Greek Layered Dip with Pita Chips

This is a nice twist from the traditional Mexican Layered Dip.  I serve it in a Trifle Bowl - which just makes it that much more special.   I have made a few notes on the ingredients - so see below for a few tips.

1 14-ounce package pita bread

Olive oil cooking spray

4 teaspoons Greek seasoning

1 pound ground tukey (A)

1 teaspoon garlic salt

1 16-ounce container prepared hummus

1 1/2 cups tzatziki (gyro sauce) (B)

1 cup shredded iceberg lettuce

2 medium roma tomatoes, diced

1/2 diced red onion

1/2 cup kalamata olives, chopped  (C)

1 4-ounce container crumbled feta cheese

Preheat the oven to 375 degrees F. Line 1 or 2 baking sheets with foil. Cut the pita rounds into eighths. Split each piece in two and place on the prepared baking sheet(s), with the inside of the bread facing up. Spray with the olive oil cooking spray and sprinkle with 2 teaspoons of the Greek seasoning. Bake 7 to 10 minutes, or until golden.


Meanwhile, in a large skillet, brown the ground turkey with the garlic salt and the remaining 2 teaspoons Greek seasoning. Drain and set aside. In a shallow 1 1/2-quart dish, spread the hummus on the bottom. Top with a layer of ground lamb, then the tzatziki. Layer with the lettuce, tomatoes, onion, olives and feta. Serve the dip at room temperature with pita chips.

(A) - The original recipe calls for Ground Lamp - I substitute Ground Turkey.
(B) - If you're a local resident - Fareway Grocery Store makes Tzatiki sauce prepared.  It's available in the Meat Department.
(C) - You can buy fresh kalmata olives at the "Olive Bar" at your local Hy-Vee.  They are generally located near the Meat/Cheese Deli.

Originated from: http://www.foodnetwork.com/

Jalapeno Popper Dip

Rumor is that this dip is the next big thing - quickly replacing (in popularity) the ever famous Buffalo Chicken Dip!  I am making this for my family on Christmas Eve - so I will update with our verdict.

2 (8 oz.) packages cream cheese, softened
1 cup mayonnaise
1 (4 oz.) can chopped green chiles, drained
1 (4 oz.) can diced jalapeño peppers, drained
½ cup shredded Mexican style cheese
½ cup shredded mozzarella cheese
1 cup Panko breadcrumbs
½ cup grated Parmesan cheese
1/2 stick butter - melted
Cooking spray

Directions:
Preheat the oven to 375˚ F.  In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses.  Mix thoroughly with a spoon or spatula until smooth and evenly combined.  Spread the mixture into a baking dish (9 x 9) or a 2 quart baking dish.

In a second bowl, combine the Butter, Panko and Parmesan and stir with a fork until combined.   Sprinkle over the cream cheese mixture in the baking dish.  Spray lightly with cooking spray.  Bake for 25-30 minutes or until the mixture is hot and the topping is golden.  Serve warm with baguette slices, tortilla chips, vegetables, etc. as desired.

Cheeseburger Soup

Serve this hearty soup with Beer Bread (http://www.tastefullysimple.com/) and you're good to go!

1lb pound ground beef
1/2 lb bacon

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery
3/4 cup Corn

1 teaspoon dried basil

1 teaspoon dried parsley flakes

4 tablespoons butter, divided

3 cups chicken broth

4 cups diced peeled potatoes (1-3/4 pounds)*

1/4 cup all-purpose flour

2.5 cups (12 ounces) Velveeta Cheese

1-1/2 cups milk

3/4 teaspoon salt

1/2 teaspoon pepper

1/4 cup sour cream

In a 3-qt. saucepan, brown beef and bacon; drain and set aside. In the same saucepan, saute onion, carrots, celery, corn, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream and bacon.

*Want to save time? - Use frozen hashbrowns instead of potatoes.

Creamy Baked Ziti

This is an easy casserole that's good for the whole family.  My toddler likes it (which is a rare occurence around here) - I simply make half of the casserole without sausage to make it toddler-friendly.

4 cups - Ziti pasta, uncooked
1 jar (26 oz.) marinara sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
6 oz. - Cream Cheese (cubed)
3/4 cup - Sour Cream
8 oz - Shredded Mozzarella Cheese
1/3 cup - Parmesan Cheese
2 Cloves - Garlic (minced)
1 Tb - Basil
1 Tsp - Oregano
1 Tsp - Salt/Pepper
1 lb - Italian Sausage
　
Cook pasta in large saucepan as directed on package. Remove from pan; drain and spray cold water on noodles to stop cooking. Meanwhile, brown sausage on stovetop.

Add marinara sauce, tomatoes, garlic, spices, cream cheese, and sour cream to noodle pan; cook on medium heat 10 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan, add sausgae and mix all ingredients.

Pour 1/2 of pasta mixture on the bottom of a 9 x 13 pan. Next, add 1/2 of the mozzerella cheese and then the remaining pasta mixture. Top with remaining mozzerella cheese and parmesan cheese.
Cover and Bake at 375 for 20 min. or until heated through.

Crockpot Spaghetti Sauce

1 pound ground beef

1 pound bulk Italian sausage

1 can (28 ounces) crushed tomatoes, undrained

1 medium green pepper, chopped

1 medium onion, chopped

1 cup finely chopped carrots

1 cup water

1 can (8 ounces) Tomato Sauce

1 can (6 ounces) Tomato paste

1 tablespoon brown sugar

1 tablespoon Italian seasoning

1/2 tsp - Basil

1 tsp - Garlic Powder

2 Tbs - Worchesthire Sauce

3 - Bay Leaves

2 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon pepper

If you're wanting a spicier sauce add:

2 tsp - Chili Powder

3 drops - Hot Pepper Sauce

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain.

Transfer to a slow cooker. Stir in all other ingredients. Cover and cook on low for 8-10 hours or until bubbly.  Remove Bay Leaves prior to serving.

Mexican Pizza

A nice twist on traditional pizza - the bean/spice "sauce" is quite tasty.  The original recipe didn't include ground beef but I added it to ours and it turned out really good.

Pizza Dough (I recommend Trader Joe's)
1 can black beans, rinsed and drained
½ tsp. cumin
¼ tsp. paprika
¼ tsp. cayenne
3 tbsp. Chicken Broth
1 lb - Ground Beef
2 cups - Mexican Cheese Blend
1 jalapeño, seeded and diced
1/2 cup red onion, finely chopped
1/2 cup tomato, seeded and diced
1/2 cup corn (fresh or frozen)
3-4 tbsp. chopped fresh cilantro
Salt and pepper, to taste

Preheat oven to 450.

Roll out the pizza dough into a 14 inch round.  Lightly brush the perimeter of the dough with olive oil.

Brown ground beeft in skillet.  Meanwhile - combine the black beans, cumin, paprika and cayenne in the bowl of a food processor (I used our Magic Bullet).  Puree until ground into a paste.  Add the chicken broth 1 tablespoon at a time - continuing to puree in between additions.

Spread the bean puree onto the shaped pizza crust in an even layer.  Add ground beef and then layer with half of the cheese.  Sprinkle the jalapeño, red onion, tomato, corn and cilantro over the inital cheese layer and then top with the remaining cheese.  Season with salt and pepper if desired.

Bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.

Originated From: http://www.annies-eats.com/

Chicken Bacon Ranch Pizza

We are big fans around here of Papa Murphy's - Chicken Bacon Ranch Pizza, so we decided to try and find a recipe that mimicks it and this one comes pretty close.

I am a big fan of Trader Joe's refridgerated Pizza Dough - I buy 5 or so at a time, freeze and then thaw out whenever we make a homeade pizza.

Pizza dough

Topping 

2 cups cooked chicken breast halves (chopped)

8 slices cooked bacon (cut up)

1/4 cup red onion (chopped)

2 cups Mozzerella Cheese (shredded)
1 cup tomatoes (chopped)

Pizza Sauce

1/3-1/2 cup ranch dressing

1/4 cup butter 
1 1/2 ounces cream cheese
1/2 pint heavy whipping cream 
1/2 teaspoon garlic powder 
1/4 cup grated parmesan cheese 

Salt and black pepper

Directions:

Preheat oven to 500.  Place Pizza Stone in oven and let it warm up for atleast 30 minutes.  Meanwhile, roll out pizza dough onto your pizza dough and prepare sauce

In saucepan over low heat, melt butter. Mix in the cream cheese and stir until melted. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often. If sauce seems too thin, sprinkle in some flour 1 teaspoon at a time. Cook and stir for desired consistency. Stir in the parmesan cheese and season with salt and pepper.

