Cheesy Vegetable Chowder

This dish was so delish and warmed us right up. It is one of the recipes I pinned on Pinterest. It was really easy to make. It reminded me of broccoli cheddar soup at Panera. I served this dish with some biscuits.
Ingredients:
2 tbsp butter
1 c chopped carrot
1 c chopped celery
1 tbsp minced garlic
4 c chicken broth
2 large baking potatoes, peeled and chopped
1 tbsp flour
1/2 c water
2/3 c milk
2 c chopped broccoli
2 heaping cups shredded cheddar cheese

Directions:
1. Melt butter in large soup pot. Add onions, carrots, and celery and saute over medium heat until tender.
2. Add garlic and cook 1-2 additional minutes.
3. Add chicken broth and potatoes, bring to a boil and cook until potatoes are tender.
4. Mix flour with water. Add to soup and simmer until slightly thickened.
5. Add milk an broccoli and cook until broccoli is just tender and soup is heated through.
6. Stir in cheese. Allow to melt. Serve.

Recipe courtesy of Lulu the Baker via Pinterest

Taffy Apple Salad

This side dish we gobble up every Thanksgiving and Christmas in our family. The fruit and nut combo make a great side addition to you holiday meal!

Ingredients:

1 large can chunk pineapple in juice, drain and save juice

1 1/2 TBS vinegar

1/2 c sugar

1 egg

1 TBS flour

2 c chopped apple

2 c mini marshmallows

1 1/2 c peanuts (dry roasted, no skins)

8 oz Cool Whip

Directions :

1. To pineapple juice, add: vinegar, sugar, egg and flour. Mix well.

2. Boil the juice mixture until thick. Cool. (Sometimes I do this part the night before to really ensure the mixture is cool.)

3. Add cooled mixture to cool whip and mix.

4. Add apples, pineapple, nuts, and marshmallows to mixture in a large bowl. Turn with a spatula or large spoon until blended.

5. Chill for an hour.

Recipe courtesy of Patty Wills

Baked Parmesan Garlic Chicken and Roasted Potatoes

This wonderful and easy dish I made for dinner tonight thanks to Pinterest. :) I served with steamed broccoli to balance out this meal. It will be a recipe I will be repeating. The chicken was tasty and the potatoes were scrumptious. Hope you try it. You won't be disappointed!


Chicken-
Ingredients:
6 chicken breasts
1/2 c grated Parmesan cheese
1 package of Good Seasons Italian dressing mix
1/2 tsp of garlic powder

Directions:
1. Preheat over 400*.
2. Mix cheese, dressing, and garlic powder.
3. Moisten chicken breasts with water; coat with cheese mixture. Place in a shallow baking dish.
4. Back 20-25 minutes until chicken is no longer pink in the center.

Recipe courtesy of momswhothink.com via Pinterest.


Potatoes:
Ingredients:
baked potatoes
Lawry's Seasoned Salt
Parmesan cheese
butter

Directions:
1. Cook a pierced potato in the microwave until it's soft all the way through...about 6-7 minutes, flipping over every 2 minutes.
2. Cut the potato in half. Then cut the half into squares. Don't cut all the way through, just down to the skin.
3. Season with butter, parmesan cheese, and Lawry's seasoned salt.
4. Broil for 10-15 minutes in oven on the middle rack.

Recipe courtesy of iowagirleats.com via Pinterest

Mini Sheperd's Pies

I'm addicted to Pinterest! It has brought me to so many new recipes to try (in addition to ideas for classroom, decorating, entertaining, etc!) This dish I found on Pinterest that was pinned from tasteofhome.com. What's great about this dish is that not only is it very tasty, you can freeze half the batch too!

Ingredients:

• 1 pound ground beef
• 3 tablespoons chopped onion
• 1/2 teaspoon minced garlic
• 1/3 cup chili sauce or ketchup
• 1 tablespoon cider vinegar
• 1/2 teaspoon salt
• 1-1/4 cups water
• 3 tablespoons butter
• 1-1/4 cups mashed potato flakes
• 1 package (3 ounces) cream cheese, cubed
• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 1/2 cup crushed potato chips
• Paprika, optional

Directions:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic and cook for 1 minute or until tender; drain. Stir in the chili sauce, vinegar and salt; set aside.
• In a small saucepan, bring water and butter to a boil. Pour into a small bowl. Whisk in potato flakes until blended. Beat in cream cheese until smooth.
• Press 1 biscuit dough onto the bottom and up the sides of each of 10 greased muffin cups. Fill with beef mixture. Spread potato mixture over beef. Sprinkle with potato chips; press down lightly.
• Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with paprika if desired. Serve immediately, or cool before placing in a single layer in a freezer container. Cover and freeze for up to 2 months.
• To use frozen pies: Thaw in the refrigerator for 8 hours. Place on a greased baking sheet. Bake at 375° for 15-18 minutes or until heated through. Yield: 5 servings.

