Chicken Swiss Bundles

I ran across this recipe in my Taste of Home cookbook and HAD to try it!! Seriously, I am on a total cheese kick with this baby and these sounded delicious... They did not disappoint! I was planning on having them for Valentine's dinner with the hubby and kids, but since he worked late that night it was date night for my mom, the kids and I. We gobbled them down and luckily left a couple extra for Josh! :) Bella kept calling them pizza while she was eating them and Brody loved that you could pick them up and eat them. Josh's big compliment was that they were good even cold when he got home and ate them! There isn't a lot of meals where I can please everyone, so I was pretty excited about this one...



Chicken Swiss Bundles
(recipe found in Taste of Home)

1 small onion, finely chopped
1/2 cup sliced fresh mushrooms
1 1/2 teaspoons butter
1 garlic clove, minced
1 cup cubed cooked chicken breast
1/2 cup chopped roasted sweet red peppers
1 tablespoon honey mustard
1/4 teaspoon salt
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon italian seasoning
2 cups shredded swiss cheese
12 frozen bread dough dinner rolls, thawed
2 tablespoons butter, melted

In a large skillet, saute onion and mushrooms in butter until tender. Add garlic; cook 1 minute longer. Add the chicken, peppers, mustard and seasonings; heat through. Remove from the heat; stir in cheese. Flatten each roll into a 5" circle. Place 1/4 cup chicken mixture in the center of six circles. Brush edges with water; top with remaining circles. Press edges with a fork to seal. Place on greased baking sheets; brush with butter. Bake at 350 for 18-22 minutes or until golden brown. Cut bundles in half to serve.

Easy Stromboli

This was SOOOO good! It was quick to throw together and very filling! I am not a half a pound of hamburger type person, so I whipped up a double batch of this and I was glad that I did. We ate the first one and part of the second for supper and then had leftovers the next day! It was really yummy!



Easy Stromboli
(recipe found at www.pillsbury.com)

1/2 pound lean ground beef
1 refrigerated pizza crust
1/4 cup pizza sauce
1 cup shredded mozzarella cheese
1/4 cup chopped green and/or red bell pepper, if desired
1/4 teaspoon dried italian seasoning

Heat oven to 400. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium high heat until thoroughly cooked, stirring frequently. Drain and set aside. Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8" rectangle. Spread sauce over dough to within 2" of long sides and 1/2" of short sides. Place cooked ground beef lengthwise down center, forming a 3" wide strip and to within 1/2" of short sides. Top with cheese, bell pepper and italian seasoning. Fold long sides of dough over filling, meeting in the middle over the ground beef and press edges to seal. Bake at 400 for 15-20 mintues or until crust is golden brown.

Weekly Line Up - 2/26-3/4

Another busy week this week - can't believe that the days are just flying by!! Last week got a little crazy and a lot of my menu for last week got pushed into this week... Less planning and grocery shopping for this week I guess! :)

Friday - Baked Potatoes with Potato Bar Chili
Saturday - *Spinach-Cheese Manicotti
Sunday - *Cookie Dough Waffles with bacon
Monday - *Chicken Fajita Chowder
Tuesday - Venison Ring Bologna with Mac and Cheese
Wednesday - Roast and Potatoes in the crockpot
Thursday - Lasagna Roll-ups
Friday - *Sweet and Sour Pork Chops

My little brother's birthday is also this week, so something sweet might have to go on the menu... I will have to sit down and think about what I want to make for him! :)

* New Recipes

Margarita Shrimp Stir Fry

Margarita anyone? :) Since I can't drink them right now, I might as well eat something with the taste of it!! The kids weren't too excited with the taste of this one, but I thought it was pretty good. Not one of the best shrimp recipes that I have tried, but worth trying... Beware - it doesn't make very much. I doubled the recipe for my family, because it says that it only feeds 2 and we barely had any on our plates. This worked out well with the kids not being too gung ho about it, but if they would have liked it, we would have had issues!



