghetti noodles)
1/2 pound chicken, cubed and marinated in soy sauce and rice wine
1/2 pound raw shrimp, peeled and deveined
1/4 cup oil
3 eggs
1/2 pound napa cabbage, chopped
1/2 pound carrots, julienned
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon black pepper
2 teaspoons vegetable seasoning
2 tablespoons Kecap Manis (sweet soy sauce)
4 green onions
bean sprouts


Marinate chicken in rice wine and soy sauce for a few minutes. Stir fry chicken; when the chicken changes color add carrots and saute for a few more minutes. Add shrimp. Make a hole in the middle of the food and break the eggs into the pan; when the whites begin to turn white stir them a little and let them cook. Add cabbage and continue to stir fry. Meanwhile heat noodles in microwave for 3 minutes (if you are using dry noodles - fix according to package directions and do not microwave - they just need to be warm already when they are added to the veggies) Add noodles and other ingredients. Continue stir frying until well blended and heated through.
If you add bean sprouts - you should not keep for leftovers. If you don't think that it will all be eaten and want to include bean sprouts; serve them on the side.

Menu Planning Monday

I have been motivated to plan my menu by Laura at I'm an Organizing Junkie.

I am going to attempt to plan a menu this week and stick with it. Since my recipe blog is new I don't have all my recipes here yet but will link the ones I do have.

Monday - Spaghetti I made my sauce today (Sunday) and will freeze two batches for another week

Tuesday - Lily's Fried Noodles

Wednesday - eat out - late dr's appt

Thursday - Tuna Casserole

Friday - Chicken with Veggies

Mushroom Cheddar Frittata

Another hit from Everyday Food! I made this Mushroom Cheddar Frittata last night for dinner and it got rave reviews from my husband who had to it eat it on the run as he got called out just as we were sitting down for dinner :-(. Annalynn has been sick and has not been eating much but did pick out the mushrooms and ate them. She loves her veggies!! The other night at Panda Express the lady behind the counter gave her candy. We let her eat it since it was on Halloween and she ate it intermittently with her zucchini and mushrooms.

Mushroom Cheddar Frittata

1 package (10 oz) white mushrooms, trimmed and quartered
1/2 pound red new potatoes, cut into 1/2 inch pieces
1 tablespoon olive oil
coarse salt and ground pepper
8 large eggs
1/2 cup whole milk
1 tablespoon dijon mustard
1/4 teaspoon hot pepper sauce
1 cup shredded white cheddar
1 package (10 oz) frozen chopped broccoli, thawed and patted dry

Preheat oven to 400 degrees. In a 9 inch deep-dish pie plate, toss mushrooms, potatoes, and oil; season with salt and pepper. Roast 20 minutes, tossing once. Meanwhile, in a medium bowl, whisk together eggs, milk, mustard, hot pepper sauce, 1/2 teaspoon salt, 1/8 teaspoon pepper. Stir in cheddar and broccoli. Pour egg mixture over mushrooms and potatoes, and stir to distribute them. Bake until puffed and set in the middle, and a paring knife inserted in center comes out clean, 45 to 50 minutes.

Steak with Cauliflower and Baby Greens

I subscribe to Martha Stewart's magazine Everyday Food. It has some good recipes in it and I like to try new recipes. This week I picked two recipes from the November issue to try. The name of the first one is "Flat Iron Steak with Cauliflower and Arugula". I made my own variation of it - I used strip steaks and baby greens instead of just the arugula (the bag I bought at Trader Joes did include arugula) Troy and I really enjoyed this dish - Anna on the other hand was not thrilled but she did like the "broccoli" (cauliflower). It was really a very simple dish and I thought very good for the ease! I have taken the liberty of changing the name since I did change the ingredients.

