tag:blogger.com,1999:blog-56512601704498923042024-03-12T19:38:49.669-07:00Tried and True RecipesTrying recipes so you don't have to!Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.comBlogger137125tag:blogger.com,1999:blog-5651260170449892304.post-84957218109913304272016-03-11T08:11:00.001-08:002016-03-11T08:11:06.617-08:00Loaded Baked Potato Soup<p>Every time we go out to a sandwich restaurant, I order Baked Potato Soup. It is just so warm and comforting. I always hesitate to make it at home because I know my children aren’t that into it, especially my middle child. For some reason she has a serious aversion to mashed potatoes. No joke, I made this soup and she devoured it and asked for more! Maybe it was the bacon. Ha! I printed this recipe off the internet many years ago and there is no label on it so I am sorry I can’t give credit where credit is due. If this is yours, please let me know so I can credit you!</p> <p><strong><u>Ingredients:</u></strong></p> <p>-1 pound bacon, slightly chopped</p> <p>-1 medium yellow onion, diced</p> <p>-1 large carrot, peeled and diced (or a handful of baby carrots, diced)</p> <p>-3/4 cup diced celery (3-4 large ribs)</p> <p>-4 large Russet potatoes, peeled and diced</p> <p>-4 medium red potatoes, diced</p> <p>-1/4 cup flour</p> <p>-2 to 4 cups chicken or vegetable stock</p> <p>-salt and pepper to taste</p> <p>-4 cups heavy whipping cream</p> <p> </p> <p><strong><u>Directions:</u></strong></p> <p>1. In a large pot over medium heat, fry bacon until crispy.</p> <p>2. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes. stirring occasionally.</p> <p>3. Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Chicken stock should completely cover the potatoes in the pot. Season with salt and pepper.</p> <p>4. Over medium high heat, bring the soup to a simmer and cook for 25 minutes until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.</p> <p>5. Adjust thickness by adding water or stock. Soup should have a creamy consistency.</p> <p>6. Seasons to taste; garnish with bacon. </p> <p> </p> <p><a href="https://lh3.googleusercontent.com/-z-_Kza8TpGk/VuLuEwF49YI/AAAAAAAAND4/EHVVUuwc84U/s1600-h/DSC_00694.jpg"><img title="DSC_0069" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_0069" src="https://lh3.googleusercontent.com/-Gq7fxG98N_s/VuLuGTnedoI/AAAAAAAANEA/lc9iMahqols/DSC_0069_thumb1.jpg?imgmax=800" width="504" height="339"></a></p>Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com0tag:blogger.com,1999:blog-5651260170449892304.post-59579397836761757102016-02-29T08:22:00.001-08:002016-02-29T08:23:20.889-08:00Cauliflower Risotto Cakes<p>Cauliflower is quite an incredible little guy. He is super stinky to cook, but tastes delicious when he is done. He has amazing health benefits, including inactivating carcinogens in your body. Crazy, right? We try to eat cauliflower at least every other week. Sadly, my kids aren’t such a fan of the big guy. I’m always trying to hide him in different foods. After many tries, I finally succeeded! These cakes were gone in the blink of an eye and they begged for more. Healthy and yummy? I’m in! </p> <p>Just a couple notes – I went ahead and made risotto from scratch but this would be just as good with long grain rice. Also, for those who are egg free, this recipe still works great without the egg. Just make your cakes a little smaller and thicker so they stay together. Recipe from Cooking Light Magazine.</p> <p>Ingredients:</p> <p>-1 cauliflower head (about 1 pound of florets)</p> <p>-1.5 cups prepared risotto (or rice)</p> <p>-2/3 cup panko</p> <p>-1/4 cup parsley, chopped</p> <p>-1/2 tsp salt</p> <p>-1/2 tsp black pepper</p> <p>-2 oz shredded fontina cheese (I used parmesan)</p> <p>-1 large egg</p> <p>-1 Tbsp olive oil</p> <p> </p> <p>Directions:</p> <p>1. Preheat oven to 400 degrees. Pulse the cauliflower florets in a food processor until finely chopped. Spread on a baking sheet; bake at 400 for 40 minutes, stirring occasionally.</p> <p>2. Combine cauliflower with remaining ingredients, except olive oil, in a large bowl. Shape into 8 (3 inch) patties (thicker and smaller if not using the egg). </p> <p>3. Heat 1 Tbsp olive oil in a large nonstick skillet over medium heat. Add 4 patties to pan; cook 3 minutes on each side. Remove from pan. </p> <p><a href="https://lh3.googleusercontent.com/-bewmovbpLcY/VtRwXvO1f0I/AAAAAAAANDU/D5z_s5N2mrU/s1600-h/DSC_00604.jpg"><img title="DSC_0060" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_0060" src="https://lh3.googleusercontent.com/-BtDpvDjXIt0/VtRwYqkoieI/AAAAAAAANDc/-_zyBknWw98/DSC_0060_thumb1.jpg?imgmax=800" width="504" height="339"></a></p>Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com0tag:blogger.com,1999:blog-5651260170449892304.post-61502068854998057442016-02-26T10:57:00.001-08:002016-02-26T10:57:34.010-08:00Black Forrest Trifle<p>I LOVE Black Forrest cake. I mean, it’s just chocolate, cherries, and whipped cream. What is there not to love? My birthday is in the summer and every year we try our best to find the perfect Black Forrest cake. I’ve tried just about every one in the DFW area and haven’t found one that I just have to have again. Last year, I tried this trifle and it was a home run. Bonus: your cakes don’t have to come out perfect and the top doesn’t slide off when you try to put it on top of the cherry filling (speaking from experience). This would be great to bring to a potluck too!</p> <p> </p> <p><strong><u>Ingredients:</u></strong></p> <p>-Chocolate cake mix or <a href="http://allrecipes.com/recipe/8389/wacky-cake-viii/">Wacky Cake</a> (click for egg free cake recipe)</p> <p>-2 cans cherry pie filling</p> <p>-1 (8 oz) container of Cool Whip or fresh whipped cream</p> <p> </p> <p><strong><u>Directions:</u></strong></p> <p>1. Make cake according to box directions for 2 cakes. If you are using the Wacky Cake recipe (egg free), then make it twice so you have 2 cakes. Allow cakes to cool completely.</p> <p>2. Break cakes up to fit into your trifle bowl. Each layer usually uses about half a cake. Top layer with 1 can of cherry pie filling. Top cherries with half of Cool Whip container. Repeat layers.</p> <p>3. That’s it! Enjoy! Keep refrigerated.</p> <p><img src="http://i590.photobucket.com/albums/ss350/kakalderman/Jul%20Aug%20Sept%202015/BED64ABA-8277-49DB-9FB4-90FC5E16D289_zpsqns2vj6m.jpg~original" width="500" height="500"></p>Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com0tag:blogger.com,1999:blog-5651260170449892304.post-36126219181931937502012-09-08T10:45:00.001-07:002016-02-26T10:57:34.007-08:00Hot Fudge Brownie Cake<p>I’ve seen this recipe in many different forms, many different names, and many different blogs/magazines.  This version is from Southern Living (can you get any better?) and is the most fool proof that I’ve seen.  