Spread your ranch dressing on your dough first, next spread your alfredo sauce on the dough.

Sprinkle half of your mozzarella cheese on the pizza. Add your shredded chicken, bacon, tomatoes and chopped onion. Sprinkle with remaining cheese and bake at 500 on the bottom rack of oven for 10 - 12 minutes or until crust appears done on the bottom.

 

Crockpot Italian Chicken Sandwiches

This is a hand-me-down recipe from my mom....who got it from a friend....who got it from her mom.  You get the idea.  I love it because it's easy and really, really good.

3 lbs - Boneless Skinless Chicken Breast
Parmesan Cheese
1/4 cup - Olive Oil
1 1/2 tsp - Sweet Basil
1 1/2 tsp - Garlic Powder

Dredge Chicken in Parmesan Cheese (and I mean really, really coat them in cheese) and layer on the bottom of your crockpot.  Combine all other ingredients - pour over chicken and cook on low for 6-8 hours.  Once cooked - shred and enjoy.

Note - We like our sandwiches a little bit moister - so I mix up an additional amount of the Olive Oil Mixture and use it when shredding the chicken.

Baked Potato Soup

This is a good comfort-food type of soup - one that brings back memories of coming inside from sledding or building a snowman as a child.   I  made a few adjustments from the original recipe - like doubling the amount of bacon (who doesn't like more bacon) and reducing the amount of garlic.  I am a lover of garlic, but it over-powered the other flavors.  Enjoy!

Ingredients:

3 to 4 medium baking potatoes, baked

1/2 lb bacon strips, diced

2 cans (10-3/4 ounces each) condensed cream of potato soup

1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted

3-1/2 cups milk

1 teaspoon garlic powder

2 teaspoons Worcestershire sauce

1/2 teaspoon onion powder

1/4 teaspoon pepper

Dash Liquid Smoke, optional

1 cup (8 ounces) sour cream

Shredded cheddar cheese

Directions

• Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons drippings.
• Add the soups, milk, garlic powder, Worcestershire sauce, onion powder, pepper, Liquid Smoke if desired and reserved potatoes to the drippings.
• Cook, uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes or until heated through (do not boil). Garnish with cheddar cheese and bacon. Yield: 10 servings (2-1/2 quarts).

Originated from:  Taste of Home

Frosty Pumpkin Dessert

I brought this to Thanksgiving this year per a reccomendation from one of the mommies in our Playgroup - she didn't dissapoint.  It got rave reviews!  I even came downstairs to a dirty dish this morning - evidence that the hubby enjoyed a piece after I went to bed last night.  For those of you that know him - this is a common occurence after I make any sort of dessert at this house!

32 gingersnap cookies – finely chopped (about 1 1/3 cup)
1/4 cup butter or margarine – melted
1/2 gallon container of vanilla ice cream – divided.
2 1/2 cups thawed, frozen whipped topping – divided.
2/3 cup toffee bits
1 cup solid pack pumpkin
1/3 cup packed brown sugar
1/2 teaspoons pumpkin pie spice

Place 1/2 of vanilla ice cream in the fridge to begin softening.

Begin by chopping cookies with a food processor or by placing in a zip-lock bag (I'd use 2) and rolling/beating with a rolling pin.  Place butter in a micro-wave safe bowl; microwave on HIGH for 30-40 seconds or until melted.  Stir into the cookie crumbs.  Firmly press crumb mixture onto bottom of 9x9 pan.  Place in freezer.

Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended.  Spread evenly over crust.  Freeze until firm (about 1 hour).

Place remaining ice cream in the fridge 10 minutes to soften.  Meanwhile mix pumpkin, brown sugar, and spice in batter bowl.  Scoop softened ice cream into pumpkin mixture.  Mix just until blended.  Spread evenly over ice cream layer.  Freeze until firm ( about 8 hours or over night)

When ready to serve – place dessert in fridge for about 20 minutes for easier slicing.  Garnish with more whipped cream and sprinkle with extra pie spice (go lightly!) and extra toffee bits if desired. 

Menu - Week of November 29th

Saturday - Loaded Baked Potato Soup and Garlic Bread
Sunday - Crockpot Spaghetti Sauce and Noodles
Monday - Best Ever Chili
Tuesday - Brown Sugar Chicken and White Rice
Wednesday - Lime Chicken Tacos and Spanish Rice
Thursday - Chili Dogs
Friday - Leftovers

Smokey Bacon Biscuit Dressing

Thanksgiving is here!!  I volunteered to bring the stuffing/dressing and a dessert to my Aunt's for this years big Holiday Feast.  I have been "auditioning" many, many, many stuffing recipes and the husband declared this one the winner!  It is amazing. 

This is a two-part recipe as you have to make the biscuits first and then use those for the dressing.

Cream Biscuits:

2 1/2 cups all purpose flour

1 Tbs. baking powder

1 tsp. salt

2 Tbs. sugar

2 1/2 cups heavy cream

Directions:

Preheat an oven to 425°F.

In a bowl, stir together the flour, baking powder, salt and sugar. Add the cream and stir until no lumps remain.

For each biscuit, drop 1/4 cup batter onto an ungreased baking sheet, spacing the biscuits about 1 inch apart. Bake until the tops of the biscuits are pale golden and the bottoms are golden brown, 15 to 18 minutes. Makes 12 biscuits.

 

Biscuit-Bacon Dressing:

• Twelve 4-inch cream biscuits, cut into 1 1/2-inch cubes
• 1 lb. sliced smoky bacon, cut into 1-inch pieces
• 2 yellow onions, diced
• 5 celery stalks, diced
• 8 oz. white button mushrooms, brushed clean and sliced
• 1/4 cup chopped fresh flat-leaf parsley
• 2 Tbs. chopped fresh sage
• 2 Tbs. chopped fresh thyme
• Salt and freshly ground pepper, to taste
• 4 cups chicken stock

Directions:

Position a rack in the lower third of an oven and preheat to 350°F.

Spread the biscuits out on a baking sheet. Toast in the oven until lightly browned, 25 to 30 minutes. Set aside. Increase the oven temperature to 375°F.

In a deep sauté pan over medium-high heat, cook the bacon until crisp, 7 to 9 minutes. Transfer to paper towels to drain.

Pour off all but 3 Tbs. of the fat from the pan. Set the pan over medium heat and add the onions. Cook, stirring occasionally, until the onions are soft and lightly browned, about 10 minutes. Add the celery, mushrooms, parsley, sage and thyme and cook until the celery is soft, about 5 minutes. Transfer the onion mixture to a large bowl. Add the bacon to the bowl and season with salt and pepper. Add the biscuits and stock* and stir to combine.

Transfer the dressing to a baking dish and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake until the dressing is lightly browned, about 20 minutes more.  Let sit for 10 minutes prior to serving to allow dressing to absorb additional liquid. Serves 10.

 

*Add the stock 1/2 cup at a time and stir generously after each addition. 

 

Originated from: http://www.williams-sonoma.com/

Banana Bread

I really wanted a Banana Bread recipe that used both Buttermilk and Sour Cream - so I was excited when I actually found one!  The combination of the two make the bread really moist and give it the ability to stay moist even after sitting on the counter for awhile.  Enjoy!

1/4 cup unsalted butter, at room temperature (1/2 stick)
1/2 cup sugar
1/4 cup brown sugar
3 ripe bananas, mashed
2 egg whites, lightly beaten
1/4 cup buttermilk, well shaken
heaping 1/4 cup sour cream
1 teaspoon pure vanilla extract
2 cups white whole-wheat flour (other flours will work, but this is my favorite)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon

Preheat the oven to 350.  Grease a loaf pan; set aside.
In the bowl of a stand mixer, cream the butter and sugars until light and fluffy (about 2 minutes).

Meanwhile, whisk together the mashed bananas, egg whites, buttermilk, sour cream and vanilla in a medium bowl.   In another medium bowl, whisk together the flour, soda, salt and cinnamon.

