Monday, December 27, 2010

Last Sissy Cooking Day of 2010

This Christmas was awesome! We really enjoyed the day with our family and watching the kids open their gifts. We had and easy dinner at our parents' house - ham, cheesy potatoes and cheesy spinach. Also had super fabulous appetizers that I posted on my facebook page on Christmas day. And there were oodles of cookies and candy that just had to be eaten too! Mix in the wine and I wasn't sure I would ever eat again after that but a couple days past, a good work out in and I was ready to cook today.

So we wanted to make at least one thing that was lite so we made an old favorite, Lemon Pasta with Roasted Shrimp.
* 2 pounds (17 to 21 count) shrimp, peeled and deveined
* Good olive oil
* Kosher salt and freshly ground black pepper
* 1 pound angel hair pasta
* 4 tablespoons (1/2 stick) unsalted butter, melted
* Zest and juice of 2 lemons


Preheat the oven to 400 degrees F. Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper.Toss well, spread them in one layer and roast for 6 to 8 minutes, just until they're pink and cooked through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair and cook until al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

I also wanted to make something a little different so I chose Italian Beef Roulade Steak: Braciole.

1.5 pound beef flank steak
3 c. spaghetti sauce
1/2 onion, sliced
1/2 c. white wine
3 cloves garlic, minced
2 eggs
1 T. fresh basil, chopped
1 tsp. fresh rosemary, minced
1 tsp. dried oregano
1 T. dried parsley
1/2 c. grated Parmesan/Romano cheese
1 c. shredded mozzarella cheese
1 tsp. salt
1/2 tsp. pepper
1 c. breadcrumbs
Spread your filling all over the flank steak. Tightly roll the meat over the filling. Place the roll seam side down and get your kitchen twine ready. This is a necessary step to tie it with the twine. (I didn't have twine so I skipped it and it came out more like a fold over than a roulade!) Place the meat roll, seam side down into a baking dish. Scatter the onion on the bottom, and pour your spaghetti sauce over the roll, and into the dish. Stir the white wine into the sauce. Cover with a double layer of foil, crimping down the edges. Bake at 350 for 3 hours. The meat comes out soo tender and delicious! You could surely play with the stuffing to best fit your taste buds and ingredients on hand.

We had some smoked salmon that we made a pizza with based on a recipe from the box it came in. The smoked salmon was delicious on its own, the pizza recipe needed had sauteed red onions along with some dill, parsley and green onions baked on the crust then topped with the salmon, sour cream and more of the herbs. A good base but needed more love, I think we will stick to cold smoked salmon with cream cheese and capers :)

I had also gotten a gift from my very best co-worker friend, Jenny, that was a jar of Goulash Mix with the recipe to finish it. It was easy and always a favorite for John and the kids so we made that too. The jar contained the macaroni and seasonings. We added the ground beef and tomatoes - easy and perfect for a winter's night dinner!

Since I base my life on "everything in moderation" we also made a Chocolate Peanut Butter Cheesecake. People think cheesecake is so impressive and the truth is it is so easy to make, so why not, plus it can be frozen for another day if that moderation becomes to hard to control :)
2 1/4 pounds cream cheese -- softened
1 1/2 cup sugar
6 eggs
2 teaspoons vanilla extract
1 1/2 cup heavy cream
10 ounces semisweet chocolate -- melted
1 cup peanut butter -- smooth or crunchy


Preheat oven to 300 F. In a large bowl, beat together cream cheese and sugar until light and fluffy, 2 to 3 minutes.

Beat in eggs, one at a time. Add vanilla, beat until smooth. Add heavy cream, beat till well blended. Transfer 1/3 of batter to another bowl and set aside. Beat melted chocolate into remaining batter. Pour into crust.

With mixer on medium speed, beat peanut butter into remaining 1/3 batter until thoroughly mixed.

Carefully spoon peanut butter mixture on top of chocolate cheese mixture in pan.

