Puff Treats

Sometimes I get the feeling my friends are actually evil beings plotting my downfall.  This recipe proves this feeling.  I love hate love Barb for giving me such a delish treat.  Be prepared to make a second batch as soon as you've made the first as you'll be in no mood to share!

Puff Treats
~ from the USIS Cooking Style cookbook (recipe provided by my friend, Barb)

1/2 cup Karo syrup - dark or light
2 sticks butter or margarine
2 cups brown sugar
1 tsp baking soda
2 bags Snyder's Hulless Popcorn Puffs

Boil Karo, butter and brown sugar.  Once it comes to a rolling boil, boil 5 minutes. Remove from heat, add the baking soda and stir well.  Pour puffs into large roasting pan that has been sprayed generously with Pam. Pour hot mixture over puffs and stir well.  Bake at 250 for 1 hour stirring every 15 minutes while baking. 

Shepherd's Pie

This is one of those recipes where everyone has their favorite way.  What follows is our favorite way of making a simple and yummy comfort food

Shepherd's Pie

1 pound burger
1 onion, diced
1 bag mixed vegetables, thawed
1 cup water
1 T flour
1 package brown gravy mix
2 T hot sauce
4 cups mashed potatoes
1/4 cup cheddar cheese

In skillet, brown burger and onion.  Drain fat and rinse burger onion mix under cool water.  Place back in skillet.  Add flour, brown gravy mix, water and hot sauce.  Stir frequently until warm.

At same time as burger is cooking, place vegetables in microwave safe bowl.  Microwave on high 6 minutes.

Layer burger in bottom of 2 qt casserole.  Place mixed vegetables over burger layer. 

Mix mashed potatoes and cheddar cheese together.  Place over vegetable layer in casserole.

Bake at 375 oven for 20 minutes or until potatoes start to brown.

Tacoritos

This was a definite hubby pleaser meal!

Tacoritos

~ adapted from tasteofhome February/March 2010

1/4 cup butter, cubed

1/4 cup whole wheat flour

4 cups water

3 T chili powder

1 tsp garlic salt

1 lb ground beef

1 can black beans, rinsed and drained

1/4 cup chopped onion

1 cup refried beans

8 8 in flour tortillas

3 cups (12 oz) shredded monterey jack cheese

In a large saucepan, melt butter.  Stir in flour until smooth; gradually add water.  Bring to a boil; cook and stir for 1 minute or until thickened.  Stir in chili powder and garlic salt.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.

In a large skillet over medium heat, cook the beef and onion until meat is no longer pink; drain.  Stir in refried beans and black beans; heat through.

Spread 1/4 cup sauce in greased 12x9 baking dish.  Spread 1 T sauce over each tortilla; place 2/3 cup meat mixture down the center of each.  Top each with 1/4 cup cheese.  Roll up and place seam side down in prepared dish.  Pour remaining sauce over the top; sprinkle with remaining cheese.

Bake, uncovered, at 350 for 18-22 minutes or until bubbly and cheese is melted.  Serve with source cream, chopped tomatoes and shredded lettuce.

 

Zucchini Pie

This one is going in the Not-So-Much File.  It was actually one of my first desserts to get tossed because it had gone bad.  We all had a slice and that was it.  There was no going back for more! 

Zucchini Pie or Faux Apple Pie

5 C. Zucchini – peeled, seeded and cut into apple size slices
1 box refrigerated pie crust
1 C. sugar
1/4 C. Brown sugar
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Allspice
1 1/2 teaspoon Cream of tartar
2 Tablespoons Flour
pinch Salt

Boil zucchini for 2 minutes, drain and set aside to cool.

Unroll one pie crust into 9" deep dish pie pan.


Mix together all remaining ingredients.  Then gently stir into boiled zucchini in a large bowl.

Pour into a store bought pie crust.  Then cover with the second store bought pie crust.

Bake at 400 for 20 minutes.  Then turn down to 350 for another 20 minutes. Cover the crust edges with a pie cover or tin foil if they start to brown too much.

Chicken Lasagna

This wasn't a recipe I had planned to make, but I had some half-and-half and ricotta sitting in the fridge that needd used up.  I kinda liked how this came out.  Oh, it was originally for Manicotti!

