Tuesday, November 25, 2008

Feta & Spinach Stuffed, Bacon Wrapped Chicken Breasts.

This is another one of my most requested recipes...

This dish is easy enough for every night family meals,
yet impressive enough to serve your guests at any dinner party.

It is simple to throw together and it freezes beautifully!
I always make a ton of these suckers to keep in the freezer for those nights that I just don't feel like cooking.
Directions for freezing and freezing photos can be found by clicking --> HERE
You can make it with cream cheese or feta.

Dana's Spinach & Feta Stuffed, Bacon Wrapped Chicken Breasts.

It's not so much a recipe as it is a technique.

You Will Need...

Boneless/skinless chicken breasts. (as many as you would like to make)
bacon ( prosciutto is really good too!) enough to wrap each breast with one slice.
Feta Cheese (You'll need approx 2 Tablespoons per breast)
Frozen spinach (I mix the spinach and cheese about half-n-half, so eyeball it.)
Salt & Pepper to taste.
Tooth-picks

Directions

*Pound each of your chicken breasts to approx 1/2 inch thick. (or butterfly them open)
*Season each breast with salt/pepper.
*Spread approx 2 tablespoons of the FETA cheese & Spinach onto the widest portion of each breast.
*Roll the breast up around the filling, starting at the widest end of the breast.
*Wrap each chicken roll with one slice of bacon.
*Secure bacon ends with tooth-picks.

Bake in a 350 degree oven for approx 35-40 minutes or until juices run clear.

ENJOY!!

Super Easy Cheerios Bars

This Recipe is my most searched recipe (based on Google.com searches)
I thought It was time to re-post it before it was lost deep deep into the archives.

This snack couldn't be easier!
It has Peanut Butter, Honey , Peanuts, chocolate and the whole Grain Goodness of Cheerios cereal.

Dana's Yummy Cheerios Bars

1/2 cup peanut butter
1/2 cup sugar
1/2 cup honey
3 cups Cheerios cereal
1/2 cup chocolate chips (optional)
1/2 cup salted peanuts (optional)

in a small sauce pan, bring the honey & sugar to a boil over med heat. As soon as the sugar is dissolved remove from heat.
Stir in the peanut butter until well blended.
In a separate bowl, combine Cheerios, peanuts & chocolate chips.
Pour the peanut butter & honey mixture over the cereal mixture...
Stir until well coated.

spread into a buttered 9x9 pan

let cool, cut into squares and enjoy!

The BEST Cream of Broccoli Soup!

It's Fall!
And that means it's time for soup!
This is a wonderful Cream of Broccoli Soup.
It's thick.
It's creamy.
It's filling.
It'll warm ya up!
It doesn't take long to throw together.
And... if all 5 of my young-folk will eat it, it's gotta be good!
We like this with a nice hunk of crusty bread.


Dana's Cream Of Broccoli Soup

serves 4-6

-- 2 Tablespoons Butter
-- 1 onion , chopped
-- 1 garlic clove, minced
-- 4-5 Cups broccoli, cut into bite size pieces.
-- 1 celery stalk, chopped
-- 2 cans (14 1/2 oz) chicken broth. (I use homemade stock)
-- 3 Tablespoons butter
-- 3 Tablespoons flour
-- 1 1/2 Cups Milk
-- 3/4 Cup (or to taste) Velveeta Cheese, cubed
-- freshly ground black pepper.
-- 1/2 cup shredded carrots. (optional)

1.) Melt 2 Tbs butter in a medium pot.
2.) Saute onion, garlic, celery until tender.
3.) Add chicken broth and broccoli; cover and simmer for 10 min.
4.) Remove from heat.
5.) Puree the soup, with a blender. (I use a stick blender) return to heat.
**(Now is the time to add the shredded carrots if you choose to)
6.) in a small saucepan, over med heat, melt 3 Tbs butter, stir in 3 Tbs flour, & add milk.
7.) Stir over med heat until thick and bubbly, add to the soup pot.
8.) add Velveeta, stir until melted.
9.) season with black pepper and serve.

(We like ours a little chunky, so I often pull out some of the broccoli before I puree the soup, and add it back to the soup when I add the cheese.)

ENJOY!

If I were going to the electric chair tomorrow....

This would be the request for my last meal!

