Ok folks, we tried the Burger Bundles and we all really liked them. I did, however, alter the recipe out of the book some. Thought I'd share the revised recipe with you all. I see this as a new favorite wintry comfort food type thing in our house.
Burger Bundles
1 lb ground beef
1/3 cup milk
salt & pepper
garlic powder
1 box Stove Top stuffing (prepared as directed on box..I used Savory Herbs)
1 can cream of mushroom soup
1 cup milk
2 TBS ketchup
2TBS Worcestershire sauce
Prepare Stove Top stuffing and set aside.
Mix together ground beef, 1/3 cup milk, salt, pepper and garlic powder to taste. Roll into 6 - 8 equal balls then flatten. Scoop 1 - 2 TBS of the stuffing onto the centers of each. Fold up edges and roll into a ball. (Mine looked like big meatballs..the stuffing did not show at all) Place into baking dish.
In medium size bowl, mix mushroom soup, milk, ketchup and Worcestershire sauce until smooth. Poor over "bundles." Bake at 350 degrees for 1 hour.
Thursday, July 1, 2010
Tuesday, June 29, 2010
Short menu and a recipe
I am using up what's in the freezer and pantry so I can restock once we are done with all the craziness the next few weeks have in store for us. I refuse to go to the grocery store until I use up what we already have! Before I went to Texas, I had the freezers all organized, I came back...and let's just say that they were NOT how I left them. LOL
I am trying something new for dinner tomorrow night. Found this recipe in a cookbook that my Meme gave to me, Pennsylvania State Grange Cookbook. It's simply called "Burger Bundles" and will help me use up things in the freezer, refrigerator AND pantry! WOOOHOOO!! Hope it's good & that you enjoy it!
Burger Bundles
1 lb ground beef
1/2 cup milk
stuffing (does not specify kind...I will use Stove Top and make according to package directions)
1 can of creamed soup, any kind
1 cup milk
2 TBS ketchup
1 TBS Worcestershire sauce
Mix beef and 1/2 c. milk together. Shape into "pancakes." Form stuffing into balls and place in center of beef pancakes. Fold beef up around stuffing so it resembles a baseball. Place in a casserole dish or large pan. Mix soup, 1 c. milk, ketchup and Worcestershire sauce and pour over bundles. Bake for 2 hours at 350 degrees. Serves 6 - 8
This week's short menu....
Mon. June 28th ~ Goulash (used a box of spiral noodles instead of macaroni noodles b/c that's what I had on hand, also used up a bunch of different fresh veggies that I had left from various things and tomatoes that I canned last summer...it was super yummy and packed full of veggies so pretty healthy, too)
Tues. June 29th ~ Baked chicken (using up the Shake and Bake from the pantry), creamed corn (out of the freezer),and frozen broccoli (left over from the broccoli casserole we made while Meme Bair was here)
Wed. June 30th ~ Burger Bundles, scalloped potatoes, canned veggies (using up more ground beef to get it out of the freezer and the scalloped potatoes and veggies will free up a little more space in that cluttered pantry of mine)
That's all I've got, folks. I'm thinking that on Thursday we'll just do something simple...or maybe I'll break down and go to the store for something to throw on the grill. We shall see.
I am trying something new for dinner tomorrow night. Found this recipe in a cookbook that my Meme gave to me, Pennsylvania State Grange Cookbook. It's simply called "Burger Bundles" and will help me use up things in the freezer, refrigerator AND pantry! WOOOHOOO!! Hope it's good & that you enjoy it!
Burger Bundles
1 lb ground beef
1/2 cup milk
stuffing (does not specify kind...I will use Stove Top and make according to package directions)
1 can of creamed soup, any kind
1 cup milk
2 TBS ketchup
1 TBS Worcestershire sauce
Mix beef and 1/2 c. milk together. Shape into "pancakes." Form stuffing into balls and place in center of beef pancakes. Fold beef up around stuffing so it resembles a baseball. Place in a casserole dish or large pan. Mix soup, 1 c. milk, ketchup and Worcestershire sauce and pour over bundles. Bake for 2 hours at 350 degrees. Serves 6 - 8
This week's short menu....
Mon. June 28th ~ Goulash (used a box of spiral noodles instead of macaroni noodles b/c that's what I had on hand, also used up a bunch of different fresh veggies that I had left from various things and tomatoes that I canned last summer...it was super yummy and packed full of veggies so pretty healthy, too)
Tues. June 29th ~ Baked chicken (using up the Shake and Bake from the pantry), creamed corn (out of the freezer),and frozen broccoli (left over from the broccoli casserole we made while Meme Bair was here)
Wed. June 30th ~ Burger Bundles, scalloped potatoes, canned veggies (using up more ground beef to get it out of the freezer and the scalloped potatoes and veggies will free up a little more space in that cluttered pantry of mine)
That's all I've got, folks. I'm thinking that on Thursday we'll just do something simple...or maybe I'll break down and go to the store for something to throw on the grill. We shall see.
Tuesday, June 22, 2010
June 21st - 27th
Well, now that our company is gone and with all of the graduation parties this week I'm keeping my work in the kitchen pretty simple. Next week isn't planned yet, but it will be a short week for us...so I may not post a menu.
Mon. June 21st ~ Left overs
Tues. June 22nd ~ Tacos (using up left over lettuce, tomato and onion from last week)
Wed. June 23rd ~ Baked chicken w/ veggies and noodles
Thurs. June 24th ~ Home made mac & cheese
Fri. June 25th ~ Grilled pork chops
Sat. June 26th ~ Grad party
Sun. June 28th ~ Grad party
Mon. June 21st ~ Left overs
Tues. June 22nd ~ Tacos (using up left over lettuce, tomato and onion from last week)
Wed. June 23rd ~ Baked chicken w/ veggies and noodles
Thurs. June 24th ~ Home made mac & cheese
Fri. June 25th ~ Grilled pork chops
Sat. June 26th ~ Grad party
Sun. June 28th ~ Grad party
Wednesday, June 16, 2010
As promised, here are some recipes....
