Life of a Foodie and Her Family

Chocolate Waffles

2012-02-11T08:55:00.001-05:00

Since I picked up the newest issue of Food Network magazine, Miss V has been asking to make the Chocolate Waffles. We finally got around to making this morning.

3 tablespoons unsalted butter
3 tablespoons vegetable shortening
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3 tablespoons sugar
3 large eggs
1 cup milk
1/2 cup chocolate syrup, plus more for topping
1/2 teaspoon vanilla extract
Cooking spray
Confectioners' sugar and/or berries, for topping (optional)

Directions
Melt the butter and shortening in a small saucepan, stirring to combine; remove from the heat and set aside. Whisk the flour, baking powder, salt and sugar in a large bowl.

Whisk the eggs, milk, chocolate syrup and vanilla in a large liquid measuring cup or a separate bowl. Whisk the egg mixture into the flour mixture until combined. (The batter will be slightly lumpy.) Whisk in the butter mixture until combined.

Preheat the oven to 250 degrees F. Preheat a waffle iron and spray with cooking spray. Ladle some of the batter into the waffle iron to within an inch of the edge (1/3 to 1/2 cup batter, depending on your waffle iron); cook until crisp. Transfer the waffle to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
Divide the waffles among plates. Dust with confectioners'sugar and top with berries and/or chocolate syrup.

Miss V declared them "two thumbs up", but a little to sweet. I think next time I will use much less syrup on top. She loves chocolate, but not if it is to sweet. She is a fan of dark chocolate and well so am I.

Lunch 2/10/2012

2012-02-11T08:47:00.000-05:00

Here is Miss V's snacks for Pizza Friday!

Oatmeal Raisin Chewy Granola Bar
Florida Natural Fruit Nuggets (Green Apple)
Apple slices
Florida Strawberries
Peanut Butter Chocolate Breakfast on the Go pack
Pretzels
Capri Sun

Tater Tot Casserole

2012-02-11T08:43:00.000-05:00

I really do not have a standard recipe for this because I usually "wing it" with what ever may be in the freezer.

1 pound ground beef
1 packet of brown gravy mix
1 cup cold water
3 cups frozen mixed veggies (thawed)
1 cup shredded cheddar cheese
1 package tater tots
2 cups shredded colby jack cheese

Preheat oven to 400.

Brown the ground beef and drain. Pour water and brown gravy mix over the ground beef. Cook until thick and bubbly. Stir in the mixed veggies.

Spread the meat/veggie mixture in the bottom of a 9x13 pan.

Sprinkle the cheddar cheese over the meat/veggie mixture.

Place tater tots on top of the cheese.

Bake for 20 minute. Sprinkle remaining cheese on the tots and bake for another 10 to 15 minutes or until cheese is melted and the tots are crispy.

Lunch 2/8/2012

2012-02-11T08:37:00.000-05:00

Here is Miss V's lunch today.

Dark Chocolate Dreams Peanut Butter and Fluff Heart Sandwich

Apple Slices

Green Grapes

Pretzels with "cheese dip"

Chocolate Peanut Butter Breakfast on the Go Packet

Chewy Granola Bar

Trail Mix Granola Bar

Horizon Vanilla Milk

Lunch 2/7/2012

2012-02-07T08:31:00.000-05:00

Miss V's lunch today.

Peanut butter and strawberry jelly on a Whole Wheat Goldfish
Colby Jack Cheese cubes
Snap Peas
Green Grapes
Fruit Snacks
Trail Mix Bar
Pretzels with "cheese" dip
Berry Blend Breakfast on the Go Packet
Toasty Cheese Crackers
Capri Sun

Antipasto Platters

2012-02-06T09:17:00.001-05:00

Here is the antipasto platters that we brought to a Superbowl Party.

I love finding great things in the clearance section at Target.

Pepperoni, Italian Dry Salami and Genoa Salami

Meats, Caprese Bites, and Marinated Feta.

Extra Mozzarella Pears with basil and Extra Virgin Olive Oil, extra Marinated Feta, Sweet Cherry Peppers and Mezzetta Italian Olive Antipasto.

Caprese Bites

2012-02-06T07:08:00.000-05:00

I kind of made this up yesterday.

1 cup of balsamic vinegar
Bring to a boil then turn down to a simmer. Reduce the vinegar until thick and syrupy.

Mozzarella Pearls
Grape Tomatoes (cut in half)
Basil Leaves (sliced in half lengthwise)
Toothpicks

Spread the vinegar syrup in the bottom of a small serving dish.

Take a half of a basil leaf and fold in half and then half again. Skewer it onto a toothpick.

Then add one half of a tomato cut side down.

Then gently skewer the mozzarella pearl.

Place the skewer mozzarella side down onto your vinegar syrup.

Continue until your dish is full.

I totally forgot to snap a picture of the process. I will try and make a couple this afternoon and update with pictures.

Easy Taco Casserole

2012-02-06T06:58:00.000-05:00

I made this for dinner Friday night. It was pretty good, but did not photograph very well. The recipe comes from the Taste of Home Ground Beef magazine.

1 pound ground beef
1 cup salsa
1/2 cup mayonnaise (I subbed sour cream, the idea of cooked mayo turns my tummy)
2 teaspoons chili powder
2 cups crushed tortilla chips
1 cup (4 ounces) shredded Colby cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 medium tomato, chopped
2 cups shredded lettuce

In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the salsa, mayonnaise and chili powder.

In an ungreased 2-qt. baking dish, layer half of the meat mixture, chips and cheeses. Repeat layers. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Just before serving, top with tomato and lettuce. Yield: 6 servings.

It was kind of bland. I think it would be better with taco seasoning. I also used mild salsa and I could have used medium for more flavor and spice.

Marinated Feta and Olive Skewers

2012-02-06T06:39:00.000-05:00

Repost (with picture)

I made these to go on an antipasto type of platter for a superbowl party.
2 tsp fennel seeds
2 tsp finely grated orange zest
4 tbs fresh orange juice
1 tsp cracked black peppercorns
4 oz feta block cut into 24 cubes
24 fresh mint leaves
12 pitted green olives, cut in half
1/4 large English cucumber cut in 1/2 inch chunks
24 toothpicks

In a medium bowl, combine the fennel seeds, orange zest and juice and pepper. Gently stir in the feta. Marinate for 1 hour at room temperature of up to 3 hours in the refrigerator.

To assemble the skewers, push a mint leave about 3/4 inch up the toothpick, then add a chunk of cucumber, and an olive half. Gently place a cube of the marinated feta on the end.

Lunch 2/6/2012

2012-02-06T06:36:00.000-05:00

Here is Miss V's Lunch

Peanut Butter and Strawberry Jelly on a Whole Wheat Goldfish
Florida Strawberries
Carrots & packet of Creamy Italian Salad Dressing
Colby Jack Cheese Slice
Peanut Butter Crackers
Oatmeal Raisin Chewy Granola Bar
Pretzel Sticks
Sweet n' Salty Trail Mix
Capri Sun (lemonade)

School Lunch 2/3/2012

2012-02-03T06:26:00.000-05:00

Here is Miss V's snacks for Pizza Friday!

Pretzels
Fruit Snacks
Sweet n' Salty Trail Mix
Gripz
Capri Sun Lemonade
Danimal Smoothie
Strawberries
Snap Peas with Green Goddess Dressing

Pierogi Beef Skillet

2012-02-02T06:32:00.000-05:00

This also comes from my new Taste of Home Ground Beef magazine. I can say this one came out much better than the one from last week.

1 pound ground beef
1/2 cup chopped onion
1/4 cup all-purpose flour
1can (14-1/2 ounces) beef broth
1 package (16 ounces) frozen cheese and potato pierogies, thawed
2 cups frozen mixed vegetables, thawed and drained
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Italian seasoning
1/2 cup shredded cheddar cheese

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain, reserving 3 tablespoons drippings.

Sprinkle flour over beef and drippings; stir until blended. Gradually add beef broth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in the pierogies, vegetables and seasonings. Cook, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese. Yield: 4 servings.

I did find it a bit bland so I added 1/4 tsp salt and some extra pepper and Italian seasoning.

Lunch 2/2/2012

2012-02-02T06:28:00.000-05:00

Here is Miss V's Lunch

White Chocolate Wonderful Peanut Butter on a whole wheat Goldfish
Fresh Florida Strawberries
Snap Peas with a tablespoon of Green Goddess Dressing
Danimals Smoothie
Colby Jack Cheese Stick
Oatmeal Raisin Chewy Granola Bar
Sweet N' Salty Trail Mix
Nut Blend Breakfast on the Go packet
Peanut Butter Crackers
Horizon Vanilla Milk

School Lunch 1/31/2012

2012-01-31T06:40:00.000-05:00

Here is Miss V's lunch today

Nutella Roll Up
Danimal Smoothie
Colby Jack Cheese Stick
Berries and Cream Breakfast on the Go Pack
Chips Deluxe Gripz
Peanut Butter Crackers
Oatmeal Raisin Chewy Granola Bar
Horizon Chocolate Milk
Yellow Bell Pepper Slices
Fresh Strawberries

School Lunch 1/30/2012

2012-01-30T06:36:00.001-05:00

Here is Miss V's Lunch

Crunchy Fluffernutter on a Whole Wheat Goldfish
Capri Sun
Danimal Smoothie
Pretzel Sticks
Chewy Granola Bar
Sweet n' Salty Trail Mix
Colby Jack Cheese Stick
Apple slices
Strawberries

School Lunch 1/27/2012

2012-01-27T06:33:00.000-05:00

Here is Miss V's Pizza Friday Snacks

Capri Sun (lemonade)
Lime Jello
Pretzel Sticks
Peanut Butter Crackers
Colby Jack Cheese stick
Chewy Granola Bar
Apple Slices
Fresh Strawberries

Bacon Cheeseburger Pasta

2012-01-26T06:52:00.000-05:00

When I spotted this recipe in my Taste of Home Ground Beef Magazine, I knew that I would have to make it. In theory it sounds so yummy. Well after making last night it did not live up to the hype in my head.