Chicken Lasagna
1 1/2 cups cooked chicken, shredded

15 ounces ricotta cheese
1 (10 ounce) package frozen chopped spinach, cooked according to package directions, squeezed very well to drain
1 1/4 cups half-and-half or 1 1/4 cups whipping cream, divided
1/2 cup plain breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
9 oven ready lasagna noodles
1 jar spaghetti sauce
1 1/2 cups mozzarella cheese, shredded

Preheat oven to 350.  In large bowl, combine chicken, ricotta cheese, spinach, 1/2 cup half and half, bread crumbs, garlic, basil, oregano, salt and black pepper; mix well.

Spread 1/4 C sauce on bottom of 13x9-inch baking dish; press 3 lasagna noodles on sauce.  Spread 1/2 chicken and cheese mixture over noodles.  Spread sauce.  Continue layers until all ingredients are used.  

Combine remaining spaghetti sauce and remaining 3/4 cup half and half; pour over lasagna noodles. Top with mozzarella cheese.

Bake 30 minutes or until thoroughly heated.

Chicken Bacon Ranch Calzones

These aren't anything too exiting.  I'll make them again when I need something in a pinch and have the ingredients on hand . . . but I don't think this will be a recipe I'll crave.

Chicken Bacon Ranch Calzones
~ Adapted from kraftrecipes.com

1 can refrigerated pizza crust
1 can cooked chicken
10 slices precooked bacon
2 cups Mexican cheese mix (cheddar will work in a pinch)
ranch dressing
hot sauce
tomato slices

Heat oven to 400.  Unroll pizza dough on floured surface.  Pat out dough to 16x12 rectangle.  Cut dough into 4 pieces.

Place chicken, bacon and cheese onto dough within 1/2" of each side.  Top with ranch dressing, hot sauce and tomato.  Fold each rectangle in half, press edges down and seal by pressing with a fork.  Place on baking sheet sprayed with cooking spray.

Bake 16 - 18 minutes or until golden brown.

Slow Cooker Taco Soup

We've been trying to make Friday nights our Family nights - where my parents come up to hang out with the girls and I cook for everyone.

We decided on this recipe for one of our Family nights because it was simple, appeared to make a large amount, and seemed like something everyone would eat.  We were right in our assumptions.

I will say that I didn't think the soup was spicy enough - but after adding some salt and pepper (okay, a LOT of pepper - I like spice), we all agreed this is a nice, simple main dish that we could definitely have again for Family Night.

Slow Cooker Taco Soup
~ adapted from Our Best Bites

1/2 lb extra lean (93% or leaner) ground beef
1 onion, chopped
4-5 cloves garlic, minced
1 1.25 oz packet taco seasoning
3 cups water
2 28 oz cans diced tomatoes
1 15 oz can tomato sauce
2 15 oz cans kidney beans, rinsed and drained*
2 cups frozen corn, thawed and drained**

Brown the ground beef with onion and garlic.  Place all ingredients in slow cooker.  Cook on low 6-8 hours.  Do not lift lid.

* dried beans can be used.  soak overnight, rinse and separate per instructions on bag.
** canned corn can be used

Chocolate Pumpkin Patch Cake

Patches of cheesecake hidden in a chocolate cake?  Could there be anything more yummy?  Miss Mia and I don't think so!  Then again, Miss Mia told me this cake was yummy as soon as I pulled the container of pumpkin puree from the fridge!

Chocolate Pumpkin Patch Cake

Cake Batter:
1 chocolate cake mix (I used milk chocolate)
1 tsp cinnamon

Cheesecake Batter:
12 oz cream cheese, softened
2/3 cup sugar
1 cup pumpkin puree
1 tsp cinnamon
2 eggs
4 T flour
1/2 tsp vanilla extract
1/2 tsp ginger
1/2 tsp cloves

Preheat oven to 350.  Grease 9x13 cake pan.  Set aside.

Mix cake batter according to directions on box.  Add 1 tsp cinnamon.  Set aside.

In medium bowl, cream cream cheese, sugar, egg and pumpkin.  Add cinnamon, flour, vanilla extract, ginger and cloves.

Spread 2/3 of chocolate cake batter in bottom of cake pan.  Spread cheesecake batter by over chocolate cake batter.    Drop remaining chocolate cake batter by spoonfuls over cheesecake batter in pan.  Using a knife, swirl batters together.

Bake 45-55 minutes, or until center is set.

Frozen Dessert

This is one of my favorite treats.  I cannot remember the first time I had it.  All I know is my Aunt Marilyn is the one who shared this treat with me.  It's very simple to make.  Best of all, it's pink and is perfect for baby showers (we now refer to this as "the baby shower dessert" in my house as I requested it for my shower!).  I've made this dessert with sugar-free and fat free ingredients and it tastes just as good as the original.