It is most delicious the first night you make it but heats up well for any leftovers.  My favorite part about this recipe is that is mainly uses ingredients I have on hand so I can whip it up for a quick dessert.</p> <p><strong><em><u>Ingredients:</u></em></strong></p> <p>-1 cup flour</p> <p>-2 Tbsp unsweetened cocoa</p> <p>-2 tsp baking powder</p> <p>-1/4 tsp salt</p> <p>-1 1/4 cups granulated sugar, divided</p> <p>-1/2 cup milk, room temperature</p> <p>-3 Tbsp vegetable oil</p> <p>-1 tsp vanilla extract</p> <p>-1/2 cup firmly packed light brown sugar</p> <p>-1/4 cup unsweetened cocoa</p> <p>-1 1/2 cups boiling water</p> <p><u><em><strong>Directions:</strong></em></u></p> <p>1.  Preheat oven to 350 degrees.  Stir together flour, next 3 ingredients, and 3/4 cup granulated sugar in a large bowl; stir in milk, oil, and vanilla.  Spread batter in a lightly greased 8 inch square pan.</p> <p>2.  Combine brown sugar, cocoa, and remaining 1/2 cup granulated sugar in a small bowl; sprinkle over batter in pan.  Using a spoon, gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers (do not stir).</p> <p>3.  Bake at 350 degrees for 45 minutes or until a cake layer forms on top and layer springs back when touched.  Let cool on a wire rack 25 minutes.  Serve warm.</p> <p><a href="http://lh6.ggpht.com/-B2GcCT2CKAA/UEuEI9SfkxI/AAAAAAAAE_s/v1pATDiF2pQ/s1600-h/DSC_00345.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0034" border="0" alt="DSC_0034" src="http://lh6.ggpht.com/-gLJI2iwtvQA/UEuEJpDgpYI/AAAAAAAAE_0/Rio94l_Oeg8/DSC_0034_thumb3.jpg?imgmax=800" width="504" height="339" /></a></p> Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com1tag:blogger.com,1999:blog-5651260170449892304.post-83221548171592119452012-03-16T13:10:00.001-07:002012-03-16T13:12:24.962-07:00Buttery Snack Cake with Broiled Coconut Topping<p>When I got married, my Mom bought me a beautiful “Bridal Edition” Betty Crocker cookbook.  Honestly, I haven’t opened it in 6 years!  It’s one of those that is pretty to look at but not terribly practical for regular cooking.  The other night my husband was desperate for some dessert so we pulled out all the cookbooks and started looking.  This recipe caught our eye and I’m so glad because it is DELICIOUS!  The topping is so yummy and gooey and compliments the cake perfectly.  The cake isn’t super sweet so it’s great for snacking.  Worth a try!</p> <p><strong><em><u>Ingredients:</u></em></strong></p> <p>-1 1/4 cup flour</p> <p>-1 cup sugar</p> <p>-1/3 cup butter, softened</p> <p>-3/4 cup milk</p> <p>-1 1/2 tsp baking powder</p> <p>-1 tsp vanilla</p> <p>-1/2 tsp salt</p> <p>-1 large egg</p> <p>-Broiled Coconut Frosting (below)</p> <p><strong><em><u>Directions:</u></em></strong></p> <p>1.  Heat oven to 350 degrees.  Grease bottom and sides of a square pan (either 8 or 9 inches) or round pan, with shortening; lightly flour.</p> <p>2.  Beat all ingredients except Broiled Coconut Frosting with electric mixer on low speed 30 seconds, scraping bowl constantly.  Beat on high speed 3 minutes, scraping bowl occasionally.  Pour into pan.</p> <p>3.  Bake 35 minutes or until toothpick inserted in center comes out clean.  Make Broiled Coconut Frosting.</p> <p>4.  Set oven control to broil.  Carefully spread frosting over hot cake.  Broil with top of cake about 4 inches from heat about 2 minutes or until frosting in light brown.  Watch carefully so frosting does not burn.  Cool 15 minutes.  Serve warm or cool.</p> <p><u><em><strong>Broiled Coconut Frosting</strong></em></u></p> <p>-1 cup flake coconut</p> <p>-1/3 cup packed brown sugar</p> <p>-1/4 cup butter, softened</p> <p>-2 Tbsp milk</p> <p>Mix all ingredients.</p> <p><a href="http://lh3.ggpht.com/-Ag1nR4-pBl0/T2OeRasCJHI/AAAAAAAAEPk/SYDlO4WJ7mI/s1600-h/DSC_00603.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0060" border="0" alt="DSC_0060" src="http://lh4.ggpht.com/-bywmuHrBMM4/T2OeR5upbmI/AAAAAAAAEPs/2QdUiMtchxk/DSC_0060_thumb1.jpg?imgmax=800" width="504" height="339" /></a></p> Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com0tag:blogger.com,1999:blog-5651260170449892304.post-43215679797826614882012-03-02T17:24:00.001-08:002012-03-02T17:27:42.141-08:00Baked Ziti<p>I love Baked Ziti but never found a recipe that I liked or found easy enough to throw together for a meal.  This one was in Family Circle Magazine and looked so yummy that we gave it a try.  Winner for sure!</p> <p><strong><em><u>Ingredients:</u></em></strong></p> <p><em>Sauce:</em></p> <p>-2 Tbsp olive oil</p> <p>-1 medium onion, chopped</p> <p>-3 cloves garlic, sliced</p> <p>-1 can (28 oz) whole tomatoes</p> <p>-1 can (15 oz) tomato sauce</p> <p>-2 Tbsp tomato paste</p> <p>-2 tsp sugar</p> <p>-1/4 tsp salt</p> <p>-1/4 tsp black pepper</p> <p>-1 can (14.5 oz) basil and oregano diced tomatoes, drained</p> <p>-1/2 cup fresh basil leaves, chopped (I substituted dried basil)</p> <p><em>Ziti and Cheese:</em></p> <p>-1 box (16 oz) ziti (I used the new smaller Ziti from Barilla and it was really great for my toddler)</p> <p>-1 bag (8 oz) shredded mozzarella cheese</p> <p>-1/4 cup grated Parmesan or Pecorino Romano cheese</p> <p><strong><em><u>Directions:</u></em></strong></p> <p>1.  Heat oven to 375 degrees.  Coat a 13x9 baking dish with cooking spray.</p> <p>2.  Sauce – Heat oil in a saucepan over medium heat.  Add onion and cook 4 minutes.  Add garlic and cook another minute.  Stir in whole tomatoes and their juice, breaking tomatoes apart with your hands or a wooden spoon.  Stir in tomato sauce, tomato paste, sugar, salt and pepper.  Simmer, stirring occasionally, for 20 minutes.</p> <p>3.  Remove pan from heat.  Stir in diced tomatoes and basil.</p> <p>4. Ziti and cheese – Bring a large pot of lightly salted water to boiling.  Add ziti; boil 10 minutes (or follow directions on box).  Drain and transfer to a large bowl.  Add half the sauce to bowl with ziti.  Stir to coat.  Pour ziti mixture into prepared dish.  Top with remaining sauce and then sprinkle with the cheeses.</p> <p>5.  Bake at 375 for 20 to 25 minutes, until bubbly and lightly browned.  Cool 10 minutes.</p> <p><a href="http://lh6.ggpht.com/-0taq6k2Y4e0/T1Fy5VAPvaI/AAAAAAAAEFU/_EZn7qfMnm0/s1600-h/DSC_00143.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0014" border="0" alt="DSC_0014" src="http://lh5.ggpht.com/-X9BVrKiX0L0/T1Fy55Zw5WI/AAAAAAAAEFc/2pUV_uo-2m0/DSC_0014_thumb1.jpg?imgmax=800" width="504" height="339" /></a></p> Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com0tag:blogger.com,1999:blog-5651260170449892304.post-19582586880224480102012-02-27T12:44:00.001-08:002012-02-27T12:45:42.379-08:00Chocolate Gooey Butter Cookies<p>Paula Deen.  Cream Cheese.  Yup, that’s all you need to know!  These are the BEST chocolate cookies I have ever had.  6 ingredients and done.  So rich and yummy.  Enjoy!