tag:blogger.com,1999:blog-50768634998044453502024-02-07T03:48:59.202-05:00Katie's KornerKatiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.comBlogger332125tag:blogger.com,1999:blog-5076863499804445350.post-69341973062447504812014-12-04T12:11:00.000-05:002014-12-04T12:11:06.443-05:00The Blankenship'sThank you to everyone who has continued to follow my food journey here at Katie's Korner. <br />
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I've made the decision to make my family blog, <a href="http://katieplusdanielequalsbaby.blogspot.com/" target="_blank">The Blankenship's</a>, my one and only blog. <br />
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It is where I'll post updates about my family and our everyday life but it will also be where I post new food recipes and craft ideas. I will keep Katie's Korner up and active for you to search my past recipes just in case you've found a few favorites.<br />
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I hope to see you soon over at <a href="http://katieplusdanielequalsbaby.blogspot.com/" target="_blank">The Blankenship's</a>.<br />
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KatieKatiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com0tag:blogger.com,1999:blog-5076863499804445350.post-50639139723974075942013-11-24T12:22:00.002-05:002013-11-24T12:22:13.728-05:00Thanksgiving Menu 2013Thanksgiving is probably my favorite holiday next to Christmas. You get to be surrounded by family and close friends, delicious foods, and for our family it's our Christmas season kick off because we do a Christmas ornament exchange. The best part is you don't have to worry about presents and wrapping paper all over the place.<br />
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I was asked to share our menu this year so I'm going to take a moment to share the recipes that I'll be making for us this year.<br />
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Our event is starting at 2 o'clock this year with the main meal being served at 3:30. Daniel fries the turkeys each year and he smothers and injects them with a butter mixture that keeps them so moist. This year he is experimenting with one and injecting it with buffalo sauce. I usually cook a ham in the crockpot with lots of brown sugar and pineapple.<br />
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<i>Appetizers:</i><br />
<a href="http://bigdogsmommyanddaddy.blogspot.com/2009/04/cheeseball.html" target="_blank">Cheeseball</a> - My MIL is making it this year and she doesn't add the hot sauce.<br />
<a href="http://bigdogsmommyanddaddy.blogspot.com/2009/11/stuffed-mushrooms.html" target="_blank">Stuffed Mushrooms </a> - My family loves these, I've been making them for years but have never tasted one.<br />
Cheese and Meat tray<br />
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<i>Side Dishes:</i><br />
Mac n Cheese - My aunt is bringing this dish.<br />
Chicken n Dumplins - My dad and his girlfriend are bringing this dish.<br />
<a href="http://allrecipes.com/recipe/arkansas-green-beans/detail.aspx" target="_blank">Arkansas Green Beans</a> - If you love green beans you must try this recipe. It's to die for.<br />
<a href="http://thepioneerwoman.com/cooking/2007/11/delicious_creamy_mashed_potatoes/" target="_blank">Mashed Potatoes</a> - These are the only mashed potatoes I can get my husband to eat.<br />
Stuffing- I've never made homemade stuffing so my MIL is bringing this dish.<br />
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<i>Dessert:</i><br />
Pumpkin Pie<br />
Pumpkin Bread<br />
<a href="http://allrecipes.com/recipe/baklava/detail.aspx" target="_blank">Baklava</a> - I grew up eating this stuff at Thanksgiving compliments of my great aunt Sue. This isn't her recipe but it's the one I use and Daniel could eat the entire pan.<br />
Chocolate Pudding Pie- My sister makes this with a graham cracker pie crust and then instant chocolate pudding.<br />
Assortment of Cookies<br />
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I can't wait to get my grub on. The turkeys are thawing in the fridge as we speak and I'll head out Wednesday morning to get the rest of my supplies and my goal is to have everything pre-made the night before so I'm not stressed out when everyone arrives.<br />
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I hope everyone has an awesome Thanksgiving and if you have a favorite recipe you would like to share with us please feel free to share!Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com1tag:blogger.com,1999:blog-5076863499804445350.post-91957031633498254082013-08-14T20:08:00.004-04:002013-08-14T20:08:47.916-04:00Roasted Poblano Pepper CasseroleWe planted one poblano pepper plant this year in the garden and it has been producing like nobody's business. It's one of the peppers that Daniel is unwilling to share with his co-workers so I've been freezing them as we harvest them. We picked yet another fresh batch the other day so after Daniel being out of town for the past several days only to be heading out again in the morning, I thought now was the time to do something with them. I searched high and low for a recipe that tickled my fancy but none came close to what I was looking for. This meant I just needed to create my own and create my own is what I did. <br />
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They were DELICIOUS!! Daniel didn't really say much about them until after he had finished his third helping. He said that it was a pretty good dinner which in Daniel code means they were amazing.<br />
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I hope everyone who gives these a try enjoys them as much as we did.<br />
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Roasted Poblano Pepper Casserole<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCQzILj6oqarhEDHe84HJws3kZvd4f0taQWTlq4JxJ2L1USnZIKYqwvvTuXfEh3Sd8cqxNehAsKMDdPJvg-Qj8HO_4i6J4nHix9vNKQLp3cYJauX7kXc_hyphenhyphen3LkizR4BWWVSxaNEo/s1600/1150981_10153119183220506_312642238_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCQzILj6oqarhEDHe84HJws3kZvd4f0taQWTlq4JxJ2L1USnZIKYqwvvTuXfEh3Sd8cqxNehAsKMDdPJvg-Qj8HO_4i6J4nHix9vNKQLp3cYJauX7kXc_hyphenhyphen3LkizR4BWWVSxaNEo/s320/1150981_10153119183220506_312642238_n.jpg" width="320" /></a></div>
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Ingredients:<br />
8-12 poblano peppers, roasted with the skin peeled off<br />
12 oz. Queso Fresco cheese<br />
1 C. Mexican blend shredded cheese <br />
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Roasted Red Pepper Sauce: <br />
1 roasted red pepper<br />
1 lg. shallot, finely diced<br />
3 garlic cloves, finely diced<br />
2 tbsp. butter<br />
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3 tbsp. heavy cream<br />
1 tsp. salt<br />
1/2 tsp. black pepper<br />
1/8 tsp. cumin powder<br />
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Chicken Filling:<br />
2 chicken breasts, salted and peppered to taste, browned and cooked through and then shredded.<br />
1 C. frozen corn<br />
1 C. black beans, drained and rinsed.<br />
1 C. diced tomatoes, drained<br />
1/2 C. diced green onions<br />
1 tsp. salt<br />
1 tsp. black pepper<br />
1/2 tsp. cumin powder<br />
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Directions:<br />
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1.) Halve and seed poblano peppers. Lightly toss them with extra virgin olive oil and sea salt. Broil on high in oven until skin is browned and pulling away from pepper. Remove from oven and place them in a large ziploc bag until cooled. Once cooled peel skin off of peppers. Preheat oven to 375 degrees Fahrenheit. <br />
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2.) In a medium skillet over medium heat, add a tablespoon of butter and a tablespoon of extra virgin olive oil. Lightly salt and pepper chicken breasts on each side and add to a covered skillet. Cook until browned on each side and cooked through. <br />
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3.) In a small skillet add 2 tbsp. butter and heat over medium low heat. Add diced shallots and garlic. Cook until softened.<br />
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4.) In a small food processor add roasted red pepper and softened shallots and garlic. Process until smooth. Add back to small pan and season with salt, pepper, cumin, and slowly mix in heavy cream. Allow to simmer over low heat.<br />
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5.) In medium bowl added shredded chicken, frozen corn, black beans, green onions and diced tomatoes. Season with salt, pepper, and cumin. Mix until thoroughly until fully incorporated.<br />
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6.) In a medium sized baking dish add a thin layer of the roasted pepper sauce on the bottom. Top with 8-10 poblano pepper halves. Top with chicken mixture and then top with 1/3 of the Queso Fresco cheese crumbled. Repeat layers. You'll have two regular layers plus an extra layer of the shredded chicken mixture. Top the last layer with remaining Queso Fresco cheese and the shredded Mexican cheese.<br />
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7.) Bake uncovered for 30-45 minutes or until browned on top and bubbly on the side. Allow to stand for a few minutes and then serve.<br />
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I know a few vegetarians and I would suggest substituting the chicken for cooked quinoa. My guess would be about two cups and it would be tasty cooked in vegetable broth and then mixed with some fresh cilantro. <br />
