Sunday, September 30, 2012

Asian Sweet and Spicy Meatballs

This is my 100th post!!!!!!!!!! How exciting!At least for me, I do hope you are enjoying this blog as much as I am, now on to the topic at hand. Meatballs.

Asian sweet and spicy meatballs was supper on Friday night. OK, I'm not sure if Asians eat meatballs but that's what I'm calling them. Hope that is not offensive to anyone but due to the ingredients, that is how I came up with the name.
I had 2 packages of meatballs and was not sure why I even bought them. I searched around and saw a recipe I liked (link listed below)but did not have all the exact items. So I improvised. It's what I do best.

It was a short dinner with my sons girlfriend, her mom and brother, because afterwards they were going on the local "haunted trail" to which her mom and I would 'sit out' and laugh as we listened to everyone screaming!

You could hear thumping, creaking, door slams, screaming, and more screaming, chain saws and all sorts of things that go bump in the night! We had a good laugh, they had a good 'jolt' because the each swear they weren't scared! Either way, it was a good night.


Asian Sweet and Spicy Meatballs

2 bags of meatballs (original flavor or turkey- I used one of each)
1 tsp ginger
3/4 cup grape jelly
1/4 cup sweet hot chili sauce
3 TBSP soy sauce

Mix the ingredients well and coat the meatballs. Pour into a 13x9 pan and bake covered for 30 minutes, then uncovered for 30 at 350 degrees. Serve with rice and a salad. Simple, quick,easy and very tasty!

Enjoy

Sorry no picture this time, everyone was in a hurry to eat and the additional people threw me off my routine...blush

original idea came from:
Lisa's Dinner Time Dish

Thursday, September 27, 2012

Chili and Cheesy Bacon Corn Bread

Yesterday was redemption day. I had a few days of so-so recipes, that just won't do for me. I don't do so-so. I blame it on being tired and just not feeling well. My fibro was acting up and my baby chick died so I was in a funk. Time to pick myself up, dust myself off and start again.

Yesterday was the day and I am so glad I did. I hit the mother-load! Chili that was out of this world, a new bread recipe that, well was so good my husband ate 6 slices! IF you knew him, you would know this is unheard of. My son WILL eat 6 slices of bread but not my husband. Then there was the cookies! Ah yes the cookies. SOME did make it through the night but I highly doubt there will be any left by sun up tomorrow! Those NUTELLA cookies were the bomb diggity! Yes I said that, sorry boys! ha ha My boys hate it when I use retro language.

The chili I made yesterday was a crap shoot. I did not have my normal supply on hand and no one was home, which meant I was without transportation. So I improvised, good thing too, it turned out great!

Chili

1 lb lean ground beef
2 TBSP MY TACO SEASONING
1 TBSP chili powder
1 tsp garlic powder
1/4 tsp cumin powder
medium onion diced
1/2 each, red, yellow and orange bell pepper
1 can black beans rinsed and drained
1 can light red kidney beans rinsed and drained
1 can Fire Roasted with garlic diced tomatoes
1 small can tomato sauce
1 cup water
1/3 cup ketchup
2 TBSP Worcestershire sauce

Cook the ground beef with spices and then toss everything into the crock pot. Cook on low for 6 hours.

Enjoy!




Cheesy Bacon Corn Bread

Corn in the bread, not cornbread. I use my bread machine and this recipe started out as a basic egg bread that I added ingredients to. I was not sure if it would mess up the dough mix but it turned out delicious! My machine does a 1.5 lb loaf.

2 eggs
1 cup warm water
2 TBSP oil (I used EVOO)
2 TBSP sugar
1 1/2 tsp salt
3 cups flour
Place items in the bread machine in this order.
Next I added my own ingredients.
3 TBSP frozen corn
1 bag precooked bacon chopped
1/2 cup Jack cheese
Next
1 pkg Active Dry yeast or Quick rise

Set the machine on Basic and let it go. Crust setting Light.
Enjoy!


Wednesday, September 26, 2012

Nutella 2 chip cookies

I never realized I had it in me. That competitive spirit or maybe it is just being hard headed. That I KNEW I had, but after making 2 batches of truffles and them being so so. I felt an overwhelming urge to redeem myself. So today  was the day. I have been on a baking/cooking frenzy.

