Wednesday, February 18, 2009
Sunday, February 8, 2009
Monday - Stromboli Sandwich
Tuesday -Creamy Chicken Ravioli
Wednesday -Bavarian Bratwurst Supper
Thursday - Mexican Meatloaf
Friday - Crumb Coated Ranch Chicken
Saturday - Slower Cooker Turkey Taco Bake
Sunday - my son and family are taking us to Claim Jumpers!
For more menu ideas click here!
The kids will have a blast making these fun chocolate covered treats. Decorate into flower shapes, smiley faces or even rainbows!—Maria Regakis of Somerville, Massachusetts
- 1/4 cup creamy peanut butter
- 20 vanilla wafers
- 10 Popsicle sticks
- 4 ounces milk chocolate candy coating, chopped
- 1 teaspoon shortening
- M&M's miniature baking bits, optional
DIRECTIONSSpread peanut butter over the flat side of 10 vanilla wafers, about 1 teaspoon on each. Top each with a Popsicle stick and another vanilla wafer. Place on a waxed paper-lined baking sheet; freeze for 7 minutes.
In a small microwave-safe bowl, melt candy coating and shortening; stir until smooth. Dip cookie pops into chocolate, allowing excess to drip off. Return to baking sheet. Decorate with baking bits if desired. Freeze for 5-6 minutes or until chocolate is set. Store in an airtight container at room temperature. Yield: 10 servings.
Saturday, February 7, 2009
Cobb Salad Sandwiches
Satisfy the whole family with these fun, hearty sandwiches from our Test Kitchen. It’s easy to customize them to suit each person’s tastes.
- 1/4 cup mayonnaise
- 1/2 teaspoon prepared horseradish
- 1/4 teaspoon dried basil
- 4 croissants, split
- 4 lettuce leaves
- 1 medium tomato, sliced
- 4 cooked bacon strips, halved
- 4 slices deli ham
- 3 hard-cooked eggs, sliced
DIRECTIONSIn a small bowl, combine the mayonnaise, horseradish and basil; spread over cut side of croissant bottoms. Layer with lettuce, tomato, bacon, ham and eggs; replace tops. Yield: 4 servings.
Colorful Chicken Pizza
- 1 prebaked Italian bread shell crust (14 ounces)
- 2 tablespoons Crisco® Light Olive Oil
- 1 package (6 ounces) ready-to-use grilled chicken breast strips
- 1/2 cup barbecue sauce
- 1/3 cup chopped onion
- 1-1/2 teaspoons minced garlic
- 1-1/2 cups (6 ounces) shredded pizza cheese blend
- 1/4 cup chopped sweet red pepper
- 1/4 cup chopped green pepper
- 2 ounces smoked Gouda cheese, shredded
- 2 tablespoons minced fresh basil
DIRECTIONSPlace the crust on an ungreased 12-in. pizza pan. Brush with oil. Combine the chicken, barbecue sauce, onion and garlic; spoon half over crust.
Sprinkle with pizza cheese. Top with remaining chicken mixture. Sprinkle with peppers, Gouda cheese and basil. Bake at 450° for 10-12 minutes or until cheese is melted. Yield: 6 slices.
Mayonnaise Lover's Chicken
- 1/2 cup Italian salad dressing
- 1-1/4 cups mayonnaise, divided
- 6 boneless skinless chicken breast halves (4 ounces each)
- 6 slices deli ham
- 6 slices Swiss cheese
- 1-1/2 teaspoons prepared mustard
- 1-1/2 teaspoons honey
DIRECTIONSIn a small bowl, combine salad dressing and 1/2 cup mayonnaise. Pour 3/4 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until juices run clear, basting frequently with reserved marinade. Top each piece of chicken with a slice of ham and cheese. Grill, covered, 1-2 minutes longer or until cheese is melted.
In a small bowl, combine the mustard, honey and remaining mayonnaise. Serve with chicken. Yield: 6 servings.
Slow Cooker Sloppy Joes
- 1-1/2 pounds ground beef
- 1 cup chopped celery
- 1/2 cup chopped onion
- 1 bottle (12 ounces) chili sauce
- 2 tablespoons brown sugar
- 2 tablespoons sweet pickle relish
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 8 hamburger buns, split
DIRECTIONSIn a large skillet, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker.
Stir in the chili sauce, brown sugar, pickle relish, Worcestershire sauce, salt and pepper. Cover and cook on low for 3-4 hours or until flavors are combined. Spoon 1/2 cup beef mixture onto
each bun. Yield: 8 servings.