Once the butter-sugar mixture is light and fluffy, scrape down the bowl and, with the mixer running on low speed, add the banana mixture; beat until well combined.  With the mixer running on low speed, add the flour mixture; beat until just combined.  Do not overmix.

Pour the batter in the prepared loaf pan.  Bake for 1 hour.  Allow to cool for 5 to 10 minutes in the pan, on a rack.  Turn out onto the rack and allow to cool completely.

Asian Meatball Subs with Hoisin Mayonnaise

• 1 slice white sandwich bread
• 1 1/2 tablespoons milk
• 1 teaspoon soy sauce
• 5 scallions, white and green parts separated
• 1 1/4 pounds ground pork
• 3 large cloves garlic, finely grated
• 1 tablespoon finely grated peeled ginger (about a 2-inch piece)
• 1/3 cup water chestnuts, drained, rinsed and chopped
• 1 large egg, lightly beaten
• 1/3 cup chopped fresh cilantro
• 1 1/2 teaspoons toasted sesame oil
• Kosher salt and freshly ground pepper
• 1/2 cup hoisin sauce
• 1/4 cup mayonnaise
• 2 1/2 tablespoons fresh lime juice
• 3 to 4 teaspoons Asian chili-garlic sauce
• Peanut or vegetable oil, for frying  
• Hoagie Buns

Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.

Meanwhile, mince the scallion whites.

Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.


Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.


Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.


Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs.

Adapted from: The Food Network Magazine

Menu - Week of November 22nd

Sunday -
Crockpot Applesauce
Tortilla Soup
Pears (Babyfood)
Monday - Asian Meatball Subs with Hoisin Mayonnaise (didn't eat last week)
Tuesday - Taco Pie
Wednesday - Feta & Tomato Chicken Bake (Thanksgiving Prep Day)
Thursday - Turkey Day
Friday - Out
Saturday - Leftovers

Crockpot French-Dip Sandwiches

I searched and searched the web for the best French Dip recipe - in the end I decided to condense many different recipes into my own.  Slow-cooking the roast makes a big difference as the meat was very tender - something I value in a good warm sandwich.  I decided to add a can of dark (wheat) beer and it made a world of a difference.  Enjoy!

- 4 lb Roast (I used a Rump Roast)
1 packet  - Lipton Onion Soup Mix
1 can - French Onion Soup
1 bottle - Dark Beer
3/4 cup - Beef Broth
2 Tb - Butter
1/2 - Red Onion (sliced)

Pour beef broth and beer in the bottom of the crockpot.  Add sliced butter and onions.  Place roast on top.  Pour French Onion Soup over roast and then sprinkle with Dry Soup Mix.

Cook on low for 7 hours.

Slice roast and use Au Jus for dipping.  Serve on hoagies with sliced cheese (broil on low for 5 minutes prior to serving).

MJ's Chicken Salad

Thank You to The Rookie Chef (http://www.therookiechef.com/) for changing my view on Chicken Salad.  I broiled this on a hoagie with cheese and it was amazing.

4 - chicken breasts
1/2 cup - Chicken Broth
2 packets of Knorr dry vegetable mix
1 cup  - Mayo
1 cup - Sour cream
1 can - Sliced water chestnuts


Directions:
Put chicken breasts in the crockpot with one can of chicken broth (I seasoned mine with Lemon Pepper). Heat on low for 5-6 hours. In the meantime, crush up veggie soup mix in the packet by using a rolling pin over it.  Chop up the water chestnut slices into fairly small pieces Mix sour cream and mayo together, add veggie mix and water chestnuts. Put in the fridge for at least an hour (this helps the veggie mix soften). Once the chicken has cooked, remove from slow cooker and shred with a fork. Lightly salt and pepper the shredded chicken. Once cooled, add to mayo/veggie mix.

I served mine on a hoagie - but could easily be served as a side with crackers.

Menu - Week of November 14th

Sunday - Crockpot French Dip Sandwiches
Monday - MJ's Chicken Salad Sandwiches with Bacon Stuffing
Tuesday - Asian Meatball Subs with Hoisin Mayonnaise and Chicken Fried Rice
Wednesday - BBQ Chicken Pizza
Thursday - Chicken Fajita's with Spanish Rice
Friday - Leftovers

Homeade BBQ Sauce

1 ½ Cups - Ketchup

3 Tbs - Dijon Mustard

4 Tbs - Worstershire sauce

2 Tbs - Apple cider vinegar

1 ½ Tbs - Lemon juice

4 Tbs - Brown sugar

1 teaspoon fresh cracked black pepper

1 teaspoon honey

Pinch of salt

Combine all in skillet and bring to boil (stirring frequently) - reduce and simmer for 15 minutes - continuously stirring.

BBQ Chicken Ranch Spaghetti

1 lb - Spaghetti noodles
4 Tbs - Olive Oil
1/2 large red onion (peeled and chopped)
2 Tbs - Dry Ranch Dressing
3/4 Cup  - Fresh Cilantro (Chopped)
Shredded BBQ Chicken (separate post)

Cook spaghetti noodles according to package directions; drain and rinse with cold water to stop cooking.  Place olive oil into a large pot over medium heat.  Saute red onions until soft and golden.  Add cooked spaghetti to onions; mix and add dry Ranch Dressing seasoning and cilantro leaves.  Season with a pinch of salt and pepper to taste.  Place noodles onto serving plates and top with warm shredded BBQ chicken.  Garnish with cilantro leaf and serve.

Crockpot Apple Butter

This was my 1st attempt at making Apple Butter - and it turned out really, really good!  I modified many other recipes I found on the internet and am satisfied with the result.  If you're also attempting this for the 1st time know that it's a 2 day process, so plan accordingly.


10 -14 Apples (I used Braeburn, Red Delicious and Granny Smith)
2 tsp - Cinnamon
1/3 cup - White sugar
1/3 cup - Brown sugar
1/2 tsp - Cloves
2 T - Honey
1 T - Vanilla


Begin by coreing the apples and cutting into quarters (or smaller if needed).  You do not need to peel the apples.  Put all of the quartered apples into your crockpot. Add 1 tablespoon of vanilla. Cover and cook on low for 8 hours.

When the cooking is done, mash the apples with a fork and stir in the sugars, honey, cinnamon, and cloves.
Cover again and cook on low for 6 hours. If you have prominent skin - blend in an blender for a short time.  Apple Butter will thicken upon standing.

Menu - Week of November 8th

Sunday - Pork Carnitas, Lime Rice and Avocado & Mango Salsa
Monday - Seasame Chicken, Teriyaki Noodles and Chinese Coleslaw
Tuesday - Creamy Baked Ziti and Garlic Bread
Wednesday - Chipotle Chicken Tortellini with Peas and Garlic Bread
Thursday - Moo Shoo Chicken Wraps, Chicken Fried Rice and Chinese Coleslaw
Friday - Leftovers
Saturday - Out (Brandon's Birthday)

Crockpot BBQ Ribs

The most simple of ingredients make for really good crockpot ribs.  I'm guessing it's the pairing of the Beer and Italian Dressing - etiher way, they're very good.

1 cup - Italian Dressing
3/4 cup - Beer
2 T - Brown Sugar
1 - 16oz bottle BBQ Sauce

Combine all ingredients and pour over ribs in crockpot.  Cover and cook on low for 6-7 hours.

Adapted from: http://www.picklemomskitchen.blogspot.com/

Creamy Italian Chicken

4 -  boneless skinless chicken breast halves
1 - envelope Italian salad dressing mix

1/4  - Cup water

1 - package (8 ounces) cream cheese, softened

1 - can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 - can (4 ounces) mushroom stems and pieces, drained

Hot cooked pasta or rice

Directions

Place the chicken in a 3-qt. slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours.
In a small bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken. Cook 1 hour longer or until a meat thermometer reaches 170°. Serve with pasta or rice.

Originated from:  http://www.tasteofhome.com/

Crockpot Pumpkin Spice Latte's

These were really good - very comparable to Starbucks!

--2 cups milk (I used 1%)
--2 T canned pumpkin
--2 T white sugar
--2 T vanilla (not a typo. it asks for tablespoons)
--1/2 tsp pumpkin pie spice
--1/2 cup brewed espresso or 3/4 cup strong brewed coffee

--garnish with whipped cream (optional)

The Directions.