Chili is in the crock pot, and oh if you could smell it! It is not my normal recipe, it is BETTER! You'll read about it tomorrow. Along with my new bread recipe. OH MAN, it is smelling so good in here! When they finally invent smell-a-vision or smell-a-phone or even smell-a-puter we will be in a world of hurt! The bread you will read about tomorrow as well. It is chocked full of goodness! Jack cheese, bacon and corn but not cornbread, just corn in the bread. Oh just wait, if it taste half as good as it smells, I  may eat it before anyone gets home.
Oh yes, then there was the cookies. Are the cookies. ha ha I haven't eaten them all. Although I really could.
Here is what I did:

Nutella 2 chip cookies
1/2 cup unsalted softened butter
1/2 cup sugar
1/2 cup brown sugar
Cream until light and fluffy

Add 1 egg 
1 tsp vanilla
Blend well

1/2 cup Nutella 
Mix in well

1 cup flour
1 tsp baking powder
pinch salt
Sift together and stir in the batter

1 1/2 cups semi-sweet chocolate chips
1/2 cup white chocolate chips
stir in

Chill the dough for 15 minutes, this will help the cookies not spread out as much when baking.
Bake at 350 degrees for 12 minutes on a greased cookie sheet
Next time I'll add pecans and drop the white chocolate , just because I like pecans in my cookies not because they weren't good. Because trust me, these will not last long in this house!

Enjoy!!





This recipe is featured at :
Foodie Friends Friday


Lemon Sugar

Tuesday, September 25, 2012

Pumpkin Bread

Fall means so many different things to so many different people, right? Some people dread the end of summer because they love hot weather, the beach, longer days and such. Others long for winter, why I have no idea! ha Then there is me, I love Fall and Spring.

Spring time is when the flowers, trees and bushes are in bloom, new baby critters are popping up and it just feels like there is hope after a long cold winter. Spring time gives me a fresh perspective on life in general.

Fall the leaves change color, the temperature cools off, I can open my windows at night and hear all of God's creatures talking. Fall means that I get a break from the humidity, the hot long days, it means bon-fires, friends, cook outs, sweaters, hot tea, pumpkins, raking leaves and a calmer slower pace here on our backyard farm. It also means I can bake more and not run my a/c crazy from the additional heat! Leaves, scarecrows, pumpkins, hot cocoa, baking and on and on.

I mentioned pumpkins, do you love them? I have never been a fan except to use them as decorations. That changed when my youngest two boys began dating young women who love pumpkin. I started playing around with recipes and found out I do like them! Well, when I cook them at least. ha ha

I am sure, or at least I hope you have, seen and maybe tried my Crumb topped chocolate chip PUMPKIN muffins they are really good!

Today I made pumpkin bread. Nothing fancy, just easy and tasty. I normally make it without any "add in's" because the 'girls' like it like that. BUT I like it with chocolate chips and nuts tossed into the mix. Today however it just has a handful of chocolate chips. It is sitting on my counter now, taunting me. See, I'm working on self control. Let's see how long it sits there before I cut off a chunk, cough I mean piece.

I also made some Italian Herb flatbread, that is gluten free. I am not gluten intolerant but wanted to give it a try. You'll read all about it on 1 Oct when I tell you about my Foodie Pen Pal box of goodies! Be looking for that post because it will be chocked full of goodness.

Now, on to the bread.

Pumpkin Bread 
1/3 cup softened unsalted butter
1 1/3 cup sugar
2 eggs
1 small can pumpkin
1/3 cup water
1 3/4 cup flour
1 tsp baking soda
1/4 tsp baking powder
3/4 tsp salt
1/2 tsp ground clovers
1/2 tsp cinnamon
OPTIONAL 1 cup nuts,raisins or chocolate chips , your choice

Mix the butter and sugar. Add the eggs, pumpkin and water. Measure the flour by dip method. In a bowl blend the dry ingredients and add to the pumpkin mix. Stir in your optional ingredients now. Pour into a well greased bundt pan and bake for 1 hour on 350 degrees.

Enjoy!



Zesty Chicken Soup

I saw this recipe on I Thee Cook and it sounded great. I made a few adjustments so you can go to the website and see the original. Not all recipes turn out fabulous, even for us bloggers, this was good but I will do it different next time. Here is my version:

Zesty Chicken Soup (Original is: Zesty Chicken Rice Soup Slow Cooker)

1 pound boneless skinless chicken
3 cans chicken broth
1 can fire roasted tomatoes
1 TBSP cilantro
1/2 cup chopped bell pepper
1/2 cup chopped onion
1 can black beans rinsed and drained
1 TBSP garlic
2 tsp chili powder
1/2 tsp cumin
1 bay leaf
2 cups yellow rice (I used a bag of yellow rice mix with seasonings)
topping: jack cheese and green onions

All ingredients except the last two go into the slow cooker. Cook for 4 hours on low. I added the rice and it made a sticky mass in the bottom. NEXT time I will add the rice later or cook on high for 1 hour with precooked shredded chicken. You could also do this on the stove top.
It was really good but the rice was mushy and I don't like that texture.
Oh and by the way, not all recipes turn out fabulous ;-)

Enjoy!!