</p> <p><strong><em><u>Ingredients:</u></em></strong></p> <p>-1 (8 oz) brick cream cheese, room temperature</p> <p>-1 stick butter, room temperature</p> <p>-1 egg</p> <p>-1 tsp vanilla extract</p> <p>-1 (18 oz) box moist chocolate cake mix</p> <p>-Confectioners sugar, for dusting</p> <p><strong><em><u>Directions:</u></em></strong></p> <p>1.  Preheat oven to 350 degrees.</p> <p>2.  In a large bowl with an electric mixer, cream the cream cheese and butter until smooth.  Beat in the egg.  Then beat in the vanilla extract.  Beat in the cake mix.  Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls.</p> <p>3.  Roll the chilled batter into tablespoon sized balls and then roll them in confectioners sugar.  Place on an ungreased cookie sheet, 2 inches apart.  Bake 12 minutes.  The cookies will remain soft and “gooey.”  Cool completely.</p> <p><a href="http://lh5.ggpht.com/-j6Z8sHJ5sl0/T0vrMw8G2WI/AAAAAAAAEFE/eBD5FvPuYhc/s1600-h/DSC_00134.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0013" border="0" alt="DSC_0013" src="http://lh3.ggpht.com/-tRniY9pFvQY/T0vrNR5yCDI/AAAAAAAAEFM/utpEqjVJ2n8/DSC_0013_thumb5.jpg?imgmax=800" width="453" height="376" /></a></p> Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com0tag:blogger.com,1999:blog-5651260170449892304.post-26201223829908620682012-02-20T12:19:00.001-08:002012-02-20T12:23:38.794-08:00Stuffed Winter Squash<p>This is a recipe that I cut out of Family Circle magazine forever ago and had wanted to try but didn’t necessarily have the guts.  I don’t know – sometimes healthy recipes scare me because I’m not sure if my family will like them.  This one was a home run for sure.  My 3 year old ate it up without a word from me!  I actually substituted 1/2 cup rice for the bulgur wheat and 1 cup chicken broth with that.  </p> <p><strong><em><u>Ingredients:</u></em></strong></p> <p>-3 acorn squash, cut lengthwise and seeded</p> <p>-1 Tbsp maple syrup (I just used pancake syrup on hand)</p> <p>-1/2 cup walnuts, chopped (optional)</p> <p>-2 tsp canola oil</p> <p>-1 large onion, finely chopped</p> <p>-1 large celery stalk, thinly sliced</p> <p>-1 Granny Smith apple, cut into 1/4 inch cubes</p> <p>-1/3 cup raisins, chopped (they suggest golden, I used what I had on hand)</p> <p>-1/4 cup uncooked bulgur wheat (I used 1/2 cup uncooked rice)</p> <p>-3/4 cup chicken broth (if using the rice, use 1 cup broth)</p> <p>-1/4 tsp ground cinnamon</p> <p>-1/4 tsp salt</p> <p><strong><em><u>Directions:</u></em></strong></p> <p>1.  Heat oven to 400 degrees.  Grease a jelly roll pan (15x10x1).  Brush cut surfaces and inside of acorn squash with maple syrup.  Arrange squash, cut-side down, on pan.  Bake in 400 degree oven for 30-40 minutes, until tender.</p> <p>2.  Toast walnuts in nonstick skillet over medium heat, stirring, 5 minutes or until golden.  Transfer to paper towel.</p> <p>3.  Heat oil in skillet over medium-high heat.  Add onion and celery; sauté 3 minutes, until just tender.  Add apple, raisins, bulgur wheat, broth, cinnamon, and salt.  Cover; simmer 15 minutes, until bulgur is tender and liquid absorbed.  Stir in toasted walnuts.</p> <p>4.  Reduce oven heat to 375 degrees.  Flip squash cut-side up.  Fill with apple mixture.  Drizzle with 1 tablespoon syrup.  Bake in 375 degree oven for 15 minutes.  I sprinkled a little brown sugar on them before serving.</p> <p><a href="http://lh6.ggpht.com/-aK-hn4zYIYY/T0KqwjoJ4KI/AAAAAAAAEEs/xXiDZTU0EjM/s1600-h/DSC_0470%25255B1%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC_0470" border="0" alt="DSC_0470" src="http://lh4.ggpht.com/-YMrWnmDXoa4/T0KqxfN4mUI/AAAAAAAAEE0/foqIpayCDwM/DSC_0470_thumb%25255B3%25255D.jpg?imgmax=800" width="441" height="387" /></a></p> Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com0tag:blogger.com,1999:blog-5651260170449892304.post-39684260499034699822012-02-14T14:09:00.001-08:002012-02-14T14:21:14.128-08:00Chocolate Malt Cookies<p>Okay, so let’s be honest here.  I’ve stunk it up at getting on this blog!  2012 has been a rough start for us – lots of colds for me and the girls, plus I’ve had two different muscles in my back that have frozen up on me in the last month.  It’s been rough!  But I have lots of good things in the works.  I have 6 DELICIOUS recipes that I need to type up and put on here.  I also have some wonderful organizing tips as we all get ready for spring cleaning.  Working on a before/after of closets that I have organized that you will love!</p> <p>In the meantime, I have a couple old recipes in here that I typed up but never posted.  In honor of Valentine’s Day, here is a yummy cookie recipe.  Do you love Whoppers candy?  Then you will LOVE this recipe.  The chocolate cookie is really good but biting into the Whopper is what makes these so tasty.  I’ve had this recipe forever and it stays in rotation for good reason!</p> <p><u><em><strong>Ingredients:</strong></em></u></p> <p>-1.5 cups sugar</p> <p>-1.5 cups butter (3 sticks), softened</p> <p>-1 tsp vanilla</p> <p>-2 eggs</p> <p>-3 cups flour</p> <p>-4 Tbsp cocoa powder</p> <p>-2 tsp baking powder</p> <p>-1/2 tsp salt</p> <p>-granulated sugar for rolling</p> <p>-Malted milk balls (I buy the big carton)</p> <p><u><em><strong>Directions:</strong></em></u></p> <p>1.  Heat oven to 400 degrees.  In large bowl, combine sugar and butter; beat until light and fluffy.  Add vanilla and egg; blend well.</p> <p>2.  Add flour, cocoa, baking powder and salt; mix well.  Shape dough in 1” balls; roll in sugar.  Place on cookie sheet.</p> <p>3.  Bake at 400 degrees for 7-10 minutes or until edges are set.  Remove from oven and immediately press 1 malted milk ball into center of cookie.  Cool 2 minutes; remove from cookie sheet.</p> <p><a href="http://lh3.ggpht.com/-5NQ-7LxTMpc/Tzrbp9p1-yI/AAAAAAAAEEc/r5ZmRkqvaEM/s1600-h/DSC_00173.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0017" border="0" alt="DSC_0017" src="http://lh4.ggpht.com/-glIUAcko9AQ/TzrbrR1UWZI/AAAAAAAAEEk/n6dD5mRlNUI/DSC_0017_thumb1.jpg?imgmax=800" width="504" height="339" /></a></p> Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com1tag:blogger.com,1999:blog-5651260170449892304.post-12800125365641742232012-01-10T13:58:00.001-08:002012-01-10T14:01:23.214-08:00Spaghetti Squash<p><a href="http://lh5.ggpht.com/-67q4SruWYJM/Twy0jtfWf9I/AAAAAAAAEAE/qFe9vqxvMuM/s1600-h/DSC_0021%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC_0021" border="0" alt="DSC_0021" src="http://lh3.ggpht.com/-Swcdn5Xzr1w/Twy0j0ufSvI/AAAAAAAAEAM/egGuQGi7eGc/DSC_0021_thumb%25255B1%25255D.jpg?imgmax=800" width="504" height="339" /></a> </p> <p>Okay, so last year I did a little “how-to” on cooking acorn squash.  I guess I didn’t know that such an easy food was a mystery to a lot of people.  I thought I’d talk a little bit about spaghetti squash today.  It comes after it took me telling all the people in the check-out line of the grocery store what it was.  :)  Spaghetti squash is a little guy with a lot of bang for his buck.  They aren’t typically very expensive and they are super yummy.  Even the kids will enjoy it . . . maybe . . . well, you know how kids are.</p> <p>I’ve seen a lot of different techniques for cooking spaghetti squash.  I don’t like boiling them in water, etc.  Dry roasting in the oven is going to be the easiest.  If you have a sharp knife (and are very very careful), you can cut the squash in half, scoop out the seeds and put it rind side up in a lightly greased casserole dish or roasting pan.</p> <p><a href="http://lh3.ggpht.com/-Sd_slYtYuHw/Twy0kdhlAlI/AAAAAAAAEAU/EZZ0_SXqIi4/s1600-h/DSC_0023%25255B6%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC_0023" border="0" alt="DSC_0023" src="http://lh5.ggpht.com/-pvJowB8vGEY/Twy0kq1KuII/AAAAAAAAEAc/X-VwEr47uUI/DSC_0023_thumb%25255B4%25255D.jpg?imgmax=800" width="504" height="339" /></a></p> <p>If you do not want to try that, you can still put the entire squash in the dish as above without cutting it.  If you cut the squash, cook it in a 375 degree oven for 30 minutes.  If you decide not to cut it, cook it in a 375 degree oven for about an hour.  The flesh of the spaghetti squash will not get soft or mushy when it is done.  It will still be a little firm and that is what you want so that you get those yummy strands.</p> <p><a href="http://lh3.ggpht.com/-JpnuRC8KGsM/Twy0lLXmMEI/AAAAAAAAEAk/AUCUWqcrZdA/s1600-h/DSC_0022%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC_0022" border="0" alt="DSC_0022" src="http://lh4.ggpht.com/-dv03IzUYWbQ/Twy0ldy2M5I/AAAAAAAAEAs/w2VCqCdWGDI/DSC_0022_thumb%25255B1%25255D.jpg?imgmax=800" width="504" height="339" /></a>Next, you want to use a fork to scrape out the flesh.  I usually do this when it is still a little warm and use an oven mitt or a hot pad to hold it.  My husband helped me on this day so I could get a picture.</p> <p><a href="http://lh6.ggpht.com/-TWAw3DNXf1k/Twy0mKjtzWI/AAAAAAAAEA0/Zu3FRQPN4ic/s1600-h/DSC_0024%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC_0024" border="0" alt="DSC_0024" src="http://lh4.ggpht.com/-AlzL3cSplm4/Twy0mvWJ9tI/AAAAAAAAEA8/RlUEMh_-4Fg/DSC_0024_thumb%25255B1%25255D.jpg?imgmax=800" width="504" height="339" /></a>  As you can see, the flesh will come out in strands like spaghetti (hence the name).  You can pretty much clean it all the way to the outside rind.  It produces a lot of yummy squash and should last you a couple days.</p> <p>Now, from here there are many schools of thought on how to flavor your squash.  My parents empty a can of crushed tomatoes over it and eat it more like spaghetti.  I’ve seen a recipe where you add 1/4 cup chicken broth, 2 Tbsp olive oil, chopped parsley and salt and pepper.  Personally, I like to melt some butter into it (easy to do when it’s still hot) and add salt, pepper, and freshly grated parmesan cheese.</p> <p><a href="http://lh6.ggpht.com/-kM_QQ08hWaQ/Twy0m9d-yxI/AAAAAAAAEBE/nam6ab3VDAo/s1600-h/DSC_0027%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC_0027" border="0" alt="DSC_0027" src="http://lh4.ggpht.com/-a-c7TrE4g5Q/Twy0nQsKfrI/AAAAAAAAEBM/fz9dCNI_RcQ/DSC_0027_thumb%25255B1%25255D.jpg?imgmax=800" width="504" height="339" /></a> YUMMY!  I was able to fool my toddler into thinking it was pasta and she ate it.  That is, until she heard me say it was squash.  Then all bets were off.  Anyway, enjoy it now because it’s typically not around all year.  Enjoy!</p> <p>P.S. – I’m working on better pictures this year.  What do you think?</p> Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com0tag:blogger.com,1999:blog-5651260170449892304.post-87715444654415194412011-10-12T07:44:00.001-07:002011-10-12T07:44:37.726-07:00Green Bean Casserole<p>Paula Deen.  Casserole.  Are there any sweeter words?  This is a great side dish and would make a great dish for a potluck too.  Recipe from Smithfield Ham’s website.</p> <p><strong><em><u>Ingredients:</u></em></strong></p> <p>-1 bag frozen French-style green beans</p> <p>-1 cup celery, chopped</p> <p>-1/2 cup sour cream</p> <p>-1 can cream of celery soup</p> <p>-1 can corn, drained</p> <p>-1 green pepper, chopped (optional)</p> <p>-1/2 cup cheddar cheese, grated or shredded</p> <p>-1 sleeve Ritz crackers, finely crushed</p> <p>-3 Tbsp melted butter</p> <p><strong><em><u>Directions:</u></em></strong></p> <p>1.  In a large mixing bowl, combine the first 7 ingredients and place in a prepared casserole dish.  Combine the crushed Ritz crackers and melted butter and spread over top of casserole.</p> <p>2.  Bake at 350 degrees for 45 minutes or until hot and bubbly.</p> <p><a href="http://lh6.ggpht.com/-iVhBFmIsQgQ/TpWnwC6AA-I/AAAAAAAADY4/idHkiZZR6Z8/s1600-h/DSC_01223.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0122" border="0" alt="DSC_0122" src="http://lh6.ggpht.com/-6VNwsQeEhxM/TpWnwWdjIqI/AAAAAAAADZA/t1p6gyQVJpQ/DSC_0122_thumb1.jpg?imgmax=800" width="504" height="339" /></a></p> Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com1tag:blogger.com,1999:blog-5651260170449892304.post-57162790236593670342011-10-03T08:38:00.001-07:002011-10-03T08:40:21.791-07:00Chocolate Chip Pound Cake<p>Love a recipe that works for both our family or for giving away to others.  This makes two loaves and is so dense that it lasts a long time.  Next time I will definitely send the second loaf off to work with my husband.  This dessert isn’t too sweet so it would work nicely for a brunch as well.  Recipe from Family Circle Magazine.</p> <p><u><em><strong>Ingredients:</strong></em></u></p> <p>-3.5 cups flour</p> <p>-1/2 tsp salt</p> <p>-4 eggs</p> <p>-4 egg yolks</p> <p>-1 Tbsp vanilla</p> <p>-1.5 cups (3 sticks) butter, softened</p> <p>-2 cups sugar</p> <p>-1 bag (12 oz) semisweet chocolate chips</p> <p><u><em><strong>Directions:</strong></em></u></p> <p>1.  Heat oven to 325 degrees.  Coat two 9x5x3 loaf pans with nonstick cooking spray; dust with flour and shake out excess.  Set aside.  (Next time I would use butter instead of the cooking spray – made the outside a little too crunchy).</p> <p>2.  Stir together flour and salt; set aside.  In small bowl, stir together eggs, egg yolks and vanilla; set aside.</p> <p>3.  Mix butter and sugar together on medium-high speed for 6 minutes or until very light and fluffy.  Reduce speed to medium and gradually pour in egg mixture.  Increase speed to medium-high and beat 3 minutes or until light and fluffy.  On low speed, gradually add flour mixture and beat until just blended.  Stir in chocolate chips.</p> <p>4.  Divide batter between prepared loaf pans and smooth tops.  Bake at 325 for 1 hour, 12 minutes or until toothpick inserted in center comes out clean.  Cool in pans on wire rack for 30 minutes, then remove from pans and cool completely on rack.</p> <p><a href="http://lh6.ggpht.com/-2j-ZG7lBzf0/TonW1gwySAI/AAAAAAAADV4/zgCRkQipJc0/s1600-h/DSC_01235.