Recipe courtesy of www.tasteofhome.com via Pinterest

Parmesan Bowtie Skillet

I'm not exactly sure where I got this recipe from. I found the recipe on the back of some scrap paper that I copied down from somewhere. I found it with all my cook books this weekend while packing. I thought I'd try this dish and add some hot Italian sausage to spice it up. ;) Brian, my food critic, said it was definitely a repeater.

Ingredients:
3 cups of bow tie (farfalle) pasta, cooked and drained
1 14oz jar of spaghetti sauce
1/2 c ricotta
1/2 c mozzarella cheese
2 tbsp parmesan cheese
1 package ground Italian sausage (I used hot)

Directions:
1. While I cooked the pasta, I browned the sausage. Drain and set aside.
2. Combine cooked pasta, spaghetti sauce, ricotta cheese, mozzarella, and parmesan cheese in a skillet. Bring to a simmer. Reduce heat and add sausage.
3. Cook ten minutes.
4. Remove from heat. You can sprinkle with extra mozzarella cheese and parmesan cheese depending on your liking.

Serving suggestion: Garlic bread and/or a side salad

Makes enough for leftovers for lunch tomorrow!

Italian Sausage Soup

This dish is a perfect meal for these cooler months that are approaching. It made a lot so there were plenty of leftovers. My friend Tracey got this recipe from her friend Kelly. Thanks for passing it along to me! It was a big hit in our house. The recipe calls for mild Italian sausage, which I used. I think next time I make it, I'll try hot sausage. We like the kick the "hot" give us. :)

Ingredients
1 lb of mild (or hot) Italian sausage
1 medium onion chopped
1 medium green pepper chopped
28 oz can of crushed tomato
2- 8 oz cans of tomato sauce
2- 8 oz cans of water
3 chicken bullion cubes
3/4 tsp of garlic salt
1/2 tsp oregano
1 TBSP parsley
3/4 cup of macaroni noodles
shredded mozzarella cheese


Directions:
1. Brown sausage, pepper and onion. Drain.
2. Stir in the remaining ingredients except the noodles. Cover and simmer for 15 minutes.
3. Add macaroni. Cover and simmer 10 more minutes.
4. Serve and top with cheese. YUM!!!!

Auntie Sherry's Spaghetti Sauce

This great Italian dish was created by my Aunt Sherry. She would always make this for our family when we were on vacation together. Julie and I called it "Auntie Sherry's Restaurant" when we were little. It just became a tradition to always have it one night for dinner. This year, it was fitting to make it for my mom's birthday since Sherry isn't here with us today. It was up to my sister and me to figure out how to make it. Since the directions below don't have "exact" amounts. Sherry would just add the spices and taste. It turned out delicious!!!!!!! I hope you enjoy it and think of Auntie Sherry when you make it!!!!


Ingredients:

• 3/4 lb ground chuck
• 1/2 onion
• 1 large jar of Ragu original spaghetti sauce (30 oz)
• 1 can stewed tomatoes (15 oz)
• 1/2 can of tomato paste
• 1 tbsp sugar
• oregano
• garlic powder
• basil
• salt
• pepper

Directions:
Saute chopped onion and ground chuck in a large skillet with salt & pepper until meat is brown. Drain. Add jar of Ragu, stewed tomatoes, tomato paste, sugar and "lots" of oregano, garlic powder, and basil. Simmer for about 1/2 hour to 1 hour.


Recipe courtesy of Aunt Sherry

Chex Mix

This is a great dish to bring to parties, to Friday morning treats at work ;), or if you're going to the lake and going to be on a boat! Well, that's what I do with this Chex Mix! Ha!!!!

2 c each corn, wheat and rice chex
2 c pretzel stix
2 c pecan halves

mix together in pan (I used an aluminum roasting pan) and set aside.


Melt 1 stick of butter in sauce pan on low heat
add the following:

4 tsp Worcestershire Sauce
4 dashes of Tabasco
1 1/2 tsp seasoned salt
1 1/2 tsp garlic powder

Stir and turn off heat.

Pour mixture over dry ingredients.

Stir to thoroughly coat.

Bake at 250 degress for 1 hour, stirring every 15 minutes.

Recipe courtesy of Kris Linde

Morning Glory Muffins

This tasty muffin is full of carrots and apples! It's a "sneaky" treat that your child might enjoy! Jack and his friends, Ben and Lili, gobbled them up today at our play date! As you will see, I omitted some ingredients. I didn't have and couldn't find unsweetened coconut. I also did 1/2 c oil and 1/2 cup applesauce instead of 1 c oil. I made these for Jack and his friends and they are still at the age that they shouldn't have nuts. If I were making them for myself or adults, I would have put the nuts. I had my first Morning Glory muffin at a friend's house and loved the nuts.