Truffles

Sunday was a truffles sort of day. I was having a creative and sweet tooth moment. Normally during the holidays there are several types of candy, cookies, bars, truffles and other goodies that are created in my kitchen. I wanted to try something new and why not use something I love. Nutella. Yes, that's right.

So...I created two different truffles. One was great and one was, well, okay. We will eat them because I just can't throw away food but I won't make them again. Now you might love them, but I didn't.

Cake Batter Truffles

a box of vanilla cake mix
OR combine the dry ingredients for a mix
2 tsp vanilla
1 can sweetened condensed milk

Mix these items to form a dough. Place it in the fridge to chill for at least 30 minutes. When you remove it, make balls and chill again. Next dip them in chocolate. You choice of semi-sweet, dark or milk. I used 

1 bag milk chocolate chips
1 TBSP oil

Melt and mix these two items together and dip. Chill again and store in the fridge.

These were ok. Look good, smell good but taste is ok. Not a wow factor I was going for.



Next  came the Nutella truffles...
1 jar of Nutella
3 cups of crushed pretzels
Mix these, it will be dry, allow to chill for at least 30 minutes. Next wet your hands, trust me this helps. Scoop up a spoonful of mix and form into a ball. Chill again. Dip in chocolate, vanilla or both :-)
Keep stored in the fridge.
These are sweet and salty and of course tasty!

Enjoy!!

Friday, September 21, 2012

Chicken and wild rice casserole

First let me say THANK YOU and WOW. I signed on this morning to see that I have had 6000 views! Wow... I am shocked and thrilled.

Also, be on the lookout, I was chosen to participate in a grain mill challenge! I will be receiving a FREE grain mill and making recipes with this mill. I will blog about it and the company will feature my blog on their site, plus give me a profile page on their site. When this is up and running I'll give you more details. Thank you to Grain Mill Wagon for this wonderful and exciting opportunity.

Now, on to the recipe. Oh man was it ever good!! I have used wild rice with long grain before, I have a fabulous soup that I do, but this is a little different, creamy, rich and full of flavor. My husband loved it. Both the boys were gone so I can't say what they thought. I could have eaten the whole thing it was so good, but yes I refrained. Now there are leftovers for lunch. Can hardly wait!

Chicken and wild rice casserole

2 cups of cooked shredded chicken
I cooked a 2.5 pound bag of frozen chicken tenders in enough water to cover with about 1 TBSP of Mrs. Dash no salt seasoning mix
2 boxes of long grain and wild rice mix
1/4 cup flour
4 TBSP butter
2 cups chicken broth
1-2 cups water
3 carrots diced
2 TBSP EVOO
1 tsp garlic powder
1 1/2 cups Mexican blend shredded cheese

Earlier in the day I cooked the chicken. Half was set aside for another recipe and I shredded 2 cups for this dish. In a pan I sauteed the carrots and garlic powder in the EVOO. The flour and butter were added, cooked until slightly tender and a rue was formed. Then the chicken broth and water were added. To this I stirred in both boxes of rice and the seasoning packets. Allow this to cook and thicken, add more water if you need to but don't make it runny. This cooked for 10 minutes. The cheese and chicken is now added back in. Stir well and pour into a greased 13 x 9 pan. Bake at 350 degrees for 40 minutes.

Enjoy!




Thursday, September 20, 2012

Garden salad side dish

It feels like forever since I sat down and wrote up an enter to my own blog, I guess that's what happens when you go out of town for a few days.

So anyway, tonight I will be fixing a chicken and wild rice casserole. You can read about it tomorrow. Right now I'm going to tell you all about our side dish for tonight. It is quick, easy and healthy!

How did I come up with it, easy, it's called cleaning out the fridge! LOL I realized that tomorrow is my shopping day and I still had several great looking veggies that I needed to use. So off I went to chop and mix. A beauty of color, my idea of tasting the rainbow. Forget those colorful candy snacks that are full of sugar, grab a bowl of this and enjoy!

Garden Salad side dish

1 cup sugar snap peas, cut in half
1 large cucumber diced
2 Roma tomatoes diced
1 sweet red bell pepper diced
1 sweet orange bell pepper diced
2 large green onions sliced, tops and bottoms
4 TBSP white rice wine vinegar
1-2 TBSP EVOO
1 tsp Italian seasoning
1/2 tsp sea salt
1 lemon juiced

Dice and slice all the vegetables. Pour on the vinegar, oil and lemon juice. Sprinkle on the seasoning and salt. Toss it all and cover. Let it set in the fridge for a few hours and done!

You could use any vegetables you have on hand. That is the beauty of salad, it is what you make it.

Enjoy!



Tuesday, September 18, 2012

MIA

Thank you all for being so patient. I have been MIA since last week. There was a family emergency and I hopped on a train to hightail it to Ft. Lauderdale, Florida on Friday and returned this morning at 3 a.m. Yes I am exhausted!
But I am also glad to be home and ready to concoct some fabulous recipes for you this week.
Last week I ended by fixing a quick and easy Cheeseburger salad. Yes, that's right. 