Add the coffee and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.

Cover and cook on high for 2 hours. Whisk again

Menu - Week of November 1st

Sunday Breakfast - Caramel Rolls & Crockpot Pumpkin Latte's
Sunday Dinner - Italian Meatball Soup with Garlic Bread
Monday - Chicken Breasts with Feta & Tomato with Sweet Potato Fries
Tuesday - Cheesey Chicken and Rice Casserole
Wednesday - Steak and Goat Cheese Quesadillas with Spanish Rice
Thursday - Garlic Ranch Biscuit Pot Pie
Friday - BBQ Chicken and Carmalized Onion Ranch Spaghetti with Garlic Bread

Caramel Rolls

When Brandon and I got married one thing that was really important to us was starting new traditions as a family - these rolls are part of our Christmas Day Tradition as I've made them every Chrismtas Day since we've been married.

Move over Cinnabon - these are amazing!

3/4 c - White Sugar
3/4 c - Brown Sugar
1/2 c - Margarine
3/4 c - Vanilla Ice Cream
1 bag - Frozen Cinnamon Rolls
Whole Pecans (optional)

Bring above ingredients to a boil and boil for 1 minute.  In a 9 x 13 greased pan, spring whole pecans on bottom (if desired).  Lay 12 frozen cinnamon rolls evenly over pecan (or bottom of pan).  Pour hot sauce over rolls.  Cover with waxed paper and let rise on counter overnight.  Bake at 350 degrees for 25-30 minutes.  Invert pan onto cookie sheet and serve.

Oreo Ice-Cream Cake

This is one of those desserts that I have to physically restrain myself from eating the entire thing....in one sitting.  It's that good.

1 - package Oreo Cookies
1/3 cup - Butter (softened)
1/2 gallon- Softened Vanilla Ice Cream
1 Jar - Fudge Topping
1 Jar - Caramel Topping
1 - 8 oz Cool Whip (a bit thawed)
Peanuts (optional)

Crush cookies and mix with softened butter to make a Crust.  Line a greased 9 x 13 pan with crust/cookie mixture and Spread Ice Cream on top.  Pour Fudge and Caramel on top of Ice Cream and spread evenly.  Let Cool Whip thaw and spread on top.  Sprinkle additional oreos (and peanuts) on top.  Let Freeze until set.

Heath Bar Cake

Yummmm!!  A family favorite here.  Also known to some as Better Than Sex Cake.  Doesn't matter what you call it - I call it: amazing.

Ingredients (Cake):
1 White Cake Mix (no pudding)
1 Large Box Instant Chocolate Pudding
2 - Eggs
2 cups Water

Mix all ingredients and put into a greased 9 x 13 plan.  Bake at 350 degrees for 30-35 minutes (or until toothpick comes out clean).

Ingredients (Frosing):
1/4 cup - Butter
1 cup - Powdered Sugar
1 - 8 oz tub Cool Whip

Mix Butter and Sugar and then fold mixture into cool whip.  Once cake is completely cook - frost and top with 3-4 crushed Heath Bars.

Sugar Cookies

My mom used to make these every Christmas and I can remember sneaking into our garage (where she would keep them cold) to steal them even after we had had our evening snack.  They are simply divine and are my favorite cookie recipe I have.

Ingredients:
1 cup - Butter
2 cups - White Granulated Sugar
1 cup - Cooking Oil
2 - Eggs
Dash Salt
2 tsp - Almond Flavoring
5 cups - Flour
2 tsp - Baking Soda
2 tsp - Cream of Tartar

Cream butter and add White Sugar, Oil, Eggs, Salt and (1 tsp) Almond Flavoring.  Once mixed add:  Flour, Baking Soda, Cream of Tartar and (1 tsp) almond flavoring.

Refridgerate Dough for 1 Hour then roll into balls and coat with sugar (place white sugar in a ziplock bag and drop balls in to coat).  Add balls to cookie sheet and smash with a fork.  Cook at 350 degrees for 8-10 minutes.

Chocolate Chip Cookies

Yes, I understand that everyone and their dog has a Chocolate Chip Cookie recipe.  However, this is my mom's and I have yet to find another recipe that is better.  The secret - a package of instant vanilla pudding.  The pudding gives the cookies an immense amount of moistness - an integral component of a great cookie!

Ingredients:
2 1/4 cup - Flour
1 Tsp - Baking Soda
1 Cup - Butter (softened)
1/4 Cup - White Granulated Sugar
3/4 Cup - Brown Sugar
1 Tsp - Vanilla
1 pkg - Instant Vanilla Pudding
2 - Eggs
1 - 12 oz package Chocolate Chips

Cream sugars, eggs, vanilla and butter.  Add Flour, Baking Soda and Pudding.  Mix all ingredients.  Stir in Chips.  Bake at 350 degrees for 8-10 minutes.

Chicken Stew with Gnocchi

I have to say - this wasn't very good.  Yes, you read that right...not very good at all, it was very bland.  Why am I posting it then?  Because it had all the correct ingredients for great baby food for Drake!  So, I puree'd it and put it into my baby food containers and there you go - 1 week of food for the little man.  I picked out as many of the onions I could find and he loves it!

• 3 medium parsnips, peeled and cut into 1/2-inch pieces
• 2 large carrots, cut into 1/2-inch slices
• 2 celery ribs, chopped
• 1 large sweet potato, peeled and cut into 1-inch cubes
• 4 green onions, chopped
• 3 pounds bone-in chicken thighs, skin removed
• 1/2 teaspoon dried sage leaves
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups Progresso ® Chicken Broth
• 1 cup water
• 3 tablespoons cornstarch
• 1/4 cup cold water
• 1 package (16 ounces) potato gnocchi

Directions

• Place the parsnips, carrots, celery, sweet potato and onions in a 5-qt. slow cooker. Top with chicken; sprinkle with the sage, salt and pepper. Add broth and water. Cover and cook on low for 6 hours or until a meat thermometer reads 180°.
• Remove chicken; when cool enough to handle, remove meat from bones and discard bones. Cut meat into bite-size pieces and return to the slow cooker.
• Mix cornstarch and cold water until smooth; stir into stew. Add gnocchi. Cover and cook on high for 30 minutes or until thickened. Season with hot pepper sauce if desired. Yield: 8 servings (3 quarts).

Creamy White Chicken Chili

• 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 1 medium onion, chopped
• 1-1/2 teaspoons garlic powder
• 1 tablespoon canola oil
• 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
• 1 can (14-1/2 ounces) Progresso ® Chicken Broth
• 2 cans (4 ounces each) chopped green chilies
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup (8 ounces) sour cream
• 1/2 cup heavy whipping cream

Directions

• In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
• Remove from the heat; stir in sour cream and cream. Yield: 7 servings.

Originated from: Taste of Home

Tomato and Feta Chicken

I have to admit - this was a "oh, crap what are we going to have for dinner" experiment.  I had on-hand 2 chicken breasts, 1/2 a package of feta to use up and 1/2 a can of diced tomatoes to use up .....put them together and PRESTO!  This was good.  I mean good.  The husband wanted seconds, good.

Ingredients:
2 - Boneless Skinless Chicken Breasts
1 cup - Italian Dressing
1/2 package - Feta Cheese
1/2 can - Diced Tomatoes (with olive oil and garlic)
Lemon Pepper Seasoning
Salt
Pepper
1 Tbs - Lemon Juice

Marinate the chicken in the Italian Dressing for as long as possible.  Season chicken with Lemon Pepper, Salt and Pepper.  Place chicken in baking dish (pour leftover marinade into dish along with tomato juices) and pour Lemon Juice over chicken.   Top with Feta and Diced Tomatoes.

Cover and bake at 350 for 45 minutes.

Taco Pie

Not for the calorie conscious....but oh so good!

1 tube - Crescent Rolls
1 lb - Ground Beef/Turkey
2 cups - Shredded Cheddar Cheese
1 cup - Sour Cream
1 package - Taco Seasoning
Doritos

Unroll crescent rolls into the bottom of an 8" or 9" pan.  Brown meat and add taco seasoning.  Combine meat and sour cream.  Pour mixture on top of crescent rolls.  Add cheese then doritos.