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0123" border="0" alt="DSC_0123" src="http://lh4.ggpht.com/-WyXfh4o52YU/TonW3dAZONI/AAAAAAAADV8/3L_6kgoMs5Q/DSC_0123_thumb3.jpg?imgmax=800" width="504" height="339" /></a></p> Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com0tag:blogger.com,1999:blog-5651260170449892304.post-63889517750394932302011-09-26T07:32:00.001-07:002011-09-26T07:33:41.252-07:00Chicken Enchilada Quiche<p>If you haven’t noticed by now, I like meals that include pie crust.  It’s probably not the healthiest option, but I like the “pie” aspect and it’s easy and fun for everyone to eat.  Make it Tex-Mex and I’m in.  Recipe from Pillsbury.</p> <p><u><em><strong>Ingredients:</strong></em></u></p> <p>-1 refrigerated pie crust, softened as directed on box</p> <p>-4 eggs</p> <p>-1 cup milk</p> <p>-1.5 cups cooked chicken, shredded</p> <p>-1.5 cups broken tortilla chips</p> <p>-2 cups shredded Monterey Jack cheese</p> <p>-1 cup shredded Cheddar cheese (I just used 3 cups Cheddar instead of the two cheeses)</p> <p>-1 cup Salsa</p> <p>-1 (4.5 oz) can chopped green chiles (optional)</p> <p>-1/2 tsp salt</p> <p>-Pepper to taste</p> <p><u><em><strong>Directions:</strong></em></u></p> <p>1.  Heat oven to 350 degrees.  Place pie crust in 9” glass pie pan as directed on box for One-Crust Filled Pie.</p> <p>2.  In medium bowl, beat eggs with whisk until blended.  Beat in milk.  Stir in chicken, chips, cheeses, salsa, green chiles and salt.  Pour into crust-lined pan.  Sprinkle pepper over top of filling.</p> <p>3.  Bake 55 to 65 minutes or until crust is light golden brown and knife inserted in center comes out clean.  Let stand 10 minutes before serving.  Cut into wedges.  Serve with sour cream and/or salsa if desired.</p> <p><a href="http://lh4.ggpht.com/-VkGS2vttpx4/ToCNBaU-GCI/AAAAAAAADVw/1IsN_qkQMvI/s1600-h/DSC_00213.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0021" border="0" alt="DSC_0021" src="http://lh3.ggpht.com/-qFEEq_YuLwU/ToCNB88XyxI/AAAAAAAADV0/qtnp8sLJuMk/DSC_0021_thumb1.jpg?imgmax=800" width="504" height="339" /></a></p> Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com0tag:blogger.com,1999:blog-5651260170449892304.post-20434522472211908772011-09-20T15:25:00.001-07:002011-09-20T16:34:22.203-07:00Tex-Mex Surimi Rice Salad<p>We love surimi (imitation crab) so I definitely wanted to try this recipe.  It’s so-so as a side dish but would be wonderful wrapped in lettuce as a little finger foods.  Next time we try this, we’ll wrap the rice in iceberg lettuce leaves (a la PF Chang’s) and go to town!  Recipe from Family Circle Magazine.</p> <p><u><em><strong>Ingredients:</strong></em></u></p> <p>-3 Tbsp lime juice</p> <p>-2 Tbsp olive oil</p> <p>-2 Tbsp sour cream</p> <p>-1/4 tsp chili powder</p> <p>-1/4 tsp ground cumin</p> <p>1/8 tsp black pepper</p> <p>-2 packages (8.8 oz) each fully cooked microwaveable rice (such as Uncle Ben’s)</p> <p>-3 wedges Laughing Cow Light Queso Fresco & Chipotle Cheese</p> <p>-1/2 pound surimi (imitation crab), cut into bite-size pieces</p> <p>-1/2 green bell pepper, core and seeds removed, finely diced (optional)</p> <p>-2 scallions, thinly sliced (optional)</p> <p>-1 head green leafy lettuce or iceberg lettuce</p> <p><u><em><strong>Directions:</strong></em></u></p> <p>1.  In a small bowl, whisk together lime juice, olive oil, sour cream, chili powder, cumin and pepper.  Set aside.</p> <p>2.  Heat rice in microwave following package directions, about 2 minutes; add to a large bowl.  Add cheese and stir until melted.  Stir in surimi, green pepper and scallions.  Add lime juice mixture and stir to coat all ingredients.</p> <p>3.  Serve rice salad with lettuce leaves for wrapping.  Squeeze with lime wedges, if desired.</p> <p><a href="http://lh3.ggpht.com/-LMl_A__cOD4/TnkStxsC-rI/AAAAAAAADVI/rPDyTn3wmZA/s1600-h/DSC_00023.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0002" border="0" alt="DSC_0002" src="http://lh4.ggpht.com/-YFxH423_EtQ/TnkSusg8y-I/AAAAAAAADVM/CnRpWZqrK6o/DSC_0002_thumb1.jpg?imgmax=800" width="504" height="339" /></a></p> Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com0tag:blogger.com,1999:blog-5651260170449892304.post-34362299021947221192011-09-14T07:06:00.001-07:002011-09-20T16:34:31.413-07:00Dryer Sheet Wreath Tutorial<p>If you haven’t seen it yet, please check out my beautiful new laundry room <a href="http://whathappensatnaptime.blogspot.com/2011/09/laundry-room-re-do.html">HERE</a>!  We re-did it just a few weeks ago and it turned out so pretty.  It makes me happy to do laundry . . . well . . . okay, I wouldn’t go that far but it makes the chore much more tolerable!</p> <p>This is one of my favorite parts of the re-do:</p> <p><a href="http://lh3.ggpht.com/-etjMaQzDmLQ/TnC0wy6nwCI/AAAAAAAADUQ/-A7oQ0Qg-uQ/s1600-h/37023.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="3702" border="0" alt="3702" src="http://lh5.ggpht.com/-YydBIiJGF7s/TnC0xhtCAAI/AAAAAAAADUU/SQ1xvRN1dpk/3702_thumb1.jpg?imgmax=800" width="504" height="339" /></a>I made this wreath for FREE!  The tutorial is below.  Enjoy!</p> <p><u><em><strong>Materials:</strong></em></u></p> <p>-Used dryer sheets.  You are going to need a LOT.  I saved up for probably 3 or 4 months before I had enough to make this wreath.  Just keep them somewhere off to the side until you have probably at least 75 to 100.  I know that sounds crazy but the fuller the wreath, the more you will need.  </p> <p>-Wire hanger</p> <p><u><em><strong>Directions:</strong></em></u></p> <p>1.  Bend your wire hanger until it is the shape of a circle.  If you have a thin enough hanger, you can do this by hand but you may want to use some pliers to straighten it out.</p> <p>  <a href="http://lh5.ggpht.com/-tjXGr7y2CiY/TnC0yPa0hPI/AAAAAAAADUY/fHv0cSMXCHE/s1600-h/DSC_00213.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0021" border="0" alt="DSC_0021" src="http://lh6.ggpht.com/-OYKw5t-E8ng/TnC0ywZijcI/AAAAAAAADUc/Se7R2XLOdXU/DSC_0021_thumb1.jpg?imgmax=800" width="504" height="339" /></a> 2.  Take a dryer sheet and fold it in half.  </p> <p><a href="http://lh4.ggpht.com/-LvVQsxQWKDs/TnC0zJgnInI/AAAAAAAADUg/bafLCLgBoV4/s1600-h/DSC_00223.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0022" border="0" alt="DSC_0022" src="http://lh5.ggpht.com/-foWz9D7Q1EE/TnC0ztimziI/AAAAAAAADUk/9O6rJYGoCmo/DSC_0022_thumb1.jpg?imgmax=800" width="504" height="339" /></a>Then you want to put the wire hanger on top of the dryer sheet and fold the top over the hanger, then pull the bottom ends through.  You are simply knotting the dryer sheet onto the hanger.  This project works best with USED dryer sheets.  They are MUCH easier to use than new ones. </p> <p>Here is how your knot will look.</p> <p><a href="http://lh6.ggpht.com/-MsoUudHhvyA/TnC0z59u3II/AAAAAAAADUo/F_-7PhORJUc/s1600-h/DSC_00233.