8 ounces uncooked penne pasta
1 pound ground beef
6 bacon strips, diced
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup (4 ounces) shredded cheddar cheese
Barbecue sauce and prepared mustard, optional

Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain and set aside.

In the same skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard drippings. Drain pasta; add to the skillet. Stir in the soup, beef and bacon; heat through.

Remove from the heat and sprinkle with cheese. Cover and let stand for 2-3 minutes or until the cheese is melted. Serve with barbecue sauce and mustard if desired. Yield: 4-6 servings.

First I subbed Rigatoni for the penne because that is what I had in the pantry.

Next....the bacon. I have stainless pans and bacon just does not cook well in them. I should have went with my gut instict and just cooked the bacon in the oven on a broiler pan like I normally do. So my bacon was still pretty fatty which I do NOT like....

Then there was the canned tomato soup. I am not a fan of tomato soup never mind canned tomato soup. It really did not help this taste very well. I think it would have tasted better with just a can of plain tomato sauce.

Would I make this again? I am really not sure. If I do it will be with some minor changes.

School Lunch 1/26/2012

2012-01-26T06:44:00.000-05:00

Here is Miss V's lunch

Flour tortilla with Cinnamon Raisin Swirl Peanut Butter and extra raisins
Apple Slices
Strawberries
Lemonade Capri Sun
Fruit Snacks
Danimal Smoothie
Pretzel Sticks
Peanut Butter Crackers
Berry Jello
Colby Jack Cheese Stick
Chewy Granola Bar

School Lunch 1/25/2012

2012-01-25T06:42:00.000-05:00

Here is Miss V's lunch today. Can you tell I finally went grocery shopping?

Flour Tortilla with super chunky peanut butter
Florida Strawberries
Red Pepper Strips
Danimals Smoothie
Chewy Granola Bar
Fruit Snacks
Peanut Butter and Banana Breakfast on the go packet
Almond Grunch Granola Bar
Colby Jack Cheese slie
Horizon Plain Milk

Tuesday, Wednesday and Thursdays are her long day at school so I pack a few extra snacks.

School Lunch 1/24/2012

2012-01-24T06:36:00.000-05:00

Here is Miss V's lunch today

Cinnamon Raisin Swirl Peanut Butter on a Whole Wheat Gold Fish
Horizon Chocolate Milk
Colby Jack cheese slice
Fruit Snack
Chewy Granola Bar
Sweet n' Salty Trail Mix
Scooby Snacks
Berry Jello
Apple Slices
Fresh Florida Strawberries, which are soooo delicious right now

(I really need to get to the grocery store today)

School Lunch 1/23/2012

2012-01-23T06:37:00.000-05:00

Miss V has been begging for salad lately. I made one for her lunch and realized that I didn't have any protein for it. Hopefully she won't be to hungry in the afternoon.

Salad: lettuces, cucumber, carrots, tomatoes and craisins (small container of green goddess dressing)
Apple slices
Oatmeal Raisin Chewy Granola Bar
Cheeze its
Sweet and Salty Trail Mix
Fruit Snacks
Colby jack Cheese slice
Lime Jello
Horizon Strawberry Milk

School lunch 1/20/12

2012-01-20T06:53:00.000-05:00

Here is Miss V's snacks for Pizza Friday!

Horizon Milk
Carrots
Apple Slices
Sweet n' Salty Trail Mix
Chewy Granola Bar
Fruit Snacks
Colby Jack Cheese Stick
Lime Jello

(kind of boring, time to go grocery shopping)

Blueberry Sour Cream Coffee Cake

2012-01-20T06:49:00.000-05:00

I keep seeing this in my Taste of Home Fall Baking 2009 magazine and I finally made it last night. I am going to bring it to a meeting this morning.

INGREDIENTS Make sure they are all room temp.
3/4 cup butter, softened
1-1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) sour cream

FILLING:
1/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
2 cups fresh or frozen blueberries

GLAZE:
1 cup confectioners' sugar
2 to 3 tablespoons 2% milk

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition.

Spoon a third of the batter into a greased and floured 10-in. tube pan. Combine brown sugar, flour and cinnamon; sprinkle half over batter. Top with half of the berries. Repeat layers. Top with remaining batter.

Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over warm coffee cake. Yield: 10-12 servings.

Unfortunately, I can't show you a slice yet or tell you if it was good or not. BUT....It does smell great!!!

School Lunch 1/19/2012

2012-01-19T06:38:00.000-05:00

Here is Miss V's lunch today

Peanut butter and Strawberry Jelly on a Whole Wheat Goldfish
Breakfast on the Go Pack, Berries and Cream
Strawberry Yogurt
Gripz cookies
Florida Naturals Fruit Nuggets
Raisin Chewy Granola Bar
Colby Jack Cheese Stick
Lime Jello
Carrots
Apple slices
Horizon Chocolate Milk

Chicken Parmesan

2012-01-18T06:53:00.000-05:00

I made this Chicken Parmesan last night for dinner. I found the recipe on Food Network. I did make a couple changes though. The recipe calls for making your own sauce, but I just used a jar of Newman's Own Marinara

Cooking spray
4 thin chicken cutlets (about 1 1/4 pounds total) (I used 3 breasts and slightly pounded the thicker part)
Salt to taste
2 large egg whites (I just used an egg and a bit of water)
6 tablespoons dry Italian bread crumbs
2 tablespoons grated Parmesan
3 tablespoons all-purpose flour
4 to 5 teaspoons olive oil
1/2 cup part-skim shredded mozzarella cheese

Preheat the oven to 425 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Sprinkle the cutlets with the salt. Lightly beat the egg whites in a medium bowl. Combine the bread crumbs and Parmesan on a sheet of waxed paper. Spread the flour on another sheet of waxed paper. Working with 1 piece of chicken at a time, dip both sides into the flour, shaking off excess. Dip each piece into the egg, shaking off excess, and then press both sides into the breading to coat.

Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken (in batches, if necessary) and cook until browned, 3 to 4 minutes. Transfer the chicken, in 1 layer, to the baking dish. Spoon the sauce over the chicken then sprinkle with the cheese. Bake, covered loosely with a tent of foil, until the cheese is melted and the sauce is bubbly, about 12 to 15 minutes.

When I took the foil off some of the cheese came off one of the breasts. So I added more and put it under the broiler for a couple minutes.

This came out really good!!! I would will definitely make it again.

School Lunch 1/18/2012

2012-01-18T06:52:00.000-05:00

Miss V has had the last two days off from school and it was hard getting up this morning.

Cinnamon Raisin Swirl Peanut Butter on a Whole Wheat Goldfish
Apple slices
Cucumber slices
Carrots
Colby Jack Cheese Stick
Horizon Milk
Cheez it
Florida Naturals Fruit Nuggets
Sweet n' Salty Trail Mix
Chewy Granola Bar
and Lime Jello

School lunch 1/13/12

2012-01-13T06:44:00.000-05:00

Here is Miss V's lunch. Friday's are pizza days so she does not need to bring a sandwich or meal, just a drink and snacks.

Fresh Florida Strawberries
Red Grapes
Colby Jack Cheese Stick
Horizon Chocolate Milk
Lime Jello
Smartfood Popcorn
Sweet n' Salty Trail Mix
Florida Naturals Fruit Nuggets

Turkey Thighs in Spicy Cranberry Sauce

2012-01-12T18:32:00.001-05:00

This is what we had for dinner.

1 (16 oz) Jellied Cranberry Sauce (I used whole berry)
1/2 cup bottled chili sauce
1 tbs white vinegar
1/4 tsp pumpkin pie spice
2 1/2 to 3 pounds turkey thighs skinned (shhhh I used 4 or 5 boneless skinless chicken breasts and told Miss V that it was turkey. For some reason she is on a chicken strike)

Stir together cranberry sauce, chili sauce, vinegar and pumpkin pie spice and pour into the bottom of your crock pot.

Place turkey thighs, meaty sides down on the sauce mixture.

Cover and cook on low for 9 to 10 hours or on high for 4 1/2 to 4 hours. I cooked it for 6 hours on low and did flip the poultry once and spooned the sauce over the poultry pieces.

Transfer turkey to a serving dish. Skim fat from sauce. Serve sauce with turkey.

My dilema was that it smelled so much like Thanksgiving while it was cooking and I didn't know what sides to serve with it. I needed to use up a bag of sweet potato fries. But my head kept telling me that I needed stuffing so I made some up quickly and steamed up some broccoli.

This recipe also came from the Better Homes and Garden Better Than Most Slow Cooker Recipes. It was a huge hit.

School Lunch 1/12/12

2012-01-12T06:45:00.000-05:00

Here is Miss V's lunch

Dark Chocolate Dreams on a whole wheat Goldfish

Apple slices

Sliced cucumber

Carrots

Chewy Granola Bar

Colby Jack Cheese Stick

Florida Naturals Fruit Nuggets

Breakfast on the Go, Berries and Cream packet

Smartfood Popcorn

Lime Jello

Horizon Vanilla Milk

Thursdays are now her long day at school so I packed a few extra snacks. I am sure she will be starving on the ride home.

Margaritaville Coffee!!

2012-01-12T06:35:00.000-05:00

Last night a little birdy showed up on my door step with gifts! I love gifts!!!

I have four bags of the Margaritaville Sunrise in Paradise (light/medium roast) and two bags of Latitude Attitude (medium roast).

I just made a pot of the Latitude Attitude for my husband and ooooh weeee it smells good but a little strong for my taste. I prefer light roasts and did you know that lighter roasts have more caffine?. I will have him give me he thoughts on it later today.

Lunch 1/11/12

2012-01-11T06:38:00.000-05:00

Here is Miss V's Lunch

Peanut butter and Strawberry Jelly on a Whole Wheat Goldfish
Sliced cucumber
Carrots
Fresh Florida Strawberries
Horizon Chocolate Milk
Chewy Granola Bar
Colby Jack Cheese stick
Cheez-It package
Berry Jello
Florida Natural Fruit Nuggets

School Lunch 1/10/12

2012-01-10T06:48:00.000-05:00

Here is Miss V's lunch:

Horizon White Milk
Peanut butter and Strawberry Jelly on a Whole Wheat Goldfish
Fresh Florida Strawberries
Ants and Red Ants on a Log
Sweet n' Salty Trail Mix
Colby Jack Cheese Stick
Chewy Granola Bar
Florida Naturals Fruit Nuggets
Berry Jello

Plum Sauced Chicken in Tortillas

2012-01-10T06:45:00.000-05:00

I just happened to be flipping through an old cookbook called Better Than Most Slow Cooker Recipes from Better Homes and Gardens and spotted a picture of this recipe. So I decided to make it for dinner last night. My only problem was trying to find canned plums. I couldn't so I just bought 1.5 pounds of fresh plums.