Last night the Man-of-My-Dreams and I went out for our anniversary.
we went to "Pappas Seafood House", our favorite seafood restaurant.
Once a year I get to order their Stuffed Salmon.
(this picture is of my Left-Overs, it was THAT big!)

It is the PERFECT meal in my opinion.

Perfectly cooked succulent salmon.
Stuffed with an absolutely divine seafood stuffing.
Topped with sweet, tender jumbo lump crab meat & BIG ol' shrimp.

I have tried to duplicate this dish at home...
but I just don't get it.. how do they take a HUGE slab-o-salmon that is thin on one side and really thick on the other end, and cook it perfectly on both ends??
I do it and the thin side is overcooked when the thick side is perfect.
Or the thick side is raw then the thin end is perfect!
This is one of the questions that keeps me awake at night!

Papa's Seafood House Stuffed Salmon
Served with grilled asparagus & a Greek salad and of course a hunk of cheesecake is my perfect last meal!

What would you request as your last meal before you met Old Sparky?
Leave your meal request in the comment section and we can all drool over them and die happy!
Or... live with really happy tummies!

Monday, November 10, 2008

Amazing Taco Soup!

I have been kinda MIA the past several days because I really think I'm gonna die.....
Well.... maybe I'm not gonna die...
I just have had my moments wishing I could die.
Well... not really, I don't wanna die.
Who would water my garden if I died?
Who would quack to the ducks?
Who would love on the donkeys?
Who would lay on their belly and eat the wild chives in the yard?
ok .. so I agree.. I should not die right yet.

I have a terrible.. Horrible... excruciating Abscessed tooth.
Mt face is swollen. I haven't been able to sleep.
I haven't been able to eat.
I am not happy!

There is nothing I can do cept wait for the antibiotics to kick in.... **sigh**
Thank Goodness for Vicodin, or there would be NO peace at all in this house!
At least it gives me a hour of relief at a time.

After 4 days I decided I really needed to eat something.
I needed something comforting.
I needed something easy to chew.
So Worker #1 made one of my favorite soups of all time!
Yep.. he made it.. it's THAT easy!




Mom’s Taco Soup.


1lb lean ground beef.
1 chopped onion
1 chopped bell pepper
1, 28oz can tomatoes (un-drained)
1 can Rotel brand tomatoes & green chilies (optional)
1-2 packages Taco seasoning
1 package Ranch Dressing Mix
½ cup picante sauce
1, 6oz. Can tomato paste
2, 17oz cans corn (un-drained)
2, 15-16oz cans pinto beans (we use Ranch Style Beans)
2 cups water
Salt & pepper to taste

Shredded cheese (I use cheddar)
Tortilla chips.

Brown ground beef, onion & pepper, Drain.
Cut up tomatoes if using whole (I use diced) add tomatoes, with their juice, to the pot.
Add taco mix, ranch mix, picante sauce, tomato sauce, corn, beans, water, salt & pepper.

Simmer 1 hour.
Makes a large pot (approx 12 servings)

Serve in bowls, sprinkle with chips and shredded cheese.

Yummmmmm!!
This can also be made in the crock pot…. Easy Peasy!

Worlds Easiest Peanut Butter Cookies!

It doesn't get any better than this!
Seriously.... these cookies have three count em 3 ingredients!!
Even if you can't bake, you can bake these!!!

Try it! You'll be glad ya did!

Crazy-Easy Peanut Butter Cookies

Ingredients
1 cup peanut butter (smooth or crunchy, it's up to you)
1 cup sugar
1 large egg
sugar for rolling (optional)

Directions
1. ) mix together until smooth.
2.) drop by teaspoon onto cookie sheet 2 inches apart. (if desired, roll in sugar first)
3.) press with a fork making the classic # peanut butter cookie pattern. (you want to flatten them pretty well or you run the risk of the middles not cooking through but if you like em extra-gooey let em go!)
4.) Bake 10-12 min at 350 degrees
Do not brown.. do not over bake.

Yummmmm! My kids have made these with cho chips added to them... or maybe a Hershey Kiss on top.... yummm!

this is a great recipe to get your kids cooking too!!
Have fun in the kitchen with your kids!!

Baby Shower Ideas & Recipes!

"Normal" people might fill a cute diaper holder thingie, maybe a drawer, or the shelves in a cute baby changing table.

Me?
I make a cake!!