Frozen Dessert
~ recipe provided by Aunt Marilyn

12 oz cool whip
1 can cherry pie filling
1 can sweetened, condensed milk
1 cup mini marshmallows
1 can crushed pineapple

In a large bowl, mix all ingredients together.  Spread in 9x13 pan.  Freeze overnight.  Take from freezer and let sit one hour prior to serving.

Pumpkin Lasagna

No pictures.  I'll try next time.  Promise.

This was a pretty good recipe.  I just finished making a huge amount of pumpkin puree, so I left some of that out for this recipe, as well as one portobella mushroom from the burgers we'd made just the day before.  A great way to use up leftovers! 

Mom really liked this lasagna and stated that we will have to make it again.  The hubby did not like it.  At All.  Then again, he HATES anything pumpkin, so I wasn't expecting him to give it any type of positive review.  This does really well as leftovers the next day for lunch!

Pumpkin Lasagna
~ adapted from Healthy Cooking Taste of Home October/November 2009

1/2 lb sliced fresh mushrooms
1 small onion, chopped
1/2 tsp salt, divided
2 tsp olive oil
1 15 oz can solid-pack pumpkin
1/2 cup half and half cream
1 tsp herbes de provence*
Dash Pepper
9 no-cook lasagna noodles
1 cup reduced fat ricotta cheese
1 cup (4 oz) shredded part skim mozzarella cheese
3/4 cup shredded Parmesan cheese

In a small skillet, saute the mushrooms, onion and 1/4 tsp salt in oil until tender; set aside.  In a small bowl, combine the pumpkin, cream, herbes de provence, pepper and remaining salt.

Spread 1/2 cup pumpkin sauce in an 11x7 in baking dish coated with cooking spray.  Top with three noodles. Spread 1/2 cup pumpkin sauce to edges of noodles.  Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese.  Repeat layers.  Top with remaining noodles and sauce. 

Cover and bake at 375 for 45 minutes. Uncover.  Sprinkle with remaining Parmesan cheese.  Bake 10-15 minutes longer or until cheese is melted.  Let stand for 10 minutes prior to cutting.

* recipe originally called for dried sage leaves.

Menu Plan Monday

Last week, when planning our shopping trip to pick up items for our menu plan, I just went ahead and planned for this week as well.  I wasn't certain what recipes we'd do each week while shopping; we figured that out later, as we were putting the groceries away.

Monday - Chicken Bacon Ranch Calzones
Tuesday - Leftovers!
Wednesday - Chicken Enchilada Skillet
Thursday - Tacoritos
Friday - White Chicken Chili

What's your Menu Plan for the week?

Lavender Pound Cake

I needed a new treat to start off the new year at work.  Since I had just received my lavender in the mail, I decided to try the Lavender Pound Cake found on The Spice House website.  It was simple to make and baked up perfectly!  Seriously, I don't know if I've ever had a cake come out of a Bundt pan as easily.  And the smell!  Oh my gosh!  It was wonderful.

Miss Mia licked the beater - she loved the batter.  I licked the spoon.  I loved the batter.  I made the glaze.  I loved the glaze.  And when it was done, I thought it looked pretty.  I cannot wait to take this to work and show it off!

*** Update ***
This cake went to work with me today.  It was a success!  The lavender was not overpowering - I had been afraid it would taste like we were eating soap . . . but NOPE, no soapy taste.  Also, the glaze is pretty yummy, too. 

Lavender Pound Cake
~ adapted from The Spice House 

1/2 cup lavender sugar
4 eggs
3/4 cup sour cream
1 cup (2 sticks) butter
1 1/2 cups flour
1 cup whole wheat four
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
1 teaspoon lemon peel (or 3 pkgs real lemon)

Glaze
1 cup powdered sugar
1 T melted butter
3-4 tsp lemon juice

Let eggs, sour cream and butter warm to room temperature (about 1/2 hour).

Preheat oven to 325 degrees.  Grease Bundt cake pan.  Sift together flour, baking powder, baking soda and salt.  Set aside.

In a large bowl, mix lavender sugar, granulated sugar and butter on high for four minutes.  Blend in one egg at a time on medium for 30 seconds.  Add flour mixture and sour cream to butter mixture.  Beat on low until combined.  Stir in lemon peel.  Pour batter in prepared Bundt cake pan.  Bake about 45 minutes or until golden brown and toothpick inserted near center comes out clean.  Cool cake.

