Thursday, September 30, 2010

Ravioli Casserole

My family really likes this easy dish...Recipe adapted from: Erika's Sweet Tooth

1 jar spaghetti sauce
1 package frozen cheese ravioli, cooked and drained
1 small (2 cups) bag of kraft Italian Cheese blend (or mix 1/4 cup parm. cheese with mozz. to make 2 cups)
Browned sausage, optional

In a 13-in. x 9-in. baking dish, layer half of the ravioli, 1-1/4 cups of sauce, and 1 cup cheese. Repeat layers. Sprinkle with Parmesan cheese. (Add browned sausage if you are using it)

Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Let stand for 5-10 minutes before serving

Wednesday, September 29, 2010

Cobweb Cups


1 pkg. brownie mix plus ingredients to prepare mix
1/2 cup mini chocolate chips
2 oz cream cheese, softened
1 egg
2 Tbsp. sugar
2 Tbsp. flour
1/4 tsp. vanilla

Preheat oven to 350. Line 18 regular-size muffin cups with paper muffin cup liners. Prepare brownie mix according to pkg. directions for cakelike brownies. Stir in chocolate chips. Spoon batter into muffin cups, dividing evenly.

Combine cream cheese and egg in mixing bowl; beat until well combined. Add sugar, flour and vanilla; beat until well combined.

Place cream cheese mixture in resealable plastic food bag; seal bag. Snip corner of the bag with scissors-small hole. Pipe cream cheese mixture in concentric circle design on each cupcake; draw toothpick through cream cheese mixture, out from center, 6 to 8 times.

Bake 25 minutes or until toothpick inserted comes out clean. Cool completely.

Saturday, September 25, 2010

Crispy Shoestring Onions

These were so good and easy to make. John was super happy because he loves these things at Chili's (but they make them too peppery for me!) So these were much better and easy to make...probably too easy :)
John's Rating: 9
Recipe from: Our Best Bites

6 oz onion slices (1 large onion)
1 egg
1 Tbs milk
3/4 C flour
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
vegetable oil for frying

Heat oil in fryer to 350 degrees. Working with a handful of onions at a time, dip in egg mixture and let excess drip off. Then dredge in flour and lightly toss to coat. Place onions in hot oil and cook until golden brown. Remove and place on folded paper towels to absorb oil. Repeat process until all onions are fried.


*I've also cut the onions into rings and used the same batter:

Friday, September 24, 2010

Taco Stuffed Peppers

This is our favorite stuffed pepper recipe. John does NOT like stuffed peppers, but liked these!1/2 pound ground beef
1 cup cooked rice
1 cup salsa
1/2 cup frozen corn
1/2 cup black beans
1/4 cup water
1/4 heaping tsp. cumin
1/4 heaping tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 cup cheddar cheese
3 medium green peppers, halved lennthwise

Brown hamburger in a pan. When meat is done cooking, add salsa, corn, beans, water, and seasonings. Heat until thickened. Pour into peppers and set peppers on a microwave safe plate. Cover with plastic wrap and microwave on high for 15 minutes or until peppers are done to your likeness.

Serve with sour cream.

Thursday, September 23, 2010

Peach Cake with Caramel Sauce

This tasted like a super moist spice cake with a hint of peach flavor. It was Really good! My boys really enjoyed eating this one!
John's Rating: 8

Recipe from: Worldwide Ward Cookbook
I improved the directions a bit...

Cake:
1 1/2 cups sugar
2 eggs
3/4 cup oil
1 1/3 cup mashed peaches (I mashed fresh ones)
2 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt

Preheat oven to 350. Cream together sugar, eggs, oil and peaches. Add remaining ingredients. Pour into a greased 9x13 pan. Bake for 35 minutes or until browned and inserted toothpick comes out clean.
Caramel Sauce:
1 cup sugar
1/2 cup butter
2/3 cup evaporated milk
2 egg yolks
1 tsp. flour
1 tsp. vanilla

Melt butter over med. heat in a saucepan and add sugar. Whisk in milk and bring to a simmer. Slowly temper egg yolks with the heated milk mixture, a little at a time. When the egg yolks are warm, to the saucepan. Add flour and vanilla. Heat to a boil and boil for about 5 minutes or until thickened how you want.

Pour caramel over the cake. Can be served warm or cold.

Wednesday, September 22, 2010

Fruit 'n Yogurt Blend


1 container of vanilla yogurt (6 oz)
1 Tbsp frozen orange juice concentrate
3/4 cup peaches, peeled
1 cup strawberries
1 banana, peeled
1 cup ice

Blend together in VitaMix and enjoy!