My sister-in-Law is gonna have a baby!! I am soooo excited!! Not only because I get to be an aunt again. (she already has the perfect daughter)
But because SHE is gonna have a baby, and I AM NOT!! Whoo hooooo!!
(don't get me wrong.. I love my children... I love having a lot of them **rolling eyes** But I really think I have done my part to populate the world... I'm just glad to be able to share that huge responsibility with others!)


I was very excited to be able to help host the baby shower. I just love doing that stuff!
making cute foods.... cute centerpieces (the diaper cake)
She is having a boy! sooo The fun began with the cute baby blue & toy covered diaper cake.
Then progressed to a punch that looked kinda like used bath-water, complete with rubber duckies swimming around.


Who said you have to serve food on plain old platters?
Go to the toy store and use toys!
Dump trucks hold dip.
A bucket is great to hold food, a Frisbee can hold cookies, a cute place-mat can display your crackers,
Use your imagination! get creative!
Its not a ton of money.. and it'll be a big hit!
This is my sister-in-law....
she is one of "those people"
you know... the kind of woman that is teaching yoga while 8 months pregnant, beautiful hair, amazing figure.....
you know..... the total opposite of me.
To top it all off... she is super sweet, a wonderful aunt to all of her nieces and nephews.
We are blessed to have her in our life.

Look how great she looks at 8 months pregnant! geesh.

The menu included

(Click each to be taken to the recipe)
The world's BEST Spinach Dip in a bread bowl


Chipped Beef Cheese Ball and crackers


Italian salad stuffed pasta shells


Fresh Strawberries & Quick-n-Easy fruit Dip

Berry Blue Bathwater Punch


mini cheese cakes


mints, nuts and cookies


I'll make sure to get each of the recipes posted in the recipe box by the end of the day Monday.
They all turned out GREAT!!! Try em!
You'll be glad you did!!


Blueberry Buckle

See this moist, luscious Blueberry Buckle?
It's yummyness on a plate.
It captures fresh summer blueberries and turns it into one of my favorite treats.
Today was a happy/depressing/proud/pouting kind-of a day.
Why? you ask...


Well... My first born... Worker #1, turns 16 years old today.
I am the mother of a 16 year old boy!

To make things worse....
I am the mother of a 16 year old boy who is in "love" for the first time.
His girlfriend "M" is totally sweet, totally cute, and they make a very good couple.
She is the kind of girl I would have picked for him, amazingly enough.

But... But... I am SOOO not ready for this!!!


I was not ready to walk in and find them smooching today.
I was not ready to hear him say "I love you" before they hung up the phone.
I was not ready to have him like her birthday present more than mine.
I was not ready to watch her get the last long hug before he left to work for the summer instead of me.
And.. I certainly was not ready to see that lone tear roll down his beautiful cheek knowing it was because he was going to miss her and instead of me!

Here is the happy couple
**sigh**


For a brief moment in time today I had my baby boy back.


He wanted Blueberry Buckle for his birthday cake,
for a moment he was once again my cute baby boy with the big hazel eyes looking up at me with blueberry smudged on his cheek, smiling and telling me I was the Bestest Cook in the world.

This is the recipe that can take you back in time and make you smile. Enjoy!!


This is a copy of my actual dirty from use recipe card. I'm not sure if it'll be large enough to read, so I'll add it to the recipe box (under sweet stuff) first thing in the morning and come back here with a link...

Until then, I'm going to bed to dream of my sweet baby boy, the child who made me a mother, The child who makes me proud every day with the man he is becoming, the child who taught me what true love was really all about.


Cook The PERFECT Syeak!

I am from Texas. (ok.. well I wasn't born here... but I got here as fast as I could! gimmie a break will ya?)

And, as anyone from Texas will tell you, We take our steaks and other red meats very seriously.
Cook at steak wrong and they'll kick you plum out of the state!

When I was on the Wife Swap TV show, I had to throw a swanky dinner party the first night. I cooked steaks. They all asked... "How did you get each steak cooked so perfectly?!?"

I taught them this little handy trick.
Follow these simple tips and you'll cook the perfect steak each and every time!

The first rule of cooking steak is do not puncture it!!

Don't fiddle with it and poke it with a fork or cut into it with a knife checking for doness. Puncturing the meat only allows the juices to run OUT of the meat.. juices are goooood, we want em in there! Use tongs for cryin out loud!

Season it and cook it as you wish....
I prefer a good wood fire. HOT to sear it on both sides.
But after you get that far, how do you know how done it is without cutting into it to look??

