Friday, May 22, 2015
The last week of school, the last week of daycare and the last week of sunday school is upon us and I'm hoping for a fun summer with the kiddos! I have a few birthdays this week as well, so it is going to be a busy baking week for sure! Hopefully the kids cooperate so I can get it all accomplished... Busy week but full of exciting events!!
Friday - Corn Dogs for the kiddos, mommy and daddy are going out! :)
Saturday - *Slow Cooker BBQ Ranch Meatloaf/*Sweet Corn Cake
Sunday - *Crockpot Garlic Parmesan Mashed Potatos (my mom's birthday lunch)/*Grilled Peanut Butter Honey Banana Waffles
Monday - *Carmalized Onion Cornbread Dressing/TMNT Cake (my son's birthday cake) with *Homemade Yellow Cake and White Chocolate Buttercream Frosting
Tuesday - *Cornbread Waffles
Wednesday - Brats (the hub's birthday choice)
Thursday - Meatball Pops
Extras: *Strawberry Rhubarb Scones, *Honey Rhubarb Muffins, *Chocolate Chip Cheesecake (my niece's birthday pick), *Apple Fritter Bread
* = new recipes
Thursday, May 21, 2015
Oh the crock pot - easily one of my favorite kitchen appliances! It is a life saver on those days when you are busy right up until supper and you don't want to have to scramble to make a home made meal for you family! I especially like recipes that are an open and dump type meal, but still relatively healthy! This recipe is just that... easy to throw together (Cause I know my mornings aren't all that non-hectic either) and nice to come home to! I paired this with the pumpkin cornbread muffins - delish!
Slow Cooker Chicken Taco Soup
(Recipe found on isthisreallymylife.com)
1 1/4 pounds boneless, skinless chicken breasts
1/2 of a white onion, chopped
2 (15 ounces each) cans great northern beans
1 (15 ounces) can white or yellow corn
1 envelope taco seasoning
1 (4.5 ounces) can chopped green chilies
1 (10.75 ounces) can cream of chicken soup or use this recipe.
1 (14 ounces) can chicken broth
1/2 cup sour cream
Sliced green onions
Layer white onion in the bottom of a 4-quart slow cooker and add chicken. Top with beans and corn. In a medium bowl combine taco seasoning, chilies, soup and broth. Pour over ingredients in crock pot. Cover and cook on low for 8 to 10 hours or high for 4 to 5 hours. Before serving, use a fork to break up chicken and add sour cream. Serve topped with your choice of cheese, sour cream, guacamole, tomatoes, olives, green onions and tortilla strips or chips.
Wednesday, May 20, 2015
I am a big fan of cornbread muffins, especially with soup... Yumm! You can eat them with the meal or crumble them into your soup instead of crackers. They are hearty and I LOVE the texture that they have. I am also a fan of pumpkin, no matter the time of year, so I thought this sounded like a good mix. I was right! These were super yummy and I definitely enjoyed them paired with the slow cooker chicken taco soup that is coming your way tomorrow!
Pumpkin Cornbread Muffins
(Recipe found on silk.com)
Nonfat flour spray or aluminum muffin liners
1 1/4 cups whole wheat flour
1 cup cornmeal
1 teaspoon cream of tartar
2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 cup sweetener
1 cup Silk Original coconut milk
1 teaspoon canola oil
2 egg whites
1/4 cup unsweetened applesauce
1/4 cup pumpkin purée
1 teaspoon melted butter
Preheat oven to 400°F and spray or line muffin tin. Place all dry ingredients in a large bowl. Combine wet ingredients in a separate bowl. Mix wet ingredients into dry ingredients.
Use ice cream scoop to put batter evenly into 12-count muffin pan. Bake 25-30 minutes.
Tuesday, May 19, 2015
This was a simple crock pot meal that I threw together in the morning and had ready at night. It was hearty and perfect with some thick bread!