Ingredients

• 2 cups all-purpose flour
• 1 1/4 cups white sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups shredded carrots
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup unsweetened flaked coconut
• 1 apple - peeled, cored and shredded
• 3 eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple. (I omitted nuts and coconut)
   
3. In a separate bowl, beat together eggs, oil (I did 1/2 c oil and 1/2 c applesauce), and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Recipe courtesy of www.allrecipes.com

Mediterranean Chicken Wrap

First of all...this picture does not do this dish justice. This wrap was so tasty! One of my new food loves is hummus. I found this recipe under the lid of the Sabra Classic Hummus container. Great summer dish since you grill this chicken.

Ingredients:
3 boneless chicken breasts
Italian dressing (I used Kraft Light Zesty Italian)
Your favorite wrap (I used wheat tortillas)
Sabra Hummus (or your favorite hummus)
Romaine lettuce leaves, chopped
tomato slices (I used Roma tomatoes)

Directions:
1. Marinate chicken in Italian dressing for an hour or so.
2. Grill chicken.
3. Cut chicken into strips or pieces.
4. Spread hummus on wrap.
5. Place lettuce, tomato slices, and chicken on top of hummus.
6. Roll the wrap and enjoy.

Serving suggestion: fresh fruit and oven french fries

Avocado & Corn Salsa

This is a great dish you can make for an appetizer. My sister found it on For the Love of Cooking blog and has made it a few times for us. I made it for Father's Day. Very easy and so tasty! Yum!

Ingredients:

• 2 ears of sweet corn (I used a can of sweet corn, drained)
• 1 tomato, diced
• 1/4 red onion, diced
• 2 ripe avocados, diced
• 1 red jalapeno, seeded and finely diced (I used a green jalapeno)
• Juice of 1-2 lime
• 2-3 tbsp fresh cilantro, chopped
• Sea salt and freshly cracked pepper, to taste

Directions:

Shuck the corn and slice the (uncooked) kernels off the cob. Dice tomato, red onions, avocado, and jalapeno. Gently combine all ingredients in a bowl along with lime juice and cilantro. Season well with sea salt and freshly cracked pepper to taste. Enjoy.

*Recipe courtesy of fortheloveofcooking-recipes.blogspot.com

Avocado-Cheese Sandwiches

This kids' dish is a great change of pace from good ol' PB & J. I got the recipe for the avocado-cheese spread from my baby cookbook. Jack gobbled it right up. ;) I served this with homemade sweet potato fries.

Ingredients:
avocado, 1/2 large (about 1/3 cup)
light cream cheese, 1/3 cup
whole wheat bread

Directions:
1. Mask ripe avocado with a fork until smooth.
2. Add cream cheese and mash together.
3. Spread onto a slice of bread and if need be cut into small pieces.

This makes quite a lot. I saved the leftovers by placing spread in a plastic bowl. I covered it with press and seal wrap right on the spread and then covered with lid. I am hoping it will keep for tomorrow.


Recipe courtesy of Cooking for Baby

Turkey Taco Skillet

If you are a fan of Mexican food...this is a very tasty dish that is a must try! Not only is it delicious, but it is healthy. An added bonus...it's a skillet recipe, so you don't have to turn on the oven! Makes for a great weeknight meal!!!! It also made a lot! So we have plenty for dinner tomorrow! Thanks to my friend, Lori, for sending me the recipe! I love when someone shares a new recipe for me to try!!! Thanks Lori!!!!

Ingredients:

· 1 lb ground turkey

· 1 pkg taco seasoning mix

· 2 cups water

· 1 jar (16 oz) thick & chunky salsa

· 1 can Mexican-style corn (I used regular corn)

· 2 cups instant brown rice

· 1 cup shredded Mexican or taco cheese blend

· 2 cups shredded lettuce

· 1 large tomato, chopped

· 1/2 cup reduced-fat sour cream

Serve with: baked tortilla chips

Directions:

1. Cook turkey in a large nonstick skillet over high heat, stirring to break up meat, 5 minutes or until browned. Stir in seasoning mix, water, salsa and corn; bring to a boil. Stir in rice. Cover and remove from heat; let stand 12 to 15 minutes, until liquid is absorbed. Sprinkle with cheese; cover and let stand 1 to 2 minutes to melt cheese.

2. On plates, top rice mixture with lettuce, tomato and sour cream. Serve with tortilla chips.

Recipe courtesy of Lori Held who found on Woman's Day website

BBQ Chicken Roll-Ups

Today I got my Kraft Food & Family magazine in the mail. I came across this recipe and improvised since I didn't have all the ingredients. I surprisingly had enough to make this and WOW it was good!!! This is an easy,weeknight dish that'll be great for summer when you don't want to turn on the oven!!

Ingredients:
cold, leftover pieces of rotisserie chicken
2 cups of coleslaw blend (cabbage slaw mix)
2 tbsp of light Ranch dressing ( I love Hidden Valley!!)
1/2 of an avocado, chopped
1 ripe tomato, chopped
1 cucumber, chopped
chopped romaine
whole wheat tortillas
BBQ sauce (I used Sweet Baby Ray)

Directions:
1. Toss coleslaw with dressing and set aside.
2. In another bowl, toss chicken with BBQ sauce .
3. Spoon avocado on center of tortilla, followed by coleslaw mixture, chicken, and top with romaine, tomato, and cucumber.
4. Roll up and serve with veggie chips :)

Baked Rigatoni

This Italian dish I had a school a few weeks ago. Parents made lunch for us the week of teacher appreciation. I enjoyed this so much, I asked for the recipe. It was a nice Sunday night dinner. I actually made the full batch and froze half of it. Love when I can do this!!!