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Also, I apologize in advance if something is missing in the instructions or if something doesn't make sense. I typed this up with two screaming toddlers around me so my mind kept scattering elsewhere. <br />
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<br />Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com0tag:blogger.com,1999:blog-5076863499804445350.post-39771494784082916692013-06-19T19:29:00.001-04:002013-06-19T19:29:43.887-04:00Strawberry SauceThe ladies and I went strawberry picking today along with my mother-in-law and we came home with a big ol' bucket of strawberries that were just screaming to be made into something delicious. I adore strawberry sauce on pancakes and ice cream so I just knew I had to whip up a batch. I've never had homemade sauce before and I couldn't believe how delicious this was. Addison helped me make this and we both had giant smiles on our faces after we gave it a taste test. If you love strawberry sauce as much as I do, you must make this as soon as possible.<br />
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<span style="font-size: large;"><b>Katie's Homemade Strawberry Sauce</b></span><br />
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<i><b>Ingredients: </b></i><br />
1/2 Cup white granulated sugar<br />
2 tsp. vanilla extract<br />
2-3 cups of sliced strawberries<br />
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<i><b>Directions:</b></i><br />
1.) In a medium saucepan over medium high heat add sugar, vanilla, and strawberries.<br />
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2.) Bring to a boil and allow to boil for about ten minutes. Reduce heat to low and allow to simmer for another five to ten minutes.<br />
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3.) Allow mixture to slightly cool and then blend about 2/3 of the mixture. Add blended mixture back to saucepan and allow to completely cool. Store in an air tight jar and keep refrigerated. Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com0tag:blogger.com,1999:blog-5076863499804445350.post-56289321385198193292013-06-19T18:33:00.001-04:002013-06-19T18:33:55.673-04:00Grilled Chicken and Veggie QuinoaDaniel is on a wellness committee at work and for each meeting they all bring in healthy dishes to share with each other. He requested a quinoa salad of some sort so I found him a good one for his meeting which left me with an extra cup of quinoa that needed to be cooked. I came up with this dish tonight trying to use it up and come up with something different. All four of us really enjoyed this dish and surprisingly, it is very filling. I can't wait to experiment more with quinoa. <br />
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<span style="font-size: large;"><b>Grilled Chicken and Vegetable Quinoa</b></span><br />
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<i><b>Ingredients:</b></i><br />
1 Cup uncooked quinoa<br />
1 TBSP. chicken flavored broth and base seasoning<br />
2 Cups of water<br />
2 zuchini, sliced<br />
1 yellow squash, peeled and sliced<br />
2-4 red tomatoes<br />
extra virgin olive oil<br />
1 TBSP. minced garlic<br />
2-3 medium chicken breasts<br />
1/3 C grated Parmesan cheese <br />
salt and pepper to taste<br />
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<i><b>Directions:</b></i><br />
1.) Slice zuchini and squash and coat evenly with extra virgin olive oil, salt and pepper, and garlic. Grill until tender. Cut tomatoes in half and place on the grill until the skin starts to peel off. <br />
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2.) Salt and pepper chicken breasts and grill until cooked through.<br />
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3.) Bring two cups of water with chicken broth and base seasoning and quinoa to a boil. Then cover and reduce heat to medium low and cook 10 to 15 minutes or until water is absorbed.<br />
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4.) Allow vegetables to cool and then dice them up along with the cooked chicken breasts. Gently fold quinoa into the chicken and veggie mixture and sprinkle with 1/3 of grated Parmesan cheese. Salt and pepper to taste. Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com0tag:blogger.com,1999:blog-5076863499804445350.post-59997089293975638622013-04-24T13:23:00.001-04:002013-04-24T13:23:05.671-04:00Cherry Chocolate Cookies<span style="font-family: "Trebuchet MS",sans-serif;">I was searching for a good cookie recipe yesterday that didn't involve chocolate chips since I had none and I came across this one over at <a href="http://cassiecraves.blogspot.com/2011/05/vanilla-pudding-chocolate-chip-cookies.html" target="_blank">Cassie Craves</a>. I always seems to go to her page first. Even though hers called for chocolate chips I decided to walk on the creative side and use what I did have on hand...cherry chip morsels.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">I swapped out the vanilla pudding for chocolate, and the chocolate chips for cherry chips. We all thought these were pretty delicious and what you see in this picture is all that is left. I gave some to my aunt and uncle and we kept the rest to have something sweet in the house. </span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: 85%;">Cherry Chocolate Cookies</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: 85%;">~ Adapted from <a href="http://cassiecraves.blogspot.com/2011/05/vanilla-pudding-chocolate-chip-cookies.html" target="_blank">Cassie Craves</a></span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: 85%;">Ingredients:</span></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: 85%;"> </span></span></div>
<div>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: 85%;">1 cup unsalted butter, at room temperature<br />
3/4 cup brown sugar<br />
1/4 cup granulated sugar<br />
small package of chocolate pudding<br />
2 large eggs<br />
1 teaspoon vanilla extract<br />
2 1/4 cups all-purpose flour<br />
1 teaspoon baking soda<br />
1/2 teaspoon salt</span></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: 85%;">2 cups of cherry chip morsels </span></span>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: 85%;">Directions: </span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: 85%;">1. Preheat oven to 350 degrees. </span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: 85%;">2. Using a mixer, beat together butter and
sugars until creamy. Add in pudding mix, eggs, and vanilla extract. In
a medium bowl, whisk together the flour, baking soda, and salt. Add
the dry ingredients to the wet ingredients and mix until just combined.
Stir in the cherry chips.</span></span>
<span style="font-family: "Trebuchet MS",sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: 85%;">3. Drop cookie dough by rounded
tablespoons onto prepared baking sheet. Bake for 12 minutes. Remove cookies from oven and let cool on
baking sheet for two minutes. Transfer to a cooling rack and cool
completely. Makes about 3 dozen cookies.</span></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: 85%;">*Make sure you follow the step about leaving the cookies on the cookie sheet for an additional two minutes. They are very soft when they first come out and will fall apart if you try to take them off immediately. Also, I suggest using the larger box of pudding like she did in her recipe. The smaller box is all that I had on hand and I felt the cookies could have had more of a chocolate kick to them.</span></span><br />
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Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com0tag:blogger.com,1999:blog-5076863499804445350.post-21853914790620195602013-03-26T19:37:00.000-04:002013-03-26T19:37:30.240-04:00Cinnamon Roll CakeOur fridge and pantry are almost bare here in our house so I was on a mission to find a sweet treat to make that included ingredients that I still had on hand.<br />
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I recently discovered Stephanie over on her blog <a href="http://www.macaroniandcheesecake.com/" target="_blank">Macaroni and Cheesecake</a> and it's become another favorite of mine. As soon as I saw this cake I just knew I had to give it a shot.<br />
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We ate ours still slightly warm out of the oven and it literally melted in my mouth. It's like a cross between regular ol' cake and a good coffee cake and it will definitely be made again. This would be awesome served for a brunch on a holiday such as Easter and/or Christmas.<br />
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<strong>Cinnamon Roll Cake</strong><br />
Source: <a href="http://www.sixsistersstuff.com/2012/02/cinnabon-cinnamon-roll-cake-recipe.html">Six Sister’s Stuff</a><br />
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<strong>Ingredients:</strong><br />
3 cups flour<br />
1/4 tsp. salt<br />
1 cup sugar<br />
4 tsp. baking powder<br />
1 1/2 cups milk<br />
2 eggs<br />
2 tsp. vanilla<br />
4 tbsp. butter, melted<br />
2 sticks (1 cup) butter, softened<br />
1 cup brown sugar, packed<br />
2 tbsp. flour<br />
1 tbsp. cinnamon<br />
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<strong>Glaze:</strong><br />
2 cups confectioner’s sugar<br />
5 tbsp. milk<br />
1 tsp. vanilla<br />
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<strong>Directions:</strong><br />
1.) Preheat oven to 350 degrees. Spray a 9 x 13 baking pan with cooking spray, set aside.<br />
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2.) In the bowl of a stand mixer, add 3 cups flour, sugar, salt, baking
powder, milk, eggs, & vanilla. Mix until fully incorporated.