32 oz. can whole, unpitted purple plums, drained
1 cup hot-style vegetable juice
1/4 cup hoisin sauce
4 1/2 tsp. quick-cooking tapioca
2 tsp. grated fresh ginger
1/2 tsp. 5-spice powder
1 lb. skinless, boneless chicken thighs (I used boneless skinless breasts)
6 x 7-8 inch flour tortillas
2 cups packaged shredded broccoli or packaged shredded cabbage with carrot

Remove pits from plums. Place plums in a blender container or food processor bowl. Cover and blend or process until smooth. Transfer plum puree to a 3 1/2 or 4-quart crock pot. Stir in vegetable juice, hoisin sauce, tapioca, ginger, ad 5-spice powder. Cut chicken into strips. Stir chicken into crock pot.

Cover and cook on low-heat setting for 4 to 5 hours, for 2 to 2/12 hours. Remove chicken from crock pot, reserving juices.

Spoon about 1/3 cup from the chicken mixture onto each warm tortilla just below the center. Drizzle with the reserved juices. Top each with 1/3 cup shredded slaw mix. Roll up Tortillas.

Number of Servings: 6

I served this with rice and pineapple chunks.

These were pretty good. Miss V kept saying how the house smelled to spicy and wouldn't try it. I told her that she would have to try it before she could eat her pineapple. Well she tried it and liked it...

They did smell "spicy" but not like a hot spicy if that makes sense. I don't normally cook with 5 spice powder and I think that is what she was smelling.

School Lunch 2/9/12

2012-01-09T10:22:00.000-05:00

I have noticed that if I don't about Miss V's lunch daily, I forget to do it on the weekends. So back to my regular daily school lunch posts.

Ham & Cheese on a Goldfish thin. Normally I would not buy them since they are kind of pricey, but they were BOGO last week at Publix.
Florida Strawberries
Carrots
Simply Go-gurt
Chewy Granola Bar
Sweet & Salty Trail Mix
Horizon Chocolate Milk
Berry Jello
Florida Naturals Fruit Nuggets

Jello....Miss V likes certain kinds of jello, but they don't sell the already made cups. So I got smart and made up the jello and then poured it into 6 snack size gladware containers and put in the fridge. It also saves a little money too.

Parmesan Twists

2012-01-09T10:13:00.001-05:00

I pulled out my old Betty Crocker Best Bread Machine Cookbook on Saturday and decided to make a batch of Pamesan Twists to go along with dinner which was Pasta and Sauce with Italian Sausage.

3/4 cup water
2 cups bread flour
1 teaspoon salt
1 tablespoon sugar
1 teaspoon bread machine or quick active dry yeast
1/3 cup margarine or butter, softened
2 tablespoons grated parmesan cheese

MEASURE carefully, placing all ingredients except margarine and cheese in bread machine pan in the order recommended by the manufacturer.

SELECT Dough/Manual cycle. Do not use delay cycles.

REMOVE dough from pan, using lightly floured hands. Place dough in greased bowl, and turn greased side up. Cover and let rise in warm place about 30 minutes or until double. (Dough is ready if indentation remains when touched.)

GREASE cookie sheet. Punch down dough. Divide dough into 20 equal pieces. Roll each piece into 10 to 12 inch rope on lightly floured surface. Pinch ends of 2 ropes together, starting at pinched end. Place twists on cookie sheet; tuck other ends under. Mix margarine and cheese; brush over twists. Cover and let rise in warm place 20 to 30 minutes or until double.

HEAT oven to 400°. Bake 12 to 15 minutes or until golden brown. Serve warm, or cool on wire rack.

Mine only made 9 and I HAD to sample one before I took the picture. Oh these are super yummy!!!

Apple Cinnamon Oatmeal Mix (sorta copycat)

2012-01-06T09:33:00.000-05:00

I threw this together last night since I am always running out of the packets. Also there has been many times I see the box in the pantry and think, "oh I don't need to buy any this week" only to find out that the box is empty and didn't get put in the recycle bin. I figure I can keep better track with it being in a clear container.

Ingredients:

5 cups of quick oats

1 cup of brown sugar

2 (or so) tsp of ground cinnamon

1 bag of dried apples, chopped into small pieces

I shook the container up to mix, but noticed that the apples still were stuck together. I separated the apple bits with my hands and made sure that they were coated with cinnamon/sugar and then they were mixed in well. You could also add a bit of salt to bring out the flavors better.

It came out great!!!

Chocolate Cheerios - Review

2012-01-05T10:55:00.000-05:00

Have you seen these?????

I am normally very strict about the kinds of cereals. But lately Miss V has been having some issues of not being hungry or things just don't taste very good. We go through this a few times a year. When this happens, I loosen up a bit.

Anyway she spotted these a few weeks ago and had a coupon so into the cart they went. The next morning she tried them and really loved them. She had them a few times and the only thing she didn't like was that it turned the milk to chocolate milk.

So she now prefers to have these as a little snack, but will eat them dry and have a cup of milk on the side. Personally I loved them even the chocolaty milk.

Baked Potato Soup

2012-01-04T19:05:00.000-05:00

This morning I posted on my Facebook profile that I was looking for a good potato soup recipe since it is chilly and I have lots of potatoes that need to be used up. I made potato skins for New Years Eve and had a lot of potatoes that were already baked.

A few of my iVillage Moms and friends posted a recipes. I picked this one from one of my iVillage Moms for Baked Potato Soup. It was perfect because I could use the already baked potatoes.

4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided (I just used vidalia onions)
6 bacon slices, cooked and crumbled
Cracked pepper

Preheat oven to 400°.

Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.

Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil). Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

This came out so good!!!

Tai Pei Vegetable Egg Rolls - Product Review

2012-01-03T11:49:00.000-05:00

Every year for New Year's Eve, we love to stock up on "junk" food. This year Miss V saw these at Walmart and wanted to try them.

They were really good!!! The sauce was pretty good too! I would certainly buy them again.

Cauliflower Gratin

2012-01-02T18:57:00.000-05:00

I made this to go along with dinner. It is from Ina Garten and it came out great!!!

1 (3-pound) head cauliflower, cut into large florets
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs

Directions
Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, melt 2 tablespoons of the butter (I accidently used the full 4 tbs and it came out fine) in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.

Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Panera Macaroni & Cheese

2011-12-28T12:21:00.000-05:00

Miss V love Panera's Macaroni & Cheese and I was determined to find a copy cat recipe. Well all of the recipes I found all talked about microwaving the roux. That just seemed weird to me, doesn't that seem weird to you??

Anyway about two weeks ago I found a recipe from the Panera website. You can check it out HERE along with the Chef's story.

1 (16-ounce) package of medium shell pasta
¼ cup butter
½ cup all-purpose flour
2½ cups milk (I used whole)
6 slices white American cheese, chopped
1 cup (8 ounces) shredded extra-sharp white Vermont cheddar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
¼ teaspoon hot sauce (I used Frank's)

Prepare pasta according to package directions.

Melt butter over low heat. Whisk in flour and cook 1 minute, whisking constantly.

Gradually whisk in milk (or cream); cook over medium heat, whisking until mixture thickens and bubbles. Remove from heat.

Add cheeses, mustard, salt, and hot sauce, stirring until cheese melts and sauce is smooth.

Stir in pasta and cook over medium heat for 1 minute (or until thoroughly heated).

Makes 4 to 6 servings.

Would I make this again? YOU BET!!!!

Maple Breakfast Casserole

2011-12-27T07:22:00.004-05:00

The second recipe she picked out was a bit more savory. We found it on the Jimmy Dean website.

2 large Golden Delicious apples, peeled, chopped
2 tablespoons sugar
1 teaspoon ground cinnamon
8 eggs
3 cups milk
1 teaspoon vanilla
8 cups French bread cubes (¾-inch pieces)
1 pkg. Jimmy Dean® Maple Flavor Pork Sausage Roll, cooked, crumbled, drained
2 cups (8 ounces) shredded cheddar cheese, divided

Preheat oven to 325°F. Toss apples with sugar and cinnamon; set aside.

Beat eggs, milk and vanilla in large bowl with wire whisk until well blended. Add bread cubes, sausage, apple mixture and 1-½ cups cheese; stir gently until evenly coated.

Spoon into lightly greased 13x9-inch baking dish; top with remaining ½ cup cheese.

Bake 40-45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into 12 squares to serve.

Cook’s Tips: Make-Ahead Maple Breakfast Casserole: Assemble casserole as directed. Refrigerate overnight. When ready to serve, uncover and bake 50-55 minutes or until knife inserted in center comes out clean.

Serving Suggestion: Serve with warm maple syrup.

Well this recipe also was a disappointment. The apple just really threw off the flavor and the texture was just mush. Would I make this one again? No....

I will go back to our family favorites that have more flavors and texture.

Baked French Toast Casserole with Maple Syrup

2011-12-27T07:16:00.005-05:00

The other day Miss V helped me to find some new breakfast ideas for Christmas. First one she picked was this one.

Ingredients

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Well I must say this was disappointing. The texture was just mush and really didn't have much flavor besides the topping. Would I make this again? No.....

Melted Snowman Cookies

2011-12-23T15:14:00.000-05:00

I first spotted these on Pintrest and like so many other bakers, knew that I would have to try them this year. I followed a few Pins and found a great tutorial on Truly Custom Cakery. Here are some other links about the cookies, first is Crazy Domestic and one from the creator at The Decorated Cookie. Those absolutely beautiful, but I am feeling lazy and not wanting to whip up some fondant.

I am using a sugar cookie recipe from Wilton. One that you do not have to refrigerate.