Ingredients:
1 lb Mezzi Rigatoni
1 lb Italian mild sausage meat **packaged without casing**
1 lb pasta sauce (I used Ragu Traditional)
1/2 lb fresh Ricotta cheese (in the deli)
2 c Italian Style Four-Cheese Shredded
1 TBSP salt
1/2 tsp olive oil

Directions:
1. Boil past and add salt and olive oil while boiling (cook until fork tender).
2. Take a pinch of sausage meat and roll it in your palm until you make a small round shape.
3. Repeat until entire package is used.
4. Place on a skillet and cook on medium high. Stir and rotate until browned.
5. Drain pasta and put into a baking dish or pan. (I did 2 small dishes)
6. Place sausage with grease on top of pasta; toss lightly.
7. Add Ricotta in a random manner.
8. Add pasta over entire dish.
9. Lift pasta gently to allow sauce to seep through.
10. Spread Italian cheese over dish. (If freezing, skip this part until you are ready to bake and put in oven).
11. Bake entire dish until cheese is nicely melted.
12. Bake at 295 degrees for 20-40 minutes. I had made my dish in advance and had it from the fridge. It took about 40 minutes to warm. If freeze, thaw dish over night.

Recipe courtesy of Jana Vena

Cheesy Spinach & Bacon Dip

My SIL Shannon first introduced me to this dip. We both love the spinach dip from J. Alexander's. This is pretty good too!

Ingredients:
1 pkg (10 oz) frozen chopped spinach, thawed, drained
1 lb Velveeta cheese; cut into 1/2 inch cubes
4 oz cream cheese; cubed
1 (10 oz) can RO*TEL diced tomatoes and green chilies, undrained
8 slices of bacon, cooked and crumbled (I did not use them in the above picture)

Directions:
1. Microwave ingredients for 5 minutes or until cheese is melted and mixture is well blended, stirring after 3 minutes.
2. Serve with tortilla chips and cut up fresh vegetables.

Tip: Keep warm in a crock pot. I use a liner in my crock pot for easy clean up!!!

Recipe courtesy of Kraft Foods

Veggie Hummus Dip

This is a super quick and easy appetizer dish that is very flavorful! Thanks to my friend Melissa who shared it with me!

Ingredients:
Onion and chive cream cheese
Original flavor hummus
red onion
cucumber
tomato
Feta cheese crumbles
Pita chips

Directions:
Spread the cream cheese on a dish. Spread the hummus on top of the cream cheese. Top with chopped red onion, cucumber, tomato, and feta cheese. Serve with pita chips.

Recipe courtesy of Mellisa Millbrandt

Bugles

This is a great sweet and salty treat to bring to a party or to work for Friday morning treats!! ;)


Ingredients:
Bugles
peanut butter
chocolate bark
sprinkles (optional)

Directions:
1. Stuff bugles with peanut butter.
2. Melt some chocolate bark according to directions.
3. Dip ends of Bugels in chocolate.
4. Add some sprinkles and let dry on wax paper!

Recipe courtesy of Emily Wedewer

Cheesburger Macaroni

This is a great dish from Kevin and Amanda's blog. It was an easy weeknight dish and Brian was a huge fan. I was excited tomake this dish since I Jack loves noodles, cheese and hamburger meat. Well, the taco seasoning and Rotel gave it a kick. Too spicy for Jack. I've also included another recipe from my girlfriend, Patti. I think her recipe is just as tasty, but more kid friendly!

Ingredients:
1 lb lean hamburger meat
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
2 cups beef broth (or water)
1 cup elbow macaroni

Directions:

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

Meanwhile, make the cheese sauce….

2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper

Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Serves 4.

Read More http://www.kevinandamanda.com/recipes/dinner/cheeseburger-macaroni.html#ixzz1KJqZa4pT

Velveeta Cheeseburger Mac

Ingredients:
1 lb ground beef
2 3/4 cups water (I would suggest more like 2 1/2 cups)
1/3 cup ketchup
1 tsp onion powder
2 cups elbow macaroni, uncooked
1/2 lb (8 oz) velveeta pasteurized prepared cheese

Directions:
Brown meat in large skillet and drain. Add water, ketchup and onion powder.
Mix well and bring to a boil. Stir in macaroni (uncooked) and cover. Simmer on
medium-low heat 8 to 10 min or until macaroni is tender. Stir in velveeta, cook
until melted.