Hello folks! I am between projects, my gram is napping, my kitchen is cleaned, it's raining outside so as I promised in my last post, I have got recipes to share! I am in the mood for SUMMER so I decided to share a few of my favorite summer-time/cook-out recipes with you. I hope that you enjoy them as much as we do!!
Broccoli Salad
4 cups fresh broccoli florets
1 small red onion, chopped
1/2 cup real bacon pieces (I use Oscar Mayer)
1 cup mayonnaise
1/2 cup sugar
1 TBS red wine vinegar
1TBS apple cider vinegar
**1/2 cup plumped raisins
** 1/4 cup sunflower kernels
Mix broccoli, onion and bacon in med. sized bowl. Set aside. In small bowl mix mayo., the vinegars and sugar until sugar is completely dissolved. Fold into broccoli mixture. Raisins and sunflower kernels are optional. Fold these in last if you choose to use them. Store in refrigerator.
Strawberry Pretzel Salad
1st layer:
2 cups finely crush pretzels
3/4 cup melted butter
3 TBS sugar
Mix and press into a 9 x 13 pan. Bake at 350 degrees for about 8 minutes. Cool completely before adding the next layer.
2nd layer:
8 oz softened cream cheese
1 cup sugar
8 oz thawed Cool Whip
Mix cream cheese and sugar until sugar is dissolved. Fold in Cool Whip. Spread evenly over cooled crust. Cover and put in refrigerator until it is time to put the third layer on.
3rd layer:
1 large box of strawberry Jell-o
2 cups boiling water
1 pink frozen strawberries, thawed but not drained
Mix water and Jell-o until dissolved. Stir in strawberries. Put in refrigerator until slightly hardened. Pour over cream cheese layer. Carefully spread strawberries around evenly. Cover. Refrigerate over night. Cut into squares when serving.
Pistachio Salad
1 small box instant pistachio pudding
1 med. can crushed pineapple, drained & reserve juice
10-12 oz thawed Cool Whip
2 cups mini marshmallows
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup milk
Beat pudding, milk and pineapple juice until it starts to get thick. Stir in all other ingredients, except the Cool Whip. Once everything is mixed well, fold in the Cool Whip. Cover. Store in refrigerator. *I think this is best made a day a head of time.
Broccoli Salad
4 cups fresh broccoli florets
1 small red onion, chopped
1/2 cup real bacon pieces (I use Oscar Mayer)
1 cup mayonnaise
1/2 cup sugar
1 TBS red wine vinegar
1TBS apple cider vinegar
**1/2 cup plumped raisins
** 1/4 cup sunflower kernels
Mix broccoli, onion and bacon in med. sized bowl. Set aside. In small bowl mix mayo., the vinegars and sugar until sugar is completely dissolved. Fold into broccoli mixture. Raisins and sunflower kernels are optional. Fold these in last if you choose to use them. Store in refrigerator.
Strawberry Pretzel Salad
1st layer:
2 cups finely crush pretzels
3/4 cup melted butter
3 TBS sugar
Mix and press into a 9 x 13 pan. Bake at 350 degrees for about 8 minutes. Cool completely before adding the next layer.
2nd layer:
8 oz softened cream cheese
1 cup sugar
8 oz thawed Cool Whip
Mix cream cheese and sugar until sugar is dissolved. Fold in Cool Whip. Spread evenly over cooled crust. Cover and put in refrigerator until it is time to put the third layer on.
3rd layer:
1 large box of strawberry Jell-o
2 cups boiling water
1 pink frozen strawberries, thawed but not drained
Mix water and Jell-o until dissolved. Stir in strawberries. Put in refrigerator until slightly hardened. Pour over cream cheese layer. Carefully spread strawberries around evenly. Cover. Refrigerate over night. Cut into squares when serving.
Pistachio Salad
1 small box instant pistachio pudding
1 med. can crushed pineapple, drained & reserve juice
10-12 oz thawed Cool Whip
2 cups mini marshmallows
1/2 cup flaked coconut
1/2 cup chopped pecans
1/2 cup milk
Beat pudding, milk and pineapple juice until it starts to get thick. Stir in all other ingredients, except the Cool Whip. Once everything is mixed well, fold in the Cool Whip. Cover. Store in refrigerator. *I think this is best made a day a head of time.
Sunday, June 13, 2010
Finally...a menu has been planned!