Tuesday, September 21, 2010

Fast and Easy Waffles

This recipe is so simple and easy to make.

Recipe from: Reliable Recipes

2 eggs, beaten
2 c. buttermilk
1 tsp. baking soda
2 c. flour
2 tsp. baking powder
1/2 tsp salt
6 Tbsp. shortening

Mix all ingredients in a large bowl or your Kitchen Aid and mix well until smooth.
Cook in Waffle Iron.

*I got 12 waffle squares with this recipe (so half it if you only want 6 squares)

Monday, September 20, 2010

Grilled Ham, Montery Jack, and Raspberry Sandwich

This is one of my new favorite grilled sandwiches! I'm not a fan of ham, but I will be making these again! I really liked the blend of flavors. Plus, it's a super easy meal!

Recipe from: Haylee's Food

Bread of your choice
Dijon Mustard
Ham
Monterey Jack Cheese
Raspberry preserves
butter

Spread dijon mustard on one side of bread. Layer ham, the raspberry preserves, then cheese, then ham on bread. Spread outsides of bread with butter. Grill until cheese melts.

Sunday, September 19, 2010

Bundin de Pan

This was a great new breakfast. It is kind of a mix between having french toast and german pancakes, but somewhat like a muffin because it is sweet and does not need syrup or jam. It was really good! My kids liked it, too!
John's Rating: 8

Recipe adapted from: Worldwide Ward Cookbook

8 slices of bread (I used a homemade white bread)
3 eggs
1 1/2 cups milk
1 cup sugar
1/2 cup flour
3 Tbsp. butter
1 tsp. vanilla
1/4 tsp. baking powder
1/4 tsp. cinnamon

Cut up bread into small cubes, place in a large bowl and set aside. Blend remaining ingredients in a blender. Pour over cubed bread and mix. Let it sit for a few minutes to soak up the egg mixture. Grease a 1 1/2 quart pan and pour mixture into pan. Bake 350 for 55 minutes.

Cool slightly and serve.

Saturday, September 18, 2010

Pico de Gallo

Another great fresh salsa while the garden is overflowing with goodness...

Recipe from: Our Best Bites

About 3 Roma tomatoes
1 smallish jalapeno pepper
1/2 small onion I used a red one
Freshly squeezed lime juice (use 1/2 lime for a little zing, use the whole thing for distinct lime flavor. I used the whole thing)
A very generous pinch of chopped cilantro, about 1/4 c.
Kosher Salt, to taste

Chop tomatoes, onion, and jalapeno.Add the fresh-squeezed juice of 1/2 of the lime. Taste. If you want to walk on the limey side, add a little more.

Add cilantro. Combine well. Add a generous sprinkling of Kosher salt, taste, and add more if desired.

This is best if it stands for a few hours before you serve it, but it also may (okay, will) get a little wet in the bottom of the bowl, so you might want to strain it before serving it.

Friday, September 17, 2010

Grandma's Chocolate Zucchini Bread

This is one of my favorite zucchini breads. It's super chocolaty and very moist. My kids also like it.
Recipe from: My Grandma Egan

Mix together:

½ cup margarine
2 cups sugar
Blend in:
3 eggs (one at a time)
Stir in:
2 teaspoons vanilla
2 teaspoons orange rind
3 cups grated zucchini
Stir in dry ingredients alternately with ½ cup milk:
2 ½ cup flour
½ cup cocoa
1 Tablespoon baking powder
1 ½ teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon allspice
1 ½ cup chocolate chips (I use the mini ones in the bulk section at WinCo)

Pour batter in 2 greased loaf pans or one Bundt pan and bake 1 hour at 350.

Thursday, September 16, 2010

Fresh Mango Salsa

This was really good. The jalapeno I used was super hot, but the mango really lessened the heat. We ate this with chips as well as eating it on some chicken fajitas and really liked it.
1 mango, peeled and diced
10 roma tomatoes, cored and diced
1 small onion, diced
1 jalapeno, finely chopped, seeds removed
3 Tbsp fresh parsley, finely chopped

Mix together and serve.

Wednesday, September 15, 2010

Roasted Tomato Salsa

This was a nice variety to our salsa recipe collection. We make salsa a lot this time of year, so it's nice to have several good recipes!