Using the long handle of a wooden spoon, swirl the two flavors together. Bake about 1 hour, or until cheesecake is set around edges and puffed but still jiggles slightly in the center. Let cake cool 2 hours, then refrigerate until well chilled, 8 hours. or overnight. For a crust, use Oreo cookie crumbs.

*** Picture of Cheese Cake coming soon ~ it needs to chill ***

Monday, December 13, 2010

Snow Day!?

Well today is our first "Snow Day" I have 7 kids here all under the age of 9. They have been so good today. So as usual the forecast said we would get hit with a blizzard and as usual I am very disappointed ~ I look forward to getting a boat load of snow :( Oh well maybe next time.

Today was a day of repeats we made Chicken Marsala, Beef Enchiladas, French Onion Soup and a Nutella & Cherry Strudel.

Chicken Marsala ~

Beef Enchiladas ~

Nutella & Cherry Strudel ~

I hope you all enjoy the rest of your week ~ Can you believe it Christmas is less than 2 weeks away :)

Monday, December 6, 2010

Let it Snow ~ Let it Snow ~ Let it Snow

Waking up this morning we were so excited to see snow on the ground! I know most of you do not like the snow but I really enjoy all 4 seasons that Ohio has to offer us. We are so lucky to be able to see the seasons change. There are only 18 days till Christmas ~ The kids are so excite, and I am too.

Sweet & Sour Chicken with Brown Rice ~

* 2 cups instant brown rice
* 1/4 cup seasoned rice vinegar
* 2 tablespoons reduced-sodium soy sauce
* 2 tablespoons cornstarch
* 2 tablespoons apricot preserves
* 2 tablespoons canola oil, divided
* 1 pound chicken tenders, cut into bite-size pieces
* 4 cloves garlic, minced
* 2 teaspoons finely grated or minced ginger
* 1 cup reduced-sodium chicken broth
* 6 cups bite-size pieces of vegetables, such as snow peas, broccoli and bell peppers
* 1 5-ounce can sliced water chestnuts, drained


1. Prepare rice according to the package directions.
2. Meanwhile, whisk vinegar, soy sauce, cornstarch and apricot preserves in a small bowl. Set aside.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook, undisturbed, for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown in spots, about 2 minutes more. Transfer to a plate.
4. Add the remaining 1 tablespoon oil, garlic and ginger to the pan and cook, stirring, until fragrant, 20 to 30 seconds. Add broth and bring to a boil, stirring constantly. Add vegetables, reduce heat to a simmer, cover and cook until the vegetables are tender-crisp, 4 to 6 minutes. Stir in water chestnuts and the chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with the rice.

Greek Shrimp and Pasta ~

8 oz uncooked pasta, penne variety
1 Tbsp olive oil
1 medium onion(s), chopped
2 clove(s) (medium) garlic clove(s), minced
1/2 pound(s) shrimp, large variety, peeled and deveined
4 medium plum tomatoes, diced
15 medium olive(s), oil-cured black variety, pitted and chopped
8 oz canned clam juice, or bottled
1/4 cup(s) reduced-fat feta cheese, crumbled
3 Tbsp fresh oregano, fresh, chopped

* Cook penne according to package directions; drain.

* Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Add the shrimp and cook, stirring occasionally, until the shrimp are just opaque in the center, about 3 minutes.

* Add the tomatoes and olives; cook, stirring occasionally, until softened, about 3 minutes.

* Add the clam juice; bring to a boil. Stir in the penne, cheese, and oregano. Reduce the heat and simmer, tossing well, until the flavors are blended and the cheese just begins to melt, about 1 minute. Yields 1 1/3 cups per serving.