Reduce speed to low and slowly pour in the 4 tbsp. melted butter.<br />
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3.)Pour
batter into prepared pan and spread evenly.<br />
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4.) Clean your stand mixer bowl and once clean, add in the 2 sticks
softened butter, brown sugar, 2 tbsp. flour, and cinnamon. Beat until
fully incorporated. Mixture will be thick. <br />
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5.) Spoon dollops of the
cinnamon butter mixture on top of the cake batter. Use a knife to swirl
the cinnamon butter mixture into the cake.<br />
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6.) Bake for approximately 25 to 30 minutes, until a toothpick inserted
comes out clean. Remove cake from oven and place in pan on a cooling
rack.<br />
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Meanwhile mix together your glaze. In medium sized bowl, whisk
together the confectioner’s sugar, milk and vanilla. Pour over cake
while it is still warm and carefully swirl the pan around or spread the
glaze around so that it is evenly distributed over the cake. Serve cake
warm or at room temperature. Store leftovers in airtight container.Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com1tag:blogger.com,1999:blog-5076863499804445350.post-50403736530231093152013-03-20T16:31:00.002-04:002013-03-20T16:54:17.919-04:00Katie's 3 Bean Whole Hog ChiliI'm going to ignore the simple fact that I haven't posted a new recipe here on the ol' blog since October and get straight to the point! I just hope someone is still out there willing to follow along with me...lol. <br />
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The point is my three bean whole hog chili. Daniel had a sales guy from work give him probably three pounds of whole hog sausage. The sausage was extremely fresh, as in the pig had been slaughtered, butchered, and processed the day before Daniel got a hold of it. It's a very bland sausage that is very smokey in flavor. You could smell the smoke with the sausage still in the bag.<br />
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I decided to try to whip him up a chili to take for his lunches and this is the masterpiece that I came up with. It's smokey and delicious with a kick of heat in the back of your throat. It's not for the faint of heart and perfect for this dreary, cold weather that just doesn't seem to want to leave Ohio! I'm ready for spring for crying out loud!! <br />
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<br />
Katie's Three Bean Whole Hog Chili<br />
Source: Katie's Korner<br />
<br />
Ingredients:<br />
1 lb. whole hog sausage, browned<br />
1 red bell pepper, diced<br />
1 md. onion, diced<br />
1 tsp. garlic, finely chopped<br />
1 7oz. can chipotle peppers in adobo sauce <br />
1 29 oz. can tomato sauce<br />
29 oz. water<br />
1 14.5 oz. can petite diced tomatoes<br />
1 15 oz. can black beans, drained and rinsed<br />
1 15.5 oz. can pinto beans, drained and rinsed<br />
1 15.5 oz. can red kidney beans, drained and rinsed<br />
1 tsp. black pepper<br />
1 tbsp. chili powder<br />
2 tsp. cumin<br />
1 tsp. kosher salt <br />
<br />
Directions:<br />
1.) In a large stock pot brown whole hog sausage with diced red peppers, diced onions, and garlic. Brown until no more red meat is showing.<br />
2.) Add in chipotle peppers with the adobo sauce and mash in with the meat mixture.<br />
3.) Add tomato sauce, water, diced tomatoes, black beans, pinto beans, and kidney beans. Stir until everything is evenly mixed.<br />
4.) Add black pepper, chili powder, cumin, and kosher salt. Allow chili to boil for about ten minutes and then reduce heat to low and allow it to simmer for one to two hours to allow flavors to combine. <br />
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Serve with sour cream, shredded cheese, and onion. <br />
<br />Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com0tag:blogger.com,1999:blog-5076863499804445350.post-73419365146202203592012-10-21T22:33:00.005-04:002012-10-21T23:05:23.756-04:00Potato Leek and Carrot CasseroleI don't even know how to properly describe this casserole. I made it tonight to use up some leeks that Daniel had requested for the new diet that he is attempting. I've never eaten, nor have I ever cooked with them so I honestly made this dish praying the entire time that what I had concocted in my head, would actually produce an edible dish that we would all enjoy. I was already pushing it by adding potatoes and we all know, Daniel doesn't eat potatoes.<br />
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Well, two helpings later he proclaimed that they were really good and I'll admit to have 2 1/2 helpings. They are awesome and both girls loved them. We've got plans on buying a concession trailer here within the next year or so so cook and sell lunch and dinner items out of and he said tonight that this will be going on the menu with our pulled pork dinner.<br />
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These were creamy and cheesy which were right up my alley. I highly suggest trying them out at your Thanksgiving dinner this year.<br />
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<br />
Potato, Leek, and Carrot Casserole<br />
<br />
Ingredients:<br />
1 tbsp. extra virgin olive oil<br />
2 tbsp. butter<br />
2 medium carrots, peeled and diced<br />
3 large potatoes, washed and cubed<br />
3 garlic cloves, finely chopped <br />
1 tbsp. black pepper<br />
1 1/2 tbsp. salt<br />
2 leeks, clean, halved, and sliced<br />
1/2 cup sour cream<br />
4 oz. whipped cream cheese<br />
1/2 cup milk <br />
1 cup shredded cheese<br />
Black pepper, salt, and garlic powder<br />
<br />
Directions:<br />
1.) Preheat oven to 350 degrees Fahrenheit. In a colander add sliced leeks and submerge in a large bowl of cold water. Toss lightly with your hands to allow the dirt to fall to the bottom of the bowl. Remove colander from bowl of water and allow it to drain.<br />
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2.) In a large saute pan add olive oil and 1 tbsp. butter. Add carrots and garlic cloves to saute pan and cook for two to three minutes. Add cubed potatoes and season with black pepper and salt. Add an additional 1 tbsp. of butter and cook for roughly ten minutes or until potatoes have a golden brown texture and have started to soften in the middle. Lastly add leeks and toss gently with the rest of the vegetable mixture. Turn off heat.<br />
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3.) In a microwave safe dish, melt cream cheese for 20 seconds. Add sour cream to cream cheese and milk then generously season with salt, pepper, and garlic powder. Add to potato mixture and evenly coat. Add to oven safe dish that has been sprayed with non-stick spray and top with shredded cheese.<br />
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4.) Bake uncovered for twenty to twenty-five minutes until top is golden and sides are bubbly.<br />
<br />Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com0tag:blogger.com,1999:blog-5076863499804445350.post-38817476681099013042012-10-11T04:00:00.000-04:002012-10-11T04:00:07.059-04:00Creamy Roasted Garlic Pork LoinCreamy roasted garlic pork loin, sounds fancy doesn't it? Guess what! It's as simple as throwing a few ingredients into a baking dish. This meal consisted of only four ingredients, salt and pepper being two of them, and I only have one item to thank. Progresso recipe starters. Have you tried these magical things yet? I received one free in the mail about two weeks ago and while I was hesitant at first to give it a shot, I finally gave in and gave it a try in my kitchen. <br />
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I lightly dusted the pork loin with salt and pepper and then poured the cooking sauce over top of it in a covered baking dish. I was excited at how moist the pork came out and the big kick was that Daniel liked it. The man's funny about his meats so when he says something is good, then I know it's good. If you're looking for another easy dinner then give this stuff a try. Next time I'm going to throw it all in my crockpot and see how magical it is that way. <br />
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<br />
Creamy Roasted Garlic Pork Loin<br />
Source: Me<br />
<br />
Ingredients:<br />
3-4 lb. pork loin<br />
1 can PROGRESSO creamy roasted garlic cooking sauce<br />
salt <br />
pepper<br />
<br />
Directions:<br />
1.) Preheat oven to 375 degrees Fahrenheit.<br />
<br />
2.) In a 2 1/2 quart baking dish place pork loin and season lightly with salt and pepper. Pour cooking sauce over pork loin, cover and bake for two hours or until cooked through<br />
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3.) Serve over rice or with a side of mashed potatoes. <br />
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* I wasn't paid or given the free sample in order to blog about the cooking sauce. I'm blogging about it because it was that good!! <br />
Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com0tag:blogger.com,1999:blog-5076863499804445350.post-52882558873271292992012-10-09T20:29:00.002-04:002012-10-09T20:29:29.760-04:00Cheesy Chicken and Corn CasseroleI had another one of those "what's for dinner" nights. I really hate it when I don't take the time to compose a weekly meal plan. It leaves me guessing every night what I'll be making for dinner and I hate stressing about it. I pulled together a couple of ingredients and hoped for the best.<br />
<br />
I was pleasantly surprised at how well this turned out and the best part was that both girls went back for seconds. Daniel said it was just OK, but it didn't slow him up when he went back for seconds! <br />
<br />
This made enough for all of us to have two servings a piece and we still have enough leftover that the girls and I will have lunch tomorrow. I can't wait to see how well it holds up reheated. If you're looking for something to comfort your soul on a chilly evening, this would be great!!<br />
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<br />
Cheesy Chicken and Corn Casserole<br />
Source: Me<br />
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Ingredients:<br />
2 chicken breasts, boiled and shredded<br />
1 can cream of celery soup<br />
1 cup frozen corn<br />
1 cup shredded colby jack cheese<br />
1 tsp. garlic powder<br />
1/2 tsp. black pepper<br />
1/2 tsp. salt<br />
1 1/2 tsp. parsley<br />
1 sm. onion finely diced<br />
1/2 tsp. onion powder<br />
8 oz egg noodles, boiled and drained<br />
1 cup shredded mozzarella cheese<br />
<br />
Directions:<br />
1.) Preheat oven to 375 degrees Fahrenheit.<br />
<br />
2.) In a medium saucepan boil chicken breasts until cooked thoroughly. In a large pot bring water to a boil and add noodles and a couple of dashes of salt. Cook until al dente.<br />
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3.) In a large mixing bowl add cream of celery soup, salt, pepper, onion powder, garlic powder, parsley, frozen corn, and colby jack cheese. Gently mix together.<br />
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4.) Shred cooked chicken breasts and add to cream of celery mixture. Add cooked egg noodles and gently mix until evenly coated.<br />
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4.) Add to a prepared 2 1/2 quart baking dish and top with mozzarella cheese. Bake uncovered for 25-28 minutes or until top is bubbly and golden. Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com0tag:blogger.com,1999:blog-5076863499804445350.post-51151525633383574112012-10-08T10:43:00.001-04:002012-10-08T10:43:43.639-04:00Mock Chipotle Rice<br />
We love Chipotle here in our house, even the little ladies. I've been trying for years to recreate their rice recipe to no avail and even thought this still isn't 100% like theirs, I was pretty darn good, good enough to eat all by itself. I can't wait to make this again for a simple side dish with our dinner. I made ours with our golden fried chicken nuggets and Addison had two or three servings of this. Normally I would make it when we were eating Mexican food but clearly, it can go with just about anything.<br />