I know it has been WAY too long since I've posted our menus. It sure has been a busy couple of months around here! I did write some menus down, just never got around to posting them on here like I should have. OOPS ;)
Sat. June 12 ~ Gene cooked dinner, home made spaghetti sauce, spaghetti, salad and garlic bread
Sun. June 13th ~ We're going real fancy tonight BLTs and yummy pistachio salad for dessert
Mon. June 14th ~ Chicken on the grill, salt potatoes, broccoli salad and strawberry pretzel salad for dessert
Tues. June 15th ~ Chicken fried steak and green beans
Wed. June 16th ~ Garlic flavored pork tenderloin, broccoli casserole, Lipton noodle side of some sort and for dessert, banana pudding
Thurs. June 17th ~ Spanish rice and Meme's pecan pie
Fri. June 18th ~ Home made chicken and dumplings
Sat. June 19th ~ Burgers and brats on the grill, potato salad and we'll be making home made ice cream and I'll make a chocolate cake w/ peanut butter icing especially for my dad :)
Sun. June 20th ~ Father's Day so we'll all head to Texas Roadhouse to eat. Dad will be here, he'll love it! ;)
**Normally, we'd never be making so many different desserts, but Meme Bair is here with us this week and there are so many of her recipes that we never make because she does them best. ;) I will have recipes to post at a later date. :)
Sat. June 12 ~ Gene cooked dinner, home made spaghetti sauce, spaghetti, salad and garlic bread
Sun. June 13th ~ We're going real fancy tonight BLTs and yummy pistachio salad for dessert
Mon. June 14th ~ Chicken on the grill, salt potatoes, broccoli salad and strawberry pretzel salad for dessert
Tues. June 15th ~ Chicken fried steak and green beans
Wed. June 16th ~ Garlic flavored pork tenderloin, broccoli casserole, Lipton noodle side of some sort and for dessert, banana pudding
Thurs. June 17th ~ Spanish rice and Meme's pecan pie
Fri. June 18th ~ Home made chicken and dumplings
Sat. June 19th ~ Burgers and brats on the grill, potato salad and we'll be making home made ice cream and I'll make a chocolate cake w/ peanut butter icing especially for my dad :)
Sun. June 20th ~ Father's Day so we'll all head to Texas Roadhouse to eat. Dad will be here, he'll love it! ;)
**Normally, we'd never be making so many different desserts, but Meme Bair is here with us this week and there are so many of her recipes that we never make because she does them best. ;) I will have recipes to post at a later date. :)
Monday, April 5, 2010
Dinners for April 5th - April 11th
Mon. 4/5 ~ Pan grilled flank steak, red potato salad and steamed veggies
Tues. 4/6 ~ Baked chicken breasts, vegetable medley with zesty Italian pasta
Wed. 4/7 ~ Pizza and salad. Since it it card swap night, I think I'll bake a cake, too.
Thurs. 4/8 ~ Chipotle Chili Cornbread Bake (maybe this week I'll actually make it LOL)
Fri. 4/9 ~ Double Chicken Dumpling Stoup (again...maybe this week I'll actually make it)
Sat. 4/10 ~ I won't be here, Gene will be working, the kiddo may have plans with friends, so it's a Yo-yo day (Yo-yo = you're on your own)
Sun. 4/11 ~ We didn't get a nice Easter dinner because we were traveling on Easter, so I am making a smaller version of Easter dinner. We'll have backed ham w/ Nene's pineapple sauce, sweet potatoes casserole, broiled lemon and garlic asparagus and deviled eggs
Tues. 4/6 ~ Baked chicken breasts, vegetable medley with zesty Italian pasta
Wed. 4/7 ~ Pizza and salad. Since it it card swap night, I think I'll bake a cake, too.
Thurs. 4/8 ~ Chipotle Chili Cornbread Bake (maybe this week I'll actually make it LOL)
Fri. 4/9 ~ Double Chicken Dumpling Stoup (again...maybe this week I'll actually make it)
Sat. 4/10 ~ I won't be here, Gene will be working, the kiddo may have plans with friends, so it's a Yo-yo day (Yo-yo = you're on your own)
Sun. 4/11 ~ We didn't get a nice Easter dinner because we were traveling on Easter, so I am making a smaller version of Easter dinner. We'll have backed ham w/ Nene's pineapple sauce, sweet potatoes casserole, broiled lemon and garlic asparagus and deviled eggs
Monday, March 29, 2010
Lemon Ricotta Cookies
Cookie:
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 stick butter, room temperature
2 cups sugar
2 eggs
1-15 oz container whole milk ricotta cheese
3 TBS fresh lemon juice
zest from 1 lemon
Glaze:
1 1/2 cups powdered sugar
3 - 5 TBS fresh lemon juice
zest from 1 lemon
Heat oven to 375 degrees
In medium bowl combine flour, baking powder and salt. Set aside.
In mixing bowl, combine sugar and butter. Mix until fluffy, about 3 minutes. Add eggs, one at a time, then add lemon juice, lemon zest and ricotta cheese. Beat to combine. Stir in dry ingredients.
Line 2 baking sheets with parchment paper. Drop dough onto sheets (about 2 TBS for each cookie) leaving about an inch in between cookies to allow for spreading.
Bake for aprx. 15 minutes, just until edges start to get a little brown.
Cool for 20 minutes on cooling rack.
Mix up glaze. When cookies are cool, top each cookie with about 1/2tsp of glaze. Using the back of spoon to spread glaze on top of cookie.
Let cookies dry for 2 hours before packing them into containers.
Enjoy!
** This recipe is courtesy of The Food Network website....Thank you Giada! YUM!
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 stick butter, room temperature
2 cups sugar
2 eggs
1-15 oz container whole milk ricotta cheese
3 TBS fresh lemon juice
zest from 1 lemon
Glaze:
1 1/2 cups powdered sugar
3 - 5 TBS fresh lemon juice
zest from 1 lemon
Heat oven to 375 degrees
In medium bowl combine flour, baking powder and salt. Set aside.
In mixing bowl, combine sugar and butter. Mix until fluffy, about 3 minutes. Add eggs, one at a time, then add lemon juice, lemon zest and ricotta cheese. Beat to combine. Stir in dry ingredients.
Line 2 baking sheets with parchment paper. Drop dough onto sheets (about 2 TBS for each cookie) leaving about an inch in between cookies to allow for spreading.
Bake for aprx. 15 minutes, just until edges start to get a little brown.
Cool for 20 minutes on cooling rack.
Mix up glaze. When cookies are cool, top each cookie with about 1/2tsp of glaze. Using the back of spoon to spread glaze on top of cookie.
Let cookies dry for 2 hours before packing them into containers.
Enjoy!