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0023" border="0" alt="DSC_0023" src="http://lh5.ggpht.com/-sW0M2Nciw7A/TnC00cM7m4I/AAAAAAAADUs/zsMiD9tMU38/DSC_0023_thumb1.jpg?imgmax=800" width="504" height="339" /></a> 3.  Pull the open ends (to the right) of the dryer sheet until your knot is tight on the hanger.  </p> <p></p> <p></p> <p></p> <p><a href="http://lh6.ggpht.com/-lSMjrVs-ir4/TnC00n9DyJI/AAAAAAAADUw/Dho5RJPrSag/s1600-h/DSC_00243.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0024" border="0" alt="DSC_0024" src="http://lh3.ggpht.com/-0Dgdkp8m-O4/TnC01UtltII/AAAAAAAADU0/Gg1wcIq6O8M/DSC_0024_thumb1.jpg?imgmax=800" width="504" height="339" /></a>4.  Repeat with all dryer sheets.  As you work, pull the dyer sheets up toward the front of your wreath so that the knots are in the back. </p> <p><a href="http://lh3.ggpht.com/-Efsd-gRJkM4/TnC01hpw7lI/AAAAAAAADU4/AJypBEGDD0Y/s1600-h/DSC_00253.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0025" border="0" alt="DSC_0025" src="http://lh3.ggpht.com/-dRZo9EauyhM/TnC02FBmlLI/AAAAAAAADU8/OEejGtUHbCQ/DSC_0025_thumb1.jpg?imgmax=800" width="504" height="339" /></a> You want to make sure and squish each dryer sheet nice and close to the one before it.  The tighter the dryer sheets are to each other, the fuller your wreath will be.</p> <p>5.  When finished, bend the hook end of your hanger down and behind the wreath to form a place for your nail to go to attach to the wall.  It doesn’t have to be pretty because it will be hidden behind the dryer sheets.  I bent mine down into a loop.</p> <p>Here is your finished project!</p> <p><a href="http://lh5.ggpht.com/-Pp9jWoByrUE/TnC02fpDU2I/AAAAAAAADVA/FLPwrUn0S0U/s1600-h/DSC_03739.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0373" border="0" alt="DSC_0373" src="http://lh3.ggpht.com/-x8_jtzMyPRA/TnC02xJHqsI/AAAAAAAADVE/EdMjKCEE6ys/DSC_0373_thumb7.jpg?imgmax=800" width="504" height="339" /></a> You can see that some of my dryer sheets have a little color to them.  It’s up to you if you want to use those or not.  The sheets for our master bed still run a little when I was them, even though we’ve had them for several years.  I like the little bit of color that it adds to the finished wreath.  </p> <p>I hope you get a chance to make this nice, FREE project!  Please let me know if you have any questions!  Enjoy!</p> Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com4tag:blogger.com,1999:blog-5651260170449892304.post-81265517116902799242011-08-31T07:55:00.001-07:002011-08-31T07:57:08.671-07:00Baked Spaghetti<p>This is the first recipe I think that I can ever claim as my own.  It’s so simple but it was so good that I don’t think I’ll ever make regular spaghetti again!  The best part is the cheese layer in the middle – makes it so yummy.  Enjoy!</p> <p><strong><u><em>Ingredients:</em></u></strong></p> <p>-2 (14.5 oz) cans diced tomatoes with oregano and basil, with juice</p> <p>-12 oz spaghetti (I use angel hair), cooked and drained</p> <p>-1 pound ground beef, browned and drained</p> <p>-2 cups (8 oz) shredded cheddar cheese</p> <p><strong><em><u>Directions:</u></em></strong></p> <p>1.  Preheat oven to 350 degrees.  Spray a 13x9 baking dish.  Cook spaghetti per directions on box.  Cook beef until no longer pink; drain.  Add tomatoes and sprinkles of salt, pepper, oregano, onion and garlic powder (to taste).  Heat through.</p> <p>2.  Place half of the cooked spaghetti in baking dish.  Top with half of beef mixture and half of cheese.  Repeat layers.</p> <p>3.  Bake, uncovered, at 350 for 15-25 minutes or until cheese is melted and lightly browned.</p> <p align="center"><a href="http://lh3.ggpht.com/-V6UZtbRZdd0/Tl5LUzqh2eI/AAAAAAAADP4/GoTh70OtNGU/s1600-h/DSC_01123.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0112" border="0" alt="DSC_0112" src="http://lh4.ggpht.com/-V-nTd0HAth4/Tl5LVH7d67I/AAAAAAAADP8/BW_LmeSmBuc/DSC_0112_thumb1.jpg?imgmax=800" width="504" height="339" /></a>Admittedly, it’s not the best picture but it tastes SO good! </p> Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com0tag:blogger.com,1999:blog-5651260170449892304.post-63265914485730088462011-08-26T09:04:00.001-07:002011-08-31T07:56:30.589-07:00Zucchini Chips<p>Sorry for the long absence.  It’s been a little crazy around here plus we were able to get away for a quick vacation.  Hope everyone is doing well and ready for a nice weekend!</p> <p>I’m always looking for an interesting way to incorporate vegetables into our meals.  With a husband less-than-fond of veggies and a suddenly picky toddler (who was always a good eater before), the challenge is on.  I saw this tip in Family Circle Magazine and gave it a try.  It was a HUGE hit.  Add a little Ranch dressing for dipping and you are in business!</p> <p><u><em><strong>Ingredients:</strong></em></u></p> <p>-Zucchini – I used 1 medium-sized and it filled an entire tray for baking</p> <p>-Milk </p> <p>-Italian-seasoned Panko or bread crumbs</p> <p><u><em><strong>Directions:</strong></em></u></p> <p>1.  Slice zucchini very thinly.  The thinner, the better.  Use a mandolin if you have it.</p> <p>2.  Dredge zucchini slices in milk and then cover in bread crumbs.</p> <p>3.  You can either bake these in a 375 degree oven for 30 minutes or until golden or put under the broiler under golden.  Keep an eye on them – when you slice them thinly they can quickly go from golden to burnt!</p> <p><a href="http://lh6.ggpht.com/-P6WEo4oWYYc/TlfD7oVAvII/AAAAAAAADOw/wdnyLoisfa0/s1600-h/DSC_00133.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0013" border="0" alt="DSC_0013" src="http://lh5.ggpht.com/-fXMazDeOoJ8/TlfD74J6VkI/AAAAAAAADO0/WeEXuJU1nUQ/DSC_0013_thumb1.jpg?imgmax=800" width="504" height="339" /></a></p> Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com0tag:blogger.com,1999:blog-5651260170449892304.post-76939100637473216512011-08-02T07:47:00.001-07:002011-08-02T07:52:01.481-07:00California Cheeseburger Pie<p>Anything with melted Velveeta in it is aces in my book!  This looked yummy so we thought we’d try it.  Again, no points for health on this one but it sure was yummy!  The ingredients don’t sound like they go together but it really combines for a yummy treat.  Recipe from Pillsbury.</p> <p><u><em><strong>Ingredients:</strong></em></u></p> <p>-1 box refrigerated pie crusts, softened as directed on box</p> <p>-1.5 lb ground beef</p> <p>-2 large onions, chopped (I just used one)</p> <p>-12 oz Velveeta, cubed</p> <p>-1/2 cup Thousand Island dressing</p> <p>-2 tsp yellow mustard</p> <p>-16 round dill pickle chips or 8 oblong dill pickle slices</p> <p>-1/4 tsp sesame seed (optional)</p> <p><u><em><strong>Directions:</strong></em></u></p> <p>1.  Heat oven to 375 degrees.  Make pie crusts as directed on box for Two-Curst Pie using 9” pie plate.</p> <p>2.  