Recipe from: Real Mom Kitchen
  • 10 roma tomatoes, halved lengthwise
  • 1 jalapeno pepper, halved lengthwise (remove the seeds and ribs, if you’re concerned about heat – I did)
  • 3 cloves garlic, peeled and halved
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon fine-grain sea salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/4 cup roughly chopped cilantro (I used parsley..it's all I had)
  • 1/2 cup roughly chopped red onion
  • Juice from half a lime
  • sea salt, to taste
  1. Preheat the oven to 450. Line a rimmed baking sheet with aluminum foil and set aside.
  2. In a large bowl, toss the tomatoes, peppers and garlic with the oil, salt and pepper. Transfer the oiled vegetables to the prepared baking sheet and spread them into a single layer. Bury the garlic cloves in the tomato halves to prevent them from burning.
  3. Roast the vegetables for 20 minutes.(Mine took longer) Remove once the peppers have started to blacken and the tomatoes have begun to collapse. Allow all of the vegetables to then cool slightly.
  4. Transfer the slightly cooled vegetables to a food processor, fitted with a metal blade. Add the cilantro, red onion and lime juice. Pulse about a dozen times, to achieve the texture of a chunky puree (I used my VitaMix). If the salsa is too thick, add more lime juice. Add cumin. Salt to taste (be generous!). Refrigerate at least 1 hour before serving. These flavors need a little time to mesh together.

Tuesday, September 14, 2010

Creamy Chicken and Zucchini Enchiladas

These were really good. An excellent way to use zucchini! The chile cream sauce was really good! One of John's favorite meals in chicken enchiladas, so he was happy with these.

John's Rating: 9
Recipe from: food.com

CHILE CREAM SAUCE
1/4 cup butter
1 cup milk
1/2 teaspoon salt
1 1/2 cups chicken broth
1/2 cup all-purpose flour
1/2 cup diced green chilis

ZUCCHINI ENCHILADAS
6 (8 inch) flour tortillas
2 chicken breasts, cooked and cubed
2 1/2 cups shredded zucchini
2 cups monterey jack cheese, shredded (divided)
1/4 cup chopped onion
1/2 cup sour cream

Directions:

CHILE CREAM SAUCE:.
Melt butter in a medium saucepan over low heat. Still cooking, add milk, salt and chicken broth. Gradually add flour, stirring until blended. Increase heat to medium. Add chiles. Cook, stirring, until sauce has a creamy texture (about 1 minute). Makes 3 cups. Set aside to use for topping enchiladas.

ZUCCHINI ENCHILADAS:

Saute onions and zucchini in 2 tsp. of olive oil until tender.

Preheat oven to 350ºF. Spread 1/2 cup of warm chile cream sauce in the bottom of a 2-quart baking dish and set aside rest of sauce, keeping it warm. In a bowl, mix shredded zucchini and 1 1/2 cups of the cheese. Set aside. Warm tortillas so they are pliable. One by one, dip warmed tortillas in the pan of remaining sauce. Move each dipped tortilla to the baking dish and put 1/6 of the reserved filling mixture in the center of the tortilla. Roll each tortilla and arrange in the baking dish, seam side down. Repeat until all the tortillas and filling are used up. Cover enchiladas with remaining sauce and 1/2 cup cheese. Bake for approximately 20 minutes at 350ºF, or until cheese is melted and sauce is bubbly.

Monday, September 13, 2010

Zucchini for Breakfast!

So we tried sauteed zucchini on some scrambled eggs in a breakfast burrito. It was ok with ketchup, but very good with salsa...so I recommend that!
Recipe adapted from: Cooking with my Kid

This made 2 large breakfast burritos.

1 small zucchini, sliced thin
2 tsp olive oil
4 eggs
2 Tbsp milk
Salt
Pepper
cheese (I used sharp cheddar)
salsa

Saute zucchini in 2 tsp. olive oil until tender. Set them to the side. Scramble and cook eggs (with milk). When eggs are done, place them in a tortilla, add cheese, top with zucchini and add salsa. Roll up tortilla and enjoy!