Beef Barley Soup


* 1/2 cup chopped carrot
* 1/2 cup chopped celery
* 1/2 cup chopped onion
* 1 tablespoon butter or margarine
* 4 cups beef broth
* 4 cups water
* 2 cups chopped cooked roast beef
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 cup quick-cooking barley
* 1 1/2 teaspoons salt
* 1/2 teaspoon pepper
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried oregano
* 1/2 cup frozen peas


1. In a soup kettle or Dutch oven, saute carrot, celery and onion in butter until tender, about 5 minutes.
2. Add the broth, water, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Add the peas. Simmer, uncovered, for 5 minutes.

Mushroom Risotto ~

* 2 cups Baby Bella mushrooms, sliced
* 2 cups arborio rice
* 1 tsp olive oil
* 3 tsp butter
* 2 shallots, minced
* 1 cup white wine
* 8 cups fat free chicken stock (or vegetable stock)
* salt and pepper
* 1/2 cup grated parmesan cheese
* 4 tbsp chopped parsley

Heat chicken stock in a small pot and keep on low heat.

In a medium size heavy sauce pan, saute garlic in 1 tsp olive oil. Add mushrooms, salt and pepper and cook 1 minute. Add 1/2 cup of the chicken stock and let the mushrooms cook about 4 minutes. Set aside.

Add butter to the pan on set flame to medium-low heat. Add shallots, sauté about 1 minute. Add rice mixing well until well coated and translucent, about 2 minutes. Add wine, salt and pepper and mix well until it is absorbed into the rice. Ladle 1 cup stock into rice and mix until all stock is absorbed, add another ladle, and continue adding and stirring until all broth is absorbed, about 20-25 minutes. Add mushrooms, parmesan cheese and parsley, mix well and serve.

Banana Cream Pie ~

Pre made Pie crust
2 Bananas
2 boxes of vanilla pudding

Make pudding according to box
Slice Bananas and lay in Pie crust
Pour cooled pudding over top of Bananas
Chill and enjoy!

Chocolate Chip Cookies ~

I just followed directions from Nestle :) So YUMMY!
We also made Buffalo Chex mix, we found the recipe here:

We were not sure about it as it cooled ~ but YUMMO once it cooled!

Kelly and I are looking forward to spending next Sunday with our mom, sister in law and niece and nephew ~ we are going to make Christmas Cookies ~ we will be sure to include pictures.

Monday, November 29, 2010

Happy Holidays!

What a long holiday weekend it was! So lets get right to it ~

Heavenly Creamy Clam Chowder ~


* 3 (6.5 ounce) cans minced clams
* 1 cup minced onion
* 1 cup diced celery
* 2 cups cubed potatoes
* 1 cup diced carrots
* 3/4 cup butter
* 3/4 cup all-purpose flour
* 1 quart half-and-half cream
* 2 tablespoons red wine vinegar
* 1 1/2 teaspoons salt
* ground black pepper to taste


1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.
2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

Warm Goat Cheese Sandwiches ~


* 1 (5 ounce) goat cheese, softened
* 1/2 cup basil pesto
* 3/4 cup sun-dried tomatoes, softened and chopped
* 2 pita breads, cut in half


1. Preheat the oven to 350 degrees F (175 degrees C).
2. Open the pita bread halves up into pockets. Spread goat cheese onto one side of the inside of each pita pocket. Spread a layer of pesto over the goat cheese. Sprinkle with sun-dried tomatoes. Place pita halves onto a baking sheet.
3. Bake for 3 to 5 minutes in the preheated oven, just until the filling is warm, and the bread is lightly toasted.

Baked Scallops Gratin ~

Ingredients (serves 4 as appetizer):

2 tbsp olive oil
1 lb (450 g) bay scallops, patted dry
3 large cloves of garlic, minced
2 tbsp minced fresh parsley
1 tbsp freshly squeezed lemon juice
1 tsp salt
freshly ground black pepper
1/4 cup breadcrumbs
1 tbsp unsalted butter, cubed

Preheat the oven to 425ºF (220ºC). Lightly spray the gratin dish with cooking spray.

In a bowl, combine olive oil, garlic, parsley, lemon juice, bay scallops. Season with salt and pepper.

