Thursday, December 29, 2011
1 pork tenderloin (about 1 lb)
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon pepper, divided
1 tablespoon canola oil
2 tablespoons unsalted butter
16 oz pre-sliced baby portabellas
4 oz gourmet mushrooms blend
2 tablespoons minced garlic
8 oz bowtie pasta
2/3 cup Marsala wine
1 cup heavy cream
Preheat oven to 375°F.
Season pork with 1/4 teaspoon each salt and pepper (wash hands).
Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add pork; cook 2–3 minutes on each side or until browned. Transfer pork to baking sheet (set pan aside for later use). Bake 25–30 minutes or until 145°F.
Bring water to a boil for pasta.
Return pan (from pork) to medium-high heat. Add butter, mushrooms, and garlic; cook and stir 5-6 minutes or until mushrooms soften and begin to release their juices.
Cook pasta following package instructions.
Season mushrooms with remaining 1 teaspoon salt and 1/2 teaspoon pepper. Add wine; cook and stir 2–3 minutes or until most of wine evaporates and mushrooms have released their juices.
Stir cream into mushrooms; cook and stir 3–4 minutes or until sauce has reduced by about one-third. Drain pasta; stir into sauce.
Let pork stand 5 minutes before slicing. Serve pasta and sauce with pork.
GOLDEN GREEN BEAN CASSEROLE
1 (12-oz) bag frozen microwaveable whole green beans
1 cup fresh pre-diced onions
1 (10.75-oz) can golden mushroom soup
3/4 cup shredded sharp Cheddar cheese
3/4 cup French-fried onions
Preheat oven to 375°F. Microwave beans in package on HIGH for 4–5 minutes or until hot. Transfer beans to medium bowl.
Stir in fresh onions and soup; transfer to 2-quart baking dish. Top with cheese, then fried onions; bake 10–15 minutes or until browned and mixture bubbles around edges.
I served together with Sister Schubert Wheat Rolls!
Sunday, December 25, 2011
My mom's recipes were, to say the least, all over the place. I wanted to give her an amazing Christmas gift and thought a binder with all of her recipes (ORGANIZED) would be wonderful! So here it is:
Cover insert made with scrapbook paper, cardstock, and jeweled stickers
The pages were a combo of typed recipes, hand-written recipes, and magazine cutouts
Each section has a pretty divider...
...with a quote about food and/or cooking!
Mom loved it so much! I am working on one for myself and will post when I'm finished:)
4 cups cranberry juice, chilled
4 cups orange juice
2 (750 ml.) bottles Champagne, chilled
12 slices fresh orange, for garnish (optional)
Fill twelve 12-ounce glasses with ice; pour 1/3 cup cranberry juice into each glass. Top each serving with 1/3 cup orange juice and about 1/2 cup Champagne. Garnish with orange slices, if desired.
Wednesday, December 21, 2011
1 (30oz) bag frozen, shredded hash browns
3 (14oz) cans chicken broth
1 can cream of chicken soup
1/2 cup onion, chopped
1/2 tsp pepper
1 package cream cheese (regular)
*Optional: diced ham pieces
Combine all ingredients (except cream cheese) in crockpot. Cook on LOW for 6-8 hours. About 1 hour before serving, add cream cheese and keep heated until thoroughly melted. Serve with: shredded cheese, bacon bits, chives, etc.
*I served with Pear Gorgonzola salad and, you guessed it, Sister Schubert wheat yeast rolls!
Saturday, December 17, 2011
*Canned biscuits (anything but the flaky kind)-I used Pillsbury buttermilk Grands
*Melted butter in a shallow bowl/dish (4tbsp per 8 biscuits)
*Cinnamon & sugar (i.e. make your own cinnamon sugar...i love me some sugar, so i used more sugar!)
(1) Fill up a large frying pan/skillet with 1/2 inch vegetable oil. Let warm on medium high heat for a few minutes
(2) While oil is warming, cut holes in the biscuits (you can use a cookie cutter or any thing small and round)
**I saved the holes to make donut holes**
(3) Place biscuits in hot oil. Once golden brown, flip to the other side using tongs. If you want to make donut holes, just toss them in with the donuts!