Sunday, September 12, 2010

Pumpkin Spice Muffins

Bring on fall! My kiddos all LOVE pumpkin (so do I), so with the cooler temperatures making it feel like fall suddenly, I was ready to make these. They were much better after they sat for a few hours. The flavors meshed and an added bonus was the frosting being set and less messy to eat. So next time I will plan a little more in advance, these are sure to appear again at our house soon!
Recipe from: Stephanie's Kitchen

makes 12 muffins

For the muffins:
3 cups all purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 cup butter, melted
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup milk
1/4 cup heavy cream
1 cup pureed pumpkin
For the Crumble:
1/4 cup brown sugar
2 tablespoons all purpose flour
1/2 teaspoon cinnamon
1 tablespoons melted butter
For the glaze:
1 cup confectioners’ sugar
2 ounces softened cream cheese
dash of ground cinnamon
dash of milk, if needed
1. Preheat oven to 350 degrees. Spray regular muffin in with non stick spray.
2. Whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside.
3. Using a mixer, mix the butter and sugars until creamy. Add eggs and vanilla and mix until combined. Alternate adding the dry ingredients and the milk and cream. Add pumpkin puree. Do not overmix.
4. Divide batter evenly between the muffin tins, filling to the very top and a little over.
5. In a small bowl, mix together the ingredients for the crumble. Crumble on top of each muffin batter. Bake for about 25-30 minutes or until cooked through and lightly browned. Transfer to a wire rack to cool slightly.
6. In a small bowl, mix together the ingredients for the glaze. Drizzle over the tops of the muffins.

Thursday, September 9, 2010

Chocolate Dipped Strawberries


Indulgent treat of the day:
And I'm happy.


**If you are planning to dip strawberries, plan ahead. You'll want to wash them and let them dry on a paper towel for several hours. This way the chocolate sticks to the strawberry. Then I just drizzle them with a little white chocolate for looks.

Wednesday, September 8, 2010

Ranch Grilled Cheese

We randomly eat our grilled cheese this way. We really like it.

2 slices bread
2 slices sharp cheddar cheese
1 Tbs. butter
2 Tbs. Ranch dressing (we prefer Hidden Valley, Lite)

Spread butter on outside pieces of bread. Spread Catalina dressing on insides of bread. Place cheese between slices. Grill on med. heat in a skillet.

Tuesday, September 7, 2010

Catalina Grilled Cheese

This was a different way to eat a grilled cheese. It's not something I'd opt for every time, but just to shake things up, it was good.

Recipe From: Haylee's Food

2 slices bread
2 slices sharp cheddar cheese
1 tbs. butter
2 tbs. Catalina dressing

Spread butter on outside pieces of bread. Spread Catalina dressing on insides of bread. Place cheese between slices. Grill on med. heat in a skillet.

Monday, September 6, 2010

Peanut Butter Sandwich Cookies

These were SOOOO GOOD! They tasted even better the 2nd day! The flavor was better and they were soft! This recipe makes a ton of cookies. I made 1/2 the frosting and made those cookies up. Then I froze the remaining cookies to frost later.
Recipe from: Our Best Bites and Delectable Edibles
Cookies:
1 c. butter flavored Crisco
1 c. creamy peanut butter
1 c. sugar
1 c. packed brown sugar
1 t. vanilla
3 eggs
3 c. flour
2 t. baking soda
1/2 t. salt

Filling:
1/2 c. peanut butter
1/4 c. real butter, softened
2 c. powdered sugar
1 t. vanilla
2 T. milk

Directions:

Preheat oven to 375 degrees.Cream shortening, peanut butter, and sugars together until light and fluffy (about 2 minutes). Add in vanilla, and eggs one at a time. In a separate bowl whisk together flour, baking soda, and salt and add to dough. Mix to combine. The dough will be very soft- that's normal!

Roll into balls, place on cookie sheet (no need to grease it).*I used my mini cookie scoop...these are sandwiched so the mini scoop was perfect. Bake them for about 6-7 minutes. You want them to stay soft, so don't let them get brown. I used the bottom of a cup to lightly smash them down. Remove them from pan and cool on a cooling rack.

To make the filling, whip the peanut butter and butter together until smooth. Add powdered sugar and vanilla. Then add milk one T at a time. You may not need it all. You want the filling to be on the thick side, it should just have enough milk in it to make it easily spreadable.

Put frosting between two cookies...

Saturday, September 4, 2010

Country Skillet Supper

This was a great, easy one pan dinner using some zucchini and tomatoes from the garden!

1 pound ground beef
1 med. onion
1 clove garlic, minced
1 can Condensed Golden Mushroom soup
2 cups hot water
2 beef bouillon cubes
2 cups diced tomatoes (I used fresh ones from the garden)
2 small zucchinis, sliced
1 1/2 cups uncooked corkscrew pasta

Cook beef, onion and garlic over med-high heat until hamburger is done. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer for 15 minutes or until pasta is done, stirring often.