Recipe courtesy of Patti Potter

Crispy Easter Nests

I whipped up these cute little nests for Easter tonight. Thanks to my friend, Jaimie, for sending me this new recipe to try. If you make them after Easter, you can call them Spring Nests. Jaimie's tip: it's better to make a day ahead and place in a covered container so they will firm up. Otherwise they are sticky and tend to break in half.

Ingredients:
1 (7oz) jar marshmallow crème (not fluff)

1/4 c creamy peanut butter

2 Tbsp margarine, melted

1 can (5 oz) chow mein noodles or buy the bag and use about 3 cups

1 c chopped pastel plain M & M's

several pastel peanut M & M's - use for eggs in the nest

Directions:

In large bowl, combine marshmallow crème, p butter, margarine; stir until well blended. Add noodles and 1 c chopped plain M & M's; mix well. Drop by 1/3 cupfuls (or any size you want - the smaller the more you get) onto greased cookies sheet; shape w/greased fingers to form nests. Fill with peanut M & M's (2-3). Let stand until firm. If desired, dust bottoms lightly w/powdered sugar. Makes 10-12.

Recipe courtesy of Jaimie Morton

Chicken Packets

Here is another great recipe from Kevin and Amanda's blog that I follow. I think this is a quick, weeknight dish that is kid friendly. Jack enjoyed it!


Ingredients:
2 cups cooked, chopped chicken
1 (3 oz) pkg cream cheese, softened
2 tbsp milk
2 pkgs refrigerated crescent rolls
2 tbsp butter, melted
1/3 cup Italian seasoned breadcrumbs

Directions:
Preheat oven to 350. Spray rectangular baking sheet with Pam. Mix chicken, cream cheese, and milk a large bowl. Unroll crescent rolls. Each tube will contain 4 rectangles of dough with a diagonal perforation. Press along diagonal perforation to seal together. Spoon chicken mixture into the center of 4 rectangles. Place the other 4 rectangles over the filling and pinch the edges together of seal tightly. Brush each packet with melted butter and coat with breadcrumbs. Bake at 350 for 20-25 mins or until golden brown. Makes 4 packets.

Read More http://www.kevinandamanda.com/recipes/dinner/chicken-packets.html#ixzz1JG87pp12

Sweet & Sour Meatballs

This dish is very simple to makes which makes for a good week night dinner! It is very tasty too and changes up the dinner routine! Jack gobbles it right up!

Ingredients:
1 can of tomato soup
1 can of tomato sauce
brown sugar to taste
white rice
frozen meatballs

Directions:
1. Mix soup and tomato sauce together in a large pan.
2. Add desired amount of meatballs and mix to coat.
3. Bring to a boil and then reduce heat. Simmer on low until meatballs are cooked.
4. Serve on white rice.

Recipe courtesy of Danielle Shannon

Gina's Tuna Salad

My friend Gina always has the best lunches at work! Here is her recipe for a yummy tuna salad. She made a lot last week and was so sweet to share. I decided to make it for lunch this week. I serve it on a bed of romaine lettuce.

Ingredients: I didn't have measurements. I just guessed!

1/2 a box of noodles (macaroni or rotini or whatever you like!)
mayo
2 packages of white albacore tuna
chopped celery
chopped onion
salt and pepper to taste

Directions
1. Cook noodles, drain, and chill.
2. In a large bowl, add noodles, tuna, mayo, celery, onion. Mix.
3. Sprinkle salt and pepper to taste.
4. Chill over night or several hours.

Serving suggestion: Serve on a bed of lettuce.

Recipe courtesy of Gina Stetka
2. Add cold noodles to

Spaghetti a la Philly

Ingredients:
1/2 lb spaghetti, uncooked ( I used vermicelli)
1 lb extra lean ground beef
1 24 oz jar spaghetti sauce
4 oz (1/2 of 8 oz pkg) Philadelphia Cream Cheese, cubed
2 tbsp Kraft grated Parmesan cheese

Directions:
1. Cook spaghetti as directed on package.
2. Meanwhile, brown meat in large skillet; drain. Return to skillet. Stir in sauce and cream cheese; cook on low heat for 3 to 5 minutes, or until sauce is well blended and heated through, stirring frequently.
3. Drain spaghetti. Add sauce; mix lightly. Place on platter. Top with Parmesan.

Serving with garlic bread and salad!

Recipe courtesy of the inside of the box of the Philadelphia Cream Cheese! :)

Meatloaf and Cheesy Smashed Potatoes

The delish dish was shared with my by my SIL Shannon. She made us this meatloaf recipe back in the fall. I ended up making 5 mini loaves (froze 2). Shannon's recipe calls for a yummy sauce which makes this meat loaf super tasty! I made these cheesy smashed potatoes from Kraft. They are made with red potatoes and cauliflower and are a great side dish to compliment the meat loaf.