I do it all by feel.
wanna know how to feel your steak like a pro?
Simple....
Here we go.



Lay your hand on the table....
Let it relax.
with your other index finger... feel the meaty part of your hand.
This is what a Rare steak feels like.

Now, take your index finger and let it join up with your thumb making a circle,
not flat like this picture. (think like an OK sign).
Feel it again...
This is what Medium-Rare feels like.

Now... do the same thing with your thumb and middle finger...
Yep, you guessed it!
This is what Medium feels like!
(easy huh?)

Thumb and ring finger?
You got it!
This is what Medium-Well feels like!

Put your thumb and pinkie fingers together.
This is what a Well-Done steak feels like!


Wasn't that easy??
A little practice and you'll be cooking steaks to perfection every darn time! (just like a Texan!)

Go forth and Grill baby!!

Let the Cooking Begin! (Batch Cooking)

Tomorrow morning I am going to the store to buy supplies to cook for my freezer.
A lot of people like to do what is called Once a Month Cooking.
I have never done that really, I just double or triple our usual meals and freeze family meal sized portions for later.
It's so nice to be able to pull out a whole family meal from the freezer when I'm not in the mood to cook or my schedule is too busy to spend hours in the kitchen.

Today, I pulled out a smoked pork loin.
Threw it in the microwave.
Made some mashed potatoes & Green beans.
And we had a wonderful dinner!
It takes all day to smoke a pork loin.
And it's no more work to smoke three or four at a time than it is to smoke one.

So we ate one when I cooked em, and vacuum sealed the others with some of it's juices for later. It was perfect!

Over the next few days I plan to make a few meals for the freezer...

Bacon Wrapped stuffed chicken breasts. (24 of em!)
Worlds Best Italian Meatballs. (great for lots of uses later!)
Lil' cheddar meatloaves. (16 individual sized meatloaves)
2 Chicken Enchilada casseroles
2 King Ranch Chicken casseroles
2 Ravioli Lasagnas
Spinach & Sausage Stuffed Shells (30 of them)
2 Perogy Lasagnas

I'll post the recipes and freezing tips for each as I go.
Cross your fingers and lets get ready to cook and fill those freezers!!!

BEST Italian Meatballs (batch cooking)

mmm mmm mmm My house smells GREAT!!
I just made 400 of these babies!!
we have enough for dinner tonight
AND 4 more meals in the freezer for later!
Spaghetti n Meatballs!
Meatball Subs!
Meatball Pizza!
I could go on and on.....
Yummm!!

Dana's BEST Italian Meat Balls

These babies can be made ahead of time , frozen, then tossed into your favorite sauce for pasta, or a great meatball sub!
Just simmer them in your favorite sauce for a bit to blend the flavors and you'll be very happy!
I promise!

makes approx 36 meatballs
(I always at least triple this recipe! we eat one then vacuum seal & freeze the rest into two other family sized meals for later!)

3 lbs lean ground beef
10-15 slices worth of soft bread crumbs (I just pulse mine in my food processor)
3 eggs, slightly beaten
1 teaspoon minced garlic (or to taste)
2 teaspoon Italian seasoning (or to taste)
2 teaspoons parsley (or to taste)
1/2 cup grated Parmesan cheese
2 teaspoon salt
1/2 teaspoon black pepper
oil (for pan frying)
sometimes I also add a few dashes of Worcestershire sauce.

Mix all ingredients in a large bowl until well combined. (I use my kitchen-aid mixer with the dough hook)
If it looks too dry .. throw in another egg.

Roll meatballs 1 1/2- 2" in diameter.
Heat about 1/4" of oil over medium heat in a large frying pan.
Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.

I bake mine in a 350 degree oven for about 18 min or till they are no longer pink inside.
On a rimmed cookie sheet with a wire rack so the grease drips off and away from the meatballs.

To freeze....
Cook , then toss family meal size portions into freezer bags, or better yet!
Vacuum seal them. and toss into the freezer for a wonderful home-cooked meal when you are short on time!


tomorrow we make 36 Bacon-Wrapped Stuffed Chicken Breasts.
some for dinner now.. some for the freezer later!

Bacon Wrapped Stuffed Chicken Breasts.. YUM!

Here are two of the trays of bacon wrapped stuffed chicken breasts.