Margarita Shrimp Stir Fry
(recipe found at www.bettycrocker.com)

1/2 cup frozen (thawed) margarita mix
1 teaspoon grated lime peel
1/2 pound uncooked peeled deveined medium shrimp, thawed if frozen, tails removed
1 tablespoon butter or margarine
1/2 medium green bell pepper, cut into thin strips
1/2 medium red bell pepper, cut into thin strips
1 tablespoon finely chopped cilantro
1 cup uncooked instant white rice
1 cup water

In small bowl, stir margarita mix and lime peel. Reserve 2 tablespoons mixture. Add shrimp to remaining mixture; toss to coat. Cover and refrigerate 30 minutes. In 10" nonstick skillet, melt butter over medium high heat. Cook green and red bell peppers in butter 2-4 minutes, stirring occasionally; until crisp tender. Remove shrimp from marinade; discard marinade. Stir shrimp into mixture in skillet. Cook 1-2 minutes, stirring occasionally, until shrimp are pink and firm. Stir in reserved 2 tablespoons sauce and the cilantro. Cook until heated through. Meanwhile, cook rice in water as directed on package. Serve stir fry over rice.

Pizza by the Yard

Josh's mom used to make something called Pizza by the Yard when they were little. He still talks about it all the time and wants to make it. It's okay, but I tweaked it a bit and made it a little more my own! It makes quite a bit, but between the kids and us we manage to mostly polish it off, with a little bit of leftovers for Josh the next day! :)



Pizza by the Yard

loaf of french bread
1 pound ground beef
green pepper
onion
spaghetti sauce or pizza sauce (I like the taste of spaghetti sauce better...)
2 cups cheese (I like mozzarella, but use what you want!)
pepperoni

Preheat oven to 400. Slice french bread loaf in half and place on baking sheet. Add small amount of olive oil or butter to a pan and saute green pepper and onion, whatever amount is desired. Set aside. Brown ground beef until no longer pink, drain. Add desired amount of spaghetti sauce and heat through. Place a layer of pepperoni on the french bread. Cover with green peppers and onions, then hamburger mixture. Top with cheese and place in oven. Bake 15-20 minutes or until cheese is melted and browned.

Double Chocolate Cake with Homemade Hot Fudge

I found this recipe for cake and knew that I had to try it! I mean, DOUBLE chocolate AND hot fudge? COME ON!! So, when my daughter's birthday rolled around, I decided that this was the chance to try it out. It tasted delicious!! My hot fudge didn't thicken up as much as it should have and I am not sure why... I even boiled it for about 7 minutes instead of 3 and it still didn't get thick. I should have kept going, but I was worried that it was going to scorch or that it would get too thick while it sat for the 10 minutes at the end... It didn't do either, but it was VERY runny. Doesn't make for such an easy car ride when you have to bring the cake somewhere! :) WHOOPSS!! As I said, it stilled tasted wonderful and there was hardly any left by the time the party was done and that says a lot, since our food spread was massive and not a lot of people stuck around for the 2 desserts that we had at the end! :) So, to recap - super yummy, but let that sauce boil until it is as thick as you want it to be...



Double Chocolate Cake with Homemade Hot Fudge

Cake:
1 debil's food cake mix
1 small package instand chocolate pudding
1/3 cup flour
1/3 cup oil
1 1/2 cups ater
1 teaspoon vanilla
1/3 cup sour cream
4 eggs
1/2 cup semi sweet chocolate chips
1/2 cup milk chocolate chips

Hot Fudge:
2 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
1 cup sugar
1 can evaporated milk
2 tablespoons butter
1 teaspoon vanilla
dash of salt

In a large mixing bowl, or in your stand mixer, add the cake mix, pudding and 1/3 cup flour. Stir it all around to combine. Add all other cake ingredients, except chocolate chips. Mix on low for about 1 minute. Then mix on medium speed until the batter is nice and smooth. This should take about 2 minutes. Spray a bundt pan generously with cooking spray. Pour the batter into the pan. Sprinkle the chocolate chips on top of the cake batter. Bake at 350 for 50-55 minutes. Invert your cake onto a cooking rack if you are several hours away from serving. If serving immediately, invert onto serving platter.

Hot fudge: in a medium sized sauce pan, combine the cocoa, cornstarch and sugar. Pour can of milk over the top of dry ingredients. Add the vanilla, salt and 1 tablespoon of butter. Stir over medium heat. After it comes to a boil cook for 3 more minutes whil stirring. The sauce should thicken as it boils. Remove from heat and add 1 more tablespoon of butter. Stir the butter until incorporated. Let sit for 10 minutes before pouring onto cake.