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<br />
Mock Chipotle Rice<br />
<br />
Ingredients: <br />
<br />
<br />
2 cups water<br />
<br />
1 chicken bullion cube<br />
1 garlic clove, smashed<br />
2 cups quick cooking white rice<br />
1 bunch cilantro, finely chopped<br />
Juice from 1/2 fresh lime<br />
1/2 tsp. salt<br />
<br />
Directions:<br />
1.) In a medium saucepan, bring two cups of water to a boil. Add 1 chicken bullion cube and one whole garlic clove, lightly mashed.<br />
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2.) Once water has boiled, take out garlic clove and add two cups of instant white rice. Turn off heat and cover pan with a lid. Allow to sit for five minutes.<br />
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3.) Once rice has finished cooking, add cilantro, juice of lime, and salt. Mix thoroughly and serve. <br />
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<br />Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com0tag:blogger.com,1999:blog-5076863499804445350.post-55605553036442101672012-10-06T04:00:00.000-04:002012-10-06T04:00:00.365-04:00Golden Fried Chicken NuggetsYou know that feeling of sheer panic when its time to start dinner and you have absolutely know idea what to make? I had one of those moments the other night and I hate it. I knew dinner would involve chicken because I had set some out earlier to thaw, but I truly didn't know what to do with it.<br />
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Typically I start dinner around 5 o'clock and on this particular day 4:50 rolled around and I was stumped. After standing in the middle of the kitchen for a minute or so and then carefully examining everything that was in the fridge, freezer, and cabinets I settled on homemade chicken nuggets, mock chipotle rice, and green beans. I didn't have high hopes for this meal, I just knew that it needed to be edible and fulfilling and surprisingly, this fit the bill. I always know when something is good when Daniel either compliments me on it, or says that it's good and he said that these nuggets were good after questioning me what was in the batter.<br />
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These will were great dipped in my favorite honey mustard, Daniel dipped his in spicy mustard, and the girls used a bit of ketchup and BBQ sauce. They were easy to make and went over well which means that they will be made again sometime in the future.<br />
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<br />
Golden Fried Chicken Nuggets<br />
<br />
Ingredients: <br />
2 cups all purpose flour<br />
1 heaping tsp. garlic powder<br />
1 heaping tsp. onion powder<br />
1/2 tsp. black pepper<br />
1 tsp. paprika<br />
1 tsp. salt<br />
1 cup vegetable shortening<br />
2 eggs<br />
1/4 cup milk<br />
2 lg. chicken breast, cubed and cut into sm. pieces<br />
<br />
Directions:<br />
1.) In a small mixing bowl add and evenly mix all of your dried ingredients; flour, garlic powder, onion powder, black pepper, salt, and paprika. In a second small bowl mix together your eggs and milk.<br />
<br />
2.) In a dutch oven, melt vegetable shortening over medium/high heat.<br />
<br />
3.) Coat cubed chicken in egg mixture, drain any excess egg mixture and then dip into flour mixture. Shake off excess flour and gently place in melted shortening. If first piece of chicken starts to bubble around the edges that means your shortening is ready to go. Place an even layer of chicken in vegetable shortening and fry until golden brown. Drain on paper towels and sprinkle with a dash or two of salt. Repeat process until all chicken is fried. <br />
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4.) Serve with your favorite dipping sauce and your favorite side dishes and enjoy!<br />
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<br />Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com1tag:blogger.com,1999:blog-5076863499804445350.post-83747233183994177872012-10-04T16:28:00.004-04:002012-10-04T16:29:04.368-04:00Skillet CornbreadI knew making two different kinds of chili this past weekend that we just had to have cornbread to go along with our meal. My mamaw makes homemade cornbread but growing up my mom used to always just use the boxed variety. I always try to stick with homemade items when I have guests over for meals so I knew the boxed kind just wouldn't suffice this time.<br />
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I found this recipe on-line and instead of baking it in a 9x13 baking dish as stated, I used my cast iron skillet. I preheated my oven with the skillet inside so that it would be hot when it was time to pour in the cornbread mixture. Before adding the mixture, I added a couple of tablespoons of butter that I made sure coated the bottom and the sides of the skillet and then I poured the wet mixture in. <br />
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I don't know the size of my skillet, but it's a big one and this recipe made enough to fill the pan. There were six adults and two children and we devoured this skillet of cornbread. I got several compliments and I was pretty proud of myself for doing such an awesome job my first time making homemade cornbread. I'll never used boxed cornbread mix again!<br />
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Picture borrowed from allrecipes.com member, LESLEYfromWI. I didn't get my own picture but this looked just like mine!</div>
<br />
Skillet Cornbread<br />
Slightly adapted from: <a href="http://allrecipes.com/recipe/homesteader-cornbread/detail.aspx">allrecipes.com</a><br />
<br />
Ingredients:<br />
1 1/2 cups cornmeal<br />
2 1/2 cups milk<br />
2 cups all purpose flour<br />
1 tbsp. baking powder<br />
1 tsp. salt<br />
2/3 cup white sugar<br />
2 eggs<br />
1/2 vegetable oil<br />
3-4 tbsp. butter<br />
<br />
Directions:<span class="plaincharacterwrap break"> </span><br />
<span class="plaincharacterwrap break">1.) Preheat oven
to 400 degrees Fahrenheit with large cast iron skillet inside to warm. In a small bowl, combine cornmeal and
milk; let stand for 5 minutes. </span><br />
<span class="plaincharacterwrap break"> </span><span class="plaincharacterwrap break"> </span><br />
<span class="plaincharacterwrap break">2.) In a large
bowl, whisk together flour, baking powder, salt and sugar. Mix in the
cornmeal mixture, eggs and oil until smooth. Added butter to heated skillet and allow to melt, making sure that it has coated the bottom and the sides. </span><br />
<span class="plaincharacterwrap break"> </span><span class="plaincharacterwrap break"><br /></span><br />
<span class="plaincharacterwrap break">3.) Pour cornbread mixture into prepared skillet and bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.</span><br />
<br />
<span class="plaincharacterwrap break">4.) Serve slightly warm with an additional pat or two of butter. </span><br />
<br />Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com0tag:blogger.com,1999:blog-5076863499804445350.post-32292125884031021642012-10-03T16:07:00.002-04:002012-10-03T16:08:20.639-04:00Crockpot ChiliGrowing up I wasn't fond of chili. My mom would make it and I would pick the majority of the beans out of it. As I have matured my taste buds have matured as well. I eat things now that I wouldn't have touched with a ten foot pole back during my childhood, chili being one of them.<br />
<br />
I was in chili mode this past weekend and I'm pretty sure this recipe is now my favorite. I got lots of compliments over it and I can't wait to make it again. I top mine with LOTS of shredded cheese and a dollop of sour cream when I have it on hand. This is a must serve dish during fall.<br />
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<br />
<br />
<br />
<br />
Quick Chili<br />
Source: <a href="http://allrecipes.com/">allrecipes.com</a><br />
I made a few slight changes! <br />
<br />
Ingredients:<br />
2 pounds ground beef<br />
1 onion, finely diced<br />
3 cloves garlic, minced<br />
1 (14.5 ounce) can diced tomatoes<br />
2 (14.5 ounce) cans Italian-style diced tomatoes<br />
1 (8 ounce) can tomato sauce<br />
1 cup water ( I omitted and used a large container of veggie juice instead)<br />
1 (15 ounce) can kidney beans (I used a 40 oz. can)<br />
1 (15 ounce) can pinto beans (I used two, 15 oz. cans)<br />
2 tablespoons chili powder<br />
1 tablespoon ground cumin<br />
2 tablespoons white sugar<br />
1 tablespoon salt<br />
1 teaspoon ground black pepper<br />
1 tablespoon hot pepper sauce (I omitted)<br />
diced onion<br />
shredded cheese<br />
sour cream<br />
<br />
Directions:<span class="plaincharacterwrap break"> </span><br />
<span class="plaincharacterwrap break">1.) In a large stock pot lightly brown ground beef, and drain if needed.</span><span class="plaincharacterwrap break"> </span><br />
<span class="plaincharacterwrap break">2.) Add onion and garlic and cook until onion is translucent.</span><span class="plaincharacterwrap break"> </span><br />
<span class="plaincharacterwrap break">3.) Add tomatoes, diced tomatoes with chili peppers,
tomato sauce, vegetable juice, kidney beans, pinto beans, chili powder, cumin,
sugar, salt, pepper and hot sauce if so desired. Simmer for 30 minutes and then
serve. </span><br />
<br />
<span class="plaincharacterwrap break">* I browned my meat, onion, and garlic in a skillet and then added it with all of the other ingredients to my crockpot and cooked it for about three hours on high heat. </span><br />
<br />
<br />
<br />
<br />Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com0tag:blogger.com,1999:blog-5076863499804445350.post-39711598981432051082012-09-14T14:41:00.000-04:002012-09-14T14:41:00.540-04:00Peanut Butter and Jelly BarsDuring the day when I'm not being forced to watch the Disney Junior channel, I immediately turn on the Food Network. I love watching others cook and I really love getting inspiration to try my own creating. One afternoon while watching the Barefoot Contessa make a batch of these, I just knew I had to give them a try. I made them for a family dinner at our house and everyone enjoyed them. Daniel proclaimed that they weren't really peanut butter and jelly because I made it with raspberry jam instead of grape but what can you do. <br />
<i><span style="font-size: large;"><br /></span></i>
<i><span style="font-size: large;">Peanut Butter and Jelly Bars</span></i><br />
Source: <a href="http://www.foodnetwork.com/recipes/ina-garten/peanut-butter-and-jelly-bars-recipe/index.html" target="_blank">Ina Garten</a><br />
<br />
Ingredients:<br />
1/2 pound (2 sticks) unsalted butter, at room temperature<br />
1 1/2 cups sugar<br />
1 teaspoon pure vanilla extract<br />
2 extra-large eggs, at room temperature<br />
2 cups (18 ounces) creamy peanut butter (She suggests Skippy, but I used a store brand and they were fine)<br />
3 cups all-purpose flour<br />
1 teaspoon baking powder<br />
1 1/2 teaspoons kosher salt<br />
1 1/2 cups (18 ounces) raspberry jam or other jam<br />
2/3 cups salted peanuts, coarsely chopped (I left these out)<br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">Sorry for the poor quality of the photo.</td></tr>
</tbody></table>
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Directions:<br />
<div class="instruction">
1.) Preheat the oven to 350 degrees F.</div>
<div class="instructions">
<br />
2.) Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.<br />
<br />
3.)In the bowl of an electric mixer fitted with the paddle attachment,
cream the butter and sugar on medium speed until light yellow, about 2
minutes. With the mixer on low speed, add the vanilla, eggs, and peanut
butter and mix until all ingredients are combined.<br />
<br />
4.) In a small bowl, sift together the flour, baking powder, and salt.