** This recipe is courtesy of The Food Network website....Thank you Giada! YUM!
Menu for March 28 - April 1
I was in the kitchen for the biggest part of the day yesterday. All last week I was in the mood for baking. I did make a batch of brownies in the middle of the week (sorry to report they were NOT home made, they were from a box), but that did not satisfy my urge to get back into the kitchen. Yesterday did the trick! I made a few different types of cookies, both new recipes. One I REALLY love (I do believe the family loved it too) and am sure to make again (and again), but the new recipe I tried for chocolate chip cookies...that's not even recipe box worthy. I chucked it! LOL This morning I've sent both the hubster and the kiddo to work/school with cookies to share. I made a TON of them and certainly do not need them to be sitting here all day...calling out to me to eat them. I did keep some, but not many. Recipe for the yummy cookies to come at a later time......
Sun. March 28th - Kate and I finally made the California Club Pizza. It was planned for Friday's dinner, but Gene and I went out to dinner, instead.
Mon. March 29th - Tacos (keeping it simple tonight because I am taking on a MAJOR reorganization task of re-doing my scrap room)
Tues. March 30th - Home made mac. and cheese with BBQ meatballs (also home made), salad
Wed. March 31 - Chipotle chili cornbread bake, another salad
Thurs. April 1st - yo-yo night(which stand for You're on your own)
We'll be visiting my in laws over the weekend, so nothing is planned past Thursday. I do believe Joy is making one of my favorites for dinner on Friday...goulash. Hers is the BEST I've ever had! I love it!
Sun. March 28th - Kate and I finally made the California Club Pizza. It was planned for Friday's dinner, but Gene and I went out to dinner, instead.
Mon. March 29th - Tacos (keeping it simple tonight because I am taking on a MAJOR reorganization task of re-doing my scrap room)
Tues. March 30th - Home made mac. and cheese with BBQ meatballs (also home made), salad
Wed. March 31 - Chipotle chili cornbread bake, another salad
Thurs. April 1st - yo-yo night(which stand for You're on your own)
We'll be visiting my in laws over the weekend, so nothing is planned past Thursday. I do believe Joy is making one of my favorites for dinner on Friday...goulash. Hers is the BEST I've ever had! I love it!
Wednesday, March 24, 2010
March 20 - 26 menu and a recipe too
Sat. March 20 ~ Gene made Hamburger Helper since I had just returned from PA and was in no mood to cook
Sun. March 21 ~ Home made corn chowder and rosemary buttered rolls
Mon. March 22 ~ Baked Parmesan chicken breasts, steamed veggie trio and Lipton Noodle Side
Tues. March 23 ~ Salt & pepper pan fried pork chops with caramelized onions, buttered baby carrots and Lipton Noodle Side
Wed. March 24 ~ Italian Chicken Pasta Toss
Thurs. March 25 ~ Meme's Spanish Rice
Fri. March 26 ~ California Club Pizza
Italian Chicken Pasta Toss
6 oz uncooked bow tie pasta
2 plum tomatoes, seeded and diced
1 small onion, diced
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
1/2 pound boneless skinless chicken breasts cut into 1 inch strips
2 tsp olive oil
2 large cloves garlic, pressed
1/2 cup frozen peas
1 tsp Italian seasoning
1 tsp salt
1 oz (about 1/4 cup) grated fresh Parmesan cheese
Cook pasta according to package directions. Drain and keep warm.
Heat oil over medium - high heat in large skillet. Press garlic into skillet. Add chicken. Stir-fry for 5 minutes. Reduce heat to medium. Add all veggies except tomatoes. Stir in Italian Seasoning and salt. Stir-fry for 2 minutes. Add tomatoes and heat for another 2 minutes, stirring gently. Remove from heat.
Stir in warm pasta. Grate fresh cheese over top. Serve immediately.
Enjoy!!
Sun. March 21 ~ Home made corn chowder and rosemary buttered rolls
Mon. March 22 ~ Baked Parmesan chicken breasts, steamed veggie trio and Lipton Noodle Side
Tues. March 23 ~ Salt & pepper pan fried pork chops with caramelized onions, buttered baby carrots and Lipton Noodle Side
Wed. March 24 ~ Italian Chicken Pasta Toss
Thurs. March 25 ~ Meme's Spanish Rice
Fri. March 26 ~ California Club Pizza
Italian Chicken Pasta Toss
6 oz uncooked bow tie pasta
2 plum tomatoes, seeded and diced
1 small onion, diced
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
1/2 pound boneless skinless chicken breasts cut into 1 inch strips
2 tsp olive oil
2 large cloves garlic, pressed
1/2 cup frozen peas
1 tsp Italian seasoning
1 tsp salt
1 oz (about 1/4 cup) grated fresh Parmesan cheese
Cook pasta according to package directions. Drain and keep warm.
Heat oil over medium - high heat in large skillet. Press garlic into skillet. Add chicken. Stir-fry for 5 minutes. Reduce heat to medium. Add all veggies except tomatoes. Stir in Italian Seasoning and salt. Stir-fry for 2 minutes. Add tomatoes and heat for another 2 minutes, stirring gently. Remove from heat.
Stir in warm pasta. Grate fresh cheese over top. Serve immediately.
Enjoy!!
Sunday, March 21, 2010
Using up what's left....
Well, after a week and a half of craziness back home in PA, I'm back with the hubby and kiddo and ready to start cooking again. I had to leave unexpectedly and in a hurry on March 10th because of an emergency with my dad, so that week's menu wasn't used and I believe while I was gone, my little family just kinda fended for themselves and I'm not sure there were any REAL meals made. My plan was to make up a menu for this coming week and then head to the grocery store for some much needed food shopping...but instead of doing that, I am going to inventory the freezer and pantry. Once I'm finished with that, I'll plan a menu and post it on here. Been in the mood for some baking, so I may do a bit of that, too. :)
Friday, March 5, 2010
I'm back...
Well, the hubster was gone again so the kiddo and I were playing things by ear for a bit. My morning is getting away from me, so I'll go a head and get right to our menu for the next week.
Tonight, March 5th, I do believe that, while previously mentioned kiddo and I are out running errands, we'll grab dinner on the go. Subway has been sounding good to me all week long.