Lemon Poppy Seed Muffins

When I decided that muffins were my part in the birthday brunch, I knew that I had to try a lemon poppy seed recipe... I LOVE lemon poppy seed muffins. I am not a huge lemon fan, but for some reason the combination of the lemony taste with the crunch of the poppyseed just does it for me! Call me crazy, but I love those gas station lemon poppyseed muffins, you know the ones... soft, delicious, stick to your fingers and SO NOT HEALTHY!! This were a pretty good substitute and had all the same qualities, but not quite as processed! :)



Lemon Poppy Seed Muffins
(recipe found at www.foodnetwork.com)

1 3/4 cups all purpose flour
3/4 cup sugar, plus 1 teaspoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
3/4 cup buttermilk
1/4 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon poppy seeds
1 teaspoon lemon zest

Preheat oven to 350. Lightly grease a standard 12 muffin pan or a jumbo 6 well muffin pan. Sift together the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate bowl, whisk together the egg, buttermilk and lemon juice.

Make a well in center of the flour mixture and pour the buttermilk mixture into the well. Add the melted butter and use a rubber spatula to blend with quick strokes, being careful not to overmix the batter; it should still be slightly lumpy. Gently stir in the poppy seeds and lemon zest. Spoon batter into muffin pan, filling each well 3/4 full. Bake until slightly puffed and golden, 20-22 minutes. Lightly sprinkle sugar over the tops fo the muffins, if desired. Remove the muffins fromthe pan and cool slightly on a wire rack.

Banana Chocolate Chip Muffins

Here is my second type of muffins that we had for our brunch birthday spread! I don't know about anyone else, but my bananas seem to turn brown instantly when I get them home. I do my shopping on Fridays or Saturdays and by Monday or Tuesday they are too ripe for my taste. So, into the freezer they go - waiting for the day that they will be made into banana bread, USUALLY! This time I pulled out my bananas for muffins... and it was very worth it! They were once again super moist and there is just something about adding chocolate chips to something that makes them even more yummy!!



Banana Chocolate Chip Muffins

1 cup sugar
1/2 cup vegetable oil
2 eggs, beaten
3 medium ripe bananas
3 tablespoons sour cream or yogurt
6 ounces chocolate chips
2 cups flour
1 teaspoon baking soda

Preheat oven to 400. In large bowl, beat sugar and oil. Add eggs and bananas, mix well. In small bowl, stir soda into yogurt or sour cream. Add slowly to the banana mixture. Stir in flour and mix, stirring slowly until blended. Stir in chocolate chips. Spoon batter into greased muffin cups. Bake 20-25 minutes.

Makes 20 muffins

Rhubarb Oatmeal Muffins

Here is one of the muffins that I tried for the birthday party that we had! I got the opportunity to plant some rhubarb at my house when we moved back to MN and I love having it around during the summer and try to freeze as much as I can... These muffins were just the right kind of moist and had the most wonderful crunchy topping! These will definitely be in my rebake pile!!



Rhubarb Oatmeal Muffins
(recipe found at www.recipes.tasteofhome.com)

Muffins:
1 cup all purpose flour
3/4 cup quick cooking oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 egg
1/3 cup vegetable oil
1/3 cup orange juice or white grape juice
1 teaspoon grated orange peel
1 cup diced fresh or frozen rhubarb, thawed and drained

Topping:
1/4 cup quick cooking oats
1/4 cup packed brown sugar
2 tablespoons chopped pecans
2 tablespoons butter or margarine, softened
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon

In a mixing bowl, combine the first seven ingredients; set aside. In another bowl, combine egg, oil, orange juice and peel. Stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper lined muffin cups 2/3 full. Combine topping ingredients; sprinkle over tops. Bake at 350 for 18-20 minutes or until muffins test done. Cool for 5 minutes; remove from the pan to a wire rack.

Weekly Line Up - 2/19-2/25

Wahoo! Four day weekend for us... Family vacation here we come! Hope you all have a wonderful week. This past week I said that we had wrestling last night, but I got my dates mixed around. This meant instead of concession stand supper, I had to whip something together. Good thing I had Friday off and made it to the store, otherwise the hubs would have been doing some quick stop shopping! :) So, the meal plan this week has an extra day thrown in... Yay!

Friday - *Nutty Chicken Stir Fry
Saturday - Baked Potatoes with chili
Sunday - Water Park Vacation!
Monday - Grilled Cheese and Spaghettios
Tuesday - ECFE (Pizza Night)
Wednesday - Taco Night
Thursday - *Spinach and Cheese Manicotti
Friday - *Chicken Fajita Chowder

* New Recipes

Motoring Munchies

Like I said earlier, I am always looking for something fun to give the daycare kids for the holidays that come along and as I was searching through my recipes I came across this one that I have tried before for my own family. It is super easy to throw together, makes a yummy and somewhat healthy snack and is something that I know the kids will love munching on! Make sure you have a big pot to mix it in, it sure makes a lot!!