With the mixer on low speed, slowly add the flour mixture to the peanut
butter mixture. Mix just until combined.<br />
<br />
5.) Spread 2/3 of the dough into the prepared cake pan and spread over
the bottom with a knife or offset spatula. Spread the jam evenly over
the dough. Drop small globs of the remaining dough evenly over the jam.
Don't worry if all the jam isn't covered; it will spread in the oven.
Sprinkle with chopped peanuts and bake for 45 minutes, until golden
brown.<br />
<br />
6.) Cool and cut into squares. </div>
Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com0tag:blogger.com,1999:blog-5076863499804445350.post-68898079407309445982012-09-13T03:00:00.000-04:002012-09-13T10:56:14.235-04:00Turkey Bacon CrescentsI've been a real cooking slump these past couple of weeks. I just don't have the motivation to find new recipes, write grocery lists, and then spend time cooking elaborate meals in the evenings. I'm not sure what the problem is but I hope I get out of this slump soon. <br />
<br />
Not only am I in a cooking slump but I'm having some complications with my ileostomy. One of the complications pretty much keeps me from lifting or bending over so the easier the meal the better for me. When I saw this one I just knew I had to give it a try. It was delicious and we all loved it. It's most definitely another keeper here in our house!<br />
<br />
Turkey Bacon Crescents<br />
Source: <a href="http://www.plainchicken.com/2012/08/turkey-bacon-crescents.html" target="_blank">Plain Chicken</a><br />
<br />
Ingredients:<br />
1 can refrigerated crescent rolls<br />
2 Tbsp honey mustard dressing<br />
8 oz thinly sliced cooked turkey (from deli)<br />
4 slices provolone cheese<br />
8 slices precooked bacon<br />
<br />
Directions:<br />
<br />
1.) Heat oven to 375.<br />
<br />
2.) Separate dough into triangles. Spread each triangle with 3/4 teaspoon
honey mustard. Top each with turkey, 1/2 slice of cheese and 1 piece of
bacon. Roll up loosely.<br />
<br />
3.) Place on cookie sheet. Bake 18 to 20 minutes or until golden brown and cheese is melted. <br />
<br />
Yes my friends, it was that simple! If you have young children this is a must try recipe.<br />
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<br />Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com0tag:blogger.com,1999:blog-5076863499804445350.post-8946912217618169072012-09-11T10:53:00.000-04:002012-09-11T11:06:38.630-04:00Italian Layer BakeThis meal was so good I can't even begin to properly describe it. It was easy to throw together and Daniel took one bite and proclaimed, "this is good!" I was afraid that it would be to bland so I threw in half a chopped onion with the roasted red pepper and I think it helped tie it all together. This is definitely going into monthly rotation here at our house!<br />
<br />
Italian Layer Bake:<br />
Source: <a href="http://www.mrfood.com/Casseroles/Italian-Layer-Bake/ml/1" target="_blank">mrfood.com </a><br />
<br />
Ingredients:<span class="ingredient"><span class="amount"> </span></span><br />
<span class="ingredient"><span class="amount">1 </span> <span class="name">(8-ounce) container refrigerated crescent rolls</span></span><span class="ingredient"><span class="amount"> </span></span><br />
<span class="ingredient"><span class="amount">8 </span> <span class="name">slices (1/2 pound) deli turkey</span></span><span class="ingredient"><span class="amount"> </span></span><br />
<span class="ingredient"><span class="amount">8 </span> <span class="name">slices (1/2 pound) deli ham</span></span><span class="ingredient"><span class="amount"> </span></span><br />
<span class="ingredient"><span class="amount">12 </span> <span class="name">slices (1/2 pound) deli hard salami</span></span><span class="ingredient"><span class="amount"> </span></span><br />
<span class="ingredient"><span class="amount">8 </span> <span class="name">slices (1/2 pound) Swiss cheese</span></span><span class="ingredient"><span class="amount"> </span></span><br />
<span class="ingredient"><span class="amount">1 </span> <span class="name">(12-ounce) jar roasted peppers, drained</span></span><span class="ingredient"><span class="amount"> </span></span><br />
<span class="ingredient"><span class="amount">4 </span> <span class="name">eggs, beaten (I only used 3)</span></span><br />
<span class="ingredient"><span class="name">1/2 a small onion, finely diced</span></span><br />
<span class="ingredient"><span class="name"><br /></span></span>
<span class="ingredient"><span class="name">Ingredients:</span></span><br />
<br />
1. Preheat oven <a class="itxtrst itxtrsta itxthook" href="http://www.mrfood.com/Casseroles/Italian-Layer-Bake/ml/1#" id="itxthook1" rel="nofollow" style="background-color: transparent; border-bottom: 0.075em solid darkgreen; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: underline;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w0" style="background: transparent; color: darkgreen; font-size: inherit; font-weight: inherit;"></span></a>to 350 degrees F. Unroll crescent roll dough without separating triangles. Separate dough into 2 squares along center cut line.<br />
<br />
2. Place 1 square of dough into an 8-inch square baking dish<a class="itxtrst itxtrsta itxthook" href="http://www.mrfood.com/Casseroles/Italian-Layer-Bake/ml/1#" id="itxthook2" rel="nofollow" style="background-color: transparent; border-bottom: 0.075em solid darkgreen; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: underline;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w0" style="background: transparent; color: darkgreen; font-size: inherit; font-weight: inherit;"></span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w1" style="background: transparent; color: darkgreen; font-size: inherit; font-weight: inherit;"></span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w2" style="background: transparent; color: darkgreen; font-size: inherit; font-weight: inherit;"></span></a>; using your fingertips, press dough to fit bottom of dish.<br />
<br />
3.Layer with half of each of turkey, ham, salami, Swiss cheese, roasted peppers, and onions<a class="itxtrst itxtrsta itxthook" href="http://www.mrfood.com/Casseroles/Italian-Layer-Bake/ml/1#" id="itxthook3" rel="nofollow" style="background-color: transparent; border-bottom: 0.075em solid darkgreen; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: underline;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook3w0" style="background: transparent; color: darkgreen; font-size: inherit; font-weight: inherit;"></span></a>. Pour half of beaten eggs over peppers and repeat with remaining meat, cheese, and peppers.<br />
<br />
4. Place remaining square of dough over peppers. Pour remaining beaten eggs<a class="itxtrst itxtrsta itxthook" href="http://www.mrfood.com/Casseroles/Italian-Layer-Bake/ml/1#" id="itxthook4" rel="nofollow" style="background-color: transparent; border-bottom: 0.075em solid darkgreen; color: darkgreen; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: underline;"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook4w0" style="background: transparent; color: darkgreen; font-size: inherit; font-weight: inherit;"></span></a> over dough and cover lightly with foil.<br />
<br />
5. Bake 20 minutes, remove foil, and bake an additional 20 to 22
minutes, or until golden and heated through. Let cool 15 to 20 minutes
then cut and serve.<br />
<br />
<br />
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<br />Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com0tag:blogger.com,1999:blog-5076863499804445350.post-30432700293136850412012-08-15T14:16:00.005-04:002012-08-15T14:18:40.780-04:00Chicken and Broccoli CasseroleEvery now and then I come across a recipe that looks really good but then I compare it to other similar recipes and I end up getting nervous about making it. <br />
<br />
This recipe is one of those that looked delicious but because I am used to making regular broccoli casserole with a jar of processed cheese, I automatically start comparing the two and wondering if they will taste the same. <br />
<br />
I am here to say that I had no reason to be nervous. This dinner knocked our socks off and the best part was how simple it was to make. We all had multiple servings and the girls and I ate the leftovers for lunch the next couple of days. <br />
<br />
Further proof at how delicious it was is the fact I didn't snap a picture of it. I was starving by the time I had gotten it prepared and that first bite was so tasty that I couldn't stop long enough to grab my camera. I highly suggest going to the recipes source to view a great picture of the dish. I used the same exact baking dish so my picture could have been twins with hers. <br />
<br />
<strong><em>Chicken and Broccoli Casserole</em></strong><br />
Source: <a href="http://pearls-handcuffs-happyhour.blogspot.com/2010/04/just-like-grandma-used-to-make.html" target="_blank">Pearls, Handcuffs, and Happy Hour</a><br />
<br />
<strong>Ingredients</strong>:<br />
3 chicken breasts, cooked and shredded<br />
2 cans of cream of chicken soup<br />
1 cup of mayo<br />
1 cup of shredded cheddar cheese<br />