Using a slotted spoon place the scallops into the gratin dish, top with the breadcrumbs and the butter.

Bake 10-12 minutes, or until the topping is golden brown and sizzling, and the scallops are just barely done. For a crispier top, turn on the broiler for the last 1-2 minutes.

Remove from oven. Serve immediately with baguettes slices and some lemon wedges.

Pot Roast ~


Pot Roast
Beef Broth


Place all in crock pot on low for 8 hours ~ and eat :)

Meatloaf and Mashed Potatoes:

If you need the recipe please contact us ~ Most people know how to make it :)

Monday, November 15, 2010

39 day's till Chirstmas :)

As far as I'm concerned The Holiday Season is officially here. I can not wait to put up our Tree, The lights are up outside ~ with more to come. Have you started/finished your Christmas Shopping yet?

On today's menu : Chocolate Peanut Butter Surprise Cookies, Caramelized Butternut Squash, Potato and Poblano Gratin, The Marlboro Man Sandwich & Lasagna.

Chocolate Peanut Butter Surprise Cookies ~


* 1 1/2 cups all-purpose flour
* 1/2 cup unsweetened cocoa
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup granulated sugar (plus more for rolling)
* 1/2 cup packed brown sugar
* 1/2 cup unsalted butter, softened
* 1 cup creamy peanut butter, divided
* 1 teaspoon vanilla extract
* 1 egg
* 3/4 cup powdered sugar


1. Preheat oven to 375º F. Line a baking sheet with parchment paper; set aside.
2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together sugars, butter and 1/4 cup of peanut butter until light and fluffy. Add the vanilla and egg, beating to combine. Stir in the flour mixture and stir to combine, blending well. Set aside.
4. In a medium bowl, mix together powdered sugar and remaining 3/4 cup of peanut butter until smooth.
5. Pull off a heaping tablespoon of cookie dough and flatten with your hands. Take about 1 teaspoon of peanut butter mixture and place it in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter center, pressing to seal. Roll the cookie into a ball and roll the cookie in the sugar. Place cookies on the prepared baking sheet 2 inches apart. Using the bottom of a glass, flatten each cookie to about a 1/2 inch thickness.
6. Bake in preheated oven for 7 to 9 minutes. Let stand on the baking sheet for 2 minutes, then remove to a wire rack.

Caramelized Butternut Squash ~


* 4 cups water
* 3 cups brown sugar
* 2 (3-inch long) cinnamon sticks
* 1 (4-pound) butternut squash, unpeeled, seeded, and cut into 1-inch pieces, seeds reserved


In a large, heavy pot, stir the water, brown sugar, and cinnamon sticks together until the sugar dissolves. Add the butternut squash and bring to a boil over high heat. Reduce the heat to low and simmer, uncovered, until the liquid is reduced and syrupy, and the squash is very tender, about 2 1/2 hours.

Place the reserved seeds in a colander and rinse to remove any pulp. Dry thoroughly on paper towels. Heat an 8-inch skillet over medium-high heat. Add the squash seeds and cook, stirring frequently, until lightly toasted. Set aside to cool completely before using.

Remove the cinnamon sticks from the squash and discard. Let the squash cool slightly and serve warm or at room temperature with the toasted seeds.

Potato and Poblano Gratin ~


* Nonstick cooking spray
* 3 large poblano chiles, charred, stemmed, seeded, and cut into 2-inch wide by 1/2-inch-thick strips
* 1 cup frozen corn, thawed
* 1/2 cup half-and-half
* 1/2 cup Mexican crema, or creme fraiche
* 4 Yukon gold potatoes (about 1 pound), unpeeled and cut into 1/8-inch thick rounds
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 3 cup coarsely grated Monterey Jack cheese


Preheat the oven to 400 degrees F.

Spray a glass 9 1/2-inch, deep dish pie dish with nonstick cooking spray. Set aside.

In a medium bowl, combine the poblano strips and corn.

In a small bowl, mix together the half-and-half and crema.