1 packet of  McCormick Meat Loaf Seasoning Mix
1 lb ground pork
1 lb ground chuck
2 eggs, lightly beaten
1/4 c milk
1/4 c ketchup
1/4 c dry bread crumbs (or 1 c soft bread crumbs from 2 slices of bread)

Directions:
1. Mix all ingredients in a large bowl until well blended.
2. Shape meat mixture into a loaf or mini sized. Make sure to bake it shaped in a loaf on a broiler pan so the grease drains away from it.
4. Bake 375 for 1 hour.
5. At 30 minutes, top with sauce. See below. Top with sauce again at 10 minutes left.

Sauce
Ingredients:
1 tsp. yellow mustard
¼ cup brown sugar
1 tsp. Worcestershire sauce
1/3 cup ketchup
Vinegar – just a quick shot - like a cap full



Kraft's Cheesy Smashed Potatoes

Ingredients:
1 lb. red potatoes (about 3), cut into chunks

1 cup small cauliflower florets

1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

Directions:

COOK potatoes and cauliflower in boiling water in large saucepan 20 min. or until vegetables are tender; drain. Return to pan.

ADD sour cream; mash until vegetable mixture is fluffy.

STIR in cheese.

Creamy Chicken & Dumplings

I'm hooked on trying new recipes from Kevin and Amanda's blog. This chicken and dumpling soup I made for dinner tonight. Going to serve with BLT's.

Ingredients:
1 lb chicken breasts
10 bouillon cubes
2 quarts water
2 cups bisquick
2/3 cups milk
2 tbsp butter
4 eggs
2 stalks celery

Directions:

Place chicken breasts & bouillon cubes in a large pot & cover with 2 quarts of water. Bring to a boil, reduce heat to medium and simmer for 20-25 mins until chicken is done.

Meanwhile, boil the eggs. Then mix together the bisquick and milk until soft dough forms. When chicken is done, remove from pot and set aside. Drop spoonfuls of dough into the chicken stock. Simmer over low heat, covered, for 10 mins, then uncovered for 10 mins.

Meanwhile, dice 2-4 stalks of celery until you have approximately 1/2 – 1 cup of diced celery. Cut or shred chicken into bit sized pieces. Saute celery in 2 tbsp of butter for a couple of mins. Add in chicken & season well with salt and pepper. Stir to combine. Add the chicken and celery to the soup. Remove yolk from boiled eggs and chop whites and add to soup. Stir all to combine. Serves 4.

Read more at http://www.kevinandamanda.com/recipes/dinner/creamy-chicken-dumplings.html#ixzz1F0JzVVcY

Creamy Chicken Enchiladas

I've been on a roll with trying new recipes! I love it! Something to look forward to during the work week. Another recipe from Kevin and Amanda's blog. It was pretty easy dish to make during the week. I served it with a side of spanish rice and fresh avocado.

Ingredients:
1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened
2 cups chopped, cooked chicken breast
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

1. Preheat oven to 350. Spray 9×13 baking dish with Pam.

2. Melt butter in large skillet over medium heat. Add rotel and saute 1 min. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts.

3.Spoon 2-3 tablespoons of chicken mixture down center of each tortilla. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish.

4. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.

5. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Read more at http://www.kevinandamanda.com/recipes/dinner/creamy-chicken-enchiladas.html#ixzz1Ek8bevuI

Saucy Pork Medallions

My friend Svetlana told me about this Kraft foods recipe since her daughter devoured the peas from this. So did Jack! He loved them!!!! The dinner was good for us too! Easy and tasty weeknight dish!

Ingredients:
2 tsp. oil

1 large pork tenderloin (1-1/2 lb.), cut into 3/4-inch-thick slices

3 cups frozen peas

1 can (10 oz.) turkey gravy

1/4 cup KRAFT Zesty Italian Dressing

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

Directions:

HEAT oil in large nonstick skillet on medium-high heat. Add meat; cook 5 min. or until each piece is browned on both sides, turning after 3 min.

STIR in peas, gravy and dressing; bring to boil. Meanwhile, prepare stuffing as directed on package.

SPOON stuffing over meat mixture around edge of skillet; cover. Simmer on medium-low heat 10 min. or until stuffing is heated through and meat is done.

Recipe courtesy of Kraft Foods.

Cheesy Chicken, Bacon & Avocado Quesadilla

Ingredients:

4 medium-sized flour tortilla shells
1 lb chicken, cut into bite-sized pieces
salt and pepper
1/2 cup scallions, diced
8 strips of bacon, cooked & crumbled
1 avocado, diced
mild cheddar cheese, shredded
2 tbsp butter

Directions:

1. Arrange bacon on a cooling rack (like for cookies) and set it on top of sheet pan. If you don’t have a cooling rack, you can just put the bacon straight on the sheet pan. Or in a 9×13 baking dish. Either way will work. Place bacon in a cold oven, turn heat to 400, and cook 15 mins per side.

2. Add 1/2 tbsp bacon drippings to a skillet over medium heat. Add the scallions and saute about 2-3 mins until softened. Add the chicken in a single layer, season with salt and pepper, and cook for about 5 mins or until chicken is golden and cooked through, flipping just once during cooking. Remove the chicken and scallions to a plate and rinse out the skillet.