After I stuffed and wrapped em (recipe to follow)
I put them on cookie sheets and flash froze em.
(stuck them in the freezer for an hour or two to firm them up so they wouldn't schmoosh when they were vacuum sealed and so they would stay separate so i could take out a few at a time if needed)

I had to use tooth-picks to hold on the bacon, But had to remove them after flash freezing so they wouldn't puncture the bag.
(the bacon was frozen in place so no problem!)

I put as many as I wanted into each bag
Then fired up my trusty vacuum sealer.
(I LOVE my vacuum sealer! I use is daily!)
Here is the finished product.
I have four full family-sized meals bags and ready to go PLUS three lunch sized portions!
(not everyone has as large of a family as I do, so you may end up with 6-7 meals worth for your family!)

For a few hours work today and I dont have to do major prep work or slaving in the kitchen for at least 4 meals later!!
whoo hoo!!

Bacon Wrapped Stuffed Chicken Breasts

I never really follow a recipe for this.. but you'll get the idea, it's easy!.

Boneless/skinless chicken breasts. (as many as you would like to make)
bacon ( prosciutto is really good too!) enough to wrap each breast with one slice.
Cream Cheese (You'll need approx 2 Tablespoons per breast)
Frozen spinach (I mix the spinach and cream cheese about half-n-half, so eyeball it.)
Chives, onion powder, or finely chopped green onions to taste.
Salt & Pepper to taste.
Tooth-picks

*Pound each of your chicken breasts to approx 1/2 inch thick. (or butterfly them open)
*Season each breast with salt/pepper.
*In a separate bowl, mix your cream cheese, green onions & thawed, squeezed-dry spinach together to make the filling.
*Spread approx 2 tablespoons of the cream cheese filling onto the widest portion of each breast.
*Roll the breast up around the filling, starting at the widest end of the breast.
*Wrap each chicken roll with one slice of bacon.
*Secure bacon ends with tooth-picks.

Bake in a 350 degree oven for approx 1hour or till juices run clear.

For freezing, flash freeze the breasts, then seal with a vacuum sealer or use freezer bags. To use, thaw in the refrigerator then bake as directed above.

I have also made these with Feta and spinach (YUMMY!) but I have not frozen feta so I'm not sure if the texture is affected.

I hope this is clearer than mud.. if not.. let me know! ;)

have a great day!!

Batch Cooking

Ever wonder what 20lbs of diced boneless/skinless chicken breasts looks like?

Like this!
Now, if I can just keep the little hands out of it!


Keep in mind this is my new Tupperware "Thatsa-bowl"... it holds 42 cups!
(I'm falling in love with Tupperware.... it's more expensive yes, but I am sooo sick of containers that have lids that pop off... and bowls that stain, and crack, and just feel flimsy..
This ain't your Mom's Tupperware! Tupperware makes me happy!...
Man! it's official I am a Dork!)

This mountain-o-chicken is going to be the base meat for my two batch cooking dishes for tomorrow.
King Ranch Casserole
and Chicken Pot Pie.

Stay Tuned....
Tomorrow we cook!!!!

King Rance Casserole.. Batch Cooking

batch cooking is paying off.

click the pic for a full-side view

Now I need another freezer!
underneath is tons of home grown pork.... smoked hams .. the worlds best breakfast sausage, the mountains of blueberries.
hmmm where am I gonna fit the pierogi lasagnas?
Oh yeah.... I have another small freezer outside.. whew!

Take a Peek

batch cooking is paying off.

click the pic for a full-side view

Now I need another freezer!
underneath is tons of home grown pork.... smoked hams .. the worlds best breakfast sausage, the mountains of blueberries.
hmmm where am I gonna fit the pierogi lasagnas?
Oh yeah.... I have another small freezer outside.. whew!

Chicken Pot Pie, Batch Cooking

Is there anything that says Summer quite like fresh Blueberries?
I think not.
Especially if you add the Homemade Ice Cream.
This is not what I consider a true cobbler.
It is more like a cake type concoction.

No matter what you call it, it's super easy and super yummy!!

Blueberry Cobbler

1 1/4 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup milk
1/3 cup butter, melted
2 cups fresh blueberries (I used my frozen ones)
1/3 cup sugar
1 1/2 teaspoon vanilla extract

Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine.
Add in milk and butter; stir to combine.
Spread batter into a greased 8-inch square baking pan.
Sprinkle blueberries evenly over batter.
Sprinkle with 1/3 cup sugar and drizzle with vanilla.
Bake at 350° for 40-45 minutes or until a pick comes out clean.
Can serve plain or with ice cream on top.