Sat. March 6th ~ Maple glazed chicken, a Lipton side dish, steamed veggies
Sun. March 7th ~ Rigatoni with meat sauce, salad and garlic bread
Mon. March 8th ~ Pan grilled flank steak, crash hot potatoes (recipe from The Pioneer Woman website), and creamed corn
Tues. March 9th ~ Pan fried pork chops (sides have not been thought of yet)
Wed. March 10th ~ Yo - yo night
Thurs. March 11th ~ Italian chicken pasta toss
Fri. March 12th ~ Tacos
Sat. March 13th ~ Double chicken dumpling stoup (Rachael Ray recipe) and home baked bread
Tonight, March 5th, I do believe that, while previously mentioned kiddo and I are out running errands, we'll grab dinner on the go. Subway has been sounding good to me all week long.
Sat. March 6th ~ Maple glazed chicken, a Lipton side dish, steamed veggies
Sun. March 7th ~ Rigatoni with meat sauce, salad and garlic bread
Mon. March 8th ~ Pan grilled flank steak, crash hot potatoes (recipe from The Pioneer Woman website), and creamed corn
Tues. March 9th ~ Pan fried pork chops (sides have not been thought of yet)
Wed. March 10th ~ Yo - yo night
Thurs. March 11th ~ Italian chicken pasta toss
Fri. March 12th ~ Tacos
Sat. March 13th ~ Double chicken dumpling stoup (Rachael Ray recipe) and home baked bread
Friday, February 19, 2010
Our menu for 2/22 - 2/28
I am ready for work early this morning and the quiet was driving me nuts, so I whipped out my big binder full of recipes and made up the menu for next week. The hubby will be back in town, so I'll be cooking again.
Mon. 2.22 ~ Spaghetti & tossed salad
Tues. 2/23 ~ Roast chicken, mashed potatoes and gravy, mixed veggies
Wed. 2/24 ~ Tex Mex Corn Chip Chili
Thurs. 2/25 ~ Yo-yo night
Fri. 2/26 ~ Sweet and sour crock pot pork
Sat. 2/27 ~ pierogies
Sun. 2/28 ~ Beef stroganoff w/ egg noodles
Mon. 2.22 ~ Spaghetti & tossed salad
Tues. 2/23 ~ Roast chicken, mashed potatoes and gravy, mixed veggies
Wed. 2/24 ~ Tex Mex Corn Chip Chili
Thurs. 2/25 ~ Yo-yo night
Fri. 2/26 ~ Sweet and sour crock pot pork
Sat. 2/27 ~ pierogies
Sun. 2/28 ~ Beef stroganoff w/ egg noodles
Tuesday, February 16, 2010
Playing it by ear...and a recipe to share
Well, for the rest of this week it's just Katie and I so I'm not planning too many big meals. Tonight I'm making spaghetti squash and chicken, one night we'll probably have cheese ravioli, another night Hamburger Helper and at some point in the week we're going to go out to dinner and go to the movies.
Last night I cooked apple & sage pork chops with garlic & herb angel hair pasta and a tossed salad. That was the first time I cooked that dish and it was a hit! All three of us really enjoyed it!
Apple and Sage Pork Chops
1 1/2 tsp rubbed sage
1 tsp minced garlic
1 tsp thyme
1/2 tsp ground allspice
1/2 tsp paprika
1 TBS flour
1 tsp salt
4 boneless pork chops, about 1 inch thick
2 TBS olive oil
1 medium onion, sliced thinly
2 red apples, peeled and sliced
1/2 cup apple juice
1 TBS brown sugar
Mix flour, salt and all of the spices together in a small bowl. Sprinkle both sides of each pork chop with 1 TBS of the seasoned flour. Save left over flour blend.
Cook the pork chops in hot oil in large skillet on medium - high heat until browned on both sides. Remove from skillet. Add onions and cook until slightly softened (about 3 minutes), stirring occasionally. Add apples and continue to cook & stir for 2 minutes.
Stir in apple juice, brown sugar and the remaining flour mixture. Once well combined, return pork chops to skillet. Bring to a boil and continue cooking until chops are done, about 5 - 6 minutes.
Enjoy!!!
Last night I cooked apple & sage pork chops with garlic & herb angel hair pasta and a tossed salad. That was the first time I cooked that dish and it was a hit! All three of us really enjoyed it!
Apple and Sage Pork Chops
1 1/2 tsp rubbed sage
1 tsp minced garlic
1 tsp thyme
1/2 tsp ground allspice
1/2 tsp paprika
1 TBS flour
1 tsp salt
4 boneless pork chops, about 1 inch thick
2 TBS olive oil
1 medium onion, sliced thinly
2 red apples, peeled and sliced
1/2 cup apple juice
1 TBS brown sugar
Mix flour, salt and all of the spices together in a small bowl. Sprinkle both sides of each pork chop with 1 TBS of the seasoned flour. Save left over flour blend.
Cook the pork chops in hot oil in large skillet on medium - high heat until browned on both sides. Remove from skillet. Add onions and cook until slightly softened (about 3 minutes), stirring occasionally. Add apples and continue to cook & stir for 2 minutes.
Stir in apple juice, brown sugar and the remaining flour mixture. Once well combined, return pork chops to skillet. Bring to a boil and continue cooking until chops are done, about 5 - 6 minutes.
Enjoy!!!
Saturday, January 30, 2010
Ahead of the game....
WOW Can you believe it?! I actually have the meals planned out for the next couple of (are you ready for this?) weeks!!!! I know, crazy, right? LOL But it's done, at least until Feb. 12th. I'm working on my grocery list for the upcoming week now, tomorrow we will get a paper and see if there are any coupons that will be useful. I have to say, we NEVER read the paper, but the $2 we spend on it on Sundays is soooo worth it! With a bit of planning and organization, coupons can really save you a lot of money! I love it!!!! Ok, now on to our menu for the next 2 weeks...