3. Add about 1/2 tbsp butter to the skillet over medium heat. When foamy, add a tortilla and swirl it around to get it nice and buttery. Layer one side of the tortilla with chicken, bacon, avocado, and a little cheese. Use tongs to flip the other half of the tortilla over and press down. Cook the tortilla for about 1-2 mins on each side or until golden brown and crispy.

4. Repeat with the rest of the tortillas, adding a little more butter for each tortilla as needed.

Makes 4 quesadillas.

Recipe courtesy of http://www.kevinandamanda.com/recipes/dinner/cheesy-chicken-bacon-avocado-quesadillas.html#ixzz1EB7flDGa

Sugar Cookies

For Valentine's Day, I made my first batch of sugar cookies from scratch. I wanted to make my own royal icing, but could find the meringue powder, so I just used Betty Crocker icing. I found out later, Wilton makes the meringue powder. You need this powder in order for the icing to harden.


Basic Vanilla Sugar Cookie
1 cup unsalted butter, at room temperature
1 cup granulated sugar

1 egg

1 tsp vanilla extract

3 cups all-purpose flour

1 tsp baking powder

1 tsp salt

Preheat oven to 350 degrees.

In a standing mixer with the paddle attachment, beat butter and sugar until light and fluffy. Add egg and vanilla extract and combine until egg is completely incorporated. Add flour, baking powder and salt and mix until no trace of dry ingredients remain.

Roll out dough on a lightly floured surface to about 1/4" thickness and cut out shapes using cookie cutters.

Bake for about 18 minutes or until golden brown.

Royal Icing

4 cups powdered sugar

1/4 cup meringue powder

1/4 cup water

gel food coloring

Mix powdered sugar and meringue powder in bowl of stand mixer until well combined. Slowly add water and mix until you get the consistency you want*. Add food coloring to achieve your desired color.

For outlining: consistency should be like glue paste

For flooding: add enough water so that the consistency is pretty runny

* Note: Royal Icing is extremely forgiving. If you find you've added too much water and the icing is too runny, just add more powdered sugar. Vice versa if your icing is too thick.

Recipe courtesy of http://treats-sf.blogspot.com/2011/02/valentine-cookies.html

Chicken Parmigiana

I came across this wonderful dish while searching for new dinner ideas. I'm in a dinner rut. I found this recipe on Kevin and Amanda's blog that I follow. I made this tonight for my parents for an early Valentine's Day dinner. Definitely a repeater.

Ingredients:
4 boneless skinless chicken breasts
1/2 cup all-purpose flour
1/2 cup freshly grated Parmesan cheese
1 teaspoon kosher salt
1 tbsp steak seasoning
1 tbsp salt
1 tbsp olive oil
1 lb noodles – I used vermicelli
2 tbsp butter
3-4 cloves minced garlic
1 (28 oz) can crushed tomatoes
1/4 tsp sugar
1/4 cup heavy cream
salt and pepper to taste
6-8 basil leaves, chiffonaded
1-2 tbsp fresh, finely chopped parsley, divided
2 tbsp butter
2 tbsp olive oil
shredded mozzarella cheese
grated parmesan cheese

Directions:

1.Layer chicken between wax paper and pound breasts to even thickness.

2.Whisk together flour, parmesan cheese, salt, and steak seasoning in a medium bowl. Coat chicken in flour mixture.

3. Add 1 tbsp of salt and 1 tbsp olive oil to a large pot of water and bring to boil. Boil noodles according to package.

4. Melt 2 tbsp butter in a saucepan over medium heat. Stir in garlic and cook about 2 minutes.

5. Pour in tomatoes and sugar. Increase heat to medium-high, and bring to a simmer, then reduce heat to medium-low, cover and continue simmering for 10 minutes, stirring occasionally. Once the sauce has simmered, stir in the cream and season to taste with salt and pepper. Simmer for an additional 3 minutes. Lower heat and keep sauce warm. Add in basil and 1 tbsp parsley and stir well just before serving.

6. Heat butter & olive oil in a large skillet over medium heat. Add chicken breasts and cook 4-5 mins each side until the crust is golden brown.

To serve: Spoon sauce over chicken and top with shredded mozzarella cheese. Sprinkle on parsley. Add noodles to the plate and cover with sauce. Generously cover the sauce on the noodles with parmesan cheese, and sprinkle some more Parmesan cheese on the chicken. Let stand until the mozzarella cheese on the chicken has melted from the heat of the sauce.

Serves 4.

Recipe courtesy of Kevin and Amanda.

Sneaky Banana Bread

I'm really struggling with table foods for Jack. He does really well with purees that I make or baby food purees store bought. No problem. But when he has to feed himself steamed vegetable chunks, no thank you. He loves pancakes and blueberry muffins, so when I came across this recipe for banana bread made with cauliflower, I thought I'd give it a try. He loves it! Jack shoves it right in his mouth! He even says Mmmmm!