Juicy Blueberry Cobbler

Is there anything that says Summer quite like fresh Blueberries?
I think not.
Especially if you add the Homemade Ice Cream.
This is not what I consider a true cobbler.
It is more like a cake type concoction.

No matter what you call it, it's super easy and super yummy!!

Blueberry Cobbler

1 1/4 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup milk
1/3 cup butter, melted
2 cups fresh blueberries (I used my frozen ones)
1/3 cup sugar
1 1/2 teaspoon vanilla extract

Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine.
Add in milk and butter; stir to combine.
Spread batter into a greased 8-inch square baking pan.
Sprinkle blueberries evenly over batter.
Sprinkle with 1/3 cup sugar and drizzle with vanilla.
Bake at 350° for 40-45 minutes or until a pick comes out clean.
Can serve plain or with ice cream on top.

Perogi Lasagna... Uber Comfort Food!

During my crazy week of Batch Cooking I made several of these babies.

If you like perogies, but are daunted by the hours of stuffing & sealing those adorable little dumpling-like bites of wonderfulness, this is the dish for you!

The Men Folk around our house love mashed potatoes!
I mean really love them! It is always the requested side dish on our table.

Whats better than pasta, potatoes , cheese and Bacon?
Really! those are 4 of our favorite food groups!
but it might not be too friendly for those who are watching carbs.. or fat... or flavor!


Dana's Perogi Lasagna

SERVES 4 -6
12 cooked lasagna noodles
2 cups cottage cheese
2 eggs
3 thinly sliced green onions with a sprinkling of salt(or 1 tsp onion salt)
2 cups grated cheddar cheese (with 1/2 cup separated out)
2 1/2 cups mashed potatoes
1/2 cup bacon (fried crisp and crumbled) OR diced ham.
1 onion, chopped and cooked until clear
8 slices bacon, fried crisp and crumbled



*Mix together cottage cheese, egg and green onion/salt.
*In another bowl, mix together 1/2 cup cheese, mashed potatoes, 1/2c. bacon crumbles/ham and onion.
*Line bottom of a greased 9 X 13 inch pan with 4 noodles.
*Spread cottage cheese mixture evenly over the noodles.
*Add 4 additional noodles and cover evenly with potato mixture.
*Repeat.
*Top with remaining 4 noodles, remaining cheese and crumbled bacon.

*Bake at 350 degrees for 30 minutes.
Serve with sour cream.


For added flavor, sometimes I will toss a little Ham base in the pasta water.

This dish is even better the next day!!!

**For Batch cooking: Bake as directed and then freeze.
Defrost overnight and bake for 30 minutes at 350 degrees.
OR bake from frozen for 1 hour 30 minutes or until heated through.**.

No Roll Pie Crust!!

Seriously....
a wonderfully flaky slightly sweet pie crust that you can't mess up!
No Rolling Pin required!!
All ya need are the ingredients...
press em in your pie pan.. and POOF perfect pie crust!

NO Roll Pie Crust
  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1/2 cup oil
  • 2 tablespoons milk
  1. Mix dry ingredients together with a fork in your pie pan.
  2. Make a well in the center and add the oil and milk.
  3. Mix with a fork until it forms a ball.
  4. Flatten and press into the pan in pie crust shape and flute the edge.
  5. Bake at 375 for 10-12 minutes until golden.
  6. One crust pie, perfect for cream pies and crumb topped baked pies.

Pizza Pasta Bake

This is one of those "Everybody Loves It" recipes.
My flabby butt loves it.
My sagging from birthin all them babies gut loves it.
My flapping in the wind upper arms love it.
My double triple chin loves it.

Oh don't look so scared!
You'll only have to do about 9 hours of aerobics to make up for eating it...
It's worth it!


Pizza Pasta Bake.
  • 1 lb penne, or bow tie pasta (you want to use a pasta that will remain kinda firm for baking)
  • 1 lb sausage, (I used our home-made breakfast sausage. Italian sausage would be great too!)
  • 1 large onion, chopped
  • 2 (26 ounce) jars spaghetti sauce (I used home-made)
  • 1/2 lb cubed cooked ham (optional)
  • 1/2-1 lb of sliced pepperoni
  • 3 (8 ounce) bags of shredded mozzarella cheese
  • 6-8 tablespoons of grated Parmesan cheese
  • 1 teaspoon garlic powder (I use 2 cloves chopped)
  • 1 teaspoon dried oregano or Italian seasoning
** Cook pasta in boiling water until al denté.