1 cup (2 sticks) unsalted butter , softened
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon No Color Almond Extract
2 3/4 cups all-purpose flour
1 teaspoon salt

Preheat oven to 400°F.

In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. Mix flour and salt; add to butter mixture 1 cup at a time, mixing after each addition.

Do not chill dough. Divide dough into 2 balls. On a floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Dip cookie cutter in flour before each use.

Bake cookies on ungreased cookie sheet 6-7 minutes or until cookies are lightly browned.

For the frosting I made royal icing, but didn't get it runny enough. I also just used black icing in the tube and Miss V had fun with my edible markers.

Snowman Soup 2011

2011-12-19T09:03:00.000-05:00

Miss V made her snowman soup on Thursday night for her classmates and teachers.

This year I found the cute snowflake bags at the dollar store.

In each bag you put:

One packet of hot chocolate mix. I like using the Land O' Lakes since the package is prettier than the white paper of other brands.

One candy cane, can be mini size or full size

A handful of Hershey Kisses

A handful of mini marshmellows (I like to put them in a snack size ziploc baggie)

Then attach a cute poem.

I like to print 4 of them on a sheet of white cardstock.

After Miss V handed them out, one boy said he remembered them from last year and it was so good!

Miss V's class entry into the Gingerbread House Contest

2011-12-19T08:43:00.000-05:00

I have to say how proud I am of Miss V's class and all the hard work that they put into making the Tropical Themed Gingerbread House.

We were given the pre made pieces for the house. The rules stated that it could not be edible and it was suggested that we use a hot glue gun for stability. The rules also stated that it must fit into a space that was 12 inches deep, by 11 inches wide and 12 inches high.

Here are some of my favorite parts of the house.

A few of the boys rolled out blue fondant for the Gulf of Mexico and then we glued on milk chocolate rocks along the waters edge. One student worked hard at making tootsie roll sharks teeth. The city where Miss V's school is located is famous for sharks teeth. Some of the girls had a fun time making colorful shells from fondant and gum paste.

We made palm trees out of skewers and tootsie rolls. They were poked and glued into the cardboard base that was the exact dimensions from the rules. The palm fronds were gum paste tinted green and cut out with a flower cookie cutter and dried over night. Some of the girls also gave the Teddy Bears bathing suits and made towels and floats from fondant.

Here you can see that one girl made a cute flamingo from pink gum paste. A couple of other girls made presents to go at the bottom of one tree. Some of the boys make little strands of colorful lights from fondant and put them onto fishing line.

I love the texture on the palm trees. Oh and notice the the little bows on the presents?

One side view of our Tropical Gingerbread House. The roof is plain shredded wheat. We didn't use the frosted because it would have looked like snow and we certainly do not get snow down here in SW Florida. The beach sand is actually a box of graham cracker crumbs. It was funny all day long a little boy from 3rd grade would walk by and say he hoped that we would win.

Here is our completed house! The class was so excited and we all thought it looked fantastic.

While putting it together, I made sure to measure with a ruler how high the palm trees were. I did not want to go over the 12 inch high limit.

You could also purchase the houses. One of our friends texted me while we were heading to the mall to tell me that someone bought ours. We met the new owner and she was so nice.

We did not win in our age group and (I probably sound like a sore loser), but Miss V noticed that some of the winners did not stick to the size guidelines and were a lot bigger than the specs. Maybe I have watched to many Food Network specials and have seen pieces disqualified for their sizes. Anway that did not seem very fair. Then we found out that for people's choice you could vote on your favorite. What was not stated in the paper work was that it was $1.00 a vote.

The following Monday the little boy from 3rd grade asked if we had won and I told him that we didn't and he said that he thought ours was the best!

We may not have won or placed 2nd or 3rd, but I am very proud of our class and will have reward them with an ice cream party or something.

Glazed Eggnog Spritz Cookies

2011-12-17T16:54:00.000-05:00

I had been searching for a new cookie recipe for this year's cookie swap. I finally settled on this recipe from the Betty Crocker website. I did have to make two batches. The first batch only made about 50 cookies. Not sure if it was because of the disc I used. Either way they came out really well and are soft and delicate.

Cookies
3/4 cup granulated sugar
1 cup butter or margarine, softened
2 teaspoons vanilla
2 teaspoons rum extract
1 egg
2 1/4 cups all-purpose flour
1 teaspoon ground nutmeg

Rum Drizzle
2 tablespoons butter or margarine, melted
1 cup powdered sugar
1 teaspoon rum extract
1 tablespoon water
1/2 teaspoon ground nutmeg, if desired

Heat oven to 350°F (if using dark or nonstick cookie sheet, heat oven to 325°F). In large bowl, beat granulated sugar and 1 cup butter with electric mixer on medium speed until fluffy. Beat in vanilla, 2 teaspoons rum extract and the egg until smooth. Beat in flour and 1 teaspoon nutmeg.

Place 1/4 of the dough at a time in cookie press. On ungreased cookie sheet, form desired shapes with dough.

Bake 6 to 10 minutes until edges are lightly browned. Cool 1 minute; remove from cookie sheet to cooling rack.

In small bowl, stir all glaze ingredients except nutmeg with spoon until smooth and thin enough to drizzle. Pour mixture into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle glaze on cookies. Before glaze is set, sprinkle 1/2 teaspoon nutmeg over cookies. (I skipped that last step. I do not like using ground nutmeg and I think fresh would have been a bit to strong.)

White Chocolate Cranberry Blondies

2011-12-06T18:50:00.000-05:00

I spotted this recipe a while ago in one of my Taste of Home Fall Baking magazines. I made it last night for my meeting. They came out really well and I believe everyone loved them.

I haven't taken a picture of them yet, but I will tomorrow and upload it then.

For the crust
3/4 cup butter, cubed
1-1/2 cups packed light brown sugar
2 eggs
3/4 teaspoon pure vanilla extract
2-1/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup dried cranberries
6 oz white chocolate chopped (I used 1/2 bag of white chips)

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
6 ounces white baking chocolate, melted (used the other 1/2 bag of white chips)
1/2 cup dried cranberries, chopped

In a microwave, melt butter; stir in brown sugar. Transfer to a large bowl; cool to room temperature. Beat in eggs and vanilla. Combine the flour, baking powder, salt and cinnamon; gradually add to butter mixture. Stir in cranberries and chopped chocolate (batter will be thick).

Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

For frosting, in a large bowl, beat the cream cheese, confectioners' sugar until blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries.

Drizzle with remaining melted white chocolate. Cut into bars. Store in the refrigerator.

Yield: 2-1/2 dozen.

Gingerbread House Contest....

2011-11-29T15:50:00.001-05:00

My daughter's class has been entered into a Gingerbread House contest!!!

Thanks for registering for the 2011 Gingerbread Contest! We will have at least 125 entries in the contest this year!!!

Here are the most important details to know right now–

Houses will be available for pick up on Monday, November 21 and Tuesday, November 22 between 3 – 6 pm. Please call if you will not be able to pick up during these times.

· You will have a kit that includes pre-baked gingerbread pieces, icing, and candy decorations.
· The House should not be edible – we suggest using a glue gun to help with stability.
· Space constraints: the house must remain within a space of 12” wide and 11” deep and 12” tall. (I feel like I will be on a Food Network Challenge and will have my trusty measuring tape out!)

Houses will need to be delivered to the Gingerbread Village at the Westfield Sarasota Square Mall – Macy’s wing on Wednesday, December 7 between 3- 7 pm.

The Third Annual CYD Gingerbread Festival is a sugar-coated treat for children of all ages. Do not miss the home tour of the glittering Gingerbread Village of 125+ homes decorated by local youth groups, businesses and organizations. See the impressive iconic Sarasota landmarks recreated in gingerbread by talented professional chefs. It is coming soon to the Macy’s wing of the Westfield Sarasota Square Mall. Mark your calendar for December 9, 10 and 11 and plan to visit during mall hours – Friday and Saturday, 10 AM – 9 PM. Sunday, 11 am – 7 pm.

No cookie- cutter homes in the CYD Gingerbread Festival Village! Visitors will see a winter wonderland of lavishly decorated gingerbread houses. Grand confectionary structures designed by sponsoring businesses and organizations sit alongside more than 125 candy-coated cottages decorated by local school children. Area elementary schools, middle schools, high schools and youth groups are represented in the Village. $1 donation per person at the door.

Visit gingerbread2011.com after December 8, see all of the houses and vote for your favorite!

Don’t miss the “Iron Chef”-style competitions on Friday and Saturday evening at 7 pm. Last year’s winning chef Lyndsy McDonald of Pastries by Design will return to face a new challenger and race the clock in the Gingerbread House Decorating contest on Friday, December 10. Student chefs from Venice HS, Southeast HS, and Manatee Technical Institute will have their own competition to create a Gingerbread masterpiece on Saturday, December 11.

Proud sponsors include Westfield Sarasota Square Mall, Ringling College of Art & Design, Hyatt Regency Sarasota, Sarasota Convention and Visitors Bureau, Mattison’s, Michael Saunders & Company, Kohl’s - Central Sarasota Parkway, People at Play, Whole Foods, and SRQ Magazine.

I am so excited to help the class build their gingerbread house, which will certainly NOT be your typical gingerbread house!

YCA Green Bean Bundles

2011-11-28T16:14:00.001-05:00

Victoria always makes Green Bean Bundles for Thanksgiving. She first made the recipe when she attended Young Chefs Academy and was in the Kindercooks Class. (for her own safety, I blur out her face)

16 slices pre-cooked bacon (she prefers raw bacon)
1 1/2 pounds fresh green beans
2 tablespoons light brown sugar
1/4 cup unsalted butter

Preheat oven to 400.

Place beans in a colander wash. Snap the ends off the green beans

Simmer beans on stove, just covered with water for 15 to 20 minutes. Drain beans in colander and rinse with cold water to hold color and cool. (we have discovered that a quick blanche is better for the beans and then toss them in the ice bath)

The bacon should be flexible to work with. If need be, place on a paper plate and microwave just long enough to war

Place 4 to 6 green beans on a slice of bacon. Roll the great beans into a bundle with the bacon. Continue until all the green beans have been used. About 16 bundles.