Motoring Munchies
(recipe found in Taste of Home)
1 package (18 ounces) granola without raisins
1 can (17 ounces) mixed nuts
1 package (15 ounces) raisins
1 package (14 ounces) milk chocolate m&m's
1 package (14 ounces) peanut m&m's
1 pacakge (12 1/4 ounces) honey nut cherrieos
1 package (8.9 ounces) cheerios

In a large bowl, combine all ingredients. Store in a covered container or large resealable plastic bags.

Whoopie Pies

Everywhere I look in my cooking magazines, the blogs that I check out, even my parenting magazines, whoopie pies are the thing to make right now... I had never even heard of them, so of course they peaked my interest. There are so many different flavor combos, but I thought that I would start out with a plain one first and see what all the hoopla was about! So, I made up a batch, with the help of my kids, for their teachers on Valentine's Day. They were delicious!! The kids were begging for more of the filling and the chocolately goodness on the outside was just the right complement! Try them, you'll like them!



Whoopie Pies
(recipe found in Family Fun magazine)

Cakes:
2 cups flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 cup softened butter
1 cup sugar
1 egg

Filling:
1/2 cup softened butter
1 1/2 cups confectioners' sugar
1 cup marshmallow creme
1 teaspoon vanilla
red food coloring (optional)

Heat the oven to 350. Line two baking sheets with parchment paper. (I never have used parchment paper, but I sprayed my cookie sheets with cooking spray in between each batch and that seemed to work really well!)

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a small bowl, stir together the buttermilk and vanilla. In a large bowl, beat the butter and sugar until evenly blended, about 1-2 minutes. Add the egg, increase speed to high and beat until smooth and creamy, about 1 minute more. Pour half the flour mixture into the butter mixture and beat at medium speed until combined. Add the buttermilk mixture and continue beating until just blended. Add the remaining flour mixture and beat again. Using a cookie scoop, place heaping tablespoons of batter on the cookie sheet, 9 on each sheet. Slightly flatten each mound with a spoon.

Bake the cakes one sheet at a time for 10 minutes. Let them cool on the sheet for 2 minutes, then carefully transfer them to a rack to cool completely. Using a mixer, beat all the filling ingredients, except the coloring in a medium bowl until evenly blended, about 2 minutes. If you want to give the filling a color, fold in drops of red food coloring until the desired tint is reached. To make each pie, spoon and spread a heaping tablespoon of the filling onto the bottom of a cake, then gently press another cake on top.



Who wouldn't want this hard working kid in their classroom? :)

Chile Chicken Enchiladas

I thought that these enchiladas were pretty tasty and quick to throw together... I made them up at nap time (love doing that) and threw them in the fridge to have ready for the oven when I needed them! Josh's complaint was that he likes green sauce better, so I might buy a jar of green enchilada sauce next time and try that on for size! My complaint is that I can never fit 8 enchiladas in a 9x13 pan... I always have to split them up into 2 pans, so if any of you have any great tricks for getting them to actually fit in one pan, give me a shout! I have no idea the magic trick to that one! :)



Chile Chicken Enchiladas
(recipe found at www.pillsbury.com)

2 cups diced cooked chicken
1 1/2 cups shredded monterey jack cheese
1/2 cup sliced roasted red bell peppers (from a jar)
1 can (4.5 ounces) chopped green chiles
1 cup sour cream
1 can (10 ounces) enchilada sauce
1 package flour tortillas for burritos (8, 8" tortillas)
1 1/2 cups shredded cheddar cheese

Heat oven to 350. Spray 13x9" baking dish with cooking spray. In medium bowl, mix chicken, monterey jack cheese, roasted peppers, chiles and sour cream. Spread about 2 teaspoons enchilada sauce on each tortilla. Top each with 1/2 cup chicken mixture. Roll up tortillas; arrange, seam side down, in baking dish. Top enchiladas with any remaining enchilada sauce. Sprinkle with cheddar cheese. Spray sheet of foil with cooking spray and cover baking dish. Bake 45-60 minutes or until hot. Remove foil during last 5 minutes of baking time. If desired, serve with lettuce, tomato, avocado and additional sour cream.