** Cook sausage, garlic powder and oregano with onions until the juices run clear.


** In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.


** Layer ingredients in the order listed below.


** 1st layer-1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.


** 2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.


** 3rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese,all the pepperoni(completely covering the entire top with pepperoni).


** Bake at 375°F for 40 minutes.


** Let sit for 5 minutes before serving.

Enjoy!

Whan Life Gives You Lemons... Make Lemon Bars!

Make Lemon Bars!!
I love Lemon.
And these lemon bars are by far the best I've ever had!
In some places, it's starting to get cold outside...
Make some lemon bars and hold on to summer just a little bit longer!

For Crust

  • 2 cups sifted flour
  • 1/2 cup powdered sugar
  • 1 cup butter

For filling/top

  • 4 large beaten eggs
  • 2 cups white sugar
  • 1/3 cup lemon juice
  • 1/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fresh lemon zest (optional)

Directions

  1. --mix the butter into the flour and sugar.
  2. --Mix with hands until it starts to hold together together.
  3. --Press into a 13 x 9 x 2-inch pan.
  4. --Bake at 350° for 20-25 minutes or until lightly browned.
  5. --For the filling/top, beat together eggs, sugar and lemon juice.
  6. --Sift together flour and baking powder.
  7. --Stir into egg mixture.
  8. --Pour over baked, cooled crust.
  9. --Bake at 350° for 25 minutes.
  10. --Cool and sprinkle with powdered sugar.
  11. --Cut into bars.
  12. --Enjoy!!

21 meals

I just read somewhere that most family meal plans consist of 21 "Family Favorite" meals,
In other words, most families have about 21 meals that are the standard fair at the dinner table.
This got me thinking....
If I had the ingredients for just 21 meals in my freezer and/or pantry at all times, I would never have a moment of "Oh Crap!! What am I gonna make for dinner?!?"

How great would that be??
So I had to figure out, what are my 21 meals?
I like to try new recipes, so you never know what you'll find on our plates.
But, as I tried to think of our 21 meals I realized that we do, in fact, have about 21 meals that are always in the rotation. They are my standby meals. Everyone loves em and they are our comfort meals.
Here is my list in no particular order.
I didn't include side dishes, just the main course.

21 meals

1. spaghetti
2. smothered steak
3. grilled steak
4. bacon wrapped stuffed chicken breasts
5. beef stew
6. Cajun chicken fettuccine
7. Pork tenderloin
8. Meat loaf
9. Jambalaya
10. Roast chicken
11. Breakfast
12. Pork chops
13. Burgers
14. Hamburger gravy
15. BBQ/smoker foods
16. Chicken Ceaser salad
17. Chicken Breasts w/ Stuffing
18. Lasagna
19. Mexican Lasagna
20. Taco Salad
21. Fajita’s

What about you?
What foods are in your list?
I'd love to see some of your favorite family meal ideas!

Mexican Lasagna.. Ole!

Mexican Lasagna

This is a lot like a lasagna, only Mexican-style!
It is one of our family favorite meals.
One of the best things about it is the fact that you can make any changes you like.
Don't like refried beans? Use a can of black beans instead!
Like it REALLY hot? Use more spices or extra-hot Rotel.
I have made it with chicken instead of ground beef with GREAT results!
Garnish with sour cream, salsa, lettuce and tomato.

This recipe also freezes GREAT!
So I usually make two and toss one on the freezer to have on hand for those nights I just don't feel like cooking.
Makes 16 servings.
Ingredients
--2 pounds ground beef
--1 onion, chopped
--2 teaspoons minced garlic
--1 (2 ounce) can black olives, sliced
--1 (4 ounce) can diced green chili peppers1 (10 ounce) can diced tomatoes with green chilies peppers (I use Rotel Brand)
--1 (16 ounce) jar taco sauce
--2 (16 ounce) cans refried beans ( I have substitued black beans too!)
--12 (8 inch) flour or corn tortillas (its up to you! I usually use flour)
--9 ounces shredded Colby or Cheddar cheese ( I usually just use a Mexican blend)

Directions
Preheat oven to 350 degrees F .