Bake covered for 15 minutes.  Uncover and bake for 5 additional minutes.

Crock-pot Mongolian Beef

This recipe combines two of my favorite things - Chinese Food and my Crockpot!

• 1 lb beef flank steak, sliced thinly across the grain
• 1 medium yellow onion, sliced thinly (about 1 cup)
• 1/2 cup light soy sauce
• 1/2 cup dry sherry
• 1/2 cup chicken broth
• 1 tablespoon minced garlic
• 2 tablespoons hoisin sauce
• 2 tablespoons  dark brown sugar
• 1 tablespoon ground ginger
• 1/2-1 teaspoon red pepper flakes
• 1/4 cup cornstarch
• 1 cup cut scallion, in 1 . 5 inch pieces (green onions)
• 1/3 cup fruity white wine

Directions:

Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside. Combine the onion, soy sauce, sherry, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot.  Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat.  Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir. Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.

Pumpkin Chai Blondies with Spiced Cream Cheese

These were pretty good!  A subtle amount of pumpkin - a perfect amount for those that love pumpkin and the rest that just "enjoy" it!   These were a welcomed break from traditional pumpkin bars.

 

For the blondies:

1 c. unsalted butter, softened

1 c. granulated sugar

3/4 c. dark brown sugar

4 large eggs

1 1/4 c. pumpkin puree

1 TBSP pure vanilla extract

2 1/2 c. all-purpose flour

1 1/2 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cardamom

1/2 tsp. freshly-grated nutmeg

1/4 tsp. ground cloves

1/2 tsp. salt

1 c. toasted chopped pecans

1/4 c. crystallized ginger, finely chopped

For the frosting:

6 oz. cream cheese, softened

4 TBSP unsalted butter, softened
1 1/2 c. confectioner's sugar

1/2 tsp. ground cinnamon

1/4 tsp. ground cardamom

Directions:

1.  Preheat oven to 350 degrees Farenheit.  Line a 13x9-inch baking pan (preferably with square corners) with foil or parchment so you have an overhang on all four sides.  Spray with baking spray.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars at medium-high speed until pale and fluffy, about three minutes.

3.  Decrease speed to medium and add eggs, one at a time, beating well after each addition.  Add pumpkin and vanilla, beating until combined.

4.  In a medium bowl, whisk together flour, cinnamon, ginger, cardamom, nutmeg, cloves, and salt.

5.  Add dry mixture to butter mixture, mixing only until combined.  (Batter will be quite thick.)  Stir in pecans.

6.  Spoon batter into prepared baking pan and smooth with a spatula.  Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out mostly clean.  (The bars should be fulled cooked on the bottom and have a slightly undercooked texture near the top.)  Place on top of a wire rack and allow to cool in the pan for 20 minutes, then lift out of pan and allow to cool completely.

7.  To make the frosting, combine all ingredients in a bowl and beat on high speed until fluffy, about two minutes. 

8.  Frost blondies when they are completely cooled and top with crytallized ginger.  Cut into 20-30 bars, depending on desired portion size.  Store in a airtight container in the refrigerator for up to two days.

Adapted from: http://kelseysappleaday.blogspot.com/

Barbeque Meatloaf

Ingredients

• 1 1/2 pounds ground beef
• 1 cup fresh bread crumbs
• 1 onion, diced
• 1 egg, lightly beaten
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 2 (8-ounce) cans tomato sauce
• 3 tablespoons vinegar
• 3 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1/2 cup water, to thin sauce if necessary

Directions

Preheat oven to 350 degrees F.
Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form this mixture into a loaf and place it in a shallow pan. Stir together the remaining tomato sauce, vinegar, sugar, mustard, Worcestershire and the water (if too thick). Pour this sauce over the meatloaf. Bake for 1 hour, basting every 15 minutes with the pan juices.

Originated From: Paula Deen

Taco Soup

2 pounds ground beef

2 cups diced onions

2 (15 1/2-ounce) cans pinto beans

1 (15 1/2-ounce) can pink kidney beans

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 1/2-ounce) can Mexican-style stewed tomatoes

1 (14 1/2-ounce) can diced tomatoes

1 (14 1/2-ounce) can tomatoes with chiles

2 (4 1/2-ounce) cans diced green chiles

1 (4.6-ounce) can black olives, drained and sliced, optional

1/2 cup green olives, sliced, optional

1 (1 1/4-ounce) package taco seasoning mix

1 (1-ounce) package ranch salad dressing mix

Corn chips, for serving

Sour cream, for garnish

Grated cheese, for garnish

Chopped green onions, for garnish

Pickled jalapenos, for garnish

Directions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Originated From:  Paula Deen

Crockpot Stuffed Flank Steak

--1 or 2 pieces of flank steak
--1/2 cup honey
--1/2 cup soy sauce
--1 green apple
--1/3 cup raw almonds
--1/2 block feta cheese
--2 chopped garlic cloves

The Directions.

Marinate the flank in the honey and soy sauce overnight in the refrigerator, or for as long as you can (I did about 4 hours).

In a mixing bowl, combine the feta cheese, the chopped garlic, a chopped (doesn't need to be peeled) green apple, and the chopped almonds (psst. the almonds were measured out before they were chopped).

Dump the flank steak and all the juice into your crockpot. Carefully pull out the piece of meat, and put it on a cutting board. Put a handful or two of the filling in the middle of the flank, and roll it up. You will have extra garlic, feta, apple, and almond mixture. It makes great salad topping--or use it to fill up another piece of meat.

Place the meat seam-side down into your crockpot. If you'd like to secure the meat with twine or skewers, go for it.

Cover and cook on high for 4 hours, or on low for 6-7. I cooked ours on high for exactly 4.

Slice carefully, and serve. If the meat unrolls a bit, you can stick it back together with toothpicks to present nicely. Or don't worry about it---it's gonna get all chewed up anyway

Best-Ever Chili

Cooking time 4-5 hours

Ingredients:
1 lb  - Ground Beef
1 lb - Italian Sausage
1/2 lb- Bacon
1  - chopped White Onion
1/2 - Green Pepper (diced)
2-15oz cans dark red kidney beans
1 - 16 oz. can light red kidney beans
1 - 16 oz can pinto beans
1 - 16 oz can pork and beans
1 - 15 1/2 oz can sloppy joe mix
1 - 14 1/2 oz can diced tomatoes (drained-reserve juice)
1 can - Tomato Juice
1/4 c. Brown sugar
1 Tbs - Worchestshire
1 Tb - Garlic (minced)
1 Tb - Oregano
2 tsp - Cumin
1 tsp - Salt
1 tsp - Pepper
1 tsp - Basil
1 tsp - Cayenne Pepper
1 tsp - Paprika
1 tsp - White Sugar
Chili powder to taste


Brown ground beef, sausage, onion, bacon and green pepper. Drain. Combine meat mixture with remaining ingredients in a slow cooker. Use 1/2 of tomato juice. Cover and cook on high until chili is heated through. (about one hour) Reduce heat to low and cook 2-4 hours. Add remaining tomato juice if needed.

Chicken, Corn and Potato Chowder

3 slices bacon
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 cup chopped onion
1 cup diced red bell pepper
2 cloves garlic, minced
1 can (4 oz.) diced green chiles
5 1/4 cups low-sodium chicken broth
2 cups peeled and diced russet potatoes
1 cup frozen whole-kernel corn
1 can (14 oz.) creamed corn
1/2 cup all-purpose flour
2 cups milk
1 1/2 cups grated sharp cheddar cheese, plus more for serving
1/4 teaspoon cayenne pepper
salt and pepper to taste
thinly sliced scallions or chopped cilantro, for serving

Directions:
-Cook bacon in a large sauce pan over medium heat until crispy.  Remove the bacon to a paper towel lined plate and set aside.
-Add chicken, onion, bell pepper and garlic to the pan with bacon drippings.  Cook, stirring occasionally, for 5 minutes.  Add diced green chiles and continue to cook 1 minute longer.
-Add chicken broth and potatoes and bring to a boil.  Reduce heat, cover and simmer for about 20 minutes, or until the potatoes are tender.
-Add both frozen and creamed corn and stir to combine.
-Place flour in a medium bowl and gradually whisk in milk.  Add the mixture to the soup and bring up to medium heat.  Cook for about 15 minutes, stirring frequently, until the soup has thickened.
-Add the cheese and cayenne.  Taste for seasoning and add salt and pepper if needed.
-Ladle into bowls and serve with desired toppings.
-To make tortilla strips, brush corn tortillas with olive oil.  Cut into strips and sprinkle with seasoning salt.  Bake for about 10 minutes in a 350º oven.