Cheeseburger Salad

1 lb ground beef
3 TBSP ketchup
1 tsp garlic powder
1 tsp onion powder

 Cook these items in a fry pan and drain if necessary.

Slice, dice or tear up 2 heads of Romaine lettuce.
Dice 2 small tomatoes
1/2 cup cheddar blend shredded cheese
1 package of pre-cooked bacon diced

I layered the lettuce on a plate, topped with the meat mixture, sprinkled the top with cheese, tomatoes, bacon and Thousand Island dressing. To that we crushed Lays original chips on top! Can't have a cheeseburger without chips! It sounds weird but it was really good. My husband loved it, my 20 year old son really loved it, so that makes it a hit! any time I can get him to voluntarily eat veggies :-)

Friday I made a pot of Pasta E Fagioli Soup along with a loaf of Italian Herb. Then I climbed that train for an 18 hour ride! YES you did read that right. I think I have saddle sores! Oh goodness but thankfully everything worked out and I am home again to cook another meal and blog about it.

We had some fabulous food while there, so good in fact that we ate twice at the same restaurant. The restaurant and lounge are next to The Old Heidelberg Deli in Ft. Lauderdale. If you are in that area and like authentic German food or would like to try it. That is definitely the place. Having lived in Germany for three years, I can tell you, this place is a BIG hit with me! We did lots of sight seeing in our less than 48 hour stay and took care of business as well. Next time I hope it is a pleasure trip!

Check back tomorrow as I get back on track (haha train!) with a new recipe and post!

Enjoy
Dawn

Thursday, September 13, 2012

Cordon Bleu Orzo

After the less than stellar results of the Chicken Cordon Bleu pasta I made some time ago it kept bugging me. I hate to make something and it not be delicious. So I decided to try it again. This time a little different. 
The result? A very flavorful delicious meal. Easy as well. Another bonus. The true test, my husband loved it! Not liked, loved. Bingo!

Cordon Bleu Orzo

1/2 lb cured ham bits (from my local butcher)
2 large boneless skinless chicken breast
1 tsp garlic powder
1 tsp onion powder
1/2 tsp chili powder

These items were cooked together in a large pot. Once the meat was done there was a generous amount of liquid/broth. I removed the meat and chopped/shredded it and placed it back into the pot with the broth left in.

1/2 cup chicken stock
1/2 cup water
5/8 cup or 10 TBSP orzo

The above ingredients were added in with the meat and allowed to cook until the liquid was almost completely gone.

1 cup shredded Swiss cheese

This was folded in and Wa La

Done ( a little extra cheese sprinkled on top)

Enjoy!



Mini Pancakes

How many of us love pancakes? If you are like me and do not own a griddle, making pancakes can take a while. One by one and by the time I'm finished someone gets a cold stack unless I serve them as I cook them.
Then I thought, wait, what if I put them in a muffin tin in the oven? Yes, they'll be small but...
So, I mixed up a batch of pancake mix and sprayed a large muffin tin. Then I put 2 TBSP of batter into each cup. That's when I had a brilliant idea, flavored or filled pancakes and since the tin has 4 rows of 3 each row had a different ingredient. Bacon and syrup for Jesse. Chocolate chips for all of us. Cranberries for me. Cinnamon sugar for Joey. Success!
Easy clean up, all pancakes done at once and the leftover, shock there were some, went into the fridge for an easy heat up today!

Enjoy


Wednesday, September 12, 2012

Chocolate Bliss Cake or Chocolate x6

Ahh, chocolate bliss...this conjures up imagines of chocolate clouds raining chocolate drops falling into a chocolate river...dreamy. Oh sorry, I went to my happy place.
Now chocolate bliss some say is overload. I say there is no such thing. Chocolate x 6. Now who doesn't want this? Especially during certain times, am I right ladies?

IF you do not have a sweet tooth, are not obsessed with chocolate or don't eat dessert first, you might want to forego this one. NO WAIT, make it anyway and just have one piece. You won't regret it. Your hips might but hey you only live once, right? No, you don't want this one often but when you do have it, oh boy!

Chocolate Bliss or Chocolate x 6

2 cups flour
1 2/3 cup sugar
2/3 cup cocoa powder
2 tsp baking soda
1 box 4 serving size chocolate fudge instant pudding mix OR devils food cake flavor
Stir these well in  a large bowl.

3/4 cup chocolate milk
1/3 cup unsalted butter melted
3 eggs
1 cup sour cream

Mix your wet ingredients and incorporate into your dry. This will be very thick.

Next
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
stir these into the mix.