Mon. 2/1 ~ Meme's chicken spaghetti (Kate's request)
Tues. 2/2 ~ Ham steaks, candied yams and rolls
Wed. 2/3 ~ Mac & cheese w/ canned tomatoes out of our garden
Thurs. 2/4 ~ Beef stew
Fri. 2/5 ~ Yo-yo night
Sat. 2/6 ~ TBA
Sun. 2/7 ~ Super Bowl...I will be making veggie pizza to take over to Erin & Russ's house
Mon. 2/8 ~ Roasted turkey breast, mashed potatoes & gravy, green bean casserole
Tues. 2/9 ~ BLTs
Wed. 2/10 ~ Yo-yo night
Thurs. 2/11 ~ Cabbage and sausage casserole
Fri. 2/12 ~ Pizza night
Sat. 2/13 ~ TBA
Mon. 2/1 ~ Meme's chicken spaghetti (Kate's request)
Tues. 2/2 ~ Ham steaks, candied yams and rolls
Wed. 2/3 ~ Mac & cheese w/ canned tomatoes out of our garden
Thurs. 2/4 ~ Beef stew
Fri. 2/5 ~ Yo-yo night
Sat. 2/6 ~ TBA
Sun. 2/7 ~ Super Bowl...I will be making veggie pizza to take over to Erin & Russ's house
Mon. 2/8 ~ Roasted turkey breast, mashed potatoes & gravy, green bean casserole
Tues. 2/9 ~ BLTs
Wed. 2/10 ~ Yo-yo night
Thurs. 2/11 ~ Cabbage and sausage casserole
Fri. 2/12 ~ Pizza night
Sat. 2/13 ~ TBA
Sunday, January 24, 2010
Bubble Bread...YUM!
Oh, I remember when Meme Bair would make Bubble Bread! I could never wait to get my hands on it when it came out of the oven...most of the time burning myself with the gooey syrup. OH, but so worth it! I was digging through recipes yesterday and came across this forgotten favorite of mine, so I decided I was going to make it this morning. Kate's friend, Sarah spent the night last night, so I think they'll enjoy it. So will Gene and I. ;) Thought I'd share the recipe. It's just a little time consuming, but not hard to make at all. Would love to know if you try it!
~Amy
Bubble Bread
2 loaves of frozen bread dough (partly thawed). Cut in half lengthwise, then cut each half into 10 pieces. This will give you 40 pieces. Roll into balls.
In microwave safe bowl, melt 1 1/2 sticks of butter. In separate bowl, combine 1 1/2 cups sugar with 2 TBS cinnamon. Mix well.
Dip balls into butter then coat with sugar mixture. Place in a sprayed bunt pan or angel food cake pan in a single layer. You will have to squeeze them in tight to fit.
Bake uncovered at 350 degrees for 20 minutes. Remove from oven, cover with foil and bake another 30 minutes. Remove from oven. Let stand 5 minutes then turn out onto serving plate. When cool enough, pull apart and enjoy!
~Amy
Bubble Bread
2 loaves of frozen bread dough (partly thawed). Cut in half lengthwise, then cut each half into 10 pieces. This will give you 40 pieces. Roll into balls.
In microwave safe bowl, melt 1 1/2 sticks of butter. In separate bowl, combine 1 1/2 cups sugar with 2 TBS cinnamon. Mix well.
Dip balls into butter then coat with sugar mixture. Place in a sprayed bunt pan or angel food cake pan in a single layer. You will have to squeeze them in tight to fit.
Bake uncovered at 350 degrees for 20 minutes. Remove from oven, cover with foil and bake another 30 minutes. Remove from oven. Let stand 5 minutes then turn out onto serving plate. When cool enough, pull apart and enjoy!
Saturday, January 23, 2010
A full week's plan!!!
Gene and I just finished up the menu for the next week and I've got my grocery list ready, so will be heading out to the commissary in a few hours...then back home to clean a bit. Gene has decided to make his sauce and spaghetti tonight, so YAY I don't have to cook! Well, I think I'll bake. I haven't made a desert in a long time, so I'll do that tonight. Molten Chocolate Lava Cakes w/ vanilla ice cream! YUM Doesn't that sound good? And they are baked in tiny individual bowls, so one serving is it for me. That's a plus for sure! I do have a sweet tooth, so this perfectly sized portion should be perfect for helping me to not over do it!
Sun. 1/24 ~ Pan grilled rib eye steaks, garlic mashed potatoes and a salad
Mon. 1/25 ~ Meme Bair's chicken pot pie
Tues. 1/26 ~ Yo-yo night. Gene and Kate will be home and I'll be going out with the gals for a little Girl's Night dinner!
Wed. 1/27 ~ Ham, cheese and broccoli quiche
Thurs. 1/28 ~ Hearty white chili & home made bread
Fri. 1/29 ~ Spanish rice
Sat. 1/30 ~ Meatloaf, scalloped potatoes and a veggie..that has yet to be determined
Sun 1/31 ~ As of right now, Sunday will be a yo-yo night...who knows, I may end up cooking, but for now, the plan is to take a break and not cook (maybe get my hubby to take me out to eat! LOL)
Sun. 1/24 ~ Pan grilled rib eye steaks, garlic mashed potatoes and a salad
Mon. 1/25 ~ Meme Bair's chicken pot pie
Tues. 1/26 ~ Yo-yo night. Gene and Kate will be home and I'll be going out with the gals for a little Girl's Night dinner!