1. In a large skillet over medium heat, saute the ground
beef for 5 minutes. Add the onion and garlic, and saute for
5 more minutes. Drain any excess fat, if desired. Mix in
the olives, green chile peppers, tomatoes with green chile
peppers, taco sauce and refried beans. Stir mixture thoroughly,
reduce heat to low, and let simmer for 15 to 20 minutes.

2. Spread a thin layer of the meat mixture in the bottom
of a 4 quart casserole dish. Cover with a layer of
tortillas followed by more meat mixture, then a layer of cheese.
Repeat tortilla, meat, cheese pattern until all the tortillas
are used, topping off with a layer of meat mixture and cheese.

3. Bake for 20 to 30 minutes in the preheated oven, or
until cheese is slightly brown and bubbly.

Enjoy!
Ole!

Loaded Spuds TEXAS Style

I love me some potatoes.

When the snippy waiter comes to my table and asks what I'd like on my spud I always proudly proclaim "Loaded... Give it to me all the way baby!!"
Yes, he looks at me like I have lost my mind, but he gets the point.

A short time later he returns with a pitifully tiny potato with a little dab or butter, a few shreds of cheese, 3 or 4 specs of imitation Bacon-Bits, a half-teaspoon of sour cream, and a sprinkle of dehydrated chives.

This will not do... No way, no how!
I am a Texan....
we take our food almost as seriously as we take the fit of our blue jeans!

We like things BIG.
We have BIG attitudes.
Our Food is BIG.
We like BIG flavor baby.. HUGE!

Our Baked Potatoes are no exception....

Here is how we do it Texas-Style.....

1. Find a spud that is no less than the size of your boot.

2. Wrap it in tin-foil and throw it in the fire for a spell. (or bake it in the oven if your a sissy)

3. Lop off the top of your tater, and let the fun begin with the toppings!

4. Sprinkle on some salt and pepper.

5. Scoop up a big ole spoonful of real butter and plop it on. ( or just a pat of butter if you are a wimp)

6. Add a generous fist-full of shredded cheddar cheese.

7. Crisp-cook and crumble 3 slices of bacon and throw it on too. (use Bacon-Bits ONLY if your not in Texas, we don't look kindly on fake pig products!!)


8. Now, and this is the real fun part, add a ladle-full of shredded BBQ beef.

9. Just in case you don't have enough meat products already, add some of your favorite sliced smoked sausage swimming in your favorite BBQ sauce, let it run down the sides of your spud. (we ain't skeered of getting dirty in Texas!)

10. Top it off with a generous scoop of real sour cream.

11. Oh! and don't forget the sliced green onions!!

This is meal enough for any hungry Cowboy.... Or a family of 4 City-Slickers.

Enjoy!!

3-Minute Salsa

Here in Texas we LOVE our Hot Sauce.
Or Salsa.... whatever you call it.. we LOVE it!
We eat chips and salsa like it's going out of style!
We cook with it.
We would drink it if it would fit in a straw!

I used to spend hours making and canning gallons of homemade salsa.
Then I found a great little cheater recipe for wonderful salsa!
It takes 3 minutes! No Lie!
Simple ingredients that I bet you have in your pantry!
If you don't... You should!I dare you NOT to fall in love with it!
It's wonderful to have on hand when you have unexpected visitors!
Here we go!

Dana's 3-Minute Salsa

Ingredients

- 1, 28oz can of tomato sauce
- 1, 28 oz. can of diced tomatoes
- 2, 10oz. cans of Diced Tomatoes & Green Chilies (I use ROTEL brand, You can use 1 can if your a real sissy)
- chunk of an onion (maybe 1/3 of a med onion)
- Salt , generous pinch
- garlic powder just a shake or two.

OPTIONAL
- Cilantro, to taste
- Jalapeno peppers, to taste
- Sour Cream (I always top my bowl of salsa with a dollop of Sour Cream)

Directions
1.) Toss your chunk of onion & peppers into your trusty blender.
2.) Dump in your cans of Tomato & Chillies
3.) turn on the blender for a few seconds to chop up the onion/peppers.
4.) dump in all other ingredients.
5.) blend until well mixed. (longer if you like it smooth, shorter if you like it chunky)
6.) pour into a bowl, top with sour cream if you like it that way... and enjoy!

How easy is that?!?!?
you can play with it all you want.
Add LOTS of hot peppers for more heat.
Add lots of Cilantro if that floats your boat.
Have fun with it!

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