Arrange 1/2 of the potato rounds, overlapping slightly, in the prepared pie dish. Sprinkle 1/2 of the poblano-corn mixture on top, season with the salt and pepper, and top with 1/3 of the cheese. Repeat the layers, ending with the cheese. Pour the cream mixture over the potatoes. Place the pie dish on a baking sheet. Cover the dish tightly with foil. Bake for 30 minutes. Remove the foil and continue baking until the potatoes are tender and the cheese is golden brown, about 30 minutes longer.

Let stand 10 minutes before serving.

Cook's Note: For easy peeling, enclose the charred poblanos tightly in a plastic bag.

The Marlboro Man Sandwich ~


* 1 whole Large (or 2 Small) Onions
* 2 sticks Butter (lots And Lots Of Butter)
* 2 pounds (to 3 Pounds) Cube Steak (tenderized Round Steak That's Been Extra Tenderized)
* Lawry's Seasoned Salt (or Similar Seasoned Salt)
* ½ cups (approximately) Worcestershire Sauce
* Tabasco Sauce, To Taste
* 4 whole French/deli Rolls (earthgrains Are Best!)

Preparation Instructions

Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.

Slice cube steak against the grain. Season with Lawry’s.

Heat 2 tablespoons butter over high heat (in same skillet) until melted and beginning to brown. Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.

Add 1/2 cup (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 tablespoons butter. Add cooked onions. Stir to combine.

Butter halved French rolls and brown in skillet.

To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonful of juice from the pan. Top with other half of roll, cut in half, and devour!

Lasagna ~


1 pkg. lasagna noodles
1 lb. gr meat
1 tub ricotta cheese
2 pkg of mozzarella cheese
1 big jar of spaghetti sauce


Boil noodles till done, brown gr. meat till done
Mix mozzarella and ricotta cheese together
stir meat and sauce together, save some sauce to pour over top.
Start Layering meat/sauce mixture, noodles, cheese and repeat.

Bake at 350 till bubbly.

Next week we will be baking only :) We will make cookies, pie and pumpkin roll . I am so excited ~ I love love love Pumpkin roll.

Monday, November 8, 2010

Oh My Yumminess!

What a beautiful day outside here. 50 degrees and sunny. The Holiday Season is here and I am so excited, it takes everything I have to wait until the day after Thanksgiving to put all my Christmas stuff up. I am really excited in the next few weeks to do lots of baking. Today was a great day, we were done cooking by 1pm. Hope you enjoy today's menu.

Wonton Soup ~


* 1/2 pound boneless pork loin, coarsely chopped
* 2 ounces peeled shrimp, finely chopped
* 1 teaspoon brown sugar
* 1 tablespoon Chinese rice wine
* 1 tablespoon light soy sauce
* 1 teaspoon finely chopped green onion
* 1 teaspoon chopped fresh ginger root
* 24 (3.5 inch square) wonton wrappers
* 3 cups chicken stock
* 1/8 cup finely chopped green onion


1. In a large bowl, combine pork, shrimp, sugar, wine, soy sauce, 1 teaspoon chopped green onion and ginger. Blend well, and let stand for 25 to 30 minutes.
2. Place about one teaspoon of the filling at the center of each wonton skin. Moisten all 4 edges of wonton wrapper with water, then pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle. Press edges firmly to make a seal. Bring left and right corners together above the filling. Overlap the tips of these corners, moisten with water and press together. Continue until all wrappers are used.
3. FOR SOUP: Bring the chicken stock to a rolling boil. Drop wontons in, and cook for 5 minutes. Garnish with chopped green onion, and serve.

Chicken - Parmesan Bundles ~

What You Need
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated
Make It

HEAT oven to 375ºF.

MIX cream cheese, spinach, 1 cup mozzarella and 3 Tbsp. Parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired.