Place the bundles seam side down side by side on a greased baking dish.

Melt the butter in a small microwave safe bowl. Add brown sugar and mix well. Drizzle over the green beans in the baking dish.

Bake for 15 to 20 minutes.

Cranberry Sauce

2011-11-28T16:04:00.000-05:00

I also made a batch of Orange Cranberry sauce for Thanksgiving

1 bag of fresh cranberries
1/2 cup water
1/2 cup orange juice
1 cup of granulated sugar
Zest from two oranges... (one orange I use a mircroplane and the other a zester that makes nice long strips)

Add all the ingredients to a saucepan and boil until the cranberries start to pop then turn down to medium heat and continue cooking until berries have popped and it thickens. (about 5 minutes)

Pour into bowl and let it come to room temp, then store in the fridge.

To serve place in a pretty bowl and let it come up to room temp.

Pumpkin Pie

2011-11-28T15:58:00.000-05:00

Next pie we made was Miss V and Daddy's favorite...Pumpkin Pie and this also came from my old Betty Crocker Cookbook.

Pastry (again I cheated and used a refrigerated pie crust)
1 cup Gold Medal® all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
Sugar

Filling
2 eggs
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 can (12 oz) evaporated milk

In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425ºF. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate. Cut scraps of rolled pastry with tiny leaf-shaped cookie cutter. Sprinkle cutouts with sugar; press on pastry edge. (Miss V said to skip that step)

In medium bowl, beat eggs slightly with wire whisk or hand beater. Beat in all remaining filling ingredients until well blended.

To prevent spilling, place pastry-lined pie plate on oven rack. Pour filling into pie plate. Bake 15 minutes.

Reduce oven temperature to 350°F. Bake about 45 minutes longer or until knife inserted in center comes out clean. Cool 30 minutes. Refrigerate about 4 hours or until chilled. Store in refrigerator.

Apple Pie

2011-11-28T15:51:00.000-05:00

Yes, I am so far behind in blogging. "Real" life is beyond busy so I am taking a breather and catching up a bit.

So last Wednesday Miss V and I made our pies for Thanksgiving. First up was this yummy Apple Pie from my old Betty Crocker Cookbook.

Pastry (I cheated and used a refrigerated pie crust)
2 cups Gold Medal® all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

Filling
1/3 to 1/2 cup sugar
1/4 cup Gold Medal® all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt
8 cups thinly sliced peeled tart apples (8 medium)
2 tablespoons butter or margarine

In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).

Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.

Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.

T-Shirts for Turkeys

2011-11-16T18:20:00.001-05:00

Our favorite radio station is doing T-shirts for Turkeys. This is the same station that did the Gift Cards for Alabama. Anyway Victoria has been on me about getting a turkey for someone who might not have one. I told her that I would look up the drop off locations and sure enough there was one in our town in the afternoon.

So I told her that we could do a "paper" turkey aka 10.00 (or more) cash/check and she was adament that we get a real frozen turkey because people can't eat a paper turkey. LOL I told her that they would just buy the turkeys with the cash. Not good enough...it doesn't make sense to give them money and then they have to buy the turkey. Wouldn't it make more sense just to buy the turkey? Umm...she got me on that.

After school today we drove down to the Publix location and went shopping.

Here she is doing her shopping...

Ok so she had $20.00 to spend and bought two nice sized turkey since they were on sale for $0.59 a pound.

And her she is with her new T-shirt.

She is such a sweet giving little girl and I am so proud of her thoughtfulness.

Cranberry White Chocolate Cinnamon Rolls

2011-11-08T16:20:00.000-05:00

I made these on Saturday and they came out really well. I found the recipe in a Taste of Home magazine.

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1 cup butter, melted
1/2 cup sugar
2 teaspoons salt
5 to 6 cups all-purpose flour

FILLING:
1 cup butter, softened
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1 package (10 to 12 ounces) white baking chips
1 cup dried cranberries
1/2 cup chopped pecans

GLAZE:
2 cups confectioners' sugar
2 teaspoons Spice Islands® pure vanilla extract
5 to 6 tablespoons heavy whipping cream

In a large bowl, dissolve yeast in warm water. Add the butter, sugar,
salt and 4 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease the
top. Cover and refrigerate overnight. (I totally skipped this and let it rise on the stove top for about an hour then proceeded with the recipe)

Punch dough down. On a lightly floured surface, roll into a 24-in. x
12-in. rectangle. For filling, combine the butter, brown sugar and
cinnamon; spread over dough to within 1/2 in. of edges. Sprinkle
with chips, cranberries and pecans. Roll up jelly-roll style,
starting with a long side; pinch seam to seal.

Cut into 16 slices. Place cut side down in two greased 13-in. x 9-in.
baking pans. Cover and let rise in a warm place until doubled, about
45 minutes.

Bake at 350° for 30-35 minutes or until golden brown. Meanwhile,
in a small bowl, combine the confectioner's sugar, vanilla and
enough cream to achieve desired consistency; drizzle over warm
rolls. Cool on wire racks. Yield: 16 servings.

School Lunch 10/31 - 11/4

2011-11-04T16:27:00.011-04:00

This weeks lunch round up.

Ham & Cheese on whole wheat
Cheese Stick
Breakfast on the Go packet
Crackers
Fruit Snack
Carrots
Apples
Chocolate Milk

Peanut butter and Jelly cut into a Pumpkin Shape
Capri Sun
Carrots with Green Goddess Dressing
Breakfast on the go packet
Fruit snack
Mandarin Oranges
Cheese stick
Oreo Yo Crunch

Peanut butter and Jelly on a mini deli thin
Chocolate milk
Breakfast on the go packet
Fruit Snack
Chips Deluxe Gripz
Mandarin Oranges
Carrots
Simply Go Gurt
Cheese stick

Green salad with a slice of turkey, craisins and tomatoes honey mustard dressing. Oh and homemade croutons.
Strawberry milk
Breakfast on the go packet
Fruit snack
Crackers
Cheese stick
Simply Go Gurt

Pizza Friday...pack snacks only

Mixed Roasted Potatoes with Herb Butter

2011-10-28T18:42:00.001-04:00

Miss V picked this out of Food Network Magazine.

1 1/2 pounds russet potatoes
1 1/2 pounds red potatoes
1 1/2 pounds sweet potatoes
Kosher salt
1 tablespoon canola oil
Freshly ground black pepper
1/4 cup unsalted butter, room temperature
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
Directions
Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with cold water, and add salt. Bring them to a boil, cook for 10 minutes, drain and cool for 20 minutes. The potatoes will now be only partly cooked and should be completely dry before you roast them.

Preheat the oven to 400 degrees F.

Toss the potatoes with the oil and salt and pepper, to taste, and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.

While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, sage, rosemary, and thyme and season it with salt and pepper, to taste.

When the potatoes are done, put them into a large bowl and toss with the herb butter.

These came out really well despite the fact I only had dried herbs.

Lunch 10/24 - 10/28

2011-10-28T08:30:00.000-04:00

This week's lunches.

10/24

Dark Chocolate Dreams & Fluff on a mini sandwich thin
Breakfast on the Go Packet
Fruit Snack
Yo Crunch Yogurt
Chips
Apple Slices
Capri Sun

10/25

Creamy Peanut butter and Grape Jelly on a mini sandwich thin
Fruit Snack
Chips Deluxe Gripz packet
Chewy Granonal Bar
Colby Jack Cheese Stick
Carrots
Apple Slices
Gogurt
Chocolate Milk

10/26 (she didn't want much due to some tummy trouble)

Capri Sun
Chewy Granola Bar
Chips
Apple Slices
Creamy Peanut Butter and Strawberry Jelly
Gogurt

When I picked her up, she was starving and didn't have anything left over from lunch.

10/27
Chunky Peanut Butter & Grape Jelly on a mini sandwich thin
Gogurt
Colby Jack Cheese Stick
Chips Deluxe Gripz packet
Fruit Snack
Cheese Crackers
Breakfast on the go packet opened and put into the ziploc container
Apple slices
Strawberry Milk

10/28 Pizza Friday!

Capri Sun
Reese's Pieces Yo Crunch (she had the candy the night before)
Fruit Snack
Colby Jack Cheese Stick
Chips Deluxe Gripz Packet
Carrots
Apple Slices
Breakfast on the Go Packet

Blogging break

2011-10-27T05:35:00.000-04:00

Sorry for the lack of blog updates lately. Real life has gotten in the way of trying new recipes. I will be back blogging soon and instead of daily lunch entries I will do a weekly wrap up.

Lunch 10/17 - 10/21

2011-10-21T08:20:00.000-04:00

This weeks lunches

10/17
Gogurt
Colby Jack Cheese Stick
Chewy Granola Bar
Smartfood Popcorn
Diced Peach Fruit Cup
Fruit Snack
Breakfast to Go packet (opened and put into the ziploc container)
White Chocolate Wonderful and Strawberry Jelly
Capri Sun

10/18

Dark Chocolate Dreams & Fluff on a mini sandwich thin
Capri Sun
Mandarin Orange Fruit Cup
Mini Oreo
Breakfast on the Go Packet
Gogurt
Green Grapes
Chewy Granola Bar
Fruit Snack

10/19
Crunch Peanut butter and strawberry Jelly on a mini sandwich thin
Hershey's Chocolate Milk (did not like it as much as the Horizon brand)
Chewy Granola Bar
Gogurt
Colby Jack Cheese Stick
Diced Peach Fruit Cup
Breakfast on the Go Packet
Sliced Cucumbers
Sliced Red Pepper

10/20

Dark Chocolate Dreams & Fluff on a mini sandwich thin
Capri Sun
Gogurt
Chewy Granola Bar
Sliced Red Pepper
Sliced Cucumber
Cheese Crackers
Breakfast on the Go packet

10/21
Professional Day - No school!

Jack O' Lantern Pie version 2

2011-10-19T06:52:00.000-04:00

This is what I made last night for dinner. It came out really cute and yummy!