Easy Deep Dish Pizza Pie

Oh this was so easy and so yummy that I can't wait to have it again and we just had it last night... Even my kids who are going through an eating hiatus right now finished every last bit of it!



Easy Deep Dish Pizza Pie
(recipe found at www.pillsbury.com)

1 pound ground beef
1 small onion, chopped
1 can (8 ounces) pizza sauce
1 can (11 ounces) refrigerated crusty french loaf
2 cups shredded italian cheese blend
1 package (3 ounces) pepperoni slices
1 egg
1 tablespoons water

heat oven to 350. Spray 9" glass pie plate with cooking spray. In 10" skillet, cook beef and onion over medium high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in pizza sauce until well mixed. Carefully unroll dough in pie pan so edges extend over sides. Pat dough in bottom and up sides of pan, leaving dough extended over sides. Spoon beef mixture into crust. Top with half of the cheese, the pepperoni and remaining cheese. In small bowl, slightly beat egg and water. Fold extended edges of dough up and over filling; seal all edges. Brush crust with egg mixture. Bake 38-48 minutes or until deep golden brown. Cool 15 minutes. Cut pizza into wedges; serve with additional pizza sauce.

Grandma Polman's Fruit Salad

Happy Valentine's Day!!

This is a side dish that my grandma used to make a lot when we were little. I finally asked her for the recipe when I was "all growed up" and it couldn't be simpler. So, when we were gathering for the Superbowl, I thought this would be something a little healthier to have as a side dish instead of all the snacky food that will be there also. Not that I mind loading up on the snacky food, but for a supper I would like to have my kids eat at least a little bit healthy...



Grandma Polman's Fruit Salad

3 apples, chopped
1 big can of orange slices, drained
1 can pineapple chunks, drained
3 bananas, sliced
1 pint whipping cream
1/2 cup sugar
1 tablespoon vanilla

Mix together whipping cream, sugar and vanilla until thick. Add fruit and mix together.

Russian Tea

Here is a drink mix that my sister in law introduced to me and boy is it yummy for a cold winter's night or when your throat feels like it is on fire and you need something to soothe it! I decided to make up a batch for my sons' teachers for Valentine's day and wanted to share the recipe with you. It is oh so good and keeps for a long time... In fact, I have a little extra of the mix and might have to go and have me a cup right now! :)

Russian Tea
(recipe refound at www.anniebakes.net)

1 jar (18 ounces) Tang sugar free
1/2 cup instant iced tea
1 1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon cloves
1 package lemonade mix (unsweetened)

Mix all the ingredients together and put into a air tight jar. To make the drink, mix 3 teaspoons to 1 cup hot water.

Weekly Line Up - 2/12-2/18

Busy week this week! Big birthday party on Sunday... my daughter is celebrating turning 2, my nephew is celebrating turning 3 and my niece is getting thrown in there with her birthday as well! So, for a triple birthday party all at one shot, we are going to have a hoopla of a party! Seems like just yeaterday my baby girl was turning 1! Where does the time go?




Valentine's Day is on Monday and with wrestling practice that same night, not much romance will be hitting our house! :) But, I am whipping up some fun treats for Brody and Beau's teachers and for the daycare kids so keep your eye out for those!

Saturday - *Chicken Swiss Bundles
Sunday - Party Day! My contribuition to brunch is *Double Chocolate Cake with Hot Fudge, To Die For Blueberry Muffins, *Lemon Poppyseed Muffins, *Banana Chocolate Chip Muffins and *Rhubarb Oatmeal Muffins
Monday - Pizza by the Yard
Tuesday - Pizza at ECFE
Wednesday - Taco Night
Thursday - *Meaty Manicotti
Friday - Concession Stand Supper! (Wrestling meet...)

Extras - Motoring Munchies for the daycare kids

* New Recipes

Italian Sausage Rigatoni

This recipe I planned on trying out and ended up taking my daughter to get her 2 year pictures taken instead. So, leaving the boys at home and my hubs in charge of supper, I asked if he still wanted to make what I had planned. He agreed, so this is kind of his post... I mean, notice the picture - do I ever take the time to make it look so wonderful and appetizing, adding the extra spices to the top? :) He did great! He and my sons thought that this was a yummy supper and easy to throw together. Josh recommends using half of the oil when you sautee the garlic and peppers, if you use the same pan that you used to cook up the sausage links like he did. Other then that, it was a great meal!