1 cup of shredded Colby and Monterrey cheese<br />
1 bag of frozen chopped broccoli, thawed<br />
1/2 a small onion, finely diced*<br />
salt and pepper to taste<br />
garlic powder to taste*<br />
<br />
*= my little additions<br />
<br />
<strong>Directions</strong>:<br />
1.) Preheat oven to 375 degrees Fahrenheit.<br />
<br />
2.) Mix all ingredients together. Add to a lightly greased, 2 quart baking dish and bake for 30 minutes or until the top is a light golden color and bubbly around the edges. <br />
<br />
3.) Serve over rice or your favorite pasta.<br />
<br />
We served ours over rice and it was awesome. It was so awesome that I'm putting it back on our two week menu for the second time in a row. I'm going to try adding the cooked rice to the mixture and then baking and someday I'll make it again using spaghetti noodles added and baked in with the mixture. Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com0tag:blogger.com,1999:blog-5076863499804445350.post-47888798690537608582012-08-02T10:18:00.003-04:002012-08-02T10:19:58.306-04:00Tater ChipsDaniel has been after me for the past week to make some homemade potato chips. I've been putting it off for two reasons. The first one being that the thought of standing there and frying potato chips was a little overwhelming. The second being that I have never made them before.<br />
<br />
I finally overcame my two issues tonight and I'm so glad that I did. They were so good that Addison and Cadence were eating them quicker than I could fry them. What is even better is how easy they were to make. I seasoned them with sea salt as I was taking them out and I can't wait to make them again and try different seasonings.<br />
<br />
I sliced them by hand, but I would highly suggest using your food processor or a mandolin as they will be thinner that way. I got them as thin as I could without slicing my fingers so they weren't as crispy as I would like.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8izcPGl_N8eFqSBojJbLiuPtuMVED8w1C2Ywnq1cfZOBmD-B_dYm1x4PUFJ7hKC-Kfk1b576UFxYv7WCFw_Brtjetd4i5u9etrYpoY6W_YNrA4YYowjk093ORaNGQhdIXAjF0bc/s1600/IMAG0190.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8izcPGl_N8eFqSBojJbLiuPtuMVED8w1C2Ywnq1cfZOBmD-B_dYm1x4PUFJ7hKC-Kfk1b576UFxYv7WCFw_Brtjetd4i5u9etrYpoY6W_YNrA4YYowjk093ORaNGQhdIXAjF0bc/s320/IMAG0190.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sorry for the lousy phone picture, we ate these to quickly to grab a good photo.</td></tr>
</tbody></table>
<br />
Homemade potato chips<br />
<br />
Ingredients:<br />
4 Idaho potatoes, thinly sliced<br />
Vegetable oil<br />
Sea salt or favorite seasonings<br />
<br />
Directions:<br />
1.) In a medium sauce pan, bring two inches of vegetable oil to around 350-375 degrees Fahrenheit.<br />
2.) Add thinly sliced potatoes one at a time to hot oil, stirring around every so often. Fry until they are a golden brown color.<br />
3.) Take them out and place them into a large bowl lined with paper towels. Sprinkle with sea salt and allow to cool.<br />
<br />
Serve right away or store them for up to a day or so. Four potatoes served the four of us so I would use one potato per person. Also, I don't have a thermometer, so I just tested the oil temp with a very small and thin potato to check the oil to see if it was hot enough. Remember, you want the oil to be ready because if you put the potatoes in before the oil is hot enough, the potato will start to absorb the oil instead of frying in it.Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com0tag:blogger.com,1999:blog-5076863499804445350.post-18428610452572284392012-08-01T13:24:00.000-04:002012-08-01T13:24:50.906-04:00Chocolate Pudding Dump CakeO.M.G.!!! There is no other way to describe this cake. I whipped this baby up in no time last night and managed to let it cool for about twenty minutes before I couldn't take it anymore and dove right in. It was delicious and still slightly warm which meant the chocolate chips sprinkled on top were still slightly melted. <br />
The best part of this cake, besides its taste, was the fact I paid around $2.00 for it. Yes, two smackeroos! I bought a store brand cake mix at $1.19, I got the pudding on sale for 50 cents, and since there was a small amount of milk in it, I guessed that it came in around that two dollar mark. <br />
<br />
This will most definitely get made again in our house with a glass of nice cold milk to go along with it. Try it, trust me when I say that you will not be disappointed. Now if you'll excuse me, I'm off to eat my second piece of the day...lol. <br />
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<br />
Chocolate Pudding Dump Cake<br />
Source: <a href="http://www.eatliverun.com/chocolate-pudding-dump-cake/" target="_blank">eat, live, run</a><br />
<br />
Ingredients:<br />
1 box of chocolate cake mix<br />
1 small box of instant chocolate pudding<br />
1 3/4 cups of milk<br />
1 1/2 cups of chocolate chips<br />
<br />
Directions:<br />
1.) Preheat oven to 350 degrees Fahrenheit.<br />
2.) In a medium mixing bowl add pudding and milk. Whisk until dry pudding mix has fully dissolved and becomes thick. <br />
3.) Add dry cake mix into pudding mix and whisk until fully incorporated. Batter will be really thick!<br />
4.) Lightly spray a 9x13 baking dish and add batter mixture. Spread evenly among pan. <br />
5.) Bake for thirty minutes or until edges have begun pulling away from the sides.<br />
<br />
<br />Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com1tag:blogger.com,1999:blog-5076863499804445350.post-74758343688370797802012-07-29T18:06:00.000-04:002012-07-29T18:06:58.546-04:00Fiesta Taco RiceI keep making these pretty delicious meals that aren't knocking Daniel's socks off so I've given up. He keeps telling me to keep it simple. Well, I don't know how much simpler I can get as this meal was beyond simple. I on occasion go to the grocery with my mother in law since Daniel has our vehicle during the day for work. She suggested making something like this when she has the girls with her so tonight I finally decided to give it a shot.<br />
<br />
There are so many things you can add to this dish that would push it over the top. I added a fresh out of the garden, banana pepper and I would have added a small can of black beans and a can of diced tomatoes had I have had either one. This would also be good with a cooked, shredded chicken breast as well. <br />
<br />
I topped mine with some cheese and I served it with lettuce, fresh tomato, and sour cream on the side. I ate mine without a tortilla shell, but Addison made herself a fiesta taco rice burrito. Daniel said it was okay, but once again I could tell it didn't knock his socks off. One of these nights that boy is going to be making dinner for me since apparently my breakfast of scrambled eggs, maple sausage links, and fried green tomatoes are the only things I can get compliments on around here.<br />
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<br />
Fiesta Taco Rice<br />
Inspired by: My mother in law, Sue.<br />
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Ingredients:<br />
1 lb. ground beef, browned and drained<br />
1 pkg. Knorr's fiesta rice taco version<br />
2 cups of water<br />
1 cup of finely shredded cheddar cheese<br />
1/2 cup of shredded mozzarella cheese<br />
<br />
*Possible additions, small can of drained and rinsed black beans, diced onion, small can of diced tomato, and or your favorite peppers.<br />
<br />
Directions:<br />
1.) In a large skillet, brown ground beef. Drain excess grease.<br />
2.) Add package of rice to ground beef. Slowly incorporate two cups of water. Gently stir together and cover. Lower heat to around medium. Cook for five to seven minutes or until rice has absorbed liquid.<br />
3.) Un-cover, gently stir once again, turn heat off. Add shredded cheeses to top and allow to melt.<br />
4.) Serve with your favorite toppings and enjoy!Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com0tag:blogger.com,1999:blog-5076863499804445350.post-50412827161777056352012-07-28T14:06:00.000-04:002012-08-01T13:29:17.691-04:00Parmesan Chicken SaladI love chicken salad sandwiches. <br />
<br />
Have you ever had <a href="http://bobevans.com/Menu/Category/36/Specialty-Sandwiches" target="_blank">Bob Evan's chicken salad</a> sandwiches? <br />
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They are my favorite and I look forward to them every summer since they are a seasonal item. Normally when I make <a href="http://bigdogsmommyanddaddy.blogspot.com/2009/01/chicken-salad-my-way.html" target="_blank">chicken salad</a> here at home I use grapes and celery along with mayo but last night I was in a dinner funk. I had been suffering with a bad sinus headache for the past twenty four hours and if it were just me, no dinner would have been made. I had to feed the husband and girls though so I knew I had to whip something up. I had two thawed chicken breasts out and since I was looking for something easy I decided to whip this up. It was so good. Daniel had two sandwiches, I had one, the girls had a couple of scoops each, and we still had some leftover. Addison made little lettuce wraps with her chicken salad. I plan on making this again to keep on hand for quick lunches. <br />