Thursday, February 5, 2009
Tuesday, February 3, 2009
Let's talk tea, shall we? I have become a tea drinker. Now, I have always liked tea but have now become almost passionate about my teas. My favorite tea accessory is this ingenuiTea. I just love it for brewing my tea. You put your loose tea into the cup add your water at the right temp for the tea you are using and let it steep. When steeped, you place this ingenuiTea onto the top of your tea cup and the tea drains into your cup and the loose leaves stay in the ingenuiTea ready for the next steep of the day. PERFECT! The tea class that I attended taught me alot about the teas that I am drinking and their health benefits. I even have another tea infuser that I use to take tea with me where I go! lol Some of my favorites? Orange Grapefruit wellness tea, Gold Mountain Spice Rooibus, Evening in Montana herbal, Midsummer Peach Black, Tangarine Green Tea, Apple Cinnamon Black, ... oh the list could go on. Some of the benefits of the teas, rooibus and pu-ehr teas that I drink are: they are high in antioxidents, lower blood pressure, maintain blood sugar, etc. I have found that most of my teas, I like best on the second and third steeping. I am fortunate to have a wonderful little tea shop about 5 miles from me. LaDonna, the owner of The Tea Madame is very knowledgeable as is her employee, Kelly. I always love going in there and learning more. And I am fortunate to share and talk tea with my friend, Terri and my brother, Jerry. Both enjoy drinking and talking tea! And I love to sit and have my devotions in the morning with a nice cup of hot tea.
EDITED to add: Jasmine Pearl... Oh my goodness... so delicate and good. Relaxing! Can get 7 good steeps from these fragrant pearls.
How many of you are tea drinkers and what are your favorite blends?
5/12/09 It has come to my attention that Annelise is the creator of these wonderful tea wallets. Maybe some of you are not sew creative and would like to purchase these! Click here for more information to buy them. :)
Monday, February 2, 2009
Sunday, February 1, 2009
Remember the commercial, E.F. Hutton, I believe it was when E.F.Hutton talks everyone listens? Well, that is the way it is when my TOH friend, Star, posts a recipe on the TOH board. This recipe for Mexican Meatloaf caught my eye and many others. I will be making soon!
1 lb lean ground beef
1/4 cup instant minced onion, diced small or 1 medium onion, diced small
1 cup Italian seasoned breadcrumbs
1 egg, beaten
1/2 teaspoon italian seasoning
3 tablespoons ketchup
1 (8 ounce) can tomato sauce
1 (14 1/2 ounce) can Ro-Tel tomatoes
salt & freshly ground black pepper, to your liking (optional)
8 ounces sargento's shredded four-cheese Mexican blend cheese, I use reduced fat
Mix the hamburger, minced onions, bread crumbs, beaten egg, and Italian Seasoning together well with your hands.
Add in the ketchup, 1/2 the can of tomato sauce, and 1/2 the can of Ro-tel tomatoes. Mix well.
Put 1/2 the mixture into an oven-proof baking pan (I used a teflon pan), making a square or a circle, whichever you prefer.
Cover the top of the meat mixture with a generous amount of cheese, not coming quite to the edge.
Top the cheese with the rest of the hamburger mix, and pat down to make a loaf. Press the sides together a little so the cheese won't drip out when cooking.
Mix the tomato sauce and Ro-tel tomatoes together and spread on top of the meatloaf.
Bake in a 350 oven, for about 30 minutes before taking it out, to drain off the juices in the pan. (I set the juices aside to put in my Mexican Rice, as part of the water to make the rice).
Put back in oven for 30 more minutes then take out, and cover to top of the meatloaf with the rest of the cheese.
Put back in the oven, and watch carefully for the cheese to melt on top.
Remove, cut, and serve.
This sounded like a great snack for my grands. This is from www.bettycrocker.com
8 cups Chocolate Chex® cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1/4 cup white vanilla baking chips or chocolate chips
1. Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper.
2. In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes. Break into bite-size pieces.
3. In small microwavable bowl, microwave vanilla baking chips uncovered on High about 1 minute 30 seconds or until chips can be stirred smooth (bowl will be hot). Drizzle over snack. Refrigerate until set. Store in tightly covered container.
High Altitude (3500-6500 ft): No change.
Instead of using waxed paper, you can spray the cookie sheet with cooking spray or line with nonstick foil.
Add more dazzle to the drizzle by using two kinds of melted chocolate, as shown in the photo.
My friend KC10 from the TOH recipe boards shared this recipe and I will be making it this week just as soon as my green bananas go really ripe! I like that is makes 2 loaves - one for giving or for freezing and I do love my cream cheese!
Creamy Banana Bread
(recipe from 'Something Extra' magazine - Rincon Station Firefighter Becki Benson)
1/2 c. butter or margarine, softened
1 (8 ox.) pkg. cream cheese, softened
1-1/4 c. sugar
2 large eggs
1-1/2 c. mashed ripe bananas (about 4 medium)
1 tsp. vanilla extract
2-1/4 c. flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1-1/4 c. finely chopped pecans
1/4 c. packed brown sugar
4 tsp. cinnamon
Preheat oven to 325º and spray two 8-1/2 X 4-1/2 X 2-1/2 inch loaf pans with nonstick cooking spray.
Cream butter and cream cheese in a large bowl with electric mixer. Gradually add sugar; continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in mashed bananas and vanilla. Add flour, baking powder and baking soda, stirring just until moistened. Combine remaining ingredients in a small bowl.
Pour half of batter into prepared pans; sprinkle with half of nut mixture. Repeat layers and bake for 45 minutes. Tent loosely with foil and bake for 15 minutes more or until a toothpick inserted in the center comes out clean.
Makes 2 loaves