Now grease a bundt pan generously and scoop the mixture into the pan. Bake at 350 degrees for 1 hour. If you have a dark nonstick pan you want to bake at 325 for 55-65 minutes.

Let this cool in the pan for 10 minutes. Invert onto a plan and let cool completely, about 2 hours.

Once it is cool, make your ganache glaze.
1/4 cup milk chocolate chips
1/4 cup semi sweet chocolate chips
1/3 up whipping cream
Simmer these items in a sauce pan on low for 5 minutes. Drizzle over the cake

Use the remaining chips from the 2 bags along with 5 mini size snickers or milky way bars sliced, place on top of the cake.

Once it is cool, pour the ganache glaze on top and sprinkle the chips and candy bar pieces over it.

Enjoy!




Black Bean and Butternut Squash Chili

Last September I found a new chili recipe that we feel in love with. The original recipe did not call for meat, and it was divine. However, I live with a carnivore who insist on meat. So, I have added ground beef to the recipe. If you are vegetarian or vegan you can still fix this delicious chili by leaving out the beef. The first time I cooked this I did not use meat and my husband did enjoy it, but he said "It would have been perfect with meat". ha ha I thought it was perfect as it was. Oh well...

With cooler temps this week it got my mind thinking of chili and so I hunted up my recipe. I made several alterations from the original. So I will put both and you can decide which way you want to fix it, or a combo of the two.

Black Bean and Butternut Squash chili

Original
1/4 cup olive oil
3 onions chopped
4 cloves of garlic minced
1 red bell pepper chopped
1 green bell pepper chopped
2 jalapenos minced
4 cans black beans rinsed and drained
2 cans diced fire roasted tomatoes
3 TBSP chili powder
2 TBSP cumin
1 TBSP dried oregano
4 cups butternut squash (about 2 lbs) peeled and diced
salt and pepper

My version
1 onion chopped
1 TBSP garlic powder
1/2 red bell pepper diced
1/2 yellow or orange bell pepper diced
1 small jalapeno seeded and minced
1 can black beans rinsed and drained
1 can fire roasted tomatoes
1 can kidney beans rinsed and drained
8 oz tomato sauce, no salt kind
3 TBSP chili powder
2 TBSP cumin
1 lb butternut squash peeled and diced
1 lb lean ground beef or ground turkey

In a pan saute meat, peppers and onions. Drain if necessary and transfer ALL ingredients into a crock pot. Set on low and cook for 6 hours.

Enjoy!!


Crock Pot Lasagna

I have been doing this for some time now, Crock Pot Lasagna. I found the recipe and idea from my friend/fellow blogger Brandi over at The Country Cook. I could not believe how easy and good it was. I have been doing this for a while so I have made some alterations to her recipe. This is quick and easy.

Here is how I do mine: Crock Pot Lasagna


1 pound ground beef
1 tsp garlic powder OR you could use fresh
1 jar (26 oz.) spaghetti sauce (I use the chunky garden veggie) also I rinse the jar out and add that to the sauce, no waste
1/3 cup water
1/2 of a  container ricotta cheese (1 cup)
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 TBSP parsley
1 TBSP Italian seasoning
lasagna noodles, uncooked

Cook the ground beef with the parsley and Italian seasoning with 1/3 cup of water. After the meat is done, add the spaghetti sauce. Remove from the heat and add in the Parmesan cheese and ricotta. Stir well until smooth.
I spray my crock pot with non stick spray or wipe the inside with olive oil, then place one large TBSP full of sauce in the bottom. Now start laying noodles, sauce, cheese, noodles, sauce ,cheese until you have filled the crock to 3/4 full or ran out of sauce whichever happens first. Now place the lid on top and cook on low for 2-4 hours.

I serve this with a lovely salad and fresh made bread. Bread Recipe

Enjoy! 


Tuesday, September 11, 2012

Pineapple Cake

Yesterday was such a busy busy day until supper was very simple. BBQ shredded chicken sandwiches and chips.Errands, shopping, lunch with my 20 year old son, minor kitchen cleaning and cooking supper as well. However, I did find time to bake a cake. There is always time for cake, right?

This is a simple recipe and really good. I have done this before but that was before my blogging days!

Hope you enjoy this one!

Pineapple Cake

1 can crushed pineapple, 20 oz drained and juice reserved
2 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened, unsalted
1 cup white sugar
2 eggs
3/4 cup packed brown sugar
3/4 cup chopped pecans or other nut
3/4 cup shredded coconut or flakes

Preheat oven to 350 degrees. Grease a 13 x 9 pan. Drain pineapple and reserve juice.
In a medium bowl mix flour, baking powder, baking soda and salt, set aside.
In a large bowl beat butter for 30 seconds on high speed. Add sugar and beat until fluffy, add eggs and beat until smooth. Now alternate flour and pineapple juice , beat on low until blended well. Now fold in pineapple. Spread batter in the baking pan.
In a small bowl mix brown sugar, pecans and coconut. Sprinkle over the batter. Bake for 35 minutes. serve warm

Now I have also omitted the nuts this time and used dried cranberries. Very tasty as well.