Italian Sausage Rigatoni
(recipe found at www.johnsonville.com)

1 package (19.76 ounces) milk sausage links, grilled and coin sliced
1 package rigatoni pasta
3 tablespoons olive oil
2 cloves garlic, minced
1 large red pepper, chunked and sauteed
1 jar (26 ounces) pasta sauce
2 tablespoons parsely, chopped

Cook sausage according to package directions, keep warm. Cook the rigatoni according to directions, keep warm. In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp tender. Combine cooked sausage and pasta sauce with peppers and heat until warm. Mix with the pasta or serve separately. Top with parsley. Serve warm.

Pumpkin Dip

This is a recipe that I have had in my stash for a little bit and have been wanting to try... Superbowl Sunday was the perfect excuse!! I served mine with graham crackers, animal crackers, nilla wafers and gingersnaps... It was gone quickly!!



Pumpkin Dip

1 (8 ounces) container cool whip
1 small box of vanilla pudding
1 cup pumpkin puree
1 teaspoon pumpkin pie spice

Combine cool whip, pudding, pumpkin and spice. Mix well. Refrigerate for 1 hour before serving.

Peanut Butter Banana Chip Breakfast Bars

Who doesn't love peanut butter and banana in a breakfast bar? So delicious and a wonderful way to start off your day! They were chewy, just how I like a breakfast bar to be, yet crispy with the Banana Chips on top. This recipe said that it makes 12, but that seemed a little skimpy for a breakfast, so I cut mine into 6. I think that they would make a great snack to pack for the kids too!



Peanut Butter Banana Chip Breakfast Bars
(recipe found at www.meganscookin.com)

2 cups rolled oats
3/4 cup brown sugar
3/4 cup peanut butter
1/3 cup butter, softened
2 large eggs
1 teaspoon vanilla
2/3 cup coarsely broken banana chips

Prheat oven to 375 and spray an 8" square baking dish with nonstick cooking spray. Stir peanut butter, butter, eggs and vanilla; stir until well mixed. Set aside. Mix together oats and brown sugar in a large bowl. Add peanut butter mixture. Spread mixture evenly into prepared pan. Sprinkle with banana chips and press into the surface. Bake for 20-25 minutes or until firm when pressed on the surface. Let cool and cut into squares. Wrap individually in plastic wrap.

Meatball Lasagna

Here was a super easy and delicious supper that didn't take a lot of time, if you remember to do it the night before! :) I have issues reading the recipe in advance and sometimes we have to make do with something else for supper because I didn't realize that something needed to be marinaded or it needed to sit overnight! Whoops!! I would try to blame it on pregnancy brain, but I have a tendency to do it a lot.... Trust me though, it was pretty good!

Meatball Lasagna
(recipe found at www.bettycrocker.com)

1 jar (26 ounces) tomato pasta sauce
1 can (14.5 ounces) diced tomatoes with italian herbs, undrained
1 box (12 ounces) frozen italian style meatballs, thawed, each cut in half
1 1/2 cups frozen bell pepper and onion stir fry (from 1 pound bag), thawed, drained
1 container (15 ounces) ricotta cheese
1 egg, beaten
2 tablespoons chopped fresh basil leaves
8 uncooked lasagna noodles
3 cups shredded mozzarella cheese
1/4 cup shredded parmesan cheese

Spray a 13x9" glass baking dish with cooking spray. In large bowl, mix pasta sauce and tomatoes. Reserve 1/2 cup tomato mixture. Stir meatballs and stir fry vegetables into remaining tomato mixture. In medium bowl, mix ricotta cheese, egg and basil. Spoon reserved 1/2 cup tomato mixture over bottom of baking dish. Top with 4 noodles. Top with about half of the ricotta mixture and half of the meatball mixture. Layer with remaining 4 noodles, remaining ricotta mixture, 1 cup mozzarella cheese and remaining meatball mixture. Sprinkle with remaining 2 cups mozzarella cheese and the parmesan cheese. Spray sheet of foil with cooking spray; cover baking dish with foil. Refrigerate 8 hours or overnight.

Heat oven to 350. Bake covered lasagna 45 minutes. Uncover; bake 15-20 minutes longer or until bubbly, edges are golden brown and cheese is melted. Let stand 10 minutes before cutting.

Caramel Peanut Butter Bars

These looked so delicious I just had to have an excuse to make them (and try not to eat the whole pan on my own!) I found the perfect reason and made them for my sister-in-law's birthday! Truly, it was a good thing that I took them somewhere, because I could have easily eaten the whole stinkin pan!! Chocolatey and peanutty were just what I was needing and they filled that craving completely!! I dare you to try and eat just one...