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Parmesan Chicken Salad<br />
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Ingredients:<br />
2 lg. chicken breast, boiled until cooked through, shredded<br />
3/4 cup mayonnaise<br />
1/3 cup of grated Parmesan cheese<br />
1 tsp. salt<br />
1/2 tsp. black pepper<br />
2 tsp. dried dill<br />
1 tsp. onion powder<br />
1 tsp. garlic powder<br />
Bread of your choice, we used french bread<br />
sliced onion<br />
sliced tomato<br />
ice-burg lettuce<br />
Swiss cheese<br />
Dijon or brown mustard<br />
<br />
Directions:<br />
1.) Boil chicken breasts until cooked through.<br />
2.) In a small mixing boil add mayo, Parmesan cheese, salt, pepper, dill, onion powder, and garlic powder and mix until fully incorporated. <br />
3.) Slice your choice of bread and lightly toast. <br />
4.) Shred chicken and mix with mayo mixture. <br />
5.) Place two scoops of chicken salad on bottom half of bread. Top with choice of mustard, cheese, onion, tomato, and lettuce, followed by the top half of the bread. <br />
6.) Enjoy with your favorite potato chip or in our case, with your favorite oven baked potato wedges.Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com0tag:blogger.com,1999:blog-5076863499804445350.post-84373812395790902692012-07-23T20:14:00.001-04:002012-07-28T14:10:39.831-04:00Chicken TeriyakiI'm trying so hard to try new recipes to help liven things up a bit. I feel like I'm always making the same things and not only does that get boring for those of us eating what I make, but it gets boring for this little blog. Personally, I liked this dish. It was different, and while its not something I will make a lot, it will get made again.<br />
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I used four chicken breasts that I cut up into cubes and used a few dashes of dried ginger instead of fresh in the sauce. I baked the chicken in the sauce at 400 degrees Fahrenheit for thirty minutes or so. This made a ton and since my chicken was still slightly frozen, it made the sauce a little thinner which made more. Daniel and I both had one helping, as did the girls, and I was able to freeze two more helpings for future meals.<br />
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It was quick, easy, and fairly cheap. And by the way, it calls for 1 tsp. of black pepper, not 1 tbsp. like I put in. I really am going to start wearing my glasses when I'm cooking. This is getting ridiculous. <br />
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<br />
Chicken Teriyaki<br />
Source: <a href="http://allrecipes.com/recipe/chicken-teriyaki/detail.aspx?event8=1&prop24=SR_Title&e11=chicken%20teriyaki&e8=Quick%20Search&event10=1&e7=Recipe" target="_blank">allrecipes.com</a><br />
*= my changes to the original dish<br />
<br />
Ingredients:<br />
2 1/4 cups soy sauce<br />
3/4 cup sugar<a class="itxtrst itxtrsta itxthook" href="http://www.blogger.com/blogger.g?blogID=5076863499804445350#" id="itxthook0" rel="nofollow" style="background-color: transparent; border-bottom-color: rgb(0, 102, 204); border-bottom-style: solid; border-bottom-width: 0.07em; color: #0066cc; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: underline;" tabindex="0"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook0w0" style="color: #0066cc; font-size: inherit; font-weight: inherit;"></span></a> <br />
1 tsp. ground black pepper<a class="itxtrst itxtrsta itxthook" href="http://www.blogger.com/blogger.g?blogID=5076863499804445350#" id="itxthook1" rel="nofollow" style="background-color: transparent; border-bottom-color: rgb(0, 102, 204); border-bottom-style: solid; border-bottom-width: 0.07em; color: #0066cc; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: underline;" tabindex="0"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w0" style="color: #0066cc; font-size: inherit; font-weight: inherit;"></span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w1" style="color: #0066cc; font-size: inherit; font-weight: inherit;"></span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w2" style="color: #0066cc; font-size: inherit; font-weight: inherit;"></span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w3" style="color: #0066cc; font-size: inherit; font-weight: inherit;"></span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook1w4" style="color: #0066cc; font-size: inherit; font-weight: inherit;"></span></a><br />
1 tbsp. cornstarch<br />
1 (20 oz.) can pineapple chunks in juice, drained, juice reserved<br />
1 onion, chopped<br />
3 cloves garlic, minced<br />
* 3 to 4 dashes of dried ginger, original recipe called for fresh ginger <br />
* 4 chicken breasts, cubed<br />
salt and ground black pepper <a class="itxtrst itxtrsta itxthook" href="http://www.blogger.com/blogger.g?blogID=5076863499804445350#" id="itxthook2" rel="nofollow" style="background-color: transparent; border-bottom-color: rgb(0, 102, 204); border-bottom-style: solid; border-bottom-width: 0.07em; color: #0066cc; font-size: 100%; font-weight: normal; padding-bottom: 1px; text-decoration: underline;" tabindex="0"><span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w0" style="color: #0066cc; font-size: inherit; font-weight: inherit;"></span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w1" style="color: #0066cc; font-size: inherit; font-weight: inherit;"></span><span class="itxtrst itxtrstspan itxthookspan" id="itxthook2w2" style="color: #0066cc; font-size: inherit; font-weight: inherit;"></span></a> to taste<br />
2 cups of white rice, cooked according to package <br />
<br />
Directions:<span class="plaincharacterwrap break"> </span><br />
<span class="plaincharacterwrap break">1.) Preheat an oven to 400 degrees Fahrenheit.</span><span class="plaincharacterwrap break"> </span><br />
<br />
<span class="plaincharacterwrap break">2.) Stir the soy sauce, sugar, 1 teaspoon of black pepper, cornstarch, and 1/2 cup of the reserved pineapple juice together in a saucepan until the sugar is completely dissolved; add the onion, garlic, and ginger. Bring the mixture to a boil and cook until the sauce thickens, about 5 minutes.</span><span class="plaincharacterwrap break"> </span><br />
<br />
<span class="plaincharacterwrap break">3.) Arrange the chicken cubes in a baking dish; season with salt and pepper.</span><span class="plaincharacterwrap break"> </span><br />
<br />
<span class="plaincharacterwrap break">4.) Pour sauce over cubed chicken and then sprinkle the top with pineapple chunks. </span><br />
<span class="plaincharacterwrap break"><br /></span><br />
<span class="plaincharacterwrap break">5.) Bake for 30 to 40 minutes or until chicken is cooked thoroughly. </span><br />
<span class="plaincharacterwrap break"><br /></span><br />
<span class="plaincharacterwrap break">6.) Serve over rice.</span><br />
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<br />Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com2tag:blogger.com,1999:blog-5076863499804445350.post-31483061112346460402012-07-19T18:30:00.000-04:002012-07-19T20:00:38.162-04:00Quick, easy, and cheap dinner ideas!I know we're not the only family who have been hit hard in this economy. As much as I would like to go back to work full time for the monetary benefit, its just not possible with my health. Between a tight budget, and two little girls that make dedicating a lot of time to preparing a meal impossible, I am always on the lookout for quick, easy, and most importantly, cheap dinner ideas. <br />
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Join me as I share with you a few of my favorite dinner ideas that meet the above criteria. Don't hesitate to link up with me by posting some of your own favorites.<br />
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1.) <a href="http://bigdogsmommyanddaddy.blogspot.com/2009/05/chicken-alfredo-casserole.html" target="_blank">Chicken alfredo casserole</a>- This is a favorite of mine and it's always a hit. I've gotten feedback from others telling me that they have added veggies such as broccoli to it. It goes great with garlic bread and a salad and what kid doesn't like chicken alfredo with cheese on top?<br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5333612252469013730" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgseo6DPxu-sYIxppkftBrl0a7gPRXuh5Gyfh91FC596kQ8HxpvX8D8dqDz_ykoXPL6kg_FK7VxUAh8xedwXrMxPiV3PcEnpyekoyGFKizQavK0QLVQQIz-qKLGhiYH-RWyTgIz__Q/s200/Blog+012.jpg" style="cursor: pointer; display: block; height: 133px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
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2.) <a href="http://bigdogsmommyanddaddy.blogspot.com/2009/05/easy-tuna-casserole.html" target="_blank">Easy tuna casserole</a>- This is a recipe that I first learned to cook from my step-mom, Rhonda. It fed me many times during my days as a single gal out on her own. I always ate mine with a slice of buttered sandwhich bread. <br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5332855219544329202" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie-7L6F2wjnC3Sx5ON0sTit754EOliR-MiV_9jW8X-M_p_GittcT3H1r_e6ea8OUyKav-cEUHD2ULD98mNrYB7R6HPMb8dmcsoqeFIYUVl4nFCtY9duRpJofcWSge43yNEl4ugwrQ/s200/Blog+010.jpg" style="cursor: pointer; display: block; height: 133px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