Enjoy

Sunday, September 9, 2012

Beef Doritos Casserole

Not that long ago I made a chicken Doritos casserole and my family almost licked the casserole pan clean. I decided to change it up and use ground beef.

Same result!! They tried to eat the container...I must say, it really was tasty.

You could use ground turkey if you are not a beef eater or just stick with the chicken version. CLICK HERE for that recipe/post.

Beef Doritos Casserole

1 lb lean ground beef
1 onion diced
taco seasoning 2 TBSP

Cook this together. Now add

1 can cream of chicken soup
1 can of mild Rotel, drained

Other ingredients needed:
Doritos
3 cups Mexican blend shred cheese
sour cream

In a 13 x 9 pan, crush a couple of handfuls of Doritos in the bottom, enough to cover. Now spoon half the meat mixture on top. Now add 1 cup shredded Mexican blend cheese. Crush more chips, add the rest of the meat mixture and top with cheese. Now finish with more crushed chips and the last cup of cheese. Slide it in the oven at 350 degrees for 25 minutes.
Serve with a dollop of sour cream on top.

Enjoy!


Italian Beef Sammies

Do you ever see something and say "oh I want to make that" then when you plan to make it, you can't find the link, recipe or even where you wrote it down?
No? hmmm must just be me.

So anyway, I saw a picture of a sandwich and thought it looked delicious. Problem, I have no idea where I saw it. I have combed the internet, Pinterest and Facebook. So I faked it. I added what I thought it would have had in it.

Guess what, it worked out great! No big surprise as I am the queen of throw together meals or so my family says.

Here is what I did.

Italian Beef Sammies

Jumbo hamburger buns, toasted
2 lbs beef roast
1/4 cup Worcestershire sauce
1/2 cup mild pepper rings
1 package Italian dressing mix

The roast went into the crock pot with the Worcestershire sauce. After 4 hours I shredded/cut the beef and added the peppers and seasoning mix. Placed the beef back in the pot and let it set for another 2 hours. Served it up on toasted buns.
Easy, tasty and filling. Serve with your favorite side, chips, beans or a salad.

Enjoy!


Friday, September 7, 2012

Egg rolls and sushi

Yesterday I was on a roll, so to speak. For breakfast I was creative while filling a need for food, a craving for chocolate and not wanting to cook just yet. I took a banana, spread it with Nutella and then rolled it in Grape Nuts. Yes, it was delicious and sort of healthy, right? Well, there was fruit and fiber, oh and wait, the Nutella is made from hazelnuts so yes, it was healthy! ha ha Sliced it up and called it breakfast sushi, that in itself is funny because I don't eat sushi, so I guess I was a little sleep deprived as well.

For lunch we had egg rolls with a twist, pizza twist that is. I took leftover egg roll wrappers filled them with pepperoni and cheese. Rolled them up and fried (yes I know fried!) them in a little oil, we're talking a whole total of 2 TBSP of oil in a non-stick pan until they were brown and crispy. The boys loved them and so did I. Drain them on paper towels if you do this to absorb the excess oil. Which surprisingly there wasn't much of.

Be creative with what you have, try something new, you just never know when you'll hit the food jackpot!

Enjoy


Chicken Katsu

Chicken Katsu, have you ever heard of this? I had not before yesterday when I was doing some web surfing and found a recipe. It said it was a Thai sauce recipe served on pork. Well I don't eat pork so I got to checking around and found it served over chicken as well.

I found that this sauce is from Thailand, Japan, Korea and Hawaii. Not sure which is correct and it may be from all of these places and more, with a variation here or there. It is simple and delicious, sweet with a tang and sticky.

I did not have any panko crumbs as all the recipes I saw called for so I mixed 4 TBSP of flour and 4 TBSP of white corn meal together and dredged my chicken in it. The chicken I cooked in a very small amount of oil so as not to saturate the chicken but give it a crispy coating.

For the sauce you take:
1/3 cup ketchup
1/4 cup soy sauce
1/4 cup sugar
2 tsp Worcestershire sauce
1/4 tsp fresh cracked pepper

Stir these ingredients well in a small sauce pan and simmer while the chicken is cooking. It will thicken up and make a lovely dark burgundy sticky sauce.

I served this with rice and a simple salad. VERY good and I will definitely be doing this again.

I am not sure where I got the recipe as I was surfing around and found many variations. I did see that most added hot sauce or red pepper flake to the sauce.