Caramel Peanut Butter Bars
(recipe found at www.bettycrocker.com)

Cookie Base:
1 pouch (1 pound 1.5 ounces) Betty Crocker sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
15 mini chocolate covered peanut butter cup candies, coarsely chopped

Filling:
36 caramels, unwrapped
1 can (14 ounces) sweetened condensed milk
1/4 cup creamy peanut butter (I used chunky since that is all that I had)
1/2 cup peanuts

Topping:
1 container (1 pound) milk chocolate frosting
1/2 cup peanuts, chopped

Heat oven to 350. Spray bottom and sides of 9x13 pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in candies. Press dough in bottom of pan. Bake 18-20 minutes or until light golden brown. Meanwhile, in 2 quart saucepan, eat caramels and milk over medium heat, stirring constantly, until caramels are melted. Stir in peanut butter. Heat to boiling. Cook 2 minutes, stirring frequently. Remove from heat, stir in 1/2 cup peanuts. Spread over warm cookie base. Cool completely, about 2 hours. Spread frosting evenly over filling. Sprinkle with chopped peanuts. Refrigerate about 2 hours or until chilled. Cut into bars. Store covered in refrigerator.

Four Cheese Veggie Lasagna Cups

First of all I have to remind everyone how much of a meat and potatoes guy my hubby is... That is what he wants all the time! Seriously, if we could have hamburgers, steaks and hot dogs with some kind of a potato for a side every night of the week, he would be in HEAVEN!! Now, having said this - he RAVED about this supper! He loved it and wanted me to not take leftovers over to my grandparents because he wanted them... It was pretty good! :) I loved the individual servings and my kids kept talking about the "cupcakes" and "muffins" they were eating for supper! :)



Four Cheese Veggie Lasagna Cups
(recipe found at www.pillsbury.com)

1 can (16.3 ounces) flaky layers refrigerated biscuits
1 bag (12 ounces) steamers frozen broccoli, carrots, cauliflower and cheese sauce
3/4 cup diced tomatoes with garlic and onion (from 14.5 ounce can)
1/3 cup italian style tomato paste (from 6 ounce can)
1/2 teaspoon salt
1/2 teaspoon finely chopped garlic
1/2 cup ricotta cheese
1 tablespoon grated parmesan cheese
1/2 teaspoon parsley flakes
1 1/4 cups shredded mozzarella cheese

Heat oven to 350. Separate dough into 8 biscuits. Separate 2 biscuits into 3 layers each; add 1 layer to each of remaining 6 biscuits. (I didn't do this, because I was just using a regular size muffin pan...) In ungreased jumbo muffin pan, press each biscuit on bottom and up side of muffin cup. Microwave frozen vegetables as directed on bag. Pour vegetables into medium bowl; stir in tomatoes, tomato paste, salt and garlic.

In small bowl, mix ricotta cheese, parmesan and 1/4 teaspoon of the parsley. Spoon 1 rounded tablespoon ricotta mixture into each biscuit. Top each with 1 tablespoon mozzarella cheese and rounded 1/4 cup vegetable mixture. Sprinkle with remaining mozzarella cheese and parsley. Bake 30-35 minutes or until biscuits are golden brown and filling is hot. Cool in pan 5 minutes. Carefully run knife around side of cups to loosen; remove from pan. Cool 10 minutes longer before serving. Serve warm.

Weekly Line Up - 2/5-2/11

Yay Superbowl!! I am not a huge football fan, especially when my team isn't playing... but, I love all the commercials, food and fun that go along with the Superbowl!! Have a great week! Here's what's on the menu at our house this week!

Saturday - *Italian Sausage Rigatoni
Sunday - *Pumpkin Dip
Grandma's Fruit Salad
Monday - *Easy Deep Dish Pizza Pie
Tuesday - *Chile Chicken Enchiladas
Wednesday - Taco Night
Thursday - *Margarita Shrimp Stir Fry
Friday - *Easy Stromboli

* New Recipes

Chicken Wild Rice Soup

Wow, wow and more wow is all I have to say about this recipe!! It was so delicious... When my hubs finally stopped inhaling the soup after his second bowl he told me that this was his favorite soup of all time and that I needed to make it at least once a week!! High compliments from my meat and potatoes guy... It was rich, creamy and wonderful! I definitely recommend trying it! :) Hubby says that the only thing that would make it better would be a bread bowl under it... Guess that is my next mission and I even have a recipe set aside that I have been wanting to try!