(4) Once both sides are golden brown, transfer to a paper-towel lined pan/dish
(5) Once all biscuits are looking like golden donuts and have cooled, dip each one in your melted better; let excess butter drip off of donut, then...Dip into your cinnamon sugar mix!
Thursday, December 15, 2011
1-2 lbs ground beef
1 can cream of mushroom
1 bag tater tots
(1) preheat oven to 375
(2) brown meat in skillet; drain
(3) add cream of mushroom to meat; mix
(4) put meat/soup mixture into casserole dish (the amount of meat you choose will determine the size of dish needed)
(5) top mixture with layer of cheese
(6) top cheese with layer of tots (if you love cheese like me, put another layer of cheese on top of tots)
(7) bake for 20 minutes or until hot throughout
Wednesday, December 7, 2011
16 oz. dry spaghetti, cooked
1 lb. Velveeta Light (2%)Cheese
12.5 oz can chicken breast, drained & flaked
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
10 oz. can diced tomatoes & green chilies (Rotel)
4 oz can mushroom stems & pieces, drained
1/2 cup water
1 small onion, diced
1 med. green pepper, diced
salt & pepper to taste
Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir to mix well. Cook on LOW for 2-3 hours. Stir again just before serving.
*I served with salad and sister schubert wheat rolls (can you tell that I love these??)
**I also used Reynolds Slow Cooker Liners (http://www.reynoldspkg.com/reynoldskitchens/en/product.asp?prod_id=3200) for the first time. YOU SHOULD GET THESE! They made clean up a breeze:)
Tuesday, December 6, 2011
1 can refrigerated crescent rolls (I use the big & flakey)
40 slices turkey pepperoni
4 pieces of mozzarella string cheese, cut in half
Preheat oven to 375. Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls with garlic powder. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce.
*I served with broccoli slaw and pizza sauce.
**Tyler said he could eat these 3 days a week!
Monday, December 5, 2011
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel (I didn't have, so I left this out)
2 tablespoons vegetable oil
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts
(1) Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
(2) Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, vegetable oil and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
(3) Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight.
*I baked for 45-50 min
1-8.5 oz. box of Jiffy Corn Muffin Mix
1 egg, slightly beaten
1/3 cup milk
1 TBS honey
4 Oscar Mayer Hot dogs, each cut into 5 pieces
1. Spray the wells of a mini muffin pan with cooking spray. Preheat oven to 400 degrees F.
2. In a med bowl, combine the mix, egg, honey and milk. Allow to sit for 3 - 4 min. Stir batter.
3. Fill each mini muffin well with about 1/2 TBS batter. Place a piece of hot dog into each well, pressing in.
4. Top each hot dog with about a tsp. of batter, covering hot dog.
5. Bake in oven for 10 - 15 min. or until golden brown. Allow to cool in pan for 5 min. before removing to platter.
I only have a 12-cup mini muffin tin, so I made two regular sized ones with the extra batter/hot dogs! I served with baked beans and sweet potato fries. This meal was a big hit!!
Sunday, December 4, 2011
Monday, November 28, 2011
8 oz uncooked rigatoni
1 T olive oil
1 c chopped onion
1 (10 oz) pack frozen spinach, thawed
3 c cubed, cooked chicken breasts
1 (14 oz) can Italian-style diced tomatoes, drained
1 (8 oz) container Philadelphia chive & onion cream cheese
½ t salt, ½ t pepper
1½ c shredded mozzarella cheese
Prepare rigatoni according to pkg directions. Spread oil on bottom of 11x17 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender. Transfer onion to large bowl, set aside.
Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.
*I served with strawberry fields salad (publix) and sister schubert wheat rolls
Monday, November 21, 2011
1 Rotisserie chicken (already cooked)
1 can cream of mushroom soup
2-3 scoops sour cream
1 Tbsp mayo
Handful of chopped green olives (I buy them already chopped in a jar)
Handful of chopped celery and onion (whatever you prefer. I use both!)