In skillet, cook ground beef and onions over medium-high heat, stirring frequently, until beef in thoroughly cooked; drain.</p> <p>3.  Stir in cheese, dressing and the mustard.  Reduce heat to low; cook 2 to 3 minutes, stirring constantly, until cheese is melted.  Spoon beef mixture into crust-lined pie plate.  Arrange pickle chips over beef mixture.</p> <p>4.  Top with second crust; seal edge and flute.  Sprinkle with sesame seed.  Cut slits in several places in top crust.  Cover crust edge with 2-3” wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of baking (I didn’t need it).</p> <p>5.  Bake 30 to 40 minutes or until crust is golden brown.  Let stand 10 minutes before serving.</p> <p><a href="http://lh5.ggpht.com/-9BNPvgdcarQ/TjgOF3G9RmI/AAAAAAAADM4/_YULmcJoDEs/s1600-h/DSC_00013.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0001" border="0" alt="DSC_0001" src="http://lh3.ggpht.com/-ezUiMaaIaj0/TjgOGV7NDwI/AAAAAAAADM8/BXFZrRtmZ7k/DSC_0001_thumb1.jpg?imgmax=800" width="504" height="339" /></a> Sorry I didn’t get a better picture, but we were running late with dinner and had to get started while the baby was sleeping!</p> Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com0tag:blogger.com,1999:blog-5651260170449892304.post-67519555112287568792011-07-26T06:33:00.001-07:002011-07-26T06:34:59.438-07:00Southwest Chicken Flat Pie<p>This is a variation on a million different recipes that I’ve tried before.  I like the pie crust – makes it a little different and was fun for my toddler.  She thought it looked neat and therefore ate it all up!  Also great because it’s most of the things that I always have on hand.  Recipe from Pillsbury.</p> <p><u><em><strong>Ingredients:</strong></em></u></p> <p>-1 refrigerated pie crust, softened as directed on box</p> <p>-2 cups shredded cooked chicken</p> <p>-1/2 cup salsa</p> <p>-2 medium green onions, chopped (optional)</p> <p>-1 Tbsp ground cumin</p> <p>-1/2 tsp chili powder</p> <p>-1/2 tsp paprika (smoked if you have it)</p> <p>-1/2 tsp salt</p> <p>-1/2 tsp pepper</p> <p>-1/2 cup canned black beans, drained, rinsed</p> <p>-1 cup shredded Cheddar cheese</p> <p>-1 egg, beaten (can use or not – up to you)</p> <p><u><em><strong>Directions:</strong></em></u></p> <p>1.  Heat oven to 425 degrees.  Unroll pie crust on ungreased cookie sheet.</p> <p>2.  In large bowl, toss chicken, salsa, green onions, cumin, chili powder, paprika, salt and pepper.  Spoon chicken mixture onto center of crust, spreading to within 1/5 inches of edge.  Top chicken mixture with beans and cheese.</p> <p>3.  Fold crust edge over filling to make 1/5 inches border, pleating crust as necessary.  Brush crust edge with beaten egg.</p> <p>4.  Bake 20 to 25 minutes or until crust is golden brown.  If necessary, during last 10 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.  Let stand 5 minutes.  Cut like a pizza!</p> <p><a href="http://lh6.ggpht.com/-7qSG0Vh1JdI/Ti7CP_D0e4I/AAAAAAAADMw/LHu5Lu0P6V0/s1600-h/DSC_02443.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0244" border="0" alt="DSC_0244" src="http://lh6.ggpht.com/-tUvRLm4Xrdk/Ti7CQALTfxI/AAAAAAAADM0/kRZVkLC31Lw/DSC_0244_thumb1.jpg?imgmax=800" width="504" height="339" /></a></p> Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com2tag:blogger.com,1999:blog-5651260170449892304.post-21284944114549014752011-07-20T07:19:00.001-07:002011-07-20T07:20:45.091-07:00Pea Salad<p>I loved the old pea salad where you just took a can of peas and added mayonnaise.  When my parents made that, it made me happy.  This is a dressed up version of that same salad.  Make sure you get some good sweet frozen peas – that makes all the difference!  Recipe from Family Circle Magazine.</p> <p><u><em><strong>Ingredients:</strong></em></u></p> <p>-1 bag (16 oz) frozen peas</p> <p>-1 cup mayonnaise</p> <p>-1 small onion, peeled and finely chopped (optional)</p> <p>-1 tsp black pepper</p> <p>-2 cups shredded cheddar cheese or a mix of cheeses</p> <p>-1/2 cup grated Parmesan cheese</p> <p><u><em><strong>Directions:</strong></em></u></p> <p>1.  Place the peas in a colander and run under cold water until just thawed but still cold.  Allow to drain and place in a large bowl.  Stir in the mayonnaise (add more or less according to taste).</p> <p>2.  Add the chopped onion, black pepper and cheeses.  Mix well.</p> <p>3.  Cover and refrigerate for at least 4 hours or overnight.</p> <p><a href="http://lh6.ggpht.com/-6_kAwHjDa9U/TibkAgKJuBI/AAAAAAAADMo/F3I9Se17g8M/s1600-h/DSC_02353.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0235" border="0" alt="DSC_0235" src="http://lh5.ggpht.com/-lapHMoyC81M/TibkA3TXR8I/AAAAAAAADMs/bJNCSdddsiI/DSC_0235_thumb1.jpg?imgmax=800" width="504" height="339" /></a></p> Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com2tag:blogger.com,1999:blog-5651260170449892304.post-13215031850345343262011-07-18T08:17:00.001-07:002011-07-18T08:18:39.424-07:00Burger n’ Fries Pot Pie<p>Okay, I don’t win any points for this one being healthy.  But it’s tasty and would be fun for kids too.  Plus, I love a recipe with only 6 ingredients, most of which I always have on hand.  Recipe from Pillsbury.</p> <p><u><em><strong>Ingredients:</strong></em></u></p> <p>-1.5 lb ground beef</p> <p>-1 large onion, chopped</p> <p>-2 Tbsp flour</p> <p>-1 can (14.5 oz) diced tomatoes, undrained (seasoned would work well too)</p> <p>-1 cup shredded Cheddar cheese</p> <p>-2 cups frozen crispy French-Fried potatoes (from a 20 oz bag)</p> <p>-salt and pepper to taste</p> <p><u><em><strong>Directions:</strong></em></u></p> <p>1.  Heat oven to 450 degrees.  In a skillet, cook beef and onion over medium-high heat about 8 minutes, stirring occasionally, until beef is thoroughly cooked; drain well.  Sprinkle flour over beef mixture.  Cook 1 minutes, stirring constantly.  Stir in tomatoes and salt and pepper; heat to boiling.  Remove from heat.  </p> <p>2.  In ungreased 1.5 qt casserole, spread beef mixture.  Sprinkle with cheese.  Arrange frozen potatoes evenly in single layer on top.</p> <p>3.  Bake uncovered about 20 minutes or until potatoes are golden brown.  Let stand 5 minutes before serving.</p> <p><a href="http://lh6.ggpht.com/-jA4tGpn9n94/TiROiLNpIJI/AAAAAAAADMY/o_vAnbu9BSc/s1600-h/DSC_02383.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0238" border="0" alt="DSC_0238" src="http://lh5.ggpht.com/-8a6L7y72Wf8/TiROifJnjyI/AAAAAAAADMc/v4pSW6LcV-U/DSC_0238_thumb1.jpg?imgmax=800" width="504" height="339" /></a> </p> <p><a href="http://lh3.ggpht.com/-qgKfmLP7fI4/TiROi1Mf5AI/AAAAAAAADMg/bHO-GjpGg1o/s1600-h/DSC_02373.