Serves 6-8 (We had two dinner sized portions and several smaller lunch portions.)

Originated from: http://www.cooklikeachampion.blogspot.com/

Buffalo Chicken Lasagna

--uncooked traditional lasagna noodles (I used Tinkyada brand)
--4 already cooked chicken breast halves
--jar of prepared pasta sauce
--1 cup buffalo wing sauce
--3 red, yellow, or orange bell peppers
--tub of ricotta cheese (15 oz)
--2 cups shredded cheese (mozzarella and cheddar blend)
--1/2 cup bleu cheese crumbles
--1/4 cup of water (add at very end)

The Directions.

use at least a 5qt crockpot, or cut back on the amount of ingredients.

In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.

Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.

Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.

Repeat layers until you run out of ingredients.

Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.

Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into.

Originated From: http://www.crockpot365.blogspot.com/

Goat Cheese and Apple Chicken

1 chicken breast, halved
3/4 cup Saltine cracker crumbs
1/2 tsp garlic salt
1 egg
2 Tbsp olive oil
3 oz goat cheese, at room temperature
1/2 an apple chopped
Salt
Pepper
Maple syrup

Preheat oven to 250 degrees F. Line a baking dish with aluminum foil and spray with cooking oil. 

Season chicken with salt and pepper. In a small bowl combine the cracker crumbs and garlic salt. In another small bowl whisk the egg with a fork. Dip the seasoned chicken into the egg and then the cracker mixture.

Over medium heat, add the oil and then cook the chicken until brown and crispy and cooked through. Place the chicken on the baking dish.

In another small bowl combine the goat cheese and the apples. Spread mixture evenly over the chicken breasts. Drizzle with maple syrup.

Bake for about 20 minutes or until cheese is warm and browned. Remove from oven.

Drizzle with more maple syrup. Serve and enjoy!
Originated From: http://www.confessionsofcityeater.blogspot.com/

Cheese Enchiladas with Tomatillo Sauce

6  - Medium Sized Tomatillos
1 1/2 cups - of Water or Chicken Broth
6  - Garlic Cloves (peeled)
2 - Bunches Green Onions (chopped and reserve some for garnish)
1 or 2 - Small Cans Mild Green Chilies (depending on your "heat" preference)
1 small can diced tomatoes
leaves of one bunch cilantro
juice of two fresh limes
1 can refried beans
6 corn or flour tortillas
3 cups shredded cheese - Mexican blend or Monterey Jack.
1 lb. Ground Beef (optional)
1 lb - Boneless Skinless Chicken Breasts (optional)

Remove tomatillo husks, wash and quarter and place in large frying pan. Add water, and garlic and bring to a boil. Reduce heat and cook over medium heat for 15 minutes until tomatillos are very soft.

Carefully pour contents of pan into food processor. Add cilantro, green onions, chilies, tomatoes and the lime juice. Process in bursts until well blended. Return to pan over low eat and let cook on low for a few minutes to blend flavors.

Grease an 8 x 8 casserole dish. Spread a thin layer of the sauce on the bottom of the dish. Take a tortilla and with a knife spread a layer of refried beans. Add 1/3 cup cheese, and carefully roll up tortilla and place in dish. Repeat until casserole dish is full. Pour tomatillo sauce over rolled tortilla's and sprinkle with remaining cheese.

Bake at 350 degrees for 20 minutes or until cheese is melted and dish is heated through.

Let sit for 10 minutes and serve.
Original Recipe:  http://www.themerlinmenu.blogspot.com/

Taco Pie

1 Tube - Crescent Rolls
1 Lb - Ground Beef/Turkey
2 cups - Shredded Cheddar Cheese
1 Bag - Doritos
1 packet - Taco Seasoning
1 cup - Sour Cream

Unroll crescent rolls onto bottom of 8" square pan.  Brown beef/turkey and add taco seasoning.  Combine taco meat, cheese and sour cream and pour on top of crescent rolls.  Minimally crush Doritos and spread on top.  Bake (covered) at 350 for 15 minutes - uncover and bake for 5 minutes.

Surprise Meatballs (and Spaghetti)

Yes, these lovely little meat nuggets have a surprise inside - gooey, ooey cheese!  The combination of pork and sirloin make these meatballs very moist and who doesn't want a moist meatball?

1/2 Lb - Ground Pork
1/2 Lb - Ground Sirloin
1/4 cup - Italian Dressing
1/2 cup - Bread Cubes
1 Egg
2 Tbs - Parsley
2 tsp - Garlic
1/2 tsp - Oregano
1/2 tsp - Pepper
1/4 tsp - Salt
Cubed Mozzerella Cheese

Blend ingredients and wrap meat around cheese cube.  Brown in oil.

Serve with your favorite noodle and home-made sauce!

Spaghetti Pie

A dish as delicious as it sounds.

8 oz - Spaghetti (cooked)
1 - Egg
1/4 cup - Parmesan Cheese
1 Tbs - Butter
1 Lb - Ground Beef/Turkey
1 Jar - Spaghetti Sauce
Mozzerella Cheese

Mix cooked spaghetti, egg, cheese and butter.  Form "crust" into buttered pie pan.  Brown Beef/Turkey and add spaghetti sauce.  Pour mixture into pan and cook at 350 for 25 minutes.  Top with Mozzerella Cheese and cook another 5 minutes (or until cheese is melted).

Spaghetti Corn

1 can - Whole Kernel Corn (don't drain)
1 can - Creamed Corn (don't drain)
1 cup Cooked Spaghetti - (broken into thirds)
1 stick - Butter
1 cup - Velveeta Cheese

Mix all together and at 350 in a (covered) 8" square pan for 30 minutes.  Stir very well - uncover - and cook for another 30 minutes.

Monkey Bread

You don't have to be a Monkey to LOVE this bread.

Bread:
4 tubes - Biscuits
1 cup - Sugar
2 Tbs - Cinnamon

Syrup:
3/4 cup - Butter
1 cup - Sugar
1 1/2 tsp - Cinnamon

Cut each biscuit roll in fourths and roll in cinnamon/sugar mixture.  Place in buttered bundt pan.  Cook syrup until well blended and pour over biscuits.  Bake at 325 for 45 minutes.  Cool in pan and invert on serving pan.

Steak Marinade

My husbands favorite marinade for steaks.

2 cloves - Garlic (minced)
2 Tbs - Onion
2 Tbs - Lemon Juice
2 Tbs - Soy Sauce
1 Tbs - Honey

Asian Aioli

The perfect topping for all things seafood - courtesy of Mrs. Paula Deen (so, you know it's good).

1 cup - Mayonnaise
2 cloves garlic (minced)
1 tsp - Soy Sauce
1/2 tsp - Sesame Oil

Combine all and chill.

Meat Marinade

2/3 cup - Chopped Onion
3/4 cup - Celery
2 packages - Dry Italian Dressing Mix
1/3 cup - Vinegar
1/2 cup - Vegetable Oil
1 Tbs- Worchesthire Sauce

Honey Mustard Marinade

Nobody likes a naked chicken - marinade, marinade, marinade.

1/2 cup - Honey
1/4 cup - Dijon Mustard
1/4 cup - Lemon Juice
4 tsp - Soy Sauce
3 cloves - Garlic (peeled/chopped)

Whisk all ingredients together.  Can be stored in the refridgerator for up to 2 days.

Dill Dressing

I've been trying to convince my mom for YEARS that she should bottle this dressing and sell it.  Trust me - it's that good.

1/2 cup - Evaporated Milk
1/2 cup - Vegetable Oil
3 Tbs - Cider Vinegar
1 tsp - Minced Fresh Dill*
1/2 tsp - Onion Salt
1/2 tsp - Dried Minced Onion
1/2 tsp - Salt
1/2 tsp - Ground Mustard

Combine all and whisk.  Chill before serving.