Ingredients:
3/4 c. wheat flour
1/2 c. flour (I didn't have wheat flour, so I used 1 and 1/4 c flour)
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 c. packed brown sugar
1/4 c. vegetable oil
2 egg whites
1 1/2 c. banana puree 1/2 c. cauliflower puree
1 tsp. vanilla extract


Directions:
I used my wonderful baby cooker to steam and puree the cauliflower and puree bananas.

Preheat oven to 350°F.

Into a medium bowl sift together wheat flour, flour, baking soda, baking powder, salt, and cinnamon.

In a large bowl, beat together sugar and oil until well combined. Beat in egg whites, banana puree, cauliflower puree, and vanilla. Add dry ingredients gradually until just combined.

Spray a large loaf pan with nonstick spray.

Pour batter into the prepared pan. Bake at 350°F for about 1 hour, until the middle of the top is "set."

Remove from oven and let stand 10 minutes, then turn out onto a rack to cool completely.
Recipe courtesy of http://www.gretchencooks.com

Cucumber Sandwiches

Ingredients:
2 Pillsbury French bread cans
1 Cream Cheese block-softened
1 packet of Italian Dressing seasoning
1 large cucumber

Directions:
1. Bake bread at 350* in a bread tube shaped in a star, flower, or heart. Spray tubes ahead so dough doesn't stick. I place them upright on the rack. Bake 70-75 minutes. You can also bake the bread according the can's directions.
2. Remove bread from tin and allow time to cool.
3. Using a serrated knife, cut bread into slices. Usually 15-18 slices per tin.
4. Mix cream cheese and Italian dressing seasoning.
5. Peel cucumber.
6. Spread cream cheese mixture on each slice of bread and top with a cucumber.

Recipe courtesy of Erin Surma

Puppy Chow

Ingredients:
9 cups of rice chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cups powdered sugar

Directions:
1. Into a large bowl, measure cereal; set aside.
2. In a 1-quart microwave safe bowl, microwave chocolate chips, peanut butter, and butter uncovered on High for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla.
3. Pour mixture over cereal, stirring until evenly coated.
4. Using a large garbage bag, pour the coated cereal and then sprinkle the powdered sugar. Close the bag with your hand and allow for air to fill up bag and shake to coat cereal.
5. Spread on waxed paper to cool. Store in an airtight container in refrigerator.

Recipe courtesy Chex Mix

Keilbasa and Gnocci

I'm posting about this dish in honor of my husband. It is one of his favorite meals that his mom used to make him. I actually ate it and enjoyed it. There really isn't a recipe to follow, but it makes for a good, quick, winter week night dish especially if you're not watching your waistline!

Ingredients:
1 package of polska keilbasa
1 package of potato gnocci (found in the pasta aisle)
brown sugar
mustard
butter
garlic powder

Directions:
1. Cook keilbasa according to directions on stove. Meanwhile boil a pot of water to cook for gnocci.
2. Cook gnocci according to directions. It only takes a few minutes once water is boiling.
3. Melt about 1/4 or 1/2 stick of butter. Add a tablespoon of garlic powder and mix into butter.
4. Drain gnocci and toss in garlic butter.
5. Serve kielbasa with brown sugar mustard. I just squeeze some mustard into a little side dish and add some brown sugar and mix together.

Ice Box Cake

This recipe has been in my family for a long time This is the Thanksgiving and Christmas dessert my Grandma Hattie would always make.

Ingredients:
1 box Nilla wafers
1 large box of Jello Cook and Serve Chocolate pudding
1 large box of Jello Cook and Serve Vanilla pudding
1 container of Cool Whip
Sprinkles
whole milk

Directions:
1. Make the puddings according to directions in a sauce pan on the stove. Use a whisk to constantly stir pudding so it doesn't burn. Use whole milk (or 1% but not skim. It will make thin pudding).
2. After each of the puddings have been made, pour each into a bowl and immediately cover with saran wrap and place in fridge. The plastic wrap (I've used both Press and Seal and Saran) will keep the pudding from forming a film on the top. The pudding just needs to cool off enough so that it isn't scalding hot. It should be about a warm temperature when you are putting the cake together. Maybe leave in fridge for 15-20 minutes.
3. Line a 8x8 square dish or pan with a layer of Nilla wafers. Then make a second row of the waffers, filling in the holes and spaces the first layer made. I break some in half on the ends to fill in.
4. Take the vanilla and chocolate puddings out of the fridge and remove plastic wrap. Gently pour or spoon the pudding on the 2 layers of wafers.
5. Place another 2 layers of wafers on top of the vanilla pudding.
6. Gently spoon or pour the chocolate pudding on top of the wafers.
7. Cover with plastic wrap and chill over night.
8. Before serving, frost with the container of Cool Whip. I use most of the container with some left over.
9. I usually sprinkle with Christmas sprinkles. My grandma would crush Jingle cookies on top.
10. Cut into squares and serve. The first piece is usually the messiest. If you have a mini spatula from Pampered Chef, it works great getting the pieces out!!