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0237" border="0" alt="DSC_0237" src="http://lh6.ggpht.com/-rtStb4r5CjA/TiROjAeFooI/AAAAAAAADMk/GiLUKOtVJac/DSC_0237_thumb1.jpg?imgmax=800" width="504" height="339" /></a></p> Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com0tag:blogger.com,1999:blog-5651260170449892304.post-63050615193222986372011-07-11T07:00:00.001-07:002011-07-11T07:01:46.859-07:00Sweet Tea Rice<p>I’ve said it before that my husband is from South Carolina, the “Deep South” which is very different from Texas’ South.  I didn’t grow up on Sweet Tea like my husband did so I don’t really have the taste for it.  But when Southern Living Magazine did a special section on recipes with Sweet Tea, I knew that we would find some winners.  This rice is SO good.  I don’t think we’ll make rice any other way from now on!</p> <p><u><em><strong>Ingredients:</strong></em></u></p> <p>-2 cups sweetened tea</p> <p>-1 cup uncooked long-grain rice</p> <p>-1/2 tsp salt</p> <p><u><em><strong>Directions:</strong></em></u></p> <p>1.  Bring tea to a boil in a 3 qt saucepan over medium-high heat; stir in rice and salt.  Cover, reduce heat to low, and simmer 20 minutes or until tea is absorbed and rice is tender.</p> <p><a href="http://lh4.ggpht.com/-9f_55U84ih0/ThsCDrgielI/AAAAAAAADMQ/OMdhg3TTf_8/s1600-h/DSC_02483.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="DSC_0248" border="0" alt="DSC_0248" src="http://lh5.ggpht.com/-aar4otRXKzM/ThsCEB3hmuI/AAAAAAAADMU/j1K4lb2mwuk/DSC_0248_thumb1.jpg?imgmax=800" width="504" height="339" /></a></p> Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com3tag:blogger.com,1999:blog-5651260170449892304.post-16371244410760283992011-07-08T09:36:00.001-07:002011-07-08T09:37:53.487-07:00Pink Lemonade Pie<p>Nothing says summer to me like Pink Lemonade Pie!  It’s tart, refreshing and such a sweet, light dessert.  This recipe is from my sister-in-law but I’ve seen several variations out there.  We love it so much that we’re on our second one in two weeks.  :)</p> <p><u><em><strong>Ingredients:</strong></em></u></p> <p>-1 graham cracker crust (can use premade from the store but my recipe is below if you prefer)</p> <p>-1 can sweetened condensed milk</p> <p>-1 small can pink lemonade, thawed (if you can’t find a small one, use half of the large one)</p> <p>-1/2 carton Cool Whip</p> <p><u><em><strong>Directions:</strong></em></u></p> <p>1.  Mix milk, lemonade, and Cool Whip until well combined.  Pour into prepared crust.  Refrigerate until set.</p> <p><a href="http://lh3.ggpht.com/-uc6dUKHxUw4/ThcyBdkSQII/AAAAAAAADMI/-CZUAIH8rV4/s1600-h/DSC_0003%25255B3%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC_0003" border="0" alt="DSC_0003" src="http://lh6.ggpht.com/-WdJxn4Y3FSc/ThcyByXvPrI/AAAAAAAADMM/_mAD8DZapVg/DSC_0003_thumb%25255B1%25255D.jpg?imgmax=800" width="504" height="339" /></a> </p> <p><u><em><strong>Graham Cracker Crust:</strong></em></u></p> <p>-1/3 cup butter, melted</p> <p>-1/4 cup sugar</p> <p>-1 1/4 cups finely crushed graham crackers (roughly one sleeve of crackers)</p> <p>Directions – Melt butter, stir in sugar.  Add crushed crackers; toss to mix well.  Spread in pie plate and push down to set.  Cook 4-5 minutes in a preheated 375 degree oven.  Cool.</p>Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com2tag:blogger.com,1999:blog-5651260170449892304.post-20511889748305622792011-06-22T06:51:00.001-07:002011-06-22T06:58:33.998-07:00Meatball Minestrone<p>Years ago I was given a cookbook called “Cheap.  Fast.  Good!” by a colleague at work.  I really love this cookbook – quick and easy dinners with things that you usually have around the house.  I have a lot of vegetable soups that I make but I like the added meatballs in this one and the angel hair pasta.  It ends up being a little more of a stew than a soup because there isn’t a ton of broth.  Enjoy!</p> <p><u><strong><em>Ingredients:</em></strong></u></p> <p>-1 can (14 oz) chicken broth</p> <p>-1 can (14 oz) beef broth</p> <p>-2 cups frozen mixed vegetables</p> <p>-1 can (14.5 oz) stewed or diced tomatoes</p> <p>-20 already-cooked meatballs (I use frozen – can thaw or add frozen)</p> <p>-1/3 cup broken angel hair pasta (1 to 2 inch lengths)</p> <p>-1 can (15 oz) light red kidney beans</p> <p>-1 tsp dried Italian seasoning</p> <p>-1/2 tsp garlic powder</p> <p><u><em><strong>Directions:</strong></em></u></p> <p>1.  Pour the two broths into a Dutch oven or soup pot and place over high heat.  While the liquid is heating, add the frozen vegetables, tomatoes, meatballs, and pasta.  Cover the pot and bring it to a boil.  This will take about 10 minutes.</p> <p>2.  While the soup is heating, rinse and drain the beans.</p> <p>3.  When the soup comes to a boil, uncover it and stir well, making sure to stir along the bottom in case the pasta sticks.  Add the beans, Italian seasoning and garlic powder and reduce the heat to medium or medium-high (to maintain a vigorous boil).  Stir frequently until the pasta is tender, about 3 minutes.  Serve at once.  </p> <p><a href="http://lh3.ggpht.com/-ivEuYTcv0y0/TgHzdec4-NI/AAAAAAAADHg/0QqK6lAGzlc/s1600-h/DSC_0157%25255B2%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="DSC_0157" border="0" alt="DSC_0157" src="http://lh5.ggpht.com/-MWXTpknCryg/TgHzdriZarI/AAAAAAAADHk/bTirzbV0rZ8/DSC_0157_thumb%25255B1%25255D.jpg?imgmax=800" width="504" height="339" /></a></p> Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com1tag:blogger.com,1999:blog-5651260170449892304.post-2163749166253038872011-06-20T09:46:00.001-07:002011-09-05T10:29:22.174-07:00Meal Planning Monday<p>Lots of new recipes to try this week.  Southern Living Magazine had a special section a couple months ago about sweet tea and different recipes you can try with it.  Excited to try the Sweet Tea Rice and Sweet Tea Icebox Tart!</p> <p><strong><em><u>Monday</u></em></strong> – Out with family</p> <p><strong><em><u>Tuesday/Wednesday</u></em></strong> – <a href="http://whathappensatnaptime.blogspot.com/2011/07/burger-n-fries-pot-pie.html">Burger and Fries Pot Pie </a>(new), <a href="http://whathappensatnaptime.blogspot.com/2011/07/pea-salad.html">Pea Salad</a> (new)</p> <p><strong><em><u>Thursday/Friday</u></em></strong> – <a href="http://whathappensatnaptime.blogspot.com/2011/07/southwest-chicken-flat-pie.html">Southwest Chicken Flat Pie</a> (new), <a href="http://whathappensatnaptime.blogspot.com/2011/07/sweet-tea-rice.html">Sweet Tea Rice</a> (new)</p> <p><strong><em><u>Saturday/Monday</u></em></strong> – <a href="http://whathappensatnaptime.blogspot.com/2010/12/apartment-fish.html">Apartment Fish</a></p> <p><strong><em><u>Tuesday/Wednesday/Thursday</u></em></strong> – Texas Tech Chili (my old roommates recipe that I’ll post – YUM!), Cornbread</p> <p><strong><em><u>Friday/Saturday</u></em></strong> – <a href="http://whathappensatnaptime.blogspot.com/2011/03/easy-chicken-and-dumplings.html">Chicken and Dumplings</a>, Fruit Salad</p> <p><strong><em><u>Dessert </u></em></strong>– Sweet Tea Icebox Tart (new)</p>Kristinhttp://www.blogger.com/profile/13751693873098046877noreply@blogger.com1