*Yeah - I totally use Tone's spices but I'm sure fresh dill would be much better.

Festive Spinach Salad

I Love, Love, Love this salad!

Salad:
1 Large Bag - Baby Spinach Leaves
1 Medium Red Onion (sliced thin)
6 slices bacon (chopped and browned)
1 cup - Dried Cranberries
2/3 cup - Toasted Almonds
4 oz - Feta Cheese

Dressing:
1 cup - Vegetable Oil
1/2 cup - Red Wine Vinegar
3/4 cup - Sugar
1/2 tsp - Salt
1/4 tsp - Black Pepper
1/2 tsp - Paprika
1/2 tsp - Cayenne Pepper
2-3 cloves garlic (chopped)

Combine salad ingredients and dressing.  Toss to coat.

Chicken Tortilla Soup

I think just about everyone has their version of this beloved soup - I got this recipe from a dear friend and made a few changes. 

1 can - Cream of Chicken Soup
1 can - Chicken Broth
1 can - Water
1 can - Rotel (I use mild - I'm a wuss)
1 can - Diced Tomatoes
1 can - Green Chiles (chopped)
2 cups - Chicken (cooked)*
1/4 - 1/2  Velveeta Cheese (how cheesey do you want it?)
Tortilla Shells (cut into strips)
Salt and Pepper (to taste)

Combine the first 7 ingredients - bring to a boil and let simmer for 15 minutes.  Add the cheese and tortilla strips and cook until strips take a noodle consistency and cheese is melted.

*If you're in a hurry - buy a Rotissere Chicken on your way home and use that.

Cheese Soup

I have many memories of coming home to my mom making this soup on a cold, wintery day.

4 - Chicken Bouillon Cubes
4 cups - Water
2 cups - Celery (chopped)
1 Onion (chopped)
2 1/2 cups - Potatoes (cubed)
1 cup - Carrots (diced)
1 (16 oz) bag of Frozen Mixed Vegetables
1 lb - Velveeta Cheese
2 (10.5 oz) cans - Cream of Chicken Soup

Cook bouillon, water, celery and onion for 20 minutes.  Add potatoes, carrots and vegetables.  Cook until tender.  Add soup and velveeta - simmer until cheese melts (stirring occasionally).

Chinese Cole Slaw

Salad:
1 package - Sliced Almonds
1 container - (Tones) Sesame Seeds
1 package - (Dole) Coleslaw Mix
1/2 cup - Green Onion (diced)

Crumble: 2 packages Chicken Flavored Ramen Noodles (uncooked)

Dressing:
3 Tbs - Sugar
1 - Seasoning packet from Ramen Noodles
6 Tbs - Red Wine Vinegar
3/4 cup - Oil

Mix together salad components and pour dressing over.  Toss to coat.

Crunchy Pea Salad

A family favorite!

1 (10 oz) package - Frozen Baby Peas (thawed)
1 cup - Cauliflower (chopped)
1 cup - Celery (diced)
1/4 cup - Green Onion (diced)
1 cup - Cashews (chopped)
1/2 cup - Sour Cream
1 cup - Ranch Dressing

Combine all ingredients and chill.  Optional - Garnish with crisp, crumbeled bacon.

Strawberry and Pretzel Salad

An odd pairing of strawberries, pretzels and jello makes this a great Summer Salad.

2 1/2 cups - Chopped Pretzels
3 Tbs - Powdered Sugar
3/4 cup - Butter (melted)
1 (8 oz) - Cream Cheese
1 cup - Powdered Sugar
1 - Egg
1 (8 oz) - Cool Whip
2 boxes - Strawberry Jello
2 cups - Hot Water
2 boxes - Frozen Strawberries

Mix Pretzels, Powdered Sugar and melted butter.  Press into a 9 x 13 pan and bake at 350 for 10 minutes.*  Beat cream cheese and egg.  Add 1 cup powdered sugar, then fold in Cool Whip.  Pour over pretzel mixture.  Mix Jello with hot water.  Add frozen strawberrs.  Let set until it thickens.  Pour over cream mixture and refridgerate.

*If using a glass plan - bake at 325 for 10 minutes.

Bang Bang Shrimp

This is a copy-cat version of the popular appetizer at Bonefish Grill.

1 cup - Mayonnaise
3 tbsp. Chili Garlic Sauce
2 tsp - Honey
1 tsp - Rice Vinegar
Vegetable Oil (enough to cover about 1/2" of the pan)
2 eggs (beaten)
1/2 cup - Flour
1/2 cup - Plain Breadcrumbs
Salt and Pepper (to taste)
Garlic Powder (to taste)
Cayenne Pepper (to taste)
1 lb. - Medium Shrimp (peeled and deveined)

Mix mayonnaise, chili sauce, honey, and rice vinegar in a small bowl. Set aside.

Heat vegetable oil in a large pan over medium high heat. Mix flour, breadcrumbs, salt, pepper, garlic powder, and cayenne pepper in a shallow bowl. Working in two batches, dip half the shrimp into the flour mixture, then in the beaten eggs, then back into the flour mixture, making sure to coat completely. Place shrimp in the hot oil; cook about 3 minutes on each side. Transfer to a plate covered with a paper towel to let the oil drip off. Repeat with remaining shrimp. Put shrimp into a large bowl, then pour sauce on top and toss to coat completely.

Bleu Cheese and Steak Roll-Ups

I made this last night for the husband and I.  He is not a huge fan of Bleu Cheese, so I used Gouda.  While it didn't melt all creamy and wonderful like Bleu cheese would've - it was still really, really, good.  Next time I think I'll try Gorgonzola.

1 1/2 lbs - Flat beef

1/2 cup - Red Wine

1/4 cup - Soy Sauce

2 Tbs - Worcestershire Sauce

4 cloves garlic

Package of bleu cheese (or cheese of your choice)

Make marinade out of the wine, soy sauce, worcestershire sauce and garlic. Soak your meat in it overnight. In the morning, dump everything into the crockpot. Slice your cheese into strips.  One at a time, take the meat out of the marinade mixture and place strips of the cheese all over it. Roll it up. Place back into the crockpot, and repeat with the remaining slabs of meat.  Cover and cook on low for 4-5 hours. I cooked for the entire 5 hours and I should've gone more around 4 hrs.

Recipe originated from: http://www.crockpot365.blogspot.com/

Warm Olive Bruschetta

One of my all time favorites!

24 slices - French Bread
3 Tbs - Olive Oil
1/2 cup - Pitted Black Olives (chopped)
1/2 cup - Green Olives (chopped)
2 - Garlic Cloves (chopped)
1 Tbs - Italian Dressing
3/4 cup - Chive & Onion Cream Cheese

Lightly brush bread with oil and bake at 375 for 10 -12 mins.  Further chop olives and add garlic and dressing.  Mix well.    Spread cream cheese on bread and top with olive mixture.  Top bread with olive mixture and return to over - bake another 6-8 minutes.

Ranch Pinwheels

2 pkg (8 oz) - Cream Cheese
1 pkg - Dry Ranch Mix
2 - Green Onions (minced)
4 - 12" Tortillas
1 can - Diced Green Chiles
1 can - Sliced Black Olives

Mix 1st 3 ingredients and spread on tortillas.  Drain vegetables (blot on paper towels).  Sprinkle equal amounts of remaining ingredients on top of cream cheese.  Roll tortillas lights and chill for atleast 2 hours.  Cut rolls into 1" pieces.

Yield: 3 Dozen.

Greek Chicken Wings

Feta Cheese.  Feta Cheese.  Feta Cheese.

4 Lbs - Frozen Chicken Wingettes (thawed)
3 Tbs - Lemon Juice
2 Tbs - Olive Oil
2 Tbs - Honey
1 tsp - Oregano
1 - Garlic Clove (minced)
1/4 tsp - Salt

Cucumber Sauce -
1/2 cup - Plain Yogurt
1/2 cup - Chopped Cucumber (peeled)
1/2 cup - Feta Cheese (crumbeled)
2 tsp - Dill Weed
1 - Garlic Clove (minced)
Dash Salt

In a large bag combine lemon juice, oil, honey, oregano, garlic and salt.  Add chicken wings and toss in bag to coat.  Refridgerate overnight.