BEAT egg in shallow dish. Mix remaining Parmesan and cracker crumbs in separate shallow dish. Dip chicken in egg, then roll in crumb mixture to evenly coat. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is done (165ºF). Remove and discard toothpicks, if using. Serve chicken topped with spaghetti sauce and remaining mozzarella.

Skinny Turkey Cuban Sandwich ~

Servings: 1 • Serving Size: 1 sandwich • Calories: 321 • Points: 7 pts

* 1 6" slice French Bread (fat free)
* 3 oz left over turkey breast, heated
* 1 slice of ham
* 2 thin slices of Alpine Lace Swiss cheese
* 3 slices of pickles
* mustard
* Pam cooking spray

Slice the bread open. Spread mustard on both sides. Place cheese and pickles on the bread. Add turkey and top with ham. Close your sandwich, spray the sandwich press with buttered flavored Pam and press down until the cheese is melted and the crust is a little crispy. Cut the sandwich on the diagonal and enjoy!

Ham and Split Pea Soup ~


Ham Bone
bag of split peas


Place all ingredients into a crock pot and turn on high ~ cook until done.

Chocolate Chocolate Chip Cookies ~

Just follow the directions on the back of the chocolate chip bag and add some
coco powder.

They are so yummy!

Next week we will be back as normal but the week after that watch out ~ we will be baking cookies, pumpkin roll and all sorts of other goodies just in time for Thanksgiving.

Monday, November 1, 2010

My Sissy is back!

Kelly is back from her vacation, she had a great time! I am happy she is back, we missed her a lot!!! Today we did some good comfort food cooking ~ The house smelled wonderful all day long.

Baked Apples ~

12 apples
brown sugar
sliced pecans & almonds


Core out each apple fill with brown sugar and nut mixture ( no measuring, just eye ball it ) Top with a table spoon of butter.
Bake at 350 degrees until soft.
This makes the house smell so very delicious.

Ham Salad ~

Quarter of a Ham

In a food processor add chunked ham and relish blend until your desired chunkiness.
Add in mayo and refrigerate.
This makes a great sandwich.

City Chicken ~

bread crumbs

Place pork cubes on stick. Brush with beaten egg and smother with bread crumbs.
Brown in skillet , add a little bit of water to coat bottom of pan and simmer on low for 1 hour.

Chicken and Dumplings ~

Chicken ( thighs and legs )
Chicken Broth

Ingredients: ( Dumplings )
# 2 cups all-purpose flour
# 4 teaspoons baking powder
# 4 teaspoons sugar
# 1 teaspoon salt
# 2 eggs
# 1/2 cup buttermilk
# 1/4 cup butter, melted

Directions for dumplings

* For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter.
* Drop by tablespoonfuls onto simmering mixture. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

Directions for chicken and broth:
Boil broth and veggies then place dumpling is the broth.
Bake chicken on a cookie sheet in the oven until done, about an hour at 350.

Quiche ~

1 pie crust
half bag of spinach
2 cups swiss cheese
4 eggs
2 cups milk
salt and pepper to taste


Line pie pan with crust, fill with spinach and cheese. Beat together milk and eggs and pour on top. Bake at 350 degrees for 1 hour.

Jambalaya ~

4 boxes Zatarans Original Jambalaya Mix
3 packages of Chorizo
bag of shrimp
2 green peppers
2 onions

Follow directions on box
cook Chorizo on stove top then slice
add all ingredients together and simmer then enjoy!
This make a boat load so share with your friends and family.

Here is what my fridge looks like at the end of a Monday ~ nothing but love!

Monday, October 18, 2010

mmm mmm good!

Last week we took the day off ~ we laid on the couch most of the day but mustered up some energy to take my kids to Malley's for lunch, that's right, ice cream for lunch! Today we made up for last week :) We cooked and baked and cooked and baked.

We were so excited last week at our brothers pig roast to hear all the great feedback about our blog ~ we have a lot more followers than we thought. Some people said we should open a restaurant but that would take the fun out of cooking. We are batting around the idea of ( as Applebee's say's ) "car side to go".