Steak with Cauliflower and Baby Greens

4 small flat iron steaks or strip steak
coarse salt and ground pepper
1 head cauliflower (cored and cut into small florets)
2 garlic cloves (smashed)
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 package baby greens
1 ounce Parmesan cheese, shaved with a vegetable peeler (1/4 cup)


Heat a large skillet over medium-high heat. Season steaks with salt and pepper. Place in skillet, and cook until medium rare, 5-6 minutes per side (reduce heat if browning too quickly). Transfer to a cutting board and tent with aluminum foil to keep warm. Add cauliflower, garlic and 1/2 cup water to skille; st; season with salt and pepper. Cook, tossing occasionally, until cauliflower is browned and crisp-tender, 8-10 minutes. (If bottom of skillet becomes too dry, add 1/4 cup more water.) Meanwhile, in a large bowl, whisk together lemon juice and oil; season with salt and pepper. Add greens, hot cauliflower, and Parmesan to dressing in bowl; toss (greens will wilt). Serve steaks and vegetables together.

Pumpkin Gingerbread

With our visit to the Pumpkin Patch the other day (see post here) I was reminded about this yummy recipe for Pumpkin Gingerbread. I got this recipe originally from my sister, Judi, and I am not sure where she got it. It is a recipe that you will often smell baking in both our kitchens in the fall.

Today I made a double batch and it produced two large loaves, 4 small loaves and 24 mini muffins. I am planning on using some tonight for a meeting and freezing what does not get eaten before it cools for an event next week.

Pumpkin Gingerbread
2 1/2 cups sugar
1 cup oil
4 eggs
2/3 cup water
15 ounces pumpkin
2 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

1. Beat together sugar, oil, eggs and water.
2. Mix together in a separate bowl pumpkin, ginger, cinnamon, nutmeg, cloves and allspice. Mix this with the first mixture.
3. Sift together the flour, baking soda, salt and baking powder. Add this to the pumpkin mixture and stir just until blended.
4. Pour into 2 prepared loaf pans or 6 small loaf pans.
5. Bake at 350 degrees for one hour (large pans) or 35 - 40 minutes for small pans

****UPDATE**** I made this again with 1/2 the oil and replaced the other half with applesauce. They turned out just fine - maybe a tad bit denser than the original, but yummy just the same. I also took my sister's suggestion and added a cup of chocolate chips. Yummy!!!!! Troy really liked the new version - so will probably become standard fare at our house! Thanks for the ideas, Marian!

Roasted Chicken Noodle Soup

In honor of our first frost this morning I am posting my very favorite soup recipe. This is such an easy, great soup to make. I use the roasted chicken from Costco as it is one of the best I have found and also one of the least expensive. I debone it as soon as I get home as it is easier to do when it is warm. If I am not going to use it right away I package up the meat for different uses and either put it in the freezer or fridge depending on when I am going to use it. Anyway, back to the soup - the pre cooked chicken makes it so simple! It is a wonderful meal on a cold fall or winter evening!


1 cup each onions, carrots, celery, chopped
1 clove garlic, minced
2 teaspoons oil
1/4 cup all-purpose flour
1/2 teaspoon dried oregano
1/4 teaspoon thyme
1/4 teaspoon poultry seasoning
6 cups chicken broth
4 cups potato, diced, peeled, uncooked
1 teaspoon salt
2 cups roasted chicken breast meat, diced
2 cups uncooked wide noodles
1 cup fat free evaporated milk


In a Dutch oven, saute onion, carrots, celery and garlic, in oil for 5 minutes or until tender. Stir in flour, oregano, thyme, and poultry seasoning until blended; saute 1 minute longer. Gradually add broth, potatoes and salt; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in chicken and noodles; simmer for 10 minutes or until noodles are tender. Reduce heat; stir in milk; heat through (do not boil)

Sweet & Sour Chicken

I found this recipe several years ago and it is one of my favorites! I made it for dinner last night and ate the leftovers for lunch today!

4 chicken breast, cut into chunks
3 green onion, sliced
1 large red pepper, diced
oil
1/2 teaspoon salt
1 can (15 oz) pineapple chunks in juice
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons ketchup
1 teaspoon cornstarch
4 teaspoons soy sauce (use gf soy sauce for gluten free dish)


Stir fry vegetables and chicken separately in oil. Meanwhile drain pineapple, reserving 1/4 cup juice. Mix the rest of the ingredients with juice. Mix chicken and vegetables with juice mixture in skillet. Add pineapple. Heat through. Serve over rice

Homemade is Best Made!

I love to cook! I have collected a lot of recipes over the last 25 years and am excited about a place to share them!! I hope that anyone reading this blog will be inspired to make some of these great recipes.