1 lb lean (at least 80%) ground beef
1 box (9 oz) Green Giant® Niblets® frozen corn, thawed, drained
1 can (14.5 oz) diced tomatoes, undrained
1 can red kidney beans, drained and rinsed
2 tablespoons flour
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoon garlic powder
2 teaspoon onion powder
1 teaspoon salt
1/3 cup of water
1 egg white and orange food color paste/gel

1 refrigerated pie crust

Heat oven to 450°F. In 10-inch skillet, cook beef over medium heat, stirring occasionally, until thoroughly cooked; drain. Stir in corn, tomatoes, kidney beans, 2 tablespoons flour, the chili powder, cumin, garlic powder, onion powder,salt and water. Heat to boiling, stirring frequently; boil and stir 1 minute. Keep warm over low heat.

Carve a Jack O'Lantern face into your pie crust.

Pour the meat mixture into a 9 inch pie dish and cover with your pie crust. Brush on the orange wash.

Bake uncovered about 12 minutes or until crust is light brown.

Cute huh? I did not have a pre made crust so I whipped up Martha Stewart's Favorite Pie Crust. It rolled out pretty good, but when it came time to put it on the pie it ripped a bit and was a little sticky. That happened probably because yesterday was a warm and very steamy day here in SW Florida.

Pie Crust

2011-10-19T06:39:00.000-04:00

I am feeling to lazy to run to the store and buy a refrigerated pie crust, so I looked up recipes on Martha Stewart's site and found Our Favorite Pie Crust. The recipe is for a single crust and that is all I need.

It was really easy to make.

1 1/4 cups all-purpose flour (spooned and leveled), plus more for rolling dough
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons (1 stick) cold unsalted butter, cut into pieces
2 tablespoons ice water, plus 2 more, if needed

In a food processor, pulse flour, salt, and sugar several times to combine. Add butter. Pulse until mixture resembles coarse meal, with just a few pea-size pieces remaining.

Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed with fingers (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time). Do not overprocess.

Turn dough out onto a work surface; form dough into a 3/4-inch-thick disk. Wrap tightly in plastic, and refrigerate until firm, at least 1 hour.

Before baking, unwrap dough; place on a large piece of floured waxed paper. Roll dough to a 14-inch round. Using paper, lift and wrap dough around rolling pin (discarding paper); carefully unroll over a 9-inch pie plate. Gently fit into bottom and up sides of plate.

Trim overhang to 1 inch; fold overhang under itself. Pinch between thumb and forefinger to make a uniform edge around the rim. Crimp edge; refrigerate until chilled, about 1 hour.

Lunch 10/13 - 10/14

2011-10-14T08:13:00.000-04:00

I forgot to take pictures a couple days this week and had a field trip.

10/23
Breakfast on the Go Packet
Fruit Snack
Chewy Granola Bar
Dark Chocolate Dreams & Fluff on a Mini Sandwich Thin
Goldfish Pretzels
Green Grapes
Vanilla Milk

10/14 Pizza Friday!
Colby Jack Cheese Stick
Gogurt
Diced Peach Fruit Cup
Fruit Snack
Breakfast on the Go Packet
Capri Sun

Lunch 10/11

2011-10-11T09:48:00.000-04:00

Today's lunch

Peanut butter and Fluff on a mini deli thin
GoGurt
Fruit Snack
Breakfast on the Go, Berries and Cream
Goldfish
Green Grapes
Chewy Granola bar
Hershey's Chocolate milk, I couldn't find the Horizon Brand at Sweetbay.

Pumpkin Chip Cookies

2011-10-11T09:46:00.000-04:00

This recipe comes from a mom at Miss V's school. This time of year anything pumpkin is good with us! I haven't made Pumpkin cookies before.

2 eggs
1 16 oz can Pumpkin (2 cups)
1 cup vegetable oil
2 cups granulated sugar
4 cups flour
1 bag (12 oz) chocolate chips
4 tsp baking powder
2 tsp cinnamon
2 tsp milk
1 tsp salt
2 tsp vanilla
1/2 tsp ginger
2 tsp baking soda
1/4 tsp cloves

Mix together in bowl. Drop spoonfuls onto ungreased baking sheet. Bake at 375 for 10 min. Cool on rack. Cookies stay soft after cooling.

I used a medium cookie scoop and it made abour 4 1/2 dozen. They came out super yummy and really cakey moist. Yum!!

Lunch 10/10

2011-10-10T11:51:00.000-04:00

Today's lunch

GoGurt
Dark Chocolate Dreams & Fluff on a mini deli thin (she had run out of the Dark Chocolate Dreams peanut butter and we couldn't find it locally so we stopped at a different walmart and bought the last two jars.)
Chewy Granola Bar
Smartfood popcorn
Fruit Snack
Gold Fish
Carrots
Capri Sun

Banana Muffins with a Walnut Topping

2011-10-10T11:48:00.000-04:00

I have some bananas that need to be baked up into something yummy. So I am combining a couple recipes and hoping they come out ok.

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract

Nut Topping

1/2 cup finely chopped walnuts
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon

Mix together and set aside.

Directions
Preheat oven to 375 degrees F and lightly butter 2 muffin tins.

In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whisk the remaining bananas and sugar together for at least 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway.

Top the muffins with the nut topping.

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out. Serve warm or at room temperature.

Ok these were incredibly moist and yummy! As you can see from the second picture, I didn't mash the bananas to much.
.

Green Mountain Pumpkin Spice K-Cups

2011-10-09T17:18:00.000-04:00

I spotted this a few weeks ago on my FB newsfeed. I wanted to try them, but never get to Bed Bath and Beyond very often. I peeked at Target where they sell the Keurig Brewers...none...and very disappointed.

The other day I was back at Target getting a couple things and went down the grocery aisles and there it was!!!

So I picked up a box of 18 for $11.99.

I tried one when I got home and wowzer....it is perfect! It has a great pumpkin spice flavor and does not taste like fake syrups that some places use.

Ahhhhh....I might have to pick up a couple more boxes.

Lunch 10/7

2011-10-07T15:44:00.000-04:00

Pizza Friday!!

GoGurt
Colby Cheese Stick
Capri Sun
Emerald Breakfast on the Go packet, Breakfast Nut Blend (on their site you can print a $1.00 off coupon)
Red apple slices

Frankenstein Rice Krispy Treats

2011-10-06T11:53:00.003-04:00

I first made these years ago when I taught at Young Chefs Academy. I came up with special Fall/Halloween Workshops and each week was a different theme. Well one week was Frankenstein and the kids loved making these.

1/4 cup Land O Lakes® Butter
1 (10-ounce) package (40) large marshmallows
1 teaspoon green food color (I used Americolor Electric Green)
6 cups crisp rice cereal
18 wooden craft sticks, if desired

Decorations
Black or white decorator icing or gel, Assorted candies for decorating, such as, bright colored candy-coated chocolate pieces, small jelly beans, jumbo candy confetti, candy corn, pretzel sticks and/or mini marshmallows

Line 13x9-inch pan with aluminum foil, extending foil over edges. Butter foil generously; set aside.

Melt butter in large 6-quart saucepan over medium-low heat; add marshmallows. Continue cooking, stirring occasionally until melted and smooth (5 to 7 minutes). Remove from heat; stir in food color. Stir in cereal until well coated. Place mixture into prepared pan. Press down firmly with buttered hands. Cool completely.

Invert bars onto large cutting board; remove foil. Cut bars into 18 (3x2-inch) rectangles. Press craft stick into short side of each bar, if desired.

Use icing to create hair and attach candies for face, as desired. Let set about 1 hour. Store in single layer in container with tight-fitting lid.

Looks pretty gross huh? I actually could have added a bit more gel.

I think my sample came out cute!!!

If you are going to use sticks make sure to lay the treat flat and with one hand press the the top of the treat and insert stick. That way the treat doesn't get disfigured. Same goes with the neck bolts.

I am going to let Miss V decorate some when she gets home from school.

Sharing here:
A Well Seasoned Life, Sweet Indulgences Sunday #25
Sweet As Sugar Cookies, Sweets for Saturday #38
Joy of Desserts

Lunch 10/6

2011-10-06T09:43:00.000-04:00

Todays (boring) lunch. I really need to go grocery shopping.

Peanut butter and strawberry jelly on wheat
Chocolate milk
Fruit Snack
Colby Jack Cheese stick
Chewy Granola Bar
Pretzels
Red Apple Slices

Lunch 10/5

2011-10-05T08:45:00.000-04:00

Todays lunch, we ran out of the mini deli thins.

Strawberry Milk
Mandarin Oranges
Nutella on wheat cut out with a pumpkin cookie cutter
Chewy Granola Bar
Homemade Buffalo Wing Hummus with carrots and celery
Fruit Snack
Cheese Crackers

Lunch 10/4

2011-10-04T09:47:00.000-04:00

Today's lunch

Peanut Butter and Fluff on a mini deli thin
Chewy Granola Bar
Fruit Snack
Yogurt
Carrots
Goldfish
Vanilla Milk

Chicken and Cheese Stuffed Potatoes

2011-10-03T19:06:00.000-04:00

Here is another wonderful stuffed potato recipe from Food Network Magazines, 50 Stuffed Potatoes.

How to make stuffed potatoes:
Bake 4 russet or sweet potatoes, 10 fingerlings or 12 new potatoes at 400 degrees F until tender, 1 hour for russets, 50 minutes for sweet potatoes and 30 minutes for fingerlings and new potatoes. Split open, fluff with a fork and stuff as desired.

Scoop the flesh out of 4 baked potatoes; mash with 3 tablespoons butter and 1 cup each shredded rotisserie chicken and Swiss cheese. Stuff into the skins and top with breadcrumbs. Broil until golden.

I used a roasted chicken breast and cheddar cheese though.

Lunch 10/3

2011-10-03T07:51:00.000-04:00

Today's lunch:

It has been a bit difficult for a few days to pack Miss V's lunches. Nothing seems to be interesting her. The only thing that she requests is milk instead of capri sun.

White Chocolate Wonderful Peanut Butter and Strawberry Jam on a mini deli thin
Green Apple Slices
Fruit Snack
Yogurt
Goldfish
Breakfast to Go packet
Chocolate milk
Ghost Peep since she got "Ghosted" the other night.