2 cups instant rice (white or brown..I used brown for this one)
Prepare rice as directed on box.
Cut up chicken (removing skin) and layer on the bottom of casserole dish (I use 9x13 glass pyrex dish).
Mix cooked rice, soup, sour cream, mayo, olives, celery, & onions together; pour and smooth over layer of chicken.
Top with a layer of shredded cheese & crushed potato chips (you can really use any kind of cheese/chips. For this recipe I used Publix shredded mexican blend cheese & Lays classic potato chips. Mom likes to use Cape Cod Cracked Pepper Chips which are also VERY delicious).
I also put another layer of cheese on top of the crushed potato chips...what can I say, I LOVE CHEESE!
Bake at 350 for 20-30 min or until cheese has melted, chips are brown, and casserole is hot!
**I served with Publix Strawberry Fields Salad Kit (YUM!) and Sister Schubert Yeast Dinner Rolls!
Sunday, November 20, 2011
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cups frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
1 tub(10 oz.) PHILADELPHIA Savory Garlic Cooking Creme
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
Heat oven to 400°F. Cook and stir chicken in large nonstick skillet on medium heat 5 to 6 min. or until chicken is lightly browned. Add vegetables; cook 1 to 2 min. or until heated through. Stir in cooking creme; spoon into 9-inch pie plate. Cover with crust; seal and flute edge. Cut several slits in crust. Place pie plate on baking sheet. Bake 25 to 30 min. or until golden brown.
Saturday, November 19, 2011
Wednesday, November 16, 2011
1-1/2 lb. lean ground beef
1 pkg.(6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup water
1 onion, finely chopped, divided
2 tsp. oil, divided
1 pkg.(8 oz.) sliced fresh mushrooms
1 can(14.5 oz.) fat-free reduced-sodium beef broth
1/4 cup PHILADELPHIA Original Cooking Creme
Mix meat, stuffing mix, water and 1/3 cup onions until well blended. Shape into 6 (1/2-inch-thick) patties. Heat 1 tsp. oil in large nonstick skillet on medium heat. Add patties; cook 2 to 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm. Add remaining oil, onions and mushrooms to skillet; cook 3 to 5 min. or until vegetables are tender, stirring frequently. Add broth to skillet. Bring to simmer. Add meat patties; cover. Simmer on medium-low heat 13 to 15 min. or until done (160ºF), turning occasionally. Transfer burgers to serving plate, reserving drippings in pan; cover burgers to keep warm. Add cooking creme to drippings in skillet; cook and stir on low heat 2 min. or until sauce is well blended. Spoon over burgers.
**I served with Caesar salad and mashed potatoes
Friday, November 11, 2011
I think it is a bit ridiculous to spend $4+ on greeting cards, so I decided to start making some of my own. Here are some examples. My supplies included: cardstock, scrapbook paper, stickers, etc (pretty much anything you have on hand). I hope you get inspired to make some of your own:)
Anniversary card for my amazing parents!
Baby shower card
Thursday, November 10, 2011
These sticky note frames make great gifts! (and they're so inexpensive!) I got the idea from Paper Wings!
Supplies: clear, plastic frames (I bought mine at Wal-Mart), post-its,
Post-It brand and some extra adhesive to adhere to frame:)
Wednesday, November 9, 2011
1 packet (1 ounce) Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
Salt and freshly ground black pepper
6 pork loin rib chops about 1-inch thick
Dash of paprika (optional)
Preheat the oven to 450ºF.
In a small bowl, add the Seasoning mix, together with the salt, pepper, and paprika and mix well. Liberally sprinkle the porkchops on both sides with the seasoning mixture.
Arrange the chops on a baking sheet or try with a rack. Bake the pork chops for 20 minutes, turning once until browned or an internal temperature of 160ºF is reached. Serve immediately.