In blender - combine sauce ingredients.  Blend and transfer to small bowl.  Cover and refridgerate until serving.

Drain chicken wings and discarde marinade.  Place wings in a 9x13 and bake uncovered at 400 for 35-40 mins.

Tip - I always make extra sauce.

Spinach Balls

I frequently took this to "food day" when working - they are always a big hit.

2 - 10 oz Frozen Spinach (thawed, chopped, drained)
2 cups - Stuffing Mix
1 cup - Parmesan Cheese
6 eggs (well beaten)
3/4 cup - Butter (softened)
Salt, Pepper and Garlic (to taste)

Mix all ingredients and mold into balls.  Freeze.  To cook:  Place balls on cookie sheet and bake 350 for 10 minutes (don't crowd).

Cream Cheese Nibbles

1 - 8oz Cream Cheese
1/2 cup - Sun Dried Tomato Dressing
2 - Cloves Garlic (Sliced)
3 small sprigs - Rosemary
6 sprigs - Thyme
1 tsp - Black Peppercorns
Lemon Zest

Cube cheese into 36 pieces.  Place in a 9' pie pan - add all ingredients, toss and cover.  Refridgerate for 1 hour - 24 hours.

Serve with crackers, pita chips or bread.

Avocado Chicken Pitas

I routinely will make a whole chicken in the crockpot and use the chicken for various meals throughout the week - this is a good one that's quick, easy and good.

4 - Whole Pita Breads
2 Tbs - Olive Oil
1 - Medium Ripe Avocado (pitted/peeled)
1 Tbs - Lemon Juice
1/4 tsp - Salt
1/4 tsp - Garlic Powder
1/8 tsp - Hot Pepper Sauce (or Frank's)
3/4 lb - Cooked Chicken (cut into strips)
1 - Medium Tomato (chopped)
2 cups - Shredded Cheese (I use Cheddar)

Brush one side of each pita bread with oil and place on ungreased baking sheet.  Bake at 350 for 12-15 minutes or until browned and crisp.

Meanwhile, in a small bowl - mash the avocado with lemon juice, salt, garlic powder and hot pepper sauce.  Spread over pitas.  Layer with chicken, tomato and cheese.  Bake for 5-6 minutes or until cheese is melted.

Cilantro Lime Rice

1 cup  - White Rice
1/2 c - Lime Juice
2 cups  - Water
1 tsp  - Salt
3 Tbs - Fresh Chopped Cilantro
4 tsp - Vegetable Oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Originated from: http://www.skinnytaste.com/

Mexican Slow-Cooked Pork Carnitas

This is my husbands favorite meal I make - no competition.

2.5 lb  - Pork Shoulder Blade Roast
6 Cloves Garlic - Cut into slivers
Cumin
Adobo
Garlic Powder
3/4 cup - Chicken Broth
2 -3 Chipotle Peppers in Adobo Sauce
2 Bay Leaves

Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.

Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.

Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumalated at the bottom. Remove bay leaves and adjust salt and cumin (you will probably need to add more). Let it cook another 15-30 minutes.

Serve with:  Cilantro Lime Rice and Avocado Mango Salsa

Orginated from:  http://www.skinnytaste.com/

Mini-Chip Dip

I could eat this dip by the spoonful - and I'm not a huge dessert fan (if that says anything about how wonderful it is)!

8 oz - Cream Cheese
1/2 cup - Butter (softened)
1/4 tsp - Vanilla
3/4 cup - Powdered Sugar
2 Tbs - Brown Sugar
3/4 cup - Mini Chocolate Chips

Beat cream cheese, butter and vanilla (until fluffy).  Add remaining ingredients (except chips) and beat until smooth.  Fold in Chocolate Chips.

Serve with Graham Cracker Sticks.

Herbed Pork Roast

This is my Grandma's favorite Roast Recipe - a tried and true classic.

Note:  Roast needs to marinate for 24 hours (or overnight).

3.5 lb - 4 lb.  Boneless Pork Loin Roast
1 cup - Soy Sauce
2 Tbs - Lemon Juice
1/4 tsp - Garlic Powder
2 tsp - Terragon
2 tsp - Basil
1 tsp - Minced Onion
1 tsp - Ground Sage
1 tsp - Pepper

In Oven Cooking Bag - combine the above (minus roast).  Add Roast, turn to coat and seal bag.  Marinate for 24 hours (or overnight).  Cut slits in the top of the oven bag and Bake at 325 degrees for 2.5 hours or until Meat Thermometer reads 170.  Let sit for 10 minutes prior to serving.

White House Chicken

Every year on our Birthday - my mom let us pick what we wanted for dinner that night.  This was always my brother's pick - and still is his most requested when returning home.

6 - Boneless/Skinless Chicken Breasts
1 clove - Minced Garlic
1 cup - Sour Cream
2 Tbs - Lemon Juice
1 cup - Corn Flakes (crushed)
1/2 cup - Butter (melted)

Mix Together:  Garlic, Sour Cream and Lemon Juice.  Marinate Chicken Overnight.

Roll Chicken in Cornflakes and drizzle with melted butter.  Bake in a 9x13 pan at 350 for 50 - 60 minutes.

Crunchy Corn Salad

All I can say about this one: Ranch and Chili-Cheese Frito's in a salad....yummmm!!

2 (15 oz) cans - Whole Kernel Corn (drained)
2 cups. - Sharp Cheddar Cheese
1 cup - Mayonnaise
1/2 cup - Red Onion (chopped)
1 packet - Dry Ranch Dressing/Mix
1 (10.5 oz) Bag - Chili-Cheese Fritos (crushed)*

Mix the 1st six ingredients and chill.  Stir in chips before serving.

*Tip - If you know you aren't going to eat the entire salad at your meal - add crushed chips individually to servings vs. to the entire bowl.  They tend to get soft/mushy over time.

Cheesey Potatoes

Yes, everyone from the Midwest has a recipe for Cheesey Potatoes - but is their recipe as good as this one...I doubt it :)

32 oz bag - Frozen Hasbrown Potatoes
1 can - Cream of Chicken Soup
8 oz - Sour Cream
2 cups - Shredded Cheddar Cheese
1/4 cup - chopped onion (optional)
1 tsp - salt
1 stick butter - melted
1/4 cup - milk

Combine all ingredients (except milk) in a greased 9 x 13 pan.  Before baking - pour milk over the top of the potatoes.  Cover and bake for 45 minutes.  Remove cover and bake for additional 15 minutes.

Green Bean and Rice Casserole

This side-dish has been a staple in my family for as long as I can remember.  I got it from my mother, who got it from her sister, who got it from her best friend....etc.   This is a recipe I am consistently asked for and have good luck getting the babies to eat it!

2 (14.5 oz) cans - Green Beans (cut)
1 can - French Onion Soup
1 can - Beef Consomme Soup
1 large can - Sliced Water Chestnuts (drained)
1 box - Uncle Bens Wild Rice

Combine all ingredients (including rice seasoning packet) and Bake at 350 for 1 hour in a 9x13 pan (covered).

Sausage and Tortellini Soup

Two of my husbands favorite things: Sausage and Pasta...all rolled into a flavorful, hearty soup.

1 Lb - Graziano's Sausage
4 cloves  - Pressed Garlic
1 (small) Red Onion (diced)
½ cup - Water
2 cans -  Chicken Broth
½ cup - Apple Cider (secret ingredient!)
1 16-oz. can Diced Tomatoes
1 8 oz. can Tomato Sauce
1 cup - Sliced Carrots
1 tsp - Dried Basil
1 tsp - Dried Oregano
2 - Medium Zucchini (grated)
10 oz. package Frozen Cheese Tortellini*
2 Tbs - Dried Parsley

Cooking sausage over medium heat, stirring frequently.  Meanwhile, chop onions and garlic and add to the sausage.  Continue cooking until onions are translucent and your sausage is cooked. Add tomatoes, tomato sauce, juice, water, chicken broth, carrots, oregano, and basil. Cover and simmer for 1/2 hour. Add parsley and zucchini and simmer for another 15 minutes. Add the tortellini and cook for 10 minutes.

Serve with fresh parmesan.

*A quick and easy way to thaw tortellini is to let it sit in cold water in your sink for 10 minutes.

This recipe orginated from: www.ourbestbites.com