Chicken Wild Rice Soup
(recipe from Nourishing Hearts class)

2-4 tablespoons butter
1/4 cup minced onion
2 carrots, diced
celery, diced
1/2 teaspoon salt
1/2 cup flour
8 cups chicken broth
2 cups whipping cream
3 cups cooked wild rice
1 pound chicken cooked and cut into bite size pieces

Saute onion, carrots and celery in butter until tender. Blend in flour and gradually add broth, stirring constantly. Cook until; thickens. Then stir in rice, chicken, salt and whipping cream. (If freezing, freeze at this time.) Simmer on low until to desired temperature or cook on low in crock pot 3-4 hours or until hot.

Mexican Shepard's Pie

From start to finish, a quick 30 minute meal! This was a serves 4 meal that went a long way, so long that Josh had seconds and there is enough for him to take for lunch tomorrow! Meat and potatoes is just his thing, so this dish was right up his alley! Very tasty and a cinch to make, especially with sick kids hanging on your legs...



Mexican Shepard's Pie
(recipe found at www.bettycrocker.com)

1 pound ground beef
1/2 cup sliced green onions
1 cup salsa
1 1/2 teaspoons chili powder
3/4 teaspoons cumin
1 can (11 ounces) mexicorn corn, drained (I just used regular corn)
1 pouch Betty Crocker loaded mashed potatoes (from 6.1 ounces box)
1 1/3 cups water
2 tablespoons butter
1 cup milk
1/2 cup shredded cheddar cheese
1 medium tomato, sliced into thin wedges
tortilla chips, if desired

In 10" skillet, cook ground beef and 1/4 cup of green onions over medium high heat 5-7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated. Meanwhile, in 2 quart saucepan, heat water and butter to boiling. Remove from heat. Stir in milk and 1 pouch potatoes with seasoning just until blended. Let stand about 1 minute or until liquid is absorbed; beat with fork until smooth. Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes. (Or throw chopped ones over the top like I did! :) Garnish with tortilla chips around outside edge of skillet, if desired.

Cheesecake Pancakes

These pancakes were a little bite of heaven!! Josh said that each bite with cream cheese in it tasted just like cheesecake. You can bet that these were gone pretty quickly! :) I didn't love the chunks of cream cheese mixed into that batter and I think that next time I would bring it to room temperature and mix it into the batter. That way the cream cheese deliciousness would be spread throughout, not just in bites here and there... But, believe you me, that is the only complete that I had with this recipe! :)



Cheesecake Pancakes

Pancakes:
1 package (8 ounces) cream cheese
2 cups bisquick mix
1/2 cup graham cracker crumbs
1/4 cup sugar
1 cup milk
2 eggs

Strawberry Syrup:
1 cup sliced fresh strawberries
1/2 cup strawberry syrup for pancakes

Slice cream cheese lengthwise into four pieces. Place on ungreased cookie sheet; cover and freeze 8 hours or overnight. Brush griddle or skillet with vegetable oil, or spray with cooking spray; heat griddle to 375 or heat skillet over medium heat. Cut cream cheese into bite size pieces; set aside. In large bowl, stir bisquick, graham cracker crumbs, sugar, milk and eggs with whisk or fork until blended. Stir in cream cheese. For each pancake, pour slightly less then 1/3 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. In small bowl, mix strawberries and syrup; top pancakes with strawberries mixture.

Lemon Glazed Chicken Breasts

Here is another of the recipes that we tried at my Nourishing Hearts class. Remember this is the class that I am taking through church where we make freezer ready meals that us moms can pull out when needed... This one was a hit in my house and pretty easy to put together in the first place! Make sure you really watch your chicken. I usually just go by time and this time I didn't pay attention to how thin that chicken breast were. It was still good, but the chicken was a little dry...



Lemon Glazed Chicken Breasts

1 1/2 boneless, skinless chicken breasts
1/2 cup flour
1/2 teaspoon pepper
1/4 cup melted butter
1/4 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce

Pound chicken breast to 1/2" thickness. Mix flour and pepper together. Dredge chciken through flour mixture. Lay breasts flat on cookie sheet and flash freeze for one hour. Mix together the last 4 ingredients and freeze in a separate bag.

To prepare: allow breasts and glaze to thaw. Place chicken in baking dish, pour glaze over and bake at 350 for 1 hour. Glaze will thicken as it cooks.