*I served with baked asparagus, brown rice, & Sister Schubert Wheat Yeast Rolls
Monday, October 31, 2011
8 hot dogs
1 (8 oz) pkg refrigerated crescent rolls
1 tbsp melted butter
Cheddar cheese (optional)
If using cheese, lay one piece on each crescent roll.
Wrap crescent rolls around each hot dog.
Brush butter over crescent dough.
Bake as directed on crescent rolls pkg.
*I served with mustard and sweet potato fries.
Wednesday, October 26, 2011
1 pound Italian sausage
frozen or refrigerated pepper stir-fry (sliced/diced peppers)
onion, sliced thin
4 Bakery sub sandwich rolls
Cook sausage in skillet on stovetop.
In separate pan, saute pepper stir fry and onions in oil.
Toast hoagie rolls in oven.
Place sausage on hoagie roll; top with sauteed vegetables.
*I served with sweet potato fries
Tuesday, September 6, 2011
3 large zucchini, sliced into 1/3-inch coins (the recipe calls for 3, but 3 is never enough for a good looking dish. I recommend 4-6!)
1 tablespoon extra-virgin olive oil
1/2 cup parmesan cheese, grated and divided in half
1/4 cup Italian bread crumbs
salt & freshly ground pepper to taste
1 cup marinara sauce, homemade or bottled
1/2 cup mozzarella cheese, grated
1. Preheat oven to 450 degrees F. Coat a large baking sheet with non-stick cooking spray.
2. Blot zucchini coins with paper towels to remove excess moisture. Place zucchini in a medium bowl and drizzle with olive oil, turning to coat each piece. In a separate bowl, combine half the parmesan, bread crumbs, salt, and pepper.
2. Dip each zucchini coin into the parmesan mixture, turning to coat and pressing the breading slightly to ensure it sticks. Place breaded zucchini coins in one even layer on prepared baking sheet. Bake for 25 minutes or until browned and crisp.
3. Reduce the oven temperature to 400 degrees F. Coat the bottom of a small baking dish with marinara sauce. Layer one third of the crisp zucchini coins over marinara, overlapping if necessary. Sprinkle zucchini layer with mozzarella and the remaining parmesan. Repeat the layers 3 times (or until the zucchini is gone, depending on the size of your baking dish) ending with a sprinkling of cheese.
4. Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling. Cool for 5 minutes before serving.
*I served with a side of alfredo pasta!
*This was also the meal I had the night before I went into labor. So if anyone is looking to speed up their delivery, you might want to give this a try!
Saturday, August 27, 2011
Friday, August 26, 2011
Thin, sliced pork chops
1 can cream of mushroom soup
Brown pork chops in frying pan on stovetop.
Pour can of soup over pork chops in same pan.
Cover and simmer for 15 minutes.
Perfect Baked Potatoes
Medium baking potatoes
Salt & Pepper
Preheat oven to 400.
Fork holes into potatoes.
Microwave potatoes (approximately 4-5 minutes)
On foil (individual sheet for each potato), season potatoes with olive oil, salt, pepper, garlic powder, & onion powder.
Wrap tight in the foil.
Bake for 1 hour in preheated oven.
(I bake them right on the oven rack; no pan needed)
*I served with sauteed zucchini & squash.
Thursday, August 18, 2011
So I've been trying to think of creative items to hang above baby's crib as a mobile. I thought, for sure, I would go with paper lanterns. But I couldn't find any I loved. So, as I'm making my merry way around Hobby Lobby today, I stumbled upon these (see below) wooden painted animal/plant shapes. With a little bit of creative brain power, I decided to make my own crib mobile......
Looks like a sun:)
I think it's pretty darn cute!
Wednesday, August 17, 2011
1 bag fresh spinach leaves (6-10 oz)
2 cups fresh pre-sliced mushrooms
1/2 cup fresh pre-diced tomatoes
1 lb cooked shrimp, peeled/deveined (thawed)
4 slices bacon
1 medium peach
1/2 cup fat-free sun-dried tomato vinaigrette
1/2 teaspoon green pepper sauce
Place spinach, mushrooms, tomatoes, and shrimp in salad bowl.