Chunky Chicken Salad

2011-10-02T17:36:00.000-04:00

I made this chicken salad for our Church's Fellowship time.

2 large cooked chicken breasts ( it equals about 2 cups), I like to roast mine in the oven and let cool. When cool I cut it into small bite size pieces.
1/3 cup small diced celery
salt and pepper to taste
1/3 cup sweet pickle relish
1/2 cup mayonnaise if you like it moister, feel free to add a bit more mayo.
Whole Wheat toasted bread.

Place chicken in a large mixing bowl and add the remaining ingredients.

Mix well and serve on your toasted bread.

This recipe is easily double, tripled, quadrupled. This time I nine chicken breasts and adjusted the other ingredients.

Black Cat Cookies

2011-10-02T06:00:00.000-04:00

This is a repost from 9/2009. I figured since it is officially "Halloween" time, I would share some of our fun recipes/crafts.

Enjoy!

====================

I was issued a challenge by an iVillage Momma to find her a cookie that had actual candy corn in it. I do have one, but it was posted on Master Chef Victoria's private blog back on 9/10/09. Here is the recipe, without pictures of my little chef.

I decided that I was going to try out the recipes for my Halloween workshops and today was Black Cat Cookies!

2 cups sugar
1 cup unsalted butter
3 eggs
1 tbs vanilla
3 cups AP Flour
¾ cup cocoa powder
½ tsp baking powder
½ tsp baking soda
½ tsp salt
Candy Corn
Red Cinnamon candies

Combine sugar and butter in a large bowl; beat at medium speed until well mixed. Add 1 egg at a time beating well after each addition. Add vanilla; beat until well mixed.

Combine the dry ingredients except candies in a medium bowl. Reduce speed to low and add dry ingredients to the butter mixture. Beat until well mixed.

Divide the dough in half. Shape each half into a ball; flatten to ½ inch. Wrap each half in plastic wrap. Refrigerate until firm at least 2 hours or quick chill in the freezer.

Heat oven to 350. Roll out dough on lightly floured surface. One half at a time, (keeping remaining dough in the fridge), to ¼ inch thickness. Cut with 3 inch round cookie cutter. Place onto ungreased cookie sheets (I like to use parchment).

Using fingers, pinch up 2 ears at top of each circle. Place 2 candy corn on cookies for eyes and 1 cinnamon candy for nose. Press tines of fork on each side of cookie below the eyes to form whiskers.

Bake 7 to 9 minutes or until cookies are set. Let cool 1 minute on cookie sheet; remove to wire cooling rack.

TIP: Look for different colors and varieties of candy corn to create different colored eyes.

All done, it came out pretty cute I think.

Lunch 9/30

2011-09-30T10:54:00.000-04:00

PIZZA FRIDAY!

Only need to pack a drink and a snack or two.

Capri Sun
Diced Peaches
Fruit Snack
Chewy Granola Bar
Berry Breakfast to Go

Lunch 9/29

2011-09-29T10:50:00.000-04:00

Today's lunch

Turkey and Cheese on a Mini Sandwich Thin
Chewy Granola Bar
Cheese Crackers
Fruit Snack
Mickey Cheese shapes
Green Apple Slices
Diced Peaches
Berry Breakfast To Go packet
Strawberry Milk

Tex Mex Chicken Wraps

2011-09-28T22:16:00.013-04:00

This was the one of the quickest thrown together dinner.

I found it in a magazine called 5 Ingredients 15 minutes. This recipe was listed in the 15 minute section.

Makes 4 wraps

2 tbs olive oil
5 tbs fresh lime juice
1 tsp ground chili powder
1 large cooked rotisserie chicken, skin and bones removed (I just used two roasted chicken breasts)
1 can black beans drained and rinsed
2 cups cherry tomatoes halved (just chopped up a large tomato)
1 cup corn kernels
1/3 cup diced red onion
2 tbs diced jalapeno pepper
1 ripe Hass Avocado (skipped, to pricey and none that were ripe)
4 chili or whole wheat 10 to 12 inch flour tortillas
2 cups shredded iceberg lettuce (subbed Romaine)
1 1/2 cups shredded cheddar cheese.

In a large bowl, whisk together oil, 4 tbs lime juice, and the chili powder. Add chicken, beans, tomatoes, corn, onion and jalapeno. Toss.

In a small bowl, mash avocado with remaining 1 tbs lime juice and 1/4 tsp salt.

Lay tortillas on a work surface. Divide chicken mixture among the tortilla, placing a strip along the bottom 1 inch from the edges. Top each tortilla with avocado mixture, lettuce and cheese dividing evenly. Fold each tortilla and roll up.

Lunch 9/28

2011-09-28T10:46:00.002-04:00

Lunch today....

Peanut Butter and Fluff on a Mini Sandwich Thin
Chewy Granola Bar
Carrots
Apple Slices
Peanut Butter crackers
Fruit Snack
Berry Breakfast to Go packet
Chocolate milk

Sloppy Joe Stuffed Potatoes

2011-09-27T18:05:00.000-04:00

Here is another baked potato from the 50 Stuffed Potato pullout from the October 2011 issue of Food Network Magazine.

How to make stuffed potatoes:

Bake 4 russet or sweet potatoes, 10 fingerlings or 12 new potatoes at 400 degrees F until tender, 1 hour for russets, 50 minutes for sweet potatoes and 30 minutes for fingerlings and new potatoes. Split open, fluff with a fork and stuff as desired.

Saute 1 chopped onion and 1 bell pepper in olive oil; add 1 pound ground beef and brown. Add 1 cup each tomato sauce and water, 1 tablespoon each brown sugar and cider vinegar, and 1 teaspoon cumin; simmer until thick. Spoon onto baked potatoes.

These were super yummy!!!!! I would definitely make them again!!

Toasted Marshmallow Stuffed Sweet Potato

2011-09-26T18:34:00.000-04:00

I made this potato for Miss V to go along with her chicken fingers. I am usually a stickler and everyone must eat the same thing at dinner. I am not a short order cook and this is not a restaurant. Tonight I knew the Spicy Chorizo pocket would be way to spicy for her so she had some nuggets and sweet potato.

How to make stuffed potatoes:

Bake 4 russet or sweet potatoes, 10 fingerlings or 12 new potatoes at 400 degrees F until tender, 1 hour for russets, 50 minutes for sweet potatoes and 30 minutes for fingerlings and new potatoes. Split open, fluff with a fork and stuff as desired.

Top baked sweet potatoes with butter, mini marshmallows and cinnamon sugar. Broil until golden.

Miss V said it was REALLY GOOD!

Mango Black Bean Stuffed Sweet Potato

2011-09-26T18:27:00.000-04:00

Here is another stuffed potato from the 50 stuffed potato pull out.

How to make stuffed potatoes:

Bake 4 russet or sweet potatoes, 10 fingerlings or 12 new potatoes at 400 degrees F until tender, 1 hour for russets, 50 minutes for sweet potatoes and 30 minutes for fingerlings and new potatoes. Split open, fluff with a fork and stuff as desired.

Mix a 15-ounce can black beans (drained and rinsed),
1 diced mango,
1/2 cup diced tomato,
1 minced jalapeno,
2 tablespoons each chopped cilantro and red onion,
1 tablespoon olive oil and the juice of 2 limes.

Spoon onto baked sweet potatoes.

This was wonderful!!!

Spicy Chorizo Pockets

2011-09-26T18:07:00.001-04:00

I also spotted this in Food Network Magazine this month. I love Hot Pockets, but they are not great for you. So I made this one for dinner.

2 teaspoons vegetable oil, plus more for brushing
2 links fresh chorizo (about 6 ounces), casings removed
1/2 teaspoon ground cumin
1/4 cup fresh corn kernels, or frozen corn, thawed
2 tablespoons chopped pickled jalapenos
3/4 cup grated monterey jack cheese (about 2 ounces)
2 scallions, chopped
All-purpose flour, for dusting
1 11-ounce tube refrigerated French bread dough
1 large egg

Heat the vegetable oil in a medium skillet over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 3 minutes. Add the corn and jalapenos and cook, stirring, until the corn is tender, about 2 minutes; let cool completely. Stir in the cheese and scallions. Squeeze the mixture together with your hands to make it compact.

Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. What it doesn't clearly state, cut the dough into fourths.

Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes

I tasted the filling and wowzer it was way to spicy for me. The guys in the family loved them.

Lunch 9/26

2011-09-26T06:37:00.000-04:00

In today's lunch Miss V has:

Vanilla Horizon Milk
Turkey and Cheese on a Mini Sandwich Thin
Chocolate Chunk Chewy Granola Bar
Mickey Mouse Shaped Cheese
Green and Red Apple Slices
Emerald Breakfast on the Go Peanut Butter Chocolate Banana

Broccoli-Cheddar Pockets

2011-09-25T18:35:00.002-04:00

I spotted this recipe from the current issue of Food Network Magazine and I knew it would be something we would like.

Kosher salt
1 1/2 cups chopped broccoli florets
1 3/4 cups grated sharp cheddar cheese (about 5 ounces)
3 tablespoons sour cream
2 tablespoons chopped fresh chives (didn't have any so I used a bit of onion powder)
Vegetable oil, for brushing
All-purpose flour, for dusting
1 11-ounce tube refrigerated French bread dough
1 large egg
(I also added a diced cooked chicken breast)

Directions
Bring a saucepan of lightly salted water to a boil. Add the broccoli and cook 1 minute. Drain and rinse under cold water until cool; pat dry. Mix the broccoli, cheddar, sour cream and chives in a bowl until combined, then squeeze the mixture together with your hands to make it compact.

Preheat the oven to 425 degrees F and brush a baking sheet lightly with vegetable oil. On a floured surface, roll out the dough and fill the dinner pockets. (you need to cut the dough into fourths)

Place the pockets seam-side down on the prepared baking sheet. Beat the egg and 1 tablespoon water in a small bowl; brush the pockets with the egg wash. Bake until golden brown, about 15 minutes.