Wed. 1/27 ~ Ham, cheese and broccoli quiche
Thurs. 1/28 ~ Hearty white chili & home made bread
Fri. 1/29 ~ Spanish rice
Sat. 1/30 ~ Meatloaf, scalloped potatoes and a veggie..that has yet to be determined
Sun 1/31 ~ As of right now, Sunday will be a yo-yo night...who knows, I may end up cooking, but for now, the plan is to take a break and not cook (maybe get my hubby to take me out to eat! LOL)
Sunday, January 17, 2010
This week's plan....
Well, Gene ended up going away for a few days last week, so Kate and I actually had a few "yo-yo" nights while he was away. A few of the things that were planned for last week, you'll notice on the menu for this week...I woke up feeling like I was hit by a truck, so thinking is not my strong point at the moment. LOL AWE, but with a little input from Gene (and my coffee...LOL), I managed to pull together an entire weeks worth of dinners (yes, all 7 days in the week)!!! Here is what we came up with...
Tonight 1/17 ~ Pan grilled pork chops, whipped sweet potatoes and steamed broccoli and cauliflower
Mon. 1/18 ~ Turkey burgers and fries
Tues. 1/19 ~ Pierogies and peas
Wed. 1/20 ~ Yo - yo night (I was sick...my dinner consisted of Saltines, ginger ale and pepto)
Thurs. 1/21 ~ Meme's hamburg BBQ and steamed broccoli and cauliflower
Fri. 1/22 ~ Mexican Night! We'll be having chicken tacos and enchiladas. Sides have yet to be determined.
Sat. 1/23 ~
Sun. 1/24 ~ Gene offered to make his home made sauce, so we'll have spaghetti and Gene's sauce, a nice fresh salad and I think I'll try making home made bread once again.
Tonight 1/17 ~ Pan grilled pork chops, whipped sweet potatoes and steamed broccoli and cauliflower
Mon. 1/18 ~ Turkey burgers and fries
Tues. 1/19 ~ Pierogies and peas
Wed. 1/20 ~ Yo - yo night (I was sick...my dinner consisted of Saltines, ginger ale and pepto)
Thurs. 1/21 ~ Meme's hamburg BBQ and steamed broccoli and cauliflower
Fri. 1/22 ~ Mexican Night! We'll be having chicken tacos and enchiladas. Sides have yet to be determined.
Sat. 1/23 ~
Sun. 1/24 ~ Gene offered to make his home made sauce, so we'll have spaghetti and Gene's sauce, a nice fresh salad and I think I'll try making home made bread once again.
Monday, January 11, 2010
A few recipes
Buttered Rosemary Dinner Rolls ~ Courtesy of The Pioneer Woman's blog
Place your favorite frozen dinner roll dough (I am using the pre-rolled frozen Rhode's brand) in a round baking stone (the Pioneer Woman used a cast iron skillet, but I don't have one, so one of my PC baking stones is what I'm using), rubbed with olive oil, about 1 1/2 inches apart. You don't want the pan/stone to be too crowded as you have to let the dough rise. Cover with plastic wrap sprayed with non-stick cooking spray (or a tea towel, which I am using) and place in a warm spot for a few hours...as per package directions.
Once dinner roll dough has risen, place a half stick of butter (I'm making 11 rolls) in microwave safe dish and melt. While butter is melting, tear off rosemary from stems and chop finely.
Using basting brush, lightly coat dough with butter. Sprinkle rosemary over rolls & lightly brush with butter again. Then, sprinkle sea salt over rolls. Yes, once again, you lightly brush with butter. (I LOVE The Pioneer Woman!!!)
Bake at 350 degrees for 15 - 20 minutes, or until rolls are a beautiful, golden brown. Once rolls are done, you guessed it...give those bad boys one more brush of melted butter! Serve warm!!!
*I am making these tonight to go along with the London broil I have marinading right now. They look soooooo yummy, I figured it was safe to share the recipe before testing them out. :) With all that butter and fresh rosemary...they have to be yummy!!!
Amy's Corn Chowder
6 slices of bacon, cooked until crisp, cooled and finely chopped
Grease from bacon
1 medium yellow onion, chopped
2 cloves garlic, minced
1 - 2 tsp dried or fresh thyme
2 large Idaho potatoes, peeled, washed and chopped
1/4 cup flour
6 cups chicken stock
4 cups heavy cream
Salt and pepper
About 6 cups fresh corn off of the cob, boiled in hot salted water for about 5 minutes, drain (I parboiled this in the summer when I froze it, so I didn't boil it before adding to the chowder)
Chopped chives for garnish
Place onions, garlic and thyme in pan with bacon grease. Cook for about 6 minutes, until onions are soft. Sprinkle flour over onion mixture to coat. Transfer to stock pot. Add chicken broth and potatoes, cook on med./high for 10 - 12 minutes, until potatoes are soft. Using potato masher, mash up potatoes to thicken broth. Bring to a simmer. Add heavy cream. Simmer for another 10 - 12 minutes. If you want your broth thicker, sprinkle in more flour, a little at a time, and whisk until there are no lumps. Add chopped bacon. Salt and pepper to taste. Add corn and cook another 10 minutes. Serve hot w/ dried chives as garnish.
**I found recipes online and also used one from a friend; combined them to make my own. We were very pleased with it and will surely make it again and again.
**I baked home made bread to serve with this. YUMMO!!
Place your favorite frozen dinner roll dough (I am using the pre-rolled frozen Rhode's brand) in a round baking stone (the Pioneer Woman used a cast iron skillet, but I don't have one, so one of my PC baking stones is what I'm using), rubbed with olive oil, about 1 1/2 inches apart. You don't want the pan/stone to be too crowded as you have to let the dough rise. Cover with plastic wrap sprayed with non-stick cooking spray (or a tea towel, which I am using) and place in a warm spot for a few hours...as per package directions.
Once dinner roll dough has risen, place a half stick of butter (I'm making 11 rolls) in microwave safe dish and melt. While butter is melting, tear off rosemary from stems and chop finely.