Cut bacon into bite-size pieces; place in microwave-safe bowl (wash hands).
Cover bacon; microwave on HIGH 3-4 minutes or until bacon is lightly crisp. Wash knife and cutting board with hot, soapy water.
Peel peach and cut into bite-size pieces; add to salad bowl.
Stir vinaigrette and pepper sauce into bacon and drippings. Cover and microwave on HIGH 1 minute or until hot. Pour mixture over salad; toss to coat. Serve.
1 Bakery baguette
4 large fresh basil leaves
2 oz fresh mozzarella cheese
1/2 cup fresh pre-diced tomatoes
1/4 cup extra-virgin olive oil
2 tablespoons basil pesto
1 tablespoon diced pimientos
Cut bread in half lengthwise, using an electric or serrated knife.
Stack basil leaves and slice into thin strips; cut mozzarella into bite-size pieces. Set both aside.
Cut bread in half lengthwise, using an electric or serrated knife. Stack basil leaves and slice into thin strips; cut mozzarella into bite-size pieces. Set both aside.
Combine remaining ingredients in small bowl; spread onto bread halves. Top with mozzarella and basil. Slice bruschetta and serve.
Here are my supplies: Mod Podge, sponge brush, scrapbook paper, felt, tiles, and glue gun (the clear spray paint sealant didn't make the photo, but it's a vital supply!)
For these, I cut my felt in squares and hot glued them to the bottom of each coaster....but for all of my other coasters, I cute the felt into small circles and hot glued those on each corner on the back of each coaster (the circles look much neater)!
So then you're going to layer your supplies on the tile in the following order:
(1) Mod podge (1 layer)
(2) Scrapbook paper
(3) Mod podge (2-3 layers)
(4) Clear spray paint/sealant (once the mod podge gas dried)
And here's how they turned out:
Thursday, August 4, 2011
1 whole Recipe For Pizza Crust (can use recipe found on website-below-or storebought crust)
2 whole Boneless, Skinless Chicken Breasts
1/2 cup Barbecue Sauce
Olive Oil, For Drizzling
Salt For Sprinkling
16 ounces, weight Fresh Mozzarella Cheese, Sliced Thinly
1/2 whole Red Onion, Cut In Half And Sliced Very Thin
Chopped Cilantro, to taste
Preheat oven to 375 degrees.
Salt chicken breasts on both sides, then place in an ovenproof dish. Pour BBQ sauce over the breasts and turn them over to coat. Bake for 20 to 25 minutes, or until chicken is done. Remove from oven and cut into a fine dice. Set aside.
Increase oven temperature to 500 degrees.
Roll/stretch out one pizza crust. Lay it on a sheet pan drizzled with olive oil. Drizzle a little olive oil on the crust, then sprinkle on a little salt.
Spoon a couple of tablespoons of extra BBQ sauce on the crust and spread it evenly. Top sauce with half the sliced mozzarella. Sprinkle on half the diced chicken and thinly sliced red onion.
Sprinkle again with a little salt, then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.
Remove from the oven and sprinkle on plenty of chopped cilantro. Cut into squares and serve immediately. Repeat with other crust and other ingredients, or save for another time.
Thursday, July 28, 2011
2 cups (4 oz.) FRENCH'S® Original or Cheddar French Fried Onions
2 tbsp. all-purpose flour
4 (5 oz.) boneless skinless chicken breasts
1 egg, beaten
Place French Fried Onions and flour into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet.
Bake at 400°F for 20 min. or until no longer pink in center.
*I served with dijon mustard, brown rice and garden salad
Thursday, July 21, 2011
Our walls are pretty drab...and I don't think we can paint. So I found some cool fabric, painted some thrift store frames, and DIY'd wall art!!!
fabric in the frame
Here's my studly husband modeling under the final product for you!