Lemon Sugar


Thursday, September 6, 2012

Pumpkin Chocolate Chip Muffins

Who besides me is ready for Fall? Oh man I am so tired of the bugs, the sweat, the humidity, the heat...well, you get the picture.

Thinking of Fall makes me think of pumpkins, cookies, pies, falling leaves, cooler temps, more baking and speaking of baking, how about these muffins?

Last year both my younger boys/young men were/are in serious relationships with beautiful young women who LOVE pumpkin. I was never a fan, but being the loving mom that I am, I started playing around with pumpkin and hit a home run with these puppies.

I have made them using a box cake mix but they are so much better when they are totally home-made. If you prefer, purchase a Duncan Hines spice cake mix and use it with the other ingredients. Easy! I'll talk you through it.

Oatmeal crumble topped pumpkin chocolate chip muffins
Ingredients

1 Duncan Hines spice cake mix (if you prefer)

OR

2 1/2 cups flour 1/4 cup cornstarch
4 tsp baking powder
1/2 tsp salt
2 tsp ginger
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice 1/2 tsp clover
2 tsp vanilla
1 cup of brown sugar OR 1/2 cup sugar with 1/2 cup brown sugar

along with:
1. 15 oz can pumpkin
1 cup sour cream
1/4 cup vegetable oil OR apple sauce
3 eggs
1 tsp vanilla
1. 12 oz package chocolate chips

TOP
1/2 cup sugar
1/4 cup flour
1 tsp pumpkin pie spice
2 TBSP butter
2 TBSP oatmeal

IGNORE the directions on the box. Preheat oven to 350 degrees. Line 2 - 12 cup muffin tins with cupcake liners and set aside.

In a large bowl or stand mixer bowl, combine the cake mix, OR cake ingredients, pumpkin, sour cream, oil, eggs and vanilla. Mix on low for 30 seconds or until all ingredients have been moistened, then beat on medium for 2-3 minutes. Stir in chocolate chips by hand so as not to over beat the mix.

Divide the batter evenly in the liners. I use an ice cream scoop for easy dipping and a more consistent size. 

Whisk together the TOP mix until you have crumbles this will happen when you add the butter last and cut it in with a pastry cutter or knife. Sprinkle this on top.

Bake for 20-30 minutes depending on your oven.
Cool on a rack and enjoy!




Foodie Friends Friday

Wednesday, September 5, 2012

Cheesy Chicken Rice with bacon

As I was uploading pictures off my camera yesterday, I saw several and went OH NO I did not post about this! Panic...the weekend was hectic, stressful and very emotional. I made this recipe on Saturday night and here it is Wednesday and I am just now blogging about it. blush...

My sissy and her man were still here so several things were fixed for dinner that night. I made a fresh marinara with brown rice pasta for them, we all had a huge salad and then for my family we had the cheesy chicken rice with bacon. A new take on an old favorite.

Our salads were loaded, organic baby greens, pea pods, sprouts, cucumbers, raw sunflower seeds, raw pumpkin seeds , dried cranberries, tomatoes, banana peppers and a fresh homemade dressing. Grape seed oil, water, fresh squeezed lemon juice, Italian seasoning, garlic and Himalayan sea salt.




Cheesy Chicken Rice with Bacon

2 cups cooked shredded chicken
2 cups raw rice (equals 4 cups cooked)
3 cups chicken broth plus 1 cup water
butter 4 TBSP
1 1/2 cups cheese, shredded cheddar
1/2 lb of bacon cooked and crumbled or precooked

I had chicken broth from earlier in the week so I used this instead of canned. I cooked the rice with the butter, broth and water. Once it was almost done I added the cooked bacon and chicken. Last I added the cheese, folded it in and Wa La Done! My guys really enjoyed this. It was quick and easy. I cooked my chicken breast earlier and had it shredded so all I had to do was toss it in.

Enjoy!



This recipe is featured at Debbidoo's


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Mini Corn Dogs

Yesterday while surfing around online, through blogs and on Pinterest, I saw some lovely corn dogs. No, not something I normally eat, but these looked really good. I thought it would be a nice lunch. Well, as I had not been to the store yet and did not have their ingredients, I created my own version.

Now after the first batch, I changed it up some and found a better way to do them than the first batch. I say batch because I made mini corn dogs and a lot of them.

For the first batch I placed a spoonful of the cornmeal mix in each mini muffin tin, sprayed with oil first, then placed a slice of hot dog on top. Thinking the muffin would rise and cover the hot dog. It did not. So they sort of look like eyes.


So for the next batch I took my all beef hot dogs and cut them into half inch or so chunks. I sprayed my mini muffin pan with oil and placed the hot dogs inside. I spooned the mix over the hot dog slices. This left a hole on the bottom.

THEN, slap forehead, batter, hot dog, batter. NOW we have it....I was tired can you tell?