(Recipe found on pinterest via amandascookin.com)
1 onion, chopped
1 1/2 pounds ground beef, browned and drained
6 medium potatoes, sliced
1 can red beans
1 can tomatoes mixed with 2 tablespoons flour or 1 can tomato soup
Salt, pepper and garlic to taste
Put chopped onion in the bottom of the crockpot; layer with browned ground beef, sliced potatoes and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on LOW for 7 to 9 hours.
Monday, May 18, 2015
We love pizza around here and although I love it as much as the rest of the family - I'm not a big fan of red sauce. So, this recipe was right up my alley - chicken, cheese and no red sauce in sight! It was super yummy and the kids devoured it as much as Josh and I...
White Chicken Enchilada Pizza
(Recipe found on pinterest via diaryofarecipecollector.com)
pizza dough - I use this recipe.
2 chicken breasts, grilled and diced
2 tablespoons butter
1 small onion, chopped
1 clove garlic, finely chopped
1 can sliced olives, divided
1 can cream of chicken or I use one helping of this recipe.
1/2 cup sour cream
1 can green chiles, chopped
1 1/2 cups shredded Colby Jack cheese
1/4 cup milk
Preheat oven to 425. While oven is preheating, spread dough into a 12 inch circle on a pizza stone or pan. Place in oven to partially bake while oven is preheating for about 7 -10 minutes. Remove. In a medium saucepan, melt butter. Add onion and garlic and saute for about 5 minutes. Add 1/4 cup olives, sour cream, cream of chicken, green chiles and mix well over medium heat. Remove from heat. Spread sauce on partially baked crust. Top with chicken, olives, and cheese. Bake pizza for 10-15 minutes or until crust begins to get golden brown and cheese is melted.
Thursday, May 14, 2015
Mmmmm... I remember this recipe like it was yesterday. Super rich and delicious! I am partial to lasagna roll ups of any kind, which is funny since regular lasagna would be so much easier to make and you know how I am about making it easy! :) I love trying new twists on lasagna roll ups and these were super yummy. How could they not be? Alfredo sauce, cheese, cream cheese? Need I say anything more? Have a salad with them - that makes it healthy! :)
White Chicken Lasagna Roll-Ups
(recipe found on pinterest via lecremedelacrumb.com)
8 lasagna noodles, cooked according to package instructions
2 cups alfredo sauce
2 chicken breasts, cooked and shredded
8 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded parmesan cheese + ½ cup, divided
2 teaspoons garlic powder
2 teaspoons Italian seasoning
salt and pepper to taste
Preheat oven to 375. Lightly grease a casserole dish with cooking spray. Lay cooked lasagna noodles out in a single layer on a clean work surface In a bowl combine chicken, cream cheese, mozzarella cheese, 1 cup parmesan cheese, garlic powder, Italian seasoning, and salt and pepper to taste and mix well. Spread about ¼ cup of chicken mixture onto each of the lasagna noodles. Roll noodles up tightly. Pour 1 cup of alfredo sauce into bottom of baking dish. Place each lasagna roll up side by side in the baking dish. Pour remaining alfredo sauce over roll ups. Sprinkle with remaining parmesan cheese. Bake for 10-15 minutes until cheese is melted. Sprinkle with fresh parsley if desired and serve warm.
Wednesday, May 13, 2015
This recipe originally called for lemon cake mix, but I used the red velvet and chocolate that I had on hand and they tasted really good. You can use any type of cake mix that you prefer. They are easy to throw together and taste great!
Cake Mix Cookies
(Recipe found on pinterest via angelastrand.com)
1 (15.25 ounce) box cake mix
1/3 cup vegetable oil
1/3 cup powdered sugar
Preheat oven to 375 degrees. In a bowl, mix together the cake mix, eggs and oil. Put the powdered sugar into a small bowl. Form dough into small balls and roll in the powdered sugar. Place on the cookie sheet and bake for about 6 minutes, watching closely and removing when the edges just begin to brown. Leave cookies on cookie sheet for about 5 minutes, before transferring to a wire cooling rack.