My thoughts....first the dough is hard to roll out and I am thinking that crescent dough sheets would be a better option. Also the dough on the bottom was just to thick. The dough also was bland. Maybe a little shredded cheese sprinkled on top before baking would have given it some more flavor and definitely texture.

The filling was just blah and very bland. It definitely needed some more seasonings. I am holding out hope that the next one I try is a bit more flavorful.

I served these with a green tossed salad, not in the picture.

Pizza Hummus

2011-09-25T14:20:00.001-04:00

I spotted this in Food Network magazine this month and knew that we had to make this, except I have never made hummus before. Again I am stepping out of my cooking comfort zone....

1 tablespoon extra-virgin olive oil
1/4 cup tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
2 to 3 cloves garlic
3 cups canned chickpeas, drained and rinsed, 1/2 cup liquid reserved (two cans is what I used)
1/4 cup tahini
1/4 cup fresh lemon juice
Kosher salt

Heat the olive oil in a small skillet over medium-high heat. Add the tomato paste, oregano and basil and cook until slightly toasted, about 2 minutes. Transfer the tomato paste mixture to a food processor. Add the garlic, chickpeas, chickpea liquid, tahini, lemon juice and 1 teaspoon salt. Puree until smooth and creamy.

Per serving (2 tablespoons): Calories 43; Fat 2 g (Saturated 0 g); Cholesterol 0 mg; Sodium 83 mg; Carbohydrate 5 g; Fiber 1 g; Protein 2 g

My thoughts....at first it was to thick to puree. So I added a little more of the reserved liquid, a bit more lemon juice and a bit of olive oil. I then processed perfectly. I did add a bit more salt and two more cloves of garlic.

It tastes wonderful and it does make a lot.

Buffalo Chicken Stuffed Potatoes

2011-09-24T17:09:00.000-04:00

I made these for dinner. Miss V had a plain potato skin and some chicken instead. She isn't a fan of really spicy foods.

How to make stuffed potatoes:

Bake 4 russet or sweet potatoes, 10 fingerlings or 12 new potatoes at 400 degrees F until tender, 1 hour for russets, 50 minutes for sweet potatoes and 30 minutes for fingerlings and new potatoes. Split open, fluff with a fork and stuff as desired.

Scoop the flesh out of 4 baked potatoes; mash with 1/4 cup sour cream, 1 cup chopped grilled chicken, some chopped celery leaves and hot sauce. Stuff into the skins; top with blue cheese and broil to melt.

For the chicken, I just put 3 boneless skinless chicken breasts in the oven while the potatoes were cooking. I also made some with blue cheese and some with shredded cheddar. I am not a fan of blue cheese.

Baked and scooped out.

Potato, chicken, sour cream, chicken, celery leaves, Franks and a bit of Kosher Salt.

A little close up before the cheese...

Add a little blue cheese...

Five with blue cheese, Four with cheddar cheese and one that had just potato and cheese.

All done and I broiled them until the cheddar ones got a little crispy on top.

These were so good! I didn't measure how much Frank's Red Hot that I used. I probably used a couple tablespoons and tasted the filling until it was how I liked it. I also added a bit of kosher salt.

French Onion Stuffed Potatoes

2011-09-23T18:37:00.002-04:00

So last week I picked up Food Network Magazine and I am always interested in the little pullout. This month is 50 stuffed potatoes! Both Miss V and I went through it and picked out a few that we definitely HAVE to try.

So tonight I decided to make the French Onion, after asking on my Facebook Page.

How to make stuffed potatoes:

Bake 4 russet or sweet potatoes, 10 fingerlings or 12 new potatoes at 400 degrees F until tender, 1 hour for russets, 50 minutes for sweet potatoes and 30 minutes for fingerlings and new potatoes. Split open, fluff with a fork and stuff as desired.

Cook 1 large thinly sliced onion in a skillet with 2 tablespoons olive oil and 1/4 teaspoon salt until caramelized, 30 minutes. Scoop the flesh out of 4 baked potatoes and mash with the onion, 1/4 cup beef broth and 1/2 cup shredded gruyère. Stuff into the skins, top with more cheese and broil to melt.

These were incredibly yummy!!!! We had them with a bag of salad. Would I make them again, you bet!!!!

Lunch 9/23

2011-09-23T06:48:00.000-04:00

Pizza Friday! So all I need to pack is something to drink and snacks.

Chocolate Milk
Emerald Breakfast to go, Berry Blend
Green and Red Apple Slices
Dole Real Fruit Bites, Mango variety. This is the first time trying these too. I had a coupon from Sweetbay for $1.50 off.
Welch's Fruit Snack
Goldfish

Lunch 9/22

2011-09-22T06:58:00.000-04:00

Today's lunch includes

Ham & Cheese on a mini sandwich thin
Chocolate chunk chewy granola bar
Carrots
Red and Green Apple Slices
Simply Gogurt
Emerald Breakfast To Go Packet, first time getting these. This one is the berry blend with glazed walnuts.
Peanut Butter crackers
Strawberry Milk
Fruit Snack

Roasted Cauliflower with Dates and Pine Nuts

2011-09-21T18:38:00.000-04:00

Yesterday while grocery shopping Miss V picked up a head of cauliflower and wanted to know if we could get it. Sure...

Usually we eat it steamed with broccoli. Well I had been going through last November's Food Network Magazine and I found this recipe from Claire Robinson. It looked really interesting. So this morning I ran out to pick up the dates and pine nuts. Wowzers! I had a huge shock. For 1/2 cup of pine nuts they cost $5.99! Ummm that is so not in my food budget this week, so I picked up some walnuts.

1 large head cauliflower, cut into florets (about 8 cups)
Kosher salt and freshly cracked black pepper, to taste
4 tablespoons unsalted butter
1/3 cup pine nuts (subbed walnuts)
1 clove garlic, minced
1/2 cup pitted Medjool dates, coarsely chopped (have no idea what those are but I picked up regular Sunmaid dates)

Directions
Preheat the oven to 425 degrees F.

Evenly spread the cauliflower on a baking sheet and season with salt and pepper. Transfer to the oven and roast, tossing once with a spatula, until golden brown at the edges, about 20 minutes.

Put the butter in a small skillet over medium-low heat. Once it's melted, add the pine nuts and cook, stirring frequently, until they're lightly golden brown, about 5 minutes. Add the garlic and dates and continue cooking until they're softened, 2 to 3 minutes more; season with salt.

Transfer the hot cauliflower to a serving bowl, drizzle the pine nut mixture over the top and toss to combine. Taste and adjust seasoning if necessary and serve warm or at room temperature.

I made it around 4:30 and put it in a casserole dish with a cover and kept it warm in the oven.

We had this with salad, homemade croutons and Essence Rub chicken breasts.

Lunch 9/21

2011-09-21T10:05:00.000-04:00

Today's lunch

Ham and Cheese on a mini sandwich thin
Oatmeal Cookie Chewy Granola Bar
Mickey cheese
Apple Slices

Milk, she loves when she get a kids meal from Publix and it comes with this milk. They are super pricey and wished I could find some coupons for them.
Fruit Snacks
Goldfish

Crispy Burrito

2011-09-20T19:51:00.001-04:00

This was dinner tonight.

1 pound ground beef
Taco seasoning, to taste
1 can (16 ounces) refried beans
6 flour tortillas (8 inches), warmed
1 cup (4 ounces) shredded mexican/fiesta blend cheese
Cooking Spray
Salsa

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and a couple tablespoons of water. Simmer for 5 minutes.

In a small saucepan, warm refried beans over medium-low heat for 2-3 minutes or until heated through.

I like to layout all of the tortillas on the counter and distribute all of the beans and beef equally.

Sprinkle with cheese. Fold sides and ends of tortilla over filling and roll up.

On an electric griddle brown burritos on all sides. You may also spray the burritos with cooking spray to make them super crispy.

Serve with salsa and spanish rice.

Yield: 6 servings

Lunch 9/20

2011-09-20T09:44:00.005-04:00

Today...

White Chocolate Wonderful Peanut Butter on the mini sandwich thin
Apple slices
Ants on a log (celery, smooth regular peanut butter with raisins and dried cranberries)
Yogurt
Chewy Granola Bar
Chocolate Teddy Grahams
Capri Sun

Lunch 9/19

2011-09-19T09:41:00.000-04:00

I found a great new food item this weekend at Walmart!!! Arnold now has Mini Whole Wheat Sandwich thins. This is perfect for Miss V and it fits perfectly in a small container.

White Chocolate Wonderful Peanut Butter on the Mini Sandwich thin
Gold Fish
Fruit Snack
Chocolate Chip Chewy Granola Bar
Yogurt
Carrots with Green Goddess Dressing
Apple Slices

Lunch 9/16

2011-09-16T09:30:00.001-04:00

Pizza Friday! So today I only need to pack a drink and snacks.

Capri Sun
Fruit Snack
Chocolate Teddy Grahams
Gold Fish
Oatmeal Cookie Chewy Granola Bar
Yogurt

and....a little note on her napkin.

Lunch 9/15

2011-09-15T06:50:00.000-04:00

Today's lunch included:

Peanutbutter and strawberry jelly on an Arnold Sandwich Thin
Simply Gogurt
Cheese Stick
Capri Sun
Fruit Snack
Cheese Crackers
Chewy Granola Bar
Pineapple bit fruit cup
Carrots and today she wanted a small cup of green goddess dressing to tip her carrots in

Classic Chicken Pot Pie

2011-09-14T19:38:00.001-04:00

This is a repost with pictures. This is a family favorite in our house. I like to serve this with plain white rice on the side. I made this for dinner and there are plenty of leftovers for tomorrow. I love meals like that!

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I am in the process of making this for dinner tonight. I made a roast chicken for dinner last night and steaming up the carcass now for the chicken. It is from my Pillsbury Pot Pies & Casserole magazine. I do like to add a bit more flavor from a little poultry seasoning.

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

Filling

1/3 cup butter or margarine

1/3 cup chopped onion

1/3 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon poultry seasoning or more to taste

1 3/4 cups chicken stock

1/2 cup milk

2 1/2 cups shredded cooked chicken or turkey

2 cups frozen mixed vegetables, thawed

Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.

In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt, pepper and poultry seasoning until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.