These were tasty and the last batch I added cheese to the mix. NOT like you buy in the store or at a carnival but I will play around with the mix and am sure it will be different next time. I have a ton left over but those will get popped into the toaster over for lunches later.


1 cup white corn meal
1 cup flour
1 cup sugar
1/2 cup almond milk (I don't use cows milk)
1/2 cup water
1/2 cup shredded cheese
1 package of all beef hot dogs

Enjoy

This picture is of the first batch, I got caught up trying different ways and forgot to take more pictures!

Bacon Cheeseburger Sloppy Joes

OH MY FREAKIN' WORD........ ok, I don't normally do that, but holy mackerel batman. This recipe is so good, as my husband said "good gosh woman you almost made me cuss" oh yeah, that good!

Yesterday morning I was reading through my blogger and checking in with my foodie pals when the title caught my eye. Bacon Cheeseburger Sloppy Joes, I thought you have got to be kidding me right? OH my, so I hopped over to Bridget's blog to finish reading. I was in the process of making my menu for the week and shopping list. This went straight to the top.

Now mind you, I knew I'd be home alone for dinner but thought ehh if it's not good not one will know and if it is, I have lunch for the next few days.

Good? NO, great? No. FABulous YES.

Our oldest son came home and said "oh man, wow, yum...I may have to have another" Two thumbs up and five gold stars!

I of course did not fix it exactly, because we know I don't follow instructions well, but I was close. Click HERE to read Bridget's blog and see her recipe. I have done several of her's before. She writes What's cooking in the burbs blog. Great ideas, good food and drooling food pictures.

Thank you Bridget for this one!

Bacon Cheeseburger Sloppy Joes

1 lb lean ground beef, browned and drained
1/4 cup water (she used broth)
1 onion soup packet
1 tbsp apple cider vinegar
1/3 cup ketchup (I used 5 TBSP)
2 tbsp mustard ( she used Dijon)I used 4 TBSP whole grain mustard
1 garlic clove, minced (forgot to add so I omitted it)
1 cup shredded cheddar cheese (I used a Mexican shred blend)
1 cup cooked crumbled bacon ( bacon bits will work too)I used precooked bacon crumbled up

Brown and drain ground beef. Add remaining ingredients. Stir to combine and simmer over low heat for about 20 minutes. Serve on bakery rolls or hamburger buns. Sprinkle with additional cheddar cheese if desired. Enjoy! I toasted the buns first, sprinkled a little extra cheese and enjoyed this with a small salad and side of green grapes.


Enjoy!


Tuesday, September 4, 2012

Death By Oreos

Now let me ask you a question, do you love Oreos? Yes, then keep reading, if you are ehh on the whole Oreo debate, move on. These are for the die hard Oreo lover!!
This recipe I found on Just a Pinch website, a site I do dearly love! It was my addiction before Pinterest.

I have made these cupcakes dozens of times, and each time they get better and better, if that is possible.
Ingredients do matter, if you buy the cheap knock off brands, that works for somethings, but I have to say, if I spend the bucks and get the good stuff, these cupcakes are so good it'll make you slap yo' momma! Not really but almost!

1 pkg regular size Oreo
Duncan Hines Swiss Chocolate Cake mix (I have tried them all and this one has the best flavor)
8 oz Philadelphia cream cheese, room temp ( I use 4-6 oz)
8 TBSP no salt butter, room temp
3 3/4 cup powdered sugar
1 tsp vanilla extract not flavoring
cupcake liners
1 pkg mini Oreo

Preheat your oven to 350 degrees
Prepare cake mix according to package (do not bake yet)
line muffin/cupcake tin with liners
Drop 1 large Oreo in each liner bottom
Take 1/2 of remaining Oreos and place in a food processor and pulse into a crumb mix.
Stir this into your cake batter. NOW fill each liner 3/4 with batter/oreo mix. Bake for 15 minutes.

While these are baking prepare frosting.
Cream together your cream cheese ( have begun using 1/2 of what the recipe calls for as my family is not as fond of cream cheese) and butter. After this has been creamed together, you will take the remaining half of the Oreos and again make a crumb mix. Add this to the frosting. I place the cream cheese, butter, powdered sugar and oreos in my food processor and blend until almost smooth. I like the extra chocolate flavor and color that this produces. The original recipe called for crushing them by hand and gently folding in after you have creamed the cc/ps/butter together. I have done this as well but prefer my way. I have also used flavored Oreos and used food coloring during holidays to change it up. They always taste great and are all eaten!

Once the cupcakes have baked and cooled, frost the cupcakes with Oreo frosting. 
For the 4th Oreo layer, top with a mini Oreo. Wa La Done!

Oreo on the bottom, in the mix, in the frosting and on top! YES Death By Oreo!!

Enjoy
Foodie Friends Friday

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