For the glaze, mix powdered sugar with 1 T melted butter. Add enough lemon juice to make drizzle consistency.  Remove cake from pan and drizzle glaze over cooled cake.

* My cake took around 55-60 minutes to bake.

Roadside Diner Cheeseburger Quiche

My mini-chef was with me again this evening in the kitchen.  She helped by stirring the burger mixture and taste-testing both the tomatoes and bacon.  We even got in a counting lesson as we had to crack  eggs!

Oh - this recipe is a keeper.  Very, very much a keeper!

Roadside Diner Hamburger Quiche
~  adapted from Taste of Home February/March 2010

1 sheet refrigerated pie pastry
3/4 lb ground beef
2 plum tomatoes, seeded and chopped
1 medium onion, chopped
1/2 cup dill pickle relish
1/2 cup crumbled cooked bacon
5 eggs
1 cup heavy whipping cream
1/2 cup 2% milk
2 tsp prepared mustard
2 tsp hot pepper sauce
1/4 tsp pepper
1 1/2 cups (6 oz) shredded cheddar cheese

Unroll pastry into a 9-inch deep dish pie pan, flute edges and set aside.  In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in the tomatoes, onion, relish and bacon.  Transfer to prepared pastry.

In a large bowl, whisk eggs, cream, milk, mustard, pepper sauce and pepper.  Pour over beef mixture.  Sprinkle with cheese.

Bake at 375 for 50-60 minutes or until a knife inserted near the center comes out clean.  Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.  Let stand for 10 minutes before cutting.

Linking to the following:

Spices!

A package I received in the mail!

I have some ideas for these babies!  There is a chocolate cake, some jellies and a cookie.  Let's hope I get back on a schedule once I start back to work so I can put these plans into action!

Hot Tamale Casserole

Yet another yummy casserole that may not look too pretty.

We liked this meal.  It's not the quickest to put together . . . but will make it again when we want something a little different.

Hot Tamale Casserole
~ from Taste of Home February/March 2010

2 cups water
1/4 tsp salt
1/8 tsp cayenne pepper
1/2 cup cornmeal
1 1/2 lbs lean ground beef (90% lean) We used 3/4 lb ground beef.
1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 16 oz can kidney beans, rinsed and drained
1 10 oz can enchilada sauce
1 4 oz can chopped green chilies
1 2 1/4 oz can sliced ripe olives, drained
2 tsp chili powder
2 tsp minced fresh cilantro We kinda "forgot" to put this in . . .
3/4 cup shredded cheddar cheese

In a small heavy saucepan, bring the water, salt and cayenne to a boil.  Reduce heat to a gentle boil; slowly whisk in cornmeal.  Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan.

Meanwhile, in a large skillet, cook the beef onion, green pepper and garlic over medium heat until meat is no longer pink.  Stir in the beans, enchilada sauce, chilies, olives, chili powder and cilantro; heat through.

Spread polenta into a greased 8-in square baking dish.  Top with meat mixture.  Cover and bake at 350 for 25 minutes.  Sprinkle with cheese.  Bake, uncovered, for 2-5 minutes or until filling is bubbly and cheese is melted.

Menu Plan Monday

So, I go back to work this week . . . I know it'll take a lot of juggling as we all get into a routine.  Instead of just "thinking" of what I'll have for the week, I tried planning things out . . . Thursday is my first day of work, so we'll just plan leftovers to clean out the fridge and take the pressure off of the both of us that evening. 

Monday - Hot Tamale Casserole
Tuesday - Leftovers!
Wednesday - Portebella & Pumpkin Lasagna
Thursday - Leftovers!
Friday - Taco Soup

All of these recipes are new, so I'm excited to see how they turn out!

Chablis Jelly

I have some foodie friends who also are known to enjoy a glass of wine now and then.  I knew, during canning season, that I would need a special recipe to make them happy.  In studying the Ball Blue Book Guide to Preserving, I found my recipe.

Chablis Jelly

3 1/2 cups Chablis
1/2 cup lemon juice
1 package powdered pectin
4 1/2 cups sugar

Combine wine and lemon juice in large saucepan; stir in powdered pectin.
Bring to a boil, stirring frequently. Add sugar, stirring until dissolved.  Return to a rolling boil.  Boil hard 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary. Ladle hot jelly into jars, leaving 1/4 inch head space. Adjust two-piece caps.  Process 10 minutes in a boiling water canner.