Enjoy today's recipes :)

Pan-Roasted Shrimp
with Wisconsin Aged Parmesan



* 2 shallots, minced (about 2 tablespoons)
* 1 clove garlic, minced
* Kosher salt and ground black pepper
* Juice of 2 lemons
* 1/2 cup (4 ounces) extra virgin olive oil plus 1 tablespoon for shrimp
* 1/2 cup grape tomatoes, halved
* 1 cup freshly cooked or canned white beans, such as cannellini
* 1 cup (about 4 ounces) Wisconsin Parmesan cheese, cut in small dice
* 1/4 cup fresh dill, chopped
* 1 pound large shrimp, peeled and deveined

Place shallots and garlic in mixing bowl. Add pinch of salt; mix. Add lemon juice, stir and slowly whisk in olive oil. Add tomatoes, beans, Parmesan cheese and dill. Mix well and set aside.

Pan-roast shrimp: Heat remaining 1 tablespoon olive oil in sauté pan. Add shrimp and cook, turning until pink and cooked through, about 3 minutes. Do not overcook. Season to taste with salt and coarsely ground black pepper.

Add warm shrimp to prepared mixture and toss. Serve immediately
* Michael Symon recipe

Mini and not so mini Pumpkin Whoopie Pies


* Cookies:
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1/2 teaspoon salt
* 1/2 cup butter, softened
* 1 1/4 cups granulated sugar
* 2 large eggs, at room temperature, lightly beaten
* 1 cup LIBBY'S® 100% Pure Pumpkin
* 1 teaspoon vanilla extract
* Cream Cheese Filling:
* 4 ounces cream cheese, at room temperature
* 6 tablespoons butter, softened
* 1/2 teaspoon vanilla extract
* 1 1/2 cups powdered sugar


1. For cookies: Preheat oven to 350 degrees F. Lightly grease or line four baking sheets with parchment paper.
2. Combine flour, baking powder, baking soda, cinnamon, ginger and salt in medium bowl. Beat butter and sugar in large mixer bowl on medium speed for 2 minutes. Add eggs, one at a time, beating well after each addition. Add pumpkin and vanilla extract; beat until smooth. Stir in flour mixture until combined. Drop by heaping measuring teaspoons onto prepared baking sheets. (A total of 72 cookies are needed for the recipe.)
3. Bake for 10 to 13 minutes or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.
4. For cream cheese filling: Beat cream cheese, butter and vanilla extract in small mixer bowl on medium speed until fluffy. Gradually beat in powdered sugar until light and fluffy.
5. Spread a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

Hopefully you will make these and not eat all the batter prior ~ These are so super duper yummy!

Chorizo Bread Pudding


1 TBSP Canola Oil
8 oz. Chorizo
1/2 cup chopped yellow onion
1/3 cup chopped red bell pepper
1 TBSP minced garlic
1 tsp ground cumin
8 mini butter croissants cubed
2 cups shredded white cheddar cheese
1/4 cup grated parmesan cheese
1/2 cup thinly sliced scallions
1 TBSP sugar
1/2 tsp red pepper flakes
2 tsp kosher salt
1/2 tsp black pepper
6 Eggs, beaten
2 cups milk
2 TBSP butter, melted


Heat a medium skillet over medium - high heat. Add the canola oil and chorizo and cook until the sausage begins to brown, breaking it up with a spatula. Add the onion, bell pepper, garlic and cumin and saute for 3 to 4 minutes or until the vegetables are tender. Drain well and cool to room tempature.
Preheat the oven to 325 degrees. Combine the croissants, white cheddar cheese, parmesan cheese, scallions, sugar , red pepper flakes, kosher saold and black pepper in a bowl. Add the Chorizo mixture and toss to mix well.
Combine the eggs and mild in a mixing bowl and mix well. Add to the sausage mixture with the butter and mix well with a spatula. Spread in a buttered medium baking dish and smooth to the top. Place in a larger pan of hot water and bake for 30 - 35 minutes or until set in the center. Serve Warm