Using basting brush, lightly coat dough with butter. Sprinkle rosemary over rolls & lightly brush with butter again. Then, sprinkle sea salt over rolls. Yes, once again, you lightly brush with butter. (I LOVE The Pioneer Woman!!!)
Bake at 350 degrees for 15 - 20 minutes, or until rolls are a beautiful, golden brown. Once rolls are done, you guessed it...give those bad boys one more brush of melted butter! Serve warm!!!
*I am making these tonight to go along with the London broil I have marinading right now. They look soooooo yummy, I figured it was safe to share the recipe before testing them out. :) With all that butter and fresh rosemary...they have to be yummy!!!
Amy's Corn Chowder
6 slices of bacon, cooked until crisp, cooled and finely chopped
Grease from bacon
1 medium yellow onion, chopped
2 cloves garlic, minced
1 - 2 tsp dried or fresh thyme
2 large Idaho potatoes, peeled, washed and chopped
1/4 cup flour
6 cups chicken stock
4 cups heavy cream
Salt and pepper
About 6 cups fresh corn off of the cob, boiled in hot salted water for about 5 minutes, drain (I parboiled this in the summer when I froze it, so I didn't boil it before adding to the chowder)
Chopped chives for garnish
Place onions, garlic and thyme in pan with bacon grease. Cook for about 6 minutes, until onions are soft. Sprinkle flour over onion mixture to coat. Transfer to stock pot. Add chicken broth and potatoes, cook on med./high for 10 - 12 minutes, until potatoes are soft. Using potato masher, mash up potatoes to thicken broth. Bring to a simmer. Add heavy cream. Simmer for another 10 - 12 minutes. If you want your broth thicker, sprinkle in more flour, a little at a time, and whisk until there are no lumps. Add chopped bacon. Salt and pepper to taste. Add corn and cook another 10 minutes. Serve hot w/ dried chives as garnish.
**I found recipes online and also used one from a friend; combined them to make my own. We were very pleased with it and will surely make it again and again.
**I baked home made bread to serve with this. YUMMO!!
Sunday, January 10, 2010
Sun. 1/10 - Fri. 1/15
I think I've come up with a good meal plan for this week. It may change by mid week, if Gene ends up having to go out of town. As of right now, he still doesn't know if he is going to have to go or not. We'll just have to wait an see, I guess.
Sun. 1/10 ~ Home made corn chowder and home made white bread
Mon. 1/11 ~ London broil, salad tossed w/ olive oil, red wine vinegar and salt & pepper and home made rosemary dinner rolls
Tues. 1/12 ~ Creamed dried beef on toast ( one of my favorites!)
Wed. 1/13 ~ Home made macaroni and cheese
Thurs. 1/14 ~ Pan grilled pork chops w/ mashed sweet potatoes and a salad
Fri. 1/15 ~ Hamburger Helper...makes a great meal, ya know. ;)
Will post the corn chowder recipe later if we like it. :) I plan on going through a lot of recipes tomorrow and finding new meal ideas. Someday soon I hope to have more recipes to share with everyone.
Sun. 1/10 ~ Home made corn chowder and home made white bread
Mon. 1/11 ~ London broil, salad tossed w/ olive oil, red wine vinegar and salt & pepper and home made rosemary dinner rolls
Tues. 1/12 ~ Creamed dried beef on toast ( one of my favorites!)
Wed. 1/13 ~ Home made macaroni and cheese
Thurs. 1/14 ~ Pan grilled pork chops w/ mashed sweet potatoes and a salad
Fri. 1/15 ~ Hamburger Helper...makes a great meal, ya know. ;)
Will post the corn chowder recipe later if we like it. :) I plan on going through a lot of recipes tomorrow and finding new meal ideas. Someday soon I hope to have more recipes to share with everyone.
Tuesday, January 5, 2010
Short menu for this week
Well, I will admit it, I had nothing at all planned for meals this week until I was trying to figure out what to cook tonight. I had to go through the freezer, fridge and pantry to see what all we have and what needed to be used up and came up with a plan. :)
Tonight was easy, I chopped up a few tomatoes and some lettuce, cooked some ground beef and refried beans and we had tacos. We hadn't had them in a while and they sure tasted yummy!
Tomorrow I'll make stuffed shells, a nice salad and garlic bread.
Thursday we'll have chicken and rice (very easy..brown the chicken breasts, I season them w/ salt, pepper and paprika and brown in olive oil, then add water & instant brown rice to pan. Once most of the water is absorbed I add 2 cans of condensed soup (whatever I have on hand...but not tomato) then I add broccoli and some cheese. Put a lid on the pan and cook until chicken is done and broccoli is cooked through, but not too mushy...LOL How's that for a good kitchen term? he he)
Friday is pizza night.
Not sure about Sat. & Sun. yet...there's time to figure it out. I'll have to go get groceries at some point over the weekend. Maybe before then I'll look through my cookbooks and find some yummy recipes that I haven't made in a while. :)
Tonight was easy, I chopped up a few tomatoes and some lettuce, cooked some ground beef and refried beans and we had tacos. We hadn't had them in a while and they sure tasted yummy!
Tomorrow I'll make stuffed shells, a nice salad and garlic bread.
Thursday we'll have chicken and rice (very easy..brown the chicken breasts, I season them w/ salt, pepper and paprika and brown in olive oil, then add water & instant brown rice to pan. Once most of the water is absorbed I add 2 cans of condensed soup (whatever I have on hand...but not tomato) then I add broccoli and some cheese. Put a lid on the pan and cook until chicken is done and broccoli is cooked through, but not too mushy...LOL How's that for a good kitchen term? he he)
Friday is pizza night.
Not sure about Sat. & Sun. yet...there's time to figure it out. I'll have to go get groceries at some point over the weekend. Maybe before then I'll look through my cookbooks and find some yummy recipes that I haven't made in a while. :)
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