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3.) <a href="http://bigdogsmommyanddaddy.blogspot.com/2011/05/sausage-and-crescent-roll-bake.html" target="_blank">Sausage and crescent roll bake</a>- My sister, Nikki made this for me a few years ago during a night of wedding planning for her upcoming nuptials. I've been making it ever since and I'm sure I'll be making it for years to come. It's great for breakfast and an easy dinner with a side of scrambled eggs. It has cream cheese in it for goodness sake, that's enough said. <br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5603228132886584562" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeuEt96aa4pbRZe6QlSmr-pU_cLrpb1qypG-E3uxV200TgPpYL3Ztd9eReu1gie5T4hk3XcHACPiafpDhAtCRtCGjDeqHtVLLGJ5Gy6KsRXmIVPaCD3yIeT4uRGGAwMEKMSs4TioY/s200/007.JPG" style="display: block; height: 133px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
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4.) <a href="http://bigdogsmommyanddaddy.blogspot.com/2012/07/southwest-chicken.html" target="_blank">Southwest chicken</a>- I just made this for the first time this past Sunday and I am salivating at the idea of making it again. We love Mexican food and this was right up our alley. My aunt Robin made it for her and my uncle Dan's 35th wedding anniversary this week and they loved it. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkmZjDNZusz0xHjDrrHk4ze3X-lJMyCQllQNlrth-GN8uW-u8K4DsfFcNdtkLJK3FGB1YNAJpUQDdLuFBSGHM3oytJK-7XQFNi6wTOhVcRamyaU4Ebbz6-ViuVXz70FRwhHj8WyGA/s1600/090.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkmZjDNZusz0xHjDrrHk4ze3X-lJMyCQllQNlrth-GN8uW-u8K4DsfFcNdtkLJK3FGB1YNAJpUQDdLuFBSGHM3oytJK-7XQFNi6wTOhVcRamyaU4Ebbz6-ViuVXz70FRwhHj8WyGA/s200/090.JPG" width="200" /></a></div>
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5.) <a href="http://bigdogsmommyanddaddy.blogspot.com/2012/05/chicken-noodle-soup.html" target="_blank">Chicken noodle soup</a>- I love this dish! Its so comforting and filling and what is great is that it makes enough for leftovers the next day. Ladle on top of a pile of creamy mashed potatoes and be prepared to be taken back to your grandmother's kitchen. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgToe5IuSI0s7VFBYnDEaD0UxqR-MFiE8EyrFQXQkoluUOj-Bam4nQYhg0C-jdOo_H-Gh-YWGiHLRkHprcBI6FpQBN9xO0F1OVeg-2QsaGUjAwwo6yvETiQecIK9ND_dptHVAD3o/s1600/001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHgToe5IuSI0s7VFBYnDEaD0UxqR-MFiE8EyrFQXQkoluUOj-Bam4nQYhg0C-jdOo_H-Gh-YWGiHLRkHprcBI6FpQBN9xO0F1OVeg-2QsaGUjAwwo6yvETiQecIK9ND_dptHVAD3o/s200/001.JPG" width="200" /></a></div>
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6.) <a href="http://bigdogsmommyanddaddy.blogspot.com/2012/01/chicken-taco-ring.html" target="_blank">Chicken taco ring</a>- I whipped this baby up after having something similiar to it this past Christmas. My mother-in-law made a ground beef version for us Christmas day. We branched out this year and did a Mexican theme instead of the tradional ham or turkey. <br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5694642326245858418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnCsHfo8BY8-LFg9SdDWfen1LbzgYNS0O5PYV9k0eRQhschojyJZ2zlQzoyEESE-yYoxuynNKtwcHMzOFycyZZ9wZqMv5ftVfLuC8Ek4WZCccvsRQrERtDUZexdLvqCqz4Csp3wSE/s200/001.JPG" style="cursor: pointer; display: block; height: 133px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
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7.) <a href="http://bigdogsmommyanddaddy.blogspot.com/2011/12/holiday-crunch.html" target="_blank">Holiday crunch</a>- Once again I can't believe I am posting this recipe. My mom made this for us growing up and I loathed it back then. Apparently I have turned over a new leaf because I actually enjoy it now. We always serve ours with a side of corn. <br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5683894297871615954" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWe_ZswjEKp0gzmjQ9Ba6e1CP9Wm1oWw4NB1M3OFo-JxsFtB0rSqysztqEnBqBkohxUUIr5e9lT8OQ6BtLudf2KOLmQHqrEsnt_-0ExxXCVO2QyKvtVqq60KW9MSYaPFtw30EkzP8/s200/002.JPG" style="cursor: pointer; display: block; height: 133px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
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8.) <a href="http://bigdogsmommyanddaddy.blogspot.com/2011/09/salsa-ranch-burgers.html" target="_blank">Salsa ranch burgers</a>- I first discovered this recipe over at <a href="http://cassiecraves.blogspot.com/" target="_blank">Cassie Craves</a>. The hard part about this recipe is frying up the burgers in a pan, but you are reminded that its worth the mess and hassle after each bite you take. We love this burger!<br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5656441749768968386" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6oqhqP8HJNKwlDsJYb4iYUQONsxsZ5BY02VWvei3MlnN1UpotlCWJKHlmjdxfxkJ2X-YUWlL95c1kbJaa6TWPV58L4zuNay1aIkOpnmLClJ14-6XSF7LnL1SsES6W02RRwWN-oxk/s200/010.JPG" style="cursor: pointer; display: block; height: 133px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
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9.) <a href="http://white%20chicken%20enchiladas%20with%20green%20chile%20sour%20cream%20sauce/" target="_blank">White chicken enchiladas with green chile sour cream sauce</a>- There are no words in my vocabulary that would adequately describe just how delictable these are! I love them that much and they are another dish that I discovered over at <a href="http://cassiecraves.blogspot.com/" target="_blank">Cassie Craves</a>.<br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5462367705454759410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5P9w6xhvYNhB4ms8BwVaCsymikc6AVAo2Hpx5hz58BI0Wm5xg2wdeTOf2tm_WHY7_GohN3Yve07J_kP2jIJowI4blBu4c-7q2CgouNErRHugV5GZpCAQcweIYu3qTDKwfq_DRcgE/s200/Food+Blog+064.jpg" style="cursor: pointer; display: block; height: 133px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
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10.) <a href="http://bigdogsmommyanddaddy.blogspot.com/2009/12/broiled-tilapia-parmesan.html" target="_blank">Broiled tilapia parmesan</a>- I'm not a seafood person by any means. Sadly Daniel loves the stuff so on occassion I do the good wife routine and make him something like this. Don't tell anybody, but this is actually pretty good. I don't even use fresh lemon juice, just squeeze in some of the stuff out of the little yellow container...lol. <br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5414408123190216162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0KxDgDSrtlu8b_QclBPqNPkLPnWPA63AhBWqP-ZxZxBN14sVcp-DNGdQ0mxnz2UD45ym6Xq6uGK0EhPNA3SlmQv41DoRUNAEc0VzJ-nJglO7i8AunPFva541a43qk070hmHuAwZ0/s200/Food+Blog+046.jpg" style="cursor: pointer; display: block; height: 133px; margin: 0px auto 10px; text-align: center; width: 200px;" /><br />
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11.) <a href="http://bigdogsmommyanddaddy.blogspot.com/2009/05/veggie-pizza_29.html" target="_blank">Veggie pizza</a>- If you're looking for a refreshing and light dinner or even lunch, this is right up your alley. It's a great way to get lots of vegetables into your kids and it doesn't hurt that its smothered in a ranch sauce. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGFGX4jV3EKlZZmZEZ-sFeh44uRkisNPZFGzCK9kl2_m1-0UWHVUpSeuBtKe5LC-xvPRIyzC9ll0Epa3UbDsgPJkJCyTOpMcWp0WVH2-MTB9A6oM_lmLE-un2-XDmX4XgkYwlWeiI/s1600/Blog+013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" class="CSS_LIGHTBOX_SCALED_IMAGE_IMG" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGFGX4jV3EKlZZmZEZ-sFeh44uRkisNPZFGzCK9kl2_m1-0UWHVUpSeuBtKe5LC-xvPRIyzC9ll0Epa3UbDsgPJkJCyTOpMcWp0WVH2-MTB9A6oM_lmLE-un2-XDmX4XgkYwlWeiI/s200/Blog+013.jpg" width="200" /></a></div>
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12.) <a href="http://bigdogsmommyanddaddy.blogspot.com/2010/04/chicken-and-broccoli-spaghetti.html" target="_blank">Chicken ranch spaghetti</a>- The girls and I adore this meal. I usually make it when Daniel is out of town on business since he isn't the biggest fan. It has three of our favorite things in it...pasta, broccoli, and ranch. They gobble it up and we usually eat the leftovers for lunch the next day. <br />
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<img alt="" border="0" id="BLOGGER_PHOTO_ID_5462994439552016482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnmtDWOto0Jk-2Mbq5xXvb1CyLJYJZOr9HCWpa1dTZIqqCMHj77tr_AdGc7hSKp5k3Eqj1ZxQJErmN-hk2KH9YxKyOKpAOtlVFworg0Omq75TwmRfFg13qIp6TdY1umddwJ3pVxx8/s200/Food+Blog+066.jpg" style="cursor: pointer; display: block; height: 133px; margin: 0px auto 10px; text-align: center; width: 200px;" /></h4>
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Now link up and share some of your favorite quick, easy, and cheap dinner ideas!</h4>
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</script>Katiehttp://www.blogger.com/profile/15346463213008310730noreply@blogger.com2