Serves 6 - 8

Apple Cake

1 3/4 cup sugar
1 cup vegetable oil
3 eggs
2 cups flour
1 tsp cinnamon
1 tsp baking soda
4 apples sliced medium thin
* cooking apples ~ NOT granny smith
1/2 cup chopped nuts


Slice apples medium thin
Beat eggs well on high
Add all ingredients and mix well
Bake at 350 degrees for 1 hour
in a greased 9x13 pan

Individual Chicken Pot Pies:

1 Rotisserie Chicken
1 bag frozen peas and carrots
1 16 oz can cream of chicken
salt and pepper to take
frozen pie crust

piece apart the chicken in to bite size pieces
in a large bowl mix all ingredients ( except the pie crust )

Place equal amounts into ramekins

Use a cookie cutter or something like to cut circles of pie crust
place on top of chicken mixture ~ place a few slices in pie crust
and egg wash the tops.

Bake at 350 degrees till golden. Sever warm and Enjoy!

Next Monday Kelly will be vacationing in North Carolina for the week. If I am feeling up to the challenge of cooking on my own , I will definitely post. But if I am lucky my awesome neighbor Alice will make me some yummy Spanish food ~ she takes such good care of John and I...and my kids love her cooking too :)

Monday, October 4, 2010

Welcome Fall!

54 GLORIOUS degrees outside today ~ Welcome Fall! Oh my goodness today we had a plan to make only 4 items, well I do not know what happened but we made a bit more. Cooking with the oven on and the windows cracked was so nice. Hope you enjoy these recipes as much as we do.



* 1/2 pound ground beef
* 1/2 cup ketchup
* 2 tablespoons water
* 1 tablespoon brown sugar
* 1 teaspoon Worcestershire sauce
* 1 teaspoon prepared mustard
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
* 1/4 teaspoon salt
* 2 hamburger buns, split


1. In a saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, water, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder and salt. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes. Serve on buns.



* 1 cup chicken broth
* 2 medium slices onion
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 cups milk
* 1/2 teaspoon salt
* 1 pound cooked and cubed lobster meat
* 1/2 teaspoon Worcestershire sauce
* 1 pinch ground cayenne pepper


1. In a small frying pan place 1/4 cup chicken stock and the onion. Cook over a low heat for 5 to 7 minutes.
2. In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
3. Gradually pour in stock, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.



* 1/2 cup (1 stick) plus 6 tablespoons butter, softened
* 3/4 cup firmly packed brown sugar
* 1/2 cup granulated sugar
* 2 eggs
* 1 teaspoon vanilla
* 1-1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon ground cinnamon
* 1/2 teaspoon salt (optional)
* 3 cups Quaker® Oats (quick or old fashioned, uncooked)
* 1 cup raisins


Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

* Prep Time: 20 min



1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla
3 bananas mashed
5 TBSP sour milk
2 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Combine all ingredients in mixer
bake at 350 degrees for 45min to 1 hour
* makes 2 loafs



4 chicken breast cut into tenders
( or you could buy chicken tenders )
1 cup teriyaki marinade
package of wooden/medal skewers

cut chicken into tenderloins ( I usually let it sit in the marinade overnight before I skewer them )
skewer 1 to 2 tenderloins of chicken on skewer
Grill till done.


4 large portabello mushrooms
1 package chorizo sausage
1 block of pepper jack cheese

Remove stems of mushrooms and place browned chorizo on top of the portobella
top with shredded pepper jack cheese
place in oven to melt cheese and E N J O Y !
This recipe will melt your taste buds ~ it is so delicious.

We also made our "usual" sandwich for lunch today ~ the recipe is in one of our older posts. Also made cabbage and noodles , I believe that is also in a older post.
Again ~ if you have any ideas for us we are open to suggestions.
Happy Fall to ya'll!